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Hamburgers
Ingredients:
- 1 1/2 lb. hamburger
- 1/4 c. boiling water
- beef bouillon cube
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. seasoned salt
- 1/4 tsp. onion salt
Directions:
- Makes 8 patties.
- I also add salt, pepper and garlic salt to each patty before frying. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Brownies On A Budget
Ingredients:
- 1/4 lb unsweetened chocolate
- 1/2 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup chopped pecans or 2/3 cup walnuts
- 1 teaspoon salt
Directions:
- Preheat oven to 350°F.
- Grease a 13 x 9 x 2-inch baking pan.
- In a saucepan or microwave, melt chocolate and butter.
- Blend in sugar, eggs, and vanilla.
- Then stir in flour, baking powder, salt, and nuts.
- Pour the mixture into the baking pan.
- Bake for 30 minutes.
- Cool slightly, then cut into squares. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Peppermint Patties
Ingredients:
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 4 cups confectioners' sugar
- 3 cups semisweet chocolate chips
- 2 teaspoons shortening
Directions:
- In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
- In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Easy Teriyaki Chicken & Brown Rice
Ingredients:
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts, cut into strips
- 1-1/2 cups water
- 1/3 cup teriyaki sauce
- 1/2 tsp. garlic powder
- 2 cups instant brown rice, uncooked
- 2 cups frozen broccoli florets
- 1/3 cup PLANTERS Salted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
Directions:
- Heat oil in large nonstick skillet on medium-high heat.
- Add chicken; cook and stir 5 to 7 min.
- or until done.
- Add next 3 ingredients; stir.
- Bring to boil.
- Stir in remaining ingredients; cover.
- Cook on low heat 5 min.
- Remove from heat.
- Let stand 5 min.
- Fluff with fork. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Butter Crust
Ingredients:
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup (1/4 lb.) butter or margarine
- 1 large egg yolk
Directions:
- In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces; whirl (or rub with your fingers) until fine crumbs form. Add egg yolk; whirl (or mix with a fork) until dough holds together.
- Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim.
- Bake in a 300° oven until pale gold, 25 to 30 minutes; let cool. If making ahead, wrap airtight and let stand at room temperature up to 1 day, or freeze to store longer. Thaw unwrapped.
- Nutritional analysis per whole crust. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Blueberry Congealed Salad
Ingredients:
- 2 (3 oz.) pkg. grape gelatin
- 2 c. boiling water
- 1 (16 oz.) can crushed pineapple, drained
- 1 (21 oz.) can blueberry pie filling
- 1 c. sour cream
- 1 (8 oz.) pkg. cream cheese
Directions:
- Mix gelatin and boiling water.
- Cool to room temperature.
- Add pie filling and pineapple.
- Chill in 9 x 13-inch glass dish until set. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Cajun Barbecue Butter Recipe
Ingredients:
- 1 1/2 lb Butter, unsalted,softened
- 1 Tbsp. Cayenne pepper
- 1 Tbsp. Pepper
- 2 tsp Salt
- 1 Tbsp. Red pepper, crushed
- 1 Tbsp. Thyme
- 1 Tbsp. Basil
- 1 tsp Oregano
- 1 1/2 ounce Garlic, chopped
- 2 Tbsp. Worcestershire sauce
Directions:
- Whip butter till smooth.
- Add in remaining ingredients and blend completely.
- Put into a storage container and refrigeratetill needed. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Sausage Calzones
Ingredients:
- 1 cup ricotta cheese
- 4 sausage links, chopped
- 12 cup mozzarella cheese
- 13 78 ounces pillsbury pizza dough
- 1 cup marinara sauce
Directions:
- Preheat oven 400.
- Mix cheeses and sausage.
- On large nonstick sprayed cookie sheet, unroll pizza dough.
- Cut to make four equal sections.
- Fill each dough square halfway with cheese and sausage mixture.
- Roll dough over & pinch edges to seal.
- Bake 25 minutes.
- Serve with warm marinara sauce. | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Embutido
Ingredients:
- 2 lb. turkey
- 1/4 c. relish
- 1/2 c. sweet peas
- 1/2 c. raisins
- 1 c. chopped onions
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic salt
- 3 pieces Chinese sausage
- 2 hard-boiled eggs
- 6 to 7 slices bacon
Directions:
- Mix first 8 ingredients all together.
- Place strips of bacon vertically in the middle of foil.
- Spread half of the mixed ingredients on the bacon and place Chinese sausage and half of eggs in middle.
- Place rest of the mixture on top to cover.
- Wrap bacon around it and wrap in foil.
- Bake at 350° for 1 hour.
- Open foil to brown bacon for 15 to 30 more minutes.
- Remove excess fat while cooking.
- Cool then slice.
- Makes 2 to 3 rolls of Embutido. | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Hot Broccoli Dip
Ingredients:
- 1 round sourdough bread loaf (1-1/2 lb./675 g)
- 2 cups chopped fresh broccoli
- 1/2 cup chopped red peppers
- 1/4 cup chopped onions Safeway 3 lb For $2.99 thru 02/09
- 1 stalk celery, chopped
- 1/4 tsp. dried rosemary leaves, crushed
- 2 Tbsp. non-hydrogenated margarine
- 1 lb. (450 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
- 1/4 tsp. hot pepper sauce
Directions:
- Heat oven to 350F.
- Cut thin slice from top of bread loaf; remove centre leaving 1-inch-thick shell.
- Cut removed bread into 48 pieces; spread onto baking sheet.
- Add bread shell; replace top.
- Bake 15 min.
- Meanwhile, cook and stir vegetables and rosemary in margarine in large skillet on medium-high heat 5 min.
- or until crisp-tender.
- Add Velveeta and pepper sauce; cook on low heat 2 min.
- or until Velveeta is melted and vegetables are evenly coated, stirring constantly.
- Spoon dip into warm bread shell just before serving.
- Serve with toasted bread pieces. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Apple Muffins
Ingredients:
- 2 c. flour
- 3 tsp. baking powder
- 5 Tbsp. sugar
- 1 tsp. nutmeg
- 1 egg
- 1 c. milk
- 3 Tbsp. oil
- 1 cup finely chopped apple
Directions:
- Combine dry ingredients.
- Add oil, egg, and milk.
- Stir just until blended.
- Fold in apple.
- Fill greased muffin cups 2/3 full. Bake at 400° for 20-25 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Healthier Spinach & Artichoke Spread
Ingredients:
- 8 ounces reduced fat cream cheese Neufchatel cheese, softened
- 5 5/16 ounces plain greek yogurt container
- 1 clove garlic minced
- 10 ounces frozen chopped spinach pkg., thawed and thoroughly squeezed of excess moisture
- 12 ounces frozen artichoke hearts pkg. of, thawed, about a cup
- fresh lemon juice to taste
- salt
- pepper
Directions:
- In the workbowl of a food processor, add cream cheese, yogurt, garlic and spinach.
- Process to combine.
- Add in the artichoke hearts, pulse a few times to rough chop the artichokes.
- Season with lemon juice, salt & pepper. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Pumpkin Soup
Ingredients:
- 14 cup butter
- 12 cup onion, chopped
- 14 teaspoon ground ginger
- 14 teaspoon ground nutmeg
- 18 teaspoon ground cinnamon
- 3 cups chicken broth
- 2 cups pumpkin puree, canned
- 1 cup half-and-half
- 2 tablespoons brandy
- salt, to taste
- pepper, to taste
Directions:
- Saute onion in butter until transparent.
- Blend in spices and broth.
- Bring to a boil.
- Stir in pumpkin puree and half-and-half.
- Reduce heat and cook until soup is heated through but NOT boiling, stirring occasionally.
- Blend in brandy.
- Salt and pepper to taste.
- Serve hot. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Blueberry Pie
Ingredients:
- 2 baked pie shells
- 3 or 4 bananas
- 1 (8 oz.) pkg. cream cheese
- 1 large container Cool Whip or Dream Whip
- blueberry pie filling
Directions:
- Slice bananas in bottom of pie crusts.
- Mix cream cheese with Cool Whip or Dream Whip.
- Put over bananas.
- Top with blueberry pie filling and chill. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Cumberland Sauce
Ingredients:
- 1 (12 oz.) jar currant jelly
- 1 egg yolk
- 2 Tbsp. sugar
- 1/4 c. raisins
- 3/4 tsp. dry mustard
- 2 Tbsp. vinegar
- salt and pepper
Directions:
- Melt the jelly in the top of a double boiler.
- Beat in all the other ingredients except the raisins and stir until the sauce is thickened.
- Do not despair if this is slow work; it may take as much as 15 minutes.
- I find I can read a book while I am stirring. When the sauce has thickened, stir in the raisins. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Easy Pecan Pie Bar Cookies
Ingredients:
- Crust:
- 3 cups all-purpose flour
- 3/4 cup butter
- 1/4 cup white sugar
- 2 tablespoons white sugar
- 3/4 teaspoon salt
- Filling:
- 1 1/2 cups light corn syrup
- 1 1/2 cups white sugar
- 4 eggs, beaten
- 3 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
- Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
- Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
- Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
- Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Angel Rolls
Ingredients:
- 1 pkg. dry yeast
- 1/3 c. oil
- 1/2 c. boiling water
- 1 tsp. salt
- 1/4 c. warm water
- 1/2 c. canned milk
- 4 tsp. sugar
- 2 c. flour
Directions:
- In mixing bowl, scald 1/2 cup milk with 1/2 cup boiling water.
- Add salt and oil to mixture.
- In cup, dissolve sugar in warm water and add yeast.
- Let stand 5 minutes.
- When milk is cooled, add yeast mixture.
- Mix in flour to make soft dough.
- Let rise 20 minutes.
- Turn on floured board and knead 5 minutes.
- Make into rolls.
- Let rise until dough doubles.
- Bake at 450 degrees for 15 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Vegetable Beef Soup
Ingredients:
- 2 c. beef cubes
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 Tbsp. olive oil
- 3 1/2 c. water
- 2 (16 oz.) cans whole tomatoes (undrained)
- 2 medium potatoes, diced
- 1 1/2 c. celery, chopped
- 2 cans Campbell's tomato soup
- 1 lb. frozen pkg. of each of the following: corn, carrots, peas and string beans
- 1 tsp. oregano
- 1 tsp. pepper
- 1 tsp. salt
- 1 1/2 c. elbow macaroni
Directions:
- In bottom of soup pot, saute beef, onion and garlic in olive oil until beef is brown (approximately 5 minutes).
- Add water and all remaining ingredients except macaroni.
- Add more water to completely cover vegetables.
- Bring to a boil.
- Add macaroni. Cook until macaroni is tender.
- Turn heat down to low and cover. Cook for at least 1 1/2 hours, stirring occasionally. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Puppy Chow
Ingredients:
- 1/2 c. butter
- 1/2 c. creamy peanut butter
- 1 c. chocolate chips
- 7 c. Rice Chex cereal
- 3 c. powdered sugar
Directions:
- Melt butter, peanut butter and chocolate chips in microwave for 2 minutes. Put cereal in a bowl and pour chocolate over it. Mix well. Put powdered sugar in a brown paper bag.
- Pour Chex mixture into bag and shake up. Then eat. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Breakfast Delight
Ingredients:
- 6 slices bread, crumbled
- 1 lb. sausage, browned, drained and crumbled
- 5 eggs, beaten with 3 c. milk
- 1/2 to 1 c. grated cheese
Directions:
- Place bread crumbs on bottom of casserole dish.
- Add crumbled sausage on top of bread.
- Sprinkle cheese on sausage.
- Add egg and milk mixture.
- Cover and let set overnight in refrigerator.
- Bake at 350° for 30 to 35 minutes. | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Coq Au Vin
Ingredients:
- 8 medium skinless, boneless, chicken breast halves, cut into 1 inch pieces
- 1/2 c. chopped onion
- 3 c. sliced mushrooms
- 2 Tbsp. margarine or butter
- 1/4 c. dry white wine
- 1/2 tsp. dried tarragon, crushed
- 1/2 tsp. white pepper
- 1/8 tsp. salt
- 8 lasagna noodles, cooked and drained
- 8 oz. cream cheese, cut up
- 1/2 c. sour cream
- 2 Tbsp. all-purpose flour
- 1/2 c. half-and-half
- 4 oz. Gruyere cheese, shredded
- 4 oz. Muenster cheese, shredded
- 3 Tbsp. slivered almonds
Directions:
- In large skillet, cook onion and mushrooms in butter over medium-high heat for 4 to 5 minutes or until tender.
- Add chicken, wine, tarragon, pepper, and salt.
- Bring just to boiling; reduce heat.
- Cover and simmer for 5 minutes.
- Remove from heat. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Mexican Chicken Casserole
Ingredients:
- 3 boneless skinless chicken breasts, diced
- 8 (8 inch) flour tortillas, torn into bite size
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup salsa
- 1/4 cup milk
- 4 -6 ounces light sour cream
- 4 ounces shredded cheddar cheese
Directions:
- Preheat the oven to 375 degrees. Scatter the tortilla shells in the bottom of a 9x13 pan.
- Spray a frying pan with cooking spray then cook the chicken until no longer pink.
- Mix the soup, salsa, sour cream, milk, cheese, & chicken together in a bowl then pour over the tortillas.
- Bake in the oven for 30 minutes. | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Glenda'S Crab Pie
Ingredients:
- single crust pie shell
- 1/2lb crab meat (about 11/2 c)
- 1c shredded swiss cheese (4oz)
- 1c shredded cheddar cheese (4oz)
- 1/2 sm green pepper, chopped (1/2c)
- 4 scallions, chopped fine (1/2c)
- 1T minced, drained pimiento
- 2 lg eggs, beaten lightly
- 1/2c milk
- 2T all purpose flour
- 1/2t salt
- 1/4t freshly ground black pepper
- 1/4t Tabasco
Directions:
- Preheat oven to 350 degrees F.
- Fit pie shell into a 9" glass pie plate (11/2 qt), crimping edge decorativly. Prick shell in several places with a fork and chill 30 min.
- In large bowl mix together all remaining ingredients.
- Line shell with foil and fill with pie wieghts or raw rice. Bake shell in middle of oven 10 minutes. Remove foil and rice carefully and spread crab meat mixture in shell. Bake pie in middle of oven 40 to 45 minutes or until golden and set. Cool pie on rack 10 minutes and serve warm. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Hot Rolls(5 Dozen)
Ingredients:
- 1 qt. warm milk (1 qt. water plus 1 c. dry milk)
- 1 c. shortening
- 1 c. sugar
- 3 pkg. yeast in warm milk
- 2 eggs
- 1 Tbsp. salt
- 1/2 gal. plus 1 c. flour
Directions:
- Mix milk, shortening, sugar and salt together.
- Let cool.
- Add yeast in warm milk and eggs and mix well.
- Add flour and knead well.
- Let rise 2 1/2 hours.
- Beat down and squeeze dough, through thumb and index fingers, making round balls.
- Put in greased round cake pans.
- Let rise 2 hours.
- Cook at 350°
- until brown.
- Turn onto foil.
- Let cool or serve hot. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Pineapple Mandarin Salad
Ingredients:
- 2 cans Mandarin oranges
- 2 tall cans pineapple tidbits
- 1 small box lemon Jell-O
- 1 small box orange Jell-O
- 1 (10 oz.) bag miniature marshmallows
- 1/2 pt. whipping cream
- 1/3 c. mayonnaise
- sharp Cheddar cheese, shredded
Directions:
- Prepare Jell-O using fruit and add water to make 4 cups.
- Add fruit and marshmallows on top.
- Chill.
- At least 4 hours before serving, whip cream and fold in mayonnaise.
- Spread on top of Jell-O and sprinkle with cheese. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Cilantro And Lime Butter
Ingredients:
- 1 cup unsalted butter
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon crushed red pepper flakes
- salt to taste
Directions:
- In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Test
Ingredients:
- 1 kg pork
Directions:
- Combine the first 3 ingredients | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Fried Blue Shark With Wild Rice Mix
Ingredients:
- 3 shark blue, chops, deep-frozen
- 1 1/4 cups wild rice oriental
- 1 can red beans baked
- 1 can coconut milk
- corn flour to taste
- salt
- ground black pepper
- 1 lemon
- parsley or coriander for sprinkling
Directions:
- Defrost, and then dip the blue shark in the coconut milk.
- Add salt and pepper.
- Marinate for 30 minutes.
- Drain, roll in cornflour.
- Fry in hot oil, browning on both sides.
- Meanwhile, cook rice until almost done, add the red beans.
- Remove from heat, drain well, so rice stays fluffy.
- Serve fish drizzled with lemon juice to taste, next to rice on plate, garnish with chopped parsley or coriander. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Easy Barbecue Hash
Ingredients:
- 4 to 5 lb. pork roast
- 2 cans "Hereford" Roast Beef with gravy
- 1 jar (16 to 18 oz.) hickory flavored barbecue sauce
- 1 medium onion, chopped
- ketchup
- mustard
- lemon juice
- broth (from pork roast)
Directions:
- Cook pork roast in slow cooker until done (either all day or overnight).
- Remove roast and set aside to cool.
- Roast should be falling apart.
- Pour broth in another bowl and save.
- In the slow cooker, add the beef, making sure you break up the chunks.
- Add onion and barbecue sauce.
- Shred the pork roast with your fingers and add to the slow cooker.
- Add a splash of lemon juice and 2 cups of the broth.
- Mix well.
- Add about 1/4 cup each of ketchup and mustard (more or less to your taste).
- Add salt and pepper and simmer at least 30 to 45 minutes.
- More broth may be needed to reach desired consistency. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Just For Kids: Rusty'S Roly-Poly'S
Ingredients:
- 2 3/4 c. flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 c. shortening
- 1 1/2 c. sugar
- 2 eggs
- 2 tsp. cinnamon
Directions:
- Sift flour.
- Add cream of tartar, soda and salt.
- In separate bowl, cream the shortening and sugar.
- Add eggs.
- Beat well.
- Add flour mixture and blend well.
- Chill dough in refrigerator for 2 hours or until easy to handle. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Tartar Sauce
Ingredients:
- 3/4 c. mayonnaise
- 1 Tbsp. sweet pickle relish
- 1 Tbsp. chopped celery
- 1 1/2 tsp. parsley flakes
- 1 1/2 tsp. onion, chopped
- dash of salt and pepper
Directions:
- Combine all ingredients and blend well.
- Cover and refrigerate until ready to serve.
- Makes 1 cup of sauce. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Shrimp & Cheese Appetizers
Ingredients:
- 1/3 cup imperial cheese (or other nippy spreadable cheese)
- 1/4 cup butter
- 2 teaspoons mayonnaise
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon cayenne
- 1 pinch onion powder
- 4 ounces shrimp
- 4 English muffins, split
Directions:
- Beat together the cheese, butter, mayo, lemon juice, cayenne,& onion powder.
- Beat until smooth then add shrimp and mix until they are evenly spread.
- Spread on the 8 muffin halves.
- You may now freeze them well wrapped or continue to broil them.
- Broil until lightly browned & bubbly.
- Cut each muffin half into 6 pieces & serve.
- If you have frozen them defrost for 1/2 hour then under broiler apprs 8" from heat for 10-15 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Mama Mia Cubes
Ingredients:
- 8 slices baked ham or 8 slices boiled ham
- 1 medium cantaloupe
- pretzel sticks or toothpick
Directions:
- Cut ham into 1" wide strips, and cut the cantaloupe into cubes.
- Wrap a strip of ham around each cube and secure with a toothpick.
- Chill and serve. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Mushrooms Berkeleyhouston, Texas
Ingredients:
- 1 lb. fresh mushrooms, washed and cut in half (or quarters, if huge)
- 2 green bell peppers, cut into 3/4-inch squares
- 1 large onion, chopped
- 1/2 c. (1 stick) butter
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Worchester sauce
- 1/2 c. brown sugar
- 3/4 c. California Burgundy wine
- Salt and freshly pepper, to taste
Directions:
- Saute onion in butter using a fry pan.
- While onions are cooking, use a blender to mix the mustard, Worchester sauce and sugar. To this paste, add the wine along with lots of pepper and a little salt and blend.
- Back at the stove, add the mushrooms and peppers to the onions and saute on medium heat.
- Stir often.
- As mushrooms brown and shrink, add the wine sauce.
- Be careful not to carmelize while simmering.
- (Does not reheat well for the same reason).
- Simmer at least one hour or until you can stand it no longer.
- Looks horrible, tastes great! | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Christmas Pie
Ingredients:
- 1 can mandarin oranges
- 1 small can crushed pineapple, drained
- 1 can sweetened condensed milk
- 1/3 c. lemon juice
- 1 tsp. vanilla
- 2 (9-inch) graham cracker pie crusts
- 1 large container Cool Whip (about 2 c.)
- 1/2 c. pecans, chopped
- 1 small jar cherries
Directions:
- Mix the first 5 ingredients together.
- Fold in the Cool Whip. Add the pecans and cherries.
- Put mixture into the 2 pie crusts. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Oatmeal Drop Cookies
Ingredients:
- 1/2 c. shortening
- 1 c. sugar
- 1 egg
- 1 1/2 c. flour
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/2 c. milk
- 1/2 tsp. soda, dissolved in 1 tsp. water
- 1 1/2 c. oatmeal
- 1/2 c. nutmeats
- 1 c. raisins
- 1 tsp. vanilla
Directions:
- Cream shortening and sugar.
- Add beaten egg.
- Sift together flour, salt and cinnamon.
- Add soda and water.
- Add nuts, raisins and vanilla.
- Drop by spoonfuls onto greased baking sheet and bake at 375° for 8 to 12 minutes.
- Remove while hot.
- Makes 4 1/2 dozen cookies. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Lemony Sauteed Zucchini
Ingredients:
- 3 whole Zucchinis
- 1-1/2 Tablespoon Olive Oil
- 1/4 teaspoons Red Pepper Flakes
- 2 cloves Garlic, Peeled
- 1 Tablespoon Chives
- 2 Tablespoons Lemon Juice
Directions:
- Slice the zucchini into pieces that are roughly 2 inches long and 1/2 inch thick. Let them dry on some paper towels.
- In a large skillet over medium heat, heat the oil and pepper flakes. Mince the garlic. Once the oil is hot add garlic into the pan and saute until translucent. Add the rest of the ingredients (including the zucchini) and stir. Cook for 10 minutes, stirring occasionally, until the zucchini is just tender.
- Serve immediately. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Strawberry Pie
Ingredients:
- 1 baked pie shell
- 4 tsp. cornstarch
- 3 tsp. strawberry jello (dry)
- 1/2 tsp. red food coloring
- 1 c. sugar
- 1 c. water
- 1/2 tsp. salt
- 1 qt. well-drained strawberries
Directions:
- Mix together well the sugar and cornstarch, adding water a little at a time.
- Cook together until thick.
- While hot, add jello, salt, food coloring, then add berries.
- Chill, adding topping of Cool Whip. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Peanut Butter Rice Chex
Ingredients:
- 1 (12 oz.) box Rice Chex
- 1 stick butter or margarine
- 1 c. peanut butter (not crunchy)
- 1 (6 or 8 oz.) pkg. peanut butter chips
- 1 box powdered confectioners sugar
Directions:
- Melt butter, peanut butter and chips together over low heat. Coat Chex with mixture.
- Put in bread sack or Ziploc bag.
- Add sugar and shake to coat. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Broccoli And Shrimp Casserole
Ingredients:
- 1 lb. shrimp
- 1 medium onion
- 1 medium bell pepper
- 2 stalks celery
- 1 small box frozen broccoli
- 1 (8 oz.) jar Cheez Whiz
- 2 c. cooked rice
- 1 can mushroom soup
- 2 Tbsp. butter
- 1 1/2 c. milk
Directions:
- Chop onion, bell pepper and celery.
- Saute in butter until tender.
- Add mushroom soup, cheese, broccoli, cooked rice, milk and shrimp.
- Pour in 3-quart casserole dish.
- Cover; cook in microwave for 25 minutes, stirring every 10 minutes. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Pineapple Cookies
Ingredients:
- 1/2 c. butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 egg
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1/4 tsp. salt
- 1/2 c. crushed pineapple
- 1/2 c. nuts
- 1/2 tsp. vanilla
Directions:
- Mix the butter, sugars, egg, pineapple (drained) and vanilla. Add all dry ingredients.
- Drop by spoonfuls onto greased cookie sheet.
- Bake at 350° for 8 to 10 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Crisp Bran Cookies
Ingredients:
- 1/2 c. butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. nutmeg
- 1/2 c. chopped walnuts or pecans
- 1 c. bran flakes
Directions:
- Preheat oven to 350°.
- In a large bowl, cream butter, sugar and brown sugar.
- Add egg and vanilla; beat until fluffy.
- Stir in flour, baking soda and nutmeg.
- Mix well.
- Stir in nuts and bran flakes until blended.
- Drop rounded teaspoonfuls onto ungreased baking sheet 2 inches part.
- Bake for 10 minutes or until golden brown.
- Makes 4 dozen. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Potato Salad
Ingredients:
- 2 1/2 to 3 lb. potatoes, peeled and diced
- 1/2 c. sugar
- 1 tsp. cornstarch
- 1 tsp. salt
- 1 tsp. pepper
- 2 eggs
- 1/2 c. cream or half and half
- 1/4 c. vinegar
- 1 tsp. mustard
- 1 Tbsp. butter
- 1 c. mayonnaise
- 2 Tbsp. onion, chopped
- 4 eggs, hard-boiled and sliced
Directions:
- Cook potatoes until soft.
- Beat eggs; add sugar, cornstarch, salt, pepper, cream, vinegar and mustard.
- Cook until thick.
- Add butter and mayonnaise. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Old-Fashioned Coffee Pound Cake
Ingredients:
- 4 cups flour
- 1-1/2 tsp. CALUMET Baking Powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 2 cups (4 sticks) butter, softened
- 2-1/2 cups granulated sugar
- 7 eggs
- 1 cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled Rite Aid $5.99 thru 02/06
- 2 Tbsp. powdered sugar
Directions:
- Preheat oven to 350F.
- Mix flour, baking powder, salt and cinnamon until well blended; set aside.
- Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture alternately with coffee, beating until well blended after each addition.
- Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
- Bake 1 hour 30 min.
- or until toothpick inserted near center comes out clean.
- Cool 10 min.
- ; loosen cake from side of pan.
- Gently remove cake from pan.
- Cool completely on wire rack.
- Sprinkle with powdered sugar. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Lemon Poppy Seed Cake
Ingredients:
- 1 (18.5 oz.) pkg. low-fat yellow cake mix
- 1/2 c. sugar
- 1/3 c. vegetable oil
- 1/4 c. water
- 1 c. egg substitute
- 3 Tbsp. lemon juice
- 2 Tbsp. poppy seed
- 1 c. plain nonfat yogurt
Directions:
- Combine cake mix and sugar in a large mixing bowl. Add oil, water, yogurt, egg substitute and lemon juice. Beat at medium speed for 6 minutes. Stir in poppy seed.
- Spray Bundt pan with Baker's Joy or Pam.
- Pour in batter.
- Bake at 350° for 40 minutes. Remove from pan and drizzle with Lemon Glaze. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Pizza Butter
Ingredients:
- 8 ounces margarine, softened
- 1 (5 ounce) can tomato paste
- 12 teaspoon sugar
- 1 dash garlic salt
- 1 tablespoon oregano or 1 tablespoon italian seasoning
- 4 ounces mozzarella cheese, grated
Directions:
- Mix all ingredients together except for the grated cheese.
- Spread butter mixture on halves of an English Muffin.
- Sprinkle Mozzerella cheese on top.
- Put English Muffins on cookie sheet.
- Place under the broiler until brown. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Berried Treasure
Ingredients:
- 1 8 -ounce package cream cheese, at room temperature
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate-hazelnut spread (such as Nutella)
- 2 cups raspberries (1 pint)
- Short bread cookies, sliced baguette or ladyfingers, for serving
Directions:
- Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.
- Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer.
- Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries.
- Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries.
- Serve with cookies or baguette slices, or cover the jars with lids and pack them to go.
- (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)
- Photograph by Sam Kaplan | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Swiss Vegetable Medley
Ingredients:
- 1 bag frozen vegetables (broccoli, carrots, cauliflower), thawed and drained (16 oz.)
- 1 (10 3/4 oz.) can condensed cream of mushroom soup
- 1 c. shredded Swiss cheese
- 1/3 c. sour cream
- 1 can French fried onions
Directions:
- Combine ingredients except 1/2 cup cheese and 1/2 cup onions. Pour into casserole dish, bake covered at 350° for 30 minutes. Top with remaining cheese and onions.
- Bake for an additional 5 minutes uncovered or until onions are golden.
- Makes 6 servings. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Marinated Baby Vegetables
Ingredients:
- 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- 1 cup olive oil
- 1/2 cup Champagne vinegar
- 4 small bay leaves
- 2 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
Directions:
- Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Scalloped Pineapple
Ingredients:
- 2 c. sugar
- 1 c. butter
- 3 eggs, beaten
- 1 (No. 2 1/2) can crushed pineapple with juice
- 1 qt. fresh bread cubes (moistened with 2 Tbsp. milk)
Directions:
- Cream together sugar and butter until fluffy.
- Add eggs.
- Fold in pineapple and bread cubes.
- Bake in 8 x 13-inch greased pan for 1 hour at 350°. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Dijon Vinaigrette
Ingredients:
- 1/2 cup cider vinegar
- 1/4 cup coarse-grained Dijon mustard
- 4 to 6 garlic cloves
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1 cup extra-virgin olive oil
Directions:
- Process first 5 ingredients in a blender or food processor until smooth. With blender or processor running, add oil in a slow, steady stream; process until smooth.
- Note: Store extra dressing in refrigerator up to 1 week. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Turkey Onion & Tomato Pita Pockets
Ingredients:
- 1 medium red onion, peeled & thin into rings
- 16 cherry tomatoes, quartered
- 1 cup turkey, cooked coarsy chopd
- 2 cups iceberg lettuce, thin slice
- 13 cup shredded fresh basil
- 1 tablespoon light brown sugar
- 14 cup balsamic vinegar
- 1 tablespoon fruity olive oil
- salt & pepper
- 4 6 inch diameter pita bread rounds, cut in half
Directions:
- In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil.
- Sprinkle with the brown sugar and drizzle with the vinegar and olive oil.
- Toss well and season with salt and pepper.
- Cover and let marinate in the refrigerator for at least two hours.
- To make the sandwich, mound the mixture into the pita pockets and serve at once. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Beer Bread: Recipe
Ingredients:
- 1 can beer (room temp)
- 3 c. self rising flour
- 3 Tbsp. sugar
Directions:
- Mix flour and sugar in a bowl.
- Add in beer and mix well till all the flour is kneaded in.
- Pour dough into a well buttered loaf.
- Don't FLOUR PAN.
- Spread the mix to the edge of the pan.
- Bake for 1 hour at 350 degrees. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Figs in Red Wine with Herbed Goat Cheese
Ingredients:
- 2 cups dry red wine
- 1/4 cup honey
- 1 cinnamon stick
- 8 fresh (about 1/2 pound) or 12 dried figs, halved lengthwise
- 1 cup walnuts, finely chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 (3 1/2-ounce) log goat cheese
- Fresh thyme sprigs, to garnish
Directions:
- Figs: In a nonreactive medium pot combine the wine, honey, and cinnamon.
- Bring to a simmer, over low heat, and cook until slightly thickened, about 30 minutes.
- Add the figs and cook for 10 minutes.
- Set aside to cool slightly.
- Remove the cinnamon stick.
- Goat cheese: In a shallow bowl, mix together the walnuts and thyme.
- With damp hands, roll the goat cheese into 1-inch balls.
- Roll the balls into the nut mixture until coated.
- To serve: Spoon the figs into 2 glasses and drizzle with the wine syrup.
- Add the herbed goat cheese and serve. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Aubergine And Greenpepper Casserole Recipe
Ingredients:
- 1 lrg Aubergine, (2lbs)
- 1 x Onion, diced
- 1 x Green pepper, diced
- 2 Tbsp. Pine nuts
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Fresh basil, minced Salt and pepper to taste
- 2 lrg Large eggs, lightly beaten
- 1 x Matzah, crumbled
- 2 Tbsp. Butter, or possibly margarine
Directions:
- Eel the aubergine and dice in 2" cubes.
- Cook in simmering salt water to cover till the aubergine is tender, about 20 min.
- Drain and mash.
- Meanwhile saute/fry the onions and pepper and pine nuts in extra virgin olive oil over medium heat till the vegetables are tender, but not crisp.
- Combine with the salt, pepper and basil.
- Mix the aubergine with the lightly beaten Large eggs as well as the vegetable mix.
- Add in the matzah and mix well.
- Place in a greased casserole and dot with butter or possibly margarine.
- Bake in a preheated 350 oven for 35 min or possibly till golden on the top and crusty on the sides. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Lasagna Vegetables
Ingredients:
- lasagne sheets
- 1 courgette
- 1 onion
- 1 carrot
- 2 cloves garlic
- cabbage
- salt
- pepper
- grated cheese
- bechamel sauce
- sesame seeds
- fresh basil leaves
- tomato paste
Directions:
- In the wok, saute the onion and the garlic over a pinch of olive oil.
- Then the zucchini, carrots and Lombard.
- Save the tomatoes and cook a little.
- Put salt, pepper and basil to taste.
- Grease a baking dish of your own for the oven with butter and put the sheets of lasagna alternating with vegetables.
- Put a little grated cheese such as bechamel.
- At the end of the layers cover everything with bechamel, put some grated cheese, a sesame seed or some more spice to taste.
- Place in the oven (20 minutes / 400 °F) or until well browned. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Molasses Cookies
Ingredients:
- 1 c. brown sugar
- 1 c. sugar
- 2 eggs
- 1 c. molasses
- 1 tsp. ginger
- 1 tsp. cinnamon
- 3 1/2 c. flour (all-purpose)
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 c. cold water
Directions:
- Cream butter and sugar together. Add egg, molasses, ginger and cinnamon. Sift the flour, baking soda and salt.
- Add sifted dry ingredients to the creamed mixture alternately with the cold water. Drop by spoonful (large) onto greased baking sheet and bake 8 to 10 minutes in moderate hot 375° oven. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Italian Cream Cake
Ingredients:
- 1 stick margarine
- 1/2 c. vegetable oil
- 2 c. sugar
- 1 small can Angel Flake coconut
- 5 egg yolks
- 5 egg whites, stiffly beaten
- 1 c. buttermilk
- 1 tsp. vanilla
- 2 c. flour
- 1 tsp. soda
- 1 c. chopped nuts
Directions:
- Cream margarine and oil.
- Add sugar and beat until smooth. Add egg yolks and beat well again.
- Combine flour and soda and add to mixture with buttermilk.
- Stir in vanilla.
- Add coconut and nuts.
- Fold in stiffly beaten egg whites.
- Pour into 3 greased and floured 8-inch pans.
- Bake at 350° for 25 minutes.
- Cool and frost with Cream Cheese Frosting. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Hearty And Delicious Cholent For A Crowd
Ingredients:
- 5 lbs potatoes, peeled and cut into large chunks
- 2 large onions, chopped
- 5 lbs beef (flanken, short ribs, or chuck steak with the bone)
- 1 lb dry mixed beans, soaked (cholent mix, or a combination of kidney and navy beans)
- 3 lbs barley
- 6 tablespoons salt
- 4 tablespoons garlic powder
- 1 cup ketchup
- 1 cup barbecue sauce (we prefer KC Masterpiece original recipe)
- 1 tablespoon black pepper
- 2 -3 tablespoons onion soup mix (optional)
- water
Directions:
- In an 18 qt electric roaster, layer ingredients in order listed.
- Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
- Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
- Shabbat Shalom! | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Potatoes With Cream Sauce
Ingredients:
- 3 Tbsp. margarine
- 3 Tbsp. chopped celery
- 3 Tbsp. chopped bell pepper
- 3 Tbsp. chopped onion
- 2 Tbsp. flour
- 1/4 tsp. black pepper
- 1/4 tsp. Season-All
- 1 (16 oz.) can white, sliced potatoes
- 1 (6 oz.) can evaporated milk
- 3 slices American cheese
- 2 Tbsp. pimento (optional)
Directions:
- In a large skillet, melt margarine.
- Add and saute celery, bell pepper and onion.
- After well sauteed, add flour, black pepper and Season-All; stir well.
- Add the water from can of potatoes and can of milk; mix well.
- If too thick, add a little water.
- Add cheese and stir.
- Add sliced potatoes and pimento, if desired.
- Mix all very well.
- Pour into a baking dish and bake until bubbly. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Low Fat Honey Oat Scones
Ingredients:
- 1 1/2 cups unbleached flour
- 1 cup quick oats
- 1 tablespoon baking powder
- 1/4 cup honey
- 3 tablespoons egg substitute
- 1/3 cup raisins or 1/3 cup dried cranberries
- 6 tablespoons fat-free buttermilk
- skim milk
Directions:
- Combine flour, oats, and baking powder, stir to mix well.
- Stir in honey, egg substitute, raisins or cranberries, and buttermilk to form a stiff dough.
- Form into a ball and turn on a floured surface into a 7 inch circle.
- Coat a baking sheet with nonstick spray.
- Place circle of dough on sheet, and use a sharp floured knife to cut into 12 wedges.
- Pull wedges apart slightly, and brush the tops with skim milk.
- Bake at 375 for 20 minutes or until lightly browned.
- Serve hot! | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Chipped Beef Log
Ingredients:
- 3 pkg. dried beef
- 3 (8 oz.) pkg. cream cheese
- 1 jar horseradish (about 6 oz. or to taste)
- 1 bunch scallions, cleaned and cut to approximately 5 inches and chopped
Directions:
- Put cream cheese in microwave for a minute or until soft. Stir the cream cheese until creamy and then add horseradish and scallions.
- Open the dried beef.
- Save 10 or 12 of the outside slices.
- Tear the remaining dried beef and add to cream cheese mixture.
- Place the reserved pieces of beef on plastic wrap. Form a base, approximately 3 x 12 inches for the log.
- Put the cream cheese mixture on the beef to form a log.
- Cover with the rest of the beef.
- Roll into a log.
- Refrigerate for 24 to 48 hours.
- Serves about 20.
- Serve on mini bagels or Triscuits. Leftovers will freeze for a month if wrapped tightly. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Chocolate Chip Macadamia Nut Muffins
Ingredients:
- 1 12 cups flour
- 1 teaspoon baking soda
- 14 teaspoon salt
- 13 cup butter, melted
- 23 cup sour cream
- 14 cup corn syrup
- 1 egg
- 1 12 cups chocolate chips
- 3 12 ounces macadamia nuts, quartered
- 12 whole macadamia nuts
Directions:
- Preheat oven to 375 degrees .
- Combine flour, baking soda and salt in a large bowl.
- In a medium bowl mix the melted butter, sour cream, corn syrup and egg.
- Make a well in the dry ingredients and add the wet ingredients.
- Stir in the chocolate chips and macadamia nuts.
- Line muffin pans with paper muffin cups.
- Fill muffin cups with batter.
- Place a whole macadamia nut on top of each muffin.
- Bake at 375 degrees for 15 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Chicken And Rice
Ingredients:
- 1 c. raw rice
- 1 can cream of chicken soup
- 1 can water
- 1/4 to 1/2 can sherry wine
- pinch of thyme
- 1 tsp. instant minced onion
- 1 can mushrooms, drained
- 1 chicken, cut into serving pieces
- salt and pepper to taste
Directions:
- Take a package of 6 to 12 hot dogs.
- (Any brand will work equally well.)
- Remove from cellophane wrapper, place in quart pan of water.
- Bring to full boil; lower temperature and cover.
- Cook for 3 to 4 minutes.
- Remove from burner.
- Place hot dog on frankfurter roll and serve with relish of choice.
- Makes 6 to 12 portions. | {"has_non_fish_meat": true, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Missouri Corn Pudding
Ingredients:
- 3 eggs
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. brown sugar
- 1/2 c. melted margarine
- 1/2 c. milk
- 4 c. whole kernel corn
Directions:
- Whip together in baking dish all ingredients except corn. When well mixed, stir in the corn.
- Bake at 350° for 35 to 45 minutes until mixture is set. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Chocolate Chess Pie
Ingredients:
- 3 eggs, beaten
- 1 1/2 c. sugar
- 2 Tbsp. all-purpose flour
- 3 1/2 Tbsp. cocoa
- 1/4 c. butter or margarine, melted
- 1/2 c. evaporated milk
- 1 tsp. vanilla extract
- 1 (9-inch) unbaked pastry shell
Directions:
- Bake pastry shell at 350° for 5 minutes. Combine eggs and remaining ingredients in a medium bowl and stir well. Spoon egg mixture evenly into pastry. Bake at 350° for 45 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Easy Hamburger Casserole
Ingredients:
- 1 lb ground beef
- 1 (12 ounce) box macaroni shells and cheese
- 1 onion (chopped)
- 1 (2 cup) package cheddar cheese (Shredded)
- 1 (10 ounce) can cream of chicken soup
- 1 tablespoon garlic
Directions:
- Preheat oven to 350.
- Add ground beef and onions to skillet and fully cook.
- Cook shells in a pot of water.
- Drain water out and mix in cheese.Set aside.
- Drain ground beef and add cream of chicken soup and garlic to the skillet with the beef. Simmer on low for 5 minutes.
- Layer ground beef and shells and cheese in a casserole dish, starting with the beef. Between each layer add a little shredded cheese.
- Add rest of cheese to the top when dish is full.
- Place in oven till cheese is melted.
- Remove from oven, let stand for 5 to 10 minutes, and serve. | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Self Saucing Chocolate Pudding
Ingredients:
- 125g of butter, cut into pieces,
- 3/4 cup of castor sugar
- 2 eggs,
- 1 tsp of vanilla essence,
- 1 1/4 cups of s.r. flour
- 2 teaspoons of coffee powder,
- 2 tablespoons of milk
- 125g of chocolate, melted
- 2/3 cup of brown sugar,
- 1 tablespoon of cocoa,
- 1 cup of boiling water.
Directions:
- Preheat oven to 180 degrees.
- Cream the butter and sugar together and beat until light and fluffy. Add eggs one at a time, beating well after each addition, beat in vanilla essence.
- Sift the flour and coffee powder together and fold into creamed mixture alternately with milk.
- Stir in chocolate and pour into a 6 cup casserole dish.Combine sugar and cocoa together in a jug, add water , stirring until sugar has melted and mixture is well combined.
- Pour this mixture over the pudding, bake for 50-55 minutes or until firm. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Creamy Spinach Dip
Ingredients:
- 1 can chopped spinach (13.5 oz.)
- 2 c. light sour cream
- 1/2 c. light mayonnaise
- 1 pkg. dry onion soup mix (4 oz.)
- 1 c. chopped red bell pepper
Directions:
- Drain spinach, reserving 2 Tbsp. liquid.
- Combine reserved liquid, sour cream, mayonnaise and soup mix.
- Stir in spinach and red pepper.
- Refrigerate several hours or overnight.
- Serve with vegetables, bread or crackers. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Shrimp Fajitas
Ingredients:
- 1 lb shrimp, deveined
- 1 onion, sliced
- 1/2 each red and yellow peppers, sliced
- 2 garlic cloves, minced
- 4 tbsp olive oil
- 1 lime, juiced
- 4 tbsp Fiesta Lime Seasoning ( Mrs. Dash brand)
- 2 tbsp cilantro
- 1 salt & pepper to taste, optional
- 1 tortillas
- cup toppings: avocado and pico de gallo
Directions:
- Place onions and peppers in a bowl add 2 tbsp of olive oil add salt & pepper to taste.
- (optional)
- Add 2 tbsp fiesta lime seasoning, stir to coat the onions & peppers.
- In a separate bowl add shrimp, olive oil and fiesta lime seasoning stir to coat
- Heat large saute pan on med.
- high heat add 2 Tbsp olive oil add onions & peppers.
- Cook about 5 minutes stirring occasionally.
- Add garlic and shrimp, stirring occasionally.
- Pour in lime juice and cook until shrimp are done.
- Add cilantro.
- Enjoy ;) | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Cookies
Ingredients:
- 1 c. margarine
- 2 eggs
- 1 c. white sugar
- 2 c. brown sugar
- 4 tsp. vanilla
- 2 c. pecans, chopped
- 3 c. flour
Directions:
- Cream margarine and sugars.
- Add eggs.
- Beat in vanilla, pecans and flour.
- Roll into logs.
- Chill dough or may be frozen. When ready to use, slice into 1/4 inch cookies.
- Place on baking sheet.
- Cook approximately 10 to 12 minutes at 350°. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Bread
Ingredients:
- 2/3 c. sugar
- 1/2 c. Crisco
- 1 c. hot water
- 1 scant Tbsp. salt
- 2 eggs
- 6 c. flour, sifted
- 2 cakes yeast
- 1/2 c. lukewarm water
Directions:
- Cream together sugar and shortening.
- Add hot water, salt, eggs and 3 cups flour.
- Dissolve yeast in lukewarm water and add to creamed mixture and beat real good.
- Add remaining 3 cups flour.
- Put in refrigerator overnight.
- Make out next morning and place in greased loaf pan.
- Cover with cloth.
- Let rise until double in bulk (takes about 2 hours at room temperature).
- Bake at 350° for 25 minutes.
- Makes 2 to 3 loaves. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Texas Caviar
Ingredients:
- 1 can hominy
- 2 cans black eyed peas
- 1/2 medium onion, chopped
- 2 tomatoes, diced
- 2 cloves garlic, chopped
- 1 medium green pepper, chopped
- 1/2 c. parsley, chopped
- 8 oz. Italian salad dressing
Directions:
- Combine all ingredients, cover and chill well, at least 2 hours.
- Serve with tortilla chips. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Saucijzebroodjes - Pigs In A Blanket
Ingredients:
- Blanket
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2/3 cup milk
- Filling
- 1 1/2 lbs ground pork (lean)
- 1 1/2 cups rusks, crumbs
- 1 egg
- 1/2 cup milk
- salt and pepper, to taste
Directions:
- For the blankets: Sift dry ingredients together in a bowl.
- Cut butter in with a pastry blender.
- Mix to a soft dough with milk.
- Roll out a little thicker than a piecrust and cut into squares.
- For the filling: Season meat; add crumbs, eggs and milk.
- Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown. | {"has_non_fish_meat": true, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Quick-Pickled Jalapenos Recipe
Ingredients:
- 6 ounces jalapenos
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- A few black peppercorns
Directions:
- Slice the jalapenos and place in a clean jar with a tight-fitting lid.
- In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns.
- Bring to the boil over medium heat, making sure the sugar and salt are dissolved.
- Pour the pickle brine over the jalapenos in the jar.
- Leave at room temperature until cooled, about 1 hour.
- Cover tightly and refrigerate. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Apricot Creme Sauce
Ingredients:
- 14 12 ounces apricot halves, in their own juice, drained (reserve juice)
- 1 tablespoon cornstarch
- 12 cup apricot preserves
- 12 cup whipping cream
- 14 teaspoon nutmeg
- 1 tablespoon lemon juice
Directions:
- slice apricots into 1/4" slices, set aside.
- in 1qt saucepan combine 2/3 cup reserved apricot juice and cornstrach; whisk to blend and cook over medium heat stirring occasionally until thickened.
- stir in remaining ingredients and apricots.
- continue cooking, stirring occasionally, until apricots are warm.
- serve sauce over pound cake, meringues, cream puffs or ice cream. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Carob Crunchies
Ingredients:
- 1 c. carob chips
- 1/2 c. peanut butter
- 1/4 c. honey
- 1/3 c. chopped nuts
- 1 tsp. vanilla
- 1 tsp. CINNAMON SUBSTITUTE
- 2 1/2 c. crisp brown rice cereal
Directions:
- Melt carob chips in double boiler until smooth.
- Remove from heat and add other ingredients, stirring in cereal last. Spread into
- 8 x 8-inch pan and chill.
- Cut into chunks before serving. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Basil-Honey Butter
Ingredients:
- 1/2 cup (4 oz.) salted butter, softened
- 2 tablespoons chopped fresh basil
- 1 teaspoon lime zest
- 1 teaspoon honey
Directions:
- Stir together softened butter, basil, lime zest, and honey. Serve with Strawberry Biscuits. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Mexican Coffee Balls
Ingredients:
- 1 (9 oz.) box chocolate wafers, crushed into crumbs
- 1/2 lb. ground blanched almonds
- 1/3 c. unsweetened cocoa powder
- 1/4 c. sugar
- 2 Tbsp. instant coffee
- 1/3 c. coffee liqueur
- 1/2 c. light corn syrup
- cinnamon sugar
Directions:
- Mix chocolate wafers with almonds, cocoa powder and sugar. Dissolve instant coffee in cup of coffee liqueur and stir into crumb mixture with corn syrup.
- Shape into 3/4-inch balls and roll in cinnamon sugar.
- Store in refrigerator.
- Makes 5 dozen. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Tomato Salad With Goat Cheese And Basil
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons chopped fresh basil
- 4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
- 1/3 cup small basil leaves
- 1.5 ounces goat cheese, crumbled (about 1/3 cup)
Directions:
- Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.
- MyRecipes is working with
- , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
- . | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Crepes Fritzgerald
Ingredients:
- 24 dessert crepes
- 16 ounces sour cream
- 16 ounces cream cheese
- 6 cups fresh strawberries, halved
- butter
- sugar
- 1 cup kirsch
- 1 cup strawberry liqueur
Directions:
- Filling:.
- Mix sour cream and cream cheese.
- Roll crepes with mix in center.
- You may do this in advance.
- Refrigerate until needed.
- If you refrigerated let crepes sit at room temp until center is warm if you don't like a cool center and warm topping.
- Topping:.
- Place strawberries in large bowl, dot with butter and sweeten with sugar.
- Heat kirsch and strawberry liqueur in large skillet then add the sweetened strawberries.
- Pour over serving of crepes.
- Note you can flame in skillet. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Oatmeal Lunchbox Cookies
Ingredients:
- 2 c. white raisins
- 1 c. shortening
- 2 c. sugar
- 1/2 c. peanut butter
- 3 beaten eggs
- 1/4 c. milk
- 1 c. flour
- 2 tsp. cinnamon
- 3/4 tsp. salt
- 3/4 tsp. soda
- 2 tsp. vanilla
- 3 1/2 c. quick cook oatmeal
Directions:
- Pour boiling water over raisins.
- Let stand 5 minutes; drain. Cream shortening and sugar.
- Add peanut butter and eggs.
- Add 1/4 cup milk and flour sifted with cinnamon, soda and salt.
- Add vanilla and oatmeal.
- Stir in raisins.
- Drop on ungreased cookie sheet.
- Bake at 375° for 15 to 18 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Fennel Vichyssoise With Smoked Salmon
Ingredients:
- 3 tablespoons butter
- 2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
- 2 leeks, white part only, halved, rinsed and sliced
- 1 1/2 lbs russet potatoes, peeled and cubed
- 1 teaspoon fennel seed
- salt, and
- white pepper, to taste
- 5 -6 cups chicken stock
- 1 ounce smoked salmon, chopped, for garnish
Directions:
- Melt butter in a heavy pot.
- Add fennel, leek and fennel seeds until softened, about 8 minutes.
- Add potatoes and 5 cups stock.
- Bring to boil, lower to simmer and cook 12-15 minutes.
- Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
- Thin with extra stock if needed.
- Pour into bowls, garnish with smoked salmon and fennel fronds. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Broccoli Casserole
Ingredients:
- 1 stick melted butter
- 1 c. Minute Rice
- 8 oz. jar Velveeta cheese
- 1 can water chestnuts
- 1 small chopped onion
- 1 can cream of mushroom soup
- 1 pkg. chopped broccoli
Directions:
- Mix all ingredients together in a large bowl and pour into a glass baking dish.
- Bake at 30 minutes at 350 degrees. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Glen'S Crunchy Pea Salad
Ingredients:
- 1 (16 ounce) package frozen peas, thawed
- 1 cup chopped cauliflower
- 1 cup diced celery
- 1 cup slivered almonds
- 1/4 cup sliced green onion
- 1 cup ranch salad dressing
- 1/2 cup sour cream
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- lettuce leaf (optional)
Directions:
- In a large bowl, combine the peas, cauliflower, celery, almonds, onions, salad dressing, sour cream, dill weed, salt and pepper. Cover and chill until serving. Serve on lettuce if desired. Enjoy! | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Bean Salad
Ingredients:
- 1 can each: kidney beans, green beans, yellow wax beans, butter beans and lima beans
- 2 c. chopped celery
- 1 sweet onion, chopped
- 1 green pepper, chopped
- 2 c. sugar
- 1 c. water
- 2 tsp. salt
- 1/2 c. cooking oil
- 1 c. vinegar
- 1/2 tsp. dill weed (optional)
Directions:
- Bring sugar, water, salt and oil to boil.
- Simmer 10 minutes and cool.
- Add vinegar and dill weed.
- Pour over beans and vegetables.
- Refrigerate overnight.
- Keeps a long time. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Ranch Dressing
Ingredients:
- 1 c. mayonnaise
- 1 c. buttermilk
- 1/2 Tbsp. garlic
- 1/2 tsp. salt
- 1/4 tsp. onion salt
- 1/4 tsp. pepper
- 1/2 tsp. parsley flakes
- 1 tsp. onion flakes
Directions:
- Combine all ingredients in a blender and blend well.
- Set aside for a couple hours to let flavors blend.
- Refrigerate. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Chocolate Sheet Cake
Ingredients:
- 2 c. sugar
- 2 c. flour
- 1 tsp. soda
- 1/2 tsp. salt
- 2 sticks oleo
- 1 c. water
- 4 Tbsp. cocoa
- 2 eggs
- 1/2 c. buttermilk
- 1 tsp. vanilla
Directions:
- Sift together sugar, flour, soda and salt.
- Set aside.
- In a pan, place oleo, water and cocoa.
- Heat to rapid boil.
- Stir in dry ingredients.
- Add eggs, buttermilk and vanilla. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Vanilla White Russian
Ingredients:
- 1 1/2 ounces Kahlua
- 1/2 ounce vanilla vodka (I like Stoli)
- 1 ounce cream
- ice
Directions:
- Pour all over ice and enjoy! | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Yogurt And Whipped Cream Pie
Ingredients:
- 1 (8 oz.) Lite Cool Whip
- 2 (6 oz.) yogurt (any flavor)
- 3/4 c. mixed fresh or frozen berries, sweetened with sugar or Splenda
- 1 (6 oz.) graham cracker pie crust
Directions:
- Mix Cool Whip and yogurt together. Place into graham cracker crust. Heat mixed berries in small bowl in microwave, about 2 to 3 minutes. Use sugar or Splenda to sweeten. Wait until berries cool and drop across the top of pie. Spoon the juice over top and sides of pie. Put into freezer until frozen and then cut into slices and serve. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Texas Cornbread(Serves 12 To 15)
Ingredients:
- 1 1/2 c. self-rising cornmeal *
- 4 eggs, beaten
- 1 c. chopped green pepper
- 1 c. chopped onion
- 1 c. grated Cheddar cheese
- 1 c. sour cream
- 1 (17 oz.) can cream-style corn
- 1/2 c. vegetable oil
- 3 Tbsp. sugar
- 1 tsp. baking powder
- 3/4 tsp. salt
- 3/4 c. flour
- 3/4 c. corn meal
- 1 tsp. salt
- 1 Tbsp. baking powder
Directions:
- Preheat oven to 450°.
- Mix together all ingredients in a large bowl.
- Spray 9 x 13-inch pan with Pam.
- Pour mixture into pan and bake until done, 20 to 30 minutes.
- Cool slightly.
- Cut into serving size pieces.
- Best served warm. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Pineapple Orange Cake
Ingredients:
- 1 yellow cake mix
- 4 eggs
- 1/2 c. oil
- 1 (16 oz.) can mandarin oranges plus juice
Directions:
- Beat together all ingredients for 4 minutes.
- Bake at 350° for 30 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
"The Best" Yeast Bread
Ingredients:
- 3 c. flour
- 1 c. warm milk (110~ to 115~)
- 1 pkg. yeast, dissolved in milk
- 1 tsp. salt
- 1 tsp. sugar
- 2 sticks margarine
- 2 eggs
Directions:
- Have ingredients at room temperature.
- Heat milk to lukewarm. Add yeast, stirring to dissolve.
- Cream 1 stick butter, sugar and salt.
- Add milk and yeast to butter mixture.
- Beat eggs and add. Beat together.
- Add 1 1/2 cups flour, mixing well.
- Cover and let rise 1 hour.
- Add 1 1/2 cups flour and mix well.
- Refrigerate several hours or overnight.
- Drop by spoonfuls into greased Bundt or tube pan.
- Pour 1 stick melted butter over mix.
- Let rise 3 hours.
- Bake at 350° for 30 minutes.
- Slice to serve. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Squash Dressing
Ingredients:
- 2 c. sliced yellow squash, cooked and drained
- 2 c. crumbled cornbread
- 1 can cream of chicken soup
- 1 small onion, chopped
- 1/2 c. melted butter
- 3 eggs, beaten
- sage to taste (around 1/2 tsp.)
Directions:
- Stir all together and cook at 350° in a buttered casserole for 40 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Boiled Frosting
Ingredients:
- 1 1/2 cups sugar
- 1/2 cup water
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 6 large marshmallows, cut into small pieces
Directions:
- Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until syrup reaches soft ball stage or candy thermometer registers 240° (about 10 minutes).
- While syrup cooks, beat egg whites at low speed with an electric mixer until foamy. Add cream of tartar and salt; beat at medium speed until soft peaks form. Increase to high speed, and add hot syrup in a heavy stream. Add marshmallows, a few pieces at a time. Beat until stiff peaks form and frosting is thick enough to spread. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Easy Peanut Butter Chocolate Fudge
Ingredients:
- 1 (12 oz.) pkg. peanut butter chips
- 1 (14 oz.) can Eagle Brand sweetened condensed milk
- 1/4 c. margarine
- 1/2 c. chopped peanuts
- 1 pkg. semi-sweet chocolate chips
Directions:
- In large saucepan, melt peanut butter chips, 1 cup Eagle Brand milk and 2 tablespoons margarine.
- Stir occasionally.
- Remove from heat.
- Stir in peanuts.
- Spread mixture into wax paper lined 8-inch square pan.
- In small saucepan, melt chocolate chips, remaining Eagle Brand milk and margarine.
- Spread chocolate mixture on top of peanut butter mixture.
- (Chill 2 hours or until firm.) | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Fish Filets On Spinach
Ingredients:
- White fish
- lemon juice
- oil
- chopped onions
- spinach (1/2 lb / person)
- salt
- white pepper
- nutmeg
- sliced tomato
- grated cheese
Directions:
- Wash fish, pat dry, sprinkle w/ lemon juice, let stand 10 minutes.
- Heat oil, add onions, saute till soft, add fish - fry till lightly golden (few minutes).
- Remove fish and onions. Add spinich - cook till wilted (4 - 5 minutes).
- In greased dish add spinach and fish. Sprinkle w/ salt, pepper, and nutmeg. Top w/sliced tomatoe and cheese.
- Bake, 350, 15 minutes. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": true, "cook_time_over_30_mins": false, "main_course": true} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Oliebollen - The No-Yeast Version.
Ingredients:
- 750 g self-raising flour, sifted
- 1 1/2 liters milk
- 100 g butter
- 100 g sugar
- 1/4 - 1/2 cup sultana, raisins and peel
- 1 apple, grated (eg Granny Smith)
- 1 egg
- 1 (330 -660 ml) bottle beer, preferably a dark ale or stout (I use Coopers stout here in Australia.)
Directions:
- Cream the butter and sugar.
- Add the remaining ingredients in batches, mixing well and adding the fruit last.
- The amounts are only guides- you are aiming for a thickish batter.
- Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
- Deep fry for about 5-7 minutes- they are self turning.
- If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
- Not a good idea!
- Too small and they overcook.
- The aim is to have a golden doughnut that is cooked right through. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": true, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Cherry Coffee Cake
Ingredients:
- 3/4 c. oil
- 1 Tbsp. baking powder
- 1 1/2 c. sugar
- 1 tsp. salt
- 3 c. flour
- 1/2 c. orange juice
- 1 Tbsp. vanilla
- 3 eggs
- 1 can cherry pie filling
Directions:
- Mix all ingredients except the pie filling together.
- Spread 1/2 of batter into a 9 x 13-inch ungreased cake pan.
- Pour cherry pie filling over batter.
- Spread remaining batter over pie filling.
- Sprinkle a mixture of 1/2 cup sugar and 1 teaspoon cinnamon over batter.
- Bake at 350° for 45 to 50 minutes.
- Good warm or cold. | {"has_non_fish_meat": false, "requires_oven": true, "requires_stove": false, "cook_time_over_30_mins": true, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
Decorator Frosting
Ingredients:
- 1/2 c. solid vegetable shortening
- 1/2 c. butter or margarine, softened
- 1 lb. confectioners sugar
- 2 Tbsp. milk or water
- 1 tsp. vanilla
Directions:
- Cream shortening and butter.
- Add sugar, milk and vanilla. Beat until smooth and creamy in texture, adding more milk a drop at a time if necessary.
- Store in refrigerator up to 2 weeks, beating again before using.
- Makes 3 cups of stiff icing for decorating.
- Add 2 teaspoons of milk per cup of icing to thin it for icing cakes.
- You can use stiff icing to make flowers, medium stiff icing to make borders, and thin icing to make writing and leaves. | {"has_non_fish_meat": false, "requires_oven": false, "requires_stove": false, "cook_time_over_30_mins": false, "main_course": false} | return a JSON map of string to boolean with the following keys:
- has_non_fish_meat
- requires_oven
- requires_stove
- cook_time_over_30_mins
- main_course |
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