{
"cells": [
{
"cell_type": "code",
"execution_count": 1,
"metadata": {},
"outputs": [
{
"data": {
"text/html": [
" \n",
" "
]
},
"metadata": {},
"output_type": "display_data"
},
{
"name": "stdout",
"output_type": "stream",
"text": [
"CPU times: user 8.17 s, sys: 795 ms, total: 8.97 s\n",
"Wall time: 8.97 s\n"
]
}
],
"source": [
"import sys\n",
"sys.path.append(\"../\")\n",
"from Recipe import Recipe, Ingredient, RecipeGraph\n",
"\n",
"import settings\n",
"import db.db_settings as db_settings\n",
"from db.database_connection import DatabaseConnection\n",
"\n",
"import random\n",
"\n",
"DatabaseConnection(db_settings.db_host,\n",
" db_settings.db_port,\n",
" db_settings.db_user,\n",
" db_settings.db_pw,\n",
" db_settings.db_db,\n",
" db_settings.db_charset)\n",
"\n",
"%time ids = DatabaseConnection.global_single_query(\"select id from recipes\")"
]
},
{
"cell_type": "code",
"execution_count": 2,
"metadata": {},
"outputs": [
{
"data": {
"text/markdown": [
"## Nettle and lemon cake with lemon buttercream recipe\n",
"(7d1f97f3da)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '100 g \\( 3.5oz \\) raw young nettle leaves'\n",
" * '200 g \\( 7.1oz \\) unsalted butter , softened'\n",
" * '150 g \\( 5.3oz \\) granulated sugar'\n",
" * '3 eggs'\n",
" * '2 tsp vanilla extract'\n",
" * '0.5 lemon , zest and juice'\n",
" * '250 g \\( 8.8oz \\) plain flour'\n",
" * '2 tsp baking powder'\n",
" * '0.5 tsp salt'\n",
" * '150 g \\( 5.3oz \\) unsalted butter , softened'\n",
" * '300 g \\( 10.6oz \\) powdered icing sugar'\n",
" * '0.5 lemon , zest and juice'\n",
" * '1 small handful blackberries'\n",
" * '1 scattering lemon zest'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat oven to 170C/325F .\n",
" * Grease and line two 7 round cake tins .\n",
" * Using rubber gloves , carefully wash the stinging nettle leaves and remove any stems .\n",
" * Place in a pan of boiling water and boil for 3-4 minutes .\n",
" * The sting will be removed with the boiling .\n",
" * Refresh under cold water , drain and puree .\n",
" * Set aside .\n",
" * In a large bowl , cream together the butter and sugar until light and fluffy .\n",
" * Beat in the eggs , one at a time , then beat in the nettles , vanilla , zest and lemon juice .\n",
" * Sift in the flour , baking powder and salt and stir to gently combine .\n",
" * Spoon the mixture evenly into the prepared tins , push to the edges and level , then bake for 25 minutes or until an inserted skewer comes out clean .\n",
" * Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing .\n",
" * For the icing : In a large bowl , cream the butter until fluffy .\n",
" * Add in the icing sugar and beat .\n",
" * Beat in the zest and a little of the lemon juice .\n",
" * Add more lemon juice to make it a frosting consistency and beat again .\n",
" * Store in the fridge until ready to use .\n",
" * To assemble : Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together .\n",
" * Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Protein Chocolate Mousse\n",
"(e67e0d8000)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 cup heavy whipping cream \\( It fluffs & firms up the best \\)'\n",
" * '2 tablespoons cocoa powder'\n",
" * '2 teaspoons splenda sugar substitute'\n",
" * '3 tablespoons unflavored 100 % whey protein powder \\( 1-3 scoops any brand \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Stir dry ingredients together in mixing bowl .\n",
" * Add cream and mix well on low speed for about a minute .\n",
" * Switch to High Speed and mix for about 2 minutes until mixture begins to firm and turn into mousse .\n",
" * Spoon into bowl and refrigerate ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Grilled-Vegetable Salad with Cuban Mojo\n",
"(30f15f6b94)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 large red bell peppers'\n",
" * '2 large green bell peppers'\n",
" * '6 small Italian eggplants \\( 1 3/4 pounds \\)'\n",
" * '1 large sweet onion , unpeeled and halved lengthwise'\n",
" * '2 medium zucchini , sliced lengthwise 1/2 inch thick'\n",
" * 'Cuban Mojo'\n",
" * '1 tablespoon red wine vinegar'\n",
" * '2 tablespoons extra-virgin olive oil'\n",
" * 'One 1-pound head romaine lettuce , leaves torn'\n",
" * '1 large bunch watercress , tough stems discarded'\n",
" * 'Salt and freshly ground pepper'\n",
" * 'Basil leaves , for garnish'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Light a grill or preheat the broiler .\n",
" * Grill or broil the bell peppers for about 5 minutes per side , or until the skins are blistered and charred .\n",
" * Transfer the peppers to a medium bowl , cover with plastic wrap and let steam for 20 minutes .\n",
" * Peel , core and seed the peppers and cut them into 1-inch-wide strips .\n",
" * Slice the eggplants lengthwise , keeping the slices attached at the stem .\n",
" * Fan them out by pressing down with your hands .\n",
" * Generously brush the eggplants , onion and zucchini with the mojo , reserving 1 tablespoon for the dressing .\n",
" * Grill or broil the vegetables for 20 minutes , or until the eggplant and zucchini are tender and the onion is charred and crisp-tender .\n",
" * Carefully peel the onion and cut it into 1-inch slices .\n",
" * In a large bowl , whisk the reserved 1 tablespoon of mojo with the red wine vinegar ; slowly whisk in the olive oil until emulsified .\n",
" * Add the romaine and watercress , season with salt and pepper and toss to combine .\n",
" * Transfer the greens to a serving platter and arrange the grilled vegetables on top .\n",
" * Garnish with basil leaves and serve ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Pudding in a Bag\n",
"(d8bf8b5c06)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 package Instant Pudding \\( your Choice Of Flavour \\)'\n",
" * '2 cups Milk'\n",
" * '4 bags With A Very Good Ziplock'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Oh yes , pudding in a bag !\n",
" * You , your friends , and children will without a doubt LOVE this !\n",
" * So , the best plan of action is to equally separate the pudding powder into 4 bags .\n",
" * Then add 1/2 cup of milk to each bag .\n",
" * Zip up the bag , leaving a bit of air inside .\n",
" * Hand a bag to each of the pudding-eating participants and SHAKE !\n",
" * Shake a lot .\n",
" * You will see the pudding change colour and consistency .\n",
" * After about 5 minutes of shaking , take a quick peek inside your bag to see if its ready .\n",
" * When the pudding is of typical pudding-eating consistency , open the bag , and let out a bit of the air .\n",
" * Zip it back up , and cut off a bit of the corner , and then squeeze out the pudding !\n",
" * No need for spoons or anything else !\n",
" * Its a complete blast !\n",
" * I made this most recently on trip to Portugal .\n",
" * My niece and her friend thought that I was a bit crazy when we started shaking it .\n",
" * They had never experienced anything like it before .\n",
" * But , when it came time to eating , they thought it was the best idea ever !\n",
" * Its a very easy way to make dessert .\n",
" * Hopefully , you try it out and let me know how much fun you had !"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Quick Pizza Dough\n",
"(f8cac3b343)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 package active dry yeast'\n",
" * '1 cup warm water \\( about 110F \\)'\n",
" * '1 1/2 teaspoons granulated sugar'\n",
" * '1 teaspoon salt'\n",
" * '2 tablespoons olive oil'\n",
" * '2 1/2 cups unbleached all-purpose flour'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat oven to 425F .\n",
" * Combine the yeast and warm water with a wire whisk , and set aside .\n",
" * In the bowl of a stand mixer fitted with the dough hook attachment , combine the sugar , salt , olive oil , and flour with the yeast mixture for about 1 minute , or until combined .\n",
" * Set aside to rest for 5 minutes .\n",
" * Turn the dough onto a floured board , and knead about 15 times .\n",
" * Cut into desired portions .\n",
" * Place the dough on a nonstick baking pan .\n",
" * Top as desired and bake for about 20 minutes , or until the crust is golden and the topping is warmed through ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Pie Chips with Fruit Salsa\n",
"(684af3d238)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 teaspoons Ground Cinnamon'\n",
" * '3 Tablespoons Sugar'\n",
" * '1 package \\( 15 Oz . Size \\) Refrigerated Pie Crust \\( With 2 Ready-made Pie Doughs \\)'\n",
" * '3 Tablespoons Unsalted Butter , melted'\n",
" * '1 cup Diced Strawberries'\n",
" * '1 cup Diced Pineapple'\n",
" * '1 cup Diced Kiwi \\( about 3 Kiwi , Peeled \\)'\n",
" * '1 cup Diced Peaches \\( about 1 Large Peach \\)'\n",
" * '3 Tablespoons Honey'\n",
" * '1 Tablespoon Lime Juice'\n",
" * 'Mint For Garnish \\( optional \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat oven according to pie crust package directions ; line two baking sheets with parchment paper .\n",
" * Stir together sugar and cinnamon in a small bowl ; set aside\n",
" * Unroll pie dough and brush with melted butter .\n",
" * Cut 1 crust into 8 wedges , then cut each wedge into triangles like chips .\n",
" * Repeat with second crust .\n",
" * Transfer chips to prepared baking sheets .\n",
" * Sprinkle chips with the cinnamon-sugar mixture and bake until golden , about 8 minutes \\( at the temperature specified on your package \\) .\n",
" * Set aside to cool .\n",
" * While chips are cooking , prepare your salsa .\n",
" * Dice all fruit and place in a medium serving bowl .\n",
" * Combine honey and lime juice in a small bowl and then pour over the fruit .\n",
" * Garnish with a sprig of mint if you are feeling fancy .\n",
" * Serve with the chips ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella\n",
"(1fff0aab28)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 bunch broccoli \\( about 1 pound \\) , tough stems discarded'\n",
" * '2 tablespoons olive oil'\n",
" * 'Kosher salt and freshly ground black pepper'\n",
" * '8 ounces mezzi-rigatoni'\n",
" * '1/2 cup sun-dried tomatoes in oil , drained and sliced , plus 1 tablespoon reserved oil from the jar'\n",
" * '6 ounces diced fresh mozzarella \\( 1 cup \\)'\n",
" * '2 tablespoons chopped fresh parsley'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat the oven to 425 degrees F .\n",
" * Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil , 1/2 teaspoon salt and 1/4 teaspoon pepper .\n",
" * Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy , 20 minutes .\n",
" * Meanwhile , bring a large pot of water to a boil .\n",
" * Add a generous pinch of salt and the pasta .\n",
" * Cook according to the package directions .\n",
" * Reserve 1/2 cup pasta water and drain the pasta .\n",
" * Toss the hot pasta with the roasted broccoli , sun-dried tomatoes , 1/4 cup pasta water , the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil .\n",
" * Stir in the mozzarella , parsley and as much remaining pasta water as needed to make a light sauce .\n",
" * Season to taste with salt and pepper .\n",
" * Yield 4 servings"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Canned Orange Date Nut Bread\n",
"(708f629967)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '8 ounces pitted dates , cut into small pieces'\n",
" * '1/2 cup chopped pecans'\n",
" * '1 orange , zested'\n",
" * '2 tablespoons plus 2 cups cake flour \\( not self-rising \\)'\n",
" * '1 teaspoon baking powder'\n",
" * '1 teaspoon baking soda'\n",
" * '1 teaspoon salt'\n",
" * '1/4 cup butter \\( 1/2 stick \\) , softened'\n",
" * '1 cup sugar'\n",
" * '1 egg'\n",
" * '1 cup orange juice'\n",
" * 'Equipment : 3 empty \\( 14-ounce \\) cans \\( like leftover bean cans \\) , open on one end , and greased and floured'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat the oven to 350 degrees F .\n",
" * In a small bowl mix together the dates , pecans , and orange zest ; then toss with 2 tablespoons of flour to coat .\n",
" * In another bowl , whisk together the remaining 2 cups flour , baking powder , baking soda , and salt .\n",
" * In a standing mixer fitted with a whisk attachment , cream the butter until light and fluffy .\n",
" * Add the sugar and continue to mix ; then add the egg and mix until incorporated .\n",
" * Working in 3 batches , alternately add the flour mixture and orange juice , mixing well after each\n",
" * addition .\n",
" * Stir in the flour-coated nut mixture .\n",
" * Spoon the batter into the cans , filling them 3/4 full .\n",
" * Transfer the cans to a sheet pan and bake until puffed , golden brown , and firm , about 50 minutes .\n",
" * Let the bread cool in the cans for 5 minutes before unmolding , or let them cool completely in the cans and wrap as a gift ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Pollo Loco\n",
"(b27759a4e4)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '6 chicken breasts \\( cook as per instructions and cut into 1/2 inch portions \\)'\n",
" * '12 chicken bouillon cube'\n",
" * '12 cup water'\n",
" * '1 teaspoon seasoning \\( Use complete season or what you like \\)'\n",
" * '3 tablespoons corn oil'\n",
" * '14 cup raisins'\n",
" * '12 cup mayonnaise'\n",
" * '1 small onion \\( chopped \\)'\n",
" * '1 tablespoon tomato paste'\n",
" * '12 cup red wine'\n",
" * '1 bay leaf'\n",
" * '2 teaspoons fresh lime juice'\n",
" * '14 teaspoon cumin'\n",
" * '14 teaspoon oregano'\n",
" * 'salt and pepper'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Prepare a hot frying pan for frying the chicken breast .\n",
" * Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame .\n",
" * Coat or Dress the chicken breast with powdered seasoning \\( not bread-crumbs \\) .\n",
" * You can use Maggi complete seasoning , Adobo or similar powdered all season .\n",
" * Fry the chicken breasts for about 3 minutes each side .\n",
" * Add 1/2 cup of water and the 1/2 chicken broth cube by breaking it into a powder with your fingers over the pan .\n",
" * Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes .\n",
" * Turn off and remove chicken breasts \\( save the broth or liquid contents that is in the pan for later use \\) .\n",
" * You may want to place the chicken on a paper towel covered plate to drain off the oil .\n",
" * Cut the breasts into portions or 1/2 inch cubes / strips .\n",
" * In a new frying pan add the other Tablespoon of Corn oil and place over a low flame .\n",
" * Fry the chopped onions for 2 to 3 minutes .\n",
" * Now add the cumin , oregano and the liquid you have reserved from when you fried the chicken breasts .\n",
" * Also add red wine and 1 teaspoon of fresh lime-juice .\n",
" * Cook or simmer on a low flame for a few minutes , sufficient to blend and integrate everything in the pan and evaporate some of the water .\n",
" * Turn off and allow to cool down .\n",
" * In a mixing bowl , add the 1/2 cup of mayonnaise , 1 teaspoon of lime juice , raisins , 1 tablespoon of tomato paste and salt & pepper to taste .\n",
" * Add this mayonnaise mixture in your bowl to the pan and mix well .\n",
" * Your crazy Dominican chicken is ready ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Szechuan Noodles With Spicy Veggie Sauce\n",
"(c5e6062a5f)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '6 ounces veggie crumbles \\( I use Morning Star Meal Starters-1/2 of a 12 oz . pkg . \\)'\n",
" * '1 tablespoon olive oil'\n",
" * '1 \\( 12 -16 ounce \\) packagefrozen stir fry vegetables \\( I use Oriental \\)'\n",
" * '12 cup sliced mushrooms'\n",
" * '14 cup sliced red bell pepper'\n",
" * '12 cup sliced napa cabbage'\n",
" * '1 carrot , thinly sliced'\n",
" * '14 cup sliced water chestnuts'\n",
" * '34 cup chopped onion'\n",
" * '2 teaspoons minced garlic'\n",
" * '1 12 teaspoons minced fresh ginger'\n",
" * '12-1 12 teaspoon dry crushed red pepper \\( you control the heat ! \\)'\n",
" * '2 tablespoons sesame oil'\n",
" * '2 tablespoons cornstarch'\n",
" * '34 cup vegetable broth'\n",
" * '14-13 cup hoisin sauce \\( this is a sweet sauce , so start out with the lower amount and add as desired \\)'\n",
" * '2 tablespoons soy sauce'\n",
" * '8 ounces whole wheat spaghetti , cooked'\n",
" * '12 cup sliced green onion'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Brown veggie crumbles in oil in a large skillet , about 3 minutes ; set aside and keep warm .\n",
" * Cook stir fry vegetables as directed on package .\n",
" * Set aside .\n",
" * If not using the frozen stir fry vegetables , saute cut vegetables for about 5-10 minutes , or until desired doneness .\n",
" * Set aside and keep warm .\n",
" * Pour sesame oil in pan and heat till hot .\n",
" * Saute onion , garlic , ginger and red pepper in hot sesame oil until tender .\n",
" * Combine cornstarch and vegetable broth , whisking until smooth .\n",
" * Stir broth mixture , hoisin sauce , and soy sauce into onion mixture .\n",
" * Bring to a boil , stirring constantly ; boil , stirring constantly , 1 minute .\n",
" * Stir in veggie crumbles and cooked vegetables .\n",
" * Toss with hot cooked pasta , and sprinkle with sliced green onions .\n",
" * This is also good with brown rice ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Raspberry-Banana Smoothie\n",
"(9ad68f0d7a)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 1/2 cups frozen raspberries or strawberries , or a combination'\n",
" * '1 banana , broken into pieces'\n",
" * '3 tbsp plain low-fat yogurt'\n",
" * '2 1/2 cups pineapple or apple juice'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Combine the raspberries , banana , and yogurt in a blender .\n",
" * Add the juice , cover , and process until the mixture is smooth .\n",
" * Pour into 4 tall glasses and serve chilled .\n",
" * Variation\n",
" * Thicker Smoothie\n",
" * Add another banana .\n",
" * If you prefer to use fresh fruits , add your own choice of raspberries , blackberries , strawberries , or blueberries plus 2 or 3 ice cubes ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## The Best Pina Colada\n",
"(61f4641cea)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 cream of coconut , fruit bar'\n",
" * '12 cup coconut milk'\n",
" * '18 cup creme de coconut'\n",
" * '1 cup crushed pineapple , drained and frozen'\n",
" * '34 cup white rum'\n",
" * 'ice'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Add Cream of Coconut Bar , Coconut Milk , Creme of Coconut , Pineapple and Run into Blender .\n",
" * Then add Ice to fill the blender .\n",
" * Mix and Serve ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Stovetop Smoker Memphis-Style Baby Back Barbecue Ribs\n",
"(cacbc5f78b)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '4 to 5 pounds baby back ribs \\( 2 full slabs \\)'\n",
" * '2 tablespoons kosher salt'\n",
" * '1 tablespoon dark brown sugar'\n",
" * '1 tablespoon paprika'\n",
" * '3/4 teaspoon granulated garlic powder'\n",
" * '1 1/2 teaspoons granulated onion powder'\n",
" * '1/2 teaspoon cumin powder'\n",
" * '1 teaspoon ground black pepper'\n",
" * '1/2 teaspoon cayenne pepper'\n",
" * 'Barbeque Sauce , recipe follows'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Place the ribs on a large baking sheet .\n",
" * In a small mixing bowl , combine the kosher salt , brown sugar , paprika , garlic powder , onion powder , cumin , black pepper , and cayenne .\n",
" * Stir well to combine .\n",
" * Divide the mixture evenly between the racks and rub well onto all sides .\n",
" * Wrap the ribs in 2 layers of plastic wrap .\n",
" * Allow to sit undisturbed for at least 20 minutes , and up to 8 hours before proceeding .\n",
" * \\( Refrigerate if ribs sit longer than 20 minutes . \\)\n",
" * Remove the ribs from the refrigerator and allow to come to room temperature for 1 hour .\n",
" * Prepare a stovetop smoker according to the manufacturer 's instructions .\n",
" * Remove the plastic wrap and place the ribs on the rack in the stovetop smoker .\n",
" * Close the lid and smoke for 1 hour over low heat .\n",
" * Preheat the oven to 275 degrees F .\n",
" * Remove the ribs from the smoker and place on a foil-lined baking sheet .\n",
" * Generously brush the ribs on both sides with the sauce and cover with aluminum foil .\n",
" * Bake for 2 hours .\n",
" * Remove from the oven and allow to rest , covered , for 20 minutes .\n",
" * Using a sharp knife , slice between the ribs and serve , with additional sauce on the side .\n",
" * 1/2 cup red wine vinegar\n",
" * 1 cup chopped yellow onion\n",
" * 1 tablespoon minced garlic\n",
" * 1/4 cup light brown sugar\n",
" * 2 teaspoons hot pepper sauce\n",
" * 1 cup ketchup\n",
" * 1 teaspoon lemon zest\n",
" * 1/4 cup fresh lemon juice\n",
" * Combine all of the ingredients in a blender and blend until smooth .\n",
" * Transfer to a nonreactive saucepan and simmer for 20 minutes to allow the flavors to marry .\n",
" * Use immediately , or refrigerate in a nonreactive , airtight container for up to 2 weeks .\n",
" * Yield : 1 3/4 cups"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Apples Baked with Pecans and Raisins\n",
"(a99c8c1274)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '6 sweet-tart apples such as Jonathan or Granny Smith'\n",
" * '13 cup brown sugar'\n",
" * '1/2 cup raisins'\n",
" * '1/4 cup chopped pecans'\n",
" * '1/4 cup chopped dried apricots'\n",
" * '1/2 tsp . ground cinnamon'\n",
" * '1/4 tsp . ground nutmeg'\n",
" * '3 Tbs . unsalted butter , cut in small pieces'\n",
" * '1 1/2 cups apple cider or juice'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat oven to 350F .\n",
" * Core apples , taking care not to pierce through bottoms , and pare strip from around each top .\n",
" * Mix brown sugar , raisins , pecans , dried apricots , cinnamon and nutmeg in mixing bowl .\n",
" * Stuff each apple with 1/6 of mixture .\n",
" * Dot tops with butter .\n",
" * Place apples in baking dish large enough to hold them comfortably .\n",
" * Pour cider or juice around them .\n",
" * Bake 30 to 40 minutes , basting every 10 minutes or so , or until tender .\n",
" * Serve warm or at room temperature ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Mexican Soft Tortillas Appetizer Recipe\n",
"(b38ecfba9f)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 pkg . lg . size flour tortillas \\( Recipe makes sufficient to cover 6 shells \\)'\n",
" * '8 ounce . cream cheese'\n",
" * '1/3 c. mild chunky salsa'\n",
" * '1/4 c. minced green onion'\n",
" * '1/2 teaspoon garlic salt or possibly pwdr equivalent'\n",
" * '1/2 teaspoon chili pwdr'\n",
" * '1/4 c. finely minced black olives \\( optional \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Remove tortillas from refrigerator .\n",
" * Combine cream cheese , salsa , green onion , garlic salt and chili pwdr .\n",
" * \\( Add in black olives if you like . \\)\n",
" * Spread thin layer of mix on tortilla .\n",
" * Tightly roll up tortilla .\n",
" * Wrap individually in plastic wrap .\n",
" * Chill .\n",
" * To serve , cut into 1 inch slices and set out with extra salsa for dipping ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Coconut Lime Blossoms\n",
"(cd09e61618)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '18 rhodes white dinner rolls , thawed'\n",
" * '13 cup butter , melted'\n",
" * '13 cup sugar'\n",
" * '13 cup shredded coconut'\n",
" * '2 limes'\n",
" * '1 cup powdered sugar'\n",
" * '4 ounces cream cheese'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Cut each roll in half .\n",
" * In a small bowl combine sugar , coconut and zest from the limes .\n",
" * Dip each roll half into the melted butter and then in the coconut mixture .\n",
" * Place 3 coated roll halves in each cup of a sprayed muffin tin .\n",
" * Cover lightly with plastic wrap and let rise until rolls are one and a half times their original size .\n",
" * Remove plastic wrap and bake at 350F 15-20 minutes .\n",
" * Remove from oven and cool completely .\n",
" * Mix the powdered sugar with the juice from one lime .\n",
" * Place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds , or until the cream cheese is warm \\( not hot \\) , soft and can be stirred smooth .\n",
" * Add the cream cheese to the lime glaze and beat until smooth and shiny .\n",
" * If needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey .\n",
" * Spread icing liberally over cooled blossoms ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Clams Casino\n",
"(110d5b639c)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 tablespoons olive oil'\n",
" * '2 ounces sliced pancetta or bacon , finely chopped'\n",
" * '1 cup finely diced red bell pepper'\n",
" * '1/3 cup chopped shallots'\n",
" * '2 large garlic cloves , minced'\n",
" * '1/4 teaspoon dried oregano'\n",
" * '1/3 cup dry white wine'\n",
" * '4 tablespoons freshly grated Parmesan'\n",
" * 'Salt and freshly ground black pepper'\n",
" * '18 medium \\( 2 1/2-inch \\) littleneck clams , shucked , bottom shells reserved'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Heat the oil in a heavy large skillet over medium heat .\n",
" * Add the pancetta and saute until crisp and golden , about 3 minutes .\n",
" * Using a slotted spoon , transfer the pancetta to a plate .\n",
" * Add the bell pepper , shallots , garlic , and oregano to the same skillet and saute until the shallots are tender and translucent , about 5 minutes .\n",
" * Add the wine and simmer until it is almost evaporated , about 2 minutes .\n",
" * Remove the skillet from the heat and cool completely .\n",
" * Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture .\n",
" * Season the mixture , to taste , with salt and pepper .\n",
" * Preheat the oven to 500 degrees F .\n",
" * Line a heavy large baking sheet with foil .\n",
" * Arrange the clams in the reserved shells on the baking sheet .\n",
" * Spoon the vegetable mixture atop the clams , dividing equally and mounding slightly .\n",
" * Sprinkle with the remaining 2 tablespoons of Parmesan .\n",
" * Bake until the clams are just cooked through and the topping is golden , about 10 minutes .\n",
" * Arrange the clams on the platter and serve ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Mango dressing for green salads\n",
"(53ffe748a0)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 alphonso mangoes , washed and diced'\n",
" * '2 small dried red chilies , crushed'\n",
" * '1 teaspoon honey'\n",
" * '12 cup lime juice'\n",
" * '1 teaspoon dried lime , powder'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Blend everything in a blender till smooth .\n",
" * Pour over your green salad and serve ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Cocoa Steamed Bread with Pancake Mix in a Frying Pan\n",
"(0798675c71)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 bag Pancake mix'\n",
" * '60 grams Hot chocolate powder \\( or sweetened cocoa powder \\)'\n",
" * '1 Egg'\n",
" * '1 tbsp Vegetable oil'\n",
" * '100 ml Milk'\n",
" * '3 tbsp Sugar'\n",
" * '50 chips Chocolate chips'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Mix the egg , vegetable oil , milk , and sugar together well .\n",
" * Adjust the amount of sugar to the sweetness of your brand of cocoa powder .\n",
" * Add pancake mix and powdered cocoa .\n",
" * Mix with a rubber spatula and avoid kneading the batter .\n",
" * Pour the batter into molds and put into a large and flat frying pan .\n",
" * Top with chocolate chips if you 'd like .\n",
" * Pour in approximately 1 cm of hot water and cover the pan .\n",
" * Steam for 12-14 minutes .\n",
" * Once they become full and fluffy , they 're ready .\n",
" * Note : They seem to turn out less full than my other variations of steamed bread , and they take longer to steam .\n",
" * Adjust the time accordingly .\n",
" * Note : You can use aluminum liners , silicone cups , and ramekins for the mold .\n",
" * Note : Use a steamer if you own one .\n",
" * Note : If your pancake mix is 150 g per bag , then use 75 ml of milk instead .\n",
" * For plain and variations of steamed bread , see"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Pesto Tortellini\n",
"(ada94edc51)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 pound Tortellini'\n",
" * '1- 1/2 cup Pesto \\( homemade Or Store Bought \\)'\n",
" * '2 cups Asparagus , Cut Into One-inch Pieces'\n",
" * '1 whole Small Zucchini , Quartered And Sliced'\n",
" * '1 whole Large Stalk Broccoli , Cut Into Small Pieces , Florets And Stalk'\n",
" * '1/2 cups Water'\n",
" * '1 pint Grape Tomatoes , Halved'\n",
" * 'Parmesan Cheese For Serving'\n",
" * 'Bacon Bits , For Serving'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * In a large pot of boiling water , boil the tortellini according to the package directions , until tender .\n",
" * Drain , return pasta to the pot , and toss with the pesto sauce .\n",
" * Set aside .\n",
" * In a large non-stick skillet over medium heat , stir fry the asparagus , zucchini and broccoli until crisp tender , about 4-5 minutes .\n",
" * Add the tortellini with pesto sauce and the water and stir to combine everything .\n",
" * Allow to heat through , then stir in the grape tomatoes and serve .\n",
" * Sprinkle with Parmesan cheese and bacon and serve hot .\n",
" * Enjoy !"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Wild Pecan Rice Dressing\n",
"(30219d8eb7)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 tablespoon butter'\n",
" * '1/4 cup chopped onions'\n",
" * '1/4 cup chopped celery'\n",
" * 'Salt'\n",
" * 'Cayenne'\n",
" * '1/2 cup pecan pieces'\n",
" * '1 unpeeled Granny Smith apple , cored and chopped , \\( about 1 1/2 cups \\)'\n",
" * '7 ounces wild rice'\n",
" * '3 cups water'\n",
" * '1/2 pound bacon , chopped crispy-fried and drained'\n",
" * '2 tablespoons finely chopped fresh parsley leaves'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * In a saucepan , over medium heat , melt the butter .\n",
" * Add the onions and celery .\n",
" * Season with salt and pepper .\n",
" * Saute for 3 minutes or until wilted .\n",
" * Add the pecans and continue to cook for 2 minutes .\n",
" * Stir in the apples and rice .\n",
" * Season with salt and pepper .\n",
" * Continue to cook for 1 minute .\n",
" * Add the water and bring to a boil .\n",
" * Reduce the heat to medium-low , cover and simmer for 20 minutes .\n",
" * Remove from the heat and reseason .\n",
" * Stir in the bacon and parsley .\n",
" * Let sit for 3 minutes before serving .\n",
" * Serve with the Grilled Quail and Andouille Sausage Ragu \\( separate recipe from this show \\) ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Easy Gluten Free Red White & Blue Velvet Cake With Homemade\n",
"(edf1e75785)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * 'cake , 00'\n",
" * 'betty crocker gluten free yellow cake mix \\( 1 box \\)'\n",
" * '3 tablespoons unsweetened cocoa powder'\n",
" * 'jello vanilla instant pudding mix \\( 1 lg box \\)'\n",
" * '12 cup butter , melted & cooled'\n",
" * '1 cup buttermilk'\n",
" * '3 eggs , beaten'\n",
" * '2 teaspoons vanilla \\( gluten free \\)'\n",
" * 'food coloring , red \\( 1 bottle \\)'\n",
" * 'cream cheese frosting , 00'\n",
" * '12 cup butter \\( sofened \\)'\n",
" * '16 ounces cream cheese \\( sofened \\)'\n",
" * '4 cups powdered sugar'\n",
" * '2 teaspoons vanilla \\( gluten free \\)'\n",
" * '3 tablespoons heavy cream'\n",
" * 'food coloring , blue \\( 1 bottle \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Cake : .\n",
" * - Pre heat oven to 350 deg \\( lower to 325 for dark/non stick pans \\) .\n",
" * - Spray two 8 inch round pans with baking spray or grease with butter .\n",
" * - Combine dry ingredients \\( cake mix , cocoa powder and pudding mix \\) in a medium bowl until well blended .\n",
" * - In a seperate bowl combine wet ingredients \\( butter , buttermilk , beaten eggs , vanilla , food coloring \\) and mix unitl well blended .\n",
" * - Now slowly add your wet ingredients to you dry ingredients , mixing and scraping the side of the bowl as you go .\n",
" * Continue until all are well blended and beat for additional 2 minutes .\n",
" * Note : Batter will be thick , if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down , but do n't add too much .\n",
" * - Pour batter evenly split between the two baking pans .\n",
" * - Bake according to package directions or until toothpick comes out center clean .\n",
" * Approx 30 minute .\n",
" * - Cool .\n",
" * Optional Homemade Frosting - Make while the cake is cooking : .\n",
" * - Cream butter and cream cheese together until they are light and fluffy .\n",
" * - Gradually add the powdered sugar and continue beating until well blended .\n",
" * - Add vanilla and heavy cream and beat until fluffy and spreadable .\n",
" * Optional : For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for .\n",
" * - Split the frosting 2/3 into one bowl and 1/3 into another .\n",
" * - Add blue food coloring into the 1/3 mixture until you get the color you like .\n",
" * - Place both bowls of frosting into the refrigerator until you are ready to use .\n",
" * Assembly : .\n",
" * - Make sure cakes have cooled .\n",
" * - Stir the frosting until it is spreadable again .\n",
" * - Place first layer of cake on plate .\n",
" * - Spread all of the blue frosting over this layer .\n",
" * - Place the second layer \\( upside down \\) on top .\n",
" * - Spread all of the white frosting over the entire cake .\n",
" * - Decorate with with a toothpick flag .\n",
" * - Refrigerate until you are ready to serve ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Chocolate Chip Cookie Bars\n",
"(d172c00ace)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 cups all-purpose flour'\n",
" * '12 teaspoon baking soda'\n",
" * '1 cup dark brown sugar , firmly packed'\n",
" * '1 cup salted butter , softened'\n",
" * '1 large egg'\n",
" * '2 teaspoons pure vanilla extract'\n",
" * '1 12 cups semi-sweet chocolate chips'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat oven to 300 degrees F. Grease an 8-by-8 inch baking pan .\n",
" * Combine flour and soda in a medium bowl .\n",
" * Mix well with a wire wisk .\n",
" * Set aside .\n",
" * In a large bowl use an electric mixer to blend the sugar and butter .\n",
" * Add egg and vanilla , and beat at medium speed until light and smooth .\n",
" * Scrape down the side of the bowl , then add the flour mixture and chocolate chips .\n",
" * Blend at low speed until just combined .\n",
" * Do not overmix .\n",
" * Transfer batter into the prepared pan , and level top with a rubber spatula .\n",
" * Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft .\n",
" * Cool on rack to room temperature .\n",
" * Cut with sharp knife in 12 bars ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Classic Pasta Carbonara\n",
"(c2f4cc08dd)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 lb . spaghetti , uncooked'\n",
" * '10 slices OSCAR MAYER Bacon , cut into 1/2-inch pieces'\n",
" * '4 cloves garlic , minced'\n",
" * '4 eggs'\n",
" * '1/2 tsp . freshly ground black pepper'\n",
" * '1/2 cup whipping cream'\n",
" * '1-1/4 cups KRAFT Shredded Parmesan Cheese , divided'\n",
" * '2 Tbsp . chopped fresh parsley'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Cook spaghetti as directed on package , omitting salt .\n",
" * Meanwhile , cook and stir bacon in large skillet on medium heat until crisp .\n",
" * Remove bacon from skillet with slotted spoon ; drain on paper towels .\n",
" * Discard all but 3 Tbsp .\n",
" * drippings from skillet .\n",
" * Add garlic to drippings ; cook 1 min .\n",
" * or until fragrant .\n",
" * Whisk eggs in large bowl until blended .\n",
" * Drain spaghetti , reserving 3/4 cup cooking water .\n",
" * Gradually add reserved water to eggs , whisking constantly .\n",
" * Stir in pepper .\n",
" * Add spaghetti and cream to bacon mixture in skillet ; mix lightly .\n",
" * Add eggs ; cook and stir on low heat 1 min .\n",
" * or until heated through .\n",
" * Add 1 cup cheese ; mix lightly .\n",
" * Spoon into serving bowl ; top with remaining cheese and parsley ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Sweet Spareribs\n",
"(233e13e7b7)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '3 lbs spareribs'\n",
" * '34 cup brown sugar'\n",
" * '12 cup ketchup'\n",
" * '12 cup white vinegar'\n",
" * '2 tablespoons Worcestershire sauce'\n",
" * '1 teaspoon chili powder'\n",
" * '34 cup water'\n",
" * '1 onion , chopped'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * - Mix all ingrediants together and pour into large pot with lid .\n",
" * - Boil strips for 5-7 mins separately until they turn white .\n",
" * - Pour all mixture to pot .\n",
" * - Add spare ribs to mixture in pot .\n",
" * - Place in fridge for 2 hrs to marinate\n",
" * - Pour mix repedly over the ribs while marinating\n",
" * - Take out of fridge and bake @ 350 for 2 hrs +/- .\n",
" * - for last 1/2 hr turn down to 300 for more tenderness .\n",
" * Add white rice to compliment ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Spaghetti and Meatball Pie\n",
"(2952922070)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 Eggs , Beaten'\n",
" * '1/2 pounds Leftover Cooked Spaghetti Noodles'\n",
" * '1- 1/2 cup Leftover Pasta Sauce \\( might Need An Additional 1/2 Cup \\)'\n",
" * '1- 1/2 cup Shredded Mozzarella Cheese'\n",
" * '1/2 cups Grated Parmesan Cheese'\n",
" * '20 Leftover Cooked Meatballs , Medium Size , Chopped'\n",
" * '1 cup Shredded Mozzarella Cheese'\n",
" * '6 Leftover Cooked Meatballs , Cut In Half'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Preheat oven to 350 F. Spray a 9-inch springform pan with non-stick cooking spray ; set aside .\n",
" * In a large bowl , beat eggs together .\n",
" * Add spaghetti noodles , sauce , and both cheeses ; stir to combine .\n",
" * Pour half of the spaghetti mixture into the prepared springform pan .\n",
" * Add chopped meatballs , then add the remaining spaghetti mixture , and finish by topping off the layers with 1 cup mozzarella cheese .\n",
" * Press everything down to make it compact .\n",
" * Dot the top with the halved meatballs .\n",
" * Cover springform pan with foil and place on a rimmed sheet pan .\n",
" * Bake for 55 minutes then remove foil and bake an additional 10 minutes , or until the cheese browns nicely on top .\n",
" * Remove from oven and allow it to rest for at least 20 minutes \\( 30 is even better \\) .\n",
" * Serve warm or at room temperature .\n",
" * Note : I prefer to serve extra sauce on the side and not add too much to the casserole itself .\n",
" * If the pie is too wet , it wont slice nicely .\n",
" * You can make this without meatballs , or substitute Italian sausage instead of the meatballs .\n",
" * Sauteed mushrooms and chopped basil would be great additions as well .\n",
" * Recipe makes one 9-inch springform pan that will serve 8-12 .\n",
" * Recipe adapted from the blog Gourmet Rooster ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Pizza with Pepperoni and Veggies\n",
"(0040c511dd)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 cup sliced fresh mushrooms'\n",
" * '1 cup cherry tomatoes , halved'\n",
" * '1/2 cup slivered red onions'\n",
" * '3 Tbsp . Kraft Extra Virgin Olive Oil Tuscan Italian Dressing , divided'\n",
" * '1 ready-to-use baked pizza crust \\( 12 inch \\)'\n",
" * '1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese'\n",
" * '14 slices pepperoni'\n",
" * '1/4 cup sliced black olives'\n",
" * '1 tsp . chopped fresh thyme'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Heat oven to 450 degrees F .\n",
" * Cook and stir vegetables in 1 Tbsp .\n",
" * dressing in skillet on medium heat 3 min .\n",
" * Place pizza crust on baking sheet sprayed with cooking spray ; brush with remaining dressing .\n",
" * Top with cheese , pepperoni , vegetables and olives .\n",
" * Bake 10 to 12 min .\n",
" * or until cheese is melted and edge of crust is golden brown .\n",
" * Sprinkle with thyme ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Burmese Beef Curry\n",
"(90a92a6f7f)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 large onions , roughly chopped'\n",
" * '5 garlic cloves'\n",
" * '2 inches gingerroot , peeled'\n",
" * '1 teaspoon chili powder'\n",
" * '1 teaspoon turmeric'\n",
" * '1 teaspoon paprika'\n",
" * '3 tablespoons oil'\n",
" * '750 g beef steaks , cut into largish pieces , i used rump'\n",
" * '1 12 teaspoons salt'\n",
" * '12 teaspoon cumin'\n",
" * '12 teaspoon coriander powder'\n",
" * '375 g potatoes , peeled quartered or 3 large potatoes'\n",
" * '2 cups water'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Place the onions , ginger and garlic in a food processor and process until smooth .\n",
" * Add the chili powder , and turmeric and paprika until combined .\n",
" * Heat the oil until smoking point is reached , then add the contents of the processor or blender .\n",
" * Be very careful as this mix will splutter as it hits the very hot oil .\n",
" * Stir into the oil , reduce the heat of your burner to low , cover , and cook for about 30 minutes .\n",
" * You will need to stir fairly regularly , and be patient .\n",
" * The mix will begin to evaporate , start to smell sweeter and eventually turn a redish brown , with the oil seperating to the edges .\n",
" * It may take more than 30 minutes , like I said , be patient !\n",
" * Mix the cumin , coriander and salt together and massage through the steak pieces .\n",
" * Add the steak and potatoes to the onion mix , fry for a couple of minutes , then add the water .\n",
" * Bring to the boil , stirring , then reduce the heat and cover .\n",
" * Cook for about 30 minutes or until the potatoes are tender .\n",
" * Remove the lid , increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced .\n",
" * Serve over plain rice ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Ham and Cheese Sandwich with Pears\n",
"(cf42b7a433)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 slice Bread of your choice'\n",
" * '1/3 Pear'\n",
" * '1 to 2 Thinly-sliced ham'\n",
" * '1 to 2 Swiss cheese \\( sliced or shredded \\)'\n",
" * '1 Dijon mustard'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Heat the frying pan over low heat .\n",
" * Spread mustard onto two pieces of bread .\n",
" * Chop the pear into half lengthwise and remove the core .\n",
" * Slice into 7 to 8 mm- slices .\n",
" * Layer the pear , ham , and cheese and sandwich .\n",
" * Place the sandwich into the heated frying pan and press lightly with your hands for 10 seconds .\n",
" * Turn the heat up to medium heat and grill until golden brown .\n",
" * Flip it over and repeat ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Corn Pudding\n",
"(c0841205a6)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '550 ml milk'\n",
" * '4 Tbsp . granulated sugar'\n",
" * '1 can whole kernel corn'\n",
" * '4 tbsp cornstarch'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Pour the 400 ml milk into the pan then simmer in low heat .\n",
" * In a small cup dissolve the cornstarch in remaining 150ml of milk and set aside .Then strain the whole kernel corn and set aside also .\n",
" * When the milk is about to boil add the sugar into the pan and stir with spatula to dissolve the sugar .\n",
" * Continously stir it for about 2 minutes .\n",
" * Add the strained whole kernel corn .\n",
" * Then stir it again for about 2 minutes .\n",
" * Then gradually add 4 tbsp of cornstarch dissolved in 50 ml milk while stirring it .\n",
" * Continously stir it for about 7-8 minutes or until the mixture is thickened .\n",
" * Make sure that the cornstarch is distrubuted properly and dissolved .\n",
" * When the mixture is already thickened turn off the heat then continously stir it on the pan for about 1 minute and prepare the container for your corn pudding .\n",
" * Pour it to the container and let it cool then chill it on the fridge .\n",
" * Serve it chilled and sprinkle some grated cheddar cheese on top for garnish ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Vampire's Beware Coleslaw!\n",
"(c1c9f2c406)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 teaspoon garlic salt'\n",
" * '23 cup white sugar \\( or less if you wish \\)'\n",
" * '13 cup garlic-flavored red wine vinegar'\n",
" * '1 cup heavy whipping cream \\( about 1/2 pint \\)'\n",
" * '2 tablespoons Miracle Whip'\n",
" * '5 fresh garlic cloves , finely minced'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Whisk all ingredients together in a small bowl .\n",
" * Pour over 8 cups of finely shredded cabbage .\n",
" * This is about a 1 pound bag of prepared cabbage mix .\n",
" * Place in refrigerator and chill overnight for best flavor .\n",
" * If it gets too watery after the chilling period , you can pour off the juice and use for other things .\n",
" * Like a garlic dressing , or discard .\n",
" * This makes a lot so you can successfully half this recipe if you want .\n",
" * \\( `` Please do n't try this '' -Dracula \\) ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## MacHo Nachos\n",
"(7caa704c21)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 x cayenne pepper sauce'\n",
" * '1 can bean dip'\n",
" * '1 x tortilla chips'\n",
" * '1 x cheddar cheese shredded'\n",
" * '1 x guacamole'\n",
" * '1 x sour cream'\n",
" * '1 x jalapeno pepper sliced'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Stir 1 tablespoon of cayenne pepper sauce into the bean dip and spread on chips .\n",
" * Sprinkle with cheese and microwave until softened .\n",
" * Top with guacamole dip and sour cream ; garnish liberally with sliced Jalapeno peppers ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Marinated Chicken With Cumin, Garlic & Lime\n",
"(919f1cf5f0)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '3 lbs boneless skinless chicken breast halves'\n",
" * '1 medium onion , diced \\( about 1 cup \\)'\n",
" * '3 -4 teaspoons garlic cloves , minced'\n",
" * '2 limes , juice of'\n",
" * '1 tablespoon molasses'\n",
" * '2 teaspoons Worcestershire sauce'\n",
" * '1 12 teaspoons ground cumin'\n",
" * '1 teaspoon dried oregano'\n",
" * '12 teaspoon salt'\n",
" * '12 teaspoon ground black pepper'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * In a large ziptop baggie , combine chicken , onion , garlic , lime juice , molasses , Worcestershire sauce , cumin , oregano , salt , and black pepper ; seal bag and let marinate in the fridge for several hours or overnight .\n",
" * Preheat oven to 400F .\n",
" * Coat a large roasting pan with cooking spray .\n",
" * Transfer chicken to prepared pan and pour over any remaining marinade on top .\n",
" * Roast 30 to 35 minutes , until chicken is cooked through \\( mine was ready at 30 , so check early \\) ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## French Fig Compote With Honey Creme Fraiche\n",
"(5c97434eaf)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 lb black mission fig , stemmed and cut in half lengthwise'\n",
" * '34 cup dry red wine'\n",
" * '14 cup orange juice'\n",
" * '14 cup sugar'\n",
" * '14 vanilla bean , split lengthwise'\n",
" * '1 cup creme fraiche'\n",
" * '3 tablespoons honey'\n",
" * '14 teaspoon vanilla extract'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Place the figs in a heat-proof bowl .\n",
" * In a small saucepan combine the wine , orange juice , sugar and the seeds from the vanilla bean .\n",
" * Over med heat , bring to a boil , stirring to dissolve the sugar .\n",
" * Boil until slightly thickened and reduced to 3/4 c , about 5 minute .\n",
" * Pour over the figs and let stand at room temperature until cool .\n",
" * In a separate bowl , beat the creme fraiche , honey & vanilla extract on high speed until thick .\n",
" * Spoon the fig compote into dessert glasses and top with a dollop of the creme fraiche mixture .\n",
" * Serve at once ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## White Pizza N E Penna. Style\n",
"(3dca7f5e6d)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 12-3 cups bread flour'\n",
" * '1 teaspoon salt'\n",
" * '1 teaspoon sugar'\n",
" * '1 \\( 3/4 ounce \\) package dry yeast'\n",
" * '8 ounces water'\n",
" * '14 teaspoon oregano'\n",
" * '12 slices American cheese'\n",
" * '12 slices mozzarella cheese'\n",
" * '12 slices muenster cheese'\n",
" * '1 tablespoon rosemary , seed not ground'\n",
" * '12 teaspoon black pepper'\n",
" * '1 tablespoon olive oil'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Please keep in mind that the cheeses do not have to be sliced thickly - that 's a matter of taste .\n",
" * Also , the dough may be prepared by hand .\n",
" * However , I use a food processor which is much quicker and produces a light pizza crust .\n",
" * Place the package of dry yeast along with the sugar in one \\( 1 \\) cup of warm \\( not hot \\) water .\n",
" * Let stand about 5 minutes .\n",
" * Add 2 1/2 cups of the bread flour to the processor bowl along with the salt and oregano .\n",
" * While the processor is on , slowly pour the yeast mixture down the feeding tube and process for about 1 to 2 minutes until the dough comes away from the sides .\n",
" * It will be quite sticky .\n",
" * Remove the top and check to see if the dough is heavy .\n",
" * If it is heavy replace the top and add a couple tablespoons of water .\n",
" * Lightly oil a large bowl .\n",
" * Turn the dough over so that the top of the dough is slightly oiled .\n",
" * Cover with a clean cloth and plastic .\n",
" * Let raise for approximately 1 1/2 to 2 hours .\n",
" * Meanwhile , using about 1/8 of a cup of `` peanut oil '' , grease a cookie sheet with sides \\( 12 '' x17 '' \\) .\n",
" * Place the dough onto the cookie sheet and using your fingers , stretch the dough in place evenly .\n",
" * If it springs back , stretch for a while then let it rest and go back to finish .\n",
" * Cover dough again with cloth and let raise til more than doubled .\n",
" * This is what makes the crust light and crispy .\n",
" * Par-bake the crust on 350 degrees for 10 minutes .\n",
" * Remove the crust from the oven and let cool .\n",
" * Ready to Bake : .\n",
" * Place the pizza stone on the bottom of the range if gas ; if electric , on the bottom grate of the stove .\n",
" * Preheat oven to 350 .\n",
" * Brush the top of the pizza shell with a little olive oil .\n",
" * Layer the cheeses .\n",
" * Sprinkle with the Rosemary and black pepper .\n",
" * Drizzle some olive oil .\n",
" * Using a pizza peel , shuffle the pizza onto the stone and let bake about 8 to 10 minutes until cheeses are melted and bottom is golden brown and crispy .\n",
" * Remove with a pizza peel to a large wire rack .\n",
" * Let cool a minute or two .\n",
" * Cut into desired pieces ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Honey Custard Filled Phyllo Triangles With Strawberries\n",
"(51f0afb37f)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 cups strawberries , sliced and hulled'\n",
" * '2 tablespoons semi-sweet wine \\( i.e . Johannesburg Riesling \\)'\n",
" * '3 tablespoons sugar'\n",
" * '8 ounces cream cheese , room temperature'\n",
" * '5 tablespoons honey'\n",
" * '14 cup heavy cream'\n",
" * '1 large egg \\( at room temperature \\)'\n",
" * '1 teaspoon vanilla extract'\n",
" * '8 sheets phyllo pastry , fresh or frozen , thawed'\n",
" * '12 cup unsalted butter'\n",
" * '8 tablespoons almonds , finely chopped'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Mix the strawberries , wine and 2 tablespoons of the sugar in a small bowl -- set aside .\n",
" * Preheat oven to 350F .\n",
" * Using an electric mixer , beat the cream cheese , 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth .\n",
" * Mix in the cream , egg , and vanilla .\n",
" * Spoon mixture into 9 '' glass pie dish .\n",
" * Bake until custard is set ; about 20 minutes .\n",
" * Transfer to a rack and cool completely .\n",
" * Combine the butter and remaining 2 tablespoons of honey in a small saucepan .\n",
" * Stir over low heat until butter melts and honey dissolves .\n",
" * Remove from heat .\n",
" * Arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface \\( cover remainder with plastic wrap and damp kitchen towel \\) .\n",
" * Brush lower half of phyllo lengthwise with butter mixture .\n",
" * Fold phyllo in half lengthwise .\n",
" * Brush with butter mixture .\n",
" * Spoon 1/8 of custard mixture near 1 short edge of phyllo .\n",
" * Sprinkle with 1 tablespoon of almonds .\n",
" * Fold 1 corner of phyllo over custard ; continue folding like you would a flag , forming a triangle and enclosing filling completely .\n",
" * Repeat with remaining phyllo , butter , custard and almonds .\n",
" * Transfer pastries to a buttered baking sheet .\n",
" * Brush pastries with remaining butter mixture .\n",
" * Bake until golden brown , about 18 minutes .\n",
" * Serve warm or at room temperature with sliced strawberries and juices .\n",
" * Enjoy !"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Farmers' Market Salad with Spiced Goat Cheese Rounds\n",
"(ce52073c40)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '2 tablespoons sesame seeds'\n",
" * '2 teaspoons ground cumin'\n",
" * '1 1/2 teaspoons paprika'\n",
" * '1 teaspoon finely chopped fresh thyme'\n",
" * '1/4 teaspoon coarse kosher salt'\n",
" * '1/8 teaspoon ground black pepper'\n",
" * '16 \\( 1/3-inch-thick \\) rounds chilled soft fresh goat cheese \\( from one 11-ounce log \\)'\n",
" * '2 tablespoons red wine vinegar'\n",
" * '1 shallot , minced'\n",
" * '1 teaspoon chopped fresh thyme'\n",
" * '1 teaspoon Dijon mustard'\n",
" * '5 tablespoons extra-virgin olive oil'\n",
" * 'Coarse kosher salt'\n",
" * '1 pound baby new potatoes \\( such as Dutch yellow baby potatoes \\) , halved'\n",
" * '1 pound green beans \\( or mix of green and yellow \\) , trimmed'\n",
" * '8 cups \\( loosely packed \\) mixed salad greens'\n",
" * '1/3 cup \\( packed \\) small fresh basil leaves'\n",
" * '12 ounces assorted small tomatoes \\( such as cherry , grape , and teardrop ; preferably mix of red and yellow \\)'\n",
" * '1/2 cup black olives \\( such as Nicoise \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Line baking sheet with waxed paper or parchment paper .\n",
" * Mix first 6 ingredients in shallow bowl .\n",
" * Dip cut sides of goat cheese rounds into spice mixture to coat .\n",
" * Place on prepared baking sheet .\n",
" * Chill until ready to serve .\n",
" * DO AHEAD Can be made 1 day ahead .\n",
" * Cover and chill .\n",
" * Bring to room temperature before serving .\n",
" * Whisk first 4 ingredients in small bowl .\n",
" * Gradually whisk in olive oil .\n",
" * Season with coarse salt and pepper .\n",
" * DO AHEAD Can be made 1 day ahead .\n",
" * Cover and refrigerate .\n",
" * Rewhisk before using .\n",
" * Steam potatoes until just tender , about 10 minutes .\n",
" * Transfer to plate ; cool .\n",
" * Steam green beans until crisp-tender , about 5 minutes .\n",
" * Rinse under cold water ; drain .\n",
" * Pat dry with paper towels .\n",
" * DO AHEAD Potatoes and green beans can be made 6 hours ahead .\n",
" * Wrap separately in paper towels .\n",
" * Place in resealable plastic bag ; chill .\n",
" * Combine greens and basil in large bowl .\n",
" * Add enough vinaigrette to coat lightly ; toss .\n",
" * Arrange on large platter .\n",
" * Add potatoes and green beans to same large bowl ; add remaining dressing and toss .\n",
" * Arrange potatoes and beans atop greens .\n",
" * Scatter tomatoes and olives over .\n",
" * Surround with goat cheese rounds ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Low Fat Low Calorie Creamy Peach Silk Pie\n",
"(cc85452156)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '1 \\( 3 ounce \\) packagesugar-free peach Jell-O'\n",
" * '14 cup boiling water'\n",
" * '2 \\( 8 ounce \\) containers low-fat peach yogurt'\n",
" * '1 \\( 8 ounce \\) container Cool Whip Free , thawed \\( or lite \\)'\n",
" * '1 reduced fat graham cracker crust \\( I use keeblers \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Using a mixing bowl , dissolve jello in boiling water .\n",
" * Whisk in yogurt .\n",
" * Fold in Cool Whip .\n",
" * Pour into crust and refrigerate several hours or overnight .\n",
" * Fabulous !\n",
" * and just 3 Weight Watchers points ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Creamy Garden Spaghetti\n",
"(5ef0264cd9)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '12 lb fresh broccoli , cut into florets'\n",
" * '1 12 cups sliced zucchini'\n",
" * '1 12 cups sliced fresh mushrooms'\n",
" * '1 large carrot , sliced'\n",
" * '1 -2 tablespoon olive oil'\n",
" * '8 ounces uncooked spaghetti'\n",
" * '14 cup chopped onion'\n",
" * '3 cloves garlic , minced'\n",
" * '2 tablespoons butter or 2 tablespoons margarine'\n",
" * '2 tablespoons all-purpose flour'\n",
" * '2 teaspoons chicken bouillon granules'\n",
" * '1 teaspoon dried thyme'\n",
" * '12 teaspoon dried basil'\n",
" * '2 cups milk'\n",
" * '12 cup shredded swiss cheese'\n",
" * '12 cup shredded mozzarella cheese'\n",
" * '2 tablespoons parmesan cheese'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * In a large skillet , saute the broccoli , zucchini , mushrooms and carrots in oil until crisp-tender .\n",
" * Remove from heat and set aside .\n",
" * Cook spaghetti according to package directions .\n",
" * In another saucepan , saute onion and garlic in butter until tender .\n",
" * Stir in flour , bouillon , thyme , and basil until blended .\n",
" * Gradually add milk .\n",
" * Bring to a boil ; cook and stir for 2 minutes or until thickened .\n",
" * Reduce heat to low ; stir in cheeses until melted .\n",
" * Add the vegetables ; heat through .\n",
" * Drain spaghetti ; toss with vegetable mixture .\n",
" * Sprinkle with Parmesan cheese .\n",
" * Serve ."
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"image/svg+xml": [
"\n",
"\n",
"\n",
"\n",
"\n"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"## Beef Noodle Bowl\n",
"(2e33420580)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * '12 lb linguine , uncooked'\n",
" * '3 cups broccoli florets'\n",
" * '3 carrots , peeled , sliced'\n",
" * '2 teaspoons oil'\n",
" * '1 lb beef sirloin steak , cut into strips'\n",
" * '14 cup kraft asian toasted sesame dressing'\n",
" * '1 tablespoon teriyaki sauce'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
" * Cook pasta in large saucepan as directed on package , adding vegetables to the boiling water for the last 2 minutes .\n",
" * Meanwhile , heat oil in large nonstick skillet .\n",
" * Add meat ; cook until browned on all sides , stirring occasionally .\n",
" * Stir in dressing and teriyaki sauce ; cook 2 minutes or until sauce is thickened , stirring occasionally .\n",
" * Drain pasta mixture ; place in large serving bowl .\n",
" * Add meat mixture ; toss to coat ."
],
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"data": {
"text/markdown": [
"## Grilled Holiday Honey Ham\n",
"(1171285a15)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
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{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
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"data": {
"text/markdown": [
" * '1 \\( 12 to 14-pound \\) fully-cooked , bone-in ham , preferably shank-end'\n",
" * '2 tablespoons light brown sugar'\n",
" * '1 tablespoon kosher salt'\n",
" * '1 tablespoon freshly ground black pepper'\n",
" * '2 teaspoons ground cumin'\n",
" * '2 teaspoons ground ginger'\n",
" * '1 teaspoon mustard powder'\n",
" * '1 teaspoon ground cinnamon'\n",
" * '1 stick \\( 1/2 cup \\) butter'\n",
" * '3 tablespoons chopped fresh thyme leaves'\n",
" * '3/4 cup honey'\n",
" * '1/4 cup apple cider vinegar'"
],
"text/plain": [
""
]
},
"metadata": {},
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{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
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"text/markdown": [
" * Trim the ham of any excess fat , but leaving 1/4-inch of fat on the ham .\n",
" * With a sharp knife , score the fat on the top of the ham .\n",
" * Place the ham on a large rimmed baking sheet .\n",
" * Whisk together the brown sugar , salt , black pepper , cumin , ginger , mustard powder , and cinnamon in a small bowl .\n",
" * Reserve 1 tablespoon of the dry rub mixture for the glaze .\n",
" * Season the ham with the remaining dry rub .\n",
" * Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours .\n",
" * Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor .\n",
" * Preheat your charcoal grill to 300 degrees F for indirect heat .\n",
" * Place the baking sheet with the ham on the grill grates , with the ham flat side down .\n",
" * Cover the grill and let the ham cook for 2 hours .\n",
" * Heat the butter , thyme , honey , vinegar , and reserved dry rub together in a medium saucepan until the butter melts .\n",
" * Stir together until smooth .\n",
" * Brush the ham with the glaze , cover with grill lid , and grill for 30 minutes more , basting the ham every 10 minutes with the glaze .\n",
" * Remove to a platter , let rest for 30 minutes , then carve and serve ."
],
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{
"data": {
"text/markdown": [
"## Bring on the Breakfast Pizza (Hungry Girl) 2 Ww Points!\n",
"(e8cac55cf6)"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
},
{
"data": {
"text/markdown": [
"### Ingredients"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
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{
"data": {
"text/markdown": [
" * '12 cup fat free egg substitute'\n",
" * '14 cup fat free mozzarella cheese'\n",
" * '14 cup canned tomato sauce'\n",
" * '2 tablespoons chopped green bell peppers'\n",
" * '2 tablespoons chopped mushrooms'\n",
" * 'salt \\( optional \\) or pepper \\( optional \\) or oregano \\( optional \\) or garlic powder \\( optional \\) or onion powder \\( optional \\) or red pepper flakes , etc \\( optional \\)'"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
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{
"data": {
"text/markdown": [
"### Instructions"
],
"text/plain": [
""
]
},
"metadata": {},
"output_type": "display_data"
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"data": {
"text/markdown": [
" * Season tomato sauce to taste with optional ingredients , if desired , and set sauce aside .\n",
" * Bring a small pan sprayed with non-stick cooking spray to low heat .\n",
" * Pour in egg substitute .\n",
" * Cover and then cook for 3 minutes , or until egg `` crust '' starts to form .\n",
" * Carefully flip your egg .\n",
" * Cover and cook for another minute .\n",
" * Microwave chopped veggies for 30 seconds .\n",
" * Next , top your egg crust with tomato sauce , cheese , then veggies .\n",
" * Cover again and cook over low heat for 2 minutes , or until cheese is melted .\n",
" * If you like , top with optional spices ."
],
"text/plain": [
""
]
},
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"output_type": "display_data"
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