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2018-05-10 00:00:00
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magic bullet powdered sugar
| 298,040
| 5
| 385,999
| 2008-04-11T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'desserts', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', '3-steps-or-less']
|
[72.6, 0.0, 74.0, 0.0, 0.0, 0.0, 6.0]
| 4
|
['using the small cup and the cross blade on the magic bullet , fill to about 1 / 2 capacity with the sugar', 'pulse several times until the sugar gets powdery', 'i counted about 15 seconds', 'what could be simpler ? use in place of store bought powdered sugar']
|
i ran out of powdered sugar today and decided to make my own. since my dd (darling daughter) bought me a magic bullet for christmas i used that to make the sugar. it was fast and so easy and the clean up was a snap. you can use raw cane sugar or plain white sugar for this. i added the extra 1 tablespoon of sugar in this recipe because zaar wouldn't let me publish this with only one ingredient.
|
['sugar']
| 1
|
[
"OM GOSH!!! It tasted better to me,also. I have a low tolernece to corn,also. AND corn surup is still in almost everything,cept Hunts brands. If I only use the Magic Bullet for this, It is sooo worth it. Put it in the small container,covered with lid..good to go, And shaker lids...WOW,Thanks JOEY...will look at your other recepies!",
"Thank you for this idea! I was making German pancakes this morning and realized I had nothing to top them with. I can notice a difference between this and store bought powdered sugar, but I actually liked this better!",
"I do the same thing with my coffee grinder. ABout half the price of buying powdered sugar. But true, be careful of the cornstarch consideration as brought up by other reviewers. Sometimes it matters, sometimes it doesn't.",
"Wow! This is great! Brown raw sugar is purchased when it is on sale. White sugar is purchased also. I tried this with white sugar\r\nand it is great! I was given a magic bullet also and never thought of this, it is less expensive than powdered sugar!\r\nThanks for posting!",
"Real powdered sugar has cornstarch added to it. My niece is alergic to corn so until I found this we had to be careful not to use powdered sugar around her. You might want to be cautious using this in recipies that actually need the cornstarch part of the powdered sugar. This is an excellent substitute. Thanks for sharing!",
"BE CAREFUL on this one. I have tried the bullet several times for powdered sugar and just let it blend and blend for about 20 seconds straight or so, only to get a nice, fluffy, pile of metal tasting stuff. If you go too long, you get metal... and it tastes gross. Thank you for the tip on using the small cup and pulsing, that seems to be the key."
] | 6
|
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super easy baking bacon
| 355,130
| 95
| 804,550
| 2009-02-10T00:00:00
|
['bacon', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'pork', 'easy', 'dietary', 'low-carb', 'low-in-something', 'meat', '4-hours-or-less']
|
[1038.7, 157.0, 0.0, 78.0, 52.0, 170.0, 0.0]
| 10
|
['preheat oven to 400 degrees f', 'line a 10"x15" jelly roll pan with parchment paper for cooking / baking', 'place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper', 'when the oven comes up to temperature , place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes', 'when the 15 minutes is up , check the bacon', 'we like our bacon limp , but if you like it crispy , add more time , rechecking it every 1-2 minutes for desired doneness', 'remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels', 'drain bacon grease into a can', 'repeat process until entire 3-pounds of bacon is cooked', 'freeze in portion sized bags']
|
my daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. i use a 10"x15" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online, but you can get it at the supermarket or any cooking supply store. i bake 3 pounds of bacon at a time and freeze it in individual servings.
|
['bacon']
| 1
|
[
"What an easy, no hassle way to make bacon! One of the main reasons I don't make bacon very often is bkz I'm too impatient... I end up turning the heat up, messing with it all the time and then it burns. But THIS method solves all my issues and frees me to focus on other things!! Throw it in the oven for 15 minutes and... perfect bacon! It was just the right amount of crispiness. I'm not exactly sure what role the parchment paper plays, but the bacon turned out so perfectly that I will continue to use it without knowing why. :)THANK YOU for posting this!!",
"I only had enough bacon in the freezer to cook up for belts for lunch with a portion left over to freeze or at least I thought but it got eaten up so don't know how it freezes and works out when you use it later but what I did love was that at the 15 minute mark I took out the DM's and made up her belt (everything else ready to go) and popped mine back in the oven for 5 minutes as I like it really crispy but the DM likes it softer so we both enjoyed our lunch sandwich using homegrown lettuce and tomatoes and eggs from the local egg farmer and crispy bacon in toasted wholemeal/wholegrain bread with a touch of b-b-q sauce on the the bacon - YUMMMMM. Thank you Acadia*, made for Potluck Tag.",
"I have cooked my bacon this way for years. I freeze it in a plastic container with wax paper between the layers. You can then take out only what you want, place in the micro for about a minute...and voila you have bacon for breakfast or salad or a sandwich! Even my kids were able to prepare their own breakfast.",
"I only use turkey bacon now and this method works for that also. It's the only way I cook bacon now. I also do the same -- cook up a big batch and put in freezer in baggies. Love this method -- no dirtying the stovetop!!",
"My mom uses a cooling rack inside a cookie sheet instead of parchment paper. Bacon is less greasy.",
"I lined the pan with foil and tossed it away for an even easier clean-up. I then laid the cooked bacon on paper towels, then wrapped in foil for future use. Should you want to save the bacon grease, pour into a small container and freeze. No need defrost, just chip out the needed amount and return to freezer. For that matter, the bacon can be cooked in advance and frozen, too. Thanks, Acadia, for a technique that makes our cooking experiences just a little easier. I'm now off to explore ways to unclog my arteries. ;-) Made for Potluck Tag.",
"This is a super method to cook bacon. So easy. Almost no checking to do. No grease on the oven or on the floor LOL We like bacon very crispy so it was almost 21 minutes for each batch. Thanks Acadia. Made for Photo tag",
"This recipe is perfect for a crowd or for doing bacon ahead of time. It allows for other preparations to continue while the bacon cooks. My bacon came out nice and crisp. It was cooked at 400 degrees in a convection oven. Made for *Partying the Diabetic Way*",
"No fuss, no muss, just good crispy bacon after 21ish minutes. Loved it!",
"What a great idea! I've cooked bacon in the oven before, but never thought to do it all at once and freeze. Thanks so much for making my mornings so much easier!!",
"Wow!!! I really liked using the parchement paper compared to using foil like I have in the past. I baked 12 slices of bacon and it was nice and crisp in about 17-20 mins. This so wonderful when it came to clean up, just throw away the paper and the cookie sheet was still clean. Thanks for sharing the recipe. Made for Potluck.",
"Super easy! And good! I often times bake bacon, but on foil. This is a much cleaner method of doing so and capturing the bacon grease to freeze is easier too. Thanks Acadia for a great winner. Made for I Recommend Tag.",
"I've been doing this for a few years now and have gotten a few friends to try it, too!! It's so nice to be able to cook up a supply of bacon for the freezer with little or no mess to clean up. And the strips stay flat instead of curling up like they do in the frying pan. BLT's aren't such a chore to make anymore!! Only problem for me is........I know that all that yummy bacon is in the freezer and I tend to snack on it more often than I should!!!",
"Worked great...but your servings are awfully large! 3 pounds of bacon for 6 people?",
"LOVE THIS! It will permanently go in my own cookbook for use all the time. Many a time I pass up a recipe due to making the bacon, the hassle, the grease, the mess but no more. I had learned this 10 years ago but had forgotten about this method till I saw your directions. Thanks for posting it here Acadia! Enjoy! ChefDLH"
] | 15
|
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baked corn on the cob
| 434,212
| 35
| 542,159
| 2010-08-04T00:00:00
|
['60-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', 'healthy', '5-ingredients-or-less', 'vegetables', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-in-something', 'corn', '3-steps-or-less']
|
[113.3, 2.0, 21.0, 0.0, 8.0, 1.0, 8.0]
| 2
|
['in an oven heated at 350 f , cook corn in husk for 25 minutes', 'after taking corn out of oven , let it cool for 5 minutes , and then pull husk layers down , leaving them attached to the base of the cob , which can act as a handle']
|
one of my neighbors was telling me this is her favorite way to make corn. she bakes the corn in the husk and then peels it back and uses the husk as a handle. *posted corn as two ingredients because that is the only way food would take it.
|
['corn']
| 1
|
[
"So easy, how can you not give it a five! My corn turned out very juicy.....juice squirted out with every bite....rare this late in the season for my area. I'll definitely do this again. I did pull the husks back and remove the silks before returning the husks to the corn and baking...also washed the corn...don't know if this affected the recipe, but mine turned out great!",
"Perfect and low maintenance way of cooking corn! This was so sweet and juicy. I topped it with some garlic-chili butter for a fantastic side. Thanks for this great method.",
"There are only two ways I will ever make corn on the cob. One is grilled.<br/>This is the other. <br/>Baking makes the corn taste rich and sweet, not watered-down like boiled corn. It's the best way to make corn when the weather precludes grilling. For me this is the only way to cook corn indoors. <br/>Thanks for posting!",
"So easy and so good. I did run water over the corn before pitting in oven.",
"What an excellent idea, your hands don't get all sticky this way. It turned out perfectly cooked. thanks for sharing. This is my new way of cooking corn on the cob!!",
"Easiest way to fix corn on the cob there is. I didn't bother removing the silks, no need. The few that were still there came off with ease. Thanks for a keeper recipe.",
"This coen is great! I already had the oven going for some bread so thew the corn in with it. It got hot and cooked completely and not all watery like when I boil it. Will be making this more often! I did clean some of the silk off, pulled the husks down about 1/2 way; didn't seem to bother it. Made for PRMR.",
"Stand up and take a bow Deb....this is a brilliant way of cooking corn!<br/>I've baked corn before, usually slathered in a flavoured butter and wrapped up in tin foil, or in the husk with some sort of addition to it...but never on it's own.<br/>I also pulled back the husks, to remove the silks...then I popped them onto my new baby..the Weber Q. <br/>They came out wonderfully...and I have to admit that I was a little surprised about HOW well they came out.<br/>I only cooked two, as DD seems to have gone off corn, and DS has wobbly teeth, and some missing, so eating corn isn't on option for him at the moment...or so I thought!!!<br/>DH hung on to his cob, but whenever I put mine onto my plate to eat something else, a little hand would stretch out, grab it, nibble it and pop it back again...between the two of them, they didn't leave much for me. That's a recommendation in itself!!<br/>I'm definitely converted...no need to swamp them in butter, when they come out so juicy and tender this way. Thanks again Deb.<br/>Made for PRMR.",
"I loved this way of making corn! No more mess while cleaning it.Here being cold,we managed to get more corn from my parents's little garden. Thanks for this great tip,I'll make sure to use it more next year.",
"This is a great way to cook the corn. It turned out perfect. Thanks Deb :) Made for Holiday tag",
"Deb, This is a wonderful way of cooking corn.<br/>I used the Barbie and it worked so very well!<br/>And butter over the top...........Just divine!<br/>Thanks for posting Deb.............. Awesome, simple and delcious!",
"Perfect corn. Easy, no mess and delicious!!"
] | 12
|
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super easy baking sausage
| 373,812
| 30
| 804,550
| 2009-05-22T00:00:00
|
['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-large-groups', '5-ingredients-or-less', 'very-low-carbs', 'breakfast', 'side-dishes', 'pork', 'oven', 'easy', 'dietary', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'pork-sausage', 'equipment', 'number-of-servings']
|
[230.0, 30.0, 0.0, 20.0, 22.0, 33.0, 0.0]
| 11
|
['preheat oven to 400 degrees f', 'line a 10"x15" jelly roll pan with parchment paper for cooking / baking', 'place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer', 'when the oven comes up to temperature , place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes', 'when the time goes off remove the sausage from the oven and rotate them to the other side', 'place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through', 'remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels', 'repeat process until entire 3-pounds of sausage is cooked', 'freeze in portion sized bags', 'afterward , clean-up is a breeze', 'wait for grease to cool and then throw away parchment paper']
|
my daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. so i decided to try baking breakfast link sausage the same way. i use a 10"x15" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online. i bake 3 pounds of maple breakfast link sausage at a time and freeze it in individual servings.
|
['breakfast sausage links']
| 1
|
[
"I started baking sausage a few years ago, but I've been cooking bacon in the oven for years.....LOVE IT that way!!! :P",
"I always do my sausages this way....less messy, and no need to stand over a hot stove turning the sausages and getting spit on with fat. Before baking, I poke each sausage several times with a knife tip, to help them release more fat without bursting as they bake.",
"This worked beautifully! And you're right, it was SUPER EASY! I will be cooking sausage this way from now on. Thanks for posting and saving me time and mess.",
"Love this approach! I've used it for thick links, thin links, and I even tried it with turkey sausage patties this morning. With patties, you'll want to use aluminum foil for quicker clean-up, but the parchment paper works perfect with links. I have a tiny kitchen (an RV kitchen) and this really helps manage space. Plus the sausages come out better than on the stove. Even better, this works great in my convection microwave without changing the recipe. I bake all my breakfast meats now: sausage and bacon (though not Canadian bacon, dries it out too much).",
"This is a great trick! I am now able to cook up a large batch of sausage at the beginning of the week and have it quick and easy in the morning for breakfast.",
"Perfect for Christmas morning when there's so much going on in the kitchen and the rest of the house that sausages in a skillet can easily be forgotten and burned. Here, set the timer and let the oven take care of the sausage. Thanks!"
] | 6
|
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homemade panko bread crumbs
| 167,729
| 23
| 108,843
| 2006-05-11T00:00:00
|
['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'healthy', '5-ingredients-or-less', 'breads', 'easy', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something']
|
[354.7, 6.0, 23.0, 28.0, 20.0, 4.0, 22.0]
| 6
|
['push chunks of white bread through the shredding disk of a food processor to make coarse crumbs', 'spread the crumbs on a baking sheet and bake at 300 f degrees until the crumbs are dry but not toasted , about 6 to 8 minutes', 'shake the sheet twice during baking', 'be careful not to let the crumbs brown !', 'immediately remove bread crumbs from oven and allow them to cool', 'once cooled , crumbs may be stored in the freezer , in a resealable plastic bag for as long as several months']
|
this recipe is from bellaonline.com. i don't use them, much, but a lot of people do. here is your chance to contron the ingredients in yours. any white bread will do for making panko. an asian chef i once worked with swore that the best homemade panko came from wonder bread! the yield will vary according to how large you make your crumbs, so i am guessing.
|
['white bread']
| 1
|
[
"Jim in Washington, thanks for posting this recipe, which has saved me $$$ and gas. I use panko often. A great method. I couldn't believe how it turned out! I used a long loaf of cheap bread and filled a gallon ziplock bag. Thanks from Janet!",
"Brilliant!!! As a ceoliac, I always felt I was missing out on the wonderful crunch of Panko breadcrumbs, I always thought it was the flour used not the method that made them unique,,,now I know better,,,I have just made some using gluten free bread, and BRILLIANT.",
"I just bought my first food processor and just had to try this. I used leftover hotdog and hamburger buns and it worked perfectly! I'm excited to use this on a fried shrimp recipe! The flavors on these are endless.",
"This makes perfect panko, and is perfectly easy! Thanks for posting.",
"I was out of bread crumbs and bread. I came across this recipe and was so happy I did. I used Saltine crackers.\r\nThanks Jim !!!!!!",
"I used 57 saltine crackers, which I ground in the food processor, to make approximately 2.5 cups panko crumbs for my chicken recipe. I cooked them for 8 minutes in the oven, sifting twice as suggested. They came out nice and crispy, making a good coating for the chicken. Thanks a lot for this recipe, it certainly helped me out of a bind.",
"Thanks you! I make my own bread and wanted to have Panko Crumbs to make chicken nuggets.",
"Great panko recipe! I'm never buying panko again. Thanks for posting a true keeper.",
"Really can't believe people need a recipe for breadcrumbs. What has the world come to?",
"For edification (though, if you're looking to make regular bread crumbs..., the "recipe" here is valid, but you also probably don't understand the word, edification... "for you to learn") https://www.youtube.com/watch?v=FY6nEKohFaM - Panko bread loaves are "electrocuted" not baked... https://www.foodnetwork.com/videos/iron-chef-alton-on-panko-0144900 Alton Brown explains it correctly. Again, though, if you're looking for "How to" make regular bread crumbs, this web page is valid, but... shame on your Mother, not just for not showing you how, but also for raising a generation who would need to ask. I am not criticizing (except maybe those "didn't know how to make bread crumbs, in general), but I am impressed that you got advertising dollars, and so many page views. These aren't panko. Panko is a process; one person answered someone below, "yet here (I, and you) are"..., yeah, cuz we were interested to see how someone could do electrolysis at home. Another poster said the "googled"; I first looked up the definition and only then came here thinking it would be an explanation of "how to" do the electrolysis process at home. Chops to genius kitchen. They are genius'; at ad revenue! Please rename title to "How to make White bread into bread crumbs".",
"This worked out great! I was a skeptic but I was impressed. I dont think they are exactly the same as panko but they are much cheaper and they are close enough for me. Love it!",
"I needed some panko crumbs to make up some fried shrimp, and this recipe worked great. I will use this from now on, and will never be without again! Thanks for sharing!",
"This was soooo easy and worked PERFECTLY!! I used some small french bread loaves I had here and they were light and fluffy!! Thank you for posting this irreplacible recipe!!",
"Wow, so easy! I'm going to try using a batch of homemade white bread next time, too. Thanks!",
"This worked out well. I hate wasting money on storebrought breadcrumbs so this recipe was great.",
"Thank you for posting this recipe. I knew it had to be easier than going to the store and buying panko. I used it for fish and chips. Thank you again,",
"Wow!! What a find! No need to buy panko crumbs again. Thank so much for sharing the recipe!",
"This was so easy and turned out great. I am glad to find this recipe.",
"I used a cheap brand of white bread and mostly the heels. I make fresh bread crumbs a lot, but never have used the grater disk. This made the fluffiest crumbs that baked up great. I wasn't paying much attention so they did get lightly browned, but no uneven spots. I topped my Three Cheese Baked Mashed Potatoes Recipe #89840 with these and they added such a wonderful light crunchy topping. They really do have a better texture than regular crumbs. I've used panko crumbs before (several years ago) and think these will make an equally good breading for chicken, etc. \r\n\r\nRoxygirl",
"Hello Jim;\r\nMade your Homemade Panko Crumbs 3 days ago. I used a loaf of Italian Bread and I can't believe how well they turned out in the food processor.\r\nI very lightly sprinkled the crumbs with some Seasoning Salt before lightly toasting in the oven.\r\nThe crumbs turned out great, look as good or better than the store bought Panko Crumbs.\r\nThanks Jim, I do not have to worry about running out of Panko Crumbs, will have them readily available.\r\n\"Uncle Bill\"",
"A hearty thank you, Mr. Jim!",
"Super easy and work great. I will be using this in place of bread crumbs in any recipe!",
"I've never bought panko crumbs before, but I made these (super easy!), and used them to make a couple of the recipes from this site. They definitely made for a crunchy topping, much crunchier than regular breadcrumbs, so I'm assuming they were pretty authentic to the \"real\" panko crumbs! Thanks, as I'm always looking for ways to use up bread, before it goes bad. I'll be sure to make panko crumbs and freeze them, from now on.",
"Wonderful recipe! I used leftover sourdough bread and sprinkled some Italian herb with parmesean cheese seasoning into the crumbs before I baked them. I used the panko crumbs to coat my chicken tenders and the chicken was wonderfully crispy on the outside and tender on the inside. It was a big hit at our party! This recipe works out so well! Thank you for sharing.",
"wow am I ever happy I finally made this, there will be no more store bought panko for me, these are just as good if not even better, I know I will be making these over and over, many thanks to you Jim for sharing this great recipe!",
"I thought I had reviewed this before, because I have been using this method for so long. When I saw I hadn`t, I wanted to make sure I did while it was still in my mind.This has been one of my favorites from Zaar. Not only is it quick and easy, taste and texture is excellent.I use homemade bread for making these crumbs. It used to be so hard to find Panko crumbs,and I usually had to wait until I got to an Asian store,but not anymore. I have them made and ready to use .\n Thank you so much for sharing your recipe.\n#199947",
"This is one recipe that will be passed on to my children. So very like the ones you buy at the stores. I made them mostly out of the crusts from our bread because my kids like their sandwiches crustless. I love that this helps reduce wastage. Thank you so much for sharing.",
"This isn't Panko, this is merely breadcrmbs. Not quite the same. Panko is made from cooking bread with electric current, not heat. They are much drier than breadcrumbs and crunchier.",
"We love panko breading and this works wonderful. I used sourdough bread and fellowed the directions as mentioned. This is a excellent recipe when your wanting panko breading. Thanks for sharing the recipe. Its a keeper for sure :)",
"I was going to buy panko but was shocked by the price. I'm very glad I found this recipe. I made a big batch from leftover bread (homemade & storebrand) I keep it in the freezer. Once you try these you will never go back to regular bread crumbs. They will improve any recipe that calls for breadcrumbs."
] | 30
|
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macadamia nut butter
| 371,048
| 5
| 482,933
| 2009-05-09T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'south-west-pacific', 'for-1-or-2', '5-ingredients-or-less', 'jams-and-preserves', 'condiments-etc', 'australian', 'easy', 'vegetarian', 'food-processor-blender', 'dietary', 'low-sodium', 'low-in-something', 'equipment', 'small-appliance', 'number-of-servings', '3-steps-or-less']
|
[3590.2, 582.0, 91.0, 1.0, 79.0, 301.0, 23.0]
| 2
|
['simply place the nuts in a heavy-duty food processor and process continually until smooth', "a 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing"]
|
many recipes call for it and it's not readily available outside australia but you can use this method to create your own peanut butter, pecan butter, brazil nut butter, hazelnut butter, almond butter or any nut butter you like. am guessing at how much it will yield and listed it twice so rz would recognize it.
after looking at one of jubes fish recipes, i have wondered if this could be used in savory dishes that have a butter and nut combination??
|
['macadamia nuts']
| 1
|
[
"Crickey, I am absolutely rapt when i get the chance to learn a whole new technique rather than just a recipe! I don't know why I hadn't thought of making my own nut butters this way before but I can be sure I will be doing it again. I made a smaller batch just for me in my mini chopper. Then I spread it on a toasted cinnamon and raisin bagel and drizzled it with just a touch of Australian honey. It was beautiful for breakfast. I am sure this will work well with a variety of nuts but that buttery texture of the Macadamia nuts really lent itself to this method. I think that the only thing I might try slightly differently next time is just to roast the nuts first. It was great as written but I just would like to see how it turns out that way too. Thanks! Made for the Chow Hound team in ZWT5.",
"Thanks for a super-simple, super-quick way to make macadamia nut butter. :) On this occasion, we enjoyed some on toast and followed Sarah_Jayne's suggestion and added some honey. YUM! I love macadamias and I'm going to make this butter for spreading on my sandwiches. It would be great with so many fillings. Thank you so much for sharing this recipe. Made for ZWT 5.",
"This is so easy and scrumptious! I had never really made a nut butter before and am so glad I tried this...It is awesome! I used 1 1/2 cups of nuts, and ran the food processor for 3 minutes, as directed. Thanks WiGal, for an easy addition to my cookbook! Made for ZWT 5.",
"Thanks to you & your reviewers I found the moral support I needed to throw a load of walnuts in my processor & blitz! I added a drop of sunflower oil and a tsp of organic honey which improved it no end!",
"Though I am usually reluctant to give 5 stars to a recipe with one ingredient, this was worth it. I actually ditched my food processor a while back because I was moving and hardly ever used it, so I processed this in the blender. That worked out great! I did add a little water because I thought it may need it, but in the end I decided it was not necessary. Thanks for this, it's better than peanut butter:)"
] | 5
|
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| |
healthy salt substitute
| 134,711
| 10
| 193,499
| 2005-08-24T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'vegetables', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'free-of-something', 'low-in-something', 'equipment', 'small-appliance', 'dehydrator', 'number-of-servings', '3-steps-or-less']
|
[230.4, 3.0, 105.0, 48.0, 19.0, 3.0, 14.0]
| 4
|
['cut up the celery into fairly small pieces', 'put it in the dehydrator until very dry', 'place it in a blender or mini food processor until powdery', 'put it in your salt shaker and get rid of the salt !']
|
i need to change this description again. at first, i posted it as a healthy salt substitute, then someone rated it as unhealthy, stating celery was not recommended for someone on a low sodium diet. then someone else rated it as healthy and gave a website to check. so i did my own research. this is what i found. according to the heart and stroke foundation of canada, (www.heartandstroke.ca) celery is a healthy choice for people on low sodium diets. this is what they wrote in response to my question about it; "we are not aware of such claim regarding celery being an unhealthy food choice and acknowledge that incorporating 5-10 servings of vegetables and fruit a day is healthy for you and can help reduce your risk of heart disease, stroke, diabetes and some types of cancer. vegetables provide nutrients that are important for health."
1 stalk of celery (raw) only contains 40 mg of sodium. according to my husbands cardiologist, he is allowed 240 mg sodium/day (or foods with no higher than 10% sodium on the label). also, according to the way the nutrition info is listed on my recipe, one serving is listed as 1440g. this is for the entire recipe of 2 bunches of celery!! if someone poured the whole thing on their food, yes, perhaps that would be unhealthy. but who would do that? so go ahead and use this recipe as a healthy salt substitute!
|
['celery']
| 1
|
[
"Oops! The creator of this recipe missed one important fact - celery naturally contains the highest level of sodium of any vegetable! Celery is forbidden for people on low or no-salt diets, even when eaten plain. This is not a healthy substitute!",
"Thank you for your recipe! I'm just trying to cut sodium out of my diet because I know I have an unhealthy love of it. I just got a dehydrator and LOVE it! Thank you!",
"This is a common misconception that salt in celery raises blood pressure. Salt found in vegetables as organic not inorganic like the kind found in the ocean and the ground. Plus their are certain ingredients in celery that have actually been shown to lower blood pressure. See comments below and link to the website is:http://www.mothernature.com/Library/Bookshelf/Books/21/131.cfm\r\n\r\nOne of the best ways to lower blood pressure is to eat more celery, which contains an oil that can lower blood pressure, adds registered pharmacist Earl Mindell, R.Ph., Ph.D., professor of nutrition at Pacific Western University in Los Angeles and author of Earl Mindell’s Food as Medicine and other books on nutrition. Celery oil allows muscles that regulate blood pressure to dilate, says Dr. Mindell, and scientific studies show that rats who consumed the equivalent of four stalks of celery a day lowered their blood pressure an average of 13 percent.",
"The \"sodium\" issue may be very confusing here; perhaps one person is talking about sodium chloride, which is table salt, and the other is talking about sodium nitrate, which occurs naturally in celery, as it does in many other vegetables. If you look at the nutrition list on the right, you'll see this is extremely high in sodium chloride and probably should not be used by those with hypertension (high blood pressure). Being aware that sodium nitrate has been blamed for being a carcinogen, I can uderstand the caution. However, I suggest that those who are concerned about sodium nitrate read the article here: http://culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm<br/><br/>The newest information is that sodium nitrate does not cause cancer, but hot dog maker Oscar Mayer sells hot dogs labeled \"nitrate-free\" and \"uncured\". If you read the label, though, you'll see that they contain celery juice, which is a natural nitrate that becomes a nitrite in the intestines. Celery juice is a natural killer of the organizm that causes botulism, and I think the best concensus is that it is safer to protect from that than it is to worry about the possibility of carcinogens being formed by nitrites. <br/><br/>As far as using celery as a salt, I wouldn't, simply because sodium chloride will be greatly intensified in dehydrated celery, which shrinks down to tiny, tiny amounts and is therefore highly concentrated. I have to be on a low sodium chloride diet, so I won't be doing this at all. <br/><br/>A cup of fresh celery contains about 100 mg. of sodium chloride. It will become highly concentrated in dehydrated celery; it's rather incredible to see how much it shrinks during dehydration, actually. I wouldn't fear eating fresh celery in a recipe, but I'd think twice about making this celery \"salt\". 71 mg. of sodium nitrate in an individual weighing 143 kg. is toxic. <br/><br/>The term \"sodium\" is added to a lot of chemicals. Please be aware of which one you're discussing. The sodium shown in the Nutritional Facts is more than half that which is recommended for an entire day's intake. No, this is NOT a table salt substitute, by any means.<br/><br/>I am an R.N./Nutrition counselor",
"Thanks so much for posting this! Sorry you were wrongly rated.",
"Thank you for the awsome natural substitute and your extra research."
] | 6
|
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easter hard boiled eggs
| 354,371
| 12
| 1,119,236
| 2009-02-06T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'eggs-dairy', 'easy', 'holiday-event', 'easter', 'eggs', 'dietary', 'low-carb', 'low-in-something', 'brunch']
|
[68.9, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0]
| 9
|
['place the eggs in a pot with enough cold salted water to cover', 'place over high heat and bring to a boil', 'boil for 5 minutes only , then take off the heat and let the eggs sit in the pot , covered , for an additional 10 minutes', "you'll get perfect hard boiled eggs using this method , without the outside of the yolk turning green", 'drain the water out and either run cold water in or use ice cubes', "if you don't cool them off quickly enough , they will develop a green skin between the yolk and the white", 'peel the eggs , quarter and plate them', 'you can make these eggs a day or 2 ahead of easter', 'if you wish to dye them , purchase "paas" dyes or another edible dye version and follow the package directions']
|
a gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after "grace". each person uses his/her egg to tap on everyone else at the table, while wishing them a happy easter. part of the trick is to be the last one with an egg not crushed. after you smack eggs with everyone at the table, the egg gets peeled and eaten.
the following are a few hints that will help you cook the best hardboiled eggs:
the fresher the egg, the harder it will be to peal it. you should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy.
and, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. this relieves the pressure on the membrane within the egg that holds it suspended.
the green coloring on the outside of the yolk is caused by cooking them too long. cooking by the directions below will eliminate that.
for additional pictures, please visit:
http://www.capnrons.com/r_s_easter_hardboiled_eggs.html?id=rz
|
['egg']
| 1
|
[
"What a great way to do eggs, we did 2 dozen eggs for Easter with this method. Then split them between deviled eggs and dyed and they turned out perfect with no green and nicely centered yolks. What an awesome way to boil eggs. Thanks for posting.",
"I can't believe I haven't rated this recipe yet! I don't know where I got this note, but it makes this recipe a winner:<br/><br/>"When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.)."<br/><br/>Yum!",
"Great and easy way to prepare hard boiled eggs. The worst part for me was having to wait for the water to boil. Thanks Cap' N Ron.",
"This is terrific! I just had to make these today after I saw barefootmomma's picture in the PAC event thread. I've tried various methods but this one works the best and is so simple to time too. Beautiful eggs without the green edges around the yolks! Thanks for posting a keeper of a method for hard boiled eggs!",
"GREAT way to do Easter eggs! I loved this method.",
"This really works. I have an awful habbit of letting them sit to long. I kept myself busy in the kitchen while making them and used my timer and it came out perfect. Thanks for such pretty eggs. Made for PAC Spring 2009"
] | 6
|
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toasted nuts
| 189,399
| 7
| 162,888
| 2006-10-06T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'preparation', '5-ingredients-or-less', 'desserts', 'easy', 'beginner-cook', 'dietary', 'low-sodium', 'high-protein', 'inexpensive', 'high-in-something', 'low-in-something']
|
[765.2, 117.0, 12.0, 0.0, 35.0, 35.0, 5.0]
| 6
|
['preheat oven to 350 degrees fahrenheit', 'spread the nuts out in a pie pan', 'bake 5 to 8 minutes , stirring once', 'nuts burn easily , so watch them carefully', 'cool before using', 'toasted nuts can be stored in an air tight container for about 2 weeks']
|
bring out the rich nutty flavour of your walnuts, pecans and other nuts by toasting them in a warm oven. just cool and add to your favourite recipes.
|
['walnuts']
| 1
|
[
"Thanks, Dee. This worked perfectly for my sliced almonds, too.",
"This was PERFECT! I toasted walnuts to add to recipe #311862 . Thank you fpr clear and concise instructions. It certainly was helpful!",
"This is a simple yet an excellent recipe to improve the taste of the end product. I do toast my nuts and yes, nuts burn easily so you must watch them very carefully (See Step 4).",
"I appreciate finding this recipe- I did not know how to toast nuts and needed some toasted walnuts for a fudge recipe.",
"I never can remember the temperature or time needed to toast nuts so I just used this recipe and saved it to my cookbook for future use. They came out absolutely perfect! Thanks for posting, Dee.",
"The almonds and walnuts came out perfect! Thanks for the recipe since I can never remember the time and temperature to toast nuts."
] | 6
|
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homemade panko japanese bread crumbs
| 376,622
| 5
| 157,167
| 2009-06-10T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'cuisine', 'preparation', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'asian', 'japanese', 'easy', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings']
|
[199.5, 3.0, 12.0, 21.0, 11.0, 2.0, 12.0]
| 5
|
['carefully trim only the brown crust from fresh white bread', 'lay out on the counter for 1-2 hours', 'some people have had to leave their bread out to dry for much longer , even up to 12 hours , depending on the type of bread used', 'when it is dried out , crumble gently using your fingers', 'use as desired']
|
i was cooking with a japanese friend, and she told me how easy it is to make your own panko. i can't believe i've been buying it all this time :-)
|
['white bread']
| 1
|
[
"Just a correction to what Gary B. said: In Japanese panko doesn't mean "bread children", it literally means "bread powder" (???).",
"What a ridiculously easy thing to do!!! This method worked perfectly but I had to leave the bread sitting for 24 hours. I used 1 slice to check it out and it made 1/4 cup of panko. I will absolutely be using this instead of making a special trip to the Asian supermarket to buy it! Made for my teammate for ZWT6. Thanks Japan bound! :)",
"Ingredients: "2 slices of white bread" AND "1 slice of white bread" The math here is pretty simple, 2+1. The answer is 7, right?",
"I've made panko in the oven before, and thought that was easy, but this is even easier! I just put the bread on a pizza pan on the kitchen table right before I went to bed, and in the morning--panko! I used homemade herb bread, so mine is seasoned, too! Thanks for posting. Made for ZWT6.",
"So how is this different from the ordinary breadcrumbs we make all the time?",
"Having lived in Japan for almost 30 years and been to my share of restaurants using panko as well as using it myself allow me to share a misconception.<br/><br/>Panko, loosely translated means "bread (pan) children (ko or kodomo)". <br/><br/>Panko sold in stores is indeed dried but dried panko is NEVER EVER used in restaurants. It is fresh or nearly fresh bread processed into "crumbs", or more correctly, shavings. Restaurants have regular deliveries of fresh bread and make their own panko. The panko can be frozen and thawed for use later.<br/><br/>Moist panko is applied to an egg coating. It makes for a fluffier appearance and is much easier to work with.<br/><br/>Panko is never spiced. Spices can be introduced to the flour (first coating material) for additional flavor.",
"A useful recipe. I find it helpful to try and rub the bread together like you're making cake pops. It's a good way to get large size bread crumbs. I've also used my slice attachment in the food processer before though. I think this way is better.\n\nI'm mostly commenting because of the most helpful review by Gary B. which says that Panko means bread children- which is completely wrong.. ????NOT?????? means flour... not children... ? is children... they both read panko but every different meanings.",
"Donna Newell and lacemaker made my day. I killed myself laughing at their reviews; thanks for that.",
"I'm not going to rate this,since the method didn't work for me. Maybe the bread was different. I left in on the counter for more than 12 hours and the first photo shows what I got. I dumped the pieces in the chopper and I got what you can see in the second photo. Anyway,in the end I've got panko. I'll repeat,maybe the bread we have here doesn't work for this. Made for ZWT6.",
"Thanks for the recipe. It is not possible to buy Gluten Free Panko, now I can make my own. I also make my own Rice Crumbs, in a pinch.",
"Having just had a knee operation,I had much difficulty getting on the counter to lie down safe somewhere for up to 2 hours !!!,however the breadcrumbs are very good though,thanks.",
"This was easy and now I have panko! Thanks! Made for ZWT#6 by a Looney Spoon phoodie!",
"Thank yo for the Panko...worked great!",
"I made these with homemede white bread and found if sliced very thin it dries faster. It is fresher and better than store bought but if I am in a hurry and not preplanned I will use store bought. Thanks for sharing Rachel. Made for Zwizzle Chicks for ZWT6 Family Picks."
] | 14
|
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kittencal s method for oven cooked bacon
| 367,843
| 27
| 89,831
| 2009-04-25T00:00:00
|
['bacon', '30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'pork', 'oven', 'easy', 'beginner-cook', 'dietary', 'comfort-food', 'low-carb', 'inexpensive', 'low-in-something', 'meat', 'taste-mood', 'equipment']
|
[3116.2, 471.0, 0.0, 236.0, 157.0, 510.0, 1.0]
| 7
|
['preheat oven to 400 degrees f', 'for easy clean up line your pan with foil , then spray generously with cooking spray', 'arrange the bacon slices in 1 layer in the pan', 'cook the slices until evenly browned minutes turning the bacon halfway through cooking time', 'transfer to paper towels or a rack', 'use immediately or freeze to use later', 'heat in microwave to crisp up before serving']
|
when i make this i make lots and then freeze in bags using my food saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, i pour the grease into a pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then i place in freezer bags to use in recipes to add flavor, you may save or discard the grease --- since rz system would not accept one ingredient i have listed 1-1/2 pounds bacon separately, you may of course use as much as you like.
|
['bacon']
| 1
|
[
"This was awesome. It worked perfectly. Thick-cut Bacon was crispy after 20 minutes, turned over at 10. We like ours limp, so we'll try 17 next time. Clean up was a snap with tin foil covering the pan. I made a huge batch and cut the strips in half with a pair of kitchen scissors after they were cooked, layed them 4 strips at a time between layers of wax paper, sealed them in a plastic freezer baggie, and now whenever we want bacon, I just pull a few out, 20 seconds in the microwave and viola! No bacon smell permiating the entire house, and no greasy spots all over my clothes and favorite apron. I'll never make it the old-fashioned way again! Thanks again, Kittencal!",
"I've been cooking bacon this way for more than 35 years...never thought about the freezing and storing for later use issue, but it's a great idea. I use a grill 'pan' that has small holes for drainage, rather like an old-style broiler pan. I don't use foil... What I like best about this method is that the bacon is less salty and doesn't cook in it's own fat....and it's just plain easier than standing over a grease-spitting frying pan!",
"My husband complains I always burn the bacon. Yeah, yeah, yeah...whatever! I used your method Saturday morning and it was fantastic! No mess! I loved it. Oh, and he didn't complain! Will be doing bacon this way from now on! Thanks!!",
"Why did I ever cook bacon any other way? This is great! No mess, no spatter, no strangely curled slices, just nice, crisp, flat bacon with minimum effort and cleanup. I lined my pan with foil, but did not spray it--no problem! I think I may reduce the time slightly next time.\nThis is another winner! Thanks, Kittencal! Made for KK's Chef's Pick Tag.",
"Perfect bacon. I made last week and aside from the few pieces that I ate after they were done, I did freeze. I made this last week and tonight I made an omelet and used a couple of frozen strips of bacon with that recipe. The bacon tasted fresh and gave the dish a lovely flavor. You are an awesome cook, Kittencal, and thanks for posting this recipe",
"Will never fry bacon again! No splatter, no sting from hot grease and nice crispy bacon. No fuss clean up so that is a big plus too. Also drained my bacon on paper towels before serving. Thank you sweetie for the tips!",
"So easy!! No more burns and hardly any mess! Thanks a million!",
"so smart. it's like ready-crisp bacon you buy for a ton of money at the store. thankx!",
"I gave this recipe 5 stars. I love my bacon done this way! It's wonderfully crisp just like you get in the restaurants. I only make my bacon this way now as it's so easy! The only difference is I cook my bacon for 15 minutes. I love the fact that my shirts don't get stained from grease splashes and I don't get grease burns. I'll try lining my pan w/foil next time for easy clean-up. I too also drain my bacon on paper towels to soak the extra grease. Thanks for the freezing & microwave tip! I will for sure make my bacon this way again! Thanks for posting a wonderful recipe! Christine (internetnut)",
"Kittencal - You've done it again! Tried this today - worked beautifully! What a time saver - and no heavy smoky smell throughout the house. Thanks soooooo much for a great tip!",
"the only way to make bacon in my opinion. it stays flat and gets nicely crisp. I drain the grease half way through cooking. save yourself some clean up and use foil.",
"This was so much easier to make then cooking it on the stove. I used turkey bacon and this only took five minutes to cook in my oven.",
"This deserves more than 5*'s! I must admit I burned my first batch, but it was totally my fault. I set the timer for the second half of cooking time, but stepped away and did not hear the timer. Oh boy, what a waste LOL! However, the second batch was a winner by far. I lined my pans with foil, using the fatty ends of the bacon that I had cut off, to rub on the foil instead of nonstick spray. The bacon cooked perfectly, with much less shrinkage that cooking on the stove and it was perfectly crispy. I plan never to cook bacon on the stove again. Lining the pans with foil is just as important to the ease of this recipe as cooking it in the oven. Clean up such a breeze. I had nice bacon drippings to save with no muss or fuss! Drained on paper towels, put some in the freezer and some in the fridge to add to salads, etc. Thanks Kittencal!",
"Excellent! And best of all... no popping grease from the frying pan. My poor hubby loves bacon and I won't buy it because I hate to fry it. After trying this recipe, hubby will now get his bacon again. Thanks Kittencal for another winning recipe!",
"Not sure what took me so long to try making bacon in the oven; perhaps it was this morning when I was frying it, stovetop, and saw the \"mess\" I had. So, I stopped frying and baked the rest, following your directions, and Viola! the very best bacon ever. Should have known. Thank you once again.",
"Awesome awesome awesome!!! I will never ever ever make bacon in the microwave or stovetop again (well, maybe in the hot summer :) I was worried about splatter and mess inside my oven - or that the grease might catch fire - but this was perfect! Thank you Kitten!",
"First time I've ever tried to make bacon in the oven and I wasn't disappointed! No stove top mess to clean up and I didn't smell like bacon for the rest of the day! WOO HOO!! I used my Pampered Chef bar pan and upped the oven to 425 degrees to make it go a bit faster. Only about 2/3 of a pound of bacon would fit on my pan so I did three batches to get a full two pounds cooked for BLT's for dinner (with some left over for breakfast the next day). I didn't drain my grease or anything between batches, simply removed the cooked bacon and layed out the raw bacon on the hot pan in the drippings; just be careful not to tip your pan as you're taking it in and out of the oven! You won't be disappointed!",
"What a great way to cook bacon. I had half a package of bacon that needed to be used and cooked it to perfection using this method. I'll avoid the frying method whenever possible from now on. Made for 1~2~3 Hits Tag.",
"I must have forgotten to review this, but the other reviews say it all. Simple, crisp, easy, and oh-so-good. Kittencal rocks!",
"the only way I make my bacon, great post Kit",
"I have been doing my bacon this way for years. It was especially great when my kids were still in school. I stored it in the freezer with wax paper between them and just took out what I needed, zapped it in the micro and we had breakfast! Although my kids are grown I still do my bacon this way so it is available always for salads, burgers or breakfast!",
"No more grease all over the stove & bacon cooks up nice & flat. While on vacation, I even cooked a batch the night before so we could enjoy it for a quick early breakfast. I stopped spraying the foil & the bacon still lifts up easily. I found draining the grease before putting a new layer of bacon on the tray, reduces burning & mess in the oven. I strain the grease then pour it into an ice cube tray & once frozen, transfer it to a freezer bag. I freeze bacon to crumble into salads, roasted veggies, BLT sandwiches, etc... My son-in-law thought it wouldn't taste the same but I served it to him for New Year's brunch & he couldn't tell it was previously frozen. I reheat it on a plate in the microwave with paper towel over top. Now we have bacon whenever we want. Many many thanks Kittencal!"
] | 22
|
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| |
proper melba toast
| 40,247
| 20
| 52,448
| 2002-09-15T00:00:00
|
['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'healthy', '5-ingredients-or-less', 'appetizers', 'breads', 'lunch', 'easy', 'dinner-party', 'vegetarian', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings']
|
[33.2, 0.0, 2.0, 2.0, 1.0, 0.0, 2.0]
| 8
|
['toast the bread slices on both sides , under the grill or use a bread toaster', 'cut off the crusts , lay the slices flat on a cutting board , put your hand on top of it , and using a serrated knife slide through the bread to split it , or hold it in your hand and cut through it rotating the slice of bread', 'if you want , cut these thin slices into a triangle', 'do these above steps while the bread is still warm otherwise the bread will crumble or break', 'then you toast the untoasted sides under the grill until golden', 'the sides will curl up', 'keep your eye on them because this will go very quick', 'this can be made well in advance and kept in a tin']
|
this is easy and well worth the effort. serve this toast with any type of pate or starter you like.
|
['white bread']
| 1
|
[
"I did a lot of experimentation with this recipe, and have come to the following conclusions: it's best to use a light, airy sort of bread (rather than a denser, heavier bread), whole wheat works fine, it's easier to avoid burning if you leave the rack at the centre of the oven rather than moving the rack up to the top. I got good results when following those tips. However, the amount of patience, attention and care that this requires means that I won't be doing this on a regular basis. Only when I want to impress!",
"I was going to post this recipe myself until I saw it on here. It is much nicer than shop bought crackers. I always cut them into triangles before slicing the bread in half - I find it much easier.",
"this is so awesome! its crispy and tasty! i didnt cut the crust off-forgotten- and it tastes just great and i tosted it using a bread toaster! ideas for low cal food with this recipe:\r\n1.top it with some vege,sauce and cheese and you got a simple pizza! \r\n2. spread 1/2 a serving of sugarfree jam on each slice and you got 2 toasts for the cals of one!\r\n3.place one cooked egg white 1 fatfree cheese and some salsa in between.",
"Made this with white sandwich bread using the toaster oven. When cooled, I topped it with laughing cow cheese spread. It's a nice change over the packaged melba toast which is so hard on your teeth.",
"Fabulous! A nice base for so many different toppings. I like that they can be made in advance. My kids like \"little nibbles\", so I will probably use this recipe a lot. ",
"the instructions are very precise, and the hardest part is truly cutting the bread straight. i did it all in my toaster oven and used plain old white bread and potato bread, as that is what i had on hand. the white bread worked much better, potato bread slices cooked faster and was more prone to overcook.\r\nnevertheless, this was great with the mushroom pate i served it with, and this is a keeper for those cocktail parties that just seem to happen"
] | 6
|
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| |
homemade butter
| 310
| 395
| 1,551
| 1999-09-07T00:00:00
|
['weeknight', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'low-protein', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'eggs-dairy', 'easy', 'dietary', 'low-sodium', 'low-carb', 'low-in-something']
|
[68.4, 11.0, 0.0, 0.0, 0.0, 22.0, 0.0]
| 10
|
['place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours', 'refit the bowl and blade , turn on the food processor , and pour the cream through the feed tube', 'continue to process for about 10 minutes , until the butter has hardened around the blade , leaving the liquid that has separated from the cream in the bottom of the bowl', 'transfer the butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain', 'put the butter in a bowl , cover , and chill for at least 1 hour before using', 'store it in the refrigerator , where it has a shelf life of about 1 week', 'while holding the ruler , grab the end of the top layer of wax paper and slowly pull it toward you', 'this will form the butter into the shape of a log', 'roll the paper around the log and chill', 'serve whole or cut off medallions as needed']
|
['heavy cream']
| 1
|
[
"5 Stars is a must!!! I make my butter the same way, but I do \"wash\" and \"work\" the butter after the separating process. I add salt during the working process. I do a quart of cream at a time and it yields about 50/50 ratio of butter and buttermilk. I let the buttermilk stand at room temperature for about 12 hours then refrigerate. Then the next morning make me some buttermilk biscuits and slather em up with some of that good ol butter. P.S. Save a little buttermilk and add it to the cream the next time and let it sit out for a few hours at room temp to add a little extra flavor to the butter taste much deeper and complex. Then start the process again.",
"This was alot of fun to make. I did put the blade in the freezer and also had the whip cream on ice for 20 minutes. I had some whip cream that needed to be used and couldnt think of a better idea. Thanks for sharing this recipe. Made for LIVE STRONG event in the cooking photo forum.",
"This is a really easy butter recipe to make. Butter seems to taste better when it's homemade! THANK YOU,\n5++ STARS FROM ME",
"Doesn't get much simpler than this! I ran out of butter and since it's 10 miles to the store I didn't want to go for just butter so I made this up. I did add a little salt, but look forward to making it without for baking too. It's a great recipe to keep on hand everyone!",
"Fantastic Recipe!! Nice and Easy! Thanks heaps for sharing!",
"Not sure why the person below only gave you 2 stars but this deserves 10 stars. Its simple easy and tastes great. We did use our KitchenAid stand mixer instead of the food processor....We did chilled the bowl and whisk. Since the recipe basically consists of one ingredient(can add salt if desired, which we did do) we just poured the whole 1 quart contianer of (ultra pasteurized(sp?)) heavy whipping cream into the bowl and let the KtichenAid whisk away. We had butter in about 8-9 minutes and it tastes wonderful!",
"Yay! I am so exicited I finally got this to work! I have made butter before by skimming my own cream off of milk, but have never been able to get this to work. So, when I saw this recipe on this site, I thought I'd give it another shot. I too used my kitchen aid mixer, which if you have one, I would reccommend. Simply because when it turn into butter, it all collects into the wisk an you can lift the top up and let it drip dry for a couple minutes! The only thing I wasn't sure of was speed. What I learned was to use hi speed, but back it down a gear if it's splashing. When you start out it's a liquid. Start on speed 8 or it will spash. Once it takes on the whipping cream form, turn it on max. But stand by, because if your not there when the butter seperates from the liquid, it will go everywhere! So I slowly started backing it down! After I put it in the bowl, I use the back of a spoon and squeeze out any excess milk I can and then I quicKly run cold water over it to wash it clean. just some tips I picked up from a butter making sight! It's perfect and I am so happy to finally have this!! Thank You! 8-)"
] | 7
|
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jelly belly banana split tasty dish
| 250,967
| 1
| 47,892
| 2007-09-04T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-1-or-2', 'low-protein', 'healthy', 'desserts', 'american', 'easy', 'kid-friendly', 'low-fat', 'dietary', 'copycat', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'novelty', 'number-of-servings', '3-steps-or-less']
|
[73.5, 0.0, 54.0, 0.0, 0.0, 0.0, 6.0]
| 2
|
['put the jelly beans together in a bowl', 'eat ! yum !']
|
i found this recipe off the website jellybelly.com. it is really yummy!
|
['jelly beans']
| 1
|
[
"Very cute. LOL. Say thank you to E.",
"Marc, Max, Catalina, and Nicholas love this recipe. Thank you Tasty Dish for an easy and tasty dish! LOL.",
"Wow! What a wonderful combination of jelly beans! Great flavor experience... So glad you posted, Miss Tasty Dish! This will be a favorite recipe around here!",
"Delicious! The perfect size (and less mess) banana split for DD Susanna. Thanks for posting it Tasty Dish!",
"Yummmmm, this tasted just like a banana split. Of course I had to use all my allowance and do it by trial and error because all our Jelly Belly's are in our gumball machine. The first few tries I wound up with an eeeew because I couldn't tell which ones were the pineapple and wound up using mango or something yucky. But once I figured out which one was pineapple it was awesome.",
"Tasty Dish, what a great snack...it tasted JUST LIKE a banana split.\r\n\r\nThank you so much for sharing and I hope you post more of your recipes very soon!"
] | 6
|
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sushi
| 144,236
| 2
| 259,508
| 2005-11-07T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'main-dish', 'seafood', 'easy', 'low-fat', 'fish', 'dietary', 'one-dish-meal', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'tuna', 'healthy-2', 'low-in-something', 'saltwater-fish', 'number-of-servings', '3-steps-or-less']
|
[68.5, 2.0, 0.0, 0.0, 14.0, 1.0, 2.0]
| 1
|
['put the fish on top of the rice']
|
susi you find in a bar
|
['fresh tuna', 'cooked sushi rice']
| 2
|
[
"Oh My God! This was the best pile of rice and fish I ever tasted in my life! Nevermind mirin, nori sheets or designer fillings this is mind blowing, but for some reason my Japanese friend had the nerve to tell me it was not like what they serve in Tokyo!",
"to the point. i like that.",
"This is not even sashemi (sp?) You need to actually make sushi rice!!! It is a vinagered and sweetened rice then you must use sushi grade tuna!! Be very careful making with just any raw tuna!!!!",
"omg you have to be kidding me. put some detail, maybe some tips, things like that. HAVE YOU READ ANY OTHER RECIPES ON THIS SITE?? This site is to HELP beginner and expert chefs, NOT annoy them, which what happened to me. So stop trying to be funny. No one's laughing.",
"I think this recipe lacks alot of detail and explanation of how exactly to put the sushi together. I guess if I thought about it, I could figure it but maybe there could put a little more detail in it because you could get questions like \"do I just pile fresh fish on a pile of rice?\" and that wouldn't be sushi as people know it and I know hte beginner sushi maker like me wants as much detail as possible. Describe maybe how to set up the rice? Just an idea."
] | 5
|
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bobby flay s roasted beets for recipes
| 370,885
| 52
| 1,220,867
| 2009-05-08T00:00:00
|
['60-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'salads', 'condiments-etc', 'vegetables', 'easy', 'low-fat', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'inexpensive', 'low-in-something']
|
[22.0, 0.0, 15.0, 1.0, 1.0, 0.0, 1.0]
| 4
|
['preheat oven to 375 degrees f', 'coat beets lightly with oil', 'wrap beets in aluminum foil , place on a baking sheet , and roast in the oven until cooked through , approximately 45 to 60 minutes', 'remove from the oven , let cool for 10 minutes , and then peel and slice into 1 / 4-inch thick slices']
|
i found this on food network within a bobby flay roasted beet salad recipe.
i wanted the recipe for roasted beets and this one was the best i've seen as far as simple and no mess! you wrap the beets in foil with a little oil and bake!
|
['beets', 'olive oil']
| 2
|
[
"This is the best way to cook beets. When they are cool enough I peel mine under running water, so no stains on the counter or cutting board. I have found you don't really need the oil. I just scrub them a little and sprinkle with some salt.",
"Very Nice.....I was too long looking for such recipe....Your site is great...the method of roasting beets very easy .... tnx.. and I'll be in touch for more recipes",
"This is the recipe that I have used for years. The only addition I make is I add a very small pinch of dried clove to the beets after peeing and and slicing. They are so tasty--never will I boil or steam a beet again.\n\nBill K.\n Chef # 1440799",
"Delicious! To make it extra easy, I covered 2 baking sheets with heavy duty foil (for a big batch), added the beets and drizzled with oil. I put the larger ones in one pan and the smaller ones in the other. Covered with foil and sealed tight. Cooked the smaller ones for about 45 minutes and the larger ones for 1 hour. When they were cool enough to handle, I just left the skins and tops on the foil and rolled up and threw away when I was finished.",
"This is great!! I am always making things from beets and this is a really easy and less mess way of roasting beets!!! I used this for recipe#330450 and will definitely use this recipe all the time for roasting beets!!!! Thanks for posting!!!",
"So easy and so delicious! Will use this recipe often. Thanks for sharing.",
"Made for Healthy Choices recipe tag. Delicious, healthful and a good one for \"stayin' alive, stayin' alive...\"",
"This was such and easy recipe. I fixed as directed and fixed them with sauteed shallots and some lemon zest and lemon pepper. Wonderful! Thank you! P.S. Served with recipe#164764#164764 and mashed potatoes and we had a great meal!",
"now, I do not like beets, so I am reviewing it based on DH's comment, \" These beets are !@#$%^&* awesome!\"",
"Great way to roast the beets. I've used it a number of times and always comes out great.",
"Great method for roasting beets!",
"What an easy and effective method for roasting beets! Mine turned out perfect! I will use this roasted beet recipe/method frequently in the future. After roasting the beets, I made the dressing for Recipe #58086 58086 and poured it over the roasted beets. It was delicious. Thanks for posting!"
] | 12
|
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| |
creamsicle float
| 285,159
| 5
| 417,474
| 2008-02-08T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'desserts', 'easy', 'dietary', 'low-sodium', 'low-cholesterol', 'low-calorie', 'low-in-something', 'number-of-servings', '3-steps-or-less']
|
[437.8, 22.0, 112.0, 6.0, 9.0, 44.0, 24.0]
| 4
|
['in a tall float glass , place as much ice-cream as you want', 'pour a can of orange soda over', 'tilt glass & can to reduce the foam & bubbles', 'enjoy !']
|
if you love those orange sherbert/vanilla bars, you'll love this. my daddy's favorite! this is for you dad :)
|
['vanilla ice cream', 'orange soda']
| 2
|
[
"My kids and I enjoyed making these and eating them. They are so good. Followed the recipe as written. I did use diet soda and they were still wonderful.",
"Yummy! I love creamsicles and this hit the spot on a hot day. I remember having these as a kid, but I forgot how good they were!",
"YUM! I loveeeee any combo of orange/vanilla and this was no exception. I made for my 8 yr old but snuck a taste. :)",
"What is the point of this recipe? The quantities are subjective. There are only two ingredients. The directions are common sense. Does an entire web page need to be dedicated this this recipe?",
"Low-fat or No-fat version is a wonderful summer treat! We've made it with frozen yogurt and diet soda. It's delish!!!",
"This was pretty good! I served as a little extra treat at Sewing Circle but only had 2 takers. I didn't really taste the creamsicle flavour until towards the bottom when the ice-cream was melting right into the pop. I would still choose root beer or cream soda floats over this one.",
"This is definately my favorate way to enjoy my favorate soda- orange. My personal favorate is to add an ounce of sugar-free peach syrup. True heaven!",
"I love making these! Until recently, I never even thought to make a float with anything other than root beer! I usually let mine sit for a few minutes before I eat it to give the ice-cream a little more time to blend with the soda; the \"creamsicle\" taste shines through better that way. Delicious, easy, and perfect for summer! :)",
"My kids LOVED these! I think any Creamsicle lover would. Your dad has good taste! Thanks for sharing!"
] | 9
|
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| |
pizza hut eggs
| 124,235
| 5
| 183,964
| 2005-05-31T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-1-or-2', '5-ingredients-or-less', 'breakfast', 'lunch', 'eggs-dairy', 'easy', 'beginner-cook', 'eggs', 'brunch', 'number-of-servings']
|
[143.0, 14.0, 1.0, 5.0, 25.0, 15.0, 0.0]
| 7
|
['call pizza hut and order your favorite pizza', 'eat until you explode but save at least one slice', 'refrigerate remaining slices', 'next morning remove from fridge and scrape off topping from pizza', 'microwave pizza crust for 5 seconds or so until crust is just about room temperature and remove to a plate', 'scramble eggs and pizza topping together', 'spoon over pizza crust and eat with a fork']
|
this is how i like to use leftover pizza!
|
['pizza crust', 'eggs']
| 2
|
[
"This recipe is exactly (eggsactly?) what I was looking for! Other pizza/egg combos seem to always involve tearing the pizza up and scrambling it with the eggs. No, thank you. Thanks for posting this lovely breakfast treat.",
"How creative!!! Last night DH took me to Napoli's and we had the thin crust meat pizza. As I was putting the left over pizza in the take-home box all I could think of was trying your recipe for breakfast. I'm so glad I did! I followed the directions exactly except that I heated my crust in the oven at 400F while I scrambled the eggs, as my microwave is broke. I would definitely make this again! Thanks Pot Scrubber!",
"Had this for a late breakfast today & it was great. I have always eaten cold pizza the next day for breakfast. Had some left over Meat Lovers Pizza, and I added a little extra shredded cheese to the eggs & stuff when I was scrambling it all up. YUM!",
"Excellent idea! Loved this!",
"wow, this is a life changer. Now I'm as excited as a kid to order pizza and have extra incentive to save most of it. I used 1 egg per normal-sized slice and toasted the crust in a skillet. It was freakin' insane!",
"HEY!!! ALL YOU COLD PIZZA IN THE MORNING FANS...this is for you! Had leftover pizza and tried this idea and it was DA BOMB! Never though of using eggs with it but it really works. Thanks for making a difference!",
"This was a terrific breakfast Potsie. We added some extra onions and topped it with some hot sauce for a terrific \"morning after\" meal.\r\nGreat idea!\r\nThanks for posting :)",
"I love eggs and I love pizza.... two great tastes that taste great together! Great Recipe Dayna!! Thank you so much for sharing this with me.... I know it will be made a lot around here!!! You Rock!"
] | 8
|
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| |
velveeta salsa dip
| 195,854
| 10
| 166,642
| 2006-11-16T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-large-groups', '5-ingredients-or-less', 'appetizers', 'eggs-dairy', 'easy', 'dips', 'cheese', 'dietary', 'high-calcium', 'low-carb', 'high-in-something', 'low-in-something', 'number-of-servings']
|
[71.4, 7.0, 8.0, 17.0, 7.0, 16.0, 1.0]
| 5
|
['mix velveeta and salsa in medium microwaveable bowl', 'microwave on high 5 minutes or until cheese is melted , stirring after 3 minutes', 'serve hot with assorted cut-up vegetables , toasted chips or tortilla chips', 'makes 20 servings , 2 t each', 'variation: for velveeta chili dip , prepare as directed , substituting your favorite variety of canned chili for the salsa']
|
only two ingredients! can it be any easier than this? this is great for a crowd.
|
['velveeta cheese', "taco bell home originals thick 'n chunky salsa"]
| 2
|
[
"This cheese dip just hit the spot today, Lainey! It really could not be an easier recipe to serve spare of the moment! I made with the chunky salsa and served with Tortilla chips, next time I will try it with the chili! Thanks so much, Lainey!",
"Made this up with my favorite Pace Chunky Salsa (medium), & it was GREAT, & so easy to make! Next time around (& there will be a next time) I want to try it with my own Hawaiian Chicken Chili! [Tagged, made & reviewed in Zaar Stars Recipe Tag Game]",
"This was good and easy to make. I followed the recipe as written except I used 2% vleveeta cheese. We used frito scoops to dip. Yum!",
"Easy and good!",
"Great dip. I've made the variation with chili before and loved that one too. Thanks for a quick and delicious dip Lainey.",
"I couldn't be any easier than this, I use extra spicy salsa and also added in 2 teaspoons fresh garlic, my DH enjoyed this over the weekend, thanks for sharing Lainey!",
"I have an ad from Velveeta for this that is the same except they have an optional 2 tbsp. of chopped cilantro stirred in. Yield is 3 cups. Can't wait to try this!",
"Made this for nachos the other night....I used Chi Chi's Fiest Salsa (medium) that I had run in the blender to remove the \"chunks\" my daughter whines about. After microwaving I added about 1 cup of sharp cheddar to the dip and stirred till melted...it added a nice texture to it. This is absolutely fabulous and we will make it again and again!",
"I gave this 5 stars. My family really liked this dip. I halved the recipe to make another cheese dip and it still made plenty for my family of 4 to have with our chicken wings and pizza. We still have plenty more for snacking tomorrow after dinner. Thanks for posting such a yummy recipe! Thanks chrstine (internetnut)",
"This was very good lainey. Our son's loved this dip. I have made it with chili but with hamburger and it's wonderful..Thank you for a great dip that is easy to make!!\r\n:)",
"I love making this. It's easy and delicious. You can use any kind of salsa you choose. I pick medium salsa in the chip aisle. Great with the scoop shaped chips. Yum!",
"Mmmm, creamy cheesy dip! I reduced it to serve 5 (4oz cheese) and served with baked chips. I loved that it could be done in a flash using the microwave. I also used the 2% velveeta cheese.",
"This recipe was easily halved so that my family and I could have a little snack this evening. I love how easy it was to make! This is so much quicker than the \"traditional\" method of putting the Velveeta in the crock pot with a can of Rotel--and tastes just as good! Thanks, Lainey! I will be making this again.",
"Quick, easy and good. Thanks for posting!!!!!"
] | 14
|
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onion salt
| 287,548
| 8
| 50,969
| 2008-02-21T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'easy', 'low-fat', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'low-in-something', '3-steps-or-less']
|
[5.9, 0.0, 0.0, 218.0, 0.0, 0.0, 0.0]
| 2
|
['mix together in a small jar with tight fitting lid', 'shake well , store in cool dry place']
|
ever had a problem of running out of onion salt right in the middle of a recipe?
well here's the problem solver.i found this in a penzey's spices catalog.and we all know that anything from them has to be good :) use as you would regular onion salt.submitted to "zaar" on febraury 20th,2008
|
['onion powder', 'salt']
| 2
|
[
"This is great as I don't buy it anymore because DH has to watch his sodium intake. So with this recipe it's just a small amount, perfect. Thanks Chef shapeweaver :) Made for Photo tag",
"Needed this for my Flaky Chicken Pot Pie and this was perfect indeed. Thank you for posting!",
"Same comments as for Recipe #113019: I have limited storage space already and don't use onion salt that often. Now I don't have to clutter the cabinet with an extra spice jar and I can make this up \"fresh\" when I need. The 3:1 ratio is spot on. Used this for my Chex Mix today. Thanks.",
"Due to this recipe I'm done buying onion salt at the store. Thanks.",
"This is great! I didn't have any onion salt on hand, so did a search on Zaar and came up with this recipe.Now I have onion salt and saved some money as well. Thanks for the great recipe! I will definitely use this again!"
] | 5
|
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| |
fat free whole wheat tortillas
| 109,481
| 40
| 104,295
| 2005-01-25T00:00:00
|
['lactose', '60-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'healthy', '5-ingredients-or-less', 'flat-shapes', 'breads', 'easy', 'low-fat', 'vegetarian', 'south-american', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'egg-free', 'healthy-2', 'free-of-something', 'low-in-something']
|
[101.7, 0.0, 0.0, 0.0, 8.0, 0.0, 7.0]
| 14
|
['in a large bowl combine the flour and 1 cup of water', 'mix well', 'if it needs more water to get to a dough stage , then add', 'on a floured surface knead the dough until it is soft', 'make it into balls', 'then flour a board well', 'take each ball and roll it as flat as you can', 'meanwhile heat a pan until it is quite hot', 'place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown', 'then turn it over and cook for another 45 seconds', 'place a clean cotton dishtowel on a plate', 'as each tortilla comes out of the pan put it inside the towel and wrap them up', 'i got 16 tortillas but my pan is small', 'if you want bigger tortillas , make bigger balls of dough']
|
i wanted tortillas to go with tonight's dinner but was out of them. so i went searching for a recipe that did not contain any fat. i found this one, and tweaked it a bit, in one of my favorite cookbooks
|
['whole wheat pastry flour', 'water']
| 2
|
[
"This was a great recipe. I used it more as a guideline since I did not have whole wheat pastry flour, only bread flour . They worked like a charm and saved me from heading out to the grocery store. I made a half recipe. I've only ever had the tortillas with fat and other ingredients that needed the raising period. These had that nice fresh taste rather than the store bought stale taste. My husband heated up the stuff to make soft tacos in the time it took to make these with my stand mixer! Nice recipe.",
"Great tortillas once made but I found that 1 cup of water was not enough and then 1 1/2 cups was too much and I had to add heaps of flour to get the right consistency as it was so sticky. I would err on adding 1 cup of water and being VERY cautious with adding the rest.",
"Quite a good recipe. I added in 1/2 a tsp. of salt and a little oil. It was lovely! Thank you.",
"Loved these and they are healthy! Will be my recipe from now on!",
"Great recipe...love the fat free thing... :) I messed up a bit by being too lazy to locate my rolling pin, so mine aren't right, but now that I know, I'm sure I can handle this. LOL! Thanks, ladypit! Another great one from one great mommy!",
"Absoluty great. I enjoyed them hot off the griddle for dinner and then the next morning we had breakfast burritos and I just warmed them in the microwave. Easy to make and delicious.",
"Fantastic recipe! I used whole wheat flour (with a little salt) like some other reviewers, and halved the recipe. Black bean burritos, anyone? They turned out SO good and this will be my go-to tortilla recipe from now on.",
"These were pretty dang good...especially hot off the pan! I'm keeping this recipe. Note to others: I tried to save a few to use with another recipe, but they got pretty stiff after being in the fridge, so my recommendation is eat 'em while they're hot! And with this recipe, it's not hard!",
"These were awesome! I experimented and added baking powder and salt. All I had to do was save some in Saran Wrap and there was my wrap for lunch! This kept them soft without refrigeration for up to 3 days. I also used regular 100% whole wheat flour and they came out great!",
"These were amazing! I've changed the unites and the servings, and made four for my husband tonight. This was the first time he (a proud Italian:) ) liked something different from pasta with tomatoes! Thanks for shareing! Five stars;)",
"I tried this recipe, it works great and is so easy. I did use 1 cup water plus just enough to make the dough. I made 13 from it and I froze 12 of them. I had made just 3 the other day and froze one, it was still so flexible and delicious a week later. Since there are just two of us I can't use all of them at one time. We eat a lot of veggie wraps and these are perfect and FAT FREE!\r\nI also bought a pkg of two of these flexible cutting boards and one of these is wonderful to roll out the tortillas on. I put a piece of the rubber shelf liner underneath to keep it from sliding around. And the clean up was very quick and easy.",
"Great recipe! I added in 1 t salt and 1 t baking powder for a little more taste and lightness and used regular whole wheat flour. I am using these with some Recipe #222519 to make Cheese Enchiladas tonight for our Olympic Around the World week menu. Thanks, ladypit!",
"I followed SweetsLady's advice and added the salt and baking powder. I also cheated a bit and used 1 cup of all-purpose with 2 cups of whole wheat, but these were great. I also made a batch to freeze - I only had them in the freezer for a couple of weeks, but they froze nicely. I've used these (so far) for enchiladas and chicken caesar wraps. Thanks!",
"Love it! These are so quick and easy to make and are really delicious. Thank you!",
"Great recipe I'm a diabetic and this tortillas are perfect for me.they're soft and I love them! \r\n\r\nMarylou",
"I made this with white whole-wheat flour and I don't notice a difference between this and my usual tortilla recipe (which calls for 1/3 cup of oil). I did add 1/2 teaspoon of salt and a 1/2 teaspoon of baking powder, which gave the tortillas a lighter, more flatbread-type texture. They were wonderful! And fat free!"
] | 16
|
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avocados stock up on sale and freeze tips oamc
| 386,901
| 2
| 209,747
| 2009-08-24T00:00:00
|
['weeknight', '15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-1-or-2', 'low-protein', '5-ingredients-or-less', 'lunch', 'condiments-etc', 'snacks', 'fruit', 'easy', 'beginner-cook', 'picnic', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'oamc-freezer-make-ahead', 'low-carb', 'inexpensive', 'egg-free', 'free-of-something', 'low-in-something', 'tropical-fruit', 'to-go', 'camping', 'number-of-servings']
|
[161.6, 22.0, 3.0, 0.0, 4.0, 10.0, 2.0]
| 6
|
['halve avocados , remove pit and flesh and place flesh in a zip top plastic bag', 'add lemon juice and mash or squish the avocado', 'you can puree it in a blender or food processor if you like and then add to the bag', 'seal bag almost all the way', 'squeeze out all the air in the bag , pressing and flattening the avocado and bag until all the air is removed', 'label bag noting the number of avocados inside , lay flat and freeze for up to 6 months']
|
avocados can be expensive, even here in texas. this is more of a tip than a recipe that i wanted to save for myself and share with y'all. now i can stock up when they are on sale yet still enjoy them when they are not. just multiply the recipe for the number of avocados you want to freeze.
|
['avocado', 'lemon juice']
| 2
|
[
"Wow I never would have thought you could freeze avocados. I just threw out one I paid $1.99 for here in Texas. Wish I had known about this years ago! Thanks for posting.",
"This works great and says so much money! Thanks for sharing!",
"Wow, excellent! The local Meijer's supermarket has avocado sales every once in a while--like 10 for $5--and I never buy because my husband and I can't possibly eat them all soon enough. Your solution is wonderful. Thanks so much for sharing. ;-)",
"Thanks, I have Avocados ripening as I write. Never knew you could freeze them, great news for me, cause in Florida where i'm from My neihbors have Avocado Trees. Though they are not as good as the Haas they are still tasty.and you cant beat Free.\r\nI will freeze them and then write a review. Thanks in advance.\r\nFlamom",
"Awesome! Thanks!! I love avocados but they are spendy, and when they go on sale I can't eat them fast enough! So this is perfect. Have you ever cubed them and tossed with lemon juice to freeze? I wonder how that works...",
"WOW, what a great tip! I have a second job in food retail, sometimes there are over 10 avos a week they will throw away, if I don't take them. I was getting sick of guac. LOL Thanks for posting.",
"What a money saver! Thanks so much for posting.",
"Love this idea! I have 3 avocados that are ripe right now & I know I won't be able to eat all of them. I will update this with my star rating after I have tried them frozen. Thanks for posting Mama :)\nUpdate Nov 2015\nI do this all the time now with a slight modification. I toss my avocado in the blender with the lemon juice, then I put it in a pastry bag & fill ice cube trays with the mixture. When frozen I pop them out, bag & label & toss back in the freezer. It works great! I just pull out the number of frozen cubes I need, let them thaw a bit & add to my recipe. Thanks again Mama!",
"Why didn't I know this?? Great idea! I will be doing this forever, thank you much."
] | 9
|
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buck s fizz champagne and orange cocktail
| 198,884
| 5
| 242,729
| 2006-12-03T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'low-protein', 'healthy', '5-ingredients-or-less', 'beverages', 'fruit', 'easy', 'european', 'dinner-party', 'holiday-event', 'low-fat', 'english', 'cocktails', 'dietary', 'christmas', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'wedding', 'healthy-2', 'low-in-something', 'citrus', 'oranges', 'brunch']
|
[140.2, 0.0, 33.0, 0.0, 1.0, 0.0, 4.0]
| 7
|
['chill your champagne & orange juice', 'select tall and elegant shaped wine glasses !', 'pour about one third of orange juice into the glass first and then top up with champagne', 'serve as a toast or as a celebration cocktail', 'p', 's', 'the quantities have been known to change to almost no orange juice to nearly all champagne at very "festive" frolics ! sante !']
|
a traditional celebration drink in our house, served on christmas morning, birthdays, anniversaries and almost all other "excuses" for a "knees up"!! we do use champagne, but if this seems just too sybaritic & over indulgent, you can use any good quality "fizz". freshly squeezed orange juice is de rigeur, but again, you can get great "fresh-tasting" orange juices in bottles & cartons too.......but please, no ice & unsweetened is best!
|
['champagne', 'fresh orange juice']
| 2
|
[
"We call these Mimosas, and they're our favorite holiday drink. Fresh pineapple juice mixed with the OJ also adds a nice flavor.",
"I first saw this cocktail served by Paula Deen to her husband on her show for an elegant brunch. It has become a favorite of mine every since. Very simple & very elegant. Thank you for posting this, French Tart!",
"Fabulous as always! DH and I are celebrating the New Year with these (otherwise known as Mimosas in our house as well). Simple is sometimesbestis correct! Delicious and elegant -this is a tradition in our family too! **Made for Beverage Tag 2007** Welcoming 2008!!",
"I don't think there are many things more indulgent then waking up late and enjoying a mimosa with a late breakfast! I like to pour a little bit of grenadine syrup in the glass and then slowly pour in the mimosa; it makes a very pretty drink.",
"What a perfect way to start the evening! thanks for including this recipe as part of the ZWT Part 3! Cheers!",
"As another reviewer mentioned, we also call these 'mimosas' and they are so yummy! Plan on having them for New Year's as opposed to straight champagne!",
"We had a mini bottle of (sadly cheaper) champers that came from a gift basket and not being huge drinkers of champagne it got pushed to the back of the shelf.. finailly a recipe to use it up... hum this is drinkable, very drinkable LOL. A refreshing change from our usual tipples but we are none worse for wear for it... please see my rating system a very happy and tipsy 4 stars. Thanks!",
"great recipe and so easy...",
"perfectly written, sometime simple is best!",
"Champagne always gets my vote. My husband made breakfast on Sunday morning before we hit the Twins game and as I was feeling a bit hungover I decided to get a little fizz to my head early. It worked and it was fantastic!",
"This beverage has one serious drawback. It's almost impossible not to chug the whole glass!. Champers and unsweetened o.j. were used from the fridge to a marvelous result. FT, my dear, I sing your praises. I have to run now and stash the remaining evidence befor DH discovers this and I have to share!",
"Allways a great drink on Christmas or at birthdays if you don't want to drink to much. We allways have it on Christmas morning brunch. Thanks for posting. Miss Pixie x x x :D",
"Excellent brunch cocktail. It does make exactly 6 cocktails and I should know... I was the only one drinking at brunch and had them all by my little ole drunk self. Drunk at noon! Tsk tsk... what would my Mom say if she knew?",
"I love the tang the orange gives the champers,what agreat idea, will try the pineapple juice as well next time as one reviewer suggested. Made for ZWT III.",
"When my aunt was alive, during the summer months, several of us would get together and cook our entire breakfast on her grills out on her deck and this drink was always seved. It's so refreshing and so good with breafast or any time actually. Seeing this brought back many memories. Thanks for sharing FT.",
"Excellent idea for a special occasion or a special brunch. We enjoyed this very much. I do think this is the best with fresh squeezed orange juice. Thanks for sharing this recipe French Tart and one that we will be making again!",
"We love these and call them Mimosas, also! We have a restaurant that serves a jazz brunch on Sundays and all the Mimosas you can drink - I definitely drank more than I should have. They are great.",
"Whether you call it a Mimosa or a Buck's Fizz (invented for the American bar at the Buck's private men's club in London in 1921), it's delicious! Nice to have proper proportions laid out."
] | 18
|
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| |
homemade edible glitter colored salt or sugar
| 315,848
| 2
| 209,747
| 2008-07-25T00:00:00
|
['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'low-protein', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'easy', 'no-cook', 'dinner-party', 'heirloom-historical', 'holiday-event', 'kid-friendly', 'dietary', 'gifts', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'garnishes', 'inexpensive', 'low-in-something', '3-steps-or-less', 'technique']
|
[0.0, 0.0, 0.0, 4715.0, 0.0, 0.0, 0.0]
| 8
|
['measure salt or sugar into a clear jar with a tight fitting lid', 'add food coloring one drop at a time and screw the cap on tightly', 'shake to combine', 'repeat until desired color is reached', 'sprinkle , dip or shake onto whatever you like', 'i like to put this in a clear salt shaker for easy shaking or pour some into a saucer and dip the wet rim of an empty glass in it to make the glass pretty !', 'this stays drier and stores wonderfully as is but even better if you spread colored salt / sugar in a thin layer to air dry for about an hour or microwave in 30 second intervals , stir and repeat for about 1-2 minutes or until moisture is evaporated', 'you can also add a few grains of rice to absorb any moisture']
|
easy, cheap and fun! coat the rim of a drink with this or let the kids use it like glitter for a rainy day art project. i actually made pink and green salt and sugar for my dd's bridal shower. there are so many uses for this! kids of all ages love this! great for wedding and baby showers, kids parties or craft projects etc,. try different types of salt from fine to coarse if you like. great way to get the kids involved! try the sugar on top of breads, cookies or even toast! storing in a clear salt shaker makes it easy to see the contents. try making several colors and/or mixing two or more food colors to make a 'new' color. great way to teach kids colors, math =measuring and so on. this is also just a great way to have fun and save money at the same time! you can use this same method to color rice, pasta, coconut flakes etc... experiment and have fun!
|
['coarse salt', 'food coloring']
| 2
|
[
"How fun!!! I only made two small batches (red and green) by using 2 tablespoons sugar for each batch and 6 drops of each food coloring. I couldn't find any coarse sugar, so used regular granulated sugar. I found that the sugar clumped together when adding the coloring, so I let them sit out on a paper towel overnight to dry out a bit. I used these on Recipe #320833 #320833 and they looked pretty and added a little sweetness to a tart drink. Thanks mama for yet another keeper. And congrats on your football win!!",
"This was so fast and easy! I used a zip-lock plastic bag, instead of a jar, and just mixed the amount I needed. I also added some flavoring extract to match the color (i.e. lemon for the yellow sugar). I didn't have course sugar, but it still worked well! My only hint would be to add a few drops of color at first, adding one at a time as you mix, so as to reach the desired color, without going overboard.",
"We use this method to color coconut shreds and now I will try it with sugar and salt. Thanks for posting!",
"Wonderful thank you I will be using this as Edible Pixie Dust at my daughters Fairy Birthday Party! :) :)",
"I saw this in the Salt Uses forum. We had some empty Penzey's glass jars (for seasonings), so we mixed up the salt in there and used the lids to make it easier to shake. My 5 yo wanted something to do, and this was quick and fun. We took some popsicle sticks, he put glue on them and shook the salt on them. Then we glued them together to make a frame. We'll put his picture in it. I don't use food coloring in cooking anymore, so this is a nice way to use up what I have. Thanks Mama!",
"Completely fun - I used these to rim \"mocktails\" for my DD and a friend...theyjust thought it was the best! I Love the looks of the red and green for the holidays - I can see this recipe really getting a lot of mileage! Thanks for posting a great was to dress up so many things! **Made for Beverage Tag Nov. 2008*",
"How much fun is this? I used coarse decorating sugar and Christmas red and green as a trial run for December. I should have counted the drops but I just kept adding till I have rich colors. Some of the sugar melted when I put 3 drops on it to start with but I found that it works better if you place the drops on the glass sides and let it be picked up as you shake. Thanks mama for an early start on the Holiday Season :D.",
"I made drinks for the girls and used hello to rim the classes. Very tasty and colorful! If I had known how to make my own I wouldn't had to waste have a box of hello. Looks great and easy too. Thank you.",
"This is so much fun to do. I did yellow and red. Thanks Hope :) Made for Bevy tag",
"Never let it be siad you can't play with your food around here....Fun Fun Fun -- We used this over and over -- it is fun and sooooo very versatile. Plus no worries if the littlest of our little ones tries to taste the glitter the others are using in the project. Thanks mama!!! We made a couple of our batches scented by mixing a drop of color with a drop of scented oil (no longer edible I know) before taking the combined and droping in coarse salt. The little guy got to scent his with almond extract - not as nice as the others but remained edible and suited him."
] | 10
|
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sewickley hotel diet chicken
| 213,437
| 20
| 384,041
| 2007-02-23T00:00:00
|
['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'healthy', '5-ingredients-or-less', 'very-low-carbs', 'lunch', 'main-dish', 'poultry', 'easy', 'diabetic', 'chicken', 'dietary', 'low-saturated-fat', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', '3-steps-or-less']
|
[172.5, 8.0, 4.0, 13.0, 54.0, 5.0, 0.0]
| 4
|
['brush the chicken breasts with italian dressing', 'grill or broil 5-7 minutes on the first side', 'brush with dressing again and turn', 'grill another 5-7 minutes or until fully cooked']
|
when i got out of college i bussed tables at a wonderful, little restaurant. "diet chicken" wasn't on the menu, but customers knew to ask when they wanted it. the olive oil in the dressing keeps these simple, grilled chicken breasts moist. its absurdly simple and completely delicious. eat as is or cut in strips to top a salad or fill a wrap.
|
['boneless skinless chicken breasts', 'italian dressing']
| 2
|
[
"I make this chicken at least once a week. Usually put the dressing on the chicken before leaving for work and grill that afternoon. Works well for camping too.",
"This is great - I used to make this ions ago... I will def make again :) maybe make my own dressing this time around - Thanks for sharing!",
"I have been making this for years. This is my oldest sons favorite meal. I normally marinate in the dressing overnight and then grill. Love it.",
"I love this! We throw frozen chicken and dressing in a ziploc the day before, and then grill. Like the other reviewer said, leftovers are great! I like them in chicken salad with a little peppered season-all.",
"I have made this a lot! Italian dressing is very good, BUT there is another dressing that is just like Italian dressing, but it is healthier. You won't know the difference! Cheesy fantastico tastes very similar and is WONDERFUL. I love Italian dressing and this other dressing tastes just the same to me!",
"I have also been making this for years. I especially like to grill the meat then sliced or chopped to top a green salad. Thank you for posting this recipe!"
] | 6
|
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how to make german quark
| 476,124
| 1,685
| 895,132
| 2012-03-12T00:00:00
|
['time-to-make', 'cuisine', 'preparation', 'for-1-or-2', '5-ingredients-or-less', 'german', '1-day-or-more', 'easy', 'european', 'dietary', 'low-sodium', 'low-calorie', 'low-carb', 'low-in-something', 'number-of-servings']
|
[1408.8, 123.0, 1.0, 44.0, 144.0, 250.0, 34.0]
| 5
|
['fill the milk into a bowl , stir in the lemon juice and let stand on the kitchen counter overnight , about 16 hours', 'after 16 hours , it should have turned into soured milk', 'slowly heat the soured milk to no more than 122 f until the whey starts to seperate from the solids', 'let cool and pour into a sieve lined with a cheesecloth', 'let drip for 12 hours , then press out any remaining liquid and strain the quark through a sive']
|
quark is not easily available in most non german countries, and it cannot really substituted by ricotta or creamcheese. but then it's not really difficult to make. this is the way we made it at my friend's house in a tiny village in the black forest where i spent my summer vacations when i was 13.
1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.
|
['milk', 'lemon juice']
| 2
|
[
"Am looking forward to trying this recipe and comparing the results to another recipe I found on this site. I love learning how to \"make at home\" things which one usually thinks are impossible to duplicate in the home kitchen - and often find that the homemade version is by far superior. (A very favorite cookbook of mine is \"Better than Store-Bought\" and I have made many things from that invaluable book - but there's no quark recipe in it.",
"Hello chef Tweaker! Thank your confirming that it must be raw milk. I grew up with it in Transylvania. Anyone who states that pasteurized milk works has to yet show me how. Raw milk left in a jug on the counter will clobber with no lemon. Not pasteurized milk though. The pasteurized milk just tastes rotten.",
"I'm sorry... I really wanted this to work for me. I was excited to make cheese from milk and lemon juice. Sometimes I have been on a yeast/mold free diet and some forms of rennent and culturing is not allowed for that. I saw the review by gemini08 about the milk and but others seemed to have it work. I tried to find not Ultra-pasteurized and was surprised at how prevalent it was. I found some organic milk and didn't see until it was too late that it WAS ultra. Tried it anyways and only ended up with lemony milk. Tried again, this time found milk that was pasteurized but not homogenized so pretty close to the original. I added fresh squeezed lemon. Overnight I couldn't tell if anything was happening so added more lemon. Next day decided to try it, it seemed sour but not curdled at all. Raised temp as directed and no curds were formed. It also didn't taste sour after all so it must not have don the right thing in the beginning. I contacted the chef who said she uses pasteurized milk. Either my lemon wasn't strong enough or I didn't cook it long enough at the right temperature. Someday I may try again.",
"I've just successfully made the quark, but, I used slightly more lemon juice and also added 2ml pink salt.",
"I'm going to try some of these versions and get back to you. Excited. As mentioned below I have another recipe that produced a nice smooth quark. What all is quark siallynuded go in Germany or Austria?",
"I have never heard of quark, but when I read its uses, I had to make it. Very good, and has so many uses. I am sure I will be making this often.Thanks, Mia!",
"What a great recipe, and sooo easy to make! Our local German Deli only sells Quark at Christmas so I was looking for an authentic recipe for Quark, called Topfen in Austria, which is a staple in Austrian cooking. I started with one gallon of Milk and added the juce of one small lemon, than let it do it's work over night. I followed the instructions for warming the milk, using a thermometer. The final product is a silky smooth, wonderfully creamy quark that tastes slightly tangy. I can't wait to use it in a recipe! Thanks, Mia, for posting! Made and reviewed for the \"Not only Sauerkraut and Dumpling\" event.<br/>UPDATE:<br/>Since my last review I got interested in cheese making. I bought the book 'Artisan Cheese Making At Home\" by Mary Karlin and learned a few important things:<br/>Do NOT use ULTRA - PASTEURIZED milk or cream, it will not work! Pasteurized and homogenized milk can be used but it needs more acid or calcium chloride (available on line - www.cheesemaking.com) for the milk to properly separate into curds. This goes also for yoghurt, ricotta and other cultured milk products.",
"Dont know what i did wrong but this was a total fail for me. Used treated milk first attempt failed, used untreated second attempt failed. Ended up with sour milk, thats all. Waste of milk."
] | 8
|
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turn your crock pot into a smokehouse chicken smoked chicken
| 96,988
| 610
| 37,183
| 2004-08-05T00:00:00
|
['time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'main-dish', 'poultry', 'easy', 'chicken', 'crock-pot-slow-cooker', 'dietary', 'meat', 'equipment', 'number-of-servings']
|
[2885.8, 325.0, 0.0, 37.0, 457.0, 302.0, 0.0]
| 7
|
['rinse chicken inside and out , and pat dry', 'season as desired', 'place in crock pot , breast side down', 'pour liquid smoke over top or just add along the side , if desired', 'cover and cook on low until done', 'use the instruction book for your cooker to know how long to cook a chicken', 'some crock pots cook faster than others , even on low']
|
since so many people have said this is bland:
this is more of a cooking method than a full recipe. season the chicken as desired, use barbecue or soy sauce or what have you. the idea is that you can get "smoked chicken" flavor with just your crockpot. if it turns out bland, then i guess you should have used some more seasoning.
|
['whole chicken', 'liquid smoke']
| 2
|
[
"This chicken was so good that I almost bit my finger off tasteing it for the first time. Anyone here ever do that ? Smile. Thanks for the recipe. Terrific! 5 stars!",
"The chicken turned out very moist and tender but didn't have quite as much smoked flavor as I had hoped for. Might try adding more next time. Thanks for the recipe!",
"I only had about an 1/8 cup of liquid smoke and then added 1/8 cup of water. We thought that was perfect. It does make the house smell good while cooking. I seasoned my chicken with a lot of seasoning and thought the smoke gave it just a bit of smoke taste. I cooked mine on high for four hours and it was perfect. We all enjoyed this.",
"Enjoyed every bite! Now that said this is a technique that works well if using most of mamma fishy's suggestions. Started with a small young chicken that was still 90% frozen, after rinsing and drying seconded inside and out with McCormick's "Grill Mates Molasses Bacon". Placed chicken atop a sliced onion and mixed 1 T. Worcestershire Sauce with 1/4 c. hickory flavored liquid smoke and 1/4 cup water and 1/2 a lemon juiced. Cooked on low for 10 hours and sorry no photo as it fell apart coming out of the pot it was so tender. Cooking breast side down is the secret as it kept the breast really moist and tender. Thanks for the post, we will be enjoying again.",
"This is an excellent chicken & it could not be any easier. I had a 5 lb bird & cooked it on low for 10 hours. I think next time I'll go a bit shorter on the cooking time. This is really, really good stuff!",
"Okay, this one gets 4 stars for taste, but 5 stars for how unbelievably easy it was.\r\nI was a little skeptical at first, thinking the chicken would stick to the crockpot; but not only did it not stick, this was one of the juiciest birds ever. Flavor was nice; I plan to experiment with different brands of liquid smoke to see if one pleases us more than the others. Very welcome recipe. Thanks!",
"I fixed this yesterday and it sure did make the house smell wonderful. I did as a few others have suggested, and added some fresh garlic and sliced onions, and seasoned the chicken first. I also pulled the meat out and let it firm up a little in the oven while the rice cooked in some of the broth.(soft,white looking,wet meat not being one of my favorite things) <G>. The next time I will use some skinless chicken breasts as this was entirely too greasy for me; so I didn't eat more than a taste or two. But the flavor sure was great. and so easy. Thanks..",
"Great idea but my expectations may have been a bit high. The chicken turned out moist but very bland. I used a whole chicken and maybe more liquid smoke or salt would have helped. I'll use the leftovers for chicken salad, though, which I think will be quite nice. Thanks, TBG, for sharing your recipe!",
"Great dish. Had my doubts that it would turn out because it sounded too easy! The chicken was so tender I couldn't get it out of the crockpot in one piece..that's not a complaint! It was so moist and wonderfully smokey. In my haste to get it going before work I failed to recheck the recipe and actually used 1/2 cup of liquid smoke, which didn't seem a problem. Only thing I'd do differently is add some spices. We will definitly make it again..Thanks for submitting this great recipe",
"Very good! The chicken was moist and falling apart. I made gravy with the juice and it was sooo good over mashed potatoes. The only change I would make is to season the chicken a little more...I may try brining it next time. Thanks for a great recipe!",
"Fantastic!! My husband ate like a pig. I did't think he would even like it. I used leftovers in chicken crescent rolls. YUMMY! I had a 5lb. chicken and cooked on high for about 5 hr.",
"Excellent. I too added some seasoning salt and pepper and tossed an onion into the bottom of the pot. I made orzo with the juice and it was just great. ",
"Wonderful recipe! It's so simple and the result tastes like I fussed all day. Even my \"I hate smoke flavor\" daughter loved it. I will be making again and again. Thank you for posting!",
"I love easy recipes for busy nights and you can't get much easier than this!! I added 2 cloves of garlic & an onion to the crockpot with the liquid smoke and the resulting chicken will be repeated at our house:-) I made gravy out of the juices to serve with mashed potatoes...another hit with my family. Thanks for sharing this recipe. ",
"Very easy to make and very tasty! I got a late start on it and realized my chicken wasn't all the way thawed, so, I ended up cooking it on high for about 6 hours instead of the 10 on low that the recipe called for. It was still very juicy and good. I will definitely be making this again. Thanks for posting, TBG!",
"Smoky, smoky goodness! I used six large bone-in breasts and poured the smoke right over them. I also added a little worchestershire sauce to the bottom. Hubby came home a little late so it was left in the crock a total of about 10 hours, but it was so good! They fell apart when I tried to take them out so I just shredded into pieces on the plates. Excellent recipe and couldn't have been easier, thank you! \r\n~Lana~",
"OMG! This is DELICIOUS and oh so easy! I too have the concentrated smoke and used about 2 teaspoons only. I cooked all day and it was out of this world! Whole family LOVED it! THANKS a MILLION! ",
"Absolutely wonderful! The chicken was so moist with a great smokey flavor. Everyone in my family loved it. I can't believe how easy it is to make. This is a keeper! Thank you!",
"This was GREAT, even better than chicken off the grill. I used breast and wings only. Can't wait to try it with ribs.",
"Delicious. My liquid smoke did not have salt and I did not add any. So far, I have enjoyed this chicken with vegetables warm and cold in a sandwich with BBQ sauce. YUM! Thanks for sharing with us. ",
"Very good recipe. I made this yesterday but I used five chicken breasts instead of one chicken. It made a ton of broth for gravey. My husband, who hates chicken, acutally loved this recipe. Awesome Bobbie Girl!!!",
"This was good. The skin of the chicken ended up a little crispy, which was maybe due to overcooking? Either way, the taste was very good.",
"This was a very easy recipe for dinner tonight. Couldn't wait to eat the chicken, with the aroma flowing through the house. The chicken had a mild smoky flavor. \r\nMy family really liked it. Will be making this again.",
"This was great! Thanks!",
"MMMmmmm! What a great easy recipe. I started my University classes again today but also wanted to have my parents over for my mom's birthday. I put 2 chickens into my large crockpot and used 1/2 cup of the liquid smoke. I put crockpot stuffing recipe#49609 in my other crockpot added a few sides and served Autumn Apple Pie for dessert recipe#72672. We ate very well and I did not spend all day slaving over a stove. The chicken was so moist and tender. Thanks for sharing this recipe. \r\n",
"WOW!!! If I can please everyone at my table it's got to be GOOD. This chicken had a wonderful flavor and was so simple to prepare. Thank you.",
"I made exactly as directed using liquid smoke that did have added ingredients, but we still enjoyed the flavor. The ease of this dish is quite attractive to a working woman. I wil be making this again!",
"Call me crazy, but I had to do it. I had a fairly significant kitchen fire within the last few days and have been reduced to cooking with only a grill, a crock-pot, and a coffee maker. When I saw this, I figured I'd try, as it seemed to fit the \"theme\" of my house currently (smoke-y!).\r\nThis is fantastic: fall-off-the-bone, tasty, and actually makes the house smell better!!!\r\nThanks for a great recipe, TBG!",
"review #80 loves the recipe too. we don't eat dark meat so I put 3 whole chicken breast in the crock pot and they could not have been more delicious. leftovers, I don't think so, not with this wonderful recipe, next time maybe.",
"Hail the genius TBG!!!!!! This is way too good to be true! I cannot believe that this was SO simple and SO good! I seasoned my bird with garlic powder and some seasoning salt before I poured the liquid smoke over and turned on the crockpot! I will make this every chance I get. Not only is the chicken incredibly moist and just lightly smoky tasting but making gravy from the drippings is super! How would have thought something that takes all of 2 minutes to throw in the crockpot could be so gosh darn fantastic! Another Zaar MUST try recipe!",
"My entire family loved this! I think it turned out perfect I didn't add salt but the meat was so flaverful that I didn't need to. I will be making this often. Thanks for a great recipe.",
"This chicken was fantastic and so easy! I could hardly get the chicken out of the crockpot in one piece. It was incredibly juicy and tender. We had the levtovers for lunch the next day and it was great even a day later. This is a wonderful weekday meal; just add a side of rice and vegetables and it's finished!",
"I found the flavor of this very bland, not at all what I had expected.",
"Not a fan of the recipe. The chicken was tender but not much flavor. The smoke smell is overpowering.",
"Didn't get too impressed with this...UNTIL we had the leftovers! OMG! Delicious when cold, makes fantastic sandwhiches,fajitas,scrambled eggs, and omlets.\r\nThanks for this new recipe!",
"This is so simple... you have to love it. I used a 1/2 cup of smoke: 1/4 in the cavity and 1/4 in the pot. I also found that I needed to add some kosher salt toward the end for a little extra flavor. The result was great and the leftovers were even better.",
"This was a wonderful dish...and you are right the gravy that it makes is amazing! Thanks for sharing.",
"WOW! Thanks for this recipe! I put it in the crockpot last night and took it out this morning. It fell completely off the bones! Brought some to work for lunch and YUMMY!!! Didn't even wait until lunch time! Can't wait to have more for dinner!",
"Super easy fall off the bone chicken. Nice to come home and have dinner ready with almost no prep. I did put the chicken on a layer of thick cut onions and stuffed one inside, then turned it out when done into a baking dish to broil just to crip up the skin. Thanks for the great recipe!",
"This was a very interesting recipe. My sons thought the chicken tasted good, but didn't like the texture. I many have cooked it too long. Next time I will try for a shorter time. I believe 10 hours may be too long for our family so I will have to experiment. It was easy though, and I look forward to trying it again. I might find some tips from others reviews when I take the time to read them.",
"This was excellent! Everyone liked it - that is VERY rare in my household. I made gravy with the liquid and it was wonderful over mashed potatoes. I generously seasoned it with salt and freshly ground pepper and poured the liquid smoke all over the bird including inside the cavity. I cooked it on low for about 8 hours and it was falling off the bone. YUM! I can't wait to make the leftovers into chicken salad! Thanks for posting!!!!",
"Add me to the 5* list, this was wonderful! Came out juicy with, believe or not, almost crispy skin. I cooked it for 10 hours and we had it with HeatherFeather's Lightened Scalloped Potatoes, recipe #97648, and some corn....perfect combo! Effortless dinner, priceless. Thanks BobbieGirl for making my life easier tonight :)",
"I could not wait to try this recipe especially since it has such rave reviews AND was so easy. After cooking it according to the instructions and even salting the chicken inside and out, it was very bland. I could barely taste the smoked flavor. However, I will try it again with a few changes. Next time I will take some others advice and add some seasonings to it like fresh garlic. ",
"Very, very good chicken. At first I thought the liquid smoke flavor would be overwhelming, but it was not. Just a hint of the smoke flavor. I tried to get the whole bird out of the pot to photograph, but it fell apart. I will cook this again when I crave smoked taste and it's too cold out to fire up the smoker. BTW one chicken, two adults, no leftovers! Thanks for sharing!",
"5 stars more for the ease of this than the taste. 3 1/2 to 4 stars for the taste tho. I salted it and glad I did. Its a great way to make chicken to use for other things. I used it to top some salads for lunch. It didn't take the full 10 hours, it was falling apart at around 8 hours. It wasn't as smoky as I thought it would be, not necessarily a bad thing tho. DH liked it very much. I'll be making this again. Thanks for posting.",
"Great idea! This was so simple and turned out great! I threw some sliced garlic into the pot, and salted/peppered as some others have said to try. Also a good idea to add onion and 1/2 of a lemon. The whole house smelled like yummy smoked chicken. I used the chicken to make enchilladas (thanks to MizzNezz for that recipe) for lunch today. Thanks Bobbie!",
"This was great. I added some seasoning before putting in the crockpot then added the smoke flavor and let cook for about 6 hrs on high. Served it with mashed potatoes, salad and corn with gravy made from the broth in crockpot. Extremely good.",
"Sorry...we really didn't like this recipe. It scores points for being easy enough for my husband to throw in the crockpot while I'm at work, but it turned out pretty flavorless and dry. I didn't look forward to my lunch of leftovers the next day.",
"Make sure the bird is completely dry before you put in the pot, that made the great deal difference. Great dish.",
"I can't believe I have not written a review for this recipe before now. Beyond easy to make-comes out perfect every time. I do lightly salt the chicken as well as dust with granulated garlic. I use this \"smoked\" chicken recipe all winter long for whole meal salads as well as paninis. It's a rockin' recipe!",
"I felt this chicken was a little bland.. but would taste good served cold with a chicken ceasar salad or something.. but it did lack a little spice to it.. definitely tender though",
"I think some of my reviews have vanished! This is really good and so easy. Friends who have eaten this always ask for the recipe. Thank you so much for posting.",
"This was extremely good. I've never had hickory smoked anything before. Bottled BBQ Sauce doesn't count ;) I followed some previous suggestions, and changed a couple of things. Don't know that it made a big difference from the original, as I hadn't tried it that way. All I know is I *will* be making this one again. I sprinkled black pepper and garlic powder in the cavity as well as under the breast skin. I then stuffed inside with some leftover recipe #220408 I was saving to have for lunch. I then sprinkled the outside with McCormick Red Pepper and Garlic Mix. Because others had commented on the amount of juice, I followed another method recipe #182629, and set the bird, breast down on top of inverted foil tart tins. This kept the meat out of the sauce. I then sprinkled it with the liquid smoke. I probably only used about two tbsps, but with the other stuff on there, I didn't think I would need the original amount. Worked like a charm. After 5 hours (small bird) it was done. I lifted it out with the help of a slotted spoon and put it in a pan breast side up in a 350* oven for about 3/4 hour to crisp up the skin. I gotta tell you, with the combination of the stuffing, spices and smoke, we had one heck of a good meal. I served it with Recipe #189852. Another terrific recipe. Thanks for the post. I may not have follow your directions completely, but if it wasn't for you......I wouldn't have done any of this. Cheers!",
"This was really good. I was skeptical as most, but it was as if I had smoked it outside--without the mess. I brined chicken thighs in strong salt water for a couple of hours then rinsed and patted dry. I then seasoned them as I normally would and set them in the fridge overnight. Put them in the crockpot on high for about 5 hrs and then crisped the skin under the broiler. 2 thumbs up from all 10 hands here! LOL",
"This is Great! The chicken was large but cooked in about 8 hours.\r\nThe smoked flavor was more pronounced in the dark meat and light smoky flavor in the white meat. We liked it so much we ate sandwiches with it the next day. \r\nI also froze some for another meal.\r\nThanks for posting.",
"Great, EASY, recipe! I added the garlic as some suggested and seasoned salt. I used a whole chicken and it cooked up great. Difficult to get out of the crock because all the meat just fell off the bone! Made a 5 dollar chicken into a great meal! Thanks Bobbie for sharing your recipe!",
"This was phenominal!!! The delicious smell of this cooking all day drove us wild. I used 3 lbs of chicken leg quarters (skins removed) and they came out so moist,tender and full of great smokey flavor! (I seasoned the chicken, too.) I made gravy from the drippings for mashed potatoes. The whole meal cost less than $2.50 and We-Ate-Like-Kings! Thanks so much for this recipe!",
"This is absolutely DELISH! This has to be the fastest and easiest recipe ever - cheaper and quicker than fast food! I bought a whole chicken for $3 and the liquid smoke was 88 cents. This was so tender and juicy, the meat just fell off the bones, and it smells so good. I prepared this exactly as the recipe states. Takes 2 min to prepare and you are done. I'll be making this one a lot - thanks so much!",
"This was SOOO easy and so incredibly good! The chicken came out very moist and tender and with such wonderful flavor! Thanks for sharing this - I'll be making it again, soon!",
"I wasn't really impressed with this! It was way too smokey, and it was kind of greasy. It's not something you want to make when you are craving a piece of chicken cuz it just falls apart. I actually used the chicken in a salad and it was good that way.",
"Three words sum up this recipe: TO-DIE-FOR!!!! So good!!! I sprayed the crockpot with cooking spray, put 1 1/2 large onions, sliced, on bottom of the crock, then added the chicken that I had coated well with kosher salt,coarsely ground pepper and McCormick's 'Grill Mates Montreal Chicken Seasoning'. (Rubbed some of the salt & pepper under the skin of the breast and also sprinkled inside the cavity). Used about 1 or 2 T. Worcestershire Sauce 1/4 c. hickory flavored liquid smoke, 1/4 c. water and then squeezed 1/2 a lemon over top and then stuffed it into the cavity. Cooked on LOW for 12 hours. YUM-O!!! Thanks for this wonderful cooking technique ThatBobbieGirl!! It's a keeper. NOTE: This was not overly \"smoky\" or bland at all!",
"Neither my kids or my husband were dazzled by this. I made a pot pie out of the leftovers but the initial chicken was not a winner",
"I cooked this the other day and we loved it. My neice wants to cook it for parents. Excellent!!!!!!!!!!!",
"Orignally, I was going to give this recipe only 4 stars, because we had this chicken hot out of the crockpot on Friday night, and you know what? It just wasn't that special. BUT... there's a very important BUT in here, pay attention! But... we had the chicken cold the next day, and it was wonderful! I followed the advice in TBG's edit of the recipe and check the ingredients of my Liquid Smoke and saw that it did contain salt, so I left that off the chicken. I did add a good amount of paprika, since I'm Hungarian and can't make anything without paprika. I cooked it in the crock on high for 4 hours and then on low for 4 hours. We are most certainly going to have this over again, as a cold dish, for sure! Thanks, TBG, it's another winner!",
"This was the first time I ever cooked a whole chicken in the crock pot, and it was AMAZING. Its just me & my husband, so I cooked a 3lb chicken for 6 1/2 hours on low. It was so moist and tender and fell right off the bone, so nothing went to waste as it usually does when I buy a rotisserie chicken. I never had smoked chicken before so I cant say if the smoke flavor was enough or not, but I liked it...Add whatever seasonings you usually like on your chicken...you wont be disappointed!",
"The house smelled so heavenly as this cooked, my kids almost couldn't wait to eat! I set my crockpot for eight hours and it seemed a little overcooked, it didn't just fall off the bone, it fell off in little shreds that was great for bbq sandwiches but not so great for slices of chicken. I would love to try this method with RIBS. ",
"My family thought this recipe was very good! The only thing I done different was use Paul's Seasoning Mix #106428 to rub on it before I put it in the crockpot. The smokey flavor comes out in it the next day even more. Can't beat this recipe! Thanks for posting.",
"After reading many of the reviews, I decided to cook my bird covered in the oven. I rubbed the chicken with kosher salt, garlic powder and hickory smoke flavor powder (from Great American Spice Co.). I poured the liquid smoke in the bottom of my blue enamel chicken roaster and added a small amount of water. It was done in about 2 1/2 hours for a 4 pound chicken. I did baste it a few times during the cooking process. I always leave the skin on as it keeps the meat moister. It was really good and I didn't notice that the house smelled too smoked up after it was done. I love smoked meats, but always wonder if they are \"really\" cooked through. Hubby thought it was wonderful. Bobbie Girl, thanks for a great idea! I will be making this one again!!",
"Yum! Only change I made was adding a bit of Rotisserie Chicken seasoning, and used chicken breasts instead of whole chicken.",
"I love it too! I didn't know what exactly to do with the \"juice\" so i put it in a saucepan and made rice with it and it is almost as good as the chicken itself! I took the chicken out of the crockpot and let it crispen up in a very slow oven for about 45 minutes and this is just amazing, thanks so much!",
"Wow. That's all I can say. So easy, yet so rewarding. This chicken fell to pieces when I tried to take it out of the crockpot. Hubby raved over the aroma that drifted throughout the house as this stuff cooked. I doused down chicken breasts and thighs with poultry seasoning, a little salt & pepper and then added the liquid smoke. Good one.",
"Wow! Okay this was gooood. I left it in the crockpot for 8 hours and came up with ALOT of liquid. I couldn't get the bird outta the pot in one piece it was so tender. I could only find concentrated liquid smoke so I ended up using 1/8th of a cup and cutting it with water. I sprinkled some Emeril poultry seasoning on it and it was tasty.\r\n\r\nThe liquid that was left, I used to make rice, shredded what was left of the chicken and tossed in a small can of mixed veggies. This turned into and excellet dinner the next night!",
"Made this on my birthday for an easy meal after supper. It was delicious, and I used the leftovers to make chicken salad. ",
"I tried this recipe long ago, and have subsequently made it many times with great pleasure. It was not until today that I realized I had never rated it! The only reason I caught my failure to review and rate is that today I tried this same method with a Boston Butt Pork Roast. To my delight, it turned out just as superb as the chicken did!!! This is way to easy with either chicken or a pork roast to be as tasty as it is. With the pork roast, I ended up with WAY more juices than I did with the chicken...which is quite alright with me...just more sauce to thicken and serve over rice or mashed potatoes! I'll have bunches of \"gravy\" to put in the freezer with some of the pork for quite a few future meals(I don't think it will last very long, though). Thanks ThatBobbieGirl for a real keeper, and one that I am sure I'll ALWAYS enjoy!",
"This worked out alright. Next time I will add onion and some more seasoning. Also I used chicken breast, next time I will make sure that they are facing down in the pot.",
"We enjoyed this dish very much. The house smelled terrific during cooking. The only thing I would do, as mentioned in other reviews, is to add seasoning to the chicken. We served with rice cooked in chicken broth and a green salad. Very yummy! ",
"I'm sorry, but I followed the directions exactly. The chicken was extremely tender, but the taste was worse than bland. I am using the leftovers in a casserole tonight. I will use the general idea again, but put seasoning on the chicken first. Thanks for sharing your recipe; maybe it's just a difference of taste!",
"This is incredibly moist chicken - a lot like rotisserie chicken. Also, the juices really did make excellent gravy. However, I unfortunately have to agree with those who said the meat was bland. I even basted the bird a couple of times while cooking, including squirting some of the juice under the skin! I tucked a halved orange and some garlic inside the cavity, and THAT was what we tasted. Maybe putting some Liquid Smoke in the cavity would help? Even though I was disappointed with the flavor, I had never cooked a whole chicken in a crockpot before and I was very happy with how tender it was, so I figure that and the good gravy is still worth a good review! Thank you",
"My first recipe ever made from this site and the whole family loved it! After reading reviews I decided to pull the skin from the breast, put two pats of butter and lemon pepper rub underneath. Also put an onion in the cavity with some butter, covered the whole thing with lemon pepper and garlic powder and through a lemon cut up into the pan. Turned out GREAT. I also cooked the last hour in a slow oven to brown. We loved it!",
"I hate to be the bad apple in the bunch but my entire family was very disappointed. We thought the flavor was too bland. It needed some seasoning or something. I ended up heating some soy/ginger sauce up and pouring it over it so that we could eat it. Very disappointed. ",
"I made this for my husband and he thought it was really good in a sandwich! I'm a vegetarian - I just cook the stuff! :) I seasoned it with salt, pepper, garlic powder and Lawry's seasoned salt. Next time they are on sale I may do chicken breasts (with skin and bones, not skinless) because it would give more meat for the effort. For the people who said it smelled up the house - I could smell the cooking a little, but no more so than any crock pot recipe. I think your crock pot may not seal correctly.",
"Well we all loved this recipe but I didn't think it was \"smokey\" enough. The gravy was phenomenal with mashed potatoes, I will be making this again but may add more liquid smoke.\r\n",
"Thanks for the recipe! I used a bone-in chicken breast half rubbed with Penzy's North Woods Fire and cooked it for about 4 1/2 hours in the crockpot. It worked very well and I'll definitely try it with a whole chicken next.",
"Super easy to do, I used a rosemary garlic rub, but I think a cajun rub would be even better. I put it in the crock pot in the morning and had dinner waiting when we got home after a long day. Served with red new potatoes and roasted corn.",
"This was SO good and easy! The meat was very tender. I rubbed the chicken with salt and pepper as suggested and also sprinkled some Mrs. Dash Garlic and Herb seasoning on it. Very good recipe and we all liked it a lot! I was going to use the leftovers to make another chicken recipe...I didn't have enough because we ate so much! Thanks and I'll definitely make again!",
"Would also recommend using some seasoning on the chicken. I never used liquid smoke before...assumed it's flavoring would take care of it. I have a small crock pot...within 2 hours the meat was falling off the bones. Was left with pieces which i could have used for barbeque sandwiches. Without seasoning first I thought it was bland tasting. ",
"Wow! This is fantastic chicken. From the reviews, I wasn't sure how well this would turn out but I knew that at the very least the chicken would be fall off the bone. I didn't modify the recipe other than to add salt and fresh ground black pepper to the chicken. The 3.5 pound chicken was on low for 5 hours then 45 minutes at 350 to crisp the skin. It turned out a beautiful mahogany colour. There were also 2 cups defatted juice that has been reserved. Too tired for a full meal, I picked at the bird with no side dishes and was perfectly satisfied.\r\nThis is just delicious and will be a regular on the menu! Thanks for the recipe! It has already been passed on.",
"I made this recipe many times but find the chicken tastes better the next day cold. Seems like the flavor of the smoke gets stronger when cold.",
"Well \"ThatBobbieGirl\" you certainly caught our interest with this recipe!\r\nAfter reading all the reviews I just had to try it. Amazement is an understatement to the amount of gravy I found when I opened my crockpot this a.m. The gravy was more than half way up the side of what was once a whole bird. The chicken was at 1st glance still resembled a chicken, but as I went to left it out it basically disintegrated into moist, tender morsels of meat. Cooking has been an avocation of mine for many years and I must say I've never seen anything quite like it, especially with only 1/4cup of liquid. When I prepared it for the pot I did add salt, lemon pepper, a whole head of garlic unpeeled and was tempted to add worcestersauce but reframed from doing so. But the gravy and the meat have but the merest hint of smoke flavor. My taste buds had to even search for that. Perhaps the liquid smoke I used was too old. I cooked it for 9 1/2hrs. I will use this method again for whenever I want moist, tender, fall off the bone meat, even for an old rooster, if I could find one. I'm only giving this 4 stars because even with the few seasonings I added it was quite bland. But know, this is a KEEPER and I will be experimenting with your recipe. I am also passing it along to friends. Thank you so much and all of the reviewers before me.\r\n ",
"Sorry, too smoke flavor for me.",
"This was great! The family loved it! DH said, \"Don't lose that receipe!\" \r\n\r\nI did follow the advise of others...added water and spices that we liked. I also didn't have enough liquid smoke so I just used what I had on hand. \r\n\r\nIt was even better the next day!! Thanks so much for this receipe.",
"I put this on today because I work splits (mornings and nights) and I wanted something easy for my husband to serve. I sampled it before I came to work, and it tasted great. Was ready before I expected it to be however, and made TONS of juice, so much that I moved it into the large crock to make sure it didn't overflow. Will have to adjust the cooking time for my crock (started it in an older one, but I think I had a smaller hen.)\n\nThanks for sharing!",
"What a unique and creative way to cook an old bird!! This was marvellous!! And the defatted sauce made a terrific gravy! Love these simple but fabulous recipes!!",
"This was good and easy to make. I rubbed some onion powder and garlic powder under the over the skin and tucked a onion inside the bird. The amount of juice was amazing and I had to pour some of it out half way through. It wa very moist and tender after 10 hours and as many others reported, fell off the bone. \r\nThanks! ",
"Very good chicken. After reading the previous comments about the bland turnout, I rubbed the entire chicken with lemmon pepper and rotisserie seasoning. I also halved a lemon and stuck that in the pot as well. It turned out very moist and tender. I look forword to all the leftovers we'll have this week!",
"BF and I LOVE smoke flavor, so I couldn't wait to try this recipe. It was very easy to prepare and smelled wonderful while cooking. Unfortunately, it seems that was as far as the \"smoke\" went. I had added some spices as other reviewers had suggested, and I even put some of the liquid smoke into the cavity of the chicken. The smoke flavor did not get into the meat at all. Even with the other spices I had added, we felt it was quite bland. I gave it two stars for ease of preparation. We both agreed that we would not have this for dinner again. Sorry.",
"Very Easy!! I cooked this for my next door neighbors for dinner. They love it..I love it. Thank You so very much for a tasty easy chicken. Hugs",
"Oh Bobbygirl! this made a big hit at my house!They rated this an 8 \"would eat every week!\r\nThanks for making Sundays\r\neasier!",
"I made this last night using leg quarters.We all liked it kinda taste like a chicken we get at a smokehouse.",
"This worked out well. I added some chopped onion to the bottom of the crockpot and them rubbed some Famous Daves Chicken seasoning along with poultry seasoning on the outside of the chicken as well as the cavity. I let it cook for seven hours and it was too long, next time I will check at six hours, but didn't make much difference to us, we enjoyed this chicken anyway. Thank you for sharing.",
"Very good chicken and one of the only successful ways I've made chicken in a crockpot--and so easy too! Thanks for sharing!",
"I will give the negative point about this recipe first. DH and I had never had smoked chicken, we decided to try this. We discovered that we do not like the smoked flavor. This is our personal taste. If you like the smoked flavor, I believe that this will be the recipe for you. Nothing could be easier and the color was amazing for a crockpot, very much like the photo. Now for the positive, I cooked a 4.5 lb. chicken and it was so moist and tender. I was able to lift it out of the crockpot in one piece. Since we did not want to waste the leftover chicken, I tried TBG's suggestion about making chicken salad. I used celery, pickles, salad dressing and this was very very good. In fact, I am eating some with Ritz crackers as I type this review! Thanks TBG for your contributions to Zaar! Look forward to trying more of your recipes!",
"This chicken is great!! I mixed onion powder, garlic, olive oil and liquid smoke into a paste and spead it under the skin. I popped and entire head of garlic in the pot and let it simmer with the chicken. Then I took the roasted garlic, mayonaise and a few tablespoons of the drippings and made an amazing sauce to accompany this dish. It is a huge hit!!",
"First off, I have to say that if you loved smoked meat, this would get a higher review. However, I was disappointed, based on all the rave reviews. I made gravy out of the juice and my family turned thumbs down, saying it was too strong. I put the chicken in the oven as someone suggested and that helped crisp it up. Sorry to be a downer, given rave reviews. Perhaps its simply a matter of taste. My house smelled like a smokehouse and I ended up putting the crockpot outside one the deck. ",
"This chicken was very easy to make but we thought it was rather bland tasting. It also wasn't that moist, maybe my crockpot cooks a little quicker and I over cooked it I don't know. It smelled great but we weren't that impressed with it. Sorry.",
"I loved the way the chicken turned out brown and crispy, but I did not find the taste to be extraordinary, like most of the reviews promoted. A nice and easy way to make a whole chicken, though, and I will probably make this again!",
"I agree with Mannymom--I was a little disappointed. But I think next time I'll do this just to make a smoky chicken salad",
"I know the last thing you need is another rating on this recipe, but I just couldn't resist!!!! I normally season the chickens I am going to smoke with Lennie's \"Emeril Lagasse's Essence\" recipe #14372, so that is exactly what I did for this one. Then placed in my crockpot, breast side down, and cooked for about 9 hours on low. The meat literally fell off of the bones!!!! It was great. I will be cooking this again.",
"I tried. Even with all the extra seasonings and I did a lot, this chicken was dry & bland for me. There was a decent amount of juice and it smelled pretty good, but not sure why it was dry. I always use the same chicken and have never had a problem with this brand being dry so it leads me to believe it somehow had the juices sucked out of it. I had to salvage it by putting it on sandwiches using a lot of toppings to offset the dryness of the chicken. Guess it works for some and not for others.",
"So easy just put the chicken in a crockpot lined with a slowcooker bag with the liquid smoke and 8 hours later it was done. The meat was falling off the bone tender and juicy. Served with rice and made gravy from the juices. YUMMY!!",
"To much liquid smoke! I would add 2 TBLS to 1/4 cup of water, add some cayenne pepper and then follow directions!",
"I thought this was pretty good... and sure was easy enough. After I took the chicken out of the crock pot I refrigerated the liquid and the next day skimmed off all the fat. That tasty liquid is now frozen awaiting my next pot of spicy black bean soup!",
"This is a very tasty recipe. We loved it. It has a nice smokey flavor to it, it fell right off the bone as we were trying to remove it from the pot. Every one loved it... Thank you for sharing.",
"YUM!!! I don't think I'll ever buy any rotisserie chicken anymore since I can make this myself!\n\nI seasoned the chicken w/ garlic salt & pepper inside and out. Like the others said, I added water and worcestershire sauce. It turned out awesome. The chicken was so soft that the meat was falling off the bones!",
"I read all the other reviews, since a few said it was bland, I added onion to the bottom of the pot and seasoning. The bird is very moist, but bland. Would not do this again. I would opt for more flavor.",
"This was quite easy to fix and the chicken was falling off the bone but it needed more flavor to me. So after taking the chicken out of the juice I added hickory smoked salt and a bottle of sticky fingers BBQ sauce to the juice. I added the chicken back without the skin and bones and let it soak up the juice/sauce mix. This still had the \"smokey\" flavor to it and it turned out pretty good.",
"I used frozen pork chops instead of chicken. It was really good except it needed salt.",
"This is a fantastic recipe,I never would have come up with it on my own.I did add more smoke than suggested,and some season salt.I made the rice like Tahiti suggested,it was incredible.I like to bake my rice so I just added enough water to the juices to make 2 cups, some dry minced onions,a little more season salt.what and effortless meal.Thank you.",
"I used six large boneless, skinless chicken breasts that were partially frozen. I poured the 1/4 cup liquid smoke over them as the recipe stated, then I poured about 1/8 cup worcestershire sauce over them. I cooked them on high approximately 3 hours. They were falling apart tender. So simple. ThatBobbieGirl, I thank you for sharing such a simple recipe for a delicious entree. ",
"We loved it. I usually don't like liquid smoke at all but bought the one without the other ingredients. I think it made a big difference in taste. The house still smells good and I can't wait to make salad tomorrow.\r\n",
"This was wonderful! It also got rave reviews from my 10 and 12 year olds, so that's definitely a plus! I just used bone-in breasts, as it's what I had. I was looking for a way to cook them without heating up the house. I did add a bunch of seasoning along with the liquid smoke (black pepper, season salt, garlic), so that's why only four stars. The meat was moist and very, very tender. I cooked four breasts four hours on low and one hour on high. Perfect! Will definitely be doing this again! Thank you :)",
"I really liked the smokey flavor of the chicken, especially on a sandwich. I did add garlic and onion, as suggested by another reviewer. I will make this again, but plan to use skinless chicken breasts as the sauce was very greasy from the fat/skin of the whole chicken. ",
"oh, perfect! I actually used (not even quite) a pound of boneless, skinless chicken tenders that I had wanted to cook for shredded chicken, but I wanted to try something new. This was the right choice! I seasoned them with Mrs. Dash for chicken, used one tablespoon plus one teaspoon of liquid smoke, a dash of worcestershire, and a bit of water and had them on low in my mini-crock pot for about two hours. It worked wonderfully, thanks for the great idea!",
"I was so excited to try this recipe with all the great reviews it was given. I was a bit disappointed with the flavor - it was a bit bland. However, I did dilute my liquid smoke with water because it was concentrated. Maybe I shouldn't do that next time. Also, I used a 4 lb. chicken and kept it in the crock for about 9 hours. It was too dry. I think 7 hours would have been perfect.",
"This was great to come home to last night. Very easy - chicken was done after 8 hours. Next time will experiment with some herbs... \r\n\r\nThanks for sharing!",
"This was really good! I used an entire bottle of Liquid Smoke and also added some garlic powder and seasoning salt to the chicken. I cooked it for 10 hours. I tried to pick it up out of the pot to place it on a plate to take the meat off and couldn't because the meat fell off the bone, so tender! This made a great supper for my low carb diet and I can't wait to eat it for lunch tomorrow served over a salad. Thanks for posting!",
"its okey, found it quite bland, i think the chicken needs to be rubbed with some seasoned salt or something.",
"Very Good! This turned out very moist with a mellow smokey taste which was perfect for our family. If you want a lot of smoke flavor, this is not for you. Taking other reviews, I seasoned quite a bit with garlic and Mrs. Dash seasoning. We make BBQ chicken sandwiches the next day. ",
"This was wonderful! Sooo easy and the chicken was tender, falling off the bone, and so flavorful! I used the leftovers to make homemade chicken noodle soup and it gave it a wonderful flavor. Thanks!!",
"Bobbie Girl, this recipe has great flavor. I made the chicken last night, and figured I should give my review as well. After reading some of the other reviewers, I did season the bird with some kosher salt, black pepper and garlic powder. Instead of using just the liquid smoke, I intended on adding some chicken broth to the pot. But I only had beef broth, so I used that. I know that probably sounds weird, but it worked! So I poured some broth into the bottom of the crockpot, along with some liquid smoke. Then I placed the seasoned bird in (breast side down). I also added some sliced onion and placed it around the bird. Then a sprinkled some more liquid smoke on the bird. It was really outstanding! I think I'll make some smoked chicken salad today with the leftovers! Thank you for sharing such an easy and tasty recipe, TBG.\r\n--Marla, AZ",
"O WOW! I couldn't believe it wasn't smokehouse. Soooo Good!! I used a turkey breast; pulled up the skin; mixed minced garlic, sage, sweet basil with a little olive oil. spread that on the breast and pulled skin back into place. Cooked for 8 hours, breast side down. O WOW again...got rave reviews? ThatBobbyGirl, you're a cooking genius! Thanks for sharing.",
"I have to say this recipe didn't go over really well at my house. I really wanted to to turn out well too! It just wasn't a flavor my family liked that well. Plus it had a very strong smokey flavor in the house all day. I would also like to make the comment that the chicken should be salted, and I NEVER add extra salt to things. I think part of it was that the fryer chicken we got ended up being pretty greasy. I've used fryers before, but they haven't ever really turned out like this. I think the only reason I gave it as many stars as I did was just because it was so easy to throw it together. I used the extra juice to make the rice like someone else commented, but I couldn't even eat any of it...flavor was just too strong.",
"Great! Added lemon pepper on the skin and some salt like what others have suggested. Plus 1/4 cup water and 1/8c worcestershire. Everyone ate it. Thanks!",
"A very good recipe. I tried the rice suggested by the other reviewer. A very strongly flavored rice. This is a wonderful recipe that lends itself as a base for other dishes.",
"I just saw this last Friday, made it on Saturday. Oh, my this is truly wonderful. DH loved it. Thanks ",
"Perhaps I should have taken time to read more of the 124 reviews! It wasn't exactly what I envisioned, but we were pleased. I did rub the chicken with salt and pepper as some others advised; and at 8 hours the chicken was falling off the bone. Next time -- I'll pull the skin because too much of the smoked flavor was lost when that was removed. July edition: perhaps someone else in the 124 reviews has already tried this but I've not taken the time to read them all. I tried this with a pork loin and it was wonderful! I did add about 1/4 cup of water because the pork loin was so lean.",
"I didn't have enought liquid smoke so used half worster sauce - my chicken was about 5 lbs and was mush when done -even the bones were mush which made deboning for children's sake a hazard cuz it completely fell apart like no other bird I've done and yet the breast meat was dry so guess it was definitely overcooked. Sorry but would not smoke again like this but stick to the original smoking methods.",
"this was very moist, melt in your mouth moist. Had a very good flavor but I think next time I will try a tad more spice and a little more smoke flavoring. Very good. Will definetly make again.",
"You out did yourself with this recipe. I was very much surprized by the reviews that this chicken was bland. It not only had a wonderful smoke flavor but it just fell right off the bones. I cooked a 7 1/2 pound chicken in my Rival Slow Cooker on Low for 10 hours. Yes, I couldn't just pick up the whole chicken to remove it from my slow cooker because it just fell apart. I found this to be a good thing. My whole family loved it. I served it with Cream Cheese Mashed Potatoes and made a chicken gravy. I didn't think I would like the smoke flavor from the drippings for my gravy so I just cheated and used a packet of chicken gravy. There is no need to add extra broth or water because the chicken does make its own. Compared to oven cooking where the moisture escapes this isn't the case in slow cooking. This is why there is a little more fat in the drippings but the problem can be solved by just skimming off the top. The best way to remove fat from soups and other recipes is take a large lettuce leaf and run it across the top of the broth. Instantly the fat is gone. Next time and I mean there will be a next time, I will use a BBG rub to change it up a little. Thanks for posting.",
"This was very good and smelled wonderful cooking. Based on other reviews, I used a whole bottle of liquid smoke and a couple of tablespoons of herbs. The chicken was very tender. My god, the liquid left over was heavenly. I can't wait to explore all the ways I can use it. When I make this again, I will definately use more salt and herbs.",
"I was so curious about this recipe after reading all the reviews. Well, I have to say I have never eaten better chicken cooked in a crockpot before - ever! My son ate half the chicken himself! I put one peeled onion in the cavity and sprinkled garlic pepper over the chicken in addition to the liquid smoke. I cooked it on high for 2 hours and then on low for 4 hours and it was perfection! Thank you for a great recipe. ",
"Maybe it was the liquid smoke we used, but this wasn't as impressive as I had hoped. It gave a nice warm taste, but nothing as intense as I had expected, given the reviews.",
"This was one of the easiest recipes that I've tried - the flavor was excellent. The chicken tasted like I'd worked all day. Thanks for sharing.",
"My husband said this was good. Next time I'll add more seasonings, thanks for a different recipe!",
"This is a great recipe and to my great pleasure it worked. I cooked my chicken at HIGH for 4h15min and it came out perfect. I did put salt in and out of the chicken prior to cooking. I made sandwiches with the chicken and everyone tought I had bacon in there... Fools! It my own smoked chicken... If you invented that recipe you really are a genius. Thanks from Quebec, Canada.",
"I'd really like to do 3 1/2 stars...the chicken prepared as listed was bland. I added the salt, but I wish I had added more seasoning and stuck an onion & lemon into the cavity. The smell is wonderful, and I'm hoping that the leftovers will be great in sandwiches and salads. I may have been expecting too much because of all the reviews...I love grilled and smoked chicken, but this crockpot version just didn't measure up. Sorry. Made for Alphabet Soup Tag.",
"I used a bone-in whole turkey breast and added garlic and onion. It was very moist. It was even better the next day over salad.\r\n\r\nMy only big change would be-- plug in the crock pot in the garage. My house was filled with the overpowering smell of liquid smoke for 2 days.",
"This is a simple and easy way to add new life to plain old chicken. My family couldn't get enough.",
"I have to be honest and say that I didn't think I was going to like this when I smelled it cooking. I have used Liquid Smoke in other recipes, but only a few drops at a time. I was very pleasantly surprised when I tasted the chicken. I used pieces, and they just fell apart. The chicken was even tastier when it was cold. I would like to have made some chicken salad with it, but there weren't enough left overs!!! Thanks for this wonderful taste treat TBG!!!",
"I would use this method again just to cook the chicken and use the meat for another recipe, but I didn't care for the flavor much. Maybe I am just spoiled from having smoked chicken cooked on an actual smoker. My husband has a true southern style pit that we cook on all summer, it's the best!",
"I did use a smokey seasoning salt all over the chicken as well as the liquid smoke and I was really happy with the results. The chicken literaly fell apart as I took it out of the crock pot. One of these days I'll be able to take a whole chicken out of my crock pot without it falling apart! Thanks for a great way to prepare chicken for other meals, and for a great source of about 2 cups of nicely flavored stock!",
"I give this recipe 2 stars for being easy to prepare but only 1 for taste. It was bland and greasy My family did not like it at all.",
"So glad I found this recipe! Very simple and exactly the result I was looking for. Thanks!!"
] | 153
|
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| |
ice cream bread
| 230,509
| 50
| 506,822
| 2007-05-28T00:00:00
|
['60-minutes-or-less', 'time-to-make', 'course', 'preparation', 'healthy', '5-ingredients-or-less', 'breads', 'easy', 'dietary', 'high-calcium', 'inexpensive', 'quick-breads', 'high-in-something', '3-steps-or-less']
|
[201.7, 7.0, 37.0, 18.0, 9.0, 15.0, 11.0]
| 4
|
['stir together ice cream and flour , stirring just until flour is moistened', 'spoon batter into a greased and floured 8x4 inches loaf pan', 'bake at 350f for 40-45 minutes or until a toothpick inserted in center of bread comes out clean', 'remove from pan , and cool on wire rack']
|
i got this 2 ingredient recipe out of a southern living magazine, and it is fantastic - i especially like using butter pecan ice cream.
|
['ice cream', 'self-rising flour']
| 2
|
[
"Well, I am going to give this a good review. I made my own 2 ingredient frozen banana, frozen blueberry ice cream, then softened it- then I used my own gluten free flour mix- 3/4 cup almond flour, 3/4 cup brown rice flour, 1 tsp xanthan gum, 2 tsps baking powder, 1/4 tsp salt, 1 tbsp sugar. mixed it up, up then baked in muffin tins as directed. Really good and a healthier version of the full fat ice cream.",
"This made a quick, easy, yummy bread! I made one loaf with Butter Pecan ice cream and one with Peaches and Cream ice cream - both were really good!",
"Didn't turn out. Thought it was pretty simple and straight forward, but it didn't rise AT ALL, and it was SO heavy. Won't be trying this one again.",
"Yum! Tastes like fluffy butter cookies... I lightened the recipe a little by using Bisquick Heart Smart & churn style half the fat vanilla ice cream.",
"Love this simple-to-make and moist bread! I requested it for my bridal luncheon. And no one knew the secret to the delicious fancy \"coffee cake\"!",
"I am rating this without stars because my DH asked me to post the recipe to the site after finding it on a blog and well it sounded interesting but the person who posted did state that it was very important to use full fat/cream and full sugar ice cream NO LOW FAT NO SUGAR ICE CREAM and recommended experimenting with different flavours of ice cream.",
"Unfortunately, I found this pretty bland. I used a recipe for self-rising flour (add 1 tsp baking powder and 1/4 tsp salt for every 3/4 cup of flour) Breyer's Chocolate Hazelnut Gelato, and added a bit of almond extract. Tasted like a bland, vaguely ice-cream flavored loaf of bread. Kind of like a very basic bread made from Bisquick. I also needed to add about 1/4 cup of milk to make it a bread-like batter. I even spooned and levelled my flour, as you're supposed to do when baking (rather than just dipping the cup into the bag). Next time I would probably add a couple tablespoons of butter and sugar, and maybe a handful of chocolate chips. That being said, it is a pretty efficient way to use up a flavor of ice cream you don't really care for, as it just makes it taste like bland bread instead.",
"I'm not giving this a star rating because we didn't care for the bread, but I don't think it's the fault of the recipe. However, I did want to write this review so others won't repeat what I did. My husband was dying for me to make this bread so I picked an ice cream I know he likes -- Moosetracks. In the end, that wasn't so great because all the ingredients in the ice cream blended together too much. I think it tasted more chocolatey than anything. It was okay once you put butter on it, but still not very appetizing. I will definitely try this again, but with a plainer ice cream like vanilla or butter pecan. I am posting a picture of mine to this recipe so you can see what it looked like.",
"The batter was very thick and finished product tasted more like the flour than anything else. I used caramel praline ice cream. I added some caramel syrup so I could stir the batter. Maybe some vanilla extract and butterscotch chip streusel would help. Decrease the amount of flour."
] | 9
|
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| |
too easy fudge 2 ingredients
| 74,392
| 62
| 59,780
| 2003-10-30T00:00:00
|
['weeknight', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'fudge', 'desserts', 'easy', 'beginner-cook', 'holiday-event', 'kid-friendly', 'candy', 'chocolate', 'dietary', 'gifts', 'wedding', 'taste-mood', 'sweet', 'number-of-servings', 'presentation', '4-hours-or-less']
|
[3404.3, 259.0, 1661.0, 44.0, 56.0, 404.0, 154.0]
| 12
|
['place both in a glass measuring cup', 'microwave on high 40- 60 seconds , stirring at 20 second intervals', 'stir until chips are melted , and mixture is smooth', 'method 1: pour mixture into 8 x 8 square pan lined with parchment paper', 'if desired , sprinkle nuts , mini marshmallows , or chocolate chips on top', 'cool in fridge 30- 60 minutes or until firm', 'cut into squares and serve', 'method 2: cool mixture slightly , to 80 degrees f transfer mixture to a icing bag with a large star', 'pipe small rosettes onto a cooled surface , such as a cutting board', 'cool for 5-10 minutes and then continue with remaining batter', 'serve or chill', 'makes approx 90 pieces']
|
found in pampered chef's spring 2003 season's best. you can use any flavour icing or chips so use your imagination. the consultant doing my cousin's bridal shower used vanilla icing and white chocolate chips-yummy! cook time is cool time
|
['chocolate frosting', 'milk chocolate chips']
| 2
|
[
"Yeah, it's not exactly real fudge, but it is good and I've not gotten a single complaint about it! It never lasts long in my house! And who doesn't love frosting anyway???? Try using caramel frosting with butterscotch chips! Yum!!!",
"Well, when I first saw this recipe I thought \"ok, that's different - let's give it a try\". There are only two ingredients so it's kinda hard to screw up, but sorry this really didn't taste anything like fudge. I used the absolute best Belgian milk chocolate chips and when all was said and done it just tasted like chocolate frosting. I'm sorry to have to give this recipe only 3 stars, but it really was a let down. It just shows that shortcuts aren't always a quick and easy substitute for the real thing.",
"The taste is not quite the same as fudge but it is a close runner up. I'm not a huge fan of fudge but my family liked it. Thanks for the easy recipe!",
"well WOW!!!!\r\n\r\nsaw this today in the new reviews and it really grabbed my attention...\r\nSo much so in fact that I made it even though I didn't have either the chocolate frosting OR the chocolate chips.....\r\nBUT \r\nI did have a 10 ounce bag of Nestle's swirls (milk chocolate & peanut butter mix) & a 1 pound tub of Betty crocker rich & creamy\r\ncream cheese frosting...\r\nyum yum yum it worked out great..\r\nand the taste is awsome\r\n\r\nthe cook time in the microwave was right on for me which did surprise me because many times I have to adjust due to my microwave\r\n\r\nwill be making it YOUR way after a trip to the store for chocolate chips & choc frosting..\r\n\r\nwanted something different than what I usually put together on my holliday tray...\r\n\r\nthe ideas are endless with a can of frosting and some baking chips..\r\nmight even try strawberry/cherry frosting & chocolte chips..\r\ngot to check out all the different flavors\r\nTHANK YOU!!!!",
"So simple and easy! I made this along with Super-Easy Microwave Peanut Butter Fudge (#42547) and layered them together for a wonderful treat!"
] | 5
|
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End of preview. Expand
in Data Studio
Recipe PDF Dataset
A multimodal dataset of 10K+ recipes rendered as PDF images with full metadata.
Dataset Description
Each sample contains:
- image: Recipe rendered as a styled PDF page (PNG, ~1654x2339px)
- name: Recipe title
- description: Recipe description
- ingredients: List of ingredients
- steps: Cooking instructions
- nutrition: Nutritional values (calories, fat%, sugar%, sodium%, protein%, sat.fat%, carbs%)
- random_reviews: User reviews
- minutes: Cooking time
- tags: Recipe categories
- n_steps / n_ingredients: Counts
Usage
from datasets import load_dataset
dataset = load_dataset("your-username/recipe-pdf-dataset")
sample = dataset["train"][0]
# Access image
sample["image"].show()
# Access metadata
print(sample["name"])
print(sample["ingredients"])
Source
Generated from Food.com Recipes using custom PDF rendering with varied layouts, fonts, and color palettes.
Stats
| Split | Samples |
|---|---|
| train | 10,096 |
- Downloads last month
- 52
Size of downloaded dataset files:
2.05 GB
Size of the auto-converted Parquet files:
2.05 GB
Number of rows:
10,096