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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"
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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!!"
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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!"
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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."
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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:)"
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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."
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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"
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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."
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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."
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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-)"
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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."
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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!"
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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!"
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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!!!!!"
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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!"
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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!"
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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."
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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."
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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."
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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!"
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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."
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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!!"
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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."
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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!"
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butter roasted carrots | 137,144 | 70 | 237,330 | 2005-09-12T00:00:00 | ['time-to-make', 'course', 'main-ingredient', 'preparation', 'low-protein', '5-ingredients-or-less', 'side-dishes', 'vegetables', 'easy', 'kid-friendly', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-calorie', 'low-carb', 'healthy-2', 'low-in-something', 'carrots', '3-steps-or-less', '4-hours-or-less'] | [144.0, 9.0, 43.0, 8.0, 4.0, 18.0, 7.0] | 3 | ['peel and cut carrots into 2-3 inch lengths , then halve or quarter each length to make approximate even sizes', 'place carrots in a casserole dish and dollop butter on top', 'cover and roast at 350f for 1 hour , stirring at 20 minute intervals'] | this is almost too simple to post, but after tasting carrots made this way i won't ever boil them again. the carrots soften and caramelize and are very sweet. | ['carrots', 'butter'] | 2 | [
"Simple but wonderful. Easy to make and the flavor is something else. We'll be using this for the Holidays. Thanks for sharing.",
"Very easy & tasty. I roasted the carrots with some potatoes. While they didn't look real pretty (they got pretty shriveled), they tasted great. I added a little salt and garlic to the mix.",
"Simplicity has its rewards and this is one of them!! Thanks for sharing this with us.",
"Most simple recipe ever, but the only one I will use for carrots from now on.",
"I have been making carrots like this for years and we love them. I even cook them on the grill like this.",
"Perfect.....easy,tasty....delish. The carrots made there own glaze with the butter....mmmmm. This will be my only way to cook carrots from now on.....thank you Stephanie",
"I loved how soft and sweet these turned out. Just like steaming them but so much better! Excellent recipe, thank you for posting this. By the way I sprinkled some cinamon on there, simply because I love the way it smells and it gave it a little kick. (Not that it needed it)",
"These were delicious!!!! I used real butter and sprinkled them with salt and pepper. I baked mine at 375 for one hour and they were perfect. I will definitely be making these often!",
"Delicious! Next time I might add some fresh thyme - they're so good with carrots - but, truthfully, these are scrumptious as is!!",
"Couldn't be easier to make. Think I'll try light butter next time. Thanks for posting.",
"Simple, easy and delicious. A definite keeper of a recipe. The only way to do carrots from now on.",
"excellent. very good carrots - crisp tender and not overly sweet.",
"No sugar added, simple (stupid simple), and a delight for the taste buds! Thank you! ",
"I use baby carrots and added a tablespoon of brown sugar,a bit of garlic The flavor seemed more intense.I will be butter Roasted more.thank you!! Grpa!",
"Nothing brings out the natural sweetness of vegetables like roasting. These are so easy to do and wonderful. I added some pepper after cooking but other than that didn't change a thing. For easy cleanup, I did line the pan with foil. Delicious!",
"So simple, yet perfect. Easy to make, with outstanding results. I used organic carrotes. They were cooked perfectly and tasted sweet and tender. I will be making carrotes this way from now on. Thanks so much for sharing Cookin-jo, this dish rocks.",
"These were a real winner in my house i dont usually roast carrots but i will be from now on...yum!! Thanks :)",
"I made these and I am not sure if I did it right or not. Some of the other reviewers mentioned that their carrots carmelized. Mine did not. Since they were cooked with a lid they were just steamed. They were good but not exactly what I expected. Was I supposed to remove the lid at some point? The word \"roasted\" would indicate so. I will make them again because they were good and it is just sooo easy to put them in the oven if you are baking other parts of the meal. Thanks for the recipe. I will probably mess with it next time and see if I can find the elusive carmelization!",
"These are the best ever! I will never use the pressure cooker again for carrots. Sometimes simple is just better.",
"Did I do something wrong?? These just didn't do it for me. I followed the recipe exactly but the results weren't only so-so.",
"It was a bit flavorless and lacking in something special. Before serving I tasted the carrots which were very bland. I added a tablespoon of brown sugar and a good dose of salt and pepper and then they were perfect for my taste.",
"These made perfect carrots! It is the most simple recipe ever and you really do not need to use a large amount of butter to give them a lot of flavor. Cooking them for an hour really releases sweetness from the carrots. This is the perfect sidedish.",
"Fantastic!! Made these twice. First time I cut them in about 1/4\" strips and used fresh carrots out of the garden. They were fantastic. Second time used bagged baby carrots from the produce and cut in half lengthwise. They took a lot longer to cook and were not near as sweet, they really had no flavor. Fresh is the only way to go. We'll be eating carrots this way from now on. Thanks.",
"I have prepared carrots with brown sugar, honey,- several different ways, these were the best. I will now only prepare them this way. They were delicious and company quality. Thank you for a great recipe.",
"The texture of the carrots was great, but they didn't seem too flavorful, so I sautated them with a little more butter and some honey for a few minutes after I removed them from the oven. I also added chopped parsley for color. Thanks for sharing.",
"This was the first time I've ever roasted carrots in the oven by themselves in butter. I do throw them in my pot roast, but sometimes, I just want a plain ole carrot. It took me several years to like them and when I finally tried them (in the hospital, no less) I fell in love. I always keep raw baby carrots on hand and canned for other quick meals. I did cut the recipe in half because it's just me eatin, but when I do have company, these will for-sure be something I will serve up. YUMMY...thanks for the idea!",
"Absolutely wonderful carrots! I used just, about, 2/3 lb. of carrots...put them in an 8x8 non-stick pan, added about 1 T. of 'Buttery Sticks' (vegan butter, no fat), and they were done in about 45 minutes. They were soft, carmelized, somewhat sticky and very sweet and delicious. This is a keeper recipe and will be made again. Thanks cookin-jo :)",
"These had a good flavor, but they did not turn out as soft as we like them to be. They also did not carmelize as I was hoping they would.",
"Not sure where I went wrong here but my carrots did not caramelize or have a roasted flavor. I followed all the directions, but they definitely did not cook all the way through. I had to cook them longer just to get them crisp-tender and they tasted like regular steamed carrots. However....I am going to try this again, possibly without covering. I don't want to drag the rating down on a recipe that is obviously beloved by so many other cooks. I am giving this a 4 star rating because it is a very easy side when you have other parts of the meal that require more time/energy. Thanks for the recipe.",
"WOW! I never would have guessed such a simple recipe would have packed such a natural sweet tasting carrot without sugar being added. My youngest DS had 2 helpings!!\r\nThank You-",
"I really debated on rating these a \"like it\" or a \"love it\" and I went with a \"love it\" because of the simplicity and how much my kids ate. They were super easy, but I prefer a little more sweetness than these had. They just tasted like your typical roasted carrot to me, nothing fancy, but definitely super easy. Thanks!",
"Fantastic and so easy. My kids loved them.",
"Had these last night with Kittencal's Beef or Pork Marinade and tenderizer (did London Broil on the grill, Oh my!!! mmmmm). These carrots were fantastic! Loved the flavor - very very simple way to cook them and what they add to a meal - makes me hate to call them a \"side dish\". They held there own in taste as well as compliments from the \"eaters\"..they were perfect with the London Broil and I don't believe I'll ever be guilty of boiling another poor carrot again. Thanks so much!",
"This lovely photo by Paula inspired me to make these carrots. I started roasting at 400 degrees for half and hour and decreased to 375 for about 15 minutes, since I was short on time. I used the bagged baby carrots which I normally find to be tough(but convenient). \r\nThe butter and the roasting really mellowed the carrots and I noticed everyone cleaned their plates. Served with chicken fingers and pasta with peanut sauce.\r\nRoxygirl ",
"I make a lot of carrots this way. Then I freeze them. I do not cook as long in the oven. Thanks for posting. When reheating I add margarine and a little chicken broth.",
"Wonderful! These carrots were so flavorful - I'll not be steaming or boiling them again either. So simple, it kind of makes me slap my head and say \"Why didn't I think of that?!?\" DH went back for seconds - unheard of with veggies of any kind! Thanks for posting.",
"I only made 1 lb and used baby carrots. They turned out sweet and crunchy. Very good and extremely easy!",
"EXCELLENT! We all loved the flavor and they were so easy to fix! I decided to try this recipe, rather than steam the carrots like I usually do, because I was making a casserole so the oven would be on anyway. I'm so glad I did! We all agreed we like them better than steamed so I'll be fixing this dish again. It did take mine about 10 more minutes to cook than called for, but that wasn't a big problem. One tip, we all preferred them after they had sat about 10 minutes too. The flavor seemed more intense. I was pleasantly surprised at how sweet the carrots were without any sugar or honey added. A definite winner! Thanks!",
"This was a nice easy recipe. I only kept my carrots in for 40 minutes since we like them to be a bit crunchy. These weren't, like, some new extremely flavorful way to make carrots but they were easy, tasty and a nice change from the same old glazed carrots. We'll definitely be making these again. Thanks.",
"This the fastest to make, best tasting carrot recipe. There are never any leftovers.",
"Who knew carrots had a sweeter side? No one would believe me when I told them I had not added sugar to this dish. I served this as part of a roast game hen dinner for my card group and there was great discussion on the carrots! I used full, stemmed carrots and left them whole rather than chopping them up - simply for appearance reasons. There were fantastic!",
"Delicious and soooo easy. Used baby carrots and it couldn't have been simpler if it had been delivered. Thanks for a new favorite!",
"These were absolutely fantastically sweet! I browned them a little because we like them that way and they were just great. Simple and perfect. Thanks!",
"Easy and delicious! I was surprised how good the carrots were without sugar or other seasonings. Thanks for sharing your recipe!",
"This was too easy but it tasted great! I used baby carrots too...perfect!",
"The wonderful thing about this recipe is how the natural sugar in the carrots caramelizes and glazes them. Thank you for a recipe that is so simple and yet so absolutely delicious!",
"Simple and delicious! No need to steam up your kitchen when you can make these delicious carrots right along side your roast. Thanks for sharing!",
"How easy! I made this to go with recipe #67742 and mashed potatoes. And because they were in the fridge, I added pea pods and chopped walnuts to the carrots. The pea pods came out kinda strange (crispy), but the carrots were especially delicious--and I'm not a fan of carrots.",
"I made these very similar to what Vermonter said, and they were GREAT. I cut 2 lbs of carrots in half lengthwise and then into thirds. But then I actually melted the 2 Tbl of butter in the microwave and then drizzled it all over the carrots and tossed them in the hot butter, salt, pepper and some dried before cooking them at 375 for 45 min and then uncovered for 10 mins more and they were delicious - no one could believe I hadn't addded sugar!",
"I'm not going to rate this as I realized I messed up. The carrots came out a little drier than I had expected, and I wondered why, so I checked the recipe. It turns out that I forgot to stir! I'm going to try this again soon, stirring as instructed, and will report back. Until then, everybody make sure you stir. :)",
"Yum, who doesn't love butter roasted carrots? I loved these incredible, tasty, carrots SO much! Followed exactly, but only used a quarter pound of carrots, so I only let roast for 30 minutes. It was just perfect in everyway. Thanks for posting!",
"Made these for Easter. Super easy and delicious! Cut carrots in half lengthwise, then thirds. Cooked at 375 for 40 min. Perfect!",
"It's crazy how simple and delicious this is. We have these about twice a week now. Sometimes we cut down on the butter and sometimes we don't. Either way is awesome.",
"What glorious flavor these carrots pack! They are so wonderfully easy to prepare if you use the baby carrots as well. Mine never carmelised at all even though I left them in about 20 minutes longer to see if they would. I will make these time and time again!",
"I am not a fan of cooked carrots and have tried to like them many different ways. These carrots are simple and delicious! I added some salt at the end, as I add salt to everything. :)",
"Buttery yummy good",
"Not wanting our carrots taste steamed, I cooked them for the first twenty minutes without any lid. During the last forty minutes, I added a loosly fitting piece of aluminum foil that would let steam out. I did stir the carrots as mentioned. They turned out to be delicious! We'll be cooking carrots this way again often! Thank you!",
"These were great! So sweet tasting. The whole family loved them. I even ate them cold the next morning for breakfast and they were good that way too. I did add a little garlic salt and pepper to them before roasting. Served these with crockpot roast as I do not like to put carrots in with it. A definite make again!",
"Loved these carrots! I can't anything better that hasn't already been said about them....",
"Sorry, but this was a waste of time. I love carrots no matter what, but the hour spent did not at all add any flavor or excitement to the dish. May as well steam and add butter, not much different and much less time consuming.",
"Yes, simpler is amazingly better. This is now the only way I will make carrots. Absolutely just lets the delicious, natural flavor of the carrots shine through. Thank you!",
"very good.No need to boil these vegetables.This method is so much better.I add sliced parsnips to the carrots for color and flavor.",
"These were easy and turned out really well. I only had 1 lb. of carrots left, but the cooking time was still perfect.",
"I'm not going to rate this because I am not sure what went wrong. I followed the directions exactly, with half the ingredients. Mine came out shrivelled and terribly ugly on the outside while not cooked on the inside. With so many positive reviews, I wonder what went wrong with mine?",
"Now how easy is this!! It really tastes so good---the little bit left for me to taste! I did add some black pepper and a pinch of Kosher salt. I will make it again soon. Thank you for this recipe.",
"I really liked it. It's a perfect side dish that you throw in the oven while you get the rest of the meal ready. No hustle yet great flavor. Thank you."
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honey butter 101 | 497,916 | 20 | 695,933 | 2013-03-21T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'low-protein', '5-ingredients-or-less', 'condiments-etc', 'side-dishes', 'australian', 'easy', 'european', 'beginner-cook', 'dinner-party', 'holiday-event', 'kid-friendly', 'dietary', 'low-in-something', '3-steps-or-less'] | [166.1, 17.0, 69.0, 4.0, 0.0, 36.0, 5.0] | 9 | ['1', 'place butter in a small bowl', 'gradually add honey , beating constantly , until desired thickness is attained', 'my', 'i used this on bagels , but can definitely see a lot of uses for this stuff and add-ins like orange zest', 'but this is great on homemade dinner rolls ! dinner guests always rave about this butter', 'for easier mixing , be sure your butter and honey are room temperature also , i like to use a bit of salted butter because it really does enhance the honey / butter flavor - i suggest half salted and half unsalted', "i tried just adding salt once , but it doesn't really disolve well , so go with the presalted butter", 'a bee-keeper kept bees on our land and paid us in honey so we used honey in everything -- but this was our favorite'] | honey butter is very good on homemade white bread. i ate and made this many times as a kid. you may also use peanut butter instead of butter. delicious! | ['butter', 'honey'] | 2 | [
"Yes GRPA this is the BEST and you are a 100% correct this needs real butter. We love this and now I know my grandmothers secret she used real butter (mom always used margarine and it was never the same). Thanks for the great post.",
"Simply wonderful! I used Land O' Lakes butter instead of the less expensive (and more watery) no-name brand. (America's Test Kitchen Cooking School Cookbook says the no-names have the minimum amount of butter fat, but said L.O.L. was quite good so there was no need to pay exorbitant prices for "gourmet" butter.) I used regular clover honey, but will use orange-blossom honey next time. I whipped this in my stand mixer. It was soft enough that I should have pulled out a pastry bag with star tip or a spritz cookie press to make fancy individual butter servings (chilled in the freezer) for a holiday dinner. Guess I'll have to make some more... Made for Please Review My Recipe tag game.",
"Excellent! As a young child learned on my own to create this wonderful treat. I added a good pat of real butter, hand made by my grandmother from her "milk cow", to a ? couple of ounces of honey, or sometimes sorghum syrup, taking my fork to the pat of butter and mashing on one side, then the other then stirring and incorporating it until it resembled a creamy dreamy concoction that was just this side of heaven good. Thanks GRPA for the memories your recipe conjured up! Will have to revisit this soon, its been a long time.",
"Perfectly lovely honey butter. I sampled it on this mornings raisin toast, yummy. It's a classic, so smooth, creamy and delicious. I'll be using more of it tonight in mashed carrots and I know that it will marvelous.",
"Well, we have another winner here. This is such a simple and delicious butter to keep on hand. I originally made it to try on Recipe #503887, but found that the combination was just a bit too sweet for me. I think this would be lovely with plain rolls, toast or even on a stack of pancakes. I will definitely make this again, but to use elsewhere. I normally keep margarine in the fridge for pan frying and misc... but I did use real butter for this (and I only use real butter when I think a recipe deserves it). This recipe definitely deserves the little extra cost of using real butter. I can't wait to use it again. Super simple (2 ingredients)... I can't believe I never thought of doing this. Thank you for posting. (Made for PRMR)"
] | 5 | {
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easy bake oven quesadilla | 151,886 | 5 | 53,959 | 2006-01-17T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'lunch', 'easy', 'dietary', 'low-cholesterol', 'low-in-something', 'number-of-servings', '3-steps-or-less'] | [218.4, 8.0, 5.0, 18.0, 11.0, 6.0, 11.0] | 2 | ['cut a small flour tortilla into wedges small enough to fit the pan', 'sandwich shredded cheese between two wedges and bake for 4-6 minutes or until cheese melts'] | recipes for use in the easy bake oven. | ['tortilla', 'cheese'] | 2 | [
"Yummy and quick! For a vegan alternative veggie cheese slices or shredded veggie cheese works as well.\r\nWe turned the scrap tortillas bits into chips, just break the tortilla scraps into small sections and place in a single layer, brush with olive oil and sprinkle salt, bake till crispy-bout 4-6 min depending on how long the oven has been operating.",
"Perfect! The oven takes so long to bake anything that my kids have to eat in shifts (and they eat multiple portions). This is perfect. It is quick, easy and DOES NOT make a mess!!! Thanks for this simple recipe!",
"This was a very yummy idea. I'm so happy I found some recipes for easy bake usually the packets cost so much. Good idea (:",
"My daughter loved making this! Fun to do something EASY for one in the EASY bake oven : )",
"My daughter never gets to make anything in her oven because the packets are so expensive. This recipe is so fun for her to make!",
"Easy and fun! We used mini corn tortillas cut into triangles.",
"My goodness, these were great! Easy too. ",
"Yummy! And so quick to make!"
] | 8 | {
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cereal bar bites | 135,238 | 5 | 69,838 | 2005-08-29T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'for-1-or-2', '5-ingredients-or-less', 'breakfast', 'lunch', 'easy', 'no-cook', 'beginner-cook', 'kid-friendly', 'vegetarian', 'dietary', 'brown-bag', 'to-go', 'camping', 'number-of-servings', '3-steps-or-less', 'technique'] | [62.7, 8.0, 3.0, 0.0, 5.0, 5.0, 0.0] | 3 | ['cut each bar into 4 equal pieces', '4 pieces with small amount of peanut butter to cover the top , and then top with one of the other 4 bar pieces', 'serve !'] | i use nutragrain cereal bars for these delightful snacks. i know these bars probably aren't the healthiest, but this was a daily snack for me in high school when i played volleyball. while the other gals sat and ate a few snickers bars or something, i was munching these bites. these have to be better for me than snickers bars! lol
nutragrain bars are a soft, cereal bar. ive never tried any other kind of bar except nutragrain brand.
my favorite bar flavors for this are mixed berry and strawberry! | ['cereal bars', 'natural-style peanut butter'] | 2 | [
"What a great idea for a snack!! I can't believe I never thought of this. I fixed this for my 1-year-old son who is always hungry and he loves it. Picky 3-year-old daughter didn't try, but that was a given. :) Thanks for an easy, healthy snack!!\r\nI did tailor it according to what we have on hand. So, I used Wal-Mart brand cereal bars and Peter Pan peanut butter.",
"We love these and I make them often for snacks! Also great with cashew or almond butter! Thanks for posting!",
"What I great idea! I really HATE Nutragrain bars, but I have to give you 5 stars for such cleverness and uniqueness!",
"// I deleted m other comment, ill try this recipe acttuatly and see if it tastes ood and ill et back to u babe.",
"This was really good. I tried them out first on my husband who's only complaint was they were not big enough. Will be perfect for after school snacks for my daughters who always come home from school and head straight to the refrigerater. Thank you."
] | 5 | {
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how to spatchcock a chicken | 187,484 | 10 | 56,680 | 2006-09-24T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'main-dish', 'poultry', 'easy', 'beginner-cook', 'chicken', 'dietary', 'low-sodium', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'whole-chicken', '3-steps-or-less'] | [360.7, 40.0, 0.0, 4.0, 57.0, 37.0, 0.0] | 3 | ['place chicken on a flat surface breast side down , legs facing away from you', 'with kitchen shears or a very sharp knife , cut out the neck bone all the way to the butt by cutting down one side of the neck bone and then repeat on the other side', 'turn chicken over and press flat , season and grill or bake as desired'] | this is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill | ['whole chicken', 'salt and pepper'] | 2 | [
"Explained spatchcocking very clearly. Spatchcocking is a wonderful way to insure even cooking. We spatchcock all birds before grilling. Turkeys cook great spatchcocked. Thanks for posting these terrific spatchcocking tips! ",
"Thanks for posting this. I've seen it done before but do you think I could remember if it was the backbone or the breastbone that I was supposed to cut out! Then I couldn't figure out which way to turn the legs. Thanks again",
"this is exactly how I prepare a bird for grilling! Didn't know it had a name but it sure makes for an evenly cooked bird! Sometimes I'll flatten with a foil-covered block too, but not necessary. Bravo for posting this as I was recently telling a friend how to do this & was met with a blank noncomprehending look from an otherwise intelligent professional! I'll refer her here now! LOL!",
"This is very easy and fun to do. Very good presentation and grilling is easy. I will definitely do this many times. Thanks for sharing.",
"Yup! Thanks for posting! This is how I've done it for years! One other tip...when you press it flat, push hard and you will hear the breast bone crack. It wil lay flatter then.",
"Love the name but it's just the ticket! I've been doing it for quite some time and it's fabulous. Another hint that's worked well for me...once you've split the bird, put it on a greased pan, breast side down, season the inside of the bird with a little olive oil, lemon juice, garlic whatever and broil for 10 minutes 6\" from broiler. Take it out, flip it over (breast side up now). Apply your seasonings or cooking baste and then roast as normal. Your cooking time will be reduced and the meat will be very moist.",
"I had always wanted to do this but didn't know how. Now I do and it was so easy! Thanks for explaining it so clearly. After spatchcocking, I marinated the bird in Recipe #178706 for 8 hours. I have an unused cement stepping stone that is about 8 x 12 inches, roughly the same size as the flattened bird. I wrapping the stone in foil and used that to flatten the bird while grilling. DH looked at me like the summer heat had finally driven me insane!We grilled this breast side down first, then used the jumbo sized BBQ tongs to turn it. The finished product was perfectly done; moist and juicy.",
"Thankyou so much I have always wanted to know how to do this. Now my chicken BBQ's will be spectacular!",
"I made this for mine and SO's dinner on Feb.23. And OMGoodness !!! this is some of the moistest chicken that I have ever eaten.Before baking I brushed both sides with some olive oil and sprinkled both sides with some smokey style seasoned salt. The chicken that was used weighed close to 6lbs., so it was baked at 350 degrees for 1 hour and 15 minutes. I was making mashed potatoes, so a bit of the chicken drippings were used to make a very good gravy.Usually when you make a roasted chicken the breast meat turns out some what dry, but not with this method of baking. Thanks so much for posting this wonderful recipe. This \" WILL\" be made again and again. \"Keep Smiling :)\"",
"Great instructions!!! I have been doing this for years and I love how you broke it down so even the newest cook could follow along. I love roasting a chicken after preparing this way... cooks so evenly and makes for easy carving."
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brave bull | 370,066 | 3 | 526,666 | 2009-05-06T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-1-or-2', '5-ingredients-or-less', 'beverages', 'mexican', 'easy', 'dinner-party', 'cocktails', 'number-of-servings', '3-steps-or-less'] | [46.2, 0.0, 26.0, 0.0, 0.0, 0.0, 2.0] | 2 | ['pour over ice in highball glass', 'stir ~ enjoy !'] | two favorites from mexico. from my cocktail 'recipe box'! posted for zwt 5. | ['tequila', 'kahlua'] | 2 | [
"Made as posted first, and found the tequila was a bit strong. So I was a brave bull and tried a second round, reducing the tequila and increasing the kahlua.....much better!",
"Strong! Hic! Made for ZWT5.",
"When I saw the review for this drink this morning, I knew I had to try it. I waited all day until the cocktail hour! It was worth waiting for, too. I used KateL's tip about shaking it up first with ice. Now I'll sip on this and watch Idol finale tonight. Made for Team Hell's Kitchen Angels, ZWT5 for Mexico/Tex-Mex region.",
"A TODO DAR!!! Couldn't wait for Cinco de Mayo, made it with the suggested 1 ounce tequilla and it was sabroso",
"Ok, DW liked this more than I did. But, I am not a tequila drinker. Easy enough to make. Made for ZWT8. The Wild Bunch.",
"This is good but I think it would be better with 1 ounce of tequila. Thanks Alligirl :) Made for the Saucy Senoritas of ZWT5",
"I liked this. It isnt a drink down drink but a nice sip it drink , but then i like tequila. Made for World Tour 8",
"Whew! For me, this was really strong! I liked the mix of the two alcohols though. If I were to make it again, I would definitely cut back on the tequila. Thanks for sharing alligirl! Made for Everyday is a Holiday.",
"Tastes good, this one will put you under! \"Nifty!\", said DH. I put in cocktail shaker with ice prior to pouring into highball glass with ice cubes -- didn't want the ice cubes in the highball glass to do all the work! The Kahlua is more prominent, with a slight Tequila taste, this reminds me of frat parties in my youth. Don't drive after one of these. Thanks for sharing, alligirl! Made for ZWT5 for Mexico/Tex-Mex/Southwest US region."
] | 9 | {
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really yummy miniature chocolate chip cookie cups | 122,219 | 30 | 185,387 | 2005-05-16T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'for-large-groups', '5-ingredients-or-less', 'desserts', 'easy', 'cookies-and-brownies', 'dietary', 'number-of-servings'] | [277.2, 22.0, 46.0, 6.0, 8.0, 24.0, 11.0] | 5 | ['preheat oven to 350', 'take your pillsbury chocolate chip cookie dough and cut off enough to roll into a ball and put into a miniature size 1-5 / 8 inch reynolds baking cups , i also have mini cupcake tins too that i put the liner inches', 'i use the tool from pampered chef to press down on the cookie dough and then you bake them for 12 minutes at 350', 'take out and place your peanut butter cup on top or kiss', 'i place in the refrigerator for a couple of minutes and then take out to enjoy'] | my girlfriend got me hooked on these, they are similiar to another recipe here but i use a roll of chocolate chip cookie dough.. very addictive :)
note the peanut butter cups are the miniature ones. if you would like you can also put hershey kisses on some of them but didn't add that in the ingredients.
also i buy the 100 mini size of the reynolds baking cups and use them for this recipe. | ['refrigerated chocolate chip cookie dough', 'peanut butter cups'] | 2 | [
"Awesome cookies and so easy! I did buy the Pillsbury cookie dough and think it worked better than a store brand dough. After placing the peanut butter cup in the center of the cookie they melt just a bit and get a glossy look. Very pretty and so good! Thank you sweetie for posting your recipe!",
"Simple to make but delicious! Cannot go wrong with peanut butter and chocolate! I made these for my Christmas cookie trays and everyone loved them! Thanks faith58",
"These were VERY good!. I used Toll House chocolate chip cookies using one square of dough for each cookie. Next time I would use 1 square for 2 cookies. I put the peanut butter cups in as directed but put the trays back in the oven for a moment or two so the cups could \"nestle\" in. Then I goofed and allowed them to cook in the trays. When cool they would not come out. So back into the oven for another moment and they twisted right out. Wonderful addition to my cookie tray. And so very easy, too. Thanks for the recipe, faith58!",
"We had a a snow day from school today in north Texas, so I made these yummy cookies for my 3 boys (I had one too)! This was so easy to prepare. I used my mini-muffin pan without cupcake liners and it worked out fine. I had leftover Christmas candy that I used and it worked too. I will be making these again. Thanks, faith58 for a quick, tasty dessert!",
"These were good.",
"I made these for Valentine's gifts. Actually I used Betty Crocker peanut butter cookie mix but it worked great. I topped some of them with red/white sprinkles and some of them with a crushed granola bar. (Got the idea from a Pillsbury bake-off winner) Anyway is a great recipe! I will make these again for potluck! :)",
"One word describes these....Yummmmm!! These were fast and easy - something my daughter will make on her own in the future. We made 24 cookies out of the one roll of cookie dough and used peanut butter cups. Thanks for a young-baker-friendly recipe that all of the family enjoyed (and asked us to make again)! Had to update this - my nephew (age 6) helped me make these recently. He was so proud of his accomplishment! This has to be one of the best recipes to get kids interested in cooking. Thanks again faith58!",
"I love recipes that I can through together and yet everyone enjoys. This is one of those recipes. Quick, easy, looks great and tastes even better."
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pineapple and bacon | 186,166 | 25 | 209,255 | 2006-09-13T00:00:00 | ['bacon', '30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'appetizers', 'fruit', 'pork', 'easy', 'dinner-party', 'inexpensive', 'tropical-fruit', 'pineapple', 'meat'] | [69.2, 10.0, 0.0, 5.0, 3.0, 11.0, 0.0] | 8 | ['fry bacon until clear and still soft', "do not cook completely or it won't roll when cool", 'depending on the length of bacon slices , cut crosswise into 2 or 3 pieces', 'wrap bacon around pineapple , securing with a toothpick', 'place in a shallow baking pan', 'bake in 350f oven for about 15 minutes or until bacon is cooked', 'may also be broiled', 'variation: use dates instead of pineapple'] | this is adapted from the company's coming appetizers cookbook. these are a great addition to any appetizer tray. they are easily recognized and readily welcomed! | ['pineapple chunks', 'bacon'] | 2 | [
"Really yummy, just like ham decorated with pineapple!",
"I reminds me of my Grannys Christmas dinner. I never though I would ever taste that again. Great recipe I will keep using it.",
"Simple divine!!!!\nMy advice...use fresh pineapple and be careful not to overcook these little beauties.",
"I had to take these away from DH so that I could get a photo for PAC that are that good. This is going into my favorite book. Just wonderful. I did my bacon in the microwave for 3 minutes and it was perfect to wrap around the pineapple. Done to perfection in the stated 15 minutes. Thanks Saturn Made for PAC Spring 2010 :)",
"Pineapple and bacon, how can you go wrong?\r\nThis makes a great addition to an appy tray. Delicious! Thanks Lou!"
] | 5 | {
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sierra frozen fruit smoothie | 101,141 | 2 | 64,203 | 2004-10-04T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', '5-ingredients-or-less', 'beverages', 'fruit', 'easy', 'smoothies', 'citrus', 'tropical-fruit', 'number-of-servings', '3-steps-or-less'] | [245.0, 0.0, 0.0, 0.0, 7.0, 0.0, 20.0] | 2 | ['place both ingredients into a blender or use a hand held blender and mix together until smooth', 'drink and enjoy immediately !'] | we have one of these almost everyday! 1 ww point and so easy and so good! i use diet sierra mist, but you can also substitute diet sprite or diet 7-up and i'd think you'd get the same result. also, we use the frozen smoothie blend fruit, but you can use anything you'd like! enjoy. | ['sierra mist', 'mixed fruit'] | 2 | [
"This is so fun! We used a bag of frozen mixed berries (You can buy a huge bag of it at Sam's) some strawberry yogurt and regular Sierra Mist. It's a fun way for us to get some more fruit. Perfect with some popcorn on a TV night!",
"This was so EASY, fast and delicious. These will be the PERFECT companion to a hot summer day or night! Pure refreshment! I used regular Sierra Mist with strawberries and blueberries. We ended up pouring a little more Mist over each serving (in the glasses). Just beautiful!!!!! ~ Jeff's Girl Way Out West",
"My 10-year old gives this five stars - she loves it! She said it's a little tart, but she loves it.",
"This was really good. I used a banana and frozen berry blend. It was a little tart, so I added some Splenda. Very yummy!",
"Very refreshing for a warm day; we actually had a nice day here in western Washington! I have made it several times now using all kinds of different combinations of fruit and they all work very well.",
"I've made this multiple times and it comes out good either way. I'm not a big fan of yogurt, so this was the perfect way for me to get a smoothie. I've tried it with a few different fruit mixes, but I always like it best when it's heavy on the strawberries. It's extremely versatile and only takes a few seconds to make!",
"I replaced Sierra Mist with Diet Rite, and used frozen peaches... loved it! Who ever thought of this I owe a great debt of gratitude!",
"This was more of an icey/slushy drink rather than a smoothie. It was kind of like a thick cherry 7-up. I didn't especially love it, but my 3 year old did.",
"Thank you very much for sharing! What a fantastic recipe! I used frozen berry-mix with diet sierra-mist. Yummy!",
"Made this at my primary school cookery club, the kids loved it! We made two kinds, one with a tropical fruit mix and a summer berries one. We used diet 7 up and it was an instant hit. A great way to get fruit into kids. Thanks KC Cooker!",
"I just made this with my daughter, Cricket, and boy was this great!! It really had that oomph that a commercial slushie has.It's such a simple recipe, but I don't think I'd ever have thought of it. I'll be making another tonight!\r\n\r\nRoxygirl",
"I just found this and I gotta say...YUM!! Even my 4 year old son loved it. We are enjoying our Blueberry Raspberry smoothies with popcorn THANKS!!",
"What a great idea!!! I just used plain frozen strawberries but I would like to try different combos next time. I never once thought of using diet soda with the fruit. So refreshing and cool on a hot day. I used diet 7-UP instead of the sierra mist as thats what I had at the house. Thank you so much for a recipe we will use many times over. Yummmmmy.",
"Yum Yum Yum!\r\nI love the flavor of these - great non-dairy alternative... I used diet Grapefruit Soda. Thanks!",
"I have made this recipe 4 times this past weekend. I bought diet 7-Up as well and used a mix of blackberries, blueberries & cherries. MMMMM! I will be making this alot and it is awesome. Thanks!",
"SO GOOD! Superfast, light and refreshing and a great way to get a couple of servings of fruit into your diet. I used half mango, half raspberries and Diet 7-up which was delicious. Any frozen fruit would be wonderful. Thanks, Kristen!!",
"We used diet 7-up with strawberries and kiwi's. DD enjoyed it a lot and we will be making it again trying different fruit blends. ",
"I was looking for a no sugar added smoothie and came across this. I ran to the kitchen to make it and am enjoying it as I type this. Thank you for sharing it.",
"This was great, I was trying to find a way to use up some frozen mixed fruit without making them dairy smoothies. This was perfect, I used Sprite zero because we had that on hand and it was so refreshing! Thanks!",
"This is so easy and good! I used strawberries and regular 7-up, but I think pretty much any combo of fruit/soda would work. My mom used to make something similar with ginger ale, and this is pretty close. Thanks!",
"I made this for breakfast - what a great idea! So easy and tasted soooo good!!! Thanks KC!",
"Wonderful! I'm sipping this right now and in HEAVEN! I used Fresca and strawberry's. This is PERFECT! Thanks SO much for sharing!",
"This is a terrific treat whether or not you are watching your weight. My smoothie incuded frozen mango and blueberries as well as a few fresh (not frozen) strawberries. The Sierra Mist adds a nice soft citrus flavor and lightness to the smoothie that you don't get using milk or yogurt. This is sure to be a staple for me. Thanks KC!",
"Awesome!",
"I bought a bottle of the new Diet Ruby Splash Sierra Mist and used that. It was really good. I used frozen blueberries, a banana, and a fresh peach. Also added some ice cubes. It was soooo good! I loved the little zing that the sierra mist added.",
"This is very tasty and healthy! I use half frozen strawberries and half frozen peaches. I add one packet of splenda. Delicious! My husband and I have this every night with lo cal micro popcorn. We do not feel deprived and this is a great recipe for those trying to lose a few pounds! ",
"This was great, and it curred my sweet tooth. Thanks for a great recipe. I will be making this often."
] | 27 | {
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honey roasted pecans | 129,459 | 20 | 203,823 | 2005-07-11T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', '5-ingredients-or-less', 'appetizers', 'lunch', 'snacks', 'easy', 'beginner-cook', 'dinner-party', 'finger-food', 'holiday-event', 'kid-friendly', 'vegetarian', 'dietary', 'gifts', 'low-sodium', 'inexpensive', 'low-in-something', 'presentation', '3-steps-or-less'] | [203.2, 27.0, 38.0, 0.0, 4.0, 7.0, 4.0] | 9 | ['heat oven to 350 degrees', 'place pecans in an even layer on baking sheet', 'roast 12 to 15 minutes', 'remove from baking sheet and place in large bowl', 'in saucepan combine honey and pecans', 'cook over medium high heat , stirring until mixture simmers and foams', 'transfer to a baking sheet and separate with fork', 'cool completely', 'store in air tight container'] | these are wonderful as a snack, part of a holiday basket, added to salads, as a topping to pumpkin pie or sweet potato casserole. they do get pretty sticky if exposed to moisture, my daughter loves them and calls them "sticky nuts." they are highly addictive, make a lot! | ['pecan halves', 'honey'] | 2 | [
"This worked out very well for me but I did make some changes. Rather than using wax paper I used my Silpats, this allowed me to lift the nuts off without any paper sticking to them. I made two batches of honey and two of maple syrup. On my last batch I found that rather than unloading the pan right way once the water is driven off, I kept stirring the nuts with the pan off the heat the, sugar starts to set and the nuts stay seperated. The last batch also had the look of the honey roasted nuts you may purchase. As far as roasting the nuts I roasted them for 15 minutes but I rotated the pans and moved them from the top shelf to the bottom half way through.",
"I tried this recipe and I was a little disappointed with it. I roasted the pecans for 10 minutes at 350 and they burned. The recipe calls to roast them for 12-15 minutes at 350. I think the roasting time should be 5 minutes at the most.",
"My husband raves about this recipe! He asks me to make them all the time. I roasted the pecans almost the full time the first time and it was a little too long. The second time I roasted them for the minimum and they were amazing. I also did not use wax paper I just rubbed butter across the pan to allow them to cool with out sticking! Worked great! I will continue to make this simple, awesome and tasty recipe!",
"After 2 fails, did it my own way. I know my oven gets hotter than what the dial says, so I always pre heat it and check it with an accurate thermometer before use. First time I got it to exactly 350 and put in pecans for 10 minutes. Pretty much turned to black with and ashey center. Like eating a burned match head. Tried again for only 5 minutes at about 295. Still inedible. So I reasoned why even do this if you're going to cook them in honey afterwards. Pecans are delicious right out of the shell anyway. So I took some and just cooked them in honey. Turned out pretty good, but not near as thickly coated or crisp as the ones from the store. I think the reason for that is the ones from the store list sugar as the first ingredient, which I was trying to avoid by making my own. I always thought honey was supposed to be far superior to sugar nutrient - wise bu after some reading found out it's not. The only advantage is it MAY help with allergies and is sweeter than sugar so you should need less. As far as calories and blood sugar reaction, it's about the same. As a result I've stopped using so much of it now. I hate it when you find out all these health food fads turn out to be bogus hype. Coconut oil is another one. It's a saturated fat. My doc says avoid it until some real proof of benefit is determined.",
"The people that said their pecan burned I think it's because their oven is not working properly. I have done this recipe at least 3 times and never burned my pecans and I leave them in there from the beginning before preheat for 12 minutes and it comes out perfect! I use foil to put it in the oven and use the same foil for cooling, no wax paper.",
"I too roasted my pecans for 10 minutes and they too burnt! Wish I had read the reviews before roasting and subsequently burning my $9.00/lb pecans. I agree with 5 minutes!",
"Just made, them wonderful. I added some salt just for me, thanks MommyMakes!",
"Perfect. I was debating running to the store to buy some of these for a salad and remembered the bag of chopped pecans in the freezer. I followed the recipe exactly stirring (and checking) every few minutes. They came out perfect and the time was just right for my oven. I think stirring is the key and I followed a tip in a review and skipped the wax paper. I transferred the pecans to a plate to cool and used a wooden spoon to separate the big pieces where they stuck together. Thanks for saving a trip to the store and they are so much better.",
"I agree with some others. I mixed a little butter into the honey, microwaved. Tossed in as many pecans into the bowl as the mixture needed. Lightly salted, they did need a little salt. Then roasted for 10 minutes, stirring once. Perfect!",
"These are fantastic! We had snacked on the honey-roasted pecans we bought at the store, and were out. I googled and found this recipe. They were great in our salad...\n\nThe only problem we ran into was that they STUCK to the waxed paper, and when we peeled them off they had paper on them. I might try putting a little butter in with the honey.",
"Love it! Try it with pure maple syrup. It's just as tasty and a lot less messy."
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brown cow for kids | 41,609 | 1 | 51,011 | 2002-09-30T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-1-or-2', 'low-protein', '5-ingredients-or-less', 'beverages', 'eggs-dairy', 'easy', 'kid-friendly', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-calorie', 'low-carb', 'low-in-something', 'number-of-servings', '3-steps-or-less'] | [123.5, 6.0, 44.0, 2.0, 8.0, 13.0, 5.0] | 3 | ['stir together', 'drink it', 'mmmmmmmmm mmmmmmmmmmmmm !'] | don't forget...this is a drink for kids!! some adults may remember it from childhood, but things always taste different from then :) you may also want to add some vanilla ice cream to the mix. enjoy! | ['coke', 'milk'] | 2 | [
"Hmm, we always had Black Cow's when I was little just replace the milk with a couple scoops of vanilla ice cream.",
"I think of Laverne and Shirley too! And it tastes GREAT!!",
"Thought it was a strange combination so had to go and try it straight away....not bad at all.",
"The first thing I think of when seeing this is Laverne & Shirley. Laverne used to drink milk & pepsi. For those of us old enough to remember that show. I've not been brave enough to try it though I don't care for milk to drink.",
"I made it for my son and he didn't like. I thought he would like it. I tasted it and didn't like it also. Thanks for posting. Made for Holiday tag game",
"I used to drink this when I was kid also and it is very good.",
"I used to drink this as a kid. Fast and easy and tasty :)",
"I'm in my thirties, and I still love this stuff. It's one of my favorite guilty pleasures! I'll have to remember to try it with root beer as ZziggysGal suggested. :)",
"My mom used to give this to us when we were little. We always called it \"Soda Milk\" (The \"soda\" part must be 'cause we are from the East coast). Whenever I tell people about this, they always make this horrendous face, as if to nonverbally exclaim, \"That has to be the most DISGUSTING concoction in the ENTIRE existence of HUMANS!\" Yeah, it's actually pretty funny. I think it's great though! Of course, I was given this before I was really able to rebel against my own food choices, I was WAY too young to move out, and I couldn't be trusted in a kitchen by myself yet. I'm hoping the Soda Milk gene is genetic (at least from my side - my husband is one of the disgusting face-makers). :)",
"I made this today. I liked it, but the taste wasnt memorable. My 3 yr old took a sip and enjoyed it but I probably wont make it again. Thanks though!",
"Prepared the Brown Cow with root beer. My youngest son age 9 heartily requested a second glass!",
"This is a big favourite with everyone in the family..Works well with lemonade to.",
"I made this recipe for the Summer 2006 Pick A Chef Contest. I actually did not make this drink for myself it is for my daughter and since she drank 3 glasses one right after the other in less than 15 minutes I guess that means she liked it!!!! Will be a definate repeat in this house for my daughter!!",
"Ahhh, memories! I LOVE this stuff. My mom use to make it when I was a teenager...that shows you how long this has been around! Just treated myself to this tonite. Yum!",
"Unfortunatly this was not a hit with my picky children. When I was a kid this would have been such a treat, but kids today are different. I guess they get to many treat to appreciate things like this. Having that said, my husband and I like it. We thought it tasted like floats. I try this again with my kids when they are a little older.",
"This brings back memories because my uncle would serve this to the kids at family functions so that we all felt that we had \"special drinks\" too. When I made this for my kids, they looked at me like I was nuts. Once they tried it they were surprised. Now it is their \"special\" drink.",
"I'm 45 and my dad used to make this for me when I was a kid. My kids laughed at me because they didn't think it was a real recipe. This is great, and I still occasionally make it for myself. Thanks for posting!",
"This is an old childhood fave of mine, too!! I'm almost 40 and I still drink it on occasion. I love it with rootbeer also. Thanks for sharing...it brings back memories...",
"This is a favorite from my childhood, too (from the show \"Laverne and Shirley\").It is similar to an Italian soda or a ice cream soda. It makes a satisfying low cal dessert. Thanks for posting, Loves2Teach.\n\nRoxygirl"
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utah s famous pink sauce | 130,943 | 5 | 128,693 | 2005-07-23T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', '5-ingredients-or-less', 'condiments-etc', 'easy', 'dietary', 'low-in-something', '3-steps-or-less'] | [574.6, 60.0, 139.0, 90.0, 6.0, 29.0, 19.0] | 2 | ['stir together until well blended', 'store in fridge'] | this is a very simple sauce that is usually served with french fries. | ['mayonnaise', 'ketchup'] | 2 | [
"I served this with fish sticks and tater tots (!). It is awesome and a nice change for the kids. I never thought to do this. What I do is\r\nI add a tbsp of horseradish to this combo for boiled shrimp. That's pretty good too for a change. But I never thought about for fried food/fries... :-)",
"I ended up using Miracle Whip in this. And with there being so few ingredients, I feel that it was too major of a substitution to properly qualify giving a star rating. With Miracle Whip, we felt that it tasted very \"ketchup-y\". I know that it would be completely different with proper mayo. Other than that, we actually enjoyed it on carrot sticks. We could tell that we were \"missing\" something by using Miracle Whip. I will try this again next time I buy mayo.",
"This tastes a lot like the special sauce they serve at Arctic Circle with french fries. Yum! (Made for Pink Tag for Breast Cancer Awareness Month)",
"This was ok for dipping french fries in, but for seafood I would add in some sweet relish.",
"MMMMMMM fry sauce! One of the few really great things that has come out of Utah. We made it for dipping fish as well:D This stuff is addicting!",
"I didnt know this was famous or from Utah;) ! I have always done this and my 7 yr old and I adore it. Super simple and easy. Thanks for a repeat recipe.",
"I reduced this recipe using 2 T mayonnaise and 2 T ketchup. I love dipping my fries in either ketchup or mayonnaise, so I wasn't surprised that I liked this. Thanks Kzim4 for posting! Made for Think Pink 2008.",
"Delicious!! My German hubby swears by this!! ",
"Wow does this bring back memories! We grew up with this combo to dip our fried fish in - just mixed it right on our plates. I never thought of it for any other application, nor did I think anyone else knew the combo! Thanks for the stroll down memory lane! ",
"Here in Australia this isused as a fast cocktail sauce served with all seafood. I add a tablespoon of worshertshire sauce too. Can be made ahead and stored in th efridge for up to a week.",
"Love this on fries. I usually use a bit more mayo than ketchup though.",
"I had never had mayo on fries until I visited The Netherlands, where you always get mayo and rarely get ketchup with fries. I decided to combine the two when I got home and love the combo. Lo and behold, here it is posted on Zaar! Thanks for spreading the idea!",
"lol.... I live in Utah and we call that FRY SAUCE I was unawear it was famous but it is FABULOUS!!!",
"Maybe my dad is secretly from Utah because he taught us how to make this when we were kids and we loved it. This time, I used fat free mayo and used it to dip my fries. Mayo is often used with fries in Europe so it isn't that big of a jump to mix in some ketchup. It is a bit like what they call 'burger sauce' in the UK. Made for Pink Tag for Breast Cancer Awareness.",
"I gave this 3 stars. My future hubby said his mom used to make this when he was a kid and he liked. He said he even uses it for salad dressing. I've made this with low fat mayo and I didn't like it. I did make it with regular mayo and my 4 yrs old newphew and I liked it. I thought it tasted really good on Tops brand garlic fries. Thanks for posting. Christine (internetnut)",
"I like this basic combo and wasn't surprised either that it would taste great. Been using this for fries, burgers and hot dogs, then the rest would be add ons. Love it! Made for Pink Tag.",
"The first time I saw my BF dip his fries into this concoction, my jaw dropped. I knew this man loved his ketchup and mayonnaise, but to the extent of it being an extra food group??? I thought he was crazy, until he made me try it. Well, he has converted this girl... I love dipping waffle fries into this... just wafle fries however. But he loves it on almost anything fried... Thanks for sharing!!!",
"At age sixteen in Provo, Utah, I worked at a place called Rocky Mountain Drive-In. One of my jobs there was to mix this stuff up by the five-gallon bucketful, then portion it out into individual serving cups. The pink sauce recipe included ketchup & mayonnaise, but it also had buttermilk stirred in. Customers were always commenting on how much they loved it!",
"Super easy and to the point, this hit the spot on our cheeseburgers tonight! Made for Think Pink 2011. Thanks Kzim4! :)",
"yum, been mixing this up since I was a kid. Extra yummy on fishticks!",
"Unlike the other reviewers...I have lived a sheltered life...I have never experenced this before.It was very good with our french fries tonight at dinner.I'm going to start keeping this on hand for easy access.Thanks for sharing!",
"I served this up with Shoestring Onion Rings and Batter by Marsha D. and it was wonderful! So easy! Thanks!",
"I must admit that this is how I make Russian dressing and I only thought of using it as a spread on some sandwiches and as a salad dressing. I'm glad I saw this since I never thought of using it on fries or as a fish sauce!",
"Simple and good. I served this with fries and both my grandson and I enjoyed it. Made for Think Pink Tag.",
"This sauce has been my personal vice for eons! Over the years I have enjoyed this sauce with fries, onion rings, fried fish, hush puppies, hot dogs, sausages, chicken nuggets and lots of other foods that probably had no business being dipped! I agree with A la Carte that horseradish is a great addition and wanted to add that sweet pickle relish is too.",
"This brought back my childhood memories of making this sauce to go with my fries. It's just as I remembered it. : )"
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white wine substitute non alcoholic substitute | 114,434 | 1 | 176,088 | 2005-03-27T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'inexpensive', 'healthy-2', 'low-in-something', '3-steps-or-less'] | [515.0, 1.0, 507.0, 0.0, 3.0, 1.0, 42.0] | 2 | ['put both ingredients in a bowl and stir well', 'keep refrigerated till ready for use'] | i haven't tried this yet, but am posting it before i lose the recipe i found. i can't use wines and beers and other alcoholic drinks and have been using white vinegar or rice vinegar in place of japanese mirin in my japanese cooking. but i found this recipe and maybe i can cook some italian or french recipes that call for wine. | ['white grape juice', 'rice vinegar'] | 2 | [
"Just to add to the other reviews in\r\nmy years of working with and around great chefs of the Northwest and reading through my large collection of cookbooks from early 1800's to current date. Any use of alcohol in the cooking process, the alcohol is cooked off leaving only a residual flavor enhancement. So too Ameera, this is a great substitute if you have no white wine in the pantry to use this will be the one to use. To anyone out there worried about alcohol in your ingredients...fermentation of any kind is a process of bringing ingredients, usually fruits berries or grains,to an alcohol state and then transformed into marinades, vinegars, and sauces, with little or no alcohol content then after processing their is no residual alcohol. Thankyou Ameera for a great sub.",
"If the issue at hand is alcoholism, this would be an excellent substitute in that there would be no wine leftover in the house to drink. One of the key factors as well as the idea that the taste of alcohol is in the dish itself, giving the temptations rise. So, as far as that goes, I'm willing to try it when cooking for people who have problems with drinking.",
"I also dont use any alcoholic products because of religious reasons, so I try to research ingredients before consuming. I just wanted to include what I have found on rice vinegar...rice vinegar is made from the alcoholic and acetic fermentation of sugars derived from rice or concentrated rice without being distilled.",
"actually i wanted to comment on the other comments, that it has been proven that there IS in fact, a lot more alcohol left in the food than people think when alcohol is used in cooking. Up to like, 90% of the alcohol can remain in the food - even if it's like, a flambe dish! ill find a reference for this soon. I just wanted to clarify.",
"Chef Fifi:\r\nAll vinegars are alcoholic before becoming vinegar. By the time they have become vinegar, the alcohol is gone.",
"I've used this many times and it works really well. Thanks for the recipe."
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hard boiled eggs | 24,799 | 15 | 34,272 | 2002-04-09T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'eggs-dairy', 'easy', 'eggs', 'dietary', 'low-carb', 'low-in-something'] | [71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0] | 5 | ['place eggs in pan and add enough cold water to cover by 1 inch', 'cover and quickly bring to a boil', 'remove from heat', 'let stand for 15 min for large eggs', 'rinse in cold water and place in ice water until completely cooled'] | ['eggs', 'water'] | 2 | [
"These came out perfectly! Super easy, thanks!",
"I've been making my hard-boiled eggs this way for years, too! It's the only way for me. For high altitude in Colo. I bring to a full boil for 1 minute and then cover and rest for 18 minutes. In regular altitude I let rest for 14 minutes. I use the large eggs. I make a lot of egg salad and highly recommend this way.\r\n\r\nRoxygirl in Colo.",
"Thanks so much!!! Super easy! Now my deviled eggs look perfect :)",
"I have always boiled eggs leaving the flame on till they are finished but when I saw this technique I just had to try it. It worked perfectly! Beautiful hard boiled egg without using all that gas. I will use this method often. Thanks for sharing.",
"Thanks so much for posting this. I don't boil eggs very often and I always have to look up the instructions.",
"Thanks for this simple recipe. For those who do not know, eggs do not peel as well when they are too fresh. If you let them sit in your fridge for a couple of weeks first, or buy them closer to their due date, then they will peel much more easily. This is fairly commonly known.",
"Do want to thank you for your recipe. Unfortunately this didn't work for me. Did exactly as your recipe specifies using regular sized eggs, not large or jumbo. I've tried different methods, but never seem to get it right. Could my problem be that we live in high altitude? From all the reviews you have received, it should have worked. Help!! I've even been told by an elderly rancher that the eggs must be old eggs, not newly layed and that doesn't work either.",
"Great, easy way to do eggs. I find it best after cooling, to peel the eggs.",
"For some reason this did not work for me. I must be egg challenged!",
"Thanks so much for posting. For years, I just crossed my fingers and hoped they would turn out right. I've spent hours slowly peeling tiny specks of shell just to have big chunks of the egg white come off with them. (Makes for very ugly deviled eggs!) I've tried this method 3 times now, and it was perfect peeling every time. Thanks! ",
"First time, and perfect! I did 3 and it works with the same great results. 70 years old, and I never boiled a perfect egg until now! I thought the yokes were supposed to be green, the eggs as hard as a rubber ball, and the peeling to make you return to church on a regular basis to beg forgiveness for all the bad words that spewed from your mouth while you were peeling the eggs. Guess I will still go to church, its part of my life now, we just have to pray for those souls that did not find this recipe in their young age. Well, I guess it's true, the best does come last. Thanks shortstuff!",
"This recipe was just great. I've ALWAYS had problems hard boiling eggs but I've finally found a recipe that worked for me!!! The eggs I used were HUGE and I ended up leaving them in for 20 minutes. They were fully cooked and most of them peeled easily. I did add a splash of vinegar as another reviewer suggested. Thanks for finally helping me to conquer hard-boiled eggs!!!",
"I used to get SO SO SO frustrated by trying to boil eggs. I like my eggs to peel easy and I like them to be cooked all the way through. This recipe does both of those! I am so thankful for this technique.",
"the only thing i can add....\r\n\r\nkeep the lid on the pan during the 15 minutes....this allows the steam to finish the cooking procedure....",
"Perfect Egg! Thanks! ",
"This is how I hard-boil my eggs and they come out EGGcellent everytime. I don't know what planet \"jiva das\" is from but when I make hardboiled eggs I don't have all day to wait for them to be done...however the pickle juice does sound interesting in making the deviled eggs.",
"Worked great, thanks!",
"Simply outstanding, works every time and shells are easily removed. Thanks for sharing!",
"Didn't work for me. Inside wasn't cooked.",
"Ok, I know what your thinking, A recipe for boiling eggs ha ha!! But this \"method\" really does work great. In the past I would just boil for awhile and get eggs that were green or overdone. This does not happen with this recipe. Thanks for tip.",
"Sorry...I just dumped 8 raw eggs after using this method. This is the 2nd time of tried this type of method for hard boiled eggs and both times it didn't work at all. I brought eggs to a rolling boil and put lid on and let sit for 18 minutes (for large eggs!) and still the yolks weren't done in the center. They peeled nicely...but not done. I never really had a method for hardboiled eggs other than to just lightly boil it for about 15 minutes. Always turned out fine (maybe a bit overdone on the yolk or a bit hard to peel) but at least I knew they were going to come out done. I wanted this to work for me since it gave set parameters and my other method was pure luck. I think I have to go back to my old method until I find something more certain since I don't like throwing away eggs. Thanks anyway! EDIT: For anyone experiencing my problem, you can try Kittencal's Perfect Hard-Boiled Eggs Recipe #259573. I cooked and peeled my first perfect egg using this method instead.",
"Easy and came out perfect!",
"Thank you all so much for these tips - Gram's potato salad looks as good as it tastes for once without the dark rings around the eggs!!! This type of info is invaluable & believe it or not, everyone does not know these things....",
"Perfect!",
"This is exactly the way my mom taught me to make them! They come put perfect every time. If you crack them and peel them in water, they peel really easily too...\r\n\r\nThanks for sharing :)\r\n\r\nLinda",
"Thanks for a great easy method on cooking something so simple. Worked for me and I'll make my hard-boiled eggs this way all the time!",
"I have always guessed about the details for hard boiling an egg, and now I don't have to guess anymore! This turned out perfectly! Thanks!",
"I do this all the time. It makes perfect hard boiled eggs without the green sulfur ring (from overcooking them. Saves energy too. I let my rice cooker do double duty by putting eggs in with my washed rice; when the rice is done, so are the eggs and it all gets done without the extra pot to clean (although the rice does stick to the egg shells).",
"This works great! Used this method for doing the hard boiled eggs for dyeing eggs. Thanks!",
"I always just put aggs in water and let it stay in boiling water for 12-15 minutes but this was easier! Didn't have to watch it after it boiled. The yolk was a nice yellow (not that green color) Thanks!",
"This is basically how I do it. Except I bring to boil,leave on stove(electric)element, cover for 20 min. Drain water out and replace with crushed or regular ice cubes. Let cool and will peel easily.",
"This worked well. I had learned this method in the past but forgotten to write it down. So glad you posted it so that it's at my fingertips. Thanks shortstuff.",
"Perfection every time! Thanks for posting!",
"I LOVE this method. You get perfect eggs every single time. Thank you!",
"Might as well say it again - perfect!",
"Thanks for posting this wonderful instruction for hard-boiled \"perfect\" eggs. I followed this exactly, (mine were medium) and let sit for exactly 12 minutes, dipped right into the ice water/ice bath, let sit for 20 minutes, peel came right off after cracking and presto! a perfect hard-boiled egg. Thanks! Made for *I Recommend* tag game. June 2009",
"I'm wary of bring eggs to a boil in water, since this prolongs their exposure to heat, which is what turns the sulphur in them that lovely shade of green! I was taught to cook both by my Mom and other chef-type professionals, and I still boil eggs the following way: choose the smallest pan you have for the number of eggs you want to HB, you don't want them to bump around too much while they simmer. Cover the eggs with water; remove eggs. Bring water to a boil, add a dash of plain vinegar, and gently lower eggs into the boiling water and simmer for 12 minutes. Rinse eggs and cool in cold running water until they are aren't giving off any more heat, or alternately, immerse in ice water. ",
"No grey ring and easy to peel. Perfect! Thanks for posting your technique.",
"These eggs almost peeled themselves and the yolk was the most beautiful yellow color ever! I will be using this method from now on! I put in a bit of vinegar just to be safe. Thank you so much!",
"Thanks for this post! I needed hard boiled eggs for another recipe and realized I'd never made them and no clue regarding technique and timing. I followed these directions precisely for large eggs and they were perfect!",
"I,for one, appreciate this recipe being posted. My hard boiled eggs have never turned out \"just right\" and with this recipe they are perfect every time. The shells remove easily, the insides are cooked all the way through and aren't too dry,etc. I appreciate you posting this recipe! It worked great for us :)",
"This works great. It's just hard for me to decide how long to let stand in the hot water because I have different sized fresh eggs. Some work for me and some are hard to get the shell off, BUT- NO GREEN STUFF!!! TY!",
"This was SO easy and really, really helped with the peeling process. I used it to make hard boiled eggs for Recipe #97190. Thanks for sharing!",
"Thumbs up to someone for adding a basic recipie.. not only do beginner cookers need to know this, but some of us can use a refresher at times, too!",
"I love how easy this method is--especially since I always have trouble knowing if my eggs are cooked so I overcook to compensate ;). That said, mine had a tiny touch of softness in the center of the yolk, so if you like your eggs well done I would leave them in the water for a few extra minutes. Thanks for posting! Made for Top Favorites of 2009 tag.",
"Perfect recipe - this is my new standard for hard-boiled eggs. They came out absolutely perfect and, in turn, made a fabulous egg salad sandwich. Thanks for this keeper!! :-)",
"Very nice! Thanks for posting this. This is a great recipe to take the guess work out of hard boiled eggs.",
"I made eggs the other day, and talk about a ragged mess. I remembered a recipe on Zaar that people raved about, and wasn't sure it was this one. I'm still not sure, BUT THIS IS WONDERFUL. I had put the eggs in water last nite, and forgotten them. Two eggs were cracked when I began this recipe. Even those two eggs came out perfect. The shells came off easy, and almost in one piece. No raggedy pieces. I've been making boiled eggs for 50 years now, and this absolutely was the best way to cook them. Thanks, shortstuff, for this \"recipe\".",
"I didn't know one needed a recipe to boil an egg. Is there one for boiling water that I missed?",
"I still give it 5 stars but the recipe needs to be re-reviewed as its not for hard boiled eggs but \"hard cooked\"... and the recipes source is actually from the incredible egg company which has recently posted the recipe on facebook which was obviously not available back when the recipe was posted...<br/><br/>http://www.facebook.com/photo.php?fbid=376643422701&set=a.376643132701.156601.46672017701",
"This method didn't work for me. Maybe an altitude problem. The yolks were slightly undercooked and the shells stuck to the whites. They were okay sliced up in potato salad or just for eating on their own, but they definitely weren't going to cut it for deviled eggs like I planned. DH made a new batch. He boiled the water before adding the eggs and let them simmer over low heat, then cooled them in ice water. They turned out much better his way. Thanks anyway.",
"This is no way to cook eggs!\r\n First, use a pin to punch a hole in the big end of the eggs. This prevents cracking, that is caused by expansion of the air bubble in the big end.\r\n Cover the eggs well with COLD water. Cover the pan, and bring to a boil over medium heat (this method works only on an electric stove). As soon as the water is bopiling, turn off the heat. Leave the pot on the element.\r\n After some hours, once the water is at room temperature, peel the eggs (use a spoon to crack the shell all over, then, under a running tap, roll the egg between your palms. The shell can then be easily removed.\r\n DEVILED: Slice an egg lengthwise. Spoon out the yolk. Repeat for the rest of the eggs.\r\nAdd a spoon of DILL PICKLE JUICE (!), season to taste, mash the lot with a fork, and spoon into the egg-white halves. Or use CURRY instead of the pickle brine. Or EXPERIMENT!",
"The yolks turned out perfect, but peeling these eggs didn't work too well. Too much of the whites came off.",
"Perfect hard-boiled eggs. Thanks for posting this simple, yet essential recipe.",
"This is how I always make my eggs...the yolks are a beautiful yellow with none of that gross grey ring! It works for as many eggs you need...from 1- as many will fit in your pot. Great technique that is fool proof each and every time!!!",
"I gave this 5 stars. Almost like I do mine. I set my eggs and water on the stove turn on the heat and when the water begins to boil I boil my eggs for 20 minutes. Perfect eggs every time. I remove them from the hot water place in cold ice water to cool. This makes removing the shells so much easier. Thanks for posting a great recipe. Christine (internetnut)",
"Finally! My eggs turned out perfect this way.",
"Thanks so much for posting this kitchen basic. It's not every day that I boil eggs so when I needed to prepare Easter eggs for coloring, I couldn't remember how! Thanks again for helping me remember!",
"Oh my this is PERFECT! I just got done with my eggs for my potato salad and they are great, no gross green stuff at all. I followed your directions exactly and they were really perfect! I wanted to make them into deviled eggs, but I needed them for my potato salad, darn! I will use this recipe from now on! Its going in my most loved recipe folder. Thanks a bunch shortstuff.... oh and I sampled a few of the eggs that fell out of the bowl, EXCELLENT!",
"Thank you, thank you, thank you! Usually when I make devilled eggs, they are masacared. This time, they are perfectly smooth! My husband wondered what I was doing cooking eggs that way, but it worked great and now he's a convert, too!",
"I have to say that this method does not work at high altitude. I'm at 6800ft above sea level and these were still soft in the middle.",
"Pretty much the way I've done mine for the last fifty years, the only exception is that usually let them sit for twenty minutes. I tried the fifteen as suggested and they were fine. Made for the Easter Egg Hunt 2009.",
"This is how I have always made hard boiled eggs, and I think it is the best method. For those who are having a hard time peeling their eggs - it is not the method, it is your eggs :)\nFor hard-boiled eggs you should use eggs that are at least a week old. Peeling really fresh hard-boiled eggs is hard — the inner skin is really taut, making it very hard to get the shell and skin off. When the egg is a week old the skin slackens and it’s easier to peel. As for eggs not being cooked all the way in the center - make sure you bring the eggs to a ROLLING boil, not just a simmer, then take them off the heat.",
"Sorry I have tried this method repeatedly and it does not work for me. Two of the five eggs peeled nicely. The rest looked awful. Thankfully I am not using them for deviled eggs.",
"I add a tablespoon of vinegar to the water for easy peeling. Scientifically the vinegar begins to break down the shell so it makes sense to me. Otherwise this method gives perfectly boiled eggs every time.",
"This is the best method for hard-boiled eggs! I have been doing it this way for years with perfect results every time. Thanks for posting!",
"I read this method of hard boiling eggs several years ago, and I've used it ever since. No more ugly yolks or problems peeling the eggs when they're done this way!",
"Thanks for posting! I've been using this sure-fire method for a while, but always forget if I start with hot or cold water. I find that peeling the eggs as soon as they are done works the best for me. I roll them on the counter to break the shell then it normally comes off in one large chunk. Careful, they are hot!",
"PERFECT eggs!! Have never made eggs without yellow yolks!! THANK YOU!!!",
"Worked for me. And yes, I do need a recipe to boil eggs that don't have the grey ring.",
"I'm not going to give this a rating, as I don't think my experience is a fair judge of this method. I used guinea hen eggs, which have incredibly HARD shells, and I had a heck of a time peeling them. Could just be the guinea eggs. They were cooked nicely though. :^)",
"Thanks for posting something that seems so simple. It really was helpful in getting my eggs to peel. Thanks again!",
"I followed the recipe as written other then I only used nine eggs. They were perfect.",
"This method worked great for me! The eggs couldn't have been more perfect. Thank you!!!!!",
"This is the best way to hard boil! NO green on the yolk whatsoever!",
"All I can say is Thank You...Thank You & Thank You!!! I had pretty much given up on hard boiled eggs because of peeling, it can be so frustrating but I have used this method twice now and perfect both times, looking forward to making deviled eggs for the holidays!!",
"Perfect !!",
"After many years of making \"gross\" boiled eggs, I came across this recipe (from somewhere else...can't remember right now) and this recipe makes the perfect boiled eggs every single time!!!!!! Thanks for posting!",
"Thank you for posting this recipe! I knew there was a way to make hard boiled eggs starting with cold water, but couldn't remember how. Easy to do and quick!",
"I'm not sure what happened, I followed the directions to a T but my eggs would not peel. I wasted most of my egg whites because it wouldn't peel. I used my older eggs. I gave this 3 stars because I'm not done with this recipe, I am planning on trying the method again and if it works out better I will upgrade my review. I too must be egg challenged....lol. Thank for posting the method, I know it must work from all the reviews, so I will try again soon.",
"I have been boiling my eggs like this for years and it always works like a charm EXCEPT when you are using really fresh eggs. We used to have chickens and one of the first things I learned was that fresh eggs are hard to peel and will not whip up as well. Maybe that's why Shelly #5 had trouble.",
"This worked pretty well for me. Some of the egg white peeled off but not alot. I'll conitnue to use this method for boiling eggs; so far it is the best I have found.",
"DD just used this recipe and it worked perfectly for her. She had them for breakfast, so didn't cool, just peeled them warm and ate. Thanks for a great method that we'll continue to use!",
"Perfect hard boiled eggs. Thanks.",
"Yeah I can finally get perfect hard boiled eggs and just in time for easter. Thank you I have serious hard boiled egg issues but not any longer, they came out perfect.",
"This is exactly how I have made my hard boiled eggs for years. They always turn out great.",
"worked like a charm! thanks... this is the only way I hard boil eggs now",
"I thought for sure that I would be the only one trying to find out how to make hard bolied eggs. I am relieved to see that I'm not the only one. As you can tell from my screen name, I am new to the ol' steel box in the kitchen...THANKS for the help! This site is GREAT!!! You all are wonderful!!!",
"Perfect eggs. Thanks a lot! I've always messed this up in the past even though it's so simple.",
"Hooray! Love that someone had enough \"guts\" to tell me how to cook the \"guts\" of my eggs! Appreciate it!\r\n",
"Perfect! I just learned this recently! Thanks.",
"Egg shells stuck for me but the eggs were perfectly cooked, I'll try again.",
"I never had eggs that came out of the shell right before. These were the best ever.",
"Worked perfectly. Thanks!",
"Cooked exactly as dirested and when my son went to crack and peel the white was extremly soft and the yolk was medium.",
"PERFECT!!! They worked out wonderfully! Thank you! Now, do you have a recipe to keep a 5 year old from getting dye everywhere? Hehe...we'll see how that works.",
"I had to get into the discussion on this one! I have always been told to start the eggs in cold water,add few drops vinegar should one crack this seals it, bring to boil, turn off heat, cover and let stand 10-15 mins. Run under cold running water, add ice to water to get the eggs cold as soon as possible, this will ensure fluffy tender yolks, and tender whites, but also eliminates the black ring that occurs around the yolk if you don't cool the eggs. Tap the eggs on the counter top and roll them with the palm of your hand and under running cold water the shells will peel right off. I know this is basic stuff to us old uns, but please remember all the newlyweds, and those new to cooking, these tips make all the difference in the results they get.",
"Thank you for helping a batchelor out.",
"Thanks for posting. I've ready so many different ways to do eggs, but this one works like a charm.",
"My go-to method for perfect hard boiled eggs!",
"Perfect hard-boiled eggs every time. This is how I do mine as well. Thanks for posting.",
"Shortstuff I would give you 10 stars if I could. From reading all the reviews, it seems to me that all of a sudden, expert egg boilers are coming out from all over the world. This IS an expert recipe IMHO and for all of the negative remarks from all the so-called experts, don't knock it until you try it...AND why not post yours so that the world can see it instead of tearing down someone else's version.",
"Can you believe I've been cooking for my family for almost 25 years and have never been able to get the hard boiled eggs right?! Thanks so much for this recipe, shortstuff! I know it's basic to most, but some of us needed this. They turn out perfect every time.",
"The eggs come out perfect every time! Thanks!",
"These eggs were great! The whites were perfectly set and the yolks were firm and still \"yolky\" tasting, not all dry and tastless like mine usually are. Double Yum!",
"I used your instructions to cook eggs for Easter this year & just couldn’t wait to try one. \r\nI have to say that they are the best boiled eggs that I have tasted. It’s hard to imagine that I am describing eggs when I say that they are just totally luscious. The whites are delicate and the yolks simply melt in your mouth. I am going to tell everyone to cook their eggs this way. Thanks so much for posting.\r\n",
"Thanks for posting this! I'd seen Alton Brown use the same method on Food Network, and wanted to use it when I made devilled eggs this past Easter. But I couldn't remember the particulars. Here they are though! Makes perfect eggs, and is very easy. No green slimy gunk on the yolks! Thanks again!",
"Oh, I wanted to have perfect eggs, but I kinda had a bad feeling when 1 egg cracked just before the water came to a boil. Being large eggs, I let them sit for 18 minutes, then plunged them into cold water. Once I cracked them, some of the egg whites came off with the shell. We must have pretty hardy eggs up here in Canuck land!!!",
"This is the only way I hard boil an egg. Turns out perfect every time.",
"Didn't come out how others said. I still had issues peeling and the yolk wasn't completely cooked. I'll have to try this recipe again later in the week.",
"Thanks for posting this. I live in Colorado and followed Roxygirl in Colorado suggestion on boiling for one minute and then cover and let rest for 18 minutes. These eggs come out perfect. Great idea of rinsing in cold water and using ice cubes. Yolks come out a nice yellow color .",
"Wonderful recipe, worked very well for me. Thank you for posting. Got alot easier for me when somone mentioned peeling them under running water.",
"I cant believe I forgot to rate these eggs.. I have been using this for about 6 mo. now and had to look again for the time to cook. these eggs are perfet everytime, cant go wrong with this one. Tried and true I use this recipe about once a week. thank you so much for posting.",
"Worked for me! Great for newbie cooks like myself.",
"These instructions are great- thanks! I am new to cooking, so I really appreciate simple recipes/instructions. My eggs came out perfect this way.\n\nTo peel the shells off, I lightly smashed the egg against my counter, and then rolled it back and forth several times. The shells came right off.",
"This has been my bookmarked go-to hard boiled egg recipe ever since you posted it in 2002 and I just noticed today that I never reveiwed it! These eggs turn out perfect every time. Thanks for taking the time to post this here. I can never remember the technique from one time to the next, so I'm grateful to have this one saved in my recipe box.",
"As an update - I continue to use this method and it's never failed me. Love it!!<br/>Had to add my rating for this great tip on hard boiling eggs. I followed the instructions exactly letting mine (farm fresh medium to large sized eggs) sit for 18 min as they where of varing sizes. Came out so nice with no green around the edges. Peeled easier than most fresh eggs and I was very pleased with the outcome. I used this method to make my own recipe for Smoked salmon deviled eggs and I can't thank you enough for posting this recipe",
"I've only ever had to boil eggs a few times to chop up for salads, which was a good thing cuz they always turned out half cooked or torn apart when peeling the shells! (and let's not forget that wonderful black rim around the yolks)... this method has taken all the guess-work out and the eggs turned out so perfectly I'm now confident enough to make deviled eggs!",
"perfect!",
"I use to scringe at the thought of making deviled eggs because I always had trouble peeling them, but I have been using this method for a number of years now. My Brother-in-law has chickens, so we get plenty of eggs. To tell if an egg is bad, put raw eggs in water, they should sink to the bottom, if it floats, toss it!!",
"Perfect every time!!",
"This is the only way I make hard boiled eggs. Works great every time.",
"Perfect 5 STAR way to boil eggs. Very easy. Made two for my 1 year old and the other four to make #297900. This is the way I will boil eggs from now on! Thankssss!!! :D"
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boston cooler | 242,531 | 2 | 67,243 | 2007-07-26T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'beverages', 'eggs-dairy', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-calorie', 'comfort-food', 'inexpensive', 'low-in-something', 'novelty', 'taste-mood', 'sweet', 'number-of-servings'] | [219.6, 11.0, 140.0, 2.0, 4.0, 22.0, 12.0] | 5 | ['pour ginger ale in very large glass', 'add 1 large scoop of ice cream', 'it will foam quite a bit', 'you may add more ginger ale or ice cream , to suit you taste', 'enjoy !'] | grew up on this great float. this can be made sugar free too. using sugar free ice cream and diet pop. | ['ginger ale', 'vanilla ice cream'] | 2 | [
"Never thought of these two together but wow, I love it! Thank you. YUM!",
"This is so yummy! My mom makes it for Christmas Eve and it always is a big hit. Thanks for sharing.",
"It really quenched our thirst for something cold and yummy at the same time!",
"These are the best! I'm not an ice cream lover but if there's vanilla (especially Stroh's) in the freezer this is what I'm going to have. And throwing this in the blender is another fantastic way to enjoy this. If you can get your hands on Vernors this is the only way to go.",
"I grew up in the Boston area. My Grandmother used to make these years ago when I was a kid. I believe she used to use Canada Dry 'Golden' Gingerale. She called them Horse's Necks. I have no idea where that name came from lol",
"These are the best arent they? I think they are an \"up North\" thing though. I was born in MI and we moved to Maryland when I was about 10. Nobody here seemed to know what these are. My Aunt used to mix hers in the blender mmmmmmmmmmm they were so good! :D",
"MMMM! I grew up in MI, they are definitely a northern/MI thing if made with Vernors. DH from CT has never had one, that will change soon!",
"This is a float I almost lived on when I was growing up! If we didn't have root beer or Coke in the fridge, ginger ale was the next soda of choice! Thanks for posting this classic, Chef 000 : )"
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lemon beer clara or shandy | 483,325 | 2 | 461,834 | 2012-07-15T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'beverages', 'fruit', 'spanish', 'easy', 'european', 'low-fat', 'cocktails', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'low-in-something', 'citrus', 'lemon', 'number-of-servings', '3-steps-or-less'] | [144.7, 0.0, 67.0, 0.0, 1.0, 0.0, 8.0] | 2 | ['pour half the beer into each glass', 'slowly pour the lemonade into the 2 chilled tall glasses or beer mugs'] | a recipe i found on "about.com" for spanish beverages. here is what is stated: most of spain is hot in the summers, so spaniards have plenty of ways to keep cool. so, "claras" or lemon beer, (also known as a shandy) is a popular summertime drink. luckily, it is easy to make and is very refreshing. | ['beer', 'lemonade'] | 2 | [
"It is VERY hot in St. Louis, so I thought this would be the perfect cocktail for an evening on my neighbor's patio last night - and it was! Light and refreshing. I preferred mine with just a touch of extra beer. I used Crystal Light and Bud Light, so my version was light - I think it would taste better with a more full flavored beer. Thanks for posting! Made for ZWT8 for the Jammin' Jazzberries.",
"I made these last week for my "all lemon" dinner with our guests. I am not a big 'mixed drink' fan, but these were very good, and will be a great addition to serve at our cocktail bar at our summer cook-outs/gatherings. Thank you for posting this recipe. (Made for Zaar Chef Alphabet Soup" tag - Spring 2013)",
"Great way to cut the alcohol in beer - and so lemony refreshing!",
"Very refreshing, and so easy to make with two ingredients that are always around here in the summer! Thanks for sharing. ZWT8",
"We tried this tonight. Both DS & DD liked it, a lot!! I prefer my beer straight with nothing in it. Just me. It is refreshing if you need something on a hot day. Made for ZWT8 and The Wild Bunch.",
"For me it was very good but DH didn't like it too much. It's very refreshing. Thanks Diner :) Made for ZWT8 for Diners, Winers and Chives",
"Very refreshing way to cool down in the heat. :) I love beer and lemons anyway - so why not comine two great flavors? I used Widmere Brothers Rotator Ipa Series Shaddock IPA. **Made for ZWT8 2012**"
] | 7 | {
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perfect medium rare prime rib roast | 246,601 | 95 | 196,341 | 2007-08-14T00:00:00 | ['time-to-make', 'main-ingredient', 'preparation', 'for-1-or-2', '5-ingredients-or-less', 'very-low-carbs', 'beef', 'easy', 'dietary', 'low-sodium', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'roast-beef', 'number-of-servings', '4-hours-or-less'] | [4637.7, 605.0, 0.0, 34.0, 512.0, 827.0, 0.0] | 9 | ['preheat oven to 450f', 'pat the rib roast dry with a paper towel or napkin', 'smear the cut ends of the roast with the butter', 'place the roast in roasting pan', 'sear the rib roast for 15 minutes at 450f , then turn the oven to 325f for the rest of the cooking time', 'every 1 / 2 hour , baste the cut ends of the roast with the fat accumulated in the roasting pan', 'cook until rib roast reaches an internal temperature of 120f remove from oven , cover loosely with aluminum foil , and let sit approximately 20 minutes', 'the roast will continue to cook as it sits', 'serve when the internal temperature reaches 130f'] | simple, basic, how-to recipe. meat thermometer required. cook to internal temperature, not elapsed time. time is approximate for a 5-pound roast. any size roast will do, just cook to the correct internal temperature. add 20 minutes for resting time. | ['prime rib roast', 'butter'] | 2 | [
"This was great for Easter dinnner, I did add salt & pepper and onion and garlic powder. My 3 pound roast was cooke to 165° and came out medium in the middle and medium well in the ends. Thanks for posting CipherBabe. Made for PAC Spring 2010.",
"Best recipe i have ever seen! Turned out scrumptious!",
"This cooked perfectly. I am always afraid that I am going to over cook the Prime Rib, but this seems a fail safe way to cook. Will use this technique again. Thanks.",
"This is absolutely the Perfect prime rib recipe!!!!! I seasoned mine in my usual way for meats, then followed the directions to a T, and voila! Perfect medium rare prime rib!!! My first try too!! And I was so nervous about making it, lol, as I was making it for my hubby and me, and my sister and brother-in-law who were up from Tx last year. And they were QUITE impressed, BIG complement coming from them as they have eaten at a lot of very fancy restaurants from all over the world, and I am just a home cook in small town MO. I am going to make this for my hubby this Friday for Valentines Day!!! He will be pleasantly surprised :D This is truly a fail proof recipe!!! Thanks Cipherbabe!!! :)",
"Tried this recipie, for Easter Dinner, and it was the best prime rib I've ever had. We had a large crowd so I needed a large roast. cooked it according to the recipie and it came out fantastic. Was hoping to have some leftovers but everyone enjoyed it so much they were asking for seconds ! I will use this recipie and cooking directions from now on. Can't say enough about the recipie.",
"A terrible waste of a prime rib. Very bland.",
"Fantastic! Used with Recipe#20107 on a little 2 lb sirloin roast. 15 minutes @450 degrees F then 20 minutes @325 degrees F yielded a perfect medium rare roast. Will keep this to use again & again. Thank you CipherBabe!",
"Restaurant quality result!",
"How long should it cook on 350 approximately please I have no way of telling the temp."
] | 9 | {
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the world s easiest basic enchilada sauce | 123,718 | 1 | 183,964 | 2005-05-26T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'north-american', '5-ingredients-or-less', 'sauces', 'condiments-etc', 'mexican', 'easy', 'beginner-cook', 'salsas', 'dietary', 'low-cholesterol', 'low-calorie', 'low-carb', 'low-in-something'] | [156.3, 11.0, 14.0, 45.0, 19.0, 12.0, 4.0] | 10 | ['combine the two', "you're finished !", 'pour over purchased frozen enchiladas or burritos and top with cheese', 'bake at 350 til heated through', 'tell everyone at the table you have spent years perfecting this complicated sauce', 'if your kids don\'t like "those icky green pepper things and onions" simply puree the pace picante in a blender then add to the hormel chili', 'they will never know and it also makes for a smoother texture', 'additionally , i have used hormel 99% fat free turkey chili with excellent results', 'then- your enchilada sauce is almost totally fat free', "can't beat that !"] | with only two pre-purchased products this makes a wonderful sauce. i have made sauces from scratch that weren't as good as this. pour over purchased frozen enchiladas or burritos (or your own homemade)top with cheese and bake.instant dinner. | ['hormel chili without beans', 'pace picante sauce'] | 2 | [
"This was very good and simple to make obviously. I made homemade enchiladas out of some left over carnitas and cheese and decided to try this and we were not disappointed. It is a fabulous dip! I kept sampling with some tortilla chips while I was waiting for the rice to finish cooking. I would make this again.",
"Made this today to top some chicken and cheese enchiladas -- definitely waaay easier to make than my usual enchilada sauce recipe (no risk of any lard bursting into flames here, LOL, don't ask). Really good flavor, too, which I was a bit skeptical of when I saw that one of the ingredients was canned chili. Okay, I have to admit, I went with the medium picante sauce instead of the mild (extra spice was a must if I had any hope of getting DH to eat the finished enchiladas). Yeah, I know, I'm not good at following directions, and sometimes I run with scissors, too. LOL\r\nThanks for posting this delicious and precious time-saving recipe :)! Made for ZWT5 Zingo",
"Wow! So easy, and the flavor! Has that \"from scratch\" taste. What a time saver. Thanks!",
"What an ingenius little recipe! Loved it! I made beef enchiladas and used this as the sauce - not only is it the world's easiest enchilada sauce, it also one of the tastiest. I served my enchiladas alongside recipe #371155 for a spicy little Mexican meal. Yummy. I threw both cans (the chili & the organic medium pace picante) into my blender and whizzed it until it was smooth - oh la la, scrumptious! Made for the Groovy GastroGnomes of ZWT5, Zingo.",
"Muy bueno y facil. (Very good and so easy.) I made Recipe#251874 and put this sauce under and atop my tortillas! Also, served with Recipe#157385 (and mixed extra corn into that) as a wonderful side and Recipe#218818 all for an outstanding meal. Thank you Pot Scrubber for sharing. Made during ZWT5 for the Chow Hounds.",
"I just had to try this because it seemed to good to be true. But sure enough, this blends together into a good thick sauce that tastes better than \"homemade\". I used this as the sauce over recipe#104212.",
"Great Enchilada Sauce! Excellent with Beef,Cheese,Chicken, and Bean Home made Enchiladas! Couldn't be easier or tastier! Thanks for sharing! Katie",
"We really enjoyed this sauce!!!!!!!!! Was starting to worry that I wouldn't have enough for my enchiladas, cuz we were eating it out of the pan with tortilla chips!!! It made for a great dip, too! ;) :)",
"I prepared this sauce to top recipe #222927 and it worked out incredibly well. Nice flavor (truly better than any canned enchilada sauce I've tried) and you certainly couldn't ask for easier. I followed the VERY EMPHATIC instructions ever so closely....which I must say was difficult for me, as 1) I NEVER go with 'mild' anything when there is a 'hot' choice to be had and 2) I'm a serial label reader and, unless I'm not paying attention, always pass on products with MSG or high fructose corn syrup (the Hormel Chili contains MSG). But due to the INSTRUCTIONS I felt committed to following this one to the 'T'!! So...if I make it again, I'm going to have to buck the system and go with the Hot Pace Picante and another brand of canned chili without the 'flavor enhancer'! Thank you for posting. I agree with NELady...pretty darned ingenius! Made for the Zingo round of ZWT5.",
"You know what? When I saw this recipe I thought, 'yeah right...no way this could be that good.' Well, it is. I used it on loaded nachos, with some tamales on the side. Thanks for a very easy to whip up from the pantry recipe, Potsie. Made for ZWT5, Hell's Kitchen Angels.",
"Looked too easy to be true. It's definitely easy. But it tastes too much like, grin, chili."
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two toned sandwiches lunch box surprise | 251,755 | 2 | 169,969 | 2007-09-09T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'lunch', 'american', 'southern-united-states', 'easy', 'beginner-cook', 'kid-friendly', 'picnic', 'vegan', 'vegetarian', 'dietary', 'low-cholesterol', 'sandwiches', 'low-saturated-fat', 'brown-bag', 'toddler-friendly', 'low-in-something', 'novelty', 'to-go', 'number-of-servings'] | [135.7, 2.0, 10.0, 10.0, 11.0, 1.0, 8.0] | 11 | ['you will need two cookie cutters', 'a large one and a smaller cutter that will fit inside the larger cookie cutter', 'i used a large heart and a small star', '- or - just use one cutter and do the center', 'place the 2 slices of bread on a cutting surface', 'using the large cutter , cut the shape out of both slices', 'using the smaller cutter , cut the center of both shapes', '- or - just cut out one shape from each slice', 'swap the larger cutouts , so that the wheat bread has the large white bread design and the white has the wheat', '- or - just swap the one you cut out', 'assemble your sandwich as normal'] | for our 5 year olds lunch box for either snack time or lunch for his first year at kindergarten that are reasonably healthy but will bring a smile to his face when he finds them. kids tire of the same old sandwich, so i came up with this as a new and fun way to make sure he doesn't skip his sandwich! | ['whole wheat bread', 'white bread'] | 2 | [
"Awesome idea",
"What a fantastic idea!!! This definately jazzes up plain old sandwiches.",
"I was so surprised when I opened my lunch and saw this sandwich. I still don't know how you did it! It is magic and magic made it special!",
"What a great Idea! I would have never thought of that! I plan to do this for my little one, and maybe, for myself!",
"Terrific Idea!",
"What a cute idea! Love it!",
"Wonderful idea for children and grown ups too! All kinds of possibilities with all kinds of cookie cutters like hearts, animal shapes, etc. When my children were young I put little notes and poems in with their lunch but never thought of this excellent idea. We learn something every day! I passed this tip on to all my friends and family. Good idea for party sandwiches and appetizers too!",
"This is a great idea for a little change in a kid's lunch box. Thanks so much for sharing!!",
"What a fun idea! I just used one cookie cutter shape, a teddy bear, for my daughter's lunch yesterday. \r\nSwapped the shapes to the opposite sides, it worked great and she LOVED it.\r\nThanks for a fun lunch! :)",
"My mom Did this for me the other day it was so fun and cool thatnks for the recepie !!"
] | 10 | {
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halloween bones | 44,079 | 115 | 52,448 | 2002-10-25T00:00:00 | ['weeknight', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'north-american', 'healthy', '5-ingredients-or-less', 'eggs-dairy', 'oven', 'easy', 'fall', 'holiday-event', 'low-fat', 'vegetarian', 'eggs', 'dietary', 'gifts', 'low-sodium', 'low-cholesterol', 'halloween', 'seasonal', 'low-saturated-fat', 'low-in-something', 'equipment', 'number-of-servings', '4-hours-or-less'] | [39.4, 0.0, 37.0, 0.0, 1.0, 0.0, 3.0] | 9 | ['preheat oven to 250 degrees f', 'beat the egg whites until stiff , starting on a low speed and gradually on a higher speed', 'then start adding the sugar , a tablespoon at the time , keep beating until you have a thick and glossy meringue', 'line baking trays with paper', 'using a piping bag with a plain nozzle , pipe a straight meringue bone / line of approx 4 inch long , pipe 2 meringue balls at each end of the bone / line', 'take of any pointy bits meringue on the balls with a small knife or use scissors', 'bake the bones for 1 to 1- hours until they have dried out , let them cool on the paper', 'if you like the bones to look more brittle , then mix in some chopped nuts', 'the yield will depend on how large you make the bones and on the size of the nozzle'] | these sweet bones are easy to make and look great on a plate with some cobweb and black spiders!!! | ['egg whites', 'white sugar'] | 2 | [
"Really good creepy fun and easy to make! I took these to my sons classroom and they all loved them. I used broken nuts in the first batch. 2nd batch, after baking I dipped in barely melted white frosting & put them in the fridge to set. They were displayed on a plate mounded with oreo cookie crumbs (for graveyard dirt) and also buried a few plastic orange & black spiders. Thanks!",
"Great recipe... We dipped them in confectionary sugar so they weren't sticky. Everyone liked them!",
"This is GREAT! They take a while to cook, but are OH-SO worth it. How fun! We made these for my son's Halloween-themed birthday party!",
"Add 1/4 tsp cream of tartar, 1/8 tsp salt and 1/2 tsp vanilla to enhance the flavor. Dusting baked 'bones'\nwith XXX sugar is a good idea!",
"Although these were really easy to make and a very fitting Halloween item, neither of my kids liked them and my husband didn't either. Is there anyway some flavoring could be added? Sorry. They did look great though--love the idea.",
"My cookies were almost burnt after 35 minutes!I thought they were cute any easy,but my taste tester gave me a thumbs down. I am going to make another batch and use shorter bake time.",
"I know that it is not haloween (nor do we celebrate it), but this recipe has lot of potential. I make vmeringues often and always in the form of a kiss cookie. This gave me a great idea and this time I made them into the shape of hearts and added 1 drop of pink food coloring to the mix. This was really pretty and easy and my kids thought that they were really neat. Now I am thinking of other great shapes and colors.",
"Wow. Super easy and everyone loved them. These were so cute, er, I mean creepy to add to our first Halloween party. The kids all lvoed them. Thanks PetsRus"
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basic ganache | 111,535 | 12 | 25,455 | 2005-02-21T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'desserts', 'easy', 'chocolate', 'dietary', 'low-sodium', 'low-in-something'] | [1225.3, 146.0, 371.0, 2.0, 19.0, 288.0, 36.0] | 5 | ['put chocolate into heavy bowl', 'heat cream in saucepan over medium heat just until bubbles form around pan', 'slowly pour hot cream into chocolate , stirring constantly', 'do not whip--stir until chocolate is melted and you have a creamy emulsion', 'store in covered container in refrigerator for up to 2 weeks'] | how to use ganache: truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). the proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). for darker chocolates, use more cream. | ['semi-sweet chocolate chips', 'whipping cream'] | 2 | [
"Taste was as expected, considering the chocolate I used. It was a little grainy, but that also could have been the chocolate I used. Great easy recipe, thanks!**Update 18 Sep 2010: I used this recipe again and instead of stirring as I poured the cream over the chocolate, I let it sit for a few minutes to melt the chocolate. After the chocolate had a chance to melt, I stirred it together and continued to stir it until it became glossy. I stirred it off-and-on after that for about an hour (as my cake was cooling) and this time I didn't have any problem with graininess. This is a really great recipe for topping cake--thanks!!**Update again--I don't know what happened to my stars, but I came back to put them back on this rating! :-)",
"The ganache was very tasty, but I had some trouble with it. It hardened up pretty fast, and it was brittle and cracked pretty badly when cutting the cake. I used Valrhona extra bittersweet (71% cacao) and a high-butterfat organic cream, but since the recipe didn't specify how much more to use, I didn't increase the amount of cream. I don't think that would've caused it to be too brittle, though? Other than that, the taste was excellent--with the chocolate I used, it was rich but not too sweet, and it was perfect with the rich, black Devil's Food cake I'd made. Thanks for posting, Sharlene!",
"Wonderful and easy ganache recipe. I had never made before and it turned out great. I used it to frost a truffle cheesecake and make mini truffles to go on top. Thank you.",
"Good, easy to make and use ganache. This quantity spread easily over a 12x8 in slab of mudcake and gave the decorators plenty to taste too;-)",
"Makes the best filling for cakes! Thanks for this recipe.I used lindt milk chocolate bars for mine,my Husband loved it."
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2 minute corn on the cob | 315,678 | 3 | 167,527 | 2008-07-25T00:00:00 | ['lactose', '15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'north-american', 'healthy', '5-ingredients-or-less', 'side-dishes', 'vegetables', 'easy', 'microwave', 'low-fat', 'dietary', 'low-sodium', 'gluten-free', 'low-cholesterol', 'seasonal', 'low-saturated-fat', 'low-calorie', 'egg-free', 'healthy-2', 'free-of-something', 'low-in-something', 'corn', 'brunch', 'taste-mood', 'equipment'] | [87.7, 2.0, 25.0, 0.0, 6.0, 1.0, 6.0] | 5 | ['take the outer layer of the husk off of the corn and discard , leaving the clean part of the husk and silk intact', 'wrap the damp paper towel over the ear of corn and place it in the microwave', 'microwave the corn on high for exactly 2 minutes', 'take it out of the microwave and peel the husk away and carefully remove the silk', 'season to your taste and enjoy'] | you will be amazed at how corn on the cob which usually took 30 minutes to an hour now takes 2 minutes per ear. my grandmother was out here in denver visiting me (she is from alabama) and she showed me this. i couldnt beleive how a microwave could do an ear of corn so good! | ['ear of corn', 'paper'] | 2 | [
"Super easy and super tasty. Much easier and quicker than boiling. Especially if you don't want to make a big batch all at once.",
"This is so easy and tastes soooo good. I took off most of the outer layer of husk, leaving only a thin layer intact, along with the silk. It is very hot when you take it out, so be careful. But the silk came off easily by running the ear under cold water. And it stayed really hot even after the cold water shower.",
"Super simple and good. Thanks for sharing this keeper. Made for Cookbook Tag.",
"Good Idea. My mother always has put the corn without the husk in a ziplock bag with a little water and mircrowave. DO NOT SEAL BAG, leave open a bit for steam",
"In Indiana, we microwave the corn in the husk for 3 minutes. This seems to help the corn retain even more sweet flavor."
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flax vegan egg substitute | 104,832 | 20 | 65,056 | 2004-11-26T00:00:00 | ['30-minutes-or-less', '15-minutes-or-less', 'time-to-make', 'preparation', '5-ingredients-or-less', 'easy', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'inexpensive', 'egg-free', 'healthy-2', 'free-of-something', 'low-in-something'] | [18.7, 2.0, 0.0, 0.0, 1.0, 0.0, 0.0] | 4 | ['simmer flax seeds and water in a saucepan for about 5 minutes or until thick , egg-like consistency has been reached', 'let cool before using in a recipe', 'this recipe makes 1 eggs worth , but it can be easily made into a larger quantity using the 1:3 ratio- for example , 1 cup ground flax seeds and 3 cups water and will keep in the fridge for about 2 weeks', 'use about 1 / 4 cup egg substitute for every egg'] | this is a vegan substitute for eggs in baked goods. it could probably work in casseroles too, but don't try scrambled eggs with this! ;) | ['ground flax seeds', 'water'] | 2 | [
"GREAT we used this in Gluten free Apple Cinnamon Muffins and loved it.",
"Actually, this just takes about a minute in the microwave. Super easy!",
"So far, I've used this substitute in an oatmeal cookie recipe, with a boxed brownie mix, and with a boxed gingerbread mix -- and all of them turned out wonderfully!",
"This substitution has always worked well for me! I heat it one minute at a time (then stir to check consistency - it turns to an egg-like slime) in the microwave, two minutes total at 1100 W power. This was a real life-saver when my youngest was allergic to eggs.",
"Perfect! My daughter can't eat eggs. I've used this in muffins, cookies and even meatloaf with great success. I buy pre-ground flax seeds and just keep them in the freezer. I heat the water in the microwave for a minute or two then stir in the seeds and let it sit for a bit. Thanks for posting this!",
"This works especially well in quick breads and muffins. Sometimes I like the way it tastes and the texture better than when using eggs. Thanks for posting.",
"I just used this in a cookie recipe and it worked perfectly. It was a lemon olive oil cookie, and without the eggs the flavour of the oil olive really stood out (which is exactly what I wanted!). Plus, it's great to add some extra omega fatty acids to one's diet whenever possible. Thanks for posting!",
"Finally, I've found an egg substitute! And it's good for me, too. This thickened up very quickly for me. Probably less than 5 minutes, guess because I used a higher heat setting. I used this in Chick Pea Burgers #37560 and it worked perfectly. My burgers stayed together nicely and did not crumble. Can't wait to try this in some baked goods. Thanks so much for this one, Roosie!",
"Excellent! I love this egg substitute and use it often. I don't boil the mixture, however. I add the flax meal to a small bowl, add very hot tap water and stir. I let the mix sit for about 10 minutes, stirring occasionally. When I bake I usually do this first so when I need a \"flax egg,\" it's ready to go. I have used this substitute successfully in muffin and quick bread recipes but haven't tried it in anything that calls for more than three eggs.",
"I have an egg allergy and have avoided certain recipes for almost 5 years. This has opened up new options for me! Thank. I do agree with another review, I do not cook it. I use hot tap water and let it sit until the consistency of egg whites. Perfect substitution for egg in almost everything!",
"A wonderful substitution!",
"i too want to thank you for posting this...not sure how you found out this great idea but im glad you did!!! cant wait to use it this week! thanks soooo much.",
"A fantastic substitute! I gave this one to my grandmother, who is on a restrictive heart-healthy diet. This takes a few moments extra, but I think it's worth it for the health benefits. One hint: fresh-grind flax for the greatest nutritional punch (I use a coffee grinder I bought especially) Also, store flax in the fridge to prevent it from going rancid too quickly.",
"This works great in Vegan breads.",
"This is great for people with egg allergies! Substitute it in recipes where the egg is used for binding. We used to use this all the time for oatmeal cookies, sugar cookies, and sunflower butter cookies. We still often do, even though we can use eggs now - we like the texture better this way. Another bonus - you can lick the batter without worrying about raw eggs! We use _whole_ flax seed without grinding, at a ratio of 1 Tbs flax seed to 1/3 cup water. Updated: We've been using this for 15 years, and it never once occurred to me to use the microwave! Thanks, Chef 401574! It worked well, although it had a tendency to bubble over a lot -I don't know if this would be a problem if you used ground flax seed. We zapped two eggs-worth in a 2.5 cup Pyrex measuring cup in a 1000 w microwave for two minutes (still bubbled over a bit even in this large container!). Finally realized that the mixture gels while cooling - it doesn't necessarily have to get thick during the heating process. Stir it well and then test the texture of the finished product by dripping it off a spoon - it should gloop off the same way egg whites would.",
"I've used this in banana bread recipes numerous times now, and it works perfectly!! Functions the same as an egg would, but now I can use it and make the recipes vegan. You definitely can't tell the difference. Thanks for such a useful egg substitute!",
"I use this a lot for baking, especially for things that can withstand the slightly nutty flavor it imparts, like cornbread, spice cakes, gingersnaps, etc. I haven't ever made a batch to keep in the fridge - I think I'll give that a try. Sometimes when I'm in a hurry I don't even bother cooking the mixture - just throw in the flax with the dry ingredients and add the water (or extra liquid) with the wet -- so far I've had success with it that way too.",
"Worked like a charm!!! Thanks!",
"I have used this many times and it is wonderful! It doesn't work well with certain recipes (like sugar cookies ;)) but it is great in quick breads, pancakes, yeast breads, muffins, chocolate cakes, choc. chip cookies, etc. Nice sub. when you don't want to use an egg. Thanks for sharing.",
"I have used this many times before, although we did not cook the flax and water, just mixed them together and added them to the recipe. I just used this to replace one egg in muffins. I cooked the flax water mixture in the microwave which worked well. It is amazing how egg like the consistancy is. The muffins turned out nice and fluffy and I felt good about using such a healthy egg sub. I will definitely be sure to cook the flax and water in the future as this recipe does since it worked so well. Thanks Roosie!",
"Had my doubts until I tried it. 1 minute in the microwave, a stir, and once it cooled it was perfect egg consistency. I used it in a pinch for a meatloaf recipe!",
"This is a perfect substitute for eggs! It works every time. However, I DO think it is worth mentioning to some of the other reviewers that the EFAs in flax seeds are very fragile and don't stand up to heat, so you aren't getting the Omega 3 if you're baking or sauteing the flax seeds. You do get the fiber though and you're nixing the cholesterol, so yay for that!",
"This is what I've used for years in my muffins and such when I want them to be completely vegan...great to see it here on Zaar! :)",
"Thanks for posting, not only is this healthy, but it's great for those in my family who can't eat eggs...I've been using the energy egg replacer, and this is tastier and healthier. Thanks!",
"I just wanted to thank you for posting this recipe.. I haven't tried it yet but I have been searching for some sort of egg substitute for baking for some time now and I will try this.. thanks again!",
"One of my fave egg replacers! :)",
"Just tried this in oatmeal cookies, worked great. Found out my husband is allergic to eggs, can't wait to try this in other recipes. I didn't cook the flax/water, just poured boiling water over the flax in a bowl and let it stand for 10 minutes. Worked great.",
"I love this!",
"This is wonderful! Thank you! Going to go give it a try in some oatmeal cinnamon bread right now! :)",
"Love this, it never fails. Also, if you make this using whole flax seeds and then strain it, it makes AWESOME hair gel, especially for curly hair! Just keep it in a sealed container and it's good for a few weeks :)",
"Wonderful way to substitute eggs in recipes. I used the recipe to make Christmas cookies and stuffed pasta shells and cheesecake. The flax seeds do leave flecks in whatever you cook, so make sure you are using this where the texture doesn't matter. For example, if I was making a yellow cake, I might stick with eggs. But, any dark colored cake, the flax seed sub would be fine. I handed out Christmas cookies to my neighbors and never told them about the switch, and they raved about the cookies. I plan on using this for all my \"egg\" needs. Thanks, Roosie, for sharing. I wanted to incorporate more flax seed in our diets, due to the benefits of Omega 3, 6, and 9, and this is the perfect way to sneak it into our diet.",
"Roosie, Thank you so much for posting this recipe. I used this to make the Soft Molasses Cookies Recipe 63981. I know that this egg substitute will come in handy!",
"worked great - and it's crazy but it really does have the consistency of eggs! I followed other reviews and simply heated water in the microwave and then added the flax seed - and it worked perfectly!",
"Didn't have the eggs I needed to make brownies, so I tried this. Brownies came out great, and I might use this from now on instead.",
"I cant believe I haven't rated this! I use this practically daily... I use it in a couple of my recipes too (you are credited, of course)! This has worked fabulous in quick breads, cookies, waffles, and pancakes! Thanks!",
"This is great! I knew you could use flax instead of eggs but not the best way to make the substitution, I can't beleive how it actualy has the consistency of eggs, thats just so strange, but it works! Thanks for posting, it's great to have something healthier to use in baked goods where you are not tasting the egg anyway :)",
"WOW this worked like magic! I used it to make recipe #317858 and it came out perfectly. I will most certainly use this recipe often, as I love that it decreases the cholesterol in baked good such as these!",
"Great in pancakes and muffins! UPDATE: I just used this in Recipe #183081 for our 4th of July vegan cookout, and they turned out wonderfully!",
"I've been using this trick for years but I just grind the flax seeds and mix with water and let stand. They thicken up just fine without the heating."
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2 ingredient 3 minute fudge | 266,037 | 3 | 465,056 | 2007-11-16T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-large-groups', '5-ingredients-or-less', 'fudge', 'desserts', 'easy', 'beginner-cook', 'holiday-event', 'kid-friendly', 'candy', 'chocolate', 'dietary', 'gifts', 'christmas', 'comfort-food', 'taste-mood', 'number-of-servings', '3-steps-or-less'] | [161.2, 13.0, 82.0, 1.0, 1.0, 20.0, 7.0] | 2 | ['melt chocolate chips and add frosting stirring quickly , as it will set up as you stir', 'press into buttered 8x8 pan , refrigerate for about 10 to 15 minutes before cutting into 2 inch squares'] | this is super quick and super easy. it also sets up super fast so have your buttered pan prepared. do not use imitation chocolate chips or flavored chips such as butterscotch or peanut butter since these do not work as well. i have found however the off brand cheap frostings work best. | ['chocolate chips', 'frosting'] | 2 | [
"Very tasty, and so easy that my 10 year old son actually made this! We used a tub of Betty Crocker Vanilla Frosting, and a combination of milk chocolate melts and dark chocolate melts. [Made for PRMR]",
"I used Phillsbury vanilla frosting. It is VERY sweet! and the set time is closer to one hour. the kids will love them.",
"The frosting has mono and diglycerided (trans fat). One of the worse things you can consume.",
"I used dark chocolate, and dark chocolate fudge icing, then added mint extract and crushed candy canes on top. For me it's not the smooth fudge I was expecting, it came out more like a chocolate bar, probably because dark chocolate doesn't work so well for this. But considering it was super quick--I love the idea. And I'll have to try this again with semi sweet.",
"well the texture is not bad at all but soooo sweet, you need a definate sweet tooth for this fudge, I used semi-sweet chocolate chips, also a longer refrigeration time to set properly, thanks Nyte!...Kitten",
"I have made this with butterscotch chips and vanilla frosting. I had to put the pan in the freezer to cool quickly, as per my husband. After it was cooled, than pan lasted about 5 hours with only me getting 2 pieces and my husband and step son eating the rest of the entire pan. I have also made it with half semi sweet chocolate chips and half peanut butter chips. VERY GOOD! White frosting and peanut butter chips turned out really well too but they keep asking me to make the butterscotch fudge.",
"OMG!! This was awesome! I USED HERSHEY Dark chocolate chips and Pillsbury Cream Cheese Frosting. I heated the frosting for a few seconds - the best fudge ever. I am thinking of adding a cup of drained chopped marachino cherries next time. My family raved!"
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cake flour substitute | 87,689 | 2 | 20,371 | 2004-03-29T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'healthy', '5-ingredients-or-less', 'condiments-etc', 'easy', 'no-cook', 'kosher', 'low-fat', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'inexpensive', 'cooking-mixes', 'healthy-2', 'low-in-something', 'novelty', 'number-of-servings', '3-steps-or-less', 'technique'] | [459.1, 1.0, 1.0, 0.0, 22.0, 0.0, 32.0] | 5 | ['to make two cups of cake-and-pastry flour , combine 1 3 / 4 cups all-purpose flour with 1 / 4 cup cornstarch', 'proceed with your recipe', 'the easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup , then fill the cup as usual with all-purpose flour and level top', 'repeat process to get your two cups', 'if you only need 1 / 2 cup of cake flour , put 1 tbsp cornstarch in bottom of 1 / 2 cup measuring cup , then fill and level as above'] | i don't always have cake flour on hand, and i'm betting many others don't either. i have discovered that this substitute works very, very well. easy too, and it uses pantry staples! | ['all-purpose flour', 'cornstarch'] | 2 | [
"I used this to make my cream cheese crostada with orange marmelade and it worked perfect!",
"I was out of cake flour but needed it for a coffee cake (by Caryn). I believe it worked because the cake turned out excellent, with a finer crumb than when made with all-purpose flour. Thanks Lennie!\n\nRoxygirl",
"Thanks for saving me a trip to the store!",
"Went to the store today, and DOH! no cake flour...needed it to make ladyfingers for Tiramisu, and sponge cake for strawberry shortcake. \r\n\r\nThank goodness for Recipezaar and you!",
"I have used this recipe many times and I have always had perfect results. Thank you for saving me money buying a flour I don't use often.",
"Thanks! This is exactly what I needed!",
"Excellent! I always seem to need Cake Flour, but never seem to have it..... But now I can ALWAYS have it on hand!!",
"I was completely out of cake flour.. anyway I came on here and saw this one. This worked out like a charm for my Italian strawberry wedding cake recipe! Thanks so much!",
"I really wanted to make a recipe that called for cake flour in it. We dont have cake flour here in Oz. You rescued me with this one, many thanks. PS. The cake turned out beautifully. ;-)thanks to you.",
"This is perfect! I needed something quick and this worked out like a gem! So much cheaper than buying yet one more type of flour!",
"perfect! so easy!",
"This really makes a lovely difference when I use it. Thankyou!",
"This is a great workable cake flour substitute - but try this much easier method of measuring.\r\nMeasure out 2 cups of flour into your mixing bowl, then remove 1/4 cup and replace with 1/4 cup of cornstarch.",
"I'll never buy cake flour again. I used this in a sponge cake recipe and it worked perfectly.",
"Thanks Lennie for posting. Since I never have cake flour on the shelf, this recipe was very helpful for when I made \"Whipping Cream Cake\" #4141.",
"I love you. You are my hero and you just made my wildest baking dreams come true.",
"OH YOU SAVED ME TODAY!! I was in the middle of a recipe and 3/4 cup short on cake flour. With no time to go to the store, I tried this recipe....my cake came out great, no diffrence at all. Thank you for posting this. I won't be buying expensive cake flour any more :)",
"I agree with Kasha I wil never buy cake flour again. I made my apple upside-down cake(#85871) and it was just as good as with with the store bought cake flour.",
"As everyone else has said this makes fine cake flour. I put 1 3/4 cup of AP flour into the bowl, added 1/4 cup of core starch and proceeded to make Recipe #460477. Two thumbs up.",
"This did not work with angel food cake. :(",
"This worked great for me. I made gingersnap biscotti. Thanks!!",
"Thanks so much- this saved my life :) I wanted to make some scones and like always- I like to dig in to a new recipe before reading what I need....I needed cake flour and have none- like most not something that I keep on hand. This is very easy and worked well. Thanks again",
"Thank you for posting this very helpful recipe. I NEVER buy cake flour, but yesterday I wanted to try a recipe that called for it, and here was your recipe coming to the rescue :) Thanks to you my cake turned out great !",
"Thank you sooo much I have been running around all day trying to find cake flour. I thought I was going to have to scrap this recipe. And the link to change the serving size is brilliant. I am bookmarking this for future use....",
"Thank you. this was a life-saver!",
"I'll never need purchased \"cake flour\" again. What a great recipe. Thanks!",
"Worked out perfectly. Thanks!",
"Awesome, used this to make a pound cake. Cake was perfect.",
"The best flour for making wheat free cakes is Rice Flour just add three teaspoons of baking powder and use for any cake recipe. Makes very light melt in mouth sponge.",
"I do a lot of baking, but AP flour or self-rising is mostly what I use. It's enough to make sure I have those on hand all the time and they're fresh without having to pay for (what I consider to be) pricier cake flour, too. This simple recipe is invaluable when we run across those few recipes that specifically call for cake flour. I hate buying the whole box of cake flour only to use 1 1/2 cups while the rest sits around waiting for another recipe that calls for cake flour. By that time, I always question whether the cake flour is still \"fresh\". This way, it's a no-brainer, my AP flour and cornstarch are high turn-around and always fresh in my pantry. Thanks for posting this.",
"Thanks a million!!! You really saved my life...Mille Grazie!!!",
"Thank you so much for the recipe. I am glad that I don't have to pay $3.59 for a 2-lb box of cake flour.",
"Thanks for posting this Lennie. I was going to make angel food cake and saw it called for cake flour and I didn't have any. With this recipe that's no problem anymore.",
"Thank you for putting this GREAT helpful tip. I rarely have cake flour on hand and was searching for a substitute....thank you again Lennie",
"You are my hero! I was searching through all different recipes, and any that I liked required cake flour... and I have none! Thank you!",
"This worked well for me! I made a banana bread recipe that called for cake flour and as far as I can tell it came out perfectly. Thanks for sharing this!",
"This worked perfectly for me ina a handful of recipes now. thanks for posting, I never have to worry about buying it to have on hand again!",
"Thank you for this!",
"Thanks for the great recipe!",
"Just what I was looking for! Thanks!",
"Thank you, Thank you so much! I was just looking thru the web for substitutes as I do not have any cake flour. The web info isn't very helpful, but you saved me! Thanks a million!",
"I don't like giving away my money to make others rich so this is a great recipe for a very frivolous expense. Thanks for posting.",
"I don't buy cake flour because I so very rarely use it...So this recipe in handy when I had a waffle recipe that called for cake flour...I really appreciated the simplicity of your directions as well...It made it very easy to calculate what I needed for the waffles...I hope to try this again soon in a cake recipe, to further see how it performs...UPDATE: I've since used this in a cake recipe and it worked nicely...Thank you for posting this recipe!",
"Excellent!",
"Thanks so much for this recipe! I was in a jam and googled cake flour substitute and this came up. I guess I should have just zaared it first! :O)",
"I needed self rising cake flour, so I used self rising flour instead of all purpose. It worked out great using step 2 of your directions. TY Lennie!!!",
"This worked great for the basic Southern Yellow Cake recipe which called for 3 cups of cake flour. So I had to modify if to 6 tablespoons. Worked beautifully! Light and fluffy!",
"worked great!!!!thanks",
"We can't buy cake flour here, and I see it used in so many recipes, so I did a search and found this recipe for making my own. As far as I could tell, it worked out just fine! I used it to make Peachtree Street Gingerbread Cake ( Recipe #459977 ). Thanks for posting this!",
"I have enough different types of flour in my house that i don't need to buy another. Plus this stuff is expensive in the store... SHEESH! I don't find myself using it enough either to justify buying a whole box of it. Thanks for sharing this recipe, Lennie! its been a big help to me!! :)",
"Thank you for posting this recipe! I rarely have cake flour on hand.",
"the tip was awesome !!! my cake was beautiful",
"This was a great recipe which I used for a recipe that called for cake flour, which I don't keep on hand (not enough room in the cupboards). I will be sure to keep this on hand and will try some other recipes that call for cake flour. Thanks!",
"Hi Lennie:\n\nThanks. My son decided that he wanted pound cake and it requires cake flour--which I never have. this was great. Worked like a charm. Judy in Wa",
"You imposter, you! A legitiment deception used with total success in my recipe for recipe #406237.",
"This worked ok for me. Honestly we felt we could slightly taste the cornstarch in the cake I made with it, which wasn't the best. The cake rose beautifully though! Unfortunately, the cake was also kind of dry and just not great but I can't attribute that to the cake flour necessarily since I had never made that cake recipe before either. In a pinch, I would use this recipe again to see if I had better luck since I don't have cake flour around the house on a regular basis.",
"I needed cake flour for this recipe (recipe#173558) and it was perfect. So easy to do. Thanks Lennie :) Made for All you can cook buffet",
"Thank u for posting this since i had no clue what cake flour was. Just a beginning baker but trying to get better does anyone know things to help me",
"Lennie, you saved me! I planned on making a pound cake for dessert that needed cake flour. This was so wonderful in a pinch. I'm sure the clerks in the grocery store did not want to wait on a grumpy, tired-looking woman with bed head. I used it in Recipe #36806 (a terrific pound cake) and it turned out wonderfully. Thanks again Lennie",
"Used to make a chiffon cake and it worked great! Thank you so much!",
"Cake flour is chemically bleached, so it's really not too good for you. I used King Arthur all-purpose white flour with this recipe and it worked like a charm! Made a beautiful white cake with a wonderful texture. Lennie, thanks for a super recipe! I will be using often in the future!",
"Thanks so much for posting this recipe! It worked great in my donut recipe using the Wilton Donut Pan. Yea! I didn't have to run to the store for cake flour!",
"Cake flour. Who keeps it on hand in the pantry, I'm not a pastry chef. But when I need it I need it right now!!! Thank you sooo much for posting this here, so I could save it to my regular cookbook, you were a lifesaver to me today!!! Thank you. Thank you. Angelcook in Texas",
"Lennie, \r\nThank you very much!! This is just so good to know!!!\r\nLove,\r\nBecky",
"This for run for your life. In her review, she said that she had used Corn flour. The recipe called for cornstarch which is another product entirely. If you make it again, using the correct ingredients, you will understand why this recipe has many good reviews.",
"Very helpful.",
"Thank you so much. I use this recipe all the time now instead of keeping cake flour in the pantry. I've never had it fail!",
"Thank you! I needed just a few oz for a cookie recipe and this substitute fit the bill perfectly.",
"Never used cake flour before. We just get what we call American flour ;) that is all purpose. Used this with a carrot cake and it turned out awesome! Thanks a million. :) Fay",
"Thanks so much for posting this recipe Lennie, it works wonderfully!!",
"Thank you so much for posting this recipe and for including that last bit of instructions at 3! Very baker friendly! It's a keeper!",
"Thank you.<br/>I used it for sponge cake recipe. Came out great. <br/>I followed the advice of others and used lemon juice.",
"This was a lifesaver! You're right, I never have cake flour in the house and I only needed 3/4 cup. Thanks for posting this recipe. Nick's Mom",
"Thanks Lennie, I'm using it this morning as I don't have any cake flour for a recipe I'm making.",
"Lennie, you are a genius!! Thanks especially for the explicit directions in steps 2 and 3; it makes it so easy to make the amount you need. Thank you again!",
"I currently have 1 recipe that uses cake flour, and I am a tightwad, so paying $3.00 for 2 pounds of flour rubs me the wrong way. I am going to make a big batch of this for a fraction of the cost, so I can try a whole bunch of other cake flour recipes. Thanks!",
"Save my life! Thanks loads.",
"Worked very well :)",
"I couldn't find cake flour at the store, but I really needed it to make the husband cannoli for Valentine's Day. Thanks for saving me! This worked perfectly.",
"I've never used a recipe before that called for cake flour so I was very thankful for this substitution when I decided to make a batch of brownies with cake flour as an ingredient. I don't have anything to compare this recipe to consequently but I think it did the trick just fine. I won't ever buy cake flour now that I know this substitution is here and it is an item I rarely use.",
"Excellent substitute! Just stir, no sifting!",
"This worked really great for my sponge cake.",
"Hi Lennie...I needed some cake flour for a recipe today, and this works well for me, a great substitute for the store-bought kind. Thanks for posting...KC",
"This worked great for me. Thanks for sharing.",
"Used in recipe #406237 with good results. Thanks for sharing the recipe!",
"This saved my butt totally. Thanks for the help.",
"I made a angel food cake today and did'nt have any cake flour so I used this and it worked great thanks so much for posting",
"Great substitute for the cake flour. I used it in Recipe #39404, to be served with Recipe #24672.",
"This worked great in the \"Why I joined RecipeZaar Carrot Cake\" recipe. Thanks so much!! "
] | 89 | {
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chili oil hong you | 169,480 | 20 | 147,027 | 2006-05-24T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'szechuan', 'low-protein', '5-ingredients-or-less', 'condiments-etc', 'asian', 'chinese', 'easy', 'vegetarian', 'dietary', 'low-carb', 'low-in-something'] | [4501.6, 754.0, 30.0, 72.0, 28.0, 414.0, 17.0] | 6 | ['put the chili flakes into a glass preserving jar', 'heat the oil over high heat until smoking hot', 'remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius', 'pour onto the chilies , stir once or twice and leave to cool in a shady place', 'the oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools', 'you can use the oil immediately , but the flavour and fragrance will improve after a couple of days'] | the best method of making chili oil for sichuan cooking i have found - from the outstanding fuchsia dunlop book "sichuan cookery". i use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! the more sediment you have, the hotter it is. | ['chili flakes', 'peanut oil'] | 2 | [
" i use this in chinese resteruants in glad to make it home .dee",
"easy and perfect. i used some dried chili peppers i had, with a lil toasted sesame oil in the food processor. then used canola for the heated oil. also put a garlic clove and a piece of star anise in for a lil extra something. i'll never have to beg the local chinese takeout place again.",
"so easy to do and very spicy. Thanks currybunny :) Made for All you can cook buffet",
"Funny how often Zaar can make me a star! DH often eats lunch at an oriental restaurant & raves about this chili oil they served. We had an Asian inspired meal last night & I whipped out this oil before he could even whine! I added LOTS of crushed peppers & a couple of whole, dried ones. Considering his ears smoked when he ate it, I think I got it about right. Thanks so much for posting this!",
"Soooo easy!!! Soooo spicy!!! :))\r\nI will never buy another bottle of 'hot and spicy' oil!!\r\nThank you!!",
"Wonderful! So versatile. I love that I can make this at home!",
"Thank you for this wonderful technique. I have often made my own chili oil waiting weeks before the cold oil absorbed the chili flavor this cuts the whole process a day or so. Quite fun wathcing the chilis sizzle. ",
"Very good! I'm so happy to have the Panda Restaurant's secret now for making our dishes \"extra spicy!\" This is it! So easy to make....And now I can add a little to any food I make! Thanks for sharing this -- I'm so glad that I chose to make this for ZWTII! :)",
"I love this oil. I always order it with Chicken and Broccoli at my favorite Chinese Take Out. Sometimes they forget, and now I have my own! Thanks for posting this recipe.\r\n\r\nNick's Mom",
"I split the batch into two smaller jars...one for us and one for my DSIL! They called yesterday to say WOW it was very good and very hot....just the way they like it. I haven't had a chance to use mine yet, but I will soon!! Thank you for a GREAT recipe I can make and use as gifts for my \"Chili Head Friends\"!!"
] | 10 | {
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no ice cream root beer floats | 403,591 | 2 | 2,066,263 | 2009-12-14T00:00:00 | ['weeknight', '15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'beverages', 'desserts', 'easy', 'low-fat', 'summer', 'smoothies', 'dietary', 'low-sodium', 'low-cholesterol', 'seasonal', 'low-saturated-fat', 'low-calorie', 'low-carb', 'inexpensive', 'low-in-something', 'number-of-servings', 'presentation', 'served-cold', '3-steps-or-less'] | [140.1, 3.0, 104.0, 2.0, 4.0, 6.0, 9.0] | 3 | ['make sure that your ingredients are ice cold', 'pour each ingredient in to a glass and stir', 'enjoy !'] | no ice cream? no problem! with these root beer floats, you can make them anytime! | ['root beer', 'milk'] | 2 | [
"Great afternoon treat..",
"We really didn't like this. I used orange soda, my husband's favorite. The milk/soda mixture formed a top layer that was foamy and looked curdled, and the bottom was just soda. It was not appealing to look at, and didn't taste anything like a float should taste. I was hoping for success, but this just didn't work for us.",
"WOW! I love this! It was refreshing and not as filling as a real ice cream float. Less calories too! Although my milk soda ratio was a bit off. Made as a Recipe Nap for Veg 'N Swap tag.",
"I tried this with coca cola as I cant get root beer here in Germany and found it quite interesting. Ive never had anything like it and cant really compare it to regular float. Its kinda creamy and sweet and not bad, but somehow milk and coke wont become my favourite pair. Maybe its more of an acquired taste... All in all Im very happy I tried this and would even make it again as its refreshing and healthy (using sugar-free soda).<br/>THANK YOU SO MUCH for sharing your recipe with us, Veggie_Cook!<br/>Made and reviewed for my chosen chef during Veggie Swap #36 July 2011.",
"I'm thinking perhaps the acid in the orange soda caused it to curdle. I tried it with reg cola and it turned out just fine. I added a couple of tsp. of sugar to make my sweet tooth happy.",
"I made this today because I had some milk to use up. I really enjoyed it! I usually use heavy cream/root beer together due to the low carb count. (diet root beer) However, I used low carb milk and got the same taste. thanks! :)"
] | 6 | {
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orange soda ice cream electric ice cream maker | 240,036 | 37 | 220,433 | 2007-07-12T00:00:00 | ['lactose', '60-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'low-protein', 'healthy', '5-ingredients-or-less', 'desserts', 'american', 'easy', 'beginner-cook', 'low-fat', 'summer', 'frozen-desserts', 'dietary', 'low-sodium', 'low-cholesterol', 'seasonal', 'low-saturated-fat', 'low-calorie', 'inexpensive', 'egg-free', 'free-of-something', 'low-in-something', '3-steps-or-less'] | [162.9, 3.0, 61.0, 2.0, 4.0, 7.0, 11.0] | 1 | ['put all ingredients in ice cream cylinder and churn until firm'] | this is one of my favorite homemade ice creams. it is super easy and tasty. i have had this several times since i was a young boy but have never made it myself. the eagle brands website calls for 20 oz orange soda rather than 2 liters. i am pretty sure we used a 2 qt ice cream churn and most likely did not put the whole 2 liters in the recipe. also they call for 2 teaspoons of orange extract. you can also make this with other flavors. | ['orange soda', 'sweetened condensed milk'] | 2 | [
"This is a really quick and inexpensive alternative to old time ice cream! I put the Orange soda in the freezer and the condensed milk in the fridge before putting in the ice cream maker and it took less than 30 minutes to freeze. The texture is somewhat different than regular ice cream, more like sherbert or sorbet but for the price, time and effort - you can't beat it.",
"We loved this. The texture was like sorbet, and the flavor was reminiscent of my husband's favorite Orange Cream Supreme icecream. I couldn't believe something so simple worked so well. My children are already imagining icecream with cream soda, rootbeer, grape...",
"My kids loved this!!!! So smooth & creamy. The only thing I did different was to refrigerate the ingredients for a short while before churning it. Thanks for this easy recipe.",
"Not sure what I did differently. When I made it as shown, it never set up at all. It did make a really good drink, though. Then I found a similar recipe on the Eagle Brand website. They used 20 oz of soda to a 14 oz can of SCM. This worked much better - set up just like a sorbet. Stars for flavor, and for getting me on the track to the recipe I had success with.",
"Super easy, very economical. I served it on a scorching hot day and it was just right. I served it soft in a tall glass with whipped topping.",
"Wonderful! I made this last night with Diet Orange. I didn't use the whole 2 liters in my 2 quart machine not enough room to fit it! None the less most did fit and the results were great. As said before, very econominal. Can't wait to try again, maybe some limey soda might be like key-lime pie!",
"I used a 2 liter of caffeine free orange soda and a 14 oz can of sweetened condensed milk just as the recipe calls for. I chilled both the canister in the fridge for a couple hours before firing up the ice cream maker. I followed the instructions for my maker and placed the ice cream/sorbet mixture in the freezer for my family to try once it was done freezing in the maker. It tastes MUCH like a dreamcicle and I cannot wait to try other type of soda - grape being the first on my list, I am going to forget that "easy" pudding and half/half recipe. For the money and time you can't beat this recipe."
] | 7 | {
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french fry sauce copycat | 274,072 | 1 | 537,617 | 2007-12-27T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'low-protein', '5-ingredients-or-less', 'sauces', 'condiments-etc', 'easy', 'dietary', 'copycat', 'savory-sauces', 'low-in-something', 'novelty', '3-steps-or-less'] | [138.0, 15.0, 23.0, 14.0, 0.0, 7.0, 4.0] | 3 | ['put in small bowl', 'mix together', 'serve with french fries'] | we had this at red robin and loved it! | ['mayonnaise', 'barbecue sauce'] | 2 | [
"I made this one night when I was out of ketchup and this is really good. I did add some dry spices (garlic and onion). Thanks!",
"Heck yes! I like it with sweet potato fries!",
"Easy simple and tasty. Different bbq sauces give different flavors which is nice. The mayo mellows out the flavor of the bbq sauce. Used with chicken strips.",
"this is so simple and yet so very good! I will use only this sauce from now on!\r\nthanks for posting!",
"This is about as simple as it gets. It has great flavor and was good with fries. Thanks for sharing. Made for Think Pink tag."
] | 5 | {
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easy arabic yogurt | 353,740 | 675 | 1,155,210 | 2009-02-03T00:00:00 | ['course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', '5-ingredients-or-less', 'saudi-arabian', 'breakfast', 'lunch', 'snacks', 'eggs-dairy', 'asian', 'middle-eastern', 'easy', 'beginner-cook', 'kid-friendly', 'dietary', 'low-sodium', 'low-calorie', 'low-carb', 'inexpensive', 'egg-free', 'free-of-something', 'low-in-something', 'brunch'] | [225.6, 19.0, 5.0, 7.0, 23.0, 40.0, 5.0] | 10 | ['heat 1 / 2 gal', "of milk in a large pot over medium high heat stirring all the while so that it doesn't burn", 'bring to a boil and immediately remove from heat', 'set aside to cool for about an hour or until warm to the touch but not hot', 'then add 6 oz yogurt to the milk and stir well', 'pour warm milk mixture into a large ceramic or stoneware bowl', 'cover bowl opening with plastic wrap', 'wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours', 'in the morning you will have yogurt', 'enjoy !'] | it is unknown where exactly yogurt originated though it is thought that the arabs, turks, or persians are responsible. you can make your own yogurt at home with only milk and a bit of yogurt. very easy, no yogurt maker required. i have been making it for a few years and know that anyone can make this. it makes great yogurt especially if you use whole milk; very creamy and thick. you can use nonfat milk but it is a little thin and the consistency isn't that great compared to with more fat. it is best to go with 2% or whole. i also use organic milk, i find the flavor to be more full and sweet.i found it in an arabic cookbook. here is a step by step tutorial i have made including photos: http://xeniahome.blogspot.com/2010/03/homemade-yogurt-middle-eastern-way.html | ['milk', 'yogurt'] | 2 | [
"This recipe was very easy to follow, and it yielded a very nice yogurt. I made it in the ceramic insert of my crockpot. I have about two cups set aside for draining. Thank you for sharing! Made for Swizzle Chicks and ZWT 6.",
"Very good! Thank you!",
"I've made yogurt with a similar process using a yogurt maker instead of the ceramic bowl. I've noticed that it's usually the starter the makes the most difference in the consistency. I prefer Dannon fat-free plain yogurt. I frequently strain my homemade yogurt through a yogurt cheese maker just to thicken it some. It's amazing for spreads as well as plain!",
"I'm not going to star this because something went wrong. I think it was because leaving it off the stove 1 hour got it too cool. As I touched it 1 hour later and it was pretty cool I will try Little Mafia's technique next time holding my finger in for the count of 10. It may also have been because I didn't use enough starter. Will try again. Made for Ramadan Tag 2010.",
"AWESOME!!! I have tried to make yogurt about 4 times before and it always comes out running and not good. This is the exception. . .it is fabulous!!! I reduced the recipe by half and used 4 cups of whole milk and 1/8 cup of organic greek nonfat yogurt. My girlfriend said that her relatives in Pakistan all add sweetened condensed milk at the time you add the yogurt for creaminess and sweetness; so I added about 1/4 cup (remember I halved the recipe) of fat free sweetened condensed milk. This was SO good. So creamy, just a touch of sweetness and perfect. It didn't have that sharp yogurt flavor associated with plain yogurt either!!! Thanks for a keeper!!!",
"Well, it's just a fact, this is fabulous and so easy!!!!\n\nI cut the recipe by 4, to use a litre of milk, just in case something went drastically wrong!! I used about 2 tbls plain yoghurt as the starter. Wrapped it up in towels and stored it in the back of my younger daughters cupboard (the cat used to love to sleep there, so I figured it must be warm there!!!). I left it for 24 hours, and when I unwrapped it I had ... yoghurt! Smooth and creamy, I couldn't believe it could be THAT simple!!!\n\nI don't doubt you could play around with this, adding different flavours or more sweetness, but for us, this is 100% the way we like our yoghurt, and I am totally thrilled with myself and this recipe, lol!!!\n\nThanks SO much, Leah, a gem of a recipe, discovered in the NA*ME cooking tag game!",
"This was so neat! I wanted to make it and couldn't figure out a bowl to make it in until Mami J suggested the crockpot insert! And I used littlemafia's finger trick for the temperature... I just used plain yogurt as it's what I had on hand and ate it with granola and blackberries! Made for ZWT #6!",
"I've been making the same recipe since I visited Iran. I'm using regular yogurt, and organic milk that makes a very creamy and thick one. I have a trick, I know that I can add the yogurt when I can hold my finger till a count to 10 in the hot milk.Works every time. For one liter of milk I add 1-2 T yogurt. If using more yogurt, it will turn sour. I wrap the container in blankets and keep it in a warm place until morning."
] | 8 | {
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chocolate cookie crumb crust | 27,559 | 20 | 23,728 | 2002-05-07T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'north-american', '5-ingredients-or-less', 'pies-and-tarts', 'desserts', 'american', 'oven', 'easy', 'potluck', 'kid-friendly', 'picnic', 'pies', 'chocolate', 'food-processor-blender', 'dietary', 'comfort-food', 'novelty', 'taste-mood', 'to-go', 'equipment', 'small-appliance'] | [133.3, 11.0, 37.0, 4.0, 2.0, 16.0, 5.0] | 6 | ['place rack to middle position and pre heat oven to 350 degrees f', 'place cookies in large zip-lock plastic bag and crush with rolling pin', 'transfer crumbs to medium bowl , drizzle with butter , and mix with fingers until well combined pour crumbs into 9-inch pyrex pie plate', 'press crumbs evenly onto bottom and up sides of pie plate', 'refrigerate for 20 minutes to firm crumbs , bake until crumbs are set , about 10 minutes', 'cool on wire rack'] | like we need another excuse to buy oreos..... | ['oreo cookies', 'unsalted butter'] | 2 | [
"Hmmm...I don't know, this didn't really work for me. I think maybe my crumbs were too large, to which I would suggest that one always use the food processor and not crush the cookies with a rolling pin. My crust was just too crumbly and very difficult to form into the pie dish. It also did not seem to make enough; I still had little holes in the bottom that I had to crush a few more oreos to fill. Had it just been a crust judging contest, it may have lost, but once it was with the pie, the holes were not a problem. I think, however, that if you are a \"crust\" person who likes a more pronounced crust flavour and crunch, this is not the recipe for you. It definately, though, as ms_bold said, would be a more than decent substitution if you did not have graham crackers or a graham cracker crust.",
"This recipe saved me at 3am. I realized that I didn't have have a ready-made graham cracker or cookie crumb crust for Hershey Pie (#29084). I also didn't have any graham crackers! However, I did have Halloween Oreos...and used them to prepare the crust. It worked well (and it was Thanksgiving, so the bits of orange in the crust weren't totally out of season). Thanks for a life-saver.",
"Great easy pie crust. I used with a no-bake chocolate cheesecake.",
"Delicious! Only thing I might do differently next time would be to increase the recipe by 1/4 or 1/3. The crumbs were a little big and I was lazy about getting it spread evenly over the pie plate and had a few thin spots. Made for a Turtle Cheesecake Pie. YUM!",
"This was exactly what I was looking for. I couldn't find a premade oreo crust at the store. I used a food processor to make the crumbs. I think my favorite part of my pie was the crust.",
"Thank you! This recipe worked out great for my DD#2's bday ice cream pie. I made it in a 9x13 (as you can see in the pic). I doubled the recipe."
] | 6 | {
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watermelon crawl aka spiked watermelon | 163,827 | 15 | 209,747 | 2006-04-11T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-large-groups', 'low-protein', 'healthy', '5-ingredients-or-less', 'appetizers', 'beverages', 'fruit', 'american', 'southern-united-states', 'southwestern-united-states', 'tex-mex', 'easy', 'holiday-event', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'seasonal', 'low-saturated-fat', 'low-calorie', 'low-carb', 'healthy-2', 'low-in-something', 'melons', 'novelty', 'to-go', 'number-of-servings', 'presentation', 'served-cold'] | [149.1, 0.0, 56.0, 0.0, 2.0, 0.0, 5.0] | 14 | ['sneaky and underhanded: use any size syringe - or several- and inject the alcohol into the melon', 'smaller needles will leave the least detectable marks ! lol refrigerate or pack in ice to get it really cold', 'open and honest: remove rind from melon', 'cut edible flesh into pieces , place in a huge bowl and douse with the alcohol', 'refrigerate or pack in ice to get it really cold', 'whole melon: cut a hole in the melon big enough to insert a funnel', 'save the piece you removed to reinsert after all the alcohol has been absorbed', 'pour alcohol into the melon through the funnel', 'we usually put the melon in a cooler and surround it with ice , place the funnel and fill it with alcohol- return several times to refill funnel', "if leaving the rind on , don't let it sit too long as the outer rind of the melon will absorb much of the alcohol and the inner fruit will be a little weaker", "ps i love lots of the 'flavored' or infused alcohols they have available now but save them for a drink", 'when i used them in this they were really gross with the melon', 'the exception being coconut rum', 'steer clear of all those other flavors like banana , mango , etc --'] | sure to make your picnic a lot more interesting or the hempstead, tx watermelon festival! here are three ways to achieve this dastardly deed. i prefer rum over vodka for this but champagne is nice too especially with the open and honest method. update: i tried this recently with vanilla vodka and omg! it was fab!
but first- rinse the whole melon to remove any dirt or icky stuff that might be on the skin- seen or unseen! ewwww!!!! i never used to do this part until i saw a large dog "marking" the watermelons! ewwwwwww! now i wash them very well! ugh!
now all that is left to do is to choose which method you would like to use!
cooking time does not include the hours of cooling.
have a great time! | ['watermelon', 'rum'] | 2 | [
"Another option is coconut rum. It's what we always use.",
"This recipe is really fun. We used method 2 and tried three different batches with coconut rum, gin, and Grand Marnier. The Grand Marnier one was the hands down favorite! Next time we want to try it with tequila too. Thanks!",
"I tried this last 4th of July with Absolut Watermelon vodka. DIVINE!",
"What about watermelon vodka??",
"Watermelon and coconut rum -- an excellent flavor combination! Made this for Jimmy Buffett concert and will make again!",
"Great recipe. Tried it out on a small scale in preparation for an upcoming bachelorette party I am planning. I used chunks and regular white rum and they were \"cooked\" shall we say in 2 hours. THANKS! I will definitely use this recipe again for the party.",
"That is good stuff! I used raspberry vodka and it was great . . next time I'll let it marinate longer. Thanks for sharing! ",
"This is our summer outdoor concert staple. Used unflavored vodka, cut the watermelon into larger cubes, placed in a gallon-sized bag, & left it in the fridge for 3 days before the concert. Woo hooo!. A definite winner! Word of advice: Have a designated driver; this stuff is potent!"
] | 8 | {
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winger s wing sauce | 292,117 | 10 | 463,502 | 2008-03-15T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'condiments-etc', 'easy', 'low-fat', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', '3-steps-or-less'] | [143.5, 0.0, 144.0, 41.0, 0.0, 0.0, 12.0] | 7 | ['using a sauce pan on low heat from the stove add all the ingredients', 'stir slowly', "the stove doesn't need to be hot because all we're doing is melting the brown sugar into frank's red hot", 'after a few minutes all the brown sugar should have dissolved into the sauce', 'if it needs thickening add more brown sugar or let stand', 'there is no step three', "it's that easy"] | this sauce tastes exactly like winger's wing sauce. sweet and delicious.
i found this recipe on copykat.com i haven't tried it yet but i love winger's sauce so i'll be trying it soon. winger's wing sauce is great on more than just wings. i use it on chicken breast sandwiches, chicken and rice and even on veggies. it's got a sweet taste and goes great on just about anything. | ["frank's red hot sauce", 'brown sugar'] | 2 | [
"We had a Winger's in Casper, WY back in the mid 1990's. This recipe tastes exactly as I remember!!!!",
"On the back of the bottle it uses xanthan gum to thicken and some garlic. that is what makes it thick and sticky.",
"Hey hey hey, just wanted to say thanks a bunch for this recipe, my friend always makes sticky fingers with this stuff and its soo good, he never told me the recipe though -_-<br/>Thank you for the simple ingredients!! really good :)",
"I've made this sauce several times... it DOES taste JUST LIKE Wingers! YAY! (closest Wingers restaurant to me is 90 miles!)<br/><br/> But it does not keep in the fridge - it turns grainey and hard. So I'm hoping to invent the same taste with corn syrup and molasses instead of brown sugar. Wish me luck!",
"THIS RECIPE IS SOOO GOOD! I don't like it \"that hot\", so I added a little more brown sugar and a little more water and have this in a plastic cupin the refridgerator, for when I get the urge to divulge myself. I get some boneless cooked chicken strips and put them in the Hot Oil Basket and add some french fries to go along with...then bring out the \"sauce\" and dip them all into it. BEST STUFF EVER!!",
"Super delicious! The sauce came out a little thin. I probably ended up adding an extra 1/2c. of brown sugar.",
"This sauce was so good with our wings! It was a good balance of sweet & spicy. To make some real sweet ones, I added another cup of brown sugar and it was delish too! Great recipe, so fast & easy!",
"This was the bomb!! I am a chicken wing freak and tonight I decided I was going to find the perfect sauce-I made 3 different kinds and this one won by a landslide. It was a little hot for me so I added a tablespoon of white sugar and a wee bit of garlic powder-wow-that was it for me. It was great! It was sweet and hot at the same time. Will make this from now on. Thanks so much for sharing this recipe. It is absolutely A1!!",
"The heat brought foul language to my mouth and tears to my eyes. A five star experience.",
"I made this last night. It was a huge hit. While it's been a while since I was at Winger's, I rate this sauce just above Winger's sauce. I believe this is just a bit hotter and I like it that way. Super easy, super fast, super good.\n\nThe only down side to this is that you take something reasonably healthy and add sugar to it."
] | 10 | {
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easy chili cheese dip | 121,471 | 10 | 57,695 | 2005-05-10T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', '5-ingredients-or-less', 'appetizers', 'easy', 'dietary', 'inexpensive'] | [114.3, 11.0, 9.0, 23.0, 12.0, 21.0, 2.0] | 8 | ['slice up velveeta brick into chunks in a big microwave safe bowl', 'pour can of chili over it', 'microwave for 2 minutes , stir', 'microwave 2 more minutes and stir', 'velveeta should be completely melted by now , but if not microwave 1 more minute and stir', 'dip tortilla chips into it , or we like plain ruffles , too', 'or i have dipped just tortillas in it , too', 'enjoy !'] | this is o simple and soo good. i remember me and my roomies lived off of this at spring break at padre island cause we spent all our money on booze!! | ['velveeta mexican cheese', 'chili'] | 2 | [
"Absolutely delicious!!! Always pleases the crowd. Make sure to loosely COVER the dish with a moist paper towel, paper plate or a microwave cover to avoid a REALLY bad clean-up.",
"We really did enjoy this. It was quick and easy. Thanks for posting.",
"I used to eat this all the time in my early college days as well! It's a great \"sit in front of the tv\" snack! ",
"Awesome, easy to have on hand for 'surprise' casual guests, and great :) I sometimes add a cup of salsa to make it stretch a bit & make it a bit thinner. Love it with Fritos scoops ;)",
"Very good dip! Just the right amount of spicey flavor. I made this for Mexican night and served it with white corn tortilla chips. This simple recipe goes into the keeper file. Thanks!!!",
"A BLAST FROM THE PAST!!! AWESOME!!!! LOVED IT!!!!!!!! Thanks Jessica!!!!!!! :)"
] | 6 | {
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instant soymilk pudding | 195,594 | 32 | 205,730 | 2006-11-14T00:00:00 | ['lactose', '60-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'desserts', 'lunch', 'snacks', 'easy', 'no-cook', 'beginner-cook', 'diabetic', 'kid-friendly', 'low-fat', 'puddings-and-mousses', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'comfort-food', 'inexpensive', 'free-of-something', 'low-in-something', 'taste-mood', 'sweet', 'number-of-servings', 'technique'] | [115.2, 3.0, 19.0, 27.0, 8.0, 1.0, 6.0] | 4 | ['empty pudding mix into a bowl', 'add soymilk and whisk until smooth', 'refrigerate until set', "i usually use soy slender , but i'm sure your favorite brand will work just fine"] | very simple recipe, but if anyone has ever tried making instant pudding with soymilk you have probably been very disappointed! this trick will not leave you with a runny mess, just a creamy, yummy instant treat that is pretty healthy too! i like my pudding thick, so i use 1 cup of soy, but if you like a thinner pudding just increase the soymilk by 1/4 or 1/2 cup. | ['sugar-free instant pudding mix', 'soymilk'] | 2 | [
"I love vanilla so I used vanilla pudding with vanilla soymilk. Delicious! Nice to have when there's a craving for something soft and sweet. It's also good to mix with coffee and milk to add more flavor when having a drink lol ;) Thanks for sharing, vitalev!",
"I tried this, it never set up. I'm not sure what the \"trick\" is that you mentioned? Can you elaborate?",
"The recipe worked but I used 1 1/3 C lite Silk chocolate milk with chocolate instant pudding. I added a little more soy milk after I started mixing it and it still had a few small lumbs that just didn't smooth out. I don't know if that's because it was low fat soy milk. the texture was fine though and it hit the spot. I will try again and layer with banana slices or sprinkle with shredded coconut.",
"Thanks! What a great idea to just decrease the amount of milk used. It was actually a little thick, so I added more soy milk bit by bit until the right consistency was achieved.",
"THANK YOU THANK YOU THANK YOU!!! 2-year-old lactose intolerant DD thanks you greatly too! I added the whole 1 1/2 cups of soy milk because the reviews saying 1 cup was too thick \"scared me\", but frankly I thought 1 1/2 cups was far too runny, but the flavor was so good we gobbled it all up anyway. I am going to use just 1 cup next time and probably will use plain soymilk instead of vanilla because it was REALLY sweet. My next task is to make a banana pudding... MMMMMMM.",
"I have missed pudding so much!! Thank you after several times of trying to make pudding with soy milk i read this and it works I also thought it was a bit thick so next time i will add in more soy",
"This recipe works! I also added more soy milk, as others have metioned, 1 cup leaves it very thick. I did notice after sitting in the fridge for a few days the consistency became thinner. Better eat it in less than 3 days next time!"
] | 7 | {
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salted boiling water what does it mean | 157,688 | 24 | 249,074 | 2006-02-27T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'preparation', 'low-protein', '5-ingredients-or-less', 'very-low-carbs', 'easy', 'beginner-cook', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'low-in-something', 'technique'] | [0.0, 0.0, 0.0, 97.0, 0.0, 0.0, 0.0] | 12 | ['measure water into a pan that has a tight fitting lid , cover and turn on high', 'when water begins to boil - add salt , cover and return lid giving just a moment or two to return to a full rolling boil', 'proceed with whatever recipe you have that says cook in "boiling salted water"', 'adjust water amounts according to amount of your recipe yield , keeping the water / salt ratio of 1 tsp salt to 1 cup water', 'placing a lid on pan will help water to boil faster', 'always add salt after the water is boiling to prevent "pitting" of your pans , which can ruin a pan forever', 'after reading my first review ,', 'i do want to explain i am not in anyway picking fun at new cooks , everyone starts somewhere', 'the humor i found in the recipe listing at another site is the reviews so many people wrote in reply to reading the recipe', '736 reviews ! almost 90% are written in a good cooks humor', 'when i was done reading all i could handle , my sides ached , my cheeks were wet with tears of insane laughter , and i had called long distance to 2 sisters , making them listen ! at the risk of being hit by the large zaar spoon , i will just say the other recipe site starts with an e', ':)'] | i found a recipe similar to this online today, and had the best hours of laughing at the reviews. it became even funnier when i called my hubby and told him about it, he reminded me of my little sister's first official dinner cooked for her mother-in-law. (a great story i will included on my me page later.) my dh made me see a need in having this posted for new cooks, as not everyone grows up with a good teacher from the start, with that in mind, here is my improved version. | ['water', 'salt'] | 2 | [
"I tried this one and it worked (kind of). BUT the real issue came when i branched out and tried to combine this with another of my favorite recipes, the Ice you make in the trays. you should check that one out. Well, as it turns out even though these are both pretty similar ingredients (both are water based) they go horribly together. what resulted was a lukewarm, salty soup kind of thing. no bueno.",
"Oh, this is too good to only make once. I'm going back for another go...",
"This was terrible, I don't know why I'm giving you five stars other than I feel bad for you. This made terrible hissing sounds and I nearly burned myself taking the lid off, then when I finally got the lid off a mosquito flew over and got steamed to death. Why don't you just call this '\"Dead Bug Soup\"?! :)",
"Yep, I wasn't raised a 'cooker'. But I do know how to boil water...I thought. I didn't know about adding the salt in the boiled water. I've added before, during and after. Thanks for thinking this was hilarious, but typing in anyway. I will pass on to my daughter and son.",
"I saw that recipe as well and had to laugh out loud at the reviews! Just goes to show what a good sense of humor will do to lighten up your day! Thanks for reminding me of this, Lady.",
"Wow! Easy, quick and economical: What more could one ask???? I plan to put this in jars to give away to my many, many friends for Christmas this year. Thanks for a wonderful, authentic recipe!",
"I just can't give this any stars. I don't know what happened but it didn't turn out right at all! As soon as it came to a boil, the lid blew off, went right through my kitchen ceiling and landing on my bed. The heat of the lid started my bed on fire. I had all my tax receipts on my bed because I had been sorting through them. I had to call 911 and the firefighters marched right through my house with muddy boots on. My cats got out because they left the front door open and I haven't seen them since. It's going to take me days to clean up all the mess and the cost will be astronomical! I will never ever use a recipe that requires salted boiling water again. BEWARE!!!! This stuff can ruin your life! It should only be handled by professionals.",
"I'm so excited to have found this recipe! I'm going to pass it along to a friend who was at one point told to stir the boiling water so it wouldn't burn. :oD",
"This was toooo cute; have to say I could have used this advise when I first started following Zaar and my DH and family will attest to it. Thanks Lady for a reminder on where we all started at.",
"Thank you for the help. Does it matter what type of water you use?"
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award winning pineapple preserves | 226,245 | 40 | 324,390 | 2007-05-04T00:00:00 | ['60-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'low-protein', 'healthy', '5-ingredients-or-less', 'jams-and-preserves', 'canning', 'condiments-etc', 'fruit', 'easy', 'low-fat', 'vegan', 'vegetarian', 'dietary', 'gifts', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'tropical-fruit', 'pineapple', 'taste-mood', 'sweet', 'technique', 'water-bath'] | [944.2, 0.0, 962.0, 0.0, 2.0, 0.0, 81.0] | 6 | ['bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes , stirring constantly until thickened or until the temperature reaches 220f on a thermometer', 'pour immediately into hot sterilized jars', 'wipe rims with a clean cloth , place lids and screw on bands finger', 'process jars in a water-bath canner for 5 minutes', 'place jars on a clean towel', 'cover with towel to prevent drafts and let cool undisturbed for 24 hours'] | i needed some pineapple preserves to make ang1102's recipe #168803. no problem i thought, i'll just pick some up at my corner store. no luck, they didn't have any so i thought no problem, i'll just get a recipe off of zaar. no luck!, i went on a search and was attracted to this recipe because it only uses 2 ingredients and looked easy. boy did i get lucky with this one! from food down under. edit: thanks to diana, i was able to change the title to award winning! check her review for making these preserves even better! | ['crushed pineapple in juice', 'granulated sugar'] | 2 | [
"Hope I never run out of my pineapple preserve making DNA. I shouldn't have to worry because they'd probably sell more at Wal-Mart. Made for Farm Cooking Tag.",
"Great recipe. Super easy. Liked the idea that there was no added pectin. Won grand championship at county fair with first batch. Added about 1/8 tsp freshly grated ginger to make it Pineapple Ginger Jam. See more batches in the future.",
"This was wonderful. When I make my apricot jam I also add in crushed pineapple.",
"Wonderfully easy and so delicious! My family uses it to make banana splits!",
"This was great! So easy to make and just wonderful. As I was making it my mom walked in the kitchen and she told me that when she was younger she used to do all sorts of preserves. She said that this was the way they did it and that they also just added about a teaspoon of corn starch when bringng the pineapple and sugar to a boil. That will help thicken the jelly like consistancy!",
"Make these preserves! Oh so easy and so good. I mixed some with soy sause and horseradish \r\nand dipped cooked cold shrimp in it. I could eat this stuff on sneakers.\r\nThank you!",
"REALLY REALLY GOOD. and sooooooo easy. My husband has always like Pineapple jelly and it is not easy to find in the stores. I ran across this and have not looked back. I think I have made about 6 jars of this stuff, we only have about a 1/2 of one left. He eats it on everything.",
"I just happened to have a can of crushed pineapple in the house when I read the recipe. I immediately gathered my canning utensils and set out to make this preserve. I added some lemon zest - didn't have any oranges - and a dash of rum. Delicious and super easy to make. Thank you, cookiedog, for posting, this is a great recipe!",
"I've neither made jam before nor a big fan of Pineapple. All I needed was to find a decent way to consume my very sour pineapple..Even after reading these reviews I wasn't convinced enough! To be honest, I only tried it as this an easy,2 ingredients calling recipe. Added some lemon rinds & 1 cinnamon stick to boost the flavour. And then it comes!!! ???? WOW!! Everyone loves the jam and we are trying to taste it with almost everything !! ?? From peanut biscuits to indian flat bread Ruti, it tastes FABULOUS!! THANK YOU SOO MUCH !! This jam makes me fallen in love with pineapple !! ???? & of course thousand times better than store bought JAM !!!!",
"Fantastic recipe. So much nicer than the store bought version. This one is *packed* with bits of pineapple, unlike it's commercial counterpart. So easy too. What's not to love about this one. Great find Cookie! UPDATE Aug 18/08: I'm happy to say that I entered this recipe in the local fair and won First Place. I did add some Orange Zest, and it made an amazing jam even tastier...if that's at all possible. Thanks again Cookie!!!!",
"This is a very good and very easy recipe. I have made it over 12 times including some modifications by adding cinnamon and also adding cinnamon and dry ginger. Personally I like the cinnamon addition best. One note; the recipe above notes a yield of two jars but should specify 2- 8oz jars. This is particularly true if cooked to 220 deg. I doubled the recipe to 4 cups of sugar and 40 oz of crushed pineapple and by the time it reached 220 the volume was reduced to 32 oz total yield. I hope the result is not too thick.",
"We could not find pineapple preserves at the store, so I went online and found this recipe.<br/>The pineapple perserves were needed for my mother's-in-laws 91 birthday, she wanted banana splits for her birthday party, the kind she remembered when she was a teenager and it called for pineapple perserves, besides strawberry perserves. <br/> After making this recipe we will make our own from now on, THEY ARE AWESOME and so much better than store purchased preserves.",
"Yum! This could be addictive. I added a Tbsp. of fresh grated ginger to the pot to add a little spunk. I had a little extra when I finished filling the jars. That became \"mine\". I used a little of the syrup in an apple salad I was making for lunch. That was a good addition. Then I wondered if it could be used to flavor water for drinking rather than soft drinks. Only took a couple of teaspoons to make a nice flavored water.",
"Excellent and so easy. Loved that the recipe made just two half pint jars, plus a couple of tablespoons leftover to eat right away. Very thick, lots of fruit, and none of that yucky high fructose corn syrup found in commercial varieties. Thanks for sharing the recipe!",
"My first time making a jelly and also canning it. It turned out perfect. I rolled some into crepes along with a slice of cream cheese. I then melted some butter in a saute pan and did a flambe in Malibu Coconut Rum. What a great easy dessert.",
"I just made this in my bread machine and it's better than store bought . I had not been able to find pineapple in the stores and was getting ready to order it online, now I don't have pay all those shipping charges.. thanks for this recipe...",
"Great recipe...I made 2 new versions. 1) pineapple, vodka, orange peel and ginger. 2) The Best is pineapple, whole cranberries and lime. It's the best I've ever made. Yum!",
"This was everything it was proclaimed to be. Soooooooo easy... too easy! So I added some coconut powder (asian grocery store) to make mine a pina colada preserve. Loved this!",
"hii plz send recipe for pinapple preserve",
"I use pineapple preserves to make Christmas cookies. For years my grandma used smuckers and added bread crumbs to it to thicken. But he bread crumbs take away from. The flavor so I decided to try and make my own. The first batch I cooked came out too thick and rubbery. I tried again tonight. Instead of boiling it 20 minutes on high, I turned it down some and boiled it 20 minutes at a lower temp. It seems like it's going to be too runny but I haven't let it sit long enough yet",
"WOW! What a fantastic find! I haven't been able to find pineapple preserves in Australia but now I don't even need to try. I did add about 1 tablespoon of cornflour (cornstarch) to a large drained, pureed tin of pineapple rings. I also cooked my jam in my bread maker on Jam setting. Tonight we had this in Recipe #77820",
"I loved this recipe! EZ Breezy! \r\nI am a \"jellist\" lol I entered 10 items (jellies, jams, preserves) at our county fair this year. I won 7 blue ribbons and 1 -2nd place. I will definitely enter this next year. And like one poster suggested I may add some cinnamon.",
"Very easy and a great find! I went to 3 stores looking for pineapple preserves, and finally decided it would be easier to make it myself! Thanks for the Empanadas recipe link as well.. I went ahead and made those, too! (Very yummy as well).",
"Very good recipe! The only thing I did different was I pureed a can of sliced pineapple and to that I added 1 teaspoon of finely diced ginger and it was perfect. I loved this, it is a definate keeper. Thank you for the recipe.",
"Super easy and delicious! (And I'm another who couldn't find pineapple perserves anywhere!)",
"So good, I added cinnamon sticks, to kick it up a notch!!!",
"I just made 2 pint jars of this yesterday and had about 1/3 c leftover so we tried it this morning on english muffins...superb!!Will be making more!",
"I added half the sugar and it was still too sweet for me. I felt like my teeth werd going to fall out after just a taste. I had a pineapple that was green and picked too early(stupid industrialization). I didn't want to waste it since it was innedible and burned my throat and mouth. I decided to cook it and make a preserve. This was the first recipe i came across for fresh and not canned pineapple with a google search, but i instantly knew that even with my gross unripe pineapple, 2 cups of sugar was far too much. I halved the sugar and added cornstarch as a thickener. I still have another batch to make, so i am not going to use any sugar in this one and then i will just combine the 2 batches. In the future i will use no sugar, since fruit has enough sugar for me anyway, especially when cooked down.",
"I made this with a can of tropical fruit salad in passion fruit juice and I have to say it is just full of flavor. I ran it through a blender until it was just broken into small pieces so there weren't any chunks and then added it to the pan with the sugar. I love this recipe.",
"OMG I love this Preserves they are so tasty !!!! thank you so much for posting this recipe It will be one of my fav's.",
"This was my first time ever making jam, so I thought I'd start off small. It turned out perfectly. I'm so excited! Great taste, and it is better than store bought brands! Thanks for making my intro into canning so easy!",
"I cut the sugar to 1 1/2 cups which was plenty sweet. Used my bread machine. It was a tax loose but thickened well when chilled. Will add a tsp of pectin next time.",
"So easy and it turned out perfect."
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easiest barbecued chicken 2 ingredients | 144,725 | 45 | 217,562 | 2005-11-13T00:00:00 | ['60-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'main-dish', 'poultry', 'oven', 'easy', 'beginner-cook', 'chicken', 'dietary', 'low-carb', 'inexpensive', 'low-in-something', 'meat', 'chicken-thighs-legs', 'equipment'] | [229.6, 22.0, 21.0, 10.0, 32.0, 20.0, 2.0] | 9 | ['preheat conventional oven to 375f', 'take 6 chicken thighs and put them in a bowl', 'add 1 / 2 cup barbecue sauce and pour it over the chicken', 'mix the chicken pieces with sauce until they are evenly coated', 'place chicken pieces in a small roasting pan leaving a little space between them', 'bake for 40-45 minutes until done', 'serve with your favorite rice and vegetables', 'you can use as many pieces of chicken as you want just increase the amount of sauce', 'it would be best if you cover the chicken with aluminum foil for the first 15 minute and then remove to brown'] | the simplest and most delicious barbecued chicken possible that you can make with only two ingredients! | ['chicken thighs', 'barbecue sauce'] | 2 | [
"You can't get any easier than this! I used a chicken & rib bbq sauce and followed the recipe as written. Will definitely make again!",
"I do this at least twice a month! I use boneless/skinless chicken breasts and just eyeball it with pouring the sauce over the meat. My family acts like they are eating something special and I laugh to myself at the ease of prep! This one is a real winner for our family everytime.",
"It just doesn't get any easier than this. I followed the directions to a tea. Wonderful idea putting the sauce under the skin. Very moist and wonderful flavor. I used Famous Dave's Rich & Sassy BBQ sauce. Added some fresh ground pepper to the top after basting halfway through cooking. Thanks NatalyaB for a very nice supper.",
"I have been preparing chicken thighs this way for years. I usually use B/S thighs and marinate them in a ziplock for 24 hours before cooking. Recipes just don't get any more simple with such great flavor. Thanks for posting.",
"I made this recipe for dinner tonight, however im not going to rate it because we really didn't like it at all, but I don't think its the recipe..I just don't think we care for the game-ier taste of chicken thighs. I think next time Im going to use this technique for chicken breasts instead. Thanks for posting!"
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cucumbers in vinegar | 152,371 | 5 | 193,516 | 2006-01-19T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'very-low-carbs', 'lunch', 'salads', 'snacks', 'vegetables', 'easy', 'no-cook', 'refrigerator', 'beginner-cook', 'diabetic', 'low-fat', 'picnic', 'summer', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'seasonal', 'low-saturated-fat', 'low-calorie', 'low-carb', 'brown-bag', 'low-in-something', 'to-go', 'equipment', 'number-of-servings', 'presentation', 'served-cold', 'technique'] | [13.2, 0.0, 3.0, 0.0, 0.0, 0.0, 0.0] | 3 | ['chop up cucumber , place in a bowl or small container with a lid', 'add vinegar , stir to coat the cucumber in vinegar , or gently shake the container with lid', 'enjoy immedately or put in the fridge or pack in an insulated lunch kit with an ice pack for a few hours with your lunch'] | it's good!! not really a recipe, more of an idea. i like eating these (on occasion) with lunch. they are extremely quick and easy to make. the natural cucumber flavor is promident with a hint of vinegary tang. | ['cucumber', 'vinegar'] | 2 | [
"I grew up eating a version of this salad as an accompaniment with pork or chicken satay. My BF grew up eating this as his favorite, fresh out of the garden salad. He loves his cucumbers sliced up chunky, with a couple of cherry tomatoes, lots of vinegar and plenty of salt and pepper. He loves to drink the vinegar out of the bowl after he has finished his snack too!!! Thanks for reminding us both of some great childhood food memories!",
"This is the way I grew up eating cucumbers. My mother always used apple cider vinegar, and they were great!",
"these are a very light and easy snack to make! I wasn't sure what vinegar was best to use so I used balsamic vinegar! i also added salt. I will def keep this recipe in mind for when i'm in the mood for a quick and easy snack! thanks luv 2 bake! made for ZWT4",
"My mom served cucumbers this way too! Sprinkle with s & p... I love them.",
"I have always made these but made it 3 parts vinegar to 1 part water and added a packet or so of sweetner. Chill in frig. for a couple hours. Also could add thinly sliced onion. Great!",
"I used blasamic vinegar and I added a little mrs dash. Great way to spice up cucumbers.",
"Love cucumbers, love vinegar! I added a touch of sugar. These were great and quite refreshing! Made during ZWT4.",
"I love this, my mother taught me this one when I was a little girl. Now I've passed it on to my kids! I like adding a little salt when nobody is looking....",
"I thought I was going to go crazy for these but they were just ok. I needed a bit more zip, maybe some garlic salt next time.",
"Known in my family as bellyachers. Because you can't stop eating them. My mother would add a couple of steps. She would slice the cucumbers thin. Then sprinkle salt on them. She would place a heavy plate on top of them and leave them sit for about 30 minutes. Then she would rinse them off and add the vinegar.",
"I made with my son this for ZWT4. I made it as posted, with the exception of adding a little ground sea salt. I wanted to add a little fresh dill, but we didn't have any. We refrigerated it overnight before eating them. I was surprised how much I liked this very simple version! My husband's grandmother used to make a version with sugar, which is also very nice, and we often make a balsamic vinegar version with tomato slices as well, and some fresh herbs.",
"I didn't marke this since i didn't have any vinegar on hand, so i ended up just having cucumbers with a little salt and pepper, but i will have to try this next time!",
"This was delicious! I did add in some salt and pepper. Made for ZWTIII",
"I say quadruple the recipe, add a little salt, pepper and ice to the mix and have it at your next BBQ!",
"Cucumbers in vinegar are nothing new to me. This is a \"southern thang\".Down here in the south,we know how to eat and how to fix good and tasty dishes. This is one of them.However instead of 2-3 spoonfuls of vinegar you are supposed to pour in a cup or two of vinegar to allow the cucumbers to be covered so the vinegar will saturate into the cucumbers better. That's where the tangy flavor comes from. We also will cut up an onion or two into small slivers and put the onions in the vinegar with the cucumbers.Oh so good! I usually eat them right out of the vinegar straight,but sometimes I will sprinkle very lightly a little salt on them. Again,oh so good! Here in the south, most of us use white distilled vinegar and not apple cidar vinegar. The apple cidar vinegar is too whew! and tangy,where the white distilled vinegar is just tangy to taste. Anyway,we've always used the white. So just remember people,you heard it right,cucumbers in vinegar is a southern thang! A thang with a twang!",
"Fresh and light, perfect as a luncheon side dish. Used grapefruit flavored vinegar (from Trader Joes) and added tomatoes. Garnished with avocado, but I have to say that it tasted great mixed in and took away some of the tart flavor. Will be making this again.",
"A very refreshing recipe which I rustled up as a last minute accompaniment to smoked salmon this lunch time! I used cider apple vinegar for an extra taste dimension! Made for ZWT3 - thanks for such a simple and refreshing recipe! FT:-)",
"Delicous and very easy, I love this idea! I made this for a late night snack for my husband and he really enjoyed it. Thanks for posting! Made for ZWT 4 :)",
"LUv2BaKE\r\n\r\nTry a few variations. Add items like onion, tomatoes, olive oil, or jalapeno peppers to make it different. Different types of vinegars are a good choice too.\r\n\r\nI'm not going to rate the recipe since I didn't make it as posted. I find that the cucumber with vinegar type of salads are best when refrigerated for a while too.",
"Great recipe that has stood the test of time. I did add some sliced onion (thinly) and sliced my cucumbers on a mandolin. We have this every Saturday Lunch at the Farm and sometimes I even add a tiny bit of red pepper flakes, or some fresh chives. Make the day prior, cucumbers are chilled and great. Thanks for the memory! Made fof *ZWT4* May 2008.",
"I LOVE this! I've had this since I was kid. Instead of just vinegar I usually add a little salt, pepper, onion powder, and garlic powder and let it sit for a bit. And we actually use white vinegar for this rather than apple cider, though both work great! If you do use white vinegar and want to tone down the tang, I suggest adding a little sugar or for us diabetics, use some splenda... works amazing. If you love this, try it with some jicama! You will definitely fall in love!",
"I also love cukes this way, however I add a tiny bit of sugar to offset the acidity of the vinegar. Kind of a sweet and sour thing.",
"Perfect accompaniment to serve with reubens sandwiches. Uswed tarragon vinegar ann sprinkled with dill. Yum.",
"Good, simple, what else is there to say?",
"One of my favorite ways to enjoy cucumbers (other than plain!). Love vinegars...and this is just a lovely, fresh and fast side to compliment any summer meal - or a tasty German feast!! My family used to also eat it with onions and tomatoes sometimes as well. Will make regularly! Thank you for posting! Made for ZWT4."
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low carb cheese crackers | 110,113 | 10 | 11,511 | 2005-02-02T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'appetizers', 'eggs-dairy', 'easy', 'cheese', 'dietary', 'high-calcium', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something'] | [21.0, 2.0, 0.0, 1.0, 2.0, 5.0, 0.0] | 11 | ['preheat your oven to 400 degrees', "you can buy already cheddar , monterey jack and colby finely shredded cheese by kraft at the grocery store , however up here in northern quebec where i live , they don't sell it", "if you can't find finely shredded , buy a rotary grater from startfrit- it does the trick perfectly", 'once you have your cheese finely shredded , place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work', 'place the cookie sheet into the oven and watch your cheese mound melt and start to bubble', 'you know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice', 'take them out of the oven when you think that they are done , and let them rest until they stop bubbling', "slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible , if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute", 'these taste nice and crunchy and you store them in an airtight container on top of a paper towel', 'i eat them with my other recipe for shrimp dip- which is low carb when made with cream', 'o carbs for the cheese i use , look on your package of cheese for how many carbs your cheese contains per serving'] | i got this recipe from my aunt who is on atkins- and quite sucessfully too (lost 93lbs). i think she got it from lowcarbfriends.com. these crackers are made with cheese and that's it... | ['cheddar cheese', 'baking sheet'] | 2 | [
"This is real diet saver on a low carb diet! You can also make these in a non stick frying pan but watch carefully to flip them! My favorite thing to do with these is make a tostado size round and put low carb taco fillings on top! Yum! Tytyty for the great idea!",
"My doctor just told me I was heading for diabetes and wants me to go on a low carb/diabetic diet. Only my 2nd day in and I am struggling with snack ideas until this came along. YUM!! I added just a little Olive Muffalata on top, which is also low in carbs, calories & fat. Thank you SO much...this is a keeper and you gave perfect instructions on how to make these!",
"This turned out great... once I took the warning about \"non-stick pans\" seriously! You really DO need to use a good non-stick surface, (for those of you who may own baking stones, mine worked great for this I found!) but once you have that under control this recipe is a quick and easy way to please your low-carb dieters. For others who may not want to oven watch, I found I was safe to set my timer for about 7 min. and check them then. Thanks for sharing!",
"These worked out great and taste yummy. Although I was just wondering why would people be concerned about the carb level in these 'crackers' instead of the high fat content!? I think eating a normal cracker would be healthier...",
"These crackers are fantastic! I eat them topped with cream cheese or even cheddar. They satisfy my craving for a bagel. I plan to try making them with a mild cheese and adding cinnamon and splenda. I will let you know how they turn out.\nPeople who follow a low carb diet know, Jani04, that eating carb-filled foods like regular crackers releases insulin into the bloodstream which, in turn, makes your body store fat instead or burning it. When you limit your carbohydrate intake your body does not produce much insulin and your body will burn the fat you eat and then the fat stored in your body's cells. Therefore you need not limit your fat intake if you are limiting your carbohydrate intake. And contrary to popular belief, low carb diets actually lower your cholesterol and triglyiceride levels. It really does work!"
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pickle chicken | 111,774 | 9 | 54,716 | 2005-02-23T00:00:00 | ['lactose', '15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'north-american', '5-ingredients-or-less', 'lunch', 'main-dish', 'poultry', 'american', 'easy', 'beginner-cook', 'dinner-party', 'chicken', 'dietary', 'gluten-free', 'inexpensive', 'egg-free', 'northeastern-united-states', 'free-of-something', 'meat', 'chicken-breasts', 'brunch', 'taste-mood', 'savory', '3-steps-or-less'] | [97.0, 3.0, 0.0, 4.0, 36.0, 2.0, 0.0] | 3 | ['marinade chicken breasts in pickle juice anywhere from 2 to 24 hours', 'grill on a george foreman grill for 8-12 minutes', 'eat and enjoy !'] | ['pickle juice', 'boneless skinless chicken breasts'] | 2 | [
"This was really, really good & very fast to make. Loved everything about it - we'll making this at our house every time we finish off a jar of pickles!",
"This is great. As the BF and I were eating he asked what I Marinated this is in.. When i told him he was suprised, he thought it was lemon. ... it does turn the edges of the chicken a greenish/yellow color but its soooo good.",
"So wonderful and easy and I thought it had great pickle flavour after marinating for about 5 hours. Can't wait to leave it overnight!",
"Quick and easy. This was great to prepare after a long day of work. Thanks for the recipe!",
"I enjoyed this. Like other reviewers, I was hoping for a more \"pickley\" flavor, but definitely still liked the flavor that was there and loved how tender the chicken was. I had this with some easy oven polenta, recipe #84268. Great comfort food. Thanks for posting!",
"Thankyou for a new way to fix chicken. Being WWatcher I love new ways to flavor low point food. This was moist and love dill pickles, so this was a hit for my house.",
"I over cooked it so it was a little dry, but I like the flavor. I brought home fast food french fries, so I was reminded of Chic-fil-a with the chicken, pickle & potato combo. My DH thought it was a wierd combination, but he doesn't eat Chic-fil-a, since he's GF. Thanks. Glad I was able to make good use of the year old pickle juice in my fridge I just couldn't throw away! HA!",
"Awesome! You cannot get any easier than this and the flavour is fantastic! Definitely a dill pickle flavour but not too tangy!",
"This is much tastier than I expected! I love pickles, so I had to give this a try, and I was pleasantly surprised at how flavorful and tender it was. It seems that the acidity in the pickle juice tenderized the meat, similar to a vinegar-based marinade. Thanks for a simple and unique recipe, Mimi.",
"This was good. Since others said the pickle flavor wasn't very strong and I love pickles I divided it and sprinkled half with dill weed after it marinated. It was better with the dill weed, but my family was kind of divided too. They said it was okay, and they would eat it again if I made it but wouldn't ask for it. I love pickles so they may have to eat it again. LOL It does make a nice chicken sandwich. I think it would be better over a charcol grill.",
"I have been marinating chicken breasts in leftover pickle juice for years... Ever since my I met my BF and there was always sooo many pickles in the house! I like to pound the chicken breasts flat and cut them in half (if they are on the larger size) and then marinate overnight. We love to grill them to give them some chargrilled flavor and serve them on buttered buns with a pickle slice or two... tastes just like Chick Fil A to us! Thanks for sharing this gem of a recipe!!!",
"I didn't know what to expect but was pleasantly surprised! It turned out to be quite good and had nice flavor. A good way to make use of leftover pickle juice. Thanks for posting!",
"A quick way to brine chicken, tender but I was expecting more flavour from the pickle juice. Thank you for posting this recipe.",
"very juicy!",
"My husband adored this chicken. I tried some cold and thought it would be terrific in a salad. What a fantastic way not to waste pickle juice!",
"This was good. My daughter gave it 5 stars. I love the flavor. I only marinated for 4 hours, but I think I will go longer next time. Very simple tasty.",
"It was easy to make and tasted good."
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halloween hands | 104,297 | 15 | 56,680 | 2004-11-17T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'preparation', 'occasion', '5-ingredients-or-less', 'easy', 'beginner-cook', 'holiday-event', 'halloween'] | [274.3, 4.0, 2.0, 0.0, 18.0, 2.0, 18.0] | 7 | ["you will also need: 5 latex gloves--like the ones in a doctor's office", '10 plastic halloween rings- spiders and skulls', '5 feet of string or ribbon', "insert one candy corn into each of the glove's fingers , pointy side toward the", 'fill rest of glove with popcorn', 'tie string around glove opening to seal', 'place rings onto fingers'] | this is a non-edible but creative halloween project that can be used for decoration or an activity at a halloween party. | ['candy corn', 'microwave popcorn'] | 2 | [
"Great for Christmas Project too! I did this project about 8 years ago for my sons 3rd grade class Christmas Party and substituted the candy corn with red and green M&M's and added red ribbon for \"Santa's Helper Hands\".\r\nIt was a great fun idea!",
"This is a classic - Halloween parties in many schools are being called \"fall parties\" and witches and scary things are frowned apon so as not to disturb certain individuals- sooo- when planning a my daughters kindergarten room party- we called these \"scare crow hands\" and tied them off with straw like raffia!!! Worked great with our fall on the farm theme.",
"This is so great! I filled plastic kitchen gloves with candy corn and they were a hit at my bunco party! It cracked up all the adults! And they all wore their spider rings! Thanks for the fun idea!",
"I am the room mom for my daughter's first grade class, and this was a project we did for halloween! The kids loved them! They are so fun to make and so cute!! \nthe kids also loved eating them ;-)\nThank you for sharing!!!",
"I have been making this Halloween treat for years. We call them \"Witch's Hands\". I used the plastic gloves (100 for $1) at any local dollar store. In the past I have used candy corns, skittles and M&M's for the finger tips. Last year I mixed up the popcorn, skittles and M&M's and made Goblin Hands! The kids loved them! What a fun and unique halloween treat!",
"Another variation to this recipe would be to use non-laytex gloves like polyplastic disposable kitchen gloves, in which the treat would be eddible. My kids like this recipe they enjoyed eating popcorn and then in the finger tips we used the colored candy corns."
] | 6 | {
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butter noodles | 182,647 | 12 | 222,970 | 2006-08-24T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'north-american', 'for-1-or-2', '5-ingredients-or-less', 'main-dish', 'side-dishes', 'pasta', 'american', 'southern-united-states', 'easy', 'european', 'beginner-cook', 'kid-friendly', 'stove-top', 'creole', 'dietary', 'one-dish-meal', 'low-sodium', 'inexpensive', 'low-in-something', 'pasta-rice-and-grains', 'equipment', 'number-of-servings', '3-steps-or-less'] | [196.8, 11.0, 2.0, 2.0, 10.0, 20.0, 9.0] | 3 | ['cook the noodles as directed on the package', 'drain the noodles in a colander and then dump the noodles in a bowl', "slice butter onto the noodles and stir after it's melted"] | a real kid pleaser. my son couldn't believe this wasn't already in recipezaar. | ['noodles', 'butter'] | 2 | [
"I have always enjoyed this. My mom used to make this as a side dish when she ran out of potatoes. *grin* I now add some fresh parsley to mine, or grill a chicken breast and add that and some real grated parmesan cheese... possibilities are endless. Thanks for posting.",
"LOL! This is probably my kids' most favorite side dish ever. they would eat it every night. we add salt and pepper too.",
"Buttered noodles are yummy..it's hard to believe something so simple can taste so good",
"Our family loved this. We also seasoned with Salt and Pepper and Parmeson cheese. I would leave out the salt next time though. This was a great recipe. Something I ate as a child but had forgotten thanks for sharing..",
"mm ohh so easy n simple!!!! i added cooked shrimp, garlic, salt and pepper!!!!!! yum yum!!! thanks for the idea!",
"my kids beg for this! They have also added their own flair... they add garlic salt and pepper... and LOVE to have \"shaker cheese\" (Parmesan) to top it off.\nGreat addition to Zaar",
"This is truly one of my favorite comfort foods, and incidentally, Marge Simpson's favorite food as well... But does anyone really need a RECIPE to make buttered noodles? C'mon.....",
"I've never outgrown this! I did mature the recipe as I grew up though. I add Herbs De Provence and fresh minced garlic and snack on it when nothing else with cure my cravings. Your son is right. How could this comfort food be overlooked in the 'zaar?",
"These buttered noodles were good but not buttery enough for our big rigatoni noodles so we added another tablespoon of it. It is a very simple side dish that reminds me of childhood. To bring it to adult tastes it needs something else. If you have bold flavors already in the meat dish or in the salad dressing or another side this comfortably takes it place next to seasoned food. If it is the only side it may need a kick of some sort. Thanks for posting. Enjoy! ChefDLH",
"I grew up on these....my kids still make this for themselves...Add some ketchup and salt and pepper, yummmmm",
"Love buttered noodles with garlic powder.",
"This reminds me of my childhood! My Mom didn't call this a \"real meal\", but we sure loved it. And I recall other kids who came over adding butter to their noodles if they didn't want to eat what my Mom made as a sauce for pasta. I haven't made this in years, but it brings back great comfort food memories. Thanks for posting this!",
"I gave this 3 stars. My family really liked this dish. I really like spaghetti w/butter sprinkled with salt & pepper and this reminded of them. I took the advice of other reviewers and I added parmesan cheese, salt & pepper. I also added 2 more Tbl. of butter. My 4 yrs old newphew & 6 yrs niece ate this right down. Thanks for posting a good and easy recipe. Christine (internetnut)",
"realized i didnt have a side to go with my creamy pork chops. served these & they went well together! added salt, pepper, and garlic.",
"My five yr old hated these but my man and 2 yr old and myself liked these. We will be having these again. Thanks for posting",
"My son's most favorite meal EVER! Seriously...he would eat this every day without question if I let him. I have made this with parm cheese added but its still tasty with just butter.",
"Always a simple side dish, or meal if I am feeling sick. Tonight I made it by melting the butter w/ a crushed garlic clove in the microwave. Add a bit of pepper to the top. Super easy and so good! ",
"I just love noodles and butter. I am very pleased to rate this. So very easy and tasty for me..Thank You so very much for posting..Hugs",
"Your son is right - something this good and easy should be posted. I also like it with a little nutmeg sprinkled on top - reminds me of noodle pudding.",
"We thought this was good but it needed some seasoning. We added salt and pepper and everyone enjoyed it.",
"This is my children't favourite way to have spaghetti! With some cherry tomatoes, cucumber and carrots on the side, they have it quite often. Simple and with the salad, a nutritious meal that I know I won't have a battle to get them to eat!"
] | 21 | {
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bailey s lucky irishman | 291,262 | 5 | 330,545 | 2008-03-11T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'for-1-or-2', '5-ingredients-or-less', 'beverages', 'easy', 'dinner-party', 'heirloom-historical', 'holiday-event', 'cocktails', 'st-patricks-day', 'number-of-servings', '3-steps-or-less'] | [35.4, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0] | 1 | ['pour into an ice-filled rocks glass and serve'] | from a hang-tag on a new bottle of baileys. | ['irish cream', 'irish whiskey'] | 2 | [
"Very easy and quite tasty. My husband and I enjoyed this last night after dinner. Thanks Julie. Made for bevy tag.",
"Yum!",
"lovely drink!!",
"WOW! This drink goes down smooth and delicious. Made for the Irish portion of the Virtual Culinary Cruise-Great Britain. Thanks Julie!",
"Well I am sipping on this now and just thinking oh dessert and night cap in one, loving thank you Julie B's Hive, made for Recipe Swap #44 September 2010."
] | 5 | {
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traditional knedlicky czech potato dumplings | 292,385 | 40 | 792,097 | 2008-03-18T00:00:00 | ['60-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'healthy', '5-ingredients-or-less', 'side-dishes', 'potatoes', 'vegetables', 'easy', 'european', 'low-fat', 'czech', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'inexpensive', 'healthy-2', 'low-in-something'] | [236.0, 1.0, 5.0, 9.0, 12.0, 1.0, 16.0] | 14 | ['fill a large soup pot about half full of water and bring to a boil', 'using just your hands , knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough', 'form dough into baseball / tennis ball sized balls', 'carefully , so as not to splash , drop dumplings one at a time into boiling water', 'do not over crowd pot', 'you only want a single layer of dumplings', 'the dumplings will sink to the bottom', 'bring water back to a boil and then simmer', "when the dumplings begin to float they're done", "don't take them out of the water right away , let them float for about 5 minutes before removing them", 'remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate', 'serve alongside any kind of roast and top with gravy or butter and salt and pepper', 'yum !', 'leftovers can be cut up into bite-sized pieces'] | my grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. i come from a solid czech/german background, and this is one of my favorite czech foods. it's really easy, and very filling. | ['mashed potatoes', 'all-purpose flour'] | 2 | [
"My father would use cream of wheat as a binder, also caraway seed. He would also fill the center of the dumpling with cut up squares of ham and sharp cheddar cheese",
"I remember my dad making these. We usually ate them with sourkraut and pork. The next day my mom would reheat them and serve them scrambled with eggs and cheese. Oh my goodness the flavor from the kraut went so well with the eggs and cheese. Making them tomorrow so I can have them for breakfast the next day!",
"I never made potato dumplings before but these were so easy to make. Next time I would add some seasoning to the mashed potatoes. My boys and I enjoyed these. Made for Spring PAC 2010.",
"My Czech grandmother used to make these also. Except she used egg as a binder and added a little salt and flour in with the potatoes. But for some reason she always grated the potatoes instead of mashing them. I have since learned that they are also called kopytka (Polish) and gnocchi (Italian).",
"This is the best food in the world and well-written recipe. My family has these every year on Christmas and my grandmother is very protective of the recipe. My family serves this with sauerkraut. Also, if there are any leftovers, we chop it into small slices and fry it in a little oil with some pork. That's the only way grandpa would eat them. It tastes great!"
] | 5 | {
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brown sugar homemade | 361,604 | 5 | 169,430 | 2009-03-19T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'condiments-etc', 'easy', 'beginner-cook', 'low-fat', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'inexpensive', 'low-in-something', '3-steps-or-less'] | [2002.0, 0.0, 1999.0, 1.0, 0.0, 0.0, 172.0] | 3 | ['place the white sugar into the food processor', 'pour the molasses onto the sugar around the processor', 'process until you have well mixed brown sugar (you may need to scrape the sides a few times'] | yes, you can make it easily at home. use blackstrap molasses for dark brown sugar. | ['white sugar', 'molasses'] | 2 | [
"This was just way to easy to mix up.\r\nI used it in my peanut butter cookie recipe and found NO difference at all.\r\nGREAT recipe to have on hand to replace store bought brown sugar\r\nThanks for sharing\r\nMade for Photo Tag",
"Worked like a charm! Nice and moist and fresh! Much better than storebought! Thanks Annacia!",
"I make this all the time when I'm out of brown sugar and used it tonight for a coffee cake recipe. Definitely one for the books. So glad you posted it Anna, thanks! :)",
"If brown sugar is dry and hardened, throw a couple pieces of apple (1/2 of a 1/4). Softens up beautifully. I let it soften for a day or 2.",
"Wonderful! I never really thought of making my own brown sugar, but this will be handy when I am out of brown sugar. I usually always have molasses on hand. I will use this again.",
"This is great! I always try to keep brown sugar on hand, but really do not use it very often, so about once a year I end up throwing out a good deal of dry, hardened brown sugar. It's nice to be able to make up a small, fresh batch when needed. Thank you for sharing this amazing method!"
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you want me to do what to the buttered noodles | 474,258 | 15 | 786,549 | 2012-02-15T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'side-dishes', 'pasta', 'easy', 'pasta-rice-and-grains', '3-steps-or-less'] | [531.8, 41.0, 6.0, 9.0, 24.0, 77.0, 20.0] | 8 | ['boil water and prepare noodles as directed on the package', 'in a saucepan melt butter', 'once the butter is melted stir and watch', 'once the butter begins to turn golden and then brown', 'wait until the butter has turned medium to dark brown and take off of heat', 'drain noodles and pour butter over them', 'the butter will sizzle when it hits the noodles', 'there will be little brown flecks on the noodles'] | after years of eating at good and plenty and plain and fancy in lancaster county my mother finally worked up the courage to ask the waitress how they make the buttered noodles. - just burn the butter. i know it sounds weird but this has become our family's favorite way to prepare buttered noodles. plus no additional seasoning needed, | ['egg noodles', 'butter'] | 2 | [
"Had this for lunch today and was quite surprised how good it was. I eat a lot of buttered noodles but never heard of browning the butter. I will try this again now and then. Made for Zaar Cookbook Tag game.",
"Good and Plenty is one of the BEST Amish Restaurants in the Lancaster area. And this is one of my FAVORITE dishes there. I was born and raised in Gettysburg, PA, and went there many times. This is an extremely easy recipe and GOOD recipe for its simplicity, like the Amish lifestyle. I also do this with peeled, quartered potatoes too. Browned Butter Potatoes. Thanks for the recipe and the memories!",
"I knew I had to try this, after seeing it newly posted today. So easy and simply GOOD! Thanks so very much for sharing Bekah Balmer.",
"Delicious, easy. Thanks!",
"DH and I love this recipe. We used to make it all the time when we lived in Florida with Baked Chicken and steamed green beans. I have actually made the recipe with Gnocchi and it was great with the Gnocchi, too.",
"Too, too easy. Love it! I had never thought of browning the butter first. Really adore the nuttiness it adds to the overall flavor. I also throw in a load of minced garlic (I don't measure, just a few heaping spoonfuls) when the butter's about halfway there so the garlic can brown a bit and flavor meld with the butter. Yum!",
"You haven't lived until you've eaten browned butter noodles! I take the butter just to a medium brown color, and it smells so yummy and \"nutty!\" Fabulous!",
"Oops, I browned the first batch of butter way to much and had to throw it out. I did not turn the heat up as high the second time. Just as it started to brown I took it off the heat. I know I'd be changing the recipe a lot but I would like to add some garlic to the butter next time. Made for Fall PAC 2012",
"I'm not giving this stars because I am not sure if I did something wrong. I followed the recipe as written but we did not like the taste of these. We like buttered noodles but to us the browned butter didn't taste right to us. Not sure if it was the butter I used or what."
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ww pineapple muffins or cake | 11,595 | 40 | 6,357 | 2001-09-12T00:00:00 | ['60-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'healthy', '5-ingredients-or-less', 'breads', 'fruit', 'easy', 'low-fat', 'vegetarian', 'muffins', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'quick-breads', 'low-in-something', 'tropical-fruit', 'pineapple', '3-steps-or-less'] | [374.5, 0.0, 205.0, 17.0, 15.0, 0.0, 29.0] | 3 | ['stir pineapple into dry cake mix', 'pour into greased muffin tin or angel food pan', 'bake per package directions'] | ['angel food cake mix', 'crushed pineapple'] | 2 | [
"I've been making this for years with crushed pineapple or can cherry pie filling. But try blueberry or blackberry pie filling too, they're great. Make sure you use a one step angel food though. Blackberry seems extra moist and needs a bit more baking time. We have an on going debate as to which version is the best! Fantastic cake and as simple as you get!",
"So easy and so good!",
"This is my same recipe I have made for years. It is wonderful! Thanks for posting it! \r\n\r\nI love it sprinkled with powdered sugar- that way the pretty pineapple pieces show through. \r\n\r\n",
"I have had both wonderful and drastic results with this recipe and I am wondering why! Do you recommend greasing the angel food cake pan? and do you recommend turning any kind of pan upside down when baking is finished as you would a regular angel food cake? I have had the dessert fall out of the pan in big chunks on my counter when I inverted, as another reviewer described. HELP! I love the dessert!",
"I make this cake all the time. However, I use a 9 x 13 pan and don't spray it. I just cut the servings right from the pan using a serated knife. I also get at least 12 pieces, not six. Served with fruit and cool whip and it's just the right size dessert and very refreshing and yummy!",
"I make this all the time. The secret I found is to ALWAYS use fruit in its own juice -never sweetened fruit.\r\n\r\nI've tried with other can fruits and found coarsely chopping the fruit works better than using in orginal state.",
"So simple, quick to make, AND delicious, too!",
"My sister introduced us to this recipe, and I agree that it is very yummy.",
"these tasted really good, but they were very flat. They didn't raise at all so they were a bit unappetizing to look at. However, that didn't stop us from eating them. Thanks for sharing this easy recipe with us.",
"A lot of my family is diabetic and this cake is something that everyone can enjoy without drawing attention to the diabetics......thanks for posting",
"Easy, great tasting and economical. Terrific! We made the cupcakes and loved them. Can't wait to try it with other canned fruit. Thanks so much for posting!",
"I made this cake last night and it was fast, easy and delicious - a keeper according to my hubby. The directions left questions - I used pineapple in it's own juice, not in sweetened syrup, which may alleviate some of the other comlaints that this cake is too sweet. I used the 1 step angel food cake mix and did not over mix. I did not grease the angel food cake pan and the cake rose nicely. I baked for about 40 minutes and then turned the cake upside down on a bottle to cool. I'll definitely make this again.",
"I had an almost full can of crushed pineapple to use up and found this recipe. This is a tasty variation for Angel Food Cake. Thankyou.",
"I can't believe how tasty such a simple recipe can be! I made cupcakes and baked them for about 26-28 minutes (there was no baking time listed for cupcakes on the back of the box). I brought these to a scrapbooking party today and they went over very well... I also love how they are guilt-free as they barely have any fat at all. Thanks SO MUCH for sharing! I will make these again and again",
"I cannot believe this works, but it does! I beat the batter as described on the box mix, and was pleased with the results. I only have a stoneware bundt pan; I decided to grease it and the cake turned out fine. I propped the pan up on its side when I removed from the oven (in lieu of turning it upside down) and rotated it every 5 minutes or so.This loosened the sides and I had no problem getting the cake out of the pan.",
"These were great. I didn't have crushed pineapple, so I had to blend my can of cubed and mix it with the angel food cake, and it seemed really watery, but it baked okay. Also, I made 12 smaller muffins and one mini-loaf of bread out of it. I thought these were better than the pumpkin and angel food cake muffins.",
"I made this cake yesterday and it turned out great. Very delicious! I went for broke and made it as easy as I possibly could and hoped it would turn out at least pretty good. I was very surprised. I stirred the ingredients together and baked it in an unprepared 9 X 13 baking pan. The cake was light in texture and very flavorful. Last night I used a serrated knife to cut it as one reviewer had suggested. However, after sitting overnight it came out of the pan much easier and tasted even better. It is light in texture and and moist.",
"so easy, this cake is very moist and tastey. i served it with mizznezz's pineapple foster and vanilla ice cream.",
"This is so bad! I'll give it one star ... just barely. It is too sweet, too wet and too coarse textured.",
"Made mini bunt cakes with this recipe! Sprayed molds liberally with Pam and Put a few chopped nuts in each bundt mold before pouring in batter. They released fine from pan, and came out light and delicious! Great recipe!",
"Yummy and delicious is how I rate this cake. I also used 20 oz. can of crushed pineapple and topped the cake w/frozen strawberries & whipped cream. I served this to guests who raved about it - and it's so easy! Gave the recipe to my mom and she served it at a church function as a snack cake and it got great reviews! Thank you!",
"I just loved this. I can't find Angel Food Cake Mix in Australia so I substituted a White Wings white cake mixture. It turned out terrific for my bridge group.\r\nI made 12 cupcakes in individual silicon cases. I used the regular oven for 6 370F 18 minutes and 6 on high, low rack also 18 minutes in my NuWave Oven. The NuWave batch looked nicer. The crushed pineapple in juice blended well and really evenly throughout the mixture. I'd love more recipes for the NuWave though.",
"I had a problem making this recipe and I made it 3 times. I followed all the instructions and when I inverted the angel food cake, the top fell out and a few min later the rest of the cake fell out. I used Duncan Hines Angel Food Cake Mix. I usually use Betty Crocker and maybe that was the problem. Please give me some advice because it tasted good although it collapsed all over my table. Thanks, Elaine",
"Don't know what happened to us here...Followed the directions precisely and we ended up with a very heavy, pudding-y item. The flavor was nice, but we were expecting something more like what is pictured on the recipe.",
"Wonderful! Easy and fast to make. I made the muffins. Next time I will use the angel food pan. I followed the recipe as directed. Thank you for sharing it.",
"I have been making this for years. I love it! DH won't touch it! He doesn 't know what he is missing! \r\n",
"great flavor...and a nice alternative to plain angel food cake - just dissapointed because mine completely fell apart when i tried to get it out of the pan - but, i made it work (cut/tore it into chunks and made little parfait dishes topped with whipped cream) - maybe i just needed to cook it even longer...i'll be trying again",
"this is a great low fat,low cal dessert.but it is not to be taken out of pan as elaine has tried to do . should also be put in an ungreased pan, try again and see how it goes",
"This is very good and yes, easy to make too. Thanx for sharing.",
"I made this as well when I was in WW. Instead of a cake, I found that this recipe makes about 3 dozen cupcakes, which are great for potlucks. Using the little paper cups eliminates the sticking to the pan problem. Just follow the baking directions of the box for cupcakes.",
"The pineapple flavor wasn't as strong as I had hoped (I love the stuff!)...but this was still an excellent cake. And it certainly doesn't get any easier than starting with two ingredients! A great variation of the standard angel food cake, and was perfect on its own with no need for toppings.",
"Yummy Yummy Yummy ... even the ones not on a diet loves this!! Used no sugar needed cherry pie filling and added 1 tsp almond flavoring. Will make many more times in the future! Thanks for submitting!",
"Very good! I used lite cherry pie filling, and added a small box of sugar-free cherry flavored jello to the filling. I also sprinkled powdered sugar on top..so yummy! Thanks nnreq!",
"What an unusual recipe - only 2 ingredients. A really easy and good cake. I wonder if anyone ever tried other canned fruit besides pineapple. You won't believe this until you make it!",
"We have been making this for a year or so now, and Cindi is right--you would never think it was a diet dessert. We've made it in loaf pans, a bundt pan, and the 9x13--all turn out great. ",
"Great flavor, but my cake totally fell apart. I ended up tearing it into little pieces and layering it with cool whip in an 8X8 dish. It tasted really good- I will make it again, but I would like for the \"cake\" to actually look like the picture!",
"LOVE this! :) My MIL brought this over and we have been hooked since :) Great with whipped topping on top=wonderful and light. Thanks Char! :)",
"Very good. Thank you!",
".",
"Awesome and easy! The texture was light and fluffy -- unbelievable 2-ingredient recipe. Will definitely be making it again!",
"I know I will be making this cake all summer! It is so simple and so good, and only takes 30 minutes to bake (I baked at 350*F), so it doesn't heat up the house too much.\r\nI made this for a Memorial Day BBQ, and served it with sliced strawberries (marinated with a little Grand Marnier) and lightly sweetened whipped cream. It was a hit and no one believed me when I told them how simple it is to make! Note: I used a 20 oz can of crushed pineapple, and it worked fine.",
"This cake turned out so moist and tasty! I used a 20 oz. can of crushed pineapple after reading another review. I love the texture and taste of the pineapple in the cake. \r\n\r\nI used waxed paper on the bottom of the pan and did not grease the pan at all. If you grease the sides of any pan angel food cake won't rise. Also make sure to bake it until dark golden brown and the top is dry and cracked.\r\n\r\nThank you for this recipe!",
"Super easy and a very nice moist finished product. I really like the simplicity of this. Its very good served with a little cool whip on top. Also its low fat which is a very nice bonus. I recommend this to all who enjoy pinapple.",
"A very nice , light , fluffy , and moist , cake . I LOVED it ! I am planning on making this one again real soon ! Fits right in to my diet plan ! ",
"Yummy Yummy Yummy!",
"I've made this recipe before & it is delicious & so easy, it is also good with just a little bit of cool whip lite or sugar free spread on top with just a drizzle of low sugar herseys syrup on top of the cool whip, yum, so refreshing during the hot summer months\r\nI give it five stars",
"These were very easy (two ingredients!!!) and quick to make, but not exactly what I was hoping for. The crushed pineapple sunk to the bottom in all of the muffins. Also, no matter how much I mixed throughout filling the muffin cups, I still ended up with some muffins not having very much/any pineapple in them at all. It's a great idea, just not exactly what I expected. I may try again in the future and try putting the pineapple on top instead of mixing it in (so that hopefully, as it bakes and sinks, some pineapple will get suspended in the middle where I want it!). Thanks for the idea.",
"My cake was really wet which I didn't appreciate - but hubby ate the entire thing over the course of a few days. Hope to try again with better results, maybe I'll dump off some of the pineapple liquid to see if that helps...?",
"Made this in a 13x9-inch nonstick pan (no grease), and I didn't have a problem with sticking (I stood the pan on edge and allowed it to fully cool before removing it). It didn't matter if it had broken up anyhow, since I was making it as a component of a Mixed Berry-Mango Trifle. It tasted much better than the pineapple angel food cake that I buy at the grocery store (and I LOVE the store-bought one!)",
"This is a weight watchers recipe. I have seen it before an fixed it I thought it was good.\r\n My family would not touch it because it is not like traditional cake, the texture is \r\ncompletly different but tasty.",
"The best!!!",
"Maybe I do not like angel food cake. This cake does not appeal to me.",
"This is a tasty easy to make recipe and a great dessert for those of us watching our caleries. Thanks",
"This was gone in a flash. Super easy to make. I used 1 1/4 cup of peach puree. I mixed and baked according to directions on box. I'll try it with pineapple too. Make sure fruit is in juice not syrup...cake is sweet enough.",
"My angel food cake mix comes in 2 packages (1 for the egg whites and the other is the flour/sugar). I was uncertain how to put in the pineapple and put it in the egg white mixture. WRONG! It came out mushy and the cake was a disaster!. The flavor was good, though. This is probably for a one-envelope cake mix... not the 2 step process.",
"I made this cake in a 10\" angel food pan and it turned out nice and fluffy with great texture and taste. I hope my photo does the cake justice. Thank you for a wonderful recipe and I will be making it again and again. ",
"This was such a nice guilt free treat. I added some fat free cool whip on top of mine...:) ",
"This is my favorite cake. I take it to all parties and gatherings. I have done several variations... adding cherries and powdered sugar to the top. Putting it in a bunt cake pan and decorating the hole in the middle.\r\n\r\nI have also used cherry filling instead of the pineapple. That is yummy too.\r\n\r\nThis is probably the easiest cake to make that you will ever try in your life!!!",
"This is a fantastic easy to make cake. I used a glass pan so I reduced the oven temperature to 325 degrees fahrenheit. I used recipe #225023 to spray the pan. It is wonderful just as is or add recipe #164369 for the frosting. This recipe is also published in The Village of Freelton's 150th anniversary 1856-2006 cookbook that I just bought from my niece. Thanks for posting.",
"Wow! This was GREAT! It didn't taste fat-free at all and it was so simple. I didn't feel too guilty eating it. My mother-in-law (not dieting) didn't care for the taste though. ",
"Made this beautiful angel cake just this morning. Rose a wonderful 4 1/2 inches tall in Teflon angel pan. Fluffy and easy to slice. Flavourful and delicious, it came out just like the picture posted also...followed the box instructions for beating...baked in 42 minutes at 350 degrees...I am going to make the same recipe using peaches ..everyone should try cake..",
"I made this last night and it was wonderful. I'm trying to be on a low-fat diet and wanted some kind of dessert and this did the trick.",
"I love this cake also, but I was told you have to use the 1 step angel food mix or it will not work. That may be the reason for the problem for some people.\r\nI also was told to let the batter sit in the pan for about 15 minutes before putting in the oven. Hope this helps.",
"Pros: easy to make, inexpensive, low fat<br/><br/>Cons: stuck to the pan, the flavor combo didn't blow me away (but like I said it's lowfat so I get why it didn't)<br/><br/>Overall it was good but not great. I'm not sure if I would make it again. Maybe if I just happened to have the ingredients on hand and had a sweet craving. I don't think I would set out to make this again, though. Too many other recipes to try.... Thanks for positng & giving me the chance to try it =)",
"This is a tried and truely yummy recipe! My kids gobble it up, too!",
"I make this cake all the time and I never drain the juice from the pineapple. I bake my cake in a 9x13 ungreased pan and top it with cool whip free... a great low point dessert...marge",
"This was delicious! I made some homemade coconut whipped cream to dollop on top. I just whipped heavy whipping cream and some Coco Lopez. Awesome!",
"This was absolutely great and incredibly easy. Thank you so much for submitting it.",
"This makes a wonderful (diet) dessert. Don't be scared off by the diet word as all those other folks not on a diet loved it too.",
"This is fantastic and too easy!!!!!! I made in the evening and it was gone after breakfast the next morning. I would give more stars if I could. Love it.",
"Love these cakes!! 60lbs down on WW and these make it so much easier. If you find the cake too crumbly, A) add one or two egg whites to help bind it. B) Make cupcakes instead.",
"I made this for dessert tonight, and what a treat. i served it with 1 scoop of vanilla ice crem and pineapple with the juice over top, it was fantastic. I will definately be making this one again. It was not to heavy just the perfect dessert. Thanks for posting.",
"way toooo sweet could not eat it.",
"This is actually an old Weight Watchers recipe. It is wonderful--2 pts per lg. piece when made in 9x12 pan. It helps with the texture to beat it for 2 minutes--makes it lighter. Enjoy! (Be sure to figure extra points if you use the pie filling alternative!)",
"I've made this a few times. I made this for my husband's family and they all loved it--even the 2 year old couldn't get enough! This is probably the easiest and tastiest fruity cakes I've ever made! It's also very quick to make--a nice bonus when you need a quick dessert.",
"Thanks to My-3-Chefs June 2012 I picked this recipe to try.<br/><br/>I chose to make muffins and they came out good.<br/><br/>A great recipe to try and may on a busy night.",
"This is a nice, light cake. According to my box mix, I baked this in three smaller loaf pans. One totally fell apart, the other two were tricky to slice. I topped with Cool Whip. I will make it again. (I've lost over 20 pounds on WW already and this will help me stick with it!!)",
"Absolutely wonderful. Even the batter is delicious. This recipe is very simple to prepare, uses few ingredients, and is a nice dessert for those of us who are trying to eat healthy, but still have a treat. ",
"So very quick and so very good!",
"I really wanted to like this cake and I even tried it twice; once followed the recipe and another time, sub mixed fruits for the pineapply. But, this cake is way too sweet for my taste, mainly due to the fact that it uses the sugar that is in the cake mix and adds to it the sugar in the can of fruits. Sorry, won't be making this."
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poached eggs | 25,168 | 9 | 22,973 | 2002-04-14T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', '5-ingredients-or-less', 'very-low-carbs', 'breakfast', 'eggs-dairy', 'easy', 'eggs', 'dietary', 'low-sodium', 'low-carb', 'low-in-something', 'number-of-servings'] | [72.4, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0] | 10 | ['use an egg poacher and follow manufacturers directions', '~~~~~~or fill a small skillet with water', 'bring water to a full boil', 'reduce heat to just below simmering', 'add 1 teaspoon vinegar', 'break egg carefully into water', 'if white spreads , push it toward center with a spoon', 'cook for approximately 4 minutes , depending on desired doneness', 'remove egg with a slotted spoon', 'serve on english muffin or toast'] | when i was a young girl i did not know what a poached egg was. we were raised on a farm where we got fried or scrambled eggs because there were too many of us to get special treatment. so we all got the same thing. i figure there are some out there who do not know how to poach an egg. | ['egg', 'vinegar'] | 2 | [
"Fantastic is all i can say.",
"I add salt to the boiling water, to help hold the whites together while poaching. Great eggies!",
"I usually make my eggs this way,hubby loves them",
"Once the water is simmering, stir the water several times in a clock-wise or anti-clockwise direction, (one or the other) to create a 'whirlpool'. Drop the eggs one by one into this whirlpool and they will stay rounded in shape.",
"Turned out great. It also helps to swirl the water in a circle, then slip in egg. The white wraps around and into itself, keeping it together more.",
"Turned out PERFECT. I consider myself a good cook but have always struggled with poached eggs. Not anymore! Thanks a bunch!!!",
"This was my 1st time making a poached egg. I chose this recipe because it seems the easiest and I didn't want to use a microwave. I simmered the egg for 3 minutes and got one just right---firm whites and a runny yolk. Thanks for posting.\r\n:)",
"Call this recipe egg poaching for dummies lol. I embarrasingly admit it that I didnt know how to poach an egg. This recipe was perfect. I just added a bit of salt in the water and drop my eggs in one at a time giving them space and a little time in between before dropping them in. Thanks for the recipe.",
"I also didn't know how to poach an egg, so it was really great to find this little tip! Thanks so much!"
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frozen green grapes | 240,605 | 1 | 21,752 | 2007-07-15T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'lunch', 'snacks', 'fruit', 'easy', 'beginner-cook', 'kosher', 'low-fat', 'vegan', 'vegetarian', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'healthy-2', 'low-in-something', 'number-of-servings', 'presentation', 'served-cold'] | [1580.5, 5.0, 1420.0, 1.0, 32.0, 6.0, 138.0] | 5 | ["sprinkle washed and dried grapes with confectioner's sugar", 'please please please make sure the grapes are dry !', 'freeze in a single layer', 'grapes may later be transferred to a freezer bowl with a lid', 'serve with a fun , fruity wine'] | simple but perfect. | ['green grapes', "confectioners' sugar"] | 2 | [
"I loved these as a child and I like them a lot thawing a slight bit without added sugar!",
"Oh these are great - I eat them all the time as part of my WW diet (only I don't use any sugar and usually just dump a bag of green grapes in the freezer as is). These are really good and, bizarrely, taste a lot more like sweets than like fruit once they're frozen. I don't remember where I got the idea from, but it's a recipe you should definitely try!",
"I love frozen grapes on a hot day. I usually use red seedless and I don't always use the sugar, they are a treat. I do raspberries too! YUM!",
"These are fantastic! I skipped the sugar and don't think it needed any; the grapes actually tasted sweeter frozen than they did fresh. The best thing about this recipe is that it's such a great, healthy and low-fat snack. I often succumb to my afternoon sweet cravings after my dd's go down for their nap, and with these there's no guilt involved. Even if you're not trying to lose weight, you can't go wrong with a healthy snack, right? I love these best about 10 minutes out of the freezer, frozen but not rock-hard (the same way I like my ice cream). This is ingenious, thanks for sharing!",
"Perfect is the word. Great simple dessert, breakfast, treat, whatever! It doesn't get healthier or tastier than this!",
"I used both confectioner's sugar and granulated sugar. I think the granulated sugar worked better and adhered to the grapes better. Both tasted good, but the granulated looked better in the photograph, so that is what is depicted. I was surprised how tasty they were frozen as they were a bit sour before I froze them. Definitely improved sweetness. Made for Help A Naked recipe.",
"Huh! These were pretty good. I have cold sensitive teeth so I let them warm just a little before I took a bite. Nice and refreshing and they fizzed really nice when plopped into some champagne.",
"I've been eating these for years! I just take the stems off the grapes and put them in a ziplock bag and throw them in the freezer. Great treat in the summer. DH thinks I'm weird, but I started letting DD try them (great for teething!) and she loves them. :) I skip the sugar. If your grapes are ripe, I don't think you need them (might be pretty though).",
"I have been eating frozen green grapes since I was probably 5 years old. My next door neighbor introduced me to them back then and I still eat them today. They are so good and cold on a hot summer day. I love the green grapes that are very green and firm... I find that these produce the best texture and flavor. I just usually wash them and throw the whole bunch (stems and all) into the freezer for a few hours before enjoying... such a simple fruity snack!",
"Frozen green grapes also make great 'cough drops' -- they are better than sugary lozenges. I just freeze a package of grapes and then suck on them when I have a sore throat. They are very soothing!",
"I agree these are very sweet & tasty. I actually discovered the same idea (without the sugar) when my refrigerator was so cold that it accidentally froze the grapes. I'd like to offer one word of caution though, I think people should think twice before offering this treat to young children as it might be a choking hazard.",
"Try the frozen grapes (red or green) in white wine. It will keep it chilled longer and it does not dilute the wine! Cheers.",
"I came up against this recipe by accident, and knew I had to give another rating. I love frozen grapes - but never had it with confectioner's sugar. Great idea for a lovely presentation! Good job, Mirj!"
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the easiest perfect hard boiled eggs technique | 302,972 | 21 | 452,940 | 2008-05-09T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'eggs-dairy', 'easy', 'beginner-cook', 'eggs', 'dietary', 'low-carb', 'inexpensive', 'low-in-something'] | [71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0] | 9 | ['place eggs in medium saucepan', 'cover with water 1" above the eggs', 'place on stovetop over high heat', 'bring to a boil', 'immediately remove from heat and cover', 'let sit 18-20 minutes', 'pour cold tap water into pot allowing the hot water out by holding the pot on a slant', 'let eggs sit in cold water for 1-2 minutes , then peel easily', 'i placed the eggs onto paper towels to rid excess moisture for egg salad , or place peeled eggs into a bowl of cold water , cover and refrigerate where they keep for about 4-5 days'] | there are many ways that work well to boil eggs such as adding salt (who needs that extra salt?), using a needle to poke a hole in the eggs (way too tedious and unnecessary), adding ice or vinegar for easy peeling, etc., etc., etc. unfortunately, those methods are all too time consuming for most people. i've been using this technique since i was a teenager (so long ago).
this technique is perfect and the absolute simplest above all the others. oh, and no utensils needed either, how cool is that!?! :) a similar method for pasta is recipe #30358 | ['eggs', 'water'] | 2 | [
"This is just how I boil my eggs. They are done and peal perfect every time. Thank You for posting. Hugs",
"I tried this method and it worked perfectly. I have one of those special testers that you put in the water and that doesn't give as good of results! I will do this everytime from now on. thanks!",
"Great hard boiled eggs and easy to peel! Couldnt be easier to hard boil eggs. Thank you 2Bleu for sharing this recipe with us. Made and reviewed for April's TOTM Easter Egg Tag Game.",
"This was simple and easy... I actually let mine sit off the heat for only 15 minutes for large eggs and they turned out beautiful!!! I let them sit in some ice cold water for 10 minutes ( I forgot about them!) before I got to peel them... I really like this method since it really does produce a pretty egg... Thanks for sharing!!!",
"Eggs turned out nicely. I did have trouble peeling the first egg but that rest peeled easily. So, it must of been the egg. Thanks! Made for the Best of 2009 Cookbook Swap.",
"this how i boil eggs. it works great.",
"I'm not sure why this didn't work out for me. I followed the instructions exactly but my eggs were so soft that they broke in half when I tried to peel them, and they didn't peel easily either.",
"Found this recipe on another site and my eggs came out so perfect I came over here to share...only to realize I could've found this recipe a long time ago thanks to your post. Wish I'd found this in time for Easter this year. I will never hard boil eggs any differently. The recipe I originally saw said to keep the eggs in hot water for 12 minutes. I didn't really time it...took my two-year-old for a walk and when I came back they were done. Easy! Thanks.",
"EASy................thanks! Just in time for the Easter Bunny.",
"Perfect technique for hard boiled eggs. I loved how easy it was and they peeled nicely too! This is the way I'll be doing my hard boiled eggs from now on. Thanks!!",
"I've given up on other ways to hard-cook and egg. Steaming works better than any other way I've tried, and the eggs always peel easily, fresh or not. It is also faster because the smaller amount of water needed to steam them comes to boil faster. I find about 12 minutes for large eggs works well. Try it. Once you do, it will be the way you hard-cook eggs in the future.",
"So the first time around, I failed to read the recipe closely enough, and didn't cover the pan -- this didn't turn out so good...but the second time, it was wonderful. Why waste all that energy cooking when the heated water will do the work all by itself? Thanks so for posting this idea, and reminding us that there is often a better way to do simple things....",
"Great big hunks of white peeled off with the shell...just like EVERY OTHER METHOD I have tried a lot of methods for hard boiling eggs. Don't get your hopes up on this one.",
"This worked for me! I definitely didn't want to fuss with vinegar and salt, too much of a hassle to boil eggs. 20 minutes and it was cooked through and the soak in cold water made them easy to peel. Thanks Lynnda :)",
"I made these yesterday for deviled eggs, cooked 12 eggs, per you'r instructions. Something went wrong, but I am trying to find out what, They looked perfect.. first sign of trouble was, I couldn't squeeze the yolk out of the white of the egg. I had to \"dig\" with a spoon, about 3/4 of the yolks out of the whites. Then when I proceeded to mash the yolks to prepare for deviled eggs, I had lumps of, uncooked egg yolks. They were rubbery. I suspect needed longer cooking for the extra eggs to be the culprit. All in all I love you'r cooking method and will use it any time I need hard boiled eggs. Thanks for posting 2Bleu.",
"I've been hard boiling eggs this way for a long time. Very easy and now I don't have to worry about forgetting my eggs and boiling them dry!",
"Wow! Great tip! At first I thought: Come on!How hard can it be to boil eggs?! Then, I remembered my DH, almost accomplish to burn them once. I like showing off to my friends with these kind of tips (anyway, since I'm on the zaar my dishes are most popular:_wink ) it makes me look as I've been cooking for a longer time than I actually do!",
"2Bleu, this is exactly how I boil my eggs. It works great every time!",
"This is a great technique. I used eggs that were not too old and they turned out perfect. I'll always do that from now on. Thanks 2Bleu :) Made for Alphabet tag game",
"Truly perfect way to cook hard boiled eggs. I usually pour the hot water into my dishpan to use for washing dishes (no dishwasher and our water is on a meter) and add ice cubes to the cold water. Before adding the ice water you can shake the pan to crack the egg shells a little which helps the cold water seep between the shell and the egg which makes for easier peeling too.",
"Perfection! I used this technique for my first attempt at hard boiled eggs and it didn't let me down! Directions are spot on. I did add some ice cubes to the cold water to cool the eggs quickly as I was using them for a recipe immediately. Peeling was easy-peasy. Thanks for sharing, 2Bleu!",
"Simple and fast. You don't need to do more.",
"I first learned this in home ec class (*gasp* almost 8 years ago), then saw it on Rachael Ray's 30 Minute Meals. It works perfectly every. single. time.",
"Exactly the way I do it and works fantabulous most all the time. Eggs usually peel easy, every once in awhile you might get one that wont. And who doesn't hates an egg that won't peel? I had WAY too many times the no peeling egg with other methods. Good for 2Bleu for posting!",
"Loved the simplicity of this. My eggs turned out perfect!",
"I wanted to make deviled eggs for thanksgiving dinner but I usually don't have very good success at boiling the eggs. So I tried this method. It worked great! I did have one problem though, not enough room on the platter for all the eggs that turned out wonderfully!"
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clarified butter or ghee | 71,031 | 22 | 52,722 | 2003-09-10T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'low-protein', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'eggs-dairy', 'asian', 'indian', 'easy', 'dietary', 'low-carb', 'low-in-something', 'number-of-servings'] | [3255.2, 566.0, 1.0, 135.0, 7.0, 1166.0, 0.0] | 7 | ['set saucepan on stove on medium-low setting', 'put butter in pan', 'once butter is melted , turn setting up to medium', 'butter will crackle and bubble and foam and make a lovely smell for about 20 minutes', 'once foam begins to clear and smell becomes more"roasted" , promptly take pan off stove', 'filter butter through a tea or coffee filter to remove impurities', 'transfer ghee to jar , store at room temperature or in fridge'] | ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful! | ['butter', 'coffee filter'] | 2 | [
"This was great and I will never buy storebought ghee again! I only used 1 cup of butter and it was ready after 12 minutes and probably could have come out a tad sooner as it was a touch dark. However, it still tastes awesome and I will be using this all the time. Thanks for posting!",
"Didn't think I could do it, but now I have my own ghee instead of paying $7.00 for a small jar!! Yay! Couldn't be easier.",
"this recipes was great. I was not successfull with cooking the butter on med. Since the recipe stated 20 min I walked away only to come back to burnt butter and a pan that still needs to soak. I tried again but kept the burner on low and had wonderful results. Thanks for the great recipe!",
"Wonderful and works like a charm! I can now make ghee on my own and offer it to the Gods as well in the oil lamps we light every evening! Wow, I'm quite thrilled at the thought! This is a great cooking tip! Thanks for sharing!",
"easy recipe, but like another person I screwed up the first time and got burnt ghee. It only took 5 min for me. I think the key is to catch it right at the point it's about to turn a caramel color and take it off the stove (which would be step 5 of the recipe). Thanks!",
"Thank you. I was searching for a ghee recipe which would explain it quite simply how to prepare it. I even went to the East Indian store to take a look at what the end result was supposed to look like so I wouldn't burn it or make it too dark. It's definitely cheaper to make than to buy!",
"Perfect! I used unsalted butter, and now I have a jar of wonderfully fragrant ghee in my fridge. I did burn myself through my own stupidity, so let that be a warning to all to be careful of the hot butter!",
"I prefer a dark ghee so I wait till the second foaming to take off of the heat. Note it takes longer but you get a darker color and more intense flavor very similar to carmel popcorn. Use caution and turn down the heat as you get close, because the ghee really heats up and the foaming comes out of the blue. You need to stand right at the stove for safety's sake. The pan will begin to change noises as the milk solids begin to toast on the bottom. Note that ghee will last six months or more, no refrigeration needed. The part that goes rancid - water content and protein, has been removed.",
"Bonnie, I was drawn to this recipe because it required a coffee filter (which I have) instead of cheesecloth (which I don't have)! Thanks for putting ghee within my reach, I used this in some Arabic cookies and they came out a treat!"
] | 9 | {
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brown sugar substitute | 290,745 | 5 | 36,187 | 2008-03-07T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'condiments-etc', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', '3-steps-or-less'] | [948.0, 0.0, 931.0, 1.0, 0.0, 0.0, 81.0] | 1 | ['in a food processor combine both ingredients and process till combined'] | out of brown sugar? here's a substitution for those times. this recipe is for dark brown sugar. for light brown sugar add 'only' 1 1/2 tablespoons of molasses.
as seen on the martha stewart show. | ['sugar', 'molasses'] | 2 | [
"I'm not sure if this is supposed to taste like brown sugar or not but this was disgusting to me. I did not try it with what I was trying to make. I just tasted it when I was done mixing it, and it was so gross. But, maybe I just dont like it, even if that's what it's supposed to taste like. To me, it tasted nothing like brown sugar",
"I agree with boomette...I will never buy br. sugar again either....this is a much richer taste. Thanks for recipe!",
"I doubled the recipe. And I used it in different recipes asking for brown sugar and it's great. I think I won't buy brown sugar again. I'll always do this recipe. Thanks Dojemi :) Made for Alphabet chef tag game",
"Just made this to use in one of my Grandmother's 'receipts'. She would be about 136 years old now...always cooked with a wood stove, Maine Mother of the Year in the 50's, farmer's wife, mother of 9 living and 14 including all she lost. Has now over 200 of us still living her legacy. I am lucky enough to have all of her recipes (known to all of us as her receipts) along with her diary (Yup my oldest brother at the age of 3 swallowed the clock key and passed it 3 days later). With all that said>>> I was out of brown sugar using one of her recipes. I figured heck, she was not the type to buy it and even maybe back in her day there was no such packaged thing. I used this recipe as a substitution. I also did not put it through a processor (heck they were not invented in her day). I used a fork to mix it well! Her recipe came out great!...despite me having to figure out oven temps to her written instructions add 3 more logs in the fire.",
"Perfect.",
"Works autifully, just takes a few seconds to put together and tastes BETTER than store-bought brown sugar. I always have molasses around for cooking. I will never buy brown sugar again! Thank you.",
"This turned out wonderful! I did not have enough brown sugar and found this recipe. Tasted great and wonderful to have in a bind as its very easy to make! Thank you"
] | 7 | {
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godchild cocktail | 457,033 | 2 | 526,666 | 2011-05-23T00:00:00 | ['weeknight', '15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'for-1-or-2', '5-ingredients-or-less', 'beverages', 'easy', 'european', 'dinner-party', 'italian', 'cocktails', 'comfort-food', 'taste-mood', 'number-of-servings', '3-steps-or-less'] | [125.5, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0] | 2 | ['mix ingredients over ice in an old-fashioned glass', 'stir and enjoy !'] | taken from my drink box and posted for zwt. | ['brandy', 'amaretto'] | 2 | [
"This was a perfect after dinner drink, I think I'd prefer more Amaretto in the balance but still quite delish! Thanks alli - I'll be trying this again. Made for ZWT 7 by a fellow Food.commando",
"Very good. Brandy and amaretto are two of my favorites.",
"Mmmm, very nice - and how easy was that! Had it before dinner, but should have saved it for dessert, its that good! Made for Culinary Quest 2014.",
"The taste is really good. Thanks alligirl :) Made for Count Dracula and His Hot Bites for ZWT 7",
"Really like how this cuts the sweetness of the Amaretto. Really liked it. Thanks for posting allgirl! Made for Culinary Quest 2014"
] | 5 | {
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reindeer tears | 229,984 | 5 | 39,835 | 2007-05-24T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'for-1-or-2', '5-ingredients-or-less', 'beverages', 'easy', 'holiday-event', 'cocktails', 'christmas', 'number-of-servings', '3-steps-or-less'] | [138.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0] | 2 | ['place cranberries into a 2 ounce cordial or liqueur glass', 'fill with vodka and say kippis and drink up !'] | an interesting drink. recipe source: fantastically finnish | ['cranberries', 'vodka'] | 2 | [
"This is very strong! But it is a straight shot of vodka! Wrong time of year for cranberries, so I used cherries (also Scandinavian). A very pretty drink. Thanks for sharing!",
"Loved it! I have the book, Fantastically Finnish, and have been looking forward to trying this cocktail. I will share what the intro to the recipe says, \"Born in Haapajärvi, Finland, Aimo moved to the US in 1969. He is married to a Finnish-American from northern Minnesota. He operates Memories of Finland, a Finnish import shop, and is part owner of Finlandia Importers, a major importer of Finnish gift and sauna items.� Thanks, Ellie! Made for fellow Unruly for ZWT6.",
"I saw this in the ZWT3 and I had to try it. Luckily I had some cranberries here, made a nice little shot! I plan to try it with other berries too.",
"I could barely drink this so I don't think I should rate it. Straight vodka was just too strong for me and the cranberries got caught in my throat. Made for Let's P-A-R-T-Y! ~2010",
"Wow..........this packs a punch, but I liked it. As suggested by others, I smashed some of my cranberries to give it a little more flavor and that worked well. May add a little Sprite next time. Thanks for sharing. Made for ZWT #6 :)",
"This was ok... straight vodka is more than a little out of my league I have learnt from this.. and I was uncertain if I should crush the cranberries or not.. instead I kept them whole and think that doing something extra to release the flavour of the cranberries would have been better.\r\nI found this to be too strong as it stands and I'm certain now that it would have been far more drinkable had the cranberries been crushed. Sadly this is only \r\n- OK - for me but I was pleased to have given it a shot. Thanks!",
"Tried this today using black raspberries fresh picked from my garden. Raspberries are native of Scandinavia and I did not have any cranberries. Since the berries were small I added about 8-10 berries. Though a litte strong this drink was very tasty. I will have to try when cranberries are in season. Made for ZWT3."
] | 7 | {
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maine maple snow candy | 215,542 | 30 | 163,986 | 2007-03-08T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', '5-ingredients-or-less', 'desserts', 'lunch', 'easy', 'winter', 'candy', 'seasonal'] | [74.0, 0.0, 67.0, 0.0, 0.0, 0.0, 6.0] | 7 | ["pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over", 'boil for 4 minutes', 'make a snowball out of the one cup of clean snow and put it on a plate or small bowl', 'test the syrup by pouring a small amount onto the snowball', 'if it clings to the snow and stops running , it is ready', 'slowly pour the syrup in short , thin lines onto the packed snow in the pan', 'as it hardens , pick it up and eat it with a spoon or twist it onto popsicle sticks'] | what is maple snow candy? it is pure maple syrup over lightly packed, clean snow. wait till it hardens, which is almost immediately, and then you pick it up with a spoon or eat it like a lollypop. when you get new maple syrup, it is just yummy and the kids love to do this. it sure is a treat. if you don't have snow, vanilla ice cream will work fine. | ['pure maple syrup', 'snow'] | 2 | [
"We made this once, many years ago when it snowed, and I'll never forget it. I'm hanging onto this recipe and hoping for another chance to have this wonderful candy!",
"This is the best breakfast on snow days!",
"Fun, fun, yum!! DD (5 years old) DD (15 months) and I loved the taffy and had fun making it and eat it with our fingers.",
"This is such a wonderful treat! Our family enjoys it every year when the maple sap runs",
"\"Sugar On Snow\" as we called it and it's the perfect treat when family and friends gather on a cold winters evening! It's like a taffy. As children, we were each given a pan to go an collect our own snow with a dire warning not to get any of the 'yellow snow'! Mom was in the kitchen tending the pot of syrup and one at a time we received a generous pour of the delicious syrup over the packed snow, making ribbons and pools of the sweet taffy confection... memories!! Put this on your list for a winters MUST try recipe!! Thanks for posting this one Mimi in Maine!!"
] | 5 | {
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2bleu s perfect roast beef | 276,976 | 605 | 452,940 | 2008-01-07T00:00:00 | ['course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'main-dish', 'beef', 'easy', 'beginner-cook', 'potluck', 'dinner-party', 'heirloom-historical', 'holiday-event', 'kid-friendly', 'dietary', 'low-sodium', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'roast-beef', 'to-go'] | [299.9, 28.0, 0.0, 3.0, 62.0, 36.0, 0.0] | 8 | ['heat oven to 425f rub black pepper all over roast', 'place roast on a rack inside a roasting pan fat side up', 'bake for one hour', 'do not open oven door !', 'turn off heat', 'repeat ! do not open oven door !', 'leave in oven for 8-10 hours', 'take roast out of oven , carve thin slices of this very perfect roast'] | perfect medium rare roast beef, every time. you just put it in the oven, cook it, turn oven off, then head off to work or where ever. come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) suggested served with recipe #266053 | ['rump roast', 'black pepper'] | 2 | [
"This is delicious and easy. One of the best I've ever had. I will make this again! Thanks for sharing.",
"This was beautiful and juicy.The best way to cook any red meat.U deserve more stars for this one.Thanks so much for sharing this with others.",
"4.5 stars but I'm rounding up! We had a 3lb roast and I roasted for 45 mins before leaving to sit in the oven for approx. 6 hours. The result was slightly burned on top (probably the fault of my oven) and was distinctly medium-well (again, possibly my oven) however the meat was very tender and flavoursome and this was a very easy way to cook a roast. The bottom of the pan was left with a fantastic jus (although it was also swimming in fat, so I had to skim that off first) which I turned into a very tasty gravey. My other half and I both agreed this was very good roast beef and I've no doubt we will have it again, only with a few minor amendments to the oven temperature and timings.",
"This worked perfectly for us using a sirloin tip roast. I am amazed that apparently you can use almost any cut of roast and have excellent results! Mine came out medium rare, which certainly satisfied all at the table...those who like it better done grabbed the outside pieces, leaving the middle for the rest of us.",
"I'll add my 5 stars to this one. Moist and juicy it was. So easy to prepare too. The only thing I did different was to make slits in the roast and insert slices of garlic. Yummy. My roast was only about 3 lbs and it was much more done that the photos show, but that was done because this is one slice of meat we like more done than the others. Don't even know why. Served this with recipe #266053 as suggested and also some mushroom/onion gravy. Very good recipe. Thanks",
"Excellent! This is how a restaurant I went to 20 years ago must have fixed their prime rib. They used more seasonings but I so very happy to have come across your recipe 2Bleu! I had a 5 pound prime rib roast after baking it I left it in the oven for 8 hours. The oven had cooled completely down at the end of that time. So I need to reheat a slice in the microwave. I warmed up a 1/2 inch slice for DH in a covered microwave bowl for 45 seconds, checked it then another 30 seconds and it came out nicely. But be very careful so you don't over cook the meat. I made this for *Adopt A Tag II Fall 2008* game",
"Ohhhhhh.... I absolutely love you. This is so perfect. The comments were exactly as you said, how could you make it so perfect being gone all day.... I think I will share the secret, since everyone deserves to be able to serve a perfect roast beef. Thank you so much. Benthe",
"I'm sorry, this just didn't work for us. My roast came out very tough even though I know I was slicing it against the grain. I won't rate it with any stars because it could have just been the roast I had. I will say, it was easy to do and it came out a lovely medium rare. I really enjoyed your horseradish sauce tho and will definately use it again. Thank you .",
"I used an eye of round roast, 2 pounds. Put it in the oven, cooked it about 36 minutes. After about 4 hours I turned on the oven to bake some cookies, opened the door and remembered the roast was in therre. So I took it out, covered with foil, and set on top of the stove(which was hot because the oven was on), and let sit another 4 hours. After all that, it still turned out great! Done, but with a little pink, just the way my DH likes it! Thanks Lynnda!",
"This is da' bomb of a recipe~just perfect, easy, delicious, and could of made this asleep if I had to. Incredible! I followed this exactly, did not change one thing. This produces such a absolute juicy, butter tender roast, and with no excess oven on all day, and I was left with a beautiful roast that had a delightful au jus that I served right beside it. From this point on, I will be making any and all roasts this way. Ummmm um good! Thanks so much 2bleu!",
"This was delicious! Very easy! Thanks so much for sharing!"
] | 11 | {
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pineapple angel food cupcakes | 271,749 | 17 | 685,992 | 2007-12-13T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'for-large-groups', 'healthy', '5-ingredients-or-less', 'cupcakes', 'desserts', 'easy', 'low-fat', 'cakes', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings', '3-steps-or-less'] | [91.9, 0.0, 49.0, 4.0, 4.0, 0.0, 7.0] | 3 | ['mix pineapple and angel food cake mix in a large bowl', 'fill a 24 cupcake tins with liners and fill each tin approximately halfway', 'bake at 350 degrees for about 12-15 minutes'] | these are so light and fluffy. top with fat free cool whip (or regular cool whip) and enjoy! | ['crushed pineapple', 'angel food cake mix'] | 2 | [
"Yum! These were good enough to take to a family gathering and liked by my nieces and nephew. I couldn't resist making flour frosting to top these. Thank you!",
"So easy and tasty! Used a a 20 oz can of crushed pineapple. Had to keep stirring the batter down because it kept fluffing up. I would try freezing them but I have a feeling they are all going to go quickly at work tomorrow!",
"I have a question, do you follow the instructions on the box, e.g., add water or just the 20 oz can of crushed pineapple? Thanks",
"My God....how simple can it get. Great treat.",
"Brilliant!! Lovely little low-calorie cakes of love! *lol*\r\n\r\nIt is difficult to fill the \"halfway\" because of how \"poofy\" the batter is. I filled mine pretty full and they turned out fine.",
"Unbelievable! i was looking for something i could make ahead and freeze for a dessert - plan on serving with strawberries and whipped cream for a really light dessert......Delicious thanks...oh and i filled the cupcake full and it made 24 and cooked a bit longer then it said......"
] | 6 | {
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ranch green beans | 135,223 | 5 | 67,243 | 2005-08-29T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'appetizers', 'side-dishes', 'beans', 'vegetables', 'easy', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'inexpensive', 'healthy-2', 'low-in-something', 'green-yellow-beans', 'greens', 'number-of-servings', '3-steps-or-less'] | [108.0, 12.0, 8.0, 6.0, 4.0, 6.0, 2.0] | 2 | ['spoon ranch dressing over warmed green beans', 'enjoy !'] | back when kmart still has its old time cafeterias, we used to eat this. try it you'll like it! | ['green beans', 'ranch dressing'] | 2 | [
" I love Green Beans and this simple trick adds extra flavor to them. I used fat free Caesar dressing- Very nice beans thanks Resa66",
"Yum! Yum!",
"What a great idea!! We really enjoyed this!! This is a really good way to get the vegetables in!! I seasoned the green beans with salt and pepper and used seven seas green goddess dressing. Thank you for sharing!!",
"This was so good and so easy!\r\nMy DH said \"I love that sauce you made to put on the beans\" LOL!\r\nThanks for posting a great way to spruce up what tends to be an otherwise bland vegetable!",
"What a clever idea! These were fantastic! Thanks for posting! Made for Zaar Chef Alphabet Soup Soup tag.",
"We use to eat green beans like this all the time. Sometimes we would use Miracle Whip or Mayo instead of Ranch dressing\r\nVery, very good.\r\nThanks for reminding me.",
"Now, why didn't I think of this years ago!? These were great and easy! I always get the meat and the starch underway and then peter out when it comes to the vegetables. This is the perfect pantry green beans side dish. Cracked black pepper and coarse salt over the top after drizzling with ranch. THANK YOU, THANK YOU for posting!",
"What a nice way to brighten up your green beans! You don't need very much Ranch dressing either, so stick with the 1 Tbsp or less. Made for *Zaar Cookbooks Tag 2008* game",
"A very simple way to dress up green beans. Very flavorful! Thanks for shearing your recipe Resa66.",
"My husband wasn't so sure about the idea of ranch on his green beans. I thought this recipe was a nice side to our Lasagna Pie (Recipe #90659) for an easy weeknight meal. The flavor is different, but you do have to be a ranch fan. ",
"I had a whole pound of green beans to use up. This was great. The first night I used up the last of the ranch dressing in the fridge, which is not my favorite, but was good. The second night I tried Caesar and it was by far my favorite."
] | 11 | {
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kittencal s homemade vanilla | 93,063 | 86,400 | 89,831 | 2004-06-10T00:00:00 | ['time-to-make', 'course', 'preparation', '5-ingredients-or-less', 'condiments-etc', '1-day-or-more', 'easy', 'inexpensive', 'cooking-mixes', 'number-of-servings'] | [513.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0] | 6 | ['cut the vanilla beans in half lengthwise', 'divide among two narrow bottles that hold about 1 cup each', 'vanilla beans may be cut crosswise , if necessary to fit', 'add the vodka to cover', 'let sit for at least 2 months before using', 'remember , the longer the sitting time , the stronger the vanilla !'] | this is the recipe i use for homemade vanilla it's easy to make and somewhat cheaper than the store bought --- plan ahead this needs to steep at least 2 months or even longer for a more stronger taste even 6 months would be better --- use as you would any commercial vanilla, the more vanilla beans that you use and the longer you let it sit for, the stronger the vanilla will be. | ['vanilla beans', 'vodka'] | 2 | [
"This is similiar to my own recipe: 6 beans to 4 cups of rum / vodka. I usually wait 3 - 6 months before I start using it. Don't forget to shake the bottle before pouring it out.",
"This is an awesome recipe, but next time I will definitely use vodka. I had some Black Velvet Whiskey that nobody was drinking so decided to use that. The whiskey is much too strong a flavor. Now finally after thee months, the vanilla flavor is getting stronger than the whiskey. Thanks Kittencal for another great recipe.",
"I can't buy liquid vanilla here in Belgium except for 2 teaspoon bottles. This is a real problem for me as I love to bake. This recipe is a suitable alternative, and a real godsend for me. The only reason I'm not giving it 5 stars is because I found I had to double the quantity of vanilla beans to achieve an acceptable strength in flavor. I waited three weeks and with one bean per cup it was rather weak. Perhaps if I had waited longer it would have strengthened over time ? I will definitely be doing this one again, and if I find that with a longer aging time one bean per cup is adequate I will certainly upgrade my rating. Thanks for posting what for me has been a really helpful recipe !",
"Wow this is so great, I used 12 beans in a 26 oz bottle and let it sit for 6 months, it's fabulous. I've already started a 2nd batch, I just don't want to run out as I keep giving it away. Thanks Again",
"I am using this same recipe to make vanilla and give as a xmas gift in small 4 ounce bottles. I have been letting it sit for over 6 months. I'll give it stars once I taste the final product. It's a good affordable gift!"
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mint potato | 166,972 | 19 | 222,478 | 2006-05-04T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'south-west-pacific', 'for-1-or-2', '5-ingredients-or-less', 'salads', 'side-dishes', 'potatoes', 'vegetables', 'australian', 'easy', 'beginner-cook', 'vegan', 'vegetarian', 'stove-top', 'dietary', 'gluten-free', 'inexpensive', 'egg-free', 'free-of-something', 'equipment', 'number-of-servings', '3-steps-or-less'] | [164.0, 0.0, 6.0, 0.0, 8.0, 0.0, 12.0] | 4 | ['place potatoes and mint sauce in a small saucepan with just enough water to cover them', 'cover saucepan and bring to boil , reduce heat and simmer for around 15 minutes', 'potatoes are cooked when they can easily be pierced with a fork', 'strain potatoes , reserving mint pieces and return potato and mint to saucepan for a few minutes over low heat to dry them out'] | i started off by searching 'zaar for a different mint potato recipe but to no avail, so thought i'd better post the simple and tasy way that i cook them. i eat with the skins on but they can of course be removed (it's probably easier to remove the skin after cooking and it stops them falling apart while boiling). | ['potatoes', 'mint sauce'] | 2 | [
"Everybody loved this! I'm not 100% sure I used the correct 'mint sauce' - I used recipe#17544 #17544 - but... it worked out! Made for 6/10 Aussie Swap. Thank you, Peter!",
"*Made for Australia/NZ Swap #79* Wasn't sure about this, but gave us an entire new flavor sensation ! DH won't eat lamb, but next time I give it a try, this will be my farinacious component ! Thanks for posting, Peter !",
"What a different take on the good ol' potato, I added carrots to mine, thought that might be a nice touch, also added a little chicken stock to make it less dry. But I enjoyed the mint.",
"Well, uh, umm, they are attractive. Sweet mint sauce with lamb...definitely! ...with iced tea, yes! Mint, garlic &olive oil w/white potatoes...yum. I'm afraid sweet mint sauce with white potatoes is a taste I am not sophisticated enough to appreciate. I'm glad I tried the recipe, though. They are... interesting. :-)",
"I made this for *Zaar World Tour III*\r\nWith two simple ingredients this recipe is worth trying. Delicious and easy to put together. I also garnished it with fresh mint from the garden. Thank you Peter J for posting your recipe."
] | 5 | {
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lemon pigs | 221,780 | 1 | 465,056 | 2007-04-10T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-1-or-2', '5-ingredients-or-less', 'condiments-etc', 'fruit', 'easy', 'no-cook', 'beginner-cook', 'dinner-party', 'kid-friendly', 'vegetarian', 'dietary', 'garnishes', 'inexpensive', 'citrus', 'lemon', 'number-of-servings', 'presentation', 'served-cold', '3-steps-or-less', 'technique'] | [16.8, 0.0, 5.0, 0.0, 1.0, 0.0, 1.0] | 5 | ['choose the snout end of the pig and decide which will be the bottom', 'cut the bottom off so the pig will sit flat', 'at the snout end cut two flaps for the ears', 'pull them out a little so the will stand out but not too much or it will break', 'use cloves for the eyes'] | these cute little decorations are great served with fish. | ['lemon', 'cloves'] | 2 | [
"I adored doing this. Mde it to go with greek scampi, and squeezed the poor piggies tummy to get a bit of lemon juice over the shrimp :)",
"These were so cute and easy to make. I also thought next time I would cut a little spiral snipet off the back part for a tail. Adorable!",
"These were so cute. I had a bunch of lemons to use up so I made fresh lemonade, and made a few of these for decoration.",
"These little pigs were so much fun to make! They are very cute too! I was practicing making them for Thanksgiving garnishes this year and they turned out cuter than I expected. Thanks for a creative, easy decoration Nyteglori. :-)",
"I made these to go along with our lemon grilled chicken and linguine alfredo last night. What a cute decoration for our dinner platter, and conversation piece!!! Thanks Nyteglori.",
"Totally based on presentation, this is 5 stars! I tried to figure out a way to get a curly tail....but my knife skills aren't up to the challenge! Very cute recipe. Had no problem getting the ears to stand up.",
"I served this with german pancakes for breakfast this morning and what a hoot. These are way cute!! My dh thought it was a mouse ... either way very cute and I will serve these again for my family."
] | 7 | {
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homemade powdered sugar | 88,812 | 5 | 10,113 | 2004-04-12T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'condiments-etc', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'inexpensive', 'low-in-something', 'number-of-servings', '3-steps-or-less'] | [804.5, 0.0, 798.0, 0.0, 0.0, 0.0, 69.0] | 1 | ['combine the two and process in blender until powder forms'] | this is easy to make--just make sure you use 1 tablespoon of cornstarch per 1 cup of sugar. | ['sugar', 'cornstarch'] | 2 | [
"This was a perfect find. I was making a recipe that didn't have powdered sugar in the ingredient list. In my hurry to make the recipe, I made the mistake of not reading thru the directions first. Guess what? I needed powdered sugar. So thank you for saving my recipe. It was perfect.",
"It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.",
"Thank you for this recipe. I actually can't have corn starch (newly developed food allergies) and was going to give up \"powdered sugar\" but your recipe gave me the information I needed to make substitutes. Now I can make my own using Arrowroot instead of corn starch. My recipes taste just as good as before! Thanks!",
"Wow this recipe really works.We used this while making Gingerbread cookies with my sibs and Mom near the X-Mas of 2005. Easy to make and like real store bought kind.",
"It worked great!!",
"Didn't have corn starch so I used what I normally use in lieu of corn starch: potato starch. It came out powdery, but not as powdery as I'd want. Will try to run it through the food processor again tomorrow - maybe I hadn't left it running long enough (2 minutes). I used it on the Recipezaar recipe for funnel cake, with great results. Thanks!",
"Wonderful! I was a wee bit short for a recipe, about 1/2c...worked very well.Thanks so much for posting!",
"YIPPEEEEEEE!!! Saved my frosting. THANKS SO MUCH.",
"I keep forgetting to review this. I use it for so many recipes...and l often tell other people about it. Great money saving recipe and easy to prepare ahead. Thanks for saving me alot of money!",
"I rarely buy powdered sugar since finding this recipe. I used it for making a cream cheese frosting this afternoon. We're frosting Chocolate Zucchini Cake (18693) for dessert.",
"A lifesaver last night when I baked cookies and didn't know I was out of powdered sugar. THANK YOU for posting this!! cg ;)",
"I'm not sure what I did wrong but I tried this in the food processor and the blender and it came out slightly powdery but way to grainy.",
"I don't buy powdered sugar anymore. I use this recipe! Thank you!",
"Started it in my blender, but it was getting really hot and started melting the sugar near the blade. So I switched to my Cuisinart and finished it up. It still seemed a little grainy, but by the time it blended into my frosting, it was fine. Great save!!",
"I have a food processor that is really sharp, but it didn’t work for this. So I used coffee grinder as recommended. It worked within seconds.",
"Perfect and powdered in a coffee mill with or even without a starch. I used tapioca starch to be corn free. I would use this recipe again for sure.",
"Thank you so much. I just hate it when i start baking and i am missing ingredients. This is easy and fixed my problem of not having powdered sugar in the house. Great recipe thanks for sharing =)",
"This worked great , used my old Hamilton Beach blender and I had powdered sugar in 3 minutes.",
"Same as the others, I started to frost a cake and realized I was out of powdered sugar. This was at 6:30 in the morning before I was due to go to work at 8:00. No time to go to the store...Recipezaar and Recipe Fairy to the rescue! Thanks a million!",
"This worked in a pinch. I left the FP running for quite a while but it still remained pretty grainy. I used a Cuisinart FP, maybe other brands are able to grinds the sugar a little finer. I'm glad I found the recipe so I could ice my cake. Thanks for sharing the recipe.",
"Loved it for use in my frosting for Ricotta Cheese Cookies.",
"WOO HOO!! Thank you for this recipe!!! I was right in the middle of making a peanut butter pie for my DH and forgot to check if I had powered sugar. I was so happy to find someone had posted a recipe for that ingredient! I'll be sure to use this recipe again, again, and again for future recipes. So much easier than having extra sugars in the house; I can just use what is available in my pantry to make it now!! God Bless You, Southern Chef!!! :-D",
"I skipped the corn starch. Ground the sugar in a coffee grinder, and it worked perfectly :)",
"How easy and sooo much cheaper than store bought! Thank you for helping me keep the food bill down.",
"I am making donuts and I need 2 cups of powdered sugar for glazed donuts and don't have it. Now I do. Thanks so much I live 20 miles away from town, can't just go to the store. Thank You, Thank You Thank You!",
"Thank you, powdered sugar is very price here. I works and a lot cheaper!",
"This recipe is a lifesaver! Thank you.",
"Works wonderfully! I used my not-for-coffee coffee grinder (I don't have a large food processor or blender)",
"How long does it take to process the sugar to a powdery form? I did it for about 5 minutes and gave up!",
"Don’t try this with a Ninja ?? almost burn my machine! My Oster though, man the old stuff never dies! ??",
"Yay! I am so happy I found this recipe. I was making strawberry cheesecake bars and only had 1 cup of powdered sugar but needed 2. Skeptical at first but this REALLY works and I will never buy powdered sugar again! Thanks!",
"Thank you! I rarely have confectioner's sugar on hand, but I always have cornstarch and regular sugar. This was so simple I won't worry about buying it any more. My blender had a bit of a hard time with it, so I'll try it in my food processor next time.",
"This really works remarkably well! You saved my dessert I was in the middle of making when I found I was out of powdered sugar!!",
"Oh yes !! You have just saved my recipe..I thought I had Powdered Sugar. Just used it for Recipe #53056. Thank You Thank You!! Have a wonderful day!! Hugs",
"This works great and is much cheaper than buying it in the store!",
"Turned out great for a recipe I ran short of powdered sugar in! I used flour instead of cornstarch due to the cornstarch likelihood of GMOs...made no difference! Thanks southern chef!",
"I do this in my coffee grinder-not-used-for-coffee. Works great, makes a cloud of dust when you open though if you aren't careful. In many recipes, you can leave out the cornstarch.",
"What a wonderful subsitute for powdered sugar, I made this for a fudge recipe, and it turned out great (both the fudge and the icing sugar..lol!)...I will make a large batch and probably will never purchase icing sugar again.\r\nThanks so much recipe fairy for this great idea....KC :-)",
"This turned out great. I even substituted sugar with splenda and added a little bit of vanilla extract and it made a great icing for cinnamon rolls.",
"Oh thank you for posting this! I was in the middle of making the filling for homemade Oreos and looked in my pantry and what didn't I see? Yuppers you guessed it powdered sugar. I thought there was some majical way they made it honestly lol been a baker for more than two decades and always bought my own... Well that stops today! Easy fast and I always have on hand both ingredients. Thanks Southern!",
"I never run out of anything! Well almost. I went to make my Sunburst Lemon Bars (Pillsbury) and decided to see if I could find a recipe for ps on Zaar. Lucky me... I found that it became more powdery after about 30 seconds or the more I blended. Wait a minute before you take the top off the blender if you don't want \"sugar smoke\" all over.Thank You SCL.",
"Great recipe! Saved me from having to go to the store....DO NOT DOUBLE! It didn't work as well with two cups of sugar.",
"I live way out of town so it's great to know th way to get round not having the ingredients you need Thanks so much",
"Worked great, and cheaper than buying it in the store!",
"This worked really well with one cup of sugar and no cornstarch in my small blender."
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crock pot tasty tomato chicken | 67,905 | 370 | 95,541 | 2003-07-30T00:00:00 | ['weeknight', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', '5-ingredients-or-less', 'main-dish', 'poultry', 'easy', 'european', 'italian', 'chicken', 'crock-pot-slow-cooker', 'dietary', 'one-dish-meal', 'comfort-food', 'low-carb', 'low-in-something', 'meat', 'taste-mood', 'equipment'] | [329.0, 30.0, 34.0, 20.0, 45.0, 27.0, 4.0] | 4 | ['put chicken into crock pot , remove any skin first', 'pour 1 jar of sauce over chicken', 'cook 6-8 hours cooking time', "optional: at the last hour of cooking time , sprinkle uncle ben's converted rice on top"] | this couldn't be easier! i always feel like i'm getting away with something when i make it because its so simple and very delicious. | ['chicken', 'spaghetti sauce'] | 2 | [
"yeppers, quick, super easy and tasty",
"This is my new favorite crockpot chicken recipe! It's delicious & so very easy. I put the chicken legs in frozen, just like other reviewers suggested. It turned out great. Thanks so much for this recipe.",
"Made this with a whole cut up chicken. It was great. Fast easy and fabulous. Thanx for posting",
"Highly recommended! I couldn't believe how great this turned out. My husband thought this was a \"new gourmet dish\" that we were having. He was none the wiser about how easy! :-) Tips: Take another reviwers suggestion and put chicken legs in frozen to keep it from separating from the bone. I also added a 4.5 oz jar of whole button mushrooms, and sprinkled the chicken with accent and mixed herbs (i.e. italian seasoning). Also, I sprinkled accent and mixed herbs into the mushroom spaghetti sauce that I used. Mmmmm!",
"I really did feel like I was getting away with something! This was so easy and delicious!",
"This is an awsome recipie! I made sauce the day before and had some chicken legs with back attached in the fridge Put the two in the crockpot and enjoyed my day. He was very impressed (he's Italian and is never impressed with my caccatorie!). I served with rice and salad on the side. Great for company too! Thank you",
"made this with thighs as they are my favorite. Such a simple recipe with spectacular results. Sooooo easy but it turns out delicious and smells wonderful when you walk in the door after work. Also, leftovers are perfect for lunches!! Thanks for posting.",
"Made this evening and my family enjoyed it. Used boneless, skinless chix thighs, with no problem. (was very tender but did not fall apart in sauce.) Served over pasta, with a salad and bread on side. We sprinkled it with Parmesan cheese when done. Similar taste to a (lower-fat) Chicken Parmesan that way.",
"I used 4 partially frozen chicken breasts, and added a small sweet onion, garlic powder and black pepper. This was so simple... and, man, the results are great! I will definitely be making this again. (Oh, and I cooked on low for 8 hours since the chicken was not thawed)",
"This makes great tender chicken. Not dry at all! I used chopped chicken breast and added some sliced mushrooms and Italian herbs. I served this with pasta. Great easy meal!",
"Made this for supper last night. It was different and good. I added a can of mushrooms and served it over brown rice and a side salad. I would make this again. Thanks for sharing.",
"So easy and delicious. I made it with chicken legs and a jar of Wegmans Puttanesca Sauce and served the sauce over egg noodles. I was concerned that plain old spaghetti sauce would be a little bland. The Puttanesca sauce gave it just the right amount of zip. This will be a regular for me.",
"This chicken is surprisingly good! Who would guess that something so easy would be such a winner. Thank you",
"This is a great easy recipe. I tried it with vodka sauce from Trader Joes - excellent!",
"This chicken was very tasty and moist. I just tossed in frozen chicken breasts and they cooked up great! I served it with buttered noodles. The sauce was very watery so I didn't use it over the noodles. Thanks Boje for a great new recipe!!!",
"Good recipe and very easy. I used six chicken breasts and one jar of pasta sauce. The chicken was tender and pulled apart very easy. I cooked pasta to go with it and needed to heat up some additional sauce to serve. The kids really liked it.",
"Absolutely delicious! Thanks Boje, it is so easy to make, the chicken is so soft and juicy. ",
"Wow! This was just delicious...we just got done eating [served it w/ angel hair and a salad]. I did sprinkle the chicken pieces w/ season salt as i placed them in the crockpot. And i was thinking of adding some tomato paste next time i make it for a thicker sauce...i really liked it as is...can't wait for the leftovers ;) !",
"I make this with chicken legs at least once a week now! It really is just so simple and the chicken tastes wonderful! We put the sauce over noodles. A tip: if you put the chicken into the pot frozen it doesn't fall off the bone. Thanks for sharing! ",
"Awesome! I added some mushrooms, and Italian Seasoning. The aroma was heavenly!! Will make often.",
"Wow, this is really simple and delicious!\r\nAnd smelled so good all day!\r\nServed it with rice nd salad!\r\nWill make this again soon!\r\nThanks!"
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peppery cantaloupe cubes | 102,423 | 10 | 161,282 | 2004-10-21T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', 'occasion', 'low-protein', 'healthy', '5-ingredients-or-less', 'fruit', 'easy', 'low-fat', 'summer', 'dietary', 'low-sodium', 'low-cholesterol', 'seasonal', 'low-saturated-fat', 'low-calorie', 'low-carb', 'healthy-2', 'low-in-something', 'melons'] | [23.5, 0.0, 21.0, 0.0, 1.0, 0.0, 1.0] | 3 | ['divide cantaloupe cubes into 4 dessert bowls', 'using pepper mill , grind freshly ground black pepper over cantaloupe to taste', 'a very ripe cantaloupe , the sweeter the better , works best'] | i love sharing these two ingredient recipes, though this one may sound a little odd. i must admit when i heard a chef on tv say that freshly ground black pepper on sweet cantaloupe is exceptional, i was thinking more like- bizarre! but once you taste this, especially you cantaloupe lovers, you may never eat it any other way. | ['cantaloupe', 'fresh ground black pepper'] | 2 | [
"Love fresh chilled cantaloupe wedges (not muskmelon) wrapped in thin slices of proscuitto & sprinkled w/fresh ground black pepper! That with a plate of fat 'mater slices & fresh cukes wedged up with some COLD cottage cheese on the side makes for one of the BEST hot weather meals of all time!Cantaloupe with fresh black pepper is something my parents introduced us to at an early age...Mmmm good! (But the pepper is best when fresh ground) - don't know if it was from the South or the Mediterranean - we simply loved this in the summer with fresh melons from our garden!",
"I've also been doing this for as long as I can remember. Although I use pepper and salt.... YUMMY!",
"I didn't know there was any other way to eat cantaloupe !!",
"My mother always served cantaloupe with black pepper.\r\nTastes great!",
"First of all I love cracked black pepper on everything! Second I love the tast of Cantaloupe it being one of my favorite fruits. The combo is awesome!",
"Super! I took another reviewers advice and added some salt as well. Together they hightened the sweetness of the cantaloupe.",
"Excellent! I also like freshly ground black pepper on watermelon, apple slices & especially pineapple YUM! Thanks for sharing",
"OMG! I can't believe there is a recipe for this. I thought I was the only person who pepper on their cantaloupe. My grandfather taught me to cantaloupe this way and I absolutely love it.",
"I have been eating peppered cantaloupe all my life. My Grandmother tought me this when I was very young. Great taste and works just as well with regular pepper",
"So delicious I epitomized all over myself.",
"I never knew there was another way to eat cantaloupe! We have always done this, kinda like putting salt on watermelon! Thanks for sharing this with all the people who haven't been clued in yet!",
"I would never have imagined putting pepper on cantaloupe and now I know why. It's just bad.",
"This is not something I would have thought of on my own, though I love sea salt on cantaloupe. But I'd had several friends from Zaar mention it, and had cantaloupe on hand tonite so decided to give it a try. Two of my more adventurous daughters (5 and 12 yrs old) even tried it with me. We all surprised ourselves by loving it! We agreed that it would have to be freshly ground pepper. Add three more of us to the bizarre-cantaloupe-eaters club, lol. Thanks for posting!",
"I had this for the first time a couple months ago and it's become a staple dish I go to for both dinners and breakfast. Pepper and cantaloupe--they were meant to be--who knew?!",
"This was something very interesting for me to try out. I loved the burst of pepper flavour on the cantaloupe in my mouth! Incredibly good! I am going to make this for my mom's birthday party! Thanks for posting!",
"We have always enjoyed cantaloupe this way. Sometimes if the melon is not as sweet as it should be we might sprinkle it with a bit of salt as well. Great way to enjoy melon!",
"Have been doing this for years, slowly converting my friends over. Fresh ground black pepper is best, but regular will do in a pinch.\r\n\r\nAlso putting Salt on Grapefruit in stead of sugar. The salt brings out the true sweetness in the grapefruit.",
"We grew up eating cantaloupe this way. It is absolutely the BEST!",
"I had never heard of this before and I love canteloupe, so I was really eager to try it, but wasn't nuts about it. I had a very ripe, sweet canteloupe , but I just didn't find that the flavors combined that well to my tastebuds. I do think that the salt is needed as the other reviewers suggested. Not bad, but not a keeper for me. ",
"I LOVE pepper on my cantelope!\nAnd I know this might sound crazy but i also love cantelope with milk gravy (think southern biscuits and gravy with the cantelope in place of the biscuit )...I know sounds insane but the combination of the warm gravy and the cool cantelope with fresh pepper all over is out of this world!",
"This is not odd at all to me--my father and grandfather always peppered their cantaloupe so I grew up eating it this way. They were from Mississippi so maybe it's a southern thing. :) I usually don't bother cutting it into cubes, though, I just spear a big wedge on a fork and nibble away. :) I, too, sometimes add salt. Thanks for posting this so others can find out how delicious it is! ",
"Not so weird..my family has been eating fruits this 'strange' way for years..if u love this u MUST TRY papaya with pepper and salt on apples. And remember the sweeter the fruit the better the 'odd' combo will taste. ENJOY..and thanks for posting this recipe.",
"This is the only way to eat plain cantaloupe or honeydew. The cracked black pepper nicely accentuates the sweetness of the melon. Thank you for sharing this tradition!",
"Thank you Christmas Carol I never would have thought to put pepper on sweet ripe cantaloupe...but...wow...it was so good...I enjoyed this very much...sweet with a hint of warmth...",
"I've always sprinkled black pepper on my cantaloupe. This is the best way to enjoy it!",
"I have eaten cantaloupe chunks with fresh pepper my entire life! I love it! I have gotten some rather wierd looks from others at times, but to each his own!",
"I'm from the South, and this is how I was raised to eat cantaloupe. I thought everyone ate it this way until I got older. I always used black pepper until I got older and went a little more gourmet with it. I keep a pepper mill in the house with a mixture of peppercorns (black, pink, green, white). If you get the chance, try it with a mix...SO GOOD!!!! This is what my summer is all about: a big bowl of cantaloupe with fresh ground pepper!",
"This is how I eat my cantaloupe. Most of my coworkers think I am nuts. I love black pepper on it. I think this is a must try for everyone. Once you try it, it will be how you eat it from now on!",
"This was OK -- sort of like the Mexican tradition of sprinkling fruit with lime juice and powdered red chile, only I didn't like this as much.",
"Not so weird at all! Both my and my husband's family have always eaten canteloupe this way...I always thought it was a \"southern thing\".",
"I have also always did the pepper on cantaloupe. Delicious! I sometimes add some chili powder to it to wake it up. YUM!",
"My grandfather ate canteloupe this way, and he also used salt. I thought that was weird, so I never tried it until now. (I only used pepper, not salt). It's really good!! Everyone should try this."
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creamsicle screwdriver | 51,184 | 1 | 65,638 | 2003-01-14T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'beverages', 'easy', 'no-cook', 'low-fat', 'cocktails', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'healthy-2', 'low-in-something', 'novelty', 'number-of-servings', '3-steps-or-less', 'technique'] | [106.1, 0.0, 31.0, 0.0, 1.0, 0.0, 3.0] | 1 | ['combine orange juice and vanilla vodka and stir'] | this drink doesn't sound that special, but it tastes surprisingly fabulous (a surprised friend said it was better than things a lady can't mention here!). it really does tastes like a creamsicle and goes down very smoothly. perfect for a ladies night! | ['orange juice', 'vanilla vodka'] | 2 | [
"This is very good. I wanted orange juice tonite, and all I had was Grey Goose and vanilla vodka. This worked perfectly. I added a few cubes of ice, and I have a delicious drink tonite. Thanks, TonyD.",
"Thank you!! Finally, something to use up the vanilla vodka that has been sitting in my kitchen forever. And it's pretty tasty as well:). I'll probably make this one again.",
"Yum! A few drops of real vanilla essence added to regular vodka, and it was perfect! Thanks for a keeper.",
"We like a lot! Sweetie pie is a bartender and a vodka drinker and he gave it his approval. I love all things creamsicle-esque, so much that i have my shower gel, lotion and perfume custom made to smell like creamsicle, so I of course LOVED it! Next time I might try the addition of cream. Thanks for posting!",
"This was very yummy. Tastes very similar to a creamsicle but it does seem to be lacking the creamy taste. May try another one with a little scoop of vanilla ice cream.",
"Nice refreshing drink! I only had plain vodka so I added some vanilla gourmet syrup to it. Probably will make again.",
"This is pretty good. But it tastes more like a regular screwdriver than a creamsicle. It does has some vanilla flavor, but really needs some kind of creamy flavor added to make this perfect. Perhaps an ounce of heavy cream? I will try adding that next time. Thanks for posting!",
"Unbelievable!!! This really does taste just like a creamsicle. Thankyou for a truly wonderful drink.",
"So good, I may never want a regular old screwdriver again. Made these up for our Christmas brunch before the onslaught of well-wishers.",
"Oh, this is so good. Wonderful served over crushed ice. I served it at a pool party last week and it was a big hit. Everyone on the island is now hunting for vanilla vodka. It tastes like dessert so be careful. "
] | 10 | {
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egg replacer | 19,402 | 2 | 25,483 | 2002-02-11T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', 'occasion', 'low-protein', '5-ingredients-or-less', 'easy', 'vegan', 'vegetarian', 'grains', 'stove-top', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'inexpensive', 'healthy-2', 'low-in-something', 'pasta-rice-and-grains', 'equipment', 'number-of-servings', '3-steps-or-less'] | [55.0, 6.0, 0.0, 0.0, 3.0, 1.0, 0.0] | 3 | ['grind up the flax seeds in the blender until they are pretty fine', 'mix the seeds and the water and cook on the stove until it gets all jelly-like', 'remove from heat and let cool before using in cookies , muffins , breads , etc'] | this is what i use instead of eggs in recipes for cookies and breads and stuff. it works pretty well at holding things together, and yet it is cheaper than eggs. this makes one egg worth. | ['flax seed', 'water'] | 2 | [
"I used this in cookie dough that I wanted to eat without cooking :) I didn't cook it, I just let the ground flax sit in hot tap water for about 10 mins before I added it to the other ingredients. I can't taste the difference and it helps to know that at least there is one thing in the cookie dough that is good for me :D",
"Now that I see the review by katieok, it makes more sense to me. This was a great replacer, but I had to double the cooking time on some cookies that I was making for Recipe #307446.",
"I had 3 xtra kids over (PICKY ones) and went to make pancakes for breakfast - AHH NO eggs in the house!- with ice outside I went to Zaar for help. I found this recipe and it works PERFECTLY! I have only used flaxseed in a granola recipe that I made months ago, so I was thrilled to find this and have it work. I used milled flaxseed and heated it until bubbley, let it cool and added it to the pancake mix. All of the kids devoured it and gave it a 5 star rating which is a miracle. THANK YOU for an easy fix, and to anyone who is afraid to try this please don't be, as I am a NOVICE cook! :)",
"Worked perfect. Thanks.",
"Yep, the above recipe is tried and true. Also available at the health food store is a powder egg replacer available boxed, don't know what is in it, starch of some kind, I think. . . .",
"used this dozens of times but I use 1/4 cup of water ( easier to remember)",
"Works great",
"This was a recipe-saver, as I was short one egg, and it worked beautifully! This will be my go-to egg replacer! Thanks, pollen!",
"I have used this in chocolate cake and it works well, though I only used 3 tbsps. of water instead of the 5. Thanks for posting, it beats using eggs all the time.",
"I used the flax seed meal (no grinding) & have tried it in several baked recipes. Muffins, cookies, pancakes. I have had to lengthen the cooking time on all recipes but it is worth it. Great substitute.",
"I only used 3 T water instead of 5 and did not boil it first - just added it to the yeast bread dough and went on. Turned out great. I would not skip the boiling if you arent making a yeast bread."
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buttermilk | 206,583 | 8 | 368,300 | 2007-01-21T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'for-1-or-2', '5-ingredients-or-less', 'sauces', 'condiments-etc', 'easy', 'dietary', 'low-sodium', 'low-calorie', 'low-carb', 'low-in-something', 'number-of-servings', '3-steps-or-less'] | [196.6, 13.0, 0.0, 5.0, 16.0, 27.0, 6.0] | 1 | ['mix together and let stand for 5 minutes'] | goes with any recipe that calls for buttermilk. | ['cream of tartar', 'milk'] | 2 | [
"I used this to make some muffins but I found the muffins had a funny flavour compared to using commercial buttermilk, this is great for when you're desperate though, thanks!",
"Looking for a sub for buttermilk and came across this. Works Great!",
"I needed some buttermilk for a marinade and didn't have any. I did a Zaar search and came across this recipe. It worked really well. Thanks a bunch #1 Baker.",
"Great substitute!",
"Awesome, I know you can do this by mixing lemon juice with milk as well, but don't have lemons on hand very often, and I never know what to use cream of tartar for except beating egg whites. \r\nThanks #1 Baker!",
"Thanks, this worked great!",
"So glad I found this recipe. I was in desperate need for buttermilk, and didn't have the time to run to town just for such an ingredient. This did the job exactly, and was perfect for the brine I was using. I doubled this ~ and was able to brine away. Perfect!",
"Worked great! Thank you!",
"Got me out of trouble in an emergency when I was making ranch dressing tonight using Recipe #28324, but like Mandy the dressing had a slightly funny flavour. Thanks for sharing this lifesaver.",
"Needed Buttermilk in a hurry. This recipe worked well in my Twice-Baked Sweet Potatos!",
"Just a comment because I have not tried this - usually have buttermilk on hand. The other alternative (which I have used quite often) is vinegar and whole milk. This works very well and no funny taste."
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grilled greek pork tenderloin | 29,290 | 21 | 31,232 | 2002-05-25T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'cuisine', 'preparation', 'occasion', 'healthy', '5-ingredients-or-less', 'very-low-carbs', 'main-dish', 'eggs-dairy', 'pork', 'greek', 'barbecue', 'easy', 'european', 'refrigerator', 'dinner-party', 'cheese', 'dietary', 'low-sodium', 'low-calorie', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'equipment', 'grilling', '3-steps-or-less'] | [136.2, 6.0, 0.0, 2.0, 46.0, 6.0, 0.0] | 2 | ['marinate pork in enough salad dressing to cover overnight', 'grill over medium heat until done- about 20 minutes'] | this is very moist and flavorful. your guests will think you spent a long time creating this . keep how easy it is a secret! the meat can also be cut into kabobs and presto instant souvlaki! | ['pork tenderloin', 'greek vinaigrette dressing with feta and oregano'] | 2 | [
"DELICIOUS! This is so easy and so flavorful. My pork came out soooo tender-it melted in your mouth like butter. I used Kraft's Greek Vinaigrette, cut into 1\" cubes after cooking and served w/ flatbread, chopped tomatoes, sliced onions, baby spinach leaves, Recipe #83189, and Recipe #87782 w/ green beans added. Thank you for a wonderful recipe!!! UPDATE: I've made this several times now-one of my fav recipes! One time, I had an extra tenderloin so I placed it in a storage bag w/ the dressing and put in the freezer. Day I wanted to use it, I placed in fridge to defrost during the day and grilled as directed. Also, I cook my tenderloins 18 minutes to 160F and let rest 5 minutes-raising temp to 170F. If you have leftovers---makes excellent hot pork sandwiches! Thank you again, Kate!!!",
"I used Christy's Greek Salad Dressing and let set in the fridge for 24 hrs. The pork was so good and had such flavor! Doesn't get much easier than this one folks! Thanks for sharing!",
"I made this recipe in the crockpot using porkchops and it was equally good! The porkchops were nice and tender. I served it with lemon roasted potatoes and greek salad.",
"I love greek food, so I'm adding this to my collection of greek recipes. Thanks for posting!!",
"This recipe is so easy and tasty. Grilled on a Griddler took apprx 12 minutes - Well browned outside, tender & Moist inside. Shared with friends for a fun dinner party!",
"I love the Kraft Sundried tomato dressing So I was pretty sure I would love this recipe. And I did. 5 stars all the way. My kids ate it, thinking it was \"steak\" It was very tender, and juicy! \r\n \r\n I didnt read the recipe the night before and marinate it all night. It marinated only 4 hours, and I did add some minced garlic as another reveiwer suggested. This was kick Butt, low cal, low fat. It will be made in my house once a month for sure! Thanks for a great recipe!",
"Made by a friend for a special dinner, delicious!! and cooked to a turn. and sooo easy, worked beautifully on the grill , I will certaining try it next time I have a pork tenderloin. Thanks Kate and Bergy we thouroly enjoyed it!!",
"Kate, I made this last weekend. I put the marinade and the tenderloin in a plastic bag, put it in the fridge for the afternoon. I BBQ'ed for not quite 20 minutes. It was delicious. Very moist and tender. I'll be doing this again for sure. Thanks, Kate. ",
"This is easy and tasty. Thanks Kate for a great recipe.",
"This is very good--I had an all\r\nGreek meal for company and they \r\nraved about this recipe. We are \r\ngarlic lovers, and I did add 2 Tbsp.of minced garlic to the marinade. I will definitely use this delicious and easy recipe again.",
"The marinade adds so much flavor to the pork tenderloin and was moist and delicious! I used http://www.food.com/recipe/kittencals-greek-feta-salad-dressing-427576 for the marinade. Grilled for about 20 minutes. Thank you Kate for this most wonderful recipe!",
"Awesome! I used the dressing (and some extra garlic as someone else suggested) for some boneless pork sirloin steaks. Took one out after one night and grilled, and it was okay, but when we made the rest of them the next day--wow!!! My sister, who claims she doesn't like pork, even loved it and can't wait to try the marinade on chicken. Any of the kraft vinaigrette dressings make awesome marinades for pork, chicken, even beef and some even work for some types of fish. Try it! It's a great, simple marinade. Overnight is always the best way to go on them for marinating time though. A couple of hours just doesn't seem to offer the same lovely flavor! For chicken, match the dressing you used on the meat, and use the leftovers for salad, just chop up and add more dressing when you put it over your favorite greens!"
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german curry sauce for wurst | 37,911 | 5 | 27,783 | 2002-08-20T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'sauces', 'lunch', 'condiments-etc', 'german', 'easy', 'european', 'low-fat', 'stove-top', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'savory-sauces', 'low-in-something', 'equipment', 'number-of-servings'] | [252.3, 2.0, 219.0, 111.0, 9.0, 1.0, 21.0] | 7 | ['heat ketchup in a small saucepan over medium-low heat until warm , stirring often', 'meanwhile , add lots of curry powder- about a teaspoon at a time , stirring each time , until it no longer tastes like ketchup , but has a tangy curry taste , stirring constantly', "don't go too overboard with the curry", 'you just want it to lose the sweet ketchupy taste', 'cook over medium heat , stirring constantly , until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes', 'serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst', 'serve warm or cold'] | if you've ever been to germany, then you will be familiar with the ever present | ['ketchup', 'mild curry powder'] | 2 | [
"I lived in Germany for a couple of years and this tastes nothing like what I ate. Suppose it could differ by varieties of Catsup and curry powder but I threw this out. Sorry.",
"pretty simple and easy sauce for something different, this tastes pretty good especially with the non smoked fresh bratwursts, it adds a great flavor to it. Thanks for the good idea :)",
"Very good! I am currently living in Germany and can say this is as good as any you get around here. Thanks. Now I can make it at home and long after we leave here too.",
"This is a terrific sauce for bratwurst. So simple and so yummy! I made 1/2 portion only this time but it was so good, my husband and I finished it with only 2 brats. Will make much more and keep in refrigerator. Thank you HeatherFeather for introducing me to this tasty sauce. I'm thinking other uses for this including Japanese dishes with addition of soy sauce (LOL).",
"Very good. I used about 3 tsp. of some cheap curry powder I had and it turned out perfect.",
"Most of the Imbiss's I've eaten at just sprinkle the curry powder over a ketchup covered bratwurst. (even around Ramstein...ie the Diner Box) This is much better. Thanks for sharing.",
"I see the warning...watch the curry!! For my taste and my bf, I used too much. My bf's dad said that in Germany they used so much curry that it was spicy. I dont know if more curry would have made it that way. Very good for only being two ingredients, and again - watch the curry!",
"So simple and so good! \r\nI used 3 teaspoons of curry and it was just perfect. \r\nThank you :)",
"I haven't had the pleasure of enjoying an authentic Imbiss Currywurst, but this sauce is fantastic! I keep a full squeeze bottle in the door of the fridge for whenever the urge hits (I am on my third bottle so far!). Thank you so much!",
"I was going to skip this and just serve my beer brats with hot mustard and horseradish. It's SO easy that I decided, why not? It was a very good choice on my part! This was an excellent sauce and went perfectly with my meal.",
"This was really good. DH loved it but it was a bit too spicy for the rest of my family. I will make this again with a bit less curry powder for the rest of us. Thanks!",
"Tastes very similar to the sauce we had in Germany. Not exact but close enough to bring back happy memories. I used Keen's curry powder and Masterfoods sauce but am going to experiment with different brands.",
"Good Sauce!",
"It's been almost 25 years since I was in Germany, and I'd completely forgotten this sauce. We had it on Brats this weekend, and really enjoyed it. Although it is not exactly what I remember, it was very, very good. Thanks for posting.",
"Sorry, this is NOT a recipe. But if you insist, I propose even simpler one - buy yourself ready curry sauce, heat to taste, serve.",
"Thanks for a fond memory of Ramstein and other environs in Germany, I missed this taste for 10 years.",
"Ok, I'm German, of course I lived in Germany, and this sauce is spot on. If it is not like you remembered it years ago, then your memory has faded rather than it being the recipe's fault. Either that or you just didn't have good curry sauce. Preparation is key and is a lot more than tossing some curry powder into cold ketschup and expecting curry sauce. Follow this recipe and you can not go wrong! This sauce is so versatile I use it on everything, eggs, fish, steak, cereal. Just kidding about the cereal but it is so good on anything you could think of. Good job HeatherFeather! =D",
"Had an Oktoberfest party and everyone loved it. I used 3 teaspoons, but maybe could have used 4. Easy to prepare. Thanks!",
"Great topper for brats. I also like it on burgers. Thanks",
"Ya! Dat's goot! lol.. I grilled some fresh brats and knockwurst and had them with the sauce. Also kat's German Dumplings, recipe #11560. Also lots of beer, but not necessarily in that order, lol.. Thanks for posting..",
"I think this recipe has the potential to vary greatly depending on multiple factors. Both main ingredients, Ketchup and Curry powder differ greatly depending on brand (German ketchups are less sweet, Heinz has more of a vinegar taste than Hunts, etc, and curry powders can be a mixture of pretty much any spice...). I used Heinz and a local curry blend and it turned out a little tart, but overall pretty well. If you had a bad experience, I'd suggest trying different brands.",
"A huge hit with my German and Polish friends. They've both asked me for the recipe, which of course I have shared. ",
"Very nice and authentic sauce. I grew up in Germany and this is the real stuff. It's also common to put ketchup on the wurst and then sprinkle curry powder over the top until the curry powder sinks into the ketchup and becomes grainy...great stuff :)",
"This is just how my German Mom always made it, too - it's great! Easy and tasty. The trick around here is to find halfway decent knackwurst that are worthy of the curry ketchup.",
"Thank you thank you! I'm missing Berlin so much and this will ease the pain greatly! :)"
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homemade tahini | 73,859 | 20 | 60,989 | 2003-10-22T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', '5-ingredients-or-less', 'appetizers', 'greek', 'oven', 'easy', 'european', 'dips', 'spreads', 'dietary', 'low-sodium', 'high-calcium', 'high-protein', 'high-in-something', 'low-in-something', 'equipment', 'number-of-servings'] | [315.2, 43.0, 0.0, 0.0, 17.0, 19.0, 3.0] | 9 | ['preheat the oven to 350f', 'spread the sesame seeds on a shallow baking tray and bake , shaking frequently , until fragrant , 8 to 10 minutes', 'do not brown', 'cool', 'put the sesame seeds in a blender or food processor fitted with the metal blade', 'add the vegetable oil', 'process to a smooth paste , about 5 minutes', 'add more oil if necessary , to bring the paste to a thick pouring consistency', 'tahini will keep stored in a tightly covered jar in the refrigerator for several months'] | after searching high and low in my town for a jar of tahini, i couldn't find any! i went searching online and found this easy recipe. this is much cheaper to make yourself, and only takes a couple minutes. | ['sesame seeds', 'vegetable oil'] | 2 | [
"this can also be made without roasting to retain the nutrients. My blender is really good and I can get a paste without adding oil with is nice. thanks for posting",
"Though I do not know what Tahini is supposed to look like except for the pictures posted here, I think my try at this recipe worked wonderfully. I used it to make Chicken Shawarma. I only scaled it down because I did not need much, and I don't make recipes that call for it very often. I had sesame seeds that were already toasted, so I did not toast mine, and I could not beleive how much the finished product smelled like peanut butter. Thanks for posting this, finding Tahini where I live is quite a chore.",
"I wanted to try hummus in my new food processor but tahini is so expensive. I had a large bag of sesame seeds so came on here to see if I could make it myself. I toasted them in a dry skillet first and then put them in the food processor. It took a little while to process, just like homemade peanut butter but I didn't want to add any oil. Worked out great and I'll definitely be making my own from now on. Thanks for the recipe.",
"This was fantastic - and so quick to make. I used 1 1/2 cups of seasame seeds, and three tablespoons of light olive oil. It worked a treat, thanks heaps!",
"what a break! save money and it tastes as good if not better than the stuff in the jars. thank you",
"Wow! I'll never buy store bought tahini again. This tasted great and was easy to make. The only problem I had is that the tahini never got smooth like it is in the store-bought version, never the less it tasted great and I used it to make redpepper hummus which turned out delicious also. Thank for this delicious and cost saving recipe. ",
"Thanks Bekah! Tahini was one of the contest recipes for the Ready Set Cook contest and I used this recipe for all the recipes that used it. This was easy to make and saved me a trip to the store to try and find some. Thanks for sharing this recipe :)",
"great recipe.",
"I love my hummus and wanted to make some and came on here to find a tahini recipe. This did the trick and is just what I was looking for!",
"This is SO easy, I can't understand why it is so expensive in the store. I used my coffee grinder and it only took about 10 seconds to make about 1/4 cup, enough for a batch of hummus. I also have started leaving the oil out as it seems unnecessary in the hummus mixture and cuts the calories down. Thank you!!",
"I also reduced the quantity to 1!/2 cups of sesame seeds-one of the issues I have with buying tahini is that it's also way too much. This was simple and authentic. Used it to make Hummous and really enjoyed it",
"What a wonderful recipe. I used 3/4 cup of sesame seeds and 1/4 cup of oil, resulting in a beautiful smooth, thick tahini. Thank you for sharing this recipe, that I will use often, as they don't sell Tahini in my small town. I used the tahini from this recipe to make recipe #212985 . It worked perfectly.",
"What a life saver! While I can find tahini often in my area it proves to be very pricey and a jar is just too much for me to use up before it spoils. This is the perfect solution. I halved the recipe for just myself. Great recipe!",
"This is gorgeous!The remark about toasting is crucial. So far I've been trying to decide between the dull taste of non-toasted sesame and the overpowering taste of the browned one. Now my tahini is aromatic and delicate. Thanks a lot for this recipe!",
"Instead of roasting in the oven, I tried UnknownChef86's method and was pleased with the results (and the lovely scent of toasty sesame seeds!)\n\nI used 1/2 sunflower oil and 1/2 safflower oil because I had them on hand.\n\nThis recipe was simple and perfect, and because I bulk buy my sesame seeds, costs pennies compared to buying pre-made tahini - and IMO tastes better.\n\nTomorrow I will try it out in hummus! :)",
"I will be passing this recipe on to my vegan nephew, as he uses a lot of tahini. For whatever it's worth, I have other recipes that call for toasted sesame seeds, and have found that I have a tough time (personally) getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!) ;) I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.",
"Bekah, thanks so much for this recipe! I wanted to make some hummus and thought I had tahini but couldn't find any. I DID have sesame seeds so searched for a recipe and found yours. I cut this down to about a 1/4 of the amount, using 1 C. of sesame seeds and 1 1/2 T. of oil and ended up with about 3/4 C. of tahini. I doubt I'll ever buy tahini again, now that I have this easy way of making my own. Thanks again :)",
"Oops! So sorry. I didn't see the yield at the beginning of the recipe when I first looked at it. ?",
"This was great! I used about 3/4 cup toasted sesame seeds and 4 tb oil.",
"Excellent recipe! I made my first hummus with it and yummy!! Thanks so much for sharing!",
"Here were my choices: spend $8 on a small jar of pre-made tahini or $1 on bulk sesame seeds. Which do you think I chose? Mine turned out to be more pasty than pourable, but I scaled back the oil a bit and added a little water. I used an immersion blender to mix my batch together. Worked great, perfect in hummus!",
"Thank you to mermaidmagic and to UnknownChef86!!!!\r\n\r\nI have a very dear friend who has numerous food allergies and sensitivities, and rather than risk her health with unknown additives from commercial products, I can make her a safe treat we can all enjoy without worrying!~\r\n\r\nMmmMmMmM Hummous!",
"I made this tyoday to make Humus & it was great. thanks for such an easy recipe.",
"This was easy to make and much cheaper! I will use this to make hummous. The taste is great, thanks Bekah! You have to watch the sesame seeds carefully!",
"Delicious and so easy! I had never made Tahini before, and I wondered if it really would turn into a smooth, pourable paste...it seemed that it would stay looking like a bunch of chopped seeds....but sure enough, it did turn into a nice smooth paste, and it smelled so good!\r\nThanks for this recipe, it was super easy and delicious!",
"How simple, I spent nearly $6 on a jar at my local shops... Would have been cheaper to have just bought hummus. I will definatly give this a go.",
"All I have to say is thank you so much. I could never find Tahini in my local grocery store so I would substitute peanut butter for it in my hummus. I now can finally make hummus the way it is supposed to be made. Thank you again!!",
"I am so happy to find this recipe!!! I go through a lot of Tahini. \r\nAfter reading the reviews, I also toasted the sesame seeds, started with the ¼ cup of oil, and just eyeballed it to the consistence that I liked :) \r\nAlso, it is a pleasure to know I can make it and not worry about running out to the store. 4ever grateful @->-- for the posting",
"Excellent. I even used seseme oil to punch it up a bit! Thank you so much.",
"This isn't better than storebought or anything, but it is pretty much the same, and a great way to use sesame seeds you've bought in bulk. Thank you for giving the time for the blender. I thought at first that it wasn't grinding anything, but after 5 minutes I did have a smooth paste. ",
"Cool! Amazing recipe! Tastes and works fantastically! I LOVE that I can make this myself! I used ORGANIC seeds and oil- half sesame - half sunflower. I saved a TON over what this same product would have cost. No more trips to that out of the way store JUST to get tahini! Thank you! ",
"You are a lifesaver Bekah!! I only have a cheap blender, so the consistency wasn't great, but it didn't matter once added to my hummus. THanks!",
"I too looked high and low for Tahini, is is great tasting, better than the versions at the store and cost effective too. Sooo easy to make, fantastic!!",
"Thanks for posting Bekah. I have the same problem as you after having lived in a large city with tahini widely available I now have trouble getting hold of it in the small town I've moved to. This is so easy to make and tastes great. I'll be using it regularly to make hummus!",
"This recipe is pretty standard (although this makes a lot more tahini than most recipes). My only real criticism is that I wish credit was given to the originator of the recipe (the poster admitted to getting this on another site). For the record, it's not my recipe so I don't have a stake in this, but it sucks to have people take your work without giving credit.",
"While my grocery store does carry tahini, it is very expensive. It's so much cheaper to buy sesame seeds in bulk and make your own tahini! This recipe turned out great. Roasting the sesame seeds is key to a flavorful tahini.",
"Cheap, easy, tahini in no time. I thought making tahini would be more difficult or take much longer! I used a mortar and pestle to make as much as I needed for a certain recipe which worked very well. I used canola oil in a higher amount instead of vegetable to be soy free. I tried blending it in my tiny Black and Decker blender but it wouldn't work. I will use this recipe again for sure since it is sooooooooooo much cheaper than buying premade tahini and it is easy & fun.",
"Made a nice creamy Tahini. Taste not so great by itself but I'm going to be using it in Hummus. I added a little salt afterwards. Made enough to fill a 24 oz spaghetti jar almost to the top.",
"I made this today for a batch of hummus. I didn't add the full amount of oil, because I didn't need the tahini to be pourable for hummus. It smelled delightful and added such a nice flavor to the hummus - I'll NEVER buy premade tahini at the store again. Thank you!!",
"Hi there! Every New Year's eve we make some food which has sesame seeds in it. The ancient belief is that the sesame seeds eaten on this day and the New year's day bring in loads of wealth into the home and make all dreams come true. So, today I wanted to make hummus and as you know, hummus requires tahini. Well, here in Pune, India, acquiring tahini(of a good quality) is hard. I've lived here for 9 months and not found it thus far, so today, I used this recipe and made hummus. Voila! This works like a charm! I used 1 cup of sesame seeds, 3 tbsps. of groundnut oil, 1/4 cup water, 3 cloves garlic, 1 tsp. of cumin powder, salt to taste, black pepper powder to taste and the juice of 3 lemons to process in the mixer and then got the tahini. Now, let me tell you, the tahini was coarse at first, smelt awesome and I enjoyed doing the taste check. The main thing though was the consistency. I then added in the chickpeas(had a hard time getting canned chickpeas!!, so we used the one that ain't soaked in the tin and boiled that alongwith 2-3 pinches of baking soda) and the water in which it was pressure cooked, alongwith the solution in which some sweetcorn was soaked(my domestic help got me a can of sweet corn instead of chickpeas!). LOL. So you can see from where to where I went to get this right. BUT, the end product is sooooo good. I have licked my fingers clean eating this and bless you in abundance for posting this recipe. Happy 2008 to you and yours!",
"Really good, made it to go in hummus. Everything came out well.",
"~Bekah~, you saved the day! I've been looking for tahini everywhere and no one sells it around here! Your recipe is super easy and just perfect. I used it to make \"Smokey Chipotle Hummus #186632\". It worked out nicely because I just made your tahini in my processor first, took out all but what was called for in the hummus recipe, then finished making the hummus - I only had to dirty my processor one time. Thanks so much for sharing this great recipe!",
"I've made this recipe many, many times now and every time I promise myself to thank Bekah for sharing it ... it's a great recipe! A must for my own Roasted Red Pepper Hummus recipe which I recently posted here at Recipezaar. Like UnknownChef86, I also dry roast the sesame seeds in a skillet while stirring constantly so I can control how toasty the they get. And we buy our sesame seeds at our local Indian grocery store where spices and seeds tend to be much cheaper and fresher. I noticed was that the quantity for this recipe has changed recently. It previously called for 1 1/3 cups of sesame seeds and 4-8 teaspoons of oil (I use 6 tsp). I find the smaller amount suits my little family better so I still make it this way and keep it in the fridge. Since we're very health conscious these days we calculated the amount of fat per tablespoonful and it comes out to 7.1 grams per tablespoonful. I use 2-3 tablespoonfuls when I make hummus so it's very low fat and healthful indeed. Thanks again Bekah for such a wonderful recipe!"
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