{ "total_recipes": 500, "embedding_dimension": 2048, "created_at": "2026-01-23T20:17:03.509971", "dataset_source": "TurkishCodeMan/recipe-synthetic-images-10k", "recipes": [ { "id": 0, "original_id": 298040, "name": "magic bullet powdered sugar", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/298040_v000.png", "markdown": "## 🍰 magic bullet powdered sugar\n\n### Description\ni 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. sugar\n\n### Steps\n1. using the small cup and the cross blade on the magic bullet , fill to about 1 / 2 capacity with the sugar\n2. pulse several times until the sugar gets powdery\n3. i counted about 15 seconds\n4. what could be simpler ? use in place of store bought powdered sugar\n\n### Nutrition\n- 72.6\n- 0.0\n- 74.0\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n\n### Reviews\n- 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!\n- 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!\n- 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.\n- 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!\n- 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!\n- 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.\n\n### Date\n2008-04-11 00:00:00\n", "tags": [ "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" ], "ingredients": [ "sugar" ], "steps": [ "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" ], "nutrition": [ 72.6, 0.0, 74.0, 0.0, 0.0, 0.0, 6.0 ], "reviews": "['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.']", "submitted": "2008-04-11T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 1 }, { "id": 1, "original_id": 355130, "name": "super easy baking bacon", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/355130_v000.png", "markdown": "## 🍰 super easy baking bacon\n\n### Description\nmy 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.\n\n### Tags\n- bacon\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- side-dishes\n- pork\n- easy\n- dietary\n- low-carb\n- low-in-something\n- meat\n- 4-hours-or-less\n\n### Ingredients\n1. bacon\n\n### Steps\n1. preheat oven to 400 degrees f\n2. line a 10\"x15\" jelly roll pan with parchment paper for cooking / baking\n3. place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper\n4. 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\n5. when the 15 minutes is up , check the bacon\n6. we like our bacon limp , but if you like it crispy , add more time , rechecking it every 1-2 minutes for desired doneness\n7. remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels\n8. drain bacon grease into a can\n9. repeat process until entire 3-pounds of bacon is cooked\n10. freeze in portion sized bags\n\n### Nutrition\n- 1038.7\n- 157.0\n- 0.0\n- 78.0\n- 52.0\n- 170.0\n- 0.0\n\n### Reviews\n- 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!!\n- 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.\n- 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.\n- 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!!\n- My mom uses a cooling rack inside a cookie sheet instead of parchment paper. Bacon is less greasy.\n- 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.\n- 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\n- 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*\n- No fuss, no muss, just good crispy bacon after 21ish minutes. Loved it!\n- 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!!\n- 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.\n- 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.\n- 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!!!\n- Worked great...but your servings are awfully large! 3 pounds of bacon for 6 people?\n- 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\n\n### Date\n2009-02-10 00:00:00\n", "tags": [ "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" ], "ingredients": [ "bacon" ], "steps": [ "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" ], "nutrition": [ 1038.7, 157.0, 0.0, 78.0, 52.0, 170.0, 0.0 ], "reviews": "[\"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']", "submitted": "2009-02-10T00:00:00", "minutes": 95, "n_steps": 10, "n_ingredients": 1 }, { "id": 2, "original_id": 434212, "name": "baked corn on the cob", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/434212_v000.png", "markdown": "## 🍰 baked corn on the cob\n\n### Description\none 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.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- vegetables\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- corn\n- 3-steps-or-less\n\n### Ingredients\n1. corn\n\n### Steps\n1. in an oven heated at 350 f , cook corn in husk for 25 minutes\n2. 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\n\n### Nutrition\n- 113.3\n- 2.0\n- 21.0\n- 0.0\n- 8.0\n- 1.0\n- 8.0\n\n### Reviews\n- 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!\n- 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.\n- There are only two ways I will ever make corn on the cob. One is grilled.
This is the other.
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.
Thanks for posting!\n- So easy and so good. I did run water over the corn before pitting in oven.\n- 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!!\n- 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.\n- 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.\n- Stand up and take a bow Deb....this is a brilliant way of cooking corn!
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.
I also pulled back the husks, to remove the silks...then I popped them onto my new baby..the Weber Q.
They came out wonderfully...and I have to admit that I was a little surprised about HOW well they came out.
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!!!
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!!
I'm definitely converted...no need to swamp them in butter, when they come out so juicy and tender this way. Thanks again Deb.
Made for PRMR.\n- 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.\n- This is a great way to cook the corn. It turned out perfect. Thanks Deb :) Made for Holiday tag\n- Deb, This is a wonderful way of cooking corn.
I used the Barbie and it worked so very well!
And butter over the top...........Just divine!
Thanks for posting Deb.............. Awesome, simple and delcious!\n- Perfect corn. Easy, no mess and delicious!!\n\n### Date\n2010-08-04 00:00:00\n", "tags": [ "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" ], "ingredients": [ "corn" ], "steps": [ "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" ], "nutrition": [ 113.3, 2.0, 21.0, 0.0, 8.0, 1.0, 8.0 ], "reviews": "[\"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.
This is the other.
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.
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!
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.
I also pulled back the husks, to remove the silks...then I popped them onto my new baby..the Weber Q.
They came out wonderfully...and I have to admit that I was a little surprised about HOW well they came out.
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!!!
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!!
I'm definitely converted...no need to swamp them in butter, when they come out so juicy and tender this way. Thanks again Deb.
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.
I used the Barbie and it worked so very well!
And butter over the top...........Just divine!
Thanks for posting Deb.............. Awesome, simple and delcious!', 'Perfect corn. Easy, no mess and delicious!!']", "submitted": "2010-08-04T00:00:00", "minutes": 35, "n_steps": 2, "n_ingredients": 1 }, { "id": 3, "original_id": 373812, "name": "super easy baking sausage", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/373812_v000.png", "markdown": "## 🍰 super easy baking sausage\n\n### Description\nmy 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- very-low-carbs\n- breakfast\n- side-dishes\n- pork\n- oven\n- easy\n- dietary\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- pork-sausage\n- equipment\n- number-of-servings\n\n### Ingredients\n1. breakfast sausage links\n\n### Steps\n1. preheat oven to 400 degrees f\n2. line a 10\"x15\" jelly roll pan with parchment paper for cooking / baking\n3. place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer\n4. 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\n5. when the time goes off remove the sausage from the oven and rotate them to the other side\n6. place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through\n7. remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels\n8. repeat process until entire 3-pounds of sausage is cooked\n9. freeze in portion sized bags\n10. afterward , clean-up is a breeze\n11. wait for grease to cool and then throw away parchment paper\n\n### Nutrition\n- 230.0\n- 30.0\n- 0.0\n- 20.0\n- 22.0\n- 33.0\n- 0.0\n\n### Reviews\n- I started baking sausage a few years ago, but I've been cooking bacon in the oven for years.....LOVE IT that way!!! :P\n- 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.\n- 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.\n- 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).\n- 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.\n- 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!\n\n### Date\n2009-05-22 00:00:00\n", "tags": [ "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" ], "ingredients": [ "breakfast sausage links" ], "steps": [ "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" ], "nutrition": [ 230.0, 30.0, 0.0, 20.0, 22.0, 33.0, 0.0 ], "reviews": "['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!\"]", "submitted": "2009-05-22T00:00:00", "minutes": 30, "n_steps": 11, "n_ingredients": 1 }, { "id": 4, "original_id": 167729, "name": "homemade panko bread crumbs", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/167729_v000.png", "markdown": "## 🍰 homemade panko bread crumbs\n\n### Description\nthis 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- healthy\n- 5-ingredients-or-less\n- breads\n- easy\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n\n### Ingredients\n1. white bread\n\n### Steps\n1. push chunks of white bread through the shredding disk of a food processor to make coarse crumbs\n2. 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\n3. shake the sheet twice during baking\n4. be careful not to let the crumbs brown !\n5. immediately remove bread crumbs from oven and allow them to cool\n6. once cooled , crumbs may be stored in the freezer , in a resealable plastic bag for as long as several months\n\n### Nutrition\n- 354.7\n- 6.0\n- 23.0\n- 28.0\n- 20.0\n- 4.0\n- 22.0\n\n### Reviews\n- 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!\n- 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.\n- 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.\n- This makes perfect panko, and is perfectly easy! Thanks for posting.\n- 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 !!!!!!\n- 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.\n- Thanks you! I make my own bread and wanted to have Panko Crumbs to make chicken nuggets.\n- Great panko recipe! I'm never buying panko again. Thanks for posting a true keeper.\n- Really can't believe people need a recipe for breadcrumbs. What has the world come to?\n- 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".\n- 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!\n- 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!\n- 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!!\n- Wow, so easy! I'm going to try using a batch of homemade white bread next time, too. Thanks!\n- This worked out well. I hate wasting money on storebrought breadcrumbs so this recipe was great.\n- 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,\n- Wow!! What a find! No need to buy panko crumbs again. Thank so much for sharing the recipe!\n- This was so easy and turned out great. I am glad to find this recipe.\n- 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\n- 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\"\n- A hearty thank you, Mr. Jim!\n- Super easy and work great. I will be using this in place of bread crumbs in any recipe!\n- 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.\n- 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.\n- 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!\n- 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\n- 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.\n- 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.\n- 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 :)\n- 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.\n\n### Date\n2006-05-11 00:00:00\n", "tags": [ "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" ], "ingredients": [ "white bread" ], "steps": [ "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" ], "nutrition": [ 354.7, 6.0, 23.0, 28.0, 20.0, 4.0, 22.0 ], "reviews": "[\"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.\"]", "submitted": "2006-05-11T00:00:00", "minutes": 23, "n_steps": 6, "n_ingredients": 1 }, { "id": 5, "original_id": 371048, "name": "macadamia nut butter", "description": "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.\r\n\r\nafter 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??", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/371048_v000.png", "markdown": "## 🍰 macadamia nut butter\n\n### Description\nmany 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.\r\n\r\nafter 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??\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- south-west-pacific\n- for-1-or-2\n- 5-ingredients-or-less\n- jams-and-preserves\n- condiments-etc\n- australian\n- easy\n- vegetarian\n- food-processor-blender\n- dietary\n- low-sodium\n- low-in-something\n- equipment\n- small-appliance\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. macadamia nuts\n\n### Steps\n1. simply place the nuts in a heavy-duty food processor and process continually until smooth\n2. 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\n\n### Nutrition\n- 3590.2\n- 582.0\n- 91.0\n- 1.0\n- 79.0\n- 301.0\n- 23.0\n\n### Reviews\n- 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.\n- 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.\n- 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.\n- 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!\n- 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:)\n\n### Date\n2009-05-09 00:00:00\n", "tags": [ "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" ], "ingredients": [ "macadamia nuts" ], "steps": [ "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" ], "nutrition": [ 3590.2, 582.0, 91.0, 1.0, 79.0, 301.0, 23.0 ], "reviews": "[\"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:)\"]", "submitted": "2009-05-09T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 1 }, { "id": 6, "original_id": 134711, "name": "healthy salt substitute", "description": "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.\"\r\n \r\n1 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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/134711_v000.png", "markdown": "## 🍰 healthy salt substitute\n\n### Description\ni 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.\"\r\n \r\n1 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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- vegetables\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- free-of-something\n- low-in-something\n- equipment\n- small-appliance\n- dehydrator\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. celery\n\n### Steps\n1. cut up the celery into fairly small pieces\n2. put it in the dehydrator until very dry\n3. place it in a blender or mini food processor until powdery\n4. put it in your salt shaker and get rid of the salt !\n\n### Nutrition\n- 230.4\n- 3.0\n- 105.0\n- 48.0\n- 19.0\n- 3.0\n- 14.0\n\n### Reviews\n- 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!\n- 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!\n- 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.\n- 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

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.

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.

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.

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.

I am an R.N./Nutrition counselor\n- Thanks so much for posting this! Sorry you were wrongly rated.\n- Thank you for the awsome natural substitute and your extra research.\n\n### Date\n2005-08-24 00:00:00\n", "tags": [ "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" ], "ingredients": [ "celery" ], "steps": [ "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 !" ], "nutrition": [ 230.4, 3.0, 105.0, 48.0, 19.0, 3.0, 14.0 ], "reviews": "['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

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.

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.

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.

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.

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.']", "submitted": "2005-08-24T00:00:00", "minutes": 10, "n_steps": 4, "n_ingredients": 1 }, { "id": 7, "original_id": 354371, "name": "easter hard boiled eggs", "description": "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.\r\n\r\nthe following are a few hints that will help you cook the best hardboiled eggs:\r\n\r\nthe 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.\r\n\r\nand, 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.\r\n\r\nthe green coloring on the outside of the yolk is caused by cooking them too long. cooking by the directions below will eliminate that.\r\n\r\nfor additional pictures, please visit:\r\nhttp://www.capnrons.com/r_s_easter_hardboiled_eggs.html?id=rz", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/354371_v000.png", "markdown": "## 🍰 easter hard boiled eggs\n\n### Description\na 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.\r\n\r\nthe following are a few hints that will help you cook the best hardboiled eggs:\r\n\r\nthe 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.\r\n\r\nand, 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.\r\n\r\nthe green coloring on the outside of the yolk is caused by cooking them too long. cooking by the directions below will eliminate that.\r\n\r\nfor additional pictures, please visit:\r\nhttp://www.capnrons.com/r_s_easter_hardboiled_eggs.html?id=rz\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- side-dishes\n- eggs-dairy\n- easy\n- holiday-event\n- easter\n- eggs\n- dietary\n- low-carb\n- low-in-something\n- brunch\n\n### Ingredients\n1. egg\n\n### Steps\n1. place the eggs in a pot with enough cold salted water to cover\n2. place over high heat and bring to a boil\n3. boil for 5 minutes only , then take off the heat and let the eggs sit in the pot , covered , for an additional 10 minutes\n4. you'll get perfect hard boiled eggs using this method , without the outside of the yolk turning green\n5. drain the water out and either run cold water in or use ice cubes\n6. if you don't cool them off quickly enough , they will develop a green skin between the yolk and the white\n7. peel the eggs , quarter and plate them\n8. you can make these eggs a day or 2 ahead of easter\n9. if you wish to dye them , purchase \"paas\" dyes or another edible dye version and follow the package directions\n\n### Nutrition\n- 68.9\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- 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.\n- 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!\n- 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.\n- 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!\n- GREAT way to do Easter eggs! I loved this method.\n- 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\n\n### Date\n2009-02-06 00:00:00\n", "tags": [ "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" ], "ingredients": [ "egg" ], "steps": [ "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" ], "nutrition": [ 68.9, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['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']", "submitted": "2009-02-06T00:00:00", "minutes": 12, "n_steps": 9, "n_ingredients": 1 }, { "id": 8, "original_id": 189399, "name": "toasted nuts", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/189399_v000.png", "markdown": "## 🍰 toasted nuts\n\n### Description\nbring 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- beginner-cook\n- dietary\n- low-sodium\n- high-protein\n- inexpensive\n- high-in-something\n- low-in-something\n\n### Ingredients\n1. walnuts\n\n### Steps\n1. preheat oven to 350 degrees fahrenheit\n2. spread the nuts out in a pie pan\n3. bake 5 to 8 minutes , stirring once\n4. nuts burn easily , so watch them carefully\n5. cool before using\n6. toasted nuts can be stored in an air tight container for about 2 weeks\n\n### Nutrition\n- 765.2\n- 117.0\n- 12.0\n- 0.0\n- 35.0\n- 35.0\n- 5.0\n\n### Reviews\n- Thanks, Dee. This worked perfectly for my sliced almonds, too.\n- This was PERFECT! I toasted walnuts to add to recipe #311862 . Thank you fpr clear and concise instructions. It certainly was helpful!\n- 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).\n- I appreciate finding this recipe- I did not know how to toast nuts and needed some toasted walnuts for a fudge recipe.\n- 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.\n- The almonds and walnuts came out perfect! Thanks for the recipe since I can never remember the time and temperature to toast nuts.\n\n### Date\n2006-10-06 00:00:00\n", "tags": [ "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" ], "ingredients": [ "walnuts" ], "steps": [ "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" ], "nutrition": [ 765.2, 117.0, 12.0, 0.0, 35.0, 35.0, 5.0 ], "reviews": "['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.']", "submitted": "2006-10-06T00:00:00", "minutes": 7, "n_steps": 6, "n_ingredients": 1 }, { "id": 9, "original_id": 376622, "name": "homemade panko japanese bread crumbs", "description": "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 :-)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/376622_v000.png", "markdown": "## 🍰 homemade panko japanese bread crumbs\n\n### Description\ni 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 :-)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- cuisine\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- asian\n- japanese\n- easy\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. white bread\n\n### Steps\n1. carefully trim only the brown crust from fresh white bread\n2. lay out on the counter for 1-2 hours\n3. 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\n4. when it is dried out , crumble gently using your fingers\n5. use as desired\n\n### Nutrition\n- 199.5\n- 3.0\n- 12.0\n- 21.0\n- 11.0\n- 2.0\n- 12.0\n\n### Reviews\n- Just a correction to what Gary B. said: In Japanese panko doesn't mean "bread children", it literally means "bread powder" (???).\n- 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! :)\n- 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?\n- 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.\n- So how is this different from the ordinary breadcrumbs we make all the time?\n- 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.\n- 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.\n- Donna Newell and lacemaker made my day. I killed myself laughing at their reviews; thanks for that.\n- 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.\n- 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.\n- 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.\n- This was easy and now I have panko! Thanks! Made for ZWT#6 by a Looney Spoon phoodie!\n- Thank yo for the Panko...worked great!\n- 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.\n\n### Date\n2009-06-10 00:00:00\n", "tags": [ "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" ], "ingredients": [ "white bread" ], "steps": [ "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" ], "nutrition": [ 199.5, 3.0, 12.0, 21.0, 11.0, 2.0, 12.0 ], "reviews": "['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.']", "submitted": "2009-06-10T00:00:00", "minutes": 5, "n_steps": 5, "n_ingredients": 1 }, { "id": 10, "original_id": 367843, "name": "kittencal s method for oven cooked bacon", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/367843_v000.png", "markdown": "## 🍰 kittencal s method for oven cooked bacon\n\n### Description\nwhen 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.\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- side-dishes\n- pork\n- oven\n- easy\n- beginner-cook\n- dietary\n- comfort-food\n- low-carb\n- inexpensive\n- low-in-something\n- meat\n- taste-mood\n- equipment\n\n### Ingredients\n1. bacon\n\n### Steps\n1. preheat oven to 400 degrees f\n2. for easy clean up line your pan with foil , then spray generously with cooking spray\n3. arrange the bacon slices in 1 layer in the pan\n4. cook the slices until evenly browned minutes turning the bacon halfway through cooking time\n5. transfer to paper towels or a rack\n6. use immediately or freeze to use later\n7. heat in microwave to crisp up before serving\n\n### Nutrition\n- 3116.2\n- 471.0\n- 0.0\n- 236.0\n- 157.0\n- 510.0\n- 1.0\n\n### Reviews\n- 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!\n- 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!\n- 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!!\n- 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.\n- 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\n- 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!\n- So easy!! No more burns and hardly any mess! Thanks a million!\n- so smart. it's like ready-crisp bacon you buy for a ton of money at the store. thankx!\n- 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)\n- 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!\n- 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.\n- 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.\n- 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!\n- 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!\n- 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.\n- 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!\n- 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!\n- 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.\n- I must have forgotten to review this, but the other reviews say it all. Simple, crisp, easy, and oh-so-good. Kittencal rocks!\n- the only way I make my bacon, great post Kit\n- 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!\n- 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!\n\n### Date\n2009-04-25 00:00:00\n", "tags": [ "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" ], "ingredients": [ "bacon" ], "steps": [ "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" ], "nutrition": [ 3116.2, 471.0, 0.0, 236.0, 157.0, 510.0, 1.0 ], "reviews": "[\"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!\"]", "submitted": "2009-04-25T00:00:00", "minutes": 27, "n_steps": 7, "n_ingredients": 1 }, { "id": 11, "original_id": 40247, "name": "proper melba toast", "description": "this is easy and well worth the effort. serve this toast with any type of pate or starter you like.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/40247_v000.png", "markdown": "## 🍰 proper melba toast\n\n### Description\nthis is easy and well worth the effort. serve this toast with any type of pate or starter you like.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- breads\n- lunch\n- easy\n- dinner-party\n- vegetarian\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. white bread\n\n### Steps\n1. toast the bread slices on both sides , under the grill or use a bread toaster\n2. 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\n3. if you want , cut these thin slices into a triangle\n4. do these above steps while the bread is still warm otherwise the bread will crumble or break\n5. then you toast the untoasted sides under the grill until golden\n6. the sides will curl up\n7. keep your eye on them because this will go very quick\n8. this can be made well in advance and kept in a tin\n\n### Nutrition\n- 33.2\n- 0.0\n- 2.0\n- 2.0\n- 1.0\n- 0.0\n- 2.0\n\n### Reviews\n- 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!\n- 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.\n- 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.\n- 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.\n- 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. \n- 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\n\n### Date\n2002-09-15 00:00:00\n", "tags": [ "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" ], "ingredients": [ "white bread" ], "steps": [ "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" ], "nutrition": [ 33.2, 0.0, 2.0, 2.0, 1.0, 0.0, 2.0 ], "reviews": "[\"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']", "submitted": "2002-09-15T00:00:00", "minutes": 20, "n_steps": 8, "n_ingredients": 1 }, { "id": 12, "original_id": 310, "name": "homemade butter", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/310_v000.png", "markdown": "## 🍰 homemade butter\n\n### Description\n\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- eggs-dairy\n- easy\n- dietary\n- low-sodium\n- low-carb\n- low-in-something\n\n### Ingredients\n1. heavy cream\n\n### Steps\n1. place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours\n2. refit the bowl and blade , turn on the food processor , and pour the cream through the feed tube\n3. 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\n4. transfer the butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain\n5. put the butter in a bowl , cover , and chill for at least 1 hour before using\n6. store it in the refrigerator , where it has a shelf life of about 1 week\n7. while holding the ruler , grab the end of the top layer of wax paper and slowly pull it toward you\n8. this will form the butter into the shape of a log\n9. roll the paper around the log and chill\n10. serve whole or cut off medallions as needed\n\n### Nutrition\n- 68.4\n- 11.0\n- 0.0\n- 0.0\n- 0.0\n- 22.0\n- 0.0\n\n### Reviews\n- 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.\n- 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.\n- This is a really easy butter recipe to make. Butter seems to taste better when it's homemade! THANK YOU,\n5++ STARS FROM ME\n- 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!\n- Fantastic Recipe!! Nice and Easy! Thanks heaps for sharing!\n- 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!\n- 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-)\n\n### Date\n1999-09-07 00:00:00\n", "tags": [ "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" ], "ingredients": [ "heavy cream" ], "steps": [ "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" ], "nutrition": [ 68.4, 11.0, 0.0, 0.0, 0.0, 22.0, 0.0 ], "reviews": "['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-)\"]", "submitted": "1999-09-07T00:00:00", "minutes": 395, "n_steps": 10, "n_ingredients": 1 }, { "id": 13, "original_id": 250967, "name": "jelly belly banana split tasty dish", "description": "i found this recipe off the website jellybelly.com. it is really yummy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/250967_v000.png", "markdown": "## 🍰 jelly belly banana split tasty dish\n\n### Description\ni found this recipe off the website jellybelly.com. it is really yummy!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- desserts\n- american\n- easy\n- kid-friendly\n- low-fat\n- dietary\n- copycat\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. jelly beans\n\n### Steps\n1. put the jelly beans together in a bowl\n2. eat ! yum !\n\n### Nutrition\n- 73.5\n- 0.0\n- 54.0\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n\n### Reviews\n- Very cute. LOL. Say thank you to E.\n- Marc, Max, Catalina, and Nicholas love this recipe. Thank you Tasty Dish for an easy and tasty dish! LOL.\n- 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!\n- Delicious! The perfect size (and less mess) banana split for DD Susanna. Thanks for posting it Tasty Dish!\n- 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.\n- 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!\n\n### Date\n2007-09-04 00:00:00\n", "tags": [ "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" ], "ingredients": [ "jelly beans" ], "steps": [ "put the jelly beans together in a bowl", "eat ! yum !" ], "nutrition": [ 73.5, 0.0, 54.0, 0.0, 0.0, 0.0, 6.0 ], "reviews": "['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!']", "submitted": "2007-09-04T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 1 }, { "id": 14, "original_id": 144236, "name": "sushi", "description": "susi you find in a bar", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/144236_v000.png", "markdown": "## 🍰 sushi\n\n### Description\nsusi you find in a bar\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- seafood\n- easy\n- low-fat\n- fish\n- dietary\n- one-dish-meal\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- tuna\n- healthy-2\n- low-in-something\n- saltwater-fish\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. fresh tuna\n2. cooked sushi rice\n\n### Steps\n1. put the fish on top of the rice\n\n### Nutrition\n- 68.5\n- 2.0\n- 0.0\n- 0.0\n- 14.0\n- 1.0\n- 2.0\n\n### Reviews\n- 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!\n- to the point. i like that.\n- 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!!!!\n- 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.\n- 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.\n\n### Date\n2005-11-07 00:00:00\n", "tags": [ "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" ], "ingredients": [ "fresh tuna", "cooked sushi rice" ], "steps": [ "put the fish on top of the rice" ], "nutrition": [ 68.5, 2.0, 0.0, 0.0, 14.0, 1.0, 2.0 ], "reviews": "['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.']", "submitted": "2005-11-07T00:00:00", "minutes": 2, "n_steps": 1, "n_ingredients": 2 }, { "id": 15, "original_id": 370885, "name": "bobby flay s roasted beets for recipes", "description": "i found this on food network within a bobby flay roasted beet salad recipe.\r\ni 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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/370885_v000.png", "markdown": "## 🍰 bobby flay s roasted beets for recipes\n\n### Description\ni found this on food network within a bobby flay roasted beet salad recipe.\r\ni 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!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- salads\n- condiments-etc\n- vegetables\n- easy\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n\n### Ingredients\n1. beets\n2. olive oil\n\n### Steps\n1. preheat oven to 375 degrees f\n2. coat beets lightly with oil\n3. wrap beets in aluminum foil , place on a baking sheet , and roast in the oven until cooked through , approximately 45 to 60 minutes\n4. remove from the oven , let cool for 10 minutes , and then peel and slice into 1 / 4-inch thick slices\n\n### Nutrition\n- 22.0\n- 0.0\n- 15.0\n- 1.0\n- 1.0\n- 0.0\n- 1.0\n\n### Reviews\n- 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.\n- 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\n- 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\n- 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.\n- 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!!!\n- So easy and so delicious! Will use this recipe often. Thanks for sharing.\n- Made for Healthy Choices recipe tag. Delicious, healthful and a good one for \"stayin' alive, stayin' alive...\"\n- 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!\n- now, I do not like beets, so I am reviewing it based on DH's comment, \" These beets are !@#$%^&* awesome!\"\n- Great way to roast the beets. I've used it a number of times and always comes out great.\n- Great method for roasting beets!\n- 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!\n\n### Date\n2009-05-08 00:00:00\n", "tags": [ "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" ], "ingredients": [ "beets", "olive oil" ], "steps": [ "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" ], "nutrition": [ 22.0, 0.0, 15.0, 1.0, 1.0, 0.0, 1.0 ], "reviews": "[\"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!']", "submitted": "2009-05-08T00:00:00", "minutes": 52, "n_steps": 4, "n_ingredients": 2 }, { "id": 16, "original_id": 285159, "name": "creamsicle float", "description": "if you love those orange sherbert/vanilla bars, you'll love this. my daddy's favorite! this is for you dad :)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/285159_v000.png", "markdown": "## 🍰 creamsicle float\n\n### Description\nif you love those orange sherbert/vanilla bars, you'll love this. my daddy's favorite! this is for you dad :)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- easy\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. vanilla ice cream\n2. orange soda\n\n### Steps\n1. in a tall float glass , place as much ice-cream as you want\n2. pour a can of orange soda over\n3. tilt glass & can to reduce the foam & bubbles\n4. enjoy !\n\n### Nutrition\n- 437.8\n- 22.0\n- 112.0\n- 6.0\n- 9.0\n- 44.0\n- 24.0\n\n### Reviews\n- 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.\n- 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!\n- YUM! I loveeeee any combo of orange/vanilla and this was no exception. I made for my 8 yr old but snuck a taste. :)\n- 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?\n- Low-fat or No-fat version is a wonderful summer treat! We've made it with frozen yogurt and diet soda. It's delish!!!\n- 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.\n- 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!\n- 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! :)\n- My kids LOVED these! I think any Creamsicle lover would. Your dad has good taste! Thanks for sharing!\n\n### Date\n2008-02-08 00:00:00\n", "tags": [ "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" ], "ingredients": [ "vanilla ice cream", "orange soda" ], "steps": [ "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 !" ], "nutrition": [ 437.8, 22.0, 112.0, 6.0, 9.0, 44.0, 24.0 ], "reviews": "['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!']", "submitted": "2008-02-08T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 17, "original_id": 124235, "name": "pizza hut eggs", "description": "this is how i like to use leftover pizza!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/124235_v000.png", "markdown": "## 🍰 pizza hut eggs\n\n### Description\nthis is how i like to use leftover pizza!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- eggs-dairy\n- easy\n- beginner-cook\n- eggs\n- brunch\n- number-of-servings\n\n### Ingredients\n1. pizza crust\n2. eggs\n\n### Steps\n1. call pizza hut and order your favorite pizza\n2. eat until you explode but save at least one slice\n3. refrigerate remaining slices\n4. next morning remove from fridge and scrape off topping from pizza\n5. microwave pizza crust for 5 seconds or so until crust is just about room temperature and remove to a plate\n6. scramble eggs and pizza topping together\n7. spoon over pizza crust and eat with a fork\n\n### Nutrition\n- 143.0\n- 14.0\n- 1.0\n- 5.0\n- 25.0\n- 15.0\n- 0.0\n\n### Reviews\n- 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.\n- 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!\n- 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!\n- Excellent idea! Loved this!\n- 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!\n- 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!\n- 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 :)\n- 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!\n\n### Date\n2005-05-31 00:00:00\n", "tags": [ "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" ], "ingredients": [ "pizza crust", "eggs" ], "steps": [ "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" ], "nutrition": [ 143.0, 14.0, 1.0, 5.0, 25.0, 15.0, 0.0 ], "reviews": "['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!']", "submitted": "2005-05-31T00:00:00", "minutes": 5, "n_steps": 7, "n_ingredients": 2 }, { "id": 18, "original_id": 195854, "name": "velveeta salsa dip", "description": "only two ingredients! can it be any easier than this? this is great for a crowd.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/195854_v000.png", "markdown": "## 🍰 velveeta salsa dip\n\n### Description\nonly two ingredients! can it be any easier than this? this is great for a crowd.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- easy\n- dips\n- cheese\n- dietary\n- high-calcium\n- low-carb\n- high-in-something\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. velveeta cheese\n2. taco bell home originals thick 'n chunky salsa\n\n### Steps\n1. mix velveeta and salsa in medium microwaveable bowl\n2. microwave on high 5 minutes or until cheese is melted , stirring after 3 minutes\n3. serve hot with assorted cut-up vegetables , toasted chips or tortilla chips\n4. makes 20 servings , 2 t each\n5. variation: for velveeta chili dip , prepare as directed , substituting your favorite variety of canned chili for the salsa\n\n### Nutrition\n- 71.4\n- 7.0\n- 8.0\n- 17.0\n- 7.0\n- 16.0\n- 1.0\n\n### Reviews\n- 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!\n- 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]\n- 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!\n- Easy and good!\n- Great dip. I've made the variation with chili before and loved that one too. Thanks for a quick and delicious dip Lainey.\n- 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!\n- 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!\n- 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!\n- 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)\n- 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:)\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!\n- 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.\n- 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.\n- Quick, easy and good. Thanks for posting!!!!!\n\n### Date\n2006-11-16 00:00:00\n", "tags": [ "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" ], "ingredients": [ "velveeta cheese", "taco bell home originals thick 'n chunky salsa" ], "steps": [ "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" ], "nutrition": [ 71.4, 7.0, 8.0, 17.0, 7.0, 16.0, 1.0 ], "reviews": "['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!!!!!']", "submitted": "2006-11-16T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 19, "original_id": 287548, "name": "onion salt", "description": "ever had a problem of running out of onion salt right in the middle of a recipe?\r\nwell 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", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/287548_v000.png", "markdown": "## 🍰 onion salt\n\n### Description\never had a problem of running out of onion salt right in the middle of a recipe?\r\nwell 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\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. onion powder\n2. salt\n\n### Steps\n1. mix together in a small jar with tight fitting lid\n2. shake well , store in cool dry place\n\n### Nutrition\n- 5.9\n- 0.0\n- 0.0\n- 218.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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\n- Needed this for my Flaky Chicken Pot Pie and this was perfect indeed. Thank you for posting!\n- 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.\n- Due to this recipe I'm done buying onion salt at the store. Thanks.\n- 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!\n\n### Date\n2008-02-21 00:00:00\n", "tags": [ "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" ], "ingredients": [ "onion powder", "salt" ], "steps": [ "mix together in a small jar with tight fitting lid", "shake well , store in cool dry place" ], "nutrition": [ 5.9, 0.0, 0.0, 218.0, 0.0, 0.0, 0.0 ], "reviews": "[\"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!\"]", "submitted": "2008-02-21T00:00:00", "minutes": 8, "n_steps": 2, "n_ingredients": 2 }, { "id": 20, "original_id": 109481, "name": "fat free whole wheat tortillas", "description": "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 ", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/109481_v000.png", "markdown": "## 🍰 fat free whole wheat tortillas\n\n### Description\ni 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 \n\n### Tags\n- lactose\n- 60-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- flat-shapes\n- breads\n- easy\n- low-fat\n- vegetarian\n- south-american\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n\n### Ingredients\n1. whole wheat pastry flour\n2. water\n\n### Steps\n1. in a large bowl combine the flour and 1 cup of water\n2. mix well\n3. if it needs more water to get to a dough stage , then add\n4. on a floured surface knead the dough until it is soft\n5. make it into balls\n6. then flour a board well\n7. take each ball and roll it as flat as you can\n8. meanwhile heat a pan until it is quite hot\n9. 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\n10. then turn it over and cook for another 45 seconds\n11. place a clean cotton dishtowel on a plate\n12. as each tortilla comes out of the pan put it inside the towel and wrap them up\n13. i got 16 tortillas but my pan is small\n14. if you want bigger tortillas , make bigger balls of dough\n\n### Nutrition\n- 101.7\n- 0.0\n- 0.0\n- 0.0\n- 8.0\n- 0.0\n- 7.0\n\n### Reviews\n- 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.\n- 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.\n- Quite a good recipe. I added in 1/2 a tsp. of salt and a little oil. It was lovely! Thank you.\n- Loved these and they are healthy! Will be my recipe from now on!\n- 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!\n- 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.\n- 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.\n- 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!\n- 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!\n- 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;)\n- 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.\n- 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!\n- 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!\n- Love it! These are so quick and easy to make and are really delicious. Thank you!\n- Great recipe I'm a diabetic and this tortillas are perfect for me.they're soft and I love them! \r\n\r\nMarylou\n- 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!\n\n### Date\n2005-01-25 00:00:00\n", "tags": [ "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" ], "ingredients": [ "whole wheat pastry flour", "water" ], "steps": [ "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" ], "nutrition": [ 101.7, 0.0, 0.0, 0.0, 8.0, 0.0, 7.0 ], "reviews": "[\"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!\"]", "submitted": "2005-01-25T00:00:00", "minutes": 40, "n_steps": 14, "n_ingredients": 2 }, { "id": 21, "original_id": 386901, "name": "avocados stock up on sale and freeze tips oamc", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/386901_v000.png", "markdown": "## 🍰 avocados stock up on sale and freeze tips oamc\n\n### Description\navocados 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.\n\n### Tags\n- weeknight\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- lunch\n- condiments-etc\n- snacks\n- fruit\n- easy\n- beginner-cook\n- picnic\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- oamc-freezer-make-ahead\n- low-carb\n- inexpensive\n- egg-free\n- free-of-something\n- low-in-something\n- tropical-fruit\n- to-go\n- camping\n- number-of-servings\n\n### Ingredients\n1. avocado\n2. lemon juice\n\n### Steps\n1. halve avocados , remove pit and flesh and place flesh in a zip top plastic bag\n2. add lemon juice and mash or squish the avocado\n3. you can puree it in a blender or food processor if you like and then add to the bag\n4. seal bag almost all the way\n5. squeeze out all the air in the bag , pressing and flattening the avocado and bag until all the air is removed\n6. label bag noting the number of avocados inside , lay flat and freeze for up to 6 months\n\n### Nutrition\n- 161.6\n- 22.0\n- 3.0\n- 0.0\n- 4.0\n- 10.0\n- 2.0\n\n### Reviews\n- 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.\n- This works great and says so much money! Thanks for sharing!\n- 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. ;-)\n- 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\n- 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...\n- 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.\n- What a money saver! Thanks so much for posting.\n- 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!\n- Why didn't I know this?? Great idea! I will be doing this forever, thank you much.\n\n### Date\n2009-08-24 00:00:00\n", "tags": [ "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" ], "ingredients": [ "avocado", "lemon juice" ], "steps": [ "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" ], "nutrition": [ 161.6, 22.0, 3.0, 0.0, 4.0, 10.0, 2.0 ], "reviews": "['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.\"]", "submitted": "2009-08-24T00:00:00", "minutes": 2, "n_steps": 6, "n_ingredients": 2 }, { "id": 22, "original_id": 198884, "name": "buck s fizz champagne and orange cocktail", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/198884_v000.png", "markdown": "## 🍰 buck s fizz champagne and orange cocktail\n\n### Description\na 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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- european\n- dinner-party\n- holiday-event\n- low-fat\n- english\n- cocktails\n- dietary\n- christmas\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- wedding\n- healthy-2\n- low-in-something\n- citrus\n- oranges\n- brunch\n\n### Ingredients\n1. champagne\n2. fresh orange juice\n\n### Steps\n1. chill your champagne & orange juice\n2. select tall and elegant shaped wine glasses !\n3. pour about one third of orange juice into the glass first and then top up with champagne\n4. serve as a toast or as a celebration cocktail\n5. p\n6. s\n7. the quantities have been known to change to almost no orange juice to nearly all champagne at very \"festive\" frolics ! sante !\n\n### Nutrition\n- 140.2\n- 0.0\n- 33.0\n- 0.0\n- 1.0\n- 0.0\n- 4.0\n\n### Reviews\n- We call these Mimosas, and they're our favorite holiday drink. Fresh pineapple juice mixed with the OJ also adds a nice flavor.\n- 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!\n- 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!!\n- 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.\n- What a perfect way to start the evening! thanks for including this recipe as part of the ZWT Part 3! Cheers!\n- 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!\n- 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!\n- great recipe and so easy...\n- perfectly written, sometime simple is best!\n- 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!\n- 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!\n- 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\n- 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?\n- 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.\n- 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.\n- 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!\n- 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.\n- 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.\n\n### Date\n2006-12-03 00:00:00\n", "tags": [ "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" ], "ingredients": [ "champagne", "fresh orange juice" ], "steps": [ "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 !" ], "nutrition": [ 140.2, 0.0, 33.0, 0.0, 1.0, 0.0, 4.0 ], "reviews": "[\"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.\"]", "submitted": "2006-12-03T00:00:00", "minutes": 5, "n_steps": 7, "n_ingredients": 2 }, { "id": 23, "original_id": 315848, "name": "homemade edible glitter colored salt or sugar", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/315848_v000.png", "markdown": "## 🍰 homemade edible glitter colored salt or sugar\n\n### Description\neasy, 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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- easy\n- no-cook\n- dinner-party\n- heirloom-historical\n- holiday-event\n- kid-friendly\n- dietary\n- gifts\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- garnishes\n- inexpensive\n- low-in-something\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. coarse salt\n2. food coloring\n\n### Steps\n1. measure salt or sugar into a clear jar with a tight fitting lid\n2. add food coloring one drop at a time and screw the cap on tightly\n3. shake to combine\n4. repeat until desired color is reached\n5. sprinkle , dip or shake onto whatever you like\n6. 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 !\n7. 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\n8. you can also add a few grains of rice to absorb any moisture\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 4715.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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!!\n- 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.\n- We use this method to color coconut shreds and now I will try it with sugar and salt. Thanks for posting!\n- Wonderful thank you I will be using this as Edible Pixie Dust at my daughters Fairy Birthday Party! :) :)\n- 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!\n- 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*\n- 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.\n- 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.\n- This is so much fun to do. I did yellow and red. Thanks Hope :) Made for Bevy tag\n- 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.\n\n### Date\n2008-07-25 00:00:00\n", "tags": [ "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" ], "ingredients": [ "coarse salt", "food coloring" ], "steps": [ "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" ], "nutrition": [ 0.0, 0.0, 0.0, 4715.0, 0.0, 0.0, 0.0 ], "reviews": "[\"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.\"]", "submitted": "2008-07-25T00:00:00", "minutes": 2, "n_steps": 8, "n_ingredients": 2 }, { "id": 24, "original_id": 213437, "name": "sewickley hotel diet chicken", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/213437_v000.png", "markdown": "## 🍰 sewickley hotel diet chicken\n\n### Description\nwhen 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- lunch\n- main-dish\n- poultry\n- easy\n- diabetic\n- chicken\n- dietary\n- low-saturated-fat\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- 3-steps-or-less\n\n### Ingredients\n1. boneless skinless chicken breasts\n2. italian dressing\n\n### Steps\n1. brush the chicken breasts with italian dressing\n2. grill or broil 5-7 minutes on the first side\n3. brush with dressing again and turn\n4. grill another 5-7 minutes or until fully cooked\n\n### Nutrition\n- 172.5\n- 8.0\n- 4.0\n- 13.0\n- 54.0\n- 5.0\n- 0.0\n\n### Reviews\n- 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.\n- 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!\n- 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.\n- 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.\n- 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!\n- 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!\n\n### Date\n2007-02-23 00:00:00\n", "tags": [ "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" ], "ingredients": [ "boneless skinless chicken breasts", "italian dressing" ], "steps": [ "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" ], "nutrition": [ 172.5, 8.0, 4.0, 13.0, 54.0, 5.0, 0.0 ], "reviews": "['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!']", "submitted": "2007-02-23T00:00:00", "minutes": 20, "n_steps": 4, "n_ingredients": 2 }, { "id": 25, "original_id": 476124, "name": "how to make german quark", "description": "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.\r\n1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/476124_v000.png", "markdown": "## 🍰 how to make german quark\n\n### Description\nquark 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.\r\n1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.\n\n### Tags\n- time-to-make\n- cuisine\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- german\n- 1-day-or-more\n- easy\n- european\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. milk\n2. lemon juice\n\n### Steps\n1. fill the milk into a bowl , stir in the lemon juice and let stand on the kitchen counter overnight , about 16 hours\n2. after 16 hours , it should have turned into soured milk\n3. slowly heat the soured milk to no more than 122 f until the whey starts to seperate from the solids\n4. let cool and pour into a sieve lined with a cheesecloth\n5. let drip for 12 hours , then press out any remaining liquid and strain the quark through a sive\n\n### Nutrition\n- 1408.8\n- 123.0\n- 1.0\n- 44.0\n- 144.0\n- 250.0\n- 34.0\n\n### Reviews\n- 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.\n- 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.\n- 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.\n- I've just successfully made the quark, but, I used slightly more lemon juice and also added 2ml pink salt.\n- 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?\n- 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!\n- 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.
UPDATE:
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:
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.\n- 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.\n\n### Date\n2012-03-12 00:00:00\n", "tags": [ "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" ], "ingredients": [ "milk", "lemon juice" ], "steps": [ "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" ], "nutrition": [ 1408.8, 123.0, 1.0, 44.0, 144.0, 250.0, 34.0 ], "reviews": "['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.
UPDATE:
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:
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.']", "submitted": "2012-03-12T00:00:00", "minutes": 1685, "n_steps": 5, "n_ingredients": 2 }, { "id": 26, "original_id": 96988, "name": "turn your crock pot into a smokehouse chicken smoked chicken", "description": "since so many people have said this is bland:\r\n\r\nthis 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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/96988_v000.png", "markdown": "## 🍰 turn your crock pot into a smokehouse chicken smoked chicken\n\n### Description\nsince so many people have said this is bland:\r\n\r\nthis 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.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- chicken\n- crock-pot-slow-cooker\n- dietary\n- meat\n- equipment\n- number-of-servings\n\n### Ingredients\n1. whole chicken\n2. liquid smoke\n\n### Steps\n1. rinse chicken inside and out , and pat dry\n2. season as desired\n3. place in crock pot , breast side down\n4. pour liquid smoke over top or just add along the side , if desired\n5. cover and cook on low until done\n6. use the instruction book for your cooker to know how long to cook a chicken\n7. some crock pots cook faster than others , even on low\n\n### Nutrition\n- 2885.8\n- 325.0\n- 0.0\n- 37.0\n- 457.0\n- 302.0\n- 0.0\n\n### Reviews\n- 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!\n- 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!\n- 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.\n- 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.\n- 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!\n- 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!\n- 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) . 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..\n- 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!\n- 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\n- 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!\n- 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.\n- 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. \n- 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!\n- 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. \n- 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!\n- 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~\n- 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! \n- 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!\n- This was GREAT, even better than chicken off the grill. I used breast and wings only. Can't wait to try it with ribs.\n- 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. \n- 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!!!\n- 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.\n- 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.\n- This was great! Thanks!\n- 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\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.\n- 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!\n- 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!\n- 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.\n- 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!\n- 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.\n- 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!\n- I found the flavor of this very bland, not at all what I had expected.\n- Not a fan of the recipe. The chicken was tender but not much flavor. The smoke smell is overpowering.\n- 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!\n- 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.\n- This was a wonderful dish...and you are right the gravy that it makes is amazing! Thanks for sharing.\n- 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!\n- 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!\n- 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.\n- 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!!!!\n- 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 :)\n- 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. \n- 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!\n- 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.\n- 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!\n- 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.\n- 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.\n- Make sure the bird is completely dry before you put in the pot, that made the great deal difference. Great dish.\n- 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!\n- 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\n- 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.\n- 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!\n- 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\n- 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.\n- 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!\n- 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!\n- 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!\n- 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!\n- 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.\n- 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!\n- 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\n- I cooked this the other day and we loved it. My neice wants to cook it for parents. Excellent!!!!!!!!!!!\n- 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!\n- 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!\n- 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. \n- 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.\n- 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!!\n- Yum! Only change I made was adding a bit of Rotisserie Chicken seasoning, and used chicken breasts instead of whole chicken.\n- 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!\n- 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.\n- 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!\n- Made this on my birthday for an easy meal after supper. It was delicious, and I used the leftovers to make chicken salad. \n- 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!\n- 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.\n- 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! \n- 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!\n- 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\n- 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!\n- 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. \n- 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.\n- 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\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.\n- 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.\n- 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!\n- 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. \n- 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.\n- 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.\n- 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 \n- Sorry, too smoke flavor for me.\n- 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.\n- 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!\n- 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!!\n- 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! \n- 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!\n- 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.\n- 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\n- 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!\n- I made this last night using leg quarters.We all liked it kinda taste like a chicken we get at a smokehouse.\n- 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.\n- Very good chicken and one of the only successful ways I've made chicken in a crockpot--and so easy too! Thanks for sharing!\n- 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!\n- 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!!\n- 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. \n- 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.\n- 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!\n- 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\n- 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.\n- 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.\n- 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!!\n- To much liquid smoke! I would add 2 TBLS to 1/4 cup of water, add some cayenne pepper and then follow directions!\n- 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!\n- 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.\n- 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!\n- 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.\n- 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.\n- I used frozen pork chops instead of chicken. It was really good except it needed salt.\n- 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.\n- 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. \n- 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\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 :)\n- 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. \n- 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!\n- 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.\n- 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!\n- 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!\n- its okey, found it quite bland, i think the chicken needs to be rubbed with some seasoned salt or something.\n- 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. \n- 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!!\n- 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\n- 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.\n- 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.\n- 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!\n- 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.\n- I just saw this last Friday, made it on Saturday. Oh, my this is truly wonderful. DH loved it. Thanks \n- 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.\n- 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.\n- 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.\n- 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.\n- 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.\n- 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. \n- 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.\n- 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.\n- My husband said this was good. Next time I'll add more seasonings, thanks for a different recipe!\n- 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.\n- 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.\n- 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.\n- This is a simple and easy way to add new life to plain old chicken. My family couldn't get enough.\n- 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!!!\n- 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!\n- 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!\n- 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.\n- So glad I found this recipe! Very simple and exactly the result I was looking for. Thanks!!\n\n### Date\n2004-08-05 00:00:00\n", "tags": [ "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" ], "ingredients": [ "whole chicken", "liquid smoke" ], "steps": [ "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" ], "nutrition": [ 2885.8, 325.0, 0.0, 37.0, 457.0, 302.0, 0.0 ], "reviews": "['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) . 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!!']", "submitted": "2004-08-05T00:00:00", "minutes": 610, "n_steps": 7, "n_ingredients": 2 }, { "id": 27, "original_id": 230509, "name": "ice cream bread", "description": "i got this 2 ingredient recipe out of a southern living magazine, and it is fantastic - i especially like using butter pecan ice cream.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/230509_v000.png", "markdown": "## 🍰 ice cream bread\n\n### Description\ni got this 2 ingredient recipe out of a southern living magazine, and it is fantastic - i especially like using butter pecan ice cream.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- healthy\n- 5-ingredients-or-less\n- breads\n- easy\n- dietary\n- high-calcium\n- inexpensive\n- quick-breads\n- high-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. ice cream\n2. self-rising flour\n\n### Steps\n1. stir together ice cream and flour , stirring just until flour is moistened\n2. spoon batter into a greased and floured 8x4 inches loaf pan\n3. bake at 350f for 40-45 minutes or until a toothpick inserted in center of bread comes out clean\n4. remove from pan , and cool on wire rack\n\n### Nutrition\n- 201.7\n- 7.0\n- 37.0\n- 18.0\n- 9.0\n- 15.0\n- 11.0\n\n### Reviews\n- 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.\n- 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!\n- 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.\n- 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.\n- 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\"!\n- 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.\n- 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.\n- 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.\n- 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.\n\n### Date\n2007-05-28 00:00:00\n", "tags": [ "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" ], "ingredients": [ "ice cream", "self-rising flour" ], "steps": [ "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" ], "nutrition": [ 201.7, 7.0, 37.0, 18.0, 9.0, 15.0, 11.0 ], "reviews": "['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.']", "submitted": "2007-05-28T00:00:00", "minutes": 50, "n_steps": 4, "n_ingredients": 2 }, { "id": 28, "original_id": 74392, "name": "too easy fudge 2 ingredients", "description": "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", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/74392_v000.png", "markdown": "## 🍰 too easy fudge 2 ingredients\n\n### Description\nfound 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\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- fudge\n- desserts\n- easy\n- beginner-cook\n- holiday-event\n- kid-friendly\n- candy\n- chocolate\n- dietary\n- gifts\n- wedding\n- taste-mood\n- sweet\n- number-of-servings\n- presentation\n- 4-hours-or-less\n\n### Ingredients\n1. chocolate frosting\n2. milk chocolate chips\n\n### Steps\n1. place both in a glass measuring cup\n2. microwave on high 40- 60 seconds , stirring at 20 second intervals\n3. stir until chips are melted , and mixture is smooth\n4. method 1: pour mixture into 8 x 8 square pan lined with parchment paper\n5. if desired , sprinkle nuts , mini marshmallows , or chocolate chips on top\n6. cool in fridge 30- 60 minutes or until firm\n7. cut into squares and serve\n8. method 2: cool mixture slightly , to 80 degrees f transfer mixture to a icing bag with a large star\n9. pipe small rosettes onto a cooled surface , such as a cutting board\n10. cool for 5-10 minutes and then continue with remaining batter\n11. serve or chill\n12. makes approx 90 pieces\n\n### Nutrition\n- 3404.3\n- 259.0\n- 1661.0\n- 44.0\n- 56.0\n- 404.0\n- 154.0\n\n### Reviews\n- 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!!!\n- 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.\n- 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!\n- 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!!!!\n- So simple and easy! I made this along with Super-Easy Microwave Peanut Butter Fudge (#42547) and layered them together for a wonderful treat!\n\n### Date\n2003-10-30 00:00:00\n", "tags": [ "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" ], "ingredients": [ "chocolate frosting", "milk chocolate chips" ], "steps": [ "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" ], "nutrition": [ 3404.3, 259.0, 1661.0, 44.0, 56.0, 404.0, 154.0 ], "reviews": "[\"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!']", "submitted": "2003-10-30T00:00:00", "minutes": 62, "n_steps": 12, "n_ingredients": 2 }, { "id": 29, "original_id": 137144, "name": "butter roasted carrots", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/137144_v000.png", "markdown": "## 🍰 butter roasted carrots\n\n### Description\nthis 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.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- easy\n- kid-friendly\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- carrots\n- 3-steps-or-less\n- 4-hours-or-less\n\n### Ingredients\n1. carrots\n2. butter\n\n### Steps\n1. peel and cut carrots into 2-3 inch lengths , then halve or quarter each length to make approximate even sizes\n2. place carrots in a casserole dish and dollop butter on top\n3. cover and roast at 350f for 1 hour , stirring at 20 minute intervals\n\n### Nutrition\n- 144.0\n- 9.0\n- 43.0\n- 8.0\n- 4.0\n- 18.0\n- 7.0\n\n### Reviews\n- Simple but wonderful. Easy to make and the flavor is something else. We'll be using this for the Holidays. Thanks for sharing.\n- 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.\n- Simplicity has its rewards and this is one of them!! Thanks for sharing this with us.\n- Most simple recipe ever, but the only one I will use for carrots from now on.\n- I have been making carrots like this for years and we love them. I even cook them on the grill like this.\n- 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\n- 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)\n- 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!\n- Delicious! Next time I might add some fresh thyme - they're so good with carrots - but, truthfully, these are scrumptious as is!!\n- Couldn't be easier to make. Think I'll try light butter next time. Thanks for posting.\n- Simple, easy and delicious. A definite keeper of a recipe. The only way to do carrots from now on.\n- excellent. very good carrots - crisp tender and not overly sweet.\n- No sugar added, simple (stupid simple), and a delight for the taste buds! Thank you! \n- 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!\n- 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!\n- 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.\n- These were a real winner in my house i dont usually roast carrots but i will be from now on...yum!! Thanks :)\n- 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!\n- These are the best ever! I will never use the pressure cooker again for carrots. Sometimes simple is just better.\n- 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.\n- 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.\n- 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.\n- 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.\n- 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.\n- 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.\n- 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!\n- 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 :)\n- 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.\n- 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.\n- 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-\n- 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!\n- Fantastic and so easy. My kids loved them.\n- 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!\n- 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 \n- 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.\n- 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.\n- I only made 1 lb and used baby carrots. They turned out sweet and crunchy. Very good and extremely easy!\n- 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!\n- 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.\n- This the fastest to make, best tasting carrot recipe. There are never any leftovers.\n- 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!\n- Delicious and soooo easy. Used baby carrots and it couldn't have been simpler if it had been delivered. Thanks for a new favorite!\n- 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!\n- Easy and delicious! I was surprised how good the carrots were without sugar or other seasonings. Thanks for sharing your recipe!\n- This was too easy but it tasted great! I used baby carrots too...perfect!\n- 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!\n- 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!\n- 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.\n- 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!\n- 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. :)\n- 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!\n- Made these for Easter. Super easy and delicious! Cut carrots in half lengthwise, then thirds. Cooked at 375 for 40 min. Perfect!\n- 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.\n- 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!\n- 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. :)\n- Buttery yummy good\n- 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!\n- 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!\n- Loved these carrots! I can't anything better that hasn't already been said about them....\n- 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.\n- 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!\n- 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.\n- These were easy and turned out really well. I only had 1 lb. of carrots left, but the cooking time was still perfect.\n- 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?\n- 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.\n- 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.\n\n### Date\n2005-09-12 00:00:00\n", "tags": [ "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" ], "ingredients": [ "carrots", "butter" ], "steps": [ "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" ], "nutrition": [ 144.0, 9.0, 43.0, 8.0, 4.0, 18.0, 7.0 ], "reviews": "[\"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.\"]", "submitted": "2005-09-12T00:00:00", "minutes": 70, "n_steps": 3, "n_ingredients": 2 }, { "id": 30, "original_id": 497916, "name": "honey butter 101", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/497916_v000.png", "markdown": "## 🍰 honey butter 101\n\n### Description\nhoney 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!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- side-dishes\n- australian\n- easy\n- european\n- beginner-cook\n- dinner-party\n- holiday-event\n- kid-friendly\n- dietary\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. butter\n2. honey\n\n### Steps\n1. 1\n2. place butter in a small bowl\n3. gradually add honey , beating constantly , until desired thickness is attained\n4. my\n5. i used this on bagels , but can definitely see a lot of uses for this stuff and add-ins like orange zest\n6. but this is great on homemade dinner rolls ! dinner guests always rave about this butter\n7. 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\n8. i tried just adding salt once , but it doesn't really disolve well , so go with the presalted butter\n9. a bee-keeper kept bees on our land and paid us in honey so we used honey in everything -- but this was our favorite\n\n### Nutrition\n- 166.1\n- 17.0\n- 69.0\n- 4.0\n- 0.0\n- 36.0\n- 5.0\n\n### Reviews\n- 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.\n- 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.\n- 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.\n- 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.\n- 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)\n\n### Date\n2013-03-21 00:00:00\n", "tags": [ "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" ], "ingredients": [ "butter", "honey" ], "steps": [ "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" ], "nutrition": [ 166.1, 17.0, 69.0, 4.0, 0.0, 36.0, 5.0 ], "reviews": "['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)']", "submitted": "2013-03-21T00:00:00", "minutes": 20, "n_steps": 9, "n_ingredients": 2 }, { "id": 31, "original_id": 151886, "name": "easy bake oven quesadilla", "description": "recipes for use in the easy bake oven.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/151886_v000.png", "markdown": "## 🍰 easy bake oven quesadilla\n\n### Description\nrecipes for use in the easy bake oven.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- lunch\n- easy\n- dietary\n- low-cholesterol\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. tortilla\n2. cheese\n\n### Steps\n1. cut a small flour tortilla into wedges small enough to fit the pan\n2. sandwich shredded cheese between two wedges and bake for 4-6 minutes or until cheese melts\n\n### Nutrition\n- 218.4\n- 8.0\n- 5.0\n- 18.0\n- 11.0\n- 6.0\n- 11.0\n\n### Reviews\n- 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.\n- 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!\n- 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 (:\n- My daughter loved making this! Fun to do something EASY for one in the EASY bake oven : )\n- 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!\n- Easy and fun! We used mini corn tortillas cut into triangles.\n- My goodness, these were great! Easy too. \n- Yummy! And so quick to make!\n\n### Date\n2006-01-17 00:00:00\n", "tags": [ "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" ], "ingredients": [ "tortilla", "cheese" ], "steps": [ "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" ], "nutrition": [ 218.4, 8.0, 5.0, 18.0, 11.0, 6.0, 11.0 ], "reviews": "['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!']", "submitted": "2006-01-17T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 32, "original_id": 135238, "name": "cereal bar bites", "description": "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\r\n\r\nnutragrain bars are a soft, cereal bar. ive never tried any other kind of bar except nutragrain brand.\r\n\r\nmy favorite bar flavors for this are mixed berry and strawberry!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/135238_v000.png", "markdown": "## 🍰 cereal bar bites\n\n### Description\ni 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\r\n\r\nnutragrain bars are a soft, cereal bar. ive never tried any other kind of bar except nutragrain brand.\r\n\r\nmy favorite bar flavors for this are mixed berry and strawberry!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- easy\n- no-cook\n- beginner-cook\n- kid-friendly\n- vegetarian\n- dietary\n- brown-bag\n- to-go\n- camping\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. cereal bars\n2. natural-style peanut butter\n\n### Steps\n1. cut each bar into 4 equal pieces\n2. 4 pieces with small amount of peanut butter to cover the top , and then top with one of the other 4 bar pieces\n3. serve !\n\n### Nutrition\n- 62.7\n- 8.0\n- 3.0\n- 0.0\n- 5.0\n- 5.0\n- 0.0\n\n### Reviews\n- 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.\n- We love these and I make them often for snacks! Also great with cashew or almond butter! Thanks for posting!\n- What I great idea! I really HATE Nutragrain bars, but I have to give you 5 stars for such cleverness and uniqueness!\n- // I deleted m other comment, ill try this recipe acttuatly and see if it tastes ood and ill et back to u babe.\n- 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.\n\n### Date\n2005-08-29 00:00:00\n", "tags": [ "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" ], "ingredients": [ "cereal bars", "natural-style peanut butter" ], "steps": [ "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 !" ], "nutrition": [ 62.7, 8.0, 3.0, 0.0, 5.0, 5.0, 0.0 ], "reviews": "[\"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.\"]", "submitted": "2005-08-29T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 33, "original_id": 187484, "name": "how to spatchcock a chicken", "description": "this is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/187484_v000.png", "markdown": "## 🍰 how to spatchcock a chicken\n\n### Description\nthis is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- poultry\n- easy\n- beginner-cook\n- chicken\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- whole-chicken\n- 3-steps-or-less\n\n### Ingredients\n1. whole chicken\n2. salt and pepper\n\n### Steps\n1. place chicken on a flat surface breast side down , legs facing away from you\n2. 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\n3. turn chicken over and press flat , season and grill or bake as desired\n\n### Nutrition\n- 360.7\n- 40.0\n- 0.0\n- 4.0\n- 57.0\n- 37.0\n- 0.0\n\n### Reviews\n- 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! \n- 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\n- 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!\n- 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.\n- 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.\n- 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.\n- 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.\n- Thankyou so much I have always wanted to know how to do this. Now my chicken BBQ's will be spectacular!\n- 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 :)\"\n- 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.\n\n### Date\n2006-09-24 00:00:00\n", "tags": [ "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" ], "ingredients": [ "whole chicken", "salt and pepper" ], "steps": [ "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" ], "nutrition": [ 360.7, 40.0, 0.0, 4.0, 57.0, 37.0, 0.0 ], "reviews": "['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.']", "submitted": "2006-09-24T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 34, "original_id": 370066, "name": "brave bull", "description": "two favorites from mexico. from my cocktail 'recipe box'! posted for zwt 5.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/370066_v000.png", "markdown": "## 🍰 brave bull\n\n### Description\ntwo favorites from mexico. from my cocktail 'recipe box'! posted for zwt 5.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- mexican\n- easy\n- dinner-party\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. tequila\n2. kahlua\n\n### Steps\n1. pour over ice in highball glass\n2. stir ~ enjoy !\n\n### Nutrition\n- 46.2\n- 0.0\n- 26.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- 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!\n- Strong! Hic! Made for ZWT5.\n- 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.\n- A TODO DAR!!! Couldn't wait for Cinco de Mayo, made it with the suggested 1 ounce tequilla and it was sabroso\n- 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.\n- This is good but I think it would be better with 1 ounce of tequila. Thanks Alligirl :) Made for the Saucy Senoritas of ZWT5\n- 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\n- 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.\n- 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.\n\n### Date\n2009-05-06 00:00:00\n", "tags": [ "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" ], "ingredients": [ "tequila", "kahlua" ], "steps": [ "pour over ice in highball glass", "stir ~ enjoy !" ], "nutrition": [ 46.2, 0.0, 26.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "['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.']", "submitted": "2009-05-06T00:00:00", "minutes": 3, "n_steps": 2, "n_ingredients": 2 }, { "id": 35, "original_id": 122219, "name": "really yummy miniature chocolate chip cookie cups", "description": "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 :)\r\n\r\n\r\nnote 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.\r\n\r\nalso i buy the 100 mini size of the reynolds baking cups and use them for this recipe.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/122219_v000.png", "markdown": "## 🍰 really yummy miniature chocolate chip cookie cups\n\n### Description\nmy 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 :)\r\n\r\n\r\nnote 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.\r\n\r\nalso i buy the 100 mini size of the reynolds baking cups and use them for this recipe.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- desserts\n- easy\n- cookies-and-brownies\n- dietary\n- number-of-servings\n\n### Ingredients\n1. refrigerated chocolate chip cookie dough\n2. peanut butter cups\n\n### Steps\n1. preheat oven to 350\n2. 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\n3. i use the tool from pampered chef to press down on the cookie dough and then you bake them for 12 minutes at 350\n4. take out and place your peanut butter cup on top or kiss\n5. i place in the refrigerator for a couple of minutes and then take out to enjoy\n\n### Nutrition\n- 277.2\n- 22.0\n- 46.0\n- 6.0\n- 8.0\n- 24.0\n- 11.0\n\n### Reviews\n- 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!\n- 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\n- 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!\n- 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!\n- These were good.\n- 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! :)\n- 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!\n- 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.\n\n### Date\n2005-05-16 00:00:00\n", "tags": [ "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" ], "ingredients": [ "refrigerated chocolate chip cookie dough", "peanut butter cups" ], "steps": [ "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" ], "nutrition": [ 277.2, 22.0, 46.0, 6.0, 8.0, 24.0, 11.0 ], "reviews": "['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.']", "submitted": "2005-05-16T00:00:00", "minutes": 30, "n_steps": 5, "n_ingredients": 2 }, { "id": 36, "original_id": 186166, "name": "pineapple and bacon", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/186166_v000.png", "markdown": "## 🍰 pineapple and bacon\n\n### Description\nthis 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!\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- fruit\n- pork\n- easy\n- dinner-party\n- inexpensive\n- tropical-fruit\n- pineapple\n- meat\n\n### Ingredients\n1. pineapple chunks\n2. bacon\n\n### Steps\n1. fry bacon until clear and still soft\n2. do not cook completely or it won't roll when cool\n3. depending on the length of bacon slices , cut crosswise into 2 or 3 pieces\n4. wrap bacon around pineapple , securing with a toothpick\n5. place in a shallow baking pan\n6. bake in 350f oven for about 15 minutes or until bacon is cooked\n7. may also be broiled\n8. variation: use dates instead of pineapple\n\n### Nutrition\n- 69.2\n- 10.0\n- 0.0\n- 5.0\n- 3.0\n- 11.0\n- 0.0\n\n### Reviews\n- Really yummy, just like ham decorated with pineapple!\n- I reminds me of my Grannys Christmas dinner. I never though I would ever taste that again. Great recipe I will keep using it.\n- Simple divine!!!!\nMy advice...use fresh pineapple and be careful not to overcook these little beauties.\n- 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 :)\n- Pineapple and bacon, how can you go wrong?\r\nThis makes a great addition to an appy tray. Delicious! Thanks Lou!\n\n### Date\n2006-09-13 00:00:00\n", "tags": [ "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" ], "ingredients": [ "pineapple chunks", "bacon" ], "steps": [ "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" ], "nutrition": [ 69.2, 10.0, 0.0, 5.0, 3.0, 11.0, 0.0 ], "reviews": "['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!']", "submitted": "2006-09-13T00:00:00", "minutes": 25, "n_steps": 8, "n_ingredients": 2 }, { "id": 37, "original_id": 101141, "name": "sierra frozen fruit smoothie", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/101141_v000.png", "markdown": "## 🍰 sierra frozen fruit smoothie\n\n### Description\nwe 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- smoothies\n- citrus\n- tropical-fruit\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. sierra mist\n2. mixed fruit\n\n### Steps\n1. place both ingredients into a blender or use a hand held blender and mix together until smooth\n2. drink and enjoy immediately !\n\n### Nutrition\n- 245.0\n- 0.0\n- 0.0\n- 0.0\n- 7.0\n- 0.0\n- 20.0\n\n### Reviews\n- 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!\n- 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\n- My 10-year old gives this five stars - she loves it! She said it's a little tart, but she loves it.\n- This was really good. I used a banana and frozen berry blend. It was a little tart, so I added some Splenda. Very yummy!\n- 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.\n- 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!\n- 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!\n- 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.\n- Thank you very much for sharing! What a fantastic recipe! I used frozen berry-mix with diet sierra-mist. Yummy!\n- 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!\n- 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\n- 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!!\n- 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.\n- Yum Yum Yum!\r\nI love the flavor of these - great non-dairy alternative... I used diet Grapefruit Soda. Thanks!\n- 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!\n- 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!!\n- 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. \n- 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.\n- 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!\n- 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!\n- I made this for breakfast - what a great idea! So easy and tasted soooo good!!! Thanks KC!\n- Wonderful! I'm sipping this right now and in HEAVEN! I used Fresca and strawberry's. This is PERFECT! Thanks SO much for sharing!\n- 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!\n- Awesome!\n- 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.\n- 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! \n- This was great, and it curred my sweet tooth. Thanks for a great recipe. I will be making this often.\n\n### Date\n2004-10-04 00:00:00\n", "tags": [ "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" ], "ingredients": [ "sierra mist", "mixed fruit" ], "steps": [ "place both ingredients into a blender or use a hand held blender and mix together until smooth", "drink and enjoy immediately !" ], "nutrition": [ 245.0, 0.0, 0.0, 0.0, 7.0, 0.0, 20.0 ], "reviews": "[\"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.']", "submitted": "2004-10-04T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 38, "original_id": 129459, "name": "honey roasted pecans", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/129459_v000.png", "markdown": "## 🍰 honey roasted pecans\n\n### Description\nthese 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!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- lunch\n- snacks\n- easy\n- beginner-cook\n- dinner-party\n- finger-food\n- holiday-event\n- kid-friendly\n- vegetarian\n- dietary\n- gifts\n- low-sodium\n- inexpensive\n- low-in-something\n- presentation\n- 3-steps-or-less\n\n### Ingredients\n1. pecan halves\n2. honey\n\n### Steps\n1. heat oven to 350 degrees\n2. place pecans in an even layer on baking sheet\n3. roast 12 to 15 minutes\n4. remove from baking sheet and place in large bowl\n5. in saucepan combine honey and pecans\n6. cook over medium high heat , stirring until mixture simmers and foams\n7. transfer to a baking sheet and separate with fork\n8. cool completely\n9. store in air tight container\n\n### Nutrition\n- 203.2\n- 27.0\n- 38.0\n- 0.0\n- 4.0\n- 7.0\n- 4.0\n\n### Reviews\n- 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.\n- 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.\n- 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!\n- 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.\n- 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.\n- 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!\n- Just made, them wonderful. I added some salt just for me, thanks MommyMakes!\n- 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.\n- 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!\n- 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.\n- Love it! Try it with pure maple syrup. It's just as tasty and a lot less messy.\n\n### Date\n2005-07-11 00:00:00\n", "tags": [ "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" ], "ingredients": [ "pecan halves", "honey" ], "steps": [ "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" ], "nutrition": [ 203.2, 27.0, 38.0, 0.0, 4.0, 7.0, 4.0 ], "reviews": "['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.\"]", "submitted": "2005-07-11T00:00:00", "minutes": 20, "n_steps": 9, "n_ingredients": 2 }, { "id": 39, "original_id": 41609, "name": "brown cow for kids", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/41609_v000.png", "markdown": "## 🍰 brown cow for kids\n\n### Description\ndon'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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- easy\n- kid-friendly\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. coke\n2. milk\n\n### Steps\n1. stir together\n2. drink it\n3. mmmmmmmmm mmmmmmmmmmmmm !\n\n### Nutrition\n- 123.5\n- 6.0\n- 44.0\n- 2.0\n- 8.0\n- 13.0\n- 5.0\n\n### Reviews\n- Hmm, we always had Black Cow's when I was little just replace the milk with a couple scoops of vanilla ice cream.\n- I think of Laverne and Shirley too! And it tastes GREAT!!\n- Thought it was a strange combination so had to go and try it straight away....not bad at all.\n- 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.\n- 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\n- I used to drink this when I was kid also and it is very good.\n- I used to drink this as a kid. Fast and easy and tasty :)\n- 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. :)\n- 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). :)\n- 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!\n- Prepared the Brown Cow with root beer. My youngest son age 9 heartily requested a second glass!\n- This is a big favourite with everyone in the family..Works well with lemonade to.\n- 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!!\n- 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!\n- 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.\n- 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.\n- 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!\n- 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...\n- 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\n\n### Date\n2002-09-30 00:00:00\n", "tags": [ "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" ], "ingredients": [ "coke", "milk" ], "steps": [ "stir together", "drink it", "mmmmmmmmm mmmmmmmmmmmmm !" ], "nutrition": [ 123.5, 6.0, 44.0, 2.0, 8.0, 13.0, 5.0 ], "reviews": "[\"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']", "submitted": "2002-09-30T00:00:00", "minutes": 1, "n_steps": 3, "n_ingredients": 2 }, { "id": 40, "original_id": 130943, "name": "utah s famous pink sauce", "description": "this is a very simple sauce that is usually served with french fries.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/130943_v000.png", "markdown": "## 🍰 utah s famous pink sauce\n\n### Description\nthis is a very simple sauce that is usually served with french fries.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- dietary\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. mayonnaise\n2. ketchup\n\n### Steps\n1. stir together until well blended\n2. store in fridge\n\n### Nutrition\n- 574.6\n- 60.0\n- 139.0\n- 90.0\n- 6.0\n- 29.0\n- 19.0\n\n### Reviews\n- 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... :-)\n- 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.\n- 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)\n- This was ok for dipping french fries in, but for seafood I would add in some sweet relish.\n- 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!\n- 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.\n- 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.\n- Delicious!! My German hubby swears by this!! \n- 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! \n- 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.\n- Love this on fries. I usually use a bit more mayo than ketchup though.\n- 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!\n- lol.... I live in Utah and we call that FRY SAUCE I was unawear it was famous but it is FABULOUS!!!\n- 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.\n- 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)\n- 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.\n- 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!!!\n- 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!\n- Super easy and to the point, this hit the spot on our cheeseburgers tonight! Made for Think Pink 2011. Thanks Kzim4! :)\n- yum, been mixing this up since I was a kid. Extra yummy on fishticks!\n- 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!\n- I served this up with Shoestring Onion Rings and Batter by Marsha D. and it was wonderful! So easy! Thanks!\n- 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!\n- Simple and good. I served this with fries and both my grandson and I enjoyed it. Made for Think Pink Tag.\n- 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.\n- This brought back my childhood memories of making this sauce to go with my fries. It's just as I remembered it. : )\n\n### Date\n2005-07-23 00:00:00\n", "tags": [ "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" ], "ingredients": [ "mayonnaise", "ketchup" ], "steps": [ "stir together until well blended", "store in fridge" ], "nutrition": [ 574.6, 60.0, 139.0, 90.0, 6.0, 29.0, 19.0 ], "reviews": "[\"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. : )']", "submitted": "2005-07-23T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 41, "original_id": 114434, "name": "white wine substitute non alcoholic substitute", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/114434_v000.png", "markdown": "## 🍰 white wine substitute non alcoholic substitute\n\n### Description\ni 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. white grape juice\n2. rice vinegar\n\n### Steps\n1. put both ingredients in a bowl and stir well\n2. keep refrigerated till ready for use\n\n### Nutrition\n- 515.0\n- 1.0\n- 507.0\n- 0.0\n- 3.0\n- 1.0\n- 42.0\n\n### Reviews\n- 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.\n- 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.\n- 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.\n- 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.\n- Chef Fifi:\r\nAll vinegars are alcoholic before becoming vinegar. By the time they have become vinegar, the alcohol is gone.\n- I've used this many times and it works really well. Thanks for the recipe.\n\n### Date\n2005-03-27 00:00:00\n", "tags": [ "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" ], "ingredients": [ "white grape juice", "rice vinegar" ], "steps": [ "put both ingredients in a bowl and stir well", "keep refrigerated till ready for use" ], "nutrition": [ 515.0, 1.0, 507.0, 0.0, 3.0, 1.0, 42.0 ], "reviews": "[\"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.\"]", "submitted": "2005-03-27T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 42, "original_id": 24799, "name": "hard boiled eggs", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/24799_v000.png", "markdown": "## 🍰 hard boiled eggs\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- eggs-dairy\n- easy\n- eggs\n- dietary\n- low-carb\n- low-in-something\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. place eggs in pan and add enough cold water to cover by 1 inch\n2. cover and quickly bring to a boil\n3. remove from heat\n4. let stand for 15 min for large eggs\n5. rinse in cold water and place in ice water until completely cooled\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- These came out perfectly! Super easy, thanks!\n- 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.\n- Thanks so much!!! Super easy! Now my deviled eggs look perfect :)\n- 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.\n- Thanks so much for posting this. I don't boil eggs very often and I always have to look up the instructions.\n- 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.\n- 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.\n- Great, easy way to do eggs. I find it best after cooling, to peel the eggs.\n- For some reason this did not work for me. I must be egg challenged!\n- 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! \n- 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!\n- 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!!!\n- 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.\n- 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....\n- Perfect Egg! Thanks! \n- 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.\n- Worked great, thanks!\n- Simply outstanding, works every time and shells are easily removed. Thanks for sharing!\n- Didn't work for me. Inside wasn't cooked.\n- 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.\n- 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.\n- Easy and came out perfect!\n- 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....\n- Perfect!\n- 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\n- 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!\n- 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!\n- 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).\n- This works great! Used this method for doing the hard boiled eggs for dyeing eggs. Thanks!\n- 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!\n- 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.\n- 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.\n- Perfection every time! Thanks for posting!\n- I LOVE this method. You get perfect eggs every single time. Thank you!\n- Might as well say it again - perfect!\n- 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\n- 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. \n- No grey ring and easy to peel. Perfect! Thanks for posting your technique.\n- 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!\n- 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!\n- 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 :)\n- 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!\n- 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!\n- 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!\n- 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.\n- 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!! :-)\n- Very nice! Thanks for posting this. This is a great recipe to take the guess work out of hard boiled eggs.\n- 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\".\n- I didn't know one needed a recipe to boil an egg. Is there one for boiling water that I missed?\n- 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...

http://www.facebook.com/photo.php?fbid=376643422701&set=a.376643132701.156601.46672017701\n- 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.\n- 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!\n- The yolks turned out perfect, but peeling these eggs didn't work too well. Too much of the whites came off.\n- Perfect hard-boiled eggs. Thanks for posting this simple, yet essential recipe.\n- 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!!!\n- 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)\n- Finally! My eggs turned out perfect this way.\n- 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!\n- 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!\n- 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!\n- 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.\n- 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.\n- 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.\n- 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.\n- 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.\n- 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!\n- 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!\n- 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!\n- PERFECT eggs!! Have never made eggs without yellow yolks!! THANK YOU!!!\n- Worked for me. And yes, I do need a recipe to boil eggs that don't have the grey ring.\n- 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. :^)\n- Thanks for posting something that seems so simple. It really was helpful in getting my eggs to peel. Thanks again!\n- I followed the recipe as written other then I only used nine eggs. They were perfect.\n- This method worked great for me! The eggs couldn't have been more perfect. Thank you!!!!!\n- This is the best way to hard boil! NO green on the yolk whatsoever!\n- 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!!\n- Perfect !!\n- 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!\n- 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!\n- 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.\n- 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.\n- 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.\n- 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!\n- Perfect hard boiled eggs. Thanks.\n- 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.\n- This is exactly how I have made my hard boiled eggs for years. They always turn out great.\n- worked like a charm! thanks... this is the only way I hard boil eggs now\n- 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!!!\n- Perfect eggs. Thanks a lot! I've always messed this up in the past even though it's so simple.\n- Hooray! Love that someone had enough \"guts\" to tell me how to cook the \"guts\" of my eggs! Appreciate it!\r\n\n- Perfect! I just learned this recently! Thanks.\n- Egg shells stuck for me but the eggs were perfectly cooked, I'll try again.\n- I never had eggs that came out of the shell right before. These were the best ever.\n- Worked perfectly. Thanks!\n- Cooked exactly as dirested and when my son went to crack and peel the white was extremly soft and the yolk was medium.\n- 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.\n- 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.\n- Thank you for helping a batchelor out.\n- Thanks for posting. I've ready so many different ways to do eggs, but this one works like a charm.\n- My go-to method for perfect hard boiled eggs!\n- Perfect hard-boiled eggs every time. This is how I do mine as well. Thanks for posting.\n- 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.\n- 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.\n- The eggs come out perfect every time! Thanks!\n- 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!\n- 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\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!\n- 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!!!\n- This is the only way I hard boil an egg. Turns out perfect every time.\n- 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.\n- 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 .\n- Wonderful recipe, worked very well for me. Thank you for posting. Got alot easier for me when somone mentioned peeling them under running water.\n- 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.\n- Worked for me! Great for newbie cooks like myself.\n- 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.\n- 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.\n- 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\n- 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!\n- perfect!\n- 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!!\n- Perfect every time!!\n- This is the only way I make hard boiled eggs. Works great every time.\n- 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\n\n### Date\n2002-04-09 00:00:00\n", "tags": [ "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" ], "ingredients": [ "eggs", "water" ], "steps": [ "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" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['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...

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']", "submitted": "2002-04-09T00:00:00", "minutes": 15, "n_steps": 5, "n_ingredients": 2 }, { "id": 43, "original_id": 242531, "name": "boston cooler", "description": "grew up on this great float. this can be made sugar free too. using sugar free ice cream and diet pop.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/242531_v000.png", "markdown": "## 🍰 boston cooler\n\n### Description\ngrew up on this great float. this can be made sugar free too. using sugar free ice cream and diet pop.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- comfort-food\n- inexpensive\n- low-in-something\n- novelty\n- taste-mood\n- sweet\n- number-of-servings\n\n### Ingredients\n1. ginger ale\n2. vanilla ice cream\n\n### Steps\n1. pour ginger ale in very large glass\n2. add 1 large scoop of ice cream\n3. it will foam quite a bit\n4. you may add more ginger ale or ice cream , to suit you taste\n5. enjoy !\n\n### Nutrition\n- 219.6\n- 11.0\n- 140.0\n- 2.0\n- 4.0\n- 22.0\n- 12.0\n\n### Reviews\n- Never thought of these two together but wow, I love it! Thank you. YUM!\n- This is so yummy! My mom makes it for Christmas Eve and it always is a big hit. Thanks for sharing.\n- It really quenched our thirst for something cold and yummy at the same time!\n- 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.\n- 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\n- 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\n- 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!\n- 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 : )\n\n### Date\n2007-07-26 00:00:00\n", "tags": [ "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" ], "ingredients": [ "ginger ale", "vanilla ice cream" ], "steps": [ "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 !" ], "nutrition": [ 219.6, 11.0, 140.0, 2.0, 4.0, 22.0, 12.0 ], "reviews": "['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 : )\"]", "submitted": "2007-07-26T00:00:00", "minutes": 2, "n_steps": 5, "n_ingredients": 2 }, { "id": 44, "original_id": 483325, "name": "lemon beer clara or shandy", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/483325_v000.png", "markdown": "## 🍰 lemon beer clara or shandy\n\n### Description\na 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- spanish\n- easy\n- european\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- citrus\n- lemon\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. beer\n2. lemonade\n\n### Steps\n1. pour half the beer into each glass\n2. slowly pour the lemonade into the 2 chilled tall glasses or beer mugs\n\n### Nutrition\n- 144.7\n- 0.0\n- 67.0\n- 0.0\n- 1.0\n- 0.0\n- 8.0\n\n### Reviews\n- 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.\n- 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)\n- Great way to cut the alcohol in beer - and so lemony refreshing!\n- Very refreshing, and so easy to make with two ingredients that are always around here in the summer! Thanks for sharing. ZWT8\n- 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.\n- 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\n- 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**\n\n### Date\n2012-07-15 00:00:00\n", "tags": [ "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" ], "ingredients": [ "beer", "lemonade" ], "steps": [ "pour half the beer into each glass", "slowly pour the lemonade into the 2 chilled tall glasses or beer mugs" ], "nutrition": [ 144.7, 0.0, 67.0, 0.0, 1.0, 0.0, 8.0 ], "reviews": "[\"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**']", "submitted": "2012-07-15T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 45, "original_id": 246601, "name": "perfect medium rare prime rib roast", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/246601_v000.png", "markdown": "## 🍰 perfect medium rare prime rib roast\n\n### Description\nsimple, 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.\n\n### Tags\n- time-to-make\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- beef\n- easy\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- roast-beef\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. prime rib roast\n2. butter\n\n### Steps\n1. preheat oven to 450f\n2. pat the rib roast dry with a paper towel or napkin\n3. smear the cut ends of the roast with the butter\n4. place the roast in roasting pan\n5. sear the rib roast for 15 minutes at 450f , then turn the oven to 325f for the rest of the cooking time\n6. every 1 / 2 hour , baste the cut ends of the roast with the fat accumulated in the roasting pan\n7. cook until rib roast reaches an internal temperature of 120f remove from oven , cover loosely with aluminum foil , and let sit approximately 20 minutes\n8. the roast will continue to cook as it sits\n9. serve when the internal temperature reaches 130f\n\n### Nutrition\n- 4637.7\n- 605.0\n- 0.0\n- 34.0\n- 512.0\n- 827.0\n- 0.0\n\n### Reviews\n- 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.\n- Best recipe i have ever seen! Turned out scrumptious!\n- 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.\n- 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!!! :)\n- 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.\n- A terrible waste of a prime rib. Very bland.\n- 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!\n- Restaurant quality result!\n- How long should it cook on 350 approximately please I have no way of telling the temp.\n\n### Date\n2007-08-14 00:00:00\n", "tags": [ "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" ], "ingredients": [ "prime rib roast", "butter" ], "steps": [ "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" ], "nutrition": [ 4637.7, 605.0, 0.0, 34.0, 512.0, 827.0, 0.0 ], "reviews": "['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.']", "submitted": "2007-08-14T00:00:00", "minutes": 95, "n_steps": 9, "n_ingredients": 2 }, { "id": 46, "original_id": 123718, "name": "the world s easiest basic enchilada sauce", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/123718_v000.png", "markdown": "## 🍰 the world s easiest basic enchilada sauce\n\n### Description\nwith 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- mexican\n- easy\n- beginner-cook\n- salsas\n- dietary\n- low-cholesterol\n- low-calorie\n- low-carb\n- low-in-something\n\n### Ingredients\n1. hormel chili without beans\n2. pace picante sauce\n\n### Steps\n1. combine the two\n2. you're finished !\n3. pour over purchased frozen enchiladas or burritos and top with cheese\n4. bake at 350 til heated through\n5. tell everyone at the table you have spent years perfecting this complicated sauce\n6. 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\n7. they will never know and it also makes for a smoother texture\n8. additionally , i have used hormel 99% fat free turkey chili with excellent results\n9. then- your enchilada sauce is almost totally fat free\n10. can't beat that !\n\n### Nutrition\n- 156.3\n- 11.0\n- 14.0\n- 45.0\n- 19.0\n- 12.0\n- 4.0\n\n### Reviews\n- 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.\n- 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\n- Wow! So easy, and the flavor! Has that \"from scratch\" taste. What a time saver. Thanks!\n- 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.\n- 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.\n- 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.\n- Great Enchilada Sauce! Excellent with Beef,Cheese,Chicken, and Bean Home made Enchiladas! Couldn't be easier or tastier! Thanks for sharing! Katie\n- 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! ;) :)\n- 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.\n- 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.\n- Looked too easy to be true. It's definitely easy. But it tastes too much like, grin, chili.\n\n### Date\n2005-05-26 00:00:00\n", "tags": [ "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" ], "ingredients": [ "hormel chili without beans", "pace picante sauce" ], "steps": [ "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 !" ], "nutrition": [ 156.3, 11.0, 14.0, 45.0, 19.0, 12.0, 4.0 ], "reviews": "['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.\"]", "submitted": "2005-05-26T00:00:00", "minutes": 1, "n_steps": 10, "n_ingredients": 2 }, { "id": 47, "original_id": 251755, "name": "two toned sandwiches lunch box surprise", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/251755_v000.png", "markdown": "## 🍰 two toned sandwiches lunch box surprise\n\n### Description\nfor 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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- lunch\n- american\n- southern-united-states\n- easy\n- beginner-cook\n- kid-friendly\n- picnic\n- vegan\n- vegetarian\n- dietary\n- low-cholesterol\n- sandwiches\n- low-saturated-fat\n- brown-bag\n- toddler-friendly\n- low-in-something\n- novelty\n- to-go\n- number-of-servings\n\n### Ingredients\n1. whole wheat bread\n2. white bread\n\n### Steps\n1. you will need two cookie cutters\n2. a large one and a smaller cutter that will fit inside the larger cookie cutter\n3. i used a large heart and a small star\n4. - or - just use one cutter and do the center\n5. place the 2 slices of bread on a cutting surface\n6. using the large cutter , cut the shape out of both slices\n7. using the smaller cutter , cut the center of both shapes\n8. - or - just cut out one shape from each slice\n9. swap the larger cutouts , so that the wheat bread has the large white bread design and the white has the wheat\n10. - or - just swap the one you cut out\n11. assemble your sandwich as normal\n\n### Nutrition\n- 135.7\n- 2.0\n- 10.0\n- 10.0\n- 11.0\n- 1.0\n- 8.0\n\n### Reviews\n- Awesome idea\n- What a fantastic idea!!! This definately jazzes up plain old sandwiches.\n- 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!\n- What a great Idea! I would have never thought of that! I plan to do this for my little one, and maybe, for myself!\n- Terrific Idea!\n- What a cute idea! Love it!\n- 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!\n- This is a great idea for a little change in a kid's lunch box. Thanks so much for sharing!!\n- 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! :)\n- My mom Did this for me the other day it was so fun and cool thatnks for the recepie !!\n\n### Date\n2007-09-09 00:00:00\n", "tags": [ "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" ], "ingredients": [ "whole wheat bread", "white bread" ], "steps": [ "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" ], "nutrition": [ 135.7, 2.0, 10.0, 10.0, 11.0, 1.0, 8.0 ], "reviews": "['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 !!']", "submitted": "2007-09-09T00:00:00", "minutes": 2, "n_steps": 11, "n_ingredients": 2 }, { "id": 48, "original_id": 44079, "name": "halloween bones", "description": "these sweet bones are easy to make and look great on a plate with some cobweb and black spiders!!!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/44079_v000.png", "markdown": "## 🍰 halloween bones\n\n### Description\nthese sweet bones are easy to make and look great on a plate with some cobweb and black spiders!!!\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- eggs-dairy\n- oven\n- easy\n- fall\n- holiday-event\n- low-fat\n- vegetarian\n- eggs\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- halloween\n- seasonal\n- low-saturated-fat\n- low-in-something\n- equipment\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. egg whites\n2. white sugar\n\n### Steps\n1. preheat oven to 250 degrees f\n2. beat the egg whites until stiff , starting on a low speed and gradually on a higher speed\n3. then start adding the sugar , a tablespoon at the time , keep beating until you have a thick and glossy meringue\n4. line baking trays with paper\n5. 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\n6. take of any pointy bits meringue on the balls with a small knife or use scissors\n7. bake the bones for 1 to 1- hours until they have dried out , let them cool on the paper\n8. if you like the bones to look more brittle , then mix in some chopped nuts\n9. the yield will depend on how large you make the bones and on the size of the nozzle\n\n### Nutrition\n- 39.4\n- 0.0\n- 37.0\n- 0.0\n- 1.0\n- 0.0\n- 3.0\n\n### Reviews\n- 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!\n- Great recipe... We dipped them in confectionary sugar so they weren't sticky. Everyone liked them!\n- 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!\n- 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!\n- 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.\n- 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.\n- 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.\n- 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\n\n### Date\n2002-10-25 00:00:00\n", "tags": [ "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" ], "ingredients": [ "egg whites", "white sugar" ], "steps": [ "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" ], "nutrition": [ 39.4, 0.0, 37.0, 0.0, 1.0, 0.0, 3.0 ], "reviews": "['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']", "submitted": "2002-10-25T00:00:00", "minutes": 115, "n_steps": 9, "n_ingredients": 2 }, { "id": 49, "original_id": 111535, "name": "basic ganache", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/111535_v000.png", "markdown": "## 🍰 basic ganache\n\n### Description\nhow 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- chocolate\n- dietary\n- low-sodium\n- low-in-something\n\n### Ingredients\n1. semi-sweet chocolate chips\n2. whipping cream\n\n### Steps\n1. put chocolate into heavy bowl\n2. heat cream in saucepan over medium heat just until bubbles form around pan\n3. slowly pour hot cream into chocolate , stirring constantly\n4. do not whip--stir until chocolate is melted and you have a creamy emulsion\n5. store in covered container in refrigerator for up to 2 weeks\n\n### Nutrition\n- 1225.3\n- 146.0\n- 371.0\n- 2.0\n- 19.0\n- 288.0\n- 36.0\n\n### Reviews\n- 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! :-)\n- 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!\n- 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.\n- 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;-)\n- Makes the best filling for cakes! Thanks for this recipe.I used lindt milk chocolate bars for mine,my Husband loved it.\n\n### Date\n2005-02-21 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "desserts", "easy", "chocolate", "dietary", "low-sodium", "low-in-something" ], "ingredients": [ "semi-sweet chocolate chips", "whipping cream" ], "steps": [ "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" ], "nutrition": [ 1225.3, 146.0, 371.0, 2.0, 19.0, 288.0, 36.0 ], "reviews": "[\"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.']", "submitted": "2005-02-21T00:00:00", "minutes": 12, "n_steps": 5, "n_ingredients": 2 }, { "id": 50, "original_id": 315678, "name": "2 minute corn on the cob", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/315678_v000.png", "markdown": "## 🍰 2 minute corn on the cob\n\n### Description\nyou 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!\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- easy\n- microwave\n- low-fat\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- corn\n- brunch\n- taste-mood\n- equipment\n\n### Ingredients\n1. ear of corn\n2. paper\n\n### Steps\n1. take the outer layer of the husk off of the corn and discard , leaving the clean part of the husk and silk intact\n2. wrap the damp paper towel over the ear of corn and place it in the microwave\n3. microwave the corn on high for exactly 2 minutes\n4. take it out of the microwave and peel the husk away and carefully remove the silk\n5. season to your taste and enjoy\n\n### Nutrition\n- 87.7\n- 2.0\n- 25.0\n- 0.0\n- 6.0\n- 1.0\n- 6.0\n\n### Reviews\n- 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.\n- 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.\n- Super simple and good. Thanks for sharing this keeper. Made for Cookbook Tag.\n- 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\n- In Indiana, we microwave the corn in the husk for 3 minutes. This seems to help the corn retain even more sweet flavor.\n\n### Date\n2008-07-25 00:00:00\n", "tags": [ "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" ], "ingredients": [ "ear of corn", "paper" ], "steps": [ "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" ], "nutrition": [ 87.7, 2.0, 25.0, 0.0, 6.0, 1.0, 6.0 ], "reviews": "[\"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.']", "submitted": "2008-07-25T00:00:00", "minutes": 3, "n_steps": 5, "n_ingredients": 2 }, { "id": 51, "original_id": 104832, "name": "flax vegan egg substitute", "description": "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! ;)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/104832_v000.png", "markdown": "## 🍰 flax vegan egg substitute\n\n### Description\nthis is a vegan substitute for eggs in baked goods. it could probably work in casseroles too, but don't try scrambled eggs with this! ;)\n\n### Tags\n- 30-minutes-or-less\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- 5-ingredients-or-less\n- easy\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n\n### Ingredients\n1. ground flax seeds\n2. water\n\n### Steps\n1. simmer flax seeds and water in a saucepan for about 5 minutes or until thick , egg-like consistency has been reached\n2. let cool before using in a recipe\n3. 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\n4. use about 1 / 4 cup egg substitute for every egg\n\n### Nutrition\n- 18.7\n- 2.0\n- 0.0\n- 0.0\n- 1.0\n- 0.0\n- 0.0\n\n### Reviews\n- GREAT we used this in Gluten free Apple Cinnamon Muffins and loved it.\n- Actually, this just takes about a minute in the microwave. Super easy!\n- 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!\n- 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.\n- 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!\n- 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.\n- 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!\n- 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!\n- 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.\n- 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!\n- A wonderful substitution!\n- 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.\n- 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.\n- This works great in Vegan breads.\n- 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.\n- 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!\n- 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.\n- Worked like a charm!!! Thanks!\n- 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.\n- 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!\n- 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!\n- 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!\n- 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! :)\n- 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!\n- 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!\n- One of my fave egg replacers! :)\n- 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.\n- I love this!\n- This is wonderful! Thank you! Going to go give it a try in some oatmeal cinnamon bread right now! :)\n- 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 :)\n- 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.\n- 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!\n- 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!\n- 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.\n- 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!\n- 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 :)\n- 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!\n- 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!\n- 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.\n\n### Date\n2004-11-26 00:00:00\n", "tags": [ "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" ], "ingredients": [ "ground flax seeds", "water" ], "steps": [ "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" ], "nutrition": [ 18.7, 2.0, 0.0, 0.0, 1.0, 0.0, 0.0 ], "reviews": "['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.\"]", "submitted": "2004-11-26T00:00:00", "minutes": 20, "n_steps": 4, "n_ingredients": 2 }, { "id": 52, "original_id": 266037, "name": "2 ingredient 3 minute fudge", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/266037_v000.png", "markdown": "## 🍰 2 ingredient 3 minute fudge\n\n### Description\nthis 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-large-groups\n- 5-ingredients-or-less\n- fudge\n- desserts\n- easy\n- beginner-cook\n- holiday-event\n- kid-friendly\n- candy\n- chocolate\n- dietary\n- gifts\n- christmas\n- comfort-food\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. chocolate chips\n2. frosting\n\n### Steps\n1. melt chocolate chips and add frosting stirring quickly , as it will set up as you stir\n2. press into buttered 8x8 pan , refrigerate for about 10 to 15 minutes before cutting into 2 inch squares\n\n### Nutrition\n- 161.2\n- 13.0\n- 82.0\n- 1.0\n- 1.0\n- 20.0\n- 7.0\n\n### Reviews\n- 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]\n- I used Phillsbury vanilla frosting. It is VERY sweet! and the set time is closer to one hour. the kids will love them.\n- The frosting has mono and diglycerided (trans fat). One of the worse things you can consume.\n- 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.\n- 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\n- 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.\n- 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!\n\n### Date\n2007-11-16 00:00:00\n", "tags": [ "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" ], "ingredients": [ "chocolate chips", "frosting" ], "steps": [ "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" ], "nutrition": [ 161.2, 13.0, 82.0, 1.0, 1.0, 20.0, 7.0 ], "reviews": "['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!']", "submitted": "2007-11-16T00:00:00", "minutes": 3, "n_steps": 2, "n_ingredients": 2 }, { "id": 53, "original_id": 87689, "name": "cake flour substitute", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/87689_v000.png", "markdown": "## 🍰 cake flour substitute\n\n### Description\ni 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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- no-cook\n- kosher\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- cooking-mixes\n- healthy-2\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. all-purpose flour\n2. cornstarch\n\n### Steps\n1. to make two cups of cake-and-pastry flour , combine 1 3 / 4 cups all-purpose flour with 1 / 4 cup cornstarch\n2. proceed with your recipe\n3. 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\n4. repeat process to get your two cups\n5. 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\n\n### Nutrition\n- 459.1\n- 1.0\n- 1.0\n- 0.0\n- 22.0\n- 0.0\n- 32.0\n\n### Reviews\n- I used this to make my cream cheese crostada with orange marmelade and it worked perfect!\n- 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\n- Thanks for saving me a trip to the store!\n- 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!\n- 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.\n- Thanks! This is exactly what I needed!\n- Excellent! I always seem to need Cake Flour, but never seem to have it..... But now I can ALWAYS have it on hand!!\n- 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!\n- 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.\n- 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!\n- perfect! so easy!\n- This really makes a lovely difference when I use it. Thankyou!\n- 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.\n- I'll never buy cake flour again. I used this in a sponge cake recipe and it worked perfectly.\n- 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.\n- I love you. You are my hero and you just made my wildest baking dreams come true.\n- 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 :)\n- 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.\n- 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.\n- This did not work with angel food cake. :(\n- This worked great for me. I made gingersnap biscotti. Thanks!!\n- 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\n- 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 !\n- 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....\n- Thank you. this was a life-saver!\n- I'll never need purchased \"cake flour\" again. What a great recipe. Thanks!\n- Worked out perfectly. Thanks!\n- Awesome, used this to make a pound cake. Cake was perfect.\n- 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.\n- 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.\n- Thanks a million!!! You really saved my life...Mille Grazie!!!\n- 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.\n- 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.\n- 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\n- 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!\n- 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!\n- 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!\n- Thank you for this!\n- Thanks for the great recipe!\n- Just what I was looking for! Thanks!\n- 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!\n- 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.\n- 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!\n- Excellent!\n- 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)\n- 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!!!\n- 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!\n- worked great!!!!thanks\n- 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!\n- 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!! :)\n- Thank you for posting this recipe! I rarely have cake flour on hand.\n- the tip was awesome !!! my cake was beautiful\n- 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!\n- 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\n- You imposter, you! A legitiment deception used with total success in my recipe for recipe #406237.\n- 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.\n- 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\n- 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\n- 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\n- Used to make a chiffon cake and it worked great! Thank you so much!\n- 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!\n- 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!\n- 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\n- Lennie, \r\nThank you very much!! This is just so good to know!!!\r\nLove,\r\nBecky\n- 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.\n- Very helpful.\n- 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!\n- Thank you! I needed just a few oz for a cookie recipe and this substitute fit the bill perfectly.\n- 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\n- Thanks so much for posting this recipe Lennie, it works wonderfully!!\n- 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!\n- Thank you.
I used it for sponge cake recipe. Came out great.
I followed the advice of others and used lemon juice.\n- 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\n- Thanks Lennie, I'm using it this morning as I don't have any cake flour for a recipe I'm making.\n- 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!\n- 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!\n- Save my life! Thanks loads.\n- Worked very well :)\n- 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.\n- 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.\n- Excellent substitute! Just stir, no sifting!\n- This worked really great for my sponge cake.\n- 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\n- This worked great for me. Thanks for sharing.\n- Used in recipe #406237 with good results. Thanks for sharing the recipe!\n- This saved my butt totally. Thanks for the help.\n- 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\n- Great substitute for the cake flour. I used it in Recipe #39404, to be served with Recipe #24672.\n- This worked great in the \"Why I joined RecipeZaar Carrot Cake\" recipe. Thanks so much!! \n\n### Date\n2004-03-29 00:00:00\n", "tags": [ "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" ], "ingredients": [ "all-purpose flour", "cornstarch" ], "steps": [ "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" ], "nutrition": [ 459.1, 1.0, 1.0, 0.0, 22.0, 0.0, 32.0 ], "reviews": "['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.
I used it for sponge cake recipe. Came out great.
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!! ']", "submitted": "2004-03-29T00:00:00", "minutes": 2, "n_steps": 5, "n_ingredients": 2 }, { "id": 54, "original_id": 169480, "name": "chili oil hong you", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/169480_v000.png", "markdown": "## 🍰 chili oil hong you\n\n### Description\nthe 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- szechuan\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- asian\n- chinese\n- easy\n- vegetarian\n- dietary\n- low-carb\n- low-in-something\n\n### Ingredients\n1. chili flakes\n2. peanut oil\n\n### Steps\n1. put the chili flakes into a glass preserving jar\n2. heat the oil over high heat until smoking hot\n3. remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius\n4. pour onto the chilies , stir once or twice and leave to cool in a shady place\n5. the oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools\n6. you can use the oil immediately , but the flavour and fragrance will improve after a couple of days\n\n### Nutrition\n- 4501.6\n- 754.0\n- 30.0\n- 72.0\n- 28.0\n- 414.0\n- 17.0\n\n### Reviews\n- i use this in chinese resteruants in glad to make it home .dee\n- 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.\n- so easy to do and very spicy. Thanks currybunny :) Made for All you can cook buffet\n- 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!\n- Soooo easy!!! Soooo spicy!!! :))\r\nI will never buy another bottle of 'hot and spicy' oil!!\r\nThank you!!\n- Wonderful! So versatile. I love that I can make this at home!\n- 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. \n- 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! :)\n- 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\n- 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\"!!\n\n### Date\n2006-05-24 00:00:00\n", "tags": [ "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" ], "ingredients": [ "chili flakes", "peanut oil" ], "steps": [ "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" ], "nutrition": [ 4501.6, 754.0, 30.0, 72.0, 28.0, 414.0, 17.0 ], "reviews": "[' 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\"!!']", "submitted": "2006-05-24T00:00:00", "minutes": 20, "n_steps": 6, "n_ingredients": 2 }, { "id": 55, "original_id": 403591, "name": "no ice cream root beer floats", "description": "no ice cream? no problem! with these root beer floats, you can make them anytime!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/403591_v000.png", "markdown": "## 🍰 no ice cream root beer floats\n\n### Description\nno ice cream? no problem! with these root beer floats, you can make them anytime!\n\n### Tags\n- weeknight\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- desserts\n- easy\n- low-fat\n- summer\n- smoothies\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. root beer\n2. milk\n\n### Steps\n1. make sure that your ingredients are ice cold\n2. pour each ingredient in to a glass and stir\n3. enjoy !\n\n### Nutrition\n- 140.1\n- 3.0\n- 104.0\n- 2.0\n- 4.0\n- 6.0\n- 9.0\n\n### Reviews\n- Great afternoon treat..\n- 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.\n- 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.\n- 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).
THANK YOU SO MUCH for sharing your recipe with us, Veggie_Cook!
Made and reviewed for my chosen chef during Veggie Swap #36 July 2011.\n- 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.\n- 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! :)\n\n### Date\n2009-12-14 00:00:00\n", "tags": [ "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" ], "ingredients": [ "root beer", "milk" ], "steps": [ "make sure that your ingredients are ice cold", "pour each ingredient in to a glass and stir", "enjoy !" ], "nutrition": [ 140.1, 3.0, 104.0, 2.0, 4.0, 6.0, 9.0 ], "reviews": "['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).
THANK YOU SO MUCH for sharing your recipe with us, Veggie_Cook!
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! :)']", "submitted": "2009-12-14T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 56, "original_id": 240036, "name": "orange soda ice cream electric ice cream maker", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/240036_v000.png", "markdown": "## 🍰 orange soda ice cream electric ice cream maker\n\n### Description\nthis 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.\n\n### Tags\n- lactose\n- 60-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- american\n- easy\n- beginner-cook\n- low-fat\n- summer\n- frozen-desserts\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- egg-free\n- free-of-something\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. orange soda\n2. sweetened condensed milk\n\n### Steps\n1. put all ingredients in ice cream cylinder and churn until firm\n\n### Nutrition\n- 162.9\n- 3.0\n- 61.0\n- 2.0\n- 4.0\n- 7.0\n- 11.0\n\n### Reviews\n- 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.\n- 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...\n- 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.\n- 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.\n- 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.\n- 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!\n- 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.\n\n### Date\n2007-07-12 00:00:00\n", "tags": [ "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" ], "ingredients": [ "orange soda", "sweetened condensed milk" ], "steps": [ "put all ingredients in ice cream cylinder and churn until firm" ], "nutrition": [ 162.9, 3.0, 61.0, 2.0, 4.0, 7.0, 11.0 ], "reviews": "[\"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.']", "submitted": "2007-07-12T00:00:00", "minutes": 37, "n_steps": 1, "n_ingredients": 2 }, { "id": 57, "original_id": 274072, "name": "french fry sauce copycat", "description": "we had this at red robin and loved it!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/274072_v000.png", "markdown": "## 🍰 french fry sauce copycat\n\n### Description\nwe had this at red robin and loved it!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- easy\n- dietary\n- copycat\n- savory-sauces\n- low-in-something\n- novelty\n- 3-steps-or-less\n\n### Ingredients\n1. mayonnaise\n2. barbecue sauce\n\n### Steps\n1. put in small bowl\n2. mix together\n3. serve with french fries\n\n### Nutrition\n- 138.0\n- 15.0\n- 23.0\n- 14.0\n- 0.0\n- 7.0\n- 4.0\n\n### Reviews\n- 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!\n- Heck yes! I like it with sweet potato fries!\n- 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.\n- this is so simple and yet so very good! I will use only this sauce from now on!\r\nthanks for posting!\n- 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.\n\n### Date\n2007-12-27 00:00:00\n", "tags": [ "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" ], "ingredients": [ "mayonnaise", "barbecue sauce" ], "steps": [ "put in small bowl", "mix together", "serve with french fries" ], "nutrition": [ 138.0, 15.0, 23.0, 14.0, 0.0, 7.0, 4.0 ], "reviews": "['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.']", "submitted": "2007-12-27T00:00:00", "minutes": 1, "n_steps": 3, "n_ingredients": 2 }, { "id": 58, "original_id": 353740, "name": "easy arabic yogurt", "description": "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", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/353740_v000.png", "markdown": "## 🍰 easy arabic yogurt\n\n### Description\nit 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\n\n### Tags\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- 5-ingredients-or-less\n- saudi-arabian\n- breakfast\n- lunch\n- snacks\n- eggs-dairy\n- asian\n- middle-eastern\n- easy\n- beginner-cook\n- kid-friendly\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- inexpensive\n- egg-free\n- free-of-something\n- low-in-something\n- brunch\n\n### Ingredients\n1. milk\n2. yogurt\n\n### Steps\n1. heat 1 / 2 gal\n2. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn\n3. bring to a boil and immediately remove from heat\n4. set aside to cool for about an hour or until warm to the touch but not hot\n5. then add 6 oz yogurt to the milk and stir well\n6. pour warm milk mixture into a large ceramic or stoneware bowl\n7. cover bowl opening with plastic wrap\n8. wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours\n9. in the morning you will have yogurt\n10. enjoy !\n\n### Nutrition\n- 225.6\n- 19.0\n- 5.0\n- 7.0\n- 23.0\n- 40.0\n- 5.0\n\n### Reviews\n- 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.\n- Very good! Thank you!\n- 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!\n- 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.\n- 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!!!\n- 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!\n- 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!\n- 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.\n\n### Date\n2009-02-03 00:00:00\n", "tags": [ "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" ], "ingredients": [ "milk", "yogurt" ], "steps": [ "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 !" ], "nutrition": [ 225.6, 19.0, 5.0, 7.0, 23.0, 40.0, 5.0 ], "reviews": "['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.\"]", "submitted": "2009-02-03T00:00:00", "minutes": 675, "n_steps": 10, "n_ingredients": 2 }, { "id": 59, "original_id": 27559, "name": "chocolate cookie crumb crust", "description": "like we need another excuse to buy oreos.....", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/27559_v000.png", "markdown": "## 🍰 chocolate cookie crumb crust\n\n### Description\nlike we need another excuse to buy oreos.....\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- pies-and-tarts\n- desserts\n- american\n- oven\n- easy\n- potluck\n- kid-friendly\n- picnic\n- pies\n- chocolate\n- food-processor-blender\n- dietary\n- comfort-food\n- novelty\n- taste-mood\n- to-go\n- equipment\n- small-appliance\n\n### Ingredients\n1. oreo cookies\n2. unsalted butter\n\n### Steps\n1. place rack to middle position and pre heat oven to 350 degrees f\n2. place cookies in large zip-lock plastic bag and crush with rolling pin\n3. transfer crumbs to medium bowl , drizzle with butter , and mix with fingers until well combined pour crumbs into 9-inch pyrex pie plate\n4. press crumbs evenly onto bottom and up sides of pie plate\n5. refrigerate for 20 minutes to firm crumbs , bake until crumbs are set , about 10 minutes\n6. cool on wire rack\n\n### Nutrition\n- 133.3\n- 11.0\n- 37.0\n- 4.0\n- 2.0\n- 16.0\n- 5.0\n\n### Reviews\n- 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.\n- 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.\n- Great easy pie crust. I used with a no-bake chocolate cheesecake.\n- 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!\n- 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.\n- 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.\n\n### Date\n2002-05-07 00:00:00\n", "tags": [ "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" ], "ingredients": [ "oreo cookies", "unsalted butter" ], "steps": [ "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" ], "nutrition": [ 133.3, 11.0, 37.0, 4.0, 2.0, 16.0, 5.0 ], "reviews": "['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.\"]", "submitted": "2002-05-07T00:00:00", "minutes": 20, "n_steps": 6, "n_ingredients": 2 }, { "id": 60, "original_id": 163827, "name": "watermelon crawl aka spiked watermelon", "description": "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! \r\n\r\nbut 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! \r\n\r\nnow all that is left to do is to choose which method you would like to use! \r\n\r\ncooking time does not include the hours of cooling. \r\n\r\nhave a great time!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/163827_v000.png", "markdown": "## 🍰 watermelon crawl aka spiked watermelon\n\n### Description\nsure 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! \r\n\r\nbut 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! \r\n\r\nnow all that is left to do is to choose which method you would like to use! \r\n\r\ncooking time does not include the hours of cooling. \r\n\r\nhave a great time!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- beverages\n- fruit\n- american\n- southern-united-states\n- southwestern-united-states\n- tex-mex\n- easy\n- holiday-event\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- melons\n- novelty\n- to-go\n- number-of-servings\n- presentation\n- served-cold\n\n### Ingredients\n1. watermelon\n2. rum\n\n### Steps\n1. sneaky and underhanded: use any size syringe - or several- and inject the alcohol into the melon\n2. smaller needles will leave the least detectable marks ! lol refrigerate or pack in ice to get it really cold\n3. open and honest: remove rind from melon\n4. cut edible flesh into pieces , place in a huge bowl and douse with the alcohol\n5. refrigerate or pack in ice to get it really cold\n6. whole melon: cut a hole in the melon big enough to insert a funnel\n7. save the piece you removed to reinsert after all the alcohol has been absorbed\n8. pour alcohol into the melon through the funnel\n9. 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\n10. 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\n11. ps i love lots of the 'flavored' or infused alcohols they have available now but save them for a drink\n12. when i used them in this they were really gross with the melon\n13. the exception being coconut rum\n14. steer clear of all those other flavors like banana , mango , etc --\n\n### Nutrition\n- 149.1\n- 0.0\n- 56.0\n- 0.0\n- 2.0\n- 0.0\n- 5.0\n\n### Reviews\n- Another option is coconut rum. It's what we always use.\n- 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!\n- I tried this last 4th of July with Absolut Watermelon vodka. DIVINE!\n- What about watermelon vodka??\n- Watermelon and coconut rum -- an excellent flavor combination! Made this for Jimmy Buffett concert and will make again!\n- 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.\n- That is good stuff! I used raspberry vodka and it was great . . next time I'll let it marinate longer. Thanks for sharing! \n- 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!\n\n### Date\n2006-04-11 00:00:00\n", "tags": [ "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" ], "ingredients": [ "watermelon", "rum" ], "steps": [ "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 --" ], "nutrition": [ 149.1, 0.0, 56.0, 0.0, 2.0, 0.0, 5.0 ], "reviews": "[\"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!']", "submitted": "2006-04-11T00:00:00", "minutes": 15, "n_steps": 14, "n_ingredients": 2 }, { "id": 61, "original_id": 292117, "name": "winger s wing sauce", "description": "this sauce tastes exactly like winger's wing sauce. sweet and delicious. \r\n\r\ni 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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/292117_v000.png", "markdown": "## 🍰 winger s wing sauce\n\n### Description\nthis sauce tastes exactly like winger's wing sauce. sweet and delicious. \r\n\r\ni 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- low-fat\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. frank's red hot sauce\n2. brown sugar\n\n### Steps\n1. using a sauce pan on low heat from the stove add all the ingredients\n2. stir slowly\n3. the stove doesn't need to be hot because all we're doing is melting the brown sugar into frank's red hot\n4. after a few minutes all the brown sugar should have dissolved into the sauce\n5. if it needs thickening add more brown sugar or let stand\n6. there is no step three\n7. it's that easy\n\n### Nutrition\n- 143.5\n- 0.0\n- 144.0\n- 41.0\n- 0.0\n- 0.0\n- 12.0\n\n### Reviews\n- We had a Winger's in Casper, WY back in the mid 1990's. This recipe tastes exactly as I remember!!!!\n- On the back of the bottle it uses xanthan gum to thicken and some garlic. that is what makes it thick and sticky.\n- 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 -_-
Thank you for the simple ingredients!! really good :)\n- I've made this sauce several times... it DOES taste JUST LIKE Wingers! YAY! (closest Wingers restaurant to me is 90 miles!)

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!\n- 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!!\n- Super delicious! The sauce came out a little thin. I probably ended up adding an extra 1/2c. of brown sugar.\n- 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!\n- 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!!\n- The heat brought foul language to my mouth and tears to my eyes. A five star experience.\n- 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.\n\n### Date\n2008-03-15 00:00:00\n", "tags": [ "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" ], "ingredients": [ "frank's red hot sauce", "brown sugar" ], "steps": [ "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" ], "nutrition": [ 143.5, 0.0, 144.0, 41.0, 0.0, 0.0, 12.0 ], "reviews": "[\"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 -_-
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!)

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.']", "submitted": "2008-03-15T00:00:00", "minutes": 10, "n_steps": 7, "n_ingredients": 2 }, { "id": 62, "original_id": 121471, "name": "easy chili cheese dip", "description": "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!!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/121471_v000.png", "markdown": "## 🍰 easy chili cheese dip\n\n### Description\nthis 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!!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- easy\n- dietary\n- inexpensive\n\n### Ingredients\n1. velveeta mexican cheese\n2. chili\n\n### Steps\n1. slice up velveeta brick into chunks in a big microwave safe bowl\n2. pour can of chili over it\n3. microwave for 2 minutes , stir\n4. microwave 2 more minutes and stir\n5. velveeta should be completely melted by now , but if not microwave 1 more minute and stir\n6. dip tortilla chips into it , or we like plain ruffles , too\n7. or i have dipped just tortillas in it , too\n8. enjoy !\n\n### Nutrition\n- 114.3\n- 11.0\n- 9.0\n- 23.0\n- 12.0\n- 21.0\n- 2.0\n\n### Reviews\n- 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.\n- We really did enjoy this. It was quick and easy. Thanks for posting.\n- 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! \n- 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 ;)\n- 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!!!\n- A BLAST FROM THE PAST!!! AWESOME!!!! LOVED IT!!!!!!!! Thanks Jessica!!!!!!! :)\n\n### Date\n2005-05-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "appetizers", "easy", "dietary", "inexpensive" ], "ingredients": [ "velveeta mexican cheese", "chili" ], "steps": [ "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 !" ], "nutrition": [ 114.3, 11.0, 9.0, 23.0, 12.0, 21.0, 2.0 ], "reviews": "['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!!!!!!! :)']", "submitted": "2005-05-10T00:00:00", "minutes": 10, "n_steps": 8, "n_ingredients": 2 }, { "id": 63, "original_id": 195594, "name": "instant soymilk pudding", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/195594_v000.png", "markdown": "## 🍰 instant soymilk pudding\n\n### Description\nvery 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.\n\n### Tags\n- lactose\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- desserts\n- lunch\n- snacks\n- easy\n- no-cook\n- beginner-cook\n- diabetic\n- kid-friendly\n- low-fat\n- puddings-and-mousses\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- inexpensive\n- free-of-something\n- low-in-something\n- taste-mood\n- sweet\n- number-of-servings\n- technique\n\n### Ingredients\n1. sugar-free instant pudding mix\n2. soymilk\n\n### Steps\n1. empty pudding mix into a bowl\n2. add soymilk and whisk until smooth\n3. refrigerate until set\n4. i usually use soy slender , but i'm sure your favorite brand will work just fine\n\n### Nutrition\n- 115.2\n- 3.0\n- 19.0\n- 27.0\n- 8.0\n- 1.0\n- 6.0\n\n### Reviews\n- 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!\n- I tried this, it never set up. I'm not sure what the \"trick\" is that you mentioned? Can you elaborate?\n- 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.\n- 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.\n- 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.\n- 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\n- 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!\n\n### Date\n2006-11-14 00:00:00\n", "tags": [ "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" ], "ingredients": [ "sugar-free instant pudding mix", "soymilk" ], "steps": [ "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" ], "nutrition": [ 115.2, 3.0, 19.0, 27.0, 8.0, 1.0, 6.0 ], "reviews": "[\"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!']", "submitted": "2006-11-14T00:00:00", "minutes": 32, "n_steps": 4, "n_ingredients": 2 }, { "id": 64, "original_id": 157688, "name": "salted boiling water what does it mean", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/157688_v000.png", "markdown": "## 🍰 salted boiling water what does it mean\n\n### Description\ni 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- beginner-cook\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- technique\n\n### Ingredients\n1. water\n2. salt\n\n### Steps\n1. measure water into a pan that has a tight fitting lid , cover and turn on high\n2. when water begins to boil - add salt , cover and return lid giving just a moment or two to return to a full rolling boil\n3. proceed with whatever recipe you have that says cook in \"boiling salted water\"\n4. adjust water amounts according to amount of your recipe yield , keeping the water / salt ratio of 1 tsp salt to 1 cup water\n5. placing a lid on pan will help water to boil faster\n6. always add salt after the water is boiling to prevent \"pitting\" of your pans , which can ruin a pan forever\n7. after reading my first review ,\n8. i do want to explain i am not in anyway picking fun at new cooks , everyone starts somewhere\n9. the humor i found in the recipe listing at another site is the reviews so many people wrote in reply to reading the recipe\n10. 736 reviews ! almost 90% are written in a good cooks humor\n11. 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\n12. :)\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 97.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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.\n- Oh, this is too good to only make once. I'm going back for another go...\n- 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\"?! :)\n- 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.\n- 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.\n- 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!\n- 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.\n- 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\n- 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.\n- Thank you for the help. Does it matter what type of water you use?\n\n### Date\n2006-02-27 00:00:00\n", "tags": [ "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" ], "ingredients": [ "water", "salt" ], "steps": [ "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", ":)" ], "nutrition": [ 0.0, 0.0, 0.0, 97.0, 0.0, 0.0, 0.0 ], "reviews": "['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?']", "submitted": "2006-02-27T00:00:00", "minutes": 24, "n_steps": 12, "n_ingredients": 2 }, { "id": 65, "original_id": 226245, "name": "award winning pineapple preserves", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/226245_v000.png", "markdown": "## 🍰 award winning pineapple preserves\n\n### Description\ni 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!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- jams-and-preserves\n- canning\n- condiments-etc\n- fruit\n- easy\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- tropical-fruit\n- pineapple\n- taste-mood\n- sweet\n- technique\n- water-bath\n\n### Ingredients\n1. crushed pineapple in juice\n2. granulated sugar\n\n### Steps\n1. 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\n2. pour immediately into hot sterilized jars\n3. wipe rims with a clean cloth , place lids and screw on bands finger\n4. process jars in a water-bath canner for 5 minutes\n5. place jars on a clean towel\n6. cover with towel to prevent drafts and let cool undisturbed for 24 hours\n\n### Nutrition\n- 944.2\n- 0.0\n- 962.0\n- 0.0\n- 2.0\n- 0.0\n- 81.0\n\n### Reviews\n- 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.\n- 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.\n- This was wonderful. When I make my apricot jam I also add in crushed pineapple.\n- Wonderfully easy and so delicious! My family uses it to make banana splits!\n- 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!\n- 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!\n- 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.\n- 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!\n- 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 !!!!\n- 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!!!!\n- 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.\n- 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.\n- 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.\n- 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!\n- 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.\n- 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...\n- 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!\n- 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!\n- hii plz send recipe for pinapple preserve\n- 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\n- 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\n- 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.\n- 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).\n- 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.\n- Super easy and delicious! (And I'm another who couldn't find pineapple perserves anywhere!)\n- So good, I added cinnamon sticks, to kick it up a notch!!!\n- 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!\n- 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.\n- 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.\n- 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.\n- 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!\n- 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.\n- So easy and it turned out perfect.\n\n### Date\n2007-05-04 00:00:00\n", "tags": [ "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" ], "ingredients": [ "crushed pineapple in juice", "granulated sugar" ], "steps": [ "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" ], "nutrition": [ 944.2, 0.0, 962.0, 0.0, 2.0, 0.0, 81.0 ], "reviews": "[\"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.']", "submitted": "2007-05-04T00:00:00", "minutes": 40, "n_steps": 6, "n_ingredients": 2 }, { "id": 66, "original_id": 144725, "name": "easiest barbecued chicken 2 ingredients", "description": "the simplest and most delicious barbecued chicken possible that you can make with only two ingredients!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/144725_v000.png", "markdown": "## 🍰 easiest barbecued chicken 2 ingredients\n\n### Description\nthe simplest and most delicious barbecued chicken possible that you can make with only two ingredients!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- oven\n- easy\n- beginner-cook\n- chicken\n- dietary\n- low-carb\n- inexpensive\n- low-in-something\n- meat\n- chicken-thighs-legs\n- equipment\n\n### Ingredients\n1. chicken thighs\n2. barbecue sauce\n\n### Steps\n1. preheat conventional oven to 375f\n2. take 6 chicken thighs and put them in a bowl\n3. add 1 / 2 cup barbecue sauce and pour it over the chicken\n4. mix the chicken pieces with sauce until they are evenly coated\n5. place chicken pieces in a small roasting pan leaving a little space between them\n6. bake for 40-45 minutes until done\n7. serve with your favorite rice and vegetables\n8. you can use as many pieces of chicken as you want just increase the amount of sauce\n9. it would be best if you cover the chicken with aluminum foil for the first 15 minute and then remove to brown\n\n### Nutrition\n- 229.6\n- 22.0\n- 21.0\n- 10.0\n- 32.0\n- 20.0\n- 2.0\n\n### Reviews\n- 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!\n- 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.\n- 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.\n- 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.\n- 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!\n\n### Date\n2005-11-13 00:00:00\n", "tags": [ "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" ], "ingredients": [ "chicken thighs", "barbecue sauce" ], "steps": [ "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" ], "nutrition": [ 229.6, 22.0, 21.0, 10.0, 32.0, 20.0, 2.0 ], "reviews": "[\"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!\"]", "submitted": "2005-11-13T00:00:00", "minutes": 45, "n_steps": 9, "n_ingredients": 2 }, { "id": 67, "original_id": 152371, "name": "cucumbers in vinegar", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/152371_v000.png", "markdown": "## 🍰 cucumbers in vinegar\n\n### Description\nit'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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- lunch\n- salads\n- snacks\n- vegetables\n- easy\n- no-cook\n- refrigerator\n- beginner-cook\n- diabetic\n- low-fat\n- picnic\n- summer\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- brown-bag\n- low-in-something\n- to-go\n- equipment\n- number-of-servings\n- presentation\n- served-cold\n- technique\n\n### Ingredients\n1. cucumber\n2. vinegar\n\n### Steps\n1. chop up cucumber , place in a bowl or small container with a lid\n2. add vinegar , stir to coat the cucumber in vinegar , or gently shake the container with lid\n3. 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\n\n### Nutrition\n- 13.2\n- 0.0\n- 3.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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!\n- This is the way I grew up eating cucumbers. My mother always used apple cider vinegar, and they were great!\n- 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\n- My mom served cucumbers this way too! Sprinkle with s & p... I love them.\n- 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!\n- I used blasamic vinegar and I added a little mrs dash. Great way to spice up cucumbers.\n- Love cucumbers, love vinegar! I added a touch of sugar. These were great and quite refreshing! Made during ZWT4.\n- 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....\n- 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.\n- 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.\n- 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.\n- 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!\n- This was delicious! I did add in some salt and pepper. Made for ZWTIII\n- I say quadruple the recipe, add a little salt, pepper and ice to the mix and have it at your next BBQ!\n- 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!\n- 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.\n- 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:-)\n- 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 :)\n- 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.\n- 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.\n- 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!\n- 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.\n- Perfect accompaniment to serve with reubens sandwiches. Uswed tarragon vinegar ann sprinkled with dill. Yum.\n- Good, simple, what else is there to say?\n- 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.\n\n### Date\n2006-01-19 00:00:00\n", "tags": [ "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" ], "ingredients": [ "cucumber", "vinegar" ], "steps": [ "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" ], "nutrition": [ 13.2, 0.0, 3.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['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.']", "submitted": "2006-01-19T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 68, "original_id": 110113, "name": "low carb cheese crackers", "description": "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...", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/110113_v000.png", "markdown": "## 🍰 low carb cheese crackers\n\n### Description\ni 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...\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- eggs-dairy\n- easy\n- cheese\n- dietary\n- high-calcium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n\n### Ingredients\n1. cheddar cheese\n2. baking sheet\n\n### Steps\n1. preheat your oven to 400 degrees\n2. 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\n3. if you can't find finely shredded , buy a rotary grater from startfrit- it does the trick perfectly\n4. 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\n5. place the cookie sheet into the oven and watch your cheese mound melt and start to bubble\n6. 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\n7. take them out of the oven when you think that they are done , and let them rest until they stop bubbling\n8. 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\n9. these taste nice and crunchy and you store them in an airtight container on top of a paper towel\n10. i eat them with my other recipe for shrimp dip- which is low carb when made with cream\n11. o carbs for the cheese i use , look on your package of cheese for how many carbs your cheese contains per serving\n\n### Nutrition\n- 21.0\n- 2.0\n- 0.0\n- 1.0\n- 2.0\n- 5.0\n- 0.0\n\n### Reviews\n- 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!\n- 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!\n- 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!\n- 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...\n- 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!\n\n### Date\n2005-02-02 00:00:00\n", "tags": [ "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" ], "ingredients": [ "cheddar cheese", "baking sheet" ], "steps": [ "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" ], "nutrition": [ 21.0, 2.0, 0.0, 1.0, 2.0, 5.0, 0.0 ], "reviews": "['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!\"]", "submitted": "2005-02-02T00:00:00", "minutes": 10, "n_steps": 11, "n_ingredients": 2 }, { "id": 69, "original_id": 111774, "name": "pickle chicken", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/111774_v000.png", "markdown": "## 🍰 pickle chicken\n\n### Description\n\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- lunch\n- main-dish\n- poultry\n- american\n- easy\n- beginner-cook\n- dinner-party\n- chicken\n- dietary\n- gluten-free\n- inexpensive\n- egg-free\n- northeastern-united-states\n- free-of-something\n- meat\n- chicken-breasts\n- brunch\n- taste-mood\n- savory\n- 3-steps-or-less\n\n### Ingredients\n1. pickle juice\n2. boneless skinless chicken breasts\n\n### Steps\n1. marinade chicken breasts in pickle juice anywhere from 2 to 24 hours\n2. grill on a george foreman grill for 8-12 minutes\n3. eat and enjoy !\n\n### Nutrition\n- 97.0\n- 3.0\n- 0.0\n- 4.0\n- 36.0\n- 2.0\n- 0.0\n\n### Reviews\n- 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!\n- 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.\n- 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!\n- Quick and easy. This was great to prepare after a long day of work. Thanks for the recipe!\n- 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!\n- 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.\n- 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!\n- Awesome! You cannot get any easier than this and the flavour is fantastic! Definitely a dill pickle flavour but not too tangy!\n- 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.\n- 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.\n- 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!!!\n- 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!\n- A quick way to brine chicken, tender but I was expecting more flavour from the pickle juice. Thank you for posting this recipe.\n- very juicy!\n- 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!\n- 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.\n- It was easy to make and tasted good.\n\n### Date\n2005-02-23 00:00:00\n", "tags": [ "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" ], "ingredients": [ "pickle juice", "boneless skinless chicken breasts" ], "steps": [ "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 !" ], "nutrition": [ 97.0, 3.0, 0.0, 4.0, 36.0, 2.0, 0.0 ], "reviews": "[\"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.']", "submitted": "2005-02-23T00:00:00", "minutes": 9, "n_steps": 3, "n_ingredients": 2 }, { "id": 70, "original_id": 104297, "name": "halloween hands", "description": "this is a non-edible but creative halloween project that can be used for decoration or an activity at a halloween party.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/104297_v000.png", "markdown": "## 🍰 halloween hands\n\n### Description\nthis is a non-edible but creative halloween project that can be used for decoration or an activity at a halloween party.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- occasion\n- 5-ingredients-or-less\n- easy\n- beginner-cook\n- holiday-event\n- halloween\n\n### Ingredients\n1. candy corn\n2. microwave popcorn\n\n### Steps\n1. you will also need: 5 latex gloves--like the ones in a doctor's office\n2. 10 plastic halloween rings- spiders and skulls\n3. 5 feet of string or ribbon\n4. insert one candy corn into each of the glove's fingers , pointy side toward the\n5. fill rest of glove with popcorn\n6. tie string around glove opening to seal\n7. place rings onto fingers\n\n### Nutrition\n- 274.3\n- 4.0\n- 2.0\n- 0.0\n- 18.0\n- 2.0\n- 18.0\n\n### Reviews\n- 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!\n- 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.\n- 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!\n- 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!!!\n- 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!\n- 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.\n\n### Date\n2004-11-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "occasion", "5-ingredients-or-less", "easy", "beginner-cook", "holiday-event", "halloween" ], "ingredients": [ "candy corn", "microwave popcorn" ], "steps": [ "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" ], "nutrition": [ 274.3, 4.0, 2.0, 0.0, 18.0, 2.0, 18.0 ], "reviews": "['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.']", "submitted": "2004-11-17T00:00:00", "minutes": 15, "n_steps": 7, "n_ingredients": 2 }, { "id": 71, "original_id": 182647, "name": "butter noodles", "description": "a real kid pleaser. my son couldn't believe this wasn't already in recipezaar.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/182647_v000.png", "markdown": "## 🍰 butter noodles\n\n### Description\na real kid pleaser. my son couldn't believe this wasn't already in recipezaar.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- main-dish\n- side-dishes\n- pasta\n- american\n- southern-united-states\n- easy\n- european\n- beginner-cook\n- kid-friendly\n- stove-top\n- creole\n- dietary\n- one-dish-meal\n- low-sodium\n- inexpensive\n- low-in-something\n- pasta-rice-and-grains\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. noodles\n2. butter\n\n### Steps\n1. cook the noodles as directed on the package\n2. drain the noodles in a colander and then dump the noodles in a bowl\n3. slice butter onto the noodles and stir after it's melted\n\n### Nutrition\n- 196.8\n- 11.0\n- 2.0\n- 2.0\n- 10.0\n- 20.0\n- 9.0\n\n### Reviews\n- 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.\n- LOL! This is probably my kids' most favorite side dish ever. they would eat it every night. we add salt and pepper too.\n- Buttered noodles are yummy..it's hard to believe something so simple can taste so good\n- 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..\n- mm ohh so easy n simple!!!! i added cooked shrimp, garlic, salt and pepper!!!!!! yum yum!!! thanks for the idea!\n- 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\n- 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.....\n- 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?\n- 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\n- I grew up on these....my kids still make this for themselves...Add some ketchup and salt and pepper, yummmmm\n- Love buttered noodles with garlic powder.\n- 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!\n- 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)\n- realized i didnt have a side to go with my creamy pork chops. served these & they went well together! added salt, pepper, and garlic.\n- 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\n- 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.\n- 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! \n- 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\n- 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.\n- We thought this was good but it needed some seasoning. We added salt and pepper and everyone enjoyed it.\n- 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!\n\n### Date\n2006-08-24 00:00:00\n", "tags": [ "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" ], "ingredients": [ "noodles", "butter" ], "steps": [ "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" ], "nutrition": [ 196.8, 11.0, 2.0, 2.0, 10.0, 20.0, 9.0 ], "reviews": "['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!\"]", "submitted": "2006-08-24T00:00:00", "minutes": 12, "n_steps": 3, "n_ingredients": 2 }, { "id": 72, "original_id": 291262, "name": "bailey s lucky irishman", "description": "from a hang-tag on a new bottle of baileys.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/291262_v000.png", "markdown": "## 🍰 bailey s lucky irishman\n\n### Description\nfrom a hang-tag on a new bottle of baileys.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- dinner-party\n- heirloom-historical\n- holiday-event\n- cocktails\n- st-patricks-day\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. irish cream\n2. irish whiskey\n\n### Steps\n1. pour into an ice-filled rocks glass and serve\n\n### Nutrition\n- 35.4\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Very easy and quite tasty. My husband and I enjoyed this last night after dinner. Thanks Julie. Made for bevy tag.\n- Yum!\n- lovely drink!!\n- WOW! This drink goes down smooth and delicious. Made for the Irish portion of the Virtual Culinary Cruise-Great Britain. Thanks Julie!\n- 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.\n\n### Date\n2008-03-11 00:00:00\n", "tags": [ "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" ], "ingredients": [ "irish cream", "irish whiskey" ], "steps": [ "pour into an ice-filled rocks glass and serve" ], "nutrition": [ 35.4, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['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.\"]", "submitted": "2008-03-11T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 73, "original_id": 292385, "name": "traditional knedlicky czech potato dumplings", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/292385_v000.png", "markdown": "## 🍰 traditional knedlicky czech potato dumplings\n\n### Description\nmy 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.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- european\n- low-fat\n- czech\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. mashed potatoes\n2. all-purpose flour\n\n### Steps\n1. fill a large soup pot about half full of water and bring to a boil\n2. using just your hands , knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough\n3. form dough into baseball / tennis ball sized balls\n4. carefully , so as not to splash , drop dumplings one at a time into boiling water\n5. do not over crowd pot\n6. you only want a single layer of dumplings\n7. the dumplings will sink to the bottom\n8. bring water back to a boil and then simmer\n9. when the dumplings begin to float they're done\n10. don't take them out of the water right away , let them float for about 5 minutes before removing them\n11. remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate\n12. serve alongside any kind of roast and top with gravy or butter and salt and pepper\n13. yum !\n14. leftovers can be cut up into bite-sized pieces\n\n### Nutrition\n- 236.0\n- 1.0\n- 5.0\n- 9.0\n- 12.0\n- 1.0\n- 16.0\n\n### Reviews\n- 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\n- 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!\n- 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.\n- 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).\n- 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!\n\n### Date\n2008-03-18 00:00:00\n", "tags": [ "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" ], "ingredients": [ "mashed potatoes", "all-purpose flour" ], "steps": [ "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" ], "nutrition": [ 236.0, 1.0, 5.0, 9.0, 12.0, 1.0, 16.0 ], "reviews": "['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!\"]", "submitted": "2008-03-18T00:00:00", "minutes": 40, "n_steps": 14, "n_ingredients": 2 }, { "id": 74, "original_id": 361604, "name": "brown sugar homemade", "description": "yes, you can make it easily at home. use blackstrap molasses for dark brown sugar.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/361604_v000.png", "markdown": "## 🍰 brown sugar homemade\n\n### Description\nyes, you can make it easily at home. use blackstrap molasses for dark brown sugar.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- beginner-cook\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. white sugar\n2. molasses\n\n### Steps\n1. place the white sugar into the food processor\n2. pour the molasses onto the sugar around the processor\n3. process until you have well mixed brown sugar (you may need to scrape the sides a few times\n\n### Nutrition\n- 2002.0\n- 0.0\n- 1999.0\n- 1.0\n- 0.0\n- 0.0\n- 172.0\n\n### Reviews\n- 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\n- Worked like a charm! Nice and moist and fresh! Much better than storebought! Thanks Annacia!\n- 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! :)\n- 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.\n- 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.\n- 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!\n\n### Date\n2009-03-19 00:00:00\n", "tags": [ "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" ], "ingredients": [ "white sugar", "molasses" ], "steps": [ "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" ], "nutrition": [ 2002.0, 0.0, 1999.0, 1.0, 0.0, 0.0, 172.0 ], "reviews": "['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!\"]", "submitted": "2009-03-19T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 75, "original_id": 474258, "name": "you want me to do what to the buttered noodles", "description": "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,", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/474258_v000.png", "markdown": "## 🍰 you want me to do what to the buttered noodles\n\n### Description\nafter 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,\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- side-dishes\n- pasta\n- easy\n- pasta-rice-and-grains\n- 3-steps-or-less\n\n### Ingredients\n1. egg noodles\n2. butter\n\n### Steps\n1. boil water and prepare noodles as directed on the package\n2. in a saucepan melt butter\n3. once the butter is melted stir and watch\n4. once the butter begins to turn golden and then brown\n5. wait until the butter has turned medium to dark brown and take off of heat\n6. drain noodles and pour butter over them\n7. the butter will sizzle when it hits the noodles\n8. there will be little brown flecks on the noodles\n\n### Nutrition\n- 531.8\n- 41.0\n- 6.0\n- 9.0\n- 24.0\n- 77.0\n- 20.0\n\n### Reviews\n- 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.\n- 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!\n- 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.\n- Delicious, easy. Thanks!\n- 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.\n- 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!\n- 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!\n- 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\n- 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.\n\n### Date\n2012-02-15 00:00:00\n", "tags": [ "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" ], "ingredients": [ "egg noodles", "butter" ], "steps": [ "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" ], "nutrition": [ 531.8, 41.0, 6.0, 9.0, 24.0, 77.0, 20.0 ], "reviews": "['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.\"]", "submitted": "2012-02-15T00:00:00", "minutes": 15, "n_steps": 8, "n_ingredients": 2 }, { "id": 76, "original_id": 11595, "name": "ww pineapple muffins or cake", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/11595_v000.png", "markdown": "## 🍰 ww pineapple muffins or cake\n\n### Description\n\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- breads\n- fruit\n- easy\n- low-fat\n- vegetarian\n- muffins\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- quick-breads\n- low-in-something\n- tropical-fruit\n- pineapple\n- 3-steps-or-less\n\n### Ingredients\n1. angel food cake mix\n2. crushed pineapple\n\n### Steps\n1. stir pineapple into dry cake mix\n2. pour into greased muffin tin or angel food pan\n3. bake per package directions\n\n### Nutrition\n- 374.5\n- 0.0\n- 205.0\n- 17.0\n- 15.0\n- 0.0\n- 29.0\n\n### Reviews\n- 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!\n- So easy and so good!\n- 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\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!\n- 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!\n- 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.\n- So simple, quick to make, AND delicious, too!\n- My sister introduced us to this recipe, and I agree that it is very yummy.\n- 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.\n- 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\n- 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!\n- 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.\n- 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.\n- 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\n- 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.\n- 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.\n- 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.\n- so easy, this cake is very moist and tastey. i served it with mizznezz's pineapple foster and vanilla ice cream.\n- This is so bad! I'll give it one star ... just barely. It is too sweet, too wet and too coarse textured.\n- 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!\n- 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!\n- 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.\n- 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\n- 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.\n- 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.\n- 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\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\n- 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\n- This is very good and yes, easy to make too. Thanx for sharing.\n- 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.\n- 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.\n- 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!\n- 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!\n- 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!\n- 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. \n- 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!\n- LOVE this! :) My MIL brought this over and we have been hooked since :) Great with whipped topping on top=wonderful and light. Thanks Char! :)\n- Very good. Thank you!\n- .\n- Awesome and easy! The texture was light and fluffy -- unbelievable 2-ingredient recipe. Will definitely be making it again!\n- 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.\n- 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!\n- 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.\n- 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 ! \n- Yummy Yummy Yummy!\n- 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\n- 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.\n- 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...?\n- 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!)\n- 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.\n- The best!!!\n- Maybe I do not like angel food cake. This cake does not appeal to me.\n- This is a tasty easy to make recipe and a great dessert for those of us watching our caleries. Thanks\n- 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.\n- 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.\n- 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. \n- This was such a nice guilt free treat. I added some fat free cool whip on top of mine...:) \n- 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!!!\n- 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.\n- 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. \n- 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..\n- 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.\n- 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.\n- Pros: easy to make, inexpensive, low fat

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)

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 =)\n- This is a tried and truely yummy recipe! My kids gobble it up, too!\n- 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\n- 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!\n- This was absolutely great and incredibly easy. Thank you so much for submitting it.\n- 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.\n- 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.\n- 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.\n- 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.\n- way toooo sweet could not eat it.\n- 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!)\n- 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.\n- Thanks to My-3-Chefs June 2012 I picked this recipe to try.

I chose to make muffins and they came out good.

A great recipe to try and may on a busy night.\n- 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!!)\n- 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. \n- So very quick and so very good!\n- 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.\n\n### Date\n2001-09-12 00:00:00\n", "tags": [ "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" ], "ingredients": [ "angel food cake mix", "crushed pineapple" ], "steps": [ "stir pineapple into dry cake mix", "pour into greased muffin tin or angel food pan", "bake per package directions" ], "nutrition": [ 374.5, 0.0, 205.0, 17.0, 15.0, 0.0, 29.0 ], "reviews": "[\"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

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)

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.

I chose to make muffins and they came out good.

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.\"]", "submitted": "2001-09-12T00:00:00", "minutes": 40, "n_steps": 3, "n_ingredients": 2 }, { "id": 77, "original_id": 25168, "name": "poached eggs", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/25168_v000.png", "markdown": "## 🍰 poached eggs\n\n### Description\nwhen 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- breakfast\n- eggs-dairy\n- easy\n- eggs\n- dietary\n- low-sodium\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. egg\n2. vinegar\n\n### Steps\n1. use an egg poacher and follow manufacturers directions\n2. ~~~~~~or fill a small skillet with water\n3. bring water to a full boil\n4. reduce heat to just below simmering\n5. add 1 teaspoon vinegar\n6. break egg carefully into water\n7. if white spreads , push it toward center with a spoon\n8. cook for approximately 4 minutes , depending on desired doneness\n9. remove egg with a slotted spoon\n10. serve on english muffin or toast\n\n### Nutrition\n- 72.4\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- Fantastic is all i can say.\n- I add salt to the boiling water, to help hold the whites together while poaching. Great eggies!\n- I usually make my eggs this way,hubby loves them\n- 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.\n- 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.\n- Turned out PERFECT. I consider myself a good cook but have always struggled with poached eggs. Not anymore! Thanks a bunch!!!\n- 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:)\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.\n- I also didn't know how to poach an egg, so it was really great to find this little tip! Thanks so much!\n\n### Date\n2002-04-14 00:00:00\n", "tags": [ "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" ], "ingredients": [ "egg", "vinegar" ], "steps": [ "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" ], "nutrition": [ 72.4, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['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!\"]", "submitted": "2002-04-14T00:00:00", "minutes": 9, "n_steps": 10, "n_ingredients": 2 }, { "id": 78, "original_id": 240605, "name": "frozen green grapes", "description": "simple but perfect.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/240605_v000.png", "markdown": "## 🍰 frozen green grapes\n\n### Description\nsimple but perfect.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- lunch\n- snacks\n- fruit\n- easy\n- beginner-cook\n- kosher\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n\n### Ingredients\n1. green grapes\n2. confectioners' sugar\n\n### Steps\n1. sprinkle washed and dried grapes with confectioner's sugar\n2. please please please make sure the grapes are dry !\n3. freeze in a single layer\n4. grapes may later be transferred to a freezer bowl with a lid\n5. serve with a fun , fruity wine\n\n### Nutrition\n- 1580.5\n- 5.0\n- 1420.0\n- 1.0\n- 32.0\n- 6.0\n- 138.0\n\n### Reviews\n- I loved these as a child and I like them a lot thawing a slight bit without added sugar!\n- 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!\n- 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!\n- 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!\n- Perfect is the word. Great simple dessert, breakfast, treat, whatever! It doesn't get healthier or tastier than this!\n- 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.\n- 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.\n- 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).\n- 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!\n- 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!\n- 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.\n- Try the frozen grapes (red or green) in white wine. It will keep it chilled longer and it does not dilute the wine! Cheers.\n- 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!\n\n### Date\n2007-07-15 00:00:00\n", "tags": [ "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" ], "ingredients": [ "green grapes", "confectioners' sugar" ], "steps": [ "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" ], "nutrition": [ 1580.5, 5.0, 1420.0, 1.0, 32.0, 6.0, 138.0 ], "reviews": "['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!\"]", "submitted": "2007-07-15T00:00:00", "minutes": 1, "n_steps": 5, "n_ingredients": 2 }, { "id": 79, "original_id": 302972, "name": "the easiest perfect hard boiled eggs technique", "description": "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). \r\nthis 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", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/302972_v000.png", "markdown": "## 🍰 the easiest perfect hard boiled eggs technique\n\n### Description\nthere 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). \r\nthis 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\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- eggs-dairy\n- easy\n- beginner-cook\n- eggs\n- dietary\n- low-carb\n- inexpensive\n- low-in-something\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. place eggs in medium saucepan\n2. cover with water 1\" above the eggs\n3. place on stovetop over high heat\n4. bring to a boil\n5. immediately remove from heat and cover\n6. let sit 18-20 minutes\n7. pour cold tap water into pot allowing the hot water out by holding the pot on a slant\n8. let eggs sit in cold water for 1-2 minutes , then peel easily\n9. 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\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- This is just how I boil my eggs. They are done and peal perfect every time. Thank You for posting. Hugs\n- 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!\n- 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.\n- 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!!!\n- 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.\n- this how i boil eggs. it works great.\n- 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.\n- 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.\n- EASy................thanks! Just in time for the Easter Bunny.\n- 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!!\n- 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.\n- 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....\n- 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.\n- 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 :)\n- 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.\n- 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!\n- 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!\n- 2Bleu, this is exactly how I boil my eggs. It works great every time!\n- 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\n- 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.\n- 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!\n- Simple and fast. You don't need to do more.\n- 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.\n- 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!\n- Loved the simplicity of this. My eggs turned out perfect!\n- 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!\n\n### Date\n2008-05-09 00:00:00\n", "tags": [ "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" ], "ingredients": [ "eggs", "water" ], "steps": [ "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" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['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!']", "submitted": "2008-05-09T00:00:00", "minutes": 21, "n_steps": 9, "n_ingredients": 2 }, { "id": 80, "original_id": 71031, "name": "clarified butter or ghee", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/71031_v000.png", "markdown": "## 🍰 clarified butter or ghee\n\n### Description\nghee 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!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- eggs-dairy\n- asian\n- indian\n- easy\n- dietary\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. butter\n2. coffee filter\n\n### Steps\n1. set saucepan on stove on medium-low setting\n2. put butter in pan\n3. once butter is melted , turn setting up to medium\n4. butter will crackle and bubble and foam and make a lovely smell for about 20 minutes\n5. once foam begins to clear and smell becomes more\"roasted\" , promptly take pan off stove\n6. filter butter through a tea or coffee filter to remove impurities\n7. transfer ghee to jar , store at room temperature or in fridge\n\n### Nutrition\n- 3255.2\n- 566.0\n- 1.0\n- 135.0\n- 7.0\n- 1166.0\n- 0.0\n\n### Reviews\n- 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!\n- 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.\n- 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!\n- 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!\n- 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!\n- 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!\n- 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!\n- 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.\n- 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!\n\n### Date\n2003-09-10 00:00:00\n", "tags": [ "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" ], "ingredients": [ "butter", "coffee filter" ], "steps": [ "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" ], "nutrition": [ 3255.2, 566.0, 1.0, 135.0, 7.0, 1166.0, 0.0 ], "reviews": "['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!\"]", "submitted": "2003-09-10T00:00:00", "minutes": 22, "n_steps": 7, "n_ingredients": 2 }, { "id": 81, "original_id": 290745, "name": "brown sugar substitute", "description": "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.\r\nas seen on the martha stewart show.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/290745_v000.png", "markdown": "## 🍰 brown sugar substitute\n\n### Description\nout 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.\r\nas seen on the martha stewart show.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. sugar\n2. molasses\n\n### Steps\n1. in a food processor combine both ingredients and process till combined\n\n### Nutrition\n- 948.0\n- 0.0\n- 931.0\n- 1.0\n- 0.0\n- 0.0\n- 81.0\n\n### Reviews\n- 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\n- I agree with boomette...I will never buy br. sugar again either....this is a much richer taste. Thanks for recipe!\n- 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\n- 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.\n- Perfect.\n- 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.\n- 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\n\n### Date\n2008-03-07 00:00:00\n", "tags": [ "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" ], "ingredients": [ "sugar", "molasses" ], "steps": [ "in a food processor combine both ingredients and process till combined" ], "nutrition": [ 948.0, 0.0, 931.0, 1.0, 0.0, 0.0, 81.0 ], "reviews": "['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']", "submitted": "2008-03-07T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 82, "original_id": 457033, "name": "godchild cocktail", "description": "taken from my drink box and posted for zwt.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/457033_v000.png", "markdown": "## 🍰 godchild cocktail\n\n### Description\ntaken from my drink box and posted for zwt.\n\n### Tags\n- weeknight\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- dinner-party\n- italian\n- cocktails\n- comfort-food\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. brandy\n2. amaretto\n\n### Steps\n1. mix ingredients over ice in an old-fashioned glass\n2. stir and enjoy !\n\n### Nutrition\n- 125.5\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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\n- Very good. Brandy and amaretto are two of my favorites.\n- 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.\n- The taste is really good. Thanks alligirl :) Made for Count Dracula and His Hot Bites for ZWT 7\n- Really like how this cuts the sweetness of the Amaretto. Really liked it. Thanks for posting allgirl! Made for Culinary Quest 2014\n\n### Date\n2011-05-23 00:00:00\n", "tags": [ "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" ], "ingredients": [ "brandy", "amaretto" ], "steps": [ "mix ingredients over ice in an old-fashioned glass", "stir and enjoy !" ], "nutrition": [ 125.5, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"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']", "submitted": "2011-05-23T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 83, "original_id": 229984, "name": "reindeer tears", "description": "an interesting drink. recipe source: fantastically finnish", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/229984_v000.png", "markdown": "## 🍰 reindeer tears\n\n### Description\nan interesting drink. recipe source: fantastically finnish\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- holiday-event\n- cocktails\n- christmas\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. cranberries\n2. vodka\n\n### Steps\n1. place cranberries into a 2 ounce cordial or liqueur glass\n2. fill with vodka and say kippis and drink up !\n\n### Nutrition\n- 138.7\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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!\n- 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.â€� Thanks, Ellie! Made for fellow Unruly for ZWT6.\n- 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.\n- 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\n- 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 :)\n- 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!\n- 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.\n\n### Date\n2007-05-24 00:00:00\n", "tags": [ "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" ], "ingredients": [ "cranberries", "vodka" ], "steps": [ "place cranberries into a 2 ounce cordial or liqueur glass", "fill with vodka and say kippis and drink up !" ], "nutrition": [ 138.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['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.â€� 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.']", "submitted": "2007-05-24T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 84, "original_id": 215542, "name": "maine maple snow candy", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/215542_v000.png", "markdown": "## 🍰 maine maple snow candy\n\n### Description\nwhat 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- desserts\n- lunch\n- easy\n- winter\n- candy\n- seasonal\n\n### Ingredients\n1. pure maple syrup\n2. snow\n\n### Steps\n1. pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over\n2. boil for 4 minutes\n3. make a snowball out of the one cup of clean snow and put it on a plate or small bowl\n4. test the syrup by pouring a small amount onto the snowball\n5. if it clings to the snow and stops running , it is ready\n6. slowly pour the syrup in short , thin lines onto the packed snow in the pan\n7. as it hardens , pick it up and eat it with a spoon or twist it onto popsicle sticks\n\n### Nutrition\n- 74.0\n- 0.0\n- 67.0\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n\n### Reviews\n- 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!\n- This is the best breakfast on snow days!\n- 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.\n- This is such a wonderful treat! Our family enjoys it every year when the maple sap runs\n- \"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!!\n\n### Date\n2007-03-08 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "desserts", "lunch", "easy", "winter", "candy", "seasonal" ], "ingredients": [ "pure maple syrup", "snow" ], "steps": [ "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" ], "nutrition": [ 74.0, 0.0, 67.0, 0.0, 0.0, 0.0, 6.0 ], "reviews": "[\"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!!']", "submitted": "2007-03-08T00:00:00", "minutes": 30, "n_steps": 7, "n_ingredients": 2 }, { "id": 85, "original_id": 276976, "name": "2bleu s perfect roast beef", "description": "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", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/276976_v000.png", "markdown": "## 🍰 2bleu s perfect roast beef\n\n### Description\nperfect 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\n\n### Tags\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- easy\n- beginner-cook\n- potluck\n- dinner-party\n- heirloom-historical\n- holiday-event\n- kid-friendly\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- roast-beef\n- to-go\n\n### Ingredients\n1. rump roast\n2. black pepper\n\n### Steps\n1. heat oven to 425f rub black pepper all over roast\n2. place roast on a rack inside a roasting pan fat side up\n3. bake for one hour\n4. do not open oven door !\n5. turn off heat\n6. repeat ! do not open oven door !\n7. leave in oven for 8-10 hours\n8. take roast out of oven , carve thin slices of this very perfect roast\n\n### Nutrition\n- 299.9\n- 28.0\n- 0.0\n- 3.0\n- 62.0\n- 36.0\n- 0.0\n\n### Reviews\n- This is delicious and easy. One of the best I've ever had. I will make this again! Thanks for sharing.\n- 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.\n- 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.\n- 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.\n- 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\n- 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\n- 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\n- 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 .\n- 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!\n- 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!\n- This was delicious! Very easy! Thanks so much for sharing!\n\n### Date\n2008-01-07 00:00:00\n", "tags": [ "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" ], "ingredients": [ "rump roast", "black pepper" ], "steps": [ "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" ], "nutrition": [ 299.9, 28.0, 0.0, 3.0, 62.0, 36.0, 0.0 ], "reviews": "[\"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!']", "submitted": "2008-01-07T00:00:00", "minutes": 605, "n_steps": 8, "n_ingredients": 2 }, { "id": 86, "original_id": 271749, "name": "pineapple angel food cupcakes", "description": "these are so light and fluffy. top with fat free cool whip (or regular cool whip) and enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/271749_v000.png", "markdown": "## 🍰 pineapple angel food cupcakes\n\n### Description\nthese are so light and fluffy. top with fat free cool whip (or regular cool whip) and enjoy!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- healthy\n- 5-ingredients-or-less\n- cupcakes\n- desserts\n- easy\n- low-fat\n- cakes\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. crushed pineapple\n2. angel food cake mix\n\n### Steps\n1. mix pineapple and angel food cake mix in a large bowl\n2. fill a 24 cupcake tins with liners and fill each tin approximately halfway\n3. bake at 350 degrees for about 12-15 minutes\n\n### Nutrition\n- 91.9\n- 0.0\n- 49.0\n- 4.0\n- 4.0\n- 0.0\n- 7.0\n\n### Reviews\n- 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!\n- 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!\n- 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\n- My God....how simple can it get. Great treat.\n- 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.\n- 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......\n\n### Date\n2007-12-13 00:00:00\n", "tags": [ "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" ], "ingredients": [ "crushed pineapple", "angel food cake mix" ], "steps": [ "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" ], "nutrition": [ 91.9, 0.0, 49.0, 4.0, 4.0, 0.0, 7.0 ], "reviews": "['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......']", "submitted": "2007-12-13T00:00:00", "minutes": 17, "n_steps": 3, "n_ingredients": 2 }, { "id": 87, "original_id": 135223, "name": "ranch green beans", "description": "back when kmart still has its old time cafeterias, we used to eat this. try it you'll like it!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/135223_v000.png", "markdown": "## 🍰 ranch green beans\n\n### Description\nback when kmart still has its old time cafeterias, we used to eat this. try it you'll like it!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- side-dishes\n- beans\n- vegetables\n- easy\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n- green-yellow-beans\n- greens\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. green beans\n2. ranch dressing\n\n### Steps\n1. spoon ranch dressing over warmed green beans\n2. enjoy !\n\n### Nutrition\n- 108.0\n- 12.0\n- 8.0\n- 6.0\n- 4.0\n- 6.0\n- 2.0\n\n### Reviews\n- I love Green Beans and this simple trick adds extra flavor to them. I used fat free Caesar dressing- Very nice beans thanks Resa66\n- Yum! Yum!\n- 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!!\n- 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!\n- What a clever idea! These were fantastic! Thanks for posting! Made for Zaar Chef Alphabet Soup Soup tag.\n- 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.\n- 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!\n- 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\n- A very simple way to dress up green beans. Very flavorful! Thanks for shearing your recipe Resa66.\n- 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. \n- 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.\n\n### Date\n2005-08-29 00:00:00\n", "tags": [ "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" ], "ingredients": [ "green beans", "ranch dressing" ], "steps": [ "spoon ranch dressing over warmed green beans", "enjoy !" ], "nutrition": [ 108.0, 12.0, 8.0, 6.0, 4.0, 6.0, 2.0 ], "reviews": "[' 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.']", "submitted": "2005-08-29T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 88, "original_id": 93063, "name": "kittencal s homemade vanilla", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/93063_v000.png", "markdown": "## 🍰 kittencal s homemade vanilla\n\n### Description\nthis 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.\n\n### Tags\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- 1-day-or-more\n- easy\n- inexpensive\n- cooking-mixes\n- number-of-servings\n\n### Ingredients\n1. vanilla beans\n2. vodka\n\n### Steps\n1. cut the vanilla beans in half lengthwise\n2. divide among two narrow bottles that hold about 1 cup each\n3. vanilla beans may be cut crosswise , if necessary to fit\n4. add the vodka to cover\n5. let sit for at least 2 months before using\n6. remember , the longer the sitting time , the stronger the vanilla !\n\n### Nutrition\n- 513.7\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- 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.\n- 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.\n- 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 !\n- 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\n- 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!\n\n### Date\n2004-06-10 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "5-ingredients-or-less", "condiments-etc", "1-day-or-more", "easy", "inexpensive", "cooking-mixes", "number-of-servings" ], "ingredients": [ "vanilla beans", "vodka" ], "steps": [ "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 !" ], "nutrition": [ 513.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"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!\"]", "submitted": "2004-06-10T00:00:00", "minutes": 86400, "n_steps": 6, "n_ingredients": 2 }, { "id": 89, "original_id": 166972, "name": "mint potato", "description": "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).", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/166972_v000.png", "markdown": "## 🍰 mint potato\n\n### Description\ni 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).\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- south-west-pacific\n- for-1-or-2\n- 5-ingredients-or-less\n- salads\n- side-dishes\n- potatoes\n- vegetables\n- australian\n- easy\n- beginner-cook\n- vegan\n- vegetarian\n- stove-top\n- dietary\n- gluten-free\n- inexpensive\n- egg-free\n- free-of-something\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. potatoes\n2. mint sauce\n\n### Steps\n1. place potatoes and mint sauce in a small saucepan with just enough water to cover them\n2. cover saucepan and bring to boil , reduce heat and simmer for around 15 minutes\n3. potatoes are cooked when they can easily be pierced with a fork\n4. strain potatoes , reserving mint pieces and return potato and mint to saucepan for a few minutes over low heat to dry them out\n\n### Nutrition\n- 164.0\n- 0.0\n- 6.0\n- 0.0\n- 8.0\n- 0.0\n- 12.0\n\n### Reviews\n- 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!\n- *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 !\n- 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.\n- 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. :-)\n- 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.\n\n### Date\n2006-05-04 00:00:00\n", "tags": [ "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" ], "ingredients": [ "potatoes", "mint sauce" ], "steps": [ "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" ], "nutrition": [ 164.0, 0.0, 6.0, 0.0, 8.0, 0.0, 12.0 ], "reviews": "[\"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.']", "submitted": "2006-05-04T00:00:00", "minutes": 19, "n_steps": 4, "n_ingredients": 2 }, { "id": 90, "original_id": 221780, "name": "lemon pigs", "description": "these cute little decorations are great served with fish.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/221780_v000.png", "markdown": "## 🍰 lemon pigs\n\n### Description\nthese cute little decorations are great served with fish.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- condiments-etc\n- fruit\n- easy\n- no-cook\n- beginner-cook\n- dinner-party\n- kid-friendly\n- vegetarian\n- dietary\n- garnishes\n- inexpensive\n- citrus\n- lemon\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. lemon\n2. cloves\n\n### Steps\n1. choose the snout end of the pig and decide which will be the bottom\n2. cut the bottom off so the pig will sit flat\n3. at the snout end cut two flaps for the ears\n4. pull them out a little so the will stand out but not too much or it will break\n5. use cloves for the eyes\n\n### Nutrition\n- 16.8\n- 0.0\n- 5.0\n- 0.0\n- 1.0\n- 0.0\n- 1.0\n\n### Reviews\n- 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 :)\n- 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!\n- 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.\n- 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. :-)\n- 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.\n- 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.\n- 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.\n\n### Date\n2007-04-10 00:00:00\n", "tags": [ "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" ], "ingredients": [ "lemon", "cloves" ], "steps": [ "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" ], "nutrition": [ 16.8, 0.0, 5.0, 0.0, 1.0, 0.0, 1.0 ], "reviews": "['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.']", "submitted": "2007-04-10T00:00:00", "minutes": 1, "n_steps": 5, "n_ingredients": 2 }, { "id": 91, "original_id": 88812, "name": "homemade powdered sugar", "description": "this is easy to make--just make sure you use 1 tablespoon of cornstarch per 1 cup of sugar.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/88812_v000.png", "markdown": "## 🍰 homemade powdered sugar\n\n### Description\nthis is easy to make--just make sure you use 1 tablespoon of cornstarch per 1 cup of sugar.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. sugar\n2. cornstarch\n\n### Steps\n1. combine the two and process in blender until powder forms\n\n### Nutrition\n- 804.5\n- 0.0\n- 798.0\n- 0.0\n- 0.0\n- 0.0\n- 69.0\n\n### Reviews\n- 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.\n- 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.\n- 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!\n- 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.\n- It worked great!!\n- 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!\n- Wonderful! I was a wee bit short for a recipe, about 1/2c...worked very well.Thanks so much for posting!\n- YIPPEEEEEEE!!! Saved my frosting. THANKS SO MUCH.\n- 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!\n- 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.\n- A lifesaver last night when I baked cookies and didn't know I was out of powdered sugar. THANK YOU for posting this!! cg ;)\n- 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.\n- I don't buy powdered sugar anymore. I use this recipe! Thank you!\n- 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!!\n- 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.\n- 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.\n- 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 =)\n- This worked great , used my old Hamilton Beach blender and I had powdered sugar in 3 minutes.\n- 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!\n- 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.\n- Loved it for use in my frosting for Ricotta Cheese Cookies.\n- 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\n- I skipped the corn starch. Ground the sugar in a coffee grinder, and it worked perfectly :)\n- How easy and sooo much cheaper than store bought! Thank you for helping me keep the food bill down.\n- 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!\n- Thank you, powdered sugar is very price here. I works and a lot cheaper!\n- This recipe is a lifesaver! Thank you.\n- Works wonderfully! I used my not-for-coffee coffee grinder (I don't have a large food processor or blender)\n- How long does it take to process the sugar to a powdery form? I did it for about 5 minutes and gave up!\n- Don’t try this with a Ninja ?? almost burn my machine! My Oster though, man the old stuff never dies! ??\n- 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!\n- 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.\n- 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!!\n- 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\n- This works great and is much cheaper than buying it in the store!\n- 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!\n- 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.\n- 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 :-)\n- 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.\n- 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!\n- 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.\n- 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.\n- 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\n- Worked great, and cheaper than buying it in the store!\n- This worked really well with one cup of sugar and no cornstarch in my small blender.\n\n### Date\n2004-04-12 00:00:00\n", "tags": [ "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" ], "ingredients": [ "sugar", "cornstarch" ], "steps": [ "combine the two and process in blender until powder forms" ], "nutrition": [ 804.5, 0.0, 798.0, 0.0, 0.0, 0.0, 69.0 ], "reviews": "[\"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.']", "submitted": "2004-04-12T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 92, "original_id": 67905, "name": "crock pot tasty tomato chicken", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/67905_v000.png", "markdown": "## 🍰 crock pot tasty tomato chicken\n\n### Description\nthis 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.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- european\n- italian\n- chicken\n- crock-pot-slow-cooker\n- dietary\n- one-dish-meal\n- comfort-food\n- low-carb\n- low-in-something\n- meat\n- taste-mood\n- equipment\n\n### Ingredients\n1. chicken\n2. spaghetti sauce\n\n### Steps\n1. put chicken into crock pot , remove any skin first\n2. pour 1 jar of sauce over chicken\n3. cook 6-8 hours cooking time\n4. optional: at the last hour of cooking time , sprinkle uncle ben's converted rice on top\n\n### Nutrition\n- 329.0\n- 30.0\n- 34.0\n- 20.0\n- 45.0\n- 27.0\n- 4.0\n\n### Reviews\n- yeppers, quick, super easy and tasty\n- 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.\n- Made this with a whole cut up chicken. It was great. Fast easy and fabulous. Thanx for posting\n- 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!\n- I really did feel like I was getting away with something! This was so easy and delicious!\n- 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\n- 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.\n- 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.\n- 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)\n- 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!\n- 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.\n- 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.\n- This chicken is surprisingly good! Who would guess that something so easy would be such a winner. Thank you\n- This is a great easy recipe. I tried it with vodka sauce from Trader Joes - excellent!\n- 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!!!\n- 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.\n- Absolutely delicious! Thanks Boje, it is so easy to make, the chicken is so soft and juicy. \n- 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 ;) !\n- 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! \n- Awesome! I added some mushrooms, and Italian Seasoning. The aroma was heavenly!! Will make often.\n- 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!\n\n### Date\n2003-07-30 00:00:00\n", "tags": [ "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" ], "ingredients": [ "chicken", "spaghetti sauce" ], "steps": [ "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" ], "nutrition": [ 329.0, 30.0, 34.0, 20.0, 45.0, 27.0, 4.0 ], "reviews": "['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!']", "submitted": "2003-07-30T00:00:00", "minutes": 370, "n_steps": 4, "n_ingredients": 2 }, { "id": 93, "original_id": 102423, "name": "peppery cantaloupe cubes", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/102423_v000.png", "markdown": "## 🍰 peppery cantaloupe cubes\n\n### Description\ni 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- fruit\n- easy\n- low-fat\n- summer\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- melons\n\n### Ingredients\n1. cantaloupe\n2. fresh ground black pepper\n\n### Steps\n1. divide cantaloupe cubes into 4 dessert bowls\n2. using pepper mill , grind freshly ground black pepper over cantaloupe to taste\n3. a very ripe cantaloupe , the sweeter the better , works best\n\n### Nutrition\n- 23.5\n- 0.0\n- 21.0\n- 0.0\n- 1.0\n- 0.0\n- 1.0\n\n### Reviews\n- 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!\n- I've also been doing this for as long as I can remember. Although I use pepper and salt.... YUMMY!\n- I didn't know there was any other way to eat cantaloupe !!\n- My mother always served cantaloupe with black pepper.\r\nTastes great!\n- 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!\n- Super! I took another reviewers advice and added some salt as well. Together they hightened the sweetness of the cantaloupe.\n- Excellent! I also like freshly ground black pepper on watermelon, apple slices & especially pineapple YUM! Thanks for sharing\n- 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.\n- 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\n- So delicious I epitomized all over myself.\n- 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!\n- I would never have imagined putting pepper on cantaloupe and now I know why. It's just bad.\n- 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!\n- 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?!\n- 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!\n- 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!\n- 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.\n- We grew up eating cantaloupe this way. It is absolutely the BEST!\n- 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. \n- 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!\n- 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! \n- 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.\n- 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!\n- 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...\n- I've always sprinkled black pepper on my cantaloupe. This is the best way to enjoy it!\n- 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!\n- 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!\n- 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!\n- 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.\n- 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\".\n- I have also always did the pepper on cantaloupe. Delicious! I sometimes add some chili powder to it to wake it up. YUM!\n- 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.\n\n### Date\n2004-10-21 00:00:00\n", "tags": [ "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" ], "ingredients": [ "cantaloupe", "fresh ground black pepper" ], "steps": [ "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" ], "nutrition": [ 23.5, 0.0, 21.0, 0.0, 1.0, 0.0, 1.0 ], "reviews": "[\"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.\"]", "submitted": "2004-10-21T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 94, "original_id": 51184, "name": "creamsicle screwdriver", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/51184_v000.png", "markdown": "## 🍰 creamsicle screwdriver\n\n### Description\nthis 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!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- no-cook\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. orange juice\n2. vanilla vodka\n\n### Steps\n1. combine orange juice and vanilla vodka and stir\n\n### Nutrition\n- 106.1\n- 0.0\n- 31.0\n- 0.0\n- 1.0\n- 0.0\n- 3.0\n\n### Reviews\n- 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.\n- 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.\n- Yum! A few drops of real vanilla essence added to regular vodka, and it was perfect! Thanks for a keeper.\n- 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!\n- 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.\n- Nice refreshing drink! I only had plain vodka so I added some vanilla gourmet syrup to it. Probably will make again.\n- 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!\n- Unbelievable!!! This really does taste just like a creamsicle. Thankyou for a truly wonderful drink.\n- So good, I may never want a regular old screwdriver again. Made these up for our Christmas brunch before the onslaught of well-wishers.\n- 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. \n\n### Date\n2003-01-14 00:00:00\n", "tags": [ "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" ], "ingredients": [ "orange juice", "vanilla vodka" ], "steps": [ "combine orange juice and vanilla vodka and stir" ], "nutrition": [ 106.1, 0.0, 31.0, 0.0, 1.0, 0.0, 3.0 ], "reviews": "['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. ']", "submitted": "2003-01-14T00:00:00", "minutes": 1, "n_steps": 1, "n_ingredients": 2 }, { "id": 95, "original_id": 19402, "name": "egg replacer", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/19402_v000.png", "markdown": "## 🍰 egg replacer\n\n### Description\nthis 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.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- easy\n- vegan\n- vegetarian\n- grains\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. flax seed\n2. water\n\n### Steps\n1. grind up the flax seeds in the blender until they are pretty fine\n2. mix the seeds and the water and cook on the stove until it gets all jelly-like\n3. remove from heat and let cool before using in cookies , muffins , breads , etc\n\n### Nutrition\n- 55.0\n- 6.0\n- 0.0\n- 0.0\n- 3.0\n- 1.0\n- 0.0\n\n### Reviews\n- 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\n- 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.\n- 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! :)\n- Worked perfect. Thanks.\n- 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. . . .\n- used this dozens of times but I use 1/4 cup of water ( easier to remember)\n- Works great\n- 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!\n- 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.\n- 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.\n- 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.\n\n### Date\n2002-02-11 00:00:00\n", "tags": [ "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" ], "ingredients": [ "flax seed", "water" ], "steps": [ "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" ], "nutrition": [ 55.0, 6.0, 0.0, 0.0, 3.0, 1.0, 0.0 ], "reviews": "[\"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.']", "submitted": "2002-02-11T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 96, "original_id": 206583, "name": "buttermilk", "description": "goes with any recipe that calls for buttermilk.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/206583_v000.png", "markdown": "## 🍰 buttermilk\n\n### Description\ngoes with any recipe that calls for buttermilk.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- easy\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. cream of tartar\n2. milk\n\n### Steps\n1. mix together and let stand for 5 minutes\n\n### Nutrition\n- 196.6\n- 13.0\n- 0.0\n- 5.0\n- 16.0\n- 27.0\n- 6.0\n\n### Reviews\n- 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!\n- Looking for a sub for buttermilk and came across this. Works Great!\n- 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.\n- Great substitute!\n- 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!\n- Thanks, this worked great!\n- 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!\n- Worked great! Thank you!\n- 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.\n- Needed Buttermilk in a hurry. This recipe worked well in my Twice-Baked Sweet Potatos!\n- 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.\n\n### Date\n2007-01-21 00:00:00\n", "tags": [ "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" ], "ingredients": [ "cream of tartar", "milk" ], "steps": [ "mix together and let stand for 5 minutes" ], "nutrition": [ 196.6, 13.0, 0.0, 5.0, 16.0, 27.0, 6.0 ], "reviews": "[\"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.']", "submitted": "2007-01-21T00:00:00", "minutes": 8, "n_steps": 1, "n_ingredients": 2 }, { "id": 97, "original_id": 29290, "name": "grilled greek pork tenderloin", "description": "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!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/29290_v000.png", "markdown": "## 🍰 grilled greek pork tenderloin\n\n### Description\nthis 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!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- eggs-dairy\n- pork\n- greek\n- barbecue\n- easy\n- european\n- refrigerator\n- dinner-party\n- cheese\n- dietary\n- low-sodium\n- low-calorie\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- equipment\n- grilling\n- 3-steps-or-less\n\n### Ingredients\n1. pork tenderloin\n2. greek vinaigrette dressing with feta and oregano\n\n### Steps\n1. marinate pork in enough salad dressing to cover overnight\n2. grill over medium heat until done- about 20 minutes\n\n### Nutrition\n- 136.2\n- 6.0\n- 0.0\n- 2.0\n- 46.0\n- 6.0\n- 0.0\n\n### Reviews\n- 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!!!\n- 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!\n- 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.\n- I love greek food, so I'm adding this to my collection of greek recipes. Thanks for posting!!\n- 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!\n- 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!\n- 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!!\n- 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. \n- This is easy and tasty. Thanks Kate for a great recipe.\n- 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.\n- 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!\n- 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!\n\n### Date\n2002-05-25 00:00:00\n", "tags": [ "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" ], "ingredients": [ "pork tenderloin", "greek vinaigrette dressing with feta and oregano" ], "steps": [ "marinate pork in enough salad dressing to cover overnight", "grill over medium heat until done- about 20 minutes" ], "nutrition": [ 136.2, 6.0, 0.0, 2.0, 46.0, 6.0, 0.0 ], "reviews": "['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!\"]", "submitted": "2002-05-25T00:00:00", "minutes": 21, "n_steps": 2, "n_ingredients": 2 }, { "id": 98, "original_id": 37911, "name": "german curry sauce for wurst", "description": "if you've ever been to germany, then you will be familiar with the ever present ", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/37911_v000.png", "markdown": "## 🍰 german curry sauce for wurst\n\n### Description\nif you've ever been to germany, then you will be familiar with the ever present \n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- lunch\n- condiments-etc\n- german\n- easy\n- european\n- low-fat\n- stove-top\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- savory-sauces\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. ketchup\n2. mild curry powder\n\n### Steps\n1. heat ketchup in a small saucepan over medium-low heat until warm , stirring often\n2. 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\n3. don't go too overboard with the curry\n4. you just want it to lose the sweet ketchupy taste\n5. cook over medium heat , stirring constantly , until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes\n6. 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\n7. serve warm or cold\n\n### Nutrition\n- 252.3\n- 2.0\n- 219.0\n- 111.0\n- 9.0\n- 1.0\n- 21.0\n\n### Reviews\n- 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.\n- 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 :)\n- 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.\n- 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).\n- Very good. I used about 3 tsp. of some cheap curry powder I had and it turned out perfect.\n- 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.\n- 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!\n- So simple and so good! \r\nI used 3 teaspoons of curry and it was just perfect. \r\nThank you :)\n- 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!\n- 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.\n- 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!\n- 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.\n- Good Sauce!\n- 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.\n- Sorry, this is NOT a recipe. But if you insist, I propose even simpler one - buy yourself ready curry sauce, heat to taste, serve.\n- Thanks for a fond memory of Ramstein and other environs in Germany, I missed this taste for 10 years.\n- 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\n- Had an Oktoberfest party and everyone loved it. I used 3 teaspoons, but maybe could have used 4. Easy to prepare. Thanks!\n- Great topper for brats. I also like it on burgers. Thanks\n- 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..\n- 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.\n- A huge hit with my German and Polish friends. They've both asked me for the recipe, which of course I have shared. \n- 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 :)\n- 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.\n- Thank you thank you! I'm missing Berlin so much and this will ease the pain greatly! :)\n\n### Date\n2002-08-20 00:00:00\n", "tags": [ "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" ], "ingredients": [ "ketchup", "mild curry powder" ], "steps": [ "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" ], "nutrition": [ 252.3, 2.0, 219.0, 111.0, 9.0, 1.0, 21.0 ], "reviews": "['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! :)\"]", "submitted": "2002-08-20T00:00:00", "minutes": 5, "n_steps": 7, "n_ingredients": 2 }, { "id": 99, "original_id": 73859, "name": "homemade tahini", "description": "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.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/73859_v000.png", "markdown": "## 🍰 homemade tahini\n\n### Description\nafter 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.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- greek\n- oven\n- easy\n- european\n- dips\n- spreads\n- dietary\n- low-sodium\n- high-calcium\n- high-protein\n- high-in-something\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. sesame seeds\n2. vegetable oil\n\n### Steps\n1. preheat the oven to 350f\n2. spread the sesame seeds on a shallow baking tray and bake , shaking frequently , until fragrant , 8 to 10 minutes\n3. do not brown\n4. cool\n5. put the sesame seeds in a blender or food processor fitted with the metal blade\n6. add the vegetable oil\n7. process to a smooth paste , about 5 minutes\n8. add more oil if necessary , to bring the paste to a thick pouring consistency\n9. tahini will keep stored in a tightly covered jar in the refrigerator for several months\n\n### Nutrition\n- 315.2\n- 43.0\n- 0.0\n- 0.0\n- 17.0\n- 19.0\n- 3.0\n\n### Reviews\n- 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\n- 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.\n- 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.\n- 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!\n- what a break! save money and it tastes as good if not better than the stuff in the jars. thank you\n- 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. \n- 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 :)\n- great recipe.\n- 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!\n- 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!!\n- 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\n- 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.\n- 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!\n- 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!\n- 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! :)\n- 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.\n- 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 :)\n- Oops! So sorry. I didn't see the yield at the beginning of the recipe when I first looked at it. ?\n- This was great! I used about 3/4 cup toasted sesame seeds and 4 tb oil.\n- Excellent recipe! I made my first hummus with it and yummy!! Thanks so much for sharing!\n- 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!\n- 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!\n- I made this tyoday to make Humus & it was great. thanks for such an easy recipe.\n- 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!\n- 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!\n- 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.\n- 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!!\n- 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\n- Excellent. I even used seseme oil to punch it up a bit! Thank you so much.\n- 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. \n- 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! \n- 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!\n- 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!!\n- 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!\n- 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.\n- 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.\n- 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.\n- 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.\n- 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!!\n- 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!\n- Really good, made it to go in hummus. Everything came out well.\n- ~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!\n- 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!\n\n### Date\n2003-10-22 00:00:00\n", "tags": [ "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" ], "ingredients": [ "sesame seeds", "vegetable oil" ], "steps": [ "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" ], "nutrition": [ 315.2, 43.0, 0.0, 0.0, 17.0, 19.0, 3.0 ], "reviews": "['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!\"]", "submitted": "2003-10-22T00:00:00", "minutes": 20, "n_steps": 9, "n_ingredients": 2 }, { "id": 100, "original_id": 399828, "name": "2 ingredient toasted coconut macaroon cookie creations", "description": "these are great, really simple, really easy and of course, really tasty! the taste of the pure partly toasted coconut comes through really well and i always make a double batch. warning: if you don't like coconut, make something else!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/399828_v000.png", "markdown": "## 🍰 2 ingredient toasted coconut macaroon cookie creations\n\n### Description\nthese are great, really simple, really easy and of course, really tasty! the taste of the pure partly toasted coconut comes through really well and i always make a double batch. warning: if you don't like coconut, make something else!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- desserts\n- fruit\n- easy\n- cookies-and-brownies\n- nuts\n- dietary\n- high-calcium\n- high-in-something\n- coconut\n\n### Ingredients\n1. desiccated coconut\n2. sweetened condensed milk\n\n### Steps\n1. pour around 3 / 4 of the can of condensed milk into a large bowl\n2. preheat the grill or broiler to medium\n3. add 100g of the coconut to the bowl and mix well\n4. you want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out\n5. add more coconut or condensed milk accordingly until you achieve the desired consistency\n6. shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next\n7. do not take your eyes off them !\n8. when they are lightly patched with golden brown they are ready\n9. nothing beats the taste of freshly toasted coconut\n10. yum yum !\n\n### Nutrition\n- 291.4\n- 17.0\n- 172.0\n- 5.0\n- 11.0\n- 41.0\n- 14.0\n\n### Reviews\n- So. A few pointers to any chefs-in-the-making who attempt this one. It's decidedly harder than it looks. If your oven doubles as a broiler, do this: put the macaroons on a cooling rack, put the cooling rack on a cookie sheet, and put that in the oven. If you only have high/low settings, choose low. Keep the macaroons SMALL - shorter is better, I haven't tried it but maybe you can make them more cookie shaped than truffle shaped. If you can't find unsweetened coconut - which my ACME was convinced did not exist - have no fear, sweetened Baker's is fine. I guess that's about it. My sister and I made them together and only the tops of each macaroon were edible, unfortunately, but the tops were delicious! So, best of luck.\n- Fantastic!! Just what I was looking for. So easy and delicious!Must make more.\n- Love it! Two of my favorite ingredients. Worked great.

annnnndddd...if you don't have one of the only 2 ingredients needed, don't comment.\n- These were very quick to make and are a delicious quick treat and gluten free to boot! Win-win. I was going to give it 4 stars, but added the extra star to counter the person who rated a two ingredient recipe with one star when THEY WERE OUT OF ONE INGREDIENT. It only had TWO ingredients to start with.\n- These were pretty bad. I added sugar to it because I didn't have sweetened condensed milk, but it was not good. The insides remained moist and uncooked even though they were brown from the outside.\n- Really wanted to like these, but they just don't work. Even if you can get the ratio of coconut to milk right, there's no binder to hold it together. The outside gets toasted, but there isn't anything to keep the inside tight. A regular recipe only has five ingredients anyway (a little salt, some egg whites to bind and vanilla), so it's not a major undertaking. There's just not enough of a benefit here to overcome the issues.\n- I made these smaller balls (two bites) and baked them at 350 degrees for 15 minutes. They came out great. I was asked for the recipe multiple times. Thanks for posting.\n\n### Date\n2009-11-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "desserts", "fruit", "easy", "cookies-and-brownies", "nuts", "dietary", "high-calcium", "high-in-something", "coconut" ], "ingredients": [ "desiccated coconut", "sweetened condensed milk" ], "steps": [ "pour around 3 / 4 of the can of condensed milk into a large bowl", "preheat the grill or broiler to medium", "add 100g of the coconut to the bowl and mix well", "you want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out", "add more coconut or condensed milk accordingly until you achieve the desired consistency", "shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next", "do not take your eyes off them !", "when they are lightly patched with golden brown they are ready", "nothing beats the taste of freshly toasted coconut", "yum yum !" ], "nutrition": [ 291.4, 17.0, 172.0, 5.0, 11.0, 41.0, 14.0 ], "reviews": "['So. A few pointers to any chefs-in-the-making who attempt this one. It's decidedly harder than it looks. If your oven doubles as a broiler, do this: put the macaroons on a cooling rack, put the cooling rack on a cookie sheet, and put that in the oven. If you only have high/low settings, choose low. Keep the macaroons SMALL - shorter is better, I haven't tried it but maybe you can make them more cookie shaped than truffle shaped. If you can't find unsweetened coconut - which my ACME was convinced did not exist - have no fear, sweetened Baker's is fine. I guess that's about it. My sister and I made them together and only the tops of each macaroon were edible, unfortunately, but the tops were delicious! So, best of luck.', 'Fantastic!! Just what I was looking for. So easy and delicious!Must make more.', \"Love it! Two of my favorite ingredients. Worked great.

annnnndddd...if you don't have one of the only 2 ingredients needed, don't comment.\", 'These were very quick to make and are a delicious quick treat and gluten free to boot! Win-win. I was going to give it 4 stars, but added the extra star to counter the person who rated a two ingredient recipe with one star when THEY WERE OUT OF ONE INGREDIENT. It only had TWO ingredients to start with.', \"These were pretty bad. I added sugar to it because I didn't have sweetened condensed milk, but it was not good. The insides remained moist and uncooked even though they were brown from the outside.\", 'Really wanted to like these, but they just don't work. Even if you can get the ratio of coconut to milk right, there's no binder to hold it together. The outside gets toasted, but there isn't anything to keep the inside tight. A regular recipe only has five ingredients anyway (a little salt, some egg whites to bind and vanilla), so it's not a major undertaking. There's just not enough of a benefit here to overcome the issues.', 'I made these smaller balls (two bites) and baked them at 350 degrees for 15 minutes. They came out great. I was asked for the recipe multiple times. Thanks for posting.']", "submitted": "2009-11-17T00:00:00", "minutes": 8, "n_steps": 10, "n_ingredients": 2 }, { "id": 101, "original_id": 309756, "name": "simply pure maple whipped cream", "description": "no \"flavoring extract\", no spices, just plain pure goodness of maple syrup in whipped cream. use as you would regular whipped cream", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/309756_v000.png", "markdown": "## 🍰 simply pure maple whipped cream\n\n### Description\nno \"flavoring extract\", no spices, just plain pure goodness of maple syrup in whipped cream. use as you would regular whipped cream\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- canadian\n- easy\n- dietary\n- low-sodium\n- garnishes\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. whipping cream\n2. pure maple syrup\n\n### Steps\n1. beat the heavy whipping cream with the maple syrup into stiff peaks form' serve over ice cream , pies or top mousses and anything else\n\n### Nutrition\n- 1025.8\n- 135.0\n- 191.0\n- 4.0\n- 9.0\n- 274.0\n- 19.0\n\n### Reviews\n- Beautiful! This made the topping of some gingerbread, and that was one yummy dessert. I added a little cinnamon to the cream, but that's just me. I like how the cream is not too sweet, and you get a delicate maple flavor. I might use a darker maple syrup next time, but again, that's just me. Thank you for a delicious recipe, Marra!\n- A recipe with a promise to add to your height and not your width! Used with recipe #204179. Made for Zaar Stars.\n- So simple and so effective-oh,and SO yummy!\nThis is versatility itself.\nI piped it on top of an orange cake,and it was delicious!\nAnother keeper from you Marra-thanks!\nMade for Gimme Five.\n- Very easy and so good! This was made to top a pumpkin pie. Thank you!\n- How easy and delicious is this!!!!! What a great topping. I used this on top of spice cake but this topping can be used on just about anything. Thanks so much for sharing, MarraMamba. Also, thank YOU for trying one my my recipes (Easy Taco Stew). I am so glad you enjoyed it.\n- Mmmmmmm! Very yummy, though like another reviewer I added some cinnamon, nutmeg & ginger, plus a tsp of coconut pudding powder to stabilize. Used it to top recipe 46780! Perfect combination and a delicious end to this year's Thanksgiving dinner!\n- Made for ZWT4 2008\n- Wow. This was GREAT. I also added a teaspoon of vanilla pudding mix to stabilize it, and a teaspoon of cinnamon/nutmeg/ginger mix. It made for a FABULOUS whipped cream to serve on apple crisp. Thanks so much for this idea!\n- Lovely whipped cream.\r\nNice subtle maple flavouring.\r\nI served it on top of apple crumble YUM.\r\nMade for 1,2,3 Hit Wonders.\n- Crowd pleaser atop a slice of homemade pumpkin cheesecake!\n- I started making a very basic scone recipe which the flavor was in a mayple glaze....well my kiddos polished off the milk this morning so i was hunting down a solution and found this goes very nicely with the scones i added a little coffee and a little less maple syrup and it was awesome!\n- I added pure vanilla, and it turns out heavenly. My mother in law snuck in a couple scoops to snack on because it was so good!\n- I made this to top Recipe #322877. Without it the cheesecake would have been incomplete. Made for 123 HITS\n\n### Date\n2008-06-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "low-protein", "5-ingredients-or-less", "condiments-etc", "canadian", "easy", "dietary", "low-sodium", "garnishes", "low-in-something", "3-steps-or-less" ], "ingredients": [ "whipping cream", "pure maple syrup" ], "steps": [ "beat the heavy whipping cream with the maple syrup into stiff peaks form' serve over ice cream , pies or top mousses and anything else" ], "nutrition": [ 1025.8, 135.0, 191.0, 4.0, 9.0, 274.0, 19.0 ], "reviews": "[\"Beautiful! This made the topping of some gingerbread, and that was one yummy dessert. I added a little cinnamon to the cream, but that's just me. I like how the cream is not too sweet, and you get a delicate maple flavor. I might use a darker maple syrup next time, but again, that's just me. Thank you for a delicious recipe, Marra!\", 'A recipe with a promise to add to your height and not your width! Used with recipe #204179. Made for Zaar Stars.', 'So simple and so effective-oh,and SO yummy!\\nThis is versatility itself.\\nI piped it on top of an orange cake,and it was delicious!\\nAnother keeper from you Marra-thanks!\\nMade for Gimme Five.', 'Very easy and so good! This was made to top a pumpkin pie. Thank you!', 'How easy and delicious is this!!!!! What a great topping. I used this on top of spice cake but this topping can be used on just about anything. Thanks so much for sharing, MarraMamba. Also, thank YOU for trying one my my recipes (Easy Taco Stew). I am so glad you enjoyed it.', \"Mmmmmmm! Very yummy, though like another reviewer I added some cinnamon, nutmeg & ginger, plus a tsp of coconut pudding powder to stabilize. Used it to top recipe 46780! Perfect combination and a delicious end to this year's Thanksgiving dinner!\", 'Made for ZWT4 2008', 'Wow. This was GREAT. I also added a teaspoon of vanilla pudding mix to stabilize it, and a teaspoon of cinnamon/nutmeg/ginger mix. It made for a FABULOUS whipped cream to serve on apple crisp. Thanks so much for this idea!', 'Lovely whipped cream.\\r\\nNice subtle maple flavouring.\\r\\nI served it on top of apple crumble YUM.\\r\\nMade for 1,2,3 Hit Wonders.', 'Crowd pleaser atop a slice of homemade pumpkin cheesecake!', 'I started making a very basic scone recipe which the flavor was in a mayple glaze....well my kiddos polished off the milk this morning so i was hunting down a solution and found this goes very nicely with the scones i added a little coffee and a little less maple syrup and it was awesome!', 'I added pure vanilla, and it turns out heavenly. My mother in law snuck in a couple scoops to snack on because it was so good!', 'I made this to top Recipe #322877. Without it the cheesecake would have been incomplete. Made for 123 HITS']", "submitted": "2008-06-17T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 102, "original_id": 197782, "name": "super simple chocolate covered pretzels", "description": "so easy its not really a recipe just a heads up to let you know how many it yields.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/197782_v000.png", "markdown": "## 🍰 super simple chocolate covered pretzels\n\n### Description\nso easy its not really a recipe just a heads up to let you know how many it yields.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- desserts\n- lunch\n- snacks\n- easy\n- chocolate\n- dietary\n- low-cholesterol\n- low-in-something\n\n### Ingredients\n1. milk chocolate chips\n2. miniature pretzel twists\n\n### Steps\n1. put chocolate in small bowl\n2. microwave for 35 seconds\n3. the chips will still look whole , do not microwave any longer ! it will burn , instead stir for 20 seconds and all lumps will be smooth\n4. lay out a piece of foil\n5. dip pretzels with fingers in chocolate scrape off excess and lay on foil\n6. wait 30 minutes to cool\n\n### Nutrition\n- 144.4\n- 2.0\n- 10.0\n- 18.0\n- 7.0\n- 3.0\n- 9.0\n\n### Reviews\n- I made this with pretzel rods and it turned out wonderfully. After dipping the rods in chocolate, I sprinkled sugar crystals on them, which made them look pretty. I wrapped a few in decorative baggies and gave them away as gifts.\n- This recipe was not only easy but SO delicous! Everyone thought that they were store bought gourmet pretzels. Just for fun also used a couple of broken pretzel rods dipped them halfway and then put some cake shots on them they were so delicous and super inexpensive to make!! Thanks for the best recipe ever!!\n- Super simple as the name says! I placed the pretzels on a parchment paper lined cookie sheet then drizzzled the melted chocolate over the pretzels. I loved the salty, sweet taste, these could be addictive!!\n- Wow that is super easy i might make now!\n- Thank you for this recipe. In looking through other recipes, they called for parafin wax or other ingredients that I didnt have on hand and didnt really want to use. Others called for butter which was too late as I had already started melting the chocolate. This was simple and worked great. I used all organic ingredients (thank you Paul Newman!) and used dark chocolate instead of the milk chocolate. It took about 30 minutes to harden as the directions said, and I really appreciated the tip to not put them in the fridge; I had been doing that in the past and now I know why they would always melt after wards. Thank you for this recipe.\n- This was just perfect for my 12-year-old son's school birthday treat. He loves pretzels, and it was a much more healthful alternative to the typical cupcakes. I covered 130 pretzels in just 30 minutes, so it really was super simple! I used two bags (11.5 oz) of chips and had to microwave each of them for about 90 seconds. Thanks for such an awesome recipe!\n\n### Date\n2006-11-26 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "desserts", "lunch", "snacks", "easy", "chocolate", "dietary", "low-cholesterol", "low-in-something" ], "ingredients": [ "milk chocolate chips", "miniature pretzel twists" ], "steps": [ "put chocolate in small bowl", "microwave for 35 seconds", "the chips will still look whole , do not microwave any longer ! it will burn , instead stir for 20 seconds and all lumps will be smooth", "lay out a piece of foil", "dip pretzels with fingers in chocolate scrape off excess and lay on foil", "wait 30 minutes to cool" ], "nutrition": [ 144.4, 2.0, 10.0, 18.0, 7.0, 3.0, 9.0 ], "reviews": "['I made this with pretzel rods and it turned out wonderfully. After dipping the rods in chocolate, I sprinkled sugar crystals on them, which made them look pretty. I wrapped a few in decorative baggies and gave them away as gifts.', 'This recipe was not only easy but SO delicous! Everyone thought that they were store bought gourmet pretzels. Just for fun also used a couple of broken pretzel rods dipped them halfway and then put some cake shots on them they were so delicous and super inexpensive to make!! Thanks for the best recipe ever!!', 'Super simple as the name says! I placed the pretzels on a parchment paper lined cookie sheet then drizzzled the melted chocolate over the pretzels. I loved the salty, sweet taste, these could be addictive!!', 'Wow that is super easy i might make now!', 'Thank you for this recipe. In looking through other recipes, they called for parafin wax or other ingredients that I didnt have on hand and didnt really want to use. Others called for butter which was too late as I had already started melting the chocolate. This was simple and worked great. I used all organic ingredients (thank you Paul Newman!) and used dark chocolate instead of the milk chocolate. It took about 30 minutes to harden as the directions said, and I really appreciated the tip to not put them in the fridge; I had been doing that in the past and now I know why they would always melt after wards. Thank you for this recipe.', \"This was just perfect for my 12-year-old son's school birthday treat. He loves pretzels, and it was a much more healthful alternative to the typical cupcakes. I covered 130 pretzels in just 30 minutes, so it really was super simple! I used two bags (11.5 oz) of chips and had to microwave each of them for about 90 seconds. Thanks for such an awesome recipe!\"]", "submitted": "2006-11-26T00:00:00", "minutes": 45, "n_steps": 6, "n_ingredients": 2 }, { "id": 103, "original_id": 42547, "name": "super easy microwave peanut butter fudge", "description": "this is a very easy, delicious peanut butter fudge, using only two ingredients. it is very rich though. always a hit at get-togethers. hope you enjoy it!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/42547_v000.png", "markdown": "## 🍰 super easy microwave peanut butter fudge\n\n### Description\nthis is a very easy, delicious peanut butter fudge, using only two ingredients. it is very rich though. always a hit at get-togethers. hope you enjoy it!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- fudge\n- desserts\n- fruit\n- easy\n- microwave\n- candy\n- nuts\n- dietary\n- equipment\n- number-of-servings\n\n### Ingredients\n1. vanilla frosting\n2. peanut butter\n\n### Steps\n1. empty entire jar of peanut butter in a mixing bowl\n2. heat vanilla frosting in its container in microwave for about 60 seconds or until completely melted\n3. pour the melted frosting in the bowl with the peanut butter and mix well\n4. quickly pour the mixture into a 9x13 pan , allow fudge to set , cut into small squares , and enjoy !\n\n### Nutrition\n- 136.0\n- 14.0\n- 37.0\n- 3.0\n- 7.0\n- 9.0\n- 3.0\n\n### Reviews\n- This stuff isn't very good at all. Not at all like fudge. It isn't very sweet and doesn't set up. Won't make again.\n- I make this all the time. The only difference is that I microwave the peanut butter for 1 minute and as I am dumping it in a bowl, I microwave the icing for 1 minute. Then I mix the two together and stir vigorously. It always sets up nicely and taste great.\n- Amazing how simple this recipe is...almost hard to believe how good it tastes! This is most definitely a keeper.\n- My husband kept insisting \"It's not fudge.\" I think that has something to do with the texture - it doesn't firm up as much as more complicated fudge recipes. Still, it's yummy, and a great recipe to pull out of the hat at the last minute. I used a can of \"Fun Favorites\" that I had on hand (the one that has the pouch of candy coated chocolate & sprinkles). I added the colored bits just before pouring into the pan, and they mixed in without melting. This makes me think you could add red & green sprinkles if you wanted a more \"Christmasy\" presentation.\n- Excellent! Couldn't be any easier. My coworkers were amazed that I had made this, not that I'm not an excellent cook, but they thought it was store bought. Will definitely be making this often and may try chocolate as well. Thanks for a great recipe!\n- Fantastic!! Can't get any easier than this!\n- Super easy and the kids love it. I had a piece and it immediately reminded me of the inside of candy Buckeyes that I make for Holidays. I think next time I will take it a step further and melt some choc. chips to spread on top. Thanks for the super easy recipe Nane!\n- I rated this before, but thought it deserved a second review (and I'm a pretty busy mom)...anyway, my husband likes this so much that he requests it at least once a month. I have made so many fudge recipes and this is the only one he wants. We do refridgerate after making to get the recipe to a more firm consistancy. Thank you so much for calming my husbands peanut butter cravings!\n- Very easy, works great and tastes good, too. Followed the warning of the previous reviewer and was very careful not to add extra peanut butter. As I said, very easy; and it tasted great. Everyone who tried it couldn't believe it was this easy. I love peanut butter fudge, but I hate the mess that goes with it. This will be my new peanut butter fudge recipe. Thanks!\n- I wasn't sure about this recipe because of two ingredients but this is fantastic! This tastes and feels exactly like fudge.\n- Very good, very easy, and I'm very appreciative. Thank you.\n- My MIL made this last year, and hubby requested it for this year. It's so simple to make, and no one would ever guess it's only 2 ingredients. This produces a smooth and creamy fudge. Thanks for posting, Nane!\n- I rated this a 2 because it is incredibly easy to make. However, It is not very good fudge. Fudge us supposed to be sweet, but this really isn't. I won't make it again.\n- Great recipe! Simple! Quick! Everyone loved it! What more can I say? Smooth creamy texture. Will make again. Thank you for the recipe!\n- Super easy is putting it mildly! I made this in 2 minutes! It is very creamy, not too sweet like some. When I need a party recipe in a hurry, this is the one I'll reach for. Very good! Thanks!!\n- Used plain vanilla frosting and chunky PB and it tastes great and was done in a snap with minimal cleanup. Mixed them together and heated in the microwave and lined pan with waxed paper. Done in a snap!\n- this recipe is so good and so delicious. I used Reese's peanut butter and Pillsbury chocolate frosting. so easy!! traditionalfudge is so hard to make especially with my two year old running around so I tried this and I'm so glad I did!\n- I gave this recipe 4 stars. My family really enjoyed this fudge. I first had this fudge at my future mother-inlaws. She got the recipe from my brother-inlaws mother Louise. When Louise made this fudge she used vanilla frosting for one flavor (peanut butter) and chocolate for the other flavor (chocolate/peanut butter). Louise said to Not use whipped frosting. When I made this I used Pillsbury's reduced sugar vanilla frosting (FYI it's 10 grams of sugar per 2 tbl.) serving, Smuckers Natural peanut butter and I added a scoop of GNC vanilla protein powder to bump up my protein. These changes did not affect the flavor at all it tasted great and no one could tell it had protein powder in it! Update: Like any fudge the humidity does affect this fudge. I took the fudge to a outdoors family reunion and my fudge was super soft. Maybe it was the reduced sugar frosting or the because I added protein powder. I let this sit in the fridge overnight to see if it firmed up and it did. It still wasn't firm like Louise's so I think I'll talk with her about how exactly she made it. Overall this is great! I only came home with half a pan and have even less left now! Thanks for posting a yummy recipe! Christine (internetnut)\n- I made this a few nights ago and was amazed it turn out so good and was so easy. I use all natural peanut butter though and it was too strong in flavor, next time i will use a different brand. Thanks\n- Absolutely the best fudge ever! I did a bit of experimenting and used white chocolate chips and orange frosting and BAM... I had dreamsickle fudge!\n- I just made this, it great! I made it using crunchy peanut butter. Love it.\n- I just made a batch of this today. My DIL was visiting & wanted to make fudge. The thought of the work that goes into making traditional fudge with her 2 toddlers underfoot simply didn't sound fun to me. To satisfy her chocolate tooth, I used a can of fudge frosting. The peanut butter was Smucker's natural & seemed a bit stiff when I was stirring it so I added 2 tablespoons of melted butter. The result was a big hit so I send it home with her. She should have a lively afternoon if she lets the kids sample it ;-) Thanks for sharing the recipe!\n- I was skeptical at first, but this recipe is so ubelieveably easy AND delicious. I was amazed.\n- For something sooo simple, this was wonderful. You have to like peanut butter and like fudge to enjoy it, but if you do, this is a great treat for a picnic or party, or just to snack on at home (in moderation!) I used Reese's peanut butter, and was told it tasted like the inside of a peanut butter cup.\n- Simple to make and very good! Thank you for sharing!\n- Made this last night and brought it to work today. It should last until 10 am maybe. Good recipe. Quick and easy. But really rich!\n- So simple and everybody at work raved! Several people asked for the recipe, although with only two ingredients, it hardly classifies as such, more of a technique!\n- ,\n- Delicious! So simple & tasty\n- Turned out great used chocolate frosting taste just like a Reeses\n- This is so simple it's almost silly! My only quibble would to say that I don't think it's \"fudge\". But, recipe title notwithstanding, this candy is very tasty and just so, so easy to make. I bought a 500-gram jar of peanut butter (I used smooth) and a tub of french vanilla frosting -- it all worked great. After putting the mixture into an ungreased 13x9 pan (another time saver!), I noticed that it firmed up quite quickly. All in all, a great recipe to keep on hand for the holidays. I plan to serve little squares of this in red foil cups on my xmas cookie platters. Thanks for the recipe!\n- Yummmmmmy! Never had fudge so creamy !!!!!!!!!!A keeper for sure !!!!!!!!!!!!!Thanks for posting !!!!!!!!!!!!!!!!!!!!!!\n- Ok I was looking for fudge recipes this morning before I went to the store. I read this and thought wow too easy but then when I got to the store I kept thinking about it. So I grabbed some frosting and a jar of peanut butter, got home didn’t even look at the recipe just made it, so simple, I feel like I cheated or something. I even got a little scared and added 1/2 cup powdered sugar when I made it. I am such a chicken. After dinner, we sampled it and boy it is Sooo good! Sooo soft! Soo Creamy, like a truffle! A peanut butter truffle. A little hard to get out of the pan, yet it holds its shape well for as soft as it is. Every one likes it. I think if I did it, again I would roll them in a ball and dip them in chocolate with a little paraffin wax. Come to think of it, My mother use to make something similar with dates in the peanut butter rolled into finger shapes dipped in chocolate (Date logs) My husband says he wants to spread it on his toast, I gave him a funny look and he said \"what, it’s not any different then nutella on toast.\"\n- This fudge was great! Soooo easy and EVERYONE loved it! Of course, it's not what you'd find at the specialty candy stores, but for a great tasting, quick treat it is fantastic! I bring this to gatherings and have given it away in gift baskets. Nobody ever believes how easy it is to make! This recipe is definitely a keeper!\n- No more praying that my fudge will \"set up\". This was almost too easy! I can see how it could become habit-forming. Not wanting it all to go to my hips, I only used 1/2 cup of each. I ate all of it in 2 days!!!!\nI too will try it with chocolate frosting next time. Yummy and creamy! Added note: Just made the entire recipe, and it really isn't enough for a 9X13 pan. I like fudge to be about an inch square, so I would advise an 8X8 or 9X9 pan.\n- Wow! This was super easy to make and held up great even out of the refrigerator. I panning the mixture I placed it in the fridge for about 45 minutes, after that it was ready to cut and consume. I also made it with chocolate frosting.\n- I'm not all that crazy about fudge, mostly because 99% of the fudge I've ever tried has been powdery little blocks. This is great. So moist and rich. I've only tasted one other that I liked better than this, hence, the 4 stars instead of 5.\n- This is supper easy to make. The only problem it does not have the fudge textures so I added 2 cups of powder sugar to the peanut butter. It did the trick. That's why I give it a 4. It just needed a little more work to fix it up just right.\n- This is absolutely the easiest fudge to make in the whole universe! I made two batches. In the first batch I used crunchy peanut butter and added 2/3 cup mini morsels according to Dottie5's suggestion. A very nice chocolate peanut butter fudge evolved (the morsels melt right in). My second batch was done according to the recipe. I think I actually liked the second fudge better, but both were great. When I looked at the available flavors of canned frosting, I started thinking that I might experiment more next time...cheesecake, chocolate fudge flavors... Oh, the total cost to make (in SE Alabama) was $2.50. \n- Turned out great! I cant get the recipe to print for my neighbor!\n- Great recipe! Thank you!\n- WOW! This is incredibly easy and tastes great. I like that it's not too sweet & rich. I only had a tub of cream cheese frosting, and used that instead of the vanilla, and it is delicious! It took about 2 minutes to prepare. Thank you for sharing this.\n- This stuff is amazing! I made a double batch in a 9x13 pyrex lined with wax paper. I let the fudge set at room temperature overnight and then turned it out onto a cutting board. It was very easy to cut and made nice squares that held their shape. I do recommend working very quickly to mix the ingredients and get the mixture into a pan before it starts to stiffen. The taste and texture of the finished product are wonderful. If you like the peanut butter fudge at Souvenir City in Gulf Shores, Alabama, you're likely to be very happy with this recipe.\n- OMG! This was so easy and so awesome! I brought it to work and my coworkers kept asking for more! I will definitely make this again. Seems to be a great party food!\n- This is an incredible recipe. I used Laura Scudder natural peanut butter which gave the fudge a little drier consistency, similar to Reese's Pnutbutter cups. It was still very \"melt-in-your-mouth\", though. I have already printed out 4 copies of the recipe for my coworkers who went crazy for it. People look at this recipe like a magic potion. It is unbelievable that these two ingredients can be so sublime together.\n- It sounds like wizardry but it is easy and delicious. I used Duncan Hines Creamy Home-Style classic vanilla frosting. I also added 2/3 cup chopped peanuts to peanut butter and 2/3 cup of miniature chocolate chips (Hersheys) to peanut butter and frosting mix. Very impressive with little effort! Again...Delicious!\n- Absolutely the easiest candy desert to make. I was able to whip it up and have it gone in no time flat! I have made it several times. Sometimes it comes out with more of a fudge consistency than others. I think it may depend on the brands of pb and frosting you are using. I did make one using nutello also and that was good. The kids used it for \"playdough' and formed little critters with it one time when we ended up with a softer batch. This is a keeper at our house. Thanks for posting!\n- This is very easy and good. I had this recipe in my cookbook for some time but thought it was too easy to be good. I was shopping yesterday and decided to pick up a container of frosting (I always have peanut butter on hand so didn't need to buy that). I made this tonight and hubby and the kids ate it up. It was so easy to make and is very tasty. Will be making more often. Made as written. Thanks for the great recipe Nane!\n- I made this for my son's 3rd birthday and everyone loved it! I can't believe how delicious it was. Everyone kept asking me how I made it. Next time I think I will try chocolate frosting. Thanks for a great recipe.\n- WOW!! This recipe is amazing! It's amazing because:

A.) It takes less than 15 min to make from start to finish
B.) It only has 2 ingredients
C.) I never had to turn on the oven
D.) It taste so freakin good
E.) Cost less than $5.00

I followed this recipe but I did read the reviews before making it, a lot of people were saying that it didn't have fudge consistency so I added 1 cup of powered sugar and it was simply amazing!!\n- I can't believe I haven't rated this!!! I have made it a million times. My husband is a pastor and we call this Pastor's Peanut Butter fudge. If I need a super quick treat to whip up or something to give as a gift this is my go to recipe. I've made it with chocolate frosting too, I've made it with two layers one chocolate one vanilla. Its great and you can't mess it up!\n- I am no cook what so ever. I can do some desert dishes.This is now a new one added and one I will definitely make over and over.My husband almost did not believe that I made this.He was also more surprised to learn that it only took a few things to make such a tasty treat.I have made using different types of flavors with the frosting and used other types of extras like nuts etc.The fudge still comes out very good.You can't beat the price as well.This is also a fast make if you are in a hurry to make something last min for any type of event.\n- Fantastic and very easy to make.\n- Works great, sets great. Only caviat is that you should be careful about your ratios- just a tad too much peanut butter in the mix gives you peanut butter squares, not anything that tastes like fudge.\n- This is the recipe Ive been looking for, My mom had this one at least 14 years ago, and Ive been looking all over for it. She hasnow passed and I wanted to share this great tasting recipe with my kids someday. Thanks for sharing, it will now be the one and only fudge recipe Ill ever use.\n\n### Date\n2002-10-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "fudge", "desserts", "fruit", "easy", "microwave", "candy", "nuts", "dietary", "equipment", "number-of-servings" ], "ingredients": [ "vanilla frosting", "peanut butter" ], "steps": [ "empty entire jar of peanut butter in a mixing bowl", "heat vanilla frosting in its container in microwave for about 60 seconds or until completely melted", "pour the melted frosting in the bowl with the peanut butter and mix well", "quickly pour the mixture into a 9x13 pan , allow fudge to set , cut into small squares , and enjoy !" ], "nutrition": [ 136.0, 14.0, 37.0, 3.0, 7.0, 9.0, 3.0 ], "reviews": "[\"This stuff isn't very good at all. Not at all like fudge. It isn't very sweet and doesn't set up. Won't make again.\", 'I make this all the time. The only difference is that I microwave the peanut butter for 1 minute and as I am dumping it in a bowl, I microwave the icing for 1 minute. Then I mix the two together and stir vigorously. It always sets up nicely and taste great.', 'Amazing how simple this recipe is...almost hard to believe how good it tastes! This is most definitely a keeper.', 'My husband kept insisting \"It\\'s not fudge.\" I think that has something to do with the texture - it doesn\\'t firm up as much as more complicated fudge recipes. Still, it\\'s yummy, and a great recipe to pull out of the hat at the last minute. I used a can of \"Fun Favorites\" that I had on hand (the one that has the pouch of candy coated chocolate & sprinkles). I added the colored bits just before pouring into the pan, and they mixed in without melting. This makes me think you could add red & green sprinkles if you wanted a more \"Christmasy\" presentation.', \"Excellent! Couldn't be any easier. My coworkers were amazed that I had made this, not that I'm not an excellent cook, but they thought it was store bought. Will definitely be making this often and may try chocolate as well. Thanks for a great recipe!\", \"Fantastic!! Can't get any easier than this!\", 'Super easy and the kids love it. I had a piece and it immediately reminded me of the inside of candy Buckeyes that I make for Holidays. I think next time I will take it a step further and melt some choc. chips to spread on top. Thanks for the super easy recipe Nane!', \"I rated this before, but thought it deserved a second review (and I'm a pretty busy mom)...anyway, my husband likes this so much that he requests it at least once a month. I have made so many fudge recipes and this is the only one he wants. We do refridgerate after making to get the recipe to a more firm consistancy. Thank you so much for calming my husbands peanut butter cravings!\", \"Very easy, works great and tastes good, too. Followed the warning of the previous reviewer and was very careful not to add extra peanut butter. As I said, very easy; and it tasted great. Everyone who tried it couldn't believe it was this easy. I love peanut butter fudge, but I hate the mess that goes with it. This will be my new peanut butter fudge recipe. Thanks!\", \"I wasn't sure about this recipe because of two ingredients but this is fantastic! This tastes and feels exactly like fudge.\", 'Very good, very easy, and I'm very appreciative. Thank you.', \"My MIL made this last year, and hubby requested it for this year. It's so simple to make, and no one would ever guess it's only 2 ingredients. This produces a smooth and creamy fudge. Thanks for posting, Nane!\", \"I rated this a 2 because it is incredibly easy to make. However, It is not very good fudge. Fudge us supposed to be sweet, but this really isn't. I won't make it again.\", 'Great recipe! Simple! Quick! Everyone loved it! What more can I say? Smooth creamy texture. Will make again. Thank you for the recipe!', \"Super easy is putting it mildly! I made this in 2 minutes! It is very creamy, not too sweet like some. When I need a party recipe in a hurry, this is the one I'll reach for. Very good! Thanks!!\", 'Used plain vanilla frosting and chunky PB and it tastes great and was done in a snap with minimal cleanup. Mixed them together and heated in the microwave and lined pan with waxed paper. Done in a snap!', 'this recipe is so good and so delicious. I used Reese's peanut butter and Pillsbury chocolate frosting. so easy!! traditionalfudge is so hard to make especially with my two year old running around so I tried this and I'm so glad I did!', \"I gave this recipe 4 stars. My family really enjoyed this fudge. I first had this fudge at my future mother-inlaws. She got the recipe from my brother-inlaws mother Louise. When Louise made this fudge she used vanilla frosting for one flavor (peanut butter) and chocolate for the other flavor (chocolate/peanut butter). Louise said to Not use whipped frosting. When I made this I used Pillsbury's reduced sugar vanilla frosting (FYI it's 10 grams of sugar per 2 tbl.) serving, Smuckers Natural peanut butter and I added a scoop of GNC vanilla protein powder to bump up my protein. These changes did not affect the flavor at all it tasted great and no one could tell it had protein powder in it! Update: Like any fudge the humidity does affect this fudge. I took the fudge to a outdoors family reunion and my fudge was super soft. Maybe it was the reduced sugar frosting or the because I added protein powder. I let this sit in the fridge overnight to see if it firmed up and it did. It still wasn't firm like Louise's so I think I'll talk with her about how exactly she made it. Overall this is great! I only came home with half a pan and have even less left now! Thanks for posting a yummy recipe! Christine (internetnut)\", 'I made this a few nights ago and was amazed it turn out so good and was so easy. I use all natural peanut butter though and it was too strong in flavor, next time i will use a different brand. Thanks', 'Absolutely the best fudge ever! I did a bit of experimenting and used white chocolate chips and orange frosting and BAM... I had dreamsickle fudge!', 'I just made this, it great! I made it using crunchy peanut butter. Love it.', \"I just made a batch of this today. My DIL was visiting & wanted to make fudge. The thought of the work that goes into making traditional fudge with her 2 toddlers underfoot simply didn't sound fun to me. To satisfy her chocolate tooth, I used a can of fudge frosting. The peanut butter was Smucker's natural & seemed a bit stiff when I was stirring it so I added 2 tablespoons of melted butter. The result was a big hit so I send it home with her. She should have a lively afternoon if she lets the kids sample it ;-) Thanks for sharing the recipe!\", 'I was skeptical at first, but this recipe is so ubelieveably easy AND delicious. I was amazed.', \"For something sooo simple, this was wonderful. You have to like peanut butter and like fudge to enjoy it, but if you do, this is a great treat for a picnic or party, or just to snack on at home (in moderation!) I used Reese's peanut butter, and was told it tasted like the inside of a peanut butter cup.\", 'Simple to make and very good! Thank you for sharing!', 'Made this last night and brought it to work today. It should last until 10 am maybe. Good recipe. Quick and easy. But really rich!', 'So simple and everybody at work raved! Several people asked for the recipe, although with only two ingredients, it hardly classifies as such, more of a technique!', ',', 'Delicious! So simple & tasty', 'Turned out great used chocolate frosting taste just like a Reeses', 'This is so simple it\\'s almost silly! My only quibble would to say that I don\\'t think it\\'s \"fudge\". But, recipe title notwithstanding, this candy is very tasty and just so, so easy to make. I bought a 500-gram jar of peanut butter (I used smooth) and a tub of french vanilla frosting -- it all worked great. After putting the mixture into an ungreased 13x9 pan (another time saver!), I noticed that it firmed up quite quickly. All in all, a great recipe to keep on hand for the holidays. I plan to serve little squares of this in red foil cups on my xmas cookie platters. Thanks for the recipe!', 'Yummmmmmy! Never had fudge so creamy !!!!!!!!!!A keeper for sure !!!!!!!!!!!!!Thanks for posting !!!!!!!!!!!!!!!!!!!!!!', 'Ok I was looking for fudge recipes this morning before I went to the store. I read this and thought wow too easy but then when I got to the store I kept thinking about it. So I grabbed some frosting and a jar of peanut butter, got home didn’t even look at the recipe just made it, so simple, I feel like I cheated or something. I even got a little scared and added 1/2 cup powdered sugar when I made it. I am such a chicken. After dinner, we sampled it and boy it is Sooo good! Sooo soft! Soo Creamy, like a truffle! A peanut butter truffle. A little hard to get out of the pan, yet it holds its shape well for as soft as it is. Every one likes it. I think if I did it, again I would roll them in a ball and dip them in chocolate with a little paraffin wax. Come to think of it, My mother use to make something similar with dates in the peanut butter rolled into finger shapes dipped in chocolate (Date logs) My husband says he wants to spread it on his toast, I gave him a funny look and he said \"what, it’s not any different then nutella on toast.\"', \"This fudge was great! Soooo easy and EVERYONE loved it! Of course, it's not what you'd find at the specialty candy stores, but for a great tasting, quick treat it is fantastic! I bring this to gatherings and have given it away in gift baskets. Nobody ever believes how easy it is to make! This recipe is definitely a keeper!\", 'No more praying that my fudge will \"set up\". This was almost too easy! I can see how it could become habit-forming. Not wanting it all to go to my hips, I only used 1/2 cup of each. I ate all of it in 2 days!!!!\\nI too will try it with chocolate frosting next time. Yummy and creamy! Added note: Just made the entire recipe, and it really isn\\'t enough for a 9X13 pan. I like fudge to be about an inch square, so I would advise an 8X8 or 9X9 pan.', 'Wow! This was super easy to make and held up great even out of the refrigerator. I panning the mixture I placed it in the fridge for about 45 minutes, after that it was ready to cut and consume. I also made it with chocolate frosting.', \"I'm not all that crazy about fudge, mostly because 99% of the fudge I've ever tried has been powdery little blocks. This is great. So moist and rich. I've only tasted one other that I liked better than this, hence, the 4 stars instead of 5.\", \"This is supper easy to make. The only problem it does not have the fudge textures so I added 2 cups of powder sugar to the peanut butter. It did the trick. That's why I give it a 4. It just needed a little more work to fix it up just right.\", \"This is absolutely the easiest fudge to make in the whole universe! I made two batches. In the first batch I used crunchy peanut butter and added 2/3 cup mini morsels according to Dottie5's suggestion. A very nice chocolate peanut butter fudge evolved (the morsels melt right in). My second batch was done according to the recipe. I think I actually liked the second fudge better, but both were great. When I looked at the available flavors of canned frosting, I started thinking that I might experiment more next time...cheesecake, chocolate fudge flavors... Oh, the total cost to make (in SE Alabama) was $2.50. \", 'Turned out great! I cant get the recipe to print for my neighbor!', 'Great recipe! Thank you!', 'WOW! This is incredibly easy and tastes great. I like that it's not too sweet & rich. I only had a tub of cream cheese frosting, and used that instead of the vanilla, and it is delicious! It took about 2 minutes to prepare. Thank you for sharing this.', \"This stuff is amazing! I made a double batch in a 9x13 pyrex lined with wax paper. I let the fudge set at room temperature overnight and then turned it out onto a cutting board. It was very easy to cut and made nice squares that held their shape. I do recommend working very quickly to mix the ingredients and get the mixture into a pan before it starts to stiffen. The taste and texture of the finished product are wonderful. If you like the peanut butter fudge at Souvenir City in Gulf Shores, Alabama, you're likely to be very happy with this recipe.\", 'OMG! This was so easy and so awesome! I brought it to work and my coworkers kept asking for more! I will definitely make this again. Seems to be a great party food!', 'This is an incredible recipe. I used Laura Scudder natural peanut butter which gave the fudge a little drier consistency, similar to Reese\\'s Pnutbutter cups. It was still very \"melt-in-your-mouth\", though. I have already printed out 4 copies of the recipe for my coworkers who went crazy for it. People look at this recipe like a magic potion. It is unbelievable that these two ingredients can be so sublime together.', 'It sounds like wizardry but it is easy and delicious. I used Duncan Hines Creamy Home-Style classic vanilla frosting. I also added 2/3 cup chopped peanuts to peanut butter and 2/3 cup of miniature chocolate chips (Hersheys) to peanut butter and frosting mix. Very impressive with little effort! Again...Delicious!', 'Absolutely the easiest candy desert to make. I was able to whip it up and have it gone in no time flat! I have made it several times. Sometimes it comes out with more of a fudge consistency than others. I think it may depend on the brands of pb and frosting you are using. I did make one using nutello also and that was good. The kids used it for \"playdough\\' and formed little critters with it one time when we ended up with a softer batch. This is a keeper at our house. Thanks for posting!', \"This is very easy and good. I had this recipe in my cookbook for some time but thought it was too easy to be good. I was shopping yesterday and decided to pick up a container of frosting (I always have peanut butter on hand so didn't need to buy that). I made this tonight and hubby and the kids ate it up. It was so easy to make and is very tasty. Will be making more often. Made as written. Thanks for the great recipe Nane!\", \"I made this for my son's 3rd birthday and everyone loved it! I can't believe how delicious it was. Everyone kept asking me how I made it. Next time I think I will try chocolate frosting. Thanks for a great recipe.\", \"WOW!! This recipe is amazing! It's amazing because:

A.) It takes less than 15 min to make from start to finish
B.) It only has 2 ingredients
C.) I never had to turn on the oven
D.) It taste so freakin good
E.) Cost less than $5.00

I followed this recipe but I did read the reviews before making it, a lot of people were saying that it didn't have fudge consistency so I added 1 cup of powered sugar and it was simply amazing!!\", \"I can't believe I haven't rated this!!! I have made it a million times. My husband is a pastor and we call this Pastor's Peanut Butter fudge. If I need a super quick treat to whip up or something to give as a gift this is my go to recipe. I've made it with chocolate frosting too, I've made it with two layers one chocolate one vanilla. Its great and you can't mess it up!\", 'I am no cook what so ever. I can do some desert dishes.This is now a new one added and one I will definitely make over and over.My husband almost did not believe that I made this.He was also more surprised to learn that it only took a few things to make such a tasty treat.I have made using different types of flavors with the frosting and used other types of extras like nuts etc.The fudge still comes out very good.You can't beat the price as well.This is also a fast make if you are in a hurry to make something last min for any type of event.', 'Fantastic and very easy to make.', 'Works great, sets great. Only caviat is that you should be careful about your ratios- just a tad too much peanut butter in the mix gives you peanut butter squares, not anything that tastes like fudge.', 'This is the recipe Ive been looking for, My mom had this one at least 14 years ago, and Ive been looking all over for it. She hasnow passed and I wanted to share this great tasting recipe with my kids someday. Thanks for sharing, it will now be the one and only fudge recipe Ill ever use.']", "submitted": "2002-10-07T00:00:00", "minutes": 6, "n_steps": 4, "n_ingredients": 2 }, { "id": 104, "original_id": 249323, "name": "butterballs cocktail drink", "description": "a buddy gave me this recipe.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/249323_v000.png", "markdown": "## 🍰 butterballs cocktail drink\n\n### Description\na buddy gave me this recipe.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- beginner-cook\n- dinner-party\n- romantic\n- cocktails\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. butterscotch schnapps\n2. kahlua\n\n### Steps\n1. layer schnapps then kahlua in a shot glass\n\n### Nutrition\n- 46.2\n- 0.0\n- 26.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- Very Sweet! I love both of these but would probably prefer it reversed and mixed. I also ended up adding milk. Made for Beverage Tag.\n- This was wonderful! Very strong for me (especially when I shot the first one). I added some milk and invited my neighbor over and we gossiped and sipped for quite a while. Thanks for a great drink!\n- Loved it!!! Wasn't sure how much I would like this one compared to another similar recipe that uses Bailey's instead of the Kahlua, but enjoyed this as much as the other drink!! Thanks for sharing the recipe. Made for PRMR Tag Game.\n- A great combination- very smooth. A great way to kick start or to end an evening.\n- I really enjoyed the flavors in this one. I am still sipping it as I finish writing! I used Kahlua Especial (as it is what I have on hand and is my prefrred Kahlua). ;) Great nightcap to sip on!\n- Very sip-able, sweet and smooth. I enjoyed these two flavors combined very much. Thanks, Nyteglori!\n- YUM! I enjoyed this. I really love anything w/ butterscotch schnapps. Thanks for posting!\n- This was nice but really strong. I filled this up with milk and added ice to dilute the alcohol a bit but how can you go wrong with these 2 combined. Yum!\n\n### Date\n2007-08-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "beginner-cook", "dinner-party", "romantic", "cocktails", "taste-mood", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "butterscotch schnapps", "kahlua" ], "steps": [ "layer schnapps then kahlua in a shot glass" ], "nutrition": [ 46.2, 0.0, 26.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "['Very Sweet! I love both of these but would probably prefer it reversed and mixed. I also ended up adding milk. Made for Beverage Tag.', 'This was wonderful! Very strong for me (especially when I shot the first one). I added some milk and invited my neighbor over and we gossiped and sipped for quite a while. Thanks for a great drink!', \"Loved it!!! Wasn't sure how much I would like this one compared to another similar recipe that uses Bailey's instead of the Kahlua, but enjoyed this as much as the other drink!! Thanks for sharing the recipe. Made for PRMR Tag Game.\", 'A great combination- very smooth. A great way to kick start or to end an evening.', 'I really enjoyed the flavors in this one. I am still sipping it as I finish writing! I used Kahlua Especial (as it is what I have on hand and is my prefrred Kahlua). ;) Great nightcap to sip on!', 'Very sip-able, sweet and smooth. I enjoyed these two flavors combined very much. Thanks, Nyteglori!', 'YUM! I enjoyed this. I really love anything w/ butterscotch schnapps. Thanks for posting!', 'This was nice but really strong. I filled this up with milk and added ice to dilute the alcohol a bit but how can you go wrong with these 2 combined. Yum!']", "submitted": "2007-08-27T00:00:00", "minutes": 1, "n_steps": 1, "n_ingredients": 2 }, { "id": 105, "original_id": 480335, "name": "perfect baked bacon", "description": "found this recipe online. it is so simple & works perfectly.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/480335_v000.png", "markdown": "## 🍰 perfect baked bacon\n\n### Description\nfound this recipe online. it is so simple & works perfectly.\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- pork\n- easy\n- beginner-cook\n- dietary\n- low-carb\n- low-in-something\n- meat\n\n### Ingredients\n1. cooking spray\n2. bacon\n\n### Steps\n1. line rimmed baking sheet with foil\n2. coat lightly with oil spray\n3. lay out bacon in a single layer\n4. put in a cold oven\n5. turn on to 400f\n6. set timer for 17 minutes\n7. when the 17 minutes is up , check every 1-2 minutes until done\n8. it will look slightly undercooked in the oven\n9. take it out now & it will be perfect - crispy but not hard\n10. variations:\n11. 1\n12. sprinkle with brown sugar before baking\n13. 2\n14. sprinkle with black pepper before baking\n15. 3\n16. lightly coat with jerk seasoning before baking\n\n### Nutrition\n- 519.4\n- 78.0\n- 0.0\n- 39.0\n- 26.0\n- 85.0\n- 0.0\n\n### Reviews\n- Simplicity at it's best.
What can I say \"This just turned out perfectly!
I followed the time exactly and the bacon was just right for this family.
I will make bacon like this a lot more often now.
Thanks Elmotoo.\n- Great idea! I've used the cold oven method before with a rack although often that comes out a bit too crunchy. This was an ideal in-between and certainly makes a lot less mess.\n- I quite often cook my bacon in the oven but usually put into a hot oven but by putting in a cold one it didn't curl up I baked for 19 minutes and it was perfect to make a bacon sandwich with for me but if making for the DH I would need to cook a lot longer as he likes his really, really crispy. Also I lined my tray with baking paper so did not worry about the oil, thank you Elmotoo, made for Auussie/Kiwi Recipe Swap #83 December 2013.\n- What an easy and great way to make bacon. I cooked 1/2 lb for a potato salad. Made for Aus/NZ tag.\n- Perfect! I needed pre-cooked bacon for two different recipes so did 5 strips - 3 with pepper and 2 plain. At 17 minutes I took them out but wanted them a bit crispier so put back for 2 more minutes and it was just what I needed. Thanks for sharing!\n- This really is PERFECT!!!! We've made this twice now, both times with equally fantastic results.<br/>DH is over the moon with happiness now that his bacon can be cooked just the way he likes it, and I am too, as I'm going to get bacon sandwiches cooked for me every weekend now!!!<br/>Winners all round.....big thanks Elmotoo.<br/>Made for AUS/NZ RECIPE SWAP #76.\n\n### Date\n2012-06-02 00:00:00\n", "tags": [ "bacon", "30-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "pork", "easy", "beginner-cook", "dietary", "low-carb", "low-in-something", "meat" ], "ingredients": [ "cooking spray", "bacon" ], "steps": [ "line rimmed baking sheet with foil", "coat lightly with oil spray", "lay out bacon in a single layer", "put in a cold oven", "turn on to 400f", "set timer for 17 minutes", "when the 17 minutes is up , check every 1-2 minutes until done", "it will look slightly undercooked in the oven", "take it out now & it will be perfect - crispy but not hard", "variations:", "1", "sprinkle with brown sugar before baking", "2", "sprinkle with black pepper before baking", "3", "lightly coat with jerk seasoning before baking" ], "nutrition": [ 519.4, 78.0, 0.0, 39.0, 26.0, 85.0, 0.0 ], "reviews": "['Simplicity at it\\'s best.
What can I say \"This just turned out perfectly!
I followed the time exactly and the bacon was just right for this family.
I will make bacon like this a lot more often now.
Thanks Elmotoo.', 'Great idea! I've used the cold oven method before with a rack although often that comes out a bit too crunchy. This was an ideal in-between and certainly makes a lot less mess.', 'I quite often cook my bacon in the oven but usually put into a hot oven but by putting in a cold one it didn't curl up I baked for 19 minutes and it was perfect to make a bacon sandwich with for me but if making for the DH I would need to cook a lot longer as he likes his really, really crispy. Also I lined my tray with baking paper so did not worry about the oil, thank you Elmotoo, made for Auussie/Kiwi Recipe Swap #83 December 2013.', 'What an easy and great way to make bacon. I cooked 1/2 lb for a potato salad. Made for Aus/NZ tag.', 'Perfect! I needed pre-cooked bacon for two different recipes so did 5 strips - 3 with pepper and 2 plain. At 17 minutes I took them out but wanted them a bit crispier so put back for 2 more minutes and it was just what I needed. Thanks for sharing!', 'This really is PERFECT!!!! We've made this twice now, both times with equally fantastic results.<br/>DH is over the moon with happiness now that his bacon can be cooked just the way he likes it, and I am too, as I'm going to get bacon sandwiches cooked for me every weekend now!!!<br/>Winners all round.....big thanks Elmotoo.<br/>Made for AUS/NZ RECIPE SWAP #76.']", "submitted": "2012-06-02T00:00:00", "minutes": 25, "n_steps": 16, "n_ingredients": 2 }, { "id": 106, "original_id": 390251, "name": "microwave cornmeal mush", "description": "fast and easy. eat it hot like oatmeal or wait till it cools to slice and fry.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/390251_v000.png", "markdown": "## 🍰 microwave cornmeal mush\n\n### Description\nfast and easy. eat it hot like oatmeal or wait till it cools to slice and fry.\n\n### Tags\n- weeknight\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- granola-and-porridge\n- breakfast\n- side-dishes\n- easy\n- microwave\n- no-cook\n- beginner-cook\n- kid-friendly\n- vegetarian\n- grains\n- dietary\n- comfort-food\n- pasta-rice-and-grains\n- brunch\n- taste-mood\n- equipment\n- number-of-servings\n- technique\n\n### Ingredients\n1. cornmeal\n2. water\n\n### Steps\n1. use a 2 quart round bottomed bowl\n2. place all ingredients in the bowl and cover top with plastic wrap\n3. cook on high for 2 minutes\n4. remove and stir with fork\n5. replace plastic wrap and cook for 2 more minutes\n6. remove and stir\n7. replace plastic wrap and cook for 1 more minute\n8. mix in desire seasoning then its hot and ready to eat !\n\n### Nutrition\n- 110.4\n- 1.0\n- 0.0\n- 0.0\n- 4.0\n- 0.0\n- 7.0\n\n### Reviews\n- Once a famous chef was asked "What is the difference between mush and polenta?" He replied "About two dollars per serving"\n- This is now my new way of cooking mush/polenta. Yummy\n- I grew up on cornmeal mush for breakfast. We use one part cornmeal to four parts water. Stir it up and zap it in the microwave, stirring a few times till it's done. I liked it served with salt, pepper and butter. Yummmm. Thanks for posting. I'm eating this today after forgetting about it for several years.\n- This is an easy, cheap, filling meal that can be used for breakfast or dinner. You can chill this, cut it into slices and fry or bake it, serve it with maple syrup, melted cheese, spaghetti sauce, add stuff to the basic mix--cooked sausage is good--bake the basic mix after beating in some milk and a couple eggs. Its just a hugely versatile dish. We ate it a lot as a kid, especially when money was tight. The trick is to remember 1 part corn meal to 4 parts water. Cook until thick, stirring frequently.\n- Cornmeal mush is an excellent breakfast, but I'm the only one eating it, so I just make the one serving in the microwave. \r\n\r\nThe key to making this in te microwave is to stir at the right time and use a medium sized bowl. Covering a paper towel works, too. All microwaves are different, but here's what I do:\r\n1. Stir after mixing in bowl\r\n2. Stir after a minute (it will be very thin but uniform at this point, the meal tends to start to lump at the bottom at this point, too, so it is ideal to stir first at this point)\r\n3. Stir after another minute (it should be getting to a good thickness and I stop here usually)\r\n4. Stir in 30 second intervals if you want thicker mush.\r\n\r\nKeep in mind that it thickens after cooling off for a minute, too.\r\n\r\nI don't think the nutritional value calculated here is correct as the Aunt Jemima's cornmeal has more nutritional value than what is indicated here. This is a tasty, substantial, and healthy breakfast.\n\n### Date\n2009-09-14 00:00:00\n", "tags": [ "weeknight", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "granola-and-porridge", "breakfast", "side-dishes", "easy", "microwave", "no-cook", "beginner-cook", "kid-friendly", "vegetarian", "grains", "dietary", "comfort-food", "pasta-rice-and-grains", "brunch", "taste-mood", "equipment", "number-of-servings", "technique" ], "ingredients": [ "cornmeal", "water" ], "steps": [ "use a 2 quart round bottomed bowl", "place all ingredients in the bowl and cover top with plastic wrap", "cook on high for 2 minutes", "remove and stir with fork", "replace plastic wrap and cook for 2 more minutes", "remove and stir", "replace plastic wrap and cook for 1 more minute", "mix in desire seasoning then its hot and ready to eat !" ], "nutrition": [ 110.4, 1.0, 0.0, 0.0, 4.0, 0.0, 7.0 ], "reviews": "['Once a famous chef was asked "What is the difference between mush and polenta?" He replied "About two dollars per serving"', 'This is now my new way of cooking mush/polenta. Yummy', \"I grew up on cornmeal mush for breakfast. We use one part cornmeal to four parts water. Stir it up and zap it in the microwave, stirring a few times till it's done. I liked it served with salt, pepper and butter. Yummmm. Thanks for posting. I'm eating this today after forgetting about it for several years.\", 'This is an easy, cheap, filling meal that can be used for breakfast or dinner. You can chill this, cut it into slices and fry or bake it, serve it with maple syrup, melted cheese, spaghetti sauce, add stuff to the basic mix--cooked sausage is good--bake the basic mix after beating in some milk and a couple eggs. Its just a hugely versatile dish. We ate it a lot as a kid, especially when money was tight. The trick is to remember 1 part corn meal to 4 parts water. Cook until thick, stirring frequently.', \"Cornmeal mush is an excellent breakfast, but I'm the only one eating it, so I just make the one serving in the microwave. \\r\\n\\r\\nThe key to making this in te microwave is to stir at the right time and use a medium sized bowl. Covering a paper towel works, too. All microwaves are different, but here's what I do:\\r\\n1. Stir after mixing in bowl\\r\\n2. Stir after a minute (it will be very thin but uniform at this point, the meal tends to start to lump at the bottom at this point, too, so it is ideal to stir first at this point)\\r\\n3. Stir after another minute (it should be getting to a good thickness and I stop here usually)\\r\\n4. Stir in 30 second intervals if you want thicker mush.\\r\\n\\r\\nKeep in mind that it thickens after cooling off for a minute, too.\\r\\n\\r\\nI don't think the nutritional value calculated here is correct as the Aunt Jemima's cornmeal has more nutritional value than what is indicated here. This is a tasty, substantial, and healthy breakfast.\"]", "submitted": "2009-09-14T00:00:00", "minutes": 6, "n_steps": 8, "n_ingredients": 2 }, { "id": 107, "original_id": 144256, "name": "simple toffee flavored creamer in a jar", "description": "this is a excellent gift for coffee lovers for any occasion or just to use when making your own coffee and don't have any liquid creamers handy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/144256_v000.png", "markdown": "## 🍰 simple toffee flavored creamer in a jar\n\n### Description\nthis is a excellent gift for coffee lovers for any occasion or just to use when making your own coffee and don't have any liquid creamers handy.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- low-in-something\n- presentation\n- served-hot\n\n### Ingredients\n1. non-dairy coffee creamer\n2. brown sugar\n\n### Steps\n1. place ingredients in a bowl and whisk together or place in a food / blender processor and whirl until blended well\n2. store in a air tight container\n3. to add to tag for serving\n4. add 1-2 tbs\n5. of mix to 1 cup of hot coffee and stir\n\n### Nutrition\n- 1155.8\n- 36.0\n- 955.0\n- 11.0\n- 4.0\n- 23.0\n- 80.0\n\n### Reviews\n- I use brown sugar in hot tea all the time but this is the first time I have tried it in coffee. It really added a nice flavor to the coffee. \r\n\r\nThanks Marsha D. \r\n\r\nBullwinkle.\n- So easy to do!!!!! I made these up for my nieces for Christmas!\n- I made this last night for DD she said this a.m. when she dropped by for coffee on her way to work ..\"mom you made this?? YOU ROCK!! it is a 10\" told her there were no 10's she said \"well this is\" so a 10 with only 5 stars showing.. since I don't use flavors in coffee I can't comment myself BUT she is pretty picky about her coffee she kept on smelling this and saying mmmmm so a 10 from her is quite a complement!!!\r\n\r\nUPDATE~~~~12/02/07\r\n\r\nI thought I might share something\r\nlearned to do that makes this even BETTER than the store bought stuff\r\n\r\n1st I DO put it in blender...\r\nTHEN I use my small flour sifter to get out any lumps that will be left( I usually have some small lumps from the brown sugar)\r\nI just sift it over a bowl & use a \r\nscoop & small funnel to fill old creamer jars..( this filled to the top a old 6 ounce coffee mate creamer container) you might be left with a few small little pebble like things in your sifter..\r\nI sometimes have some & I just dump them in the trash..\r\n& the coffee creamer is the perfect\r\nconsistency..nice and powdery..NO LUMPS!!!\r\n\r\nOh & at last review I didn't use coffee creamer flavored or otherwise..\r\nbut now every once in awhile I do & this is really really GOOD\n- Fantastic!!!!\r\nWhere is the 10 stars when ya need em :) I actaully made this for Christmas gifts to take to Virginia when we go down at Thanksgiving, but it HAD to be sampled at home first :) this is an A+ recipe. Thanks M..........\n- Very tasty! I made a half recipe using dark brown sugar and is it ever nice in a cuppa coffee! Not too sweet or too strong a flavor... unlike some of the store bought creamers! I like! Thanks for a really good recipe. I'll definitely be keeping this on hand!\n- I found this as I was searching for some homemade coffee creamer recipes for a gift basket I'm doing for a church raffle. Because I need to watch my sugar intake, I made this using 1/2 cup splenda brown sugar blend. The flavor worked out wonderfully. It will be one of my favorites!\n- Thank you for posting this! International Delights just stopped selling my creamer(HEATH flavor) and I'm lost without it lol..I'm going to put this together today!\n- I just had 2 cups of coffee, and added this coffee creamer to it. Mmmm, this tasted good! To serve with an 8-ounce cup of coffee, I used 1 Tablespoon each, of the powdered creamer and dark brown sugar. I liked it so much, that I had to make another cup of it. Thanks Marsha, for the recipe, it's a keeper!!\n- Easy to make and very tasty. It makes a wonderful little gift as well as a nice treat for myself. I had never tried brown sugar in coffee before and I like it. It takes the edge off the bitterness of coffee but it isn't as sweet as white sugar. I used a whisk to mix the two things together in a bowl. Thanks!\n- MarshaD sent me this in a swap and boy, am I glad she did! This is so good! DH and I actually had this in hot chocolate and it was delicious! I am not much of a coffee drinker, that is why I tried it in hot chocolate! I love the toffee flavor, I never would have guessed it was brown sugar! LOL! Tonight, I put it in warm milk. Now that is just the thing for a cold night, so good and comforting! Reminds me of when my grandmother would serve me warm sweetened milk when I stayed with her! Thanks MarshaD!\n- being that I am broke this holiday time, I was able to make this, cut out my hand print on holiday paper, wrote a cute poem I found on the card and gave it to my friends. I tried it the first time I saw the recipe and it was delicious and warm and made me feel loved. You will too. I did use the granulated brown sugar instead and there was NO clumping.\n- Great taste. It gives a nice carmelly toffee flavor to a cup of coffee. The only problem I had was that it tended to get clumpy in the jar. I just shake it up good before I use it and the clumps usually disolve.\n\n### Date\n2005-11-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "dietary", "gifts", "low-sodium", "low-cholesterol", "low-in-something", "presentation", "served-hot" ], "ingredients": [ "non-dairy coffee creamer", "brown sugar" ], "steps": [ "place ingredients in a bowl and whisk together or place in a food / blender processor and whirl until blended well", "store in a air tight container", "to add to tag for serving", "add 1-2 tbs", "of mix to 1 cup of hot coffee and stir" ], "nutrition": [ 1155.8, 36.0, 955.0, 11.0, 4.0, 23.0, 80.0 ], "reviews": "['I use brown sugar in hot tea all the time but this is the first time I have tried it in coffee. It really added a nice flavor to the coffee. \\r\\n\\r\\nThanks Marsha D. \\r\\n\\r\\nBullwinkle.', 'So easy to do!!!!! I made these up for my nieces for Christmas!', 'I made this last night for DD she said this a.m. when she dropped by for coffee on her way to work ..\"mom you made this?? YOU ROCK!! it is a 10\" told her there were no 10\\'s she said \"well this is\" so a 10 with only 5 stars showing.. since I don\\'t use flavors in coffee I can\\'t comment myself BUT she is pretty picky about her coffee she kept on smelling this and saying mmmmm so a 10 from her is quite a complement!!!\\r\\n\\r\\nUPDATE~~~~12/02/07\\r\\n\\r\\nI thought I might share something\\r\\nlearned to do that makes this even BETTER than the store bought stuff\\r\\n\\r\\n1st I DO put it in blender...\\r\\nTHEN I use my small flour sifter to get out any lumps that will be left( I usually have some small lumps from the brown sugar)\\r\\nI just sift it over a bowl & use a \\r\\nscoop & small funnel to fill old creamer jars..( this filled to the top a old 6 ounce coffee mate creamer container) you might be left with a few small little pebble like things in your sifter..\\r\\nI sometimes have some & I just dump them in the trash..\\r\\n& the coffee creamer is the perfect\\r\\nconsistency..nice and powdery..NO LUMPS!!!\\r\\n\\r\\nOh & at last review I didn\\'t use coffee creamer flavored or otherwise..\\r\\nbut now every once in awhile I do & this is really really GOOD', 'Fantastic!!!!\\r\\nWhere is the 10 stars when ya need em :) I actaully made this for Christmas gifts to take to Virginia when we go down at Thanksgiving, but it HAD to be sampled at home first :) this is an A+ recipe. Thanks M..........', \"Very tasty! I made a half recipe using dark brown sugar and is it ever nice in a cuppa coffee! Not too sweet or too strong a flavor... unlike some of the store bought creamers! I like! Thanks for a really good recipe. I'll definitely be keeping this on hand!\", \"I found this as I was searching for some homemade coffee creamer recipes for a gift basket I'm doing for a church raffle. Because I need to watch my sugar intake, I made this using 1/2 cup splenda brown sugar blend. The flavor worked out wonderfully. It will be one of my favorites!\", \"Thank you for posting this! International Delights just stopped selling my creamer(HEATH flavor) and I'm lost without it lol..I'm going to put this together today!\", \"I just had 2 cups of coffee, and added this coffee creamer to it. Mmmm, this tasted good! To serve with an 8-ounce cup of coffee, I used 1 Tablespoon each, of the powdered creamer and dark brown sugar. I liked it so much, that I had to make another cup of it. Thanks Marsha, for the recipe, it's a keeper!!\", \"Easy to make and very tasty. It makes a wonderful little gift as well as a nice treat for myself. I had never tried brown sugar in coffee before and I like it. It takes the edge off the bitterness of coffee but it isn't as sweet as white sugar. I used a whisk to mix the two things together in a bowl. Thanks!\", 'MarshaD sent me this in a swap and boy, am I glad she did! This is so good! DH and I actually had this in hot chocolate and it was delicious! I am not much of a coffee drinker, that is why I tried it in hot chocolate! I love the toffee flavor, I never would have guessed it was brown sugar! LOL! Tonight, I put it in warm milk. Now that is just the thing for a cold night, so good and comforting! Reminds me of when my grandmother would serve me warm sweetened milk when I stayed with her! Thanks MarshaD!', 'being that I am broke this holiday time, I was able to make this, cut out my hand print on holiday paper, wrote a cute poem I found on the card and gave it to my friends. I tried it the first time I saw the recipe and it was delicious and warm and made me feel loved. You will too. I did use the granulated brown sugar instead and there was NO clumping.', 'Great taste. It gives a nice carmelly toffee flavor to a cup of coffee. The only problem I had was that it tended to get clumpy in the jar. I just shake it up good before I use it and the clumps usually disolve.']", "submitted": "2005-11-07T00:00:00", "minutes": 3, "n_steps": 5, "n_ingredients": 2 }, { "id": 108, "original_id": 215251, "name": "melt in your mouth baked chicken", "description": "this recipe is soooo simple. it has only one ingredient, and yet it has so much flavor. the chicken falls right off the bone.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/215251_v000.png", "markdown": "## 🍰 melt in your mouth baked chicken\n\n### Description\nthis recipe is soooo simple. it has only one ingredient, and yet it has so much flavor. the chicken falls right off the bone.\n\n### Tags\n- time-to-make\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- poultry\n- easy\n- chicken\n- dietary\n- low-carb\n- low-in-something\n- meat\n- whole-chicken\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. whole chicken\n2. italian dressing\n\n### Steps\n1. pre-heat oven 325\n2. for the most flavor , leave skin on until the end\n3. place chicken with bone down , in baking dish\n4. shake bottle dressing , until mixed well\n5. pour the entire bottle over the chicken\n6. cover with foil\n7. it should cover most of the chicken\n8. bake for about 1 1 / 2\n9. turn chicken every 1 / 2 hour\n10. remove the foil the last 15 mins , for browning\n11. different ovens vary\n12. chicken is done when it is very tender and falling off the bone\n13. do not add water to the recipe\n14. at the end of cooking , i always remove the skin , this chicken will melt in your mouth ,\n\n### Nutrition\n- 2102.9\n- 261.0\n- 75.0\n- 175.0\n- 230.0\n- 202.0\n- 7.0\n\n### Reviews\n- It was a greasy, horrible mess. Maybe I did something wrong.\n- This is fantastic! So moist and flavorful, and fall off the bone tender! I have to admit tho, never having cut up a chicken before, I left it whole and poured the dressing over it, covered and baked as directed without turning it. I used Kraft Free Zesty Italian and about 3/4 of the bottle knowing the chicken would produce a lot of juice on its own. Thank you for sharing a super easy and delicious chicken recipe I'll definitely be making again! :)\n- For the ease I give this 4 stars. Definitely if you need soft cooked chicken without work use this recipe. It doesn't smell very good cooking though (probably because of the vinegar). I'd use a whole chicken, leaving the skin on. I used the chicken in easy chicken wraps made with mayo, lettuce, tomato and and more italian dressing! They were fast and tasty.\n- I really loved this chicken. The taste was wonderful. It was delicious and tender. I will definitely make this again.\n- I needed some cooked, shredded chicken for Recipe #161871. This recipe went together so easily and quickly, I could make it before I went out the door first thing in the morning. I did brown the chicken, I already had a pan out, and finished by baking in my \"toaster\" oven. I used a bottled light- garlic dressing that produced a extremely tender chicken. I used only 1/2 cup, because I was only baking chicken legs and thighs. Talk about fall off the bone! I was able to shred easily, and it was ready to go. Thanks, Denise!\n\n### Date\n2007-03-06 00:00:00\n", "tags": [ "time-to-make", "main-ingredient", "preparation", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "poultry", "easy", "chicken", "dietary", "low-carb", "low-in-something", "meat", "whole-chicken", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "whole chicken", "italian dressing" ], "steps": [ "pre-heat oven 325", "for the most flavor , leave skin on until the end", "place chicken with bone down , in baking dish", "shake bottle dressing , until mixed well", "pour the entire bottle over the chicken", "cover with foil", "it should cover most of the chicken", "bake for about 1 1 / 2", "turn chicken every 1 / 2 hour", "remove the foil the last 15 mins , for browning", "different ovens vary", "chicken is done when it is very tender and falling off the bone", "do not add water to the recipe", "at the end of cooking , i always remove the skin , this chicken will melt in your mouth ," ], "nutrition": [ 2102.9, 261.0, 75.0, 175.0, 230.0, 202.0, 7.0 ], "reviews": "['It was a greasy, horrible mess. Maybe I did something wrong.', \"This is fantastic! So moist and flavorful, and fall off the bone tender! I have to admit tho, never having cut up a chicken before, I left it whole and poured the dressing over it, covered and baked as directed without turning it. I used Kraft Free Zesty Italian and about 3/4 of the bottle knowing the chicken would produce a lot of juice on its own. Thank you for sharing a super easy and delicious chicken recipe I'll definitely be making again! :)\", \"For the ease I give this 4 stars. Definitely if you need soft cooked chicken without work use this recipe. It doesn't smell very good cooking though (probably because of the vinegar). I'd use a whole chicken, leaving the skin on. I used the chicken in easy chicken wraps made with mayo, lettuce, tomato and and more italian dressing! They were fast and tasty.\", 'I really loved this chicken. The taste was wonderful. It was delicious and tender. I will definitely make this again.', 'I needed some cooked, shredded chicken for Recipe #161871. This recipe went together so easily and quickly, I could make it before I went out the door first thing in the morning. I did brown the chicken, I already had a pan out, and finished by baking in my \"toaster\" oven. I used a bottled light- garlic dressing that produced a extremely tender chicken. I used only 1/2 cup, because I was only baking chicken legs and thighs. Talk about fall off the bone! I was able to shred easily, and it was ready to go. Thanks, Denise!']", "submitted": "2007-03-06T00:00:00", "minutes": 70, "n_steps": 14, "n_ingredients": 2 }, { "id": 109, "original_id": 105466, "name": "chocolate curls", "description": "delicate chocolate curls to garnish desserts, or to decorate cakes. method found in an old issue of good housekeeping magazine. this recipe should provide enough curls to entirely cover a 2-layer cake. adjust as necessary for desired amount of curls. ***note***after submitting this recipe, i was informed that single ingredient recipes are not approved for this site. therefore, the toothpick was added to the ingredient list. this toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. the curls will not stand up to being punctured by the toothpick. they are adhered to the cake using the fresh frosting as glue.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/105466_v000.png", "markdown": "## 🍰 chocolate curls\n\n### Description\ndelicate chocolate curls to garnish desserts, or to decorate cakes. method found in an old issue of good housekeeping magazine. this recipe should provide enough curls to entirely cover a 2-layer cake. adjust as necessary for desired amount of curls. ***note***after submitting this recipe, i was informed that single ingredient recipes are not approved for this site. therefore, the toothpick was added to the ingredient list. this toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. the curls will not stand up to being punctured by the toothpick. they are adhered to the cake using the fresh frosting as glue.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- desserts\n- easy\n- dinner-party\n- holiday-event\n- romantic\n- chocolate\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- low-in-something\n- taste-mood\n- sweet\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. semi-sweet chocolate baking squares\n2. toothpick\n\n### Steps\n1. in a heavy 1-quart saucepan over low heat , heat 5 squares of chocolate , stirring frequently , until melted and smooth\n2. pour melted chocolate into a 15 1 / 2\" by 10 1 / 2\" jelly roll pan\n3. use a rubber spatula to scrape all of the chocolate from the saucepan\n4. with the same rubber spatula , spread the chocolate to evenly cover entire bottom of pan\n5. refrigerate until firm , but not brittle , about 10 minutes\n6. place jelly-roll pan on damp cloth on work surface\n7. holding teaspoon at a 30 degree angle , scrape chocolate into curls\n8. with toothpick , transfer curls to another jelly-roll pan\n9. refrigerate\n10. repeat 4 more times to make 5 batches of curls in all\n11. to garnish cake with curls: using a toothpick as a tool to lift the delicate curls , carefully press chocolate curls onto fresh frosting\n\n### Nutrition\n- 3394.9\n- 327.0\n- 1545.0\n- 3.0\n- 59.0\n- 629.0\n- 149.0\n\n### Reviews\n- Exactly what I was looking for thanks\n- I tried for 45 minutes and never got a single big beautiful curl. One of my friends said I shouldn't have used Ghardelli semi-sweet chocolate because it doesn't have enough fat content. Maybe that was the problem. The chocolate shavings that I produced instead still looked nice.\n- I used bittersweet chocolate to make some of these to garnish slices of Cappuccino Cheesecake. It worked quite well, but I don't think I have the patience to make enough to cover an entire cake, like that gorgeous masterpiece you made. lol Thanks for posting!\n- I tried to make these beautiful curls, but wasn't able to get the same effect most of the time. It was important to keep the chocolate firm, so I had to return it to the frig every few minutes. I did get some nice flakes that were less curly, so I was pretty pleased.\n- thanks for the recipe,my cake turned out beautiful\n\n### Date\n2004-12-06 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "desserts", "easy", "dinner-party", "holiday-event", "romantic", "chocolate", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-carb", "low-in-something", "taste-mood", "sweet", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "semi-sweet chocolate baking squares", "toothpick" ], "steps": [ "in a heavy 1-quart saucepan over low heat , heat 5 squares of chocolate , stirring frequently , until melted and smooth", "pour melted chocolate into a 15 1 / 2\" by 10 1 / 2\" jelly roll pan", "use a rubber spatula to scrape all of the chocolate from the saucepan", "with the same rubber spatula , spread the chocolate to evenly cover entire bottom of pan", "refrigerate until firm , but not brittle , about 10 minutes", "place jelly-roll pan on damp cloth on work surface", "holding teaspoon at a 30 degree angle , scrape chocolate into curls", "with toothpick , transfer curls to another jelly-roll pan", "refrigerate", "repeat 4 more times to make 5 batches of curls in all", "to garnish cake with curls: using a toothpick as a tool to lift the delicate curls , carefully press chocolate curls onto fresh frosting" ], "nutrition": [ 3394.9, 327.0, 1545.0, 3.0, 59.0, 629.0, 149.0 ], "reviews": "['Exactly what I was looking for thanks', \"I tried for 45 minutes and never got a single big beautiful curl. One of my friends said I shouldn't have used Ghardelli semi-sweet chocolate because it doesn't have enough fat content. Maybe that was the problem. The chocolate shavings that I produced instead still looked nice.\", 'I used bittersweet chocolate to make some of these to garnish slices of Cappuccino Cheesecake. It worked quite well, but I don\\'t think I have the patience to make enough to cover an entire cake, like that gorgeous masterpiece you made. lol Thanks for posting!', \"I tried to make these beautiful curls, but wasn't able to get the same effect most of the time. It was important to keep the chocolate firm, so I had to return it to the frig every few minutes. I did get some nice flakes that were less curly, so I was pretty pleased.\", 'thanks for the recipe,my cake turned out beautiful']", "submitted": "2004-12-06T00:00:00", "minutes": 120, "n_steps": 11, "n_ingredients": 2 }, { "id": 110, "original_id": 88089, "name": "yogurt cheese labneh", "description": "this is an old-world recipe. it is really just drained, salted yoghurt, very easy to make and very easy to preserve. i guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/88089_v000.png", "markdown": "## 🍰 yogurt cheese labneh\n\n### Description\nthis is an old-world recipe. it is really just drained, salted yoghurt, very easy to make and very easy to preserve. i guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- condiments-etc\n- eggs-dairy\n- african\n- easy\n- kid-friendly\n- vegetarian\n- dips\n- dietary\n- number-of-servings\n\n### Ingredients\n1. greek yogurt\n2. salt\n\n### Steps\n1. in a large bowl stir the salt into the yoghurt\n2. spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric\n3. pull corners up and tie tightly\n4. suspend from a stationary object over a bowl\n5. let this hang overnight or about 12 hours\n6. when well drained it will be the consistency of cottage cheese\n7. remove from the cloth\n8. store covered in the refrigerator until needed\n9. you can mix in fresh or dried herbs , minced garlic , pepper flakes , anything you would use to make an herbed cheese\n10. or you could drizzle with olive oil , sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- the sky's the limit really- so many uses !\n11. to make yoghurt cheese balls , drain the yoghurt for 10-12 hours longer\n12. take about one tablespoon at a time and roll it into smooth , round balls and place on a tray\n13. chill until firm\n14. this will take several hours\n15. after they are firm and slightly dried out , place in a sterile , air tight jar , cover with olive oil\n16. seal the jar and store at room temperature\n17. the labneh will keep this way for several months but you will have eaten them all up long before that !\n18. enjoy labneh makbus cut into halves , drizzled with olive oil and eaten with olives and fresh pita bread\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 96.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I've been making this even before I ever found recipezaar but I've never put salt in it. My mom puts it on as a base in lavash sandwiches for a snack for us. I usually suspend mine for about 3 days. I love it!\n- I've drained yogurt before to use like a cream cheese type spread but never thought to salt it first and was never introduced to the idea of making the \"yoghurt cheese balls\" - GREAT IDEA!!! I made a 1/2 batch with plain store brand Amer. yogurt (I want to try the Greek when I can find it) - I took the suggestion of a clean cotton cloth (a well worn tiny T-shirt)- in the past I have used paper towels...the T worked much better (and CAN be rinsed and re-used; much more enviro-friendly then my paper towel waste!!!) I added coarse pepper, rolled them in finely chopped walnuts and served them with spinach salad. Next time I will try different seasonings...as evelyn/athens stated \"sky's the limit\"!! A wonderfully versatile recipe - Thanks for sharing!!\n- Fantastic. Made a batch, rolled in Zatar and jarred with olive oil. Very pretty. Oil hasnt clouded and the colour of the herbs and sesame seeds pressed onto the cheese is very pretty. I will make little jars of them for Christmas gifts. My 3 and 5 year old kids have almost polished off this batch, I have had to hide the last of them for me and hubby!\n- Made this with some homemade yogurt so I ended up having to drain it about two full days, then added spinch dip mix, and I have to say it is wonderful. It never got firm enough to make the cheese balls, so next time I will use some store bought yogurt as it is firmer to start out with.\r\nThank you for a great recipe.\n- I did this with fat-free American yogurt. I had not heard of adding the salt either, but I agree that it is a great addition. I let mine drain for about 24 hours and from 3 cups of yogurt I got about 1 cup of yogurt cheese and about 1.75 cups of whey. I used most of the 'cheese' in stuffed mushrooms. I looked around for ways to use the whey and I'll definitely do some more experimenting, but this time I used it to make grits (with some added water, salt, and pepper; plus a tiny bit of parmesan at the end). They were amazing grits...they were soft and creamy and tasted cheesy and rich, when really they were quite light and healthy. I'll definitely be doing this frequently and trying out new uses and other types of yogurt. The labneh and whey are so much more interesting separate than they are together as yogurt!\n- I've made this yogurt cheese and it's really good, although I had to use just plain (not Greek) yogurt. I use it on crackers, instead of cream cheese. Very creamy.\n- Made this last night before going to bed using plain ordinary yogurt and it turned out great! I spread it over some toasted raisin bread for breakfast this morning\n- This is so cool! I love food science. It's fun, it's cool, and you get to eat your experiment afterward. I only made one cup of yogurt's worth, but it worked beautifully. And yummy! I spread it on a clementine. :)\n- I have made this for years. But I would mix cream cheese and yogurt cheese, know one knew\n- I make this all the time but just realized I'd not yet reviewed it. Five stars all the way! Easy, surprisingly flavorful, versatile, and popular with even the toddler...what more could I ask?! I try to keep a small jar in the fridge but it always goes so quickly that I have no idea how long it would really keep, lol. I can't get Greek yogurt here so have to settle for plain American style, but even so it's a wonderful addition to any meal. Thanks so much for posting!\n- Oh. Mah. Gawd. AMAZING. I made the cheese balls and ate a bunch with olives and sourdough and it ROCKED. So easy, so cheap and above all nutritious AND delicious!!\n- This is so easy and so good! I made a half recipe using plain grocery store non-fat yogurt. I love the tangy flavor and creamy texture - perfect on toasted bread. I will definately be making this again, and experimenting with different flavors. What a great way to sneak more yogurt into your diet!\n- i really loved this i made the cheese ball's and covered it with extra virgin olive oil, the was yummy spread over pumpernickle baguetts,with olives and garlic\n- Loved this cheese. I seasoned mine with cracked pepper and enjoyed snacking on the cheese balls.\n- I was skeptical at first, but when mixed with the olive oil, it turns into a great spread for crackers. I made this with homemade yogurt. Yum!\n- I've made yogurt cheese before but I never thought about adding salt. Great touch! Makes a huge difference.\r\nI'm chilling the Yogurt cheese balls right now, but I had one with olive oil, lemon and cumin as a sample. Fantastic! I'm really trying to control myself and NOT get any more samples.\r\nThanks Evelyn.\n- This is so good. i can't have regular cheese, so this is a wonderful substitution. i used coffee filters and my colander instead of suspending it. Lovely. The consistency changes the longer you leave it sitting. It goes from sour cream texture to a cream cheese like texture. Thanks for the recipe!\n- Awesome! I usually half the recipe, but it's great! I haven't made the labneh balls yet, but I will have to try that too. I have also used recipe #32460 to make my own yogurt first and it's fantastic, but requires a little longer straining time.\n- Loved this recipe! I made half of it and let it sit overnight in the fridge. Today I packed it away in lunches with pita chips. Very good! Made for zwt 3!\n\n### Date\n2004-04-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "5-ingredients-or-less", "appetizers", "condiments-etc", "eggs-dairy", "african", "easy", "kid-friendly", "vegetarian", "dips", "dietary", "number-of-servings" ], "ingredients": [ "greek yogurt", "salt" ], "steps": [ "in a large bowl stir the salt into the yoghurt", "spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric", "pull corners up and tie tightly", "suspend from a stationary object over a bowl", "let this hang overnight or about 12 hours", "when well drained it will be the consistency of cottage cheese", "remove from the cloth", "store covered in the refrigerator until needed", "you can mix in fresh or dried herbs , minced garlic , pepper flakes , anything you would use to make an herbed cheese", "or you could drizzle with olive oil , sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- the sky's the limit really- so many uses !", "to make yoghurt cheese balls , drain the yoghurt for 10-12 hours longer", "take about one tablespoon at a time and roll it into smooth , round balls and place on a tray", "chill until firm", "this will take several hours", "after they are firm and slightly dried out , place in a sterile , air tight jar , cover with olive oil", "seal the jar and store at room temperature", "the labneh will keep this way for several months but you will have eaten them all up long before that !", "enjoy labneh makbus cut into halves , drizzled with olive oil and eaten with olives and fresh pita bread" ], "nutrition": [ 0.0, 0.0, 0.0, 96.0, 0.0, 0.0, 0.0 ], "reviews": "[\"I've been making this even before I ever found recipezaar but I've never put salt in it. My mom puts it on as a base in lavash sandwiches for a snack for us. I usually suspend mine for about 3 days. I love it!\", 'I\\'ve drained yogurt before to use like a cream cheese type spread but never thought to salt it first and was never introduced to the idea of making the \"yoghurt cheese balls\" - GREAT IDEA!!! I made a 1/2 batch with plain store brand Amer. yogurt (I want to try the Greek when I can find it) - I took the suggestion of a clean cotton cloth (a well worn tiny T-shirt)- in the past I have used paper towels...the T worked much better (and CAN be rinsed and re-used; much more enviro-friendly then my paper towel waste!!!) I added coarse pepper, rolled them in finely chopped walnuts and served them with spinach salad. Next time I will try different seasonings...as evelyn/athens stated \"sky\\'s the limit\"!! A wonderfully versatile recipe - Thanks for sharing!!', 'Fantastic. Made a batch, rolled in Zatar and jarred with olive oil. Very pretty. Oil hasnt clouded and the colour of the herbs and sesame seeds pressed onto the cheese is very pretty. I will make little jars of them for Christmas gifts. My 3 and 5 year old kids have almost polished off this batch, I have had to hide the last of them for me and hubby!', 'Made this with some homemade yogurt so I ended up having to drain it about two full days, then added spinch dip mix, and I have to say it is wonderful. It never got firm enough to make the cheese balls, so next time I will use some store bought yogurt as it is firmer to start out with.\\r\\nThank you for a great recipe.', \"I did this with fat-free American yogurt. I had not heard of adding the salt either, but I agree that it is a great addition. I let mine drain for about 24 hours and from 3 cups of yogurt I got about 1 cup of yogurt cheese and about 1.75 cups of whey. I used most of the 'cheese' in stuffed mushrooms. I looked around for ways to use the whey and I'll definitely do some more experimenting, but this time I used it to make grits (with some added water, salt, and pepper; plus a tiny bit of parmesan at the end). They were amazing grits...they were soft and creamy and tasted cheesy and rich, when really they were quite light and healthy. I'll definitely be doing this frequently and trying out new uses and other types of yogurt. The labneh and whey are so much more interesting separate than they are together as yogurt!\", \"I've made this yogurt cheese and it's really good, although I had to use just plain (not Greek) yogurt. I use it on crackers, instead of cream cheese. Very creamy.\", 'Made this last night before going to bed using plain ordinary yogurt and it turned out great! I spread it over some toasted raisin bread for breakfast this morning', \"This is so cool! I love food science. It's fun, it's cool, and you get to eat your experiment afterward. I only made one cup of yogurt's worth, but it worked beautifully. And yummy! I spread it on a clementine. :)\", 'I have made this for years. But I would mix cream cheese and yogurt cheese, know one knew', \"I make this all the time but just realized I'd not yet reviewed it. Five stars all the way! Easy, surprisingly flavorful, versatile, and popular with even the toddler...what more could I ask?! I try to keep a small jar in the fridge but it always goes so quickly that I have no idea how long it would really keep, lol. I can't get Greek yogurt here so have to settle for plain American style, but even so it's a wonderful addition to any meal. Thanks so much for posting!\", 'Oh. Mah. Gawd. AMAZING. I made the cheese balls and ate a bunch with olives and sourdough and it ROCKED. So easy, so cheap and above all nutritious AND delicious!!', 'This is so easy and so good! I made a half recipe using plain grocery store non-fat yogurt. I love the tangy flavor and creamy texture - perfect on toasted bread. I will definately be making this again, and experimenting with different flavors. What a great way to sneak more yogurt into your diet!', \"i really loved this i made the cheese ball's and covered it with extra virgin olive oil, the was yummy spread over pumpernickle baguetts,with olives and garlic\", 'Loved this cheese. I seasoned mine with cracked pepper and enjoyed snacking on the cheese balls.', 'I was skeptical at first, but when mixed with the olive oil, it turns into a great spread for crackers. I made this with homemade yogurt. Yum!', \"I've made yogurt cheese before but I never thought about adding salt. Great touch! Makes a huge difference.\\r\\nI'm chilling the Yogurt cheese balls right now, but I had one with olive oil, lemon and cumin as a sample. Fantastic! I'm really trying to control myself and NOT get any more samples.\\r\\nThanks Evelyn.\", \"This is so good. i can't have regular cheese, so this is a wonderful substitution. i used coffee filters and my colander instead of suspending it. Lovely. The consistency changes the longer you leave it sitting. It goes from sour cream texture to a cream cheese like texture. Thanks for the recipe!\", \"Awesome! I usually half the recipe, but it's great! I haven't made the labneh balls yet, but I will have to try that too. I have also used recipe #32460 to make my own yogurt first and it's fantastic, but requires a little longer straining time.\", 'Loved this recipe! I made half of it and let it sit overnight in the fridge. Today I packed it away in lunches with pita chips. Very good! Made for zwt 3!']", "submitted": "2004-04-02T00:00:00", "minutes": 5, "n_steps": 18, "n_ingredients": 2 }, { "id": 111, "original_id": 72552, "name": "fruit syrup", "description": "my hubby likes to use fruit syrup on his pancakes and waffles, but it's so expensive to buy in stores, so, i started making this version. he likes it just as well as store bought! (yield below is a rough guess!)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/72552_v000.png", "markdown": "## 🍰 fruit syrup\n\n### Description\nmy hubby likes to use fruit syrup on his pancakes and waffles, but it's so expensive to buy in stores, so, i started making this version. he likes it just as well as store bought! (yield below is a rough guess!)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- breakfast\n- fruit\n- easy\n- stove-top\n- dietary\n- seasonal\n- brunch\n- taste-mood\n- sweet\n- equipment\n- number-of-servings\n\n### Ingredients\n1. fruit juice\n2. sugar\n\n### Steps\n1. combine juice and sugar in medium sauce pan\n2. bring to a boil\n3. let boil for a few minutes\n4. let cool for about 30 minutes\n5. pour into containers and store in fridge\n\n### Nutrition\n- 77.4\n- 0.0\n- 79.0\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n\n### Reviews\n- This works well. It does taste better with some juices vs others. I originally tried it with apple juice and would have rated it 4 stars but then I tried mango nectar and yummy! We use this over gluten free crepes and pancakes.\n- You have a MASTER BLASTER WINNER here! Gosh, this stuff makes me feel like it's some nectar and I'm some hungry ant. LOL. I made this using Lacnor's Fruit Cocktail drink and sugar. I followed the instructions to the T. This tastes so good I can't just find the right words to describe how many THANK YOU's my taste buds are sending out to you! I loved serving this on plain biscuits and on Light Cinnamon Vanilla Breakfast Biscuits (Eggless)[recipe number:32057]. YOU'VE MADE MY DAY! Thanks again! :-)\n- This needs 10 Stars!\n- Very good, very easy. I used apple juice- not sure why actually. We used the syrup on pancakes and enjoyed it. Thanks!\n- The waffles were hot and crisp, but there was no maple syrup in the house... so i decided to try this recipe. Superb! Used banana juice this time, but will try it with other varieties. I think I boiled too long, as it started forming threads from the spoon when it started to cool. Next time I'll take it off earlier. Thanks for the recipe\n\n### Date\n2003-10-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "breakfast", "fruit", "easy", "stove-top", "dietary", "seasonal", "brunch", "taste-mood", "sweet", "equipment", "number-of-servings" ], "ingredients": [ "fruit juice", "sugar" ], "steps": [ "combine juice and sugar in medium sauce pan", "bring to a boil", "let boil for a few minutes", "let cool for about 30 minutes", "pour into containers and store in fridge" ], "nutrition": [ 77.4, 0.0, 79.0, 0.0, 0.0, 0.0, 6.0 ], "reviews": "['This works well. It does taste better with some juices vs others. I originally tried it with apple juice and would have rated it 4 stars but then I tried mango nectar and yummy! We use this over gluten free crepes and pancakes.', \"You have a MASTER BLASTER WINNER here! Gosh, this stuff makes me feel like it's some nectar and I'm some hungry ant. LOL. I made this using Lacnor's Fruit Cocktail drink and sugar. I followed the instructions to the T. This tastes so good I can't just find the right words to describe how many THANK YOU's my taste buds are sending out to you! I loved serving this on plain biscuits and on Light Cinnamon Vanilla Breakfast Biscuits (Eggless)[recipe number:32057]. YOU'VE MADE MY DAY! Thanks again! :-)\", 'This needs 10 Stars!', 'Very good, very easy. I used apple juice- not sure why actually. We used the syrup on pancakes and enjoyed it. Thanks!', \"The waffles were hot and crisp, but there was no maple syrup in the house... so i decided to try this recipe. Superb! Used banana juice this time, but will try it with other varieties. I think I boiled too long, as it started forming threads from the spoon when it started to cool. Next time I'll take it off earlier. Thanks for the recipe\"]", "submitted": "2003-10-03T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 112, "original_id": 153126, "name": "german quark", "description": "this recipe was found on the german corner website. this is an easy overnight instruction on how to make quark. quark is a german dairy product similar to sour cream. it is used to make german cheesecakes and other desserts and dishes. it is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! you will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/153126_v000.png", "markdown": "## 🍰 german quark\n\n### Description\nthis recipe was found on the german corner website. this is an easy overnight instruction on how to make quark. quark is a german dairy product similar to sour cream. it is used to make german cheesecakes and other desserts and dishes. it is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! you will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.\n\n### Tags\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- eggs-dairy\n- german\n- 1-day-or-more\n- easy\n- european\n- low-fat\n- cheese\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. buttermilk\n2. cheesecloth\n\n### Steps\n1. pour buttermilk into pyrex baking dish\n2. cover with lid and put into oven overnight at lowest temperature\n3. the next morning line the colander with cloth and pour the lumpy buttermilk into it\n4. cover with the ends of the cloth and let drain into sink for about 6 hours\n5. this process can be accelerated by putting a bowl filled with water on top\n6. this recipe will yield about 1 / 4-1 / 2 lbs\n7. of quark\n\n### Nutrition\n- 3090.5\n- 104.0\n- 1480.0\n- 338.0\n- 511.0\n- 211.0\n- 123.0\n\n### Reviews\n- Thanks so much for posting this recipe. If you can't find Quark (which you can't in most places in the states) this is perfect.\n- i just have one question, it says to leave it in the oven over night. With the oven on? And what is your definition of night long?\n- So happy to find this recipe. The flavor is just right. However, it came out a little dry, more like quark curd than the creamy quark I was hoping to use in a cheesecake recipe. Don't know if I did something wrong. Had to cook it at 170, as this is my oven's lowest temp. setting and drained for only about 2 hours.\n- 1/2 gallon buttermilk makes 490 grams fabulous Quark. I spread it on toast every morning and add a touch of jam. After 43 years in this country, I can't believe I am finally eating Quark!! Thank you.\n- This is super. I live in Germany, and when I go back to the states, I am always without quark.....not anymore......tried it, loved it!!\n- Ganz toll! Endlich Quark in Amerika!\n:-)\n- I would love to try this so I too am wondering, when you say overnight, exactly how many hours are you talking about.\n- Thank you so much for posting this recipe! Quark is one of the things I miss the most. I am very excited about trying this!\n- I am really anxious to try this recipe. I have looked for a good recipe for quark since my lovely daughter-in-law told me how much she loved it when in Germany, and how much she missed it since returning here. When I first started looking a few years ago, it seemed nobody even knew what it was! Now I am finding that there are several ways to make and many ways to use it. I hope I can perfect my \"quark-making\" in time to give some to her at Christmas! Thank you - this recipe sounds very easy, and the reviews make it sound as if it's authentic.\n- This worked perfectly for me Mom2Rose! I am an old hand at making creme fraiche, quark and clotted cream, and this was a well written and clear account of how to make this delectable German product! I shall be using this to spread on my bread at breakfast time - this was put into my woodburning stove overnight...........perfect results - good creamy colour and texture! Made for ZWT 4. GREAT thanks! FT:-)\n\n### Date\n2006-01-23 00:00:00\n", "tags": [ "time-to-make", "main-ingredient", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "eggs-dairy", "german", "1-day-or-more", "easy", "european", "low-fat", "cheese", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "healthy-2", "low-in-something" ], "ingredients": [ "buttermilk", "cheesecloth" ], "steps": [ "pour buttermilk into pyrex baking dish", "cover with lid and put into oven overnight at lowest temperature", "the next morning line the colander with cloth and pour the lumpy buttermilk into it", "cover with the ends of the cloth and let drain into sink for about 6 hours", "this process can be accelerated by putting a bowl filled with water on top", "this recipe will yield about 1 / 4-1 / 2 lbs", "of quark" ], "nutrition": [ 3090.5, 104.0, 1480.0, 338.0, 511.0, 211.0, 123.0 ], "reviews": "[\"Thanks so much for posting this recipe. If you can't find Quark (which you can't in most places in the states) this is perfect.\", 'i just have one question, it says to leave it in the oven over night. With the oven on? And what is your definition of night long?', \"So happy to find this recipe. The flavor is just right. However, it came out a little dry, more like quark curd than the creamy quark I was hoping to use in a cheesecake recipe. Don't know if I did something wrong. Had to cook it at 170, as this is my oven's lowest temp. setting and drained for only about 2 hours.\", \"1/2 gallon buttermilk makes 490 grams fabulous Quark. I spread it on toast every morning and add a touch of jam. After 43 years in this country, I can't believe I am finally eating Quark!! Thank you.\", 'This is super. I live in Germany, and when I go back to the states, I am always without quark.....not anymore......tried it, loved it!!', 'Ganz toll! Endlich Quark in Amerika!\\n:-)', 'I would love to try this so I too am wondering, when you say overnight, exactly how many hours are you talking about.', 'Thank you so much for posting this recipe! Quark is one of the things I miss the most. I am very excited about trying this!', 'I am really anxious to try this recipe. I have looked for a good recipe for quark since my lovely daughter-in-law told me how much she loved it when in Germany, and how much she missed it since returning here. When I first started looking a few years ago, it seemed nobody even knew what it was! Now I am finding that there are several ways to make and many ways to use it. I hope I can perfect my \"quark-making\" in time to give some to her at Christmas! Thank you - this recipe sounds very easy, and the reviews make it sound as if it\\'s authentic.', 'This worked perfectly for me Mom2Rose! I am an old hand at making creme fraiche, quark and clotted cream, and this was a well written and clear account of how to make this delectable German product! I shall be using this to spread on my bread at breakfast time - this was put into my woodburning stove overnight...........perfect results - good creamy colour and texture! Made for ZWT 4. GREAT thanks! FT:-)']", "submitted": "2006-01-23T00:00:00", "minutes": 1800, "n_steps": 7, "n_ingredients": 2 }, { "id": 113, "original_id": 50395, "name": "drunken cherries aka cherry bomb", "description": "i had bought a large jar of cherries to make my three not so blind mice recipe #47819 , so with the left overs i soaked them and they disappeared!!! also the left over rum that soaked the cherries can be used in a drink of your choice or try it in my cranberry, apple spiced tea #48626", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/50395_v000.png", "markdown": "## 🍰 drunken cherries aka cherry bomb\n\n### Description\ni had bought a large jar of cherries to make my three not so blind mice recipe #47819 , so with the left overs i soaked them and they disappeared!!! also the left over rum that soaked the cherries can be used in a drink of your choice or try it in my cranberry, apple spiced tea #48626\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- desserts\n- lunch\n- condiments-etc\n- easy\n- no-cook\n- dinner-party\n- finger-food\n- holiday-event\n- low-fat\n- romantic\n- cakes\n- dietary\n- gifts\n- christmas\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- taste-mood\n- number-of-servings\n- presentation\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. red maraschino cherry\n2. dark rum\n\n### Steps\n1. cover cherries in a jar with rum\n2. serve in pina colada`s or straight up\n3. you can pour the rum on a cooked chocolate devils food cake before icing\n\n### Nutrition\n- 32.7\n- 0.0\n- 14.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- These were great in a rum and coke! Perfect garnish for any rum drink. I gave them as a hostess gift and they were enjoyed by all!\n- Instead of using Rum use Ever Clear and it won,t take to many to get a buzz.\n- DD saw this recipe and informed me these cherries had to be made. I doubled the recipe and let the cherries sit overnight. Wow, great cherries!! I made fudge brownies than topped with whipped cream, several cherries, and chocolate sauce. \r\n\n- Made these for my future sil's bachelor party! They went over great! They all loved them! Tons of fun and so easy to make. I drained the cherries with a strainer and added the rum into the jar. What a surprise they had to learn that they were 'spiked' cherries! I am definitely making these for gifts this Christmas!\n- I've used these in the past in my homemade spumoni ice cream- I mix the diced cherries in cherry or strawberry ice cream with a little of the juice, refreeze.. I also doctor the pistachio ice cream with some extra nuts, and the good quality chocolate ice cream with good quality chocolate cut in small bits. To assemble- layer one of the ice creams in a pan (anything works- but loaf is nice)-if lined with wax paper it makes it easy to remove and slice. Freeze a bit between layering the other flavors.. When serving, take from freezer a bit ahead of time to warm a tad.. Serve by the slice with drizzled chocolate sauce and pistachio nuts..nora\n- I made these last night. I bought a jar of sliced cherries and did as the recipe said. Then i heated them up a tad in the microwave and drizzled some chocolate syrup on them and had them on top of ice cream. Heavenly!\n- I just bought a small jar of cherries for this recipe. They are good and strong! I think they would be fab on an adult milkshake, or dessert. That said, they go down fairly easily, right out of the jar! ;-) Thanks so much for sharing this beauty, Rita~!\n- Oooooh, these make a yummy Cherry Coke! We used a high proof dark rum, and are finding all kinds of yummy things to do with these.\n- The cherries are so addictive in the rum. yum! thanks Rita :) Made for All you can cook buffet\n- This is soooo good, so simple, so easy....loved it. Used in conjunction with your cake & frosting - it's a big hit - just don't get pulled over by a cop after you pop one of these in your mouth! ;)\n- My daughter in law loved these--will be great for our Christmas Eve get together-but aren't for the faint of heart--I think they are great.\n- These were top notch!\n- I have made this with vodka before. It is excellent! If you put a cherry in a shot glass and fill it half full with the juice and then fill the rest with Godiva chocolate liquor it tastes like a chocolate covered cherry shot. Great for the holidays!!!!!\n- i loved these .dee\n- Fantastic!\n- I made these for my Christmas gift baskets and everyone loved them! I had some extras for us as well, and we have been having a blast using them as garnish for different drinks. My favorite drink to garnish with these so far has been the Recipe #216034. Yummy! I didn't know if I was supposed to drain the cherries or not so I just left the juice. I used 3 big jars or cherries, poured them into a large bowl and used an entire bottle of Bacardi 151. Thanks Rita for another of your GREAT recipes!\n\n### Date\n2003-01-08 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "desserts", "lunch", "condiments-etc", "easy", "no-cook", "dinner-party", "finger-food", "holiday-event", "low-fat", "romantic", "cakes", "dietary", "gifts", "christmas", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "taste-mood", "number-of-servings", "presentation", "3-steps-or-less", "technique" ], "ingredients": [ "red maraschino cherry", "dark rum" ], "steps": [ "cover cherries in a jar with rum", "serve in pina colada`s or straight up", "you can pour the rum on a cooked chocolate devils food cake before icing" ], "nutrition": [ 32.7, 0.0, 14.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['These were great in a rum and coke! Perfect garnish for any rum drink. I gave them as a hostess gift and they were enjoyed by all!', 'Instead of using Rum use Ever Clear and it won,t take to many to get a buzz.', 'DD saw this recipe and informed me these cherries had to be made. I doubled the recipe and let the cherries sit overnight. Wow, great cherries!! I made fudge brownies than topped with whipped cream, several cherries, and chocolate sauce. \\r\\n', \"Made these for my future sil's bachelor party! They went over great! They all loved them! Tons of fun and so easy to make. I drained the cherries with a strainer and added the rum into the jar. What a surprise they had to learn that they were 'spiked' cherries! I am definitely making these for gifts this Christmas!\", \"I've used these in the past in my homemade spumoni ice cream- I mix the diced cherries in cherry or strawberry ice cream with a little of the juice, refreeze.. I also doctor the pistachio ice cream with some extra nuts, and the good quality chocolate ice cream with good quality chocolate cut in small bits. To assemble- layer one of the ice creams in a pan (anything works- but loaf is nice)-if lined with wax paper it makes it easy to remove and slice. Freeze a bit between layering the other flavors.. When serving, take from freezer a bit ahead of time to warm a tad.. Serve by the slice with drizzled chocolate sauce and pistachio nuts..nora\", 'I made these last night. I bought a jar of sliced cherries and did as the recipe said. Then i heated them up a tad in the microwave and drizzled some chocolate syrup on them and had them on top of ice cream. Heavenly!', 'I just bought a small jar of cherries for this recipe. They are good and strong! I think they would be fab on an adult milkshake, or dessert. That said, they go down fairly easily, right out of the jar! ;-) Thanks so much for sharing this beauty, Rita~!', 'Oooooh, these make a yummy Cherry Coke! We used a high proof dark rum, and are finding all kinds of yummy things to do with these.', 'The cherries are so addictive in the rum. yum! thanks Rita :) Made for All you can cook buffet', \"This is soooo good, so simple, so easy....loved it. Used in conjunction with your cake & frosting - it's a big hit - just don't get pulled over by a cop after you pop one of these in your mouth! ;)\", \"My daughter in law loved these--will be great for our Christmas Eve get together-but aren't for the faint of heart--I think they are great.\", 'These were top notch!', 'I have made this with vodka before. It is excellent! If you put a cherry in a shot glass and fill it half full with the juice and then fill the rest with Godiva chocolate liquor it tastes like a chocolate covered cherry shot. Great for the holidays!!!!!', ' i loved these .dee', 'Fantastic!', \"I made these for my Christmas gift baskets and everyone loved them! I had some extras for us as well, and we have been having a blast using them as garnish for different drinks. My favorite drink to garnish with these so far has been the Recipe #216034. Yummy! I didn't know if I was supposed to drain the cherries or not so I just left the juice. I used 3 big jars or cherries, poured them into a large bowl and used an entire bottle of Bacardi 151. Thanks Rita for another of your GREAT recipes!\"]", "submitted": "2003-01-08T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 114, "original_id": 240216, "name": "mexican fried eggs", "description": "great served with grilled pita bread--and so easy it's scary!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/240216_v000.png", "markdown": "## 🍰 mexican fried eggs\n\n### Description\ngreat served with grilled pita bread--and so easy it's scary!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- breakfast\n- mexican\n- easy\n- oaxacan\n- dietary\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. eggs\n2. salsa\n\n### Steps\n1. fry eggs in 1 / 2 teaspoon melted butter\n2. flip them over for a more dense yolk\n3. pour sauce over eggs and serve !\n\n### Nutrition\n- 164.5\n- 15.0\n- 11.0\n- 22.0\n- 27.0\n- 15.0\n- 1.0\n\n### Reviews\n- you can never go wrong with one of breeze's recipes!!\n- Simple tasty recipe. I like the idea of frying the eggs in the salsa - I didn't see this idea tilafter I made mine - I overcooked the eggs but they were still good\n- I just made this but used Frank's Hot sauce to replace some of the butter and then when they were cooked put salsa on. Very good.\n- Better yet, fry eggs in the salsa\n- I made this for breakfast this morning for something different. I added a piece of American cheese on top and then stuck a cover on the frying pan for a minute to let the cheese melt on top of the egg and salsa. Absolutely loved it!\n\n### Date\n2007-07-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "breakfast", "mexican", "easy", "oaxacan", "dietary", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "eggs", "salsa" ], "steps": [ "fry eggs in 1 / 2 teaspoon melted butter", "flip them over for a more dense yolk", "pour sauce over eggs and serve !" ], "nutrition": [ 164.5, 15.0, 11.0, 22.0, 27.0, 15.0, 1.0 ], "reviews": "[\"you can never go wrong with one of breeze's recipes!!\", \"Simple tasty recipe. I like the idea of frying the eggs in the salsa - I didn't see this idea tilafter I made mine - I overcooked the eggs but they were still good\", \"I just made this but used Frank's Hot sauce to replace some of the butter and then when they were cooked put salsa on. Very good.\", 'Better yet, fry eggs in the salsa', 'I made this for breakfast this morning for something different. I added a piece of American cheese on top and then stuck a cover on the frying pan for a minute to let the cheese melt on top of the egg and salsa. Absolutely loved it!']", "submitted": "2007-07-12T00:00:00", "minutes": 7, "n_steps": 3, "n_ingredients": 2 }, { "id": 115, "original_id": 40325, "name": "crock pot baked potatoes", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/40325_v000.png", "markdown": "## 🍰 crock pot baked potatoes\n\n### Description\n\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- american\n- easy\n- heirloom-historical\n- holiday-event\n- kid-friendly\n- low-fat\n- crock-pot-slow-cooker\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- st-patricks-day\n- inexpensive\n- healthy-2\n- low-in-something\n- taste-mood\n- equipment\n\n### Ingredients\n1. potatoes\n2. water\n\n### Steps\n1. scrub potatoes\n2. cut out any eyes\n3. stand potatoes up on end in crockpot\n4. cover\n5. cook on low 6-8 hours\n\n### Nutrition\n- 164.0\n- 0.0\n- 6.0\n- 0.0\n- 8.0\n- 0.0\n- 12.0\n\n### Reviews\n- This is a recipe that I have making for 10 years. Rubbing potatoes with a little crisco makes a great result. This is also a great way to take a portable supper---take bowls of sour cream, cheese, salsa, etc.\n- My taters turned a brown/beige color, I used russet potatoes & cooked them in foil, the end result was not the pretty fluffy white that I get from baking them in the oven.\n- I love the concept of this recipe. I wrapped my potatoes in foil. I'm going to do this again!\r\n\r\nRoxygirl in Colo.\n- I used this method with sweet potatoes, and they were fantastic! Soft and fluffly and bright orange. I did not stand them up on end, just set them in the crock. Oh, and I sprayed them with olive oil spray before cooking. Thanks so much for the method, I'll be using it again and again!\n- This is a similiar recipe that I have used for awhile. The only changes I would recommend is after washing the potatoes rub the skin with butter and wrap in aluminum foil. Place in crockpot and cook as stated. This way you can have your potatoes ready when your meal is done.\n\n### Date\n2002-09-16 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "american", "easy", "heirloom-historical", "holiday-event", "kid-friendly", "low-fat", "crock-pot-slow-cooker", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "comfort-food", "st-patricks-day", "inexpensive", "healthy-2", "low-in-something", "taste-mood", "equipment" ], "ingredients": [ "potatoes", "water" ], "steps": [ "scrub potatoes", "cut out any eyes", "stand potatoes up on end in crockpot", "cover", "cook on low 6-8 hours" ], "nutrition": [ 164.0, 0.0, 6.0, 0.0, 8.0, 0.0, 12.0 ], "reviews": "['This is a recipe that I have making for 10 years. Rubbing potatoes with a little crisco makes a great result. This is also a great way to take a portable supper---take bowls of sour cream, cheese, salsa, etc.', 'My taters turned a brown/beige color, I used russet potatoes & cooked them in foil, the end result was not the pretty fluffy white that I get from baking them in the oven.', \"I love the concept of this recipe. I wrapped my potatoes in foil. I'm going to do this again!\\r\\n\\r\\nRoxygirl in Colo.\", \"I used this method with sweet potatoes, and they were fantastic! Soft and fluffly and bright orange. I did not stand them up on end, just set them in the crock. Oh, and I sprayed them with olive oil spray before cooking. Thanks so much for the method, I'll be using it again and again!\", 'This is a similiar recipe that I have used for awhile. The only changes I would recommend is after washing the potatoes rub the skin with butter and wrap in aluminum foil. Place in crockpot and cook as stated. This way you can have your potatoes ready when your meal is done.']", "submitted": "2002-09-16T00:00:00", "minutes": 361, "n_steps": 5, "n_ingredients": 2 }, { "id": 116, "original_id": 343222, "name": "brown sugar", "description": "i live in germany, and the brown sugar here is a lot different than the american version. you can get the american version at large asian markets, however, i live in a small town and the closest one is about an hour away. so, this is what i found that is a decent substitute.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/343222_v000.png", "markdown": "## 🍰 brown sugar\n\n### Description\ni live in germany, and the brown sugar here is a lot different than the american version. you can get the american version at large asian markets, however, i live in a small town and the closest one is about an hour away. so, this is what i found that is a decent substitute.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. white sugar\n2. molasses\n\n### Steps\n1. mix both the ingredients together and store like you do brown sugar -- or do like i do and use it right away\n\n### Nutrition\n- 832.0\n- 0.0\n- 842.0\n- 0.0\n- 0.0\n- 0.0\n- 71.0\n\n### Reviews\n- Hi Jentry\n\nYou're right, this is a great sub for brown sugar. Have been doing it for years. If want darker brown, just add more molasses. Good idea to post.\n\nJudy in WA\n- I've always wondered about the ratio of molasses to white sugar when it came to making brown sugar, but guess I was too lazy to look it up! Now I have it right here in front of me, & have made a small batch of some really wonderful dark brown sugar, which I like to use in oatmeal & even over a bowl of dry cereal (with a little milk, of course)! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]\n- Whenever I am out of brown sugar, this is exactly how I make it\r\n(adding 1 tablespoon of\r\nunsulfered dark molasses to 1 cup of sugar). Over 30 years ago, my sister-in-law told me how she made dark brown sugar, and this is the exact recipe she used. Whenever I have light brown sugar, but prefer to have dark brown sugar, I just add a bit of unsulfered dark molasses to it.\r\nEven tho I've known for years how to make Brown Sugar, \"thank you\" Jentry for posting this recipe, so others now know how to make it as well.\n- I am also living abroad and the brown sugar here in Switzerland is not comparable to the American version. This worked perfectly! Thank you!\n- I made this recipe using Splenda and it turned out excellent. Thanks for posting. Ward\n- Thank you so much! I am also a Texan living in Germany and this is exactly what I was looking for. How annoying is it that you can't buy brown sugar here? :)\n\n### Date\n2008-12-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "easy", "beginner-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "white sugar", "molasses" ], "steps": [ "mix both the ingredients together and store like you do brown sugar -- or do like i do and use it right away" ], "nutrition": [ 832.0, 0.0, 842.0, 0.0, 0.0, 0.0, 71.0 ], "reviews": "[\"Hi Jentry\\n\\nYou're right, this is a great sub for brown sugar. Have been doing it for years. If want darker brown, just add more molasses. Good idea to post.\\n\\nJudy in WA\", \"I've always wondered about the ratio of molasses to white sugar when it came to making brown sugar, but guess I was too lazy to look it up! Now I have it right here in front of me, & have made a small batch of some really wonderful dark brown sugar, which I like to use in oatmeal & even over a bowl of dry cereal (with a little milk, of course)! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]\", 'Whenever I am out of brown sugar, this is exactly how I make it\\r\\n(adding 1 tablespoon of\\r\\nunsulfered dark molasses to 1 cup of sugar). Over 30 years ago, my sister-in-law told me how she made dark brown sugar, and this is the exact recipe she used. Whenever I have light brown sugar, but prefer to have dark brown sugar, I just add a bit of unsulfered dark molasses to it.\\r\\nEven tho I\\'ve known for years how to make Brown Sugar, \"thank you\" Jentry for posting this recipe, so others now know how to make it as well.', 'I am also living abroad and the brown sugar here in Switzerland is not comparable to the American version. This worked perfectly! Thank you!', 'I made this recipe using Splenda and it turned out excellent. Thanks for posting. Ward', \"Thank you so much! I am also a Texan living in Germany and this is exactly what I was looking for. How annoying is it that you can't buy brown sugar here? :)\"]", "submitted": "2008-12-12T00:00:00", "minutes": 3, "n_steps": 1, "n_ingredients": 2 }, { "id": 117, "original_id": 123966, "name": "poutine rapee", "description": "this is a recipe for new brunswick acadian poutines rapees. this is not a recipe for fried with curds and gravy. poutines rapees are a mixture of raw grated potatoes, combined with cooked and mashed potatoes, which are then formed into a ball, stuffed with seasoned salted pork and simmered in salt water. i am fortunate enough to live in nb, but you still don't see these around that often. i don't know why because they are so yummy. another fine example of canadian cooking!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/123966_v000.png", "markdown": "## 🍰 poutine rapee\n\n### Description\nthis is a recipe for new brunswick acadian poutines rapees. this is not a recipe for fried with curds and gravy. poutines rapees are a mixture of raw grated potatoes, combined with cooked and mashed potatoes, which are then formed into a ball, stuffed with seasoned salted pork and simmered in salt water. i am fortunate enough to live in nb, but you still don't see these around that often. i don't know why because they are so yummy. another fine example of canadian cooking!\n\n### Tags\n- lactose\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- main-dish\n- side-dishes\n- pork\n- potatoes\n- vegetables\n- canadian\n- easy\n- holiday-event\n- kid-friendly\n- dietary\n- comfort-food\n- inexpensive\n- egg-free\n- free-of-something\n- low-in-something\n- meat\n- novelty\n- taste-mood\n- presentation\n- served-hot\n- 4-hours-or-less\n\n### Ingredients\n1. salt pork\n2. potatoes\n\n### Steps\n1. soak the salted pork in cold water overnight to remove the excess salt\n2. cut into cubes\n3. grate the uncooked potatoes and extract the water from them by squeezing them in a cloth\n4. mix the grated potatoes with the mashed , seasoned potatoes , adding more seasoning if necessary\n5. make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork\n6. close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling , salted water\n7. keep the water boiling and simmer the poutines for 2-3 hours\n8. serve hot with butter , salt and pepper , or as a dessert with sugar a molasses\n9. they are also yummy with mustard\n\n### Nutrition\n- 948.7\n- 94.0\n- 15.0\n- 46.0\n- 27.0\n- 111.0\n- 28.0\n\n### Reviews\n- When I was younger, we used to grate the potatoes and put them in spin cycle in the washer till they were dry. Then mix them with the mash. Also we boiled them for 8 hours\n- FYI, We Acadiennes. welll we eat them with either brown sugar, my fav, or just regular sugar, its way better\n- I grew up with these and Poutine is recipe you discribed...love them...Rapee is a different dish...\n- The scandanavians call this "Polt" or Pault, as well. Lotus\n- I'm so excited to have found this recipe, I used to help my mom make these years ago, but never paid much attention to how she made them. Now that she has passed I'm feeling like I missed something. I plan on trying to make these on Saturday.\n- I have eaten many poutines but always with pork, side pork which is uncured bacon or ground beef. I would hesitate to eat with salt pork. Too salty!\n- I had eaten this dish once before at friend's house as a kid and I wondered what was in ever since. I added onions and crushed red pepper flakes to it and they were amazing. I did have one fall apart on me in the water but I think that may have been because it wasn't sealed properly. However, I do wish the recipe was more specific on what TYPE of potato can be used. I used Yukon Golds and like I said, it was good just one fell apart and I couldn't keep the water at a rolling boil if I wanted to keep the others from doing the same.\n- Merci, Merci, Merci!!! I used to help my Memere make these and thought the recipe was lost along with her when she passed. We used to mix half salt pork and half chopped ham. We also tied each one in cheese cloth prior to boiling instead of rolling them in flour. I can't wait to try this recipe for Easter. They do take time to make but are so well worth it. Canadian Soul Food!\n- I have not tried to make this on my own yet but I know it is pretty much the exact recipe my grandmother used except she added chopped onion to the slated pork mixture....or she added more potatoes depending on how many she wanted to make. Brings back so many memories. She always used to say you have to name each poutine as you put it in the pot so that it won't fall apart, lol. Montana Heart song - as for your to salty comment you have to soak the pork over night so it is not to salty....to use any other kind of meat is just wrong to me!!! It wouldn't be a real poutine rapee!! but to each their own I guess.\n- This acadian traditional recipe is simply delicious. A long preparation and cooking but very rewarded for this exquisite taste. Me I makes 2 times per year of them, in Christmas and at the New Year's Day, with my family, in all I makes forty, it's the tradition in my family. All the family puts his, that made a beautiful family meeting. You have to try it once to taste that.\n\n### Date\n2005-05-30 00:00:00\n", "tags": [ "lactose", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "main-dish", "side-dishes", "pork", "potatoes", "vegetables", "canadian", "easy", "holiday-event", "kid-friendly", "dietary", "comfort-food", "inexpensive", "egg-free", "free-of-something", "low-in-something", "meat", "novelty", "taste-mood", "presentation", "served-hot", "4-hours-or-less" ], "ingredients": [ "salt pork", "potatoes" ], "steps": [ "soak the salted pork in cold water overnight to remove the excess salt", "cut into cubes", "grate the uncooked potatoes and extract the water from them by squeezing them in a cloth", "mix the grated potatoes with the mashed , seasoned potatoes , adding more seasoning if necessary", "make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork", "close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling , salted water", "keep the water boiling and simmer the poutines for 2-3 hours", "serve hot with butter , salt and pepper , or as a dessert with sugar a molasses", "they are also yummy with mustard" ], "nutrition": [ 948.7, 94.0, 15.0, 46.0, 27.0, 111.0, 28.0 ], "reviews": "['When I was younger, we used to grate the potatoes and put them in spin cycle in the washer till they were dry. Then mix them with the mash. Also we boiled them for 8 hours', 'FYI, We Acadiennes. welll we eat them with either brown sugar, my fav, or just regular sugar, its way better', 'I grew up with these and Poutine is recipe you discribed...love them...Rapee is a different dish...', 'The scandanavians call this "Polt" or Pault, as well. Lotus', \"I'm so excited to have found this recipe, I used to help my mom make these years ago, but never paid much attention to how she made them. Now that she has passed I'm feeling like I missed something. I plan on trying to make these on Saturday.\", 'I have eaten many poutines but always with pork, side pork which is uncured bacon or ground beef. I would hesitate to eat with salt pork. Too salty!', \"I had eaten this dish once before at friend's house as a kid and I wondered what was in ever since. I added onions and crushed red pepper flakes to it and they were amazing. I did have one fall apart on me in the water but I think that may have been because it wasn't sealed properly. However, I do wish the recipe was more specific on what TYPE of potato can be used. I used Yukon Golds and like I said, it was good just one fell apart and I couldn't keep the water at a rolling boil if I wanted to keep the others from doing the same.\", \"Merci, Merci, Merci!!! I used to help my Memere make these and thought the recipe was lost along with her when she passed. We used to mix half salt pork and half chopped ham. We also tied each one in cheese cloth prior to boiling instead of rolling them in flour. I can't wait to try this recipe for Easter. They do take time to make but are so well worth it. Canadian Soul Food!\", \"I have not tried to make this on my own yet but I know it is pretty much the exact recipe my grandmother used except she added chopped onion to the slated pork mixture....or she added more potatoes depending on how many she wanted to make. Brings back so many memories. She always used to say you have to name each poutine as you put it in the pot so that it won't fall apart, lol. Montana Heart song - as for your to salty comment you have to soak the pork over night so it is not to salty....to use any other kind of meat is just wrong to me!!! It wouldn't be a real poutine rapee!! but to each their own I guess.\", \"This acadian traditional recipe is simply delicious. A long preparation and cooking but very rewarded for this exquisite taste. Me I makes 2 times per year of them, in Christmas and at the New Year's Day, with my family, in all I makes forty, it's the tradition in my family. All the family puts his, that made a beautiful family meeting. You have to try it once to taste that.\"]", "submitted": "2005-05-30T00:00:00", "minutes": 240, "n_steps": 9, "n_ingredients": 2 }, { "id": 118, "original_id": 207389, "name": "homemade paneer panir indian cheese", "description": "paneer is a simple, mild-flavored indian cheese. once you make this, you will have a new appreciation for the little miss muffet nursery rhyme, for you will know the meaning of curds and whey. more importantly, you will be able to enjoy lovely indian dishes like palak paneer (spinach, cheese and spice curry), mattar paneer (green peas, tomatoes spices and paneer), and many more. other paneer recipes use lemon juice instead of yogurt, but the yield is smaller with that method. to go that route, use 3-4 tablespoons lemon juice instead of the 1 ½ cups yogurt called for. you could also use 2 tablespoons apple cider vinegar diluted with 2 tablespoons water, adding this to the 6 cups of milk. to avoid spills when the milk bubbles up, be sure to use a large, deep saucepan. from nancie mcdermott’s the curry book.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/207389_v000.png", "markdown": "## 🍰 homemade paneer panir indian cheese\n\n### Description\npaneer is a simple, mild-flavored indian cheese. once you make this, you will have a new appreciation for the little miss muffet nursery rhyme, for you will know the meaning of curds and whey. more importantly, you will be able to enjoy lovely indian dishes like palak paneer (spinach, cheese and spice curry), mattar paneer (green peas, tomatoes spices and paneer), and many more. other paneer recipes use lemon juice instead of yogurt, but the yield is smaller with that method. to go that route, use 3-4 tablespoons lemon juice instead of the 1 ½ cups yogurt called for. you could also use 2 tablespoons apple cider vinegar diluted with 2 tablespoons water, adding this to the 6 cups of milk. to avoid spills when the milk bubbles up, be sure to use a large, deep saucepan. from nancie mcdermott’s the curry book.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- lunch\n- snacks\n- eggs-dairy\n- asian\n- indian\n- easy\n- beginner-cook\n- vegetarian\n- cheese\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- equipment\n- 4-hours-or-less\n\n### Ingredients\n1. whole milk\n2. plain yogurt\n\n### Steps\n1. prepare a place for the paneer to drain , placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel\n2. ina large saucepan , bring the milk to a boil over high heat , stirring almost constantly to prevent it from burning or boiling over\n3. as soon as the milk comes to the boil , add the yogurt and sir gently\n4. the milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin , faintly greenish liquid called whey\n5. remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey\n6. when the cloth is cool enough to handle , bring its corners together and squeeze the cheese into a ball , twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band\n7. suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey\n8. now press the cheese to make it firm enough to cut\n9. to do this , place the wrapped lump of cheese on its side in a pie pan or frying pan , and place another pie pan or frying pan of equal or smaller size on top of it , or cover the cheese with a plate\n10. balance a weighty object , such as a teapot filled with water , on the pan or plate to compress the cheese\n11. as you can see in the photos , i put the wrapped cheese in a bowl , placed a smaller bowl on top of that and a large , full bottle of wine into that bowl\n12. press for 30 minutes more\n13. carefully unwrap the pressed cheese , cut into -inch cubes , transfer it to a container and seal tight\n14. refrigerate until needed\n15. the paneer will keep 3 to 4 days in the refrigerator and several months in the freezer\n\n### Nutrition\n- 275.6\n- 22.0\n- 94.0\n- 7.0\n- 29.0\n- 43.0\n- 6.0\n\n### Reviews\n- Great flavor! It even works with fat-free milk and fat-free yogurt, though the yield is much lower (just over 1/2 cup). If you only spend a few minutes squeezing out the whey (instead of 30+ min), it still tastes great -- the texture will be softer, but that's perfectly fine in many dishes. Thank you for posting!\n- I can't find paneer around here so made this myself. So easy and turned out great. I did press it longer than stated. Refrigerated until the next day to use in Recipe #25348.\n- I made this just this afternoon to use in Mutter Paneer. Easy, tasty, and great texture! I might press it for longer next time to try to even the edges out a bit because it was a little crumbly around the edges. Will definitely be using this recipe regularly!\n- I made cheese! This recipe was simple and my daughter was fascinated (yippie for homeschooling). Went *very well* in \"I Love Palak Paneer\" (#383454).\n- I can't believe how easy making paneer cheese is! It was great. I used lemon juice b/c I didn't have yogurt. We served with saag and homemade naan!\n\n### Date\n2007-01-23 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "lunch", "snacks", "eggs-dairy", "asian", "indian", "easy", "beginner-cook", "vegetarian", "cheese", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-carb", "healthy-2", "low-in-something", "equipment", "4-hours-or-less" ], "ingredients": [ "whole milk", "plain yogurt" ], "steps": [ "prepare a place for the paneer to drain , placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel", "ina large saucepan , bring the milk to a boil over high heat , stirring almost constantly to prevent it from burning or boiling over", "as soon as the milk comes to the boil , add the yogurt and sir gently", "the milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin , faintly greenish liquid called whey", "remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey", "when the cloth is cool enough to handle , bring its corners together and squeeze the cheese into a ball , twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band", "suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey", "now press the cheese to make it firm enough to cut", "to do this , place the wrapped lump of cheese on its side in a pie pan or frying pan , and place another pie pan or frying pan of equal or smaller size on top of it , or cover the cheese with a plate", "balance a weighty object , such as a teapot filled with water , on the pan or plate to compress the cheese", "as you can see in the photos , i put the wrapped cheese in a bowl , placed a smaller bowl on top of that and a large , full bottle of wine into that bowl", "press for 30 minutes more", "carefully unwrap the pressed cheese , cut into -inch cubes , transfer it to a container and seal tight", "refrigerate until needed", "the paneer will keep 3 to 4 days in the refrigerator and several months in the freezer" ], "nutrition": [ 275.6, 22.0, 94.0, 7.0, 29.0, 43.0, 6.0 ], "reviews": "[\"Great flavor! It even works with fat-free milk and fat-free yogurt, though the yield is much lower (just over 1/2 cup). If you only spend a few minutes squeezing out the whey (instead of 30+ min), it still tastes great -- the texture will be softer, but that's perfectly fine in many dishes. Thank you for posting!\", \"I can't find paneer around here so made this myself. So easy and turned out great. I did press it longer than stated. Refrigerated until the next day to use in Recipe #25348.\", 'I made this just this afternoon to use in Mutter Paneer. Easy, tasty, and great texture! I might press it for longer next time to try to even the edges out a bit because it was a little crumbly around the edges. Will definitely be using this recipe regularly!', 'I made cheese! This recipe was simple and my daughter was fascinated (yippie for homeschooling). Went *very well* in \"I Love Palak Paneer\" (#383454).', \"I can't believe how easy making paneer cheese is! It was great. I used lemon juice b/c I didn't have yogurt. We served with saag and homemade naan!\"]", "submitted": "2007-01-23T00:00:00", "minutes": 65, "n_steps": 15, "n_ingredients": 2 }, { "id": 119, "original_id": 153600, "name": "simple sugar syrup", "description": "simple syrup is little more then a mixture of sugar and water. the sweetness and/or density is a matter of preference. thin and medium syrup is best for cocktails, while thicker syrup is used for sundaes, fountain drinks and deserts.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/153600_v000.png", "markdown": "## 🍰 simple sugar syrup\n\n### Description\nsimple syrup is little more then a mixture of sugar and water. the sweetness and/or density is a matter of preference. thin and medium syrup is best for cocktails, while thicker syrup is used for sundaes, fountain drinks and deserts.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n\n### Ingredients\n1. water\n2. sugar\n\n### Steps\n1. bring water to a boil in a small saucepan\n2. pour in sugar\n3. stir until sugar is completely dissolved\n4. remove saucepan from heat and allow contents to cool\n5. refrigerate in a sealed container until ready for use\n\n### Nutrition\n- 258.0\n- 0.0\n- 266.0\n- 0.0\n- 0.0\n- 0.0\n- 22.0\n\n### Reviews\n- We used this in our Mojitos, and it worked perfectly! The recipe I had was for a home made mix and called for simple sugar (I must admit I had no idea what simple sugar was... turns out it is a simple sugar water mix LOL) and I was delighted that I found your recipe. Thanks so much for posting your recipe, it has become a regular at our home ;)\n- We made this many times at home when I was younger. Comes in hand when there is no store bought syrup in the house. Thanks for posting & bringing back fond childhood memories. \n- This is so easy to do. I will keep this recipe very near for when I need sugar syrup. Thanks :) Made for Name that ingredient tag game\n- So simple-I never knew! Thank you, Grace, for posting a much needed recipe!!!\n- I made this for a cocktail recipe. I had no idea what it was either, until I did a search and found your recipe! lol Thanks for posting! I took a pic, but it's not as nice as the one already shown here, so I won't post it!\n\n### Date\n2006-01-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something" ], "ingredients": [ "water", "sugar" ], "steps": [ "bring water to a boil in a small saucepan", "pour in sugar", "stir until sugar is completely dissolved", "remove saucepan from heat and allow contents to cool", "refrigerate in a sealed container until ready for use" ], "nutrition": [ 258.0, 0.0, 266.0, 0.0, 0.0, 0.0, 22.0 ], "reviews": "['We used this in our Mojitos, and it worked perfectly! The recipe I had was for a home made mix and called for simple sugar (I must admit I had no idea what simple sugar was... turns out it is a simple sugar water mix LOL) and I was delighted that I found your recipe. Thanks so much for posting your recipe, it has become a regular at our home ;)', 'We made this many times at home when I was younger. Comes in hand when there is no store bought syrup in the house. Thanks for posting & bringing back fond childhood memories. ', 'This is so easy to do. I will keep this recipe very near for when I need sugar syrup. Thanks :) Made for Name that ingredient tag game', 'So simple-I never knew! Thank you, Grace, for posting a much needed recipe!!!', \"I made this for a cocktail recipe. I had no idea what it was either, until I did a search and found your recipe! lol Thanks for posting! I took a pic, but it's not as nice as the one already shown here, so I won't post it!\"]", "submitted": "2006-01-27T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 120, "original_id": 100637, "name": "parmesan basket", "description": "i got this great idea from a magazine my friend got. she told me the basics, i went home and gave it a try. it worked out beautifully. i can only imagine how beautiful the presentation would be using these as salad shells. they have a lacy, delicate look to them.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/100637_v000.png", "markdown": "## 🍰 parmesan basket\n\n### Description\ni got this great idea from a magazine my friend got. she told me the basics, i went home and gave it a try. it worked out beautifully. i can only imagine how beautiful the presentation would be using these as salad shells. they have a lacy, delicate look to them.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- salads\n- eggs-dairy\n- 1-day-or-more\n- easy\n- dinner-party\n- cheese\n- brunch\n\n### Ingredients\n1. parmesan cheese\n2. drinking glass\n\n### Steps\n1. heat a 10\" skillet over medium-high heat\n2. sprinkle cheese into a disk shape in pan , using less cheese around the edges\n3. allow cheese to get slightly golden underneath , then carefully remove it using a spatula\n4. quickly drape cheese disk , golden side up , over an upside-down glass and form into a bowl\n5. allow to cool completely\n6. this produces one basket\n7. repeat instructions until you have the number of baskets needed\n\n### Nutrition\n- 71.8\n- 7.0\n- 0.0\n- 10.0\n- 12.0\n- 14.0\n- 0.0\n\n### Reviews\n- Delicious and pretty as well. Everyone had fun eating the basket as well!\n- Oh my goodness, How simple this was,and it was so EASY,it worked the very first time I tried it.I have gone crazy trying different sizes and shapes.We had a salad supper at church and I made a bunch of these with little slices of garlic bread in them,most wanted to take them home. Everybody went wild over them. \r\nThanks so much for this fun recipe.Darlene\n- I love simple ways to create pretty presentations, and this is certainly one. I think I need a little practice, though, as mine could have been a little thinner, which would have made them more \"lacy\". I had to let the cheese cool in the skillet for a few seconds off the heat before I could slide a spatula under it without messing it up, then I turned it over a ramekin (rather than a drinking glass). I ran across a recipe since I made this one that calls for baking the cheese on a piece of parchment paper in the oven--after letting it cool for a few seconds, you just pick up the parchment, flip it over whatever you are using to mold the baskets, then carefully remove the paper and form the cheese. I may try it that way next time, as I think it could possibly be easier to transfer a thinner layer of cheese. In any case, this is a fun recipe--thanks for posting!\n- This recipe is great! I'm going to try it next as a presentation for sauteed veggies. BTW, the magazine it came from was Cuisine At Home. I just got it recently and it is really informative and the recipes look so good.\n- I'm so glad you posted this recipe! I watched a cooking demonstration of this at the CIA Greystone in the Napa Valley back in 1997. This is so good with a green salad tossed in a vinaigrette (they used balsamic vinegar I use a bowl instead of a glass to make it wide enough for a salad. It is a lovely presentation and the bowl tastes great! Don't worry if the bowl breaks, just sprinkle the pieces on your salad. Thanks Triviakat! \n\n### Date\n2004-09-27 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "salads", "eggs-dairy", "1-day-or-more", "easy", "dinner-party", "cheese", "brunch" ], "ingredients": [ "parmesan cheese", "drinking glass" ], "steps": [ "heat a 10\" skillet over medium-high heat", "sprinkle cheese into a disk shape in pan , using less cheese around the edges", "allow cheese to get slightly golden underneath , then carefully remove it using a spatula", "quickly drape cheese disk , golden side up , over an upside-down glass and form into a bowl", "allow to cool completely", "this produces one basket", "repeat instructions until you have the number of baskets needed" ], "nutrition": [ 71.8, 7.0, 0.0, 10.0, 12.0, 14.0, 0.0 ], "reviews": "['Delicious and pretty as well. Everyone had fun eating the basket as well!', 'Oh my goodness, How simple this was,and it was so EASY,it worked the very first time I tried it.I have gone crazy trying different sizes and shapes.We had a salad supper at church and I made a bunch of these with little slices of garlic bread in them,most wanted to take them home. Everybody went wild over them. \\r\\nThanks so much for this fun recipe.Darlene', 'I love simple ways to create pretty presentations, and this is certainly one. I think I need a little practice, though, as mine could have been a little thinner, which would have made them more \"lacy\". I had to let the cheese cool in the skillet for a few seconds off the heat before I could slide a spatula under it without messing it up, then I turned it over a ramekin (rather than a drinking glass). I ran across a recipe since I made this one that calls for baking the cheese on a piece of parchment paper in the oven--after letting it cool for a few seconds, you just pick up the parchment, flip it over whatever you are using to mold the baskets, then carefully remove the paper and form the cheese. I may try it that way next time, as I think it could possibly be easier to transfer a thinner layer of cheese. In any case, this is a fun recipe--thanks for posting!', \"This recipe is great! I'm going to try it next as a presentation for sauteed veggies. BTW, the magazine it came from was Cuisine At Home. I just got it recently and it is really informative and the recipes look so good.\", \"I'm so glad you posted this recipe! I watched a cooking demonstration of this at the CIA Greystone in the Napa Valley back in 1997. This is so good with a green salad tossed in a vinaigrette (they used balsamic vinegar I use a bowl instead of a glass to make it wide enough for a salad. It is a lovely presentation and the bowl tastes great! Don't worry if the bowl breaks, just sprinkle the pieces on your salad. Thanks Triviakat! \"]", "submitted": "2004-09-27T00:00:00", "minutes": 1455, "n_steps": 7, "n_ingredients": 2 }, { "id": 121, "original_id": 84249, "name": "easy peach sorbet", "description": "easy cool recipe for a hot summer day... only need a can of peaches & vanilla!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/84249_v000.png", "markdown": "## 🍰 easy peach sorbet\n\n### Description\neasy cool recipe for a hot summer day... only need a can of peaches & vanilla!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- fruit\n- american\n- easy\n- low-fat\n- frozen-desserts\n- food-processor-blender\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- pitted-fruit\n- peaches\n- equipment\n- small-appliance\n\n### Ingredients\n1. peaches in heavy syrup\n2. vanilla\n\n### Steps\n1. place the unopend can of peaches in the freezer\n2. freeze until solid , about 24 hrs\n3. when ready to make , submerge the can in very hot tap water for 1-2 minutes\n4. open the can and pour any thawed liquid into the food processor bowl\n5. remove the fruit from the can and cut into 8 chunks\n6. place chunks in the processor bowl with the vanilla\n7. process until smooth and serve immediately or spoon into a freezer container and freeze until desired firmness\n\n### Nutrition\n- 83.0\n- 0.0\n- 81.0\n- 0.0\n- 0.0\n- 0.0\n- 7.0\n\n### Reviews\n- I just can't get over how something this good could be this easy. I love sorbet and this one is great. Thanks for the great recipe.\n- We do this all the time, but never add the vanilla! My kids love pears best, but we like peaches as well! It never ceases to amaze me how something so easy can be so tasty. Plus it is a nice healthy end to dinner so the kids feel like they are having dessert.\n- I have the exact same recipe, except that it suggests mixing in a few mint leaves just before serving...lends a lovely delicate taste to the sorbet!\n- I just had to give this a try...and I'm glad I did. Wonderful nice dessert that is super easy is so much tastier than plain peaches.\n- I made this several times, and it was a refreshing summer treat. I would recommend if you freeze this again after processing, that you stir it frequently to avoid water crystals forming. Also, a little lemon juice gives a pleasant tartness if wanted.\n- I rate this high 5 star!!!! I had everything. Smiles...But most of all Mark has ate every bit of it. Very easy and very good. Its recipes like this that keeps sick people happy. Yes..it is very true. Refreshing. Thank You Very much for this recipe. \n\n### Date\n2004-02-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "desserts", "fruit", "american", "easy", "low-fat", "frozen-desserts", "food-processor-blender", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "pitted-fruit", "peaches", "equipment", "small-appliance" ], "ingredients": [ "peaches in heavy syrup", "vanilla" ], "steps": [ "place the unopend can of peaches in the freezer", "freeze until solid , about 24 hrs", "when ready to make , submerge the can in very hot tap water for 1-2 minutes", "open the can and pour any thawed liquid into the food processor bowl", "remove the fruit from the can and cut into 8 chunks", "place chunks in the processor bowl with the vanilla", "process until smooth and serve immediately or spoon into a freezer container and freeze until desired firmness" ], "nutrition": [ 83.0, 0.0, 81.0, 0.0, 0.0, 0.0, 7.0 ], "reviews": "[\"I just can't get over how something this good could be this easy. I love sorbet and this one is great. Thanks for the great recipe.\", 'We do this all the time, but never add the vanilla! My kids love pears best, but we like peaches as well! It never ceases to amaze me how something so easy can be so tasty. Plus it is a nice healthy end to dinner so the kids feel like they are having dessert.', 'I have the exact same recipe, except that it suggests mixing in a few mint leaves just before serving...lends a lovely delicate taste to the sorbet!', \"I just had to give this a try...and I'm glad I did. Wonderful nice dessert that is super easy is so much tastier than plain peaches.\", 'I made this several times, and it was a refreshing summer treat. I would recommend if you freeze this again after processing, that you stir it frequently to avoid water crystals forming. Also, a little lemon juice gives a pleasant tartness if wanted.', 'I rate this high 5 star!!!! I had everything. Smiles...But most of all Mark has ate every bit of it. Very easy and very good. Its recipes like this that keeps sick people happy. Yes..it is very true. Refreshing. Thank You Very much for this recipe. ']", "submitted": "2004-02-17T00:00:00", "minutes": 8, "n_steps": 7, "n_ingredients": 2 }, { "id": 122, "original_id": 249168, "name": "simple oven roasted corn on the cob", "description": "very easy to do; great results. of course, you can sprinkle any of your favorite seasonings on the corn after buttering.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/249168_v000.png", "markdown": "## 🍰 simple oven roasted corn on the cob\n\n### Description\nvery easy to do; great results. of course, you can sprinkle any of your favorite seasonings on the corn after buttering.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- easy\n- dietary\n- low-sodium\n- low-in-something\n- corn\n\n### Ingredients\n1. corn\n2. butter\n\n### Steps\n1. preheat oven to 450 degrees\n2. remove husks and silks from corn\n3. butter corn and wrap in foil\n4. place on cookie sheet and roast for 20 to 25 minutes\n\n### Nutrition\n- 164.2\n- 11.0\n- 21.0\n- 2.0\n- 8.0\n- 19.0\n- 8.0\n\n### Reviews\n- This was so easy and delicious! All we had to do was sprinkle with some salt and pepper and chow down.\n- I tried this recipe and the corn came out GREAT! I just slathered my cobs in salted butter, wrapped them in aluminum foil, and baked at 450* for 45 minutes as I had read in another review. Texture was perfect. I like salt, though, so they could've used a bit more in my opinion, but I was quite pleased. Easy, and came out almost like KFC corn, just not as sweet. Next time I'll try adding a bit of sugar, maybe a splash of milk, and more salt. :-)\n- Pretty good, I bought 7 ears of corn as HEB was having a sale that you get 7 for a buck! I used spray butter and original Lawry’s seasoning salt and they came out great! I did go up to about 35ish minutes though, as others suggested. I think that’s the only change to make to the recipe is just add a bit more time to the roast/bake process.\n- Over the years, I have tried several methods including steaming, boiling in sugared water and grilling in the husk. To date, I had preferred the grilling method however, this was the best ever. Of course thecorn itself has been delicious this year given the amount of heat that we have had in Eastern Ontario. (corn loves heat with just the right amount of rain). SIMPLY DELICIOUS!!\n- You can cook corn in the microwave using the same method but wrap in microwave safe plastic wrap or parchment paper 3 minutes for 1 ,5 min.,for 2 , add 1 minute per cob for more in 1000 Watt oven. Perfect corn in a hurry.\n- Easier and better tasting than boiling...thank you for posting!\n- This is the best way to make corn on the cob ever. Thanks!\n- It was delicious, I'd never cooked corn on the cob before but I really love ordering it in restaurants so I was missing out! Thanks for this! It was a lot easier than I thought it was going to be and from the other reviews it sounds like I needn't try any other method.\n- Yum !! came here for some cool ideas. Thank you! Simple and it was my first time.. Haven't tasted yet.\n- Not sure why you'd have to remove the husks then wrap in foil? I've always have had great results peeling the corn gently from the husk without removing it completely. Then you can just add butter or oil and put them directly in the oven without foil.\n- in oven is good but we do them in microwave 2 min. each cob with a dampened paper towel over them or on the BBQ in foil while the meat is grilling both ways the cobs are husked\n- After the butter, I added garlic powder to some of the ears and curry powder to others. They all tuned out great! Yum!!!\n- It was a simple quick recipe that was delicious! I used extra virgin olive oil, garlic powder, & Italian dressing...with sea salt and cracked pepper. Yummy!\n- Awesome outcome. I'll never boil or grill corn again.\n- Sprinkle a little powdered ranch on them along with the butter before wrapping them up for a tasty surprise! :)\n- This is so simple and so good. Great way of making corn on the cob. Thanks for sharing. Made for Cookbook Tag.\n- This looks interesting but seems like a huge use of energy -- 450 for 25 minutes! Top of stove is probably more energy efficient.\n- Try using olive oil with salt and pepper. Really good !\n- In order to facilitate the timing of cooking the corn, I often put the corn in a microwavable bowl with a little water and microwave them for 5 or 6 minutes and then wrap in foil as the recipe states. It takes less time in the oven - about 10 minutes.\n- I did butter and wrapped bacon around mine.. Waiting for them to finish up.\n- I'd recommend keeping them in the oven for at least 35-40 minutes. Open the foil wrap after 20 mins so they catch a little "tan")\nI buttered them in olive oil and garlic salt.\nWorked out GREAT. Will not waste bottled water to boil corn ever again.\n- You can just leave the corn in the husks and throw it in the oven. The husk insulates and comes right off after baking. No need for foil. The husk will get very dark and crispy looking, don't worry the corn inside is fine.\n- Love the easy way! Your site is so simple, just love it\n- So simple and so amazing! Will never boil corn again!\n- Thank you so much for sharing your recipe. It made the corn easy to cook and had a delicious outcome. All corn was ate and people asked how I cooked it. I only made one change. After reading a lot of your reviews, I lengthened the cooking time to 40 min.where we live almost everything takes longer to cook. Thanks so much, I think next time I'll make herbed butter with a touch of dill added. I bet it will cook up wonderfully. ??\n- Much better than water-logged cobs boiled in water. Do remember to place a baking sheet underneath to catch any butter that may seep through the foil. Thanks for sharing a great technique! :)\n- Do not remove the husk. By leaving the husk on the corner is super sweet\n- This was amazing ! Melted butter, three cloves of chopped garlic, salt, pepper, and parsley. Mixed it all together and slathered it on. Wrapped it foil.. was the best!!\n- Just tried this tonight, since it was too wet outside to grill the corn on the grill. Delicious and simple. Thank you!\n- To be more energy efficient, do this while baking potatoes or another dish.\n- Originally rated on 4/5/09 - This recipe made it into my book#266453. I may never boil corn on the cob again. This is a great technique. I loved that the butter was able to melt on the cob inside the foil. No mess! The corn stayed nice and crisp (I was afraid it wouldn't) and flavorful. I did 2 ears of corn for 20 minutes and salted them after unwrapping. Just fabulous, pure and simple! Note: use a cookie sheet to catch butter IF any butter should happen to escape the aluminum foil. ~Made for Spring PAC~\n- This is a simple, delicious, mess-free way to make corn on the cob. This was easy to throw in with the entree I had going in the oven. Yum!\n- Sorry I haven't reviewed sooner! I have used this recipe all summer. This is easier than boiling and comes out perfectly every time! Thanks for posting!!\n- I put melted butter , a half a teaspoon minced garlic and Hidden Valley Ranch mix all together put on the corn on the cob put the husk back on and bake at 450 45 minutes another way is wrap with bacon before bacon 450 45 minutes with the husk back on\n- My best corn was when I put it in the hot asphalt with the skin. If you have the chance to be near a truck of hot asphalt, remove the equivalent of on shovel of asphalt and place the corn. A dozen. Replace the asphalt on top to cover the corn. Don't peel the corn. after 40 to 45 minutes. Remove it. Peel it with care. It's very hot. And enjoy the tenderness of the corn.\n- I oven roasted 6 (instead of 4) ears of corn in a counter top convection oven at the recommended 450 degrees for 20 minutes. I thought it might take longer but with the convection--it didn't. I placed the ears on the roasting pan (but had low edges) that came with the oven. Best of all the recipes I have tried and extremely easy.\n- I have to admit, after preparing corn on the stove top, I was a little skeptical of this method...I was pleasantly surprised that I absolutely loved it! My husband did, too! This will definitely be a mainstay for our family!\n- Simple and yummy! I also put them on a cookie sheet, and it worked out fine.\n\n### Date\n2007-08-27 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "side-dishes", "vegetables", "easy", "dietary", "low-sodium", "low-in-something", "corn" ], "ingredients": [ "corn", "butter" ], "steps": [ "preheat oven to 450 degrees", "remove husks and silks from corn", "butter corn and wrap in foil", "place on cookie sheet and roast for 20 to 25 minutes" ], "nutrition": [ 164.2, 11.0, 21.0, 2.0, 8.0, 19.0, 8.0 ], "reviews": "['This was so easy and delicious! All we had to do was sprinkle with some salt and pepper and chow down.', \"I tried this recipe and the corn came out GREAT! I just slathered my cobs in salted butter, wrapped them in aluminum foil, and baked at 450* for 45 minutes as I had read in another review. Texture was perfect. I like salt, though, so they could've used a bit more in my opinion, but I was quite pleased. Easy, and came out almost like KFC corn, just not as sweet. Next time I'll try adding a bit of sugar, maybe a splash of milk, and more salt. :-)\", 'Pretty good, I bought 7 ears of corn as HEB was having a sale that you get 7 for a buck! I used spray butter and original Lawry’s seasoning salt and they came out great! I did go up to about 35ish minutes though, as others suggested. I think that’s the only change to make to the recipe is just add a bit more time to the roast/bake process.', 'Over the years, I have tried several methods including steaming, boiling in sugared water and grilling in the husk. To date, I had preferred the grilling method however, this was the best ever. Of course thecorn itself has been delicious this year given the amount of heat that we have had in Eastern Ontario. (corn loves heat with just the right amount of rain). SIMPLY DELICIOUS!!', 'You can cook corn in the microwave using the same method but wrap in microwave safe plastic wrap or parchment paper 3 minutes for 1 ,5 min.,for 2 , add 1 minute per cob for more in 1000 Watt oven. Perfect corn in a hurry.', 'Easier and better tasting than boiling...thank you for posting!', 'This is the best way to make corn on the cob ever. Thanks!', 'It was delicious, I'd never cooked corn on the cob before but I really love ordering it in restaurants so I was missing out! Thanks for this! It was a lot easier than I thought it was going to be and from the other reviews it sounds like I needn't try any other method.', \"Yum !! came here for some cool ideas. Thank you! Simple and it was my first time.. Haven't tasted yet.\", \"Not sure why you'd have to remove the husks then wrap in foil? I've always have had great results peeling the corn gently from the husk without removing it completely. Then you can just add butter or oil and put them directly in the oven without foil.\", 'in oven is good but we do them in microwave 2 min. each cob with a dampened paper towel over them or on the BBQ in foil while the meat is grilling both ways the cobs are husked', 'After the butter, I added garlic powder to some of the ears and curry powder to others. They all tuned out great! Yum!!!', 'It was a simple quick recipe that was delicious! I used extra virgin olive oil, garlic powder, & Italian dressing...with sea salt and cracked pepper. Yummy!', 'Awesome outcome. I'll never boil or grill corn again.', 'Sprinkle a little powdered ranch on them along with the butter before wrapping them up for a tasty surprise! :)', 'This is so simple and so good. Great way of making corn on the cob. Thanks for sharing. Made for Cookbook Tag.', 'This looks interesting but seems like a huge use of energy -- 450 for 25 minutes! Top of stove is probably more energy efficient.', 'Try using olive oil with salt and pepper. Really good !', 'In order to facilitate the timing of cooking the corn, I often put the corn in a microwavable bowl with a little water and microwave them for 5 or 6 minutes and then wrap in foil as the recipe states. It takes less time in the oven - about 10 minutes.', 'I did butter and wrapped bacon around mine.. Waiting for them to finish up.', 'I'd recommend keeping them in the oven for at least 35-40 minutes. Open the foil wrap after 20 mins so they catch a little "tan")\\nI buttered them in olive oil and garlic salt.\\nWorked out GREAT. Will not waste bottled water to boil corn ever again.', \"You can just leave the corn in the husks and throw it in the oven. The husk insulates and comes right off after baking. No need for foil. The husk will get very dark and crispy looking, don't worry the corn inside is fine.\", 'Love the easy way! Your site is so simple, just love it', 'So simple and so amazing! Will never boil corn again!', \"Thank you so much for sharing your recipe. It made the corn easy to cook and had a delicious outcome. All corn was ate and people asked how I cooked it. I only made one change. After reading a lot of your reviews, I lengthened the cooking time to 40 min.where we live almost everything takes longer to cook. Thanks so much, I think next time I'll make herbed butter with a touch of dill added. I bet it will cook up wonderfully. ??\", 'Much better than water-logged cobs boiled in water. Do remember to place a baking sheet underneath to catch any butter that may seep through the foil. Thanks for sharing a great technique! :)', 'Do not remove the husk. By leaving the husk on the corner is super sweet', 'This was amazing ! Melted butter, three cloves of chopped garlic, salt, pepper, and parsley. Mixed it all together and slathered it on. Wrapped it foil.. was the best!!', 'Just tried this tonight, since it was too wet outside to grill the corn on the grill. Delicious and simple. Thank you!', 'To be more energy efficient, do this while baking potatoes or another dish.', \"Originally rated on 4/5/09 - This recipe made it into my book#266453. I may never boil corn on the cob again. This is a great technique. I loved that the butter was able to melt on the cob inside the foil. No mess! The corn stayed nice and crisp (I was afraid it wouldn't) and flavorful. I did 2 ears of corn for 20 minutes and salted them after unwrapping. Just fabulous, pure and simple! Note: use a cookie sheet to catch butter IF any butter should happen to escape the aluminum foil. ~Made for Spring PAC~\", 'This is a simple, delicious, mess-free way to make corn on the cob. This was easy to throw in with the entree I had going in the oven. Yum!', \"Sorry I haven't reviewed sooner! I have used this recipe all summer. This is easier than boiling and comes out perfectly every time! Thanks for posting!!\", 'I put melted butter , a half a teaspoon minced garlic and Hidden Valley Ranch mix all together put on the corn on the cob put the husk back on and bake at 450 45 minutes another way is wrap with bacon before bacon 450 45 minutes with the husk back on', \"My best corn was when I put it in the hot asphalt with the skin. If you have the chance to be near a truck of hot asphalt, remove the equivalent of on shovel of asphalt and place the corn. A dozen. Replace the asphalt on top to cover the corn. Don't peel the corn. after 40 to 45 minutes. Remove it. Peel it with care. It's very hot. And enjoy the tenderness of the corn.\", \"I oven roasted 6 (instead of 4) ears of corn in a counter top convection oven at the recommended 450 degrees for 20 minutes. I thought it might take longer but with the convection--it didn't. I placed the ears on the roasting pan (but had low edges) that came with the oven. Best of all the recipes I have tried and extremely easy.\", 'I have to admit, after preparing corn on the stove top, I was a little skeptical of this method...I was pleasantly surprised that I absolutely loved it! My husband did, too! This will definitely be a mainstay for our family!', 'Simple and yummy! I also put them on a cookie sheet, and it worked out fine.']", "submitted": "2007-08-27T00:00:00", "minutes": 30, "n_steps": 4, "n_ingredients": 2 }, { "id": 123, "original_id": 7029, "name": "fried tortilla chips", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/7029_v000.png", "markdown": "## 🍰 fried tortilla chips\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- mexican\n- easy\n- low-fat\n- vegetarian\n- deep-fry\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- technique\n\n### Ingredients\n1. corn tortillas\n2. salad oil\n\n### Steps\n1. arrange 8 corn tortillas in a stack and cut into 6 equal wedges\n2. pour about 1 / 2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat\n3. when oil is hot enough to make a piece of tortilla sizzle , add tortilla pieces , a handful at a time , and stir to separate\n4. cook until crisp\n5. lift from oil with slotted spoon and drain on paper towels\n\n### Nutrition\n- 104.6\n- 2.0\n- 1.0\n- 0.0\n- 5.0\n- 1.0\n- 7.0\n\n### Reviews\n- Easy and delicious. I cut them into strips and used them for some tortilla soup I made. great!!!\n- Made these tonight... Ended up cooking mine for 2-3 min (they were still soft after 1 1/2 min). Like mine a bit brown anyway. Only change was to add a bit of salt at the end. Thanks for sharing!\n- I made this recipe for the Adoptee Support Group. It is excellant and I only made one change. I sprinkled some kosher salt on the chips when they first came out of the oil. I feel some seasoning salt, chioi powder or cajun spice would work well too. Be sure and fry long enough to get them crisp. Great recipe.\n- Yummy! We had to cook ours a little longer to get them crispy instead of chewy, and they were a little more browned than we expected them to be--but boy, were they good! (Like several other reviewers, we sprinkled our chips with a little bit of salt immediately after frying.)\n- Nadine Cherry, 6 of 6\r\nVery good, I also salt them, right when I take them out of the oil. If you don't fry them long enough, they are chewy, fry them to where they are crispy. Lay them on several paper towels to drain.\n- I've been making my own chips this way for years. I have always added salt right after coming out of the oil. Recently, however, I have started adding a little Goya Adobo seasoning right after removing from oil. Delicious!\n- Better than any bagged chip. Restaurant quality. Delicious and easy! Thanks so much!\n- So easy, and much more like restaurant chips than anything we've ever purchased in a store. We did salt them after frying, as several people recommended. Now we just need to work on frying them just the right amount of time. We used a deep fryer, set to 350.\n\n### Date\n2000-03-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "appetizers", "mexican", "easy", "low-fat", "vegetarian", "deep-fry", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "technique" ], "ingredients": [ "corn tortillas", "salad oil" ], "steps": [ "arrange 8 corn tortillas in a stack and cut into 6 equal wedges", "pour about 1 / 2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat", "when oil is hot enough to make a piece of tortilla sizzle , add tortilla pieces , a handful at a time , and stir to separate", "cook until crisp", "lift from oil with slotted spoon and drain on paper towels" ], "nutrition": [ 104.6, 2.0, 1.0, 0.0, 5.0, 1.0, 7.0 ], "reviews": "['Easy and delicious. I cut them into strips and used them for some tortilla soup I made. great!!!', 'Made these tonight... Ended up cooking mine for 2-3 min (they were still soft after 1 1/2 min). Like mine a bit brown anyway. Only change was to add a bit of salt at the end. Thanks for sharing!', 'I made this recipe for the Adoptee Support Group. It is excellant and I only made one change. I sprinkled some kosher salt on the chips when they first came out of the oil. I feel some seasoning salt, chioi powder or cajun spice would work well too. Be sure and fry long enough to get them crisp. Great recipe.', 'Yummy! We had to cook ours a little longer to get them crispy instead of chewy, and they were a little more browned than we expected them to be--but boy, were they good! (Like several other reviewers, we sprinkled our chips with a little bit of salt immediately after frying.)', \"Nadine Cherry, 6 of 6\\r\\nVery good, I also salt them, right when I take them out of the oil. If you don't fry them long enough, they are chewy, fry them to where they are crispy. Lay them on several paper towels to drain.\", \"I've been making my own chips this way for years. I have always added salt right after coming out of the oil. Recently, however, I have started adding a little Goya Adobo seasoning right after removing from oil. Delicious!\", 'Better than any bagged chip. Restaurant quality. Delicious and easy! Thanks so much!', \"So easy, and much more like restaurant chips than anything we've ever purchased in a store. We did salt them after frying, as several people recommended. Now we just need to work on frying them just the right amount of time. We used a deep fryer, set to 350.\"]", "submitted": "2000-03-06T00:00:00", "minutes": 2, "n_steps": 5, "n_ingredients": 2 }, { "id": 124, "original_id": 276013, "name": "brown cow", "description": "cool and creamy, an unusual-sounding but *heavenly* tasting concoction.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/276013_v000.png", "markdown": "## 🍰 brown cow\n\n### Description\ncool and creamy, an unusual-sounding but *heavenly* tasting concoction.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- desserts\n- easy\n- kid-friendly\n- kosher\n- frozen-desserts\n- chocolate\n- dietary\n- inexpensive\n- toddler-friendly\n- number-of-servings\n\n### Ingredients\n1. chocolate ice cream\n2. root beer\n\n### Steps\n1. put ice cream in a large capacity glass\n2. pour root beer over ice cream\n3. add one straw and one long-handled tea spoon , sit back , and relax with your little bit of heaven in a glass\n4. don't blame me if you go back for more\n\n### Nutrition\n- 140.6\n- 0.0\n- 145.0\n- 1.0\n- 0.0\n- 0.0\n- 12.0\n\n### Reviews\n- This sounded odd, but yet who could go wrong with Chocolate and Root Beer?? :) This was yummy!! Will definately make this again!!\n- Nice twist on a root beer float. I made this tonight after work. It hit the spot. Thanks :)\n- Just tried this. Never had heard of it. It was deliciously decadent. Being diabetic, I had 2 scoops of ice cream and 1 diet root beer. And was within my allotment. It was my whole supper. I am feeling the wonderful guilty pleasure of indulgence, and yet am truly guilt-less. Thank you!\n- Wow this took me back in time. We used to have these as kids way back when! Luckily I had just bought chocolate ice cream so we whipped up a couple and talked about the times we used to drink these while sitting at the corner drugstore soda fountain. TYFS\n- Can't get any easier than this for sure! My son and I enjoyed this as an early afternoon snack while he is home recovering from bronchitis. Glad I tagged you in the Potluck Tag Game. :) Thanks!\n- I had never had a brown cow before, great treat! Will definitely make these again!\n- What a wonderful treat! Ice cream is a treat at our house and this was a great way to serve it. I've never heard of a brown cow before. This will be great during the Summer when it's hot outside! Thanks so much for posting!!\n- An easy, fun cool treat for kids and adults! I used diet Mug root beer and it was still terrific. I served these with \"crazy straws\" and long spoons. The kiddos got a kick out of the name \"brown cow.\" Thanx for sharing.\n- When I was a child in the 1960s, we made these with vanilla ice cream too. Soo Yummy:)\n- A chocolate twist on a root beer float--what's not to like! So easy to whip up and we all enjoyed it!\n\n### Date\n2008-01-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "desserts", "easy", "kid-friendly", "kosher", "frozen-desserts", "chocolate", "dietary", "inexpensive", "toddler-friendly", "number-of-servings" ], "ingredients": [ "chocolate ice cream", "root beer" ], "steps": [ "put ice cream in a large capacity glass", "pour root beer over ice cream", "add one straw and one long-handled tea spoon , sit back , and relax with your little bit of heaven in a glass", "don't blame me if you go back for more" ], "nutrition": [ 140.6, 0.0, 145.0, 1.0, 0.0, 0.0, 12.0 ], "reviews": "['This sounded odd, but yet who could go wrong with Chocolate and Root Beer?? :) This was yummy!! Will definately make this again!!', 'Nice twist on a root beer float. I made this tonight after work. It hit the spot. Thanks :)', 'Just tried this. Never had heard of it. It was deliciously decadent. Being diabetic, I had 2 scoops of ice cream and 1 diet root beer. And was within my allotment. It was my whole supper. I am feeling the wonderful guilty pleasure of indulgence, and yet am truly guilt-less. Thank you!', 'Wow this took me back in time. We used to have these as kids way back when! Luckily I had just bought chocolate ice cream so we whipped up a couple and talked about the times we used to drink these while sitting at the corner drugstore soda fountain. TYFS', \"Can't get any easier than this for sure! My son and I enjoyed this as an early afternoon snack while he is home recovering from bronchitis. Glad I tagged you in the Potluck Tag Game. :) Thanks!\", 'I had never had a brown cow before, great treat! Will definitely make these again!', \"What a wonderful treat! Ice cream is a treat at our house and this was a great way to serve it. I've never heard of a brown cow before. This will be great during the Summer when it's hot outside! Thanks so much for posting!!\", 'An easy, fun cool treat for kids and adults! I used diet Mug root beer and it was still terrific. I served these with \"crazy straws\" and long spoons. The kiddos got a kick out of the name \"brown cow.\" Thanx for sharing.', 'When I was a child in the 1960s, we made these with vanilla ice cream too. Soo Yummy:)', \"A chocolate twist on a root beer float--what's not to like! So easy to whip up and we all enjoyed it!\"]", "submitted": "2008-01-03T00:00:00", "minutes": 2, "n_steps": 4, "n_ingredients": 2 }, { "id": 125, "original_id": 57607, "name": "homemade creme fraiche", "description": "don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. the recipe comes from emeril lagasse. inactive time 12 to 16 hours.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/57607_v000.png", "markdown": "## 🍰 homemade creme fraiche\n\n### Description\ndon't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. the recipe comes from emeril lagasse. inactive time 12 to 16 hours.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- easy\n- no-cook\n- dietary\n- low-sodium\n- low-carb\n- low-in-something\n- number-of-servings\n- technique\n\n### Ingredients\n1. heavy cream\n2. buttermilk\n\n### Steps\n1. in a bowl , combine the cream and buttermilk or lemon juice\n2. cover with a clean kitchen cloth in a warm , draft free place and let sit until thickened , but still pourable consistency , 12 to 16 hours\n3. stir and refrigerate until ready to use\n\n### Nutrition\n- 833.1\n- 135.0\n- 6.0\n- 5.0\n- 11.0\n- 274.0\n- 2.0\n\n### Reviews\n- I needed creme fraiche for a desert that I was fixing for Easter brunch. A gentleman at Trader Joe's told me that he made his own....Fresh! So, I thought I'd give it a whirl. I bought FRESH heavy cream....Not ultra pasteurized. Last evening I mixed, covered and let sit. This morning, it's perfect and ready for desert! Thank you for the easy to follow directions!\n- Ok so I tried this recipe and I could not get this to thicken and I left it out all day. I am not quite sure what happened as I used buttermilk and a touch of lemon juice and I figured it was warm enough to thicken but I only got a small layer on top. I used this but unfortunately it turned my mashed potatoes into a soup/chowder. Oh well, I guess I'll have to leave it out longer next time.\n- This is the classic, and how I've made it living in many different countries. It's a key ingredient in the traditional Danish potato salad, much better tasting than sour cream or yoghurt, and perfect for picnic food.\n- I have made creme fraiche in the past using buttermilk and this intrigued me because it listed the lemon juice option. After sitting on the counter overnight the creme was pourable consistency and it thickened up so nice after being refrigerated. A winning recipe. Thanks Barb.\n- I can't believe how easy (and cheap!) this is... Used it in everything calling for sour cream. My favorite was in a baked potato with chives. Yum! Thanks Barb..\n- I made this to use on baked potato. Different from sour cream...I will use this again\n- Used this to make: Recipe #373346 and I opted for the buttermilk. Thank you! Reviewed for ZWT 2009.\n\n### Date\n2003-04-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "5-ingredients-or-less", "sauces", "condiments-etc", "easy", "no-cook", "dietary", "low-sodium", "low-carb", "low-in-something", "number-of-servings", "technique" ], "ingredients": [ "heavy cream", "buttermilk" ], "steps": [ "in a bowl , combine the cream and buttermilk or lemon juice", "cover with a clean kitchen cloth in a warm , draft free place and let sit until thickened , but still pourable consistency , 12 to 16 hours", "stir and refrigerate until ready to use" ], "nutrition": [ 833.1, 135.0, 6.0, 5.0, 11.0, 274.0, 2.0 ], "reviews": "[\"I needed creme fraiche for a desert that I was fixing for Easter brunch. A gentleman at Trader Joe's told me that he made his own....Fresh! So, I thought I'd give it a whirl. I bought FRESH heavy cream....Not ultra pasteurized. Last evening I mixed, covered and let sit. This morning, it's perfect and ready for desert! Thank you for the easy to follow directions!\", \"Ok so I tried this recipe and I could not get this to thicken and I left it out all day. I am not quite sure what happened as I used buttermilk and a touch of lemon juice and I figured it was warm enough to thicken but I only got a small layer on top. I used this but unfortunately it turned my mashed potatoes into a soup/chowder. Oh well, I guess I'll have to leave it out longer next time.\", \"This is the classic, and how I've made it living in many different countries. It's a key ingredient in the traditional Danish potato salad, much better tasting than sour cream or yoghurt, and perfect for picnic food.\", 'I have made creme fraiche in the past using buttermilk and this intrigued me because it listed the lemon juice option. After sitting on the counter overnight the creme was pourable consistency and it thickened up so nice after being refrigerated. A winning recipe. Thanks Barb.', \"I can't believe how easy (and cheap!) this is... Used it in everything calling for sour cream. My favorite was in a baked potato with chives. Yum! Thanks Barb..\", 'I made this to use on baked potato. Different from sour cream...I will use this again', 'Used this to make: Recipe #373346 and I opted for the buttermilk. Thank you! Reviewed for ZWT 2009.']", "submitted": "2003-04-02T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 126, "original_id": 151176, "name": "quick sinful induldgence", "description": "chocolate and peanut butter...need i say more?", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/151176_v000.png", "markdown": "## 🍰 quick sinful induldgence\n\n### Description\nchocolate and peanut butter...need i say more?\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- desserts\n- easy\n- candy\n- dietary\n- high-protein\n- high-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. peanut butter\n2. chocolate chips\n\n### Steps\n1. put peanut butter and chocolate chips into a small pot and melt over medium heat , stirring constantly until completely melted and mixed together\n2. once melted , pour onto a cookie sheet covered with wax paper and place into the fridge or freezer until firm\n3. remove from fridge or freezer , break into pieces and indulge !\n\n### Nutrition\n- 2323.4\n- 277.0\n- 461.0\n- 50.0\n- 143.0\n- 284.0\n- 52.0\n\n### Reviews\n- Like others, I also used the microwave. I really don't think it is possible to go wrong with the combo of pb & choc so of course I loved this! I used semisweet Ghirardelli chips and creamy pb. Thanks for posting!\n- Also excellent as a RICH ice cream topping while still hot! YUMMO!\n- This was really good!! It was super duper easy to make...I also used the microwave. I think next time I may use more chocolate but that's just personal preference!! Thanks for posting a yummy easy quick recipe!!\n- Excellent! I used microwave rather than stove,came out great.Thanks.\n- I made half the recipe. It's so easy to do. And so yummy. I broked the pieces and keep them in a plastic jar in the freezer. Perfect treat. Thanks karla :) Made for Cookbook tag game\n- Oh, how I love chocolate and peanut butter together. What a better way to have them together than this recipe, and it's easy to boot! The pieces are stored in an air-tight container and will be enjoyed, probably every time I walk in the kitchen. Thank you for the yummy, easy recipe! :)\n- A super simple sweet treat which satisfies those chocolate peanut butter cravings. I combined everything into a 2-cup glass measuring cup and melted it in the microwave...it only took two 40 second rotations to melt completely. I used crunchy peanut butter. I agree with Troop Angel, next time I will increase the amount of chocolate chips. Thank you for the recipe.\n- This was really great; they taste like Reese's! I 'fancied' mine up a little, to make serving easier. (plus, I had some cute mini cake liners to use!) I did reduce the recipe to 1/4 and got about 12 minis, which is perfect! Microwaved for 30 seconds in a glass measuring cup, it couldn't have been easier! MAKE THIS RECIPE! (I'm not playing! ;-) ) Thanks for sharing a simple, fabulous recipe, karla1!\n- Loved this. This was so quick and easy to make. I followed the recipe as written. I used crunchy peanut butter and mini chocolate chips. I cooked this in the microwave. I cooked it 45 seconds, stirred and then cooked another 30 seconds. We all loved this. So easy to make.\n\n### Date\n2006-01-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "desserts", "easy", "candy", "dietary", "high-protein", "high-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "peanut butter", "chocolate chips" ], "steps": [ "put peanut butter and chocolate chips into a small pot and melt over medium heat , stirring constantly until completely melted and mixed together", "once melted , pour onto a cookie sheet covered with wax paper and place into the fridge or freezer until firm", "remove from fridge or freezer , break into pieces and indulge !" ], "nutrition": [ 2323.4, 277.0, 461.0, 50.0, 143.0, 284.0, 52.0 ], "reviews": "[\"Like others, I also used the microwave. I really don't think it is possible to go wrong with the combo of pb & choc so of course I loved this! I used semisweet Ghirardelli chips and creamy pb. Thanks for posting!\", 'Also excellent as a RICH ice cream topping while still hot! YUMMO!', \"This was really good!! It was super duper easy to make...I also used the microwave. I think next time I may use more chocolate but that's just personal preference!! Thanks for posting a yummy easy quick recipe!!\", 'Excellent! I used microwave rather than stove,came out great.Thanks.', \"I made half the recipe. It's so easy to do. And so yummy. I broked the pieces and keep them in a plastic jar in the freezer. Perfect treat. Thanks karla :) Made for Cookbook tag game\", \"Oh, how I love chocolate and peanut butter together. What a better way to have them together than this recipe, and it's easy to boot! The pieces are stored in an air-tight container and will be enjoyed, probably every time I walk in the kitchen. Thank you for the yummy, easy recipe! :)\", 'A super simple sweet treat which satisfies those chocolate peanut butter cravings. I combined everything into a 2-cup glass measuring cup and melted it in the microwave...it only took two 40 second rotations to melt completely. I used crunchy peanut butter. I agree with Troop Angel, next time I will increase the amount of chocolate chips. Thank you for the recipe.', \"This was really great; they taste like Reese's! I 'fancied' mine up a little, to make serving easier. (plus, I had some cute mini cake liners to use!) I did reduce the recipe to 1/4 and got about 12 minis, which is perfect! Microwaved for 30 seconds in a glass measuring cup, it couldn't have been easier! MAKE THIS RECIPE! (I'm not playing! ;-) ) Thanks for sharing a simple, fabulous recipe, karla1!\", 'Loved this. This was so quick and easy to make. I followed the recipe as written. I used crunchy peanut butter and mini chocolate chips. I cooked this in the microwave. I cooked it 45 seconds, stirred and then cooked another 30 seconds. We all loved this. So easy to make.']", "submitted": "2006-01-10T00:00:00", "minutes": 4, "n_steps": 3, "n_ingredients": 2 }, { "id": 127, "original_id": 78834, "name": "octopus hot dogs", "description": "a fun way to liven up that ever-present kids' food. great for bad weather days, cranky kids (or moms!), birthday parties, or just because. my daughters think i'm really cool when i make these for them. :o)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/78834_v000.png", "markdown": "## 🍰 octopus hot dogs\n\n### Description\na fun way to liven up that ever-present kids' food. great for bad weather days, cranky kids (or moms!), birthday parties, or just because. my daughters think i'm really cool when i make these for them. :o)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- lunch\n- snacks\n- easy\n- beginner-cook\n- finger-food\n- kid-friendly\n- stove-top\n- dietary\n- low-carb\n- inexpensive\n- toddler-friendly\n- low-in-something\n- meat\n- novelty\n- equipment\n- number-of-servings\n- presentation\n- 3-steps-or-less\n\n### Ingredients\n1. hot dog\n2. ketchup\n\n### Steps\n1. cut hot dog in half length-wise , leaving about 1\" intact at the end\n2. cut each of the long sections in half , then in half again - these are the legs\n3. boil until legs' curl up and hot dog is cooked through\n\n### Nutrition\n- 148.5\n- 20.0\n- 6.0\n- 21.0\n- 10.0\n- 26.0\n- 0.0\n\n### Reviews\n- This was a huge hit! I used Organic Beef Hotdogs and placed them on Organic Mac and Cheese and sprinkeled some Goldfish crackers on the mac. A very picky and three year old that eats like a bird, ate EVERYTHING on his plate so that he could get another octopus! Great Recipe!!!\n- I have been trying and trying to make these but couldn't. THis recipe helped me figure out how to curl the legs. THANKS!\n- I seen this in a magazine, they made a bunch of them and placed them on spaghetti noodles that were cooked in green water to turn then green and they used mustard to draw a face on them SO CUTE, especially for the birthday party idea!\n- This is a great idea!\r\nMy DD love hot dogs this way, it's so much fun. They can also be cooked over a campfire on a stick this way, or grilled.\r\nThanks for posting a great technique Winkki!\n- I read another review about a 19 yr old male who loved these. I do these and set them up on a bed of mac and cheese with little fish crackers. Dab dots for eyes and a line for the mouth. My kids think they are wonderful!! They chow it!\n- My 5 yr old loved these! I made him two and although my tentacles didnt fare to well, he scarfed them down. Thanks for a cute idea! :)\n- In the 6 years I have been a parent I think I have only had hotdogs in the house twice. Just not something I buy. But while I was gone someone obviously did as I found them in my fridge! The kids loved these. Though my son did comment on the fact that I had not cut enough legs!\n- So cute and easy! We enjoyed this for lunch over mac & cheese! Thank you so much for the great idea!\n- Made these with Classic Baked Spaghetti for the kids for Fathers Day Dinner...they loved them....\n- I made these for my son for lunch, and he loved them! Who wouldn't love a cute looking hotdog? Thank you for reminding me of my own childhood. Hope you like the pic!\n- I remember being mother to four younger siblings while mamma was away at her \"canning-factory\" job. Anyone with younger siblings knows how difficult it was to be a \"parent\" at age 10. Imagination was key in the preparation of gourmet meals, hot dogs, nothwithstanding...where were you, winkki, when creativity failed me?\n- Woah, this was fun to make for my younger brother for whom I have been playing momma since the last few days. He laughed and ate 'em all. Thank you so much for the creative idea! BTW, my bro is 19 and if he loved these, I'm sure everyone will:) Thanks again for the fun idea!\n- These are so quick and easy to fix, and the kids love 'em! I nuked them in the microwave for 17 seconds, and my twins were all giggles when I served them! Thanks for posting this, Winkki!\n- These are so much fun! I atually make them over the bon fire. Same sort of idea without the boiling part. I cut them the same, then poke a long stick through the \"head\" part. The legs still curl up. My kids love them! \n- This is an awesome idea.\n- These are too cute. I served them over baked mac and cheese for my picky DH2B who's 25. Haha\n- my kids love these. [lol] i found this idea once in a magazine.. kraft kitchens or something. so cute.. i l've put them on top of kraft dinner, or just made them for a snack. :)\n- I've been wanting to try this for a while. My daughter isnt' yet 3 so I wasn't sure if she would like it. I made one cut on the first side but two on the 2nd side. (it was a larger sized dog). That way I got 6 legs which looked pretty realistic. She ate it all as well as the plain noodles that I served smothered in ketchup.\n- Made these for my kids one day as a surprise and they thought they were really neat. Being a perfectionist, I did have to make 8 legs but that's just me! An easy way to add some fun to lunch.\n- Haven't tried this, but how can you go wrong? This is too cute and although I don't have any I could see how any kid (including myself--even though I'm 20 years old) could love this!\n- These are just completely adorable!\n- I made these today for lunch and my four kids thought they were the coolest thing ever! Especially since we just got back from the coast... they're very interested in sea life right now. Thanks for sharing!\n- Cute and easy! The kids thought these were great. Thanks, winkki!\n- Thank you for sharing this idea. It was a real hit with my little one.\n- I actually have this recipe in a kid's cookbook my MIL bought. Only difference is that it suggested using ramen noodles as an \"ocean\" and making a mustard face on the octopus.\n- My 2 year old son's face lit up when he saw his plate. \"What's that?\" I asked. And he knew right away it was an octopus. Simple and fun.\n\n### Date\n2003-12-13 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "lunch", "snacks", "easy", "beginner-cook", "finger-food", "kid-friendly", "stove-top", "dietary", "low-carb", "inexpensive", "toddler-friendly", "low-in-something", "meat", "novelty", "equipment", "number-of-servings", "presentation", "3-steps-or-less" ], "ingredients": [ "hot dog", "ketchup" ], "steps": [ "cut hot dog in half length-wise , leaving about 1\" intact at the end", "cut each of the long sections in half , then in half again - these are the legs", "boil until legs' curl up and hot dog is cooked through" ], "nutrition": [ 148.5, 20.0, 6.0, 21.0, 10.0, 26.0, 0.0 ], "reviews": "['This was a huge hit! I used Organic Beef Hotdogs and placed them on Organic Mac and Cheese and sprinkeled some Goldfish crackers on the mac. A very picky and three year old that eats like a bird, ate EVERYTHING on his plate so that he could get another octopus! Great Recipe!!!', \"I have been trying and trying to make these but couldn't. THis recipe helped me figure out how to curl the legs. THANKS!\", 'I seen this in a magazine, they made a bunch of them and placed them on spaghetti noodles that were cooked in green water to turn then green and they used mustard to draw a face on them SO CUTE, especially for the birthday party idea!', \"This is a great idea!\\r\\nMy DD love hot dogs this way, it's so much fun. They can also be cooked over a campfire on a stick this way, or grilled.\\r\\nThanks for posting a great technique Winkki!\", 'I read another review about a 19 yr old male who loved these. I do these and set them up on a bed of mac and cheese with little fish crackers. Dab dots for eyes and a line for the mouth. My kids think they are wonderful!! They chow it!', 'My 5 yr old loved these! I made him two and although my tentacles didnt fare to well, he scarfed them down. Thanks for a cute idea! :)', 'In the 6 years I have been a parent I think I have only had hotdogs in the house twice. Just not something I buy. But while I was gone someone obviously did as I found them in my fridge! The kids loved these. Though my son did comment on the fact that I had not cut enough legs!', 'So cute and easy! We enjoyed this for lunch over mac & cheese! Thank you so much for the great idea!', 'Made these with Classic Baked Spaghetti for the kids for Fathers Day Dinner...they loved them....', \"I made these for my son for lunch, and he loved them! Who wouldn't love a cute looking hotdog? Thank you for reminding me of my own childhood. Hope you like the pic!\", 'I remember being mother to four younger siblings while mamma was away at her \"canning-factory\" job. Anyone with younger siblings knows how difficult it was to be a \"parent\" at age 10. Imagination was key in the preparation of gourmet meals, hot dogs, nothwithstanding...where were you, winkki, when creativity failed me?', \"Woah, this was fun to make for my younger brother for whom I have been playing momma since the last few days. He laughed and ate 'em all. Thank you so much for the creative idea! BTW, my bro is 19 and if he loved these, I'm sure everyone will:) Thanks again for the fun idea!\", \"These are so quick and easy to fix, and the kids love 'em! I nuked them in the microwave for 17 seconds, and my twins were all giggles when I served them! Thanks for posting this, Winkki!\", 'These are so much fun! I atually make them over the bon fire. Same sort of idea without the boiling part. I cut them the same, then poke a long stick through the \"head\" part. The legs still curl up. My kids love them! ', 'This is an awesome idea.', \"These are too cute. I served them over baked mac and cheese for my picky DH2B who's 25. Haha\", \"my kids love these. [lol] i found this idea once in a magazine.. kraft kitchens or something. so cute.. i l've put them on top of kraft dinner, or just made them for a snack. :)\", \"I've been wanting to try this for a while. My daughter isnt' yet 3 so I wasn't sure if she would like it. I made one cut on the first side but two on the 2nd side. (it was a larger sized dog). That way I got 6 legs which looked pretty realistic. She ate it all as well as the plain noodles that I served smothered in ketchup.\", \"Made these for my kids one day as a surprise and they thought they were really neat. Being a perfectionist, I did have to make 8 legs but that's just me! An easy way to add some fun to lunch.\", \"Haven't tried this, but how can you go wrong? This is too cute and although I don't have any I could see how any kid (including myself--even though I'm 20 years old) could love this!\", 'These are just completely adorable!', \"I made these today for lunch and my four kids thought they were the coolest thing ever! Especially since we just got back from the coast... they're very interested in sea life right now. Thanks for sharing!\", 'Cute and easy! The kids thought these were great. Thanks, winkki!', 'Thank you for sharing this idea. It was a real hit with my little one.', 'I actually have this recipe in a kid\\'s cookbook my MIL bought. Only difference is that it suggested using ramen noodles as an \"ocean\" and making a mustard face on the octopus.', 'My 2 year old son\\'s face lit up when he saw his plate. \"What\\'s that?\" I asked. And he knew right away it was an octopus. Simple and fun.']", "submitted": "2003-12-13T00:00:00", "minutes": 7, "n_steps": 3, "n_ingredients": 2 }, { "id": 128, "original_id": 213028, "name": "blended baileys", "description": "this is a great way to impress your friends on a warm day. it gives the illusion that you’re some kind of uber-mixologist, when all you’re really doing is whizzing together baileys and ice to make one of the most delicious and refreshing tasting drinks there is.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/213028_v000.png", "markdown": "## 🍰 blended baileys\n\n### Description\nthis is a great way to impress your friends on a warm day. it gives the illusion that you’re some kind of uber-mixologist, when all you’re really doing is whizzing together baileys and ice to make one of the most delicious and refreshing tasting drinks there is.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- easy\n- beginner-cook\n- dinner-party\n- romantic\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- taste-mood\n- sweet\n- number-of-servings\n\n### Ingredients\n1. ice cubes\n2. baileys irish cream\n\n### Steps\n1. drop 2 large ice cubes into your blender\n2. add 50ml of baileys per person\n3. blend until completely smooth\n4. pour into your tall glasses\n5. pretty good huh ?\n6. ideally use a good blender with ice crushing capability - if your blenders not so hot then add a little water to the ice cubes and blend until theyre crushed\n7. if your blender has one , use the pulse setting for 10 seconds - it will stop the uncrushed ice collecting at the top\n8. and dont overblend ! otherwise youll end up with slush\n\n### Nutrition\n- 270.9\n- 20.0\n- 65.0\n- 3.0\n- 4.0\n- 40.0\n- 5.0\n\n### Reviews\n- Bailey's Mint flavor was my choice. What's not to love! A perfect nightcap. Thank you, Annacia. Made for Please Review My Recipe tag game.\n- Decandent, smooth, just lovely! Thanks, Annacia!\n- If you love Baileys, you will love this drink! Instead of over the rocks, your Baileys incorporated right into the rocks! Delicious, and decadent as only Baileys will deliver! Thank you, Annacia : )\n- Simple & delicious! I made up a small batch as a trial run for St. Paddy's day next week and they hit the spot. A nice drink to sip and enjoy and forget about the troubles of the day. I had forgotten how much I enjoy Bailey's and it really is best in the purest form. I definitely will serve again - and not only on St. Patrick's Day. Thanks Annacia :).\n- I made this using the new caramel flavored Baileys ~ It's delicious! :)\n\n### Date\n2007-02-22 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "easy", "beginner-cook", "dinner-party", "romantic", "cocktails", "dietary", "low-sodium", "low-in-something", "taste-mood", "sweet", "number-of-servings" ], "ingredients": [ "ice cubes", "baileys irish cream" ], "steps": [ "drop 2 large ice cubes into your blender", "add 50ml of baileys per person", "blend until completely smooth", "pour into your tall glasses", "pretty good huh ?", "ideally use a good blender with ice crushing capability - if your blenders not so hot then add a little water to the ice cubes and blend until theyre crushed", "if your blender has one , use the pulse setting for 10 seconds - it will stop the uncrushed ice collecting at the top", "and dont overblend ! otherwise youll end up with slush" ], "nutrition": [ 270.9, 20.0, 65.0, 3.0, 4.0, 40.0, 5.0 ], "reviews": "['Bailey's Mint flavor was my choice. What's not to love! A perfect nightcap. Thank you, Annacia. Made for Please Review My Recipe tag game.', 'Decandent, smooth, just lovely! Thanks, Annacia!', 'If you love Baileys, you will love this drink! Instead of over the rocks, your Baileys incorporated right into the rocks! Delicious, and decadent as only Baileys will deliver! Thank you, Annacia : )', \"Simple & delicious! I made up a small batch as a trial run for St. Paddy's day next week and they hit the spot. A nice drink to sip and enjoy and forget about the troubles of the day. I had forgotten how much I enjoy Bailey's and it really is best in the purest form. I definitely will serve again - and not only on St. Patrick's Day. Thanks Annacia :).\", \"I made this using the new caramel flavored Baileys ~ It's delicious! :)\"]", "submitted": "2007-02-22T00:00:00", "minutes": 2, "n_steps": 8, "n_ingredients": 2 }, { "id": 129, "original_id": 147458, "name": "easy bake oven cake using commercial cake mixes", "description": "a less-expensive alternative to the small boxes.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/147458_v000.png", "markdown": "## 🍰 easy bake oven cake using commercial cake mixes\n\n### Description\na less-expensive alternative to the small boxes.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- desserts\n- easy\n- beginner-cook\n- kid-friendly\n- cakes\n- dietary\n- gifts\n- comfort-food\n- inexpensive\n- novelty\n- taste-mood\n- equipment\n- small-appliance\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. cake mix\n2. milk\n\n### Steps\n1. grease and flour pan\n2. mix cake mix and milk until smooth\n3. pour into pan\n4. bake in preheated easy-bake oven about 15 minutes\n\n### Nutrition\n- 9.8\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n- 1.0\n- 0.0\n\n### Reviews\n- THANK YOU!!! This has enabled my daughters to be able to make so many cakes at an AFFORDABLE price. $.88 for a whole box of mix which then makes about 30 little cakes vs. $6 for one Easy Bake Oven brand mix.\n- My daughter got this for her birthday yesterday, and of course the store did not have any cake mixes. So I searched the net and found this. IT WAS GREAT! We made 2 of them, my 7 year old made it just how you stated, and my 4 year old made one, and added about another 1/2 Tablespoon of milk, but her's just rised more during the baking part. The taste was great, and they loved it, now I am not worried about suppling 50 bucks in my budget for Easy Bake items! Thank you for sharing!\n- Thanks for posting this. My little girls are having a ball cooking in their little oven and mom is thrilled to not be busting the budget buying those little mixes made for the oven!\n- Used Duncan Hines Lemon Supreme Cake mix and followed directions exactly. Worked PERFECTLY!!!!! Our oven must run a little hot:-) (I guess even EBO's can fluctuate?) because cake took 11 minutes. Think we are on cake 5 and this could keep my 5 year old busy for hours today!!! Thanks for the recipe!!!\n- This recipe works well with the Duncan Hines Velvet series. My daughter has the 2015 version of the Easy Bake oven and we had to double the recipe and add an additional 1/4 tsp of water to the original recipe. I coated the baking pan with coconut oil (no flour) and the cake turned our really well. This week we made the holiday green velvet cake. The whole 1/2 box (the box comes with two cake mixes) made about 5 small cakes.\n- I purchased the Dr. Oetker Shaker brand cupcake mix because it only requires milk to be added. 3 Tbsp mix and 1 Tbsp milk for 15 minutes worked perfect. My daughter was thrilled and so was I because of the low cost. Thanks for this post.\n- UnknownChef86 makes it sound like the \"3 tablespoons of cake mix to one tablespoon of milk\" recipe can be used with any commercial cake mix. I used it with HEB grocery store's store brand (Hill Country Fare) devil's food cake mix, and the cake rose up out of the pan, and was also undercooked, after 15 minutes in a preheated Easy Bake Oven. It made a mess in the cooking chamber, which anyone who has an Easy Bake Oven knows is very difficult to clean. Obviously this recipe does not work with all brands and varieties of cake mixes. UnknownChef86 and others here apparently just got lucky with their brands/varieties. UnknownChef86 should have been more responsible and only stated that it works for the specific brands/varieties that (s)he tried, and list those varieties.\n- This recipe is so great! MY daughter was so excited to use her birthday money to buy the oven but I was worried about the constant expense of pre-packaged Easy-Bake mixes. 1 pouch with 4 cake mixes in it costs almost $5!! Well today I bought 2 regular cake mixes at the grocery stoe and we made chocolate this afternoon with terrific results! The girls frosted their cakes and added sprinkles...PERFECT! I spent 94 cents for the cake mix and 1.17 for frosting that will probably make 15-20 cakes. That would cost $25 with Easy-Bake mixes! Thank you so very much!\n- 3 tblspoons, is that heaping or leveled?\n- My daughter uses this recipe constantly! It's perfect!\n- My grand kids are visiting me in FL. and we found an easybake oven but no mixes so this was a great find. We made strawberry cake from a mix and they had a ball thanks\n- Thank you for the recipe. So tired of getting the easy bake mixes, this is way better thanks so much !!\n- Thank you so much for this money saving recipe! My daughters and I have made this recipe several times and we have a blast! What a quick and inexpensive way to use the easy bake oven! Thank you again!\n- Thanks a bunch, my daughter and her friend have been baking up a storm all morning.\n- I found an easy bake oven that was being given away because of EBO cake prices. I thought there must be an alternative. I'm ecstatic about this inexpensive recipe and my granddaughter is so happy!\n- We are going to make these little cakes for Santa this year. We added a scoop of ice cream on top-yum! My twins loved these more thank the Easy Bake brand. We used Betty Crocker brand Devil's Food and White for 12 minutes.\n- We used the Betty Crocker, Supermoist, white cake mix and this worked great. Next time, we need slightly less batter in the pan so it doesn't rise too far, but otherwise, this worked really well.\n- Thank you so much! I haven't even tried this yet but my daughter just got an EBO for her bday & she has a peanut allergy. All the little pkgs have a nut warning...\r\nThanks for an easy & cheap alternative :)\n- My son follow the recipe with Betty Crocker yellow cake mix, the cake came out perfect. I am all about saving.\n- I was more than happy to find these recipes, my daughter & I used this one today with Lemon Supreme Duncan Hines Mix. It was great, she loved it!!! Thanks for saving me a ton of money.\n- We think it's delicious and a great way to save money! The mixes that came with the oven were difficult to make smooth and spreadable, but this works great! We used Jiffy mix with good results. We also had success mixing 3 T Jiffy White Frosting mix with 1 teaspoon of hot water. Makes a cheap, yummy icing. Thank you!\n- Thank you so much for posting this recipe! I love the money savings and the cake was delicious! We will be using our Easy Bake Oven a lot more because of this!\n- I have tried this and it works perfectly fine, i had used 6 tablespoons of cake mix and about 2-4 tablespoons and it made me 5-6 little cakes however if you use to much milk it takes longer for cakes to bake in the easy bake oven so my reccomandation is to make sure the batter isnt thin but somewhat thick and it will cook in 10-12 minutes with no complications :)\n- very good and cheap too!!\r\n\r\nall the kids made their own cake and frosted it with a store bought frosting and put sprinkles on. will definately do it again.\n- Thanks, what a great solution! Makes perfect, nice looking, way-too-munchable cakes. My son is very happy with this and so am I!\n- My kids loved this! My daughter got an Easy Bake Oven for Christmas and had so much fun making cakes with her brothers. They turned out way better than the Easy Bake mix that came with the oven.\n- YAY!!!! This is great! Thank you for posting!\n- I'm so glad I found this! Worked PERFECTLY! 99¢ for a whole big box of cake mix and lots of cakes and fun! This baked up BETTER than the expensive Easy Bake Oven mixes! Thank you! Thank you!! :-)\n- This recipe me and my little girl love making this together. We put chocolate icing on it. Thanks for the recipe.\n- I was very happy to find this recipe. We tried making the easy bake cake mix and it didn't even rise. We just made this and it was great. It loses some of the flavor by not adding the egg, oil, water that the box says, but all in all, it is pretty good. I put the leftover dry mix that we didn't use in a plastic baggie that we will use over and over till it's done. Thanks so much for this great recipe! My daughter loved it.\n- this is so easy. it works for the new ultimate oven too. don't try more tablespoons of cake mix because it will bake too high and make a mess when you try to take the cake out of the oven.\n- Used with Betty Crocker white cake mix, worked great.\n- Wow! What a great idea. Yesterday my daughter and I used one of the little cake mixes that came with the Easy Bake Oven she recently got and it was less than pretty! Mostly I thought that it didn't seem to be enough batter; it was hard to spead and actually fill the entire bottom of the pan. So, this morning I came across this recipe and what a difference it made! We doubled it to make a two-layer cake and both layers turned out beautifully! More like the pictures they show on the box. Thanks for the post and the great idea. I'm sure we'll be using the Easy Bake a lot more than we would have.\n\n### Date\n2005-12-05 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "desserts", "easy", "beginner-cook", "kid-friendly", "cakes", "dietary", "gifts", "comfort-food", "inexpensive", "novelty", "taste-mood", "equipment", "small-appliance", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "cake mix", "milk" ], "steps": [ "grease and flour pan", "mix cake mix and milk until smooth", "pour into pan", "bake in preheated easy-bake oven about 15 minutes" ], "nutrition": [ 9.8, 0.0, 0.0, 0.0, 1.0, 1.0, 0.0 ], "reviews": "['THANK YOU!!! This has enabled my daughters to be able to make so many cakes at an AFFORDABLE price. $.88 for a whole box of mix which then makes about 30 little cakes vs. $6 for one Easy Bake Oven brand mix.', \"My daughter got this for her birthday yesterday, and of course the store did not have any cake mixes. So I searched the net and found this. IT WAS GREAT! We made 2 of them, my 7 year old made it just how you stated, and my 4 year old made one, and added about another 1/2 Tablespoon of milk, but her's just rised more during the baking part. The taste was great, and they loved it, now I am not worried about suppling 50 bucks in my budget for Easy Bake items! Thank you for sharing!\", 'Thanks for posting this. My little girls are having a ball cooking in their little oven and mom is thrilled to not be busting the budget buying those little mixes made for the oven!', \"Used Duncan Hines Lemon Supreme Cake mix and followed directions exactly. Worked PERFECTLY!!!!! Our oven must run a little hot:-) (I guess even EBO's can fluctuate?) because cake took 11 minutes. Think we are on cake 5 and this could keep my 5 year old busy for hours today!!! Thanks for the recipe!!!\", 'This recipe works well with the Duncan Hines Velvet series. My daughter has the 2015 version of the Easy Bake oven and we had to double the recipe and add an additional 1/4 tsp of water to the original recipe. I coated the baking pan with coconut oil (no flour) and the cake turned our really well. This week we made the holiday green velvet cake. The whole 1/2 box (the box comes with two cake mixes) made about 5 small cakes.', 'I purchased the Dr. Oetker Shaker brand cupcake mix because it only requires milk to be added. 3 Tbsp mix and 1 Tbsp milk for 15 minutes worked perfect. My daughter was thrilled and so was I because of the low cost. Thanks for this post.', 'UnknownChef86 makes it sound like the \"3 tablespoons of cake mix to one tablespoon of milk\" recipe can be used with any commercial cake mix. I used it with HEB grocery store\\'s store brand (Hill Country Fare) devil\\'s food cake mix, and the cake rose up out of the pan, and was also undercooked, after 15 minutes in a preheated Easy Bake Oven. It made a mess in the cooking chamber, which anyone who has an Easy Bake Oven knows is very difficult to clean. Obviously this recipe does not work with all brands and varieties of cake mixes. UnknownChef86 and others here apparently just got lucky with their brands/varieties. UnknownChef86 should have been more responsible and only stated that it works for the specific brands/varieties that (s)he tried, and list those varieties.', 'This recipe is so great! MY daughter was so excited to use her birthday money to buy the oven but I was worried about the constant expense of pre-packaged Easy-Bake mixes. 1 pouch with 4 cake mixes in it costs almost $5!! Well today I bought 2 regular cake mixes at the grocery stoe and we made chocolate this afternoon with terrific results! The girls frosted their cakes and added sprinkles...PERFECT! I spent 94 cents for the cake mix and 1.17 for frosting that will probably make 15-20 cakes. That would cost $25 with Easy-Bake mixes! Thank you so very much!', '3 tblspoons, is that heaping or leveled?', \"My daughter uses this recipe constantly! It's perfect!\", 'My grand kids are visiting me in FL. and we found an easybake oven but no mixes so this was a great find. We made strawberry cake from a mix and they had a ball thanks', 'Thank you for the recipe. So tired of getting the easy bake mixes, this is way better thanks so much !!', 'Thank you so much for this money saving recipe! My daughters and I have made this recipe several times and we have a blast! What a quick and inexpensive way to use the easy bake oven! Thank you again!', 'Thanks a bunch, my daughter and her friend have been baking up a storm all morning.', \"I found an easy bake oven that was being given away because of EBO cake prices. I thought there must be an alternative. I'm ecstatic about this inexpensive recipe and my granddaughter is so happy!\", 'We are going to make these little cakes for Santa this year. We added a scoop of ice cream on top-yum! My twins loved these more thank the Easy Bake brand. We used Betty Crocker brand Devil's Food and White for 12 minutes.', \"We used the Betty Crocker, Supermoist, white cake mix and this worked great. Next time, we need slightly less batter in the pan so it doesn't rise too far, but otherwise, this worked really well.\", \"Thank you so much! I haven't even tried this yet but my daughter just got an EBO for her bday & she has a peanut allergy. All the little pkgs have a nut warning...\\r\\nThanks for an easy & cheap alternative :)\", 'My son follow the recipe with Betty Crocker yellow cake mix, the cake came out perfect. I am all about saving.', 'I was more than happy to find these recipes, my daughter & I used this one today with Lemon Supreme Duncan Hines Mix. It was great, she loved it!!! Thanks for saving me a ton of money.', \"We think it's delicious and a great way to save money! The mixes that came with the oven were difficult to make smooth and spreadable, but this works great! We used Jiffy mix with good results. We also had success mixing 3 T Jiffy White Frosting mix with 1 teaspoon of hot water. Makes a cheap, yummy icing. Thank you!\", 'Thank you so much for posting this recipe! I love the money savings and the cake was delicious! We will be using our Easy Bake Oven a lot more because of this!', 'I have tried this and it works perfectly fine, i had used 6 tablespoons of cake mix and about 2-4 tablespoons and it made me 5-6 little cakes however if you use to much milk it takes longer for cakes to bake in the easy bake oven so my reccomandation is to make sure the batter isnt thin but somewhat thick and it will cook in 10-12 minutes with no complications :)', 'very good and cheap too!!\\r\\n\\r\\nall the kids made their own cake and frosted it with a store bought frosting and put sprinkles on. will definately do it again.', 'Thanks, what a great solution! Makes perfect, nice looking, way-too-munchable cakes. My son is very happy with this and so am I!', 'My kids loved this! My daughter got an Easy Bake Oven for Christmas and had so much fun making cakes with her brothers. They turned out way better than the Easy Bake mix that came with the oven.', 'YAY!!!! This is great! Thank you for posting!', \"I'm so glad I found this! Worked PERFECTLY! 99¢ for a whole big box of cake mix and lots of cakes and fun! This baked up BETTER than the expensive Easy Bake Oven mixes! Thank you! Thank you!! :-)\", 'This recipe me and my little girl love making this together. We put chocolate icing on it. Thanks for the recipe.', \"I was very happy to find this recipe. We tried making the easy bake cake mix and it didn't even rise. We just made this and it was great. It loses some of the flavor by not adding the egg, oil, water that the box says, but all in all, it is pretty good. I put the leftover dry mix that we didn't use in a plastic baggie that we will use over and over till it's done. Thanks so much for this great recipe! My daughter loved it.\", \"this is so easy. it works for the new ultimate oven too. don't try more tablespoons of cake mix because it will bake too high and make a mess when you try to take the cake out of the oven.\", 'Used with Betty Crocker white cake mix, worked great.', \"Wow! What a great idea. Yesterday my daughter and I used one of the little cake mixes that came with the Easy Bake Oven she recently got and it was less than pretty! Mostly I thought that it didn't seem to be enough batter; it was hard to spead and actually fill the entire bottom of the pan. So, this morning I came across this recipe and what a difference it made! We doubled it to make a two-layer cake and both layers turned out beautifully! More like the pictures they show on the box. Thanks for the post and the great idea. I'm sure we'll be using the Easy Bake a lot more than we would have.\"]", "submitted": "2005-12-05T00:00:00", "minutes": 20, "n_steps": 4, "n_ingredients": 2 }, { "id": 130, "original_id": 117333, "name": "beurre mani french sauce thickener", "description": "great little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. i have not tried this with margarine; might work tho. imo, the butter gives a richer taste. keeps in a refrigerated jar for up to 3 weeks.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/117333_v000.png", "markdown": "## 🍰 beurre mani french sauce thickener\n\n### Description\ngreat little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. i have not tried this with margarine; might work tho. imo, the butter gives a richer taste. keeps in a refrigerated jar for up to 3 weeks.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- no-cook\n- beginner-cook\n- dinner-party\n- dietary\n- low-sodium\n- low-in-something\n- meat\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. all-purpose flour\n2. sweet unsalted butter\n\n### Steps\n1. blend well\n2. roll into 4 balls\n3. refrigerate separately on small plate to set\n4. then , place in covered jar in frig\n5. easily mul\n\n### Nutrition\n- 127.0\n- 17.0\n- 0.0\n- 0.0\n- 1.0\n- 35.0\n- 1.0\n\n### Reviews\n- I have used these for a thickening agent in pan gravies/sauces for a long time... Adds a great sheen to the sauce too!\n- Margarine should work fine as long as its fairly pure. Basically this stuff is chunks of uncooked roux, and the oil just helps the flour distribute well without clumping up. Make sure to leave time to let the raw flour flavor cook out after tossing in the buerre manie. For maximum thickening power from your starch, the liquid must reach a boil for a moment.\n- I did roasted chicken tonight and used this to pull all of the juices together into a lovely sauce after skimming the fat. It worked nicely and tasted very good but to be honest it took all four balls to do the job. If you look at it from a heart healthy aspect I'm not sure that skimming off all of the fat you can and replacing it with butter is getting you any farther ahead. That said, if you aren't needing to deal with such problems this is grand stuff.\n- OMG, this is PERFECT! I usually make up a butter and flour mix for roux, but this takes out that little extra bit of time it takes to mix it up, having them on hand in the fridge! I love it! Thank you!\n- These are very handy to have in the fridge. I love the ease of just pulling it out to add to a sauce.Thanks for sharing the idea Caroline!\n\n### Date\n2005-04-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "condiments-etc", "easy", "no-cook", "beginner-cook", "dinner-party", "dietary", "low-sodium", "low-in-something", "meat", "3-steps-or-less", "technique" ], "ingredients": [ "all-purpose flour", "sweet unsalted butter" ], "steps": [ "blend well", "roll into 4 balls", "refrigerate separately on small plate to set", "then , place in covered jar in frig", "easily mul" ], "nutrition": [ 127.0, 17.0, 0.0, 0.0, 1.0, 35.0, 1.0 ], "reviews": "['I have used these for a thickening agent in pan gravies/sauces for a long time... Adds a great sheen to the sauce too!', 'Margarine should work fine as long as its fairly pure. Basically this stuff is chunks of uncooked roux, and the oil just helps the flour distribute well without clumping up. Make sure to leave time to let the raw flour flavor cook out after tossing in the buerre manie. For maximum thickening power from your starch, the liquid must reach a boil for a moment.', \"I did roasted chicken tonight and used this to pull all of the juices together into a lovely sauce after skimming the fat. It worked nicely and tasted very good but to be honest it took all four balls to do the job. If you look at it from a heart healthy aspect I'm not sure that skimming off all of the fat you can and replacing it with butter is getting you any farther ahead. That said, if you aren't needing to deal with such problems this is grand stuff.\", 'OMG, this is PERFECT! I usually make up a butter and flour mix for roux, but this takes out that little extra bit of time it takes to mix it up, having them on hand in the fridge! I love it! Thank you!', 'These are very handy to have in the fridge. I love the ease of just pulling it out to add to a sauce.Thanks for sharing the idea Caroline!']", "submitted": "2005-04-15T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 131, "original_id": 39985, "name": "easiest peanut dressing for fruit in the whole world 2 ingredie", "description": "honestly, i don't even know if this qualifies as a recipe, but i tried this today and just had to share it with zaar. using peanut butter \"altered\" this way makes a little bit go a long way, without compromising on the taste. look at the recipe, you'll know what i mean! and, this dressing is relatively more low-cal than most other dressings.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/39985_v000.png", "markdown": "## 🍰 easiest peanut dressing for fruit in the whole world 2 ingredie\n\n### Description\nhonestly, i don't even know if this qualifies as a recipe, but i tried this today and just had to share it with zaar. using peanut butter \"altered\" this way makes a little bit go a long way, without compromising on the taste. look at the recipe, you'll know what i mean! and, this dressing is relatively more low-cal than most other dressings.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- sauces\n- appetizers\n- salads\n- condiments-etc\n- beans\n- fruit\n- vegetables\n- asian\n- oven\n- easy\n- no-cook\n- holiday-event\n- kid-friendly\n- vegetarian\n- nuts\n- stove-top\n- dietary\n- low-sodium\n- gluten-free\n- low-carb\n- free-of-something\n- low-in-something\n- to-go\n- equipment\n- grilling\n- small-appliance\n- number-of-servings\n- presentation\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. smooth peanut butter\n2. water\n\n### Steps\n1. put the peanut butter in a small bowl and add the water slowly , stirring vigorously with a spoon throughout until a smooth , kinda runny paste is formed\n2. spoon over a chopped sweet apple or banana for the best snack you've ever had !\n\n### Nutrition\n- 31.1\n- 4.0\n- 1.0\n- 1.0\n- 2.0\n- 2.0\n- 0.0\n\n### Reviews\n- Gosh, this is amazing!! I warmed it up and added a little chocolate, dipped some pretzels in it....soooooo good!! This really makes the peanut butter last even longer. Thanks for this amazingly easy, tasty recipe!\n- I've always liked peanut butter on apple slices, so this sounds good, but this recipe came up under Bread Machine recipes...\n- I did not believe this was real till I tried it.\r\nI mixed the PB with orange juice and dipped sliced pears in it and What a treat!! So simple so good. \n- This recipe has come up under baby food so I'll just add the comment that babies are not really recommended to have peanut butter until after 12 months at the earliest for allergy reasons.\n- Anu!!! I loved it- Had it after an hour after my exercise this morning! I used 2 tbsps. of water, but that made the paste very runny, so I'll stick to 1 tbsp of water and 1 tsp. of smooth PB next time. I loved this simple and low-cal PB snack of yours! As I always say, \"You are a genius\"! Oh, BTW, I spooned this on a fresh juicy green pear! Heavenly snack!! Thank You, Anu!\n- this makes a great snack option! had it with half a cup of baby carrots, yumm.i think i am going to try it with a bowl of shredded carrots and raisins next, i am sure it will be great, thankssss!!!\n- This and a chopped Granny Smith apple made a perfect snack. It even seemed to make the peanut butter taste slightly sweet. It would make for a healthy dessert, too. I used Adam's brand No-Stir Natural Peanut Butter (I guessed that meant it wouldn't separate and it hasn't so far). Thanks for posting this even though you had second thoughts!\n\n### Date\n2002-09-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "sauces", "appetizers", "salads", "condiments-etc", "beans", "fruit", "vegetables", "asian", "oven", "easy", "no-cook", "holiday-event", "kid-friendly", "vegetarian", "nuts", "stove-top", "dietary", "low-sodium", "gluten-free", "low-carb", "free-of-something", "low-in-something", "to-go", "equipment", "grilling", "small-appliance", "number-of-servings", "presentation", "3-steps-or-less", "technique" ], "ingredients": [ "smooth peanut butter", "water" ], "steps": [ "put the peanut butter in a small bowl and add the water slowly , stirring vigorously with a spoon throughout until a smooth , kinda runny paste is formed", "spoon over a chopped sweet apple or banana for the best snack you've ever had !" ], "nutrition": [ 31.1, 4.0, 1.0, 1.0, 2.0, 2.0, 0.0 ], "reviews": "['Gosh, this is amazing!! I warmed it up and added a little chocolate, dipped some pretzels in it....soooooo good!! This really makes the peanut butter last even longer. Thanks for this amazingly easy, tasty recipe!', \"I've always liked peanut butter on apple slices, so this sounds good, but this recipe came up under Bread Machine recipes...\", 'I did not believe this was real till I tried it.\\r\\nI mixed the PB with orange juice and dipped sliced pears in it and What a treat!! So simple so good. ', \"This recipe has come up under baby food so I'll just add the comment that babies are not really recommended to have peanut butter until after 12 months at the earliest for allergy reasons.\", 'Anu!!! I loved it- Had it after an hour after my exercise this morning! I used 2 tbsps. of water, but that made the paste very runny, so I\\'ll stick to 1 tbsp of water and 1 tsp. of smooth PB next time. I loved this simple and low-cal PB snack of yours! As I always say, \"You are a genius\"! Oh, BTW, I spooned this on a fresh juicy green pear! Heavenly snack!! Thank You, Anu!', 'this makes a great snack option! had it with half a cup of baby carrots, yumm.i think i am going to try it with a bowl of shredded carrots and raisins next, i am sure it will be great, thankssss!!!', \"This and a chopped Granny Smith apple made a perfect snack. It even seemed to make the peanut butter taste slightly sweet. It would make for a healthy dessert, too. I used Adam's brand No-Stir Natural Peanut Butter (I guessed that meant it wouldn't separate and it hasn't so far). Thanks for posting this even though you had second thoughts!\"]", "submitted": "2002-09-10T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 132, "original_id": 123855, "name": "beer shandy", "description": "this is a light and refreshing alcoholic drink perfect for a hot summer's afternoon. it is certain to be a hit with the ladies! i use red stripe since its taste is closest that of castle lager, but any lager would be good.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/123855_v000.png", "markdown": "## 🍰 beer shandy\n\n### Description\nthis is a light and refreshing alcoholic drink perfect for a hot summer's afternoon. it is certain to be a hit with the ladies! i use red stripe since its taste is closest that of castle lager, but any lager would be good.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- south-african\n- beverages\n- african\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. lager beer\n2. sprite\n\n### Steps\n1. pour well chilled beer into tumbler\n2. gently pour in well chilled sprite\n\n### Nutrition\n- 689.7\n- 0.0\n- 561.0\n- 6.0\n- 2.0\n- 0.0\n- 54.0\n\n### Reviews\n- A good old standby. Improves a beer you are not keen on and highly enjoyable with beers you do like.\nMade it today with an Enterprise Brewery Knappstein Reserve Lager.\n- This drink is great - my husband is from the UK and it is my regular drink in his local pub when we head back for a visit. I actually drink it all the time at home too. Thanks!\n- We had these in Germany on a recent trip, only instead of Sprite they used lemonade...very tasty!\n- My hubby made one of these this weekend and I had a taste. I'm not a big beer drinker, but with this combination I could be! Very tasty, fizzy drink! I think my husband used Rolling Rock beer. Refreshing!\n- Great drink for a hot day. I used some of Daves 'Light Ice' beer which is an Aussie beer. Because it was a light beer I used 3/4 beer to 1/4 sprite so not to be too sweet. Thanks for posting.\n- I wanted to make a Shandy and checked here to get the ratios right.\nThis tastes exactly like a beer that was marketed here back in the '80s \"Twist Shandy\". I remember trying my Dad's.\nI made this using Carlsberg beer and 7-Up.\nVery good! Thanks for posting.\n- I wasn't sure exactly how to make a Shandy since the last time I had one was about 20 years ago in Manchester England. I was telling someone about the combination of beer and lemonade and they didn't believe me. I looked up the recipe on RecipeZaar and found this easy recipe. This combination makes for one very light and refreshing concoction. It is amazing on a hot day. \r\nAnd try it Ginger Ale for a different taste sensation!\n\n### Date\n2005-05-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "south-african", "beverages", "african", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "lager beer", "sprite" ], "steps": [ "pour well chilled beer into tumbler", "gently pour in well chilled sprite" ], "nutrition": [ 689.7, 0.0, 561.0, 6.0, 2.0, 0.0, 54.0 ], "reviews": "['A good old standby. Improves a beer you are not keen on and highly enjoyable with beers you do like.\\nMade it today with an Enterprise Brewery Knappstein Reserve Lager.', 'This drink is great - my husband is from the UK and it is my regular drink in his local pub when we head back for a visit. I actually drink it all the time at home too. Thanks!', 'We had these in Germany on a recent trip, only instead of Sprite they used lemonade...very tasty!', \"My hubby made one of these this weekend and I had a taste. I'm not a big beer drinker, but with this combination I could be! Very tasty, fizzy drink! I think my husband used Rolling Rock beer. Refreshing!\", \"Great drink for a hot day. I used some of Daves 'Light Ice' beer which is an Aussie beer. Because it was a light beer I used 3/4 beer to 1/4 sprite so not to be too sweet. Thanks for posting.\", 'I wanted to make a Shandy and checked here to get the ratios right.\\nThis tastes exactly like a beer that was marketed here back in the \\'80s \"Twist Shandy\". I remember trying my Dad\\'s.\\nI made this using Carlsberg beer and 7-Up.\\nVery good! Thanks for posting.', \"I wasn't sure exactly how to make a Shandy since the last time I had one was about 20 years ago in Manchester England. I was telling someone about the combination of beer and lemonade and they didn't believe me. I looked up the recipe on RecipeZaar and found this easy recipe. This combination makes for one very light and refreshing concoction. It is amazing on a hot day. \\r\\nAnd try it Ginger Ale for a different taste sensation!\"]", "submitted": "2005-05-30T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 133, "original_id": 321948, "name": "500f eye of round roast", "description": "my sister gave me this recipe. it is the best, easiest roast i have ever cooked. serve with creamy horseradish sauce.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/321948_v000.png", "markdown": "## 🍰 500f eye of round roast\n\n### Description\nmy sister gave me this recipe. it is the best, easiest roast i have ever cooked. serve with creamy horseradish sauce.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- easy\n- beginner-cook\n- dinner-party\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- roast-beef\n- 4-hours-or-less\n\n### Ingredients\n1. eye of round roast\n2. tony chachere's seasoning\n\n### Steps\n1. preheat oven to 500f\n2. season roast to your taste\n3. place on rack in shallow roasting pan\n4. do not add water or cover the pan\n5. place roast in the preheated oven and lower the temperature to 475f\n6. roast at 475f for 7 minutes per pound\n7. turn the oven off and leave roast in oven 2-1 / 2 hours\n8. do not open oven door until time is up\n9. remove roast and slice thinly\n\n### Nutrition\n- 376.5\n- 28.0\n- 0.0\n- 5.0\n- 97.0\n- 36.0\n- 0.0\n\n### Reviews\n- Made this in my Christmas Eve test kitchen on a 2.5 pound roast with about 10 garlic cloves placed in slices made in top, then rubbed with 3 T fresh rosemary and 1 T cracked pepper and 3 T Famous Dave's Steak Seasoning .... served with horseradish sauce ... this passed the test and is highly likely to be on my Christmas Eve menu .... delish!\n- Perfect recipe, I would give more stars if I could. Will forever cook my Eye-Of-Round Roast this way.\n- Perfectly cooked eye of round! Not too pink and not overdone either!! (Mine was a 2lb roast)
Thanks Susie!!\n- This was good. I did turn it back on to 500* for 5 min. per pound at the end to brown it some.\n- This is THE BEST!! I usually marinate it overnight in a mix of red wine, teriyaki, and \r\nworcestershire sauce. The roast is always tender, juicy and pink\r\non the inside. Great\r\nrecipe!!!!\n- By George this worked! I could not believe that a roast sitting in a hot oven would cook but it did and turned out perfectly moist, tender and pink. I have never been able to make a good medium rare one before. Mine usually were dry and overcooked. No more dry eye roasts for me! I just bought 2 large eye round roasts that I had the butcher cut into 6 small roasts. I am going to do another to make some juicy French dip sandwiches. I seasoned mine with Adobe and Emeril Essence. It was delicious and so very very easy. Thank you Susie!!\n- I always have avoided buying eye of the round because it can be so dry. This is an excellent cooking method: pink for me and darker for husband.\n- This turned out perfectly for me. Thank you for sharing.\n- Very good. I have never done a eye of round before because I've always heard it is a tough cut of meat. A local store had eye roasts for a low price so I bought one and found this recipe. I rolled my roast around in some Tony C's, kosher salt, and black pepper. Just like the pictures my roast came out fantastic, nice and pink warm and juicy. I have always been a chuck roast guy but this was really good kinda like a cheep ever so slightly chewy prime rib thing going on. Left overs made great french dips a couple of days later. Well done Susie\n- 1st time I used this high heat cooking method. It was hard not to check roast but it turned out great. I seared it in hot olive oil first and sprinkled with montreal steak seasoning and garlic salt. I kept the oven at 500* for my 1 1/2 pound roast for 10 minutes. Turned oven off for 1 1/2 hr - hub loved it - was pink in the middle and juicy.\n- I'm a fan!!! My family loves eye roasts because they are so lean, and our roast was cooked perfectly (and also very juicy). I bought a 2-pound roast because I wasn't sure how it would turn out. My oven has a fan that kicks in when the oven is turned off, and I wasn't sure if the oven would cool off too quickly and cause the roast to be uncooked -- but that was not an issue at all. Next time, I'll make a bigger roast so we have more leftovers for sandwiches. Thanks so much!\n- Thank you for this great recipe.The roast was just the way we like it moist,tender and medium rare.I prepared it with McCormick's Grill Mates Montreal Steak seasoning.I turned the oven back on at the end for 10min.@350 just to warm slightly.,this is a keeper .Thanks again\n- My go-to eye of round recipe! I salt/pepper/olive oil the beef sometimes, instead of using Tony C's. Sliced thin, the leftovers make great sandwiches (I do paninis with provolone cheese and rosemary.)\n- great recipe! Followed the directions exactly, except for the seasoning. I used a pepper seasoning I have, mixed with a bit of cayenne for some heat. Turned out beautiful. I shaved the meat for roast beef sandwiches for the week. Much tastier and healthier and cheaper than buying cold cuts. Hubby is very happy right now! Thank you for sharing this recipe, I will be making it often!\n- Easy and tastes good. Makes wonderful lean beef slices and works for many recipes later in the week. Cook once and use twice. To brown it more, try 500* for 5 minutes a pound before turning the oven off.\n- Mmmmmm!!! Roast came out crusty and savory on the outside, butter-tender on the inside. I seasoned with salt and pepper, then brushed w/oil, smart balance, crushed garlic, rosemary and thyme. I also tied mine to shape it before roasting - I assume most people do(?) Tasted like a much more expensive cut. Even the fully cooked end pieces were tender and flavorful. Leftovers are pink enough to reheat without losing texture. Winner!\n- Wow! What a perfect way to cook an eye roast. This turned out awesome. I rubbed the roast with Adobo and black pepper. It was cooked to perfection, moist and delicious. I'll be looking for eye of round roast sales in the future.\n- The downside: I actually picked this recipe because I was hoping to recreate a dish that a friend's dad made years back (Mom was given the recipe, lost it, and now he's passed away and the kids don't remember the recipe), but this isn't it. The upside: I love deli roast beef, and now I can make my own at home! I used Lawry's Seasoned Salt instead of the Tony Chachere's Seasoning, but I followed the cooking instructions as written for a 2.3lb roast. The finished roast was nice, juicy and pink inside, perfect to slice thinly for sandwiches later. DH won't touch it because he's Mr. \"Very well done, please\", but that's his loss. I, on the other hand, like my beef about 5 minutes from mooing, so this is perfection to me (and yes, we cringe at each other's plates when we go to a steakhouse for dinner lol). I'll definitely be making this again, because I think Mom and Dad would love this, too. Thanks for posting! Made for PAC Spring 09\n- Wow... this worked. I even got worried about the cooking temp (because I was stupid and didn't put the meat therm in before I stuck it in the oven) and re-baked it to a high enough temp for my liking, and it still turned out - maybe not as tender as otherwise, but certainly edible. Yay, I didn't kill the roast...\n- I first found this recipe on AllRecipes.com; it is the best and easiest way to roast a tough piece of meat making it so tender and delicious.\n- Tony would be so proud!\n- I don't have Tony Chachere's Seasoning, so I use McCormick's Grill Mates Montreal Seasoning. This is an awesome recipe! Moist, tender & comes out just the way I like it.\n- This is going to be well done. Slice it very thin and serve with horseradish sauce and a green salad.\n- FANTASTC! My family said it was the best roast I ever made. This recipe is a keeper. Thanks! \r\n\r\nJoyce/Mahwah/NJ\n- This was absolutely awesome! Wasn't sure how it would work and you do really have to trust the recipe. It cooked perfectly. The only thing I did was after the 2-1/2 hours, was reheat it slightly for about 4 minutes at 350*. This was perhaps the best roast we've ever had and delightfully surprised by how it's cooked. Highly recommend and yes, it does make super delish thin slices for Roast Beef Sandwiches!\n- Wow!! I never would have thought that this cut of meat could be so tender. Just to let the readers know, I cooked a 10 lb roast, and it worked just as well as a smaller one. This is a great method, thanks for sharing. I would actually serve this to guests, something that I never thought I would do with eye of round. I will share this recipe with my sisters too!\n- This was the perfect recipe! With the temperature directions, anyways. I cooked a 5-1/4 eye of round roast at 5 minutes per pound, seasoned generously with olive oil, garlic powder, onion powder, salt and pepper. It came out a perfect medium rare, juicy and tender as could be, which I couldn't believe because it's typically such a tough cut of meat. Thanks for a wonderful recipe!\n- This recipe is perfect for making sandwich roast beef and easy to make.\n- Love this recipe! Cooks the roast just how i like it, med-rare! I told my friends about this one and they all love it!\n- This was perfect, except... The roast was only lukewarm after 2 1/2 hrs with the oven off. It was PERFECTLY done and DELICIOUS, but not hot enough....hmmmmm... how to solve this one????\n- My first review had to be for this super-easy roast! I haven't made an eye-of-round for ages - my husband and sons hate how dry and chewy they usually are. The roast was just over 2 pounds - followed directions exactly and it was juicy and perfect; tasted like a more expensive cut of beef! There were no leftovers (!), sadly - next time will go with a 3 pounder for next-day sandwiches. Horseradish sauce made it extra yummy & this one has been added to my cookbook!\n- Was hesitant like others about just leaving it in the oven without checking on it. Turned out great. I had just over 2lbs. I quickly pan seared it, left oven at 500 for 14 min, and in off oven for 1 1/2 hrs. More tender than my usual roasts and between rare and medium rare. Looking forward to the sandwiches to be made with the leftovers. Thanks.\n- This roast will make you a Sunday dinner hero any day of the week! It's fool-proof and delish! I season it with Private Selection Cracked Peppercorn Seasoning Rub and serve it with horseradish sour cream sauce on the side. Makes awesome leftovers for sandwiches, wraps, tacos, beef fried rice or strips of beef for stir-fry. Thanks for sharing this awesome recipe!\n- Perfectly pink inside and outstanding flavor and tenderness. Good job on this recipe. It’s about my 18th time cooking it this way and it’s past time I tell you it’s just right. My husband grew up on eye round and insists on it but with my cooking it’s always been hit and miss... until now. Following your high heat method it has come out perfect and tasty every time. Thanks a lot!\n- I've used this method twice now when I found this on allrecipes. I plan to use it again today and I found your recipe while searching for a new spice rub combo. The first time it was perfect, the second time just a little overdone. Today I'm going to try 5-6 minutes per pound. I figure I can always cook it longer but I can't uncook it! Maybe it's just my oven but using this methods tends to make the juices platter in the oven...I don't mind but if your oven starts to smoke the next time you use it, that's why ;) UPDATE: I usually use rosemary and montreal seasoning on mine. 5 min per pound was perfect for me because I re-heat the meat a lot. I use this in many different ways: subs with grilled onion and cheese and reheated in gravy over toast...umm.\n- Just perfect!!!\n- I tried this on a whim since I had forgotten to start my usual crock pot roast in the morning. Used just a 1 3/4 lb eye of round roast and wish it had been bigger! Probably cooked it a bit long but was still slightly pink in the middle and much more tender than I had anticipated. I rubbed the outside with a homemade steak seasoning that smelled wonderful! Served over garlic smashed potatoes. Will make this one again for sure!\n- Thank you so much for posting this recipe! This recipe renders a typically tough piece of meat into a delectable and tender piece of beef. It is so easy that my sons (in college and somewhat lazy and very busy) could easily prepare this recipe and have several meals and leftover meat for sandwiches. Sliced thin this would also be great as French Dips. Be sure to know the weight of your roast so that you do not overcook it -- we like medium rare and overcooked it a bit, but it was still excellent. I used ground pepper, granulated garlic, sea salt, parsley and oregano on our roast. Yum! Next time I think I will use a garlic paste along with the other spices. Thanks again Susie Cream Cheese!\n- I made this the other day and it actually works! I was a little skeptical and worried the entire 2 1/2 hours until I could open the oven. It came out very juicy and tender. The only problem I had was the outside wasn't browned so I had to broil it a bit to give it some color. I will definitely make this again but I will try searing it first and then maybe adjust the time to compensate so it doesn't overcook.\n- \"PERFECT\" I had a 3 pound eye of round and made as written and I seasoned it all over with \"Cavender's all Purpose Greek Seasoning (salt free) and baked for 30 minutes at the 475?F mark before turning the oven off and left it in the close oven for the recommended 2 1/2 hours and as I said it came out \"perfect\". Juicy, tender and full of great flavor. Thanks for posting this keeper! Made for the \"Down on the Farm\" Photo Tag 2012.\n- I can not believe how tender this came out. I generously coated in Montreal Steak Seasoning about 2 hours before cooking, then a sprinkling of Morton's Kosher Salt just before it went in. Like another reviewer I cooked at 500 for 5 minutes per pound and then left it turned off and closed for 2.5 hrs. At the end I gave it a quick rotation under the broiler to give some heat and crisping. It came out perfectly medium rare, warm pink center. I still can't believe it was an eye round. I can't wait for the roast beef sandwiches!\n- Absolutely fantastic! I'd accidentally picked up 2 1/2 lb eye of round at the store last week. I'd meant to get a chuck roast to grind for burgers. Since it's such a lean piece of meat, I knew burgers wouldn't work and was happy to find this recipe. Honestly, I didn't have great expectations because it's such an inexpensive cut of meat and, well, the cooking method seemed odd. \n\nBut this was awesome, and so very simple! I was kind of worried about moistness, so I brined the beef for a couple of hours. Then, instead of Tony Cachere's, I rubbed garlic powder, onion powder, thyme, chili powder, salt and pepper into the meat. Followed the cooking directions, cutting it down to 16 minutes at 475F due to the size of my roast, and kept my fingers crossed. The result was a tender, perfectly cooked, very flavorful piece of meat which, when thinly sliced, was one of the best roasts I've ever made. Thank you so much for sharing, Susie!!!\n\n### Date\n2008-08-28 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "easy", "beginner-cook", "dinner-party", "dietary", "low-sodium", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "roast-beef", "4-hours-or-less" ], "ingredients": [ "eye of round roast", "tony chachere's seasoning" ], "steps": [ "preheat oven to 500f", "season roast to your taste", "place on rack in shallow roasting pan", "do not add water or cover the pan", "place roast in the preheated oven and lower the temperature to 475f", "roast at 475f for 7 minutes per pound", "turn the oven off and leave roast in oven 2-1 / 2 hours", "do not open oven door until time is up", "remove roast and slice thinly" ], "nutrition": [ 376.5, 28.0, 0.0, 5.0, 97.0, 36.0, 0.0 ], "reviews": "[\"Made this in my Christmas Eve test kitchen on a 2.5 pound roast with about 10 garlic cloves placed in slices made in top, then rubbed with 3 T fresh rosemary and 1 T cracked pepper and 3 T Famous Dave's Steak Seasoning .... served with horseradish sauce ... this passed the test and is highly likely to be on my Christmas Eve menu .... delish!\", 'Perfect recipe, I would give more stars if I could. Will forever cook my Eye-Of-Round Roast this way.', 'Perfectly cooked eye of round! Not too pink and not overdone either!! (Mine was a 2lb roast)
Thanks Susie!!', 'This was good. I did turn it back on to 500* for 5 min. per pound at the end to brown it some.', 'This is THE BEST!! I usually marinate it overnight in a mix of red wine, teriyaki, and \\r\\nworcestershire sauce. The roast is always tender, juicy and pink\\r\\non the inside. Great\\r\\nrecipe!!!!', 'By George this worked! I could not believe that a roast sitting in a hot oven would cook but it did and turned out perfectly moist, tender and pink. I have never been able to make a good medium rare one before. Mine usually were dry and overcooked. No more dry eye roasts for me! I just bought 2 large eye round roasts that I had the butcher cut into 6 small roasts. I am going to do another to make some juicy French dip sandwiches. I seasoned mine with Adobe and Emeril Essence. It was delicious and so very very easy. Thank you Susie!!', 'I always have avoided buying eye of the round because it can be so dry. This is an excellent cooking method: pink for me and darker for husband.', 'This turned out perfectly for me. Thank you for sharing.', 'Very good. I have never done a eye of round before because I've always heard it is a tough cut of meat. A local store had eye roasts for a low price so I bought one and found this recipe. I rolled my roast around in some Tony C's, kosher salt, and black pepper. Just like the pictures my roast came out fantastic, nice and pink warm and juicy. I have always been a chuck roast guy but this was really good kinda like a cheep ever so slightly chewy prime rib thing going on. Left overs made great french dips a couple of days later. Well done Susie', '1st time I used this high heat cooking method. It was hard not to check roast but it turned out great. I seared it in hot olive oil first and sprinkled with montreal steak seasoning and garlic salt. I kept the oven at 500* for my 1 1/2 pound roast for 10 minutes. Turned oven off for 1 1/2 hr - hub loved it - was pink in the middle and juicy.', \"I'm a fan!!! My family loves eye roasts because they are so lean, and our roast was cooked perfectly (and also very juicy). I bought a 2-pound roast because I wasn't sure how it would turn out. My oven has a fan that kicks in when the oven is turned off, and I wasn't sure if the oven would cool off too quickly and cause the roast to be uncooked -- but that was not an issue at all. Next time, I'll make a bigger roast so we have more leftovers for sandwiches. Thanks so much!\", \"Thank you for this great recipe.The roast was just the way we like it moist,tender and medium rare.I prepared it with McCormick's Grill Mates Montreal Steak seasoning.I turned the oven back on at the end for 10min.@350 just to warm slightly.,this is a keeper .Thanks again\", \"My go-to eye of round recipe! I salt/pepper/olive oil the beef sometimes, instead of using Tony C's. Sliced thin, the leftovers make great sandwiches (I do paninis with provolone cheese and rosemary.)\", 'great recipe! Followed the directions exactly, except for the seasoning. I used a pepper seasoning I have, mixed with a bit of cayenne for some heat. Turned out beautiful. I shaved the meat for roast beef sandwiches for the week. Much tastier and healthier and cheaper than buying cold cuts. Hubby is very happy right now! Thank you for sharing this recipe, I will be making it often!', 'Easy and tastes good. Makes wonderful lean beef slices and works for many recipes later in the week. Cook once and use twice. To brown it more, try 500* for 5 minutes a pound before turning the oven off.', 'Mmmmmm!!! Roast came out crusty and savory on the outside, butter-tender on the inside. I seasoned with salt and pepper, then brushed w/oil, smart balance, crushed garlic, rosemary and thyme. I also tied mine to shape it before roasting - I assume most people do(?) Tasted like a much more expensive cut. Even the fully cooked end pieces were tender and flavorful. Leftovers are pink enough to reheat without losing texture. Winner!', \"Wow! What a perfect way to cook an eye roast. This turned out awesome. I rubbed the roast with Adobo and black pepper. It was cooked to perfection, moist and delicious. I'll be looking for eye of round roast sales in the future.\", 'The downside: I actually picked this recipe because I was hoping to recreate a dish that a friend\\'s dad made years back (Mom was given the recipe, lost it, and now he\\'s passed away and the kids don\\'t remember the recipe), but this isn\\'t it. The upside: I love deli roast beef, and now I can make my own at home! I used Lawry\\'s Seasoned Salt instead of the Tony Chachere\\'s Seasoning, but I followed the cooking instructions as written for a 2.3lb roast. The finished roast was nice, juicy and pink inside, perfect to slice thinly for sandwiches later. DH won\\'t touch it because he\\'s Mr. \"Very well done, please\", but that\\'s his loss. I, on the other hand, like my beef about 5 minutes from mooing, so this is perfection to me (and yes, we cringe at each other\\'s plates when we go to a steakhouse for dinner lol). I\\'ll definitely be making this again, because I think Mom and Dad would love this, too. Thanks for posting! Made for PAC Spring 09', \"Wow... this worked. I even got worried about the cooking temp (because I was stupid and didn't put the meat therm in before I stuck it in the oven) and re-baked it to a high enough temp for my liking, and it still turned out - maybe not as tender as otherwise, but certainly edible. Yay, I didn't kill the roast...\", 'I first found this recipe on AllRecipes.com; it is the best and easiest way to roast a tough piece of meat making it so tender and delicious.', 'Tony would be so proud!', \"I don't have Tony Chachere's Seasoning, so I use McCormick's Grill Mates Montreal Seasoning. This is an awesome recipe! Moist, tender & comes out just the way I like it.\", 'This is going to be well done. Slice it very thin and serve with horseradish sauce and a green salad.', 'FANTASTC! My family said it was the best roast I ever made. This recipe is a keeper. Thanks! \\r\\n\\r\\nJoyce/Mahwah/NJ', 'This was absolutely awesome! Wasn't sure how it would work and you do really have to trust the recipe. It cooked perfectly. The only thing I did was after the 2-1/2 hours, was reheat it slightly for about 4 minutes at 350*. This was perhaps the best roast we've ever had and delightfully surprised by how it's cooked. Highly recommend and yes, it does make super delish thin slices for Roast Beef Sandwiches!', 'Wow!! I never would have thought that this cut of meat could be so tender. Just to let the readers know, I cooked a 10 lb roast, and it worked just as well as a smaller one. This is a great method, thanks for sharing. I would actually serve this to guests, something that I never thought I would do with eye of round. I will share this recipe with my sisters too!', \"This was the perfect recipe! With the temperature directions, anyways. I cooked a 5-1/4 eye of round roast at 5 minutes per pound, seasoned generously with olive oil, garlic powder, onion powder, salt and pepper. It came out a perfect medium rare, juicy and tender as could be, which I couldn't believe because it's typically such a tough cut of meat. Thanks for a wonderful recipe!\", 'This recipe is perfect for making sandwich roast beef and easy to make.', 'Love this recipe! Cooks the roast just how i like it, med-rare! I told my friends about this one and they all love it!', 'This was perfect, except... The roast was only lukewarm after 2 1/2 hrs with the oven off. It was PERFECTLY done and DELICIOUS, but not hot enough....hmmmmm... how to solve this one????', 'My first review had to be for this super-easy roast! I haven't made an eye-of-round for ages - my husband and sons hate how dry and chewy they usually are. The roast was just over 2 pounds - followed directions exactly and it was juicy and perfect; tasted like a more expensive cut of beef! There were no leftovers (!), sadly - next time will go with a 3 pounder for next-day sandwiches. Horseradish sauce made it extra yummy & this one has been added to my cookbook!', 'Was hesitant like others about just leaving it in the oven without checking on it. Turned out great. I had just over 2lbs. I quickly pan seared it, left oven at 500 for 14 min, and in off oven for 1 1/2 hrs. More tender than my usual roasts and between rare and medium rare. Looking forward to the sandwiches to be made with the leftovers. Thanks.', 'This roast will make you a Sunday dinner hero any day of the week! It's fool-proof and delish! I season it with Private Selection Cracked Peppercorn Seasoning Rub and serve it with horseradish sour cream sauce on the side. Makes awesome leftovers for sandwiches, wraps, tacos, beef fried rice or strips of beef for stir-fry. Thanks for sharing this awesome recipe!', 'Perfectly pink inside and outstanding flavor and tenderness. Good job on this recipe. It’s about my 18th time cooking it this way and it’s past time I tell you it’s just right. My husband grew up on eye round and insists on it but with my cooking it’s always been hit and miss... until now. Following your high heat method it has come out perfect and tasty every time. Thanks a lot!', \"I've used this method twice now when I found this on allrecipes. I plan to use it again today and I found your recipe while searching for a new spice rub combo. The first time it was perfect, the second time just a little overdone. Today I'm going to try 5-6 minutes per pound. I figure I can always cook it longer but I can't uncook it! Maybe it's just my oven but using this methods tends to make the juices platter in the oven...I don't mind but if your oven starts to smoke the next time you use it, that's why ;) UPDATE: I usually use rosemary and montreal seasoning on mine. 5 min per pound was perfect for me because I re-heat the meat a lot. I use this in many different ways: subs with grilled onion and cheese and reheated in gravy over toast...umm.\", 'Just perfect!!!', 'I tried this on a whim since I had forgotten to start my usual crock pot roast in the morning. Used just a 1 3/4 lb eye of round roast and wish it had been bigger! Probably cooked it a bit long but was still slightly pink in the middle and much more tender than I had anticipated. I rubbed the outside with a homemade steak seasoning that smelled wonderful! Served over garlic smashed potatoes. Will make this one again for sure!', 'Thank you so much for posting this recipe! This recipe renders a typically tough piece of meat into a delectable and tender piece of beef. It is so easy that my sons (in college and somewhat lazy and very busy) could easily prepare this recipe and have several meals and leftover meat for sandwiches. Sliced thin this would also be great as French Dips. Be sure to know the weight of your roast so that you do not overcook it -- we like medium rare and overcooked it a bit, but it was still excellent. I used ground pepper, granulated garlic, sea salt, parsley and oregano on our roast. Yum! Next time I think I will use a garlic paste along with the other spices. Thanks again Susie Cream Cheese!', \"I made this the other day and it actually works! I was a little skeptical and worried the entire 2 1/2 hours until I could open the oven. It came out very juicy and tender. The only problem I had was the outside wasn't browned so I had to broil it a bit to give it some color. I will definitely make this again but I will try searing it first and then maybe adjust the time to compensate so it doesn't overcook.\", '\"PERFECT\" I had a 3 pound eye of round and made as written and I seasoned it all over with \"Cavender\\'s all Purpose Greek Seasoning (salt free) and baked for 30 minutes at the 475?F mark before turning the oven off and left it in the close oven for the recommended 2 1/2 hours and as I said it came out \"perfect\". Juicy, tender and full of great flavor. Thanks for posting this keeper! Made for the \"Down on the Farm\" Photo Tag 2012.', \"I can not believe how tender this came out. I generously coated in Montreal Steak Seasoning about 2 hours before cooking, then a sprinkling of Morton's Kosher Salt just before it went in. Like another reviewer I cooked at 500 for 5 minutes per pound and then left it turned off and closed for 2.5 hrs. At the end I gave it a quick rotation under the broiler to give some heat and crisping. It came out perfectly medium rare, warm pink center. I still can't believe it was an eye round. I can't wait for the roast beef sandwiches!\", \"Absolutely fantastic! I'd accidentally picked up 2 1/2 lb eye of round at the store last week. I'd meant to get a chuck roast to grind for burgers. Since it's such a lean piece of meat, I knew burgers wouldn't work and was happy to find this recipe. Honestly, I didn't have great expectations because it's such an inexpensive cut of meat and, well, the cooking method seemed odd. \\n\\nBut this was awesome, and so very simple! I was kind of worried about moistness, so I brined the beef for a couple of hours. Then, instead of Tony Cachere's, I rubbed garlic powder, onion powder, thyme, chili powder, salt and pepper into the meat. Followed the cooking directions, cutting it down to 16 minutes at 475F due to the size of my roast, and kept my fingers crossed. The result was a tender, perfectly cooked, very flavorful piece of meat which, when thinly sliced, was one of the best roasts I've ever made. Thank you so much for sharing, Susie!!!\"]", "submitted": "2008-08-28T00:00:00", "minutes": 125, "n_steps": 9, "n_ingredients": 2 }, { "id": 134, "original_id": 119495, "name": "root beer ham", "description": "my mom makes this and i think it is very good. from her gooseberry patch country quick and easy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/119495_v000.png", "markdown": "## 🍰 root beer ham\n\n### Description\nmy mom makes this and i think it is very good. from her gooseberry patch country quick and easy.\n\n### Tags\n- ham\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- main-dish\n- pork\n- easy\n- crock-pot-slow-cooker\n- dietary\n- low-sodium\n- low-carb\n- low-in-something\n- meat\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. cooked ham\n2. root beer\n\n### Steps\n1. put the ham in a 6 quart slow cooker\n2. pour the root beer over the ham until covered\n3. cover and cook on low for 3-4 hours\n\n### Nutrition\n- 351.5\n- 30.0\n- 43.0\n- 3.0\n- 60.0\n- 36.0\n- 3.0\n\n### Reviews\n- I made this last nite using Barq's (it has bite - too much actually) root beer, and a Cook's butt portion ham. Since it was partially cooked, I put the cooker on High instead of Low, and it took 5 hours for about a 5-6 lb. ham. SOOO EASY!!! Turned out juicy and awesome tasting. Just think I'll use a different root beer next time, we really could taste it. OR, might even try it with ginger ale, with perhaps some pineapple slices on the bottom, cloves in ham. :9 But again, it was SO incredibly easy (just my style!) and easy cleanup too. :) I told my family I hope they don't get sick of ham (my fave), because I'm going to be making this often! The ONLY way to cook a ham, IMO. :)\n- This turned out well - it's a great way to cook a ham without using the oven, and it turned out really juicy. We were unable to taste the root beer, but it was still a good ham. It was easy to do and a quick clean up as well. Thank you!\n- I was very surprised that it wasn't as sweet as I thought it would be, I thickened up the broth w/cornstarch for a nice gravy.\r\nThank You NurseDi-\n- This was really, really easy! I mean--ham and root beer, and that's it. :) I used Henry Weinhardt's root beer, but I didn't cover the ham all the way (hey--it's expensive!). The ham still turned out flavorful and yummy. Thanks for the recipe!\n- Maybe its just my family, but we really didnt like the flavor at all. I was so excited at hoe easy it looked, and it souned so yummy. The ham turned out fine, The flavors were just not a good combo. I used shasta RB.\n- This is fantastic! I used a little turkey ham, it smelled great all day. SO easy and my picky fiance loved it too, thanks!\n\n### Date\n2005-04-28 00:00:00\n", "tags": [ "ham", "time-to-make", "course", "main-ingredient", "preparation", "for-large-groups", "5-ingredients-or-less", "main-dish", "pork", "easy", "crock-pot-slow-cooker", "dietary", "low-sodium", "low-carb", "low-in-something", "meat", "equipment", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "cooked ham", "root beer" ], "steps": [ "put the ham in a 6 quart slow cooker", "pour the root beer over the ham until covered", "cover and cook on low for 3-4 hours" ], "nutrition": [ 351.5, 30.0, 43.0, 3.0, 60.0, 36.0, 3.0 ], "reviews": "[\"I made this last nite using Barq's (it has bite - too much actually) root beer, and a Cook's butt portion ham. Since it was partially cooked, I put the cooker on High instead of Low, and it took 5 hours for about a 5-6 lb. ham. SOOO EASY!!! Turned out juicy and awesome tasting. Just think I'll use a different root beer next time, we really could taste it. OR, might even try it with ginger ale, with perhaps some pineapple slices on the bottom, cloves in ham. :9 But again, it was SO incredibly easy (just my style!) and easy cleanup too. :) I told my family I hope they don't get sick of ham (my fave), because I'm going to be making this often! The ONLY way to cook a ham, IMO. :)\", \"This turned out well - it's a great way to cook a ham without using the oven, and it turned out really juicy. We were unable to taste the root beer, but it was still a good ham. It was easy to do and a quick clean up as well. Thank you!\", \"I was very surprised that it wasn't as sweet as I thought it would be, I thickened up the broth w/cornstarch for a nice gravy.\\r\\nThank You NurseDi-\", \"This was really, really easy! I mean--ham and root beer, and that's it. :) I used Henry Weinhardt's root beer, but I didn't cover the ham all the way (hey--it's expensive!). The ham still turned out flavorful and yummy. Thanks for the recipe!\", 'Maybe its just my family, but we really didnt like the flavor at all. I was so excited at hoe easy it looked, and it souned so yummy. The ham turned out fine, The flavors were just not a good combo. I used shasta RB.', 'This is fantastic! I used a little turkey ham, it smelled great all day. SO easy and my picky fiance loved it too, thanks!']", "submitted": "2005-04-28T00:00:00", "minutes": 250, "n_steps": 3, "n_ingredients": 2 }, { "id": 135, "original_id": 187009, "name": "crispy cheese a la shady glen", "description": "too easy! one ingredient! this was inspired by the crispy cheese hanging off the renowned cheeseburgers at shady glen, the burger/dairy restaurant in manchester, ct. in fact, i understand they used to sell just a basket of crispy cheese. i like to snack on it, but it would also make a terrific garnish for fancier soups, salads, etc. i have done this with cheddar (my favorite), jack, parmesan and american, all with good results. on the one hand, it seems to be one of those “guilty pleasures.” on the other hand – read the last cooking note at the bottom...\r\n\r\nadded note: although i was inspired by shady glen, i just found out the italians have been doing this for years, and it is called \"frico\". some versions are baked, and it can be molded while warm, say to make a dish to hold olives, or to eat like a taco or tortilla, or it can be used to garnish fancy salads and more.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/187009_v000.png", "markdown": "## 🍰 crispy cheese a la shady glen\n\n### Description\ntoo easy! one ingredient! this was inspired by the crispy cheese hanging off the renowned cheeseburgers at shady glen, the burger/dairy restaurant in manchester, ct. in fact, i understand they used to sell just a basket of crispy cheese. i like to snack on it, but it would also make a terrific garnish for fancier soups, salads, etc. i have done this with cheddar (my favorite), jack, parmesan and american, all with good results. on the one hand, it seems to be one of those “guilty pleasures.” on the other hand – read the last cooking note at the bottom...\r\n\r\nadded note: although i was inspired by shady glen, i just found out the italians have been doing this for years, and it is called \"frico\". some versions are baked, and it can be molded while warm, say to make a dish to hold olives, or to eat like a taco or tortilla, or it can be used to garnish fancy salads and more.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- appetizers\n- lunch\n- snacks\n- eggs-dairy\n- easy\n- beginner-cook\n- kid-friendly\n- cheese\n- dietary\n- high-calcium\n- high-protein\n- low-carb\n- high-in-something\n- toddler-friendly\n- low-in-something\n- taste-mood\n- number-of-servings\n\n### Ingredients\n1. cheese\n2. ketchup\n\n### Steps\n1. preheat a nonstick frying pan on a medium-high heat\n2. place a single layer of cheese in the hot pan\n3. it will melt and then become crispy\n4. after it turns golden on one side , flip carefully with a spatula onto the other side\n5. when golden , remove onto paper towels to blot the excess oil\n6. i like to eat this dipped in ketchup\n7. misc:\n8. sometimes , i just cook it on one side until brown , and dont bother turning\n9. its chewier that way , also terrific\n10. yes , this does seem a bit decadent\n11. but , i usually make this with cheddar , and it really does seem like a lot of the oil is left behind\n12. it may be a bit delusional , but i am guessing we are frying some dairy protein , and this is actually healthier than eating plain cheese\n13. what do you think ?\n\n### Nutrition\n- 93.8\n- 10.0\n- 0.0\n- 11.0\n- 11.0\n- 21.0\n- 0.0\n\n### Reviews\n- Shady Glen! A hangout of my past. We all remember the Bernice Special. The cheese was the best part. Don't forget their fantastic ice cream either. I haven't been home in 10 years but will be there this summer. I will have to make certain to hit Shady Glen again!\n- This was so easy to make. This recipe has so much possibilities, you can add some herb and spices, with the grated cheese. I used grated Australian Tasty Cheese (Cheddar) and moulded it into a small bowl. While it was hot I carefully placed cheese in a small bowl and then put another small bowl on top of it making a little bowl shape. It held the olives perfectly thank you for the suggested. Thank you for your post Dorie's Lori\n- OMG! I've eaten at Shady Glen for years and ALWAYS order the Bernice special (These really are the best cheeseburgers in the world). My kids have grown up on them. There's just something about that almost burned cheese sticking out on all side of the bun...makes me want to run into Manchester and order one tonight! Thanks Lori for sharing how to make this yummy cheese at home.\n- I grew up in Manchester and Shady Glen has always been the best!!!\nA visit to Shady Glen in mandatory on each trip back from MI!!!\n- This was great!\r\nYears ago we had a friend who introduced up to fried cheese. It turns out so good.I made it Friolani cheese.Thanks for posting this recipe from our past.\r\nSage/Rita\n- I make this all the time, without the ketchup. I'm on a low-carb diet, and this is a wonderful way to make you think you are eating crackers. I also do this in the microwave, just let it bubble away on a parchment paper covered plate until it browns. \n\n### Date\n2006-09-20 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "appetizers", "lunch", "snacks", "eggs-dairy", "easy", "beginner-cook", "kid-friendly", "cheese", "dietary", "high-calcium", "high-protein", "low-carb", "high-in-something", "toddler-friendly", "low-in-something", "taste-mood", "number-of-servings" ], "ingredients": [ "cheese", "ketchup" ], "steps": [ "preheat a nonstick frying pan on a medium-high heat", "place a single layer of cheese in the hot pan", "it will melt and then become crispy", "after it turns golden on one side , flip carefully with a spatula onto the other side", "when golden , remove onto paper towels to blot the excess oil", "i like to eat this dipped in ketchup", "misc:", "sometimes , i just cook it on one side until brown , and dont bother turning", "its chewier that way , also terrific", "yes , this does seem a bit decadent", "but , i usually make this with cheddar , and it really does seem like a lot of the oil is left behind", "it may be a bit delusional , but i am guessing we are frying some dairy protein , and this is actually healthier than eating plain cheese", "what do you think ?" ], "nutrition": [ 93.8, 10.0, 0.0, 11.0, 11.0, 21.0, 0.0 ], "reviews": "[\"Shady Glen! A hangout of my past. We all remember the Bernice Special. The cheese was the best part. Don't forget their fantastic ice cream either. I haven't been home in 10 years but will be there this summer. I will have to make certain to hit Shady Glen again!\", \"This was so easy to make. This recipe has so much possibilities, you can add some herb and spices, with the grated cheese. I used grated Australian Tasty Cheese (Cheddar) and moulded it into a small bowl. While it was hot I carefully placed cheese in a small bowl and then put another small bowl on top of it making a little bowl shape. It held the olives perfectly thank you for the suggested. Thank you for your post Dorie's Lori\", \"OMG! I've eaten at Shady Glen for years and ALWAYS order the Bernice special (These really are the best cheeseburgers in the world). My kids have grown up on them. There's just something about that almost burned cheese sticking out on all side of the bun...makes me want to run into Manchester and order one tonight! Thanks Lori for sharing how to make this yummy cheese at home.\", 'I grew up in Manchester and Shady Glen has always been the best!!!\\nA visit to Shady Glen in mandatory on each trip back from MI!!!', 'This was great!\\r\\nYears ago we had a friend who introduced up to fried cheese. It turns out so good.I made it Friolani cheese.Thanks for posting this recipe from our past.\\r\\nSage/Rita', \"I make this all the time, without the ketchup. I'm on a low-carb diet, and this is a wonderful way to make you think you are eating crackers. I also do this in the microwave, just let it bubble away on a parchment paper covered plate until it browns. \"]", "submitted": "2006-09-20T00:00:00", "minutes": 5, "n_steps": 13, "n_ingredients": 2 }, { "id": 136, "original_id": 106056, "name": "sore and strep throat away gargle", "description": "no joke, this simple concotion from the famous, vermont folk medicine book by d.c. jarvis works like a miracle, but it's just mother nature at work for us. apple cider vinegar is known to have so many medicinal/healing attributes, so put this one to work for your sore or strep throat. yep....strep. this will knock the crapola out of the bacteria that's tryin' to knock the crap out of you. be very sure that you are using real apple cider vinegar, as heinz now makes an apple cider vinegar \"flavored\" liquid. (why??)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/106056_v000.png", "markdown": "## 🍰 sore and strep throat away gargle\n\n### Description\nno joke, this simple concotion from the famous, vermont folk medicine book by d.c. jarvis works like a miracle, but it's just mother nature at work for us. apple cider vinegar is known to have so many medicinal/healing attributes, so put this one to work for your sore or strep throat. yep....strep. this will knock the crapola out of the bacteria that's tryin' to knock the crap out of you. be very sure that you are using real apple cider vinegar, as heinz now makes an apple cider vinegar \"flavored\" liquid. (why??)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- diabetic\n- kosher\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. apple cider vinegar\n2. water\n\n### Steps\n1. add vinegar to water\n2. take a tablespoon of the mixture and gargle with it , spitting it out\n3. immediately take another tablespoon of the mixture , gargle and swallow it\n4. okay , okay , so it isn't a taste treat , but you want to get better right ?\n5. so now every hour , take another tablespoon of the mixture , gargle and swallow\n6. money back guarantee if you are not feeling better in 24 hours\n7. if strep throat is bothering you , keep this up for at least 48 hours- apple cider vinegar beats the heck out of costly antibiotics\n\n### Nutrition\n- 3.1\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- This does work for a sore throat. I read about this somewhere else and used it last week. Sore throat dissappeared after 1 dose. Not the greatest tasting stuff but very inexpensive and works great.\n- I joined this site just to give this five stars. Six hours ago, I was in agony. Swallowing was a painful chore. I've just a lump in my throat, and will continue treatment until that is gone. I can't thank the recipe poster enough for sharing, and thank the reviewers for giving it such accolades, prompting me to try it. Miracle cure, for sure!\n- Wow! My whole family thanks you for posting this!\n- Thank you for sharing this wonderful remedy with us. While it didnt cure my infection it certainly made me feel better.\n- This guy knows about what he speaks. I would, however, add a goodly portion of dried ginger root and a ground Vit. C. Basically, drink what you can stand to drink. If it gets too awful, stop for awhile. When you go back to it, it will taste better.\r\n\r\nDid original poster speak of a bit of honey? That helps some who like the sWeet taste. (I myself hate that taste of honey in a medication..)\n- Just read that the vinegar contains malic acid which kills infection causing bacteria in the throat. I had cut out the recipe in a magazine and this was the comment but I can't vouch that it's true. Just passing it along.\n- Thank you so much! On my first try it wasn't much but I was able to speak better on my second try I can feel the effects, this definitely works ; once again thank you so much.\n- When you feel horrible, the taste doesn't matter. I felt so bad and my throat was so sore I could barely swallow the stuff but it did seem to help. Used organic apple cider vinegar and would use this again. It certainly can't hurt. Thanks for sharing! Note: Strep throat can turn into a very serious condition but is easily cured by antibiotics, so I wouldn't rely on this alone if sore throat is accompanied by high fever, nausea, or headache.\n- 6 oz = 3/4 cup. Make sure you use the good stuff (with the mother in it) from a health food store. This is such a good remedy! DH and I were getting bad sore throats so we tried this rather than gargling salt and water (which you don't swallow). The next morning I felt a lot better! I did take it at least once an hour. I dont think there is anything like it! Go natural for sure, use this!! I don't find it tastes really bad like some. Thanks a lot. I will definitely turn to this if I need to again.\n- UNBELIEVABLE!! XD!! I love food remedies!\n- This ABSOLUTELY WORKS! and if you a reaLLY brave! mix the salt water and apple cider together\n- Ok - Im a believer!!! And like those who came before me, I joined this sight JUST so I could write a review about this recipe. After 2 days of cold meds, Chloraseptic spray, throat lozenges and LOTS of pain, I was planning a trip to the doc. And then... I found this recipe. It works. In 30 minutes and gargling/swallowing 3 times the results were night and day. Amazing. That sums it up. Freaking amazing.\n- I had the mother of all bad colds. And, to make it worse I had to work through it all. Initially I had to use use regular grocery store apple cider vinegar because I didn't have the \"mother\" kind at hand. My throat was so bad I was sure I would need to get an antibiotic. I'm not kidding when I say about 10 minutes after the first time using this I felt much better. It felt like it was taking the infection and inflamation away. I've been healed faster than I've ever been before without taking an antibiotic. Since then I've gotten the version with the \"mother\" in it and have been taking that. Many many thanks for posting!!!\n- Nasty taste, to be sure, but it does work- it's been my sore throat cure for YEARS. I'm not sure about the strep part, though. Only one thing I'd add- this will work even better if you go to the health food store and buy REAL apple-cider vinegar \"with the mother\". They'll know what you're talking about, but basically you're asking for the fungus that grows in it. I know that sounds incredibly gross, but it makes it SO much more effective than the pasteurized stuff you buy at the grocery store!\n- This has long been used for medicinal purposes, specifically for fighting bacteria. Thanks for sharing!\n- Oh man, this is serious pucker time. This recipe has been a lifesaver for me this winter.\n- I actually drink this mixture with a little raw honey in it 2-3x a day. I think it's a refreshing and tangy drink...LOL... plus I think this is one reason why I DON'T get sore throats any longer. Make sure to use real ACV... I love Braggs ACV. I did give this to my BF the other day as he was complaining of a scratchy throat. Well, after one day he was much better... Thanks for posting!!!\n- I doubted this at first, but I rushed to the local grocery store and managed to find unfiltered apple cider vinegar with the mother in it (organic aisle). It worked great. The taste is not enjoyable, but its worth it when your throat hurts. My throat is relieved and I will be using this in the future. Thanks!\n- CAUTION: Works great! I have used this for years.... but after you gargle be sure to rinse out your mouth getting the vinegar off your teeth. Vinegar is has a natural acid in it that can bother the enamel on your teeth. When I rinse I spit out leaving the vinegar in my throat so it can work but rinsing the rest of my mouth.\n- The taste and the smell might take some aback, but this really works. It's replaced gargling with salt water for me, which is something I'd been doing forever to remedy a sore throat. \n- I used this when my two girls had flu-like symptoms. It didn't cure them, but they did both say that their throats felt better after gargling. I found the organic apple cider at my local grocery store. I take echinacea at the first sign of a cold, and will add this to my immunity regimen. I think I am probably better at recognizing those first signs - than my girls. They did have short lived \"bugs\" once we started with the gargling - so they might have taken longer to feel better had we not tried this. They were feeling MUCH better after about 24 hours.\n- I've gargled with this mixture for any post nasal drip in my throat for a quite a few years, after it being recommended to me by some nurses. It really does work! I like vinegar and it tastes good.....my advice is not to drink it.....or you may get seriously constipated as vinegar is a diuretic. ;)\n- It really works!! I add some sweetener. It makes it much more tolerable.\n- Wow I can't say enough good things. At first I didn't read it thoroughly and I gargled for two days with Heinz apple cider vinegar, which did absolutely nothing. When I finally read it through and saw that I needed the 'real stuff' I hit a health food store, and from the first time I gargled my throat was soothed and that tickly urge to cough went away. Now less than 24 hours later there's no trace of the sore throat that had been plaguing me for over a week and was getting worse rather than better. I'm pregnant and didn't want to have to resort to meds, so thanks so much!\n- Strangly enough I didn't use this but my BIL was sick and I told my sister about this recipe I happen to see. She forced him to use it and the next day he was able to go back to work and he talks on phones. He said it was amazing how it worked. Definitely one to keep, thank you for posting.\n- I was outdoors all Saturday and woke up with a stuffy head and sore throat. This is scary for me because these things move rapidly into my chest and become pneumonia. I took meds that helped the stuffy head and some zinc and echinacea to try and stop this episode in its tracks. But, I was left with a sore throat that I was certain was going to turn into laryngitis by this morning as it always does. Late last night I turned to Zaar and found this gargle. It had simple ingredients(I only had the flavored vinegar) and was a snap to mix up. It really did not taste too bad as I am a pickle fanatic! It made my sore throat bearable so that I could sleep last night and I still have my voice today. Without this potion I would have lost a day of work. Thanks for sharing DeSouter, I owe you one.\n- Had plans for the next day but my throat hurt so bad, I knew I'd have to cancel plans and see a doctor instead if my throat didn't improve. I had tried gargling with salt water earlier, but that didn't do a thing. As a last resort, I started this gargle in the early evening and used it about every 1/2 hour til bedtime. The following day I felt great with just a very slight sore throat. I will definitely keep this recipe and use it at the first sign of sore throat from now on. Thank you so much DeSouter!\n- NOTE: Definitely use organic apple cider vinegar WITH THE MOTHER. Bragg's is my choice. Works very well. I used it every 30 minutes as opposed to 1 hour and my throat felt much better after only a few hours. Add a few drops of echinacea tincture.\n- Just used this on a very sore throat and was pleasantly surprised that my throat feels better! I used Bragg's Apple Cider and warm water. Thanks!\n- I'm submitting this rating on behalf of my husband. He's the one that had the sore throat.\nHis first use , literally , changed the sound of his voice from froggy , to not half bad LOL \nHe had a scratchy/sore throat one day , used this method , and his throat was great the next day!! This is a FABULOUS remedy , much better than having to buy OTC meds that don't always work and are so expensive!\nThanks so much for posting this great relief!! :)\n- This really worked! I used Apple Cider Vinegar with the Veil of the Mother (don't ask). Mixed it yesterday in a bowl and left it in the bathroom. Stank the bathroom. I used it 7-8 times and 3 times today. Swirled it around my mouth a couple of times. My throat is a whole lot less painful now than it was yesterday morning! I also drank lots of water. I do have a mild fever and body aches and will be seeing a doctor for that. But at least my throat doesn't hurt so bad! Thank you so much for posting this!\n- Wow, I have been fighting an extremely painful sore throat for three days now and decided to turn to the zaar for some relief I tried this and the first time I tried it I felt a better. I used filtered water at room temp and the vinegar. Thank you I will continue to use it throughout the day. Thanks again.\n- What a relief this is! I had a sore scratchy throat and started using this about 10 am in the morning. By evening, after doing it all day on the hour, it was gone and the next morning I was feeling much better! It really does work! I must say also that I tried chloraseptic early on and it just burned when it hit the back of my throat. This doesn't burn at all and instantly soothes! Thanks so much for sharing this! Will remember it easily should we need relief again! :)\n- I've been doing this for years. I'm glad you posted it! It really helps! Sometimes, If I have a lot of mucus in my throat, I gargle the vinegar straight, swallow a bit, and wait a few minutes. Then, drink some water. That's just for the stubborn stuff though. Everyone should know about this.
It can knock out heartburn too if you drink the vinegar with water and honey.\n- I have a feeling the other reviewers are severely over-exaggerating their symptoms. If you have a minor sore throat, sure, use this. If you have an actual infection or strep throat, GO TO A DOCTOR. There's a reason they don't prescribe apple cider vinegar, and it's not "big pharma" - it's because actual antibiotics work FAR more effectively, FAR quicker. Can't afford them? Go to a Costco pharmacy, even for non-members it's DIRT cheap.<br/><br/>I gargled with Bragg's Raw Apple Cider Vinegar "With The Mother" every 1/2 hour for over 4 days. It did a lot to help the first day or so, but it couldn't finish the job. I'm going on a week of painful swallowing and general malaise. I started taking Amoxicillin two days ago and my sore throat is GONE.<br/><br/>Homeopathy is great for prevention, and minor sore throats, but there's a reason Western medicine has eradicated diseases and extended our lifespans.\n- Strep throat is a bacterial infection of throat, nasal cavity and its surrounding regions. The bacterium causes inflammation which results in breathing difficulties. Antibiotics are used to treat strep throat. Apart from the medicinal treatment, strep throat can also be treated with home remedies. There are few home remedies for the strep throat that can help you. These home remedies include: Take plenty of rest, Increase the intake of fluids, Gargle with warm water can soothe the throat irritation, Chamomile tea is an effect pain reliever. Warm beverages can be administered to soothe sore throat, Use of honey garlic and lemon can be effective, Herbal tea and soups are also effective against the sore throat as well, Ingredients like garlic onion, black pepper and cloves in your soups are effective and Take vitamin C for a week or two, whenever the weather is changing. Reference: http://bit.ly/2h220pC\n- This is the solution! I recently got strep throat as an adult and have not had it since I was a teeanger. I too joined this site to give this remedy a review. I found this on the web last night and started later in the evening gargling and drinking the mixture. This morning I feel awesome! I not only feel like I can eat and drink normally again but I have a lot of energy! I prefer natural and holistic methods to healing. Tomorrow I am cancelling my doctor's appointment and am glad I am back to my energetic self. Feeling renewed! Wish I could give this 10 stars! ;)\n- A great remedy for various sore throat problems. But if you have actual strep throat, you have a bacterial infection that will go underground if ineffectively treated. You can end up with rheumatic fever, and no apple cider gargle on earth will fix your heart. https://www.mayoclinic.org/diseases-conditions/rheumatic-fever/symptoms-causes/syc-20354588\n- I just registered with this site to give this five stars, as well. Absolutely miraculous! The reviews below speak for themselves. Just wanted to keep the recommends going. Saved my life (a little) this wknd. Horrendous sore throat (literally could not swallow) was absolutely fine in less than 24 hours. Thank you, DeSouter!\n- sceptical but desparate I tried this - it really does work! Genuinely surprised but pleasantly so. It doesn't taste that bad either - stinks to hell and back though\n- I was really skeptical about trying this because my strep was SO bad. I couldn’t do anything but sit in bed and cry because of the pain. i used organic ACV about 5 times yesterday evening and i woke up this morning with no pain or swelling! it’s a miracle for sure.\n- My 10 year old began having flu-like symptoms on Wednesday and with a party to attend on Friday, this was unacceptable. I went to Whole Foods and bought Bragg apple cider vinegar with the \"mother\" in it. She recived immediately relief from her scratchy throat and had no symptoms at all by the weekend. It's as if her cold/flu was immediately reversed! I will use this remedy for everyone in the family from now on.\n- I have acheived the same results over the past few years by gargling with straight lemon juice. Only problem is you MUST start gargling 3-4 times a day the moment you get a sore throat. Wait a day or two, and it will be too late for the lemon to do the trick. May have to move on to this! :).\n- *DISCLAIMER* I most likely did NOT have strep, but more likely acute sinusitis. Antibiotics are necessary to fully get rid of streptococcus bacteria. That being said, I did have a nasty infection: fever of 100°+, yellow/green snot, sore and swollen throat, congestion, etc. I did this (though I added raw honey to mine) along with gargling salt water multiple times a day, and by the next day my symptoms were greatly reduced - to the point that I was able to go to and get through my physically active job. So, this either helped to clear the infection faster than normal or at least helped aleviate the symptoms while my immune system did the dirty work. Either way it certainly didn't hurt and I highly recommend it!\n- A neighbour told me to gargle with vinegar, its been a week and long line ups in the doctors office and I just couldnt take it any more. Let me tell you I poured straight brown vinegar into a mug thru it back and gargled ..it burned and needless to say it didnt stay.. need I say more, but voila the sore throat was almost all gone! I'm going to continue this until its gone. Thanks!\n- I wasn't sure about this. It sounds too simple--just vinegar & water to fix a sore throat??!! Yet, I was thrilled to find how well this really works! It's VERY important to use real apple cider vinegar with the mother in it. I use Bragg's vinegar. I've used this multiple times & it works GREAT!! What a great, CHEAP remedy for a sore throat! Thanks!!!!\n- apple cider not only relieve sore throats, it helps to loose weight drank a teaspoon in a glass of water every day. Also when using for sore throat add honey and lemon juice it break the fever if you have one.\n- I have a question does it have to be apple cider vinegar? I have some distilled white vinegar in my cupboard.\n- Saturday I was starting to get a \"scratchy\" throat. I used this twice and my throat felt much better. This afternoon, my throat was once again feeling scratchy, so I used it again. Again my throat felt much better. I'll probably use it for a few days. I don't think it tasted all that bad. Natural remedies that work are so much better than OTC meds, or $$$ antiobiotics. \n- Had a sore throat that was getting worse, remembered this recipe & gave it a try... It really helped. I did do it every hour & by evening my throat was feeling a lot better. Thanks for posting\n\n### Date\n2004-12-14 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "very-low-carbs", "easy", "diabetic", "kosher", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings" ], "ingredients": [ "apple cider vinegar", "water" ], "steps": [ "add vinegar to water", "take a tablespoon of the mixture and gargle with it , spitting it out", "immediately take another tablespoon of the mixture , gargle and swallow it", "okay , okay , so it isn't a taste treat , but you want to get better right ?", "so now every hour , take another tablespoon of the mixture , gargle and swallow", "money back guarantee if you are not feeling better in 24 hours", "if strep throat is bothering you , keep this up for at least 48 hours- apple cider vinegar beats the heck out of costly antibiotics" ], "nutrition": [ 3.1, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['This does work for a sore throat. I read about this somewhere else and used it last week. Sore throat dissappeared after 1 dose. Not the greatest tasting stuff but very inexpensive and works great.', \"I joined this site just to give this five stars. Six hours ago, I was in agony. Swallowing was a painful chore. I've just a lump in my throat, and will continue treatment until that is gone. I can't thank the recipe poster enough for sharing, and thank the reviewers for giving it such accolades, prompting me to try it. Miracle cure, for sure!\", 'Wow! My whole family thanks you for posting this!', 'Thank you for sharing this wonderful remedy with us. While it didnt cure my infection it certainly made me feel better.', 'This guy knows about what he speaks. I would, however, add a goodly portion of dried ginger root and a ground Vit. C. Basically, drink what you can stand to drink. If it gets too awful, stop for awhile. When you go back to it, it will taste better.\\r\\n\\r\\nDid original poster speak of a bit of honey? That helps some who like the sWeet taste. (I myself hate that taste of honey in a medication..)', \"Just read that the vinegar contains malic acid which kills infection causing bacteria in the throat. I had cut out the recipe in a magazine and this was the comment but I can't vouch that it's true. Just passing it along.\", \"Thank you so much! On my first try it wasn't much but I was able to speak better on my second try I can feel the effects, this definitely works ; once again thank you so much.\", \"When you feel horrible, the taste doesn't matter. I felt so bad and my throat was so sore I could barely swallow the stuff but it did seem to help. Used organic apple cider vinegar and would use this again. It certainly can't hurt. Thanks for sharing! Note: Strep throat can turn into a very serious condition but is easily cured by antibiotics, so I wouldn't rely on this alone if sore throat is accompanied by high fever, nausea, or headache.\", \"6 oz = 3/4 cup. Make sure you use the good stuff (with the mother in it) from a health food store. This is such a good remedy! DH and I were getting bad sore throats so we tried this rather than gargling salt and water (which you don't swallow). The next morning I felt a lot better! I did take it at least once an hour. I dont think there is anything like it! Go natural for sure, use this!! I don't find it tastes really bad like some. Thanks a lot. I will definitely turn to this if I need to again.\", 'UNBELIEVABLE!! XD!! I love food remedies!', 'This ABSOLUTELY WORKS! and if you a reaLLY brave! mix the salt water and apple cider together', 'Ok - Im a believer!!! And like those who came before me, I joined this sight JUST so I could write a review about this recipe. After 2 days of cold meds, Chloraseptic spray, throat lozenges and LOTS of pain, I was planning a trip to the doc. And then... I found this recipe. It works. In 30 minutes and gargling/swallowing 3 times the results were night and day. Amazing. That sums it up. Freaking amazing.', 'I had the mother of all bad colds. And, to make it worse I had to work through it all. Initially I had to use use regular grocery store apple cider vinegar because I didn\\'t have the \"mother\" kind at hand. My throat was so bad I was sure I would need to get an antibiotic. I\\'m not kidding when I say about 10 minutes after the first time using this I felt much better. It felt like it was taking the infection and inflamation away. I\\'ve been healed faster than I\\'ve ever been before without taking an antibiotic. Since then I\\'ve gotten the version with the \"mother\" in it and have been taking that. Many many thanks for posting!!!', 'Nasty taste, to be sure, but it does work- it\\'s been my sore throat cure for YEARS. I\\'m not sure about the strep part, though. Only one thing I\\'d add- this will work even better if you go to the health food store and buy REAL apple-cider vinegar \"with the mother\". They\\'ll know what you\\'re talking about, but basically you\\'re asking for the fungus that grows in it. I know that sounds incredibly gross, but it makes it SO much more effective than the pasteurized stuff you buy at the grocery store!', 'This has long been used for medicinal purposes, specifically for fighting bacteria. Thanks for sharing!', 'Oh man, this is serious pucker time. This recipe has been a lifesaver for me this winter.', \"I actually drink this mixture with a little raw honey in it 2-3x a day. I think it's a refreshing and tangy drink...LOL... plus I think this is one reason why I DON'T get sore throats any longer. Make sure to use real ACV... I love Braggs ACV. I did give this to my BF the other day as he was complaining of a scratchy throat. Well, after one day he was much better... Thanks for posting!!!\", 'I doubted this at first, but I rushed to the local grocery store and managed to find unfiltered apple cider vinegar with the mother in it (organic aisle). It worked great. The taste is not enjoyable, but its worth it when your throat hurts. My throat is relieved and I will be using this in the future. Thanks!', 'CAUTION: Works great! I have used this for years.... but after you gargle be sure to rinse out your mouth getting the vinegar off your teeth. Vinegar is has a natural acid in it that can bother the enamel on your teeth. When I rinse I spit out leaving the vinegar in my throat so it can work but rinsing the rest of my mouth.', \"The taste and the smell might take some aback, but this really works. It's replaced gargling with salt water for me, which is something I'd been doing forever to remedy a sore throat. \", 'I used this when my two girls had flu-like symptoms. It didn\\'t cure them, but they did both say that their throats felt better after gargling. I found the organic apple cider at my local grocery store. I take echinacea at the first sign of a cold, and will add this to my immunity regimen. I think I am probably better at recognizing those first signs - than my girls. They did have short lived \"bugs\" once we started with the gargling - so they might have taken longer to feel better had we not tried this. They were feeling MUCH better after about 24 hours.', \"I've gargled with this mixture for any post nasal drip in my throat for a quite a few years, after it being recommended to me by some nurses. It really does work! I like vinegar and it tastes good.....my advice is not to drink it.....or you may get seriously constipated as vinegar is a diuretic. ;)\", 'It really works!! I add some sweetener. It makes it much more tolerable.', 'Wow I can't say enough good things. At first I didn't read it thoroughly and I gargled for two days with Heinz apple cider vinegar, which did absolutely nothing. When I finally read it through and saw that I needed the 'real stuff' I hit a health food store, and from the first time I gargled my throat was soothed and that tickly urge to cough went away. Now less than 24 hours later there's no trace of the sore throat that had been plaguing me for over a week and was getting worse rather than better. I'm pregnant and didn't want to have to resort to meds, so thanks so much!', \"Strangly enough I didn't use this but my BIL was sick and I told my sister about this recipe I happen to see. She forced him to use it and the next day he was able to go back to work and he talks on phones. He said it was amazing how it worked. Definitely one to keep, thank you for posting.\", 'I was outdoors all Saturday and woke up with a stuffy head and sore throat. This is scary for me because these things move rapidly into my chest and become pneumonia. I took meds that helped the stuffy head and some zinc and echinacea to try and stop this episode in its tracks. But, I was left with a sore throat that I was certain was going to turn into laryngitis by this morning as it always does. Late last night I turned to Zaar and found this gargle. It had simple ingredients(I only had the flavored vinegar) and was a snap to mix up. It really did not taste too bad as I am a pickle fanatic! It made my sore throat bearable so that I could sleep last night and I still have my voice today. Without this potion I would have lost a day of work. Thanks for sharing DeSouter, I owe you one.', \"Had plans for the next day but my throat hurt so bad, I knew I'd have to cancel plans and see a doctor instead if my throat didn't improve. I had tried gargling with salt water earlier, but that didn't do a thing. As a last resort, I started this gargle in the early evening and used it about every 1/2 hour til bedtime. The following day I felt great with just a very slight sore throat. I will definitely keep this recipe and use it at the first sign of sore throat from now on. Thank you so much DeSouter!\", \"NOTE: Definitely use organic apple cider vinegar WITH THE MOTHER. Bragg's is my choice. Works very well. I used it every 30 minutes as opposed to 1 hour and my throat felt much better after only a few hours. Add a few drops of echinacea tincture.\", \"Just used this on a very sore throat and was pleasantly surprised that my throat feels better! I used Bragg's Apple Cider and warm water. Thanks!\", \"I'm submitting this rating on behalf of my husband. He's the one that had the sore throat.\\nHis first use , literally , changed the sound of his voice from froggy , to not half bad LOL \\nHe had a scratchy/sore throat one day , used this method , and his throat was great the next day!! This is a FABULOUS remedy , much better than having to buy OTC meds that don't always work and are so expensive!\\nThanks so much for posting this great relief!! :)\", \"This really worked! I used Apple Cider Vinegar with the Veil of the Mother (don't ask). Mixed it yesterday in a bowl and left it in the bathroom. Stank the bathroom. I used it 7-8 times and 3 times today. Swirled it around my mouth a couple of times. My throat is a whole lot less painful now than it was yesterday morning! I also drank lots of water. I do have a mild fever and body aches and will be seeing a doctor for that. But at least my throat doesn't hurt so bad! Thank you so much for posting this!\", 'Wow, I have been fighting an extremely painful sore throat for three days now and decided to turn to the zaar for some relief I tried this and the first time I tried it I felt a better. I used filtered water at room temp and the vinegar. Thank you I will continue to use it throughout the day. Thanks again.', \"What a relief this is! I had a sore scratchy throat and started using this about 10 am in the morning. By evening, after doing it all day on the hour, it was gone and the next morning I was feeling much better! It really does work! I must say also that I tried chloraseptic early on and it just burned when it hit the back of my throat. This doesn't burn at all and instantly soothes! Thanks so much for sharing this! Will remember it easily should we need relief again! :)\", \"I've been doing this for years. I'm glad you posted it! It really helps! Sometimes, If I have a lot of mucus in my throat, I gargle the vinegar straight, swallow a bit, and wait a few minutes. Then, drink some water. That's just for the stubborn stuff though. Everyone should know about this.
It can knock out heartburn too if you drink the vinegar with water and honey.\", 'I have a feeling the other reviewers are severely over-exaggerating their symptoms. If you have a minor sore throat, sure, use this. If you have an actual infection or strep throat, GO TO A DOCTOR. There's a reason they don't prescribe apple cider vinegar, and it's not "big pharma" - it's because actual antibiotics work FAR more effectively, FAR quicker. Can't afford them? Go to a Costco pharmacy, even for non-members it's DIRT cheap.<br/><br/>I gargled with Bragg's Raw Apple Cider Vinegar "With The Mother" every 1/2 hour for over 4 days. It did a lot to help the first day or so, but it couldn't finish the job. I'm going on a week of painful swallowing and general malaise. I started taking Amoxicillin two days ago and my sore throat is GONE.<br/><br/>Homeopathy is great for prevention, and minor sore throats, but there's a reason Western medicine has eradicated diseases and extended our lifespans.', 'Strep throat is a bacterial infection of throat, nasal cavity and its surrounding regions. The bacterium causes inflammation which results in breathing difficulties. Antibiotics are used to treat strep throat. Apart from the medicinal treatment, strep throat can also be treated with home remedies. There are few home remedies for the strep throat that can help you. These home remedies include: Take plenty of rest, Increase the intake of fluids, Gargle with warm water can soothe the throat irritation, Chamomile tea is an effect pain reliever. Warm beverages can be administered to soothe sore throat, Use of honey garlic and lemon can be effective, Herbal tea and soups are also effective against the sore throat as well, Ingredients like garlic onion, black pepper and cloves in your soups are effective and Take vitamin C for a week or two, whenever the weather is changing. Reference: http://bit.ly/2h220pC', \"This is the solution! I recently got strep throat as an adult and have not had it since I was a teeanger. I too joined this site to give this remedy a review. I found this on the web last night and started later in the evening gargling and drinking the mixture. This morning I feel awesome! I not only feel like I can eat and drink normally again but I have a lot of energy! I prefer natural and holistic methods to healing. Tomorrow I am cancelling my doctor's appointment and am glad I am back to my energetic self. Feeling renewed! Wish I could give this 10 stars! ;)\", 'A great remedy for various sore throat problems. But if you have actual strep throat, you have a bacterial infection that will go underground if ineffectively treated. You can end up with rheumatic fever, and no apple cider gargle on earth will fix your heart. https://www.mayoclinic.org/diseases-conditions/rheumatic-fever/symptoms-causes/syc-20354588', 'I just registered with this site to give this five stars, as well. Absolutely miraculous! The reviews below speak for themselves. Just wanted to keep the recommends going. Saved my life (a little) this wknd. Horrendous sore throat (literally could not swallow) was absolutely fine in less than 24 hours. Thank you, DeSouter!', \"sceptical but desparate I tried this - it really does work! Genuinely surprised but pleasantly so. It doesn't taste that bad either - stinks to hell and back though\", 'I was really skeptical about trying this because my strep was SO bad. I couldn’t do anything but sit in bed and cry because of the pain. i used organic ACV about 5 times yesterday evening and i woke up this morning with no pain or swelling! it’s a miracle for sure.', 'My 10 year old began having flu-like symptoms on Wednesday and with a party to attend on Friday, this was unacceptable. I went to Whole Foods and bought Bragg apple cider vinegar with the \"mother\" in it. She recived immediately relief from her scratchy throat and had no symptoms at all by the weekend. It\\'s as if her cold/flu was immediately reversed! I will use this remedy for everyone in the family from now on.', 'I have acheived the same results over the past few years by gargling with straight lemon juice. Only problem is you MUST start gargling 3-4 times a day the moment you get a sore throat. Wait a day or two, and it will be too late for the lemon to do the trick. May have to move on to this! :).', \"*DISCLAIMER* I most likely did NOT have strep, but more likely acute sinusitis. Antibiotics are necessary to fully get rid of streptococcus bacteria. That being said, I did have a nasty infection: fever of 100°+, yellow/green snot, sore and swollen throat, congestion, etc. I did this (though I added raw honey to mine) along with gargling salt water multiple times a day, and by the next day my symptoms were greatly reduced - to the point that I was able to go to and get through my physically active job. So, this either helped to clear the infection faster than normal or at least helped aleviate the symptoms while my immune system did the dirty work. Either way it certainly didn't hurt and I highly recommend it!\", \"A neighbour told me to gargle with vinegar, its been a week and long line ups in the doctors office and I just couldnt take it any more. Let me tell you I poured straight brown vinegar into a mug thru it back and gargled ..it burned and needless to say it didnt stay.. need I say more, but voila the sore throat was almost all gone! I'm going to continue this until its gone. Thanks!\", \"I wasn't sure about this. It sounds too simple--just vinegar & water to fix a sore throat??!! Yet, I was thrilled to find how well this really works! It's VERY important to use real apple cider vinegar with the mother in it. I use Bragg's vinegar. I've used this multiple times & it works GREAT!! What a great, CHEAP remedy for a sore throat! Thanks!!!!\", 'apple cider not only relieve sore throats, it helps to loose weight drank a teaspoon in a glass of water every day. Also when using for sore throat add honey and lemon juice it break the fever if you have one.', 'I have a question does it have to be apple cider vinegar? I have some distilled white vinegar in my cupboard.', 'Saturday I was starting to get a \"scratchy\" throat. I used this twice and my throat felt much better. This afternoon, my throat was once again feeling scratchy, so I used it again. Again my throat felt much better. I\\'ll probably use it for a few days. I don\\'t think it tasted all that bad. Natural remedies that work are so much better than OTC meds, or $$$ antiobiotics. ', 'Had a sore throat that was getting worse, remembered this recipe & gave it a try... It really helped. I did do it every hour & by evening my throat was feeling a lot better. Thanks for posting']", "submitted": "2004-12-14T00:00:00", "minutes": 2, "n_steps": 7, "n_ingredients": 2 }, { "id": 137, "original_id": 170794, "name": "restaurant style baked potatoes", "description": "i have always wanted light and fluffy baked potatoes like i would get in nice steakhouses, but never could do it at home! i found this recipe and holy cow.. it worked!! :d who'd a thunk? key is to start with a mealy fleshed potato - idaho is best i find. and the salt draws the moisture out of the potato while baking, making it light and fluffy!! it really works! ingredient amounts are just there because they have to be, but use however many potatoes you need.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/170794_v000.png", "markdown": "## 🍰 restaurant style baked potatoes\n\n### Description\ni have always wanted light and fluffy baked potatoes like i would get in nice steakhouses, but never could do it at home! i found this recipe and holy cow.. it worked!! :d who'd a thunk? key is to start with a mealy fleshed potato - idaho is best i find. and the salt draws the moisture out of the potato while baking, making it light and fluffy!! it really works! ingredient amounts are just there because they have to be, but use however many potatoes you need.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. idaho potatoes\n2. salt\n\n### Steps\n1. preheat oven to 400\n2. wash the potatoes well and while still damp , rub it with plenty of salt\n3. pierce the potatoes with a fork all over\n4. bake at 400 for 40- 60 minute or until tender\n5. when a knife inserted into the center of the potato comes out with no resistance , they are done\n6. the result is a crispy exterior with a fluffy interior\n\n### Nutrition\n- 164.0\n- 0.0\n- 6.0\n- 12.0\n- 8.0\n- 0.0\n- 12.0\n\n### Reviews\n- Wow, how great! I love restaurant bakers too. I'll try this asap. The whole idea makes perfect sense. yum, yum.\r\nThanks very much!\n- This was wonderful and very fluffy. I only wish my photo could show that better. Loved the salt coating. I too used kosher salt. Thanks for sharing. Made for the \"Let's Party\" 2010 Event\n- Great recipe- I served these with sour cream --as a side with Meatloaf. I never knew how to make these-thanks SKinnyminnie\n- This method makes perfect, fluffy potatoes. I used coarse kosher salt and it works great. Thanks, SkinnyMinnie!\n- Potatoes are a winner at my house no matter how they are made, but this method results in a great potato peeling on the outside with a nice fluffy inside, that really appealed to us all! I don't know which I liked better, the inside or the outside, and you can bet I ate both :)\n\n### Date\n2006-05-31 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "easy", "beginner-cook", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something" ], "ingredients": [ "idaho potatoes", "salt" ], "steps": [ "preheat oven to 400", "wash the potatoes well and while still damp , rub it with plenty of salt", "pierce the potatoes with a fork all over", "bake at 400 for 40- 60 minute or until tender", "when a knife inserted into the center of the potato comes out with no resistance , they are done", "the result is a crispy exterior with a fluffy interior" ], "nutrition": [ 164.0, 0.0, 6.0, 12.0, 8.0, 0.0, 12.0 ], "reviews": "[\"Wow, how great! I love restaurant bakers too. I'll try this asap. The whole idea makes perfect sense. yum, yum.\\r\\nThanks very much!\", 'This was wonderful and very fluffy. I only wish my photo could show that better. Loved the salt coating. I too used kosher salt. Thanks for sharing. Made for the \"Let\\'s Party\" 2010 Event', 'Great recipe- I served these with sour cream --as a side with Meatloaf. I never knew how to make these-thanks SKinnyminnie', 'This method makes perfect, fluffy potatoes. I used coarse kosher salt and it works great. Thanks, SkinnyMinnie!', \"Potatoes are a winner at my house no matter how they are made, but this method results in a great potato peeling on the outside with a nice fluffy inside, that really appealed to us all! I don't know which I liked better, the inside or the outside, and you can bet I ate both :)\"]", "submitted": "2006-05-31T00:00:00", "minutes": 45, "n_steps": 6, "n_ingredients": 2 }, { "id": 138, "original_id": 253736, "name": "buttermilk substitution", "description": "store-bought buttermilk can be very expensive, especially if you only need a cup or less for a recipe. but, you don't have buttermilk, and you're desperate for homemade buttermilk pancakes or biscuits. what are you gonna do? here's an easy solution.......make your own.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/253736_v000.png", "markdown": "## 🍰 buttermilk substitution\n\n### Description\nstore-bought buttermilk can be very expensive, especially if you only need a cup or less for a recipe. but, you don't have buttermilk, and you're desperate for homemade buttermilk pancakes or biscuits. what are you gonna do? here's an easy solution.......make your own.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. milk\n2. cream of tartar\n\n### Steps\n1. add cream of tartar or lemon juice to the milk\n2. stir and allow it to stand at room temperature for about 15 minutes\n3. when milk starts to curdle , stir well\n4. buttermilk is ready to serve\n\n### Nutrition\n- 179.3\n- 13.0\n- 0.0\n- 5.0\n- 16.0\n- 27.0\n- 5.0\n\n### Reviews\n- Sunday morning blues, no buttermilk off to www.food.com \"voila\" brunch is on again and I don't have to drive to town in a snow storm yeah! Well I used the lemon juice adaptation and for our favourite pancakes my DH did not notice any difference and what difference I noticed was \"extremely\" marginal. I allowed the milk to curdle for 45 minutes though as it didn't seem to want to in the beginning. Absolutely delicious will use again anytime. Thank you for posting dojemi.\n- I can never keep buttermilk on hand as half of it spoils before I can use it all. This recipe works well for me. I can make what I need and then there's no waste. Very useful!!\n- Used this to make Cracker Barrel Old Country Store Biscuits and they turned out wonderful. Tried one batch with cream of tartar and the other batch with lemon juice. Both were a hit! Thank you!\n- I don't buy buttermilk because I rarely use it. I needed a half a cup so I halved this recipe. It worked for me and I used the lemon.\n- Sorry, this for some reason did not work for me. I tried making this with a pancake recipe last saturday and it made the pancakes tase bitter. I tried the recipe again, with plain store bought buttermilk and it was much better. Thanks, anyway!\n\n### Date\n2007-09-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "dietary", "low-sodium", "low-calorie", "low-carb", "low-in-something", "number-of-servings" ], "ingredients": [ "milk", "cream of tartar" ], "steps": [ "add cream of tartar or lemon juice to the milk", "stir and allow it to stand at room temperature for about 15 minutes", "when milk starts to curdle , stir well", "buttermilk is ready to serve" ], "nutrition": [ 179.3, 13.0, 0.0, 5.0, 16.0, 27.0, 5.0 ], "reviews": "['Sunday morning blues, no buttermilk off to www.food.com \"voila\" brunch is on again and I don\\'t have to drive to town in a snow storm yeah! Well I used the lemon juice adaptation and for our favourite pancakes my DH did not notice any difference and what difference I noticed was \"extremely\" marginal. I allowed the milk to curdle for 45 minutes though as it didn\\'t seem to want to in the beginning. Absolutely delicious will use again anytime. Thank you for posting dojemi.', \"I can never keep buttermilk on hand as half of it spoils before I can use it all. This recipe works well for me. I can make what I need and then there's no waste. Very useful!!\", 'Used this to make Cracker Barrel Old Country Store Biscuits and they turned out wonderful. Tried one batch with cream of tartar and the other batch with lemon juice. Both were a hit! Thank you!', \"I don't buy buttermilk because I rarely use it. I needed a half a cup so I halved this recipe. It worked for me and I used the lemon.\", 'Sorry, this for some reason did not work for me. I tried making this with a pancake recipe last saturday and it made the pancakes tase bitter. I tried the recipe again, with plain store bought buttermilk and it was much better. Thanks, anyway!']", "submitted": "2007-09-18T00:00:00", "minutes": 15, "n_steps": 4, "n_ingredients": 2 }, { "id": 139, "original_id": 356106, "name": "rummilicious", "description": "accidental find that is refreshing and crisp. low calorie since fresca has zero calories.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/356106_v000.png", "markdown": "## 🍰 rummilicious\n\n### Description\naccidental find that is refreshing and crisp. low calorie since fresca has zero calories.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- caribbean\n- easy\n- no-cook\n- central-american\n- holiday-event\n- summer\n- vegan\n- vegetarian\n- cocktails\n- dietary\n- seasonal\n- independence-day\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. coconut rum\n2. fresca soda\n\n### Steps\n1. combine both ingredients over ice in a highball glass\n2. stir\n3. enjoy\n\n### Nutrition\n- 462.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- All I can is refreshing! Made for ZWT5.\n- This is a great, easy refresher! I have these 2 ingredients in my home usually, so this will be made alot! I added a squeeze of lime, just for taste...And I don't have to feel guilty, like I do with some other cocktails. Thanks, Vicki in CT, for sharing your discovery!\n- This was a really easy and DELICIOUS drink to make. I loved the coconut rum with the Fresca ~ very tropical and refreshing. Thanks Vicki! Made for ZWT5.\n- Really enjoyed! I love Fresca and coconut so it was the perfect combination for me! Very refreshing and just screams \"summertime\"!! Will definitely keep this in the file for future use!\r\n\r\nThanks for sharing! Made for Ali Baba Babes for ZWT5.\n- What a wonderful, cool drink on a hot and humid summer day!! MUCH needed!!! LOVED it!!! :) Thanks so much!! :) Made for the ZWT5! :)\n- I didn't have a highball glass handy so made do with a tall one, it worked-lol. This is a combo that I would never have thought of but boy does it work. I forced DH, who's a Run and Coke fan to try this and almost didn't get my glass back! This goes down very easily, maybe too easily. I think we just might be getting a regular size bottle of Malibu for the summer :D. Made for Photo Tag.\n- Very tropical and tastey! I loved the fact that with fresca, you don't feel so bad having a drink. I did find it a little sweet, so I squeezed a little extra lime juice into it. Thanks for sharing your easy to make drink!\n- Easy and delicious way to celebrate the end of Round 2 of ZWT5 and another fight with a mango. Like a spritzer. Thanks for sharing this recipe, Vicki. Made as \"Slice of Lime Babe\" of the Brickhouse Bodacious Babes for ZWT5 Caribbean region.\n\n### Date\n2009-02-16 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "beverages", "caribbean", "easy", "no-cook", "central-american", "holiday-event", "summer", "vegan", "vegetarian", "cocktails", "dietary", "seasonal", "independence-day", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "coconut rum", "fresca soda" ], "steps": [ "combine both ingredients over ice in a highball glass", "stir", "enjoy" ], "nutrition": [ 462.0, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['All I can is refreshing! Made for ZWT5.', \"This is a great, easy refresher! I have these 2 ingredients in my home usually, so this will be made alot! I added a squeeze of lime, just for taste...And I don't have to feel guilty, like I do with some other cocktails. Thanks, Vicki in CT, for sharing your discovery!\", 'This was a really easy and DELICIOUS drink to make. I loved the coconut rum with the Fresca ~ very tropical and refreshing. Thanks Vicki! Made for ZWT5.', 'Really enjoyed! I love Fresca and coconut so it was the perfect combination for me! Very refreshing and just screams \"summertime\"!! Will definitely keep this in the file for future use!\\r\\n\\r\\nThanks for sharing! Made for Ali Baba Babes for ZWT5.', 'What a wonderful, cool drink on a hot and humid summer day!! MUCH needed!!! LOVED it!!! :) Thanks so much!! :) Made for the ZWT5! :)', \"I didn't have a highball glass handy so made do with a tall one, it worked-lol. This is a combo that I would never have thought of but boy does it work. I forced DH, who's a Run and Coke fan to try this and almost didn't get my glass back! This goes down very easily, maybe too easily. I think we just might be getting a regular size bottle of Malibu for the summer :D. Made for Photo Tag.\", \"Very tropical and tastey! I loved the fact that with fresca, you don't feel so bad having a drink. I did find it a little sweet, so I squeezed a little extra lime juice into it. Thanks for sharing your easy to make drink!\", 'Easy and delicious way to celebrate the end of Round 2 of ZWT5 and another fight with a mango. Like a spritzer. Thanks for sharing this recipe, Vicki. Made as \"Slice of Lime Babe\" of the Brickhouse Bodacious Babes for ZWT5 Caribbean region.']", "submitted": "2009-02-16T00:00:00", "minutes": 1, "n_steps": 3, "n_ingredients": 2 }, { "id": 140, "original_id": 41463, "name": "cinnamon sugar", "description": "sprinkle about 1 tsp. on hot buttered toast or as desired on cappuccino.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/41463_v000.png", "markdown": "## 🍰 cinnamon sugar\n\n### Description\nsprinkle about 1 tsp. on hot buttered toast or as desired on cappuccino.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- no-cook\n- low-fat\n- vegan\n- vegetarian\n- herb-and-spice-mixes\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- cooking-mixes\n- healthy-2\n- free-of-something\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. granulated sugar\n2. cinnamon\n\n### Steps\n1. stir sugar with cinnamon\n2. place funnel over spice bottle with shaker lid\n3. carefully pour in cinnamon sugar\n\n### Nutrition\n- 877.3\n- 0.0\n- 802.0\n- 0.0\n- 3.0\n- 0.0\n- 77.0\n\n### Reviews\n- I love to make my own cin sugar..\r\nbut I was never quite sure of the ratio..\r\nI times it by 4 and it filled a \r\n7oz cin sugar container I had bought awhile back\r\nthis is the PERFECT ratio to me..I then used it to put on these..(these are great too\r\n\r\nRecipe #78711\r\n\r\nit is nice to know the right amounts..thank you\n- I thought it was a little too much cinnamon, but was helpful to know the general ratio\n- Who would have ever known that there was a \"recipe\" for something like cinnamon sugar. I thought you just mixed sugar with cinnamon until it looked light brown. This is the PERFECT ratio. You wouldn't believe how many people I've shared this recipe with. Thanks\n- This recipe is just perfect for a large number of uses. It is also helpful that the ratio of 1 Tbsp sugar to 1 tsp cinnamon is easy to remember and makes it simple to make just the amount you need. Thanks!\n- Like others I'm surprized to find a recipe for this. We just ran out of cinnamon sugar and I was craving toast so, as a long shot, I decided to check to see if zaar had the perfect combination and voila! Thanks again, dancer. Kelly :)\n- I use this for cinnamon toast; although, I do increase the sugar amount just a little for my own taste. Sprinkle this on a piece of buttered toast and place under a low broiler for a couple of minutes and you have a delicious and healthy treat. Thanks for sharing.\n- This worked perfect for rolling Recipe #138385. Used my Penzey's cinnamon, it was divine. Great proportions, thanks!\n- I was making Recipe #124807 \r\nand realized I had no cinnamon sugar left, this turned out tastier then store bought!! \r\nEnough said…\n- OK, do I have a use for this stuff.....\nI have posted it already as \"Tequila Shot for the Tequila Enthusiast\". It is so, so, so divine... you won't believe it. Take an orange wedge and dip it into this mixture. Bite into the orange as a chaser after shooting your favorite (preferably Don Julio, reposado) tequila. Bye, bye lime and salt!!! Que sabroso!\n- Like every-one else, i used to mix til it looked right...Thanks.\n- Yummy... I had been craving cinnamon toast for awhile and then came across this recipe. Had this sprinkled on buttered toast for breakfast this morning and it was delicious. Thanks for posting!\n- Thanks for posting this recipe. My Costco cinnamon is a little on the strong side so I opted for 3 teaspoons of cinnamon instead of 4. It was the perfect proportion for us. I used this to top a bread pudding and it really enhanced the taste. Will keep some on hand for future recipes.\n- I always have this in my cupboard mixed up for my three children. I put it into a small glass shaker with a lid and it will keep until it is all used up.\n- I was making recipe #279585 and wasn't sure of the right proportion of cinnamon to sugar. This is it!\n- I had always thrown together the cinnamon & sugar until I thought it was the right color, now I know it's the wrong way to do it. Follow this recipe and it will be perfect!! I'm so glad you posted this. Thank you!!\n- this had waaaaaay too much cinnamon for me\n- Very good-exactly what I was looking for. Next time I'll try it with superfine sugar like Longhorn Mama suggested...Thanks Dancer!\n- I don't think I have ever made cinnamon sugar from a recipe. I usually just dump and stir until it looks like I think it should. This recipe was the perfect combination of cinnamon and sugar. I used this to make Peachy Cheesecake Squares. Look forward to giving it a try on cinnamon toast.\n- This recipe is what I have been searching for. The stuff we bought at the bulk store was way too sweet. Not so with this! It is quick, easy and cheaper than store bought. My sons actually put it together for me. My one son decided that he doesn't like cinnamon... but he loves this stuff because there is the perfect balance of sweetness with the cinnamon. Thanks for posting!\n- 5 stars . perfect blend of spices; it takes something ordinary into a special category\n- Apparently I've been using too much cinnamon in my mixture because I would sometimes inhale some and cough like a crazy person! Ha ha! This blend is perfect. Made for Sun and Spice. Thanks Dancer^! :)\n- I know it seems silly to need a recipe for this but it's so yummy and it gets the correct ratio!! Thanks, my son and I love this on toast for breakfast.\n- This is a cheaper way of making Cinnamon Sugar instead of buying it from the supermarket. It was perfect flavour, I used it tonight on top of Recipe #137128. Thank you Dancer^\n- I will always have this in the cupboard for my husband .... and the grandchildren when they come to visit!!!\n- Absolutely perfect ratio! I needed it to roll sugar cookies in before baking. Thanks for posting!!\n- I used a really strong Saigon cinnamon so I reduced the amount to 3 tsp. Looks beautiful and is perfect for Recipe #48241\n- I have always seen this pre-made at the store, and wondered what the ratio was so i could make it at home for myself. Thanks so much for sharing! This was also great to dip snickerdoodle cookie dough into as well. This is also great for cinnamon toast! Thanks again!\n- Rated very High!!! For Thank You for putting the wonder in the sugar/cinnamon ratio. My granddaughter is pleased with her toast and frech toast...Thank You...Hugs\n- mmm mmm! very tasty! I love cinnamon sugar toast. I also love topping hot chocolate or chai with it.\r\nlove it.\n- Dancer, thank you so much for sharing this perfect ratio for making cinnamon sugar. I love to use it on top of almost everything, but especially on creamed rice. YUM!
Made and reviewed for the NA/ME Veggie Forum Sun and Spice Event 2013.\n- Perfect proportions! The kids are really into cinnamon toast so I keep this in a small shaker which they love to use. If you like that finer texture of cinnamon sugar from the baking aisle, use superfine sugar. Thanks, Dancer, for posting!\n- Perfect combination - just needed a reminder of the ratio! Thanks for posting.\n- It should be 1/4 C sugar to 1 TBsp cinnamon (1 TBsp equals 3 teaspoons), standard mixture 4 sugar to 1 cinnamon.\n- This is great stuff. I top my scones with it after doing an egg wash and before popping them into the oven. It adds just the right amount of sweetness and flavor.\n- This is an excellent cinnamon sugar mix. I bought some shakers in the dollar store and filled them up with this heavenly mixture. They will make great gifts too with a pretty label made on my computer and some recipes and non-perishable ingredients to go with it. I used this cinnamon sugar to make recipe #123232 and recipe #80681. This sugar mix will also be excellent for other fruit crisp recipes, crepes, pancakes and any baking recipes that call for cinnamon sugar. I have always loved cinnamon toast and a cup of cocoa. Now I have the proper measurements instead of 'guessing' the amounts to put together. Thanks for posting. Burnice :)\n- Two ingredients, two steps - it couldn't get any easier than this! This was great sprinkled on the recipe #76946 I made yesterday (I put it on the bread prior to baking it). I have quite a bit leftover but I'm sure that it won't go to waste! ;) Thank you for posting this recipe!\n- THANK YOU so much for posting the recipe. It saved my Norwegian Apple Cake. As I didn't need so much Cinnamon Sugar, I made it with 1 tbsn Sugar with 1 tspn Cinnamon Powder. Sure smells good!\n- Never could get the proportions right but so glad you did! Won't be buying anymore of those cute little shakers from here on in. TFS\n- This is exactly what I do too! My brothers and sisters love to make toast with butter, and then sprinkle cinnamon sugar on top so that it all melts together! So good! I myself used to take the bottle of it out of the cupboard and eat it with my finger! (When I was about 5!) I love sprinkling it on a piece of Lefse, and rolling it up. Thanks for reminding me!\n- This is a perfectly-balanced blend of cinnamon and sugar. A great mix that I always have on hand (and never waste money buying pre-made from store) . My family loves it on cinnamon crispas, cinnamon toast and french toast. Thanks!\n- This is a wonderful gift to give to family and friends! I've just made a batch and it smells and tastes excellent! Thanks a bunch for posting!\n- Add me to the list of people who regularly keep a shaker full of this on hand. I am eating it on my buttered toast as I write this while I am taking a break from all the Christmas stress. Yummmm!\n- I gave this recipe 5 stars. My family loves Cinnamon Sugar on toast. Thanks for posting a yummy recipe! Christine (internetnut)\n- I used this to roll cinnamon cookies in. It was perfect. Thanks for the recipe\n- This is the perfect ratio. I use Splenda instead of sugar.\n- This is great! i have always kept a shaker for a cinnamon/sugar mixture - but just mixed sugar & cinnamon to a certain color. The ratio of this recipe is perfect!! and very easy to remember! Thanks!\n- Good ratio.\n- Great! I needed some for recipe #121031 and this was the solution. I didn't have a container to store it in so I was glad to find a recipe that didn't make a ton!\n- This brings back childhood memories! I am going to have to try this on my grandaughter when she comes to spend the night. I love it on toast with hot chocolate as an evening snack.\n- I needed cinnamon sugar to roll some cinnamon cookies in and so I used your recipe! Thank you!\n- This is really great. Reminds me of growing up. My Mom always had a shaker of cinnamon & sugar for our hot buttered toast. I didn't have an empty spice shaker bottle but to my good fortune, I had exactly the 4 tsp. of cinnamon this recipe calls for. I placed the cinnamon & sugar in a bowl & blended well with a spoon then I used a funnel to place the mixture into the empty cinnamon spice bottle. I relabeled the bottle to read cinnamon & sugar. This mixture is also great on flour tortillas. Spread butter & this mixture on a flour tortilla, roll it up, place seam side down on a plate. Place in microwave till just warm. That's it! Tastes good & very kid friendly. Dancer, thank you for sharing this recipe.\n- This was great - the ratio was perfect!! I found that just sprinling it on fresh white bread with plenty of butter is amazing. Thanks!!!\n- Thank you so much for this recipe! My kids love cinnamon sugar toast and now I don't have to buy bottles of it at the store anymore!\n- Perfect! Thanks so much, Dancer^!\n- Great, needed a reminder on sugar to cinnamon ratio. This was a nice time saver.\n- I always keep a shaker full of this on hand. I really like it on hot buttered toast with a cup of tea. \n- Awesome. My son loves to put it on toast :-)\n- Thanks for the ratio-I was thinkin about mixing some up for gifts along with some other goodies-but like another person wrote-they thought you just mixed the two together til ya got the color you like-that's always been me.-I'm excited-now I can mix some up and place in pretty canning jars as part of my \"homemade\" Christmas gift goodies\n- Thank you so much for posting this simple receipe. My mom spoiled me and never made me help in the kitchen, thus I know nothing about cooking. Now with a family of my own, and my mom passed away, helpful hints are really appreciated. Thanks again, \r\n\r\nClueless in the Kitchen\n- I always wondered about this too. I made it for my nephews and they loved it.\r\n\n\n### Date\n2002-09-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "easy", "no-cook", "low-fat", "vegan", "vegetarian", "herb-and-spice-mixes", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "cooking-mixes", "healthy-2", "free-of-something", "low-in-something", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "granulated sugar", "cinnamon" ], "steps": [ "stir sugar with cinnamon", "place funnel over spice bottle with shaker lid", "carefully pour in cinnamon sugar" ], "nutrition": [ 877.3, 0.0, 802.0, 0.0, 3.0, 0.0, 77.0 ], "reviews": "['I love to make my own cin sugar..\\r\\nbut I was never quite sure of the ratio..\\r\\nI times it by 4 and it filled a \\r\\n7oz cin sugar container I had bought awhile back\\r\\nthis is the PERFECT ratio to me..I then used it to put on these..(these are great too\\r\\n\\r\\nRecipe #78711\\r\\n\\r\\nit is nice to know the right amounts..thank you', 'I thought it was a little too much cinnamon, but was helpful to know the general ratio', 'Who would have ever known that there was a \"recipe\" for something like cinnamon sugar. I thought you just mixed sugar with cinnamon until it looked light brown. This is the PERFECT ratio. You wouldn\\'t believe how many people I\\'ve shared this recipe with. Thanks', 'This recipe is just perfect for a large number of uses. It is also helpful that the ratio of 1 Tbsp sugar to 1 tsp cinnamon is easy to remember and makes it simple to make just the amount you need. Thanks!', \"Like others I'm surprized to find a recipe for this. We just ran out of cinnamon sugar and I was craving toast so, as a long shot, I decided to check to see if zaar had the perfect combination and voila! Thanks again, dancer. Kelly :)\", 'I use this for cinnamon toast; although, I do increase the sugar amount just a little for my own taste. Sprinkle this on a piece of buttered toast and place under a low broiler for a couple of minutes and you have a delicious and healthy treat. Thanks for sharing.', \"This worked perfect for rolling Recipe #138385. Used my Penzey's cinnamon, it was divine. Great proportions, thanks!\", 'I was making Recipe #124807 \\r\\nand realized I had no cinnamon sugar left, this turned out tastier then store bought!! \\r\\nEnough said…', 'OK, do I have a use for this stuff.....\\nI have posted it already as \"Tequila Shot for the Tequila Enthusiast\". It is so, so, so divine... you won\\'t believe it. Take an orange wedge and dip it into this mixture. Bite into the orange as a chaser after shooting your favorite (preferably Don Julio, reposado) tequila. Bye, bye lime and salt!!! Que sabroso!', 'Like every-one else, i used to mix til it looked right...Thanks.', 'Yummy... I had been craving cinnamon toast for awhile and then came across this recipe. Had this sprinkled on buttered toast for breakfast this morning and it was delicious. Thanks for posting!', 'Thanks for posting this recipe. My Costco cinnamon is a little on the strong side so I opted for 3 teaspoons of cinnamon instead of 4. It was the perfect proportion for us. I used this to top a bread pudding and it really enhanced the taste. Will keep some on hand for future recipes.', 'I always have this in my cupboard mixed up for my three children. I put it into a small glass shaker with a lid and it will keep until it is all used up.', \"I was making recipe #279585 and wasn't sure of the right proportion of cinnamon to sugar. This is it!\", \"I had always thrown together the cinnamon & sugar until I thought it was the right color, now I know it's the wrong way to do it. Follow this recipe and it will be perfect!! I'm so glad you posted this. Thank you!!\", 'this had waaaaaay too much cinnamon for me', \"Very good-exactly what I was looking for. Next time I'll try it with superfine sugar like Longhorn Mama suggested...Thanks Dancer!\", 'I don\\'t think I have ever made cinnamon sugar from a recipe. I usually just dump and stir until it looks like I think it should. This recipe was the perfect combination of cinnamon and sugar. I used this to make Peachy Cheesecake Squares. Look forward to giving it a try on cinnamon toast.', \"This recipe is what I have been searching for. The stuff we bought at the bulk store was way too sweet. Not so with this! It is quick, easy and cheaper than store bought. My sons actually put it together for me. My one son decided that he doesn't like cinnamon... but he loves this stuff because there is the perfect balance of sweetness with the cinnamon. Thanks for posting!\", '5 stars . perfect blend of spices; it takes something ordinary into a special category', \"Apparently I've been using too much cinnamon in my mixture because I would sometimes inhale some and cough like a crazy person! Ha ha! This blend is perfect. Made for Sun and Spice. Thanks Dancer^! :)\", \"I know it seems silly to need a recipe for this but it's so yummy and it gets the correct ratio!! Thanks, my son and I love this on toast for breakfast.\", 'This is a cheaper way of making Cinnamon Sugar instead of buying it from the supermarket. It was perfect flavour, I used it tonight on top of Recipe #137128. Thank you Dancer^', 'I will always have this in the cupboard for my husband .... and the grandchildren when they come to visit!!!', 'Absolutely perfect ratio! I needed it to roll sugar cookies in before baking. Thanks for posting!!', 'I used a really strong Saigon cinnamon so I reduced the amount to 3 tsp. Looks beautiful and is perfect for Recipe #48241', 'I have always seen this pre-made at the store, and wondered what the ratio was so i could make it at home for myself. Thanks so much for sharing! This was also great to dip snickerdoodle cookie dough into as well. This is also great for cinnamon toast! Thanks again!', 'Rated very High!!! For Thank You for putting the wonder in the sugar/cinnamon ratio. My granddaughter is pleased with her toast and frech toast...Thank You...Hugs', 'mmm mmm! very tasty! I love cinnamon sugar toast. I also love topping hot chocolate or chai with it.\\r\\nlove it.', 'Dancer, thank you so much for sharing this perfect ratio for making cinnamon sugar. I love to use it on top of almost everything, but especially on creamed rice. YUM!
Made and reviewed for the NA/ME Veggie Forum Sun and Spice Event 2013.', 'Perfect proportions! The kids are really into cinnamon toast so I keep this in a small shaker which they love to use. If you like that finer texture of cinnamon sugar from the baking aisle, use superfine sugar. Thanks, Dancer, for posting!', 'Perfect combination - just needed a reminder of the ratio! Thanks for posting.', 'It should be 1/4 C sugar to 1 TBsp cinnamon (1 TBsp equals 3 teaspoons), standard mixture 4 sugar to 1 cinnamon.', 'This is great stuff. I top my scones with it after doing an egg wash and before popping them into the oven. It adds just the right amount of sweetness and flavor.', \"This is an excellent cinnamon sugar mix. I bought some shakers in the dollar store and filled them up with this heavenly mixture. They will make great gifts too with a pretty label made on my computer and some recipes and non-perishable ingredients to go with it. I used this cinnamon sugar to make recipe #123232 and recipe #80681. This sugar mix will also be excellent for other fruit crisp recipes, crepes, pancakes and any baking recipes that call for cinnamon sugar. I have always loved cinnamon toast and a cup of cocoa. Now I have the proper measurements instead of 'guessing' the amounts to put together. Thanks for posting. Burnice :)\", \"Two ingredients, two steps - it couldn't get any easier than this! This was great sprinkled on the recipe #76946 I made yesterday (I put it on the bread prior to baking it). I have quite a bit leftover but I'm sure that it won't go to waste! ;) Thank you for posting this recipe!\", \"THANK YOU so much for posting the recipe. It saved my Norwegian Apple Cake. As I didn't need so much Cinnamon Sugar, I made it with 1 tbsn Sugar with 1 tspn Cinnamon Powder. Sure smells good!\", \"Never could get the proportions right but so glad you did! Won't be buying anymore of those cute little shakers from here on in. TFS\", 'This is exactly what I do too! My brothers and sisters love to make toast with butter, and then sprinkle cinnamon sugar on top so that it all melts together! So good! I myself used to take the bottle of it out of the cupboard and eat it with my finger! (When I was about 5!) I love sprinkling it on a piece of Lefse, and rolling it up. Thanks for reminding me!', 'This is a perfectly-balanced blend of cinnamon and sugar. A great mix that I always have on hand (and never waste money buying pre-made from store) . My family loves it on cinnamon crispas, cinnamon toast and french toast. Thanks!', \"This is a wonderful gift to give to family and friends! I've just made a batch and it smells and tastes excellent! Thanks a bunch for posting!\", 'Add me to the list of people who regularly keep a shaker full of this on hand. I am eating it on my buttered toast as I write this while I am taking a break from all the Christmas stress. Yummmm!', 'I gave this recipe 5 stars. My family loves Cinnamon Sugar on toast. Thanks for posting a yummy recipe! Christine (internetnut)', 'I used this to roll cinnamon cookies in. It was perfect. Thanks for the recipe', 'This is the perfect ratio. I use Splenda instead of sugar.', 'This is great! i have always kept a shaker for a cinnamon/sugar mixture - but just mixed sugar & cinnamon to a certain color. The ratio of this recipe is perfect!! and very easy to remember! Thanks!', 'Good ratio.', \"Great! I needed some for recipe #121031 and this was the solution. I didn't have a container to store it in so I was glad to find a recipe that didn't make a ton!\", 'This brings back childhood memories! I am going to have to try this on my grandaughter when she comes to spend the night. I love it on toast with hot chocolate as an evening snack.', 'I needed cinnamon sugar to roll some cinnamon cookies in and so I used your recipe! Thank you!', \"This is really great. Reminds me of growing up. My Mom always had a shaker of cinnamon & sugar for our hot buttered toast. I didn't have an empty spice shaker bottle but to my good fortune, I had exactly the 4 tsp. of cinnamon this recipe calls for. I placed the cinnamon & sugar in a bowl & blended well with a spoon then I used a funnel to place the mixture into the empty cinnamon spice bottle. I relabeled the bottle to read cinnamon & sugar. This mixture is also great on flour tortillas. Spread butter & this mixture on a flour tortilla, roll it up, place seam side down on a plate. Place in microwave till just warm. That's it! Tastes good & very kid friendly. Dancer, thank you for sharing this recipe.\", 'This was great - the ratio was perfect!! I found that just sprinling it on fresh white bread with plenty of butter is amazing. Thanks!!!', \"Thank you so much for this recipe! My kids love cinnamon sugar toast and now I don't have to buy bottles of it at the store anymore!\", 'Perfect! Thanks so much, Dancer^!', 'Great, needed a reminder on sugar to cinnamon ratio. This was a nice time saver.', 'I always keep a shaker full of this on hand. I really like it on hot buttered toast with a cup of tea. ', 'Awesome. My son loves to put it on toast :-)', 'Thanks for the ratio-I was thinkin about mixing some up for gifts along with some other goodies-but like another person wrote-they thought you just mixed the two together til ya got the color you like-that\\'s always been me.-I\\'m excited-now I can mix some up and place in pretty canning jars as part of my \"homemade\" Christmas gift goodies', 'Thank you so much for posting this simple receipe. My mom spoiled me and never made me help in the kitchen, thus I know nothing about cooking. Now with a family of my own, and my mom passed away, helpful hints are really appreciated. Thanks again, \\r\\n\\r\\nClueless in the Kitchen', 'I always wondered about this too. I made it for my nephews and they loved it.\\r\\n']", "submitted": "2002-09-30T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 141, "original_id": 22575, "name": "raspberry vinaigrette chicken breast", "description": "my son has food allergies and my husband is watching his weight. i had to come up with recipes that fit both my son's and husbands health issues. this chicken dish is easy and healthy. the smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/22575_v000.png", "markdown": "## 🍰 raspberry vinaigrette chicken breast\n\n### Description\nmy son has food allergies and my husband is watching his weight. i had to come up with recipes that fit both my son's and husbands health issues. this chicken dish is easy and healthy. the smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- american\n- oven\n- easy\n- kid-friendly\n- chicken\n- dietary\n- meat\n- chicken-breasts\n- equipment\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. boneless chicken breasts\n2. light raspberry vinaigrette dressing\n\n### Steps\n1. preheat oven at 350 degrees\n2. thaw and wash your chicken breast and place into a glass dish\n3. pour the raspberry vinaigrette dressing over the chicken breast until they are just about covered\n4. place in oven at 350 degrees for one hour\n5. when done spoon sauce from baking dish over your chicken , rice or potatoes\n\n### Nutrition\n- 249.4\n- 20.0\n- 0.0\n- 3.0\n- 60.0\n- 19.0\n- 0.0\n\n### Reviews\n- Delicious! I cooked it exactly as directed and served with brown rice and mixed veggies. The dressing becomes a perfect sauce for both the rice and the chicken. Plus the chicken is really tender, and I cannot believe how easy this was to make!\n- Looooooved this! And so easy to make! Now a family favorite and I have to say, my husband is a very picky eater and he just gobbles it up ... I love the sauce, Thanks so much!\n- I am astonished that this recipe has so few reviews. I had bought a bottle of raspberry vinaigrette from a local orchard and needed to find SOMETHING to use it with. This was the first recipe that showed up. Simple, but OH so delicious! I only cooked up one breast because I was leery, but this is the best chicken breast EVER. Will use over and over again!\n- Quick to prepare and stick in the oven. I used the new fruity berry fresh vignigrette by Wishbone and served it with quinoa made with chicken broth 2 - 1 and cole slaw. I cooked it the full hour and put the sauce from the pan over the chicken and the quinoa. It was a big hit with my family. Thanks for the recipe.\nNursenance\n- OK - used a watermelon viniagrette I had instead for 3 chicken breasts. Marinated 36 hrs and added onion powder, garlic powder, fennel seeds and paprika. Diced up an onion and added to baking dish with chicken. Baked for 45 minutes. Chicken was moist and tender, but this particular flavor profile might be better suited to fish. Think raspberry marinated chicken would be good in a salad.\n- This is a great dish, though I modified the recipe for my version. After seaoning the breast with a creole seasoning I quickly browned the breasts in olive oil over high heat. In the same pan I sauteed liced onions and and then baked it all in the oven. Great stuff!!!\n- Wow!!! Very easy and very good. The dressing made the perfect maridade!!! Husband and kids liked it too!!!\n- I made this chicken using a homemade dressing from the site -Raspberry Vinaigrette\nRecipe #73380. The chicken turned out very moist and had a very light sweet taste. I cubed the chicken and put over a bed of greens, a small clemantine orange, red onion, sliced almonds and the left over dressing. I only made two chicken breasts (I figure 1/2 chicken breast per person) and I had more than enough dressing with some left over for. A very light and yummy summer salad!\n- this is a true keeper we enjoyed it very very much....thanks\n- This is a good recipe. The chicken came out with a lot of flavor. I used a bottle of raspberry balsamic that I had in the fridge instead of the Kraft dressing. I put the chicken and dressing in a zip top bag that I froze. \r\nWhen ready to cook I thawed overnight in the fridge and baked as directed. I thought an hour was a really long time to cook chicken breasts and started checking them at about 30 minutes. They do take a little longer baking in the sauce, but still didn't take anywhere near an hour.\n- I added a bit more of raspberry vinegar and it was great. very easy and convenient.\n- This is fantastic chicken!!! yum yum yum! It was so easy to make and it turned out sooo delicious! This did not need a full hour to cook - mine was done in 40 mins. Also, I let it marinate for about 3 hours in the fridge before putting it in the oven. I'll definatly make this chicken again. Thanks for a great recipe!\n- I love rasperry vinaigrette, I love trying something new, this just was not for me or dh, who will eat anything\n\n### Date\n2002-03-15 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "main-dish", "poultry", "american", "oven", "easy", "kid-friendly", "chicken", "dietary", "meat", "chicken-breasts", "equipment", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "boneless chicken breasts", "light raspberry vinaigrette dressing" ], "steps": [ "preheat oven at 350 degrees", "thaw and wash your chicken breast and place into a glass dish", "pour the raspberry vinaigrette dressing over the chicken breast until they are just about covered", "place in oven at 350 degrees for one hour", "when done spoon sauce from baking dish over your chicken , rice or potatoes" ], "nutrition": [ 249.4, 20.0, 0.0, 3.0, 60.0, 19.0, 0.0 ], "reviews": "['Delicious! I cooked it exactly as directed and served with brown rice and mixed veggies. The dressing becomes a perfect sauce for both the rice and the chicken. Plus the chicken is really tender, and I cannot believe how easy this was to make!', 'Looooooved this! And so easy to make! Now a family favorite and I have to say, my husband is a very picky eater and he just gobbles it up ... I love the sauce, Thanks so much!', 'I am astonished that this recipe has so few reviews. I had bought a bottle of raspberry vinaigrette from a local orchard and needed to find SOMETHING to use it with. This was the first recipe that showed up. Simple, but OH so delicious! I only cooked up one breast because I was leery, but this is the best chicken breast EVER. Will use over and over again!', 'Quick to prepare and stick in the oven. I used the new fruity berry fresh vignigrette by Wishbone and served it with quinoa made with chicken broth 2 - 1 and cole slaw. I cooked it the full hour and put the sauce from the pan over the chicken and the quinoa. It was a big hit with my family. Thanks for the recipe.\\nNursenance', 'OK - used a watermelon viniagrette I had instead for 3 chicken breasts. Marinated 36 hrs and added onion powder, garlic powder, fennel seeds and paprika. Diced up an onion and added to baking dish with chicken. Baked for 45 minutes. Chicken was moist and tender, but this particular flavor profile might be better suited to fish. Think raspberry marinated chicken would be good in a salad.', 'This is a great dish, though I modified the recipe for my version. After seaoning the breast with a creole seasoning I quickly browned the breasts in olive oil over high heat. In the same pan I sauteed liced onions and and then baked it all in the oven. Great stuff!!!', 'Wow!!! Very easy and very good. The dressing made the perfect maridade!!! Husband and kids liked it too!!!', 'I made this chicken using a homemade dressing from the site -Raspberry Vinaigrette\\nRecipe #73380. The chicken turned out very moist and had a very light sweet taste. I cubed the chicken and put over a bed of greens, a small clemantine orange, red onion, sliced almonds and the left over dressing. I only made two chicken breasts (I figure 1/2 chicken breast per person) and I had more than enough dressing with some left over for. A very light and yummy summer salad!', 'this is a true keeper we enjoyed it very very much....thanks', \"This is a good recipe. The chicken came out with a lot of flavor. I used a bottle of raspberry balsamic that I had in the fridge instead of the Kraft dressing. I put the chicken and dressing in a zip top bag that I froze. \\r\\nWhen ready to cook I thawed overnight in the fridge and baked as directed. I thought an hour was a really long time to cook chicken breasts and started checking them at about 30 minutes. They do take a little longer baking in the sauce, but still didn't take anywhere near an hour.\", 'I added a bit more of raspberry vinegar and it was great. very easy and convenient.', \"This is fantastic chicken!!! yum yum yum! It was so easy to make and it turned out sooo delicious! This did not need a full hour to cook - mine was done in 40 mins. Also, I let it marinate for about 3 hours in the fridge before putting it in the oven. I'll definatly make this chicken again. Thanks for a great recipe!\", 'I love rasperry vinaigrette, I love trying something new, this just was not for me or dh, who will eat anything']", "submitted": "2002-03-15T00:00:00", "minutes": 62, "n_steps": 5, "n_ingredients": 2 }, { "id": 142, "original_id": 157841, "name": "steamed snow crab legs", "description": "i know that many advocate using seasoning and boiling crab legs, but i like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. i always serve clarified butter for dipping the crab meat.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/157841_v000.png", "markdown": "## 🍰 steamed snow crab legs\n\n### Description\ni know that many advocate using seasoning and boiling crab legs, but i like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. i always serve clarified butter for dipping the crab meat.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- main-dish\n- seafood\n- easy\n- steam\n- dinner-party\n- holiday-event\n- low-fat\n- crab\n- dietary\n- new-years\n- low-saturated-fat\n- low-calorie\n- low-carb\n- valentines-day\n- low-in-something\n- shellfish\n- technique\n\n### Ingredients\n1. water\n2. snow crab legs\n\n### Steps\n1. in a large pasta pot with strainer insert , bring 3-4 cups water to boil\n2. rinse ice from frozen crab legs , and place in the strainer insert of the pot\n3. cover\n4. steam crab legs for 6 to 14 minutes , or until heated through\n5. serve crab legs with clarified butter for dipping\n\n### Nutrition\n- 204.1\n- 4.0\n- 0.0\n- 51.0\n- 83.0\n- 1.0\n- 0.0\n\n### Reviews\n- I love snow crab legs! Great way to prepare them!<br/><br/>THE NUTRITIONAL INFORMATION ON SODIUM CONTENT IS GROSSLY MISTAKEN, HOWEVER!<br/>The true sodium content for 1/4 lb. of snow crab legs is approx. 395 mg NOT 1900.2 mg! Still pretty high, so don't add salt to the water, or to the butter...or use unsalted butter for dipping.\n- The picture should feature the food in the recipe. That is not snow crab. It looks like king crab. Pretty lazy.\n- I've used this "recipe" forever. As for Chelsea S's comment...... A photographer's job is to make the picture (especially food) look very pleasing to the eye. The angle that this particular picture was taken, has a lot to do with how the crab legs look. ALSO, There are such a thing as JUMBO snow crab legs (in fact, I just purchased them). They're thicker than what normal snow crab legs look like. So, the next time you want to post a negative remark, research the subject (in this case it would have been "photography" and "snow crab legs"), before making yourself look less than intelligent.\n- It doesn't get any easier than this recipe...And the taste is wonderful. My husband and son both said, \"They taste just like Red Lobster...except they're really fresh.\" To clarify the butter all we did was melt unsalted butter over really low heat and then strain through cheese cloth to remove the solids. Unbelievable that this can be so easy and so good.\n- Great recipe!! I was introduced to a similar recipe about 3 years ago by a dear friend of mine, the only difference is to use about 4 tablespoons of vinegar and 2 tablespoons of cooking oil. Am told by my dearest friend that the vinegar is to keep the water from evaporating... and am to only deduce that the oil is to keep the flesh of the crab from sticking to the shell? This was a naturally sweet tasting crustation. I used a turbo cooker pan, that I have had for several years, to cook this in. I appreciated the cooking time as it was spot on perfect. Thanks so much for posting ms_bold :)\n- So simple, & I like it better than boiling:)\n- Yummy!!! You can't get any easier than this and they tast great!\r\nThanks ms bold.\n- This was a great method to use. I took the crab out and when I opened it, it was beautiful :D\n- Thanks for posting such a great technique. As other reviews have said, these were the easiest snow crabs to get out of the shell, and they weren't \"waterlogged\", like they tend to be after you boil them. They were cooked perfectly. We used our spaghetti pot, and did add a few tablespoons of Old Bay to the water. Thanks!\n- I've done this many times with a few changes. I use a mild hot sauce (like red devil or texas pete) instead of the vinegar, and after rinsing the crab legs liberally sprinkle with Old Bay seasoning before steaming. U will love it!\n- The ONLY way to prepare crab legs! This retains the sea salt and natural great flavor lost when boiled. Delicious!\n- Although your recipe is for Snow Crab, it works well for any crab. I used King Crab legs that I bought on sale...already cooked but just needed to reheat. I'm glad I found your method. This turned out perfect! My husband was in hog heaven!!! Pam\n- This is the first time I've prepared crablegs on the stove. I normally wrap them in foil and do them on the grill. I had never thought to use the spaghetti pot! Great idea.\n- This is such a simple technique. Certainly a cheaper and taster option than going to Red Lobster.\n- Great taste... I've just added a Maryland Style recipe... try it and let me know what you think...\n- I had this when crab legs went on sale here and it was great! A fast and delicious way to eat crab legs. I had them with fresh squeezed lemon juice instead of butter. Thanks.\n- Super easy!! This was the last part of the meal I prepared and it was so easy to cook the legs this way, and clean up was a breeze.\n- No need for me to test this theory to know that it's the best. Crab is amazing...why overpower it! Had king crab for the first time this week. OMG!!!!!! Incredible. Could only buy them because they were on sale in a really huge way! STEAM THEM!!\n- This was the best! I added just a little cajon seasoning to the water while it boiled and made my whole house smell like I was a professional cook. My husband was impressed and I enjoyed watching chow down\n- Bravo! This is the only way to eat Crablegs as far as we are concerned, and we eat alot of Crablegs in the Summer! I agree with you about being able to taste the natural sweet flavor of the Crab and feel that the seasoning takes over too much. The clarified butter is all you need to bring out the richness. Some things are best kept simple. Thanks for sharing! \n- This is how we always prepare our crab legs. The meat comes right out of the shell and is sweet and not water logged. Note that the cooking time would need to be increased with a larger quantity and likewise, if you don't use a pot large enough for the steam to heat the legs evenly.\n- Excellent and simple way of preparing snow crab! Loved the sweet taste....loved that it wasn't full of water....loved how simple it was! The meat was so sweet I really didn't need much butter for dipping. The meat came out beautifully with minimal work. Will definitely prepare this way from now on! Thank you!\n- Perfect way to cook them. 5 min was perfect. Thank you\n- This is the only way we eat crab. My husband won't even order it in a resturant because he likes mine so much more. I little drawn butter and fresh lemon is all snow crab needs to make it the perfect food.\n- While your cooking times seem fine, your photos are actually King Crab (like on the show). Snow crab are smooth-shelled and smaller and much cheaper. Both are delicious!\n- Wonderful!! Timing was perfect! I didn't realize they were this easy!! We followed the directions exactly, except we used King crab. We will be steaming crab legs on a very regular basis!!! Definitely worth the price (for a family of 5)!! Thank you!!\n- I normally boil crab legs but this method is easier and the crab was perfect! Thank you.\n- Divine and so easy to prepare. Sometimes I like to add a few thick lemon slices to the steaming water. Soooooo delish! Thanks for posting!\n- I'd never had Snow crab before, but the frozen legs were very inexpensive at our local Grocery Outlet. They fit easily in one of my large, shallow pans. And the clarified butter was wonderful (however, I've eaten crab with un-clarified butter and it was great, too). I have another 3lbs of crab legs that we're going to have tonight. Yum. Thanks for the great recipe, MS Bold!\n- Perfect! We just got a huge box of these from D.C. and ate them last night. They 'snapped' better than any I've ever had in a restaurant! Thanx for posting!\n- Excellent. I have normally boiled our crab legs, and after steaming them, we will only do it this way from now on. The meat was much easier to get out of the shell and had a better texture as well. Thanks so much for sharing a recipe that I know I we'll be using any time we splurge on crab legs.\n\n### Date\n2006-02-27 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "very-low-carbs", "appetizers", "main-dish", "seafood", "easy", "steam", "dinner-party", "holiday-event", "low-fat", "crab", "dietary", "new-years", "low-saturated-fat", "low-calorie", "low-carb", "valentines-day", "low-in-something", "shellfish", "technique" ], "ingredients": [ "water", "snow crab legs" ], "steps": [ "in a large pasta pot with strainer insert , bring 3-4 cups water to boil", "rinse ice from frozen crab legs , and place in the strainer insert of the pot", "cover", "steam crab legs for 6 to 14 minutes , or until heated through", "serve crab legs with clarified butter for dipping" ], "nutrition": [ 204.1, 4.0, 0.0, 51.0, 83.0, 1.0, 0.0 ], "reviews": "['I love snow crab legs! Great way to prepare them!<br/><br/>THE NUTRITIONAL INFORMATION ON SODIUM CONTENT IS GROSSLY MISTAKEN, HOWEVER!<br/>The true sodium content for 1/4 lb. of snow crab legs is approx. 395 mg NOT 1900.2 mg! Still pretty high, so don't add salt to the water, or to the butter...or use unsalted butter for dipping.', 'The picture should feature the food in the recipe. That is not snow crab. It looks like king crab. Pretty lazy.', \"I've used this "recipe" forever. As for Chelsea S's comment...... A photographer's job is to make the picture (especially food) look very pleasing to the eye. The angle that this particular picture was taken, has a lot to do with how the crab legs look. ALSO, There are such a thing as JUMBO snow crab legs (in fact, I just purchased them). They're thicker than what normal snow crab legs look like. So, the next time you want to post a negative remark, research the subject (in this case it would have been "photography" and "snow crab legs"), before making yourself look less than intelligent.\", 'It doesn\\'t get any easier than this recipe...And the taste is wonderful. My husband and son both said, \"They taste just like Red Lobster...except they\\'re really fresh.\" To clarify the butter all we did was melt unsalted butter over really low heat and then strain through cheese cloth to remove the solids. Unbelievable that this can be so easy and so good.', 'Great recipe!! I was introduced to a similar recipe about 3 years ago by a dear friend of mine, the only difference is to use about 4 tablespoons of vinegar and 2 tablespoons of cooking oil. Am told by my dearest friend that the vinegar is to keep the water from evaporating... and am to only deduce that the oil is to keep the flesh of the crab from sticking to the shell? This was a naturally sweet tasting crustation. I used a turbo cooker pan, that I have had for several years, to cook this in. I appreciated the cooking time as it was spot on perfect. Thanks so much for posting ms_bold :)', 'So simple, & I like it better than boiling:)', \"Yummy!!! You can't get any easier than this and they tast great!\\r\\nThanks ms bold.\", 'This was a great method to use. I took the crab out and when I opened it, it was beautiful :D', 'Thanks for posting such a great technique. As other reviews have said, these were the easiest snow crabs to get out of the shell, and they weren\\'t \"waterlogged\", like they tend to be after you boil them. They were cooked perfectly. We used our spaghetti pot, and did add a few tablespoons of Old Bay to the water. Thanks!', \"I've done this many times with a few changes. I use a mild hot sauce (like red devil or texas pete) instead of the vinegar, and after rinsing the crab legs liberally sprinkle with Old Bay seasoning before steaming. U will love it!\", 'The ONLY way to prepare crab legs! This retains the sea salt and natural great flavor lost when boiled. Delicious!', \"Although your recipe is for Snow Crab, it works well for any crab. I used King Crab legs that I bought on sale...already cooked but just needed to reheat. I'm glad I found your method. This turned out perfect! My husband was in hog heaven!!! Pam\", \"This is the first time I've prepared crablegs on the stove. I normally wrap them in foil and do them on the grill. I had never thought to use the spaghetti pot! Great idea.\", 'This is such a simple technique. Certainly a cheaper and taster option than going to Red Lobster.', \"Great taste... I've just added a Maryland Style recipe... try it and let me know what you think...\", 'I had this when crab legs went on sale here and it was great! A fast and delicious way to eat crab legs. I had them with fresh squeezed lemon juice instead of butter. Thanks.', 'Super easy!! This was the last part of the meal I prepared and it was so easy to cook the legs this way, and clean up was a breeze.', \"No need for me to test this theory to know that it's the best. Crab is amazing...why overpower it! Had king crab for the first time this week. OMG!!!!!! Incredible. Could only buy them because they were on sale in a really huge way! STEAM THEM!!\", 'This was the best! I added just a little cajon seasoning to the water while it boiled and made my whole house smell like I was a professional cook. My husband was impressed and I enjoyed watching chow down', 'Bravo! This is the only way to eat Crablegs as far as we are concerned, and we eat alot of Crablegs in the Summer! I agree with you about being able to taste the natural sweet flavor of the Crab and feel that the seasoning takes over too much. The clarified butter is all you need to bring out the richness. Some things are best kept simple. Thanks for sharing! ', \"This is how we always prepare our crab legs. The meat comes right out of the shell and is sweet and not water logged. Note that the cooking time would need to be increased with a larger quantity and likewise, if you don't use a pot large enough for the steam to heat the legs evenly.\", \"Excellent and simple way of preparing snow crab! Loved the sweet taste....loved that it wasn't full of water....loved how simple it was! The meat was so sweet I really didn't need much butter for dipping. The meat came out beautifully with minimal work. Will definitely prepare this way from now on! Thank you!\", 'Perfect way to cook them. 5 min was perfect. Thank you', \"This is the only way we eat crab. My husband won't even order it in a resturant because he likes mine so much more. I little drawn butter and fresh lemon is all snow crab needs to make it the perfect food.\", 'While your cooking times seem fine, your photos are actually King Crab (like on the show). Snow crab are smooth-shelled and smaller and much cheaper. Both are delicious!', \"Wonderful!! Timing was perfect! I didn't realize they were this easy!! We followed the directions exactly, except we used King crab. We will be steaming crab legs on a very regular basis!!! Definitely worth the price (for a family of 5)!! Thank you!!\", 'I normally boil crab legs but this method is easier and the crab was perfect! Thank you.', 'Divine and so easy to prepare. Sometimes I like to add a few thick lemon slices to the steaming water. Soooooo delish! Thanks for posting!', \"I'd never had Snow crab before, but the frozen legs were very inexpensive at our local Grocery Outlet. They fit easily in one of my large, shallow pans. And the clarified butter was wonderful (however, I've eaten crab with un-clarified butter and it was great, too). I have another 3lbs of crab legs that we're going to have tonight. Yum. Thanks for the great recipe, MS Bold!\", \"Perfect! We just got a huge box of these from D.C. and ate them last night. They 'snapped' better than any I've ever had in a restaurant! Thanx for posting!\", \"Excellent. I have normally boiled our crab legs, and after steaming them, we will only do it this way from now on. The meat was much easier to get out of the shell and had a better texture as well. Thanks so much for sharing a recipe that I know I we'll be using any time we splurge on crab legs.\"]", "submitted": "2006-02-27T00:00:00", "minutes": 17, "n_steps": 5, "n_ingredients": 2 }, { "id": 143, "original_id": 45980, "name": "bacon filet mignon", "description": "the only way to make filet mignon if you ask me!! you wont make it any other way again! only use a heavy bottom pan with this recipe.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/45980_v000.png", "markdown": "## 🍰 bacon filet mignon\n\n### Description\nthe only way to make filet mignon if you ask me!! you wont make it any other way again! only use a heavy bottom pan with this recipe.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- main-dish\n- beef\n- easy\n- romantic\n- stove-top\n- dietary\n- meat\n- steaks\n- taste-mood\n- equipment\n\n### Ingredients\n1. bacon\n2. filet mignon steaks\n\n### Steps\n1. wrap bacon around each filet\n2. heat a heavy bottom pan on medium-high\n3. place the 4 filets on heated pan\n4. turn after 7 minutes\n5. remove from heat after another 7 minutes\n6. heat 9 minutes if you like it more well done\n7. do not use this recipe if you don't own a heavy bottom pan !\n8. go invest in one now !\n\n### Nutrition\n- 103.8\n- 15.0\n- 0.0\n- 7.0\n- 5.0\n- 17.0\n- 0.0\n\n### Reviews\n- My husband and I are trying to eat healthier, so we used turkey bacon instead of the fattier pork bacon, and it tasted wonderful! Great recipe.\n- This was very good! I too am a spice person so I spiced mine up a bit. I used a cast iron skillet and had to cook about 8 mins on both sides. Thanks for posting.\n- The pan does matter!! Followed the recipe and fried in oil...turned out really nice!\n- I made these in a cast iron dutch oven (without the lid) and they were perfect! 7 minutes left them slighly too red, but they finished cooking on the plate and were perfect! Thanks for a fool proof recipe.... and I agree - Use a thick bottomed pan..... \n- I always buy bacon-wrapped filet when I go grocery shopping. So, I love this recipe, however I'm a seasoning freak...so I added a few seasonings in.\n- this was delicious... but I agree with the other poster... I had to cook it longer also. And I also sprinkled it lightly with rosemary.\n\n### Date\n2002-11-14 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "main-dish", "beef", "easy", "romantic", "stove-top", "dietary", "meat", "steaks", "taste-mood", "equipment" ], "ingredients": [ "bacon", "filet mignon steaks" ], "steps": [ "wrap bacon around each filet", "heat a heavy bottom pan on medium-high", "place the 4 filets on heated pan", "turn after 7 minutes", "remove from heat after another 7 minutes", "heat 9 minutes if you like it more well done", "do not use this recipe if you don't own a heavy bottom pan !", "go invest in one now !" ], "nutrition": [ 103.8, 15.0, 0.0, 7.0, 5.0, 17.0, 0.0 ], "reviews": "['My husband and I are trying to eat healthier, so we used turkey bacon instead of the fattier pork bacon, and it tasted wonderful! Great recipe.', 'This was very good! I too am a spice person so I spiced mine up a bit. I used a cast iron skillet and had to cook about 8 mins on both sides. Thanks for posting.', 'The pan does matter!! Followed the recipe and fried in oil...turned out really nice!', 'I made these in a cast iron dutch oven (without the lid) and they were perfect! 7 minutes left them slighly too red, but they finished cooking on the plate and were perfect! Thanks for a fool proof recipe.... and I agree - Use a thick bottomed pan..... ', \"I always buy bacon-wrapped filet when I go grocery shopping. So, I love this recipe, however I'm a seasoning freak...so I added a few seasonings in.\", 'this was delicious... but I agree with the other poster... I had to cook it longer also. And I also sprinkled it lightly with rosemary.']", "submitted": "2002-11-14T00:00:00", "minutes": 20, "n_steps": 8, "n_ingredients": 2 }, { "id": 144, "original_id": 116741, "name": "tastes like v 8 juice", "description": "one of the first questions i asked on this site was for homemade v-8 juice. have been constantly looking until the other day at the dentist office when the assistant gave me her mother's recipe. wow!, so simple and so good.07/19/08: update! i made a large pitcher-full today and added about 11/2 tbsp of worcestershire sauce for an added kick. the guys really liked it! me?....still like the original best. 09/16/08: another update: i have now had two different members point out to me that the former name of this name of this recipe, homemade v-8 juice, is a poor choice as it is not homemade.......and i agree, thus the new name.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/116741_v000.png", "markdown": "## 🍰 tastes like v 8 juice\n\n### Description\none of the first questions i asked on this site was for homemade v-8 juice. have been constantly looking until the other day at the dentist office when the assistant gave me her mother's recipe. wow!, so simple and so good.07/19/08: update! i made a large pitcher-full today and added about 11/2 tbsp of worcestershire sauce for an added kick. the guys really liked it! me?....still like the original best. 09/16/08: another update: i have now had two different members point out to me that the former name of this name of this recipe, homemade v-8 juice, is a poor choice as it is not homemade.......and i agree, thus the new name.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- breakfast\n- vegetables\n- easy\n- low-fat\n- vegetarian\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n- brunch\n- 3-steps-or-less\n\n### Ingredients\n1. plain tomato juice\n2. old bay seasoning\n\n### Steps\n1. blend well and chill\n2. enjoy !\n\n### Nutrition\n- 23.8\n- 0.0\n- 19.0\n- 15.0\n- 2.0\n- 0.0\n- 1.0\n\n### Reviews\n- I almost wish I did not find this!! Just like you Happy Harry#2 I have been searching high and low for a V-8 recipe, have made a few different ones, but this gets thumbs up from me, you just posted this and I have already consumed 3 qrts.! Only complaint is I find it a tad 'clove-y', not sure if regular V-8 contains cloves, but one other recipe I made in the past for a 'spicy V-8' contained cloves also. I would recommend using low-sodium Tomato juice, if the next person who makes this is a confirmed V-8 addict like myself! \r\nTHANK YOU HAPPY HARRY#2!!!\n- Very tasty!! I love V8!!!! Thanks, Harry!!\n- I gave this five stars because it taste better to me than the real thing. My husband is the V-8 drinker in our house. I usually drink plain tomato because I don't like a certain flavor that V-8 has but this drink doesn't have that. \r\n\r\nThanks Happy Harry #2.\r\n\r\nBullwinkle\n- I think v8 juice has 8 different veggies in it, Am i right or wrong. Plus I do not see anything homemade with this recipe.\n- My DH enjoyed and really couldnt taste a big difference between this and the real V-8 juice. A lot less expensive too!\n- I am giving no stars because 7 reviewers can't be wrong. I am a V8 aholic, I couldn't wait to try this recipe, I was disappointed I didn't think it tasted like V8. To me it tasted like tomato juice with cloves in it. & reviewers can't be wrong, try it. Sorry HH#2\n- Oh wow! I LOVE V-8 but not the price of it. I added a tsp and tasted it and loved it. But I wanted a bit more kick so I added another 1/2 tsp. I love the V-8 spicy and the V-8 lemon twist so I bet some hot sauce and lemon juice would be awesome added to it. A do over recipe! Thanks for a winner Happy Harry!!\n- i love V8, i guess some things you just cant subsitute, it tasted kinda clovey, but still just like plain ol' tomato juice, which is ok, but the extra salt isnt worth it\n- This has nothing to do with homemade.\n- Just love it! As an ex-pat working in S.E. Asia, I really miss my V8. When I do find it, it is very expensive. Now I can enjoy it at all times. Thanks for sharing. You made my day.\n- This gave it the extra boost,,yummy\n\n### Date\n2005-04-12 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "breakfast", "vegetables", "easy", "low-fat", "vegetarian", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "healthy-2", "low-in-something", "brunch", "3-steps-or-less" ], "ingredients": [ "plain tomato juice", "old bay seasoning" ], "steps": [ "blend well and chill", "enjoy !" ], "nutrition": [ 23.8, 0.0, 19.0, 15.0, 2.0, 0.0, 1.0 ], "reviews": "[\"I almost wish I did not find this!! Just like you Happy Harry#2 I have been searching high and low for a V-8 recipe, have made a few different ones, but this gets thumbs up from me, you just posted this and I have already consumed 3 qrts.! Only complaint is I find it a tad 'clove-y', not sure if regular V-8 contains cloves, but one other recipe I made in the past for a 'spicy V-8' contained cloves also. I would recommend using low-sodium Tomato juice, if the next person who makes this is a confirmed V-8 addict like myself! \\r\\nTHANK YOU HAPPY HARRY#2!!!\", 'Very tasty!! I love V8!!!! Thanks, Harry!!', \"I gave this five stars because it taste better to me than the real thing. My husband is the V-8 drinker in our house. I usually drink plain tomato because I don't like a certain flavor that V-8 has but this drink doesn't have that. \\r\\n\\r\\nThanks Happy Harry #2.\\r\\n\\r\\nBullwinkle\", 'I think v8 juice has 8 different veggies in it, Am i right or wrong. Plus I do not see anything homemade with this recipe.', 'My DH enjoyed and really couldnt taste a big difference between this and the real V-8 juice. A lot less expensive too!', \"I am giving no stars because 7 reviewers can't be wrong. I am a V8 aholic, I couldn't wait to try this recipe, I was disappointed I didn't think it tasted like V8. To me it tasted like tomato juice with cloves in it. & reviewers can't be wrong, try it. Sorry HH#2\", 'Oh wow! I LOVE V-8 but not the price of it. I added a tsp and tasted it and loved it. But I wanted a bit more kick so I added another 1/2 tsp. I love the V-8 spicy and the V-8 lemon twist so I bet some hot sauce and lemon juice would be awesome added to it. A do over recipe! Thanks for a winner Happy Harry!!', \"i love V8, i guess some things you just cant subsitute, it tasted kinda clovey, but still just like plain ol' tomato juice, which is ok, but the extra salt isnt worth it\", 'This has nothing to do with homemade.', 'Just love it! As an ex-pat working in S.E. Asia, I really miss my V8. When I do find it, it is very expensive. Now I can enjoy it at all times. Thanks for sharing. You made my day.', 'This gave it the extra boost,,yummy']", "submitted": "2005-04-12T00:00:00", "minutes": 25, "n_steps": 2, "n_ingredients": 2 }, { "id": 145, "original_id": 356769, "name": "ww 2 pt root beer float", "description": "keep a mug in your freezer for this easy chilled treat. enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/356769_v000.png", "markdown": "## 🍰 ww 2 pt root beer float\n\n### Description\nkeep a mug in your freezer for this easy chilled treat. enjoy!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- desserts\n- easy\n- beginner-cook\n- kid-friendly\n- dietary\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. low-fat vanilla ice cream\n2. diet root beer\n\n### Steps\n1. place half the ice cream in a chilled 16-ounce mug\n2. pour root beer over ice cream\n3. scoop remaining ice cream on top\n4. serve immediately with a spoon and a straw !\n\n### Nutrition\n- 136.8\n- 5.0\n- 67.0\n- 2.0\n- 7.0\n- 11.0\n- 7.0\n\n### Reviews\n- Made for 1-2-3 Hit Wonders. This was really good. I didn't chill the mug but that wasn't important to me. Thanks for posting this Nif!\n- I make these all the time for a lower calorie treat!! I used the light vanilla ice cream and Diet A & W Rootbeer. The diet soda does cause the ice cream to get a icy coating, but for the flavor and lower calories, it is worth it!! Thanks for posting Nif. Made for Potluck Tag.\n- As Diner said the icy coating is easily overlooked. I used an almost totally fat free Vanilla Bean Frozen Yogurt with the diet root beer. I've had a raging case of Bronchitis for the last week and been living largely on soda's and ice teas. The frozen yogurt was a welcome and easy to get down treat. If you have a family member who is aching from coughing and is having trouble getting anything hot down think of this as soothing comfort for the ill as well as a pure treat just because you want something yummy *wink*.\n- Very much enjoyed this for dessert last night. The kids loved it too. We used Sam's Club Diet Root Beer and low fat van. ice cream. Thanks.\n- Love this - so easy and refreshing on a hot day - and not bad for you! What's not to love? :) Thanks for sharing.\n- What's not to love?! Simple, quick, tasty, and healthy! My grandson had a couple of his friends over this afternoon and their 3-yo. It was the first time that the 3yo had had one of these. He was in heaven, lol. His mom is kinda taking my name in vain because now she feels the need to stock ice cream and root beer. *wink* Thanks Nif for a real winner. Made for Healthy Choices Tag.\n- This brought back memories! Floats (with root beer or 7-Up) were a summer staple when I was a kid! This was delicious! I used diet root beer and lowfat, no sugar added ice cream to make it even healthier. A real treat on a hot summer night. Thnaks, Nif! Made for tag game in Diabetic Forum.\n- Love root beer floats and now I can have one without feeling guilty. I used A&W Diet Root Beer and this was a real treat.\n\n### Date\n2009-02-19 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "desserts", "easy", "beginner-cook", "kid-friendly", "dietary", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "low-fat vanilla ice cream", "diet root beer" ], "steps": [ "place half the ice cream in a chilled 16-ounce mug", "pour root beer over ice cream", "scoop remaining ice cream on top", "serve immediately with a spoon and a straw !" ], "nutrition": [ 136.8, 5.0, 67.0, 2.0, 7.0, 11.0, 7.0 ], "reviews": "[\"Made for 1-2-3 Hit Wonders. This was really good. I didn't chill the mug but that wasn't important to me. Thanks for posting this Nif!\", 'I make these all the time for a lower calorie treat!! I used the light vanilla ice cream and Diet A & W Rootbeer. The diet soda does cause the ice cream to get a icy coating, but for the flavor and lower calories, it is worth it!! Thanks for posting Nif. Made for Potluck Tag.', \"As Diner said the icy coating is easily overlooked. I used an almost totally fat free Vanilla Bean Frozen Yogurt with the diet root beer. I've had a raging case of Bronchitis for the last week and been living largely on soda's and ice teas. The frozen yogurt was a welcome and easy to get down treat. If you have a family member who is aching from coughing and is having trouble getting anything hot down think of this as soothing comfort for the ill as well as a pure treat just because you want something yummy *wink*.\", \"Very much enjoyed this for dessert last night. The kids loved it too. We used Sam's Club Diet Root Beer and low fat van. ice cream. Thanks.\", \"Love this - so easy and refreshing on a hot day - and not bad for you! What's not to love? :) Thanks for sharing.\", \"What's not to love?! Simple, quick, tasty, and healthy! My grandson had a couple of his friends over this afternoon and their 3-yo. It was the first time that the 3yo had had one of these. He was in heaven, lol. His mom is kinda taking my name in vain because now she feels the need to stock ice cream and root beer. *wink* Thanks Nif for a real winner. Made for Healthy Choices Tag.\", 'This brought back memories! Floats (with root beer or 7-Up) were a summer staple when I was a kid! This was delicious! I used diet root beer and lowfat, no sugar added ice cream to make it even healthier. A real treat on a hot summer night. Thnaks, Nif! Made for tag game in Diabetic Forum.', 'Love root beer floats and now I can have one without feeling guilty. I used A&W Diet Root Beer and this was a real treat.']", "submitted": "2009-02-19T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 146, "original_id": 218098, "name": "soakie", "description": "when my mother was little she lived on a farm and every morning while her mother was fixing breakfast she sat at the table and broke up the old biscuits from the day before. she would take the biscuit pieces and a thermos of coffee out to her father who would get up early to do the farm work. when they moved to the city they no longer made biscuits every day. this is an adaptation of that recipe. it is a comfort food in my family. coffee has been known to help settle stomaches and is often the only food i can keep down when i have the stomach flu.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/218098_v000.png", "markdown": "## 🍰 soakie\n\n### Description\nwhen my mother was little she lived on a farm and every morning while her mother was fixing breakfast she sat at the table and broke up the old biscuits from the day before. she would take the biscuit pieces and a thermos of coffee out to her father who would get up early to do the farm work. when they moved to the city they no longer made biscuits every day. this is an adaptation of that recipe. it is a comfort food in my family. coffee has been known to help settle stomaches and is often the only food i can keep down when i have the stomach flu.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- snacks\n- easy\n- beginner-cook\n- kid-friendly\n- low-fat\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. saltine crackers\n2. hot coffee\n\n### Steps\n1. prepare coffee , add milk , cream or sugar to taste\n2. pour coffee over crackers\n3. you can also use 2 biscuits or 2 slices of toast instead of crackers\n4. if you use toast or biscuits you might add a bit of salt\n\n### Nutrition\n- 255.0\n- 8.0\n- 5.0\n- 28.0\n- 11.0\n- 6.0\n- 14.0\n\n### Reviews\n- This recipe was truly amazing. I honestly thought it would be bad, but I thoroughly enjoyed it. So much so that my stomach started growling, and that is a good sign. Talk about yummy, black coffee with this is the way to go with this one. I enjoy doing soakies with almost anything, toilet paper isnt as bad as you think when thats all you have to eat. Thank you for the amazing recipe, make sure you put lots of creamer though. With love, Arnold Fandyke\n- This is something that my grandmother used to do all the time. To this day I love coffee and crackers. We make a cup of coffee and dip the crackers in it until it is the consistency that we want it. My grandmother liked it really soggy. I prefer it with some crunch so I do not dip the entire cracker in it. She started me on it when I was 3 or 4, back then it was milk with just enough coffee to turn the milk a slightly brown. I'm 34 and it's still the best breakfast I could ever ask for.\n- love this!!!!!!!!!!!!!!!\n- Curiosity got me to try this and I'm glad I did - it's really good! I doctored up my coffee with splenda and lowfat vanilla creamer. I was afraid it wouldn't be enough for all those crackers but it was just right. When I was young we poured milk over cinnamon toast or sweet biscuits and ate those for breakfast, and this reminded me of those tasty treats. Thanks for sharing the story and this recipe!\n- My friend's family does this with hot chocolate....\n- Maybe we did it wrong because we used water crackers but it had the consistency of diareah and it tasted mushy. We added sugar to try to make it better but it gave the diareah consistency the flavor of diareah. Would not make again.\n- Nyteglori, I just had to look and see where you are from!! And, yes, Missouri is where my great aunt was from that taught me about soakie. She was from Wappapello, MO and she would eat the biscuit and coffee soakie. When my son was a baby, I adapted the recipe for him, graham crackers in milk, he loved his soakie!!! Thanks so much for posting, I love it!!!\n- Reviewed for \"Please Review My Recipe\" tag game...This was a very interesting breakfast snack. It took me a few bites to warm up to it, but once I did, I really began to enjoy it. I'm a sucker for recipes with a history behind it, especially when that history includes fond childhood memories. I can picture your dad out working in the cold morning air, grateful for the break to enjoy his \"soakie\". Thanks for sharing!\n- I do this with matzo crackers. Learned it from my mom who leartned it from her's.\n\n### Date\n2007-03-21 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "breakfast", "lunch", "snacks", "easy", "beginner-cook", "kid-friendly", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "saltine crackers", "hot coffee" ], "steps": [ "prepare coffee , add milk , cream or sugar to taste", "pour coffee over crackers", "you can also use 2 biscuits or 2 slices of toast instead of crackers", "if you use toast or biscuits you might add a bit of salt" ], "nutrition": [ 255.0, 8.0, 5.0, 28.0, 11.0, 6.0, 14.0 ], "reviews": "['This recipe was truly amazing. I honestly thought it would be bad, but I thoroughly enjoyed it. So much so that my stomach started growling, and that is a good sign. Talk about yummy, black coffee with this is the way to go with this one. I enjoy doing soakies with almost anything, toilet paper isnt as bad as you think when thats all you have to eat. Thank you for the amazing recipe, make sure you put lots of creamer though. With love, Arnold Fandyke', \"This is something that my grandmother used to do all the time. To this day I love coffee and crackers. We make a cup of coffee and dip the crackers in it until it is the consistency that we want it. My grandmother liked it really soggy. I prefer it with some crunch so I do not dip the entire cracker in it. She started me on it when I was 3 or 4, back then it was milk with just enough coffee to turn the milk a slightly brown. I'm 34 and it's still the best breakfast I could ever ask for.\", 'love this!!!!!!!!!!!!!!!', \"Curiosity got me to try this and I'm glad I did - it's really good! I doctored up my coffee with splenda and lowfat vanilla creamer. I was afraid it wouldn't be enough for all those crackers but it was just right. When I was young we poured milk over cinnamon toast or sweet biscuits and ate those for breakfast, and this reminded me of those tasty treats. Thanks for sharing the story and this recipe!\", \"My friend's family does this with hot chocolate....\", 'Maybe we did it wrong because we used water crackers but it had the consistency of diareah and it tasted mushy. We added sugar to try to make it better but it gave the diareah consistency the flavor of diareah. Would not make again.', 'Nyteglori, I just had to look and see where you are from!! And, yes, Missouri is where my great aunt was from that taught me about soakie. She was from Wappapello, MO and she would eat the biscuit and coffee soakie. When my son was a baby, I adapted the recipe for him, graham crackers in milk, he loved his soakie!!! Thanks so much for posting, I love it!!!', 'Reviewed for \"Please Review My Recipe\" tag game...This was a very interesting breakfast snack. It took me a few bites to warm up to it, but once I did, I really began to enjoy it. I\\'m a sucker for recipes with a history behind it, especially when that history includes fond childhood memories. I can picture your dad out working in the cold morning air, grateful for the break to enjoy his \"soakie\". Thanks for sharing!', \"I do this with matzo crackers. Learned it from my mom who leartned it from her's.\"]", "submitted": "2007-03-21T00:00:00", "minutes": 2, "n_steps": 4, "n_ingredients": 2 }, { "id": 147, "original_id": 471040, "name": "lemon vodka", "description": "when i saw the episode of ricardo doing this lemon vodka, i knew i had to try it. it's so yummy. you have to try it. the bottle has to be in a dark area for at least 7 days.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/471040_v000.png", "markdown": "## 🍰 lemon vodka\n\n### Description\nwhen i saw the episode of ricardo doing this lemon vodka, i knew i had to try it. it's so yummy. you have to try it. the bottle has to be in a dark area for at least 7 days.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- cocktails\n- citrus\n- lemon\n\n### Ingredients\n1. sugar\n2. vodka\n\n### Steps\n1. in a saucepan , bring the juice , zest and sugar to a boil\n2. stir until the sugar has dissolved\n3. cool\n4. in a bottle or a sealed glass container , combine the syrup and vodka\n5. allow to infuse in a dark area for 7 or more days\n6. place a coffee filter in a strainer and filter the alcohol\n7. store in the freezer until ready to serve\n8. delicious after a winter activity\n9. this lemon vodka is served in shot glass , in cocktails and martinis\n\n### Nutrition\n- 482.1\n- 0.0\n- 99.0\n- 0.0\n- 0.0\n- 0.0\n- 8.0\n\n### Reviews\n- So quick and easy to do and absolutely delicious! I generally don't like vodka but made this as a gift and I'm so tempted to keep it all for myself! Really fresh and a lovely colour too, I left mine for 10 days and felt that was enough :)\n- I made a large batch of this to give as gifts a couple years ago, since our family was doing an italian themed dinner and this drink is also known in italy as limoncello. It was not good. Smelled like lemon pledge and of course thats all I could think about as we sipped it. I ended up throwing the whole batch out. Did not give stars since it may have just been our taste preferances. A lot of people seem to like it.\n- This has been wonderful and a staple all summer. It will be my go to liquor next summer too. I just can't believe i forgot to review it.\n- YUUUUUMMMMMMMY! This is super awesome tasting. I love the sweet/tart flavor.\n- The most time consuming part of this recipe is watching it drip slowly through the coffee filter! Smells super lemony and sweet. Tastes like limoncello. I thought it would be more like a lemon-flavored vodka, but with the sugar it is more like limoncello. It turns very thick when put in the freezer, but tastes best super cold. Makes for a very thick, potent shot. I let mine sit in a cool, dark spot for 12 days. I think this was plenty of time for the flavors to meld. I enjoyed it....but too potent to be consumed in large quantities! I'll mix over ice with water to make a spiked lemonade for these horribly hot days we are having right now. Thanks for sharing!\n\n### Date\n2012-01-01 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "beverages", "fruit", "easy", "cocktails", "citrus", "lemon" ], "ingredients": [ "sugar", "vodka" ], "steps": [ "in a saucepan , bring the juice , zest and sugar to a boil", "stir until the sugar has dissolved", "cool", "in a bottle or a sealed glass container , combine the syrup and vodka", "allow to infuse in a dark area for 7 or more days", "place a coffee filter in a strainer and filter the alcohol", "store in the freezer until ready to serve", "delicious after a winter activity", "this lemon vodka is served in shot glass , in cocktails and martinis" ], "nutrition": [ 482.1, 0.0, 99.0, 0.0, 0.0, 0.0, 8.0 ], "reviews": "[\"So quick and easy to do and absolutely delicious! I generally don't like vodka but made this as a gift and I'm so tempted to keep it all for myself! Really fresh and a lovely colour too, I left mine for 10 days and felt that was enough :)\", 'I made a large batch of this to give as gifts a couple years ago, since our family was doing an italian themed dinner and this drink is also known in italy as limoncello. It was not good. Smelled like lemon pledge and of course thats all I could think about as we sipped it. I ended up throwing the whole batch out. Did not give stars since it may have just been our taste preferances. A lot of people seem to like it.', \"This has been wonderful and a staple all summer. It will be my go to liquor next summer too. I just can't believe i forgot to review it.\", 'YUUUUUMMMMMMMY! This is super awesome tasting. I love the sweet/tart flavor.', \"The most time consuming part of this recipe is watching it drip slowly through the coffee filter! Smells super lemony and sweet. Tastes like limoncello. I thought it would be more like a lemon-flavored vodka, but with the sugar it is more like limoncello. It turns very thick when put in the freezer, but tastes best super cold. Makes for a very thick, potent shot. I let mine sit in a cool, dark spot for 12 days. I think this was plenty of time for the flavors to meld. I enjoyed it....but too potent to be consumed in large quantities! I'll mix over ice with water to make a spiked lemonade for these horribly hot days we are having right now. Thanks for sharing!\"]", "submitted": "2012-01-01T00:00:00", "minutes": 25, "n_steps": 9, "n_ingredients": 2 }, { "id": 148, "original_id": 188331, "name": "ghostly green brew", "description": "even the very smallest ghouls can and will enjoy this fun halloween drink. servings depends on the size of your cup or glass so ignore what it says at the bottom. cook time is stir time.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/188331_v000.png", "markdown": "## 🍰 ghostly green brew\n\n### Description\neven the very smallest ghouls can and will enjoy this fun halloween drink. servings depends on the size of your cup or glass so ignore what it says at the bottom. cook time is stir time.\n\n### Tags\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- holiday-event\n- low-fat\n- punch\n- dietary\n- low-sodium\n- low-cholesterol\n- halloween\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- 3-steps-or-less\n- 4-hours-or-less\n\n### Ingredients\n1. lime sherbet\n2. carbonated lemon-lime beverage\n\n### Steps\n1. allow sherbet to melt for about 1 hour in bottom of punch bowl\n2. pour ginger ale over and stir until all sherbet is dissolved\n\n### Nutrition\n- 253.8\n- 3.0\n- 190.0\n- 3.0\n- 2.0\n- 6.0\n- 19.0\n\n### Reviews\n- Made this for my son's boy scout den last night. The boys couldn't stop drinking it. I made it exactly as written and it was enjoyed by all.\n- This brought back memories! I love the name Ghostly Green Brew for Halloween. We used to make this as a child friendly punch for New Year's Eve. We would sometimes add pineapple juice as mentioned by another reviewer. I served in Recipe #187366. Thanks for posting!\n- A winner drink here....St Patrick's Day or Halloween....Oh my why not both...\n- This was awesome. I can't wait to make it again closer to Halloween. Thank you\n- Made this for a Halloween party, and it went over very well! I didn't bother to let the sherbet melt and I added pineapple juice ice cubes with gummy worms frozen into them. People couldn't stop drinking it...they loved it! Thanks Annacia!\n\n### Date\n2006-09-29 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "holiday-event", "low-fat", "punch", "dietary", "low-sodium", "low-cholesterol", "halloween", "low-saturated-fat", "low-calorie", "low-in-something", "3-steps-or-less", "4-hours-or-less" ], "ingredients": [ "lime sherbet", "carbonated lemon-lime beverage" ], "steps": [ "allow sherbet to melt for about 1 hour in bottom of punch bowl", "pour ginger ale over and stir until all sherbet is dissolved" ], "nutrition": [ 253.8, 3.0, 190.0, 3.0, 2.0, 6.0, 19.0 ], "reviews": "[\"Made this for my son's boy scout den last night. The boys couldn't stop drinking it. I made it exactly as written and it was enjoyed by all.\", \"This brought back memories! I love the name Ghostly Green Brew for Halloween. We used to make this as a child friendly punch for New Year's Eve. We would sometimes add pineapple juice as mentioned by another reviewer. I served in Recipe #187366. Thanks for posting!\", \"A winner drink here....St Patrick's Day or Halloween....Oh my why not both...\", \"This was awesome. I can't wait to make it again closer to Halloween. Thank you\", \"Made this for a Halloween party, and it went over very well! I didn't bother to let the sherbet melt and I added pineapple juice ice cubes with gummy worms frozen into them. People couldn't stop drinking it...they loved it! Thanks Annacia!\"]", "submitted": "2006-09-29T00:00:00", "minutes": 65, "n_steps": 2, "n_ingredients": 2 }, { "id": 149, "original_id": 109238, "name": "annatto oil", "description": "also called achiote oil. annatto seed (poor man's saffron) is used to color food. it's from south america. the golden-yellow oil is used to fry or marinade vegetables or meat. which results in a bright orange surface. in vietnam, batters are often prepared with annatto oil to achieve a more attractive color.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/109238_v000.png", "markdown": "## 🍰 annatto oil\n\n### Description\nalso called achiote oil. annatto seed (poor man's saffron) is used to color food. it's from south america. the golden-yellow oil is used to fry or marinade vegetables or meat. which results in a bright orange surface. in vietnam, batters are often prepared with annatto oil to achieve a more attractive color.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- condiments-etc\n- vegetables\n- asian\n- easy\n- stove-top\n- south-american\n- dietary\n- cooking-mixes\n- equipment\n- technique\n\n### Ingredients\n1. olive oil\n2. annatto seeds\n\n### Steps\n1. heat seeds and oil over medium-high heat for 3 to 5 minutes , until the oil takes on a deep golden color\n2. watch for spattering as the oil heats\n3. do not overheat\n4. remove from heat and allow to cool for 4 hours\n5. strain and discard seeds and pour into a glass container\n6. keeps for up to 1 month in refrigerator , or 4-5 days at room temperature\n\n### Nutrition\n- 1909.4\n- 332.0\n- 0.0\n- 0.0\n- 0.0\n- 149.0\n- 0.0\n\n### Reviews\n- OK, 1st, I was totally unfamiliar with Annotto seeds. After some research,I discovered that they have a very subtle flavor and are used mostly for the color they impart when steeped in oil. I found the seeds in the \"Goya\" isle of my supermarket. I gave this only 4 stars because if you steep the seeds in olive oil,all you will taste is the olive oil.I used mostly canola oil, with just a couple of Tblsp of olive oil,which was still the predominate flavor. Next time ,I'll do what another reviewer said her father did,and use just corn or canola oil. The color is beautiful though\n- The oil looked so pretty, a red golden color. I used this to make Rita's Sofrito. Yummy! I put this in my chili. Thank you Rita!\n- I made this as a component of Recipe#109758. Simple to make, and can be used as part of so many other recipes. Very nice color, too. Thanks for posting! Made for ZWT4\n- This is common base for rice in Puerto Rican dishes as well, we refer to it as \"achiote\".There are commercially made ones out there, but my father always made his homemade, just like the recipe above, except he used regular corn oil. Thanks for posting this recipe.\n- This makes for a lovely coloured oil witch is oh so lightly flavoured. I made it to use with Rita's Recipe #109650 Reviewed for ZWT3\n- Very pretty color and interesting flavor. Went great on Rita's Golden Chicken. Cant wait to try it in different recipes. \r\n \n- I made this go go with another recpie by this chef -- it was very good, and will be nice to have on hand.\n\n### Date\n2005-01-24 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "5-ingredients-or-less", "condiments-etc", "vegetables", "asian", "easy", "stove-top", "south-american", "dietary", "cooking-mixes", "equipment", "technique" ], "ingredients": [ "olive oil", "annatto seeds" ], "steps": [ "heat seeds and oil over medium-high heat for 3 to 5 minutes , until the oil takes on a deep golden color", "watch for spattering as the oil heats", "do not overheat", "remove from heat and allow to cool for 4 hours", "strain and discard seeds and pour into a glass container", "keeps for up to 1 month in refrigerator , or 4-5 days at room temperature" ], "nutrition": [ 1909.4, 332.0, 0.0, 0.0, 0.0, 149.0, 0.0 ], "reviews": "['OK, 1st, I was totally unfamiliar with Annotto seeds. After some research,I discovered that they have a very subtle flavor and are used mostly for the color they impart when steeped in oil. I found the seeds in the \"Goya\" isle of my supermarket. I gave this only 4 stars because if you steep the seeds in olive oil,all you will taste is the olive oil.I used mostly canola oil, with just a couple of Tblsp of olive oil,which was still the predominate flavor. Next time ,I\\'ll do what another reviewer said her father did,and use just corn or canola oil. The color is beautiful though', \"The oil looked so pretty, a red golden color. I used this to make Rita's Sofrito. Yummy! I put this in my chili. Thank you Rita!\", 'I made this as a component of Recipe#109758. Simple to make, and can be used as part of so many other recipes. Very nice color, too. Thanks for posting! Made for ZWT4', 'This is common base for rice in Puerto Rican dishes as well, we refer to it as \"achiote\".There are commercially made ones out there, but my father always made his homemade, just like the recipe above, except he used regular corn oil. Thanks for posting this recipe.', \"This makes for a lovely coloured oil witch is oh so lightly flavoured. I made it to use with Rita's Recipe #109650 Reviewed for ZWT3\", \"Very pretty color and interesting flavor. Went great on Rita's Golden Chicken. Cant wait to try it in different recipes. \\r\\n \", 'I made this go go with another recpie by this chef -- it was very good, and will be nice to have on hand.']", "submitted": "2005-01-24T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 150, "original_id": 141730, "name": "pink stuff sugar free jello whipped topping", "description": "a family favorite", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/141730_v000.png", "markdown": "## 🍰 pink stuff sugar free jello whipped topping\n\n### Description\na family favorite\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- desserts\n- easy\n- puddings-and-mousses\n- dietary\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. sugar-free jello\n2. whipped topping\n\n### Steps\n1. make jello and let get 1 / 2 way firm\n2. carefully fold into whipped topping\n3. chill until set and enjoy\n\n### Nutrition\n- 40.6\n- 5.0\n- 4.0\n- 1.0\n- 1.0\n- 10.0\n- 0.0\n\n### Reviews\n- Very good and easy to make. I followed the recipe as written other then I used sugar free cool whip. Yummy dessert.\n- This is also really good if you add marshmellows and nuts to it.\n- Some times we overlook simplicity! Two ingredients, a small amount of time equals a wonderful dessert! I have made two batches of this in two days!! The fam is crazy about it. Thanks. KCShell\n- This is so simple and absolutely delicious! It doesn't really taste low carb. Everybody loved it!\n- Oh, so yummy! I used a sugar-free black cherry jello. Combining it with fat free cool whip worked really well, and it's a sinfully sweet and delicious snack for very, very low (virtually no) points for those on weight watchers.\n- This has one major drawback: it is extermely addicting. I couldn't stop eating it and ended up consuming two tubs of Cool Whip in two days. Thanks...? \n\n### Date\n2005-10-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "5-ingredients-or-less", "desserts", "easy", "puddings-and-mousses", "dietary", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "sugar-free jello", "whipped topping" ], "steps": [ "make jello and let get 1 / 2 way firm", "carefully fold into whipped topping", "chill until set and enjoy" ], "nutrition": [ 40.6, 5.0, 4.0, 1.0, 1.0, 10.0, 0.0 ], "reviews": "['Very good and easy to make. I followed the recipe as written other then I used sugar free cool whip. Yummy dessert.', 'This is also really good if you add marshmellows and nuts to it.', 'Some times we overlook simplicity! Two ingredients, a small amount of time equals a wonderful dessert! I have made two batches of this in two days!! The fam is crazy about it. Thanks. KCShell', \"This is so simple and absolutely delicious! It doesn't really taste low carb. Everybody loved it!\", \"Oh, so yummy! I used a sugar-free black cherry jello. Combining it with fat free cool whip worked really well, and it's a sinfully sweet and delicious snack for very, very low (virtually no) points for those on weight watchers.\", \"This has one major drawback: it is extermely addicting. I couldn't stop eating it and ended up consuming two tubs of Cool Whip in two days. Thanks...? \"]", "submitted": "2005-10-17T00:00:00", "minutes": 15, "n_steps": 3, "n_ingredients": 2 }, { "id": 151, "original_id": 137224, "name": "home canned dry beans", "description": "for ease on preparing wonderful soups. here is a great recipe for canning dry beans or peas. they make a wonderful and fast baked beans too! bonus, it is easy and the flavor is excellent!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/137224_v000.png", "markdown": "## 🍰 home canned dry beans\n\n### Description\nfor ease on preparing wonderful soups. here is a great recipe for canning dry beans or peas. they make a wonderful and fast baked beans too! bonus, it is easy and the flavor is excellent!\n\n### Tags\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- beans\n- easy\n\n### Ingredients\n1. dried beans\n2. salt\n\n### Steps\n1. select mature , dry seeds\n2. sort out and discard discolored seeds\n3. place beans or peas in a large pot and cover with water\n4. soak 12 to 18 hours in a cool place\n5. drain water\n6. again cover beans with fresh water and boil 30 minutes\n7. add 1 / 2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired\n8. fill pint or quart jars with the soaked beans and cooking water , leaving a 1 inch head space\n9. adjust lids and process\n10. recommended process time for beans or peas in a dial-gauged pressure canner\n11. pints: 75 minutes at 10 lbs\n12. quarts 90 minutes at 10 lbs\n13. 5 pounds of beans is needed per canner load of 7 quarts\n14. 3 1 / 4 pounds of beans are needed for 9 pints\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I would like to thank you for this oh so easy recipe. I was asked to can browns beans by my DH 82yo Gpa. They turned out Wonderful and I will be doing a assortment of dried beans and peas for my own family before winter hits. Needless to say I have told everyone within ear shot about the beans and how they turned out. Thank you again for helping me to make my DH Grandpa happy.\n- Two question: do I have to pressure cook or are there waterbath methods? Can I do this with a batch of pintos that are already fully cooked?\n- Thanks for a great recipe, though I'll be glad when the bean smell dissapears! I canned great northern and kidney, didn't add salt though since there is usually enough in the recipes that I use them for. Canned 50 pints...anyone need some beans?\n- This is exactly the way I can pintos to make fast refried beans. I use 1 tsp of salt for each quart, then when I open it, I add a generous spoonful of bacon lard to the pan. The canned beans, juice and all, follow. I cook them on high, smashing the beans with a masher. Just a few minutes later, voila!, refried beans with no fuss!\n- Just open my first jar of the beans to make bean soup. They were wonderful. For the soup, we sauteed some onions, added some ham chuncks to the onions, a little water and poured in the canned beans. Quick and easy for a weekday meal.

I canned the beans two different ways. Some jars exactly like the recipe and others with a broth. The jar I used was with the broth.

Using the broth. My son had roasted a whole hog in his roaster for a customer. I took the skins and bones and simmered them making a broth. I then degreased it by refrigerating over night. Scooped of the fat and reheated. Returned it the refrigerator overnight. Degreased the next day and pressure canned it. Wasn't satisfied with the canned broth. Another 1 1/2\" of fat on top. I opened the 2 1/2 quarts of broth I had canned, spooned off the fat and used the broth in this this recipe. I laddled out the beans using the side of the pan to drain some of the bean water off. I then heated up the pork broth to a boil and added it to my beans. I proceeded with the recipe as directed. The end result was great.
My beans from this recipe were perfectly cooked. I used Great Northen beans.
I did can some beans exactly as the recipe directed. I am sure I will be just as satisfied with them when I use them.\n\n### Date\n2005-09-13 00:00:00\n", "tags": [ "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "beans", "easy" ], "ingredients": [ "dried beans", "salt" ], "steps": [ "select mature , dry seeds", "sort out and discard discolored seeds", "place beans or peas in a large pot and cover with water", "soak 12 to 18 hours in a cool place", "drain water", "again cover beans with fresh water and boil 30 minutes", "add 1 / 2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired", "fill pint or quart jars with the soaked beans and cooking water , leaving a 1 inch head space", "adjust lids and process", "recommended process time for beans or peas in a dial-gauged pressure canner", "pints: 75 minutes at 10 lbs", "quarts 90 minutes at 10 lbs", "5 pounds of beans is needed per canner load of 7 quarts", "3 1 / 4 pounds of beans are needed for 9 pints" ], "nutrition": [ 0.0, 0.0, 0.0, 6.0, 0.0, 0.0, 0.0 ], "reviews": "['I would like to thank you for this oh so easy recipe. I was asked to can browns beans by my DH 82yo Gpa. They turned out Wonderful and I will be doing a assortment of dried beans and peas for my own family before winter hits. Needless to say I have told everyone within ear shot about the beans and how they turned out. Thank you again for helping me to make my DH Grandpa happy.', 'Two question: do I have to pressure cook or are there waterbath methods? Can I do this with a batch of pintos that are already fully cooked?', \"Thanks for a great recipe, though I'll be glad when the bean smell dissapears! I canned great northern and kidney, didn't add salt though since there is usually enough in the recipes that I use them for. Canned 50 pints...anyone need some beans?\", 'This is exactly the way I can pintos to make fast refried beans. I use 1 tsp of salt for each quart, then when I open it, I add a generous spoonful of bacon lard to the pan. The canned beans, juice and all, follow. I cook them on high, smashing the beans with a masher. Just a few minutes later, voila!, refried beans with no fuss!', 'Just open my first jar of the beans to make bean soup. They were wonderful. For the soup, we sauteed some onions, added some ham chuncks to the onions, a little water and poured in the canned beans. Quick and easy for a weekday meal.

I canned the beans two different ways. Some jars exactly like the recipe and others with a broth. The jar I used was with the broth.

Using the broth. My son had roasted a whole hog in his roaster for a customer. I took the skins and bones and simmered them making a broth. I then degreased it by refrigerating over night. Scooped of the fat and reheated. Returned it the refrigerator overnight. Degreased the next day and pressure canned it. Wasn\\'t satisfied with the canned broth. Another 1 1/2\" of fat on top. I opened the 2 1/2 quarts of broth I had canned, spooned off the fat and used the broth in this this recipe. I laddled out the beans using the side of the pan to drain some of the bean water off. I then heated up the pork broth to a boil and added it to my beans. I proceeded with the recipe as directed. The end result was great.
My beans from this recipe were perfectly cooked. I used Great Northen beans.
I did can some beans exactly as the recipe directed. I am sure I will be just as satisfied with them when I use them.']", "submitted": "2005-09-13T00:00:00", "minutes": 1170, "n_steps": 14, "n_ingredients": 2 }, { "id": 152, "original_id": 430334, "name": "buttermilk substitution for baking", "description": "this is a substitution we have used for years in baking.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/430334_v000.png", "markdown": "## 🍰 buttermilk substitution for baking\n\n### Description\nthis is a substitution we have used for years in baking.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- eggs-dairy\n- easy\n- beginner-cook\n- vegetarian\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. white vinegar\n2. milk\n\n### Steps\n1. add vinegar to milk\n2. let sit for 2 to 3 minutes\n3. use in recipe calling for buttermilk\n\n### Nutrition\n- 159.3\n- 13.0\n- 0.0\n- 5.0\n- 16.0\n- 27.0\n- 3.0\n\n### Reviews\n- i have been using this forever...i dont even buy buttermilk when needed. great!\n- This worked for me in recipe 168645 (Pancakes for Two).\n- Absolutely GREAT, & it will definitely keep me from ever having well-aged buttermilk in my frig! Thanks for sharing this wonderful recipe! [Made & reviewed in Zaar Stars tag]\n- What a wonderful substitution recipe! It is a time- AND money-saver! Sometimes you just need a bit, and this recipe fits the bill. I even gave the recipe to a girl at the grocery store today! :-) Thanks for taking the time to post what has surely been a lifesaver for some (I ALWAYS forget the buttermilk, because I don't have a call to use it very often - LOL) and will continue to 'give' in the future! (Used in recipe#161680 #161680)Thanks for posting, Deb!\n- Never need to buy buttermilk again! This is just the thing to make and ushe when buttermilk is needed. No more buying containers and throwing half out for me ever again. And it so easy and quick also!
Thanks Deb this worked so well for my puddig.\n- OMG!! My brain is so HAPPY to find this receipe!! I'll never buy Buttermilk again!! THANKS for sharing! AWESOME!!\n- This is a trick my grandmother used to use (back in the old days when recipes used to call for \"sour\" milk.) It adds the \"tang\" of buttermilk and you don't have to buy a quart of it, which doesn't always get used up.\n- Buttermilk is not available where I live. Thank you!\n- I seem to never have buttermilk on hand when I need it, so I always use this little trick when I'm in a pinch. Seems I am constantly calling on this recipe when I am preparing Recipe #98415. Works great. I wouldn't hesitate to try it with other recipes. At least I wouldn't end up wasting half the container (of buttermilk) for those times when I actually do remember to buy it!\n- I also use this all of the time. Now I never waste that store-bought buttermilk anymore. lol. I used this in recipe #517594 with great results. Thanks, Deb, for sharing. Made for Culinary Quest 2014.\n- I hardly ever use buttermilk, and I bought some dried buttermilk powder, but it turned into a hard clump, so now I have this recipe to use whenever I need a little buttermilk. Thanks! Made for Newest Zaar Tag.\n- I have been using this substitute for years now, first when ever I forgot buttermilk, but now I don't even bother with getting the buttermilk. I see absolutely no difference in the outcome of the dishes I use it in. You can also add lemon juice if you do not have vinegar.\n- It works and you can always make just as much as needed.\n- Works perfectly each and every time and great when you just need a small amount. I used it to make Recipe #390551. Yumm\n- This is a great sub for buttermilk, it doesn't have the same rich flavor of buttermilk but helps in a pinch\n- This works really well. I've never used it in dressings, but I have used it to cook with. I remember my Mom doing this too. Thanks for posting!\n- I've used this recipe for years. It works exactly as advertised. It's wonderful because when you don't need a large amount of buttermilk, or don't have any and can't run out to the store. This is one recipe that should be in every baker's repertoire! Thanks for posting. Made for Everyday's a Holiday Tag.\n- i use this all the time. clever you for writing out a recipe so others know , this really works made for u.s. southern leg of new world tour\n- Thank you for sharing this recipe Deb. It worked really well in my cornbread muffins. A nice substitute for buttermilk, when I am out. Made for Culinary Quest 2014 - Suitcase Gourmets.\n\n### Date\n2010-06-19 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "eggs-dairy", "easy", "beginner-cook", "vegetarian", "dietary", "low-sodium", "low-calorie", "low-carb", "inexpensive", "low-in-something", "3-steps-or-less" ], "ingredients": [ "white vinegar", "milk" ], "steps": [ "add vinegar to milk", "let sit for 2 to 3 minutes", "use in recipe calling for buttermilk" ], "nutrition": [ 159.3, 13.0, 0.0, 5.0, 16.0, 27.0, 3.0 ], "reviews": "['i have been using this forever...i dont even buy buttermilk when needed. great!', 'This worked for me in recipe 168645 (Pancakes for Two).', 'Absolutely GREAT, & it will definitely keep me from ever having well-aged buttermilk in my frig! Thanks for sharing this wonderful recipe! [Made & reviewed in Zaar Stars tag]', \"What a wonderful substitution recipe! It is a time- AND money-saver! Sometimes you just need a bit, and this recipe fits the bill. I even gave the recipe to a girl at the grocery store today! :-) Thanks for taking the time to post what has surely been a lifesaver for some (I ALWAYS forget the buttermilk, because I don't have a call to use it very often - LOL) and will continue to 'give' in the future! (Used in recipe#161680 #161680)Thanks for posting, Deb!\", 'Never need to buy buttermilk again! This is just the thing to make and ushe when buttermilk is needed. No more buying containers and throwing half out for me ever again. And it so easy and quick also!
Thanks Deb this worked so well for my puddig.', \"OMG!! My brain is so HAPPY to find this receipe!! I'll never buy Buttermilk again!! THANKS for sharing! AWESOME!!\", 'This is a trick my grandmother used to use (back in the old days when recipes used to call for \"sour\" milk.) It adds the \"tang\" of buttermilk and you don\\'t have to buy a quart of it, which doesn\\'t always get used up.', 'Buttermilk is not available where I live. Thank you!', \"I seem to never have buttermilk on hand when I need it, so I always use this little trick when I'm in a pinch. Seems I am constantly calling on this recipe when I am preparing Recipe #98415. Works great. I wouldn't hesitate to try it with other recipes. At least I wouldn't end up wasting half the container (of buttermilk) for those times when I actually do remember to buy it!\", 'I also use this all of the time. Now I never waste that store-bought buttermilk anymore. lol. I used this in recipe #517594 with great results. Thanks, Deb, for sharing. Made for Culinary Quest 2014.', 'I hardly ever use buttermilk, and I bought some dried buttermilk powder, but it turned into a hard clump, so now I have this recipe to use whenever I need a little buttermilk. Thanks! Made for Newest Zaar Tag.', \"I have been using this substitute for years now, first when ever I forgot buttermilk, but now I don't even bother with getting the buttermilk. I see absolutely no difference in the outcome of the dishes I use it in. You can also add lemon juice if you do not have vinegar.\", 'It works and you can always make just as much as needed.', 'Works perfectly each and every time and great when you just need a small amount. I used it to make Recipe #390551. Yumm', 'This is a great sub for buttermilk, it doesn't have the same rich flavor of buttermilk but helps in a pinch', \"This works really well. I've never used it in dressings, but I have used it to cook with. I remember my Mom doing this too. Thanks for posting!\", \"I've used this recipe for years. It works exactly as advertised. It's wonderful because when you don't need a large amount of buttermilk, or don't have any and can't run out to the store. This is one recipe that should be in every baker's repertoire! Thanks for posting. Made for Everyday's a Holiday Tag.\", 'i use this all the time. clever you for writing out a recipe so others know , this really works made for u.s. southern leg of new world tour', 'Thank you for sharing this recipe Deb. It worked really well in my cornbread muffins. A nice substitute for buttermilk, when I am out. Made for Culinary Quest 2014 - Suitcase Gourmets.']", "submitted": "2010-06-19T00:00:00", "minutes": 3, "n_steps": 3, "n_ingredients": 2 }, { "id": 153, "original_id": 95365, "name": "powdered sugar glaze", "description": "i don't remember where i got this recipe, but it's so sweet and simple, good for pound cakes, cinnamon rolls, whatever your little heart desires.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/95365_v000.png", "markdown": "## 🍰 powdered sugar glaze\n\n### Description\ni don't remember where i got this recipe, but it's so sweet and simple, good for pound cakes, cinnamon rolls, whatever your little heart desires.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- easy\n- low-fat\n- cakes\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- cake-fillings-and-frostings\n- low-saturated-fat\n- free-of-something\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. powdered sugar\n2. milk\n\n### Steps\n1. mix milk into sugar\n2. add more milk , 1 tbs at a time , if needed to achieve desired consistency\n3. drizzle on desired product\n\n### Nutrition\n- 1225.6\n- 5.0\n- 1173.0\n- 2.0\n- 6.0\n- 10.0\n- 101.0\n\n### Reviews\n- very good\n- Just perfect. Perfect consistancy (as is) and perfect amount for a yummy bundt cake! Thanks!\n- I used maraschino cherry juice instead of water. Used it on a cherry cake along with some chocolate drizzle. Delicious.\n- Just what I was looking for. Thanks for posting!\n- So easy and tastes great! I made the glaze to go over cinnamon rolls.\n- Easy to make and great as a glaze over Angel Cake. I added blue food coloring to the glaze to decorate my son's birthday cake. Worked like a charm!\n- I made a pound cake for my boss. And this was just perfect for what I was looking for. Light frosting, not that heavy store bought one. Thanks for this super easy receipe.\n- This is so easy to make and tastes delicious! I drizzled it over some home made blueberry bread! Yummy!\n- Went to a party and brought the birthday cake. I used red food coloring to make the glaze pink, and used this glaze on a delicious Recipe #12591. So simple and absolutely necessary on this cake :) Delicious glaze Kay!\n- I was looking for a very simple glaze to use over some scones (Recipe #66409) and this fit the bill perfectly! So easy to make and easy to clean up! I cut this portion size in half with no problems. Thanks for sharing!\n- This turned out perfect. Thank you!\n- one word, PERFECT!\n- What a convenient and easy recipe. I used this to top deep fried chocolate pies I made out of the chocolate cream pie recipe #43100 by Peggy and refrigerated biscuits. Thank you for this perfect glaze.\n- The most simplest recipe given. Thank you. Ann Roslevich\n- Perfect simple glaze.\n- AWESOME! easy and not to think, not to runny! used it on chocolate cupcakes as i don't care for thick frosting and it was amazing!\n- great glaze and so easy, I did add 1/2 tsp of vanilla extract...put on my homemade cinnamon rolls..\n- perfect for frosting gingerbread cookies! i added an extra 1/3 c. powdered sugar to make it spreading consistency.\n- SOOO simple! I add a teaspoon of Watkins banana flavoring to glaze banana bundt cakes, raspberry for petit fours, etc. (no, I don't sell Watkins, I just really like their flavoring). You can glaze anything with this...thicker for some, thinner for others.\n- It was an amazing glaze! Perfect for the sour cream cake I had made. I wanted thinner, but then decided against it, and it's perfect for the top! I didn't need as much, so only used 1/4 cup of sugar, powdered it in a blender, and then added 2 tbsp of milk ... thank you SO much for this!\n- This was excellent, and just perfect for its use. I made it to drizzle over a coffee cake, and it not only added a slight, subtle sweetness but also gave the cake a fancier touch. Perfect and so easy! Thanks.\n- I made a King cake for Fat Tuesday and didn't feel like frosting it so I used this glaze. This is a wonderful, easy recipe to make and it worked great. I glazed two large King cakes. Thanks for posting a recipe that I will use over and over.\n- Very good. Use it on cinnamon rolls. Thank you!\n- P-e-r-f-e-c-t-i-o-n!!!!!!!\n- This was extremely easy and completely versatile. I made it to top Recipe #57007, and added some root beer concentrate (decreasing milk a bit) to make it a flavored glaze. Thank you for posting, I'll be coming back to this one often.\n- kay,Cinnamon rolls is one of my BIG downfalls,I LOVE them, and this icing is perfect for them,The only thing I did different was to add just a bit of vanilla to it.I make these cinnamon rolls about once a month,so I will be making this Icing about once a month too.Thanks,Darlene\n- I made this glaze to go on #84829 Baked Donut Muffins and they were sooo good. I added just a little more powdered sugar to make it a little thicker and let them set for about 30 minutes. My son loved them....\n- Perfect! Exactly what I needed for my Graham Streusel Coffee Cake- Thanks Kay! Steph\n- Ahhah! A simple powdered sugar glaze... which is exactly what I needed for the \"Cinnamon Flop\" recipe I found on Zaar. Thanks!\n- I already had this recipe. It's just so simple and tastes so good!\n- This was perfect for what i needed it for, i sprend it on Kittencal's Easy Cinnamon Flop\r\nRecipe #77397! Delish!\r\nI did add some vanilla extract to this just for some extra flavor!\r\nThanks for this recipe!\n- Worked wonderful! I used this on Recipe #244361 Thanks for sharing the recipe!\n- I made this for some cinnamon rolls I made,, so quick , easy & tasty. I made sure I kept it in my recipe drawer.\n- Added a wee bit more milk but this was just what I needed to top a cinnamon cake. Thx.\n- I use this on homemade doughnuts and doughnut holes. It is excellent. I usually add a dash of salt to get rid of the \"powdery\" taste. It really doesn't need butter or vanilla. It is the closest thing to store bought doughnut glaze...especially if you let the doughnuts sit for at least two to three hours before eat. I know that is difficult. LOL.\n- This was good. I didn't use as much sugar because I didn't need that much. (Only used 3/4c sugar and 1tbsp milk)\n- Delicious. Next time I will add a drop of vanilla too. Used it on top of Recipe #206434. Thanks Demonbren! Made for Help a Naked Recipe game.\n- Thank you! I needed a glaze for my huckleberry coffee cake\n- I drizzled this over the top of a loaf of banana bread that I made. It was perfect. Thanks for posting!\n- Absolutely perfect. You can virtually put anything in it to make it any flavor.\n- I used it on some cinnamon rolls. Perfect!\n- Thank you! This was exactly what i was looking for to put on a blueberry lemon cake I made...(and didn't want to use the lemon glaze that was with the recipe). So easy to make and delicious. Advice to others..do not pour on cake until it has cooled completely. I didn't have patience and only let it cool a little bit...so when I \"piped\" the glaze on with a plastic bag, it just oozed down and did not stick.(And the color of the glaze would not stay on the cake.) I want to see the color of the icing so I will reapply now that it has cooled 100%. Thanks so...easy and delicious.\n- Turned out really great, drizzled it over my bundt cake.looked really pretty, have not tried it yet. But will, here shortly, will be a snack later on. Thanks for posting.\n- this is the same recipe i learned from my mother, who learned it from her mother ... we make it on the thick side, and spread it on sugar cookies. the only difference is we add the sliiightest big of anise seed extract. they are SPECTACULAR, my most favorite cookie of all time. and fun to decorate with sprinkles and colored sugar!\n\n### Date\n2004-07-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "desserts", "easy", "low-fat", "cakes", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "cake-fillings-and-frostings", "low-saturated-fat", "free-of-something", "low-in-something", "3-steps-or-less" ], "ingredients": [ "powdered sugar", "milk" ], "steps": [ "mix milk into sugar", "add more milk , 1 tbs at a time , if needed to achieve desired consistency", "drizzle on desired product" ], "nutrition": [ 1225.6, 5.0, 1173.0, 2.0, 6.0, 10.0, 101.0 ], "reviews": "['very good', 'Just perfect. Perfect consistancy (as is) and perfect amount for a yummy bundt cake! Thanks!', 'I used maraschino cherry juice instead of water. Used it on a cherry cake along with some chocolate drizzle. Delicious.', 'Just what I was looking for. Thanks for posting!', 'So easy and tastes great! I made the glaze to go over cinnamon rolls.', \"Easy to make and great as a glaze over Angel Cake. I added blue food coloring to the glaze to decorate my son's birthday cake. Worked like a charm!\", 'I made a pound cake for my boss. And this was just perfect for what I was looking for. Light frosting, not that heavy store bought one. Thanks for this super easy receipe.', 'This is so easy to make and tastes delicious! I drizzled it over some home made blueberry bread! Yummy!', 'Went to a party and brought the birthday cake. I used red food coloring to make the glaze pink, and used this glaze on a delicious Recipe #12591. So simple and absolutely necessary on this cake :) Delicious glaze Kay!', 'I was looking for a very simple glaze to use over some scones (Recipe #66409) and this fit the bill perfectly! So easy to make and easy to clean up! I cut this portion size in half with no problems. Thanks for sharing!', 'This turned out perfect. Thank you!', 'one word, PERFECT!', 'What a convenient and easy recipe. I used this to top deep fried chocolate pies I made out of the chocolate cream pie recipe #43100 by Peggy and refrigerated biscuits. Thank you for this perfect glaze.', 'The most simplest recipe given. Thank you. Ann Roslevich', 'Perfect simple glaze.', \"AWESOME! easy and not to think, not to runny! used it on chocolate cupcakes as i don't care for thick frosting and it was amazing!\", 'great glaze and so easy, I did add 1/2 tsp of vanilla extract...put on my homemade cinnamon rolls..', 'perfect for frosting gingerbread cookies! i added an extra 1/3 c. powdered sugar to make it spreading consistency.', 'SOOO simple! I add a teaspoon of Watkins banana flavoring to glaze banana bundt cakes, raspberry for petit fours, etc. (no, I don't sell Watkins, I just really like their flavoring). You can glaze anything with this...thicker for some, thinner for others.', \"It was an amazing glaze! Perfect for the sour cream cake I had made. I wanted thinner, but then decided against it, and it's perfect for the top! I didn't need as much, so only used 1/4 cup of sugar, powdered it in a blender, and then added 2 tbsp of milk ... thank you SO much for this!\", 'This was excellent, and just perfect for its use. I made it to drizzle over a coffee cake, and it not only added a slight, subtle sweetness but also gave the cake a fancier touch. Perfect and so easy! Thanks.', \"I made a King cake for Fat Tuesday and didn't feel like frosting it so I used this glaze. This is a wonderful, easy recipe to make and it worked great. I glazed two large King cakes. Thanks for posting a recipe that I will use over and over.\", 'Very good. Use it on cinnamon rolls. Thank you!', 'P-e-r-f-e-c-t-i-o-n!!!!!!!', \"This was extremely easy and completely versatile. I made it to top Recipe #57007, and added some root beer concentrate (decreasing milk a bit) to make it a flavored glaze. Thank you for posting, I'll be coming back to this one often.\", 'kay,Cinnamon rolls is one of my BIG downfalls,I LOVE them, and this icing is perfect for them,The only thing I did different was to add just a bit of vanilla to it.I make these cinnamon rolls about once a month,so I will be making this Icing about once a month too.Thanks,Darlene', 'I made this glaze to go on #84829 Baked Donut Muffins and they were sooo good. I added just a little more powdered sugar to make it a little thicker and let them set for about 30 minutes. My son loved them....', 'Perfect! Exactly what I needed for my Graham Streusel Coffee Cake- Thanks Kay! Steph', 'Ahhah! A simple powdered sugar glaze... which is exactly what I needed for the \"Cinnamon Flop\" recipe I found on Zaar. Thanks!', \"I already had this recipe. It's just so simple and tastes so good!\", \"This was perfect for what i needed it for, i sprend it on Kittencal's Easy Cinnamon Flop\\r\\nRecipe #77397! Delish!\\r\\nI did add some vanilla extract to this just for some extra flavor!\\r\\nThanks for this recipe!\", 'Worked wonderful! I used this on Recipe #244361 Thanks for sharing the recipe!', 'I made this for some cinnamon rolls I made,, so quick , easy & tasty. I made sure I kept it in my recipe drawer.', 'Added a wee bit more milk but this was just what I needed to top a cinnamon cake. Thx.', 'I use this on homemade doughnuts and doughnut holes. It is excellent. I usually add a dash of salt to get rid of the \"powdery\" taste. It really doesn\\'t need butter or vanilla. It is the closest thing to store bought doughnut glaze...especially if you let the doughnuts sit for at least two to three hours before eat. I know that is difficult. LOL.', \"This was good. I didn't use as much sugar because I didn't need that much. (Only used 3/4c sugar and 1tbsp milk)\", 'Delicious. Next time I will add a drop of vanilla too. Used it on top of Recipe #206434. Thanks Demonbren! Made for Help a Naked Recipe game.', 'Thank you! I needed a glaze for my huckleberry coffee cake', 'I drizzled this over the top of a loaf of banana bread that I made. It was perfect. Thanks for posting!', 'Absolutely perfect. You can virtually put anything in it to make it any flavor.', 'I used it on some cinnamon rolls. Perfect!', 'Thank you! This was exactly what i was looking for to put on a blueberry lemon cake I made...(and didn\\'t want to use the lemon glaze that was with the recipe). So easy to make and delicious. Advice to others..do not pour on cake until it has cooled completely. I didn\\'t have patience and only let it cool a little bit...so when I \"piped\" the glaze on with a plastic bag, it just oozed down and did not stick.(And the color of the glaze would not stay on the cake.) I want to see the color of the icing so I will reapply now that it has cooled 100%. Thanks so...easy and delicious.', 'Turned out really great, drizzled it over my bundt cake.looked really pretty, have not tried it yet. But will, here shortly, will be a snack later on. Thanks for posting.', 'this is the same recipe i learned from my mother, who learned it from her mother ... we make it on the thick side, and spread it on sugar cookies. the only difference is we add the sliiightest big of anise seed extract. they are SPECTACULAR, my most favorite cookie of all time. and fun to decorate with sprinkles and colored sugar!']", "submitted": "2004-07-09T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 154, "original_id": 78031, "name": "easy taco fries", "description": "a fun twist on the healthy oven fries we've all tried. great with huevos rancheros, burgers, or just for a snack!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/78031_v000.png", "markdown": "## 🍰 easy taco fries\n\n### Description\na fun twist on the healthy oven fries we've all tried. great with huevos rancheros, burgers, or just for a snack!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- appetizers\n- lunch\n- snacks\n- potatoes\n- vegetables\n- american\n- mexican\n- southwestern-united-states\n- oven\n- easy\n- finger-food\n- kosher\n- vegan\n- vegetarian\n- dietary\n- spicy\n- inexpensive\n- brunch\n- taste-mood\n- equipment\n- presentation\n\n### Ingredients\n1. baking potatoes\n2. taco seasoning\n\n### Steps\n1. oil / spray baking sheet\n2. preheat oven to 450\n3. mix potatoes and taco seasoning-- can stir in lg bowl or shake together in a bag until coated\n4. spread on baking sheet\n5. bake 20-30 min , turning several times\n6. longer cooking= crisper fries\n\n### Nutrition\n- 59.2\n- 0.0\n- 2.0\n- 0.0\n- 2.0\n- 0.0\n- 4.0\n\n### Reviews\n- I made these last night and they were great! A little spicy but very tasty! The only things is I would make sure potatoes were completely dry before coating as most of the coating stayed in the bowl. I did soak them in cold water as others suggested and I do believe that they were crispier. My husband loved them!\n- What a cleaver recipe. These were the BEST. I served the with Best Burgers Ever (#72034). What a great meal. Thanks for posting a real keeper.\n- Excellent. Easy to make and very tasty!\n- Who woulda thunk it? These were really good. Dugan's mom is undoubtedly, the worst cook in the world, but he told me he looked forward to these fries whenever she cooked them. It was something she could burn but they still tasted good. PS... I liked them, too, using low sodium taco seasoning\n- These were really tasty. I had them with a veggie burger while dh and the kids had them with grilled cheeses. Nice & tangy. I loved the extra taste of the taco seasoning. One I'm sure I'll make again.\n- Easy and good!\n\n### Date\n2003-12-05 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "appetizers", "lunch", "snacks", "potatoes", "vegetables", "american", "mexican", "southwestern-united-states", "oven", "easy", "finger-food", "kosher", "vegan", "vegetarian", "dietary", "spicy", "inexpensive", "brunch", "taste-mood", "equipment", "presentation" ], "ingredients": [ "baking potatoes", "taco seasoning" ], "steps": [ "oil / spray baking sheet", "preheat oven to 450", "mix potatoes and taco seasoning-- can stir in lg bowl or shake together in a bag until coated", "spread on baking sheet", "bake 20-30 min , turning several times", "longer cooking= crisper fries" ], "nutrition": [ 59.2, 0.0, 2.0, 0.0, 2.0, 0.0, 4.0 ], "reviews": "['I made these last night and they were great! A little spicy but very tasty! The only things is I would make sure potatoes were completely dry before coating as most of the coating stayed in the bowl. I did soak them in cold water as others suggested and I do believe that they were crispier. My husband loved them!', 'What a cleaver recipe. These were the BEST. I served the with Best Burgers Ever (#72034). What a great meal. Thanks for posting a real keeper.', 'Excellent. Easy to make and very tasty!', \"Who woulda thunk it? These were really good. Dugan's mom is undoubtedly, the worst cook in the world, but he told me he looked forward to these fries whenever she cooked them. It was something she could burn but they still tasted good. PS... I liked them, too, using low sodium taco seasoning\", \"These were really tasty. I had them with a veggie burger while dh and the kids had them with grilled cheeses. Nice & tangy. I loved the extra taste of the taco seasoning. One I'm sure I'll make again.\", 'Easy and good!']", "submitted": "2003-12-05T00:00:00", "minutes": 30, "n_steps": 6, "n_ingredients": 2 }, { "id": 155, "original_id": 251020, "name": "absolut wonder", "description": "a drink from the bar absolut ice bar at jukkasjarvi in sweden. taken in a book.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/251020_v000.png", "markdown": "## 🍰 absolut wonder\n\n### Description\na drink from the bar absolut ice bar at jukkasjarvi in sweden. taken in a book.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- scandinavian\n- easy\n- european\n- swedish\n- cocktails\n- number-of-servings\n\n### Ingredients\n1. vanilla vodka\n2. white chocolate liqueur\n\n### Steps\n1. rim the glass in lemon juice then in chocolate grated\n2. pour vodka and liqueur in a shaker cold\n3. shake , then strain 2 times in a cocktail glass\n4. let drop a marashino cherry in the bottom of the glass\n\n### Nutrition\n- 192.7\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Wow!!! This is one delicious drink. I didn't have the vanilla vodka or the white chocolate liqueur, so I went to the store and bought a mini bottle of each. I guess now I will have to buy the full bottles!!! Thanks Boomette for a wonderful drink recipe. Made for Holiday Tag.\n- WOW! Very strong. I used vanilla vodka and Godiva white chocolate liqueur and that baby lasted me the night! A sipping drink for sure. Made for Beverage Tag\n- This is very nice and easy to make. A little on the strong side I would imagine for some. I used a raspberry vodka and think it went well with the Godiva Chocolate Cream Liqueur. I skipped the rim ingredients since I didn't have any shaved chocolate. This makes a nice after dinner cocktail. Thanks\n- Great drink! Smooth and sweet but *strong*. I didn't garnish with the chocolate shavings but did include the cherry. Enjoyed this - thanks for sharing the recipe! Made for ZWT6, Zwizzle Chicks\n- This is an excellent drink. I cut this recipe in half and poured into a mini martini glass, garnished with a fresh cherry. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*\n\n### Date\n2007-09-04 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "scandinavian", "easy", "european", "swedish", "cocktails", "number-of-servings" ], "ingredients": [ "vanilla vodka", "white chocolate liqueur" ], "steps": [ "rim the glass in lemon juice then in chocolate grated", "pour vodka and liqueur in a shaker cold", "shake , then strain 2 times in a cocktail glass", "let drop a marashino cherry in the bottom of the glass" ], "nutrition": [ 192.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"Wow!!! This is one delicious drink. I didn't have the vanilla vodka or the white chocolate liqueur, so I went to the store and bought a mini bottle of each. I guess now I will have to buy the full bottles!!! Thanks Boomette for a wonderful drink recipe. Made for Holiday Tag.\", 'WOW! Very strong. I used vanilla vodka and Godiva white chocolate liqueur and that baby lasted me the night! A sipping drink for sure. Made for Beverage Tag', \"This is very nice and easy to make. A little on the strong side I would imagine for some. I used a raspberry vodka and think it went well with the Godiva Chocolate Cream Liqueur. I skipped the rim ingredients since I didn't have any shaved chocolate. This makes a nice after dinner cocktail. Thanks\", \"Great drink! Smooth and sweet but *strong*. I didn't garnish with the chocolate shavings but did include the cherry. Enjoyed this - thanks for sharing the recipe! Made for ZWT6, Zwizzle Chicks\", \"This is an excellent drink. I cut this recipe in half and poured into a mini martini glass, garnished with a fresh cherry. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*\"]", "submitted": "2007-09-04T00:00:00", "minutes": 4, "n_steps": 4, "n_ingredients": 2 }, { "id": 156, "original_id": 258829, "name": "honey lip exfoliator", "description": "i found this recipe in instyle magazine and tried it. i was amazed at the instant effect. my lips were smooth and not chapped right away.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/258829_v000.png", "markdown": "## 🍰 honey lip exfoliator\n\n### Description\ni found this recipe in instyle magazine and tried it. i was amazed at the instant effect. my lips were smooth and not chapped right away.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- no-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. honey\n2. sugar\n\n### Steps\n1. mix the two ingredients\n2. rub the mixture over top and bottom lip for two minutes each\n3. enjoy beautiful soft lips !\n\n### Nutrition\n- 18.7\n- 0.0\n- 19.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- Wonderful! I have very dry skin, lips etc. This is great when the weather changes, and your skin gets chapped. Or if your skin * lips* are just dry like mine.\n- I tried this for the first time about ten minutes ago, and it seemed to work really well as an exfoliant. The only change I might make in the future is to cut the recipe in half for just one use. Thanks! UPDATE: I've used this two or three more times now and am greatly impressed by it. As other reviewers have said, it really does seem to work better than some commercial exfoliants. I also like the fact that it rinses off with warm water without leaving any sticky residue - that surprised me!\n- Love it. Effective and inexpensive. Enjoy your experience.\n- This worked very well. Even better than some store bought ones, thanks for posting it!\n- Super simple and worked like a charm. Thanks for posting - it was a huge help for my poor lips!\n- This is wonderful! I don't like the store bought stuff since it tends to feel greasy. This recipe was great- my lips are super soft- even my hubby noticed!! I used the rest on my hands- I can't get over how soft they are! I will treasure this recipe for a long time. Thank you! :)\n- worked perfectly, and it's convenient to make and use. Thanks for posting!\n\n### Date\n2007-10-13 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "easy", "no-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "low-in-something", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "honey", "sugar" ], "steps": [ "mix the two ingredients", "rub the mixture over top and bottom lip for two minutes each", "enjoy beautiful soft lips !" ], "nutrition": [ 18.7, 0.0, 19.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['Wonderful! I have very dry skin, lips etc. This is great when the weather changes, and your skin gets chapped. Or if your skin * lips* are just dry like mine.', \"I tried this for the first time about ten minutes ago, and it seemed to work really well as an exfoliant. The only change I might make in the future is to cut the recipe in half for just one use. Thanks! UPDATE: I've used this two or three more times now and am greatly impressed by it. As other reviewers have said, it really does seem to work better than some commercial exfoliants. I also like the fact that it rinses off with warm water without leaving any sticky residue - that surprised me!\", 'Love it. Effective and inexpensive. Enjoy your experience.', 'This worked very well. Even better than some store bought ones, thanks for posting it!', 'Super simple and worked like a charm. Thanks for posting - it was a huge help for my poor lips!', \"This is wonderful! I don't like the store bought stuff since it tends to feel greasy. This recipe was great- my lips are super soft- even my hubby noticed!! I used the rest on my hands- I can't get over how soft they are! I will treasure this recipe for a long time. Thank you! :)\", \"worked perfectly, and it's convenient to make and use. Thanks for posting!\"]", "submitted": "2007-10-13T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 157, "original_id": 378218, "name": "irish stinger", "description": "a drink from the bartender's guide. very yummy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/378218_v000.png", "markdown": "## 🍰 irish stinger\n\n### Description\na drink from the bartender's guide. very yummy.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. baileys irish cream\n2. white creme de menthe\n\n### Steps\n1. shake the baileys and white creme de menthe vigorously over ice cubes until well frosted\n2. strain into a chilled shot or lowball glass\n\n### Nutrition\n- 206.9\n- 7.0\n- 71.0\n- 1.0\n- 1.0\n- 15.0\n- 6.0\n\n### Reviews\n- Can't really go wrong with these two ingredients :) Made a nice after work treat.\n- Decadent indulgence! Wonderful after dinner drink (dessert!) Thanks for sharing. Made for the Pub Crawl during ZWT8.\n- Yum! Simple and good. Thanks Boomie. Made for ZWT8 - Great Britain.\n- Had this for \"dessert\" a few weeks ago. Yumm!! Thanks for posting.\n- Another great Baileys drink. Perfect as is but just to make it a double next time. I made this for Zaar World Tour 8 for the Bistro Babes team.\n- Very good drink. It's creamy smooth and a bit rich, so it's more an after-dinner drink or something to slowly sip on while reading a good book or relaxing next to the fire and watching a good movie. Thanks for sharing your recipe, Boomette. Made for ZWT8 - Britain.\n\n### Date\n2009-06-22 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "cocktails", "dietary", "low-sodium", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "baileys irish cream", "white creme de menthe" ], "steps": [ "shake the baileys and white creme de menthe vigorously over ice cubes until well frosted", "strain into a chilled shot or lowball glass" ], "nutrition": [ 206.9, 7.0, 71.0, 1.0, 1.0, 15.0, 6.0 ], "reviews": "[\"Can't really go wrong with these two ingredients :) Made a nice after work treat.\", 'Decadent indulgence! Wonderful after dinner drink (dessert!) Thanks for sharing. Made for the Pub Crawl during ZWT8.', 'Yum! Simple and good. Thanks Boomie. Made for ZWT8 - Great Britain.', 'Had this for \"dessert\" a few weeks ago. Yumm!! Thanks for posting.', 'Another great Baileys drink. Perfect as is but just to make it a double next time. I made this for Zaar World Tour 8 for the Bistro Babes team.', \"Very good drink. It's creamy smooth and a bit rich, so it's more an after-dinner drink or something to slowly sip on while reading a good book or relaxing next to the fire and watching a good movie. Thanks for sharing your recipe, Boomette. Made for ZWT8 - Britain.\"]", "submitted": "2009-06-22T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 158, "original_id": 84886, "name": "crock pot soda cake", "description": "this makes a wonderful cake, and it couldn't be easier!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/84886_v000.png", "markdown": "## 🍰 crock pot soda cake\n\n### Description\nthis makes a wonderful cake, and it couldn't be easier!\n\n### Tags\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- beginner-cook\n- kid-friendly\n- cakes\n- crock-pot-slow-cooker\n- dietary\n- equipment\n- number-of-servings\n- 3-steps-or-less\n- 4-hours-or-less\n\n### Ingredients\n1. cake mix\n2. soda pop\n\n### Steps\n1. spray crock pot with nonstick spray\n2. combine cake mix and soda , pour into crock pot\n3. cook on low 2-3 hours or until a toothpick inserted in middle , comes out clean\n\n### Nutrition\n- 2221.3\n- 87.0\n- 1136.0\n- 144.0\n- 46.0\n- 42.0\n- 135.0\n\n### Reviews\n- I tried this today using lemon cake mix and diet mountain dew, I thought it was pretty good and will definetly satisfy your sweet tooth if your on a diet, I added a spoonful of frozen vanilla yogurt to top it off.\n- You know that person was right, the cake does come out fudgy. Using less soda could have compensated for this and made the cake more solid. Also they were correct about the condensation on the lid, the water from the soda steams and collects on the lid, and then drips back into cake. That's why it's important to remove that excess moisture. Additionally my cake fell apart instantly too, just like that other person. I used coca-cola in my cake yet I could hardly taste it. Maybe it was because I made my own cake mix instead of using a pre-made box cake mix. I don't know if cooking the cake on low for more hours would have done any good because then the surface of the cake would have probably burned. <br/>Thank you for reading this<br/>-Kernel Corn\n- it didnt turn out\n- Well, this did not work for me at all but I think I messed up so I am simply warning people! After about 3 hours it had not set up so I turned it to high. Don't do this!! It never fully cooked but burned pretty badly. So don't do what I did! :)\n- This really was easy, and soooooooooo delicious! It has more consistency then a cake you bake in the oven. I added whipped topping and fruit sauce on top and it was just absolutely great. Everybody loved it!\n- This was pretty good considering there was almost no effort involved. I tried it with a dark chocolate cake mix and a Pepsi. I served it warm with vanilla ice cream on top. I would make again if I wanted something sweet with minimal effort involved.\n- More 3.5 stars. I used Devils food cake and Orangina soda. Maybe I didn't cook it long enough but it came out very fudgy. We've been topping with whipped cream, but I'm getting some ice cream for the rest. I will make it again but try less soda. Oh, and line the lid with paper towels to minimize the condensation returning to the cake.\n- I just made two different cakes in my Crock-pot. The first was Dark-chocolate and Pepsi, and I disliked it very much, but mostly because of the flavoring. I also tried Devil's Food with Red Raspberry Izze Soda. I recommend this one. The Izze Soda has 70% juice and sparkling water making it a healthier and better tasting alternative to sodas full of High Fructose Corn Syrup. This Raspberry Chocolate Cake was great. I cooked it for 3 hours, and it was just about perfect. Very moist and rich.\n- Very good very moist cake! Of course, the time you want to make a cake is for when you want a bunch of people eating it, and it is not pretty and you cant ice it or anything like that...but it is VERY moist and tastes very good! I used spice cake and diet 7-up.\n- This is a recipe I have been making for some time. It is a weight watchers recipe when made with diet coke. It can also be cooked in the oven. I can't remember the point value, but I know it is quite low.\n- It turned out great. I used 2 boxes of banana bread mix and 20 oz of mango fizzy soda. I lined the slow cooker with baking paper and put papervtowel and a tea towel under the lid to catch the condensation..very happy with the result\n- It's not pretty... so I won't make this for a party or anything. My cake was so moist it fell apart instantly. It did taste really good & I didnt have to use the oven which will be great for summer. I used orange soda & vanilla cake- topped with whipped cream it was sorta creamsicle like =)\n\n### Date\n2004-02-24 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "5-ingredients-or-less", "desserts", "easy", "beginner-cook", "kid-friendly", "cakes", "crock-pot-slow-cooker", "dietary", "equipment", "number-of-servings", "3-steps-or-less", "4-hours-or-less" ], "ingredients": [ "cake mix", "soda pop" ], "steps": [ "spray crock pot with nonstick spray", "combine cake mix and soda , pour into crock pot", "cook on low 2-3 hours or until a toothpick inserted in middle , comes out clean" ], "nutrition": [ 2221.3, 87.0, 1136.0, 144.0, 46.0, 42.0, 135.0 ], "reviews": "['I tried this today using lemon cake mix and diet mountain dew, I thought it was pretty good and will definetly satisfy your sweet tooth if your on a diet, I added a spoonful of frozen vanilla yogurt to top it off.', 'You know that person was right, the cake does come out fudgy. Using less soda could have compensated for this and made the cake more solid. Also they were correct about the condensation on the lid, the water from the soda steams and collects on the lid, and then drips back into cake. That's why it's important to remove that excess moisture. Additionally my cake fell apart instantly too, just like that other person. I used coca-cola in my cake yet I could hardly taste it. Maybe it was because I made my own cake mix instead of using a pre-made box cake mix. I don't know if cooking the cake on low for more hours would have done any good because then the surface of the cake would have probably burned. <br/>Thank you for reading this<br/>-Kernel Corn', 'it didnt turn out', \"Well, this did not work for me at all but I think I messed up so I am simply warning people! After about 3 hours it had not set up so I turned it to high. Don't do this!! It never fully cooked but burned pretty badly. So don't do what I did! :)\", 'This really was easy, and soooooooooo delicious! It has more consistency then a cake you bake in the oven. I added whipped topping and fruit sauce on top and it was just absolutely great. Everybody loved it!', 'This was pretty good considering there was almost no effort involved. I tried it with a dark chocolate cake mix and a Pepsi. I served it warm with vanilla ice cream on top. I would make again if I wanted something sweet with minimal effort involved.', \"More 3.5 stars. I used Devils food cake and Orangina soda. Maybe I didn't cook it long enough but it came out very fudgy. We've been topping with whipped cream, but I'm getting some ice cream for the rest. I will make it again but try less soda. Oh, and line the lid with paper towels to minimize the condensation returning to the cake.\", \"I just made two different cakes in my Crock-pot. The first was Dark-chocolate and Pepsi, and I disliked it very much, but mostly because of the flavoring. I also tried Devil's Food with Red Raspberry Izze Soda. I recommend this one. The Izze Soda has 70% juice and sparkling water making it a healthier and better tasting alternative to sodas full of High Fructose Corn Syrup. This Raspberry Chocolate Cake was great. I cooked it for 3 hours, and it was just about perfect. Very moist and rich.\", 'Very good very moist cake! Of course, the time you want to make a cake is for when you want a bunch of people eating it, and it is not pretty and you cant ice it or anything like that...but it is VERY moist and tastes very good! I used spice cake and diet 7-up.', \"This is a recipe I have been making for some time. It is a weight watchers recipe when made with diet coke. It can also be cooked in the oven. I can't remember the point value, but I know it is quite low.\", 'It turned out great. I used 2 boxes of banana bread mix and 20 oz of mango fizzy soda. I lined the slow cooker with baking paper and put papervtowel and a tea towel under the lid to catch the condensation..very happy with the result', \"It's not pretty... so I won't make this for a party or anything. My cake was so moist it fell apart instantly. It did taste really good & I didnt have to use the oven which will be great for summer. I used orange soda & vanilla cake- topped with whipped cream it was sorta creamsicle like =)\"]", "submitted": "2004-02-24T00:00:00", "minutes": 185, "n_steps": 3, "n_ingredients": 2 }, { "id": 159, "original_id": 134312, "name": "tamari roasted nuts", "description": "these nuts can be either a snack, or used as a garnish for a saute. posted for zaar world tour 2005...haven't tried it yet.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/134312_v000.png", "markdown": "## 🍰 tamari roasted nuts\n\n### Description\nthese nuts can be either a snack, or used as a garnish for a saute. posted for zaar world tour 2005...haven't tried it yet.\n\n### Tags\n- lactose\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- lunch\n- snacks\n- fruit\n- asian\n- chinese\n- easy\n- beginner-cook\n- vegan\n- vegetarian\n- nuts\n- dietary\n- egg-free\n- free-of-something\n\n### Ingredients\n1. cashews\n2. tamari soy sauce\n\n### Steps\n1. preheat oven to 350f\n2. spread the nuts on a baking sheet and bakd for 5 minutes\n3. drizzle soy sauce on nuts and stir well\n4. bake for 5 more minutes\n5. turn off the oven , stir the nuts again , and leave them in the oven for an additional 5 minutes\n6. the nuts will be dry and crisp\n7. allow nuts to cool\n\n### Nutrition\n- 802.6\n- 97.0\n- 29.0\n- 99.0\n- 47.0\n- 62.0\n- 15.0\n\n### Reviews\n- These are great. They really are the perfect little snack. I used almonds and found that the tamari flavour was nice and subtle.\n- Excellent!!!\r\nMade these with almonds; add tamari before roasting and let sit 30 minutes before puting in oven.\n- I thought this recipe was great but I decided to take it to another level and added a little brown sugar and a few sprinkles of garlic. My friends raved over how good they were and begged for the recipe. I also roasted them in my stir crazy popcorn popper and they come out perfectly roasted. If you decide to do it this way, keep a close eye on them so that they don't burn.\n- I love the flavor with the crunch of the nuts. Very Addicting, thanks for a great recipe. I will make this again.\n- These are very good! I used whole almonds and am planning to make this again with cashews. Thanks!\n- A nice change from the normal nut recipes, I used walnuts, but I think pecans or almonds would be better, I like the idea of soaking nuts before cooking, I will try that next time. Thanks for the recipe.\n- I used pecans and this was so easy. Makes a great on the run snack!\n\n### Date\n2005-08-22 00:00:00\n", "tags": [ "lactose", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "lunch", "snacks", "fruit", "asian", "chinese", "easy", "beginner-cook", "vegan", "vegetarian", "nuts", "dietary", "egg-free", "free-of-something" ], "ingredients": [ "cashews", "tamari soy sauce" ], "steps": [ "preheat oven to 350f", "spread the nuts on a baking sheet and bakd for 5 minutes", "drizzle soy sauce on nuts and stir well", "bake for 5 more minutes", "turn off the oven , stir the nuts again , and leave them in the oven for an additional 5 minutes", "the nuts will be dry and crisp", "allow nuts to cool" ], "nutrition": [ 802.6, 97.0, 29.0, 99.0, 47.0, 62.0, 15.0 ], "reviews": "['These are great. They really are the perfect little snack. I used almonds and found that the tamari flavour was nice and subtle.', 'Excellent!!!\\r\\nMade these with almonds; add tamari before roasting and let sit 30 minutes before puting in oven.', \"I thought this recipe was great but I decided to take it to another level and added a little brown sugar and a few sprinkles of garlic. My friends raved over how good they were and begged for the recipe. I also roasted them in my stir crazy popcorn popper and they come out perfectly roasted. If you decide to do it this way, keep a close eye on them so that they don't burn.\", 'I love the flavor with the crunch of the nuts. Very Addicting, thanks for a great recipe. I will make this again.', 'These are very good! I used whole almonds and am planning to make this again with cashews. Thanks!', 'A nice change from the normal nut recipes, I used walnuts, but I think pecans or almonds would be better, I like the idea of soaking nuts before cooking, I will try that next time. Thanks for the recipe.', 'I used pecans and this was so easy. Makes a great on the run snack!']", "submitted": "2005-08-22T00:00:00", "minutes": 25, "n_steps": 7, "n_ingredients": 2 }, { "id": 160, "original_id": 117483, "name": "highball a classic", "description": "i don't see any one order these any more. they are very good. i remember making these for my parents before i can drink. i use segram's v.o. whiskey but use what whiskey you like.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/117483_v000.png", "markdown": "## 🍰 highball a classic\n\n### Description\ni don't see any one order these any more. they are very good. i remember making these for my parents before i can drink. i use segram's v.o. whiskey but use what whiskey you like.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- no-cook\n- holiday-event\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- taste-mood\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. whiskey\n2. ginger ale\n\n### Steps\n1. pour the whiskey into tall highball glass full of ice\n2. add the ginger ale and stir and drink\n\n### Nutrition\n- 266.2\n- 0.0\n- 127.0\n- 1.0\n- 0.0\n- 0.0\n- 10.0\n\n### Reviews\n- Nice drink! I used Seagrams V O as suggested and it was a very nice and light cocktail. Did not taste like alcohol at all. Dangerous! This was easy and tasty! Thanks Rita for another great drink! Cheers!\n- Love It!!\n- Love this one, it brings back so many childhood memories when my parents entertained and would make these for their guest and we kids would always sneak a sip, I recently was visiting a Canadian friend and low and behold she served this refreshing classic. Thanks for the post and the memories.\n- 8! reviews! What a shame. Gentleman Jack, homemade ginger ale, maybe a maraschino cherry, doesn't get much better or simpler. Childhood memories here, as well, Dad was a part-time bartender, Mom rarely drank and either a Ginbuck or this was it for her.\n- VO and ginger, and old time favorite and the perfect mix! Thanks, Rita : )\n- I remember sipping on my aunt's drink when I was younger and thinking I was to cool. :) This is a very good drink for any occasion.\n- i love this .dee\n- This is definitely a classic. This is my mom's favorite drink, and she thought this version was delicious. I certainly enjoyed it, too!\n- Ginger ale and whiskey go together very well, I can understand why this is a classic. I used Dewar's and Canada Dry diet ginger ale. I have a story too. My great uncle used to serve highballs to my parents when we visited them in the city and the kids would get mocktails of ginger ale, marachino cherries and lemon/lime slices. It's much better with the whiskey in it:D\n\n### Date\n2005-04-16 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "no-cook", "holiday-event", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "taste-mood", "number-of-servings", "presentation", "served-cold", "3-steps-or-less", "technique" ], "ingredients": [ "whiskey", "ginger ale" ], "steps": [ "pour the whiskey into tall highball glass full of ice", "add the ginger ale and stir and drink" ], "nutrition": [ 266.2, 0.0, 127.0, 1.0, 0.0, 0.0, 10.0 ], "reviews": "['Nice drink! I used Seagrams V O as suggested and it was a very nice and light cocktail. Did not taste like alcohol at all. Dangerous! This was easy and tasty! Thanks Rita for another great drink! Cheers!', 'Love It!!', 'Love this one, it brings back so many childhood memories when my parents entertained and would make these for their guest and we kids would always sneak a sip, I recently was visiting a Canadian friend and low and behold she served this refreshing classic. Thanks for the post and the memories.', \"8! reviews! What a shame. Gentleman Jack, homemade ginger ale, maybe a maraschino cherry, doesn't get much better or simpler. Childhood memories here, as well, Dad was a part-time bartender, Mom rarely drank and either a Ginbuck or this was it for her.\", 'VO and ginger, and old time favorite and the perfect mix! Thanks, Rita : )', \"I remember sipping on my aunt's drink when I was younger and thinking I was to cool. :) This is a very good drink for any occasion.\", 'i love this .dee', \"This is definitely a classic. This is my mom's favorite drink, and she thought this version was delicious. I certainly enjoyed it, too!\", \"Ginger ale and whiskey go together very well, I can understand why this is a classic. I used Dewar's and Canada Dry diet ginger ale. I have a story too. My great uncle used to serve highballs to my parents when we visited them in the city and the kids would get mocktails of ginger ale, marachino cherries and lemon/lime slices. It's much better with the whiskey in it:D\"]", "submitted": "2005-04-16T00:00:00", "minutes": 3, "n_steps": 2, "n_ingredients": 2 }, { "id": 161, "original_id": 391283, "name": "steak house seared beef tenderloin filets", "description": "i found this method of searing filets in a magazine and thought the result was amazing. i've been cooking them this way ever since. i'm submitting the recipe here as i'm afraid of misplacing such a treasure.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/391283_v000.png", "markdown": "## 🍰 steak house seared beef tenderloin filets\n\n### Description\ni found this method of searing filets in a magazine and thought the result was amazing. i've been cooking them this way ever since. i'm submitting the recipe here as i'm afraid of misplacing such a treasure.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- beef\n- easy\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- steaks\n\n### Ingredients\n1. beef tenderloin\n2. olive oil\n\n### Steps\n1. preheat oven to 425 degrees\n2. season filets with kosher salt and pepper\n3. heat an oven-proof pan over medium-high heat for 5 minutes\n4. add oil and heat briefly\n5. sear filets in oil on one side for 4-5 minutes\n6. turn them over , place the pan in the oven , and roast to desired doneness\n7. allow filets to rest 5 minutes before serving\n\n### Nutrition\n- 400.1\n- 46.0\n- 0.0\n- 2.0\n- 59.0\n- 51.0\n- 0.0\n\n### Reviews\n- Excellent, easy, and quick ! This is how a steak should be cooked! I never thought I could cook a steak well, until trying this recipe. Have made the recipe three times now. And, as did another reviewer, I used a cast iron grill pan. Better, and more controllable, than a steak on the grill --- it's like a very good steak from a very good steakhouse.\n- Wow! Perfection!! I just rubbed with a steak and chop seasoning, followed directions for stove-top and left in the oven for 9 minutes, for perfect medium well filets!! I will never do it any other way again.\n- any thoughts on making a tenderloin medium well? How long would that be in the oven?\n- This method of cooking a steak was published in "Cuisine at Home" magazine in an article titled "Steak House Searing". It is a no-fail way to cook a steak. One must be sure to use a large pan and not crowd the fillets because when you put an over-crowded pan in the oven, it will result with an over-cooked steak. <br/><br/>Doneness (2" beef tenderloin filets):<br/>Rare -<br/>Sear 5 minutes<br/>Roast 5 minutes<br/>Rest 5 minutes<br/><br/>Medium-Rare -<br/>Sear 5 minutes<br/>Roast 7 minutes<br/>Rest 5 minutes<br/><br/>Medium - <br/>Sear 5 minutes<br/>Roast 9 minutes<br/>Rest 5 minutes\n- No wonder this meat is so expensive. I cooked it just like the recipe and it was fabulous. Beyond tender, I did add a couple more spices, but as I said fabulous\n- This is an very easy and delicious way to cook a steak. We've been using this method for quite sometime now. The flavor of the meat isn't covered up by any other seasonings and has become our favorite way to prepare a good filet. Thanks!\n- Very quick and easy way to make a delicious steak without the use of a grill. Using Esme's timeframes my steaks came out cooked to perfection. For added flavor, coat with worcestershire sauce, a little salt and pepper, and some lemon pepper. You can also use garlic and/or onion powder. Whatever you choose to season with, the filets will come out perfectly. Thank you for this recipe!\n- I didn't know what I was doing, so I followed this recipe to the letter. Very easy and doable for the home cook! I used an iron grill skillet which made grill marks on the meat, which I recommend it for the visual. Also, remember to let the filet rest, which I almost forgot.\n- This recipe is very good! The only exception is I left the filets in the oven for 10 minutes because I like my steak medium well. My filets came out incredibly tender! I wish I could include a picture of how great they came out!\n- i have tried to cook a basic steak so many times its not even funny and every time i either way overcook it or way undercook it. finally at age 35 i have finally achieved the impossible. with this recipe, i cooked a perfect medium rare beef filet. it sounds stupid but this is a big deal for me lol\n- simple and quick. and YUMMY too!\n- My family and I enjoyed this recipe a lot. Using salt and black pepper only is one of my favorite ways to season a steak. I will say that I kept the steaks in the oven longer than mentioned in the recipe for medium rare. For medium rare, I took one steak out of the oven after 15 minutes total. For medium, I took the remaining steak out of the oven after 20 minutes total. Thank you for posting!\n\n### Date\n2009-09-21 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "beef", "easy", "dietary", "low-sodium", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "steaks" ], "ingredients": [ "beef tenderloin", "olive oil" ], "steps": [ "preheat oven to 425 degrees", "season filets with kosher salt and pepper", "heat an oven-proof pan over medium-high heat for 5 minutes", "add oil and heat briefly", "sear filets in oil on one side for 4-5 minutes", "turn them over , place the pan in the oven , and roast to desired doneness", "allow filets to rest 5 minutes before serving" ], "nutrition": [ 400.1, 46.0, 0.0, 2.0, 59.0, 51.0, 0.0 ], "reviews": "[\"Excellent, easy, and quick ! This is how a steak should be cooked! I never thought I could cook a steak well, until trying this recipe. Have made the recipe three times now. And, as did another reviewer, I used a cast iron grill pan. Better, and more controllable, than a steak on the grill --- it's like a very good steak from a very good steakhouse.\", 'Wow! Perfection!! I just rubbed with a steak and chop seasoning, followed directions for stove-top and left in the oven for 9 minutes, for perfect medium well filets!! I will never do it any other way again.', 'any thoughts on making a tenderloin medium well? How long would that be in the oven?', 'This method of cooking a steak was published in "Cuisine at Home" magazine in an article titled "Steak House Searing". It is a no-fail way to cook a steak. One must be sure to use a large pan and not crowd the fillets because when you put an over-crowded pan in the oven, it will result with an over-cooked steak. <br/><br/>Doneness (2" beef tenderloin filets):<br/>Rare -<br/>Sear 5 minutes<br/>Roast 5 minutes<br/>Rest 5 minutes<br/><br/>Medium-Rare -<br/>Sear 5 minutes<br/>Roast 7 minutes<br/>Rest 5 minutes<br/><br/>Medium - <br/>Sear 5 minutes<br/>Roast 9 minutes<br/>Rest 5 minutes', 'No wonder this meat is so expensive. I cooked it just like the recipe and it was fabulous. Beyond tender, I did add a couple more spices, but as I said fabulous', 'This is an very easy and delicious way to cook a steak. We've been using this method for quite sometime now. The flavor of the meat isn't covered up by any other seasonings and has become our favorite way to prepare a good filet. Thanks!', 'Very quick and easy way to make a delicious steak without the use of a grill. Using Esme's timeframes my steaks came out cooked to perfection. For added flavor, coat with worcestershire sauce, a little salt and pepper, and some lemon pepper. You can also use garlic and/or onion powder. Whatever you choose to season with, the filets will come out perfectly. Thank you for this recipe!', \"I didn't know what I was doing, so I followed this recipe to the letter. Very easy and doable for the home cook! I used an iron grill skillet which made grill marks on the meat, which I recommend it for the visual. Also, remember to let the filet rest, which I almost forgot.\", 'This recipe is very good! The only exception is I left the filets in the oven for 10 minutes because I like my steak medium well. My filets came out incredibly tender! I wish I could include a picture of how great they came out!', 'i have tried to cook a basic steak so many times its not even funny and every time i either way overcook it or way undercook it. finally at age 35 i have finally achieved the impossible. with this recipe, i cooked a perfect medium rare beef filet. it sounds stupid but this is a big deal for me lol', 'simple and quick. and YUMMY too!', 'My family and I enjoyed this recipe a lot. Using salt and black pepper only is one of my favorite ways to season a steak. I will say that I kept the steaks in the oven longer than mentioned in the recipe for medium rare. For medium rare, I took one steak out of the oven after 15 minutes total. For medium, I took the remaining steak out of the oven after 20 minutes total. Thank you for posting!']", "submitted": "2009-09-21T00:00:00", "minutes": 17, "n_steps": 7, "n_ingredients": 2 }, { "id": 162, "original_id": 369495, "name": "how to blanch split sliver almonds", "description": "best stored refrigerated. purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. when needed de-skin (blanch) and if required split or sliver them. in the northern indian state, jammu and kashmir, the almond tree is designated as the state tree. a dish called pasanda is a popular north indian meat dish, derived from a meal served in the court of the moghul emperors. reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in north india and pakistan. recipe taken from the complete middle east cookbook by tess mallos.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/369495_v000.png", "markdown": "## 🍰 how to blanch split sliver almonds\n\n### Description\nbest stored refrigerated. purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. when needed de-skin (blanch) and if required split or sliver them. in the northern indian state, jammu and kashmir, the almond tree is designated as the state tree. a dish called pasanda is a popular north indian meat dish, derived from a meal served in the court of the moghul emperors. reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in north india and pakistan. recipe taken from the complete middle east cookbook by tess mallos.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- fruit\n- american\n- asian\n- canadian\n- middle-eastern\n- easy\n- no-cook\n- vegan\n- vegetarian\n- nuts\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-carb\n- garnishes\n- inexpensive\n- healthy-2\n- low-in-something\n- number-of-servings\n- technique\n\n### Ingredients\n1. almonds\n2. boiling water\n\n### Steps\n1. additionally 1 fine bladed knife to split & sliver\n2. boil water and pour over almonds in a small bowl\n3. leave for 2-3 minutes then drain\n4. when cool enough to handle squeeze the nut and the kernel will pop out of its skin\n5. use as required\n6. to split:\n7. separate the two halves with the knife\n8. use as required\n9. to sliver:\n10. soak them a little longer when blanching to soften the kernel\n11. cut them into 3-4 slivers\n12. dry out slivers in a 300f / 150c oven\n13. use as required\n\n### Nutrition\n- 823.9\n- 112.0\n- 27.0\n- 19.0\n- 60.0\n- 27.0\n- 8.0\n\n### Reviews\n- Great method!\n- UmmBinat, this method is so great! It works like a charm and saves you so much money!\nI needed blanced whole almonds, so this recipe came in super handy!\nTHANKS SO MUCH for sharing this great method with us! Ill use it for all my blanched almonds from now on.\nMade and reviewed for Everyday Is A Holiday Tag Game March 2010.\n- Whenever we blanch almonds we do it this way. A great saver if you suddenly realize you need blanched or slivered almonds and you have whole.\n- I have used this method for years after watching my mom do it ..perfect!!\n- This is a bit labor intensive and packaged blanched, and slivered almonds are readily available here. But if I only need a few for decoration on desserts or garnish on vegies or salads (and don't want to buy a whole bag), I would use this, since I always have whole almonds around.\n- This is the most awesome invention ever!!!! I am going to make Recipe #44422 for a halloween party, and I needed blanched almonds, cut in half. I had never used them before, and I was looking all over everywhere to buy them (I didn't know you could \"make\" them yourself). My husband (a.k.a. the driver) said, \"where do these people BUY all this weird stuff that you can't find anywhere and that no one has heard of?\" Haha! :) Anyway, I used 1/2 c. of almonds (55-I counted!), spread them out in a pie plate, and poured the boiling water (I didn't measure how much) over them so they were completely covered. I was impatient and only let them sit for a minute the first time, and the skins didn't budge. I was TOTALLY going to slam this recipe. Hehe. BUT... I decided to actually follow directions (I know...), and so I poured more water over them again, this time letting them sit for 2 1/2 minutes. The skins came off like a candy wrapper-amazing. I had to have halves for my recipe, and some slid right in half, but when they cooled down more, it got harder to cut them, I thought. I still have no idea where to buy these freakin' things, but because of your post, I don't need to worry about it anymore, and my Recipe #44422 will be super creepy! Thanks!!! :)\n\n### Date\n2009-05-04 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-1-or-2", "healthy", "5-ingredients-or-less", "condiments-etc", "fruit", "american", "asian", "canadian", "middle-eastern", "easy", "no-cook", "vegan", "vegetarian", "nuts", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-carb", "garnishes", "inexpensive", "healthy-2", "low-in-something", "number-of-servings", "technique" ], "ingredients": [ "almonds", "boiling water" ], "steps": [ "additionally 1 fine bladed knife to split & sliver", "boil water and pour over almonds in a small bowl", "leave for 2-3 minutes then drain", "when cool enough to handle squeeze the nut and the kernel will pop out of its skin", "use as required", "to split:", "separate the two halves with the knife", "use as required", "to sliver:", "soak them a little longer when blanching to soften the kernel", "cut them into 3-4 slivers", "dry out slivers in a 300f / 150c oven", "use as required" ], "nutrition": [ 823.9, 112.0, 27.0, 19.0, 60.0, 27.0, 8.0 ], "reviews": "['Great method!', 'UmmBinat, this method is so great! It works like a charm and saves you so much money!\\nI needed blanced whole almonds, so this recipe came in super handy!\\nTHANKS SO MUCH for sharing this great method with us! Ill use it for all my blanched almonds from now on.\\nMade and reviewed for Everyday Is A Holiday Tag Game March 2010.', 'Whenever we blanch almonds we do it this way. A great saver if you suddenly realize you need blanched or slivered almonds and you have whole.', 'I have used this method for years after watching my mom do it ..perfect!!', \"This is a bit labor intensive and packaged blanched, and slivered almonds are readily available here. But if I only need a few for decoration on desserts or garnish on vegies or salads (and don't want to buy a whole bag), I would use this, since I always have whole almonds around.\", 'This is the most awesome invention ever!!!! I am going to make Recipe #44422 for a halloween party, and I needed blanched almonds, cut in half. I had never used them before, and I was looking all over everywhere to buy them (I didn\\'t know you could \"make\" them yourself). My husband (a.k.a. the driver) said, \"where do these people BUY all this weird stuff that you can\\'t find anywhere and that no one has heard of?\" Haha! :) Anyway, I used 1/2 c. of almonds (55-I counted!), spread them out in a pie plate, and poured the boiling water (I didn\\'t measure how much) over them so they were completely covered. I was impatient and only let them sit for a minute the first time, and the skins didn\\'t budge. I was TOTALLY going to slam this recipe. Hehe. BUT... I decided to actually follow directions (I know...), and so I poured more water over them again, this time letting them sit for 2 1/2 minutes. The skins came off like a candy wrapper-amazing. I had to have halves for my recipe, and some slid right in half, but when they cooled down more, it got harder to cut them, I thought. I still have no idea where to buy these freakin\\' things, but because of your post, I don\\'t need to worry about it anymore, and my Recipe #44422 will be super creepy! Thanks!!! :)']", "submitted": "2009-05-04T00:00:00", "minutes": 20, "n_steps": 13, "n_ingredients": 2 }, { "id": 163, "original_id": 221832, "name": "eggs in salt water for passover", "description": "this really can't be called a recipe. but it is our traditional first course at passover seder, and it is yummy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/221832_v000.png", "markdown": "## 🍰 eggs in salt water for passover\n\n### Description\nthis really can't be called a recipe. but it is our traditional first course at passover seder, and it is yummy.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- eggs-dairy\n- easy\n- holiday-event\n- eggs\n- dietary\n- low-carb\n- passover\n- low-in-something\n\n### Ingredients\n1. eggs\n2. salt water\n\n### Steps\n1. hard boil eggs by your favorite method\n2. peel eggs immediately and store them in the refridgerator until chilled\n3. chop the peeled eggs and divide into bowls\n4. pour salt water over the eggs to taste\n5. serve immediately\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- This is a staple at my inlaws for Pesach. Shows up on our seder table every other year. We alternate between this and another family favorite, Wet Matzoh.\n- I just had to laugh when I saw this posted! Reminds me of a recipe someone submitted to a community cookbook we were putting together -- for cornflakes -- 1 cup of cornflakes in the bowl, add milk to taste! ;-) I usually put 2 tablespoons of salt in about 2 quarts of boiling water, and let it cool on the counter while we read the Haggadah. I serve up two egg halves in about half a cup of salt water. We only eat this once a year on Passover eve, but what can I say, it's a repeat winner! ;-)\n- Well, what can I say other than this is a must every year on the Seder table. I grew up with this and have been making it myself every year. This year too, that is why I decided to rate it during PAC. I boil one egg per person and the salt water I \"serve\" luke-warm. Some years the water is saltier than other, don't know why.\r\nNo Passover without it.\r\nReviewed for PAC Spring '08.\r\nThanks for posting.\n- Possibly my favorite part of Passover since it's really the first bit of food that you're getting into your empty stomach after days of cleaning and a couple hours of the Haggadah. My favorite way of making eggs is according to Emeril's Lucky 13. Cook eggs in boiling water for 2 minutes. Then, cover, take off the flame, and let sit for another 11 minutes. Perfect hard boiled eggs! (Too long and you get that greenish tinge to the outside of the yolk.)\n- My mom makes this every year for Passover and now I make it for my family. We call it egg soup and feel it is delicious. It is good to know we aren't the only ones who enjoy this.\nchefly\n- OK, so it's not Passover, but I had to try it. Very tasty breakfast. Thanks for sharing! Made for ZWT4.\n\n### Date\n2007-04-10 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "very-low-carbs", "appetizers", "eggs-dairy", "easy", "holiday-event", "eggs", "dietary", "low-carb", "passover", "low-in-something" ], "ingredients": [ "eggs", "salt water" ], "steps": [ "hard boil eggs by your favorite method", "peel eggs immediately and store them in the refridgerator until chilled", "chop the peeled eggs and divide into bowls", "pour salt water over the eggs to taste", "serve immediately" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['This is a staple at my inlaws for Pesach. Shows up on our seder table every other year. We alternate between this and another family favorite, Wet Matzoh.', \"I just had to laugh when I saw this posted! Reminds me of a recipe someone submitted to a community cookbook we were putting together -- for cornflakes -- 1 cup of cornflakes in the bowl, add milk to taste! ;-) I usually put 2 tablespoons of salt in about 2 quarts of boiling water, and let it cool on the counter while we read the Haggadah. I serve up two egg halves in about half a cup of salt water. We only eat this once a year on Passover eve, but what can I say, it's a repeat winner! ;-)\", 'Well, what can I say other than this is a must every year on the Seder table. I grew up with this and have been making it myself every year. This year too, that is why I decided to rate it during PAC. I boil one egg per person and the salt water I \"serve\" luke-warm. Some years the water is saltier than other, don\\'t know why.\\r\\nNo Passover without it.\\r\\nReviewed for PAC Spring \\'08.\\r\\nThanks for posting.', \"Possibly my favorite part of Passover since it's really the first bit of food that you're getting into your empty stomach after days of cleaning and a couple hours of the Haggadah. My favorite way of making eggs is according to Emeril's Lucky 13. Cook eggs in boiling water for 2 minutes. Then, cover, take off the flame, and let sit for another 11 minutes. Perfect hard boiled eggs! (Too long and you get that greenish tinge to the outside of the yolk.)\", \"My mom makes this every year for Passover and now I make it for my family. We call it egg soup and feel it is delicious. It is good to know we aren't the only ones who enjoy this.\\nchefly\", \"OK, so it's not Passover, but I had to try it. Very tasty breakfast. Thanks for sharing! Made for ZWT4.\"]", "submitted": "2007-04-10T00:00:00", "minutes": 30, "n_steps": 5, "n_ingredients": 2 }, { "id": 164, "original_id": 422807, "name": "oil pulling", "description": "this is a ayurvedic practice which is native to the indian subcontinent and practiced as a form of alternative medicine in the western world. i am posting this as a form of tooth whitening & tightening of the teeth. it also *may* improve skin conditions. i have found that my face has become clearer since starting this practice. i find it helps our bodies eliminate. i also found i don't crave eating all the time as i used to since beginning this. please rate this recipe based on the recipe not what you may have read somewhere else. i also use recipe #61610 in combination with this practice rather than the glass water for my clear skin. (it's a liver detox).", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/422807_v000.png", "markdown": "## 🍰 oil pulling\n\n### Description\nthis is a ayurvedic practice which is native to the indian subcontinent and practiced as a form of alternative medicine in the western world. i am posting this as a form of tooth whitening & tightening of the teeth. it also *may* improve skin conditions. i have found that my face has become clearer since starting this practice. i find it helps our bodies eliminate. i also found i don't crave eating all the time as i used to since beginning this. please rate this recipe based on the recipe not what you may have read somewhere else. i also use recipe #61610 in combination with this practice rather than the glass water for my clear skin. (it's a liver detox).\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. sunflower oil\n2. water\n\n### Steps\n1. swish and pull 1 tbs of preferred oil through the teeth and around the mouth before brushing , eating or drinking anything in the morning\n2. do not swallow\n3. do this for 15-20 minutes\n4. you will find that the oil will start to get watery as your saliva mixes with it\n5. keep swishing\n6. if your jaw muscles get sore while swishing , you're putting too much into it\n7. relax your jaw muscles and use your tongue to help move the liquid around the inside of your mouth\n8. when you do this correctly , you'll feel very comfortable\n9. pretty soon , it will become second nature\n10. when 20 minutes are up , spit the oil into the toilet\n11. rinse out your mouth a couple of times with warm water and then brush your teeth and tongue\n12. drink one full glass of water\n13. this may be repeated 2-3 times throughout the day , 4 hours before eating or 1 hour after drinking\n14. you may eat right away afterward\n\n### Nutrition\n- 120.2\n- 20.0\n- 0.0\n- 0.0\n- 0.0\n- 8.0\n- 0.0\n\n### Reviews\n- When I saw this I knew I HAD to try it. Don't know if my teeth or any whiter or tighter, but do know that they feel cleaner than I've ever felt them. I LOVE this recipe!! I never could find sunflower oil so first tried the Sesame, I found that way to strong so then tried grape seed and that's a lot milder and works better for me. I'm still going to try to find the sunflower but until then, will continue with the grape and using this awesome procedure.\n- I don't know how I came across this, but since I did I had to try it. I had never heard of this practice so I had to do some investigating on the Internet to get a broader idea of what this was all about. I used coconut oil because of it's health benefits and that's what I had available. It is kind of gross swishing for 20 minutes especially when you have a juicy mouth like mine. With that said...I am currently doing this first thing in the morning and before I retire for the night. I have notice that my tongue is cleaner and my gums don't collect as many food bits. I was always picking and trying to dig food particles out of my gums because I have gum problems. Since I started this practice I am not digging around my gums as much and my mouth in general feels cleaner and healthier. The first time I tried this I coughed up mucus from my thoat that I didn't realize was there. I am also doing the Internal Detox for Glowing Skin every morning. Thank you\n- WOW, Ive never done anything like this before, but it really is good!\nI started doing this two times a day and after the first day already my mouth felt so clean and my teeth were shiny and felt tightened, too. Im amazed, I never would have thought this really works and this quick.\nI used both sesame and sunflower oil and I think I prefer the sunflower as it is less dense and has a less pronounced taste.\nTHANK YOU SO MUCH for sharing it with us, UmmBinat!\nMade and reviewed for Veggie Swap #24 July 2010.\n- This is a great secret! I have tried it before, and I tried it again this morning. I think it does make my teeth look whiter, even after just one treatment, and I think it also makes me feel \"cleansed\" in general, if that makes sense. So far I can only do it for 10 minutes, but it seems to be beneficial nonetheless. Thanks for posting! Made as a \"recipenap\" for Veg*an Swap, June 2010\n- I tried this process a few days in a row, and found that I was able to more easily cleanse my mouth/tongue.\n- I have done this in the past and somehow started to forget and then one day I wasn't doing it at all. Thanks Ummbinat for bringing it up in the Veg*n Swap because now I'm back on track!! The directions are very clearly written and easy to follow. I use unrefined sesame and find it very easy to do. I do this first thing in the morning while I dry skin brush and then follow with jala neti for an awakening yet cleansing start to my morning :) Thanks so much!!\n- I've been doing this for almost two weeks and it's great. Teeth are whiter and mouth feels very healthy. I'm using the sunflower oil. Thank you so much for sharing Ummbinat, I will be passing on this practice to my family.\n- I have been doing oil pulling for 5 days now and have already seen several changes. My teeth are MUCH whiter and my skin is really soft, my teeth and gums feel great and my eyes seem less yellow in the corner. I use Extra Virgin Coconut Oil (EVCO) I also add 4 drops of North American Herb & Spice Super Strength Oregano Oil because of Candida. This is a MUST try, no matter how silly you think it sounds. Start out at 5 minutes if you can't go the full 20. (hint) I think the first 3 minutes are the hardest but do something while you're pulling and the time will go by faster.\n- I've been doing this for a week now using sesame oil and I don't know whether my teeth are whiter but this does make my mouth and teeth feel very clean. To make time, I would do this while showering and dressing in the morning and while getting ready for bed. Thanks for sharing. Made for Spring 2010 PAC.\n- I did that this morning.What a nice way to start the day! I hope i can bring it into my routine.\nMade for ZWT6\n- I'm a firm believer of oil pulling, its done wonders for the dark circles under my eyes, thats why I started, but since then I have also noticed an improvement in my skin ...cleared up my Keratosis pilaris!!! I've since then taught it family and friends...amazing how ancient practices are becoming popular again\n\n### Date\n2010-05-03 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "very-low-carbs", "easy", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings" ], "ingredients": [ "sunflower oil", "water" ], "steps": [ "swish and pull 1 tbs of preferred oil through the teeth and around the mouth before brushing , eating or drinking anything in the morning", "do not swallow", "do this for 15-20 minutes", "you will find that the oil will start to get watery as your saliva mixes with it", "keep swishing", "if your jaw muscles get sore while swishing , you're putting too much into it", "relax your jaw muscles and use your tongue to help move the liquid around the inside of your mouth", "when you do this correctly , you'll feel very comfortable", "pretty soon , it will become second nature", "when 20 minutes are up , spit the oil into the toilet", "rinse out your mouth a couple of times with warm water and then brush your teeth and tongue", "drink one full glass of water", "this may be repeated 2-3 times throughout the day , 4 hours before eating or 1 hour after drinking", "you may eat right away afterward" ], "nutrition": [ 120.2, 20.0, 0.0, 0.0, 0.0, 8.0, 0.0 ], "reviews": "[\"When I saw this I knew I HAD to try it. Don't know if my teeth or any whiter or tighter, but do know that they feel cleaner than I've ever felt them. I LOVE this recipe!! I never could find sunflower oil so first tried the Sesame, I found that way to strong so then tried grape seed and that's a lot milder and works better for me. I'm still going to try to find the sunflower but until then, will continue with the grape and using this awesome procedure.\", \"I don't know how I came across this, but since I did I had to try it. I had never heard of this practice so I had to do some investigating on the Internet to get a broader idea of what this was all about. I used coconut oil because of it's health benefits and that's what I had available. It is kind of gross swishing for 20 minutes especially when you have a juicy mouth like mine. With that said...I am currently doing this first thing in the morning and before I retire for the night. I have notice that my tongue is cleaner and my gums don't collect as many food bits. I was always picking and trying to dig food particles out of my gums because I have gum problems. Since I started this practice I am not digging around my gums as much and my mouth in general feels cleaner and healthier. The first time I tried this I coughed up mucus from my thoat that I didn't realize was there. I am also doing the Internal Detox for Glowing Skin every morning. Thank you\", 'WOW, Ive never done anything like this before, but it really is good!\\nI started doing this two times a day and after the first day already my mouth felt so clean and my teeth were shiny and felt tightened, too. Im amazed, I never would have thought this really works and this quick.\\nI used both sesame and sunflower oil and I think I prefer the sunflower as it is less dense and has a less pronounced taste.\\nTHANK YOU SO MUCH for sharing it with us, UmmBinat!\\nMade and reviewed for Veggie Swap #24 July 2010.', 'This is a great secret! I have tried it before, and I tried it again this morning. I think it does make my teeth look whiter, even after just one treatment, and I think it also makes me feel \"cleansed\" in general, if that makes sense. So far I can only do it for 10 minutes, but it seems to be beneficial nonetheless. Thanks for posting! Made as a \"recipenap\" for Veg*an Swap, June 2010', 'I tried this process a few days in a row, and found that I was able to more easily cleanse my mouth/tongue.', \"I have done this in the past and somehow started to forget and then one day I wasn't doing it at all. Thanks Ummbinat for bringing it up in the Veg*n Swap because now I'm back on track!! The directions are very clearly written and easy to follow. I use unrefined sesame and find it very easy to do. I do this first thing in the morning while I dry skin brush and then follow with jala neti for an awakening yet cleansing start to my morning :) Thanks so much!!\", \"I've been doing this for almost two weeks and it's great. Teeth are whiter and mouth feels very healthy. I'm using the sunflower oil. Thank you so much for sharing Ummbinat, I will be passing on this practice to my family.\", \"I have been doing oil pulling for 5 days now and have already seen several changes. My teeth are MUCH whiter and my skin is really soft, my teeth and gums feel great and my eyes seem less yellow in the corner. I use Extra Virgin Coconut Oil (EVCO) I also add 4 drops of North American Herb & Spice Super Strength Oregano Oil because of Candida. This is a MUST try, no matter how silly you think it sounds. Start out at 5 minutes if you can't go the full 20. (hint) I think the first 3 minutes are the hardest but do something while you're pulling and the time will go by faster.\", \"I've been doing this for a week now using sesame oil and I don't know whether my teeth are whiter but this does make my mouth and teeth feel very clean. To make time, I would do this while showering and dressing in the morning and while getting ready for bed. Thanks for sharing. Made for Spring 2010 PAC.\", 'I did that this morning.What a nice way to start the day! I hope i can bring it into my routine.\\nMade for ZWT6', \"I'm a firm believer of oil pulling, its done wonders for the dark circles under my eyes, thats why I started, but since then I have also noticed an improvement in my skin ...cleared up my Keratosis pilaris!!! I've since then taught it family and friends...amazing how ancient practices are becoming popular again\"]", "submitted": "2010-05-03T00:00:00", "minutes": 20, "n_steps": 14, "n_ingredients": 2 }, { "id": 165, "original_id": 75366, "name": "basic confit of garlic", "description": "this can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! and keeps indefinitely!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/75366_v000.png", "markdown": "## 🍰 basic confit of garlic\n\n### Description\nthis can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! and keeps indefinitely!\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- american\n- southwestern-united-states\n- easy\n- low-fat\n- stove-top\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- equipment\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. garlic\n2. virgin olive oil\n\n### Steps\n1. in a small heaavy saucepan combine garlic and oil\n2. bring to a boil\n3. reduce heat as low as possible and cook slowly until soft , 30 minutes to 1 hour\n4. cool\n5. transfer to a glass jar with a tight lid\n6. garlic confit will keep almost indefinitely in the refrigerator\n7. replenish oil every so often\n\n### Nutrition\n- 44.7\n- 0.0\n- 1.0\n- 0.0\n- 3.0\n- 0.0\n- 3.0\n\n### Reviews\n- This was very good. I chopped red, green, peppers and onions. I placed them on foil and drizzled this over them. I wrapped them up and cooked them on the barbecue. I think next time I will experiment with different herbs and spices. Thanks\n- Yummmmm, the oil is just as delish as the cloves nice smokey flavor. I added 1T of rice vinegar to every cup of oil to ward of botulism. Thanks, this is a keeper!\n- Wonderful! I made this today and my house smells like a garlic paradise! I love garlic but my fiance does not. Using this, I can now add garlic to lots more things! He is going to hate it! lol The first thing I did with this is used it to make Tomato Bruschetta Recipe #94084. Instead of using just plain oil, I used this! DIVINE! I am so glad I made this. I had a head and a half of garlic to use up before it went bad... so that worked out to 17 cloves. Perfect. One thing I found out though was that when the recipe says to turn the stove low, it means low. I have a gas stove and it doesn't go overly low. The oil and the garlic was starting to burn because the flame was too high. So I grabbed the guard from the other burner and put it on top of the one I was using and put the pan on top of that. That worked great. There were only little bubbles after that and I think that is what was needed. I will be putting this into my permanent recipe book. Thanks for yet another winner Sharon!\n- Wonderful! I've used it with asparagus, broccoli, and turkey burgers so far! Thanks for sharing!\n- Just a wonderful way to keep garlic and get garlic flavored oil. I took the advice of a tbs of vinegar to ward of botulism and plan to keep it all the time just refreshing it. I also suggest preparing two burners if you have electric, one on lowest setting and one to bring to a boil. It takes a long time for the burner to get low enough to stop the boil otherwise.\n\n### Date\n2003-11-03 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "condiments-etc", "american", "southwestern-united-states", "easy", "low-fat", "stove-top", "dietary", "gifts", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "equipment", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "garlic", "virgin olive oil" ], "steps": [ "in a small heaavy saucepan combine garlic and oil", "bring to a boil", "reduce heat as low as possible and cook slowly until soft , 30 minutes to 1 hour", "cool", "transfer to a glass jar with a tight lid", "garlic confit will keep almost indefinitely in the refrigerator", "replenish oil every so often" ], "nutrition": [ 44.7, 0.0, 1.0, 0.0, 3.0, 0.0, 3.0 ], "reviews": "['This was very good. I chopped red, green, peppers and onions. I placed them on foil and drizzled this over them. I wrapped them up and cooked them on the barbecue. I think next time I will experiment with different herbs and spices. Thanks', 'Yummmmm, the oil is just as delish as the cloves nice smokey flavor. I added 1T of rice vinegar to every cup of oil to ward of botulism. Thanks, this is a keeper!', \"Wonderful! I made this today and my house smells like a garlic paradise! I love garlic but my fiance does not. Using this, I can now add garlic to lots more things! He is going to hate it! lol The first thing I did with this is used it to make Tomato Bruschetta Recipe #94084. Instead of using just plain oil, I used this! DIVINE! I am so glad I made this. I had a head and a half of garlic to use up before it went bad... so that worked out to 17 cloves. Perfect. One thing I found out though was that when the recipe says to turn the stove low, it means low. I have a gas stove and it doesn't go overly low. The oil and the garlic was starting to burn because the flame was too high. So I grabbed the guard from the other burner and put it on top of the one I was using and put the pan on top of that. That worked great. There were only little bubbles after that and I think that is what was needed. I will be putting this into my permanent recipe book. Thanks for yet another winner Sharon!\", \"Wonderful! I've used it with asparagus, broccoli, and turkey burgers so far! Thanks for sharing!\", 'Just a wonderful way to keep garlic and get garlic flavored oil. I took the advice of a tbs of vinegar to ward of botulism and plan to keep it all the time just refreshing it. I also suggest preparing two burners if you have electric, one on lowest setting and one to bring to a boil. It takes a long time for the burner to get low enough to stop the boil otherwise.']", "submitted": "2003-11-03T00:00:00", "minutes": 65, "n_steps": 7, "n_ingredients": 2 }, { "id": 166, "original_id": 329370, "name": "linda s ice cream sandwiches", "description": "here's a great way to make your own ice cream sandwiches!!! if you can't find the nabisco chocolate wafer cookies in your store (check near the ice cream toppings, as it seems they are sometimes in an odd place in the store), you can use my recipe for recipe #329292, to make these yummy treats! the kids and \"big kids\" will be smiling ear to ear while having one of these! try rolling the finished sandwiches in mini chocolate chips, sprinkles, crushed nuts, m&m's, or your favorite candy bar, then freezing. you can also use these in making an ice cream sandwich cake for a special treat or birthday! note: preparation time does not include time to soften the ice cream. add on at least 1/2 hr. for that to your preparation time. cooking time is chilling time. make sure once you make these you let them sit in the freezer for at least 2 hours before serving, so the ice cream has a chance to harden.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/329370_v000.png", "markdown": "## 🍰 linda s ice cream sandwiches\n\n### Description\nhere's a great way to make your own ice cream sandwiches!!! if you can't find the nabisco chocolate wafer cookies in your store (check near the ice cream toppings, as it seems they are sometimes in an odd place in the store), you can use my recipe for recipe #329292, to make these yummy treats! the kids and \"big kids\" will be smiling ear to ear while having one of these! try rolling the finished sandwiches in mini chocolate chips, sprinkles, crushed nuts, m&m's, or your favorite candy bar, then freezing. you can also use these in making an ice cream sandwich cake for a special treat or birthday! note: preparation time does not include time to soften the ice cream. add on at least 1/2 hr. for that to your preparation time. cooking time is chilling time. make sure once you make these you let them sit in the freezer for at least 2 hours before serving, so the ice cream has a chance to harden.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- desserts\n- easy\n- beginner-cook\n- holiday-event\n- frozen-desserts\n- chocolate\n- freezer\n- taste-mood\n- sweet\n- equipment\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. chocolate wafer cookies\n2. ice cream\n\n### Steps\n1. soften the ice cream until it is easily spreadable\n2. top one half of cookie with some ice cream , then put another cookie on top\n3. continue making the sandwiches until you are done\n4. if you are decorating the sides with your favorite nuts , candies or candy bars , do so now by rolling the sandwich , in the treat of your choice , all the way around\n5. wrap each ice cream sandwich in saran wrap , and freeze for at least 2 hours before serving\n\n### Nutrition\n- 3121.2\n- 225.0\n- 1152.0\n- 97.0\n- 102.0\n- 404.0\n- 135.0\n\n### Reviews\n- I did find the cookies and they were so easy to make into ice cream sandwiches. You can use any flavor ice cream you like when you make these. I haven't found one flavor yet that I didn't like!\n- I have made these a couple of times now, as the kids love them so much! I use Recipe #329292 for the cookie part, and they are great! I can't keep them in the freezer! Make sure you keep them in the freezer for at least the 2 hrs. so they firm up good, before serving. These will be made real often with all us ice cream lovers here! We love dipping them in chocolate sprinkles and mini chips. Thank you!\n- My kids were having friends for a sleepover, bbq and to swim in the pond. I wanted to make them a quick dessert that they would enjoy in this hot weather. I found the Chocolate Wafers at the supermarket and made these up. They took about 5 minutes to prepare and then I just froze them until ready to serve after dinner. They went wild for them and asked me for another and another. After 4 a piece I told them that was enough for one night! I made some vanilla with mini chocolate chips and some vanilla, chocolate and strawberry with chocolate sprinkles. I had to try one of course and I have to admit, they were great!\n- I made Recipe #329273, so picked up some extra wafers to make these too, and am I ever glad I did! I made these with French Vanilla ice cream, then rolled some in crushed nuts and some in chocolate sprinkles. What a hit, especially on those hot humid days when your looking for something cold from the freezer. I will be making these often, and if I can't find more of the wafers I will make some using your recipe, cause we can't be without them this summer! Thank you for sharing!\n- I vote for this brilliant idea!!! Thank you!\n- These are so much fun to whip up and enjoy on these hot summer days and nights! I have been known to eat a few in front of the tv and out by the pool too! I make them with chocolate chip ice cream, my favorite!\n- I made Recipe #329292 for the cookies to make the ice cream sandwiches and everyone, including my neighbors loved these ice cream treats! We used French Vanilla ice cream for the insides then rolled in chocolate sprinkles. Great for those long hot summer days!\n- So easy and great filled with your favorite ice cream. I love the cookies by themselves, but filled with ice cream is awesome. I dipped the edges in finely chopped pecans and they were so good!\n\n### Date\n2008-10-07 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "desserts", "easy", "beginner-cook", "holiday-event", "frozen-desserts", "chocolate", "freezer", "taste-mood", "sweet", "equipment", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "chocolate wafer cookies", "ice cream" ], "steps": [ "soften the ice cream until it is easily spreadable", "top one half of cookie with some ice cream , then put another cookie on top", "continue making the sandwiches until you are done", "if you are decorating the sides with your favorite nuts , candies or candy bars , do so now by rolling the sandwich , in the treat of your choice , all the way around", "wrap each ice cream sandwich in saran wrap , and freeze for at least 2 hours before serving" ], "nutrition": [ 3121.2, 225.0, 1152.0, 97.0, 102.0, 404.0, 135.0 ], "reviews": "[\"I did find the cookies and they were so easy to make into ice cream sandwiches. You can use any flavor ice cream you like when you make these. I haven't found one flavor yet that I didn't like!\", \"I have made these a couple of times now, as the kids love them so much! I use Recipe #329292 for the cookie part, and they are great! I can't keep them in the freezer! Make sure you keep them in the freezer for at least the 2 hrs. so they firm up good, before serving. These will be made real often with all us ice cream lovers here! We love dipping them in chocolate sprinkles and mini chips. Thank you!\", 'My kids were having friends for a sleepover, bbq and to swim in the pond. I wanted to make them a quick dessert that they would enjoy in this hot weather. I found the Chocolate Wafers at the supermarket and made these up. They took about 5 minutes to prepare and then I just froze them until ready to serve after dinner. They went wild for them and asked me for another and another. After 4 a piece I told them that was enough for one night! I made some vanilla with mini chocolate chips and some vanilla, chocolate and strawberry with chocolate sprinkles. I had to try one of course and I have to admit, they were great!', \"I made Recipe #329273, so picked up some extra wafers to make these too, and am I ever glad I did! I made these with French Vanilla ice cream, then rolled some in crushed nuts and some in chocolate sprinkles. What a hit, especially on those hot humid days when your looking for something cold from the freezer. I will be making these often, and if I can't find more of the wafers I will make some using your recipe, cause we can't be without them this summer! Thank you for sharing!\", 'I vote for this brilliant idea!!! Thank you!', 'These are so much fun to whip up and enjoy on these hot summer days and nights! I have been known to eat a few in front of the tv and out by the pool too! I make them with chocolate chip ice cream, my favorite!', 'I made Recipe #329292 for the cookies to make the ice cream sandwiches and everyone, including my neighbors loved these ice cream treats! We used French Vanilla ice cream for the insides then rolled in chocolate sprinkles. Great for those long hot summer days!', 'So easy and great filled with your favorite ice cream. I love the cookies by themselves, but filled with ice cream is awesome. I dipped the edges in finely chopped pecans and they were so good!']", "submitted": "2008-10-07T00:00:00", "minutes": 135, "n_steps": 5, "n_ingredients": 2 }, { "id": 167, "original_id": 121051, "name": "baked potatoes forever", "description": "your only way to eat baked potatoes from now on will be an adventure!\r\nupdate: make sure that you use just the amount of oil that is recommended, it make seem sparse but that is all you will need otherwise you will have drips like amandabeth did.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/121051_v000.png", "markdown": "## 🍰 baked potatoes forever\n\n### Description\nyour only way to eat baked potatoes from now on will be an adventure!\r\nupdate: make sure that you use just the amount of oil that is recommended, it make seem sparse but that is all you will need otherwise you will have drips like amandabeth did.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- potatoes\n- vegetables\n- easy\n- low-fat\n- vegetarian\n- dietary\n- one-dish-meal\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- inexpensive\n- healthy-2\n- low-in-something\n- taste-mood\n\n### Ingredients\n1. baking potatoes\n2. canola oil\n\n### Steps\n1. pre-heat oven to 400f\n2. pierce potatoes once with a sharp knife\n3. over plate , pour oil into your very clean hands and rub the potatoes all over\n4. use oil that has dripped onto the plate\n5. place directly onto the middle rack in oven\n6. bake about 45 minutes\n7. check to see if done with fork piercing\n8. now comes the best part -- you can top halved or split potatoes with anything -- forget the sour cream & chives or chili & cheese\n9. try a vegetable curry or succotash mix\n10. how about a lima bean stew ? indian style chickpeas , eggplant & tomatoes ?\n11. roast peppers with balsamic vinegar ? and what about all the ways for beans -- baked beans , chickpeas with plain yogurt & lime juice , black beans with onions , mushroom & some tomato sauce ?\n12. now , get going on that adventure and find your own way !\n\n### Nutrition\n- 149.3\n- 5.0\n- 4.0\n- 0.0\n- 5.0\n- 1.0\n- 9.0\n\n### Reviews\n- These potatoes are so good ~ just like a restaurants!! I made them for supper and we all raved about how good they are. The potato was fluffy and just perfect with our steaks. Thanks so much for posting!!\n- I've been making my spuds like this since our cookery teacher told us to 35 years ago. I like a grinding of salt over them after oiling them, and sorry, but I love sour cream on them. I also like to use them as a base for other toppings, but good old sour cream is a must sometimes ;-)\n- I don't know what makes these potatoes special...but they are!!! DH is still raving about them. I grilled them this time, but I believe this will be my baked potato recipe year round. \n- Very delicious potatoes! They were very fluffy, and tasted great. We only put butter on ours, and served grilled chicken and biscuits with it. YUM! One thing I did need to do though, was put a cookie sheet on the rack underneath to catch some dripping oil. Great recipe!\n- who would believe that making a great baked potato was so easy, i have tried every way possible and even roasted them on a bed of kosher salt (big coarse grains) and nothing compares to these! \r\nThanks again for a great recipe!\r\n\n- Loved the photo Jan took of these potatoes and baked potatoes isnt something we have often..even though we do love them..have to admit to loving sour cream and chives on them too!\r\nGreat recipe, thanks for sharing.\n- These were great! I was really being bad so decided to put bacon on top of the potatoes. Needless to say, since I had just made fresh bacon, I used the bacon drippings to coat the potato instead of canola oil (decadent I know!). They turned out great. Crunchy on the outside, steamy and creamy on the inside. Yum! Thanks for the great recipe!\n- Finally, a good understanding of how to bake potatoes!! Ours took 1 1/2 hours since they were giant bakers, and were oh so fluffy and good. This must be how they make them in restaurants. We were \"not very hungry\" and still ate one whole huge one each!! THANK YOU!\n- I'm not going to put a star rating yet because I think my oven may have been the problem. Lots of smoke and the potatoes didn't taste as fantastic as everyone has said. Hmmm... I may have to try them again sometime, maybe at a lower temperature or something...\n- Simple and good. Thanks for sharing. Made for Zaar Chef Alphabet Soup Tag.\n\n### Date\n2005-05-09 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "main-dish", "potatoes", "vegetables", "easy", "low-fat", "vegetarian", "dietary", "one-dish-meal", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "comfort-food", "inexpensive", "healthy-2", "low-in-something", "taste-mood" ], "ingredients": [ "baking potatoes", "canola oil" ], "steps": [ "pre-heat oven to 400f", "pierce potatoes once with a sharp knife", "over plate , pour oil into your very clean hands and rub the potatoes all over", "use oil that has dripped onto the plate", "place directly onto the middle rack in oven", "bake about 45 minutes", "check to see if done with fork piercing", "now comes the best part -- you can top halved or split potatoes with anything -- forget the sour cream & chives or chili & cheese", "try a vegetable curry or succotash mix", "how about a lima bean stew ? indian style chickpeas , eggplant & tomatoes ?", "roast peppers with balsamic vinegar ? and what about all the ways for beans -- baked beans , chickpeas with plain yogurt & lime juice , black beans with onions , mushroom & some tomato sauce ?", "now , get going on that adventure and find your own way !" ], "nutrition": [ 149.3, 5.0, 4.0, 0.0, 5.0, 1.0, 9.0 ], "reviews": "['These potatoes are so good ~ just like a restaurants!! I made them for supper and we all raved about how good they are. The potato was fluffy and just perfect with our steaks. Thanks so much for posting!!', \"I've been making my spuds like this since our cookery teacher told us to 35 years ago. I like a grinding of salt over them after oiling them, and sorry, but I love sour cream on them. I also like to use them as a base for other toppings, but good old sour cream is a must sometimes ;-)\", \"I don't know what makes these potatoes special...but they are!!! DH is still raving about them. I grilled them this time, but I believe this will be my baked potato recipe year round. \", 'Very delicious potatoes! They were very fluffy, and tasted great. We only put butter on ours, and served grilled chicken and biscuits with it. YUM! One thing I did need to do though, was put a cookie sheet on the rack underneath to catch some dripping oil. Great recipe!', 'who would believe that making a great baked potato was so easy, i have tried every way possible and even roasted them on a bed of kosher salt (big coarse grains) and nothing compares to these! \\r\\nThanks again for a great recipe!\\r\\n', 'Loved the photo Jan took of these potatoes and baked potatoes isnt something we have often..even though we do love them..have to admit to loving sour cream and chives on them too!\\r\\nGreat recipe, thanks for sharing.', 'These were great! I was really being bad so decided to put bacon on top of the potatoes. Needless to say, since I had just made fresh bacon, I used the bacon drippings to coat the potato instead of canola oil (decadent I know!). They turned out great. Crunchy on the outside, steamy and creamy on the inside. Yum! Thanks for the great recipe!', 'Finally, a good understanding of how to bake potatoes!! Ours took 1 1/2 hours since they were giant bakers, and were oh so fluffy and good. This must be how they make them in restaurants. We were \"not very hungry\" and still ate one whole huge one each!! THANK YOU!', \"I'm not going to put a star rating yet because I think my oven may have been the problem. Lots of smoke and the potatoes didn't taste as fantastic as everyone has said. Hmmm... I may have to try them again sometime, maybe at a lower temperature or something...\", 'Simple and good. Thanks for sharing. Made for Zaar Chef Alphabet Soup Tag.']", "submitted": "2005-05-09T00:00:00", "minutes": 50, "n_steps": 12, "n_ingredients": 2 }, { "id": 168, "original_id": 173268, "name": "canadian maple liqueur", "description": "great liqueur recipe using maple syrup that is excellent in bbq sauces and marinades. very unique taste that is good on its own but wonderful in baked goods. simply substitute for maple extract.....the recipe is ready for use after 2 weeks. store the liqueur in the refrigerator.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/173268_v000.png", "markdown": "## 🍰 canadian maple liqueur\n\n### Description\ngreat liqueur recipe using maple syrup that is excellent in bbq sauces and marinades. very unique taste that is good on its own but wonderful in baked goods. simply substitute for maple extract.....the recipe is ready for use after 2 weeks. store the liqueur in the refrigerator.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- canadian\n- easy\n- low-fat\n- vegan\n- vegetarian\n- cocktails\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. canadian rye whisky\n2. pure maple syrup\n\n### Steps\n1. pour ingredients into a pint jar with a tight fitting lid or cork\n2. shake vigorously\n3. put in refrigerator for 2 weeks\n4. store in refrigerator\n\n### Nutrition\n- 87.3\n- 0.0\n- 47.0\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n\n### Reviews\n- Wow- this is going to be GREAT! I tried a little, he he ok a lot, and if it is this good now, in 2 weeks it will be sensational! I thought it would be great in a bbq sauce as well, but what about blending some with ice cream as an after dinner drink-YUM! Thanks Again Cheryl!\r\n Nick's Mom\n- This is so good and I mixed some with half & half. WOW!! thanks for posting!\n- This was different but yet good. Look forward to making again.\n- This is awesome! Words cannot describe. Made for ZWT4 for the Tastebud Tickling Travellers.\n- Ok, this stuff is good!\r\nDo we have to wait 2 weeks?? This is going to be fantastic in my bbq beans this year!!\r\nThanks Cheryl!\n- Oh Gosh, this is good. Who would'a thought.\n\n### Date\n2006-06-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "canadian", "easy", "low-fat", "vegan", "vegetarian", "cocktails", "dietary", "gifts", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "number-of-servings" ], "ingredients": [ "canadian rye whisky", "pure maple syrup" ], "steps": [ "pour ingredients into a pint jar with a tight fitting lid or cork", "shake vigorously", "put in refrigerator for 2 weeks", "store in refrigerator" ], "nutrition": [ 87.3, 0.0, 47.0, 0.0, 0.0, 0.0, 4.0 ], "reviews": "[\"Wow- this is going to be GREAT! I tried a little, he he ok a lot, and if it is this good now, in 2 weeks it will be sensational! I thought it would be great in a bbq sauce as well, but what about blending some with ice cream as an after dinner drink-YUM! Thanks Again Cheryl!\\r\\n Nick's Mom\", 'This is so good and I mixed some with half & half. WOW!! thanks for posting!', 'This was different but yet good. Look forward to making again.', 'This is awesome! Words cannot describe. Made for ZWT4 for the Tastebud Tickling Travellers.', 'Ok, this stuff is good!\\r\\nDo we have to wait 2 weeks?? This is going to be fantastic in my bbq beans this year!!\\r\\nThanks Cheryl!', \"Oh Gosh, this is good. Who would'a thought.\"]", "submitted": "2006-06-17T00:00:00", "minutes": 2, "n_steps": 4, "n_ingredients": 2 }, { "id": 169, "original_id": 177558, "name": "oven roasted corn on the cob", "description": "i was surprised not to see this one on zaar! tyler florence said, \"once you try this, you'll never have corn on the cob any other way.\" we agree wholeheartedly! the corn steams and cooks in it's own husk without any pre-soaking or anything. the corn's flavor is intensified right in the husk! after removal from the oven, just pull back the husk and use it for a handle. the silk comes off with the husk! let me know if you like corn this way as much as we do!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/177558_v000.png", "markdown": "## 🍰 oven roasted corn on the cob\n\n### Description\ni was surprised not to see this one on zaar! tyler florence said, \"once you try this, you'll never have corn on the cob any other way.\" we agree wholeheartedly! the corn steams and cooks in it's own husk without any pre-soaking or anything. the corn's flavor is intensified right in the husk! after removal from the oven, just pull back the husk and use it for a handle. the silk comes off with the husk! let me know if you like corn this way as much as we do!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- corn\n\n### Ingredients\n1. corn on the cob\n2. water\n\n### Steps\n1. preheat oven to 350f\n2. rinse ears\n3. place corn cobs directly on middle rack in oven\n4. bake for 30 minutes\n5. remove corn cobs\n6. pull back husks and enjoy !\n\n### Nutrition\n- 122.5\n- 1.0\n- 18.0\n- 0.0\n- 8.0\n- 0.0\n- 9.0\n\n### Reviews\n- Winner, winner! I fixed this last night and will never mess with boiling water again! This is too good and very easy. Husks come in very handy for hanging on to while you're eatin! Too cool! Thanks!\n- I didn't used to make corn on the cob very often because all I knew how to do was boil it. This was way better. I love the taste and it just turned out perfectly. And so easy, too! Thanks!!!\n- Excellent idea. It's way easier than boiling the corn. This will be my new way of making corn on the cob from now on. Thanks!\n- This really is the best way to cook corn!\n- I have done this for years....but on the grill! Can't beat an easy way to serve corn. The only downfall is that you have to let the cobs cool off somewhat as they retain their heat and it is a little hot on the hands!\n- This is the country way of having corn on the cob. I'm 75 & I grew up eating corn this way in the summer. Now I fix it in the oven. Can't beat the old fashioned way of doing things.\n- The corn turned out really juicy, but the taste was about the same as if I had boiled the ears. However, it was sooooo easy just to rinse off the ears and put them in the oven when I already had the entree cooking so I didn't have to turn on another burner and bother with all that hot water and another pot to clean. After they were done ( about 25 min ) I put them on a plate and stuck them in the microwave while I got the rest of the dinner ready. They were still warm and ready for the butter 15 min later... That was great... no soggy, watery corn! Thanks!\n- I agree - boiling corn - OUT..... the microwave suggestion works great. Particularly when you don't want to heat up the kitchen with the oven.\n- What can I say that has not already been said - super easy, tasty and VERY attractive when served in their husks for peeling away at the dinner table! We ate these with a grilled vegetable salad and peri-peri prawns - out on the terrace in the sunshine - wonderful! Made for Zingo and the ZWT4! Merci ma leeeetle potty pie! FT:-)\n- haven't made corn any other way since i saw this on food network; even better than on the grill.\n- This is the best!!! I will never make corn on the cob any other way! It was a winner with a picky family of 6.\n- Too hot to be messing around in the kitchen? Roast the ears on the grill. The flavor is awesome. Just soak the ears in salt water for about 30 minutes and transfer right to the grill. Turn over once when the husks are browned. 10 more minutes and it's time to sink your teeth into the best corn you've ever had!\n- d.E.l.I.c.I.o.U.s !!!!\n- Chef PotPie I loved this method to do corn. How easy can it get. I really like the fact I didn't have to soak the corn before cooking. This is a great alternative to grilling. I will do this again.\n- What a great way to prepare corn! I love it!\n- I will never boil corn again. It was awesome! Thanks!\nSorry, forgot the stars.\n- Yummy -it cooked perfectly with my pork roast. Nice to have the BBQ taste without the fuss. Thanks!\n- I also got this recipe from a Tyler Florence show and LOVE to cook corn on the cob this way. Never soggy...never overcooked. The silk removes along with the husk...no fuss. Try it..it's great!\n- So Easy and So Tasty!! Why would I go through the hassle of grilling again? Honestly, this is my new recipe. Thanks!\n- Super easy even for a novice cook (me) and so much better than boiling.\n- This method worked well & was much easier for sure. However, I had other stuff in the oven at 400 degrees & threw the corn in with it for slightly less time than called for and the husk burnt a bit and the kernels turned out a little tough. I am excited to try it again as directed simply because of the time and mess that it saves. Thanks!!!\n- This is the easiest way I've ever made corn and it turned out perfect! I baked 4 ears of corn for about 25 minutes and it was the perfect tenderness and so good that I didn't need salt and butter. Thanks for posting this!\n- Didn't notice any significant difference in taste, but this is definately the easiest method I've ever tried for making corn. Thanks a lot.\n- This worked out great! It's waaaaay easier than boiling for sure. I baked my medium-large ears for 30 minutes and they came out perfect. \nThanks for a great cooking shortcut!\n- Easy and delicious!\n- A wonderful way to make corn on the cob. I finally got some cobs that had their husks still on here in the UK, so when I found this recipe, I had to try it. I'm so glad I did. The corn is full of flavour and moist. I served them just with some butter, and freshly ground salt and pepper. Delicious.\n- What a time saver! I've always hated shucking corn!\n- Tried this this weekend. Couldn't be easier or tastier.\r\nThanks\n- Thank you for an easy recipe that has such good results! Yum!\n- I put a little butter inside the husks before roasting and it was amazing. Thanks for the easy recipe! this is best with really fresh yellow corn!\n- I'm doing this TONIGHT!!!! ?\n- Thank you for sharing this recipe. I've made it several times and this is the only way I cook corn on the cob now. So delicious and easy!\n- Yum ! I loved it too... so simple and good, healthy, and no messing around with a pot of hot water. I have also tried a Zaar recipe for sweet corn that used cling flim and the microwave and felt that this recipe was a footstep behind that one in the amount of final flavour retained. The speed of the other recipe also counted in it's favour. That said, this is an EXCELLENT recipe for a large group of people as the oven would do the lot in one go, and also great for when you are using the oven anyway for other things because these cobs sit very easily on the rack around other dishes.Please see my rating system: 4 lovely stars for a recipe that I will definiately make again, especially when the oven is already on for something else. Thanks!\n- This is the only way I cook corn on the cob now. I like my corn with a little crunch. It comes out so sweet and delicious I don't even put anything on it sometimes. :D\n- Worked great. I didn't notice a big difference in flavor, however the corn was very tender and juicy. Very easy to make. Thanks for sharing.\n- We just love corn cooked this way. The flavor is so intense and it is very easy to clean. Good job Chef PotPie; its a winner.\n- So good and so easy. I couldn't ask for a better recipe. I hate peeling the silks and this is so much easier. We will make it this way again and again. YUM!\n- This was so easy and the corn had such great taste. How come I didn't know of this lol. I wish I had seen this recipe years ago. This is how I will do it from now on. Thanks for sharing.\n- What a ridiculously easy way to prepare corn on the cob!! I don't think it tasted any better than boiling but it looked WAY better - the kernels stayed nice & plump. And, for some reason, the silk came off a lot easier after roasting than it normally does before boiling.\n- This is great - grilled corn still beats it in my book, but not by much. I love recipes like this that make eating fresh veggies simple and easy. Very, very good - thank you for this!\n- Perfect! That is all, just perfect. So easy.\n- This was really good corn. I love not having to shuck & clean off the silks! But, personal preference, I still love grilled corn. I'll use this recipe when the weather is ugly, though.\n- We did this on the grill and it turned out amazing! Very popular with all the kids too.\n- This is worth all 5 stars + 100 more! No more standing in front of the garbage can cleaning corn! Yea! No more boiling the corn getting a steam facial! Yea! This corn turned out so tender and cooked to perfection. I cooked it exactly the 30 minutes and it was perfect. I also stacked the corn ears on top of each other. I had a dozen ears and they all didn't fit on the bottom so I put 3 ears on top of the others and it worked perfectly. Thank you so much for showing me this really easy and so much better way of preparing corn.\n- Thank you CHEF POT PIE. This is a wonderfully easy way to prepare corn-on-the-cob.\n- followed exactly but corn wasn't cooked enough. I'll be going back to boiling or the grill\n- Wow...perfect and so easy! Our's needed to stay in the oven about 5 extra minutes. Thanks for posting.\n- This was by far the easiest way to roast corn yet. I loved how the silk just peeled off with the husk! The corn really retained its flavor and was delicious. The time was right on for our ears. Thank you Pot Pie!!\n- Really Yummy! Made them today for my son's birthday/BBQ and everyone loved them. Very juicy-not dry at all. A couple guest asked for the recipe. I added the butter right on the corn and let it melt away. Simple and very tasty. Thanks for sharing!\n- I've never cooked my corn any other way since I discovered this technique at a bbq a few years ago - try it on the grill too, it works in the same way.\n- Fantastic! Not just good to eat but you get the roasted corn smells of the County Fair along with it. Thanks!\n- I had never heard of cooking corn this way so I had to try it tonight...Well it was Fantastic!!! What a great way to cook corn, and the flavor is soooooooooo good!!!!\n- This method makes awesome corn. Before putting in the oven, I pull back the husks and remove the silky strings - they come off easily. Sometimes I sprinkle a little salt or other seasonings on the corn before covering back up with the husk and tossing in the oven. I need to make this again soon! :)\n- My neighbor made her corn this way last night for our cul-de-sac potluck. Not only was it really moist and tasty, but the husks helped keep the corn warm longer.\n- I just made this for Easter and it was super easy and came out perfectly! This is how I will always make corn on the cob!\n- Man, I wish I hadn't had such a huge lunch, I wanna try this right now! LOL Oh well, later on this evening..........\n- Really simple method which produces perfect corn. Made this along with recipe #8701 and Recipe #14023 for a wonderful meal. Thanks for sharing the recipe!\n- The corn came out so tasty!\n- This is indeed an excellent way of preparing corn on the cob, especially for a large number of people. However, for the sake of energy savings, as well as time, try doing this in the microwave. I do mine 3mins. for one ear, 4 mins for 3, etc. My MW is a 900W oven, yours could be 700, 900, or 1000W, so times can vary. There are several recipes in the DB. For six or more people a traditional oven still works wonders! Thanks, Chef PotPie!\n- In one word....AMAZING!!!! I have made this twice in the last week, and I am suggesting it to everyone I know! For the last couple of years I have only been making corn on the cob a couple times each summer, because it is such a hassle. Corn will now be eaten a lot more in my house to DH's delight.\n- This recipe has blown away all my previous favorite methods of making corn on the cob....and simple too! My go-to recipe for corn on the cob now. Must try!\n- I can't believe how easy this is. I hated boiling corn because of pulling off the silk and then using such a big pot of water just to fit them in. This way has no prep work; you just pop it in. Now it's so much easier for me to just grab some corn from the store and prepare it instead of planning it out. The corn comes out perfect, the silk just comes right off with ease, and the corn looks beautiful when you just pull back the husks and serve it that way. I tried to time it right so that they were done when my husband came home from work but they were done too early. So I turned off the oven, pulled back the husks and removed the silk, then covered the corn with their husks again and placed them back into the cooling oven. I just grabbed them once we were ready to go to the table and they still came out hot and perfect. I would love to do this for a party and just load my oven with a bunch of corn for everyone.\n- The best way to have corn! EVER!\n- Super Dooper Scrumptious Easy! GREAT corn! I have nothing but RAVE REVIEWS for this! Made exactly as written. I'm a Groovy GastroGnome travelling on the ZWT5 - thanks for submitting this fabulous recipe!\n- love the corn this--!! --So easy--so delicious!!\n- I did corn this way the other night and I will never do it another way again. So easy to just pop in the oven, and the corn tastes better, too. Thank you!\n- Wow! This was EXCELLENT! My husband kept looking over my shoulder and saying \"are you sure you aren't missing something\"...boy was he was blown away! We all loved it!! Thanks for posting!\n- This is a wonderful way to prepare corn on the cob. After roasting the corn, I cut the kernals off the cobs to use in a taco salad. It was a great addition to the salad. \n- This was awesome and so easy. I just stuck them in the oven. After 30 minutes they came out and the husks peeled right off and under neath was the sweetest crisp corn I have ever had. I did not even put butter or anything on it.\n- I love my corn made this way! It really does bring out the corn flavor. i saw Tyler make these but I forgot to get the recipe. Thanks for putting it here.\nLorraine\n- I had to do this a little different than the way the recipe was written because I used some of frozen ears of corn from last year's crop. So I wrapped in foil and baked them that way. I will make it the original way when the new crop is ready this year. Thank you for a great recipe. Made for ZWT4 by a CHIC CHEF.\n- perfectly cooked corn!! this will be THE WAY i'll be cooking corn from now on. thanks for posting =)\n- I tried this in the oven wrapping them in foil (with a little butter brushed on them 1st) OMG! this is the BEST i've tried. I just found the Zaar recently, THANK YOU for all the great ideas, You all are my new favorite!!!!!!\n- Ever since I saw Tyler Florence do this on TV, this is how I've made my corn! It's by far the best and I can fit much more corn in the oven than I can in any pot I own. I don't think I'll ever boil corn again.\n- This recipe is over the top.. when I first mentioned to dh how I was going to prepare the corn, his comment was I hope it doesn't taste burnt, well it wasn't and this is the only way he want's it now. I love the way the silks just fold off. I agree the corn does taste sweeter prepared this way. No flavor lost in the water.. wish i'd found this years ago. But better late than never.\n- This method is so easy!\n- We love corn and this recipe is so easy that we will make it this way a lot this summer!\n- This is a great method - I love how easily the silk peels back! The only reason I am not giving it 5 stars is that I think 30 minutes in the oven is too long. We had just purchased beautiful young ears, but they ended up slightly mushy even though the flavor was good. I will definitely try this again, but for 15-20 minutes next time. \n- I will never boil corn again! No more husking the pulling those little hairs off....this is so much easier and so much BETTER!!!\n- I love how easy this is! Put it in, go do something else, come back and pull it out....perfect corn! The husk and all the silk easily comes off. Corn is nice and sweet. Work for this lazy gal. Made for ZWT4 for my 4th of July cookout. Thanks.\n- Excellent methodd for grilled corn.\r\nJust a little note....to raise the bar on this I use a little mayo spread on after roasting and sprinkle some Cajun seasoning....just a little trick I picked up from Bobby Flay....give it a shot DELICIOUS!\n- This worked out very well. It is the only way I cook fresh corn on the cob.\n- Wonderful corn!! Even my corn-snob hubby thought it was terrific! We might not ever have it any other way either! So, so easy and the silks husks just come right off. LOVE IT! Thank you so much for posting this! Your ZWT4 CAFE ZMAAK Gypsies teammate!!\n- I'll never cook corn any other way! This coming from a lady who was taught to make corn on the cob in a pressure cooker when I was a little girl and swore by it. \nThe secret is being sure the ears are fully in the husks, they steam in the flavor, and brown up for a smoky flavor. \nI made this in a 440 deg. oven and they were still perfect!\n- This is a great no-muss no-fuss method for preparing corn, esp for people like me who don't own a grill. The corn almost fell away from the cob. It was so moist and tasty, I can't imagine I'll make corn any other way again.\n- What can I say? this was awesome and will be the only way I make corn from now on.. so much easier! And I love how much easier it is to peel of the husk! Thank you!\n- The best cob corn you'll ever eat. It's actually the old rural hog roast method, where you get a bed of hot coals about 8 feet in diameter, soak and throw on about a hundred young ears, melt a crock of salted butter for dipping and half the county shows up to partake. Something about steaming it in that toasted husk... It tastes sublime.\n- yum!!!\n- i decided to give this a shot, but the whole time im thinking..its not gonna work!!, but was i soooo wrong... so easy peasy!! and delicious!!\n- Best corn on the cob I've ever made-and it doesn't get any easier! I cooked 3 ears for 30 minutes but had to hold them in the warm oven about 15 minutes w/o a problem. Served w/ my sloppy joes and apple salad for a delicious, easy meal. Thank you so much for posting a great recipe!!! UPDATE: I just wanted to add that we have had corn 4 times in the last 2 weeks-that's how much we love this recipe! Our corn have been huge so the 30 minutes cooking time still keeps the corn w/ a little crunch which we love-for smaller, I would only cook for 20 minutes! Thank you again Laurel!!!\n- This is insane goodness!! Why did people make preparing corn on the cob so complicated?! LOVE THIS METHOD!\n- Tyler sure knows what he's talking about. Not only it tasted great, but the clean up was a breeze. Thank you.\n- This is the best way to cook corn I have ever found. It is unbelievably easy and the taste is out of this world. I served this to friends and not one person added salt, pepper or butter - that says a lot. Thanks so much for posting.\n- I've been making my corn this way for the last year or so... I saw Tyler Florence (I think) do it this way. Cooks perfectly every time!\n- These turned out perfect! Very flavorful and easy to do.\n- Super easy and the kernels were very juicy! Can't believe I have never thought of doing this before!\n- This was so easy - I'm never boiling corn on the cobb again! The corn turned out so delicious!\n- I can't believe I just tried this for the first time. How easy, who woulda thunk? Thanks for a keeper!\n- Super simple and super delicious! Yum. This was my first try at corn on the cob, and it's going to be my default method from here on out. Thanks for posting!\n- This is the simplest and most delicious way to serve corn on the cob. I tried it about 2 months ago and I can't stop making it every chance I get. I did 18 ears for a large BBQ and everyone raved and couldn't believe how it was prepared. Since I cooked 18 ears I kept them in the oven 50 minutes. This was timed with the chicken on the grill. What ease!\n- SO EASY, SO TASTY, SO TENDER. Thanks for sharing, I called all my family to share this easy prep for corn. Thanks for posting!\n- I don't cook corn any other way! I never liked having to shuck corn (all those nuisance silk strands refusing to be removed ) and then have to deal with hot, boiling water when it's already hot out. LOVE this recipe because it is so easy to turn the dial and put the corn in the oven. And shucking is sooo easy! Thanks for posting this recipe!\n- The flavor of the corn is so delicious and sweet that you don't need anything else. This is the first time I've had corn on the cob without butter! I was doubtful about the silks when I saw this recipe, but they easily peeled away with the husks.\n- 2001 ended with role reversal due to my wifes stroke. Cooking has become a welcome quest with unbelievable challenges. In point corn went from on the cob to can off the shelf for the ensuing 16 years, till I happened on Food.com. This simple and quick preparation of corn-in-the-shuck to table is as magic as my discovery of Chinese Sweet potatos cooking for 3 and one-half hours at 300 degrees and baked Vidalia onions baking in their own juice prompted a gathering of six friends with a glass of white wine and a decadent dessert with glasses raised to my culinary prowness! I'll never tell! Pat\n- Another rave review from a Groovy GastroGnome for ZWT5! I made this exactly as directed and the corn came out perfect (and the silk was so easy to remove). No need to ever make corn any other way! Thanks for posting this.\n- I was pleasantly surprised by this recipe. I always grill my corn, but thought I would give this a try. Couldn't be easier, tastes just like it came off the gas grill. Love it, will make again.\n- Tried this and it was great!! It was so easy, I will never boil it again. The taste was amazing!\n- Easy-peasy, tastes great!\n- This is amazing! I absolutely LOVE being able to make an entire dinner in the oven, so I roast my pork loin with baby carrots and new potatoes, and add the corn to the oven when the roast is 30 minutes from being done. SO easy - and so delicious! Thanks Pot Pie!\n- This is amazing, and it couldn't be easier! I just rinsed, tossed in the oven, and in 30 minutes had some of the sweetest, juciest corn ever. The husks and silks peeled right off- no more scrubbing and rinsing to get all those little bits of silk off. This was awesome, thanks so much for posting!\n- Ditto!!! This recipe (or rather method) is always a success!!!! The only changes to be made are after cooking is to use one of the many of variety butters out there, be adventurous!!!!!\n- I did this for a church BBQ and our men's group was charged with doing hot dogs, chili and corn on the cob for 700 people. We got fresh corn from our Redmond Saturday Market and roasted them all the next day.\r\n\r\nWe used this method and cranked out 100 ears in about an hour and a half in two different ovens. It wasn't a piece of cake, but it was the best corn on the cob I've ever had though I didn't sample all 700 ears. ;)\r\n\r\nSo easy and the tastiest corn you'll ever make.\n- How easy was that! Turned out crispy and delicious :)\n- For those occasions when you can make an entire meal in the oven (and that's often), this is a wonderful idea. What a convenience to pop everything in there at once. Thanks, Chef PotPie, for such a simple, yet very good corn on the cob suggestion!\n- This sounded so interesting, just had to try it! Corn turned out really tasty, but think I'll go back to boiling my corn. It was a hassle to remove the husk when the corn was hot, and we had to keep passing a paper bag around the table to dispose of the husks. One other thing, I normally cut away any bad parts of the corn after I remove the husks when preparing to boil it. Obviously, because the husks were still on the corn, didn't see the bad parts until removing the husk after it was baked. Corn was delicious; moist and tender!\n- This definitely makes shucking the corn alot easier. A nice change from boiling the corn. Will make again.\n- I saw Tyler Florence do this on TV and have been cooking my corn this way since the sweet corn ripened this summer. I found I had to cook a little longer than 30 minutes, but that may be due to the size of the ears (large) and my oven. This is hands down the easiest way to cook corn I have ever tried. I do up a big batch so I have extra to cut off the cob to use in salads, casseroles, etc. Today I added some to bean tostados. Yummy!\n- Made for ZWT5 (Groovy GastroGnomes). Photos are in Cooking Photos Forum ( posting http://www.recipezaar.com/bb/viewtopic.zsp?p=4540997#4540997). After 106 reviews, it's pretty hard to say something new. Obviously, a simple recipe, and surprisingly, far tastier than the \"boil the corn\" version. Reminds me a lot of the old Indian technique used in the traditional New England Lobster Boil.... yummy! Thanks for post, Chef!!\n- This was simple and the corn turned out perfect. I'll be trying this method on my grill soon. Thanks. :)\n- Seriously?! Why have I NOT known about this! AMAZING!!! THANK YOU!! I love that you can toss it in with whatever else you have baking .... it sure added a boost to our meatloaf/baked potato meal - thanks for sharing! I won't boil corn on the cob again! :)\n- Wow! This was so easy and incredibly good. I will never boil an ear of corn again if I can help it. I just loved that the silks just came off with little effort-thats the part I hate when it comes to fresh corn-on-the-cob. I wish I could just stick the whole fresh cob with husks in the freezer, without prep and cook them just like this recipe says..wouldn't that be great?!\n- Wonderful!! What a great way to cook corn! I've made this recipe several times, always with terrific results. This is very easy to make, and delicious. Thank you so much for posting! This recipe is a keeper for sure.\n- This is the fastest easiest way to make corn on the cob that I have ever tried. My family LOVES it this way. I don't do anything to them first. Just pop them in the oven and let them roast. WONDERFUL and so easy. The silk and husks just come right off. THANK YOU!! This is the way I will make it from now on!!\n- Delicious and easy! Cooked at 375 next to already baking chicken. 25 minutes was perfect! Kernels seemed firm, but exploded with juiciness when bitten. Thanks, Chef PotPie!\n- I have done this twice now and all I can say is \"WOW\"! Much more flavorful than boiling, and SO EASY! Thank you so much for posting =)\n- I love making corn this way. Leaving the silk and husk really makes the corn sweet and tender.\n- What can you add to this many good reviews? Rated mainly to be able to find it again. Cut the green and brown stringy things off the end before cooking. Added extra cooking time to get the corn to char just a bit. So nice not to have to remove silks before cooking! They come off much easier after the corn is done. Too easy and so good!\n- This was awesome! Not only did the corn taste great, but it couldn't have been easier to do and I LOVE, LOVE, LOVE the way the silk comes right off w/ the husk! A real keeper! Made for ZWT4\n- Tried this recipe for the first time tonight. Loved it!! So easy and tastes just as good if it had been boiled or grilled. Definitely a keeper, especially in the winter when the grill is not really accessible. Thanks!\n- Thanks for sharing this! It's the easiest way to cook corn on the cob, and the husks slip right off when the corn is taken out of the oven. I'll never make corn any other way from now on!\n- Really easy, and really good! Thanks!\n- Who knew it could be so easy and taste so good?!!! Tried this with two ears of corn - the last we'll probably have for the year. It was absolutely wonderful. Except for the middle of summer, when we won't want to heat up our kitchen, this is the way we'll fix our corn. Thank you very much!\n- I was pleasantly surprised at how easy this was.\n- Loved how easy this method was, both for cooking and for husking the corn and the silk comes off with the husks so easily. Next time I'm going to add 5 more minutes of cooking time. Thanks for a keeper Chef Pot Pie! Please see my rating system.\n- YUM! This has extraordinary flavor, much more depth than boiled corn! And it couldn't be easier. Just a word of caution about the steam release when you remove the husks, though!\r\nThanks, Chef PotPie! Made for ZWT4.\n- OMG!!!!! This is the best corn I have ever tasted. Made it tonight for dinner and there was none left. Family loved it. This is the easiest way to cook corn on the cob. It stays warm for along time. Will always my corn this way.\n- Thanks. I have roasted corn in the oven before and love the flavor, but just guessed on the temp and time to bake. Since I haven't roasted corn yet this year I couldn't remember what I'd done before and all the other recipes only had grill instructions. Thanks for this recipe.\n- This was delicious and easy! Just throw them in the oven with no worries about boiling temperatures or anything like that. The other easy thing is that each person does the \"work\" of pulling off the husks but really they were quite easy after I cooked them in the oven. I had peeled back some of the husks to make sure they were good so this allowed them to curl up a little and made it even easier. \nAnyways this is a great recipe as I found that even ones on the bottom cooked nicely so I may be able to make even more in the future for get togethers and such.\n\nMade for ZWT5, Dining Daredevils\n- This was sooo good! I had never thought to roast the corn like that and it was so much better. I will be making it again soon!\n- Unbelievably awesome way to cook corn! The bonus is that there is no pot to wash! I will never do corn any other way......cook time was perfect for the average sized, super fresh corn I used.\n- This worked perfectly; the corn turned out delicious!\n- Incredibly easy and tasty. I wish I had known about this method of cooking long ago as the corn tastes wonderful. \n- Perfect! Fantastic! The silk peels right off with the husk. So easy when cooking for a crowd.\n- I am pretty sure I will never fix corn any other way from now on. the kernals were so crisp and delicious. It was also very easy.\r\nThanks for posting.\n- YUMMY!!! So simple, so sweet, we need to buy more corn!!\n- I normally cook my corn in the husks on the grill but this is good for when the weather isn't nice for that! Made for Saucy Senoritas Family Picks ZWT5.\n- My family and i love corn, since i found your recipe and started fixing it this way, it has become our favorite corn to eat. And it's good all by itself without salt, butter or anything else!! Thanks for posting this Chef PotPie.\n- Super easy! Half an hour and perfect corn on the cob! The corn silk didn't come off easily (it wasn't more difficult, but about the same as taking the silk off raw corn). However, this was so simply and toaster oven friendly that I will be making all my future corn like this :D\n- I guess my dinner guests loved this because I didn't even get one! Several were still talking about it the next day. Next time I'll make more than 1 per. Thanks for posting!\n- This is the only way I make corn on the cob now. It's so quick! I usually leave them in the oven for a little longer than 30 minutes. Thanks for this cooking tip!!\n- This was great. So much easier than boiling, my pot always boils over. The corn came out juicy & sweet in exactly 30 minutes. Will definitely do this again. Made for ZWT5.\n- I am only giving this recipe two stars because I did not like the flavor of the corn at all. It was extremely easy to make and all the silk peeled of easily, I just didn't care for the flavor. I will give it one more shot as it may have been the corn.\n- So easy and tastes better than boiled.\n- I roast many other veggies, why not corn! the flavor in the corn is so much sweeter done this way, try this everyone! great method PotPie! thanks for sharing...Kitten:) \n- What else can I add? Great and easy recipe. Thanks!! Made for the Babes of ZWT4.\n- Had to try this after reading some of the reviews. This was extremely easy but I did not notice a distinctive difference in the taste from boiled although I would guess you get more of the nutrients this way. With that being said, the corn was delicious and the silks came right off...will use this recipe again due to the ease of preparation.\n- Super easy and super YUMMY! i followed the directions exactly, we had a barbeque this past weekend and I needed to cook up 20 ears of corn. I came across this recipe and thought I would give it a try. Usually I have no luck cooking corn it generally comes out tough and tasteless. Not this time! I will always cook corn this way from now on\n- Awesome! I do not usually mess with fresh corn because I can never get all of the silk strings off. This recipe sounded too good to be true, but it works! It was delicious. Thanks for sharing!\n- From now on this is the only way I'll prepare corn. This was so easy and easy cleanup.\n- Tried this over the weekend. We loved it! You can't get any simpler than this. Even my picky 5-year-old son gobbled it up! Thanks!\n- I have used this method for roasting corn several times now. It's so easy to prepare, and I like how the silks come off easily after roasting. My kids think it's fun to eat corn with the husk peeled back. It's great with a little butter and seasoned salt. I highly recommend this recipe.\n- You have made my life simpler! Thanks for the great, easy, tasty recipe. Goodbye steamer. :)\n- I loved the \"roastedy\" aroma that flowed through my kitchen:) Preparing corn on the cobb this way is perfection!\n- As if this needs another 5 star review, but I'm giving one anyway! Easy, delicious and no clean up! Excellent tasting corn. Can't improve on perfection! Thanks for posting! :)\n- I always cook corn this way, I don't even rinse it. With my 30\" stove I can fit 12 ears on one rack. I also can do six in the toaster oven, but I have to cut off any hanging husk or silk so it doesn't touch the heating element. The oven temp can be varied so that these can cook right along with any other dish; just adjust the time up or down. This method really brings out the sweetness of the corn. It's much tastier than boiled!\n- Love this cooking method! I like it straight fromt the oven, but my husband always adds butter, salt, and pepper.\n- I love corn on the cob but hate shucking it. It takes forever to remove the silk, even with a veggie brush. Well no more worries about THAT! This was wonderfully easy, the silk slides right off, and the taste was great! I'll use this method from now on. Thank you!\n- PERFECT--easier, healthier, and tastier than boiling, and no water-logged kernels!!\n- I do this in the microwave if I don't have anything else in the oven.\n- Wow! This is the perfect way to make corn on the cob. Much tastier than boiled or microwaved, and easy too. The only trick is getting the husks off while hot, you might want to let them cool a few minutes. Our new favorite way to make corn!\n- This was fabulous. Great way to make corn on the cob and keep all the flavor and nutrients in it, instead of boiling it and losing all that. I always thought that having it this was would make it dry, but it was the juiciest corn on the cob I've ever had! TEN STARS!\n- Perfect. I was so surprised how the silk came off easier than before cooking.\n- I may have rated this already! From the grocery bag to the oven, that's all you do! It is one of our favorites, and it is the only way we make corn on the cob! I too saw it on Tyler Florence's \"Food 911\" about 2 years ago. And the chili lime butter slathered all over just kicks it up another notch! \n- This couldn't be any easier! Loved it. I was a little nervous about not soaking the ears first but it turned out perfect.\n- Great recipe, I tried this the other night and will never go back to boiling corn on top of the stove!\n- This was my first time making corn on the cob that doesn't come from the freezer section. It was awesome! So easy to make and the corn turns out delicious. Add some butter and salt and fresh ground pepper to the steaming cob and its heaven. I'll definitely be making this again!\n- Put corn with husk in microwave for 3 minutes per ear. Take out, let cool a couple minutes, then pull husk with silk and they are done and silk free!\n- 5 stars for the easiest way to make corn on the cob! WooHoo!\n- Way too easy to not receive 5 stars. I like to melt butter and add cumin, chili powder, onion powder, garlic powder, pepper, and cayenne pepper to it and then rub all over the peeled corn when its done. Oh so tasty!\n- Tried this last night and it was great. So much easier than grilling or boiling the corn. I also roasted a head of garlic and mixed it in with some whipped butter and put that on the corn. It was heavenly.\n- This is a wonderfully simple recipe. I tried it this way then the next time I opened the husks, removed the silk, rubbed hard, cold butter on each cob, seasoned with salt & pepper, pulled the husks back up and baked. The butter flavors the corn and the husks keep it from dripping. bake as directed then pull back husks and use as a handle (of sorts)\n- so good! served with garlic butter\n- This was so simple and good. I just bought a grill today and threw the corn on (husk and all). Everyone at my house looked really skeptical but, I proved them all wrong because they couldn't stop eating it!\n- This is so good and so easy! I have been using this recipe for several years, so thought I should take time to review it. It is the only way I do sweet corn as it comes out perfect every time. Thanks so much for this recipe Chef PotPie!\n- I used this method so I could cut off the corn and use it in a chicken pot pie. I'm glad I was going to use it for another recipe because the corn was not cooked all the way through even after 30 minutes. The taste was good, just a little too crunchy.\n- Perfect! I didn't time my ribs with the corn right so my corn sat in the husks outside the oven for a few minutes and they turned out perfect. I didn't realize you really do keep the entire corn intact-no, you don't take the silk off-no, you don't peel the husks down. You really leave it all together (right out of the grocery bag), rinse it and go.\n- This was so easy and delicious! I won't boil corn again! Thanks for a great recipe :))))\n- Excellent! Have made it several times and works for both big and small ears! Thank you for sharing!\n- This was so very easy and tasty!\n- I don't know if it was the cooking method or just really great corn, but this rocked my world! I'll never make it on the grill again, and I've had many compliments on my grilled corn. It's especially great if you're grilling your entire meal (like we frequently do) and don't have enough space for everything. Also great that you don't have to keep checking it to make sure it's done - just pop it in the oven and forget about it. Genius!\n- Awesome!!!!! I will never boil corn again and have silk all over the place. I followed the instructions exactly and it was perfect. Thanks!\n- Great technique for cooking corn. We enjoyed it and the amazing thing was no prep work was involved, also the silk wasn't a pain to get out either. Thank you!\n- I will never fix corn any other way!! Best corn I ever had!!\n- Can't get easier than this! Very tasty too.\r\nMade for the Tastebud Tickling Travellers, ZWT4\n- I ran across this recipe of his about 3 years ago, and I was so surprised at how good it was, so simple. This is the way I fix the corn if we are already using the oven for that meal. Always a success! Thank you for posting.\n- I agree with all the others. I will always cook my corn this way from now on! Rinse and roast. What could be easier? I too only roasted for 25 minutes as I was afraid of ending up with tough kernels, but they were sweet and tender! I did burn my finger trying to unhusk them too soon though, so make sure you give them a couple of minutes to vent the steam.\n- The recipe seems to easy but the results are nothing less then delicious. I luved this recipe definently a keeper. Thanks for the great recipe. :) I luv this site.\n- I made this recipe this evening just as stated and it has such a wonderful flavor. The corn that I used was a few days old and I wasn't expecting much but it turned out fantastic. I have been trying to make grilled corn for years and it is always undercooked or charred. This is a great substitue! Rosting it gived the corn a very unique intense flavor that you wont ever get from boiling. It was also very easy to do. I did remove the silks and husk at the end and finish for just a few minutes on the grill. Just to pretty much get a few of the kernals carmelized. So yummy!!! Thank you for sharing.\n- This is such a wonderful recipe! I originally needed a recipe that would simulate making corn on the grill for Recipe #362514. This recipe worked perfectly and I think I'm hooked! The corn was so moist, sweet and tender...mmmmm! I found this recipe last week and I think we've had corn at least 5 nights since then! :) Thanks so much, Chef Pot Pie! This is a definite keeper!\n- Fantastic! I didn't notice a difference in flavor, but it was tender and sweet and soooo easy. I left it in the oven a little less than half an hour; perfect. \n- It's corn on the cob season in WI - Since I found this recipe it's the only way I prepare corn on the cob!!! Everyone raves!\n- Easy!\n- This worked beautifully. Will definitely be making my corn on the cob like this more often! UPDATE: Forget \"more often\", this is the ONLY way we do corn on the cob now. Boiled corn tastes so blah compared to this method!! Thanks again for posting!\n- I used to think grilling was the best way to make corn, but this is better. This will be my new go to method for making corn on the cob.\n- very yummy! so moist and tender! so easy!! a keeper!\n- Very easy and came out perfectly!! This is the only way I will make corn on the cob. Thanks!!\n- Awesome. thanks!\n- If you don't want to heat up the kitchen using the oven, nuke your corn. For two good sized ears of yellow corn 6 minutes on high works. Only cooking one ear? 3 minutes.\n- Delicious, and a cinch to make. As I explained to my dinner guests who also fell in love with the corn: Just rinse it, and throw it in the oven for 30 minutes at 350. I agree the only downfall is peeling off the husks when they're so hot.\n- Easy, quick way to have true \"fair style\" corn on the cob! Love it!\n- Best/easiest way to make corn!\n- This is a great recipe for corn. Fast and easy--just throw it in the oven. Silks come right off!! DH loved it also!!\n- I love that I don't even have to shuck the corn before I cook it this way! Sooo easy, and it produces great corn, to boot. This may well be my new go-to method for cooking corn. Thanks for posting! Made for ZWT4 Family Picks\n- This was just WONDERFUL- another simple, no-fuss, easy way to make perfect roasted corn. Just toss it into the oven and it cooks perfectly. Easy to pull back the husk, butter and serve. What's not to like??? Thanks for sharing. ~Sue\n- This was so easy! My husband was going to grill the corn but we discovered we were out of propane so I went searching for a recipe and found this, I am so glad I did! I will be using this again for sure.\n\n### Date\n2006-07-13 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "easy", "beginner-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "corn" ], "ingredients": [ "corn on the cob", "water" ], "steps": [ "preheat oven to 350f", "rinse ears", "place corn cobs directly on middle rack in oven", "bake for 30 minutes", "remove corn cobs", "pull back husks and enjoy !" ], "nutrition": [ 122.5, 1.0, 18.0, 0.0, 8.0, 0.0, 9.0 ], "reviews": "[\"Winner, winner! I fixed this last night and will never mess with boiling water again! This is too good and very easy. Husks come in very handy for hanging on to while you're eatin! Too cool! Thanks!\", \"I didn't used to make corn on the cob very often because all I knew how to do was boil it. This was way better. I love the taste and it just turned out perfectly. And so easy, too! Thanks!!!\", \"Excellent idea. It's way easier than boiling the corn. This will be my new way of making corn on the cob from now on. Thanks!\", 'This really is the best way to cook corn!', \"I have done this for years....but on the grill! Can't beat an easy way to serve corn. The only downfall is that you have to let the cobs cool off somewhat as they retain their heat and it is a little hot on the hands!\", \"This is the country way of having corn on the cob. I'm 75 & I grew up eating corn this way in the summer. Now I fix it in the oven. Can't beat the old fashioned way of doing things.\", \"The corn turned out really juicy, but the taste was about the same as if I had boiled the ears. However, it was sooooo easy just to rinse off the ears and put them in the oven when I already had the entree cooking so I didn't have to turn on another burner and bother with all that hot water and another pot to clean. After they were done ( about 25 min ) I put them on a plate and stuck them in the microwave while I got the rest of the dinner ready. They were still warm and ready for the butter 15 min later... That was great... no soggy, watery corn! Thanks!\", \"I agree - boiling corn - OUT..... the microwave suggestion works great. Particularly when you don't want to heat up the kitchen with the oven.\", 'What can I say that has not already been said - super easy, tasty and VERY attractive when served in their husks for peeling away at the dinner table! We ate these with a grilled vegetable salad and peri-peri prawns - out on the terrace in the sunshine - wonderful! Made for Zingo and the ZWT4! Merci ma leeeetle potty pie! FT:-)', \"haven't made corn any other way since i saw this on food network; even better than on the grill.\", 'This is the best!!! I will never make corn on the cob any other way! It was a winner with a picky family of 6.', 'Too hot to be messing around in the kitchen? Roast the ears on the grill. The flavor is awesome. Just soak the ears in salt water for about 30 minutes and transfer right to the grill. Turn over once when the husks are browned. 10 more minutes and it's time to sink your teeth into the best corn you've ever had!', 'd.E.l.I.c.I.o.U.s !!!!', \"Chef PotPie I loved this method to do corn. How easy can it get. I really like the fact I didn't have to soak the corn before cooking. This is a great alternative to grilling. I will do this again.\", 'What a great way to prepare corn! I love it!', 'I will never boil corn again. It was awesome! Thanks!\\nSorry, forgot the stars.', 'Yummy -it cooked perfectly with my pork roast. Nice to have the BBQ taste without the fuss. Thanks!', \"I also got this recipe from a Tyler Florence show and LOVE to cook corn on the cob this way. Never soggy...never overcooked. The silk removes along with the husk...no fuss. Try it..it's great!\", 'So Easy and So Tasty!! Why would I go through the hassle of grilling again? Honestly, this is my new recipe. Thanks!', 'Super easy even for a novice cook (me) and so much better than boiling.', 'This method worked well & was much easier for sure. However, I had other stuff in the oven at 400 degrees & threw the corn in with it for slightly less time than called for and the husk burnt a bit and the kernels turned out a little tough. I am excited to try it again as directed simply because of the time and mess that it saves. Thanks!!!', \"This is the easiest way I've ever made corn and it turned out perfect! I baked 4 ears of corn for about 25 minutes and it was the perfect tenderness and so good that I didn't need salt and butter. Thanks for posting this!\", \"Didn't notice any significant difference in taste, but this is definately the easiest method I've ever tried for making corn. Thanks a lot.\", \"This worked out great! It's waaaaay easier than boiling for sure. I baked my medium-large ears for 30 minutes and they came out perfect. \\nThanks for a great cooking shortcut!\", 'Easy and delicious!', \"A wonderful way to make corn on the cob. I finally got some cobs that had their husks still on here in the UK, so when I found this recipe, I had to try it. I'm so glad I did. The corn is full of flavour and moist. I served them just with some butter, and freshly ground salt and pepper. Delicious.\", \"What a time saver! I've always hated shucking corn!\", \"Tried this this weekend. Couldn't be easier or tastier.\\r\\nThanks\", 'Thank you for an easy recipe that has such good results! Yum!', 'I put a little butter inside the husks before roasting and it was amazing. Thanks for the easy recipe! this is best with really fresh yellow corn!', 'I'm doing this TONIGHT!!!! ?', \"Thank you for sharing this recipe. I've made it several times and this is the only way I cook corn on the cob now. So delicious and easy!\", \"Yum ! I loved it too... so simple and good, healthy, and no messing around with a pot of hot water. I have also tried a Zaar recipe for sweet corn that used cling flim and the microwave and felt that this recipe was a footstep behind that one in the amount of final flavour retained. The speed of the other recipe also counted in it's favour. That said, this is an EXCELLENT recipe for a large group of people as the oven would do the lot in one go, and also great for when you are using the oven anyway for other things because these cobs sit very easily on the rack around other dishes.Please see my rating system: 4 lovely stars for a recipe that I will definiately make again, especially when the oven is already on for something else. Thanks!\", \"This is the only way I cook corn on the cob now. I like my corn with a little crunch. It comes out so sweet and delicious I don't even put anything on it sometimes. :D\", \"Worked great. I didn't notice a big difference in flavor, however the corn was very tender and juicy. Very easy to make. Thanks for sharing.\", 'We just love corn cooked this way. The flavor is so intense and it is very easy to clean. Good job Chef PotPie; its a winner.', \"So good and so easy. I couldn't ask for a better recipe. I hate peeling the silks and this is so much easier. We will make it this way again and again. YUM!\", \"This was so easy and the corn had such great taste. How come I didn't know of this lol. I wish I had seen this recipe years ago. This is how I will do it from now on. Thanks for sharing.\", \"What a ridiculously easy way to prepare corn on the cob!! I don't think it tasted any better than boiling but it looked WAY better - the kernels stayed nice & plump. And, for some reason, the silk came off a lot easier after roasting than it normally does before boiling.\", 'This is great - grilled corn still beats it in my book, but not by much. I love recipes like this that make eating fresh veggies simple and easy. Very, very good - thank you for this!', 'Perfect! That is all, just perfect. So easy.', \"This was really good corn. I love not having to shuck & clean off the silks! But, personal preference, I still love grilled corn. I'll use this recipe when the weather is ugly, though.\", 'We did this on the grill and it turned out amazing! Very popular with all the kids too.', \"This is worth all 5 stars + 100 more! No more standing in front of the garbage can cleaning corn! Yea! No more boiling the corn getting a steam facial! Yea! This corn turned out so tender and cooked to perfection. I cooked it exactly the 30 minutes and it was perfect. I also stacked the corn ears on top of each other. I had a dozen ears and they all didn't fit on the bottom so I put 3 ears on top of the others and it worked perfectly. Thank you so much for showing me this really easy and so much better way of preparing corn.\", 'Thank you CHEF POT PIE. This is a wonderfully easy way to prepare corn-on-the-cob.', \"followed exactly but corn wasn't cooked enough. I'll be going back to boiling or the grill\", \"Wow...perfect and so easy! Our's needed to stay in the oven about 5 extra minutes. Thanks for posting.\", 'This was by far the easiest way to roast corn yet. I loved how the silk just peeled off with the husk! The corn really retained its flavor and was delicious. The time was right on for our ears. Thank you Pot Pie!!', \"Really Yummy! Made them today for my son's birthday/BBQ and everyone loved them. Very juicy-not dry at all. A couple guest asked for the recipe. I added the butter right on the corn and let it melt away. Simple and very tasty. Thanks for sharing!\", \"I've never cooked my corn any other way since I discovered this technique at a bbq a few years ago - try it on the grill too, it works in the same way.\", 'Fantastic! Not just good to eat but you get the roasted corn smells of the County Fair along with it. Thanks!', 'I had never heard of cooking corn this way so I had to try it tonight...Well it was Fantastic!!! What a great way to cook corn, and the flavor is soooooooooo good!!!!', 'This method makes awesome corn. Before putting in the oven, I pull back the husks and remove the silky strings - they come off easily. Sometimes I sprinkle a little salt or other seasonings on the corn before covering back up with the husk and tossing in the oven. I need to make this again soon! :)', 'My neighbor made her corn this way last night for our cul-de-sac potluck. Not only was it really moist and tasty, but the husks helped keep the corn warm longer.', 'I just made this for Easter and it was super easy and came out perfectly! This is how I will always make corn on the cob!', 'Man, I wish I hadn't had such a huge lunch, I wanna try this right now! LOL Oh well, later on this evening..........', 'Really simple method which produces perfect corn. Made this along with recipe #8701 and Recipe #14023 for a wonderful meal. Thanks for sharing the recipe!', 'The corn came out so tasty!', 'This is indeed an excellent way of preparing corn on the cob, especially for a large number of people. However, for the sake of energy savings, as well as time, try doing this in the microwave. I do mine 3mins. for one ear, 4 mins for 3, etc. My MW is a 900W oven, yours could be 700, 900, or 1000W, so times can vary. There are several recipes in the DB. For six or more people a traditional oven still works wonders! Thanks, Chef PotPie!', \"In one word....AMAZING!!!! I have made this twice in the last week, and I am suggesting it to everyone I know! For the last couple of years I have only been making corn on the cob a couple times each summer, because it is such a hassle. Corn will now be eaten a lot more in my house to DH's delight.\", 'This recipe has blown away all my previous favorite methods of making corn on the cob....and simple too! My go-to recipe for corn on the cob now. Must try!', \"I can't believe how easy this is. I hated boiling corn because of pulling off the silk and then using such a big pot of water just to fit them in. This way has no prep work; you just pop it in. Now it's so much easier for me to just grab some corn from the store and prepare it instead of planning it out. The corn comes out perfect, the silk just comes right off with ease, and the corn looks beautiful when you just pull back the husks and serve it that way. I tried to time it right so that they were done when my husband came home from work but they were done too early. So I turned off the oven, pulled back the husks and removed the silk, then covered the corn with their husks again and placed them back into the cooling oven. I just grabbed them once we were ready to go to the table and they still came out hot and perfect. I would love to do this for a party and just load my oven with a bunch of corn for everyone.\", 'The best way to have corn! EVER!', \"Super Dooper Scrumptious Easy! GREAT corn! I have nothing but RAVE REVIEWS for this! Made exactly as written. I'm a Groovy GastroGnome travelling on the ZWT5 - thanks for submitting this fabulous recipe!\", 'love the corn this--!! --So easy--so delicious!!', 'I did corn this way the other night and I will never do it another way again. So easy to just pop in the oven, and the corn tastes better, too. Thank you!', 'Wow! This was EXCELLENT! My husband kept looking over my shoulder and saying \"are you sure you aren\\'t missing something\"...boy was he was blown away! We all loved it!! Thanks for posting!', 'This is a wonderful way to prepare corn on the cob. After roasting the corn, I cut the kernals off the cobs to use in a taco salad. It was a great addition to the salad. ', 'This was awesome and so easy. I just stuck them in the oven. After 30 minutes they came out and the husks peeled right off and under neath was the sweetest crisp corn I have ever had. I did not even put butter or anything on it.', 'I love my corn made this way! It really does bring out the corn flavor. i saw Tyler make these but I forgot to get the recipe. Thanks for putting it here.\\nLorraine', \"I had to do this a little different than the way the recipe was written because I used some of frozen ears of corn from last year's crop. So I wrapped in foil and baked them that way. I will make it the original way when the new crop is ready this year. Thank you for a great recipe. Made for ZWT4 by a CHIC CHEF.\", \"perfectly cooked corn!! this will be THE WAY i'll be cooking corn from now on. thanks for posting =)\", \"I tried this in the oven wrapping them in foil (with a little butter brushed on them 1st) OMG! this is the BEST i've tried. I just found the Zaar recently, THANK YOU for all the great ideas, You all are my new favorite!!!!!!\", \"Ever since I saw Tyler Florence do this on TV, this is how I've made my corn! It's by far the best and I can fit much more corn in the oven than I can in any pot I own. I don't think I'll ever boil corn again.\", \"This recipe is over the top.. when I first mentioned to dh how I was going to prepare the corn, his comment was I hope it doesn't taste burnt, well it wasn't and this is the only way he want's it now. I love the way the silks just fold off. I agree the corn does taste sweeter prepared this way. No flavor lost in the water.. wish i'd found this years ago. But better late than never.\", 'This method is so easy!', 'We love corn and this recipe is so easy that we will make it this way a lot this summer!', 'This is a great method - I love how easily the silk peels back! The only reason I am not giving it 5 stars is that I think 30 minutes in the oven is too long. We had just purchased beautiful young ears, but they ended up slightly mushy even though the flavor was good. I will definitely try this again, but for 15-20 minutes next time. ', 'I will never boil corn again! No more husking the pulling those little hairs off....this is so much easier and so much BETTER!!!', 'I love how easy this is! Put it in, go do something else, come back and pull it out....perfect corn! The husk and all the silk easily comes off. Corn is nice and sweet. Work for this lazy gal. Made for ZWT4 for my 4th of July cookout. Thanks.', 'Excellent methodd for grilled corn.\\r\\nJust a little note....to raise the bar on this I use a little mayo spread on after roasting and sprinkle some Cajun seasoning....just a little trick I picked up from Bobby Flay....give it a shot DELICIOUS!', 'This worked out very well. It is the only way I cook fresh corn on the cob.', 'Wonderful corn!! Even my corn-snob hubby thought it was terrific! We might not ever have it any other way either! So, so easy and the silks husks just come right off. LOVE IT! Thank you so much for posting this! Your ZWT4 CAFE ZMAAK Gypsies teammate!!', \"I'll never cook corn any other way! This coming from a lady who was taught to make corn on the cob in a pressure cooker when I was a little girl and swore by it. \\nThe secret is being sure the ears are fully in the husks, they steam in the flavor, and brown up for a smoky flavor. \\nI made this in a 440 deg. oven and they were still perfect!\", \"This is a great no-muss no-fuss method for preparing corn, esp for people like me who don't own a grill. The corn almost fell away from the cob. It was so moist and tasty, I can't imagine I'll make corn any other way again.\", 'What can I say? this was awesome and will be the only way I make corn from now on.. so much easier! And I love how much easier it is to peel of the husk! Thank you!', \"The best cob corn you'll ever eat. It's actually the old rural hog roast method, where you get a bed of hot coals about 8 feet in diameter, soak and throw on about a hundred young ears, melt a crock of salted butter for dipping and half the county shows up to partake. Something about steaming it in that toasted husk... It tastes sublime.\", 'yum!!!', 'i decided to give this a shot, but the whole time im thinking..its not gonna work!!, but was i soooo wrong... so easy peasy!! and delicious!!', \"Best corn on the cob I've ever made-and it doesn't get any easier! I cooked 3 ears for 30 minutes but had to hold them in the warm oven about 15 minutes w/o a problem. Served w/ my sloppy joes and apple salad for a delicious, easy meal. Thank you so much for posting a great recipe!!! UPDATE: I just wanted to add that we have had corn 4 times in the last 2 weeks-that's how much we love this recipe! Our corn have been huge so the 30 minutes cooking time still keeps the corn w/ a little crunch which we love-for smaller, I would only cook for 20 minutes! Thank you again Laurel!!!\", 'This is insane goodness!! Why did people make preparing corn on the cob so complicated?! LOVE THIS METHOD!', \"Tyler sure knows what he's talking about. Not only it tasted great, but the clean up was a breeze. Thank you.\", 'This is the best way to cook corn I have ever found. It is unbelievably easy and the taste is out of this world. I served this to friends and not one person added salt, pepper or butter - that says a lot. Thanks so much for posting.', \"I've been making my corn this way for the last year or so... I saw Tyler Florence (I think) do it this way. Cooks perfectly every time!\", 'These turned out perfect! Very flavorful and easy to do.', \"Super easy and the kernels were very juicy! Can't believe I have never thought of doing this before!\", \"This was so easy - I'm never boiling corn on the cobb again! The corn turned out so delicious!\", \"I can't believe I just tried this for the first time. How easy, who woulda thunk? Thanks for a keeper!\", \"Super simple and super delicious! Yum. This was my first try at corn on the cob, and it's going to be my default method from here on out. Thanks for posting!\", \"This is the simplest and most delicious way to serve corn on the cob. I tried it about 2 months ago and I can't stop making it every chance I get. I did 18 ears for a large BBQ and everyone raved and couldn't believe how it was prepared. Since I cooked 18 ears I kept them in the oven 50 minutes. This was timed with the chicken on the grill. What ease!\", 'SO EASY, SO TASTY, SO TENDER. Thanks for sharing, I called all my family to share this easy prep for corn. Thanks for posting!', \"I don't cook corn any other way! I never liked having to shuck corn (all those nuisance silk strands refusing to be removed ) and then have to deal with hot, boiling water when it's already hot out. LOVE this recipe because it is so easy to turn the dial and put the corn in the oven. And shucking is sooo easy! Thanks for posting this recipe!\", \"The flavor of the corn is so delicious and sweet that you don't need anything else. This is the first time I've had corn on the cob without butter! I was doubtful about the silks when I saw this recipe, but they easily peeled away with the husks.\", \"2001 ended with role reversal due to my wifes stroke. Cooking has become a welcome quest with unbelievable challenges. In point corn went from on the cob to can off the shelf for the ensuing 16 years, till I happened on Food.com. This simple and quick preparation of corn-in-the-shuck to table is as magic as my discovery of Chinese Sweet potatos cooking for 3 and one-half hours at 300 degrees and baked Vidalia onions baking in their own juice prompted a gathering of six friends with a glass of white wine and a decadent dessert with glasses raised to my culinary prowness! I'll never tell! Pat\", 'Another rave review from a Groovy GastroGnome for ZWT5! I made this exactly as directed and the corn came out perfect (and the silk was so easy to remove). No need to ever make corn any other way! Thanks for posting this.', \"I was pleasantly surprised by this recipe. I always grill my corn, but thought I would give this a try. Couldn't be easier, tastes just like it came off the gas grill. Love it, will make again.\", 'Tried this and it was great!! It was so easy, I will never boil it again. The taste was amazing!', 'Easy-peasy, tastes great!', 'This is amazing! I absolutely LOVE being able to make an entire dinner in the oven, so I roast my pork loin with baby carrots and new potatoes, and add the corn to the oven when the roast is 30 minutes from being done. SO easy - and so delicious! Thanks Pot Pie!', \"This is amazing, and it couldn't be easier! I just rinsed, tossed in the oven, and in 30 minutes had some of the sweetest, juciest corn ever. The husks and silks peeled right off- no more scrubbing and rinsing to get all those little bits of silk off. This was awesome, thanks so much for posting!\", 'Ditto!!! This recipe (or rather method) is always a success!!!! The only changes to be made are after cooking is to use one of the many of variety butters out there, be adventurous!!!!!', \"I did this for a church BBQ and our men's group was charged with doing hot dogs, chili and corn on the cob for 700 people. We got fresh corn from our Redmond Saturday Market and roasted them all the next day.\\r\\n\\r\\nWe used this method and cranked out 100 ears in about an hour and a half in two different ovens. It wasn't a piece of cake, but it was the best corn on the cob I've ever had though I didn't sample all 700 ears. ;)\\r\\n\\r\\nSo easy and the tastiest corn you'll ever make.\", 'How easy was that! Turned out crispy and delicious :)', \"For those occasions when you can make an entire meal in the oven (and that's often), this is a wonderful idea. What a convenience to pop everything in there at once. Thanks, Chef PotPie, for such a simple, yet very good corn on the cob suggestion!\", 'This sounded so interesting, just had to try it! Corn turned out really tasty, but think I'll go back to boiling my corn. It was a hassle to remove the husk when the corn was hot, and we had to keep passing a paper bag around the table to dispose of the husks. One other thing, I normally cut away any bad parts of the corn after I remove the husks when preparing to boil it. Obviously, because the husks were still on the corn, didn't see the bad parts until removing the husk after it was baked. Corn was delicious; moist and tender!', 'This definitely makes shucking the corn alot easier. A nice change from boiling the corn. Will make again.', 'I saw Tyler Florence do this on TV and have been cooking my corn this way since the sweet corn ripened this summer. I found I had to cook a little longer than 30 minutes, but that may be due to the size of the ears (large) and my oven. This is hands down the easiest way to cook corn I have ever tried. I do up a big batch so I have extra to cut off the cob to use in salads, casseroles, etc. Today I added some to bean tostados. Yummy!', 'Made for ZWT5 (Groovy GastroGnomes). Photos are in Cooking Photos Forum ( posting http://www.recipezaar.com/bb/viewtopic.zsp?p=4540997#4540997). After 106 reviews, it\\'s pretty hard to say something new. Obviously, a simple recipe, and surprisingly, far tastier than the \"boil the corn\" version. Reminds me a lot of the old Indian technique used in the traditional New England Lobster Boil.... yummy! Thanks for post, Chef!!', \"This was simple and the corn turned out perfect. I'll be trying this method on my grill soon. Thanks. :)\", \"Seriously?! Why have I NOT known about this! AMAZING!!! THANK YOU!! I love that you can toss it in with whatever else you have baking .... it sure added a boost to our meatloaf/baked potato meal - thanks for sharing! I won't boil corn on the cob again! :)\", \"Wow! This was so easy and incredibly good. I will never boil an ear of corn again if I can help it. I just loved that the silks just came off with little effort-thats the part I hate when it comes to fresh corn-on-the-cob. I wish I could just stick the whole fresh cob with husks in the freezer, without prep and cook them just like this recipe says..wouldn't that be great?!\", \"Wonderful!! What a great way to cook corn! I've made this recipe several times, always with terrific results. This is very easy to make, and delicious. Thank you so much for posting! This recipe is a keeper for sure.\", \"This is the fastest easiest way to make corn on the cob that I have ever tried. My family LOVES it this way. I don't do anything to them first. Just pop them in the oven and let them roast. WONDERFUL and so easy. The silk and husks just come right off. THANK YOU!! This is the way I will make it from now on!!\", 'Delicious and easy! Cooked at 375 next to already baking chicken. 25 minutes was perfect! Kernels seemed firm, but exploded with juiciness when bitten. Thanks, Chef PotPie!', 'I have done this twice now and all I can say is \"WOW\"! Much more flavorful than boiling, and SO EASY! Thank you so much for posting =)', 'I love making corn this way. Leaving the silk and husk really makes the corn sweet and tender.', 'What can you add to this many good reviews? Rated mainly to be able to find it again. Cut the green and brown stringy things off the end before cooking. Added extra cooking time to get the corn to char just a bit. So nice not to have to remove silks before cooking! They come off much easier after the corn is done. Too easy and so good!', \"This was awesome! Not only did the corn taste great, but it couldn't have been easier to do and I LOVE, LOVE, LOVE the way the silk comes right off w/ the husk! A real keeper! Made for ZWT4\", 'Tried this recipe for the first time tonight. Loved it!! So easy and tastes just as good if it had been boiled or grilled. Definitely a keeper, especially in the winter when the grill is not really accessible. Thanks!', 'Thanks for sharing this! It's the easiest way to cook corn on the cob, and the husks slip right off when the corn is taken out of the oven. I'll never make corn any other way from now on!', 'Really easy, and really good! Thanks!', \"Who knew it could be so easy and taste so good?!!! Tried this with two ears of corn - the last we'll probably have for the year. It was absolutely wonderful. Except for the middle of summer, when we won't want to heat up our kitchen, this is the way we'll fix our corn. Thank you very much!\", 'I was pleasantly surprised at how easy this was.', \"Loved how easy this method was, both for cooking and for husking the corn and the silk comes off with the husks so easily. Next time I'm going to add 5 more minutes of cooking time. Thanks for a keeper Chef Pot Pie! Please see my rating system.\", \"YUM! This has extraordinary flavor, much more depth than boiled corn! And it couldn't be easier. Just a word of caution about the steam release when you remove the husks, though!\\r\\nThanks, Chef PotPie! Made for ZWT4.\", 'OMG!!!!! This is the best corn I have ever tasted. Made it tonight for dinner and there was none left. Family loved it. This is the easiest way to cook corn on the cob. It stays warm for along time. Will always my corn this way.', \"Thanks. I have roasted corn in the oven before and love the flavor, but just guessed on the temp and time to bake. Since I haven't roasted corn yet this year I couldn't remember what I'd done before and all the other recipes only had grill instructions. Thanks for this recipe.\", 'This was delicious and easy! Just throw them in the oven with no worries about boiling temperatures or anything like that. The other easy thing is that each person does the \"work\" of pulling off the husks but really they were quite easy after I cooked them in the oven. I had peeled back some of the husks to make sure they were good so this allowed them to curl up a little and made it even easier. \\nAnyways this is a great recipe as I found that even ones on the bottom cooked nicely so I may be able to make even more in the future for get togethers and such.\\n\\nMade for ZWT5, Dining Daredevils', 'This was sooo good! I had never thought to roast the corn like that and it was so much better. I will be making it again soon!', 'Unbelievably awesome way to cook corn! The bonus is that there is no pot to wash! I will never do corn any other way......cook time was perfect for the average sized, super fresh corn I used.', 'This worked perfectly; the corn turned out delicious!', 'Incredibly easy and tasty. I wish I had known about this method of cooking long ago as the corn tastes wonderful. ', 'Perfect! Fantastic! The silk peels right off with the husk. So easy when cooking for a crowd.', 'I am pretty sure I will never fix corn any other way from now on. the kernals were so crisp and delicious. It was also very easy.\\r\\nThanks for posting.', 'YUMMY!!! So simple, so sweet, we need to buy more corn!!', \"I normally cook my corn in the husks on the grill but this is good for when the weather isn't nice for that! Made for Saucy Senoritas Family Picks ZWT5.\", \"My family and i love corn, since i found your recipe and started fixing it this way, it has become our favorite corn to eat. And it's good all by itself without salt, butter or anything else!! Thanks for posting this Chef PotPie.\", \"Super easy! Half an hour and perfect corn on the cob! The corn silk didn't come off easily (it wasn't more difficult, but about the same as taking the silk off raw corn). However, this was so simply and toaster oven friendly that I will be making all my future corn like this :D\", \"I guess my dinner guests loved this because I didn't even get one! Several were still talking about it the next day. Next time I'll make more than 1 per. Thanks for posting!\", \"This is the only way I make corn on the cob now. It's so quick! I usually leave them in the oven for a little longer than 30 minutes. Thanks for this cooking tip!!\", 'This was great. So much easier than boiling, my pot always boils over. The corn came out juicy & sweet in exactly 30 minutes. Will definitely do this again. Made for ZWT5.', \"I am only giving this recipe two stars because I did not like the flavor of the corn at all. It was extremely easy to make and all the silk peeled of easily, I just didn't care for the flavor. I will give it one more shot as it may have been the corn.\", 'So easy and tastes better than boiled.', 'I roast many other veggies, why not corn! the flavor in the corn is so much sweeter done this way, try this everyone! great method PotPie! thanks for sharing...Kitten:) ', 'What else can I add? Great and easy recipe. Thanks!! Made for the Babes of ZWT4.', 'Had to try this after reading some of the reviews. This was extremely easy but I did not notice a distinctive difference in the taste from boiled although I would guess you get more of the nutrients this way. With that being said, the corn was delicious and the silks came right off...will use this recipe again due to the ease of preparation.', 'Super easy and super YUMMY! i followed the directions exactly, we had a barbeque this past weekend and I needed to cook up 20 ears of corn. I came across this recipe and thought I would give it a try. Usually I have no luck cooking corn it generally comes out tough and tasteless. Not this time! I will always cook corn this way from now on', 'Awesome! I do not usually mess with fresh corn because I can never get all of the silk strings off. This recipe sounded too good to be true, but it works! It was delicious. Thanks for sharing!', 'From now on this is the only way I'll prepare corn. This was so easy and easy cleanup.', \"Tried this over the weekend. We loved it! You can't get any simpler than this. Even my picky 5-year-old son gobbled it up! Thanks!\", \"I have used this method for roasting corn several times now. It's so easy to prepare, and I like how the silks come off easily after roasting. My kids think it's fun to eat corn with the husk peeled back. It's great with a little butter and seasoned salt. I highly recommend this recipe.\", 'You have made my life simpler! Thanks for the great, easy, tasty recipe. Goodbye steamer. :)', 'I loved the \"roastedy\" aroma that flowed through my kitchen:) Preparing corn on the cobb this way is perfection!', \"As if this needs another 5 star review, but I'm giving one anyway! Easy, delicious and no clean up! Excellent tasting corn. Can't improve on perfection! Thanks for posting! :)\", 'I always cook corn this way, I don\\'t even rinse it. With my 30\" stove I can fit 12 ears on one rack. I also can do six in the toaster oven, but I have to cut off any hanging husk or silk so it doesn\\'t touch the heating element. The oven temp can be varied so that these can cook right along with any other dish; just adjust the time up or down. This method really brings out the sweetness of the corn. It\\'s much tastier than boiled!', 'Love this cooking method! I like it straight fromt the oven, but my husband always adds butter, salt, and pepper.', \"I love corn on the cob but hate shucking it. It takes forever to remove the silk, even with a veggie brush. Well no more worries about THAT! This was wonderfully easy, the silk slides right off, and the taste was great! I'll use this method from now on. Thank you!\", 'PERFECT--easier, healthier, and tastier than boiling, and no water-logged kernels!!', 'I do this in the microwave if I don't have anything else in the oven.', 'Wow! This is the perfect way to make corn on the cob. Much tastier than boiled or microwaved, and easy too. The only trick is getting the husks off while hot, you might want to let them cool a few minutes. Our new favorite way to make corn!', \"This was fabulous. Great way to make corn on the cob and keep all the flavor and nutrients in it, instead of boiling it and losing all that. I always thought that having it this was would make it dry, but it was the juiciest corn on the cob I've ever had! TEN STARS!\", 'Perfect. I was so surprised how the silk came off easier than before cooking.', 'I may have rated this already! From the grocery bag to the oven, that\\'s all you do! It is one of our favorites, and it is the only way we make corn on the cob! I too saw it on Tyler Florence\\'s \"Food 911\" about 2 years ago. And the chili lime butter slathered all over just kicks it up another notch! ', \"This couldn't be any easier! Loved it. I was a little nervous about not soaking the ears first but it turned out perfect.\", 'Great recipe, I tried this the other night and will never go back to boiling corn on top of the stove!', \"This was my first time making corn on the cob that doesn't come from the freezer section. It was awesome! So easy to make and the corn turns out delicious. Add some butter and salt and fresh ground pepper to the steaming cob and its heaven. I'll definitely be making this again!\", 'Put corn with husk in microwave for 3 minutes per ear. Take out, let cool a couple minutes, then pull husk with silk and they are done and silk free!', '5 stars for the easiest way to make corn on the cob! WooHoo!', 'Way too easy to not receive 5 stars. I like to melt butter and add cumin, chili powder, onion powder, garlic powder, pepper, and cayenne pepper to it and then rub all over the peeled corn when its done. Oh so tasty!', 'Tried this last night and it was great. So much easier than grilling or boiling the corn. I also roasted a head of garlic and mixed it in with some whipped butter and put that on the corn. It was heavenly.', 'This is a wonderfully simple recipe. I tried it this way then the next time I opened the husks, removed the silk, rubbed hard, cold butter on each cob, seasoned with salt & pepper, pulled the husks back up and baked. The butter flavors the corn and the husks keep it from dripping. bake as directed then pull back husks and use as a handle (of sorts)', 'so good! served with garlic butter', \"This was so simple and good. I just bought a grill today and threw the corn on (husk and all). Everyone at my house looked really skeptical but, I proved them all wrong because they couldn't stop eating it!\", 'This is so good and so easy! I have been using this recipe for several years, so thought I should take time to review it. It is the only way I do sweet corn as it comes out perfect every time. Thanks so much for this recipe Chef PotPie!', \"I used this method so I could cut off the corn and use it in a chicken pot pie. I'm glad I was going to use it for another recipe because the corn was not cooked all the way through even after 30 minutes. The taste was good, just a little too crunchy.\", \"Perfect! I didn't time my ribs with the corn right so my corn sat in the husks outside the oven for a few minutes and they turned out perfect. I didn't realize you really do keep the entire corn intact-no, you don't take the silk off-no, you don't peel the husks down. You really leave it all together (right out of the grocery bag), rinse it and go.\", \"This was so easy and delicious! I won't boil corn again! Thanks for a great recipe :))))\", 'Excellent! Have made it several times and works for both big and small ears! Thank you for sharing!', 'This was so very easy and tasty!', \"I don't know if it was the cooking method or just really great corn, but this rocked my world! I'll never make it on the grill again, and I've had many compliments on my grilled corn. It's especially great if you're grilling your entire meal (like we frequently do) and don't have enough space for everything. Also great that you don't have to keep checking it to make sure it's done - just pop it in the oven and forget about it. Genius!\", 'Awesome!!!!! I will never boil corn again and have silk all over the place. I followed the instructions exactly and it was perfect. Thanks!', 'Great technique for cooking corn. We enjoyed it and the amazing thing was no prep work was involved, also the silk wasn't a pain to get out either. Thank you!', 'I will never fix corn any other way!! Best corn I ever had!!', \"Can't get easier than this! Very tasty too.\\r\\nMade for the Tastebud Tickling Travellers, ZWT4\", 'I ran across this recipe of his about 3 years ago, and I was so surprised at how good it was, so simple. This is the way I fix the corn if we are already using the oven for that meal. Always a success! Thank you for posting.', 'I agree with all the others. I will always cook my corn this way from now on! Rinse and roast. What could be easier? I too only roasted for 25 minutes as I was afraid of ending up with tough kernels, but they were sweet and tender! I did burn my finger trying to unhusk them too soon though, so make sure you give them a couple of minutes to vent the steam.', 'The recipe seems to easy but the results are nothing less then delicious. I luved this recipe definently a keeper. Thanks for the great recipe. :) I luv this site.', \"I made this recipe this evening just as stated and it has such a wonderful flavor. The corn that I used was a few days old and I wasn't expecting much but it turned out fantastic. I have been trying to make grilled corn for years and it is always undercooked or charred. This is a great substitue! Rosting it gived the corn a very unique intense flavor that you wont ever get from boiling. It was also very easy to do. I did remove the silks and husk at the end and finish for just a few minutes on the grill. Just to pretty much get a few of the kernals carmelized. So yummy!!! Thank you for sharing.\", \"This is such a wonderful recipe! I originally needed a recipe that would simulate making corn on the grill for Recipe #362514. This recipe worked perfectly and I think I'm hooked! The corn was so moist, sweet and tender...mmmmm! I found this recipe last week and I think we've had corn at least 5 nights since then! :) Thanks so much, Chef Pot Pie! This is a definite keeper!\", \"Fantastic! I didn't notice a difference in flavor, but it was tender and sweet and soooo easy. I left it in the oven a little less than half an hour; perfect. \", \"It's corn on the cob season in WI - Since I found this recipe it's the only way I prepare corn on the cob!!! Everyone raves!\", 'Easy!', 'This worked beautifully. Will definitely be making my corn on the cob like this more often! UPDATE: Forget \"more often\", this is the ONLY way we do corn on the cob now. Boiled corn tastes so blah compared to this method!! Thanks again for posting!', 'I used to think grilling was the best way to make corn, but this is better. This will be my new go to method for making corn on the cob.', 'very yummy! so moist and tender! so easy!! a keeper!', 'Very easy and came out perfectly!! This is the only way I will make corn on the cob. Thanks!!', 'Awesome. thanks!', \"If you don't want to heat up the kitchen using the oven, nuke your corn. For two good sized ears of yellow corn 6 minutes on high works. Only cooking one ear? 3 minutes.\", \"Delicious, and a cinch to make. As I explained to my dinner guests who also fell in love with the corn: Just rinse it, and throw it in the oven for 30 minutes at 350. I agree the only downfall is peeling off the husks when they're so hot.\", 'Easy, quick way to have true \"fair style\" corn on the cob! Love it!', 'Best/easiest way to make corn!', 'This is a great recipe for corn. Fast and easy--just throw it in the oven. Silks come right off!! DH loved it also!!', \"I love that I don't even have to shuck the corn before I cook it this way! Sooo easy, and it produces great corn, to boot. This may well be my new go-to method for cooking corn. Thanks for posting! Made for ZWT4 Family Picks\", \"This was just WONDERFUL- another simple, no-fuss, easy way to make perfect roasted corn. Just toss it into the oven and it cooks perfectly. Easy to pull back the husk, butter and serve. What's not to like??? Thanks for sharing. ~Sue\", 'This was so easy! My husband was going to grill the corn but we discovered we were out of propane so I went searching for a recipe and found this, I am so glad I did! I will be using this again for sure.']", "submitted": "2006-07-13T00:00:00", "minutes": 30, "n_steps": 6, "n_ingredients": 2 }, { "id": 170, "original_id": 435046, "name": "chip dip", "description": "my fiance made this for me once to eat with our tostitos and it is so good. i never want to buy another dip again.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/435046_v000.png", "markdown": "## 🍰 chip dip\n\n### Description\nmy fiance made this for me once to eat with our tostitos and it is so good. i never want to buy another dip again.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- snacks\n- easy\n- beginner-cook\n- holiday-event\n- dips\n- dietary\n- high-calcium\n- low-carb\n- high-in-something\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n- birthday\n\n### Ingredients\n1. sour cream\n2. cheddar cheese\n\n### Steps\n1. grate the cheese\n2. mix the grated cheese in with the sour cream in a microwavable bowl\n3. heat the mixture , stirring frequently , until the cheese is melted and the dip reaches the desired temperature\n\n### Nutrition\n- 671.6\n- 98.0\n- 33.0\n- 22.0\n- 37.0\n- 191.0\n- 2.0\n\n### Reviews\n- Very easy and tasty. I am going to try it with pepperjack cheese next time for some added zip. Made for Fall 2012 PAC game.\n- This recipe was obviously very easy to make, but lacked a little flavor. I added some garlic and that gave a little jazz. It's a great base and would be easy to add whatever seasonings the cook prefers. I give it 4 stars because it's a great start for a dip and very easy to add on to.\n- This is AWESOME! So easy to make, very quick and the results are creamy, yummy and decadent! I just LOVE this recipe and will make it often for sure. I added some chilli powder on top and used a mix of different hearty cheeses. THANK YOU SO MUCH for the post!
Made and reviewed for the Pick A Chef Event Fall 2011.\n- This was certainly easy to make, and quite tasty. I will be making two batches of this for Halloween, one as is, and another with whatever tickles my fancy that day (and have on hand) as it will make an excellent base. Made for PAC 10/2011 :)\n- This is certainly one of the easiest dips I've ever made, & we did enjoy it with the large corn scoops! I did have a small amount of diced sweet onion in the fridge, so sprinkled that over the top of half of the dip, & I really liked that, although my other half preferred the original recipe! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]\n\n### Date\n2010-08-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "appetizers", "snacks", "easy", "beginner-cook", "holiday-event", "dips", "dietary", "high-calcium", "low-carb", "high-in-something", "low-in-something", "number-of-servings", "3-steps-or-less", "birthday" ], "ingredients": [ "sour cream", "cheddar cheese" ], "steps": [ "grate the cheese", "mix the grated cheese in with the sour cream in a microwavable bowl", "heat the mixture , stirring frequently , until the cheese is melted and the dip reaches the desired temperature" ], "nutrition": [ 671.6, 98.0, 33.0, 22.0, 37.0, 191.0, 2.0 ], "reviews": "['Very easy and tasty. I am going to try it with pepperjack cheese next time for some added zip. Made for Fall 2012 PAC game.', \"This recipe was obviously very easy to make, but lacked a little flavor. I added some garlic and that gave a little jazz. It's a great base and would be easy to add whatever seasonings the cook prefers. I give it 4 stars because it's a great start for a dip and very easy to add on to.\", 'This is AWESOME! So easy to make, very quick and the results are creamy, yummy and decadent! I just LOVE this recipe and will make it often for sure. I added some chilli powder on top and used a mix of different hearty cheeses. THANK YOU SO MUCH for the post!
Made and reviewed for the Pick A Chef Event Fall 2011.', 'This was certainly easy to make, and quite tasty. I will be making two batches of this for Halloween, one as is, and another with whatever tickles my fancy that day (and have on hand) as it will make an excellent base. Made for PAC 10/2011 :)', \"This is certainly one of the easiest dips I've ever made, & we did enjoy it with the large corn scoops! I did have a small amount of diced sweet onion in the fridge, so sprinkled that over the top of half of the dip, & I really liked that, although my other half preferred the original recipe! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]\"]", "submitted": "2010-08-12T00:00:00", "minutes": 6, "n_steps": 3, "n_ingredients": 2 }, { "id": 171, "original_id": 202941, "name": "midori champagne fizz", "description": "you really only need two things to enjoy life. :)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/202941_v000.png", "markdown": "## 🍰 midori champagne fizz\n\n### Description\nyou really only need two things to enjoy life. :)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- caribbean\n- mexican\n- easy\n- central-american\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. midori melon liqueur\n2. champagne\n\n### Steps\n1. pour midori into champagne flute\n2. top with champagne\n\n### Nutrition\n- 72.3\n- 0.0\n- 3.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Sensational! A new way to enjoy champagne or sparkling wine! The melon flavor was fantastic here and went very well with the champagne! Gorgeous color too! Thanks Kim! *Made for Bev Tag*\n- Cool new color and melon flavor for the sparkly.\n- Simple and yummy. I love it. Thanks Kim. Made for Beverage tag\n- This is one of my favorite champagne mixers! Very pretty and love that melon from the midori. I don't suggest adding more than instructed 1/2oz of the midori as it gets too sweet for me then. I used Extra-Dry champagne.\n- What a fun drink! It's a beautiful green, which would really add a sparkle to any St. Pat's day breakfast or brunch. Thanks Kim127 for sharing.\n- Delish...Love...both...what's not to like lol!! Thanks for posting!\n- What a lovely shade and wonderful flavor! If you love champagne and enjoy the flavor of honeydew, then you are in for a treat! This is champagne with a slightly sweeter taste and a twist of honeydew ; ) I enjoyed it, Kim! Thank you.\n- What a wonderful way to enjoy champagne. I prefer champagne mixed with juices to make it sweeter, so this is a delicious addition to my champagne drink choices.\n\n### Date\n2007-01-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "for-1-or-2", "5-ingredients-or-less", "beverages", "caribbean", "mexican", "easy", "central-american", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "midori melon liqueur", "champagne" ], "steps": [ "pour midori into champagne flute", "top with champagne" ], "nutrition": [ 72.3, 0.0, 3.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['Sensational! A new way to enjoy champagne or sparkling wine! The melon flavor was fantastic here and went very well with the champagne! Gorgeous color too! Thanks Kim! *Made for Bev Tag*', 'Cool new color and melon flavor for the sparkly.', 'Simple and yummy. I love it. Thanks Kim. Made for Beverage tag', \"This is one of my favorite champagne mixers! Very pretty and love that melon from the midori. I don't suggest adding more than instructed 1/2oz of the midori as it gets too sweet for me then. I used Extra-Dry champagne.\", \"What a fun drink! It's a beautiful green, which would really add a sparkle to any St. Pat's day breakfast or brunch. Thanks Kim127 for sharing.\", \"Delish...Love...both...what's not to like lol!! Thanks for posting!\", 'What a lovely shade and wonderful flavor! If you love champagne and enjoy the flavor of honeydew, then you are in for a treat! This is champagne with a slightly sweeter taste and a twist of honeydew ; ) I enjoyed it, Kim! Thank you.', 'What a wonderful way to enjoy champagne. I prefer champagne mixed with juices to make it sweeter, so this is a delicious addition to my champagne drink choices.']", "submitted": "2007-01-02T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 172, "original_id": 64472, "name": "yummy hot chocolate", "description": "adapted from fine cooking.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/64472_v000.png", "markdown": "## 🍰 yummy hot chocolate\n\n### Description\nadapted from fine cooking.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- chocolate\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. whole milk\n2. bittersweet chocolate\n\n### Steps\n1. for frothy hot chocolate: bring the milk just to a boil\n2. put the chocolate in a blender and pour in the hot milk\n3. let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely , place a folded towel over the lid , and blend until completely mixed and frothy , about 30 seconds\n4. for unfrothy hot chocolate: heat the milk in a saucepan until it just begins to boil\n5. remove the pan from the heat , add the chocolate , and stir or whisk until well blended\n\n### Nutrition\n- 219.6\n- 18.0\n- 77.0\n- 6.0\n- 23.0\n- 34.0\n- 5.0\n\n### Reviews\n- Very nice hot chocolate and simple to make. I made the unfrothy version however I used 1/2 bitter sweet chocolate and 1/2 mint chocolate chips as that is what I had in the pantry. This will be a nice recipe to keep on hand for when the kids come in from playing in the snow :) Thanks Kimke for sharing your recipe.\n- I also used semisweet chocolate. This was excellent. Hot chocolate the old-fashioned way. Rich, lovely chocolate flavor and heart-warming. Thanks for a blast from the past.\n- I used the semi-sweet chocolate. Sweet and delicious!\n- We made this delicious frothy version Christmas morning. What a lovely treat and so incredibly easy. This will not be the last time this is made for this family. Thanks for sharing your recipe.\n- We used semisweet chocolate and made the frothy version. Very good on a cold, rainy day. I might also try using mint chips like another reviewer did. Sounds good too! Made for PARTY holiday event 2009.\n- I made the frothy version and it was so good! I used semisweet chocolate for this.\n\n### Date\n2003-06-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "chocolate", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-carb", "healthy-2", "low-in-something", "number-of-servings" ], "ingredients": [ "whole milk", "bittersweet chocolate" ], "steps": [ "for frothy hot chocolate: bring the milk just to a boil", "put the chocolate in a blender and pour in the hot milk", "let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely , place a folded towel over the lid , and blend until completely mixed and frothy , about 30 seconds", "for unfrothy hot chocolate: heat the milk in a saucepan until it just begins to boil", "remove the pan from the heat , add the chocolate , and stir or whisk until well blended" ], "nutrition": [ 219.6, 18.0, 77.0, 6.0, 23.0, 34.0, 5.0 ], "reviews": "['Very nice hot chocolate and simple to make. I made the unfrothy version however I used 1/2 bitter sweet chocolate and 1/2 mint chocolate chips as that is what I had in the pantry. This will be a nice recipe to keep on hand for when the kids come in from playing in the snow :) Thanks Kimke for sharing your recipe.', 'I also used semisweet chocolate. This was excellent. Hot chocolate the old-fashioned way. Rich, lovely chocolate flavor and heart-warming. Thanks for a blast from the past.', 'I used the semi-sweet chocolate. Sweet and delicious!', 'We made this delicious frothy version Christmas morning. What a lovely treat and so incredibly easy. This will not be the last time this is made for this family. Thanks for sharing your recipe.', 'We used semisweet chocolate and made the frothy version. Very good on a cold, rainy day. I might also try using mint chips like another reviewer did. Sounds good too! Made for PARTY holiday event 2009.', 'I made the frothy version and it was so good! I used semisweet chocolate for this.']", "submitted": "2003-06-12T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 173, "original_id": 43480, "name": "reindeer dust food", "description": "i got this off the internet and have done this with my grandchildren. they always look forward to sprinkling their reindeer dust for the reindeer to find the way to their house!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/43480_v000.png", "markdown": "## 🍰 reindeer dust food\n\n### Description\ni got this off the internet and have done this with my grandchildren. they always look forward to sprinkling their reindeer dust for the reindeer to find the way to their house!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- occasion\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- easy\n- holiday-event\n- dietary\n- christmas\n- low-sodium\n- low-cholesterol\n- high-protein\n- healthy-2\n- high-in-something\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. oatmeal\n2. glitter\n\n### Steps\n1. place oatmeal in a small zip-lock baggie\n2. add a small amt of glitter and attach the following saying: sprinkle on the lawn at night\n3. the moon will make it sparkle bright\n4. santa's reindeer fly and roam\n5. this will guide them to your home\n6. variation: here is a different version using bird seeds\n7. place seed in baggie with glitter and attach the following: it is the night before christmas and since you always feed santa claus now feed his reindeer\n8. sprinkle contents of the bag on the front and / or lawn on christmas eve\n\n### Nutrition\n- 77.8\n- 1.0\n- 1.0\n- 0.0\n- 6.0\n- 1.0\n- 4.0\n\n### Reviews\n- This is such a wonderful idea. My 5-year-old received reindeer dust in a small reindeer bag from his Christmas party at school, and we went outside to sprinkle the dust for the reindeer Christmas Eve. It was such a delightful experience and is great for children. Thank you for sharing.\n- So cute! I made this & can hardly wait to see the 4 yr old grandson's reaction. I think he will take dusting his lawn VERY seriously because he does want Santa to stop by this year. I used silver glitter & tied the jar with a red bow. Thank you for sharing a memory making recipe! Merry Christmas~\n- This is always wonderful to make at Christmas time. I've enjoyed making so many kids smile with this as a gift to them at X'mas time:)\n- I made this tonite for my 4 yr old to throw on our back lawn since we live in an apt. He loved it! Thanks for starting a new memory for us:)\n- So cute! Did this for my kid's classes. We had a ball-thanks!\n- I will give this a 5 but I haven't made it yet. What a delightful way to make our grandchildren smile. \n\n### Date\n2002-10-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "occasion", "for-1-or-2", "healthy", "5-ingredients-or-less", "easy", "holiday-event", "dietary", "christmas", "low-sodium", "low-cholesterol", "high-protein", "healthy-2", "high-in-something", "low-in-something", "number-of-servings" ], "ingredients": [ "oatmeal", "glitter" ], "steps": [ "place oatmeal in a small zip-lock baggie", "add a small amt of glitter and attach the following saying: sprinkle on the lawn at night", "the moon will make it sparkle bright", "santa's reindeer fly and roam", "this will guide them to your home", "variation: here is a different version using bird seeds", "place seed in baggie with glitter and attach the following: it is the night before christmas and since you always feed santa claus now feed his reindeer", "sprinkle contents of the bag on the front and / or lawn on christmas eve" ], "nutrition": [ 77.8, 1.0, 1.0, 0.0, 6.0, 1.0, 4.0 ], "reviews": "['This is such a wonderful idea. My 5-year-old received reindeer dust in a small reindeer bag from his Christmas party at school, and we went outside to sprinkle the dust for the reindeer Christmas Eve. It was such a delightful experience and is great for children. Thank you for sharing.', \"So cute! I made this & can hardly wait to see the 4 yr old grandson's reaction. I think he will take dusting his lawn VERY seriously because he does want Santa to stop by this year. I used silver glitter & tied the jar with a red bow. Thank you for sharing a memory making recipe! Merry Christmas~\", \"This is always wonderful to make at Christmas time. I've enjoyed making so many kids smile with this as a gift to them at X'mas time:)\", 'I made this tonite for my 4 yr old to throw on our back lawn since we live in an apt. He loved it! Thanks for starting a new memory for us:)', \"So cute! Did this for my kid's classes. We had a ball-thanks!\", \"I will give this a 5 but I haven't made it yet. What a delightful way to make our grandchildren smile. \"]", "submitted": "2002-10-18T00:00:00", "minutes": 0, "n_steps": 8, "n_ingredients": 2 }, { "id": 174, "original_id": 25198, "name": "pigs in a blanket", "description": "these are a must at my fourth of july cookouts.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/25198_v000.png", "markdown": "## 🍰 pigs in a blanket\n\n### Description\nthese are a must at my fourth of july cookouts.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- easy\n- kid-friendly\n- dietary\n- number-of-servings\n\n### Ingredients\n1. pillsbury refrigerated crescent dinner rolls\n2. cocktail smoked sausage links\n\n### Steps\n1. heat oven to 375\n2. separate dough into 8 triangles\n3. cut each triangle lengthwise into thirds\n4. place sausage on shortest side and roll to opposite points\n5. bake at 375 on ungreased cookie sheet until golden brown\n6. serve warm\n\n### Nutrition\n- 156.6\n- 18.0\n- 4.0\n- 19.0\n- 12.0\n- 24.0\n- 1.0\n\n### Reviews\n- Yummy! Quick and easy and the kids loved them. Thank you for sharing!\n- pretty tasty. i found that 2 packages of wienies and 3 rolls of cresent dough worked out almost prefectly. DO NOT attempt to keep these warm in a crockpot, even with the lid off the dough got gooey and stuck to the sides. next time i might try to season the dough a bit, but they were a hit at my son's birthday party.\n- These are a never fail quick & popular appetizer. My DD & DH's favorite. We have coined them \"Teenie Weenies\" in our house as far back as I can remember. For quicker preparation (can it get any easier?), lay out the crescent dough and \"mend\" the precut triangles together. Take a pizza cutter and cut in retangular strips, lay a \"weenie\" on each rectangle and roll them up individually. We love to eat them plain, with Kraft Spicy Honey BBQ sauce or with spicy brown mustard. Tip: make ahead & \"hold\" in a foil lined crock pot on warm setting. They go FAST :P\n- Who doesn't love these? We have been making these for years! I always find that adults and kids love them. We serve with some different mustards...honey mustard, stone ground mustard, etc. Thanks for posting!\n- This are easy and quick to make. I make them for tailgate parties at the Alabama football games. They are always the first things eaten.\n- Love these easy and addicting little devils!!! We like to make these and add a piece of sliced cheddar cheese, really gives them a little extra something.\n- Always the first to fly off the appetizer table!\n- Very good. Directions easy to follow. Perfect combo! Everyone enjoyed these! Thanks a lot!\n- These were delicious! I was looking for something different to cook this weekend for my picky three year old grandson and saw this recipe. I made these and he loved them. I added baked beans to the menu and we had them for lunch. Even pop-paw liked them.\n- Talk about a walk back to my childhood! They were as delicious as I remembered.\n- I make these all of the time! I noticed you posted the recipe and I had to review it. People of all ages love these, for Superbowl, potlucks, cookouts, etc. People seem to love them, even after they've cooled to room temperature. I love to dip them in sweet-hot mustard.\n- Simple and always recognizable, my daughters had a great time making these. We ended up getting refrigerator biscuits instead of crescents, but used 1/2 biscuit per smokie and it worked out fine, if perhaps not as flaky of a crust as the crescent dough would have given to the recipe. The girls were thrilled to have their own appy's at the party! ;o) \n- Easy enough for my kids to make. Very addictive snacks and the left-overs are nice for lunch. Thanks carolinafan.\n- I have made this sevarl times I cant believe I have not rated it yet. Well here it goes. Very easy and people gobble them up fast. I have made them for several parties and never leave with any left overs.. Last time I made them I ran out of lil smokies and still had two crescents left so I wrapped each crescent around a hot dog and my kids loved it!!\n- soo yummy! And easy to prepare...never mess with a classic! I love to make these on game days and race days...the hubby loves em!\n- We absolutely loved these on Saturday. I never make the \"standard\" appetizers, but this one will become one now. Both kids and adults loved these! Only sad part was my son, the birthday boy, never got one. So thankfully I had bought 2 packages of Lil Smokies and was able to make him a few sausages the next morning. Thanks for a great & easy recipe. These also kept very nicely warmed in a crock pot and never got soggy.\n- Everyone loves these! Especially good with the cheese-filled sausages. YUM!\n- Classic appy dish that never goes out of style! I made these for an 80's party & they were all eaten of course:)\n- Fun and easy. Nice for the nights when you just don't feel like going all out. My 3 year old loved that she could help!\n- Classic recipe. We like these dipped in hot or honey mustard or bbq sauce. Really good for \"guy\" get-togethers...like watching football, races, or playing poker. Never any leftovers!\n- These were so easy! I used half the recipe to start with, and they disappeared in minutes at our college football party. Everyone loved them! Thank you :-D\n- Great breakfast. I did get really hungry waiting on them to turn golden brown, ended up waiting 30 minutes! Yum yum Nummy.\n- They're also good made with pieces of pepperroni.\n- Just made a batch for Superbowl...this is the same recipe I've used for years! Classic...:)\n- These were yummy. My Husband and I really enjoyed them. We dipped them in rotel cheese dip. Thank you for the recipe.\n- I made these a couple of weeks ago. I used pastry dough instead of crescent rolls and fill the smoked sausages with cheese. They were so greasy and the cheese and grease were running all over the pan. They all disappeared though. What did I do wrong?\r\nThank you,\r\nMiss Hicks\n- Have made these before and am making tonight for the kick-off of college football - I sometimes sprinkle the finely shredded cheese on the dough before I roll it up and usually cook for a minute or two less than the crescent roll packaging suggests. HOOK 'EM HORNS!\n\n### Date\n2002-04-14 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "easy", "kid-friendly", "dietary", "number-of-servings" ], "ingredients": [ "pillsbury refrigerated crescent dinner rolls", "cocktail smoked sausage links" ], "steps": [ "heat oven to 375", "separate dough into 8 triangles", "cut each triangle lengthwise into thirds", "place sausage on shortest side and roll to opposite points", "bake at 375 on ungreased cookie sheet until golden brown", "serve warm" ], "nutrition": [ 156.6, 18.0, 4.0, 19.0, 12.0, 24.0, 1.0 ], "reviews": "['Yummy! Quick and easy and the kids loved them. Thank you for sharing!', \"pretty tasty. i found that 2 packages of wienies and 3 rolls of cresent dough worked out almost prefectly. DO NOT attempt to keep these warm in a crockpot, even with the lid off the dough got gooey and stuck to the sides. next time i might try to season the dough a bit, but they were a hit at my son's birthday party.\", 'These are a never fail quick & popular appetizer. My DD & DH\\'s favorite. We have coined them \"Teenie Weenies\" in our house as far back as I can remember. For quicker preparation (can it get any easier?), lay out the crescent dough and \"mend\" the precut triangles together. Take a pizza cutter and cut in retangular strips, lay a \"weenie\" on each rectangle and roll them up individually. We love to eat them plain, with Kraft Spicy Honey BBQ sauce or with spicy brown mustard. Tip: make ahead & \"hold\" in a foil lined crock pot on warm setting. They go FAST :P', \"Who doesn't love these? We have been making these for years! I always find that adults and kids love them. We serve with some different mustards...honey mustard, stone ground mustard, etc. Thanks for posting!\", 'This are easy and quick to make. I make them for tailgate parties at the Alabama football games. They are always the first things eaten.', 'Love these easy and addicting little devils!!! We like to make these and add a piece of sliced cheddar cheese, really gives them a little extra something.', 'Always the first to fly off the appetizer table!', 'Very good. Directions easy to follow. Perfect combo! Everyone enjoyed these! Thanks a lot!', 'These were delicious! I was looking for something different to cook this weekend for my picky three year old grandson and saw this recipe. I made these and he loved them. I added baked beans to the menu and we had them for lunch. Even pop-paw liked them.', 'Talk about a walk back to my childhood! They were as delicious as I remembered.', \"I make these all of the time! I noticed you posted the recipe and I had to review it. People of all ages love these, for Superbowl, potlucks, cookouts, etc. People seem to love them, even after they've cooled to room temperature. I love to dip them in sweet-hot mustard.\", \"Simple and always recognizable, my daughters had a great time making these. We ended up getting refrigerator biscuits instead of crescents, but used 1/2 biscuit per smokie and it worked out fine, if perhaps not as flaky of a crust as the crescent dough would have given to the recipe. The girls were thrilled to have their own appy's at the party! ;o) \", 'Easy enough for my kids to make. Very addictive snacks and the left-overs are nice for lunch. Thanks carolinafan.', 'I have made this sevarl times I cant believe I have not rated it yet. Well here it goes. Very easy and people gobble them up fast. I have made them for several parties and never leave with any left overs.. Last time I made them I ran out of lil smokies and still had two crescents left so I wrapped each crescent around a hot dog and my kids loved it!!', 'soo yummy! And easy to prepare...never mess with a classic! I love to make these on game days and race days...the hubby loves em!', 'We absolutely loved these on Saturday. I never make the \"standard\" appetizers, but this one will become one now. Both kids and adults loved these! Only sad part was my son, the birthday boy, never got one. So thankfully I had bought 2 packages of Lil Smokies and was able to make him a few sausages the next morning. Thanks for a great & easy recipe. These also kept very nicely warmed in a crock pot and never got soggy.', 'Everyone loves these! Especially good with the cheese-filled sausages. YUM!', \"Classic appy dish that never goes out of style! I made these for an 80's party & they were all eaten of course:)\", \"Fun and easy. Nice for the nights when you just don't feel like going all out. My 3 year old loved that she could help!\", 'Classic recipe. We like these dipped in hot or honey mustard or bbq sauce. Really good for \"guy\" get-togethers...like watching football, races, or playing poker. Never any leftovers!', 'These were so easy! I used half the recipe to start with, and they disappeared in minutes at our college football party. Everyone loved them! Thank you :-D', 'Great breakfast. I did get really hungry waiting on them to turn golden brown, ended up waiting 30 minutes! Yum yum Nummy.', 'They're also good made with pieces of pepperroni.', \"Just made a batch for Superbowl...this is the same recipe I've used for years! Classic...:)\", 'These were yummy. My Husband and I really enjoyed them. We dipped them in rotel cheese dip. Thank you for the recipe.', 'I made these a couple of weeks ago. I used pastry dough instead of crescent rolls and fill the smoked sausages with cheese. They were so greasy and the cheese and grease were running all over the pan. They all disappeared though. What did I do wrong?\\r\\nThank you,\\r\\nMiss Hicks', \"Have made these before and am making tonight for the kick-off of college football - I sometimes sprinkle the finely shredded cheese on the dough before I roll it up and usually cook for a minute or two less than the crescent roll packaging suggests. HOOK 'EM HORNS!\"]", "submitted": "2002-04-14T00:00:00", "minutes": 25, "n_steps": 6, "n_ingredients": 2 }, { "id": 175, "original_id": 8882, "name": "gimlet", "description": "make it tall on ice and it is called a gin rickey", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/8882_v000.png", "markdown": "## 🍰 gimlet\n\n### Description\nmake it tall on ice and it is called a gin rickey\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- beverages\n- easy\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. gin\n2. rose's lime juice\n\n### Steps\n1. shake with ice and strain into a martini glass\n\n### Nutrition\n- 112.7\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- This is my Dh`s drink of choice. But does prefer it with vodka. Make sure ingredients are well chilled as well as the glass. Sit back and relax with this yummy drink! Thanks Gay!\n- This classy drink is one of my favorites. Don't forget to garnish with lime! I rub half a lime wheel around the rim, squeeze it into the drink, and drop it in. Enjoy!\n- Like Mep said!! this was my favourite cocktail for many years! Delicious! \r\nRose's lime juice on my shopping list this week!! Although, it has been awhile since I had a gimlet, I remember the taste and it is definitely a 5*****\n- This is one of my drinks of choice. Right after a well done Vodka Martini. My dh just stares and me when I drink either. Mumbles something about drinking kerosene. LOL Chill well and enjoy.\n- Absolutely fabulous that is all I can say.\n- I've \"reviewed\" MANY in my early days. One of my fav-o-rite adult beverages. Just saw this being reviewed, and thought of my Husband saying,\"How can you drink those?\" And me saying; \"Watch me!\"\n- Rose's lime juice makes the worst gimlet possible. Try it with fresh squeezed lime juice and a touch of simple syrup.\n- A classic and deliciously low-calorie drink. I've been on a gin kick for quite a while and this is one of the best ways to have it. :) Delicious.\n\n### Date\n2001-04-30 00:00:00\n", "tags": [ "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", "beverages", "easy", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "gin", "rose's lime juice" ], "steps": [ "shake with ice and strain into a martini glass" ], "nutrition": [ 112.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['This is my Dh`s drink of choice. But does prefer it with vodka. Make sure ingredients are well chilled as well as the glass. Sit back and relax with this yummy drink! Thanks Gay!', \"This classy drink is one of my favorites. Don't forget to garnish with lime! I rub half a lime wheel around the rim, squeeze it into the drink, and drop it in. Enjoy!\", \"Like Mep said!! this was my favourite cocktail for many years! Delicious! \\r\\nRose's lime juice on my shopping list this week!! Although, it has been awhile since I had a gimlet, I remember the taste and it is definitely a 5*****\", 'This is one of my drinks of choice. Right after a well done Vodka Martini. My dh just stares and me when I drink either. Mumbles something about drinking kerosene. LOL Chill well and enjoy.', 'Absolutely fabulous that is all I can say.', 'I\\'ve \"reviewed\" MANY in my early days. One of my fav-o-rite adult beverages. Just saw this being reviewed, and thought of my Husband saying,\"How can you drink those?\" And me saying; \"Watch me!\"', 'Rose's lime juice makes the worst gimlet possible. Try it with fresh squeezed lime juice and a touch of simple syrup.', \"A classic and deliciously low-calorie drink. I've been on a gin kick for quite a while and this is one of the best ways to have it. :) Delicious.\"]", "submitted": "2001-04-30T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 176, "original_id": 221028, "name": "slow cooker picnic ham", "description": "super easy, delicious, with only two ingredients! note: only use bone-in picnic ham!\r\nthis recipe came from allrecipe.com.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/221028_v000.png", "markdown": "## 🍰 slow cooker picnic ham\n\n### Description\nsuper easy, delicious, with only two ingredients! note: only use bone-in picnic ham!\r\nthis recipe came from allrecipe.com.\n\n### Tags\n- ham\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- pork\n- easy\n- picnic\n- crock-pot-slow-cooker\n- dietary\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- to-go\n- equipment\n\n### Ingredients\n1. brown sugar\n2. smoked ham\n\n### Steps\n1. trim thick skin , and fat off ham\n2. spread about 1 1 / 2 cups of brown sugar on the bottom off the slow cooker crock\n3. place the ham flat side down into slow cooker\n4. rub remaining brown sugar onto top of ham\n5. cover , and cook on low for 6-8 hours\n\n### Nutrition\n- 756.6\n- 54.0\n- 142.0\n- 218.0\n- 140.0\n- 58.0\n- 13.0\n\n### Reviews\n- This was the first time I heard of Picnic ham. I followed the recipe pretty close, trimmed it well, added the brown sugar. But I could not visualize that the crock pot would not overheat the sugar so I added a scant amount of cream sherry. After 5 hours of cooking I flipped it, and loosened the bones. At 7 hours the ham was starting to fall away from the bone, so I seperated the bones and continued cooking. At 8 hours I removed the ham to a collender and drained of all the fat. I shreaded the ham and returned it to the crock pot with the remaining juices. After tasting I found it too sweet for my tastes so I added some \"Sweet Baby Rays\" and a couple shakes of Tabasco. Now it was to my tastes. We took it to our tailgate party and served it on Ciabatta rolls and served it with cole slaw. Really Good and so easy.\n- *Reviewed for Spring 20007 Pick A Chef*\r\n\r\nI had a 6 pound smoked picnic ham and wanted a easy to use recipe. Your crock-pot recipe fit the bill. I did reduce the amount of brown sugar as I had a smaller ham. I ended up with a nicely flavored, tender ham. I liked the simplicity of the seasonings as I wanted to use the leftovers in a panini sandwich and a pot of beans. Thank you for sharing your recipe & I look forward to seeing more of your family favorites.\n- I've made this for about 7 years now, and this TWO INGREDIENT recipe has earned me the completely undeserved reputation as an *amazing* cook! Family and guests claim this is the best tasting ham they've ever had. Who knew? \nFor holiday dinners, you can have this chugging along in the crockpot while you're busy with the stove and oven. This year, I'm thinking about throwing caution to the winds and adding a bit of ground cloves. Try this recipe - you won't regret it!\n- Wonderful and easy! I had a 3lb partial boneless ham from the butcher, used half of the recommended brown sugar and put in a crockpot to cook on low for five hours. It came out moist and juicy. It's a great way to cook a ham while the turkey is taking up all the room in the oven. I barely had any leftovers. Thanks for posting this recipe!\n- This is a wonderful way to make a ham! If you like a sweet ham, this one is for you. I used a 4-pound ham so I reduced the brown sugar by half. Delicious and moist! A great meal to come home to after a busy day. Thanks for sharing. I will make again.\n- Great start for a great ham. I did make several changes but this is the recipe that got me started. I stuck it with many cloves which added nice flavour and aroma. I mixed dry mustard in with the brown sugar(less than a cup for my 10 pound ham) and sprinkled some in the bottom of the slow cooker but used most of it to rub into the top and sides of the ham. I got a late start so I started it on high for 2 hours and then turned it to low for 3 hours. It came out well done but the most moist ham ever. So, so good. Thanks for sharing your recipe to get me started on making our ham just the way we like it.\n\n### Date\n2007-04-06 00:00:00\n", "tags": [ "ham", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "pork", "easy", "picnic", "crock-pot-slow-cooker", "dietary", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "to-go", "equipment" ], "ingredients": [ "brown sugar", "smoked ham" ], "steps": [ "trim thick skin , and fat off ham", "spread about 1 1 / 2 cups of brown sugar on the bottom off the slow cooker crock", "place the ham flat side down into slow cooker", "rub remaining brown sugar onto top of ham", "cover , and cook on low for 6-8 hours" ], "nutrition": [ 756.6, 54.0, 142.0, 218.0, 140.0, 58.0, 13.0 ], "reviews": "['This was the first time I heard of Picnic ham. I followed the recipe pretty close, trimmed it well, added the brown sugar. But I could not visualize that the crock pot would not overheat the sugar so I added a scant amount of cream sherry. After 5 hours of cooking I flipped it, and loosened the bones. At 7 hours the ham was starting to fall away from the bone, so I seperated the bones and continued cooking. At 8 hours I removed the ham to a collender and drained of all the fat. I shreaded the ham and returned it to the crock pot with the remaining juices. After tasting I found it too sweet for my tastes so I added some \"Sweet Baby Rays\" and a couple shakes of Tabasco. Now it was to my tastes. We took it to our tailgate party and served it on Ciabatta rolls and served it with cole slaw. Really Good and so easy.', '*Reviewed for Spring 20007 Pick A Chef*\\r\\n\\r\\nI had a 6 pound smoked picnic ham and wanted a easy to use recipe. Your crock-pot recipe fit the bill. I did reduce the amount of brown sugar as I had a smaller ham. I ended up with a nicely flavored, tender ham. I liked the simplicity of the seasonings as I wanted to use the leftovers in a panini sandwich and a pot of beans. Thank you for sharing your recipe & I look forward to seeing more of your family favorites.', 'I've made this for about 7 years now, and this TWO INGREDIENT recipe has earned me the completely undeserved reputation as an *amazing* cook! Family and guests claim this is the best tasting ham they've ever had. Who knew? \\nFor holiday dinners, you can have this chugging along in the crockpot while you're busy with the stove and oven. This year, I'm thinking about throwing caution to the winds and adding a bit of ground cloves. Try this recipe - you won't regret it!', \"Wonderful and easy! I had a 3lb partial boneless ham from the butcher, used half of the recommended brown sugar and put in a crockpot to cook on low for five hours. It came out moist and juicy. It's a great way to cook a ham while the turkey is taking up all the room in the oven. I barely had any leftovers. Thanks for posting this recipe!\", 'This is a wonderful way to make a ham! If you like a sweet ham, this one is for you. I used a 4-pound ham so I reduced the brown sugar by half. Delicious and moist! A great meal to come home to after a busy day. Thanks for sharing. I will make again.', 'Great start for a great ham. I did make several changes but this is the recipe that got me started. I stuck it with many cloves which added nice flavour and aroma. I mixed dry mustard in with the brown sugar(less than a cup for my 10 pound ham) and sprinkled some in the bottom of the slow cooker but used most of it to rub into the top and sides of the ham. I got a late start so I started it on high for 2 hours and then turned it to low for 3 hours. It came out well done but the most moist ham ever. So, so good. Thanks for sharing your recipe to get me started on making our ham just the way we like it.']", "submitted": "2007-04-06T00:00:00", "minutes": 375, "n_steps": 5, "n_ingredients": 2 }, { "id": 177, "original_id": 85258, "name": "low carb taco shells", "description": "i got this from a friend when i started on the south beach diet, and this has helped satisfy my cravings for mexican food.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/85258_v000.png", "markdown": "## 🍰 low carb taco shells\n\n### Description\ni got this from a friend when i started on the south beach diet, and this has helped satisfy my cravings for mexican food.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- main-dish\n- eggs-dairy\n- mexican\n- easy\n- cheese\n- dietary\n- high-calcium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. cheddar cheese\n2. parchment paper\n\n### Steps\n1. place 1 / 3 cup of cheese in thin layer on parchment paper\n2. microwave on high for one minute , or until cheese is bubbly\n3. while the cheese is still flexible with parchment paper still attached , bend the cheese over a round object to give it a taco shell shape\n4. the smaller in diameter the object is , the closer to a normal taco shell shape you will have\n5. let the cheese cool while around the object\n6. when it has cooled , peel it from the parchment paper\n7. use this to make tacos , with normal fillings such as taco seasoned meat , lettuce , tomatoes , cheese , and sour cream , or you can also make smaller version of these shells to serve as low carb chips\n\n### Nutrition\n- 151.6\n- 19.0\n- 0.0\n- 9.0\n- 18.0\n- 39.0\n- 0.0\n\n### Reviews\n- Oh, my! These are too stinking good! I made little 'crackers' by measuring the cheese in tablespoons. Try adding some finely chopped herbs and garlic to the cheese before nuking...chives, basil, and rosemary were all delicious.\n- this worked perfectly. I used a slice of Provolone cheese, put it on a waxed paper plate. I microwaved it one minute and twenty seconds for my microwave. When it was done I got it off the paper plate, set it on a napkin and just bent it until it held it's shape. Then filled with taco fillings, meat, sour cream, guacamole, onions, tomatoes and lettuce. Wonderful. I have my Mexican fix back. Thanks for the recipe\n- Came out perfectly in my microwave at about 70 seconds (1200 watt), and was really crisp and delicate. I didn't measure cheese, so I might not have used enough. Just made a thin circle on the parchment and cooked it. I ended up breaking this back into halves to smear with avocado (I was out of low carb bread). Thanks to the reviewer who explained that the cheese has to be starting to brown or burn to be done, because otherwise I might not have cooked this enough. Thanks for sharing.\n- I make chips out of these and they are yummy! AND NO CARBS!!!! WAHOO\n- I use sliced cheese to make this. I use parchment, with extra space for spreading. It can be molded over a small bowl or muffin tin while still warm, for a great salad bowl. I have used cheddar, harvarti, swiss as well as others. Parmesean works well. I use it for hamburger buns, turkey sandwiches, etc. I have sprinkled chii powder over it, as well as other seasonings for taco shells. Even my DH loves it, and he is not on a low carb diet.\n- This was the greatest idea I have ever heard!! Tastes great, although I must say I went through and entire bag of cheese before I got it right. I could not get it off the paper. I fried it stove top and turned out perfectZ! Thank you\n- I gave these a try the other night and they were AWESOME! I have an 1100 watt microwave, so I nuked them for 1 min. and 15 seconds and then let it sit for about 5 seconds, peeled the cheese off and put it on a paper towel and then just shaped it into a taco with my hands. I only had to hold it for a few seconds before it stayed. These were better than regular taco shells in my opinion. I ate the extras just plain, lol. The next night I used a bowl to shape them into taco salad bowls for the leftover taco meat and toppings.\n- These are AWESOME! The kids love them as chips, and they make tacos yumilicious!! Super simple. Parchment paper is definetly the way to go. I have to say, it was good to eat a more \"normal\" food during SouthBeach Phase 1 thanks to these taco shells!!\n- Yum, yum! These turned out beautifully! I used these for mini taco appetizers, and people just popped them into their mouth. I had jalapeño jack cheese, grated, and added tomato, green onion, cilantro , and a dot of sour cream. All gone within minutes. Thank you, Brian.\n- These were excellent. My husband and I are trying to watch our carbs and this was a perfect recipe to do that. I would definitely make them again.\n- I'm so glad I found this recipe! These worked out perfect for tacos on my South Beach diet! I used Colby cheese (bought them in the dairy aisle already 1/2 circled shaped) and placed 2 pieces on the paper, to make the circle, over lapping straight edge of the cheese just a little bit. I microwaved for 50 seconds, let it set out about 2 minutes and then \"shaped\" it by placing the paper and cheese in my porcelain napkin holder. Let that set about 3 minutes, peeled and filled the shell up with the meat and toppings. Make sure you have lots of napkins, the shell is quite greasy, of course. Thanks for posting this gem!\n- Outstanding! These were amazing. I did exactly as the recipe said and came out with perfectly formed shells. They were a little greasy because I didn't have any low-fat cheese on hand, but I can easily remedy that next time. I stuffed these with tuna (mixed with a little over a Tbsp. mayo, the juice of half a lime, salt, and a lot of cracked black pepper) and Frijoles Negros (Recipe #8969). These were so good!\n- Wow...this recipe is great. DH and I made them for dinner. We liked them so much we made them again for lunch two days later. Whoever thought of this is a genius. Thanks for sharing.\n- Delicious! I didn't use this yet as a taco shell, instead I filled it with braunschweiger and mustard and ate it like a sandwich. Mine was cruchy yet chewy and DELICIOUS!! I will use this is so many different ways!\n- Haven't made these yet, but when I do, I'm going to take a tip from the folks who make their own taco shells out of tortillas and lay them over the oven rack to cool into the shape of a taco shell. I may have to "sandwich" a round slice of deli colby between parchment paper to drape over the oven rack, but it will win the carb battle!\n- Brian, just posted my first picture and it was your Low Carb Taco Shells. These are without a doubt the best low carb idea yet. Not only did these satisfy our craving for \"crunch\" my DH was hungry for taco's. These little babies are habit forming. After having these for dinner one evening, I made \"chips\" with this recipe the next day. I could not find anything in my kitchen that I thought was round and small enough to look like a taco. So as soon as I removed the cheese from the oven, I just held together two opposite ends of the parchment paper so the cheese was shaped like a taco. I held the cheese in place with the parchment attached for about 1 minute, just long enough for the cheese to cool slightly and retain the shape, then removed the parchment. Amazing!!! My method may be too time consuming if you are making these for a dinner party, but just for the two of us, it took no time at all. Thanks so much for posting. I hope everyone tries these!\n- These are very good. I did not do the shells, but made plenty of chips. I nibble on them at night while I am reading. Do not use the Press and seal wrap. It will melt and you will eat the plastic wrap. I have since bought parchment paper and will try that.\n- What a brilliant idea!! It's a little greasy but delicious. Great for low carb.\n- I tried this with wax papper and it did not work well, but with the parchment paper as it says worked great. This was a great alternative to the high carb shells. I will continue to use this.\n- This was a great idea! I made these with cheddar cheese...although I may not have spread the cheese out enough as my shells did not get very crispy. However they were still delicious and let me enjoy tacos with the family without feeling the need for regular shells. Thanks for posting.\n- Great tasting of course, it is greasy so I let them dry off on a paper towel to soak up the fat drippings. Word of advice - you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese. I had to make 4 of these before I figured out that it was ok for them to burn a little. I have a wheat and gluten food allergy so this is a great alternative. thank you!\n- This is a AWESOME recipe! My husband and I both love it. Thanks for contributing.\n- Awesome!!! Like the above reviewers this takes time to get right. I used sliced deli cheddar, and I found that I had to microwave each one for 1:30 to get it crunchy and not chewy. I also drained them right out of the microwave and blotted them on paper towels, and the final product was not greasy at all (although you should have seen all the fat draining off these babies!)\n- Brilliant!!! I love Mexican and can enjoy tacos again while I'm low carbing!! Thank You!!\n- I use large, round slices of provolone cheese. They're the perfect size & shape for taco shells. They make the house smell funky though. I use plastic coated paper plates sprayed with a bit of Pam. After the first one the plate is greasy enough so no reapplication is necessary. My DH & I can enjoy taco night with the kids. Sometimes they'll even eat our shells.\r\nI use Jalapeno Jack for chips. This is a great idea.\n- Thank you so much! This was outstanding in all respects! Low carb just got a heck of a lot easier. I put different cheese mixtures on parchment paper and heated them for one minute and ten seconds in the microwave. Then, I held them in my hands at the shape of a taco. They all were great! They were every bit as good as a "real" taco shell except they lacked the salty taste, so I added salt and fresh ground peppercorn as the cheese was still hot and beginning to cool. OMG it was really good!!\n- Blown away with how good these are and I always have cheese around! My family was impressed too they said it was like a cheese it and they love those. If you ever thought about making your own shells try this soooo easy!\n- You've saved my life... I really missed crackers and this is a great substitute. I've used a number of different cheeses and they've been great!\r\nThanks\n- Very shocked, these were really good! They go perfect with my low carb diet, thanks for posting!\n- Awesome!! This was a real treat, and a change of pace for me while on Atkins.\r\nThe first ones I made were a little too thick and ended up kind of soggy, but the next batch turned out perfectly, I made them thinner. They were crunchy and held their shape well. I also made some with a monteray jack/cheddar/mozzerella mix and they were great!\r\nThanks for a winner!\n- Awesome! I liked the taste better than regular taco shells. Will definitely do again!\n- This is awesome. My family and I loved it...even better than regular shells! Thanks for posting, Brian!\n\n### Date\n2004-02-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "5-ingredients-or-less", "very-low-carbs", "appetizers", "main-dish", "eggs-dairy", "mexican", "easy", "cheese", "dietary", "high-calcium", "high-protein", "low-carb", "high-in-something", "low-in-something", "number-of-servings" ], "ingredients": [ "cheddar cheese", "parchment paper" ], "steps": [ "place 1 / 3 cup of cheese in thin layer on parchment paper", "microwave on high for one minute , or until cheese is bubbly", "while the cheese is still flexible with parchment paper still attached , bend the cheese over a round object to give it a taco shell shape", "the smaller in diameter the object is , the closer to a normal taco shell shape you will have", "let the cheese cool while around the object", "when it has cooled , peel it from the parchment paper", "use this to make tacos , with normal fillings such as taco seasoned meat , lettuce , tomatoes , cheese , and sour cream , or you can also make smaller version of these shells to serve as low carb chips" ], "nutrition": [ 151.6, 19.0, 0.0, 9.0, 18.0, 39.0, 0.0 ], "reviews": "[\"Oh, my! These are too stinking good! I made little 'crackers' by measuring the cheese in tablespoons. Try adding some finely chopped herbs and garlic to the cheese before nuking...chives, basil, and rosemary were all delicious.\", \"this worked perfectly. I used a slice of Provolone cheese, put it on a waxed paper plate. I microwaved it one minute and twenty seconds for my microwave. When it was done I got it off the paper plate, set it on a napkin and just bent it until it held it's shape. Then filled with taco fillings, meat, sour cream, guacamole, onions, tomatoes and lettuce. Wonderful. I have my Mexican fix back. Thanks for the recipe\", \"Came out perfectly in my microwave at about 70 seconds (1200 watt), and was really crisp and delicate. I didn't measure cheese, so I might not have used enough. Just made a thin circle on the parchment and cooked it. I ended up breaking this back into halves to smear with avocado (I was out of low carb bread). Thanks to the reviewer who explained that the cheese has to be starting to brown or burn to be done, because otherwise I might not have cooked this enough. Thanks for sharing.\", 'I make chips out of these and they are yummy! AND NO CARBS!!!! WAHOO', 'I use sliced cheese to make this. I use parchment, with extra space for spreading. It can be molded over a small bowl or muffin tin while still warm, for a great salad bowl. I have used cheddar, harvarti, swiss as well as others. Parmesean works well. I use it for hamburger buns, turkey sandwiches, etc. I have sprinkled chii powder over it, as well as other seasonings for taco shells. Even my DH loves it, and he is not on a low carb diet.', 'This was the greatest idea I have ever heard!! Tastes great, although I must say I went through and entire bag of cheese before I got it right. I could not get it off the paper. I fried it stove top and turned out perfectZ! Thank you', 'I gave these a try the other night and they were AWESOME! I have an 1100 watt microwave, so I nuked them for 1 min. and 15 seconds and then let it sit for about 5 seconds, peeled the cheese off and put it on a paper towel and then just shaped it into a taco with my hands. I only had to hold it for a few seconds before it stayed. These were better than regular taco shells in my opinion. I ate the extras just plain, lol. The next night I used a bowl to shape them into taco salad bowls for the leftover taco meat and toppings.', 'These are AWESOME! The kids love them as chips, and they make tacos yumilicious!! Super simple. Parchment paper is definetly the way to go. I have to say, it was good to eat a more \"normal\" food during SouthBeach Phase 1 thanks to these taco shells!!', 'Yum, yum! These turned out beautifully! I used these for mini taco appetizers, and people just popped them into their mouth. I had jalapeño jack cheese, grated, and added tomato, green onion, cilantro , and a dot of sour cream. All gone within minutes. Thank you, Brian.', 'These were excellent. My husband and I are trying to watch our carbs and this was a perfect recipe to do that. I would definitely make them again.', 'I\\'m so glad I found this recipe! These worked out perfect for tacos on my South Beach diet! I used Colby cheese (bought them in the dairy aisle already 1/2 circled shaped) and placed 2 pieces on the paper, to make the circle, over lapping straight edge of the cheese just a little bit. I microwaved for 50 seconds, let it set out about 2 minutes and then \"shaped\" it by placing the paper and cheese in my porcelain napkin holder. Let that set about 3 minutes, peeled and filled the shell up with the meat and toppings. Make sure you have lots of napkins, the shell is quite greasy, of course. Thanks for posting this gem!', \"Outstanding! These were amazing. I did exactly as the recipe said and came out with perfectly formed shells. They were a little greasy because I didn't have any low-fat cheese on hand, but I can easily remedy that next time. I stuffed these with tuna (mixed with a little over a Tbsp. mayo, the juice of half a lime, salt, and a lot of cracked black pepper) and Frijoles Negros (Recipe #8969). These were so good!\", 'Wow...this recipe is great. DH and I made them for dinner. We liked them so much we made them again for lunch two days later. Whoever thought of this is a genius. Thanks for sharing.', \"Delicious! I didn't use this yet as a taco shell, instead I filled it with braunschweiger and mustard and ate it like a sandwich. Mine was cruchy yet chewy and DELICIOUS!! I will use this is so many different ways!\", \"Haven't made these yet, but when I do, I'm going to take a tip from the folks who make their own taco shells out of tortillas and lay them over the oven rack to cool into the shape of a taco shell. I may have to "sandwich" a round slice of deli colby between parchment paper to drape over the oven rack, but it will win the carb battle!\", 'Brian, just posted my first picture and it was your Low Carb Taco Shells. These are without a doubt the best low carb idea yet. Not only did these satisfy our craving for \"crunch\" my DH was hungry for taco\\'s. These little babies are habit forming. After having these for dinner one evening, I made \"chips\" with this recipe the next day. I could not find anything in my kitchen that I thought was round and small enough to look like a taco. So as soon as I removed the cheese from the oven, I just held together two opposite ends of the parchment paper so the cheese was shaped like a taco. I held the cheese in place with the parchment attached for about 1 minute, just long enough for the cheese to cool slightly and retain the shape, then removed the parchment. Amazing!!! My method may be too time consuming if you are making these for a dinner party, but just for the two of us, it took no time at all. Thanks so much for posting. I hope everyone tries these!', 'These are very good. I did not do the shells, but made plenty of chips. I nibble on them at night while I am reading. Do not use the Press and seal wrap. It will melt and you will eat the plastic wrap. I have since bought parchment paper and will try that.', \"What a brilliant idea!! It's a little greasy but delicious. Great for low carb.\", 'I tried this with wax papper and it did not work well, but with the parchment paper as it says worked great. This was a great alternative to the high carb shells. I will continue to use this.', 'This was a great idea! I made these with cheddar cheese...although I may not have spread the cheese out enough as my shells did not get very crispy. However they were still delicious and let me enjoy tacos with the family without feeling the need for regular shells. Thanks for posting.', 'Great tasting of course, it is greasy so I let them dry off on a paper towel to soak up the fat drippings. Word of advice - you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese. I had to make 4 of these before I figured out that it was ok for them to burn a little. I have a wheat and gluten food allergy so this is a great alternative. thank you!', 'This is a AWESOME recipe! My husband and I both love it. Thanks for contributing.', 'Awesome!!! Like the above reviewers this takes time to get right. I used sliced deli cheddar, and I found that I had to microwave each one for 1:30 to get it crunchy and not chewy. I also drained them right out of the microwave and blotted them on paper towels, and the final product was not greasy at all (although you should have seen all the fat draining off these babies!)', \"Brilliant!!! I love Mexican and can enjoy tacos again while I'm low carbing!! Thank You!!\", \"I use large, round slices of provolone cheese. They're the perfect size & shape for taco shells. They make the house smell funky though. I use plastic coated paper plates sprayed with a bit of Pam. After the first one the plate is greasy enough so no reapplication is necessary. My DH & I can enjoy taco night with the kids. Sometimes they'll even eat our shells.\\r\\nI use Jalapeno Jack for chips. This is a great idea.\", 'Thank you so much! This was outstanding in all respects! Low carb just got a heck of a lot easier. I put different cheese mixtures on parchment paper and heated them for one minute and ten seconds in the microwave. Then, I held them in my hands at the shape of a taco. They all were great! They were every bit as good as a "real" taco shell except they lacked the salty taste, so I added salt and fresh ground peppercorn as the cheese was still hot and beginning to cool. OMG it was really good!!', 'Blown away with how good these are and I always have cheese around! My family was impressed too they said it was like a cheese it and they love those. If you ever thought about making your own shells try this soooo easy!', \"You've saved my life... I really missed crackers and this is a great substitute. I've used a number of different cheeses and they've been great!\\r\\nThanks\", 'Very shocked, these were really good! They go perfect with my low carb diet, thanks for posting!', 'Awesome!! This was a real treat, and a change of pace for me while on Atkins.\\r\\nThe first ones I made were a little too thick and ended up kind of soggy, but the next batch turned out perfectly, I made them thinner. They were crunchy and held their shape well. I also made some with a monteray jack/cheddar/mozzerella mix and they were great!\\r\\nThanks for a winner!', 'Awesome! I liked the taste better than regular taco shells. Will definitely do again!', 'This is awesome. My family and I loved it...even better than regular shells! Thanks for posting, Brian!']", "submitted": "2004-02-27T00:00:00", "minutes": 3, "n_steps": 7, "n_ingredients": 2 }, { "id": 178, "original_id": 134496, "name": "non fat paneer", "description": "i just love the aromatics and flavors of indian food. unfortunately, many establishments prepare dishes with generous amounts of ghee or clarified butter, an unwelcome addition for those who are watching their caloric or cholesterol intake. not wanting to give up the lovely flavors, i’ve begun to delve into recipes that allow me to prepare my favorite dishes at home. paneer is easy to prepare and is a staple in many indian dishes, especially vegetarian entrees and appetizers.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/134496_v000.png", "markdown": "## 🍰 non fat paneer\n\n### Description\ni just love the aromatics and flavors of indian food. unfortunately, many establishments prepare dishes with generous amounts of ghee or clarified butter, an unwelcome addition for those who are watching their caloric or cholesterol intake. not wanting to give up the lovely flavors, i’ve begun to delve into recipes that allow me to prepare my favorite dishes at home. paneer is easy to prepare and is a staple in many indian dishes, especially vegetarian entrees and appetizers.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- lunch\n- main-dish\n- eggs-dairy\n- asian\n- indian\n- easy\n- low-fat\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- equipment\n\n### Ingredients\n1. nonfat milk\n2. lemon juice\n\n### Steps\n1. place a large strainer lined with a cheese cloth in a large bowl\n2. if you dont have cheese cloth a brand new handiwipe also works well but it tears a bit more easily\n3. use a low to medium heat to slowly bring the milk to boil in a large saucepan\n4. add the lemon juice and begin stirring the milk\n5. the milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan\n6. remove the pan from the heat and allow it to stand for about five minutes\n7. pour the curdled milk into the strainer\n8. use the cheese cloth to begin to shaping the paneer cheese into a ball\n9. fold the cheese cloth over the ball of cheese and place on a flat surface\n10. place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid\n11. if you like , you can press on it a bit to make sure you are running the excess liquid out of the cheese\n12. the paneer is now ready to be used in your favorite dishes\n\n### Nutrition\n- 136.0\n- 0.0\n- 81.0\n- 6.0\n- 26.0\n- 1.0\n- 6.0\n\n### Reviews\n- I used 2% organic milk and got a 2\" sphere of paneer. I've used vinegar for lemon juice; they both work. I prefer my paneer to be spreadable, so I've learned not to squeeze out EVERY bit of whey. It doesn't melt, so it doesn't do well in macaroni-and-cheese or in chicken florentine (tasty, but not like the usual). Very tasty stuff, and the only cheese I can eat (without those dairy consequences) right now!\n- I made cheese!! It did not make a very big \"piece\", but I am just thrilled that I made cheese! I am very picky about not liking \"cottage\" style cheese, this was not like that! It was a \"ball\" of cheese.And I liked the smooth flavor. Thanks Toni, I will do this again, and maybe \"play\" with flavoring it some.\n- This tastes very similar to paneer made with whole milk. I found the texture to be slightly more chewy than full fat paneer when tasted plain, but there was no detectable difference once it was added to a recipe. I'm glad to know that I can use lower fat milk in the future to make my paneer! This yielded approx 7.5 oz. of paneer for me; this varies, though, depending on how much water you squeeze out. Thanks!\n- COOL! I never would have imagined making my own paneer but I decided to go for it. My husbands favorite Indian dish is Mattar Paneer which uses this. I followed the recipe exactly and it really wasn't that hard. The only thing was that the recipe I used it in said to brown the cheese in oil and that made it rubbery...so I wouldn't recommend doing that. Made for Cookbooks tag.\n- Wow! I just made cheese for the first time! I was really nervous about trying this, but it was surprisingly easy. I did use 2% milk, but next time I would go ahead and try it with the skim. I also made a half recipe, and was surprised at how little cheese this made (about the size of a tangerine). Maybe I cooked the milk at too low a heat and it cooked off too much of the liquid. Regardless, it has good flavor both by iteself and cooked. I threw a little into my Recipe #204853 and it absorbed the flavors really well.\n- This worked perfectly. I did a half recipe and it made maybe 4 ounces of cheese, which was a good amount for the dish I needed. Very tasty and easy to do. Will definitely use again! Note: this will be loose and wet at first. I wrapped my cheesecloth around it and twisted at the top, forming the paneer into a ball and squeezing more whey out. Then I let it cool inside the cheesecloth and it came out a nice little ball, perfect to slice.\n- I'm sorry, but this just did not work. I followed the instructions to an absolute T, and ended up with a fistfull of crumbly paneer. I honestly believe some things are meant to be made with full-fat ingredients. Perhaps this is one of them. I'm so disappointed, as I was really looking forward to this, but it was a big disaster.\n\n### Date\n2005-08-22 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "lunch", "main-dish", "eggs-dairy", "asian", "indian", "easy", "low-fat", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "equipment" ], "ingredients": [ "nonfat milk", "lemon juice" ], "steps": [ "place a large strainer lined with a cheese cloth in a large bowl", "if you dont have cheese cloth a brand new handiwipe also works well but it tears a bit more easily", "use a low to medium heat to slowly bring the milk to boil in a large saucepan", "add the lemon juice and begin stirring the milk", "the milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan", "remove the pan from the heat and allow it to stand for about five minutes", "pour the curdled milk into the strainer", "use the cheese cloth to begin to shaping the paneer cheese into a ball", "fold the cheese cloth over the ball of cheese and place on a flat surface", "place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid", "if you like , you can press on it a bit to make sure you are running the excess liquid out of the cheese", "the paneer is now ready to be used in your favorite dishes" ], "nutrition": [ 136.0, 0.0, 81.0, 6.0, 26.0, 1.0, 6.0 ], "reviews": "['I used 2% organic milk and got a 2\" sphere of paneer. I\\'ve used vinegar for lemon juice; they both work. I prefer my paneer to be spreadable, so I\\'ve learned not to squeeze out EVERY bit of whey. It doesn\\'t melt, so it doesn\\'t do well in macaroni-and-cheese or in chicken florentine (tasty, but not like the usual). Very tasty stuff, and the only cheese I can eat (without those dairy consequences) right now!', 'I made cheese!! It did not make a very big \"piece\", but I am just thrilled that I made cheese! I am very picky about not liking \"cottage\" style cheese, this was not like that! It was a \"ball\" of cheese.And I liked the smooth flavor. Thanks Toni, I will do this again, and maybe \"play\" with flavoring it some.', \"This tastes very similar to paneer made with whole milk. I found the texture to be slightly more chewy than full fat paneer when tasted plain, but there was no detectable difference once it was added to a recipe. I'm glad to know that I can use lower fat milk in the future to make my paneer! This yielded approx 7.5 oz. of paneer for me; this varies, though, depending on how much water you squeeze out. Thanks!\", \"COOL! I never would have imagined making my own paneer but I decided to go for it. My husbands favorite Indian dish is Mattar Paneer which uses this. I followed the recipe exactly and it really wasn't that hard. The only thing was that the recipe I used it in said to brown the cheese in oil and that made it rubbery...so I wouldn't recommend doing that. Made for Cookbooks tag.\", 'Wow! I just made cheese for the first time! I was really nervous about trying this, but it was surprisingly easy. I did use 2% milk, but next time I would go ahead and try it with the skim. I also made a half recipe, and was surprised at how little cheese this made (about the size of a tangerine). Maybe I cooked the milk at too low a heat and it cooked off too much of the liquid. Regardless, it has good flavor both by iteself and cooked. I threw a little into my Recipe #204853 and it absorbed the flavors really well.', 'This worked perfectly. I did a half recipe and it made maybe 4 ounces of cheese, which was a good amount for the dish I needed. Very tasty and easy to do. Will definitely use again! Note: this will be loose and wet at first. I wrapped my cheesecloth around it and twisted at the top, forming the paneer into a ball and squeezing more whey out. Then I let it cool inside the cheesecloth and it came out a nice little ball, perfect to slice.', \"I'm sorry, but this just did not work. I followed the instructions to an absolute T, and ended up with a fistfull of crumbly paneer. I honestly believe some things are meant to be made with full-fat ingredients. Perhaps this is one of them. I'm so disappointed, as I was really looking forward to this, but it was a big disaster.\"]", "submitted": "2005-08-22T00:00:00", "minutes": 35, "n_steps": 12, "n_ingredients": 2 }, { "id": 179, "original_id": 220858, "name": "the air freshener that answers the burning question", "description": "is supper ready yet? this is for those days when you spend too much time fooling around on the computer or \"forget\" to thaw something out for supper. has been used successfully by this cook for nearly 3 decades", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/220858_v000.png", "markdown": "## 🍰 the air freshener that answers the burning question\n\n### Description\nis supper ready yet? this is for those days when you spend too much time fooling around on the computer or \"forget\" to thaw something out for supper. has been used successfully by this cook for nearly 3 decades\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- vegetables\n- american\n- easy\n- beginner-cook\n- kid-friendly\n- vegetarian\n- dietary\n- low-sodium\n- gluten-free\n- low-calorie\n- stir-fry\n- comfort-food\n- low-carb\n- garnishes\n- midwestern\n- inexpensive\n- free-of-something\n- low-in-something\n- onions\n- novelty\n- taste-mood\n- technique\n\n### Ingredients\n1. butter\n2. yellow onion\n\n### Steps\n1. in a heavy skillet over medium-high heat , melt butter\n2. chop onion into medium pieces\n3. fry onion in melted butter\n4. quickly scan your recipes for something quick that you can make for supper\n5. my usual thing on \"those\" days when time got away from me is to fry the onions , add a pound of ground beef , and get a pot of water boiling\n6. then it's a toss-up between spaghetti or stroganoff\n\n### Nutrition\n- 24.7\n- 2.0\n- 3.0\n- 0.0\n- 0.0\n- 6.0\n- 0.0\n\n### Reviews\n- My hubby came in the door and said. That smells wonderful, what are we having? I just chuckled and said food :D.\n- This is a trick used by restaurants/diners. It whips the appetite and covers grease odors. Very effective!\n- To sweeten the savory aroma, use red onions! If you end making something that doesn't call for onions, either add them anyway, caramelize them and serve the as a side dish, or save them for another meal.\n- Mom worked 8 - 10 hours a day while I was growing up. This is what she did to keep us kids and Dad at bay. Except she would fry up some bacon and then the onions. As she waited for the TV dinners to warm. She would add a couple of frozen vegetables and sprinkle the onions and bacon bits over. The TV dinners where served up on plates never in the tins. I don't think it really fooled Dad, but he never complained.\n- I coojed this up and served over vegetarian goulash! Thanks!\n- This is my everyday dinner while college is in session and I thank the OAMC gods!!!\n- OMG! I always thought this was my well-kept, guilty little secret recipe! Everyone always thinks that I work my poor little fingers to the bone cooking for them (what they don't know won't hurt them)! * NOTE = It also helps to let a few tears well up from the onion chopping. That fools them every time! LOL! Thanks Debber for spilling our \"secret\" recipe.\n- Hehe, I've done this a few times before, sometimes with garlic over low heat instead - I figured I could always add the onion/garlic to whatever I decided on afterwards. ^_^\n- This worked great! DH and the dog were drooling. I had to keep kicking them out of the kitchen so I could think of what the rest of dinner would be.\n- My, Oh My, that is the perfect title for this (recipe). I would go to the stove, throw some oil in the frypan and slice onions before taking off my coat, slowly saute them until I found what i was going to cook from leftovers, freezer or pantry and of course my recipes and it pacified by family. \r\nI think I was born in the wrong generation, my husband wouldn't step foot in the kitchen except to cook pancakes, eggs and fried fish. That is the extent of his cooking and so this recipe is a real winner! You can add to the cooked onions with meat and vegies or mix them in with mashed potatoes or make a gravy from this basic recipe. Debber, thanks for posting, I know this will help harried tired cooks after working 60 hour weeks and new cooks.\n- BRILLIANT! That's another hour for Zaar a day! ; )\n- This is great! I'll have to try this next time I'm running late in the kitchen. You are obviously an experienced cook and I need to learn lots form you! =:)\n\n### Date\n2007-04-05 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "condiments-etc", "vegetables", "american", "easy", "beginner-cook", "kid-friendly", "vegetarian", "dietary", "low-sodium", "gluten-free", "low-calorie", "stir-fry", "comfort-food", "low-carb", "garnishes", "midwestern", "inexpensive", "free-of-something", "low-in-something", "onions", "novelty", "taste-mood", "technique" ], "ingredients": [ "butter", "yellow onion" ], "steps": [ "in a heavy skillet over medium-high heat , melt butter", "chop onion into medium pieces", "fry onion in melted butter", "quickly scan your recipes for something quick that you can make for supper", "my usual thing on \"those\" days when time got away from me is to fry the onions , add a pound of ground beef , and get a pot of water boiling", "then it's a toss-up between spaghetti or stroganoff" ], "nutrition": [ 24.7, 2.0, 3.0, 0.0, 0.0, 6.0, 0.0 ], "reviews": "['My hubby came in the door and said. That smells wonderful, what are we having? I just chuckled and said food :D.', 'This is a trick used by restaurants/diners. It whips the appetite and covers grease odors. Very effective!', \"To sweeten the savory aroma, use red onions! If you end making something that doesn't call for onions, either add them anyway, caramelize them and serve the as a side dish, or save them for another meal.\", \"Mom worked 8 - 10 hours a day while I was growing up. This is what she did to keep us kids and Dad at bay. Except she would fry up some bacon and then the onions. As she waited for the TV dinners to warm. She would add a couple of frozen vegetables and sprinkle the onions and bacon bits over. The TV dinners where served up on plates never in the tins. I don't think it really fooled Dad, but he never complained.\", 'I coojed this up and served over vegetarian goulash! Thanks!', 'This is my everyday dinner while college is in session and I thank the OAMC gods!!!', 'OMG! I always thought this was my well-kept, guilty little secret recipe! Everyone always thinks that I work my poor little fingers to the bone cooking for them (what they don\\'t know won\\'t hurt them)! * NOTE = It also helps to let a few tears well up from the onion chopping. That fools them every time! LOL! Thanks Debber for spilling our \"secret\" recipe.', \"Hehe, I've done this a few times before, sometimes with garlic over low heat instead - I figured I could always add the onion/garlic to whatever I decided on afterwards. ^_^\", 'This worked great! DH and the dog were drooling. I had to keep kicking them out of the kitchen so I could think of what the rest of dinner would be.', \"My, Oh My, that is the perfect title for this (recipe). I would go to the stove, throw some oil in the frypan and slice onions before taking off my coat, slowly saute them until I found what i was going to cook from leftovers, freezer or pantry and of course my recipes and it pacified by family. \\r\\nI think I was born in the wrong generation, my husband wouldn't step foot in the kitchen except to cook pancakes, eggs and fried fish. That is the extent of his cooking and so this recipe is a real winner! You can add to the cooked onions with meat and vegies or mix them in with mashed potatoes or make a gravy from this basic recipe. Debber, thanks for posting, I know this will help harried tired cooks after working 60 hour weeks and new cooks.\", \"BRILLIANT! That's another hour for Zaar a day! ; )\", \"This is great! I'll have to try this next time I'm running late in the kitchen. You are obviously an experienced cook and I need to learn lots form you! =:)\"]", "submitted": "2007-04-05T00:00:00", "minutes": 5, "n_steps": 6, "n_ingredients": 2 }, { "id": 180, "original_id": 2878, "name": "raspberry vinegar", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/2878_v000.png", "markdown": "## 🍰 raspberry vinegar\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- canning\n- condiments-etc\n- fruit\n- easy\n- dietary\n- berries\n- raspberries\n- number-of-servings\n- technique\n\n### Ingredients\n1. white wine vinegar\n2. red raspberries\n\n### Steps\n1. in a medium , nonreactive saucepan over low heat , warm the vinegar just until it begins to give off steam\n2. put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1 / 2-gallon clamp jar\n3. pour the warm vinegar over the berries and let it run into the jar , then add the berries to the jar\n4. allow the mixture to cool 20 to 30 minutes to room temperature , then seal and shake the jar gently\n5. set the jar out of direct sunlight and away from heat to steep for 4 days , shaking it every so often\n6. while steeping , the vinegar will take on a raspberry hue and the fruit will lose most of its color\n7. strain the mixture through a fine sieve into a large batter bowl with a handle or into a large , nonreactive saucepan\n8. rinse the jar and return the strained vinegar to it\n9. rinse the bowl or saucepan\n10. dump the fruit and rinse the sieve\n11. dampen a flat-bottom coffee filter , then line the sieve with the filter and fit it over the bowl or saucepan\n12. transfer the vinegar to flasks or bottles\n13. discard fruit\n14. if you wish , spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling\n15. the vinegar should be ready to use immediately , with a shelf life of at least 1 year\n16. variation: for raspberry lemon thyme vinegar , place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar\n17. fill , seal , and steep out of direct sunlight and away from heat for 1 week before using or shipping\n18. cranberry vinegar follow the recipe for raspberry vinegar , except substitute 4 cups fresh cranberries , coarsely chopped , for the raspberries\n19. decorate , if you wish , with skewers of whole cranberries\n\n### Nutrition\n- 27.0\n- 0.0\n- 9.0\n- 0.0\n- 1.0\n- 0.0\n- 2.0\n\n### Reviews\n- Fantastic! I tweaked it up a bit by adding more raspberries, basically matching cup for cup berries to white vinegar. Super red finished product, richly flavored! It made my Native American salad which calls for red raspberry vinegar taste even better! Thank you for your recipe!\n- This was easy and very tasty! I sprinkled it on a spinach salad and didn't need anything else as dressing to make it superb and low fat/low cal! And the vinegar is beautiful - I have it displayed in pretty bottles in my kitchen.\n- I had so much fun making this vinegar! The instructions sounded a tiny bit difficult, but it was very easy. It made a beautiful, red, heavily-raspberried vinegar. It makes a knock-out vinaigrette!\n- Haven't yet made this, but I bet that the additon of lemon basil would be fantastic!\n- This great recipe! I use it to make raspberry vinaigrette which I gave as gifts this Christmas. Thanks for sharing recipe.\n\n### Date\n1999-09-26 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "canning", "condiments-etc", "fruit", "easy", "dietary", "berries", "raspberries", "number-of-servings", "technique" ], "ingredients": [ "white wine vinegar", "red raspberries" ], "steps": [ "in a medium , nonreactive saucepan over low heat , warm the vinegar just until it begins to give off steam", "put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1 / 2-gallon clamp jar", "pour the warm vinegar over the berries and let it run into the jar , then add the berries to the jar", "allow the mixture to cool 20 to 30 minutes to room temperature , then seal and shake the jar gently", "set the jar out of direct sunlight and away from heat to steep for 4 days , shaking it every so often", "while steeping , the vinegar will take on a raspberry hue and the fruit will lose most of its color", "strain the mixture through a fine sieve into a large batter bowl with a handle or into a large , nonreactive saucepan", "rinse the jar and return the strained vinegar to it", "rinse the bowl or saucepan", "dump the fruit and rinse the sieve", "dampen a flat-bottom coffee filter , then line the sieve with the filter and fit it over the bowl or saucepan", "transfer the vinegar to flasks or bottles", "discard fruit", "if you wish , spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling", "the vinegar should be ready to use immediately , with a shelf life of at least 1 year", "variation: for raspberry lemon thyme vinegar , place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar", "fill , seal , and steep out of direct sunlight and away from heat for 1 week before using or shipping", "cranberry vinegar follow the recipe for raspberry vinegar , except substitute 4 cups fresh cranberries , coarsely chopped , for the raspberries", "decorate , if you wish , with skewers of whole cranberries" ], "nutrition": [ 27.0, 0.0, 9.0, 0.0, 1.0, 0.0, 2.0 ], "reviews": "['Fantastic! I tweaked it up a bit by adding more raspberries, basically matching cup for cup berries to white vinegar. Super red finished product, richly flavored! It made my Native American salad which calls for red raspberry vinegar taste even better! Thank you for your recipe!', \"This was easy and very tasty! I sprinkled it on a spinach salad and didn't need anything else as dressing to make it superb and low fat/low cal! And the vinegar is beautiful - I have it displayed in pretty bottles in my kitchen.\", 'I had so much fun making this vinegar! The instructions sounded a tiny bit difficult, but it was very easy. It made a beautiful, red, heavily-raspberried vinegar. It makes a knock-out vinaigrette!', \"Haven't yet made this, but I bet that the additon of lemon basil would be fantastic!\", 'This great recipe! I use it to make raspberry vinaigrette which I gave as gifts this Christmas. Thanks for sharing recipe.']", "submitted": "1999-09-26T00:00:00", "minutes": 5, "n_steps": 19, "n_ingredients": 2 }, { "id": 181, "original_id": 187366, "name": "blood dripped glasses", "description": "i just love this! halloween is too much fun. the corn syrup works the best and be sure to dip lightly. don't take the times or servings as gospel i just had to put something in.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/187366_v000.png", "markdown": "## 🍰 blood dripped glasses\n\n### Description\ni just love this! halloween is too much fun. the corn syrup works the best and be sure to dip lightly. don't take the times or servings as gospel i just had to put something in.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- holiday-event\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- halloween\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. honey\n2. red food coloring\n\n### Steps\n1. mix ingredients together well to affect the look of blood dip the rims of your drink glasses into the mixture\n2. turn glasses upright and let stand to allow the blood mixture to drip down the sides of the glasses\n\n### Nutrition\n- 21.5\n- 0.0\n- 23.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- Made this for Halloween but used homemade caramel ice cream topping instead. It went over really well, tasted good too ;). Thanks for the idea.\n- This is a really cool effect. I used corn syrup and it worked really well. This could be a romantic effect for a valentines day drink or a spooky one for halloween. Just plain cool.\n- How fun!!! My DH and I enjoyed creating this cool glass effect. Made for PRMR.\n- Very creative! I would never have thought to do this. I took Rita's advice and drizzled down the top interior of the glasses. Thanks for posting!\n- FANG-tastic! Made for PRMR.\n- Honey was my choice! Healthier and yummier! Fun but messy! Finger licking good! I suggest drizzling it down the inside to avoid a mess.\n- Halloween is the best holiday for cooking fun! Our kitteh, 'jOe', is always poking his nose around when I take photos and this time was no exception. We used corn syrup. Fantastic idea Annacia, thanks for posting. :)\n\n### Date\n2006-09-22 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "holiday-event", "low-fat", "dietary", "low-sodium", "low-cholesterol", "halloween", "low-saturated-fat", "inexpensive", "low-in-something", "3-steps-or-less" ], "ingredients": [ "honey", "red food coloring" ], "steps": [ "mix ingredients together well to affect the look of blood dip the rims of your drink glasses into the mixture", "turn glasses upright and let stand to allow the blood mixture to drip down the sides of the glasses" ], "nutrition": [ 21.5, 0.0, 23.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['Made this for Halloween but used homemade caramel ice cream topping instead. It went over really well, tasted good too ;). Thanks for the idea.', 'This is a really cool effect. I used corn syrup and it worked really well. This could be a romantic effect for a valentines day drink or a spooky one for halloween. Just plain cool.', 'How fun!!! My DH and I enjoyed creating this cool glass effect. Made for PRMR.', \"Very creative! I would never have thought to do this. I took Rita's advice and drizzled down the top interior of the glasses. Thanks for posting!\", 'FANG-tastic! Made for PRMR.', 'Honey was my choice! Healthier and yummier! Fun but messy! Finger licking good! I suggest drizzling it down the inside to avoid a mess.', \"Halloween is the best holiday for cooking fun! Our kitteh, 'jOe', is always poking his nose around when I take photos and this time was no exception. We used corn syrup. Fantastic idea Annacia, thanks for posting. :)\"]", "submitted": "2006-09-22T00:00:00", "minutes": 9, "n_steps": 2, "n_ingredients": 2 }, { "id": 182, "original_id": 114797, "name": "mascarpone cheese make your own substitute", "description": "this is an easy way to make your own mascarpone at much less cost", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/114797_v000.png", "markdown": "## 🍰 mascarpone cheese make your own substitute\n\n### Description\nthis is an easy way to make your own mascarpone at much less cost\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- eggs-dairy\n- easy\n- dietary\n- cooking-mixes\n\n### Ingredients\n1. whipping cream\n2. white wine vinegar\n\n### Steps\n1. choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan\n2. add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan\n3. remove the bowl\n4. place the pan on medium heat , and bring the water to a boil\n5. place the cream in the bowl and place over the boiling water\n6. adjust the heat under the pan to medium and heat the cream , checking the temperature often with an instant-read thermometer , to 190f\n7. stir occasionally\n8. stir in the vinegar , continuing to stir gently until the cream begins to curdle\n9. remove the pan from the heat , cover , and allow the curds to firm up for 10 minutes\n10. line a strainer or colander with dampened cheesecloth , napkin , or coffee filters\n11. set the strainer or colander over a bowl and carefully spoon the curds into the strainer\n12. allow the mascarpone to cool to room temperature\n13. cover the strainer tightly with plastic wrap , and refrigerate for 24 hours to allow the cheese to finish draining and become firm\n14. store in the refrigerator in a tightly covered container\n15. use the mascarpone within 3-or-4 days\n\n### Nutrition\n- 3284.4\n- 541.0\n- 4.0\n- 15.0\n- 39.0\n- 1096.0\n- 8.0\n\n### Reviews\n- The only reason I did not give this the full star rating was because I have never actually tasted real mascapone cheese as it's not sold in my country, hence my interest in this recipe. As far as my uneducated tastebuds go this made a pretty decent cream cheese-like cheese that I was very statsfied with. Thank You Nick's Mom\n- First off, I have to admit that I didn't read the part that says \"not ultra pasteurized\", which I guess wouldn't have mattered for me since the ultra pasteurized is all I have access to anyway. Well, guess what? Ultra pasteurized cream doesn't curdle, it just gets very thick when the vinegar is added. I stirred and stirred, but when it became clear it wasn't going to produce any curds I continued with the recipe and hoped for the best. Eureka! After 24 hours sitting in a coffee filter-lined sieve in the fridge, I actually got a firm product! It wasn't quite as solid as regular mascarpone (it could probably have stood a few more hours of draining) but it was good enough to make a great tiramisu. Best yet, one quart really does yield 1 lb., which can cost $10+ in stores. Thanks for the super directions in this recipe - even with me using the wrong cream it still enabled me to create a great end product!\n- So tasty and cheap to make. I will not be RIPPED OFF again in buying the store-made stuff.\n- I am short of 100g mascarpone to make tiramisu, what can I substitute for the 100g.\n- I love mascarpone especially for my raspberry flan but the stuff is damn expensive at my favorite deli. I am very pleased with the result and it spread so nicely. Thank you.\n\n### Date\n2005-03-31 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "condiments-etc", "eggs-dairy", "easy", "dietary", "cooking-mixes" ], "ingredients": [ "whipping cream", "white wine vinegar" ], "steps": [ "choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan", "add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan", "remove the bowl", "place the pan on medium heat , and bring the water to a boil", "place the cream in the bowl and place over the boiling water", "adjust the heat under the pan to medium and heat the cream , checking the temperature often with an instant-read thermometer , to 190f", "stir occasionally", "stir in the vinegar , continuing to stir gently until the cream begins to curdle", "remove the pan from the heat , cover , and allow the curds to firm up for 10 minutes", "line a strainer or colander with dampened cheesecloth , napkin , or coffee filters", "set the strainer or colander over a bowl and carefully spoon the curds into the strainer", "allow the mascarpone to cool to room temperature", "cover the strainer tightly with plastic wrap , and refrigerate for 24 hours to allow the cheese to finish draining and become firm", "store in the refrigerator in a tightly covered container", "use the mascarpone within 3-or-4 days" ], "nutrition": [ 3284.4, 541.0, 4.0, 15.0, 39.0, 1096.0, 8.0 ], "reviews": "[\"The only reason I did not give this the full star rating was because I have never actually tasted real mascapone cheese as it's not sold in my country, hence my interest in this recipe. As far as my uneducated tastebuds go this made a pretty decent cream cheese-like cheese that I was very statsfied with. Thank You Nick's Mom\", 'First off, I have to admit that I didn\\'t read the part that says \"not ultra pasteurized\", which I guess wouldn\\'t have mattered for me since the ultra pasteurized is all I have access to anyway. Well, guess what? Ultra pasteurized cream doesn\\'t curdle, it just gets very thick when the vinegar is added. I stirred and stirred, but when it became clear it wasn\\'t going to produce any curds I continued with the recipe and hoped for the best. Eureka! After 24 hours sitting in a coffee filter-lined sieve in the fridge, I actually got a firm product! It wasn\\'t quite as solid as regular mascarpone (it could probably have stood a few more hours of draining) but it was good enough to make a great tiramisu. Best yet, one quart really does yield 1 lb., which can cost $10+ in stores. Thanks for the super directions in this recipe - even with me using the wrong cream it still enabled me to create a great end product!', 'So tasty and cheap to make. I will not be RIPPED OFF again in buying the store-made stuff.', 'I am short of 100g mascarpone to make tiramisu, what can I substitute for the 100g.', 'I love mascarpone especially for my raspberry flan but the stuff is damn expensive at my favorite deli. I am very pleased with the result and it spread so nicely. Thank you.']", "submitted": "2005-03-31T00:00:00", "minutes": 35, "n_steps": 15, "n_ingredients": 2 }, { "id": 183, "original_id": 293366, "name": "easy peel no fail hard cooked eggs", "description": "tired of losing half your egg trying to get the shells off? forget about all those other methods! the shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. a bonus hint for seasoning your hard cooked eggs too!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/293366_v000.png", "markdown": "## 🍰 easy peel no fail hard cooked eggs\n\n### Description\ntired of losing half your egg trying to get the shells off? forget about all those other methods! the shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. a bonus hint for seasoning your hard cooked eggs too!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- lunch\n- snacks\n- eggs-dairy\n- easy\n- beginner-cook\n- holiday-event\n- dietary\n- low-sodium\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- brunch\n- to-go\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. bring the water to a rolling boil - not a simmer\n2. using a push pin gently poke a hole in the fat end of the egg\n3. it's easy to do\n4. this will prevent the egg from breaking when you put it in the water , however , if you skip this , only the occasional egg will pop\n5. using a slotted spoon gently lower each egg into the boiling water , get them all in quickly\n6. boil - not simmer - the eggs for 6 minutes\n7. turn off the heat and let eggs sit for 6 minutes , this will give you a very slightly moist yolk , add 30 seconds or so to boil time if you like them a little drier -to your preference\n8. remove eggs using the slotted spoon and set on a towel or in a dish rack , allow to cool to room temp or until you can handle , don't put in cold water\n9. crack and peel shells , they will slip right off , the whites are tender so be gentle !\n10. chill and use as desired\n11. to cook more eggs increase the volume of boiling water , it should remain boiling when the eggs are added\n12. hint: to season the eggs nicely for lunches , snacks or deviled , put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight , makes a big difference in the flavor\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 3.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- Talk about old dog - new trick! I've been hard cooking eggs more years than I care to admit to (I'm a great-grandmother) and these just plain worked. I like the preciseness. I've always done it by guess and by golly, which invariably gave me green egg ring around the yolk. My family prob. doesn't even know that hard cooked eggs aren't supposed to have green rings! I think that a little adjustment for cold eggs vs room temp be kept in mind. Thanks for the posting.\n- I usually mangle hard boiled eggs when peeling. This worked really well for me to get a pretty egg.\n- This deserves at least \"10\" Stars! I was very sceptical. No ice water, no refrigeration first.\r\nWow This is the best trick since sliced bread. I teach a cooking class for adult Ed. program and all these ladies and gentelman are Amazed. Thanks a Ton. :-)\n- I didn't think this would work but it really does. I will cook all my eggs this way from now on.\n- Fabulous! Excellent! Oh man did these work so well! I'm floored by how great this technique works. I was so skeptical when I read about the pushpin, but after losing over 18 eggs on the night before Thanksgiving, I was ready for anything. These shells came off in 2-3 pieces instead of 2-3 thousand. The yolk was perfect, not gooey or green. I'm sold. Thank you so much!\n- Awesome!! I boiled mine for approximately one extra minute and left them in the water another minute. I put them in straight from the fridge. And they were fresh from the store eggs. I did peel them while they were still quite warm to the touch, but the shells come off perfectly. I was shocked.\n- I've waited until I've tried this a few times before rating. Each time, it's worked! This is my go-to method for cooking hard boiled eggs. Thanks so much!\n- At last...perfect hard boiled eggs! Shells slipped off easily, no green around the yolk! I'm in heaven. Thank you so much for sharing this recipe! (didn't do the needle trick~worked just fine!)\n- Monstr, you are my new best friend! I have had less than satisfactory results when trying to hard cook eggs by bringing the eggs to a boil and then removing from the heat for a certain number of minutes, which seems to be the popular way of doing it these days. After ruining 1 1/2 dozen eggs this morning that were to be used for Easter dinner deviled eggs, I ran across you recipe. Like the others, I was skeptical particularly when some of the egg whites started leaking out the pin holes. But the results were spectacular! The shells came right off and the egg yolks were pure yellow, with none of the green ring! You saved the day! Thanks so much for sharing this. I've added it to my cookbook so I NEVER lose the recipe...\n- OMG!!! What a great way to hard cook eggs - worked like a charm and I followed the directions to the letter - even used the hint to season and it gave such a nice taste to the eggs. I used the eggs to make recipe#192196 and to make it even more difficult used farm fresh eggs and it still worked perfect. Thanks for such a great method, this is the only way I'll ever hard boil eggs again.\n- I would not have believed it...But it was wonderful. Easiest hard cooked eggs ever. Even with fresh from the store eggs.\n- These were SO easy to peel! Just as promised! We boiled for ~6.5 minutes because we were using them for deviled eggs. Definitely will use this method again!\n- I wasn't real sure about this but doggone it, it worked! I was afraid of smashing an egg when I tried to poke it, but that didn't happen either. I followed the recipe and instructions and put 2 eggs in the ziploc with a dash of salt for the fridge for tomorrow, We'll see what happens, but I have been happy so far! Thanks for sharing some great tips Monstr, Made for When It's Hot Tag Game.\n- The shells didn't come off as easily for me as it did for the other reviews I have read here. However, it was a bit easier than usual. I am going to try it again, so hopefully I can perfect it.\n- I CAN'T BELIEVE IT! This method is fantastic. I am 60 years old and this is the FIRST time I haven't ruined at least one egg making deviled eggs. In fact, folks love my deviled eggs so I'm asked to bring to functions quite often. I have always DREADED it because if it's last minute and I have to purchase fresh eggs, I tear them up. I was asked three days ago to bring my eggs to a Thanksgiving get-to-gether and I had 6 eggs in the fridge that I figured were \"devil\" ready but had to purchase another dozen. I was skeptical after trying so many methods over so many years that I actually plan on tearing up eggs and using the extra yolks for the filling. Well guess what? I have no torn up eggs to sacrifice for the filling. I was being supersticious so tried the first 6 (the older ones) and they came out fine. I didn't want to run the risk of changing anything in the instructions so did the other dozen in two batches. Same results. Perfect eggs. We are traveling a good way so I've decided to just take the tops off the eggs enough to get the yolk out and fill the eggs and putting them back in the (washed) cartons for transport. You have made a believer out of me. Try this folks, you will never have another messed up egg!\n- Silly as it sounds, I have been boiling eggs for 40+ years. But since I have moved to sea level the egg shells kept staying on no matter what. This recipe worked like a charm! I did not pin prick since they were for Easter egg decorating, so I "popped" 3 out of 20. The rest were perfect :)\n- I made this exactly as written, and the shells came off perfectly! The yolks were bright yellow and there was not a spot of green/grey color. The only thing I will change next time is to boil the eggs a minute or two longer (as suggested in the recipe) so the yolks are cooked a little more; I wanted to try the recipe first as stated before changing times. Made for I Recommend Tag.\n- I hard boiled eggs often. I have tried so many different "tricks" to have the eggs peel easily and also for no green yokes. This is the only recipe that has worked for me. I have used this at least a dozen times now and every egg has been beautiful. I don't pin prick the egg as suggested. I have also refrigerated the eggs with the shells on and a few days later they still peel very nicely.\n- Woooo hooo! Thanks so much for this. You rock. Had yummy \"heavenly eggs\" (what I call deviled eggs) lol.. I boil them for a minute extra like you said because of my preference and I loved the idea of seasoning them before storing. Muchas gracias!\n\n### Date\n2008-03-21 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "very-low-carbs", "appetizers", "lunch", "snacks", "eggs-dairy", "easy", "beginner-cook", "holiday-event", "dietary", "low-sodium", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "brunch", "to-go" ], "ingredients": [ "eggs", "water" ], "steps": [ "bring the water to a rolling boil - not a simmer", "using a push pin gently poke a hole in the fat end of the egg", "it's easy to do", "this will prevent the egg from breaking when you put it in the water , however , if you skip this , only the occasional egg will pop", "using a slotted spoon gently lower each egg into the boiling water , get them all in quickly", "boil - not simmer - the eggs for 6 minutes", "turn off the heat and let eggs sit for 6 minutes , this will give you a very slightly moist yolk , add 30 seconds or so to boil time if you like them a little drier -to your preference", "remove eggs using the slotted spoon and set on a towel or in a dish rack , allow to cool to room temp or until you can handle , don't put in cold water", "crack and peel shells , they will slip right off , the whites are tender so be gentle !", "chill and use as desired", "to cook more eggs increase the volume of boiling water , it should remain boiling when the eggs are added", "hint: to season the eggs nicely for lunches , snacks or deviled , put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight , makes a big difference in the flavor" ], "nutrition": [ 71.5, 7.0, 0.0, 3.0, 12.0, 7.0, 0.0 ], "reviews": "[\"Talk about old dog - new trick! I've been hard cooking eggs more years than I care to admit to (I'm a great-grandmother) and these just plain worked. I like the preciseness. I've always done it by guess and by golly, which invariably gave me green egg ring around the yolk. My family prob. doesn't even know that hard cooked eggs aren't supposed to have green rings! I think that a little adjustment for cold eggs vs room temp be kept in mind. Thanks for the posting.\", 'I usually mangle hard boiled eggs when peeling. This worked really well for me to get a pretty egg.', 'This deserves at least \"10\" Stars! I was very sceptical. No ice water, no refrigeration first.\\r\\nWow This is the best trick since sliced bread. I teach a cooking class for adult Ed. program and all these ladies and gentelman are Amazed. Thanks a Ton. :-)', \"I didn't think this would work but it really does. I will cook all my eggs this way from now on.\", \"Fabulous! Excellent! Oh man did these work so well! I'm floored by how great this technique works. I was so skeptical when I read about the pushpin, but after losing over 18 eggs on the night before Thanksgiving, I was ready for anything. These shells came off in 2-3 pieces instead of 2-3 thousand. The yolk was perfect, not gooey or green. I'm sold. Thank you so much!\", 'Awesome!! I boiled mine for approximately one extra minute and left them in the water another minute. I put them in straight from the fridge. And they were fresh from the store eggs. I did peel them while they were still quite warm to the touch, but the shells come off perfectly. I was shocked.', \"I've waited until I've tried this a few times before rating. Each time, it's worked! This is my go-to method for cooking hard boiled eggs. Thanks so much!\", 'At last...perfect hard boiled eggs! Shells slipped off easily, no green around the yolk! I'm in heaven. Thank you so much for sharing this recipe! (didn't do the needle trick~worked just fine!)', \"Monstr, you are my new best friend! I have had less than satisfactory results when trying to hard cook eggs by bringing the eggs to a boil and then removing from the heat for a certain number of minutes, which seems to be the popular way of doing it these days. After ruining 1 1/2 dozen eggs this morning that were to be used for Easter dinner deviled eggs, I ran across you recipe. Like the others, I was skeptical particularly when some of the egg whites started leaking out the pin holes. But the results were spectacular! The shells came right off and the egg yolks were pure yellow, with none of the green ring! You saved the day! Thanks so much for sharing this. I've added it to my cookbook so I NEVER lose the recipe...\", \"OMG!!! What a great way to hard cook eggs - worked like a charm and I followed the directions to the letter - even used the hint to season and it gave such a nice taste to the eggs. I used the eggs to make recipe#192196 and to make it even more difficult used farm fresh eggs and it still worked perfect. Thanks for such a great method, this is the only way I'll ever hard boil eggs again.\", 'I would not have believed it...But it was wonderful. Easiest hard cooked eggs ever. Even with fresh from the store eggs.', 'These were SO easy to peel! Just as promised! We boiled for ~6.5 minutes because we were using them for deviled eggs. Definitely will use this method again!', \"I wasn't real sure about this but doggone it, it worked! I was afraid of smashing an egg when I tried to poke it, but that didn't happen either. I followed the recipe and instructions and put 2 eggs in the ziploc with a dash of salt for the fridge for tomorrow, We'll see what happens, but I have been happy so far! Thanks for sharing some great tips Monstr, Made for When It's Hot Tag Game.\", \"The shells didn't come off as easily for me as it did for the other reviews I have read here. However, it was a bit easier than usual. I am going to try it again, so hopefully I can perfect it.\", 'I CAN\\'T BELIEVE IT! This method is fantastic. I am 60 years old and this is the FIRST time I haven\\'t ruined at least one egg making deviled eggs. In fact, folks love my deviled eggs so I\\'m asked to bring to functions quite often. I have always DREADED it because if it\\'s last minute and I have to purchase fresh eggs, I tear them up. I was asked three days ago to bring my eggs to a Thanksgiving get-to-gether and I had 6 eggs in the fridge that I figured were \"devil\" ready but had to purchase another dozen. I was skeptical after trying so many methods over so many years that I actually plan on tearing up eggs and using the extra yolks for the filling. Well guess what? I have no torn up eggs to sacrifice for the filling. I was being supersticious so tried the first 6 (the older ones) and they came out fine. I didn\\'t want to run the risk of changing anything in the instructions so did the other dozen in two batches. Same results. Perfect eggs. We are traveling a good way so I\\'ve decided to just take the tops off the eggs enough to get the yolk out and fill the eggs and putting them back in the (washed) cartons for transport. You have made a believer out of me. Try this folks, you will never have another messed up egg!', 'Silly as it sounds, I have been boiling eggs for 40+ years. But since I have moved to sea level the egg shells kept staying on no matter what. This recipe worked like a charm! I did not pin prick since they were for Easter egg decorating, so I "popped" 3 out of 20. The rest were perfect :)', 'I made this exactly as written, and the shells came off perfectly! The yolks were bright yellow and there was not a spot of green/grey color. The only thing I will change next time is to boil the eggs a minute or two longer (as suggested in the recipe) so the yolks are cooked a little more; I wanted to try the recipe first as stated before changing times. Made for I Recommend Tag.', 'I hard boiled eggs often. I have tried so many different "tricks" to have the eggs peel easily and also for no green yokes. This is the only recipe that has worked for me. I have used this at least a dozen times now and every egg has been beautiful. I don't pin prick the egg as suggested. I have also refrigerated the eggs with the shells on and a few days later they still peel very nicely.', 'Woooo hooo! Thanks so much for this. You rock. Had yummy \"heavenly eggs\" (what I call deviled eggs) lol.. I boil them for a minute extra like you said because of my preference and I loved the idea of seasoning them before storing. Muchas gracias!']", "submitted": "2008-03-21T00:00:00", "minutes": 17, "n_steps": 12, "n_ingredients": 2 }, { "id": 184, "original_id": 53234, "name": "venison pressure canned", "description": "a great way to have cooked venison in your pantry; ready to heat & eat! great flavor & it makes its own juice/gravy. this recipe was given to me by a friend. requires a pressure canner.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/53234_v000.png", "markdown": "## 🍰 venison pressure canned\n\n### Description\na great way to have cooked venison in your pantry; ready to heat & eat! great flavor & it makes its own juice/gravy. this recipe was given to me by a friend. requires a pressure canner.\n\n### Tags\n- weeknight\n- time-to-make\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- low-fat\n- pressure-cooker\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- high-protein\n- low-carb\n- wild-game\n- deer\n- healthy-2\n- high-in-something\n- low-in-something\n- meat\n- equipment\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. venison roast\n2. clean jars\n\n### Steps\n1. remove all fat from meat\n2. pack cubes tightly into clean jars , using a knife handle or handle of wooden spoon to get out any air pockets\n3. add 1 tsp salt per pint\n4. 2 tsp salt per quart\n5. do not add any water in jars\n6. clean jar edge , add ring and top , and turn to fit snugly- not tight\n7. add jars to canner and 2 to 3\" of water\n8. process at 15 pounds pressure: 75 minutes for pints\n9. 90 minutes for quarts\n10. remove canner from heat and let jars cool slowly out of draft with weight left on canner\n11. do not put canner under cool water to cool it\n12. just go to bed and leave it over night , removing the jars from the canner the next day\n13. remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil , if needed\n14. if any jar doesn't seal properly , just put its contents into a zip-lock freezer bag , label and freeze\n15. do not re-process\n16. this keeps well for 2 years\n17. you can use fresh or frozen venison for this recipe\n18. if using frozen venison , let it thaw slightly , cut into cubes , and then let it thaw completely before packing into jars\n\n### Nutrition\n- 755.9\n- 27.0\n- 0.0\n- 0.0\n- 292.0\n- 21.0\n- 0.0\n\n### Reviews\n- this is almost exactly like I can venison. It works great. I usually use 2 beef bullion (sp) cubes per quart instead of the salt.\n- Click on http://www.recipezaar.com/bb/viewtopic.zsp?t=279269 for an Illustrated Guide To Canning Meat ~ Wild and Domestic\n- I have used this venison for beef and noodles, added barbaque sauce or anything else you might think of that uses canned beef. I also add bullion.\n- I finally open the first quart of four that I canned last fall. I sereved it with egg noodles and mashed potatoes.
It was great. Very tender with no gamey flavor at all. The meat was somewhat bland out of the jar, but that is how I perfer it. I can add my own seasoning depending on what I am making.
My son was very busy during deer season last year and only harvested one. Hope he fills his limit next year and I will can a lot more.
I have a steer going in in 3 weeks. I will have them freeze me some big sections to can up. Don't know why it woudn't work on beef also.
Great quick weekday meal. Thanks for the recipe\n- this is how my ex mother in law made it she used in gravy that i will put on my site it is really good thanks dee\n\n### Date\n2003-02-03 00:00:00\n", "tags": [ "weeknight", "time-to-make", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "very-low-carbs", "easy", "low-fat", "pressure-cooker", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "high-protein", "low-carb", "wild-game", "deer", "healthy-2", "high-in-something", "low-in-something", "meat", "equipment", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "venison roast", "clean jars" ], "steps": [ "remove all fat from meat", "pack cubes tightly into clean jars , using a knife handle or handle of wooden spoon to get out any air pockets", "add 1 tsp salt per pint", "2 tsp salt per quart", "do not add any water in jars", "clean jar edge , add ring and top , and turn to fit snugly- not tight", "add jars to canner and 2 to 3\" of water", "process at 15 pounds pressure: 75 minutes for pints", "90 minutes for quarts", "remove canner from heat and let jars cool slowly out of draft with weight left on canner", "do not put canner under cool water to cool it", "just go to bed and leave it over night , removing the jars from the canner the next day", "remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil , if needed", "if any jar doesn't seal properly , just put its contents into a zip-lock freezer bag , label and freeze", "do not re-process", "this keeps well for 2 years", "you can use fresh or frozen venison for this recipe", "if using frozen venison , let it thaw slightly , cut into cubes , and then let it thaw completely before packing into jars" ], "nutrition": [ 755.9, 27.0, 0.0, 0.0, 292.0, 21.0, 0.0 ], "reviews": "['this is almost exactly like I can venison. It works great. I usually use 2 beef bullion (sp) cubes per quart instead of the salt.', 'Click on http://www.recipezaar.com/bb/viewtopic.zsp?t=279269 for an Illustrated Guide To Canning Meat ~ Wild and Domestic', 'I have used this venison for beef and noodles, added barbaque sauce or anything else you might think of that uses canned beef. I also add bullion.', \"I finally open the first quart of four that I canned last fall. I sereved it with egg noodles and mashed potatoes.
It was great. Very tender with no gamey flavor at all. The meat was somewhat bland out of the jar, but that is how I perfer it. I can add my own seasoning depending on what I am making.
My son was very busy during deer season last year and only harvested one. Hope he fills his limit next year and I will can a lot more.
I have a steer going in in 3 weeks. I will have them freeze me some big sections to can up. Don't know why it woudn't work on beef also.
Great quick weekday meal. Thanks for the recipe\", 'this is how my ex mother in law made it she used in gravy that i will put on my site it is really good thanks dee']", "submitted": "2003-02-03T00:00:00", "minutes": 120, "n_steps": 18, "n_ingredients": 2 }, { "id": 185, "original_id": 265351, "name": "tip no egg wash tip", "description": "this is a baking tip. i may have read this somewhere and stuck it way in the back of my mind. to have it jump back out a few days ago. so i'm putting here so i remember to do this again, just incase i stick it back in the back part of my brain again. if this was your idea i appologize for dublicating and let me know so i can eliminate this post and add yours to my long lost recipe cookbook :) i have tried this and it works! pretty well i might add.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/265351_v000.png", "markdown": "## 🍰 tip no egg wash tip\n\n### Description\nthis is a baking tip. i may have read this somewhere and stuck it way in the back of my mind. to have it jump back out a few days ago. so i'm putting here so i remember to do this again, just incase i stick it back in the back part of my brain again. if this was your idea i appologize for dublicating and let me know so i can eliminate this post and add yours to my long lost recipe cookbook :) i have tried this and it works! pretty well i might add.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- easy\n- beginner-cook\n- dietary\n- novelty\n- number-of-servings\n\n### Ingredients\n1. mayonnaise\n2. double crust pie crust\n\n### Steps\n1. make your pie , i made an apple pie\n2. i had just put on the top crust and was thinking well here goes another wasted egg yolk , , to egg wash the top\n3. i like the glazey look and it helps hold sugar if i should decide to sprinkle some on the top crust\n4. so , i'm thinking what else can i put on the top -- looking in refer\n5. hey ! mayo it has eggs , oil and vinegar\n6. i remember somewhere that someone had suggested putting vinegar in pie crust\n7. so the rest of the story is i brushed the top crust with mayo , baked the pie the way i normally do\n8. it worked out great :) was easier to use , and no left over yolk\n9. yes i will do this again\n\n### Nutrition\n- 2355.4\n- 252.0\n- 32.0\n- 116.0\n- 48.0\n- 184.0\n- 66.0\n\n### Reviews\n- I just typed in \"egg wash\" because when I looked in the refrigerator there were no eggs. As usual, Recipezaar cooking experts came to my rescue. Thanks, for a great tip\n- That's a great idea and works perfectly, Thanks\n- Absolutely perfect!\n- Brilliant!\n- A tip as hot as knowing how to use a semicolon. Used on recipe #110960.\n\n### Date\n2007-11-13 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "easy", "beginner-cook", "dietary", "novelty", "number-of-servings" ], "ingredients": [ "mayonnaise", "double crust pie crust" ], "steps": [ "make your pie , i made an apple pie", "i had just put on the top crust and was thinking well here goes another wasted egg yolk , , to egg wash the top", "i like the glazey look and it helps hold sugar if i should decide to sprinkle some on the top crust", "so , i'm thinking what else can i put on the top -- looking in refer", "hey ! mayo it has eggs , oil and vinegar", "i remember somewhere that someone had suggested putting vinegar in pie crust", "so the rest of the story is i brushed the top crust with mayo , baked the pie the way i normally do", "it worked out great :) was easier to use , and no left over yolk", "yes i will do this again" ], "nutrition": [ 2355.4, 252.0, 32.0, 116.0, 48.0, 184.0, 66.0 ], "reviews": "['I just typed in \"egg wash\" because when I looked in the refrigerator there were no eggs. As usual, Recipezaar cooking experts came to my rescue. Thanks, for a great tip', \"That's a great idea and works perfectly, Thanks\", 'Absolutely perfect!', 'Brilliant!', 'A tip as hot as knowing how to use a semicolon. Used on recipe #110960.']", "submitted": "2007-11-13T00:00:00", "minutes": 5, "n_steps": 9, "n_ingredients": 2 }, { "id": 186, "original_id": 300705, "name": "devilishly delicious bacon and cherry roll ups", "description": "i have very fond memories of this recipe from my early childhood. anytime my mother had friends over for drinks, or threw a party she would make these. i would always be dispatched to a quiet corner with a plate full of goodies, including loads of these! now i make them for parties, or drink snacks, and everybody loves them. i make trays of these, and the amount listed below is quite small, so be prepared to make more! they are so simple but oh so effective! i tend to use streaky bacon for the fat content, but back bacon works fine too. try them-you won't regret it!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/300705_v000.png", "markdown": "## 🍰 devilishly delicious bacon and cherry roll ups\n\n### Description\ni have very fond memories of this recipe from my early childhood. anytime my mother had friends over for drinks, or threw a party she would make these. i would always be dispatched to a quiet corner with a plate full of goodies, including loads of these! now i make them for parties, or drink snacks, and everybody loves them. i make trays of these, and the amount listed below is quite small, so be prepared to make more! they are so simple but oh so effective! i tend to use streaky bacon for the fat content, but back bacon works fine too. try them-you won't regret it!\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- pork\n- easy\n- beginner-cook\n- finger-food\n- holiday-event\n- new-years\n- inexpensive\n- meat\n- superbowl\n- taste-mood\n- savory\n- presentation\n- served-hot\n\n### Ingredients\n1. streaky bacon\n2. glace cherries\n\n### Steps\n1. line a baking sheet with foil and spray with non stick spray\n2. gently run a knife along each rasher of bacon to stretch it slightly , then cut it in half widthways\n3. roll a cherry in each piece of bacon\n4. place on baking tray and bake in a moderate oven until bacon is cooked and the fat is crisping up--you can grill these too , but be careful they don't burn\n\n### Nutrition\n- 346.2\n- 52.0\n- 0.0\n- 26.0\n- 17.0\n- 56.0\n- 0.0\n\n### Reviews\n- Noo, these appys are special - I just knew I'd love them; and I was right! I quickly put them together, when we had unexpected company, and they were ready quick as a wink! I did cook mine for a couple of extra minutes, as we like our bacon crispy. They were different and divine! I'll keep them in mind, for a quick fix! Thanks so much for sharing, Noo.\n- Made these to add to my finger food counter for this evening's New Year's Eve celebration, & THESE LITTLE MUNCHIES ARE JUST GREAT ~ Loved the combo of cherry-sweet & bacon-salty! Definitely to be made again! [Tagged & made in Please Review My Recipe]\n- These devilish morsels... are truly evil. They are soo good. I made a small batch, now I'm off to finish what I started. Thanks for sharing this treat!\n- OMG, these are so great!!! I had leftover glace cherries from making fruitcake and always have bacon on hand. I tried making just 6 pieces to start with and ended up making a larger batch a few hours later. I can't wait for my DH to try them when he gets home, he's going to love them! Thanks so much for posting Noo.\n- These just tasted like cherries and bacon. I had higher hopes for these but was a little disappointed. They would be good with something tart-some kind of apricot glaze or preserves. I might try that next time. Thanks for sharing your recipe.\n- Mmmmm these are very good indeed. Try using dates,or dried plums very good also.Thanks for posting.\n- This made for a great appetizer during the football game last night. Had some leftover lunchmeat ham that I need to use to, so I made some with the ham too. Love this simple delicious recipe. Made for PRMR tag.\n- I made these for one of the many Christmas parties that we have attended so far. I think I will be making them again before the year is up. I did find "glace" cherries in the grocery store. I will tell you, the combo of sweet and salty hit the spot! Some people were asking me if they were intended as an appetizer or as a dessert. I told them that they were for anytime their little hearts desired! I did cut each bacon strip into thirds, and it worked well. Thanks for a great recipe. (Made for PRMR)\n- After making some other things, I had just three slices of bacon leftover and this recipe intrigued me. I used maraschino cherries instead of glace because I had them on hand. I rolled up the edges of the foil to make a little lip which kept the bacon fat from running everywhere - one of the smarter things I've done recently LOL The cherry and bacon were an unusual and interesting combination. I would like to try again with something just slightly less sugary than the cherries - maybe pineapple, dried fig, or dates. Thanks for sharing!\n- These are very tasty little appetizers Noo. I have never tried these before. I enjoyed them very much. I especially liked the taste and texture of the bacon and cherries together. Nice juicy, sweet cherries and salty, crisp, meaty bacon. Thanks so much for sharing.\n- Fabulously delicious and, judging by the comments made, a really novel concept to all who enjoyed them at the New Year's Eve party I took them to. They disappeared SO fast. I had taken them on the tray ready to be cooked there. In making these, hadn't even registered the fact that they were to be made with glace cherries until I came to prepare them; I had bought two jars of maraschino cherries. The day before I had removed about a tablespoon of the syrup from each jar and had added tablespoon of port. I drained the cherries thoroughly before assembling them. These were just such totally delicious morsels and so easy to prepare: I'll certainly be making them again. Thank you for sharing another super recipe, Noo! Made for PRMR.\n- We gave this recipe 4 stars for flavor, but added another for uniqueness. While I was making them, DH said it sounded yucky, but then I reminded him how we put cherries and pineapples on ham when we bake it. What is ham? Bacon! So, not only did I wrap (marachino) cherries in bacon, but also did it with some pineapple chunks and Wow, were they both delicious! The cherry ones were a bit on the sweet side, so we were happy that we didn't use glace (candied) cherries. The pineapple ones packed a nice flavor. Even DH liked these appetizers. Thanks for a creative and easy recipe. :)\n\n### Date\n2008-04-25 00:00:00\n", "tags": [ "bacon", "30-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "pork", "easy", "beginner-cook", "finger-food", "holiday-event", "new-years", "inexpensive", "meat", "superbowl", "taste-mood", "savory", "presentation", "served-hot" ], "ingredients": [ "streaky bacon", "glace cherries" ], "steps": [ "line a baking sheet with foil and spray with non stick spray", "gently run a knife along each rasher of bacon to stretch it slightly , then cut it in half widthways", "roll a cherry in each piece of bacon", "place on baking tray and bake in a moderate oven until bacon is cooked and the fat is crisping up--you can grill these too , but be careful they don't burn" ], "nutrition": [ 346.2, 52.0, 0.0, 26.0, 17.0, 56.0, 0.0 ], "reviews": "[\"Noo, these appys are special - I just knew I'd love them; and I was right! I quickly put them together, when we had unexpected company, and they were ready quick as a wink! I did cook mine for a couple of extra minutes, as we like our bacon crispy. They were different and divine! I'll keep them in mind, for a quick fix! Thanks so much for sharing, Noo.\", \"Made these to add to my finger food counter for this evening's New Year's Eve celebration, & THESE LITTLE MUNCHIES ARE JUST GREAT ~ Loved the combo of cherry-sweet & bacon-salty! Definitely to be made again! [Tagged & made in Please Review My Recipe]\", \"These devilish morsels... are truly evil. They are soo good. I made a small batch, now I'm off to finish what I started. Thanks for sharing this treat!\", \"OMG, these are so great!!! I had leftover glace cherries from making fruitcake and always have bacon on hand. I tried making just 6 pieces to start with and ended up making a larger batch a few hours later. I can't wait for my DH to try them when he gets home, he's going to love them! Thanks so much for posting Noo.\", 'These just tasted like cherries and bacon. I had higher hopes for these but was a little disappointed. They would be good with something tart-some kind of apricot glaze or preserves. I might try that next time. Thanks for sharing your recipe.', 'Mmmmm these are very good indeed. Try using dates,or dried plums very good also.Thanks for posting.', 'This made for a great appetizer during the football game last night. Had some leftover lunchmeat ham that I need to use to, so I made some with the ham too. Love this simple delicious recipe. Made for PRMR tag.', 'I made these for one of the many Christmas parties that we have attended so far. I think I will be making them again before the year is up. I did find "glace" cherries in the grocery store. I will tell you, the combo of sweet and salty hit the spot! Some people were asking me if they were intended as an appetizer or as a dessert. I told them that they were for anytime their little hearts desired! I did cut each bacon strip into thirds, and it worked well. Thanks for a great recipe. (Made for PRMR)', \"After making some other things, I had just three slices of bacon leftover and this recipe intrigued me. I used maraschino cherries instead of glace because I had them on hand. I rolled up the edges of the foil to make a little lip which kept the bacon fat from running everywhere - one of the smarter things I've done recently LOL The cherry and bacon were an unusual and interesting combination. I would like to try again with something just slightly less sugary than the cherries - maybe pineapple, dried fig, or dates. Thanks for sharing!\", 'These are very tasty little appetizers Noo. I have never tried these before. I enjoyed them very much. I especially liked the taste and texture of the bacon and cherries together. Nice juicy, sweet cherries and salty, crisp, meaty bacon. Thanks so much for sharing.', \"Fabulously delicious and, judging by the comments made, a really novel concept to all who enjoyed them at the New Year's Eve party I took them to. They disappeared SO fast. I had taken them on the tray ready to be cooked there. In making these, hadn't even registered the fact that they were to be made with glace cherries until I came to prepare them; I had bought two jars of maraschino cherries. The day before I had removed about a tablespoon of the syrup from each jar and had added tablespoon of port. I drained the cherries thoroughly before assembling them. These were just such totally delicious morsels and so easy to prepare: I'll certainly be making them again. Thank you for sharing another super recipe, Noo! Made for PRMR.\", \"We gave this recipe 4 stars for flavor, but added another for uniqueness. While I was making them, DH said it sounded yucky, but then I reminded him how we put cherries and pineapples on ham when we bake it. What is ham? Bacon! So, not only did I wrap (marachino) cherries in bacon, but also did it with some pineapple chunks and Wow, were they both delicious! The cherry ones were a bit on the sweet side, so we were happy that we didn't use glace (candied) cherries. The pineapple ones packed a nice flavor. Even DH liked these appetizers. Thanks for a creative and easy recipe. :)\"]", "submitted": "2008-04-25T00:00:00", "minutes": 30, "n_steps": 4, "n_ingredients": 2 }, { "id": 187, "original_id": 69090, "name": "concord grape jam", "description": "here's another recipe for all you owners of concord grape vines!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/69090_v000.png", "markdown": "## 🍰 concord grape jam\n\n### Description\nhere's another recipe for all you owners of concord grape vines!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- jams-and-preserves\n- canning\n- condiments-etc\n- fruit\n- american\n- canadian\n- easy\n- low-fat\n- stove-top\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- northeastern-united-states\n- low-in-something\n- berries\n- grapes\n- taste-mood\n- sweet\n- equipment\n- number-of-servings\n- technique\n- water-bath\n\n### Ingredients\n1. concord grapes\n2. honey\n\n### Steps\n1. wash and stem grapes\n2. place in a large stainless or enamel pot\n3. with a potato masher or wooden spoon mash grapes\n4. bring to a gentle boil and reduce heat to an \"active\" simmer\n5. simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back\n6. run the grapes through a food mill to remove seeds\n7. return pulp to the saucepan\n8. bring to a boil and stir in honey\n9. stir often to prevent scorching\n10. after about 10 minutes you should not be able to stir down the boil\n11. test for gel point\n12. jelly / puree will begin to darken and thicken up\n13. this should take around 15 to 20 minutes from the boil point , but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes\n14. ladle into clean hot sterile jars leaving 1 / 4 inch head space , and seal\n15. process in a boiling water bath for 10 minutes\n\n### Nutrition\n- 614.6\n- 1.0\n- 638.0\n- 0.0\n- 5.0\n- 1.0\n- 54.0\n\n### Reviews\n- This jam came out perfect! I wasn't sure what was meant by not being able to stir down the boil, but it was clear when I actually saw it happening in the pot. The taste is fabulous. Only a couple hours from vine to jars this afternoon!\n- I had some green grapes that were not good \"eating grapes\" . I wanted to try a recipe to use them and I found this recipe. I made 1/2 the recipe and it came out delish! I wasnt sure about the honey, since I have never made jam with it. The recipe came out wonderful Thanks DIB.\n- Wonderful and so simple! I wanted skins in my jam so I removed the skins from the grapes and cooked the skins and pulp separately, and then when I ran the pulp through the food mill I added it straight to the skins and continued with the recipe. I ended up with 3 and 1/2 half-pint jars.\n- OUTSTANDING!!*** And believe me IF I can do it ANYONE can!! Thank you!\n- Turned out great! So easy to make. I liked the fact that recipie had no pectin added. I had about 2lb of white and red grapes that need to be used up. I simply put in food processor and chpped up, simmered for a few minutes, brought to boil added honey and boiled for about 20 minutes. Might be a bit too sweet, will use a little less honey next time.\n- This tastes absolutely wonderful! Mine thickened down to only three half pints, but wow, what a nice color, consistency and taste! I was going to make this for gifts, but I just might squirrel this away for myself. I got to break in my new food mill too.\n\n### Date\n2003-08-15 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "jams-and-preserves", "canning", "condiments-etc", "fruit", "american", "canadian", "easy", "low-fat", "stove-top", "dietary", "gifts", "low-sodium", "low-cholesterol", "low-saturated-fat", "northeastern-united-states", "low-in-something", "berries", "grapes", "taste-mood", "sweet", "equipment", "number-of-servings", "technique", "water-bath" ], "ingredients": [ "concord grapes", "honey" ], "steps": [ "wash and stem grapes", "place in a large stainless or enamel pot", "with a potato masher or wooden spoon mash grapes", "bring to a gentle boil and reduce heat to an \"active\" simmer", "simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back", "run the grapes through a food mill to remove seeds", "return pulp to the saucepan", "bring to a boil and stir in honey", "stir often to prevent scorching", "after about 10 minutes you should not be able to stir down the boil", "test for gel point", "jelly / puree will begin to darken and thicken up", "this should take around 15 to 20 minutes from the boil point , but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes", "ladle into clean hot sterile jars leaving 1 / 4 inch head space , and seal", "process in a boiling water bath for 10 minutes" ], "nutrition": [ 614.6, 1.0, 638.0, 0.0, 5.0, 1.0, 54.0 ], "reviews": "[\"This jam came out perfect! I wasn't sure what was meant by not being able to stir down the boil, but it was clear when I actually saw it happening in the pot. The taste is fabulous. Only a couple hours from vine to jars this afternoon!\", 'I had some green grapes that were not good \"eating grapes\" . I wanted to try a recipe to use them and I found this recipe. I made 1/2 the recipe and it came out delish! I wasnt sure about the honey, since I have never made jam with it. The recipe came out wonderful Thanks DIB.', 'Wonderful and so simple! I wanted skins in my jam so I removed the skins from the grapes and cooked the skins and pulp separately, and then when I ran the pulp through the food mill I added it straight to the skins and continued with the recipe. I ended up with 3 and 1/2 half-pint jars.', 'OUTSTANDING!!*** And believe me IF I can do it ANYONE can!! Thank you!', 'Turned out great! So easy to make. I liked the fact that recipie had no pectin added. I had about 2lb of white and red grapes that need to be used up. I simply put in food processor and chpped up, simmered for a few minutes, brought to boil added honey and boiled for about 20 minutes. Might be a bit too sweet, will use a little less honey next time.', 'This tastes absolutely wonderful! Mine thickened down to only three half pints, but wow, what a nice color, consistency and taste! I was going to make this for gifts, but I just might squirrel this away for myself. I got to break in my new food mill too.']", "submitted": "2003-08-15T00:00:00", "minutes": 55, "n_steps": 15, "n_ingredients": 2 }, { "id": 188, "original_id": 91829, "name": "radler wonderful german beer lemonade concoction", "description": "i spent some time in wonderful munich germany last fall and found myself drawn to the beer taps to ask for radler after radler. i was a solitary traveler just trying to soak up some of the culture and was so curious what they were mixing up with their beer as i watched them pour. so i asked and have tried to make my own version with what we have to work with here in the us.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/91829_v000.png", "markdown": "## 🍰 radler wonderful german beer lemonade concoction\n\n### Description\ni spent some time in wonderful munich germany last fall and found myself drawn to the beer taps to ask for radler after radler. i was a solitary traveler just trying to soak up some of the culture and was so curious what they were mixing up with their beer as i watched them pour. so i asked and have tried to make my own version with what we have to work with here in the us.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- holiday-event\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. lemonade\n2. beer\n\n### Steps\n1. prepare lemonade as directed on label\n2. mix prepared lemonade and beer together in a 1:1 ratio\n\n### Nutrition\n- 340.4\n- 0.0\n- 135.0\n- 1.0\n- 4.0\n- 0.0\n- 17.0\n\n### Reviews\n- I saw this Friday and decided to try it after work. I neglected to read the directions clearly, I mixed the lemonade concentrate to my beer. I thought 1:1 might be a bit much so I used much less. It was really good. BUT I will try it again tonight and follow the directed properly.\r\nThanks for the recipe.\n- Others have mentioned it..and I agree..instead of 1:1 beer to lemonade..use 2:1:1 beer, sprite, lemonade...it keeps the fizz factor and a slice of lemon helps..I also recommend Schultheiss Berliner Weisse, or Paulaner Hefe-Weizen for your beer..\n- Our family has been mixing beer with lemonade for more than 50 years. This is a great recipe when your hot working in the yard. We made this in Cuba, we call it Bull, we mix equal parts of beer with lemonade, it's wonderful.\n- I am married to a German, and *gasp* don't like beer. His Dad mixed me up one of these on my first visit, and I fell in love! 7-Up or Sprite work pretty well since the German lemonade is not available in the US. It may sound weird, but it is WONDERFUL!\n- I do not like beer. Never have. Never will...... But whoa baby this is good stuff. I found that you can use any ratio you like. I prefer 1/3 beer : 2/3 lemonade. Any beer or lemonade will do in a pinch. I know. Cuz I was in a pinch!!!!! Super refreshing, loved it!\n- Wonderful! I like Radler a lot. The taste is a great mix of bitter beer and sweet lemonade and it is really refreshing. Best wishes from Germany. \n- I discovered this recipe 3 days ago, and I've had one every night for 3 nights! I love this very much. It may sound strange at first, but it is definitely a must try and a keeper!\n- THE most refreshing drink in the summer :0)\r\n\r\nRi\n- My favorite way to make Radler here is to use lemon-flavored Fanta. If I can't get my hands on that, I usually use Spite or another lemon-lime soda. Prost!\n- Refreshing drink. Thanks.\n- Tasty, refreshing drink! I used Italian Style sparkling lemonade (as that is what I had on hand), with Konig Ludwig Weissbier. Might add a squeeze of fresh lemon next time, for a little added zing. Reminds me of one summer in my youth, sipping these and \"Weiss mit Schuss\" with my friends on the terrace of the shopping mall in Augsburg. Thanks for the walk down memory lane. Prost!\n\n### Date\n2004-05-25 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "european", "holiday-event", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "lemonade", "beer" ], "steps": [ "prepare lemonade as directed on label", "mix prepared lemonade and beer together in a 1:1 ratio" ], "nutrition": [ 340.4, 0.0, 135.0, 1.0, 4.0, 0.0, 17.0 ], "reviews": "['I saw this Friday and decided to try it after work. I neglected to read the directions clearly, I mixed the lemonade concentrate to my beer. I thought 1:1 might be a bit much so I used much less. It was really good. BUT I will try it again tonight and follow the directed properly.\\r\\nThanks for the recipe.', 'Others have mentioned it..and I agree..instead of 1:1 beer to lemonade..use 2:1:1 beer, sprite, lemonade...it keeps the fizz factor and a slice of lemon helps..I also recommend Schultheiss Berliner Weisse, or Paulaner Hefe-Weizen for your beer..', \"Our family has been mixing beer with lemonade for more than 50 years. This is a great recipe when your hot working in the yard. We made this in Cuba, we call it Bull, we mix equal parts of beer with lemonade, it's wonderful.\", \"I am married to a German, and *gasp* don't like beer. His Dad mixed me up one of these on my first visit, and I fell in love! 7-Up or Sprite work pretty well since the German lemonade is not available in the US. It may sound weird, but it is WONDERFUL!\", 'I do not like beer. Never have. Never will...... But whoa baby this is good stuff. I found that you can use any ratio you like. I prefer 1/3 beer : 2/3 lemonade. Any beer or lemonade will do in a pinch. I know. Cuz I was in a pinch!!!!! Super refreshing, loved it!', 'Wonderful! I like Radler a lot. The taste is a great mix of bitter beer and sweet lemonade and it is really refreshing. Best wishes from Germany. ', \"I discovered this recipe 3 days ago, and I've had one every night for 3 nights! I love this very much. It may sound strange at first, but it is definitely a must try and a keeper!\", 'THE most refreshing drink in the summer :0)\\r\\n\\r\\nRi', \"My favorite way to make Radler here is to use lemon-flavored Fanta. If I can't get my hands on that, I usually use Spite or another lemon-lime soda. Prost!\", 'Refreshing drink. Thanks.', 'Tasty, refreshing drink! I used Italian Style sparkling lemonade (as that is what I had on hand), with Konig Ludwig Weissbier. Might add a squeeze of fresh lemon next time, for a little added zing. Reminds me of one summer in my youth, sipping these and \"Weiss mit Schuss\" with my friends on the terrace of the shopping mall in Augsburg. Thanks for the walk down memory lane. Prost!']", "submitted": "2004-05-25T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 189, "original_id": 67023, "name": "french fry sauce utah style or sauce for french fries", "description": "this is a home-style version of the arctic circle drive-in's fry sauce.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/67023_v000.png", "markdown": "## 🍰 french fry sauce utah style or sauce for french fries\n\n### Description\nthis is a home-style version of the arctic circle drive-in's fry sauce.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- american\n- southwestern-united-states\n- easy\n- dietary\n- low-cholesterol\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. miracle whip\n2. ketchup\n\n### Steps\n1. mix all ingredients well\n2. refrigerate until use\n3. use as a dipping sauce for french fries\n\n### Nutrition\n- 176.9\n- 18.0\n- 52.0\n- 35.0\n- 1.0\n- 9.0\n- 5.0\n\n### Reviews\n- .\n- Needs pickle juice. Then it's the same sauce that McD uses for their "special sauce" on a BM. Used to make the BM and eat the sauce on fries when I worked at McD's as a teen.\n- I have made \"Secret Sauce\" as my family calls it, for years. I like to add a small amount (1/2 to 1 tsp) of yellow mustard, and sometimes even a small amount of horseradish. Oh, yeah...I use Mayo vs. Miracle Whip in this one, too!\n- Very good simple sauce and everyone will love it.I seud mayo instead of Miracle Whip.Thanks Andy\n- A great sauce for fries!\n- I grew up in Utah, and truly know Arctic circle is the best place to get fry sauce, but since moving to California I've begun making this recipe. It is absolutely delicious! Being easy to prepare is a definate bonus. I'm so happy now the world knows Utah's \"secret fry sauce\"\r\n\r\nby the way, I've known some people to add a little chopped pickle, or sweet relish. Delicious!\n- This was very good. Will use again. Thanks!\n- MMM! My favorite dipping sauce but I have to add mustard to it. Have eaten with just the miracle whip & ketchup and that is good too. I also use ranch dressing too. Gotta love variety!\n- Same here...Mayo vice Miracle Whip. I also add some sweet pickle relish and onion flakes for a Tartar sauce or mock \"Big Mac\".\n- I've not tried this with fries, but have occasionally made this sauce and added fresh, crisp, shredded iceberg lettuce to it and topped my burgers!\n- Yum! I made this to serve with Onion Rings recipe#100623 instead of french fries and it was a perfect match. I look forward to trying this with french fries too, thanks for sharing :)\n- I had forgotten all about this sauce, have never tried it on fries but I will now. As kids we always dipped our frito chips in it.\n- I made this for our hamburgers and fried potatoes. Was really yummy. I had heard of this before but didnt realize how ultra easy it was to make. Going to start keeping a batch in the fridge from now on. Thanks\n- i use mayo but the kiddos prefer the miracle whip...grew up loving this sauce!\n- WHOA...this is REALLY good!!! Making fries and onion rings tomorrow and was browsing, came across this..thought, well, I have the ingredients in my fridge (I used the mayo,ketchup and dash pickle juice as per other reviewer's advice) I'll give it a try. IT'S AWESOME..my new favorite sauce...thank you from NYC\n- This ones great.....but try using sweet chilli sauce instead... Magnificent !!\n- Another blast from the past! My father used to make this for us when we were kids. It was his version of chip dip 35 years ago! I am so glad someone other than us thinks it's pretty much awesome. Thanks for memory refresh!\n- I gave this 3 stars. I tried this after my future hubby said his mom always made it when he was a kid. My 4 yrs old newphew said it was good. I didn't like it that much it was ok for. Thanks for posting christine (internetnut)\n- I'm addicted to fry sauce. Thanks for posting the recipe.\n- I used to work at Arctic Circle and the best replica uses mayonnaise not miracle whip, plus a teaspoon of dill pickle juice. Yes, pickle juice is used in the original recipe. This is good but try it with mayo and pickle juice and it is practically identical.\n- Andy, I have always done this for french fries. The only difference is I like to use mayonaise and not miracle whip. I also use a mixture of ranch dressing and ketchup, mustard and ketchup, and sometimes horseradish and ketchup. You should try them sometime and see how you like them. :) Thanks foir posting!\n- Mmmmm! This has been my favorite condiment since I was a little kid! I have made it both with Miracle Whip and with mayonnaise and I love both combinations equally. It makes a great sandwich, burger or hotdog topper and a wonderful french fry and pickle spear dipping sauce.\n- I used to like this until I tried mayo + BBQ sauce. WOWsers! Ratio to taste, but definitely more mayo..Mmmm.\n- Add some Onion Powder and it is perfect!. Zips Drive ins (In Spokane Area) add Onion powder.\n- Good. A lot of options here for burgers or steak sandwiches.\n- In college in the mid 80s we did ketchup and tarter sauce. Yummy! Kinda like the adding the pickle juice.\n- My kids have always loved their frys this way. I also make the sauce using mayonaise instead of the Miracle Whip. \n- Was a little hesitant to try this, DH and I like miracle whip and we like ketchup, but together? I'm happy to report that it was a success! Made up some spicy texas fries to try this tonight and had the first taste- it was okay...went back to plain ketchup. Then I tried another..hmmm..this is actually kinda good. DH and I both agree that this is a keeper and obviously stupid simple to make. Thanks for this nice treat Andy!\n- I use mayo. And I always add a teaspoon of lemon juice or preferably pickle juice.\n- I made this with mayonnaise instead of Miracle Whip. A nice change of pace from plain ole ketchup with french fries.\n- This may be a quick, simple fry sauce but it is not quite like the original which as someone else stated was from Arctic Circle. I worked at Arctic Circle in the 90's. The fry sauce was made with Ketchup and their signature white sauce which included mayonnaise, buttermilk, white pepper and other spices that were not disclosed. Good thing is you can use this as a base and add other things to suit your taste.\n- We make this all the time. I use the exact ratio as this too. Sometimes my girls will use real mayonnaise also and they like that just as much. Thank you for posting this yummy sauce so everyone can enjoy.\n- I honestly didn't think my DS's would like this, and had a bottle of regular ketchup on the table just in case. We all thought this was super! Served this sauce to go with recipe#97763 along with reuben sandwhiches.\n- This is great. I also add a bit of pickle juice or tartar sauce for a different taste and texture. Thanks\n- I made this tonight, and it's so good. I sure do miss Artic Circle! I've also heard to add a bit of Seasoning Salt, which is what I did tonight. I think I'll try it with pickle juice next time. Thanks for posting!\n- I remember getting this in Utah! So yummy on everything!!\n- Fry sauce is where it's at. Born, raised and lived in Utah my whole life. Everyone in Utah knows what fry sauce is! You can try adding a little bbq sauce, too. Traditionally you use mayo instead of MW and add a little bit of pickle juice, jalapeno juice or lemon juice.\n- Andy: I see that no one has commented on your recipe since March when you posted it. From the list of ingredients I wouldn't even try this much less comment on it. But, being in exile from that little island of fry sauce I have to say that the rest of those folks out there just don't know what they're missing! Try it, you might like it!\n- Two thumbs up! There is a chain here calle Red Robin Gourmet Burgers that has an identical sauce called Campfire Sauce.....They subsitute Barbeque sauce for the ketchup for a little bit of kick...Your sauce is my kids favorite for his onion rings..\n- I had to smile as I read the recipe. Back in the '50's we used to use this same sauce on fish sticks. I don't eat fish sticks any more, but still make the sauce to use for other things.\n- I used mayo and think this is the perfect sauce to top burgers too.\n\n### Date\n2003-07-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "low-protein", "5-ingredients-or-less", "sauces", "condiments-etc", "american", "southwestern-united-states", "easy", "dietary", "low-cholesterol", "low-in-something", "3-steps-or-less" ], "ingredients": [ "miracle whip", "ketchup" ], "steps": [ "mix all ingredients well", "refrigerate until use", "use as a dipping sauce for french fries" ], "nutrition": [ 176.9, 18.0, 52.0, 35.0, 1.0, 9.0, 5.0 ], "reviews": "['.', \"Needs pickle juice. Then it's the same sauce that McD uses for their "special sauce" on a BM. Used to make the BM and eat the sauce on fries when I worked at McD's as a teen.\", 'I have made \"Secret Sauce\" as my family calls it, for years. I like to add a small amount (1/2 to 1 tsp) of yellow mustard, and sometimes even a small amount of horseradish. Oh, yeah...I use Mayo vs. Miracle Whip in this one, too!', 'Very good simple sauce and everyone will love it.I seud mayo instead of Miracle Whip.Thanks Andy', 'A great sauce for fries!', 'I grew up in Utah, and truly know Arctic circle is the best place to get fry sauce, but since moving to California I\\'ve begun making this recipe. It is absolutely delicious! Being easy to prepare is a definate bonus. I\\'m so happy now the world knows Utah\\'s \"secret fry sauce\"\\r\\n\\r\\nby the way, I\\'ve known some people to add a little chopped pickle, or sweet relish. Delicious!', 'This was very good. Will use again. Thanks!', 'MMM! My favorite dipping sauce but I have to add mustard to it. Have eaten with just the miracle whip & ketchup and that is good too. I also use ranch dressing too. Gotta love variety!', 'Same here...Mayo vice Miracle Whip. I also add some sweet pickle relish and onion flakes for a Tartar sauce or mock \"Big Mac\".', \"I've not tried this with fries, but have occasionally made this sauce and added fresh, crisp, shredded iceberg lettuce to it and topped my burgers!\", 'Yum! I made this to serve with Onion Rings recipe#100623 instead of french fries and it was a perfect match. I look forward to trying this with french fries too, thanks for sharing :)', 'I had forgotten all about this sauce, have never tried it on fries but I will now. As kids we always dipped our frito chips in it.', 'I made this for our hamburgers and fried potatoes. Was really yummy. I had heard of this before but didnt realize how ultra easy it was to make. Going to start keeping a batch in the fridge from now on. Thanks', 'i use mayo but the kiddos prefer the miracle whip...grew up loving this sauce!', \"WHOA...this is REALLY good!!! Making fries and onion rings tomorrow and was browsing, came across this..thought, well, I have the ingredients in my fridge (I used the mayo,ketchup and dash pickle juice as per other reviewer's advice) I'll give it a try. IT'S AWESOME..my new favorite sauce...thank you from NYC\", 'This ones great.....but try using sweet chilli sauce instead... Magnificent !!', \"Another blast from the past! My father used to make this for us when we were kids. It was his version of chip dip 35 years ago! I am so glad someone other than us thinks it's pretty much awesome. Thanks for memory refresh!\", \"I gave this 3 stars. I tried this after my future hubby said his mom always made it when he was a kid. My 4 yrs old newphew said it was good. I didn't like it that much it was ok for. Thanks for posting christine (internetnut)\", \"I'm addicted to fry sauce. Thanks for posting the recipe.\", 'I used to work at Arctic Circle and the best replica uses mayonnaise not miracle whip, plus a teaspoon of dill pickle juice. Yes, pickle juice is used in the original recipe. This is good but try it with mayo and pickle juice and it is practically identical.', 'Andy, I have always done this for french fries. The only difference is I like to use mayonaise and not miracle whip. I also use a mixture of ranch dressing and ketchup, mustard and ketchup, and sometimes horseradish and ketchup. You should try them sometime and see how you like them. :) Thanks foir posting!', 'Mmmmm! This has been my favorite condiment since I was a little kid! I have made it both with Miracle Whip and with mayonnaise and I love both combinations equally. It makes a great sandwich, burger or hotdog topper and a wonderful french fry and pickle spear dipping sauce.', 'I used to like this until I tried mayo + BBQ sauce. WOWsers! Ratio to taste, but definitely more mayo..Mmmm.', 'Add some Onion Powder and it is perfect!. Zips Drive ins (In Spokane Area) add Onion powder.', 'Good. A lot of options here for burgers or steak sandwiches.', 'In college in the mid 80s we did ketchup and tarter sauce. Yummy! Kinda like the adding the pickle juice.', 'My kids have always loved their frys this way. I also make the sauce using mayonaise instead of the Miracle Whip. ', \"Was a little hesitant to try this, DH and I like miracle whip and we like ketchup, but together? I'm happy to report that it was a success! Made up some spicy texas fries to try this tonight and had the first taste- it was okay...went back to plain ketchup. Then I tried another..hmmm..this is actually kinda good. DH and I both agree that this is a keeper and obviously stupid simple to make. Thanks for this nice treat Andy!\", 'I use mayo. And I always add a teaspoon of lemon juice or preferably pickle juice.', 'I made this with mayonnaise instead of Miracle Whip. A nice change of pace from plain ole ketchup with french fries.', 'This may be a quick, simple fry sauce but it is not quite like the original which as someone else stated was from Arctic Circle. I worked at Arctic Circle in the 90's. The fry sauce was made with Ketchup and their signature white sauce which included mayonnaise, buttermilk, white pepper and other spices that were not disclosed. Good thing is you can use this as a base and add other things to suit your taste.', 'We make this all the time. I use the exact ratio as this too. Sometimes my girls will use real mayonnaise also and they like that just as much. Thank you for posting this yummy sauce so everyone can enjoy.', \"I honestly didn't think my DS's would like this, and had a bottle of regular ketchup on the table just in case. We all thought this was super! Served this sauce to go with recipe#97763 along with reuben sandwhiches.\", 'This is great. I also add a bit of pickle juice or tartar sauce for a different taste and texture. Thanks', \"I made this tonight, and it's so good. I sure do miss Artic Circle! I've also heard to add a bit of Seasoning Salt, which is what I did tonight. I think I'll try it with pickle juice next time. Thanks for posting!\", 'I remember getting this in Utah! So yummy on everything!!', \"Fry sauce is where it's at. Born, raised and lived in Utah my whole life. Everyone in Utah knows what fry sauce is! You can try adding a little bbq sauce, too. Traditionally you use mayo instead of MW and add a little bit of pickle juice, jalapeno juice or lemon juice.\", \"Andy: I see that no one has commented on your recipe since March when you posted it. From the list of ingredients I wouldn't even try this much less comment on it. But, being in exile from that little island of fry sauce I have to say that the rest of those folks out there just don't know what they're missing! Try it, you might like it!\", 'Two thumbs up! There is a chain here calle Red Robin Gourmet Burgers that has an identical sauce called Campfire Sauce.....They subsitute Barbeque sauce for the ketchup for a little bit of kick...Your sauce is my kids favorite for his onion rings..', 'I had to smile as I read the recipe. Back in the '50's we used to use this same sauce on fish sticks. I don't eat fish sticks any more, but still make the sauce to use for other things.', 'I used mayo and think this is the perfect sauce to top burgers too.']", "submitted": "2003-07-18T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 190, "original_id": 329227, "name": "top hat shooters", "description": "shooter recipe i found on sandra lee's on-line site.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/329227_v000.png", "markdown": "## 🍰 top hat shooters\n\n### Description\nshooter recipe i found on sandra lee's on-line site.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. kahlua\n2. heavy cream\n\n### Steps\n1. fill each shot glass 2 / 3 full of kahlua\n2. very slowly pour in enough heavy cream to top off the glass\n3. serve immediately\n\n### Nutrition\n- 278.8\n- 17.0\n- 73.0\n- 0.0\n- 1.0\n- 34.0\n- 6.0\n\n### Reviews\n- OMG this is so good. What a great after dinner drink this will be. I used half & half, but it was still rich and very much enjoyed. Thanks diner. Made for I Recommend Tag Game\n- 5 Stars, delightful! This is a great coffee drink, minus the fresh-brewed coffee! LOL. Used a narrow-stemmed teaspoon to float the cream on top. My photo shows a regular wine glass. Somehow with Kahlua, you don't feel overpowered as you might with some after-dinner liqueurs. This tasted smooth. Yum! Thanks for posting. Made for Newest Zaar Tag.\n- DH & I just got home after driving six hours in the pouring, freezing rain. Came in & I decided we needed to sit down, chill & try Diner's Recipe #329227. I'm a genius! it was so good and perfect just to help us relax those tense muscles. So glad you won & we got to try this recipe.\n- This made a wonderful nightcap for Buddha and I as a sort of St. Valentines-eve toast. Two subtlety opposing flavors, yet together as one, very smooth and comforting,.. like the 2Bleu that is us. Thanks for posting this wonderfully romantic drink recommended to us by Chef #724631.\n- Wowzers! This is good! I served it 'chilled', lol. Thanks diner. Made for 1-2-3 Tag.\n- Oh yeah.....this is fabulous! Rich and creamy, smooth and delicious. Loved it - thanks for posting the recipe!\n- Rich and lucious! I didn't even need to do the spoon trick. I just poured the heavy cream Slowly and Viola! Thank you so much diner! Made for Zaar Stars\n- Diner, this is wonderful! Kahlua and cream is one of my faves; how can you go wrong, with two such luscious tastes?! Perfect, as a nightcap, or an after-dinner drink, this will be enjoyed over and over! Thanks so much for sharing! (As an aside, after pouring kahlua, turn a spoon over, and dribble the cream over the back, into the liqueur; this will help to achieve the 'layered-look!)\n- The only thing to say is, YUMMMMM. Sweet, rich and creamy with a nice little kick. I pretty much used 1 ounce oh Kahlua to almost 2 ounces of cream (fat free plain coffee creamer). This was mainly because it's the very first time I have ever been able to float a layer and I just kept pouring! LOL. I loved the end result though. Made for Photo Tag.\n\n### Date\n2008-10-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "easy", "cocktails", "dietary", "low-sodium", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "kahlua", "heavy cream" ], "steps": [ "fill each shot glass 2 / 3 full of kahlua", "very slowly pour in enough heavy cream to top off the glass", "serve immediately" ], "nutrition": [ 278.8, 17.0, 73.0, 0.0, 1.0, 34.0, 6.0 ], "reviews": "['OMG this is so good. What a great after dinner drink this will be. I used half & half, but it was still rich and very much enjoyed. Thanks diner. Made for I Recommend Tag Game', \"5 Stars, delightful! This is a great coffee drink, minus the fresh-brewed coffee! LOL. Used a narrow-stemmed teaspoon to float the cream on top. My photo shows a regular wine glass. Somehow with Kahlua, you don't feel overpowered as you might with some after-dinner liqueurs. This tasted smooth. Yum! Thanks for posting. Made for Newest Zaar Tag.\", 'DH & I just got home after driving six hours in the pouring, freezing rain. Came in & I decided we needed to sit down, chill & try Diner's Recipe #329227. I'm a genius! it was so good and perfect just to help us relax those tense muscles. So glad you won & we got to try this recipe.', 'This made a wonderful nightcap for Buddha and I as a sort of St. Valentines-eve toast. Two subtlety opposing flavors, yet together as one, very smooth and comforting,.. like the 2Bleu that is us. Thanks for posting this wonderfully romantic drink recommended to us by Chef #724631.', \"Wowzers! This is good! I served it 'chilled', lol. Thanks diner. Made for 1-2-3 Tag.\", 'Oh yeah.....this is fabulous! Rich and creamy, smooth and delicious. Loved it - thanks for posting the recipe!', \"Rich and lucious! I didn't even need to do the spoon trick. I just poured the heavy cream Slowly and Viola! Thank you so much diner! Made for Zaar Stars\", \"Diner, this is wonderful! Kahlua and cream is one of my faves; how can you go wrong, with two such luscious tastes?! Perfect, as a nightcap, or an after-dinner drink, this will be enjoyed over and over! Thanks so much for sharing! (As an aside, after pouring kahlua, turn a spoon over, and dribble the cream over the back, into the liqueur; this will help to achieve the 'layered-look!)\", \"The only thing to say is, YUMMMMM. Sweet, rich and creamy with a nice little kick. I pretty much used 1 ounce oh Kahlua to almost 2 ounces of cream (fat free plain coffee creamer). This was mainly because it's the very first time I have ever been able to float a layer and I just kept pouring! LOL. I loved the end result though. Made for Photo Tag.\"]", "submitted": "2008-10-06T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 191, "original_id": 18584, "name": "rolo cookies", "description": "my daughter brought this recipe home from her school cooking class.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/18584_v000.png", "markdown": "## 🍰 rolo cookies\n\n### Description\nmy daughter brought this recipe home from her school cooking class.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- hand-formed-cookies\n- desserts\n- oven\n- easy\n- beginner-cook\n- holiday-event\n- kid-friendly\n- kosher\n- candy\n- cookies-and-brownies\n- chocolate\n- dietary\n- gifts\n- equipment\n\n### Ingredients\n1. refrigerated sugar cookie dough\n2. rolo chocolates\n\n### Steps\n1. you will need a mini muffin pan\n2. spoon out a heaping tea spoon of cookie dough and roll into a ball\n3. place them in the muffin tin\n4. then you press the rolo's into the center of the cookie\n5. bake at 375 for 8-10 minutes or until golden !\n\n### Nutrition\n- 331.0\n- 23.0\n- 115.0\n- 9.0\n- 6.0\n- 33.0\n- 15.0\n\n### Reviews\n- this recipe was very good! i modified it slightly by using white chocolate macadamia cookie dough and rolos and chocolate chip dough and reese's peanut butter cups. i made for a friend's grandson's bris and they were a hit!!!\n- I like it BUT it stuck to the pan. My family really liked it.\r\nThe rolo sunk to the bottom.\r\n\n- Definately tasty.....just not the most intact cookies that I have tasted or seen.. Very gooey in the center, and that was being cooked for 12 minutes. \n- Easy solution. Bake the cookie dough without inserting the rolo. As soon as they come out of the oven sink one rolo into each cookie. The cookies stays together and does the rolo.\n- I did a little experiment with these cookies....mmmmm. They turned out wonderful. I actually just put my hands in some flour to make the dough more managable in my hands, and rolled the dough around the rolo itself. THen put in on a cookie sheet and let it bake. This made about 3 dozen, if i remember correctly...they were gone too quick! The result was great, and I had friends asking me for the recipe! LOL Thanks for such a simple idea!\n- This is a tough call...\r\nI can honestly break my review down like this:\r\n Taste 5 stars\r\n Ease 4 stars \r\n Appearance 1 star\r\nMy muffin tin is non-stick, but only 2 came out intact. Intact they looked like a mini-muffin that didn't fully rise. The texture seemed undecided (I know - I'm weird) like it was a conglomeration of a cookie and candy trying to pass off as a muffin! I even tried rolling the dough around the Rolo and baking it on a sheet which helped, but then it just melded together to make a very rich gooey cookie. For ease I only gave it 4 stars because I didn't like having to unwrap the Rolo's! All in all, just not for me but might be good for a youngster to make. Thanks young Dorn for sharing and keep on trying new things - just like your Mom!!!! \r\n\n- The ease of the cookies for me were 5 stars, I just took a tbsp of the dough placed the rolo in the middle and rolled it into a ball and baked. I didnt like the end result, the caramel center was hard like toffee. I was expecting ooey gooey.Thanks for the recipe. \n\n### Date\n2002-01-31 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "hand-formed-cookies", "desserts", "oven", "easy", "beginner-cook", "holiday-event", "kid-friendly", "kosher", "candy", "cookies-and-brownies", "chocolate", "dietary", "gifts", "equipment" ], "ingredients": [ "refrigerated sugar cookie dough", "rolo chocolates" ], "steps": [ "you will need a mini muffin pan", "spoon out a heaping tea spoon of cookie dough and roll into a ball", "place them in the muffin tin", "then you press the rolo's into the center of the cookie", "bake at 375 for 8-10 minutes or until golden !" ], "nutrition": [ 331.0, 23.0, 115.0, 9.0, 6.0, 33.0, 15.0 ], "reviews": "[\"this recipe was very good! i modified it slightly by using white chocolate macadamia cookie dough and rolos and chocolate chip dough and reese's peanut butter cups. i made for a friend's grandson's bris and they were a hit!!!\", 'I like it BUT it stuck to the pan. My family really liked it.\\r\\nThe rolo sunk to the bottom.\\r\\n', 'Definately tasty.....just not the most intact cookies that I have tasted or seen.. Very gooey in the center, and that was being cooked for 12 minutes. ', 'Easy solution. Bake the cookie dough without inserting the rolo. As soon as they come out of the oven sink one rolo into each cookie. The cookies stays together and does the rolo.', 'I did a little experiment with these cookies....mmmmm. They turned out wonderful. I actually just put my hands in some flour to make the dough more managable in my hands, and rolled the dough around the rolo itself. THen put in on a cookie sheet and let it bake. This made about 3 dozen, if i remember correctly...they were gone too quick! The result was great, and I had friends asking me for the recipe! LOL Thanks for such a simple idea!', \"This is a tough call...\\r\\nI can honestly break my review down like this:\\r\\n Taste 5 stars\\r\\n Ease 4 stars \\r\\n Appearance 1 star\\r\\nMy muffin tin is non-stick, but only 2 came out intact. Intact they looked like a mini-muffin that didn't fully rise. The texture seemed undecided (I know - I'm weird) like it was a conglomeration of a cookie and candy trying to pass off as a muffin! I even tried rolling the dough around the Rolo and baking it on a sheet which helped, but then it just melded together to make a very rich gooey cookie. For ease I only gave it 4 stars because I didn't like having to unwrap the Rolo's! All in all, just not for me but might be good for a youngster to make. Thanks young Dorn for sharing and keep on trying new things - just like your Mom!!!! \\r\\n\", 'The ease of the cookies for me were 5 stars, I just took a tbsp of the dough placed the rolo in the middle and rolled it into a ball and baked. I didnt like the end result, the caramel center was hard like toffee. I was expecting ooey gooey.Thanks for the recipe. ']", "submitted": "2002-01-31T00:00:00", "minutes": 15, "n_steps": 5, "n_ingredients": 2 }, { "id": 192, "original_id": 113013, "name": "rosemary infused oil", "description": "i bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. found this recipe by giada de laurentiis on foodtv.com. it is delicious on roasted or grilled veggies and in salad dressings.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/113013_v000.png", "markdown": "## 🍰 rosemary infused oil\n\n### Description\ni bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. found this recipe by giada de laurentiis on foodtv.com. it is delicious on roasted or grilled veggies and in salad dressings.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- beginner-cook\n- dietary\n\n### Ingredients\n1. olive oil\n2. fresh rosemary\n\n### Steps\n1. combine the oil and rosemary in a heavy small saucepan\n2. cook over medium-low heat for about 5 minutes\n3. remove from the heat and let cool to room temperature\n4. transfer the sprigs to a 4-ounce bottle or cruet\n5. add the oil and seal the lid\n6. refrigerate for up to 1 month\n\n### Nutrition\n- 1909.4\n- 332.0\n- 0.0\n- 0.0\n- 0.0\n- 149.0\n- 0.0\n\n### Reviews\n- Liked it -I found that heating the oil makes it last longer and adds a much stronger taste! I added a little kosher salt and some peppercorns.\n- Can't wait to try this. Thanks for sharing. I love rosemary.\n- Wonderfull aroma as it cooked!! So easy, I had an old vinegar cruit to save it, looks good too, I will be using it on our roasted veggies for dinner tonight. By \"finger taste\" , I'm sure it will be perfect!! It was a great way to use the last of my rosemary in my patio pot, thanks for sharing a keeper!\n- This is easy to make and smells so good. I used it on roasted potatoes and it was delicious. I saw a recipe here for using rosemary oil on popcorn and I will try that next. Great recipe!\n- I love herb-infused olive oil as much as the rest of us, and am planning on making some to give as gifts for Christmas. After reading the post regarding the risk of harmful bacteria, I did a web search on the subject. The Oliveoilsource.com website tells us that there are 4 ways to make this delicious oil at home. 1. Use it within a week. 2. Preserve the ingredients with vinegar or brine. 3. Dry the herbs with a dehydrator first. 4. Press the olives with the spices. I will be drying my fresh rosemary in a dehydrator before preparing, and then make sure to tell any gift recipients to refrigerate it and use it within a month. If they want to preserve it longer they can freeze it.\n- With the warm weather coming to a close, I wanted to use some of my rosemary. This oil was easy to make. I've used it when making homefries and everyone loved them.\n- Nice recipe, but confusing. How do you transfer 8 ounces of oil into a 4 ounce cruet? And when do you start timing the simmering? When you first turn on the flame, or a few minutes later?\n- I love rosemary oil, as I do other oils infused with herbs (basil, thyme, etc.) But doing it yourself is risky. With fresh herbs, there is water present, and where's there's water there's the potential for bacteria and botulism. I am a BIG fan of Giada's and perhaps just keeping it refrigerated for a month is considered safe, but read anywhere on the net and you'll find out that it's dangerous to do this kind of thing. The herb infused oils we buy in the store are safe because they infuse the oil safely (additives?) to keep the bacteria from occurring, something impossible to duplicate at home. The best way to have a rosemary infused oil is to make it just as you need it. And never more than you can use at one time. I cannot believe I'm disagreeing with Giada (I truly love her!), but infusing your own herbs with olive oil (especially leaving them inside the container) is just asking for trouble. Sorry. I would honestly love to do this with rosemary and lots of other herbs (I have a huge herb garden), but I learned long ago it's dangerous and you can get very sick from it.\n- Excellent and so easy to make!I got my old Good Season's cruet out and stored the oil in that. I used the oil as a dip for italian bread. I added some fresh groud pepper and a pinch of kosher salt. Swirled it around and it was ready for dipping. My DF didn't even touch the butter I put out on the table. This is heavenly, thanks for sharing! \n\n### Date\n2005-03-09 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "condiments-etc", "easy", "beginner-cook", "dietary" ], "ingredients": [ "olive oil", "fresh rosemary" ], "steps": [ "combine the oil and rosemary in a heavy small saucepan", "cook over medium-low heat for about 5 minutes", "remove from the heat and let cool to room temperature", "transfer the sprigs to a 4-ounce bottle or cruet", "add the oil and seal the lid", "refrigerate for up to 1 month" ], "nutrition": [ 1909.4, 332.0, 0.0, 0.0, 0.0, 149.0, 0.0 ], "reviews": "['Liked it -I found that heating the oil makes it last longer and adds a much stronger taste! I added a little kosher salt and some peppercorns.', \"Can't wait to try this. Thanks for sharing. I love rosemary.\", 'Wonderfull aroma as it cooked!! So easy, I had an old vinegar cruit to save it, looks good too, I will be using it on our roasted veggies for dinner tonight. By \"finger taste\" , I\\'m sure it will be perfect!! It was a great way to use the last of my rosemary in my patio pot, thanks for sharing a keeper!', 'This is easy to make and smells so good. I used it on roasted potatoes and it was delicious. I saw a recipe here for using rosemary oil on popcorn and I will try that next. Great recipe!', 'I love herb-infused olive oil as much as the rest of us, and am planning on making some to give as gifts for Christmas. After reading the post regarding the risk of harmful bacteria, I did a web search on the subject. The Oliveoilsource.com website tells us that there are 4 ways to make this delicious oil at home. 1. Use it within a week. 2. Preserve the ingredients with vinegar or brine. 3. Dry the herbs with a dehydrator first. 4. Press the olives with the spices. I will be drying my fresh rosemary in a dehydrator before preparing, and then make sure to tell any gift recipients to refrigerate it and use it within a month. If they want to preserve it longer they can freeze it.', \"With the warm weather coming to a close, I wanted to use some of my rosemary. This oil was easy to make. I've used it when making homefries and everyone loved them.\", 'Nice recipe, but confusing. How do you transfer 8 ounces of oil into a 4 ounce cruet? And when do you start timing the simmering? When you first turn on the flame, or a few minutes later?', \"I love rosemary oil, as I do other oils infused with herbs (basil, thyme, etc.) But doing it yourself is risky. With fresh herbs, there is water present, and where's there's water there's the potential for bacteria and botulism. I am a BIG fan of Giada's and perhaps just keeping it refrigerated for a month is considered safe, but read anywhere on the net and you'll find out that it's dangerous to do this kind of thing. The herb infused oils we buy in the store are safe because they infuse the oil safely (additives?) to keep the bacteria from occurring, something impossible to duplicate at home. The best way to have a rosemary infused oil is to make it just as you need it. And never more than you can use at one time. I cannot believe I'm disagreeing with Giada (I truly love her!), but infusing your own herbs with olive oil (especially leaving them inside the container) is just asking for trouble. Sorry. I would honestly love to do this with rosemary and lots of other herbs (I have a huge herb garden), but I learned long ago it's dangerous and you can get very sick from it.\", \"Excellent and so easy to make!I got my old Good Season's cruet out and stored the oil in that. I used the oil as a dip for italian bread. I added some fresh groud pepper and a pinch of kosher salt. Swirled it around and it was ready for dipping. My DF didn't even touch the butter I put out on the table. This is heavenly, thanks for sharing! \"]", "submitted": "2005-03-09T00:00:00", "minutes": 35, "n_steps": 6, "n_ingredients": 2 }, { "id": 193, "original_id": 415970, "name": "plain quinoa", "description": "have been asked a few times how to cook quinoa. i strongly suggest it be toasted using chef #10404\r\n recipe #16399 as it makes a world of difference in both taste and texture.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/415970_v000.png", "markdown": "## 🍰 plain quinoa\n\n### Description\nhave been asked a few times how to cook quinoa. i strongly suggest it be toasted using chef #10404\r\n recipe #16399 as it makes a world of difference in both taste and texture.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- grains\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- pasta-rice-and-grains\n- 3-steps-or-less\n\n### Ingredients\n1. water\n2. quinoa\n\n### Steps\n1. bring 2 cups water to a boil in 2 quart sauce pan\n2. add 1 cup toasted quinoa and return to boil , cover and cook over medium heat for 12 to 15 minutes or until quinoa has absorbed all the water\n3. remove from heat and fluff , cover and let stand for 15 minutes\n\n### Nutrition\n- 156.4\n- 3.0\n- 0.0\n- 0.0\n- 12.0\n- 1.0\n- 9.0\n\n### Reviews\n- Debbwl... I took your advice and made dibs Recipe #16399 and then followed your instructions exactly. I then used your recipe to make my Recipe #518104. It worked wonderfully. Great flavor and texture. Thank you for posting something so simple that I can't botch it up! Made for Culinary Quest 2014 / Suitcase Gourmets\n- The essential recipe for perfectly cooked quinoa! Toasting it first is a must.\n- I used white quinoa and added some chicken boullion to the water. I was making the quinoa for a different recipe and thought okay I need to make some as a side dish, it was great.\n- This is a wonderful method for making plain quinoa! I love how easy it is and how well written your descriptions are, Debbie!
My quinoa came out fluffy and perfectly cooked after 18 minutes.
THANK YOU SO MUCH for sharing yet another great instructions for cooking grains!
Made and reviewed for Veggie Swap #26 September 2010.\n- Thanks Debb for posting this recipe. I didn't know it was better to toast the quinoa first. It's great that way. Thanks :) Made for Holiday tag game\n- Great result - many thanks - love the toasted tip and also went with that !!\n- Four things I have learned about cooking quinoa: always rinse it first (even if the package/box states it is pre-rinsed), toast the grain first, salt sufficiently, and use broth or stock. That's what I did. I toasted the quinoa in about 1 tablespoon of olive oil. Cooked 15 minutes then set aside for about 10 minutes. Perfect! Made for CQ 2014.\n- This is one of those recipes that you always keep handy - I know that I certainly will! I have used this method several times (always toasting the quinoa first) - usually only making 2 or 3 servings; it has worked out just great each time even when changing the serving size.\n- This is the perfect quinoa recipe! The recipe to toast it, which I first tried some time ago at Deb's suggestion, was what got me to try this seed again - and now I'm totally hooked! Deb's recipe makes it come out perfect, and look, Mom, no watching, either! For this recipe, I used red, white, and black quinoa. How pretty! Thanks for a real winner! Made for PRMR Tag (sorry for being late with my review!)\n\n### Date\n2010-03-08 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "easy", "low-fat", "grains", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "pasta-rice-and-grains", "3-steps-or-less" ], "ingredients": [ "water", "quinoa" ], "steps": [ "bring 2 cups water to a boil in 2 quart sauce pan", "add 1 cup toasted quinoa and return to boil , cover and cook over medium heat for 12 to 15 minutes or until quinoa has absorbed all the water", "remove from heat and fluff , cover and let stand for 15 minutes" ], "nutrition": [ 156.4, 3.0, 0.0, 0.0, 12.0, 1.0, 9.0 ], "reviews": "['Debbwl... I took your advice and made dibs Recipe #16399 and then followed your instructions exactly. I then used your recipe to make my Recipe #518104. It worked wonderfully. Great flavor and texture. Thank you for posting something so simple that I can't botch it up! Made for Culinary Quest 2014 / Suitcase Gourmets', 'The essential recipe for perfectly cooked quinoa! Toasting it first is a must.', 'I used white quinoa and added some chicken boullion to the water. I was making the quinoa for a different recipe and thought okay I need to make some as a side dish, it was great.', 'This is a wonderful method for making plain quinoa! I love how easy it is and how well written your descriptions are, Debbie!
My quinoa came out fluffy and perfectly cooked after 18 minutes.
THANK YOU SO MUCH for sharing yet another great instructions for cooking grains!
Made and reviewed for Veggie Swap #26 September 2010.', \"Thanks Debb for posting this recipe. I didn't know it was better to toast the quinoa first. It's great that way. Thanks :) Made for Holiday tag game\", 'Great result - many thanks - love the toasted tip and also went with that !!', 'Four things I have learned about cooking quinoa: always rinse it first (even if the package/box states it is pre-rinsed), toast the grain first, salt sufficiently, and use broth or stock. That's what I did. I toasted the quinoa in about 1 tablespoon of olive oil. Cooked 15 minutes then set aside for about 10 minutes. Perfect! Made for CQ 2014.', 'This is one of those recipes that you always keep handy - I know that I certainly will! I have used this method several times (always toasting the quinoa first) - usually only making 2 or 3 servings; it has worked out just great each time even when changing the serving size.', \"This is the perfect quinoa recipe! The recipe to toast it, which I first tried some time ago at Deb's suggestion, was what got me to try this seed again - and now I'm totally hooked! Deb's recipe makes it come out perfect, and look, Mom, no watching, either! For this recipe, I used red, white, and black quinoa. How pretty! Thanks for a real winner! Made for PRMR Tag (sorry for being late with my review!)\"]", "submitted": "2010-03-08T00:00:00", "minutes": 31, "n_steps": 3, "n_ingredients": 2 }, { "id": 194, "original_id": 168780, "name": "make your own greek yoghurt", "description": "greek yoghurt is awesome stuff. thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. now you can make your own! this is from gourmetsleuth.com. time to make is approximate, as there is an overnight process involved.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/168780_v000.png", "markdown": "## 🍰 make your own greek yoghurt\n\n### Description\ngreek yoghurt is awesome stuff. thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. now you can make your own! this is from gourmetsleuth.com. time to make is approximate, as there is an overnight process involved.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- 5-ingredients-or-less\n- eggs-dairy\n- greek\n- easy\n- european\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. full-fat milk\n2. plain yogurt\n\n### Steps\n1. bring milk to just under boiling point and then pour the milk into a glass or earthenware dish\n2. let the milk cool to about 42c / 104f pour the yogurt / milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk\n3. cover with a cloth , place in a warm , draft-free place for 8 to 12 hours or overnight , and do not disturb it until the yoghurt thickens\n4. drain any excess liquid and store in the fridge\n5. to make a \"thick\" yoghurt , remove the skin on the surface of the yoghurt and pour the yoghurt into a muslin or cheesecloth bag\n6. hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained\n7. obviously , richness is lost , but so are calories\n8. -)\n\n### Nutrition\n- 156.6\n- 12.0\n- 51.0\n- 4.0\n- 16.0\n- 24.0\n- 4.0\n\n### Reviews\n- That's exactly how I make Iranian yogurt, but I keep the container covered in blankets .I add the milk when I can keep my pinky in till I count to ten. Make sure to use full-fat milk as the results are not the same with the skim milk.\n- This was the first time attempting yogurt. I was surprised at how easy it was and the quality. I did strain it and it turned out wonderful and thick. I used it Recipe #80959, my tzatziki has never been this good. \n- There is nothing like this for tsatziki, nothing! I just use it as it is when finished. It's thinner than commercial but tastes so much better.\r\nThanks, Ev!\n- I have been making my own yogurt for years. This method is slightly different from what I normally do. The end result is a wonderfully thick, rich yogurt with a nice twang. I prepared the milk, added the culture and placed in it my oven with the light on overnight. Then I drained it for a couple of hours in my yogurt strainers. Delicious, easy and economical.\n- Wow, I can't wait to make this. it sounds great. I had a holiday in Greece this summer and we had greek yoghurt every day. We have bought greek style yoghurt since getting home but it just doesn't taste the same. I am keeping my fingers crossed that this can re-create our holiday mood!\n- I've been making yoghurt in a crock pot for over a year now. Put 1/2 gallon of milk into a Crockpot. Heat on high until it reaches 180 or so (note the time and you'll never need to check the temperature again). Let it cool down to 105 or so (again; note how long this takes; in my crockpot it takes about 2 hours 45 minutes to heat and almost 3 and a half hours to cool). Whisk in 1/2 cup of good yoghurt with live cultures and wrap your crockpot in blankets or towels; leave for 8-12 hours (I usually start this process around 2 pm and let it sit overnight). Perfect yoghurt every time! You can strain it to make greek yoghurt. I find that wide-mouth quart jars are perfect to store the yoghurt; I even found a funnel on line that makes it easier to fill the jars without making a mess. Active work time: about 5 minutes. And only one pot to clean!\n- This new year I resolved to follow a healthier diet. So to avoid any added sugar, processed table salt, preservatives and additives, I've been learning how to make some of the foods I normally eat, like yoghurt. The first time I tried this recipe, I made the mistake of heating the milk on high heat so it burned on the bottom of the saucepan. The second mistake that I made was that I didn't mix the room temperature plain yoghurt \"starter\"/added milk into the cooled milk. I just added it without mixing it. The third (!) mistake I made was that I didn't leave the light on in the oven (for low heat) so my first attempt at making Greek yoghurt was an utter failure! The second time I tried, I heated the milk in a double boiler. I also looked at the yoghurt recipe in Joy of Cooking and it said to heat the milk to 180 degrees F. I couldn't find my yoghurt thermometer so I used a candy thermometer. I waited a long time and the milk only heated up to about 170 degrees F. It wouldn't heat higher than that in the double boiler (according to the candy thermometer). I decided to go with this and proceeded to let the milk cool down. This time I also stirred in the yoghurt starter/milk mixture, then wrapped up the bowl in a large thick warm towel and left it in the oven with the light on. The recipe in the Joy of Cooking cookbook said that if yoghurt was used as a starter, it should only take 3 to 4 hours to solidify; and that if a starter was used, it would take 8 hours or more. I checked my yoghurt at 6 hours and it was done enough. Only a small amount of liquid was present. It is very creamy and tasty. I have some every morning with my breakfast. Thanks for the recipe!

Further to the review I wrote on Jan 19, I am still making this yoghurt every few days. I drain it to the consistency of whipped cream. If you heat the milk in a double boiler with the lid on, it should take about 20 minutes to reach 180 degrees F. To cool it down to 110 degrees F it takes about 45 minutes (with the lid off) and on a trivet. I eat this yoghurt every morning sprinkled with Hemp Hearts (an excellent source of protein, fiber and healthy oils). When I crave something sweet, I eat some with a little bit of raw natural honey mixed in. I'm addicted!\n- This is very similar to how I make my own natural/Greek yoghurt.

I use an Easiyo yoghurt maker, which is really just a glorified Thermos, using the same ingredients.
I heat the milk, cool to 30 degrees C, add some yoghurt leftover from the last batch, then add the container to the Easiyo maker along with some boiling water as per the manufacturer's instructions. The next morning, there is lots of creamy yoghurt with the whey on top, which I just drain off. Not bad for $1 for a litre of milk!!\n- This was my first time making yogurt of any kind and I didn't know what to expect. But the recipe instructions were very easy to follow, walking me step-by-step through the process. I placed the yogurt/milk mixture in the same cozy warm spot where I allow all my breads to rise. After 7-8 hours my very own first batch of authentic delicious Greek yoghurt was complete. I chose not to strain the yoghurt because I was happy with the rich and creamy texture it had already achieved. I enjoyed learning how to make Greek yoghurt ~ Thanks!\n- This was my first time making yogurt. It was quite easy, but you need to make sure the milk is cooled enough. My first batch I threw out because the milk was too hot and I think it killed the culture. Second time I used a thermometer and it worked great. \n- I bought a small container of Greek yogurt at the store out of curiosity and was immediately addicted. But at a dollar per serving, I knew I had to find a way to make this at home.\n\nI've been making this recipe for about 6 months now, and it's awesome! I've tried it with both skim milk and whole milk, both with very good results. I've also upped the yield by heating up a gallon of milk and using an entire serving of cheap-o plain yogurt for the culture.\n\nJust really keep an eye on the temperature with this recipe, and all will turn out fine! I once took the milk off the heat before it was hot enough, and I ended up with runny, gross yogurt that came through the cheesecloth. What a waste!\n\nAlso, something I just tried with today's batch which works wonders -- place the cheesecloth in an embroidery ring slightly bigger than the bowl that you're using to catch the drippings, making sure the cloth is very taut. Just place the ring over the bowl's mouth, pour the yogurt on the surface of the cheesecloth, and let it drain. This keeps your yogurt from sagging down into the drippings, allows you to not rig up some intricate yogurt-bag-hanging arrangement, and, best of all, cleanup is a BREEZE!\n\nLove this recipe! Thank you for posting this, Evelyn/Athens!\n- You came to my rescue with this recipe! I've looked everywhere near me for Greek yoghurt to no avail. My search is over now! I used this recipe to prepare another of yours, Greek Yoghurt and Fruit Salad Recipe #166623. Even though I cut it short on time (6 hours) it was still wonderful. Thanks so much! \r\n\n- While on vacation, and after hearing many recommendations, I tasted Greek Yoghurt. I tried the Fage brand which was great. The yogurt taste was more pronounced that I am accustomed to with my cheap store brand but the texture is such that you want to TRY things with it. Anyhow there was simply NO Greek Yoghurt to be found in my neck of the woods in north central KS so of course I come to 'zaar and the indispensible recipes of evelyn/athens. I am dieting so I made it with skim milk. It is so easy it is embarassing. The directions are great. I let it set in the oven with the oven light on (as in the light that lets you see into the oven, not the pilot light since my oven is electric). And then I drained it. If you weren't planning to drain it, you might as well go get yourself some Dannon FF yogurt. The draining step is transformative to taste and texture. I see gyros in my future. Anyhow the future will tell on how often I do this but since it's not hard, I think I will be doing it occasionally. RECOMMENDED! Tonight, I had some with a little sweetener and vanilla and it was fantastic. THANKS, Evelyn!\n- Oh, YUM! I ate it this morning with raw honey and oats sprinkled on top and LOVED it! I used 1/2 gallon of whole milk and probably about 3 tbsp Stoneyfield light organic yogurt (didn't mean to get light, but it worked fine). I don't have a thermometer, so I used some previous reviewer's tips and cooled the milk until I could leave my finger in till ten (without yelling). Wrapped in doubled towels in the oven (I had turned it on warm for about 10 minutes) and left for 11 hrs. Overnight in the fridge, and delicious this morning! It was incredibly easy and made a TON of yogurt. My yogurt turned out very thick and creamy, but I'm still going to try draining a portion of it through a coffee filter today and see what comes of it. :) I also froze some small portions in an ice cube tray so that I have a baggie of ready-made starter for next time (I read several places that this works... will update if it does not). Thank you SO much for sharing this awesome, easy recipe!!\n- This was so easy, I will never buy yogurt again! I did not follow the direction to \"not disturb the skin\" as I read other recipes where this was not necessary, and I worried about not mixing the yogurt in. I took a couple tablespoons of the cooled milk and mixed it with about 2.5 tablespoons of store-bought organic Greek yogurt then mixed that into the rest. I wrapped the bowl with 2 towels and just left it on the counter as we had been having 90 degree days here and I figured it was hot enough. I left it about 11 hours (almost forgot about it) and it turned out delicious! I drained it through cheesecloth for a few hours, though next time I will mix some of the whey back in it because it is REALLY thick. I also froze the leftover whey in ice cube trays and am keeping the cubes in a container in my freezer. I pull some out and melt it to replace water in just about any recipe for added protein. Awesome!\n- Loved the result of this yogurt! I now see why my tzatziki never tastes like the tzatziki I had in Greece! This yogurt is so thick and so creamy! I had never made yogurt before and was so glad your instructions were easy to follow. This is also wonderful mixed with granola and fruit! Excellent Recipe!\n\n### Date\n2006-05-20 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "main-ingredient", "cuisine", "preparation", "5-ingredients-or-less", "eggs-dairy", "greek", "easy", "european", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-carb", "healthy-2", "low-in-something", "3-steps-or-less" ], "ingredients": [ "full-fat milk", "plain yogurt" ], "steps": [ "bring milk to just under boiling point and then pour the milk into a glass or earthenware dish", "let the milk cool to about 42c / 104f pour the yogurt / milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk", "cover with a cloth , place in a warm , draft-free place for 8 to 12 hours or overnight , and do not disturb it until the yoghurt thickens", "drain any excess liquid and store in the fridge", "to make a \"thick\" yoghurt , remove the skin on the surface of the yoghurt and pour the yoghurt into a muslin or cheesecloth bag", "hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained", "obviously , richness is lost , but so are calories", "-)" ], "nutrition": [ 156.6, 12.0, 51.0, 4.0, 16.0, 24.0, 4.0 ], "reviews": "[\"That's exactly how I make Iranian yogurt, but I keep the container covered in blankets .I add the milk when I can keep my pinky in till I count to ten. Make sure to use full-fat milk as the results are not the same with the skim milk.\", 'This was the first time attempting yogurt. I was surprised at how easy it was and the quality. I did strain it and it turned out wonderful and thick. I used it Recipe #80959, my tzatziki has never been this good. ', \"There is nothing like this for tsatziki, nothing! I just use it as it is when finished. It's thinner than commercial but tastes so much better.\\r\\nThanks, Ev!\", 'I have been making my own yogurt for years. This method is slightly different from what I normally do. The end result is a wonderfully thick, rich yogurt with a nice twang. I prepared the milk, added the culture and placed in it my oven with the light on overnight. Then I drained it for a couple of hours in my yogurt strainers. Delicious, easy and economical.', \"Wow, I can't wait to make this. it sounds great. I had a holiday in Greece this summer and we had greek yoghurt every day. We have bought greek style yoghurt since getting home but it just doesn't taste the same. I am keeping my fingers crossed that this can re-create our holiday mood!\", \"I've been making yoghurt in a crock pot for over a year now. Put 1/2 gallon of milk into a Crockpot. Heat on high until it reaches 180 or so (note the time and you'll never need to check the temperature again). Let it cool down to 105 or so (again; note how long this takes; in my crockpot it takes about 2 hours 45 minutes to heat and almost 3 and a half hours to cool). Whisk in 1/2 cup of good yoghurt with live cultures and wrap your crockpot in blankets or towels; leave for 8-12 hours (I usually start this process around 2 pm and let it sit overnight). Perfect yoghurt every time! You can strain it to make greek yoghurt. I find that wide-mouth quart jars are perfect to store the yoghurt; I even found a funnel on line that makes it easier to fill the jars without making a mess. Active work time: about 5 minutes. And only one pot to clean!\", 'This new year I resolved to follow a healthier diet. So to avoid any added sugar, processed table salt, preservatives and additives, I\\'ve been learning how to make some of the foods I normally eat, like yoghurt. The first time I tried this recipe, I made the mistake of heating the milk on high heat so it burned on the bottom of the saucepan. The second mistake that I made was that I didn\\'t mix the room temperature plain yoghurt \"starter\"/added milk into the cooled milk. I just added it without mixing it. The third (!) mistake I made was that I didn\\'t leave the light on in the oven (for low heat) so my first attempt at making Greek yoghurt was an utter failure! The second time I tried, I heated the milk in a double boiler. I also looked at the yoghurt recipe in Joy of Cooking and it said to heat the milk to 180 degrees F. I couldn\\'t find my yoghurt thermometer so I used a candy thermometer. I waited a long time and the milk only heated up to about 170 degrees F. It wouldn\\'t heat higher than that in the double boiler (according to the candy thermometer). I decided to go with this and proceeded to let the milk cool down. This time I also stirred in the yoghurt starter/milk mixture, then wrapped up the bowl in a large thick warm towel and left it in the oven with the light on. The recipe in the Joy of Cooking cookbook said that if yoghurt was used as a starter, it should only take 3 to 4 hours to solidify; and that if a starter was used, it would take 8 hours or more. I checked my yoghurt at 6 hours and it was done enough. Only a small amount of liquid was present. It is very creamy and tasty. I have some every morning with my breakfast. Thanks for the recipe!

Further to the review I wrote on Jan 19, I am still making this yoghurt every few days. I drain it to the consistency of whipped cream. If you heat the milk in a double boiler with the lid on, it should take about 20 minutes to reach 180 degrees F. To cool it down to 110 degrees F it takes about 45 minutes (with the lid off) and on a trivet. I eat this yoghurt every morning sprinkled with Hemp Hearts (an excellent source of protein, fiber and healthy oils). When I crave something sweet, I eat some with a little bit of raw natural honey mixed in. I\\'m addicted!', \"This is very similar to how I make my own natural/Greek yoghurt.

I use an Easiyo yoghurt maker, which is really just a glorified Thermos, using the same ingredients.
I heat the milk, cool to 30 degrees C, add some yoghurt leftover from the last batch, then add the container to the Easiyo maker along with some boiling water as per the manufacturer's instructions. The next morning, there is lots of creamy yoghurt with the whey on top, which I just drain off. Not bad for $1 for a litre of milk!!\", \"This was my first time making yogurt of any kind and I didn't know what to expect. But the recipe instructions were very easy to follow, walking me step-by-step through the process. I placed the yogurt/milk mixture in the same cozy warm spot where I allow all my breads to rise. After 7-8 hours my very own first batch of authentic delicious Greek yoghurt was complete. I chose not to strain the yoghurt because I was happy with the rich and creamy texture it had already achieved. I enjoyed learning how to make Greek yoghurt ~ Thanks!\", 'This was my first time making yogurt. It was quite easy, but you need to make sure the milk is cooled enough. My first batch I threw out because the milk was too hot and I think it killed the culture. Second time I used a thermometer and it worked great. ', \"I bought a small container of Greek yogurt at the store out of curiosity and was immediately addicted. But at a dollar per serving, I knew I had to find a way to make this at home.\\n\\nI've been making this recipe for about 6 months now, and it's awesome! I've tried it with both skim milk and whole milk, both with very good results. I've also upped the yield by heating up a gallon of milk and using an entire serving of cheap-o plain yogurt for the culture.\\n\\nJust really keep an eye on the temperature with this recipe, and all will turn out fine! I once took the milk off the heat before it was hot enough, and I ended up with runny, gross yogurt that came through the cheesecloth. What a waste!\\n\\nAlso, something I just tried with today's batch which works wonders -- place the cheesecloth in an embroidery ring slightly bigger than the bowl that you're using to catch the drippings, making sure the cloth is very taut. Just place the ring over the bowl's mouth, pour the yogurt on the surface of the cheesecloth, and let it drain. This keeps your yogurt from sagging down into the drippings, allows you to not rig up some intricate yogurt-bag-hanging arrangement, and, best of all, cleanup is a BREEZE!\\n\\nLove this recipe! Thank you for posting this, Evelyn/Athens!\", \"You came to my rescue with this recipe! I've looked everywhere near me for Greek yoghurt to no avail. My search is over now! I used this recipe to prepare another of yours, Greek Yoghurt and Fruit Salad Recipe #166623. Even though I cut it short on time (6 hours) it was still wonderful. Thanks so much! \\r\\n\", \"While on vacation, and after hearing many recommendations, I tasted Greek Yoghurt. I tried the Fage brand which was great. The yogurt taste was more pronounced that I am accustomed to with my cheap store brand but the texture is such that you want to TRY things with it. Anyhow there was simply NO Greek Yoghurt to be found in my neck of the woods in north central KS so of course I come to 'zaar and the indispensible recipes of evelyn/athens. I am dieting so I made it with skim milk. It is so easy it is embarassing. The directions are great. I let it set in the oven with the oven light on (as in the light that lets you see into the oven, not the pilot light since my oven is electric). And then I drained it. If you weren't planning to drain it, you might as well go get yourself some Dannon FF yogurt. The draining step is transformative to taste and texture. I see gyros in my future. Anyhow the future will tell on how often I do this but since it's not hard, I think I will be doing it occasionally. RECOMMENDED! Tonight, I had some with a little sweetener and vanilla and it was fantastic. THANKS, Evelyn!\", \"Oh, YUM! I ate it this morning with raw honey and oats sprinkled on top and LOVED it! I used 1/2 gallon of whole milk and probably about 3 tbsp Stoneyfield light organic yogurt (didn't mean to get light, but it worked fine). I don't have a thermometer, so I used some previous reviewer's tips and cooled the milk until I could leave my finger in till ten (without yelling). Wrapped in doubled towels in the oven (I had turned it on warm for about 10 minutes) and left for 11 hrs. Overnight in the fridge, and delicious this morning! It was incredibly easy and made a TON of yogurt. My yogurt turned out very thick and creamy, but I'm still going to try draining a portion of it through a coffee filter today and see what comes of it. :) I also froze some small portions in an ice cube tray so that I have a baggie of ready-made starter for next time (I read several places that this works... will update if it does not). Thank you SO much for sharing this awesome, easy recipe!!\", 'This was so easy, I will never buy yogurt again! I did not follow the direction to \"not disturb the skin\" as I read other recipes where this was not necessary, and I worried about not mixing the yogurt in. I took a couple tablespoons of the cooled milk and mixed it with about 2.5 tablespoons of store-bought organic Greek yogurt then mixed that into the rest. I wrapped the bowl with 2 towels and just left it on the counter as we had been having 90 degree days here and I figured it was hot enough. I left it about 11 hours (almost forgot about it) and it turned out delicious! I drained it through cheesecloth for a few hours, though next time I will mix some of the whey back in it because it is REALLY thick. I also froze the leftover whey in ice cube trays and am keeping the cubes in a container in my freezer. I pull some out and melt it to replace water in just about any recipe for added protein. Awesome!', 'Loved the result of this yogurt! I now see why my tzatziki never tastes like the tzatziki I had in Greece! This yogurt is so thick and so creamy! I had never made yogurt before and was so glad your instructions were easy to follow. This is also wonderful mixed with granola and fruit! Excellent Recipe!']", "submitted": "2006-05-20T00:00:00", "minutes": 50, "n_steps": 8, "n_ingredients": 2 }, { "id": 195, "original_id": 426948, "name": "toast", "description": "often times the important of low-maintenance meals is undervalued. i think the perfect and, above all, easiest meal- yes, i do mean meal- is toast. depending on your girth, this recipe may not fill you, so feel free to double, dare i say, triple this recipe according to your hunger. this is a time-honored family recipe that i hope you enjoy. i know i do!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/426948_v000.png", "markdown": "## 🍰 toast\n\n### Description\noften times the important of low-maintenance meals is undervalued. i think the perfect and, above all, easiest meal- yes, i do mean meal- is toast. depending on your girth, this recipe may not fill you, so feel free to double, dare i say, triple this recipe according to your hunger. this is a time-honored family recipe that i hope you enjoy. i know i do!\n\n### Tags\n- weeknight\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- main-dish\n- easy\n- diabetic\n- finger-food\n- kosher\n- vegetarian\n- grains\n- dietary\n- one-dish-meal\n- inexpensive\n- pasta-rice-and-grains\n- number-of-servings\n- presentation\n- served-cold\n- served-hot\n\n### Ingredients\n1. bread\n2. butter\n\n### Steps\n1. take piece of bread in right or left hand\n2. with alternate hand , open toaster-\n3. place piece of bread in toaster oven\n4. turn dial / knob determine the level of darkness to your desire\n5. [assuming your toaster oven is plugged into a working electric socket] turn on toaster\n6. wait\n7. don protective gear\n8. remove toast from toaster over when the toasting of said toast is no longer toasting\n9. place toast on surface of object of your choice\n10. take nife in hand\n11. using nife , cut 4-7 tablespoons of butter\n12. spread said butter on toast\n13. eat\n\n### Nutrition\n- 481.7\n- 72.0\n- 4.0\n- 22.0\n- 5.0\n- 146.0\n- 4.0\n\n### Reviews\n- this made my day :)\n- Thanks so much for posting this recipe! It's very similar to the way my Polish grandmother used to make toast but after her death in 1989, the recipe was lost (tragically, along with her recipe for boiling eggs). Thanks again, TMAC! It's almost like my babcia was with us again!\n- I made this, but of course had to put my own spin on it. I held the bread in my mouth, dropped it into the toaster and pushed the toaster button down with my elbow. No hands! Otherwise, followed directions.\n- This recipe is possibly one of the best treasures I've managed to stumble across on the interweb! I made it for my kids and my ex-wife the other day, and now me and my, formerly, ex-wife are back together! No lie, this toast is a miracle-worker!\n- I am sorry I took so long to review this recipe. I was only going to give 1 star. The first attempt was an utter failure. I made it almost exactly as stated but with the following substitutions... I didn't have any actual Bread in the house but I did find a piece of cardboard that I cut to the required dimensions. My toasting device doesn't have a door on it, only slots on the top, so it took a while to figure out which hand to use. Seeing as the cardboard was already brown I decided I could skip that step. I also found I was out of butter so I scrounged up some glue and applied that liberally. The smell was a bit off and it looked a bit chewy so I couldn't see myself eating it so I used it to patch the hole in the cabinet to keep the mice from eating my bread and butter.
After returning from the store I made the recipe EXACTLY as stated and it was wonderful. 5 stars for you. Keep up the good work I await your next culinary creation. :D\n- I've made this recipe many many times and it always turns out perfectly. This is the perfect recipe to give to your grown children when they leave the nest.\r\nThanks for sharing, lol.\n\n### Date\n2010-05-24 00:00:00\n", "tags": [ "weeknight", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "main-dish", "easy", "diabetic", "finger-food", "kosher", "vegetarian", "grains", "dietary", "one-dish-meal", "inexpensive", "pasta-rice-and-grains", "number-of-servings", "presentation", "served-cold", "served-hot" ], "ingredients": [ "bread", "butter" ], "steps": [ "take piece of bread in right or left hand", "with alternate hand , open toaster-", "place piece of bread in toaster oven", "turn dial / knob determine the level of darkness to your desire", "[assuming your toaster oven is plugged into a working electric socket] turn on toaster", "wait", "don protective gear", "remove toast from toaster over when the toasting of said toast is no longer toasting", "place toast on surface of object of your choice", "take nife in hand", "using nife , cut 4-7 tablespoons of butter", "spread said butter on toast", "eat" ], "nutrition": [ 481.7, 72.0, 4.0, 22.0, 5.0, 146.0, 4.0 ], "reviews": "['this made my day :)', \"Thanks so much for posting this recipe! It's very similar to the way my Polish grandmother used to make toast but after her death in 1989, the recipe was lost (tragically, along with her recipe for boiling eggs). Thanks again, TMAC! It's almost like my babcia was with us again!\", 'I made this, but of course had to put my own spin on it. I held the bread in my mouth, dropped it into the toaster and pushed the toaster button down with my elbow. No hands! Otherwise, followed directions.', \"This recipe is possibly one of the best treasures I've managed to stumble across on the interweb! I made it for my kids and my ex-wife the other day, and now me and my, formerly, ex-wife are back together! No lie, this toast is a miracle-worker!\", \"I am sorry I took so long to review this recipe. I was only going to give 1 star. The first attempt was an utter failure. I made it almost exactly as stated but with the following substitutions... I didn't have any actual Bread in the house but I did find a piece of cardboard that I cut to the required dimensions. My toasting device doesn't have a door on it, only slots on the top, so it took a while to figure out which hand to use. Seeing as the cardboard was already brown I decided I could skip that step. I also found I was out of butter so I scrounged up some glue and applied that liberally. The smell was a bit off and it looked a bit chewy so I couldn't see myself eating it so I used it to patch the hole in the cabinet to keep the mice from eating my bread and butter.
After returning from the store I made the recipe EXACTLY as stated and it was wonderful. 5 stars for you. Keep up the good work I await your next culinary creation. :D\", \"I've made this recipe many many times and it always turns out perfectly. This is the perfect recipe to give to your grown children when they leave the nest.\\r\\nThanks for sharing, lol.\"]", "submitted": "2010-05-24T00:00:00", "minutes": 6, "n_steps": 13, "n_ingredients": 2 }, { "id": 196, "original_id": 155629, "name": "weight watchers easy tasty frozen pie", "description": "delicious. you may use any flavor yogurt you like. with all the varieties they are some great pies to be made. i use blue bunny yogurt. i love the coconut creme. the whole pie is 8 points.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/155629_v000.png", "markdown": "## 🍰 weight watchers easy tasty frozen pie\n\n### Description\ndelicious. you may use any flavor yogurt you like. with all the varieties they are some great pies to be made. i use blue bunny yogurt. i love the coconut creme. the whole pie is 8 points.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- pies-and-tarts\n- desserts\n- easy\n- frozen-desserts\n- pies\n- 3-steps-or-less\n\n### Ingredients\n1. fat-free cool whip\n2. yogurt\n\n### Steps\n1. mix the two ingredients and pour into pie plate and freeze\n\n### Nutrition\n- 13.1\n- 1.0\n- 4.0\n- 0.0\n- 1.0\n- 2.0\n- 0.0\n\n### Reviews\n- Super !!! I just started WW online and searched recipes, and found this one. I used reg. graham crust, FF cool whip, and 2 small Dannon Strawberry Greek yogurt. I will make again.\n- Very easy and tasty. If you're dying for a desert this will fill the void. It's not exactly boston cream pie or anything, but a favorite of mine when dieting.\n- WoW!!! What a wonderful tasting pie!! I used Strawberry yogurt and topped it with a few fresh strawberrys. Thank You for a wonderful easy recipe. Hugs\n- I made this with Activia Strawberry yogurt. I also made a graham cracker crust using Smart Balance butter (I know, not totally WW friendly) The possibilities with the flavored yogurts and fresh fruit toppings are endless to say the least.\n- This was FANTASTIC! Very easy to make and was ready in a hour. I used Yoplait light fat free \"Very Cherry\" flavored yogurt and garnish the pie with strawberries since I didn't have any cherries on hand. The recipe didn't call for a pie crust but I was wanting a graham cracker crust so I used the recipe from the Keebler Graham Cracker Crumb box. Although after making up the ingredients for the pie I really didn't need the graham cracker crust at all cause it was yummy just sampling right out of the bowl, so next time I will try it without the crust. Thank so much for sharing this delicious dessert!! :)\n- This is very good using WW Mixed Berry yogurt and then adding in some drained unsweetened frozen raspberries.\n- I have a sweet tooth and this really helped my cravings. I used banana cream, vanilla yogurt and blueberries and key lime yogurt. This is definately a must have!\n- wow. who woulda thunk it. something so simple that tastes so good. thanks!\n- This recipe is not only Delicious, it is so easy.. Even I made a few.. Grandson Loves them and he doesn't like desserts of any kind..(except his Aunts (aka Punkyluv) peanut butter ice cream pie) :D\n- I made this today and love it!!!! I put mine in a ready made crust only because i had one on hand. I will make it with no crust next time, maybe just mix some gram crumbs in the mix...?I used raspberry yogurt. I will make it with the apple turnover flavor next....It is such a refreshing dessert or snack and soooo easy and quick to prepare. thanks again!\n- this was really good!! i added a cup of strawberries to this and used activia light strawberry yogurt . with the addition of the strawberries this came to only two points plus for a 6th of the pie according to my recipe builder on weightwatchers.com . this is going to be an awesome treat in the summer!!! thanks for sharing this!!\n- This was great! I used Weight Watcher's yogurt- amaretto cheesecake flavored and poured it into a reduced fat graham cracker crust.\nIt tastes exactly like cheesecake and not low fat at all!!! I love it, thanks! I may mixing the whipped cream with pumpkin puree next time and nix the freezing!\n- The picture shows a crust, is there a low points crust out there?\n- Very yummy and very low calorie. I used fit and light peach yogurt with sugar free whip cream, I seperated it into two cups, mixing with 3 Tbls of whip cream and mixed well. This is approximatley 65 Calories and very tasty. I highly recommend this frozen or even non frozen, i ate it both ways and both were very good.\n- I was looking for a lower in fat recipe for Super Bowl weekend and am very glad I picked this one! I used FF cool whip, low fat vanilla yogurt and reduced fat graham cracker crust. It was very tasty and no work at all! Will definitely make again and again with different types of yogurt. Thanks for the recipe!\n- Well, I have no clue where I got that this used a pie crust...but I used a reduced fat pie crust and Yoplait Lemon Cream Pie yogurt and it was wonderful! Such a light delicate flavor, and I bet it'd be just as good if I followed the directions! :) I can't wait to make this in the summertime, although I'm sure I'll be making it before then too! Thanks for sharing...this is delicious and very easy to make!!\n- I used Yoplait \"Very Cherry\" and Cool Whip Lite and this was yummy! Can't wait to try it with other flavors.\n- I love this. It's almost like I am cheating. I didn't use a crust because I don't tend eat them when I'm not on WW. I plan to use lemon next and add a little bit of lemon juice to add more flavor.\n- Oh my this is simply wonderful! I used a low carb banana creme pie yogurt & it was so delicious!!!\n- Tried this tonight- used light lemon yogurt and a bit of lemon juice like someone else suggested. Then I took 2 tbsp of low cal/sugar raspberry jam, warmed it up and plopped it around the pie. Then I swirled a knife through it to make it look pretty. It was really good for low calorie dessert. Nextt time I am going to try coffee yogurt and a spash of lowfat/sugarfree chocolate syrup.. or stawberry yogurt with stawbwery jam and some crushed graham cracker crumbs.....mmmm.!\n- this recipe is really really good i put it into a gram cracker pie crust and used 2 strawberry yogurts
YUMMY!!!!\n- I gave it a 4 b/c I don't really like FROZEN coolwhip. But it was refreshingly good on a hot day!\r\nChanges:\r\nI doubled the yogart and poured into a baked pie shell. I drizzled the top w 'magic shell' chocolate sauce. It was visually very pretty with the drizzle pattern over the top! It didn't add too much as to point value but REALLY made it look more inviting!\n- I've made this several times and it's amazing. My favorite is a chocolate peanut butter and banana version. Mix chocolate peanut butter powder with fat free greek yogurt to taste. Add a little sweetener. Then mix with the fat free cool whip and add in a chopped banana. Put in the pie pan and sprinkle with two tablespoons of chopped nuts. I used the ones labelled chopped mix nut topping. Tastes like a banana split. Soon glad I found this recipe. Endless possibilities!\n- I make this a lot. I really like the raspberry yogurt and you can also put this in a reduced fat graham cracker crust.\n- This pie was obviously very good because I went outside and when I came back in to get a piece there was not a single crumb left! That one was made with blueberry yogurt My family all loved it! Hopefully, I can try it soon! :)<br/><br/>*UPDATE* I got to try it today...and it was so very good! This one was made with mixed berry yogurt...mmmm!! It is my dad's "new favorite snack" ...Thank you so much for a wonderful recipe...I am planning on making another one tomorrow too with key lime pie.. :)\n- such a fun recipe, and so many ways to take it! made a coconut cream pie and swirled in hershey's syrup. such a nice, refreshing treat - great idea and thanks for sharing it with the rest of us!\n- Yummy deliciousness!!!\n- YUM! I used a white chocolate raspberry yogurt but regular Cool Whip. SUPER simple. Thanks so much for posting.\n- yyyyuuuum!!!!\n- Love this recipe. Ive tried it with several flavors of yogurt and its been great with each one! Nice as dessert after dinner or a quick snack!\n- Yummy. I crumbled one store bought gingersnap cookie on top and bottom. Great!\n- This is a very easy recipe to prepare. It is just wonderful, I used strawberry yogurt. Thanks for sharing such a wonderful dessert!\n- I loved it! I tried it with the Reduced Fat Graham Cracker crust and that was a mistake, though. I didnt like the flavor and it make the pie more WW points (I think 5 per 1/6 pie). I ended up flaking off the crust and just eating the pie. Next time I will do it just as the recipe states. I made the pie with Apple cobbler yogurt and it was delicious!\n- There are so many great reviews so I thought this would be so good! I found it bland and boring. I would rather eat yogurt as is. I feel like I should try it again. Maybe a different brand or flavour?\n- I was skeptical, but I must say that this is a light, tasty and refreshing treat. I used the Light, extra creamy Yoplait Key Lime Yogurt and loved it! I tried it with Coconut yogurt and wasn't impressed, so I think I'll stick to the Key Lime and maybe try some others. Thanks for sharing!\n- I love this recipe. I used banana strawberry yogurt and a gram cracker crust, with sliced bananas on top. It is so easy and has so many options. I can't wait to make more of these pies with different flavors of yogurt, toppings and with or without crust. Thank you for posting this recipe.\n- This was great for our Super Bowl Sunday Buffet. I use Vanilla yogurt and called it Vanilla Cream Pie. The dieters loved it - What is there not to love about a tasty 13 calories ! Thank you it's a keeper.\n- I made this with the Weight Watchers white chocolate and raspberries yogurt. I put it in an Oreo shell which added 2 points per serving but made it a nicer dessert to serve company. I also added fresh raspberries but would not do that again as they were too hard when frozen. Thanks for posting such an easy and tasty treat!\n\n### Date\n2006-02-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "pies-and-tarts", "desserts", "easy", "frozen-desserts", "pies", "3-steps-or-less" ], "ingredients": [ "fat-free cool whip", "yogurt" ], "steps": [ "mix the two ingredients and pour into pie plate and freeze" ], "nutrition": [ 13.1, 1.0, 4.0, 0.0, 1.0, 2.0, 0.0 ], "reviews": "['Super !!! I just started WW online and searched recipes, and found this one. I used reg. graham crust, FF cool whip, and 2 small Dannon Strawberry Greek yogurt. I will make again.', 'Very easy and tasty. If you're dying for a desert this will fill the void. It's not exactly boston cream pie or anything, but a favorite of mine when dieting.', 'WoW!!! What a wonderful tasting pie!! I used Strawberry yogurt and topped it with a few fresh strawberrys. Thank You for a wonderful easy recipe. Hugs', 'I made this with Activia Strawberry yogurt. I also made a graham cracker crust using Smart Balance butter (I know, not totally WW friendly) The possibilities with the flavored yogurts and fresh fruit toppings are endless to say the least.', 'This was FANTASTIC! Very easy to make and was ready in a hour. I used Yoplait light fat free \"Very Cherry\" flavored yogurt and garnish the pie with strawberries since I didn\\'t have any cherries on hand. The recipe didn\\'t call for a pie crust but I was wanting a graham cracker crust so I used the recipe from the Keebler Graham Cracker Crumb box. Although after making up the ingredients for the pie I really didn\\'t need the graham cracker crust at all cause it was yummy just sampling right out of the bowl, so next time I will try it without the crust. Thank so much for sharing this delicious dessert!! :)', 'This is very good using WW Mixed Berry yogurt and then adding in some drained unsweetened frozen raspberries.', 'I have a sweet tooth and this really helped my cravings. I used banana cream, vanilla yogurt and blueberries and key lime yogurt. This is definately a must have!', 'wow. who woulda thunk it. something so simple that tastes so good. thanks!', \"This recipe is not only Delicious, it is so easy.. Even I made a few.. Grandson Loves them and he doesn't like desserts of any kind..(except his Aunts (aka Punkyluv) peanut butter ice cream pie) :D\", 'I made this today and love it!!!! I put mine in a ready made crust only because i had one on hand. I will make it with no crust next time, maybe just mix some gram crumbs in the mix...?I used raspberry yogurt. I will make it with the apple turnover flavor next....It is such a refreshing dessert or snack and soooo easy and quick to prepare. thanks again!', 'this was really good!! i added a cup of strawberries to this and used activia light strawberry yogurt . with the addition of the strawberries this came to only two points plus for a 6th of the pie according to my recipe builder on weightwatchers.com . this is going to be an awesome treat in the summer!!! thanks for sharing this!!', \"This was great! I used Weight Watcher's yogurt- amaretto cheesecake flavored and poured it into a reduced fat graham cracker crust.\\nIt tastes exactly like cheesecake and not low fat at all!!! I love it, thanks! I may mixing the whipped cream with pumpkin puree next time and nix the freezing!\", 'The picture shows a crust, is there a low points crust out there?', 'Very yummy and very low calorie. I used fit and light peach yogurt with sugar free whip cream, I seperated it into two cups, mixing with 3 Tbls of whip cream and mixed well. This is approximatley 65 Calories and very tasty. I highly recommend this frozen or even non frozen, i ate it both ways and both were very good.', 'I was looking for a lower in fat recipe for Super Bowl weekend and am very glad I picked this one! I used FF cool whip, low fat vanilla yogurt and reduced fat graham cracker crust. It was very tasty and no work at all! Will definitely make again and again with different types of yogurt. Thanks for the recipe!', \"Well, I have no clue where I got that this used a pie crust...but I used a reduced fat pie crust and Yoplait Lemon Cream Pie yogurt and it was wonderful! Such a light delicate flavor, and I bet it'd be just as good if I followed the directions! :) I can't wait to make this in the summertime, although I'm sure I'll be making it before then too! Thanks for sharing...this is delicious and very easy to make!!\", 'I used Yoplait \"Very Cherry\" and Cool Whip Lite and this was yummy! Can\\'t wait to try it with other flavors.', \"I love this. It's almost like I am cheating. I didn't use a crust because I don't tend eat them when I'm not on WW. I plan to use lemon next and add a little bit of lemon juice to add more flavor.\", 'Oh my this is simply wonderful! I used a low carb banana creme pie yogurt & it was so delicious!!!', 'Tried this tonight- used light lemon yogurt and a bit of lemon juice like someone else suggested. Then I took 2 tbsp of low cal/sugar raspberry jam, warmed it up and plopped it around the pie. Then I swirled a knife through it to make it look pretty. It was really good for low calorie dessert. Nextt time I am going to try coffee yogurt and a spash of lowfat/sugarfree chocolate syrup.. or stawberry yogurt with stawbwery jam and some crushed graham cracker crumbs.....mmmm.!', 'this recipe is really really good i put it into a gram cracker pie crust and used 2 strawberry yogurts
YUMMY!!!!', \"I gave it a 4 b/c I don't really like FROZEN coolwhip. But it was refreshingly good on a hot day!\\r\\nChanges:\\r\\nI doubled the yogart and poured into a baked pie shell. I drizzled the top w 'magic shell' chocolate sauce. It was visually very pretty with the drizzle pattern over the top! It didn't add too much as to point value but REALLY made it look more inviting!\", 'I've made this several times and it's amazing. My favorite is a chocolate peanut butter and banana version. Mix chocolate peanut butter powder with fat free greek yogurt to taste. Add a little sweetener. Then mix with the fat free cool whip and add in a chopped banana. Put in the pie pan and sprinkle with two tablespoons of chopped nuts. I used the ones labelled chopped mix nut topping. Tastes like a banana split. Soon glad I found this recipe. Endless possibilities!', 'I make this a lot. I really like the raspberry yogurt and you can also put this in a reduced fat graham cracker crust.', 'This pie was obviously very good because I went outside and when I came back in to get a piece there was not a single crumb left! That one was made with blueberry yogurt My family all loved it! Hopefully, I can try it soon! :)<br/><br/>*UPDATE* I got to try it today...and it was so very good! This one was made with mixed berry yogurt...mmmm!! It is my dad's "new favorite snack" ...Thank you so much for a wonderful recipe...I am planning on making another one tomorrow too with key lime pie.. :)', \"such a fun recipe, and so many ways to take it! made a coconut cream pie and swirled in hershey's syrup. such a nice, refreshing treat - great idea and thanks for sharing it with the rest of us!\", 'Yummy deliciousness!!!', 'YUM! I used a white chocolate raspberry yogurt but regular Cool Whip. SUPER simple. Thanks so much for posting.', 'yyyyuuuum!!!!', 'Love this recipe. Ive tried it with several flavors of yogurt and its been great with each one! Nice as dessert after dinner or a quick snack!', 'Yummy. I crumbled one store bought gingersnap cookie on top and bottom. Great!', 'This is a very easy recipe to prepare. It is just wonderful, I used strawberry yogurt. Thanks for sharing such a wonderful dessert!', 'I loved it! I tried it with the Reduced Fat Graham Cracker crust and that was a mistake, though. I didnt like the flavor and it make the pie more WW points (I think 5 per 1/6 pie). I ended up flaking off the crust and just eating the pie. Next time I will do it just as the recipe states. I made the pie with Apple cobbler yogurt and it was delicious!', 'There are so many great reviews so I thought this would be so good! I found it bland and boring. I would rather eat yogurt as is. I feel like I should try it again. Maybe a different brand or flavour?', \"I was skeptical, but I must say that this is a light, tasty and refreshing treat. I used the Light, extra creamy Yoplait Key Lime Yogurt and loved it! I tried it with Coconut yogurt and wasn't impressed, so I think I'll stick to the Key Lime and maybe try some others. Thanks for sharing!\", \"I love this recipe. I used banana strawberry yogurt and a gram cracker crust, with sliced bananas on top. It is so easy and has so many options. I can't wait to make more of these pies with different flavors of yogurt, toppings and with or without crust. Thank you for posting this recipe.\", \"This was great for our Super Bowl Sunday Buffet. I use Vanilla yogurt and called it Vanilla Cream Pie. The dieters loved it - What is there not to love about a tasty 13 calories ! Thank you it's a keeper.\", 'I made this with the Weight Watchers white chocolate and raspberries yogurt. I put it in an Oreo shell which added 2 points per serving but made it a nicer dessert to serve company. I also added fresh raspberries but would not do that again as they were too hard when frozen. Thanks for posting such an easy and tasty treat!']", "submitted": "2006-02-11T00:00:00", "minutes": 2, "n_steps": 1, "n_ingredients": 2 }, { "id": 197, "original_id": 19155, "name": "chrissy s crock pot bbq chicken", "description": "good old down home cookin' yum yum (crock pot style)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/19155_v000.png", "markdown": "## 🍰 chrissy s crock pot bbq chicken\n\n### Description\ngood old down home cookin' yum yum (crock pot style)\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- american\n- southern-united-states\n- easy\n- dinner-party\n- low-fat\n- chicken\n- crock-pot-slow-cooker\n- dietary\n- low-saturated-fat\n- low-calorie\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- chicken-breasts\n- equipment\n\n### Ingredients\n1. boneless skinless chicken breasts\n2. barbecue sauce\n\n### Steps\n1. remove any excess skin or fat from chicken breasts\n2. cut chicken into slices\n3. place in a skillet and cook until the pink is gone\n4. put cooked chicken in the crock pot and pour bbq sauce over and mix\n5. use as much or as little sauce as you like\n6. i usually just pour the whole bottle in there\n7. cook on\"low\" for 6-8 hours or\"high\" for 3-5\n8. it tastes better when cooked longer\n9. the chicken really soaks up the sauce\n10. serve with corn bread , fried tators& onions and a salad\n11. yum yum\n\n### Nutrition\n- 176.7\n- 3.0\n- 9.0\n- 24.0\n- 56.0\n- 2.0\n- 2.0\n\n### Reviews\n- This didn't turn out too bad, actually. However, I cooked it on high for the first hour, then low for the next four. I will make this again, but cut the cooking time down a bit. Also, rather than using a whole can of cola, I used a half can and it was perfect. You have to beware what type of BBQ sauce you use; otherwise, it will turn out watery when the cola is added.\r\n\r\nOverall, it had a very good flavor and, served with cornbread, was a nice change to grilling.\n- I tried this and it was wonderful,my daughter dont like chicken but she ate this right up.keep up the good work.\n- I used Hunts BBQ sauce and threw in a whole sliced onion for flavor. \r\nI did not think this turned out well at all. It may have been the BBQ sauce I chose but I made something like this before that had maybe 3 more ingredients (plus the onion) and it was amazing. Now if only I could find it?!\n- Great recipe, very simple!! I cut my chicken into strips and put it in the slow cooker raw...it was done after about 6-7 hours on low. The chicken just shred apart, I used sweet baby rays bbq sauce and it was amazing!! Awesome recipe, thanks for sharing :)\n- I have made this for years! We like it in the Winter when its too cold to Bbq. This is great to make while you at work and then come home to the fabulous smell. Sometimes simple is best! Thanks for sharing,\r\n\r\nNot sure where the other reviewer got the Cola from since there is no cola called for\n- I made this a few nights ago & it was very easy but just ok in taste!\n- SO Easy and Delish!! :9\n- Really good and easy! I was surprised at how nice the recipe turned out.\n- This was my first attempt at BBq in a crock pot. I must say it was DELISH!! I just loved it, i used just about 3lbs of pork tenderloin and 2 18 ou jars of Bulls Eye Smoked Hickory bbq sauce and add some minced onions. So good thanks for the recipe, its a keeper!\n- Love love LOVE this recipe!!! I sauteed an onion (I love onion) and added it to the crock pot. It turned out fabulous! Great recipe for a great meal when you are in a hurry!\n- I really loved this recipe, it was especially good after sitting in the frig for a few days!\n- Way too easy! I didn't even brown the chicken, just threw it in the crockpot with a sliced onion and a bottle of sauce (I used Sweet Baby Rays). Great to come to this after a day of work!\n- I was extremely disappointed in the way this turned out. I followed the recipe, cooking for 7 hours on low and ended up with extremely dry chicken with the outer peices burnt. I am not sure if my crockpot may be hotter than the one used in the original recipe or not. I suspect though that if the chicken were not pre-cooked it would come out just fine.\n- We had it for dinner last night at everyone loved it. There was even any leftover.\n- This was very good with some adjustments. First, I marinated the chicken in the fridge overnight with a citrus-based bbq marinade (Stubb's). I also sauteed 1 onion (sliced) and added it to the crockpot. The family LOVED it. 4 stars without adjustments, 5 stars with. :-)\n\n### Date\n2002-02-08 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "main-dish", "poultry", "american", "southern-united-states", "easy", "dinner-party", "low-fat", "chicken", "crock-pot-slow-cooker", "dietary", "low-saturated-fat", "low-calorie", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "chicken-breasts", "equipment" ], "ingredients": [ "boneless skinless chicken breasts", "barbecue sauce" ], "steps": [ "remove any excess skin or fat from chicken breasts", "cut chicken into slices", "place in a skillet and cook until the pink is gone", "put cooked chicken in the crock pot and pour bbq sauce over and mix", "use as much or as little sauce as you like", "i usually just pour the whole bottle in there", "cook on\"low\" for 6-8 hours or\"high\" for 3-5", "it tastes better when cooked longer", "the chicken really soaks up the sauce", "serve with corn bread , fried tators& onions and a salad", "yum yum" ], "nutrition": [ 176.7, 3.0, 9.0, 24.0, 56.0, 2.0, 2.0 ], "reviews": "[\"This didn't turn out too bad, actually. However, I cooked it on high for the first hour, then low for the next four. I will make this again, but cut the cooking time down a bit. Also, rather than using a whole can of cola, I used a half can and it was perfect. You have to beware what type of BBQ sauce you use; otherwise, it will turn out watery when the cola is added.\\r\\n\\r\\nOverall, it had a very good flavor and, served with cornbread, was a nice change to grilling.\", 'I tried this and it was wonderful,my daughter dont like chicken but she ate this right up.keep up the good work.', 'I used Hunts BBQ sauce and threw in a whole sliced onion for flavor. \\r\\nI did not think this turned out well at all. It may have been the BBQ sauce I chose but I made something like this before that had maybe 3 more ingredients (plus the onion) and it was amazing. Now if only I could find it?!', 'Great recipe, very simple!! I cut my chicken into strips and put it in the slow cooker raw...it was done after about 6-7 hours on low. The chicken just shred apart, I used sweet baby rays bbq sauce and it was amazing!! Awesome recipe, thanks for sharing :)', 'I have made this for years! We like it in the Winter when its too cold to Bbq. This is great to make while you at work and then come home to the fabulous smell. Sometimes simple is best! Thanks for sharing,\\r\\n\\r\\nNot sure where the other reviewer got the Cola from since there is no cola called for', 'I made this a few nights ago & it was very easy but just ok in taste!', 'SO Easy and Delish!! :9', 'Really good and easy! I was surprised at how nice the recipe turned out.', 'This was my first attempt at BBq in a crock pot. I must say it was DELISH!! I just loved it, i used just about 3lbs of pork tenderloin and 2 18 ou jars of Bulls Eye Smoked Hickory bbq sauce and add some minced onions. So good thanks for the recipe, its a keeper!', 'Love love LOVE this recipe!!! I sauteed an onion (I love onion) and added it to the crock pot. It turned out fabulous! Great recipe for a great meal when you are in a hurry!', 'I really loved this recipe, it was especially good after sitting in the frig for a few days!', \"Way too easy! I didn't even brown the chicken, just threw it in the crockpot with a sliced onion and a bottle of sauce (I used Sweet Baby Rays). Great to come to this after a day of work!\", 'I was extremely disappointed in the way this turned out. I followed the recipe, cooking for 7 hours on low and ended up with extremely dry chicken with the outer peices burnt. I am not sure if my crockpot may be hotter than the one used in the original recipe or not. I suspect though that if the chicken were not pre-cooked it would come out just fine.', 'We had it for dinner last night at everyone loved it. There was even any leftover.', \"This was very good with some adjustments. First, I marinated the chicken in the fridge overnight with a citrus-based bbq marinade (Stubb's). I also sauteed 1 onion (sliced) and added it to the crockpot. The family LOVED it. 4 stars without adjustments, 5 stars with. :-)\"]", "submitted": "2002-02-08T00:00:00", "minutes": 380, "n_steps": 11, "n_ingredients": 2 }, { "id": 198, "original_id": 84486, "name": "crock pot picante chicken", "description": "i like this recipe because it is the easiest to make and it tastes great with little effort.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/84486_v000.png", "markdown": "## 🍰 crock pot picante chicken\n\n### Description\ni like this recipe because it is the easiest to make and it tastes great with little effort.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- beginner-cook\n- chicken\n- crock-pot-slow-cooker\n- one-dish-meal\n- comfort-food\n- meat\n- chicken-breasts\n- taste-mood\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. chicken breasts\n2. picante sauce\n\n### Steps\n1. cut excess fat off chicken breasts and place in crock pot\n2. pour salsa or picante sauce over chicken\n3. cook on low 5-6 hours\n\n### Nutrition\n- 124.7\n- 10.0\n- 0.0\n- 1.0\n- 30.0\n- 9.0\n- 0.0\n\n### Reviews\n- This is a very good recipe, with little effort at all. I put it together before church, and when we returned home, the house smelled great. My family loves this recipe!\n- this was pretty good, but really dry...I think I will try it again but either do a shorter cook time or maybe put the breasts in frozen to prevent this. Otherwise- this is a super easy recipe with great flavor! Thank you for sharing this!\n- This is so easy, we really enjoyed it. Shredded the meat and made nachos. Was able to get two meals out of it. Great recipe.\n- Delicious and very simple to make!\r\nThank you for the recipe!\n- Super easy, and the chicken came out very tender. Thanks for the recipe!\n- Couldn't be any easier. This is a nice, tasty, tender way to fix chicken. Served with steamed green beans and rice. Delicious.\r\n\n- This recipe is as easy as it comes, and comes out great. I chose to serve it over rice, and it was a real hit with my family. Thank you.\n- This proves I sometimes make too much work of putting meals together! We give this a 5 star rating in our book! VERY simple and easy to make with ingredients we usually have on hand. We loved this, and the flavors blend together very well in the crockpot; and we thought the leftovers were even better. We'll definitely be making this one again! Thank you for sharing this wonderful recipe!\n- This was so simple and great!\n- This is super easy and really quite tastey! I used medium salsa and mixed chicken parts. I find breasts dry out if I am not home to check them on time so used thighs and legs. Very good and a super simple keeper. Thank you\n- Made this yesterday even though I only got a spoonful my DH rated it very high. The flavor were good mixed together and the chicken was tender. Can't get any easier than this. Thanks for the recipe.\n- Made this for dinner tonight. Very good and very easy. I think the slow cooking really brings out the flavors of the salsa. I shredded the meat and used in burritos with some refried beans and cheese. Thank you for sharing this recipe gem. \n- This is a recipe where the sum is greater than the parts. It's hard to believe that a two-ingredient recipe can taste like you slaved away in the kitchen all day! The chicken can be combined with rinsed black beans, corn, etc. and used in burritos. Or add chicken broth to the leftovers for soup. It can be frozen for future meals--even if you don't do once a month cooking, it's still nice to have a couple of dinners in the freezer!\n- VERY easy and just as good. I used frozen tenderloins (put them in frozen too) and a jar of salsa on low for 7 hours. Shredded the chicken and used in wraps. Thanks for a great recipe!\n\n### Date\n2004-02-20 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "main-dish", "poultry", "easy", "beginner-cook", "chicken", "crock-pot-slow-cooker", "one-dish-meal", "comfort-food", "meat", "chicken-breasts", "taste-mood", "equipment", "3-steps-or-less" ], "ingredients": [ "chicken breasts", "picante sauce" ], "steps": [ "cut excess fat off chicken breasts and place in crock pot", "pour salsa or picante sauce over chicken", "cook on low 5-6 hours" ], "nutrition": [ 124.7, 10.0, 0.0, 1.0, 30.0, 9.0, 0.0 ], "reviews": "['This is a very good recipe, with little effort at all. I put it together before church, and when we returned home, the house smelled great. My family loves this recipe!', 'this was pretty good, but really dry...I think I will try it again but either do a shorter cook time or maybe put the breasts in frozen to prevent this. Otherwise- this is a super easy recipe with great flavor! Thank you for sharing this!', 'This is so easy, we really enjoyed it. Shredded the meat and made nachos. Was able to get two meals out of it. Great recipe.', 'Delicious and very simple to make!\\r\\nThank you for the recipe!', 'Super easy, and the chicken came out very tender. Thanks for the recipe!', \"Couldn't be any easier. This is a nice, tasty, tender way to fix chicken. Served with steamed green beans and rice. Delicious.\\r\\n\", 'This recipe is as easy as it comes, and comes out great. I chose to serve it over rice, and it was a real hit with my family. Thank you.', \"This proves I sometimes make too much work of putting meals together! We give this a 5 star rating in our book! VERY simple and easy to make with ingredients we usually have on hand. We loved this, and the flavors blend together very well in the crockpot; and we thought the leftovers were even better. We'll definitely be making this one again! Thank you for sharing this wonderful recipe!\", 'This was so simple and great!', 'This is super easy and really quite tastey! I used medium salsa and mixed chicken parts. I find breasts dry out if I am not home to check them on time so used thighs and legs. Very good and a super simple keeper. Thank you', \"Made this yesterday even though I only got a spoonful my DH rated it very high. The flavor were good mixed together and the chicken was tender. Can't get any easier than this. Thanks for the recipe.\", 'Made this for dinner tonight. Very good and very easy. I think the slow cooking really brings out the flavors of the salsa. I shredded the meat and used in burritos with some refried beans and cheese. Thank you for sharing this recipe gem. ', \"This is a recipe where the sum is greater than the parts. It's hard to believe that a two-ingredient recipe can taste like you slaved away in the kitchen all day! The chicken can be combined with rinsed black beans, corn, etc. and used in burritos. Or add chicken broth to the leftovers for soup. It can be frozen for future meals--even if you don't do once a month cooking, it's still nice to have a couple of dinners in the freezer!\", 'VERY easy and just as good. I used frozen tenderloins (put them in frozen too) and a jar of salsa on low for 7 hours. Shredded the chicken and used in wraps. Thanks for a great recipe!']", "submitted": "2004-02-20T00:00:00", "minutes": 365, "n_steps": 3, "n_ingredients": 2 }, { "id": 199, "original_id": 58617, "name": "latte macchiato 3 layered coffee", "description": "sitting in a sunny street cafe, watching people passing by and sipping a good mug of coffee - do you like it as much as i do? last summer i couldn't get enough of latte macchiato (blotchy milk), a wonderful milk coffee from italy which is very popular in europe right now. as it is very expensive in the street cafe, i tried to prepare it at home and succeeded. it is no fuss to make if you follow the instructions. most important for the layered look is to pour the espresso slowly into the foamy milk. make sure to use heavy glasses which won't break when filling in the hot liquids. enjoy the summer feeling!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/58617_v000.png", "markdown": "## 🍰 latte macchiato 3 layered coffee\n\n### Description\nsitting in a sunny street cafe, watching people passing by and sipping a good mug of coffee - do you like it as much as i do? last summer i couldn't get enough of latte macchiato (blotchy milk), a wonderful milk coffee from italy which is very popular in europe right now. as it is very expensive in the street cafe, i tried to prepare it at home and succeeded. it is no fuss to make if you follow the instructions. most important for the layered look is to pour the espresso slowly into the foamy milk. make sure to use heavy glasses which won't break when filling in the hot liquids. enjoy the summer feeling!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- microwave\n- beginner-cook\n- potluck\n- holiday-event\n- italian\n- food-processor-blender\n- comfort-food\n- inexpensive\n- brunch\n- novelty\n- taste-mood\n- to-go\n- equipment\n- small-appliance\n- mixer\n- number-of-servings\n- presentation\n- served-hot\n- technique\n\n### Ingredients\n1. milk\n2. instant espresso coffee powder\n\n### Steps\n1. heat milk in the microwave or in a saucepan over medium-high heat\n2. in the meantime prepare instant espresso according to package direction\n3. as soon as the milk is hot give it into a blender or food processor and blend on high for 40 seconds or until the milk has a velvety milk foam\n4. fill glasses up to 2 / 3 with milk foam\n5. now pour hot espresso very slowly into the foam , i suggest to pour it from the rim\n6. if you like , you can turn a spoon around and pour the espresso slowly over its back side\n7. after 1 minute the drink will divide in 3 layers which is very nice !\n\n### Nutrition\n- 156.2\n- 13.0\n- 0.0\n- 4.0\n- 16.0\n- 27.0\n- 3.0\n\n### Reviews\n- I've been trying to make this for a year, ever since I had it at a cafe in Galveston, TX. Have tried several other methods but it never would layer. This worked great first try! I used 1% milk and a hand frother in an Irish coffe mug. Perfect.\n- I thought this worked out very well! The taste is excellent and it comes out just like a pretty coffee drink you would get in a European cafe. I used freshly brewed espresso and then proceeded with the rest of the recipe. Also,I didn't notice until after I had already prepared this successfully with skim milk that I was supposed to use whole. I thought it was just wonderful using the skim milk and it frothed up fine using a wand style blender. Thanks for sharing.\n- i am amazed at this recipe! Having just returned from my honeymoon in otaly i was desperate to re-kindle the experience i had of enjoying the latte machiatto overlooking the glorious views of Lake Garda. This recipe is fantastic. I thought i was going to find it hard to find instant espresso powder, but my local supermarket stoked it! I followed the recipe and was amazed at the results! I even took a photograph!! Thank you so much for helping me to revive my honeymoon memories!\n- This was new to me and I loved it. I used 2% milk and not quite the required amount of espresso powder (all I had in the pantry). It was delicious and surprisingly sweet for something with no added sugar. Can't wait to make this for my coffee-loving SIL. Thanks, I know I'll be repeating this often.\n- I haven't tried this method but I do know that the less fat in the milk the better frothing it is. I have a cappucino maker so I will try this using it. I've heard of the Macchiato but I read the Macchiato means mark... because the espresso leaves a mark in the froth. Either way it's attractive when served in a glass. \n- I have an espresso/cappuccino machine, but lost the frothing tube. Never thought about heating up the milk and then whipping it up in the blender. Now I can enjoy lattes and cappuccino at home again, so thanks for sharing. Also, I added about a tablespoon of simple syrup into the blender with the milk since a like it to be a little sweet.\n- I made this with regular soy milk and brewed espresso and it was fabulous! Thanks for posting the recipe! Much cheaper than going to the local coffee shop... and better, too.\n\n### Date\n2003-04-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "european", "microwave", "beginner-cook", "potluck", "holiday-event", "italian", "food-processor-blender", "comfort-food", "inexpensive", "brunch", "novelty", "taste-mood", "to-go", "equipment", "small-appliance", "mixer", "number-of-servings", "presentation", "served-hot", "technique" ], "ingredients": [ "milk", "instant espresso coffee powder" ], "steps": [ "heat milk in the microwave or in a saucepan over medium-high heat", "in the meantime prepare instant espresso according to package direction", "as soon as the milk is hot give it into a blender or food processor and blend on high for 40 seconds or until the milk has a velvety milk foam", "fill glasses up to 2 / 3 with milk foam", "now pour hot espresso very slowly into the foam , i suggest to pour it from the rim", "if you like , you can turn a spoon around and pour the espresso slowly over its back side", "after 1 minute the drink will divide in 3 layers which is very nice !" ], "nutrition": [ 156.2, 13.0, 0.0, 4.0, 16.0, 27.0, 3.0 ], "reviews": "[\"I've been trying to make this for a year, ever since I had it at a cafe in Galveston, TX. Have tried several other methods but it never would layer. This worked great first try! I used 1% milk and a hand frother in an Irish coffe mug. Perfect.\", \"I thought this worked out very well! The taste is excellent and it comes out just like a pretty coffee drink you would get in a European cafe. I used freshly brewed espresso and then proceeded with the rest of the recipe. Also,I didn't notice until after I had already prepared this successfully with skim milk that I was supposed to use whole. I thought it was just wonderful using the skim milk and it frothed up fine using a wand style blender. Thanks for sharing.\", 'i am amazed at this recipe! Having just returned from my honeymoon in otaly i was desperate to re-kindle the experience i had of enjoying the latte machiatto overlooking the glorious views of Lake Garda. This recipe is fantastic. I thought i was going to find it hard to find instant espresso powder, but my local supermarket stoked it! I followed the recipe and was amazed at the results! I even took a photograph!! Thank you so much for helping me to revive my honeymoon memories!', \"This was new to me and I loved it. I used 2% milk and not quite the required amount of espresso powder (all I had in the pantry). It was delicious and surprisingly sweet for something with no added sugar. Can't wait to make this for my coffee-loving SIL. Thanks, I know I'll be repeating this often.\", \"I haven't tried this method but I do know that the less fat in the milk the better frothing it is. I have a cappucino maker so I will try this using it. I've heard of the Macchiato but I read the Macchiato means mark... because the espresso leaves a mark in the froth. Either way it's attractive when served in a glass. \", 'I have an espresso/cappuccino machine, but lost the frothing tube. Never thought about heating up the milk and then whipping it up in the blender. Now I can enjoy lattes and cappuccino at home again, so thanks for sharing. Also, I added about a tablespoon of simple syrup into the blender with the milk since a like it to be a little sweet.', 'I made this with regular soy milk and brewed espresso and it was fabulous! Thanks for posting the recipe! Much cheaper than going to the local coffee shop... and better, too.']", "submitted": "2003-04-07T00:00:00", "minutes": 5, "n_steps": 7, "n_ingredients": 2 }, { "id": 200, "original_id": 496213, "name": "2 ingredient cookies", "description": "found this recipe online and tried it out. turned out yummy. probably the best recipe to start kids off baking cookies! the add-ins are endless. choc chips,nuts,spices,fruit etc. when i made the second batch of these, i added vanilla extract and choc chips, turned out great. no secret to these... when you get a nice cookie dough consistency...it's time to bake. the smaller you make them, the less time they will take...and will determine how much you get out of a batch.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/496213_v000.png", "markdown": "## 🍰 2 ingredient cookies\n\n### Description\nfound this recipe online and tried it out. turned out yummy. probably the best recipe to start kids off baking cookies! the add-ins are endless. choc chips,nuts,spices,fruit etc. when i made the second batch of these, i added vanilla extract and choc chips, turned out great. no secret to these... when you get a nice cookie dough consistency...it's time to bake. the smaller you make them, the less time they will take...and will determine how much you get out of a batch.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- healthy\n- 5-ingredients-or-less\n- desserts\n- snacks\n- easy\n- beginner-cook\n- diabetic\n- kid-friendly\n- low-fat\n- cookies-and-brownies\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. bananas\n2. quick oats\n\n### Steps\n1. pre heat oven to 350\n2. add bananas and oats to a bowl\n3. mash until creamed together , i used a fork\n4. add additional oats if needed to\n5. should end up with a drop cookie consistency\n6. add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together\n7. place on cookie sheet either by small dropfulls or spoon on and flatten top\n8. bake for 12-15 mins\n\n### Nutrition\n- 86.2\n- 1.0\n- 19.0\n- 0.0\n- 4.0\n- 0.0\n- 6.0\n\n### Reviews\n- Loved these ... and I love good health ... and easy things ... made these smaller, added cinnamon. Made in my toaster oven. Deliciously easy and plain.\n- These should not be considered "cookies". Really, this recipe should be called "build your own energy bar/snack recipe". I'll make this again, but probably as a bar, and with more add ins. As-is, it's very gummy, and a little bland...and I added peanut butter and sugar on top! It's all good as long as you're not expecting this to be a cookie or a dessert. Still, it was easy and fine for my tastes.\n- Great recipe and so simple to make! Perfect for snacks or breakfast on the go!\n- As a diabetic this recipe really intrigued me. I must say it exceeded my expectations. I like my cookies a little sweeter, so I will add a little Splenda or (pure/organic) honey to sweeten them up. <br/><br/>I give them 4.5 stars, but the real test will come when my grandkids try them.\n- I had to try these! these were honestly pretty good! I did use apple cinnamon instant oatmeal added some chopped pecans. for only having two ingredients these defiantly helped my craving for a cookie...lol without the guilt! I will make these again!\n\n### Date\n2013-02-27 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "healthy", "5-ingredients-or-less", "desserts", "snacks", "easy", "beginner-cook", "diabetic", "kid-friendly", "low-fat", "cookies-and-brownies", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something" ], "ingredients": [ "bananas", "quick oats" ], "steps": [ "pre heat oven to 350", "add bananas and oats to a bowl", "mash until creamed together , i used a fork", "add additional oats if needed to", "should end up with a drop cookie consistency", "add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together", "place on cookie sheet either by small dropfulls or spoon on and flatten top", "bake for 12-15 mins" ], "nutrition": [ 86.2, 1.0, 19.0, 0.0, 4.0, 0.0, 6.0 ], "reviews": "['Loved these ... and I love good health ... and easy things ... made these smaller, added cinnamon. Made in my toaster oven. Deliciously easy and plain.', 'These should not be considered "cookies". Really, this recipe should be called "build your own energy bar/snack recipe". I'll make this again, but probably as a bar, and with more add ins. As-is, it's very gummy, and a little bland...and I added peanut butter and sugar on top! It's all good as long as you're not expecting this to be a cookie or a dessert. Still, it was easy and fine for my tastes.', 'Great recipe and so simple to make! Perfect for snacks or breakfast on the go!', 'As a diabetic this recipe really intrigued me. I must say it exceeded my expectations. I like my cookies a little sweeter, so I will add a little Splenda or (pure/organic) honey to sweeten them up. <br/><br/>I give them 4.5 stars, but the real test will come when my grandkids try them.', 'I had to try these! these were honestly pretty good! I did use apple cinnamon instant oatmeal added some chopped pecans. for only having two ingredients these defiantly helped my craving for a cookie...lol without the guilt! I will make these again!']", "submitted": "2013-02-27T00:00:00", "minutes": 20, "n_steps": 8, "n_ingredients": 2 }, { "id": 201, "original_id": 48822, "name": "snowman poop", "description": "for all the naughty little boys and girls out there...", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/48822_v000.png", "markdown": "## 🍰 snowman poop\n\n### Description\nfor all the naughty little boys and girls out there...\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- desserts\n- canadian\n- easy\n- holiday-event\n- kid-friendly\n- candy\n- dietary\n- christmas\n- number-of-servings\n\n### Ingredients\n1. mini marshmallows\n2. candy sprinkles\n\n### Steps\n1. put marshmallows in the bag , seal with a twistie\n2. write out this sign and tape it to the bag\n3. i hear you've been naughty ,\n4. so listen , here's the scoop\n5. i'm running short on coal this year ,\n6. so you get \"snowman poop\"\n7. love , santa\n8. put in naughty girl's / boy's stocking\n\n### Nutrition\n- 22.3\n- 0.0\n- 16.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- Despite what you said to me about the 80 year old cabana boy, I LOVE this recipe. I know sooo many people who I will probably give this to next year. Thanks for the laugh! \n- This is sooo cute ... I put them in Christmas baskets for my husband, John's, friends at work - I changed the poem to read \" John says that you've been naughty, so listen heres the scoop, I used all my coal on John this year, so you get snowman poop\". I guess it was quite a giggle at work.\n- It's soooooooooo good!!!!!!!\n- One of the gals who worked the playground at the school with me last year and I made these for the staff at the school. We inserted each \"packet\" inside a Christmas Card for each teacher and staff member. We made them up in my hospital room. Everyone just loved it! They thought it was such a cute idea. I may make them up again this year. \n- This was a big hit printed note up on snowmen postcards. Thanks santa\n- Cute! Read Santa Bio--what a character! LOL!\n- I got my husband a marshmallow gun for Christmas so I filled his stocking with this and the note. He was impressed to say the least. Thanks for sharing such a great idea.\n- I was on the receiving end of this recipe this year! I can't imagine why anyone would think that I have been naughty!! I will be using this one next year. What fun!\n- Yummy! Hey im bradly hockmen and I love snowmen poop!! Woodle!\n- I gave this 5 stars. My mom makes these for a craft show she goes to and it always sells out. Thanks for posting! Christine (internetnut)\n- This was a huge hit at my son's boy scout Christmas party. My son and I made these up and gave them to everyone. They were enjoyed by all!\n- Well, Ole Santie, I do believe you've hit upon a winner here! Very easy recipe to assemble, with readily available ingredients! Bet these are even Cabana Boy Friendly! Especially, 80 year old ones.(easy to chew with dentures, and, digestible)!\r\nGood Thinkin, Santie!\r\nThanks a bunch.\r\nLaudee\r\n\n- This really hit the spot for me. Last night (Christmas Eve) my daughters were really in bad form. So much so that I was tempted to say \"H-e-double toothpicks with it\" and take back everything we bought. I went to bed crying, vowing that this was Santa's last year at this house. Woke up this morning and turned on my computer and saw this on the front page. It was a sign. I made up some bags of it and put that in their stockings instead. (Other stuff will be saved for another time.) GREAT!!!!!! Thank you for making my morning! Happy Holidays!\n- This recipe just struck me so funny that I had to give it five stars. Got some yucky news right before I read this but oh did I laugh at this. Thanks for the laugh Santa\n- Very cute idea! I like the fact that these don't melt and I don't gum up my black shiny boots stepping in them! From one Claus to another (but with an E!?) this is a fun and festive recipe, thanks for posting!\n- Sorry Santa, this recipe I will not make again, it is not a keeper. The instructions were extremely difficult to follow, and ingredients were hard to come by. DH, MIL certainly weren't impressed when I made up the bags, the only one who showed any interest at all was DD(dear dog}\r\nLooking forward to the coal again next year!!\n- What a wonderful recipe Santa. Thank you for posting it. How long this must have taken to perfect. You are truly a master chef. Merry Christmas. I love it. \n\n### Date\n2002-12-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "desserts", "canadian", "easy", "holiday-event", "kid-friendly", "candy", "dietary", "christmas", "number-of-servings" ], "ingredients": [ "mini marshmallows", "candy sprinkles" ], "steps": [ "put marshmallows in the bag , seal with a twistie", "write out this sign and tape it to the bag", "i hear you've been naughty ,", "so listen , here's the scoop", "i'm running short on coal this year ,", "so you get \"snowman poop\"", "love , santa", "put in naughty girl's / boy's stocking" ], "nutrition": [ 22.3, 0.0, 16.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['Despite what you said to me about the 80 year old cabana boy, I LOVE this recipe. I know sooo many people who I will probably give this to next year. Thanks for the laugh! ', 'This is sooo cute ... I put them in Christmas baskets for my husband, John\\'s, friends at work - I changed the poem to read \" John says that you\\'ve been naughty, so listen heres the scoop, I used all my coal on John this year, so you get snowman poop\". I guess it was quite a giggle at work.', \"It's soooooooooo good!!!!!!!\", 'One of the gals who worked the playground at the school with me last year and I made these for the staff at the school. We inserted each \"packet\" inside a Christmas Card for each teacher and staff member. We made them up in my hospital room. Everyone just loved it! They thought it was such a cute idea. I may make them up again this year. ', 'This was a big hit printed note up on snowmen postcards. Thanks santa', 'Cute! Read Santa Bio--what a character! LOL!', 'I got my husband a marshmallow gun for Christmas so I filled his stocking with this and the note. He was impressed to say the least. Thanks for sharing such a great idea.', \"I was on the receiving end of this recipe this year! I can't imagine why anyone would think that I have been naughty!! I will be using this one next year. What fun!\", 'Yummy! Hey im bradly hockmen and I love snowmen poop!! Woodle!', 'I gave this 5 stars. My mom makes these for a craft show she goes to and it always sells out. Thanks for posting! Christine (internetnut)', \"This was a huge hit at my son's boy scout Christmas party. My son and I made these up and gave them to everyone. They were enjoyed by all!\", \"Well, Ole Santie, I do believe you've hit upon a winner here! Very easy recipe to assemble, with readily available ingredients! Bet these are even Cabana Boy Friendly! Especially, 80 year old ones.(easy to chew with dentures, and, digestible)!\\r\\nGood Thinkin, Santie!\\r\\nThanks a bunch.\\r\\nLaudee\\r\\n\", 'This really hit the spot for me. Last night (Christmas Eve) my daughters were really in bad form. So much so that I was tempted to say \"H-e-double toothpicks with it\" and take back everything we bought. I went to bed crying, vowing that this was Santa\\'s last year at this house. Woke up this morning and turned on my computer and saw this on the front page. It was a sign. I made up some bags of it and put that in their stockings instead. (Other stuff will be saved for another time.) GREAT!!!!!! Thank you for making my morning! Happy Holidays!', 'This recipe just struck me so funny that I had to give it five stars. Got some yucky news right before I read this but oh did I laugh at this. Thanks for the laugh Santa', \"Very cute idea! I like the fact that these don't melt and I don't gum up my black shiny boots stepping in them! From one Claus to another (but with an E!?) this is a fun and festive recipe, thanks for posting!\", \"Sorry Santa, this recipe I will not make again, it is not a keeper. The instructions were extremely difficult to follow, and ingredients were hard to come by. DH, MIL certainly weren't impressed when I made up the bags, the only one who showed any interest at all was DD(dear dog}\\r\\nLooking forward to the coal again next year!!\", 'What a wonderful recipe Santa. Thank you for posting it. How long this must have taken to perfect. You are truly a master chef. Merry Christmas. I love it. ']", "submitted": "2002-12-15T00:00:00", "minutes": 2, "n_steps": 8, "n_ingredients": 2 }, { "id": 202, "original_id": 63706, "name": "absolutely fail proof easy marmalade", "description": "this recipe was printed in the jerusalem post last week, and it's from lynette levius of netanya, israel. i haven't tried it yet, but plan to make a batch this weekend. february 2010: since posting this recipe i've made it several times each winter (winter is citrus seaon here). it's a wonderful recipe, totally fail-proof as the title says. it's great on toast and makes a wonderful gift. i especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/63706_v000.png", "markdown": "## 🍰 absolutely fail proof easy marmalade\n\n### Description\nthis recipe was printed in the jerusalem post last week, and it's from lynette levius of netanya, israel. i haven't tried it yet, but plan to make a batch this weekend. february 2010: since posting this recipe i've made it several times each winter (winter is citrus seaon here). it's a wonderful recipe, totally fail-proof as the title says. it's great on toast and makes a wonderful gift. i especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- jams-and-preserves\n- condiments-etc\n- fruit\n- easy\n- fall\n- kosher\n- low-fat\n- vegan\n- vegetarian\n- winter\n- stove-top\n- dietary\n- gifts\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- comfort-food\n- oamc-freezer-make-ahead\n- inexpensive\n- healthy-2\n- low-in-something\n- citrus\n- lemon\n- oranges\n- taste-mood\n- sweet\n- equipment\n- number-of-servings\n\n### Ingredients\n1. oranges\n2. sugar\n\n### Steps\n1. take the 6 citrus fruits and wash well , removing any blemishes\n2. cut into quarters , and place in a food processor\n3. chop until finely ground , skin and all\n4. for an optional extra add some crystallized ginger\n5. boil with the 1 kilo of sugar , stirring occasionally with a wooden spoon , for 20 minutes\n6. it splatters , so be careful\n7. this quantity fills about 5 x 340 gram jars\n8. do not double the ingredients , rather make two batches\n9. it never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles\n\n### Nutrition\n- 847.9\n- 0.0\n- 857.0\n- 0.0\n- 2.0\n- 0.0\n- 72.0\n\n### Reviews\n- I used mandarin oranges, half peeled, half unpeeled and half splenda. It all worked very nicely. I love that you don't have to can it. Now I'll be using this to make \nRecipe #305024, which is my fave breakfast these days.Thank you for posting this great recipe!\n- So Easy! I used 3 Meyer Lemons and a half kg of sugar. Threw all in the Vitamix, pureed, and then boiled as instructed. Fabulous!\n- I figured now that I've made 7 or 8 batches, I ought to finally review it :) This really is fail-proof, and whoa is it easy! I enjoy more whole pieces of rind in my marmalade, so I zest some of the citrus (usually 1-2 fruits worth) straight into the pot and then process the rest of the fruit through the processor. A friend had given me a ton of grapefruit so that's what I used the first time, with 2 blood oranges mixed in. WOW! Delicious taste, perfect consistency, and a beautiful color. Thank you!\n- I made this recipe using oranges, lemons, grapefruit, and tangerines. I followed the instructions exactly and the marmalade was done in 30 minutes. I cooked the recipe over medium heat to begin with and then had to reduce it to medium low and it kept boiling well. I had to fish out seeds, so I would recommend taking them out before processing the fruit. The taste was quite bitter or tart. Not the flavor I was hoping for. \n- This marmalade is perfect and easy. It was just what I was hoping for. I am a marmalade snob and have a hard time finding ones I like and when I do they are outrageously priced. I am very, very happy right now.\n- This is a brilliant recipe! I used 6 oranges and squeezed in a lemon too. Instead of using a food processor, I thinly sliced the oranges and then cut them in quarters, a bit tedious doing by hand but worth it! The Marmalade had the right amount of sweetness/bitterness to it. We loved it! Thank you so much, Mirj, for sharing this wonderful recipe, this one is definitely a keeper!\n- Holy moly, that was fast! It really is the easiest marmalade ever. I zested and peeled half the oranges before putting them in the blender and left the other half whole. Absolutely perfect flavor, with just the right amount of bitterness to offset the sweet. I also used half Splenda to make it a bit lower in calories, and it still came out excellent. Thanks a bunch, Mirj!\n- Has anyone processed this jam in jars with sealed lids? Would you have to use paraffin? I'd like to make it for Christmas gifts which is nearly a year away.\n- This recipe works well but the key is getting the pieces really small. The skin can make the marmalad a bit tart but it also gives more depth of flavour. I made this using grapefruit, mandarin and lime and the marmalade has already been attacked despire only making it this morning.\r\nIt also works well on the jam setting of a bread machine although the amount is a bit less.\n- I made a marmarlade like this last year and gave if to friends, if has a great flavour and a really firm consistancy - everyone loved it.\n- I made this recipe and cooked in the microwave for 25 minutes and it turned out perfectly I used home grown lemons and mandarins (from next door neighbour) next time I am adding Grapefruit as well. They grow the fruit and I jam them (good deal). What I did with the pips of the fruit I squeezed them over a sieve into the bowl and then just quartered the fruit. So no pips in jam. Happy jamming\n- I made a half batch with 3 good size grapefruit and I used half Splenda/half sugar. Like the other reviewers who found it too bitter, mine tasted like I was chewing on rind. I would peel some of the grapefruit.\n- Just made this using 4 grapefruit 1 lemon and 1 orange then with 4 oranges 1 grapefruit and 1 lemon I removed all pips before I placed the fruit in the food processor both batches turned out fantastic I cooked longer than the recipe said as we prefer the rind to be soft. I will always this recipe now as so easy and absolutely delicious ?? 10 out of 10\n- Excellent recipe. I'm always busy so this recipe suits me perfectly. The marmalade tastes delicious and the six jars I made are already eaten/given away. I did have to use a blender as my food processor has broken but it worked perfectly.\n- The rind was too chewy for my liking but taste wise very good as its not too sweet, can you make it without the peel?\n- Amazing..I used to spend hours making marmalade. Thanks\n- So easy, so yummy. My husband (who is a bit of a marmalade snob) was sniffing about while i was making it and was the first to try it. He was most impressed. I used 2 of each fruit. Really nice. Thank you for sharing. :)\n- Wonderful! I loved it. I think I would use a little less of the orange peel next time--instead of 6 oranges with peel, I would use 6 oranges and peel 3 of them. Just my taste. Nice consistancy. Thanks!\n- Hi, I have now made two batches, one where I added the some water and the 2nd batch I didn't add any. The 2nd batch was really really thick. My dear husband says that although it was really thick and difficult to spread on his toast, it was very tasty. I also added some whiskey in the first batch.
I must agree with everyone that this is the easiest marmalade I have ever made and will certainly be doing it again.\n- Love it!!! I like the bite of the rind, and large pieces of it, so I did cook longer than 20 minutes. I checked it every 5 minutes after that until the rinds were translucent and the gel would be thick enough.\n- This is really yummy! I halved the recipe, used oranges and made it today afternoon. It still makes a real good quantity. I'm going to give away some on the upcoming festival of Ganesh Chathurthi. The tough part of this is the chopping up of really small pieces of the whole oranges. Since I don't have a food processor, I had to do it with a blender. That took me a whole hour! LOL. I was so eager to taste this even before putting it to boil, that I couldn't help myself and did taste a bit. It was DELICIOUS and a real mood lifter! Thank \"YOU\" so much for a wonderful marmalade recipe!\n- Fantastic recipe! My marmalade usually takes ages to set and gets quite dark. This one took the 20 mins stated and is a perfect colour. Thank you so much - will be making it again.\n- Having struggled with different marmalade recipes for years I searched on the internet for a fool proof recipe. This one came out on top and I have just made 2 different batches. One orange and lemon and the other grapefruit and orange in less than an hour. It's delicious and the best recipe around. Thank you.\n\n### Date\n2003-06-05 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "jams-and-preserves", "condiments-etc", "fruit", "easy", "fall", "kosher", "low-fat", "vegan", "vegetarian", "winter", "stove-top", "dietary", "gifts", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "comfort-food", "oamc-freezer-make-ahead", "inexpensive", "healthy-2", "low-in-something", "citrus", "lemon", "oranges", "taste-mood", "sweet", "equipment", "number-of-servings" ], "ingredients": [ "oranges", "sugar" ], "steps": [ "take the 6 citrus fruits and wash well , removing any blemishes", "cut into quarters , and place in a food processor", "chop until finely ground , skin and all", "for an optional extra add some crystallized ginger", "boil with the 1 kilo of sugar , stirring occasionally with a wooden spoon , for 20 minutes", "it splatters , so be careful", "this quantity fills about 5 x 340 gram jars", "do not double the ingredients , rather make two batches", "it never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles" ], "nutrition": [ 847.9, 0.0, 857.0, 0.0, 2.0, 0.0, 72.0 ], "reviews": "[\"I used mandarin oranges, half peeled, half unpeeled and half splenda. It all worked very nicely. I love that you don't have to can it. Now I'll be using this to make \\nRecipe #305024, which is my fave breakfast these days.Thank you for posting this great recipe!\", 'So Easy! I used 3 Meyer Lemons and a half kg of sugar. Threw all in the Vitamix, pureed, and then boiled as instructed. Fabulous!', \"I figured now that I've made 7 or 8 batches, I ought to finally review it :) This really is fail-proof, and whoa is it easy! I enjoy more whole pieces of rind in my marmalade, so I zest some of the citrus (usually 1-2 fruits worth) straight into the pot and then process the rest of the fruit through the processor. A friend had given me a ton of grapefruit so that's what I used the first time, with 2 blood oranges mixed in. WOW! Delicious taste, perfect consistency, and a beautiful color. Thank you!\", 'I made this recipe using oranges, lemons, grapefruit, and tangerines. I followed the instructions exactly and the marmalade was done in 30 minutes. I cooked the recipe over medium heat to begin with and then had to reduce it to medium low and it kept boiling well. I had to fish out seeds, so I would recommend taking them out before processing the fruit. The taste was quite bitter or tart. Not the flavor I was hoping for. ', 'This marmalade is perfect and easy. It was just what I was hoping for. I am a marmalade snob and have a hard time finding ones I like and when I do they are outrageously priced. I am very, very happy right now.', 'This is a brilliant recipe! I used 6 oranges and squeezed in a lemon too. Instead of using a food processor, I thinly sliced the oranges and then cut them in quarters, a bit tedious doing by hand but worth it! The Marmalade had the right amount of sweetness/bitterness to it. We loved it! Thank you so much, Mirj, for sharing this wonderful recipe, this one is definitely a keeper!', 'Holy moly, that was fast! It really is the easiest marmalade ever. I zested and peeled half the oranges before putting them in the blender and left the other half whole. Absolutely perfect flavor, with just the right amount of bitterness to offset the sweet. I also used half Splenda to make it a bit lower in calories, and it still came out excellent. Thanks a bunch, Mirj!', \"Has anyone processed this jam in jars with sealed lids? Would you have to use paraffin? I'd like to make it for Christmas gifts which is nearly a year away.\", 'This recipe works well but the key is getting the pieces really small. The skin can make the marmalad a bit tart but it also gives more depth of flavour. I made this using grapefruit, mandarin and lime and the marmalade has already been attacked despire only making it this morning.\\r\\nIt also works well on the jam setting of a bread machine although the amount is a bit less.', 'I made a marmarlade like this last year and gave if to friends, if has a great flavour and a really firm consistancy - everyone loved it.', 'I made this recipe and cooked in the microwave for 25 minutes and it turned out perfectly I used home grown lemons and mandarins (from next door neighbour) next time I am adding Grapefruit as well. They grow the fruit and I jam them (good deal). What I did with the pips of the fruit I squeezed them over a sieve into the bowl and then just quartered the fruit. So no pips in jam. Happy jamming', 'I made a half batch with 3 good size grapefruit and I used half Splenda/half sugar. Like the other reviewers who found it too bitter, mine tasted like I was chewing on rind. I would peel some of the grapefruit.', 'Just made this using 4 grapefruit 1 lemon and 1 orange then with 4 oranges 1 grapefruit and 1 lemon I removed all pips before I placed the fruit in the food processor both batches turned out fantastic I cooked longer than the recipe said as we prefer the rind to be soft. I will always this recipe now as so easy and absolutely delicious ?? 10 out of 10', \"Excellent recipe. I'm always busy so this recipe suits me perfectly. The marmalade tastes delicious and the six jars I made are already eaten/given away. I did have to use a blender as my food processor has broken but it worked perfectly.\", 'The rind was too chewy for my liking but taste wise very good as its not too sweet, can you make it without the peel?', 'Amazing..I used to spend hours making marmalade. Thanks', 'So easy, so yummy. My husband (who is a bit of a marmalade snob) was sniffing about while i was making it and was the first to try it. He was most impressed. I used 2 of each fruit. Really nice. Thank you for sharing. :)', 'Wonderful! I loved it. I think I would use a little less of the orange peel next time--instead of 6 oranges with peel, I would use 6 oranges and peel 3 of them. Just my taste. Nice consistancy. Thanks!', \"Hi, I have now made two batches, one where I added the some water and the 2nd batch I didn't add any. The 2nd batch was really really thick. My dear husband says that although it was really thick and difficult to spread on his toast, it was very tasty. I also added some whiskey in the first batch.
I must agree with everyone that this is the easiest marmalade I have ever made and will certainly be doing it again.\", 'Love it!!! I like the bite of the rind, and large pieces of it, so I did cook longer than 20 minutes. I checked it every 5 minutes after that until the rinds were translucent and the gel would be thick enough.', 'This is really yummy! I halved the recipe, used oranges and made it today afternoon. It still makes a real good quantity. I\\'m going to give away some on the upcoming festival of Ganesh Chathurthi. The tough part of this is the chopping up of really small pieces of the whole oranges. Since I don\\'t have a food processor, I had to do it with a blender. That took me a whole hour! LOL. I was so eager to taste this even before putting it to boil, that I couldn\\'t help myself and did taste a bit. It was DELICIOUS and a real mood lifter! Thank \"YOU\" so much for a wonderful marmalade recipe!', 'Fantastic recipe! My marmalade usually takes ages to set and gets quite dark. This one took the 20 mins stated and is a perfect colour. Thank you so much - will be making it again.', \"Having struggled with different marmalade recipes for years I searched on the internet for a fool proof recipe. This one came out on top and I have just made 2 different batches. One orange and lemon and the other grapefruit and orange in less than an hour. It's delicious and the best recipe around. Thank you.\"]", "submitted": "2003-06-05T00:00:00", "minutes": 30, "n_steps": 9, "n_ingredients": 2 }, { "id": 203, "original_id": 55274, "name": "easy gouda wedges", "description": "this is very good. if you cannot find gouda cheese you can substitute edam cheese.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/55274_v000.png", "markdown": "## 🍰 easy gouda wedges\n\n### Description\nthis is very good. if you cannot find gouda cheese you can substitute edam cheese.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- oven\n- easy\n- dinner-party\n- cheese\n- dietary\n- high-calcium\n- high-in-something\n- equipment\n\n### Ingredients\n1. crescent rolls\n2. gouda cheese\n\n### Steps\n1. seperate dough into triangles\n2. arrange triangles on a non stick baking sheet with the points toward the center forming a rough circle\n3. press edges together to seal\n4. peel wax from cheese\n5. place cheese in the center of the dough circle\n6. fold dough over cheese and press seams together\n7. completely closing the cheese in\n8. bake 20- 30 minutes , or until the cheese melts\n9. remove from oven and let stand 10 minutes before serving\n10. cut into 10-12 wedges\n\n### Nutrition\n- 110.0\n- 7.0\n- 4.0\n- 9.0\n- 9.0\n- 11.0\n- 4.0\n\n### Reviews\n- This is a wonderful appetizer, so simple! I brushed the top with a little butter and sprinked some garlic powder on top too, served this with sliced brandywine and german green tomatoes. Yum!\n- Great basic recipe! Quick and easy. It took 30 minutes in my oven. Everyone liked it; it doesn't last long. If you want to jazz it up, see #255396 - it's a little more work though. Thanks for posting.\n- Love this!\n- This was so easy, and with just a little effort you can add special touches to make it look real special. Rich and delicious.\n- So simple, but the taste is outstanding! I used a 7 oz. round of gouda because it was all I could find and it turned out perfectly. Thanks for sharing this wonderful treat!!\n- This is good. I sometimes spread a little Dijon mustard and sprinkle some caraway seeds on top of the cheese before wrapping in the dough. We've even topped the cheese with a large mound of finely chopped pepperoni. Also, if you save some of the dough you can braid it to put on top before baking for a little decoration. I've shaped the spare dough to look like holly leaves during the holidays and rolled a little of the dough into tiny balls for the holly berries. It really does make a nice presentation.\n- This was great . . . spread a little dijion mustard before wrapping it and it was wonderful. Great recipe to have on hand when entertaining!\r\nThanks for sharing\n\n### Date\n2003-03-01 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "eggs-dairy", "oven", "easy", "dinner-party", "cheese", "dietary", "high-calcium", "high-in-something", "equipment" ], "ingredients": [ "crescent rolls", "gouda cheese" ], "steps": [ "seperate dough into triangles", "arrange triangles on a non stick baking sheet with the points toward the center forming a rough circle", "press edges together to seal", "peel wax from cheese", "place cheese in the center of the dough circle", "fold dough over cheese and press seams together", "completely closing the cheese in", "bake 20- 30 minutes , or until the cheese melts", "remove from oven and let stand 10 minutes before serving", "cut into 10-12 wedges" ], "nutrition": [ 110.0, 7.0, 4.0, 9.0, 9.0, 11.0, 4.0 ], "reviews": "['This is a wonderful appetizer, so simple! I brushed the top with a little butter and sprinked some garlic powder on top too, served this with sliced brandywine and german green tomatoes. Yum!', \"Great basic recipe! Quick and easy. It took 30 minutes in my oven. Everyone liked it; it doesn't last long. If you want to jazz it up, see #255396 - it's a little more work though. Thanks for posting.\", 'Love this!', 'This was so easy, and with just a little effort you can add special touches to make it look real special. Rich and delicious.', 'So simple, but the taste is outstanding! I used a 7 oz. round of gouda because it was all I could find and it turned out perfectly. Thanks for sharing this wonderful treat!!', \"This is good. I sometimes spread a little Dijon mustard and sprinkle some caraway seeds on top of the cheese before wrapping in the dough. We've even topped the cheese with a large mound of finely chopped pepperoni. Also, if you save some of the dough you can braid it to put on top before baking for a little decoration. I've shaped the spare dough to look like holly leaves during the holidays and rolled a little of the dough into tiny balls for the holly berries. It really does make a nice presentation.\", 'This was great . . . spread a little dijion mustard before wrapping it and it was wonderful. Great recipe to have on hand when entertaining!\\r\\nThanks for sharing']", "submitted": "2003-03-01T00:00:00", "minutes": 30, "n_steps": 10, "n_ingredients": 2 }, { "id": 204, "original_id": 77231, "name": "potatoes for hash browns how to parboil", "description": "i used to go to a tavern for breakfast on the weekends from time to time. the cook there made the best hasbrown potatoes. she finally told me what the secret is to having good hashbrowns. you need to partially cook the potatoes first. raw potatoes have a tendency to absorb the grease and stick together. any kind of potato can be used but i prefer the yukon golds or red potatoes. you can use these in my recipe #78432 recipe.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/77231_v000.png", "markdown": "## 🍰 potatoes for hash browns how to parboil\n\n### Description\ni used to go to a tavern for breakfast on the weekends from time to time. the cook there made the best hasbrown potatoes. she finally told me what the secret is to having good hashbrowns. you need to partially cook the potatoes first. raw potatoes have a tendency to absorb the grease and stick together. any kind of potato can be used but i prefer the yukon golds or red potatoes. you can use these in my recipe #78432 recipe.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breakfast\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- low-fat\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- inexpensive\n- healthy-2\n- low-in-something\n- taste-mood\n- equipment\n- number-of-servings\n- presentation\n- served-hot\n\n### Ingredients\n1. yukon gold potatoes\n2. water\n\n### Steps\n1. put the potatoes in a large pan\n2. cover with cold water\n3. bring water to a boil over high heat\n4. as soon as the water starts to boil , turn the heat off but keep the pan on the burner\n5. let the pan of potatoes stand on the burner for about 5 minutes , depending on the size of the potatoes\n6. larger potatoes may need more standing time\n7. drain all of the water from the pan\n8. allow potatoes to cool enough to handle\n9. store the potatoes in a bowl in refrigerator until ready to use\n10. storing the potatoes in a plastic bag tends to make them \"sweat\" and softens them , which could cause them to go bad sooner\n11. if you do store them in a plastic bag , use them within a day or two to ensure freshness\n12. use the potatoes for hashbrowns or fried potatoes\n\n### Nutrition\n- 118.3\n- 0.0\n- 4.0\n- 0.0\n- 5.0\n- 0.0\n- 9.0\n\n### Reviews\n- This makes some excellent hashbrowns! Up until now, I was only able to make gray, shiny, slimy piles of starch that were supposed to be hashbrowns. Now that I found this recipe, I can make restaurant quality spuds! I found that they turned out even better after being in the refrigerator for a bit so they are really cold--they don't stick together at all that way. These remind me of Simply Potatoes hashbrowns, and the best part about all of this is that I can't get those where I live in Puerto Rico. Now I can make all of those recipes that call for them! Enough raving already--great recipe and thanks for sharing!\n- I tried making my hashbrowns this way they came out alright but I went back to the way I saw them maid about 15 years ago on tv instead of pre boiling the potatoes you pill them from the raw stage lay out some cheese cloth on a plate place your grader over the cloth and grade the potato onto the cloth when all the potato is graded you wrap up the cloth and squeeze all the liquid out of the potato and then they will be ready to fry, to me this way they taste a lot better then pre boiling.\n- This is a great method for many types of potato dishes before you cook them. No burnt outsides with raw potato taste insides. If I don't have the time I have found that sticking them in the microwave for about 3 to 5 minutes (depending on how many taters you are using) works well too! Thanks for posting Woof.\n- Very good tip for making hashbrowns or fried potatoes. It works great! Thank you for sharing your recipe.\n- Finally! The secret to fully cooked, crispy breakfast potatoes! I made up some breakfast burritos this weekend and used some parboiled potatoes in my filling. Before I added the other ingredients I kept tasting the potatoes- so good! Thanks for posting this secret.\n- Parboiling potatoes for hash browns is no secret. If you want hash browns more quickly than refrigerating will allow, simply let them sit in the pot under slowly running cold water for about 15 minutes, then dice.\n- My mom used to bake extra potatoes for using for hashbrowns. I like this way better! Thanks Auntie! :)\n- This is a nice way to prepare potatoes for making hash browns! I used them up quickly, so they wouldn't get brown. I like to dice my potatoes into little cubes and fry with onion and sometimes a little green pepper. Yum! Thanks AuntieWoofieWoof!\n- It is the small hints and tips like this one that I really enjoy about zaar. I've now got a head start on a couple of breakfastes. Thanks.\n- This is a good tip for making hash browns or home fries. I liked the convenience of having the potatoes partially cooked and ready to use. I made sure the potatoes were completely dry before frying so that they browned well and became crispy. Yum! Thanks, Auntie.\n- I have been searching for a recipe that doesn't involve pre-packaged hash browns. Thanks for the tip!\n- Worked PERFECTLY!!!! Thanks!\n- These made the best home fries! I used your recipe #78432. I par-boiled 5 large Yukon gold potatoes. I let them sit in the boiling water for about 10 minutes because of their size. I think I'd let them sit longer if I planned on cooking them diced (which I did). I think they would have been just right for shredded. Thank you for a great tip for successfully making home-fries and hash-browns!\n- This worked really well and was really easy. Since I was really hungry and too impatient to wait for the potato to cool, I took a tip I learned from making hard boiled eggs and re-filled the pot with cold water after cooking to cool the potato more quickly. It only took about two minutes to cool that way. I was surprised at how easy it was the peel and grate the parboiled potato, and my hash browns came out better than ever! Thank you!\n- I've been trying for close to 20 years to make hash browns that aren't mushy, greasy, gray, etc., I could go on forever. After yesterday's failed attempt my husband asked that I not make hash browns from scratch again. I remembered seeing this recipe from a previous search and looked for it again. I will say that the secret is to cook your potatoes the night before. These were almost restaurant quality hash browns. I think the only mistake I made was not using more oil to fry them a nice golden brown.Thanks AuntWoofieWoof. This is the recipe I have been searching for, literally for years.\n- I won't rate it until I put it to the hash brown test, but I will comment that I used this recipe for making potato pancakes! I parboiled 10 russets... they sat in the pan 10 minutes after coming to a full boil. After they cooled off, I shredded them for the pancakes, and the pancakes were better than ever! Thank you AuntWoofieWoof!\n- Thank you, thank you, thank you! For the first time EVER, I made not just edible, but delicious hashbrowns! Mine have always either been undercooked or mushy until I tried your method. Thank you so much for sharing!\n- Great recipe! Rare is the occasion when one finds truly well made crispy hashbrowns. After trying this recipe I'm sure precooking is indeed the secret. Several times a year we have a traditional western brunch and now you have taken the quesswork out of making great hashbrowns! Gerry 999\n- Just getting ready to make this recipe again. Surprised to see I hadn't reviewed it. It makes great hashbrowns, and I wanted to add a good review. This one's a keeper!\n- Very good tip! I agree with Marie about making sure that they are dry before hand. \n- Perfect hash browns. I made these to go along with omelets the other morning, they turned out great. Thank you for this wonderful way to make browns.....Stephanie\n\n### Date\n2003-11-25 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "breakfast", "side-dishes", "potatoes", "vegetables", "easy", "low-fat", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "comfort-food", "inexpensive", "healthy-2", "low-in-something", "taste-mood", "equipment", "number-of-servings", "presentation", "served-hot" ], "ingredients": [ "yukon gold potatoes", "water" ], "steps": [ "put the potatoes in a large pan", "cover with cold water", "bring water to a boil over high heat", "as soon as the water starts to boil , turn the heat off but keep the pan on the burner", "let the pan of potatoes stand on the burner for about 5 minutes , depending on the size of the potatoes", "larger potatoes may need more standing time", "drain all of the water from the pan", "allow potatoes to cool enough to handle", "store the potatoes in a bowl in refrigerator until ready to use", "storing the potatoes in a plastic bag tends to make them \"sweat\" and softens them , which could cause them to go bad sooner", "if you do store them in a plastic bag , use them within a day or two to ensure freshness", "use the potatoes for hashbrowns or fried potatoes" ], "nutrition": [ 118.3, 0.0, 4.0, 0.0, 5.0, 0.0, 9.0 ], "reviews": "[\"This makes some excellent hashbrowns! Up until now, I was only able to make gray, shiny, slimy piles of starch that were supposed to be hashbrowns. Now that I found this recipe, I can make restaurant quality spuds! I found that they turned out even better after being in the refrigerator for a bit so they are really cold--they don't stick together at all that way. These remind me of Simply Potatoes hashbrowns, and the best part about all of this is that I can't get those where I live in Puerto Rico. Now I can make all of those recipes that call for them! Enough raving already--great recipe and thanks for sharing!\", 'I tried making my hashbrowns this way they came out alright but I went back to the way I saw them maid about 15 years ago on tv instead of pre boiling the potatoes you pill them from the raw stage lay out some cheese cloth on a plate place your grader over the cloth and grade the potato onto the cloth when all the potato is graded you wrap up the cloth and squeeze all the liquid out of the potato and then they will be ready to fry, to me this way they taste a lot better then pre boiling.', \"This is a great method for many types of potato dishes before you cook them. No burnt outsides with raw potato taste insides. If I don't have the time I have found that sticking them in the microwave for about 3 to 5 minutes (depending on how many taters you are using) works well too! Thanks for posting Woof.\", 'Very good tip for making hashbrowns or fried potatoes. It works great! Thank you for sharing your recipe.', 'Finally! The secret to fully cooked, crispy breakfast potatoes! I made up some breakfast burritos this weekend and used some parboiled potatoes in my filling. Before I added the other ingredients I kept tasting the potatoes- so good! Thanks for posting this secret.', 'Parboiling potatoes for hash browns is no secret. If you want hash browns more quickly than refrigerating will allow, simply let them sit in the pot under slowly running cold water for about 15 minutes, then dice.', 'My mom used to bake extra potatoes for using for hashbrowns. I like this way better! Thanks Auntie! :)', \"This is a nice way to prepare potatoes for making hash browns! I used them up quickly, so they wouldn't get brown. I like to dice my potatoes into little cubes and fry with onion and sometimes a little green pepper. Yum! Thanks AuntieWoofieWoof!\", \"It is the small hints and tips like this one that I really enjoy about zaar. I've now got a head start on a couple of breakfastes. Thanks.\", 'This is a good tip for making hash browns or home fries. I liked the convenience of having the potatoes partially cooked and ready to use. I made sure the potatoes were completely dry before frying so that they browned well and became crispy. Yum! Thanks, Auntie.', \"I have been searching for a recipe that doesn't involve pre-packaged hash browns. Thanks for the tip!\", 'Worked PERFECTLY!!!! Thanks!', 'These made the best home fries! I used your recipe #78432. I par-boiled 5 large Yukon gold potatoes. I let them sit in the boiling water for about 10 minutes because of their size. I think I'd let them sit longer if I planned on cooking them diced (which I did). I think they would have been just right for shredded. Thank you for a great tip for successfully making home-fries and hash-browns!', 'This worked really well and was really easy. Since I was really hungry and too impatient to wait for the potato to cool, I took a tip I learned from making hard boiled eggs and re-filled the pot with cold water after cooking to cool the potato more quickly. It only took about two minutes to cool that way. I was surprised at how easy it was the peel and grate the parboiled potato, and my hash browns came out better than ever! Thank you!', \"I've been trying for close to 20 years to make hash browns that aren't mushy, greasy, gray, etc., I could go on forever. After yesterday's failed attempt my husband asked that I not make hash browns from scratch again. I remembered seeing this recipe from a previous search and looked for it again. I will say that the secret is to cook your potatoes the night before. These were almost restaurant quality hash browns. I think the only mistake I made was not using more oil to fry them a nice golden brown.Thanks AuntWoofieWoof. This is the recipe I have been searching for, literally for years.\", \"I won't rate it until I put it to the hash brown test, but I will comment that I used this recipe for making potato pancakes! I parboiled 10 russets... they sat in the pan 10 minutes after coming to a full boil. After they cooled off, I shredded them for the pancakes, and the pancakes were better than ever! Thank you AuntWoofieWoof!\", 'Thank you, thank you, thank you! For the first time EVER, I made not just edible, but delicious hashbrowns! Mine have always either been undercooked or mushy until I tried your method. Thank you so much for sharing!', \"Great recipe! Rare is the occasion when one finds truly well made crispy hashbrowns. After trying this recipe I'm sure precooking is indeed the secret. Several times a year we have a traditional western brunch and now you have taken the quesswork out of making great hashbrowns! Gerry 999\", \"Just getting ready to make this recipe again. Surprised to see I hadn't reviewed it. It makes great hashbrowns, and I wanted to add a good review. This one's a keeper!\", 'Very good tip! I agree with Marie about making sure that they are dry before hand. ', 'Perfect hash browns. I made these to go along with omelets the other morning, they turned out great. Thank you for this wonderful way to make browns.....Stephanie']", "submitted": "2003-11-25T00:00:00", "minutes": 20, "n_steps": 12, "n_ingredients": 2 }, { "id": 205, "original_id": 238625, "name": "basic oven roasted peanuts", "description": "peanuts 101! this is a basic recipe for roasting peanuts gleaned from chef2chef. you may use as many peanuts as you want, the method is the same, just keep it one layer deep. the computer won't let me list one ingredient, so i have added salt. you may use or not.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/238625_v000.png", "markdown": "## 🍰 basic oven roasted peanuts\n\n### Description\npeanuts 101! this is a basic recipe for roasting peanuts gleaned from chef2chef. you may use as many peanuts as you want, the method is the same, just keep it one layer deep. the computer won't let me list one ingredient, so i have added salt. you may use or not.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- appetizers\n- african\n- american\n- southern-united-states\n- easy\n- beginner-cook\n- kid-friendly\n- vegetarian\n- dietary\n- gifts\n- low-sodium\n- comfort-food\n- high-protein\n- high-in-something\n- low-in-something\n- taste-mood\n- 3-steps-or-less\n\n### Ingredients\n1. raw peanuts\n2. salt\n\n### Steps\n1. place raw peanuts , in shell or shelled , one layer deep in a shallow baking pan\n2. sprinkle salt over\n3. roast in a 350 degree f oven\n4. 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts\n5. remove from heat just short of doneness desired , as peanuts continue to cook as they cool\n\n### Nutrition\n- 1655.6\n- 221.0\n- 46.0\n- 2.0\n- 150.0\n- 99.0\n- 15.0\n\n### Reviews\n- Did a search for roasted peanuts on recipezaar and this recipe was exactly what I needed. Thanks for sharing!\n- I used to roast peanuts with my dad when I was a little girl, and when my roommate accidentally bought a bag of raw peanuts, I thought I'd pull up my big-girl panties and try it myself! It was just as fun as I remember, and I guess it helps that I love to cook. That being said, I ran into so many problems! I took them out after 20 minutes to check, and they were still raw. So I stirred them around and put them back in for 20 minutes. STILL RAW! It took a good hour and a half to VERY unevenly roast these peanuts. Long story short, maybe I'm an idiot who is a great cook but cannot follow an idiot-proof recipe, or maybe my memories are a bit skewed, but I am definitely calling my dad before I try this again! When they were done, they tasted delicious\n- I could only find raw peanuts on a run to our local Korean grocery store to get ingredients for a favourite peanut noodle dish that we top wth crushed peanuts. The peanuts turned out beautifully and smell and taste even better! I won't want to use the jarred ones anymore!\n- We bought raw peanuts by mistake and I didn't know what to do with them until I found this! They taste great. My husband says they taste like peanut butter. :-)\r\n\r\nThe first time I made them I tried sprinkling them with salt but it just fell off. The second time I made them, I soaked the peanuts in water with about 1 cup of salt disolved in it. I soaked them in the salt water overnight. Then I set them out to dry for a few hours. I adjusted the cooking time a little longer at 275 degrees to account for the extra moisture. They turned out great. Same great taste as the original recipe, but with a light salty taste. Next time I might add even more salt and soak a little longer. Either way, Sharon's recipe is wonderful!\n- This is a perfect recipe for roasted peanuts. First time I tried it I left them in the oven for 15 min. Not done enough for me. The second time I tried 20 min and they were perfect. Just what I was looking for. \r\nThanks!\n- I too bought raw peanuts by mistake! Since we are on low-no sodium diets I didn't add the optional salt! Thanks for posting!\n- This works just perfectly.... IF you don't forget about the second batch you put in the oven. :). First batch I used red paper, raw peanuts, for 20 mins exactly and they were perfect. Did the same with raw cashews and made homemade peanut cashew butter in the Vitamix. Oh mah goodness! That roasted taste just can't be beat. Since I don't salt the nuts to roast, I added approx. 1/4 tsp during the grinding process to mix it in and help to bring that roasted goodness out when finished. It was perfect! Thanks for this so simple recipe! Edit: Forgot to add your stars! Thx for a great recipe. :)\n\n### Date\n2007-07-04 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "appetizers", "african", "american", "southern-united-states", "easy", "beginner-cook", "kid-friendly", "vegetarian", "dietary", "gifts", "low-sodium", "comfort-food", "high-protein", "high-in-something", "low-in-something", "taste-mood", "3-steps-or-less" ], "ingredients": [ "raw peanuts", "salt" ], "steps": [ "place raw peanuts , in shell or shelled , one layer deep in a shallow baking pan", "sprinkle salt over", "roast in a 350 degree f oven", "15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts", "remove from heat just short of doneness desired , as peanuts continue to cook as they cool" ], "nutrition": [ 1655.6, 221.0, 46.0, 2.0, 150.0, 99.0, 15.0 ], "reviews": "['Did a search for roasted peanuts on recipezaar and this recipe was exactly what I needed. Thanks for sharing!', \"I used to roast peanuts with my dad when I was a little girl, and when my roommate accidentally bought a bag of raw peanuts, I thought I'd pull up my big-girl panties and try it myself! It was just as fun as I remember, and I guess it helps that I love to cook. That being said, I ran into so many problems! I took them out after 20 minutes to check, and they were still raw. So I stirred them around and put them back in for 20 minutes. STILL RAW! It took a good hour and a half to VERY unevenly roast these peanuts. Long story short, maybe I'm an idiot who is a great cook but cannot follow an idiot-proof recipe, or maybe my memories are a bit skewed, but I am definitely calling my dad before I try this again! When they were done, they tasted delicious\", \"I could only find raw peanuts on a run to our local Korean grocery store to get ingredients for a favourite peanut noodle dish that we top wth crushed peanuts. The peanuts turned out beautifully and smell and taste even better! I won't want to use the jarred ones anymore!\", \"We bought raw peanuts by mistake and I didn't know what to do with them until I found this! They taste great. My husband says they taste like peanut butter. :-)\\r\\n\\r\\nThe first time I made them I tried sprinkling them with salt but it just fell off. The second time I made them, I soaked the peanuts in water with about 1 cup of salt disolved in it. I soaked them in the salt water overnight. Then I set them out to dry for a few hours. I adjusted the cooking time a little longer at 275 degrees to account for the extra moisture. They turned out great. Same great taste as the original recipe, but with a light salty taste. Next time I might add even more salt and soak a little longer. Either way, Sharon's recipe is wonderful!\", 'This is a perfect recipe for roasted peanuts. First time I tried it I left them in the oven for 15 min. Not done enough for me. The second time I tried 20 min and they were perfect. Just what I was looking for. \\r\\nThanks!', \"I too bought raw peanuts by mistake! Since we are on low-no sodium diets I didn't add the optional salt! Thanks for posting!\", 'This works just perfectly.... IF you don't forget about the second batch you put in the oven. :). First batch I used red paper, raw peanuts, for 20 mins exactly and they were perfect. Did the same with raw cashews and made homemade peanut cashew butter in the Vitamix. Oh mah goodness! That roasted taste just can't be beat. Since I don't salt the nuts to roast, I added approx. 1/4 tsp during the grinding process to mix it in and help to bring that roasted goodness out when finished. It was perfect! Thanks for this so simple recipe! Edit: Forgot to add your stars! Thx for a great recipe. :)']", "submitted": "2007-07-04T00:00:00", "minutes": 23, "n_steps": 5, "n_ingredients": 2 }, { "id": 206, "original_id": 368427, "name": "how to cook a spaghetti squash", "description": "here's 2 easy ways to cook a spaghetti squash for all those great recipes. it's easier than you think. one reviewer has suggested poking a few holes in the squash before the initial microwaving. i have never done this and have never had a problem but you might want to do that just in case.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/368427_v000.png", "markdown": "## 🍰 how to cook a spaghetti squash\n\n### Description\nhere's 2 easy ways to cook a spaghetti squash for all those great recipes. it's easier than you think. one reviewer has suggested poking a few holes in the squash before the initial microwaving. i have never done this and have never had a problem but you might want to do that just in case.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- side-dishes\n- vegetables\n- easy\n- low-fat\n- summer\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- squash\n- novelty\n- taste-mood\n- savory\n\n### Ingredients\n1. spaghetti squash\n2. water\n\n### Steps\n1. wash the squash and leave it wet\n2. microwave it for 5 minutes to help soften the skin\n3. cut squash lengthwise and remove seeds\n4. to microwave: put squash halves cut side down in baking dish in 1 / 4 cup of water covered with plastic\n5. nuke it for 7-10 minutes\n6. to bake: put squash halves cut side down in baking dish in 1 / 4 cup of water and bake for 45 minutes covered with foil\n7. don't let the water cook away\n8. check it and add more if needed\n9. after it's cooled slightly , scrape out the veggie strands with a fork and season with olive oil , salt , pepper , garlic and parmesan cheese or proceed with another spaghetti squash recipe\n\n### Nutrition\n- 23.5\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- I used the microwave method, and it is really quick and easy to do. (My squash was quite large, so I had to do it in two batches.)\n- I used the microwave method, and this came out perfectly. Tender and moist. Thanks Realtor for a nice simple keeper. Made for Healthy Choices tag.\n- This recipe worked quite well, but I think my squash must have been on the small side as it was nearly done after the first five minutes of step one. OOPS! So I lowered the Power Level to a 7 and then gave it another 2 minutes and it was perfect. I'd say my squash weighed 2 1/2 - 3 lbs, so just watch you don't overdo it if it is smaller. Will definitely make it again, thanks.\n- wow! great recipe, so orgasmic\n- I had a small spaghetti squash. Maybe 2 pounds. I cooked each half 7 minutes at high in the microwave. It was perfect. Thanks Realtor :) Made for 123 hit wonders\n- WOW, this is a great way to cook spaghetti squash. I used the oven method and was very happy with the end result. I could easily scrape out the flesh of the squash but it wasn't mushy. Perfect. Because my squash was very big I had to let it bake for about 30 minutes longer than stated, but that was okay, cause I planned with it.\nTHANK YOU SO MUCH for sharing this super cooking method with us, Realtor!\nMade and reviewed for Everyday Is A Holiday Tag Game Decembre 09.\n- Perfect, perfect! I used the baking method of my spaghetti squash, and I must say this is quickly coming to be one of my most favorite vegetables. I poked a couple of holes in the squash and kept going completely with this recipe. An amazing recipe that just makes that same ol' spaghetti squash *special* again! I cut mine in half as instructed, put 1/4 cup water, and did add 3 cloves of garlic to roast along with it, which gave it a wonderful aroma, and a great taste too. For my marinara sauce I used Recipe #58246. Very tasty indeed. Made for Everyday is a Holiday tag game May 2009\n- Hi, I'm new here and I've been looking for a recipe with the spaghetti squash I purchased couple of weeks...yes, I'm late bloomer in the kitchen :( so, when I found this 2 ways to cook it, I thought I was ready...I'll have to add before get to the 1st step that you may need "some" help cutting the little fellow if, as I did, want to go for the microwave cooking version...I posted 2 photos (somewhere in this website) and I had to use several serrated knives including an electrical that ended "harmed" in the process...I'm still working on the recipe, I won't give up until is finished with some chicken and cheese. I'll post some pictures later and hope the final product looks and taste good, wish me luck.\n- Step 0 - Poke some holes in the squash before microwaving. Don't ask how I know this!\n- I make spaghetti squash quite frequently so the idea of taking one or two small steps for a better result intrigued me. I don't own a microwave and omitted the first step but used the foil and water in my baking. The squash was better than usual, much more tender and shredding into plumper strands. Thanks! Made for 1-2-3 Hit Wonders.\n- Q: Started to try the oven method, but could not find a recommended cooking temp for the recipe. Did we miss it? Suggestions (add a 'tweak')??\n- i poke holes and then steam in my pressure cooker.Always comes out perfect.\n- Warning - I put the spaghetti sauce in the microwave without piercing. Within 5 minutes it blew the door OFF and there was spaghetti squash EVERYWHERE. I was lucky I wasn't near the microwave when this happened. Just poke it a few times!!!\n- I tried to cut it first, but only made a shallow line. Put it in the microwave for 5 min, but it started to sound like popcorn after 3 so I took it out. It ended up splitting crosswise. I cut the ends in half the other way round, & put 1/2 back in at a time for 5 min, & it came out perfect. First time I've had this, but I think it tasted good with a little butter & salt-- just the way I used to eat my spaghetti! And to my surprise my 17 yr old liked it too! 4 more servings are in baggies in the fridge, but I don't think they'll be there long!\n- Good idea but you do need to poke a couple of holes in it. It was in my microwave for 3m 45s and it blew up. At least it was a nice 3 inch split. I'll make again with pokes. Made for PRMR\n\n### Date\n2009-04-28 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "main-dish", "side-dishes", "vegetables", "easy", "low-fat", "summer", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "squash", "novelty", "taste-mood", "savory" ], "ingredients": [ "spaghetti squash", "water" ], "steps": [ "wash the squash and leave it wet", "microwave it for 5 minutes to help soften the skin", "cut squash lengthwise and remove seeds", "to microwave: put squash halves cut side down in baking dish in 1 / 4 cup of water covered with plastic", "nuke it for 7-10 minutes", "to bake: put squash halves cut side down in baking dish in 1 / 4 cup of water and bake for 45 minutes covered with foil", "don't let the water cook away", "check it and add more if needed", "after it's cooled slightly , scrape out the veggie strands with a fork and season with olive oil , salt , pepper , garlic and parmesan cheese or proceed with another spaghetti squash recipe" ], "nutrition": [ 23.5, 0.0, 0.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['I used the microwave method, and it is really quick and easy to do. (My squash was quite large, so I had to do it in two batches.)', 'I used the microwave method, and this came out perfectly. Tender and moist. Thanks Realtor for a nice simple keeper. Made for Healthy Choices tag.', 'This recipe worked quite well, but I think my squash must have been on the small side as it was nearly done after the first five minutes of step one. OOPS! So I lowered the Power Level to a 7 and then gave it another 2 minutes and it was perfect. I'd say my squash weighed 2 1/2 - 3 lbs, so just watch you don't overdo it if it is smaller. Will definitely make it again, thanks.', 'wow! great recipe, so orgasmic', 'I had a small spaghetti squash. Maybe 2 pounds. I cooked each half 7 minutes at high in the microwave. It was perfect. Thanks Realtor :) Made for 123 hit wonders', \"WOW, this is a great way to cook spaghetti squash. I used the oven method and was very happy with the end result. I could easily scrape out the flesh of the squash but it wasn't mushy. Perfect. Because my squash was very big I had to let it bake for about 30 minutes longer than stated, but that was okay, cause I planned with it.\\nTHANK YOU SO MUCH for sharing this super cooking method with us, Realtor!\\nMade and reviewed for Everyday Is A Holiday Tag Game Decembre 09.\", \"Perfect, perfect! I used the baking method of my spaghetti squash, and I must say this is quickly coming to be one of my most favorite vegetables. I poked a couple of holes in the squash and kept going completely with this recipe. An amazing recipe that just makes that same ol' spaghetti squash *special* again! I cut mine in half as instructed, put 1/4 cup water, and did add 3 cloves of garlic to roast along with it, which gave it a wonderful aroma, and a great taste too. For my marinara sauce I used Recipe #58246. Very tasty indeed. Made for Everyday is a Holiday tag game May 2009\", 'Hi, I'm new here and I've been looking for a recipe with the spaghetti squash I purchased couple of weeks...yes, I'm late bloomer in the kitchen :( so, when I found this 2 ways to cook it, I thought I was ready...I'll have to add before get to the 1st step that you may need "some" help cutting the little fellow if, as I did, want to go for the microwave cooking version...I posted 2 photos (somewhere in this website) and I had to use several serrated knives including an electrical that ended "harmed" in the process...I'm still working on the recipe, I won't give up until is finished with some chicken and cheese. I'll post some pictures later and hope the final product looks and taste good, wish me luck.', \"Step 0 - Poke some holes in the squash before microwaving. Don't ask how I know this!\", \"I make spaghetti squash quite frequently so the idea of taking one or two small steps for a better result intrigued me. I don't own a microwave and omitted the first step but used the foil and water in my baking. The squash was better than usual, much more tender and shredding into plumper strands. Thanks! Made for 1-2-3 Hit Wonders.\", \"Q: Started to try the oven method, but could not find a recommended cooking temp for the recipe. Did we miss it? Suggestions (add a 'tweak')??\", 'i poke holes and then steam in my pressure cooker.Always comes out perfect.', \"Warning - I put the spaghetti sauce in the microwave without piercing. Within 5 minutes it blew the door OFF and there was spaghetti squash EVERYWHERE. I was lucky I wasn't near the microwave when this happened. Just poke it a few times!!!\", \"I tried to cut it first, but only made a shallow line. Put it in the microwave for 5 min, but it started to sound like popcorn after 3 so I took it out. It ended up splitting crosswise. I cut the ends in half the other way round, & put 1/2 back in at a time for 5 min, & it came out perfect. First time I've had this, but I think it tasted good with a little butter & salt-- just the way I used to eat my spaghetti! And to my surprise my 17 yr old liked it too! 4 more servings are in baggies in the fridge, but I don't think they'll be there long!\", \"Good idea but you do need to poke a couple of holes in it. It was in my microwave for 3m 45s and it blew up. At least it was a nice 3 inch split. I'll make again with pokes. Made for PRMR\"]", "submitted": "2009-04-28T00:00:00", "minutes": 15, "n_steps": 9, "n_ingredients": 2 }, { "id": 207, "original_id": 159923, "name": "sun dried tomatoes in the oven sun dried tomatoes", "description": "i don't remember where i got this from but i love this recipe because it's just tomatoes. i know there's a few other on here seasoned with oil and herbs (which i'm dying to try). i use these when i don't want to compromise the flavor of the dish i'm making :o) these never make it to a jar to be stored. they're still a tiny bit soft with a loaded sweet flavor! there's nothing to measure so you can choose how many you want to make!i had to put in an amount to post it...", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/159923_v000.png", "markdown": "## 🍰 sun dried tomatoes in the oven sun dried tomatoes\n\n### Description\ni don't remember where i got this from but i love this recipe because it's just tomatoes. i know there's a few other on here seasoned with oil and herbs (which i'm dying to try). i use these when i don't want to compromise the flavor of the dish i'm making :o) these never make it to a jar to be stored. they're still a tiny bit soft with a loaded sweet flavor! there's nothing to measure so you can choose how many you want to make!i had to put in an amount to post it...\n\n### Tags\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- vegetables\n- american\n- oven\n- easy\n- beginner-cook\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- garnishes\n- inexpensive\n- healthy-2\n- low-in-something\n- tomatoes\n- brunch\n- taste-mood\n- equipment\n- number-of-servings\n\n### Ingredients\n1. plum tomatoes\n2. olive oil\n\n### Steps\n1. cut tomatoes in half\n2. place on foil lined baking tray\n3. bake at 200 degrees for 8-10 hours\n4. store in mason jar with olive oil\n\n### Nutrition\n- 5.6\n- 0.0\n- 3.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I made this because I have an abundance of tomatoes in my garden. I dried them in my convection oven at 225 degrees and it took between 5-5.5 hours. So tasty - I mean to freeze them, but we keep noshing on them. Thanks for posting!\n- How wonderful! Can't wait to use this this winter, if they last that long. I used large grape tomatoes and sliced them across into little circles and them just added some sea salt to help draw up some of the moisture. Thank you for helping me save some summer for our cold winters!\n- THIS IS FANTASTIC! I had a bumper crop of tomatoes this year and so far this year I have made home canned salsa, pasta sauce, pizza sauce and stewed tomatoes. I was running out of ideas until I found this super simple preserving recipe. I couldn't wait to try one when they were cooled. They are as sweet as candy! Can't wait to actually use them in something! The only thing I did differently was to bake them at 250 degrees for about 7 hours. Just to speed them up a little. KUDOS SWEDE! Thes are awesome!\n- Ihad bought some Roma Tomatoes on the vine at Costco and had about a dozen of them left over.... what to do???? \r\nWell, I found this recipe - loved it so much I actually went back and bought more tomatoes to dry!\r\n\r\nI actually cut each tomato into 8 and then added dried oregano, fresh basil and salt. Poured lots of olive oil over them (about 1/2 cup) and then put them in the oven at 200 for about 6 1/2 hours.\r\n\r\nI packed them in oil and put them in the fridge..... the first batch only lasted 2 days - they were soooooo good!\r\n\r\nI will be using this method on a regular basis from now on!\r\nThank you!\n- My Father is 82--he planted 100 tomatoe plants--I tried this recipe today and will be using it to process some of the tomatoes this season. The cute little jars will make a nice addition to a food gift basket! Thanks for sharing! The taste is great and it was so very easy--I used regular tomatoes cut in sections.\n- perfect!!!! thats all I can say\n- This is sooo easy! Have you priced sun dried tomatoes lately? The price is through the roof! I will keep this one forever and pass it on to my daughters and one son-in-law who loves to cook.\n- These were really easy to make.\n- I've done tomatoes in the oven, in the dehydrator, and even in the sun, but never finished that...there's something about insects that make me gag! This is so wonderful, and I thank you for it! Not having all those herbs on there, which make them Italian and therefore not so good with other cuisines, was tops, and hubby and I could have just eaten them right when they came out of the oven. YUM! I used my own home-grown tomatoes and let them go in the oven on parchment paper. Rather than pack them in oil, except for gifts, I will just freeze them in vacume packs. Fabulous. Thanks Swede!\n\n### Date\n2006-03-14 00:00:00\n", "tags": [ "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "vegetables", "american", "oven", "easy", "beginner-cook", "holiday-event", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "garnishes", "inexpensive", "healthy-2", "low-in-something", "tomatoes", "brunch", "taste-mood", "equipment", "number-of-servings" ], "ingredients": [ "plum tomatoes", "olive oil" ], "steps": [ "cut tomatoes in half", "place on foil lined baking tray", "bake at 200 degrees for 8-10 hours", "store in mason jar with olive oil" ], "nutrition": [ 5.6, 0.0, 3.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['I made this because I have an abundance of tomatoes in my garden. I dried them in my convection oven at 225 degrees and it took between 5-5.5 hours. So tasty - I mean to freeze them, but we keep noshing on them. Thanks for posting!', \"How wonderful! Can't wait to use this this winter, if they last that long. I used large grape tomatoes and sliced them across into little circles and them just added some sea salt to help draw up some of the moisture. Thank you for helping me save some summer for our cold winters!\", \"THIS IS FANTASTIC! I had a bumper crop of tomatoes this year and so far this year I have made home canned salsa, pasta sauce, pizza sauce and stewed tomatoes. I was running out of ideas until I found this super simple preserving recipe. I couldn't wait to try one when they were cooled. They are as sweet as candy! Can't wait to actually use them in something! The only thing I did differently was to bake them at 250 degrees for about 7 hours. Just to speed them up a little. KUDOS SWEDE! Thes are awesome!\", 'Ihad bought some Roma Tomatoes on the vine at Costco and had about a dozen of them left over.... what to do???? \\r\\nWell, I found this recipe - loved it so much I actually went back and bought more tomatoes to dry!\\r\\n\\r\\nI actually cut each tomato into 8 and then added dried oregano, fresh basil and salt. Poured lots of olive oil over them (about 1/2 cup) and then put them in the oven at 200 for about 6 1/2 hours.\\r\\n\\r\\nI packed them in oil and put them in the fridge..... the first batch only lasted 2 days - they were soooooo good!\\r\\n\\r\\nI will be using this method on a regular basis from now on!\\r\\nThank you!', 'My Father is 82--he planted 100 tomatoe plants--I tried this recipe today and will be using it to process some of the tomatoes this season. The cute little jars will make a nice addition to a food gift basket! Thanks for sharing! The taste is great and it was so very easy--I used regular tomatoes cut in sections.', 'perfect!!!! thats all I can say', 'This is sooo easy! Have you priced sun dried tomatoes lately? The price is through the roof! I will keep this one forever and pass it on to my daughters and one son-in-law who loves to cook.', 'These were really easy to make.', \"I've done tomatoes in the oven, in the dehydrator, and even in the sun, but never finished that...there's something about insects that make me gag! This is so wonderful, and I thank you for it! Not having all those herbs on there, which make them Italian and therefore not so good with other cuisines, was tops, and hubby and I could have just eaten them right when they came out of the oven. YUM! I used my own home-grown tomatoes and let them go in the oven on parchment paper. Rather than pack them in oil, except for gifts, I will just freeze them in vacume packs. Fabulous. Thanks Swede!\"]", "submitted": "2006-03-14T00:00:00", "minutes": 480, "n_steps": 4, "n_ingredients": 2 }, { "id": 208, "original_id": 116202, "name": "steamed asparagus with lemon", "description": "my favorite way to enjoy asparagus! extremely simple to prepare, and of course, healthful.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/116202_v000.png", "markdown": "## 🍰 steamed asparagus with lemon\n\n### Description\nmy favorite way to enjoy asparagus! extremely simple to prepare, and of course, healthful.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- asparagus\n- 3-steps-or-less\n\n### Ingredients\n1. asparagus\n2. lemon\n\n### Steps\n1. steam asparagus gently until tender , certainly not mushy\n2. put asparagus in bowl , and squeeze lemon half over the asparagus until fairly well-covered\n3. salt , pepper , and / or butter are optional , but i like the dish as is\n\n### Nutrition\n- 27.7\n- 0.0\n- 5.0\n- 0.0\n- 5.0\n- 0.0\n- 2.0\n\n### Reviews\n- My bf always makes our asparagus this way and I must say it's my favorite way to eat it!! :)\n- Beautiful, simple, perfect.\n- Simple and tasty. Steamed in the microwave. Served with recipe #162686.\n- We really liked how the lemon complimented the asparagus. I'm new to steaming asparagus so I had to guess when to check it. I had very slender stalks so I checked it at 8 minutes and it was very tender. I will definitely be using this recipe again! I served it with Recipe #151785, Recipe #42564, and Recipe #100526 for a fantastic meal. I didn't add anything else to the asparagus and it was great. Thanks for sharing such a \"pure\" way of fixing it! :)\n- Tasty, quick and healthy! Great proof you don't need to go overboard on seasonings with fresh produce.\n- So easy abd so tasty. The lemon enriches the asparagus flavor but does not detract from it\n\n16 May 09 I use this recipe over & over againThanks rochsann\n- This is the healthiest way to make asparagus! I over-steamed the asparagus a little bit (10 minutes for thick stalks) but it was still wonderful. The lemon adds a nice tartness to the asparagus. Thanks for posting!\n- Excellent! The most simple, perfect, veggie dish.\n\n### Date\n2005-04-11 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "asparagus", "3-steps-or-less" ], "ingredients": [ "asparagus", "lemon" ], "steps": [ "steam asparagus gently until tender , certainly not mushy", "put asparagus in bowl , and squeeze lemon half over the asparagus until fairly well-covered", "salt , pepper , and / or butter are optional , but i like the dish as is" ], "nutrition": [ 27.7, 0.0, 5.0, 0.0, 5.0, 0.0, 2.0 ], "reviews": "[\"My bf always makes our asparagus this way and I must say it's my favorite way to eat it!! :)\", 'Beautiful, simple, perfect.', 'Simple and tasty. Steamed in the microwave. Served with recipe #162686.', 'We really liked how the lemon complimented the asparagus. I\\'m new to steaming asparagus so I had to guess when to check it. I had very slender stalks so I checked it at 8 minutes and it was very tender. I will definitely be using this recipe again! I served it with Recipe #151785, Recipe #42564, and Recipe #100526 for a fantastic meal. I didn\\'t add anything else to the asparagus and it was great. Thanks for sharing such a \"pure\" way of fixing it! :)', \"Tasty, quick and healthy! Great proof you don't need to go overboard on seasonings with fresh produce.\", 'So easy abd so tasty. The lemon enriches the asparagus flavor but does not detract from it\\n\\n16 May 09 I use this recipe over & over againThanks rochsann', 'This is the healthiest way to make asparagus! I over-steamed the asparagus a little bit (10 minutes for thick stalks) but it was still wonderful. The lemon adds a nice tartness to the asparagus. Thanks for posting!', 'Excellent! The most simple, perfect, veggie dish.']", "submitted": "2005-04-11T00:00:00", "minutes": 20, "n_steps": 3, "n_ingredients": 2 }, { "id": 209, "original_id": 113296, "name": "italian parmesan crisps giada de laurentiis", "description": "these simple and elegant cheese crisps have been featured several times by giada de laurentiis on foodtv shows.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/113296_v000.png", "markdown": "## 🍰 italian parmesan crisps giada de laurentiis\n\n### Description\nthese simple and elegant cheese crisps have been featured several times by giada de laurentiis on foodtv shows.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- lunch\n- snacks\n- eggs-dairy\n- oven\n- easy\n- european\n- diabetic\n- dinner-party\n- holiday-event\n- kid-friendly\n- vegetarian\n- easter\n- italian\n- cheese\n- dietary\n- high-calcium\n- high-protein\n- low-carb\n- wedding\n- high-in-something\n- low-in-something\n- equipment\n\n### Ingredients\n1. parmesan cheese\n2. baking sheet\n\n### Steps\n1. preheat oven to 400 degrees f\n2. line the baking sheet with the silpat or parchment\n3. place a heaping tablespoon of parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle\n4. repeat with the remaining parmesan , placing the spoonfuls about 1 inch apart\n5. bake at 400 degrees f for 3 to 5 minutes until golden and crisp\n6. allow to cool on the baking sheet before removing carefully with a spatula for serving\n\n### Nutrition\n- 26.9\n- 2.0\n- 0.0\n- 3.0\n- 4.0\n- 5.0\n- 0.0\n\n### Reviews\n- I loved this. THe second time I made them I took them out of the pan a little early and draped over a small bowl and actually made a bowl and put salad in it~\n- Enjoyed these tremendously! Just make sure that they are not too thin or they will come out brittle! I sprinkled a little black pepper on them, which turned out really nice! Thanks for the posting!\n- Absolutely fabulous! Made with freshly grated parmesan to go with homemade vegetable soup. Loved how easy these are to prepare, how delicious they taste, and how cool they look -- very lacy and gourmet! Thanks, Julesong, for sharing!\n- Made these for a snack today & they were great. I will make them again with casear salad for a nice dinner party. Thanks for the easy & delicious recipe.\n- Excellent crisps! I used parchment paper and it worked great. Some I dusted with garlic powder.. some I put dill seed and other I dusted with cayenne pepper. These are great with a cocktail. So easy to make, too.\n- Delicious! And so easy to make. I added some pepper to some of the cookies, which was very tasty too.\r\nThanks. ^_^\n- I have a similar recipe from the Suzanne Sommers cookbook which you can do in a non-stick skillet on the stove top. Great tasting!\n- Great, easy snack!\n\n### Date\n2005-03-13 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "lunch", "snacks", "eggs-dairy", "oven", "easy", "european", "diabetic", "dinner-party", "holiday-event", "kid-friendly", "vegetarian", "easter", "italian", "cheese", "dietary", "high-calcium", "high-protein", "low-carb", "wedding", "high-in-something", "low-in-something", "equipment" ], "ingredients": [ "parmesan cheese", "baking sheet" ], "steps": [ "preheat oven to 400 degrees f", "line the baking sheet with the silpat or parchment", "place a heaping tablespoon of parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle", "repeat with the remaining parmesan , placing the spoonfuls about 1 inch apart", "bake at 400 degrees f for 3 to 5 minutes until golden and crisp", "allow to cool on the baking sheet before removing carefully with a spatula for serving" ], "nutrition": [ 26.9, 2.0, 0.0, 3.0, 4.0, 5.0, 0.0 ], "reviews": "['I loved this. THe second time I made them I took them out of the pan a little early and draped over a small bowl and actually made a bowl and put salad in it~', 'Enjoyed these tremendously! Just make sure that they are not too thin or they will come out brittle! I sprinkled a little black pepper on them, which turned out really nice! Thanks for the posting!', 'Absolutely fabulous! Made with freshly grated parmesan to go with homemade vegetable soup. Loved how easy these are to prepare, how delicious they taste, and how cool they look -- very lacy and gourmet! Thanks, Julesong, for sharing!', 'Made these for a snack today & they were great. I will make them again with casear salad for a nice dinner party. Thanks for the easy & delicious recipe.', 'Excellent crisps! I used parchment paper and it worked great. Some I dusted with garlic powder.. some I put dill seed and other I dusted with cayenne pepper. These are great with a cocktail. So easy to make, too.', 'Delicious! And so easy to make. I added some pepper to some of the cookies, which was very tasty too.\\r\\nThanks. ^_^', 'I have a similar recipe from the Suzanne Sommers cookbook which you can do in a non-stick skillet on the stove top. Great tasting!', 'Great, easy snack!']", "submitted": "2005-03-13T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 210, "original_id": 390256, "name": "marinated italian chicken", "description": "it doesn't get much easier than this. this is a quick, flavorful chicken dish that i like to serve with baby carrots and garden peas, or sometimes corn. some garlic and/or cheese biscuits also go well with this. also great grilled (or broiled), along with marinated vegetables. note: i have skipped the marinating process before and it is still very tasty.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/390256_v000.png", "markdown": "## 🍰 marinated italian chicken\n\n### Description\nit doesn't get much easier than this. this is a quick, flavorful chicken dish that i like to serve with baby carrots and garden peas, or sometimes corn. some garlic and/or cheese biscuits also go well with this. also great grilled (or broiled), along with marinated vegetables. note: i have skipped the marinating process before and it is still very tasty.\n\n### Tags\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- poultry\n- oven\n- easy\n- beginner-cook\n- chicken\n- dietary\n- low-carb\n- low-in-something\n- meat\n- chicken-breasts\n- equipment\n- 4-hours-or-less\n\n### Ingredients\n1. italian dressing\n2. chicken breasts\n\n### Steps\n1. in a shallow dish , pour 1 / 2 cup of italian dressing over chicken\n2. cover and marinate in refrigerator for up to 3 hours\n3. pre-heat oven to 425\n4. remove chicken and discard marinade\n5. add remaining 1 / 2 cup italian dressing to chicken\n6. bake at 425 for 20 minutes or until chicken is no longer pink\n\n### Nutrition\n- 420.4\n- 46.0\n- 19.0\n- 44.0\n- 60.0\n- 32.0\n- 2.0\n\n### Reviews\n- Very simple and yummy. I cut the chicken into strips then marinade over night. The next day I fry them. Very good when you don't want to spend a lot of time in the kitchen.\n- I make this a lot. I put the chicken and the dressing in the seal a meal bag and freeze it...then I seal the bag. When I thaw the chicken, it marinades as it thaws. We really like it cooked on the grill (The foreman grill works too)\n- This is the easiest and most flavorful marinade for chicken! I have even used the dressing for pork chops. Delicious! However, I have only grilled the meats. But, I'll try baking them when the weather is too cold.\n- This recipe is wonderful! I butterfly my chicken breasts (to let the marinade further permeate the meat), and marinade overnight. Then I grill them. YUM! Thanks for sharing!\n- I have used this before. Its ok! I think if you poke holes in the chicken and marinate over night, it would be better. I did it for 6 hours and grilled. Flavor didn't really come thru.\n- I put the chicken in the dressing yesterday morning but because life got in the way, they ended up marinating for two days. This recipe could not be any easier & they were so flavorful. The best part, & maybe this is due to the long marinating, but these were the juiciest chicken breasts we've ever had. You just can't go wrong with this recipe! Served with recipe #345724. Thanks for sharing, Queen Puff! Made & enjoyed for Fall 2009 PAC-O. :)\n\n### Date\n2009-09-14 00:00:00\n", "tags": [ "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "poultry", "oven", "easy", "beginner-cook", "chicken", "dietary", "low-carb", "low-in-something", "meat", "chicken-breasts", "equipment", "4-hours-or-less" ], "ingredients": [ "italian dressing", "chicken breasts" ], "steps": [ "in a shallow dish , pour 1 / 2 cup of italian dressing over chicken", "cover and marinate in refrigerator for up to 3 hours", "pre-heat oven to 425", "remove chicken and discard marinade", "add remaining 1 / 2 cup italian dressing to chicken", "bake at 425 for 20 minutes or until chicken is no longer pink" ], "nutrition": [ 420.4, 46.0, 19.0, 44.0, 60.0, 32.0, 2.0 ], "reviews": "['Very simple and yummy. I cut the chicken into strips then marinade over night. The next day I fry them. Very good when you don't want to spend a lot of time in the kitchen.', 'I make this a lot. I put the chicken and the dressing in the seal a meal bag and freeze it...then I seal the bag. When I thaw the chicken, it marinades as it thaws. We really like it cooked on the grill (The foreman grill works too)', \"This is the easiest and most flavorful marinade for chicken! I have even used the dressing for pork chops. Delicious! However, I have only grilled the meats. But, I'll try baking them when the weather is too cold.\", 'This recipe is wonderful! I butterfly my chicken breasts (to let the marinade further permeate the meat), and marinade overnight. Then I grill them. YUM! Thanks for sharing!', 'I have used this before. Its ok! I think if you poke holes in the chicken and marinate over night, it would be better. I did it for 6 hours and grilled. Flavor didn't really come thru.', \"I put the chicken in the dressing yesterday morning but because life got in the way, they ended up marinating for two days. This recipe could not be any easier & they were so flavorful. The best part, & maybe this is due to the long marinating, but these were the juiciest chicken breasts we've ever had. You just can't go wrong with this recipe! Served with recipe #345724. Thanks for sharing, Queen Puff! Made & enjoyed for Fall 2009 PAC-O. :)\"]", "submitted": "2009-09-14T00:00:00", "minutes": 200, "n_steps": 6, "n_ingredients": 2 }, { "id": 211, "original_id": 56978, "name": "baked sweet potatoes from a crock pot", "description": "i have two rival slow cookers and use them frequently. i like the idea of having my potatoes ready at the same time i have the meat ready in my slow cooker.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/56978_v000.png", "markdown": "## 🍰 baked sweet potatoes from a crock pot\n\n### Description\ni have two rival slow cookers and use them frequently. i like the idea of having my potatoes ready at the same time i have the meat ready in my slow cooker.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- yams-sweet-potatoes\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- low-fat\n- crock-pot-slow-cooker\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. sweet potatoes\n2. water\n\n### Steps\n1. wash potatoes but don't dry off\n2. place potatoes in crock pot and cook on low for 4 to 6 hours\n3. the cook time depends on how thick and large your potatoes are\n\n### Nutrition\n- 111.8\n- 0.0\n- 21.0\n- 2.0\n- 4.0\n- 0.0\n- 8.0\n\n### Reviews\n- Perfect and dee-lish and I just \r\nwashed and cooked one large sweet potato in my Crockette on low for 4 hours. Thanks for sharing this one !\n- Wonderful way to make sweet potatoes\n- This is a seriously awesome way to cook sweet potatoes! It's so much easier than sticking them in the oven!! They came out perfect and were so delicious! This is how I will make them from now on!\n- I used 3 fairly large yams and turned them over halfway through (I had to stand them on end to fit since my crockpot wasn't wide enough). They were tender after about 5 hours, at which I point I mashed them into a curry soup, but left one out for my four year-old who ate it straight with butter and asked for the leftovers the next two days at lunch!\n- This is a real keeper. Can only echo all the good things that have been already said by other reviewers. Thanks for posting Audrey M.\n- What a great way to bake sweet potaotes! You don;t have to worry about your oven getting all messy and the crockpot cleans up like a breeze! An added bonus is that the sweet potatoes stay SO moist! A definite keeper!\n- We love sweet potatoes, but not covered with marshmallows and brown sugar. It was so nice to just throw these in the crockpot on Thanksgiving and forget about them for a few hours. A little butter and salt made them perfect. Thanks for the great idea, Audrey!\n- Outstanding! What a great idea!\n- Absolutely the best way to prepare sweet potatoes! So easy and delicious! I baked 3 huge ones this morning and it took 4 1/2 hours. They were perfect by lunchtime!\n- I recently moved back to NC and I couldn't wait to share the experience of picking sweet potatoes with my children and city boy hubby. We had such a great time out in the dirt and trying to outdo each other by finding the biggest potatoes that we ended up with WAY more that I'd planned. I was feeling quite overwhelmed when I turned to recipezaar for a solution. This recipe is sooo easy my 7yo DD has taken on the task of putting them in the crockpot and helping me bag them up for the freezer. Thank you for sharing!\n- An excellent way to cook sweet potatoes. I put a sheet of parchment paper at the bottom of my slow cooker, to catch any juices that exude. They were perfect.\n- This is the best way to bake sweet potatoes.They turn out perfect every time. I love crockpot cooking so I'm always on the look out for good recipes. It works great with white potatoes too.\n- so easy and turns out great every time!\n- These are terrific! The only thing I did differently was to wrap each in foil to avoid a mess. I cooked 2 large sweet potatoes and 2 large white potatoes this way and it took 4 hours on low for them to be perfectly \"baked\". Thanks!!!\n- Excellent! These were the best 'baked' sweet potatoes we've ever tasted. They were so moist and the skins slid right off in one piece. Served these with some cinnamon butter for our Christmas dinner and they were loved by all!\n- Wow! What an easy, no-fail way to make sweet potatoes! My whole family loved it. I've done this several times now since finding this recipe and I will always do my sweet potatoes this way from now on. No wasting foil... and the crockpot barely even gets dirty... what a bonus! Thanks!!!\n- This was by far the easiest way to cook sweet potatoes! I had 3 huge ones that I cooked on low for a little over 4 hours and they turned out perfect. Clean up was a breeze compared to the oven!\n- I love making sweet potatoes this way. Like the other reviewer, I wrap them in foil. Two big potatoes cook in about 4 hours on high.\n- I put a small sweet potato in my crockette at breakfast. It was ready by lunch and perfect! This is a terrific way to enjoy roasted sweet potatoes without using the oven. Thank you!\n- These turned out great! Thanks for posting.\n- This is a delicious easy way to make sweet potatoes. They were soft enough for my baby to eat. Really yummy - thanks!\n- I'm not going to rate this with stars because I think I messed up. I only cooked 2 sweet potatoes but I had trouble getting them done. I guess they were bigger than I realized so I had to finish them in the oven. I'll definitely make this again and rate it with stars because I love the no mess cooking for sweet potatoes. 6-2-11: I made these again and cooked them longer and of course, this is a 5 star!! Loved the easy clean up and not turning the oven on. The ONLY way I'll make baked sweet potatoes from now on. Thanks!!\n- Does it get any easier than this? I don't think so. Never even thought about doing it but so glad I found your recipe. Just made 2 potatoes but during the holidays that crock pot will be packed. Thanks for posting.\n\n### Date\n2003-03-24 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "yams-sweet-potatoes", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "easy", "low-fat", "crock-pot-slow-cooker", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "equipment", "3-steps-or-less" ], "ingredients": [ "sweet potatoes", "water" ], "steps": [ "wash potatoes but don't dry off", "place potatoes in crock pot and cook on low for 4 to 6 hours", "the cook time depends on how thick and large your potatoes are" ], "nutrition": [ 111.8, 0.0, 21.0, 2.0, 4.0, 0.0, 8.0 ], "reviews": "['Perfect and dee-lish and I just \\r\\nwashed and cooked one large sweet potato in my Crockette on low for 4 hours. Thanks for sharing this one !', 'Wonderful way to make sweet potatoes', \"This is a seriously awesome way to cook sweet potatoes! It's so much easier than sticking them in the oven!! They came out perfect and were so delicious! This is how I will make them from now on!\", \"I used 3 fairly large yams and turned them over halfway through (I had to stand them on end to fit since my crockpot wasn't wide enough). They were tender after about 5 hours, at which I point I mashed them into a curry soup, but left one out for my four year-old who ate it straight with butter and asked for the leftovers the next two days at lunch!\", 'This is a real keeper. Can only echo all the good things that have been already said by other reviewers. Thanks for posting Audrey M.', 'What a great way to bake sweet potaotes! You don;t have to worry about your oven getting all messy and the crockpot cleans up like a breeze! An added bonus is that the sweet potatoes stay SO moist! A definite keeper!', 'We love sweet potatoes, but not covered with marshmallows and brown sugar. It was so nice to just throw these in the crockpot on Thanksgiving and forget about them for a few hours. A little butter and salt made them perfect. Thanks for the great idea, Audrey!', 'Outstanding! What a great idea!', 'Absolutely the best way to prepare sweet potatoes! So easy and delicious! I baked 3 huge ones this morning and it took 4 1/2 hours. They were perfect by lunchtime!', \"I recently moved back to NC and I couldn't wait to share the experience of picking sweet potatoes with my children and city boy hubby. We had such a great time out in the dirt and trying to outdo each other by finding the biggest potatoes that we ended up with WAY more that I'd planned. I was feeling quite overwhelmed when I turned to recipezaar for a solution. This recipe is sooo easy my 7yo DD has taken on the task of putting them in the crockpot and helping me bag them up for the freezer. Thank you for sharing!\", 'An excellent way to cook sweet potatoes. I put a sheet of parchment paper at the bottom of my slow cooker, to catch any juices that exude. They were perfect.', \"This is the best way to bake sweet potatoes.They turn out perfect every time. I love crockpot cooking so I'm always on the look out for good recipes. It works great with white potatoes too.\", 'so easy and turns out great every time!', 'These are terrific! The only thing I did differently was to wrap each in foil to avoid a mess. I cooked 2 large sweet potatoes and 2 large white potatoes this way and it took 4 hours on low for them to be perfectly \"baked\". Thanks!!!', \"Excellent! These were the best 'baked' sweet potatoes we've ever tasted. They were so moist and the skins slid right off in one piece. Served these with some cinnamon butter for our Christmas dinner and they were loved by all!\", \"Wow! What an easy, no-fail way to make sweet potatoes! My whole family loved it. I've done this several times now since finding this recipe and I will always do my sweet potatoes this way from now on. No wasting foil... and the crockpot barely even gets dirty... what a bonus! Thanks!!!\", 'This was by far the easiest way to cook sweet potatoes! I had 3 huge ones that I cooked on low for a little over 4 hours and they turned out perfect. Clean up was a breeze compared to the oven!', 'I love making sweet potatoes this way. Like the other reviewer, I wrap them in foil. Two big potatoes cook in about 4 hours on high.', 'I put a small sweet potato in my crockette at breakfast. It was ready by lunch and perfect! This is a terrific way to enjoy roasted sweet potatoes without using the oven. Thank you!', 'These turned out great! Thanks for posting.', 'This is a delicious easy way to make sweet potatoes. They were soft enough for my baby to eat. Really yummy - thanks!', \"I'm not going to rate this with stars because I think I messed up. I only cooked 2 sweet potatoes but I had trouble getting them done. I guess they were bigger than I realized so I had to finish them in the oven. I'll definitely make this again and rate it with stars because I love the no mess cooking for sweet potatoes. 6-2-11: I made these again and cooked them longer and of course, this is a 5 star!! Loved the easy clean up and not turning the oven on. The ONLY way I'll make baked sweet potatoes from now on. Thanks!!\", \"Does it get any easier than this? I don't think so. Never even thought about doing it but so glad I found your recipe. Just made 2 potatoes but during the holidays that crock pot will be packed. Thanks for posting.\"]", "submitted": "2003-03-24T00:00:00", "minutes": 362, "n_steps": 3, "n_ingredients": 2 }, { "id": 212, "original_id": 312671, "name": "pressure cooker corn on the cob", "description": "making corn on the cob can be a pain and heat up your kitchen in the summer when you have to boil lots of water. make it easier and faster with a pressure cooker!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/312671_v000.png", "markdown": "## 🍰 pressure cooker corn on the cob\n\n### Description\nmaking corn on the cob can be a pain and heat up your kitchen in the summer when you have to boil lots of water. make it easier and faster with a pressure cooker!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- pressure-cooker\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- equipment\n\n### Ingredients\n1. sweet corn\n2. water\n\n### Steps\n1. pour the water in the bottom of your pressure cooker and set in the steamer insert\n2. arrange the corn in the steamer basket- i can only fit 3 ears of corn in my 5 qt cooker with the basket in place\n3. if you have a larger cooker you can increase the amount of corn you cook , and can up the water to 1 1 / 2 cups\n4. secure the lid and seal\n5. when the cooker comes up to high pressure , set a timer for 2 minutes\n6. after the 2 minutes are up , run the cooker under cold water until it releases\n7. enjoy !\n\n### Nutrition\n- 77.4\n- 1.0\n- 11.0\n- 0.0\n- 5.0\n- 0.0\n- 5.0\n\n### Reviews\n- The best way to cook corn on the cob! I love cooking with my P.C. because it is quick and easy. Also the flavor of food is much better than traditional cooking methods. I refer to Lorna Sass and Suzanne Gibbs for recipe expertise and to understand how I can modify my favorites from other methods. One thing to typically watch for is that you do not overcook, especially meats, although braising, etc. is THE BEST with a PC. From stock, broth, soup, stews etc. everything can be home-made quickly to enhance tastiness in a remarkably short time. If you only have one cooking tool--hands down for durability, results and efficiency without even a kitchen, I would recommend you get an induction cook top and a PC. With well crafted recipes, you'll eat like a chef every day.\n- Perfectly cooked corn on the cob, sweet and quick!\n- The. Best. Add butter and salt. Wowza!\n- PLEASE, don't EVER run water over a pressure cooker to cool it! You CAN and WILL ruin it. It will cause it to warp.\n- This was awesome! I just got my pressure cooker as a gift and so far the other 2 recipes I tried were unsuccessful. I am so glad to have found at least one good recipe! I would have never thought to put corn on the cob in a pressure cooker without your recipe. Mine is an electric model so I cooked the corn at 80 kpa for 3 minutes and used the rapid release method to depressurize. Hubby said this was the most delicious corn ever and he wants it again already! Thanks!\n\n### Date\n2008-07-08 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "easy", "low-fat", "pressure-cooker", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "equipment" ], "ingredients": [ "sweet corn", "water" ], "steps": [ "pour the water in the bottom of your pressure cooker and set in the steamer insert", "arrange the corn in the steamer basket- i can only fit 3 ears of corn in my 5 qt cooker with the basket in place", "if you have a larger cooker you can increase the amount of corn you cook , and can up the water to 1 1 / 2 cups", "secure the lid and seal", "when the cooker comes up to high pressure , set a timer for 2 minutes", "after the 2 minutes are up , run the cooker under cold water until it releases", "enjoy !" ], "nutrition": [ 77.4, 1.0, 11.0, 0.0, 5.0, 0.0, 5.0 ], "reviews": "['The best way to cook corn on the cob! I love cooking with my P.C. because it is quick and easy. Also the flavor of food is much better than traditional cooking methods. I refer to Lorna Sass and Suzanne Gibbs for recipe expertise and to understand how I can modify my favorites from other methods. One thing to typically watch for is that you do not overcook, especially meats, although braising, etc. is THE BEST with a PC. From stock, broth, soup, stews etc. everything can be home-made quickly to enhance tastiness in a remarkably short time. If you only have one cooking tool--hands down for durability, results and efficiency without even a kitchen, I would recommend you get an induction cook top and a PC. With well crafted recipes, you'll eat like a chef every day.', 'Perfectly cooked corn on the cob, sweet and quick!', 'The. Best. Add butter and salt. Wowza!', \"PLEASE, don't EVER run water over a pressure cooker to cool it! You CAN and WILL ruin it. It will cause it to warp.\", 'This was awesome! I just got my pressure cooker as a gift and so far the other 2 recipes I tried were unsuccessful. I am so glad to have found at least one good recipe! I would have never thought to put corn on the cob in a pressure cooker without your recipe. Mine is an electric model so I cooked the corn at 80 kpa for 3 minutes and used the rapid release method to depressurize. Hubby said this was the most delicious corn ever and he wants it again already! Thanks!']", "submitted": "2008-07-08T00:00:00", "minutes": 5, "n_steps": 7, "n_ingredients": 2 }, { "id": 213, "original_id": 188116, "name": "apple carrot juice", "description": "this is one of the top anti cancer juices! it's also good for your skin and hair. easy too! from total juicing by elaiine lalanne.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/188116_v000.png", "markdown": "## 🍰 apple carrot juice\n\n### Description\nthis is one of the top anti cancer juices! it's also good for your skin and hair. easy too! from total juicing by elaiine lalanne.\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- vegetables\n- easy\n- european\n- kosher\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- apples\n- carrots\n- brunch\n- equipment\n- small-appliance\n\n### Ingredients\n1. carrots\n2. sweet apples\n\n### Steps\n1. wash and peel carrots\n2. core apples\n3. place carrots and apples in juicer\n4. pour into glass and drink ! enjoy !\n\n### Nutrition\n- 245.9\n- 1.0\n- 164.0\n- 6.0\n- 5.0\n- 0.0\n- 20.0\n\n### Reviews\n- We loved this. I didn't have big carrots so I used a half bag of the baby carrots and 2 giant Fuji apples. DH said he could drink this every night. Wonderful - Thanks!!\n- A great juice, but don't peel the carrots -- you're throwing away nutrients in the skin. I use more carrot and less apple.\n- This is excellent, Sharon!!! Plus, it is great as an anti cancer juice, as you stated. It is perfect for my elderly father and I make it often for him.\r\nThank you!!\r\nLove,\r\nBecky\n- Yummy! I made for lunch today and didn't bother with peeling the carrots. Came out very well. Thank you!\n- Carrots and apples go well together. This is sweet and the color is beautiful. Thanks Sharon :) Made for Holiday tag.\n- Love this one! I also add a bit of fresh ginger to add a kick.\n- I put 10 baby carrots to one small gala apple with a dash of cinnamon and then added about 5 ice cubes. I blended in the magic bullet. Tastes like summer. More ice cubes might be needed next time to make it thinner. Very good!\n- Yum, pour this over a glass of ice and it is really good. We love our Jack LaLanne juicer. I'd like to try a slice of ginger next time to spice it up a little. Sharon hope your doing well. I made this for the Cook-aThon for Sharon.\n- Looks good.\n- this one of my favorite juices to make.\n- This is soooooooooooo good!! I don't even mind cleaning the juicer for this one. SA;\n- This is one of the first juices I have made with my new juicer and I am thrilled! This is SO good! Who knew? Apples and carrots juiced tastes fantastic and is so smooth. Beautiful color and crisp sweet flavor. I used granny smith apples which put a sweet-tart like zing in the juice. Definitely going in my KEEPER cookbook! Thanks for a great and healthy recipe!\n\n### Date\n2006-09-27 00:00:00\n", "tags": [ "lactose", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "vegetables", "easy", "european", "kosher", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "low-calorie", "egg-free", "healthy-2", "free-of-something", "low-in-something", "apples", "carrots", "brunch", "equipment", "small-appliance" ], "ingredients": [ "carrots", "sweet apples" ], "steps": [ "wash and peel carrots", "core apples", "place carrots and apples in juicer", "pour into glass and drink ! enjoy !" ], "nutrition": [ 245.9, 1.0, 164.0, 6.0, 5.0, 0.0, 20.0 ], "reviews": "[\"We loved this. I didn't have big carrots so I used a half bag of the baby carrots and 2 giant Fuji apples. DH said he could drink this every night. Wonderful - Thanks!!\", \"A great juice, but don't peel the carrots -- you're throwing away nutrients in the skin. I use more carrot and less apple.\", 'This is excellent, Sharon!!! Plus, it is great as an anti cancer juice, as you stated. It is perfect for my elderly father and I make it often for him.\\r\\nThank you!!\\r\\nLove,\\r\\nBecky', \"Yummy! I made for lunch today and didn't bother with peeling the carrots. Came out very well. Thank you!\", 'Carrots and apples go well together. This is sweet and the color is beautiful. Thanks Sharon :) Made for Holiday tag.', 'Love this one! I also add a bit of fresh ginger to add a kick.', 'I put 10 baby carrots to one small gala apple with a dash of cinnamon and then added about 5 ice cubes. I blended in the magic bullet. Tastes like summer. More ice cubes might be needed next time to make it thinner. Very good!', \"Yum, pour this over a glass of ice and it is really good. We love our Jack LaLanne juicer. I'd like to try a slice of ginger next time to spice it up a little. Sharon hope your doing well. I made this for the Cook-aThon for Sharon.\", 'Looks good.', 'this one of my favorite juices to make.', \"This is soooooooooooo good!! I don't even mind cleaning the juicer for this one. SA;\", 'This is one of the first juices I have made with my new juicer and I am thrilled! This is SO good! Who knew? Apples and carrots juiced tastes fantastic and is so smooth. Beautiful color and crisp sweet flavor. I used granny smith apples which put a sweet-tart like zing in the juice. Definitely going in my KEEPER cookbook! Thanks for a great and healthy recipe!']", "submitted": "2006-09-27T00:00:00", "minutes": 10, "n_steps": 4, "n_ingredients": 2 }, { "id": 214, "original_id": 278890, "name": "vanilla ice cream grape soda", "description": "this is a creamy fizzy soda that adults and kids will both love!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/278890_v000.png", "markdown": "## 🍰 vanilla ice cream grape soda\n\n### Description\nthis is a creamy fizzy soda that adults and kids will both love!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- desserts\n- easy\n- kid-friendly\n- dietary\n- low-sodium\n- low-calorie\n- inexpensive\n- toddler-friendly\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. vanilla ice cream\n2. grape soda\n\n### Steps\n1. place the vanilla ice cream in a tall glass\n2. fill the glasses up with the grape soda\n3. stir if needed\n\n### Nutrition\n- 387.0\n- 24.0\n- 122.0\n- 6.0\n- 10.0\n- 48.0\n- 19.0\n\n### Reviews\n- Doesnt get much easier then this. Ive tried icecream floats with all kinds of soda, but never thought about a fruity one. Only thing is I used more like two cups of icecream and less soda (the foam that forms drives me nuts lol). Id also like to try it with orange soda now too. Thanks for a great Idea.\n- I love this. I like it better than root beer.\n- I grew up on these! LOVE them! There is something about this combination that just makes my mouth water. The color is beautiful as well. I prefer Welchs grape soda for this. I think I now need to go to the store and buy some!\n- \"For Aus/NZ Swap #16\" The DGK's stopped by for lunch, and had this for dessert. I grew up with Brown Cows -- root beer and ice cream. Guess they had Purple Cows ! They thought it was a cool drink and will fix for their friends at holiday picnic. Was a tad too sweet for me. Thanks, Red Chef Mama, an idea without limits !\n- We had these every summer growing up. We called them \"Grape Apes\". Thanks for posting and bringing back great memories!\n\n### Date\n2008-01-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "desserts", "easy", "kid-friendly", "dietary", "low-sodium", "low-calorie", "inexpensive", "toddler-friendly", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "vanilla ice cream", "grape soda" ], "steps": [ "place the vanilla ice cream in a tall glass", "fill the glasses up with the grape soda", "stir if needed" ], "nutrition": [ 387.0, 24.0, 122.0, 6.0, 10.0, 48.0, 19.0 ], "reviews": "['Doesnt get much easier then this. Ive tried icecream floats with all kinds of soda, but never thought about a fruity one. Only thing is I used more like two cups of icecream and less soda (the foam that forms drives me nuts lol). Id also like to try it with orange soda now too. Thanks for a great Idea.', 'I love this. I like it better than root beer.', 'I grew up on these! LOVE them! There is something about this combination that just makes my mouth water. The color is beautiful as well. I prefer Welchs grape soda for this. I think I now need to go to the store and buy some!', '\"For Aus/NZ Swap #16\" The DGK\\'s stopped by for lunch, and had this for dessert. I grew up with Brown Cows -- root beer and ice cream. Guess they had Purple Cows ! They thought it was a cool drink and will fix for their friends at holiday picnic. Was a tad too sweet for me. Thanks, Red Chef Mama, an idea without limits !', 'We had these every summer growing up. We called them \"Grape Apes\". Thanks for posting and bringing back great memories!']", "submitted": "2008-01-15T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 215, "original_id": 108020, "name": "vietnamese coffee", "description": "the ladies who work at my favorite chinese restaurant drink this as an iced drink.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/108020_v000.png", "markdown": "## 🍰 vietnamese coffee\n\n### Description\nthe ladies who work at my favorite chinese restaurant drink this as an iced drink.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- breakfast\n- asian\n- vietnamese\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- brunch\n- number-of-servings\n\n### Ingredients\n1. sweetened condensed milk\n2. brewed coffee\n\n### Steps\n1. pour the milk into the bottom of an 8 ounce glass\n2. carefully pour in the coffee , trying not to disturb the layer of milk\n3. stir the milk up from bottom and sip the coffee\n4. variation: this coffee may also be served iced\n5. add some ice cubes on top of the layer of condensed milk and proceed as above\n\n### Nutrition\n- 119.7\n- 4.0\n- 79.0\n- 2.0\n- 6.0\n- 10.0\n- 6.0\n\n### Reviews\n- I had this at my favorite Vietnamese restaurant, and it's my favorite iced coffee recipe. The trick is to use espresso or to make your coffee as espresso-like as humanly possible. If the coffee is any weaker than that, the sweetened condensed milk becomes the main thing you taste, instead of the coffee.\n- I am currently sipping the cofee as i write this. The teast is simply ok, just like normal cofee but abit richer.Thank you Mercy for the teast experience:)\r\n\n- Excellent recipie! I like it hot with a fresh baugette or croisant. My local Asian market sells a generic dark roast coffee. It takes a bit of going to get it all together (the coffee and pastry), but YUM! Is it ever worth the bother!This coffee is also wondweful iced. And at such a savings!\n- Sweet and cool. The darker you can get the coffee, the better this tastes, I think.\n- I tried this with chock full of nuts instant coffee at home, we don't have a coffee maker, and all I need is one cup in the morning. YUMMY!! Thank you Mercy, what a delicious coffee recipe!\n\n### Date\n2005-01-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "breakfast", "asian", "vietnamese", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "low-in-something", "brunch", "number-of-servings" ], "ingredients": [ "sweetened condensed milk", "brewed coffee" ], "steps": [ "pour the milk into the bottom of an 8 ounce glass", "carefully pour in the coffee , trying not to disturb the layer of milk", "stir the milk up from bottom and sip the coffee", "variation: this coffee may also be served iced", "add some ice cubes on top of the layer of condensed milk and proceed as above" ], "nutrition": [ 119.7, 4.0, 79.0, 2.0, 6.0, 10.0, 6.0 ], "reviews": "[\"I had this at my favorite Vietnamese restaurant, and it's my favorite iced coffee recipe. The trick is to use espresso or to make your coffee as espresso-like as humanly possible. If the coffee is any weaker than that, the sweetened condensed milk becomes the main thing you taste, instead of the coffee.\", 'I am currently sipping the cofee as i write this. The teast is simply ok, just like normal cofee but abit richer.Thank you Mercy for the teast experience:)\\r\\n', 'Excellent recipie! I like it hot with a fresh baugette or croisant. My local Asian market sells a generic dark roast coffee. It takes a bit of going to get it all together (the coffee and pastry), but YUM! Is it ever worth the bother!This coffee is also wondweful iced. And at such a savings!', 'Sweet and cool. The darker you can get the coffee, the better this tastes, I think.', \"I tried this with chock full of nuts instant coffee at home, we don't have a coffee maker, and all I need is one cup in the morning. YUMMY!! Thank you Mercy, what a delicious coffee recipe!\"]", "submitted": "2005-01-11T00:00:00", "minutes": 5, "n_steps": 5, "n_ingredients": 2 }, { "id": 216, "original_id": 235113, "name": "hot milky way", "description": "so simple but oh so decadent. a chocolate fix in a mug for those chilly winter days.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/235113_v000.png", "markdown": "## 🍰 hot milky way\n\n### Description\nso simple but oh so decadent. a chocolate fix in a mug for those chilly winter days.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- south-west-pacific\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- beans\n- australian\n- easy\n- microwave\n- kid-friendly\n- chocolate\n- dietary\n- low-sodium\n- low-in-something\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. milky way bars\n2. milk\n\n### Steps\n1. microwave for approx 2-3 minutes stopping to stir every 30 seconds\n\n### Nutrition\n- 731.1\n- 47.0\n- 301.0\n- 13.0\n- 26.0\n- 103.0\n- 33.0\n\n### Reviews\n- Made for Holiday Beverage Tag 2007. I made this drink using the new new 3 Musketeers Mint because I had just recently bought a package of these. I thought it sounded like it would make a good drink. . .and I was right. This made a delicious hot chcolate drink. I will try this with the Milky Way bars, but I really did like it with the 3 Musketeers Mint. It was also super easy to make. I think I just found my new favorite winter drink. Thanks for a super great recipe, Mandy.\n- I made this as a trial run, using 1/3 cup milk and one mini milky way bar. It turned out wonderfully. It is almost 80 degrees, so still not cold enough to desire a large hot chocolate. But when it does cool off, this will be enjoyed again. Thanks for sharing Mandy. Made for stars tag.\n- Love this! Hot rich and delicious. Made as written using Milky Way Dark. Thanks so much for the yummy post.\n- Who woulda thought? This made a nice nighttime drink. Thanks!\n- I used 3 mini Milky way bars (they come in a 280g bag) for my lovely hot drink this afternoon to brighten up an otherwise very dreary day. Another winner & keeper :)\n- I love this recipe. I never would have thought to make hot chocolate this way! I have tried this with 3 mini milky way bars and also with the mint 3 musketeer bars. Thanks for posting!\n- Yum!Yum!Yum! Great drink for the last days of winter and it's so easy too!DD loved the process of making it!She was amazed when she saw that Milky Way go into the microwave.Thanks for sharing.\n- LOVED IT! This is too good and too easy! I used 3 mini Milky Way bars. Thanks for posting Mandy! Made for Beverage Tag, please see my rating system.\n\n### Date\n2007-06-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "south-west-pacific", "for-1-or-2", "5-ingredients-or-less", "beverages", "beans", "australian", "easy", "microwave", "kid-friendly", "chocolate", "dietary", "low-sodium", "low-in-something", "equipment", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "milky way bars", "milk" ], "steps": [ "microwave for approx 2-3 minutes stopping to stir every 30 seconds" ], "nutrition": [ 731.1, 47.0, 301.0, 13.0, 26.0, 103.0, 33.0 ], "reviews": "['Made for Holiday Beverage Tag 2007. I made this drink using the new new 3 Musketeers Mint because I had just recently bought a package of these. I thought it sounded like it would make a good drink. . .and I was right. This made a delicious hot chcolate drink. I will try this with the Milky Way bars, but I really did like it with the 3 Musketeers Mint. It was also super easy to make. I think I just found my new favorite winter drink. Thanks for a super great recipe, Mandy.', 'I made this as a trial run, using 1/3 cup milk and one mini milky way bar. It turned out wonderfully. It is almost 80 degrees, so still not cold enough to desire a large hot chocolate. But when it does cool off, this will be enjoyed again. Thanks for sharing Mandy. Made for stars tag.', 'Love this! Hot rich and delicious. Made as written using Milky Way Dark. Thanks so much for the yummy post.', 'Who woulda thought? This made a nice nighttime drink. Thanks!', 'I used 3 mini Milky way bars (they come in a 280g bag) for my lovely hot drink this afternoon to brighten up an otherwise very dreary day. Another winner & keeper :)', 'I love this recipe. I never would have thought to make hot chocolate this way! I have tried this with 3 mini milky way bars and also with the mint 3 musketeer bars. Thanks for posting!', \"Yum!Yum!Yum! Great drink for the last days of winter and it's so easy too!DD loved the process of making it!She was amazed when she saw that Milky Way go into the microwave.Thanks for sharing.\", 'LOVED IT! This is too good and too easy! I used 3 mini Milky Way bars. Thanks for posting Mandy! Made for Beverage Tag, please see my rating system.']", "submitted": "2007-06-15T00:00:00", "minutes": 2, "n_steps": 1, "n_ingredients": 2 }, { "id": 217, "original_id": 95236, "name": "baileys kiss", "description": "a few years ago, i saw this recipe in a magazine just before we left for vacation. as soon as we reached our destination, i went to the supermarket and purchased the ingredients. we drank these every day of vacation. that was the best vacation ever!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/95236_v000.png", "markdown": "## 🍰 baileys kiss\n\n### Description\na few years ago, i saw this recipe in a magazine just before we left for vacation. as soon as we reached our destination, i went to the supermarket and purchased the ingredients. we drank these every day of vacation. that was the best vacation ever!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. vanilla vodka\n2. irish cream\n\n### Steps\n1. pour ingredients into a cocktail glass filled with ice\n2. stir and enjoy\n\n### Nutrition\n- 64.2\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- These were good. Thank you for the recipe.\n- We actually call this a Royal Kiss, yummy and great by the fire while everyone else is out skiing!\n- I had some Bailey's on hand we had never touched and I had some Vanilla Smirnoff on had as wel,l so I decided to give this a try. They worded very well together. Good stuff!\n- Had the neighbors over for \"happy hour\" (and yes, we got very happy) . This is so quick and easy to make and oh so good. I always have vanilla vodka and Bailey's on hand. Never thought of putting them together....YUMMY! Thanks for making our happy hour so HAPPY, Ginny Sue.\n- Yum! We had these with dinner one night and they were a hit. Thanks for the tasty recipe.\n- This is a great flavor combination. Made a wonderful after-dinner treat.\n\n### Date\n2004-07-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "vanilla vodka", "irish cream" ], "steps": [ "pour ingredients into a cocktail glass filled with ice", "stir and enjoy" ], "nutrition": [ 64.2, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['These were good. Thank you for the recipe.', 'We actually call this a Royal Kiss, yummy and great by the fire while everyone else is out skiing!', \"I had some Bailey's on hand we had never touched and I had some Vanilla Smirnoff on had as wel,l so I decided to give this a try. They worded very well together. Good stuff!\", 'Had the neighbors over for \"happy hour\" (and yes, we got very happy) . This is so quick and easy to make and oh so good. I always have vanilla vodka and Bailey\\'s on hand. Never thought of putting them together....YUMMY! Thanks for making our happy hour so HAPPY, Ginny Sue.', 'Yum! We had these with dinner one night and they were a hit. Thanks for the tasty recipe.', 'This is a great flavor combination. Made a wonderful after-dinner treat.']", "submitted": "2004-07-07T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 218, "original_id": 230255, "name": "weight watchers 1 point ice cream sandwich", "description": "delicious 1 point treat. very simple and easy to make.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/230255_v000.png", "markdown": "## 🍰 weight watchers 1 point ice cream sandwich\n\n### Description\ndelicious 1 point treat. very simple and easy to make.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- desserts\n- easy\n- frozen-desserts\n- number-of-servings\n\n### Ingredients\n1. honey graham crackers\n2. whipped cream\n\n### Steps\n1. break graham crackers in half\n2. place on one half of the cracker a tbsp of whipped cream and top with another cracker\n3. press lightly\n4. place in freezer until ready to be eaten\n5. make as many as you like as they are so good and are only 1 point\n\n### Nutrition\n- 37.3\n- 2.0\n- 9.0\n- 1.0\n- 1.0\n- 2.0\n- 1.0\n\n### Reviews\n- After seeing Marsha D's pics, I just had to try these sandwiches! I am on WW, so they are perfect for me!! Only problem... I keep going back to the freezer for another one :(! Thanks Jass1202 for helping my WW journey!!\n- I just have to send in my 2 cents worth. These are great. I made mine using cinnamon graham crackers. Just a yummy little snack. Thanks for posting. :)\n- Great treat!!!\n- Love these!!!! Going to try also with the chocolate grahams!!! Thanks for sharing this. Really takes care of my sweet tooth!!!!\n- Super Easy! I used Fat Free Whipped Cream and wrapped these in foil to make sure they didn't get any weird freezer flavors. Thanks for a nice snack.\n- Amazing!! I don't feel left out when everyone else is eating ice cream sandwiches. Now I have these!\n- I used to make these back when I was counting points. I loved them. Also very good with the lowfat chocolate graham crackers.\n- I love these... 1pt you cannot pass up! I keep my fat free cool whip frozen, spoon out some and put it on the graham cracker and they are ready, no need to put in the freezer! thanks for the great idea!\n- Delicious!! What a great treat :)\nSimple to make and have on hand for those special moments when your wanting something sweet. Thanks for sharing the recipe! I will be making these often.\n- LOVE these! I use Fat Free Whipped Cream in mine. They are soo good and budget friendly! These are always in my freezer and I make more every wekk. Perfect for those weight watchers sweet tooth cravings!\n- This was AMAZING! I I made mine with Low Fat Cinnamon graham crackers and absolutely LOVED it. Sweets without the guilt. Cant believe its only 1 point. :) I would definitely recommend it to anyone!\n- Fantastic - I just used fat free cool whip instead.\n- Thank you to the WW angel who thought this up! Delicious, thrifty and easy. I haven't tried them with chocolate graham crackers yet, but when I do I plan on adding a little mint extract to the cool whip. A staple in my freezer!\n- These are awesome! Had a nice stash of them in the freezer, but my kids found them and love them too!\n- Easy, yummy, and only 1 point! Love it, I used Cool Whip Free and lowfat Cinnamon Honey Grams.\n- The Smart Points (latest version) show Honey Maid Graham Crackers at 8 crackers for 5 points or 1.6 points per cracker. General "Graham Crackers" show as 2 squares for 2 points. Reddi Whip is 2 Tbs for 1 point. So the actual total would be 3 points per sandwich.\n- One of my favorite WW treats...only I use fat free Cool Whip and chocolate graham crackers. Yum!\n- it was deeeeeelicious!!! I can't believe it's only 1 point. Thank you for this tasty treat. Even my husband liked it and he hates honey graham crackers.\n- Yummy Yummy! 1 pt only! woohoo!\n- Another great one!! My husband loves these. I have made several batches in a week because he keeps eating them before I get a chance to have one. I do put them into a big tupperware container so they don't pick up the other \"flavors\" from the freezer. Thanks for posting!\n- These are awesome! But when I use the new app, it tells me that they are 6 smart points. Does the 1 others refer to a different point system or am I using the wrong types of graham crackers? Mine are Honeymade. Regardless, they have fewer points than a regular ice cream would have and I think they are delicious!\n- This is a great treat even if your not dieting! We always have these in our freezer! The only thing I would recommend is to eat all that you make within probably a week of being put in the freezer. Otherwise, the graham cracker gets kinda mushy. Thank you for posting.\n- I made these a while back and forgot to rate them. They're so yummy & simple to make. My whole family LOVES them =0)\n- What kind of graham crackers do you use for that wwice cream sandwich for 1point? I made them but graham crackers where 5 crackers for 4 points? Can you help\n- SO good with cool whip free and chocolate graham crackers!\n\n### Date\n2007-05-25 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "desserts", "easy", "frozen-desserts", "number-of-servings" ], "ingredients": [ "honey graham crackers", "whipped cream" ], "steps": [ "break graham crackers in half", "place on one half of the cracker a tbsp of whipped cream and top with another cracker", "press lightly", "place in freezer until ready to be eaten", "make as many as you like as they are so good and are only 1 point" ], "nutrition": [ 37.3, 2.0, 9.0, 1.0, 1.0, 2.0, 1.0 ], "reviews": "[\"After seeing Marsha D's pics, I just had to try these sandwiches! I am on WW, so they are perfect for me!! Only problem... I keep going back to the freezer for another one :(! Thanks Jass1202 for helping my WW journey!!\", 'I just have to send in my 2 cents worth. These are great. I made mine using cinnamon graham crackers. Just a yummy little snack. Thanks for posting. :)', 'Great treat!!!', 'Love these!!!! Going to try also with the chocolate grahams!!! Thanks for sharing this. Really takes care of my sweet tooth!!!!', \"Super Easy! I used Fat Free Whipped Cream and wrapped these in foil to make sure they didn't get any weird freezer flavors. Thanks for a nice snack.\", \"Amazing!! I don't feel left out when everyone else is eating ice cream sandwiches. Now I have these!\", 'I used to make these back when I was counting points. I loved them. Also very good with the lowfat chocolate graham crackers.', 'I love these... 1pt you cannot pass up! I keep my fat free cool whip frozen, spoon out some and put it on the graham cracker and they are ready, no need to put in the freezer! thanks for the great idea!', 'Delicious!! What a great treat :)\\nSimple to make and have on hand for those special moments when your wanting something sweet. Thanks for sharing the recipe! I will be making these often.', 'LOVE these! I use Fat Free Whipped Cream in mine. They are soo good and budget friendly! These are always in my freezer and I make more every wekk. Perfect for those weight watchers sweet tooth cravings!', 'This was AMAZING! I I made mine with Low Fat Cinnamon graham crackers and absolutely LOVED it. Sweets without the guilt. Cant believe its only 1 point. :) I would definitely recommend it to anyone!', 'Fantastic - I just used fat free cool whip instead.', \"Thank you to the WW angel who thought this up! Delicious, thrifty and easy. I haven't tried them with chocolate graham crackers yet, but when I do I plan on adding a little mint extract to the cool whip. A staple in my freezer!\", 'These are awesome! Had a nice stash of them in the freezer, but my kids found them and love them too!', 'Easy, yummy, and only 1 point! Love it, I used Cool Whip Free and lowfat Cinnamon Honey Grams.', 'The Smart Points (latest version) show Honey Maid Graham Crackers at 8 crackers for 5 points or 1.6 points per cracker. General "Graham Crackers" show as 2 squares for 2 points. Reddi Whip is 2 Tbs for 1 point. So the actual total would be 3 points per sandwich.', 'One of my favorite WW treats...only I use fat free Cool Whip and chocolate graham crackers. Yum!', \"it was deeeeeelicious!!! I can't believe it's only 1 point. Thank you for this tasty treat. Even my husband liked it and he hates honey graham crackers.\", 'Yummy Yummy! 1 pt only! woohoo!', 'Another great one!! My husband loves these. I have made several batches in a week because he keeps eating them before I get a chance to have one. I do put them into a big tupperware container so they don\\'t pick up the other \"flavors\" from the freezer. Thanks for posting!', 'These are awesome! But when I use the new app, it tells me that they are 6 smart points. Does the 1 others refer to a different point system or am I using the wrong types of graham crackers? Mine are Honeymade. Regardless, they have fewer points than a regular ice cream would have and I think they are delicious!', 'This is a great treat even if your not dieting! We always have these in our freezer! The only thing I would recommend is to eat all that you make within probably a week of being put in the freezer. Otherwise, the graham cracker gets kinda mushy. Thank you for posting.', \"I made these a while back and forgot to rate them. They're so yummy & simple to make. My whole family LOVES them =0)\", 'What kind of graham crackers do you use for that wwice cream sandwich for 1point? I made them but graham crackers where 5 crackers for 4 points? Can you help', 'SO good with cool whip free and chocolate graham crackers!']", "submitted": "2007-05-25T00:00:00", "minutes": 1, "n_steps": 5, "n_ingredients": 2 }, { "id": 219, "original_id": 64991, "name": "grilled crab legs", "description": "posted in response to a recipe request.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/64991_v000.png", "markdown": "## 🍰 grilled crab legs\n\n### Description\nposted in response to a recipe request.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- seafood\n- american\n- oven\n- easy\n- diabetic\n- crab\n- fish\n- broil\n- dietary\n- low-saturated-fat\n- low-calorie\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- saltwater-fish\n- shellfish\n- equipment\n\n### Ingredients\n1. king crab legs\n2. olive oil\n\n### Steps\n1. heat grill\n2. brush both sides of crab legs with oil and place on hot grill 5\" to 6\" from coals heat for 4 to 5 minutes , turning once\n3. remove to plates and serve with the dipping sauce of your choice\n4. red cocktail sauce , garlic butter sauce , or a thinned down guacamole dip are very nice dipping sauces\n\n### Nutrition\n- 389.9\n- 18.0\n- 0.0\n- 152.0\n- 131.0\n- 6.0\n- 0.0\n\n### Reviews\n- Turned out wonderful ! Great recipe and super easy,too -thanks for posting! \r\n- to \"brush with oilve oil , I used my olive oil sprayer and sprinkled a little Paul Deen House Seasoning on the legs and claws and cooked corn on the cob along with the crab on our gas grill.\n- I will never boil again!!! I've made King Crab Legs 4 times this way now and it's the easiest way to cook crab legs!!! I don't even bother with the oil step and they are wonderful!! No more heating up the kitchen and trying to cram long legs into a stock pot!! Thanks!!\n- Absolutely fantastic... no more soggy crab meat ! I don't bother with the oil either ...thanks for posting this great idea\n- Wonderful! I brushed crab legs with olive oil and sprinkled both sides with garlic powder, dried dill, old bay seasoning and dried thyme. Grill them on a real grill for 3 minutes each side. The crab was flavorful enough without any dipping sauce.\n- Wow! Something so simple\r\nyet very different. The \"grilled\" taste was wonderful. I will never eat crab legs any other way. Thanks!\n- AWESOME Molly! Thanks so much. These were so easy and came out great. I actually made this twice- good sale ion legs- and the second time I added some fresh pressed garlic to the olive oil. mmmmmmmm........\r\n\r\nThanks again for such an easy and yummy recipe. \n- Great recipe! Just make sure you don't leave them on for more than five minutes because I got distracted and burnt the thin ends pretty badly. Can't wait to make them again and not screw up. Thank you.\n- This was simply superb! I skipped the oil also. Simple and delicious. I have already shared this method twice and they have loved it also. Thanks for sharing!\n- Very good, I recommend using olive oil and old bay's dry rub...delish!!!\n- Very easy way of preparing the crab and since it was our first time eating them, the experience was fun.\n- We followed your recipe with the addition of Creole Seasoning and Emeril's Essence. Thanks for the suggestion!\n- Thanks for posting such a great recipe for Crab Legs. We use Old Bay Seasoning and some Cajun seasonings on the outside of the legs. This flavors the crab meat wonderfully without overpowering the meat. My family uses individual pairs of scissors to cut some of the leg portions open. It makes eating them less messy. Even my young Grandchildren will eat these easily prepared favorites.\n- this is a great way to do crab, added a bit of old bay seasoning to the oil,and broiled in the oven.(no bbq available) raves from everyone!!! thanks for a wonderful, quick,and easy recipe\n- Great recipe for crab legs! We have a New Year's tradition of crab legs and I love this way of preparing them instead of steaming... which I feel waterlogs them. We already had some steaks on the grill so it was easy to just throw these on. The olive oil makes the shells crispy and really easy to crack. Delicious with a simple garlic butter to dip in... Thanks for posting!!!\n- This is so much easier for us to do than the big pot of water and so tasty! We squeeze a little olive oil (with some Tony C's or Old Bay depending on our mood) down into the big legs and throw a few wood chips on the grill to give them a little smoke. It's all we can do to wait for the platter to come to the patio table before we dive in!\n- What a great way to cook crab legs. It was delicious and as simple as any recipe I have ever seen. It is now hands down my favorite method of preparing those delicious crab legs. Thank you for a great recipe.\n- This was great!!!! We decided last minute to do crab legs with steak for supper...and I came across this recipe...Our crab was frozen at first I still brushed with oil...DH put legs on BBQ on a cookie sheet then once they were defrosted he put them on the grill!!!! I prefer these over the oven method any day!!!!! So good!!!!!!!\n- We're done our crab legs like this for years and it truly is the easiest and tastiest way to cook them. Don't have to deal with pots of smelly water or your cooked crab swimming in a dinner plate of water, either. Works just the same if you broil them in your oven, too. Keep that oven door cracked open, though. Keeps the broiler element on. Thanks, Molly53!!\n- Made the recipe using King crab legs. All I can say is awesome! Far superior than just boiling them with Old Bay. \r\nIt is cold here now so I cheated and put them under the broiler. Can't wait to try them on the grill.\r\nThanks for the recipe. \n- This is absolutely the best way to cookcrab legs. We cannot get fresh ones here, only frozen king crab legs or dungeness crabs so when thawed they are already watery. And we don't need any more steam. I drain then wipe dry and brush them with olive oil and heat on the grill. The water inside of the shells quickly evaporate. I have a jenn air for grilling and the shells are then perfect for cracking, the crab is tasty and ready for sauces or just right out of the shell. I will never cook crab legs any other way!!!\n\n### Date\n2003-06-18 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "main-ingredient", "cuisine", "preparation", "north-american", "healthy", "5-ingredients-or-less", "very-low-carbs", "seafood", "american", "oven", "easy", "diabetic", "crab", "fish", "broil", "dietary", "low-saturated-fat", "low-calorie", "high-protein", "low-carb", "high-in-something", "low-in-something", "saltwater-fish", "shellfish", "equipment" ], "ingredients": [ "king crab legs", "olive oil" ], "steps": [ "heat grill", "brush both sides of crab legs with oil and place on hot grill 5\" to 6\" from coals heat for 4 to 5 minutes , turning once", "remove to plates and serve with the dipping sauce of your choice", "red cocktail sauce , garlic butter sauce , or a thinned down guacamole dip are very nice dipping sauces" ], "nutrition": [ 389.9, 18.0, 0.0, 152.0, 131.0, 6.0, 0.0 ], "reviews": "['Turned out wonderful ! Great recipe and super easy,too -thanks for posting! \\r\\n- to \"brush with oilve oil , I used my olive oil sprayer and sprinkled a little Paul Deen House Seasoning on the legs and claws and cooked corn on the cob along with the crab on our gas grill.', \"I will never boil again!!! I've made King Crab Legs 4 times this way now and it's the easiest way to cook crab legs!!! I don't even bother with the oil step and they are wonderful!! No more heating up the kitchen and trying to cram long legs into a stock pot!! Thanks!!\", \"Absolutely fantastic... no more soggy crab meat ! I don't bother with the oil either ...thanks for posting this great idea\", 'Wonderful! I brushed crab legs with olive oil and sprinkled both sides with garlic powder, dried dill, old bay seasoning and dried thyme. Grill them on a real grill for 3 minutes each side. The crab was flavorful enough without any dipping sauce.', 'Wow! Something so simple\\r\\nyet very different. The \"grilled\" taste was wonderful. I will never eat crab legs any other way. Thanks!', 'AWESOME Molly! Thanks so much. These were so easy and came out great. I actually made this twice- good sale ion legs- and the second time I added some fresh pressed garlic to the olive oil. mmmmmmmm........\\r\\n\\r\\nThanks again for such an easy and yummy recipe. ', 'Great recipe! Just make sure you don't leave them on for more than five minutes because I got distracted and burnt the thin ends pretty badly. Can't wait to make them again and not screw up. Thank you.', 'This was simply superb! I skipped the oil also. Simple and delicious. I have already shared this method twice and they have loved it also. Thanks for sharing!', \"Very good, I recommend using olive oil and old bay's dry rub...delish!!!\", 'Very easy way of preparing the crab and since it was our first time eating them, the experience was fun.', \"We followed your recipe with the addition of Creole Seasoning and Emeril's Essence. Thanks for the suggestion!\", 'Thanks for posting such a great recipe for Crab Legs. We use Old Bay Seasoning and some Cajun seasonings on the outside of the legs. This flavors the crab meat wonderfully without overpowering the meat. My family uses individual pairs of scissors to cut some of the leg portions open. It makes eating them less messy. Even my young Grandchildren will eat these easily prepared favorites.', 'this is a great way to do crab, added a bit of old bay seasoning to the oil,and broiled in the oven.(no bbq available) raves from everyone!!! thanks for a wonderful, quick,and easy recipe', \"Great recipe for crab legs! We have a New Year's tradition of crab legs and I love this way of preparing them instead of steaming... which I feel waterlogs them. We already had some steaks on the grill so it was easy to just throw these on. The olive oil makes the shells crispy and really easy to crack. Delicious with a simple garlic butter to dip in... Thanks for posting!!!\", \"This is so much easier for us to do than the big pot of water and so tasty! We squeeze a little olive oil (with some Tony C's or Old Bay depending on our mood) down into the big legs and throw a few wood chips on the grill to give them a little smoke. It's all we can do to wait for the platter to come to the patio table before we dive in!\", 'What a great way to cook crab legs. It was delicious and as simple as any recipe I have ever seen. It is now hands down my favorite method of preparing those delicious crab legs. Thank you for a great recipe.', 'This was great!!!! We decided last minute to do crab legs with steak for supper...and I came across this recipe...Our crab was frozen at first I still brushed with oil...DH put legs on BBQ on a cookie sheet then once they were defrosted he put them on the grill!!!! I prefer these over the oven method any day!!!!! So good!!!!!!!', \"We're done our crab legs like this for years and it truly is the easiest and tastiest way to cook them. Don't have to deal with pots of smelly water or your cooked crab swimming in a dinner plate of water, either. Works just the same if you broil them in your oven, too. Keep that oven door cracked open, though. Keeps the broiler element on. Thanks, Molly53!!\", \"Made the recipe using King crab legs. All I can say is awesome! Far superior than just boiling them with Old Bay. \\r\\nIt is cold here now so I cheated and put them under the broiler. Can't wait to try them on the grill.\\r\\nThanks for the recipe. \", \"This is absolutely the best way to cookcrab legs. We cannot get fresh ones here, only frozen king crab legs or dungeness crabs so when thawed they are already watery. And we don't need any more steam. I drain then wipe dry and brush them with olive oil and heat on the grill. The water inside of the shells quickly evaporate. I have a jenn air for grilling and the shells are then perfect for cracking, the crab is tasty and ready for sauces or just right out of the shell. I will never cook crab legs any other way!!!\"]", "submitted": "2003-06-18T00:00:00", "minutes": 16, "n_steps": 4, "n_ingredients": 2 }, { "id": 220, "original_id": 150946, "name": "wiener bites", "description": "these were served at our finger food fiesta for new years. my sons gobbled them up. they were extremely easy to make. the recipe calls to serve them hot but they are great after they have cooled down as well. from company's coming - appetizers - by jean paré.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/150946_v000.png", "markdown": "## 🍰 wiener bites\n\n### Description\nthese were served at our finger food fiesta for new years. my sons gobbled them up. they were extremely easy to make. the recipe calls to serve them hot but they are great after they have cooled down as well. from company's coming - appetizers - by jean paré.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- easy\n- dinner-party\n- finger-food\n- holiday-event\n- kid-friendly\n- dietary\n- new-years\n- low-carb\n- inexpensive\n- low-in-something\n- meat\n- presentation\n- served-cold\n- served-hot\n\n### Ingredients\n1. hot dogs\n2. bacon\n\n### Steps\n1. wieners that are 5 inches in length can be cut into 6 pieces each for bite-size servings\n2. fry bacon slices until fat part has lost its whiteness\n3. do not fry until crisp or it won't roll\n4. cut slice in half crosswise and lengthwise\n5. allow to cool\n6. when cool enough to handle , wrap around wiener section and secure with toothpick\n7. uncooked bacon may be used but it takes longer to cook at the last minute\n8. to serve: arrange on baking tray and heat in hot oven , 400f until sizzling hot\n9. can be kept hot on serving tray\n10. watch for toothpicks !\n\n### Nutrition\n- 202.8\n- 29.0\n- 4.0\n- 22.0\n- 12.0\n- 34.0\n- 0.0\n\n### Reviews\n- Mmmmmm.....pork!! LOL!!\r\nWell I had the pleasure of having the Chef herself make and serve these at a recent Zaar get together, and what else can I say except Yummo!\r\nI think this would be a real kid pleasing recipe, I will make them for my daughter soon.\r\nThanks Saturn!!\n- I remember making these as a kid, had completely forgot about them. I do remember how much I loved them. Thanks for bringing back a fond memory.\n- Made these as part of my appy buffet for Thanksgiving. Odly enough, they were liked by the adults more then the kids. LoL! :)\n- Bloody excellant. I used Kabana instead of hot dogs and i was thinking that sun dried tomatoes in them would be nice too.\n- I made these to serve at my son's birthday party and they were gone in no time. Since they were so easy to make, I let the girls help me, which they really enjoyed. I served these with a jalapeno mustard dipping sauce. Absolutely yummy! Thanks for sharing the recipe.\n- I made these for the second 2006 Pick A Chef Contest. I made these at 5:00 in the morning for a dinner at work. I had to have my daughter at the sitter by 5:30. It took very little time to make and was extremely easy!! They were also extremely yummy!! I used honey maple bacon and WOW did that give it just a good kick also. A little sweetness to this was GREAT!!! They were devoured!! I am definatly keeping this one handy and KUDOS to Saturn!!!\n- We had these at a recent Zaar get-together and my husband really loved these! I am going to try making them with smoked German wieners - that would really be good!\n\n### Date\n2006-01-08 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "very-low-carbs", "appetizers", "easy", "dinner-party", "finger-food", "holiday-event", "kid-friendly", "dietary", "new-years", "low-carb", "inexpensive", "low-in-something", "meat", "presentation", "served-cold", "served-hot" ], "ingredients": [ "hot dogs", "bacon" ], "steps": [ "wieners that are 5 inches in length can be cut into 6 pieces each for bite-size servings", "fry bacon slices until fat part has lost its whiteness", "do not fry until crisp or it won't roll", "cut slice in half crosswise and lengthwise", "allow to cool", "when cool enough to handle , wrap around wiener section and secure with toothpick", "uncooked bacon may be used but it takes longer to cook at the last minute", "to serve: arrange on baking tray and heat in hot oven , 400f until sizzling hot", "can be kept hot on serving tray", "watch for toothpicks !" ], "nutrition": [ 202.8, 29.0, 4.0, 22.0, 12.0, 34.0, 0.0 ], "reviews": "['Mmmmmm.....pork!! LOL!!\\r\\nWell I had the pleasure of having the Chef herself make and serve these at a recent Zaar get together, and what else can I say except Yummo!\\r\\nI think this would be a real kid pleasing recipe, I will make them for my daughter soon.\\r\\nThanks Saturn!!', 'I remember making these as a kid, had completely forgot about them. I do remember how much I loved them. Thanks for bringing back a fond memory.', 'Made these as part of my appy buffet for Thanksgiving. Odly enough, they were liked by the adults more then the kids. LoL! :)', 'Bloody excellant. I used Kabana instead of hot dogs and i was thinking that sun dried tomatoes in them would be nice too.', \"I made these to serve at my son's birthday party and they were gone in no time. Since they were so easy to make, I let the girls help me, which they really enjoyed. I served these with a jalapeno mustard dipping sauce. Absolutely yummy! Thanks for sharing the recipe.\", 'I made these for the second 2006 Pick A Chef Contest. I made these at 5:00 in the morning for a dinner at work. I had to have my daughter at the sitter by 5:30. It took very little time to make and was extremely easy!! They were also extremely yummy!! I used honey maple bacon and WOW did that give it just a good kick also. A little sweetness to this was GREAT!!! They were devoured!! I am definatly keeping this one handy and KUDOS to Saturn!!!', 'We had these at a recent Zaar get-together and my husband really loved these! I am going to try making them with smoked German wieners - that would really be good!']", "submitted": "2006-01-08T00:00:00", "minutes": 20, "n_steps": 10, "n_ingredients": 2 }, { "id": 221, "original_id": 337211, "name": "red wine vinegar copycat", "description": "no one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. it can also be infused w/garlic or other herbs as desired. i use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the zaar data base. *enjoy* !", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/337211_v000.png", "markdown": "## 🍰 red wine vinegar copycat\n\n### Description\nno one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. it can also be infused w/garlic or other herbs as desired. i use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the zaar data base. *enjoy* !\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- low-fat\n- dietary\n- copycat\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. red wine\n2. white vinegar\n\n### Steps\n1. combine both ingredients in a sml jar w / a lid & use as needed\n\n### Nutrition\n- 21.6\n- 0.0\n- 1.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- This is a gread red wine vinegar. I used merlot red wine. Thanks twissis :) Made for I Recommend tag game\n- Thank you for a great recipe I used white wine vinegar and a burgundy it was excellent\n- Thanks so much for posting this. They charge ridiculous prices for red wine vinegar in the supermarkets. And this tastes 1000% better. You've done a wonderful service to humanity! Bless you.\n- Thank you so very much for posting this. Usually make my own and for some reason it has totally slipped my brain on the ratio of wine/vinegar...keeping this in my cook book for 'future forgetfulness' ...;)\n- My biggest complaint about this recipe - Why haven't I been using this for years? : ) I ran out of red wine vinegar for a creamy garlic salad dressing that I was making. I remember years ago a coworker telling me that she makes her own red wine vinegar. I didn't pursue it then but I remembered today. This turned out great! And now that I know the ratio is 3 to 1, I can mix up as much as I need at any one time. The recipe says it makes 1 1/4 cups. But it should really say that it makes 1/4 cup of red wine vinegar. 1 tablespoon red wine + 3 Tablespoons vinegar = 4 tablespoons = 1/4 c.\n- Simply delicious. I mashed three cloves of garlic and let them sit in a 1:3 ratio for about 6 hours. Delicious! Next time, I'll experiment with different herbs!\n- Can't get easier than this! Very handy recipe.Thanks for sharing.\n- Followed this exactly, with the ratio 1:3 and it was delicious. I guess I didn't even realize this could be done, with a large amount of \"processing\" (factory) but I am glad that the home cook can make this simply delicious and not very time consuming vinegar. I have my second carafe going now, with some garlic cloves. Very tasty indeed, twissis! Thank you! Made for *I Recommend* January 2009\n- I needed some red wine vinegar and I didn't have any in the house. It's snowing and I wasn't going to run to the store. Came across this recipe and it worked perfectly. Made as a pressie for the Aus/NZ swap.\n- This red wine vinegar turned out really great. I doubled the red wine and white vinegar ingredients and infused the mixture with: (1) shallot clove, (1) garlic clove, and several sprigs each of rosemary, thyme, and marjarom. I left these in the vinegar mixture for 24 hours and then strained them out with a coffee filter. I then made a zesty Italian salad dressing with the infused vinegar and it was delicious!! Thank you for sharing this fabulous recipe...it is definitely a keeper!!\r\n*Made for 2008 Football Pool*\n- It can't possibly be this easy, can it? It sure can! I wish I'd found this little gem a long time ago! Thanks for posting. Made for Football Pool week 14.\n- This was really good! Very simple and will use it often. Congrats on your football pool win!\n- Wow! Like many other reviewers I had no idea red wine vinegar was so easy to make. I will not be buying this stuff in the stores anymore! This was just too good when I used it in a salad vinaigrette dressing. I also noticed that I had a bottle of purchased red wine vinegar in the pantry with just about 1/4 cup left in it. I sat the two next to each other, dipped a little piece of bread in each to see how they compared straight across. This version was so much better than the purchased stuff - and the color was far more vibrant and intense as well. Thanks twissis for sharing this wonderful copycat. Congrats again on your Week 9 win in the Football Pool!\n- Simple but brilliant. Excellent description, too.\n- A great technique thanks Twissis! I usually make my own red wine vinegar by decanting all the dregs of red wine bottles into a special crock, the only problem is that there are not many dregs left in the bottles in this household! So, this was a good recipe to tag and try out. I used a nice everyday vin de pays red wine, and some white wine vinegar. No wine was wasted or abused in the making of this red wine vinegar, and I have saved this for the future - thanks very much! Made for Holiday Tag - merci encore ma leeetle Iclandic sister! FT:-)\n- Wow, twissis, I sure wish I had found this recipe earlier (or even thought to look for it :-( ) Simple and easy, this will most certainly save me a trip the the store! Perfect! I will keep this recipe close at hand, for future recipes! Thanks so much for sharing!\n- Can I double or triple this and save it for a while? Most recipes call for a mother\n- I will never buy red wine vinegar from the store again! I had no idea making red wine vinegar could be as simple as combining red wine and, go figure, vinegar! I used some of this and combined it with a little olive oil, salt & pepper to top my green salad. YUM! I made a larger batch and have it stored for future use. twissis, thank you for posting this little gem!\n- I never remember to buy wine vinegar so when I saw this I got very excited. This is clearly a 5 star recipe. Thanks for sharing. Made for Football Pool 2010.\n\n### Date\n2008-11-14 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "very-low-carbs", "easy", "low-fat", "dietary", "copycat", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "novelty", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "red wine", "white vinegar" ], "steps": [ "combine both ingredients in a sml jar w / a lid & use as needed" ], "nutrition": [ 21.6, 0.0, 1.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['This is a gread red wine vinegar. I used merlot red wine. Thanks twissis :) Made for I Recommend tag game', 'Thank you for a great recipe I used white wine vinegar and a burgundy it was excellent', 'Thanks so much for posting this. They charge ridiculous prices for red wine vinegar in the supermarkets. And this tastes 1000% better. You've done a wonderful service to humanity! Bless you.', \"Thank you so very much for posting this. Usually make my own and for some reason it has totally slipped my brain on the ratio of wine/vinegar...keeping this in my cook book for 'future forgetfulness' ...;)\", 'My biggest complaint about this recipe - Why haven't I been using this for years? : ) I ran out of red wine vinegar for a creamy garlic salad dressing that I was making. I remember years ago a coworker telling me that she makes her own red wine vinegar. I didn't pursue it then but I remembered today. This turned out great! And now that I know the ratio is 3 to 1, I can mix up as much as I need at any one time. The recipe says it makes 1 1/4 cups. But it should really say that it makes 1/4 cup of red wine vinegar. 1 tablespoon red wine + 3 Tablespoons vinegar = 4 tablespoons = 1/4 c.', 'Simply delicious. I mashed three cloves of garlic and let them sit in a 1:3 ratio for about 6 hours. Delicious! Next time, I'll experiment with different herbs!', \"Can't get easier than this! Very handy recipe.Thanks for sharing.\", 'Followed this exactly, with the ratio 1:3 and it was delicious. I guess I didn\\'t even realize this could be done, with a large amount of \"processing\" (factory) but I am glad that the home cook can make this simply delicious and not very time consuming vinegar. I have my second carafe going now, with some garlic cloves. Very tasty indeed, twissis! Thank you! Made for *I Recommend* January 2009', \"I needed some red wine vinegar and I didn't have any in the house. It's snowing and I wasn't going to run to the store. Came across this recipe and it worked perfectly. Made as a pressie for the Aus/NZ swap.\", 'This red wine vinegar turned out really great. I doubled the red wine and white vinegar ingredients and infused the mixture with: (1) shallot clove, (1) garlic clove, and several sprigs each of rosemary, thyme, and marjarom. I left these in the vinegar mixture for 24 hours and then strained them out with a coffee filter. I then made a zesty Italian salad dressing with the infused vinegar and it was delicious!! Thank you for sharing this fabulous recipe...it is definitely a keeper!!\\r\\n*Made for 2008 Football Pool*', \"It can't possibly be this easy, can it? It sure can! I wish I'd found this little gem a long time ago! Thanks for posting. Made for Football Pool week 14.\", 'This was really good! Very simple and will use it often. Congrats on your football pool win!', 'Wow! Like many other reviewers I had no idea red wine vinegar was so easy to make. I will not be buying this stuff in the stores anymore! This was just too good when I used it in a salad vinaigrette dressing. I also noticed that I had a bottle of purchased red wine vinegar in the pantry with just about 1/4 cup left in it. I sat the two next to each other, dipped a little piece of bread in each to see how they compared straight across. This version was so much better than the purchased stuff - and the color was far more vibrant and intense as well. Thanks twissis for sharing this wonderful copycat. Congrats again on your Week 9 win in the Football Pool!', 'Simple but brilliant. Excellent description, too.', 'A great technique thanks Twissis! I usually make my own red wine vinegar by decanting all the dregs of red wine bottles into a special crock, the only problem is that there are not many dregs left in the bottles in this household! So, this was a good recipe to tag and try out. I used a nice everyday vin de pays red wine, and some white wine vinegar. No wine was wasted or abused in the making of this red wine vinegar, and I have saved this for the future - thanks very much! Made for Holiday Tag - merci encore ma leeetle Iclandic sister! FT:-)', 'Wow, twissis, I sure wish I had found this recipe earlier (or even thought to look for it :-( ) Simple and easy, this will most certainly save me a trip the the store! Perfect! I will keep this recipe close at hand, for future recipes! Thanks so much for sharing!', 'Can I double or triple this and save it for a while? Most recipes call for a mother', 'I will never buy red wine vinegar from the store again! I had no idea making red wine vinegar could be as simple as combining red wine and, go figure, vinegar! I used some of this and combined it with a little olive oil, salt & pepper to top my green salad. YUM! I made a larger batch and have it stored for future use. twissis, thank you for posting this little gem!', 'I never remember to buy wine vinegar so when I saw this I got very excited. This is clearly a 5 star recipe. Thanks for sharing. Made for Football Pool 2010.']", "submitted": "2008-11-14T00:00:00", "minutes": 1, "n_steps": 1, "n_ingredients": 2 }, { "id": 222, "original_id": 384977, "name": "tahini and honey spread", "description": "a great spread for bread/toast from nigella. 2 minutes to put together and its done :)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/384977_v000.png", "markdown": "## 🍰 tahini and honey spread\n\n### Description\na great spread for bread/toast from nigella. 2 minutes to put together and its done :)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- easy\n- dietary\n- low-sodium\n- high-calcium\n- high-in-something\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. tahini\n2. honey\n\n### Steps\n1. mix together , and spread on bread or toast\n\n### Nutrition\n- 213.1\n- 22.0\n- 45.0\n- 0.0\n- 10.0\n- 10.0\n- 6.0\n\n### Reviews\n- Mmmm! A great spread for toast. Made with a one to one ratio. \r\nThanks for the post.\n- I whipped this up to serve on Saltine crackers for my kids' snack. They loved it! I used 2 tablespoons of tahini and 2 tsp. honey. Thank you for sharing this easy recipe.\n- This was a nice mid morning snack. I used cordial glasses to almost cut out holes from a piece of bread. Then I toasted it and punched out the circles, it worked rather well. \nMade for *Zaar Tag 2009* game\n- Here's a very nice addition to my finger food counter from now on! Easy to make, & you're able to change the taste by using a lighter, milder honey or a darker, more intenst one! A great keeper of a recipe! [Tagged, made & reviewed in Gimme 5 tag]\n- WOW, what a winning combination! Loved this! The honey complements the earthy sesame flavour from the tahini perfectly. Im sure this would also be great with other things mixed in (like e.g. coconut or carob powder or choc chips or fruit). I made the recipe using the lesser amount of tahini and only 1 ts of honey. That was sweet enough for my taste.
THANK YOU SO MUCH for sharing this keeper with us, MarraMamba. Ill surely make it again!
Made and reviewed for the Honey Tag Game in the Spain/Portugal Forum February 2012.\n- I loved this, but I didn't have it on toast. I dipped celery sticks into it so I could pretend it was healthier. ;-) I used equal parts honey and tahini, but I'd cut back on the honey next time, as it was really sweet. I love how the honey thickened up the tahini so that this wasn't runny like I was afraid it might be. I used a raw organic sunflower honey for this, and it'll be fun to see how different honeys change the flavor. Thanks for sharing.\n- DD (toddler) and I dip bananas in this. I use local honey and organic tahini. I use less honey than tahini but I think tahinis differ in bitterness. I'm sure it's good on bread, kind of like peanut butter.\n- So this is great stuff!!! I used a 1 to 1 ratio, as I wanted mine to taste sweet like honey with just a hint of tahini. Served atop some wheat toast for breakfast. THANKS!!! Made for Photo Tag Summer 2009.\n\n### Date\n2009-08-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "5-ingredients-or-less", "easy", "dietary", "low-sodium", "high-calcium", "high-in-something", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "tahini", "honey" ], "steps": [ "mix together , and spread on bread or toast" ], "nutrition": [ 213.1, 22.0, 45.0, 0.0, 10.0, 10.0, 6.0 ], "reviews": "['Mmmm! A great spread for toast. Made with a one to one ratio. \\r\\nThanks for the post.', \"I whipped this up to serve on Saltine crackers for my kids' snack. They loved it! I used 2 tablespoons of tahini and 2 tsp. honey. Thank you for sharing this easy recipe.\", 'This was a nice mid morning snack. I used cordial glasses to almost cut out holes from a piece of bread. Then I toasted it and punched out the circles, it worked rather well. \\nMade for *Zaar Tag 2009* game', \"Here's a very nice addition to my finger food counter from now on! Easy to make, & you're able to change the taste by using a lighter, milder honey or a darker, more intenst one! A great keeper of a recipe! [Tagged, made & reviewed in Gimme 5 tag]\", 'WOW, what a winning combination! Loved this! The honey complements the earthy sesame flavour from the tahini perfectly. Im sure this would also be great with other things mixed in (like e.g. coconut or carob powder or choc chips or fruit). I made the recipe using the lesser amount of tahini and only 1 ts of honey. That was sweet enough for my taste.
THANK YOU SO MUCH for sharing this keeper with us, MarraMamba. Ill surely make it again!
Made and reviewed for the Honey Tag Game in the Spain/Portugal Forum February 2012.', \"I loved this, but I didn't have it on toast. I dipped celery sticks into it so I could pretend it was healthier. ;-) I used equal parts honey and tahini, but I'd cut back on the honey next time, as it was really sweet. I love how the honey thickened up the tahini so that this wasn't runny like I was afraid it might be. I used a raw organic sunflower honey for this, and it'll be fun to see how different honeys change the flavor. Thanks for sharing.\", \"DD (toddler) and I dip bananas in this. I use local honey and organic tahini. I use less honey than tahini but I think tahinis differ in bitterness. I'm sure it's good on bread, kind of like peanut butter.\", 'So this is great stuff!!! I used a 1 to 1 ratio, as I wanted mine to taste sweet like honey with just a hint of tahini. Served atop some wheat toast for breakfast. THANKS!!! Made for Photo Tag Summer 2009.']", "submitted": "2009-08-10T00:00:00", "minutes": 2, "n_steps": 1, "n_ingredients": 2 }, { "id": 223, "original_id": 362622, "name": "easier than the easiest chocolate croissants", "description": "yep - that's code for super easy. :) my family traveled to france when i was little and these were on the breakfast buffet! every kid's dream!!! i made sure to eat one *every* morning. chocolate for breakfast? that is only something a kid can get away with while in a foreign country - at least in my family! now that i am a bit older, i no longer seek the adrenaline rush of breaking the breakfast routine, and i prefer to occasionally make these as a potluck contribution. enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/362622_v000.png", "markdown": "## 🍰 easier than the easiest chocolate croissants\n\n### Description\nyep - that's code for super easy. :) my family traveled to france when i was little and these were on the breakfast buffet! every kid's dream!!! i made sure to eat one *every* morning. chocolate for breakfast? that is only something a kid can get away with while in a foreign country - at least in my family! now that i am a bit older, i no longer seek the adrenaline rush of breaking the breakfast routine, and i prefer to occasionally make these as a potluck contribution. enjoy!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- breads\n- easy\n- beginner-cook\n- potluck\n- finger-food\n- kid-friendly\n- vegetarian\n- chocolate\n- rolls-biscuits\n- dietary\n- brunch\n- to-go\n- presentation\n\n### Ingredients\n1. refrigerated crescent dinner rolls\n2. semi-sweet chocolate chips\n\n### Steps\n1. unroll the dough and separate it into 8 triangles\n2. place about 10 chocolate chips on the long end of each triangle and roll the dough up around the chocolate , to the small end\n3. transfer the croissants to a baking sheet\n4. bake as directed on the tube\n5. serve warm or at room temperature\n\n### Nutrition\n- 141.0\n- 6.0\n- 21.0\n- 6.0\n- 7.0\n- 8.0\n- 7.0\n\n### Reviews\n- These were so good. Very easy to make.\n- I made these and would have liked a sweeter chocolate inside. Very simple to make though. Thanks for sharing!\n- I made this recipe for the 3 of us this morning. We have no leftover. My son ate 3 and DH also. I got only 2 :( Thanks Greeny :) Made for Cookbook tag game\n- WOW...Yummy and simple....only 2 ingredients makes them 5 star in my book. And them there is taste! I used semi-sweet morsels, as directed and that was just decadent! I did make a little glaze for the top, and I can see so many variations of this recipe. Thanks for the inspirations (and sharing :) ), Greeny4444. Made for Best of 2010 tag game.\n- Who knew that something so simple could taste so great?!! I made a small batch with a 4-count pkg of rolls and they were SO good. I was expecting some of the chocolate to have oozed out during baking but I didn't have that problem at all. What a wonderful and easy treat - thanks for sharing your recipe!\n\n### Date\n2009-03-24 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "breads", "easy", "beginner-cook", "potluck", "finger-food", "kid-friendly", "vegetarian", "chocolate", "rolls-biscuits", "dietary", "brunch", "to-go", "presentation" ], "ingredients": [ "refrigerated crescent dinner rolls", "semi-sweet chocolate chips" ], "steps": [ "unroll the dough and separate it into 8 triangles", "place about 10 chocolate chips on the long end of each triangle and roll the dough up around the chocolate , to the small end", "transfer the croissants to a baking sheet", "bake as directed on the tube", "serve warm or at room temperature" ], "nutrition": [ 141.0, 6.0, 21.0, 6.0, 7.0, 8.0, 7.0 ], "reviews": "['These were so good. Very easy to make.', 'I made these and would have liked a sweeter chocolate inside. Very simple to make though. Thanks for sharing!', 'I made this recipe for the 3 of us this morning. We have no leftover. My son ate 3 and DH also. I got only 2 :( Thanks Greeny :) Made for Cookbook tag game', 'WOW...Yummy and simple....only 2 ingredients makes them 5 star in my book. And them there is taste! I used semi-sweet morsels, as directed and that was just decadent! I did make a little glaze for the top, and I can see so many variations of this recipe. Thanks for the inspirations (and sharing :) ), Greeny4444. Made for Best of 2010 tag game.', \"Who knew that something so simple could taste so great?!! I made a small batch with a 4-count pkg of rolls and they were SO good. I was expecting some of the chocolate to have oozed out during baking but I didn't have that problem at all. What a wonderful and easy treat - thanks for sharing your recipe!\"]", "submitted": "2009-03-24T00:00:00", "minutes": 25, "n_steps": 5, "n_ingredients": 2 }, { "id": 224, "original_id": 123980, "name": "cooked mushrooms", "description": "i had these at a steak house for the first time and loved them. they are good with a variety of things or just by themselves.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/123980_v000.png", "markdown": "## 🍰 cooked mushrooms\n\n### Description\ni had these at a steak house for the first time and loved them. they are good with a variety of things or just by themselves.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- side-dishes\n- vegetables\n- easy\n- vegetarian\n- dietary\n- low-carb\n- mushrooms\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. butter\n2. whole mushroom\n\n### Steps\n1. cook the mushrooms in the butter , in a covered saucepan on low heat until done\n2. you can use the butter for omelets or other cooking like vegetables\n\n### Nutrition\n- 228.4\n- 36.0\n- 9.0\n- 8.0\n- 7.0\n- 73.0\n- 1.0\n\n### Reviews\n- Really quick and easy! I added a bit of garlic, and did start them in olive oil. Added the butter just before serving. Served these with a delicious steak. Thanks for sharing Dee!\n- Easy and sinfully yummy! Great recipe! \n- We usually make mushrooms this way when we grill sausages in the summer (we have to have a pan of mushrooms separate from the peppers and onions, though, because not everyone likes the peppers and onions). Today I decided to make these mushrooms to fill an omelet. We love mushrooms in any form, but the butter just makes them over-the-top good! Thanks for posting!\n- Simple, easy and delicious! Thanks!\n- I agree with Missy, sometimes the best recipes are the best...this one is was made and served ladeled over green beans, and served with pork roast. \n- These were wonderful with our beef last night. Actually, I think they'd be wonderful with just about anything. DH did insist on adding some garlic, but I don't think they needed it. I could eat a big bowl of these all by themselves! Thanks for posting.\n- My mother and grandmother always made mushrooms this way. They're just so good.\n- Sometimes the simplest way of cooking things is also the best. There is nothing quite like the taste of mushrooms fried in good butter.\n- dee, I love mushrooms like this ~ we use them over potatoes, steaks, roasts, vegetables and just alone. I ususally add a little parsley to them for color but otherwise, hands down they are the best! Thanks for posting the recipe, Diane\n- Cooked mushrooms are a simple and great recipe. I actually recommend using a combination of mushrooms, especially portobello mushrooms. If you find that the butter burns when you make this recipe, then cook the mushrooms with a bit of olive oil until they're almost finished THEN add some butter (this was actually something I learned from one of Gordon Ramsay's shows, and it works much better!). Your mushrooms will taste buttery without all the cleanup!\n\n### Date\n2005-05-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "5-ingredients-or-less", "very-low-carbs", "side-dishes", "vegetables", "easy", "vegetarian", "dietary", "low-carb", "mushrooms", "low-in-something", "3-steps-or-less" ], "ingredients": [ "butter", "whole mushroom" ], "steps": [ "cook the mushrooms in the butter , in a covered saucepan on low heat until done", "you can use the butter for omelets or other cooking like vegetables" ], "nutrition": [ 228.4, 36.0, 9.0, 8.0, 7.0, 73.0, 1.0 ], "reviews": "['Really quick and easy! I added a bit of garlic, and did start them in olive oil. Added the butter just before serving. Served these with a delicious steak. Thanks for sharing Dee!', 'Easy and sinfully yummy! Great recipe! ', 'We usually make mushrooms this way when we grill sausages in the summer (we have to have a pan of mushrooms separate from the peppers and onions, though, because not everyone likes the peppers and onions). Today I decided to make these mushrooms to fill an omelet. We love mushrooms in any form, but the butter just makes them over-the-top good! Thanks for posting!', 'Simple, easy and delicious! Thanks!', 'I agree with Missy, sometimes the best recipes are the best...this one is was made and served ladeled over green beans, and served with pork roast. ', \"These were wonderful with our beef last night. Actually, I think they'd be wonderful with just about anything. DH did insist on adding some garlic, but I don't think they needed it. I could eat a big bowl of these all by themselves! Thanks for posting.\", \"My mother and grandmother always made mushrooms this way. They're just so good.\", 'Sometimes the simplest way of cooking things is also the best. There is nothing quite like the taste of mushrooms fried in good butter.', 'dee, I love mushrooms like this ~ we use them over potatoes, steaks, roasts, vegetables and just alone. I ususally add a little parsley to them for color but otherwise, hands down they are the best! Thanks for posting the recipe, Diane', \"Cooked mushrooms are a simple and great recipe. I actually recommend using a combination of mushrooms, especially portobello mushrooms. If you find that the butter burns when you make this recipe, then cook the mushrooms with a bit of olive oil until they're almost finished THEN add some butter (this was actually something I learned from one of Gordon Ramsay's shows, and it works much better!). Your mushrooms will taste buttery without all the cleanup!\"]", "submitted": "2005-05-30T00:00:00", "minutes": 13, "n_steps": 2, "n_ingredients": 2 }, { "id": 225, "original_id": 204489, "name": "how to sprout lentils", "description": "these are so easy to make and are so good for you! lentil sprouts contain vitamins: a, b1, b2, b3, b5, b6, b12, b15, b17, c, k, choline, folic acid, inositol, paba\r\n\r\n\r\n minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc\r\n\r\nthe amounts are loosely given. i love them over salads, but are good snacks on their own. cook time is sprouting time.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/204489_v000.png", "markdown": "## 🍰 how to sprout lentils\n\n### Description\nthese are so easy to make and are so good for you! lentil sprouts contain vitamins: a, b1, b2, b3, b5, b6, b12, b15, b17, c, k, choline, folic acid, inositol, paba\r\n\r\n\r\n minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc\r\n\r\nthe amounts are loosely given. i love them over salads, but are good snacks on their own. cook time is sprouting time.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- salads\n- beans\n- american\n- 1-day-or-more\n- easy\n- european\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- lentils\n- low-in-something\n- taste-mood\n- savory\n\n### Ingredients\n1. lentils\n2. water\n\n### Steps\n1. place lentils in a quart jar and cover with 2 cups water\n2. cover the top of the jar with cheesecloth and secure with a rubber band\n3. let sit in water overnight\n4. the next day drain off water\n5. rinse and drain once or twice daily and keep out of sunlight\n6. on the third day you will have sprouts with about a 1 / 4-1 / 2\" tail on them\n7. they are ready !\n8. place in glass jar or plastic jar or bag\n9. they shouldn't be too wet\n10. i use the jar that i used to sprout with\n11. keep in fridge\n12. use on salads , as a snack , in stir fries , ground up in spreads\n13. when i'm halfway through the jar i start a new one\n14. enjoy !\n\n### Nutrition\n- 114.8\n- 0.0\n- 7.0\n- 0.0\n- 17.0\n- 0.0\n- 6.0\n\n### Reviews\n- How very well this worked, and so easy to do! I had planned on using the sprouts in a salad but my 10 yr. old GS got so excited when he spotted them that I ended up sending them home with him. He thought it was super cool!\n- Awesome how to \"recipe\". I use a Sproutman Sproutbag, and it works out perfectly(: Thanks Sharon!\n- Sprouting your own lentils couldn't be easier. I used a quart mason jar with a round mesh screen that I use to do my own alfalfa sprouts and it worked like a charm. I topped a salad with them one day to take for lunch and yesterday I used them in a pita with some turkey and cheese. Definitely added a new dimension to both. Plus it's such fun to watch 'em grow too!\n- I just made a salad with my sprouted lentils--it took me 4 days to get good sized sprouts, some surii and a mustard dressing. Veryt nice and very healthy. These will be good on top of other salad for a different texture. Definitely worth doing, and now I'm going to try to sprout other things in the kitchen. too.\n- We really liked these. This was my first time making sprouts. Now I'm hooked! My dh doesn't like salads unless they have lots & lots of \"extras\" in them. This was fun - although I do have to admit that I killed the first couple batches until I READ THE DIRECTIONS! Ha! Thank you very much, this is fresher and less expensive than the sprouts at the grocery store.\n- It may be the type of lentils you are using. I used green lentil and at day 3 with sprouts. I bought these from the grocery store. Alfalfa seeds are great to sprout. :)\n- What excellent fun! These are much cheaper for me than buying sprouts from the produce company, much fresher and with less packaging to deal with. I used to think that I didn't want to invest the time and effort to sprout my own. How foolish of me. These don't take much effort at all. I've been making a batch of these a week for awhile now, we use ALOT of sprouts. They seem to stay crispy and \"bright\" for a good 10 days. Thanks for the nudge, Sharon.\n- Why do you suggest keeping out of sunlight? I always put my sprouting jar in the window for sunlight and it works great -usually takes about a day and a half to start seeing sprouts appearing...and I do it for everything I sprout whether beans, basic lentils or alfalfa...?\n- I have experimented with a lot of beans to sprout. Lentils are definitely included in my storage. Tip: I cut a round piece of plastic canvas instead of cheese cloth. It is reusable and washes up easily. I have made up sprout kits including beans, jar and directions for gifts. They are great for kids too.\n- i use a lot of sprout in fried noodels. i used to buy it all the time but now i can make my own thanks for the recipe.\n- I used 1/2 c. Spanish Pardina lentils with 2 c. filtered water and have been rinsing everyday for 5 days now. I used a green tinted quart canning jar and cheesecloth cover, and am on day 5 of rinsing with no sprouts...i don't know what i'm doing wrong or if that type of lentil is just not good for sprouting?\n- I have sprouted many types of legumes in the past but have never thought about lentils. The complete recipe filled a quart jar. They are delicious mixed in salads and wraps. Thanks Sharon for helping to renew my interest in sprouts. Made for *Partying the Diabetic Way*\n- very easy to do. so far I've used them on sandwiches and salad, but want to try them in stir fry. Made for everyday's a holiday tag.\n- Great instructions. Started with about 1/2 cup of dry lentils in a Mason jar with a coffee filter top (screwed the lid over it), and after about a day I already had about 1/4\" of sprout growing. Very excited. I never grew my own sprouts at home because I thought it was too difficult / time consuming. LOL! It takes like two or three minutes each time you rinse them, twice a day, for just a few days.\n- I tried this with red lentils and they got teeny looking tails and looked like they were ready to sprout but stopped. I'll try it again with a different kind of lentil and then re-review.\n- this was fun and easy to do, and added a nice something to my lunchtime sandwich today. Can't wait to try the remainder of my first \"harvest\" as stirfry...\n- I used only 4 tablespoons of lentils, and ended up with a small mason jar full of sprouts. An excellent way to get fresh veggies with tons of nutrients. Taste great too! Really good to stuff into pita sandwiches and sprinkle on salads and cooked dishes as well.\n- I use mosquito netting to cover my mason jars and it works WAY better than anything else I've tried when rinsing and draining. Otherwise, this is a great how-to for lentil sprouts!\n- Worked like a charm! Thanks so much for prompting me to FINALLY try sprouting at home! One thing: this makes waaayyy more than a cup, I'd say more like 2 cups.\n- I didn't have a cheesecloth so I simply covered my mason jar with a coffee filter and screwed the lid on so that the beans could breathe. When draining, I simply put a wire mesh strainer over the top of the jar and inverted it to get all the liquid out. I'm currently on day 2 of the sprouting process and I already see little sprouts peeping out of the beans. I'm very excited to see how this will turn out!\n- Not sure what happened, but my lentils never sprouted. : (\n\n### Date\n2007-01-09 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "salads", "beans", "american", "1-day-or-more", "easy", "european", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "lentils", "low-in-something", "taste-mood", "savory" ], "ingredients": [ "lentils", "water" ], "steps": [ "place lentils in a quart jar and cover with 2 cups water", "cover the top of the jar with cheesecloth and secure with a rubber band", "let sit in water overnight", "the next day drain off water", "rinse and drain once or twice daily and keep out of sunlight", "on the third day you will have sprouts with about a 1 / 4-1 / 2\" tail on them", "they are ready !", "place in glass jar or plastic jar or bag", "they shouldn't be too wet", "i use the jar that i used to sprout with", "keep in fridge", "use on salads , as a snack , in stir fries , ground up in spreads", "when i'm halfway through the jar i start a new one", "enjoy !" ], "nutrition": [ 114.8, 0.0, 7.0, 0.0, 17.0, 0.0, 6.0 ], "reviews": "['How very well this worked, and so easy to do! I had planned on using the sprouts in a salad but my 10 yr. old GS got so excited when he spotted them that I ended up sending them home with him. He thought it was super cool!', 'Awesome how to \"recipe\". I use a Sproutman Sproutbag, and it works out perfectly(: Thanks Sharon!', \"Sprouting your own lentils couldn't be easier. I used a quart mason jar with a round mesh screen that I use to do my own alfalfa sprouts and it worked like a charm. I topped a salad with them one day to take for lunch and yesterday I used them in a pita with some turkey and cheese. Definitely added a new dimension to both. Plus it's such fun to watch 'em grow too!\", \"I just made a salad with my sprouted lentils--it took me 4 days to get good sized sprouts, some surii and a mustard dressing. Veryt nice and very healthy. These will be good on top of other salad for a different texture. Definitely worth doing, and now I'm going to try to sprout other things in the kitchen. too.\", 'We really liked these. This was my first time making sprouts. Now I\\'m hooked! My dh doesn\\'t like salads unless they have lots & lots of \"extras\" in them. This was fun - although I do have to admit that I killed the first couple batches until I READ THE DIRECTIONS! Ha! Thank you very much, this is fresher and less expensive than the sprouts at the grocery store.', 'It may be the type of lentils you are using. I used green lentil and at day 3 with sprouts. I bought these from the grocery store. Alfalfa seeds are great to sprout. :)', 'What excellent fun! These are much cheaper for me than buying sprouts from the produce company, much fresher and with less packaging to deal with. I used to think that I didn\\'t want to invest the time and effort to sprout my own. How foolish of me. These don\\'t take much effort at all. I\\'ve been making a batch of these a week for awhile now, we use ALOT of sprouts. They seem to stay crispy and \"bright\" for a good 10 days. Thanks for the nudge, Sharon.', 'Why do you suggest keeping out of sunlight? I always put my sprouting jar in the window for sunlight and it works great -usually takes about a day and a half to start seeing sprouts appearing...and I do it for everything I sprout whether beans, basic lentils or alfalfa...?', 'I have experimented with a lot of beans to sprout. Lentils are definitely included in my storage. Tip: I cut a round piece of plastic canvas instead of cheese cloth. It is reusable and washes up easily. I have made up sprout kits including beans, jar and directions for gifts. They are great for kids too.', 'i use a lot of sprout in fried noodels. i used to buy it all the time but now i can make my own thanks for the recipe.', \"I used 1/2 c. Spanish Pardina lentils with 2 c. filtered water and have been rinsing everyday for 5 days now. I used a green tinted quart canning jar and cheesecloth cover, and am on day 5 of rinsing with no sprouts...i don't know what i'm doing wrong or if that type of lentil is just not good for sprouting?\", 'I have sprouted many types of legumes in the past but have never thought about lentils. The complete recipe filled a quart jar. They are delicious mixed in salads and wraps. Thanks Sharon for helping to renew my interest in sprouts. Made for *Partying the Diabetic Way*', \"very easy to do. so far I've used them on sandwiches and salad, but want to try them in stir fry. Made for everyday's a holiday tag.\", 'Great instructions. Started with about 1/2 cup of dry lentils in a Mason jar with a coffee filter top (screwed the lid over it), and after about a day I already had about 1/4\" of sprout growing. Very excited. I never grew my own sprouts at home because I thought it was too difficult / time consuming. LOL! It takes like two or three minutes each time you rinse them, twice a day, for just a few days.', \"I tried this with red lentils and they got teeny looking tails and looked like they were ready to sprout but stopped. I'll try it again with a different kind of lentil and then re-review.\", 'this was fun and easy to do, and added a nice something to my lunchtime sandwich today. Can\\'t wait to try the remainder of my first \"harvest\" as stirfry...', 'I used only 4 tablespoons of lentils, and ended up with a small mason jar full of sprouts. An excellent way to get fresh veggies with tons of nutrients. Taste great too! Really good to stuff into pita sandwiches and sprinkle on salads and cooked dishes as well.', 'I use mosquito netting to cover my mason jars and it works WAY better than anything else I've tried when rinsing and draining. Otherwise, this is a great how-to for lentil sprouts!', \"Worked like a charm! Thanks so much for prompting me to FINALLY try sprouting at home! One thing: this makes waaayyy more than a cup, I'd say more like 2 cups.\", \"I didn't have a cheesecloth so I simply covered my mason jar with a coffee filter and screwed the lid on so that the beans could breathe. When draining, I simply put a wire mesh strainer over the top of the jar and inverted it to get all the liquid out. I'm currently on day 2 of the sprouting process and I already see little sprouts peeping out of the beans. I'm very excited to see how this will turn out!\", 'Not sure what happened, but my lentils never sprouted. : (']", "submitted": "2007-01-09T00:00:00", "minutes": 4325, "n_steps": 14, "n_ingredients": 2 }, { "id": 226, "original_id": 121461, "name": "lemon olive oil", "description": "from sara's secrets, this isn't secret anymore! delicious in almost anything!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/121461_v000.png", "markdown": "## 🍰 lemon olive oil\n\n### Description\nfrom sara's secrets, this isn't secret anymore! delicious in almost anything!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- fruit\n- easy\n- dietary\n- gifts\n- low-sodium\n- low-carb\n- low-in-something\n- citrus\n- lemon\n- 3-steps-or-less\n\n### Ingredients\n1. extra virgin olive oil\n2. lemon zest\n\n### Steps\n1. place the oil and the zest in a glass jar\n2. let it stand at room temperature for at least 2 weeks , shaking occasionally\n3. pour the oil through a strainer and discard the zest\n4. transfer to a jar and store , tightly covered , in refrigerator\n5. enjoy !\n6. yield: 1 cup\n\n### Nutrition\n- 1915.1\n- 332.0\n- 2.0\n- 0.0\n- 0.0\n- 149.0\n- 0.0\n\n### Reviews\n- I have made this for the Zaar World Tour II and will return with the taste results. It is beautiful!!!\nUPDATE: This oil is fantastic and just like the lemon infused oil sold at our gourmet kitchen store. I have used this oil in homemade mayonnaise, salad dressing and even in burgers. The oil is fantastic with fish! I now have a HUGE jar of it in the kitchen. Thanks Sharon!!!\n\n- Just wonderful! I used the olive oil and used it over salad and fried fish. Its very fresh tasting and very easy to make.\n- Sharon this is awesome. I made this about a week and a half ago took one smell and couldnt wait to try some. Great lemon flavor I used it to brush on baking pan to oven fry some fish and omg! I cant wait to try this with a salad dressing. I have more going again and can see this being a staple in my pantry. Thanks for a great idea Sharon\n- I have also made this for the ZWT II and will be back with the results in a couple fo weeks!\n- this stuff is amazing , everyone should try it\n- this is awesome and I'll be sure to keep a batch of it around at ALL times for my salads. loved it! Thanks, Sharon!\n- Loving it on fish chicken salad {BLISS}\n- I have made this for the World Tour and will post my review AFTER the two weeks is up and I can taste and savor this! \n- Counting down the days till I can use it! I love lemon evoo but hate the price. \r\nDoes nanny-nanny-boo-boo sound appropriate ? ;-) Thanks for sharing this! Update: Finally got to use it. Wonderful!\n- After waiting the full two weeks, I am happy to say that this is very good. I only tried it on baby spinach and the lemon flavor is wonderful. I can't wait to try cooking with it. Thanks Sharon!!! Made during ZWT3 by a Fellow Floozie - Remembering Amy.\n- Lovely oil. Easy to make, producing excellent results. Drizzled it over simple baked fish and it was delicious.\n- I love this and can't wait to use it on fish, thanks Sharon!...Kitten:)\n- Want a real treat using this olive oil...try it in an olive oil coffee cake recipe...it adds another layer of flavor without being overpowering...it's fantastic...much more economical to make this at home instead of purchasing from the gourmet store and just as good if not better...thanks\n- Love this! Wonderful to use when weather here is too hot to cook. Have drizzled on cauliflower, asparagus, and broccoli, and even coated a summer squash casserole dish with. Plan on making another batch soon. Thank you for sharing.\n\n### Date\n2005-05-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "very-low-carbs", "condiments-etc", "fruit", "easy", "dietary", "gifts", "low-sodium", "low-carb", "low-in-something", "citrus", "lemon", "3-steps-or-less" ], "ingredients": [ "extra virgin olive oil", "lemon zest" ], "steps": [ "place the oil and the zest in a glass jar", "let it stand at room temperature for at least 2 weeks , shaking occasionally", "pour the oil through a strainer and discard the zest", "transfer to a jar and store , tightly covered , in refrigerator", "enjoy !", "yield: 1 cup" ], "nutrition": [ 1915.1, 332.0, 2.0, 0.0, 0.0, 149.0, 0.0 ], "reviews": "['I have made this for the Zaar World Tour II and will return with the taste results. It is beautiful!!!\\nUPDATE: This oil is fantastic and just like the lemon infused oil sold at our gourmet kitchen store. I have used this oil in homemade mayonnaise, salad dressing and even in burgers. The oil is fantastic with fish! I now have a HUGE jar of it in the kitchen. Thanks Sharon!!!\\n', 'Just wonderful! I used the olive oil and used it over salad and fried fish. Its very fresh tasting and very easy to make.', 'Sharon this is awesome. I made this about a week and a half ago took one smell and couldnt wait to try some. Great lemon flavor I used it to brush on baking pan to oven fry some fish and omg! I cant wait to try this with a salad dressing. I have more going again and can see this being a staple in my pantry. Thanks for a great idea Sharon', 'I have also made this for the ZWT II and will be back with the results in a couple fo weeks!', 'this stuff is amazing , everyone should try it', \"this is awesome and I'll be sure to keep a batch of it around at ALL times for my salads. loved it! Thanks, Sharon!\", 'Loving it on fish chicken salad {BLISS}', 'I have made this for the World Tour and will post my review AFTER the two weeks is up and I can taste and savor this! ', 'Counting down the days till I can use it! I love lemon evoo but hate the price. \\r\\nDoes nanny-nanny-boo-boo sound appropriate ? ;-) Thanks for sharing this! Update: Finally got to use it. Wonderful!', \"After waiting the full two weeks, I am happy to say that this is very good. I only tried it on baby spinach and the lemon flavor is wonderful. I can't wait to try cooking with it. Thanks Sharon!!! Made during ZWT3 by a Fellow Floozie - Remembering Amy.\", 'Lovely oil. Easy to make, producing excellent results. Drizzled it over simple baked fish and it was delicious.', \"I love this and can't wait to use it on fish, thanks Sharon!...Kitten:)\", \"Want a real treat using this olive oil...try it in an olive oil coffee cake recipe...it adds another layer of flavor without being overpowering...it's fantastic...much more economical to make this at home instead of purchasing from the gourmet store and just as good if not better...thanks\", 'Love this! Wonderful to use when weather here is too hot to cook. Have drizzled on cauliflower, asparagus, and broccoli, and even coated a summer squash casserole dish with. Plan on making another batch soon. Thank you for sharing.']", "submitted": "2005-05-10T00:00:00", "minutes": 5, "n_steps": 6, "n_ingredients": 2 }, { "id": 227, "original_id": 101403, "name": "poached chicken breast", "description": "good way to prepare chicken breast for salads, or casseroles.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/101403_v000.png", "markdown": "## 🍰 poached chicken breast\n\n### Description\ngood way to prepare chicken breast for salads, or casseroles.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- poultry\n- easy\n- chicken\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- chicken-breasts\n- number-of-servings\n\n### Ingredients\n1. chicken breast\n2. chicken breast halves\n\n### Steps\n1. bring water to a boil\n2. add chicken breast\n3. turn down the heat and simmer for 12 minutes\n4. take off the heat and let them sit for at least 15 minutes\n5. add to recipe as needed\n\n### Nutrition\n- 124.7\n- 10.0\n- 0.0\n- 1.0\n- 30.0\n- 9.0\n- 0.0\n\n### Reviews\n- I tried this recipe twice. I didn't rate it the first time because I thought that I must have done something wrong. While I didn't have to throw out the poached chicken, I did find that I had to use it in a meal that had enough other ingredients so that the tough chicken didn't stand out too much. I'll stick with my old way from now on.\n- I've made this two times now, once as directed using fresh boneless, skinless chicken breasts, and once using frozen boneless, skinless chicken breasts, since I had read here on recipezaar that boiling is a great way to thaw chicken. Both batches came out fantastically--plain and moist, just perfect to add to all sorts of recipes. Of course, cooking the frozen breasts took a bit longer (if you're going to do this, make sure to use a meat thermometer to ensure food safety). Next, I'm going to make a huge batch for the freezer, packaged into small portions so that I always have some chicken meat on hand. Great recipe, greyhound! Thanks.\n- Simple and easy and great results. I started with 1 cup of white wine and then the rest water 'til the chicken was covered. Also threw in some dry minced onion and some peppercorns. This made for some wonderful chicken salad!\n- I poached my chicken legs and thighs with this method and only had to adjust the cooking time by 10 minutes. Very nice and easy way to make chicken for a casserole.\n- Super easy. Great for salads. Will use again and again. Thanks, adopt a greyhound!\n- Perfectly perfect. I usually add a cut up onion and big chunks of celery to flavor the water.\n- This is a keeper. Where I shop often has specials on chicken breast - usually 2 pounds for free - and I end up with way more than I can use for the two of us in a week, let alone a meal. I used this recipe, with some celery seed and onion powder for flavoring. \r\n\r\nI used one breast a day or two later for a quick weeknight meal of chicken stir fry, and froze one to use several days later in a cold plate Nicoise type salad. It was just fine after being frozen and thawed. The others are ready and waiting for whatever - chicken salad? Drop in some broth with rice or pasta and veggies for a quick homemade soup? Maybe chopped up in a quesadilla?\n- I used this recipe to make chicken for chicken salad. I followed other reviewers suggestions and added celery seed, onion powder and bouillon to the water. I still thought the chicken was a bit bland but I just added extra ingredients to my salad.\n- Works perfectly! Just what I was looking for.\n- I used 4 fresh boneless, skinless chicken breast halves and added 1 cup of chardonnay, 2 celery stalks, 1 small onion, salt and a few peppercorns to the water. Chicken was flavorful, moist and tender!\n- Fantastic....It was perfect. Fast, Easy, Tender, Moist...need I say more? This was a first for me to poach chicken. It is so much cheaper than buying precooked chicken; never was enough in those packages anyway. I did add some onion powder and poultry seasoning to the water.....directions said to let the chicken rest in the broth for at least 15 minutes...might as well give it a little more flavor. I was using the chicken for a quick chicken soup and also chicken salad for sandwiches for work. This recipe is sure to get a work out. Thanks for posting.\n- Just the recipe I need! Thanks a million!!\n- As a culinary student, one of the first things we are taught about poaching is DO NOT BOIL! The ideal temperature for poaching is between 150 and 180 degrees Fahrenheit. Boiling will toughen the meat. We are also taught not to use water, as this will leach the flavor from the meat--instead, use a liquid that is more flavorful than the meat; stock, broth, etc. I'm not surprised that people have had to modify this recipe.\n- Very simple to make and cheaper than buying pre-packaged cooked chicken at the store. I did use half chicken broth and half water to cover the chicken breast. Shredded the chicken and made my sister chicken and noodles to reheat for dinner later in the week. Thank you adopt a greyhound!\n- I used 6 chicken breast halves, and used them in 3 recipes: Balsamic Chicken Pasta ##189905, Sour Cream Chicken Enchiladas #144002, and Chicken Noodle Soup \r\n#145203. It's a simple and economical way to have cooked chicken on hand. And I still had some left to pop in the freezer for another recipe later. The fact that it is unseasoned is a plus, no flavor conflicts when you use it in another recipe. Made for Alphabet Soup Game. Thanks for posting a time and money saving recipe!\n- I wasn't sure how long to poach for and this recipe answered that for me. A quick easy way to poach. \n- Used stock to add taste but thought it was a bit overcooked as written.\n- I use thighs, breasts and legs. I use salt, poultry seasoning, celery seeds. Drain the broth, add white pepper and freeze. Cut the chicken in cubes if possible and freeze for later use. Or I use the broth right away for noodle soup. \r\nI forget I use simple recipes all the time and never post so I am glad you did for adventurous and new cooks. Thanks!\n\n### Date\n2004-10-06 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "poultry", "easy", "chicken", "dietary", "low-sodium", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "chicken-breasts", "number-of-servings" ], "ingredients": [ "chicken breast", "chicken breast halves" ], "steps": [ "bring water to a boil", "add chicken breast", "turn down the heat and simmer for 12 minutes", "take off the heat and let them sit for at least 15 minutes", "add to recipe as needed" ], "nutrition": [ 124.7, 10.0, 0.0, 1.0, 30.0, 9.0, 0.0 ], "reviews": "[\"I tried this recipe twice. I didn't rate it the first time because I thought that I must have done something wrong. While I didn't have to throw out the poached chicken, I did find that I had to use it in a meal that had enough other ingredients so that the tough chicken didn't stand out too much. I'll stick with my old way from now on.\", \"I've made this two times now, once as directed using fresh boneless, skinless chicken breasts, and once using frozen boneless, skinless chicken breasts, since I had read here on recipezaar that boiling is a great way to thaw chicken. Both batches came out fantastically--plain and moist, just perfect to add to all sorts of recipes. Of course, cooking the frozen breasts took a bit longer (if you're going to do this, make sure to use a meat thermometer to ensure food safety). Next, I'm going to make a huge batch for the freezer, packaged into small portions so that I always have some chicken meat on hand. Great recipe, greyhound! Thanks.\", \"Simple and easy and great results. I started with 1 cup of white wine and then the rest water 'til the chicken was covered. Also threw in some dry minced onion and some peppercorns. This made for some wonderful chicken salad!\", 'I poached my chicken legs and thighs with this method and only had to adjust the cooking time by 10 minutes. Very nice and easy way to make chicken for a casserole.', 'Super easy. Great for salads. Will use again and again. Thanks, adopt a greyhound!', 'Perfectly perfect. I usually add a cut up onion and big chunks of celery to flavor the water.', 'This is a keeper. Where I shop often has specials on chicken breast - usually 2 pounds for free - and I end up with way more than I can use for the two of us in a week, let alone a meal. I used this recipe, with some celery seed and onion powder for flavoring. \\r\\n\\r\\nI used one breast a day or two later for a quick weeknight meal of chicken stir fry, and froze one to use several days later in a cold plate Nicoise type salad. It was just fine after being frozen and thawed. The others are ready and waiting for whatever - chicken salad? Drop in some broth with rice or pasta and veggies for a quick homemade soup? Maybe chopped up in a quesadilla?', 'I used this recipe to make chicken for chicken salad. I followed other reviewers suggestions and added celery seed, onion powder and bouillon to the water. I still thought the chicken was a bit bland but I just added extra ingredients to my salad.', 'Works perfectly! Just what I was looking for.', 'I used 4 fresh boneless, skinless chicken breast halves and added 1 cup of chardonnay, 2 celery stalks, 1 small onion, salt and a few peppercorns to the water. Chicken was flavorful, moist and tender!', 'Fantastic....It was perfect. Fast, Easy, Tender, Moist...need I say more? This was a first for me to poach chicken. It is so much cheaper than buying precooked chicken; never was enough in those packages anyway. I did add some onion powder and poultry seasoning to the water.....directions said to let the chicken rest in the broth for at least 15 minutes...might as well give it a little more flavor. I was using the chicken for a quick chicken soup and also chicken salad for sandwiches for work. This recipe is sure to get a work out. Thanks for posting.', 'Just the recipe I need! Thanks a million!!', \"As a culinary student, one of the first things we are taught about poaching is DO NOT BOIL! The ideal temperature for poaching is between 150 and 180 degrees Fahrenheit. Boiling will toughen the meat. We are also taught not to use water, as this will leach the flavor from the meat--instead, use a liquid that is more flavorful than the meat; stock, broth, etc. I'm not surprised that people have had to modify this recipe.\", 'Very simple to make and cheaper than buying pre-packaged cooked chicken at the store. I did use half chicken broth and half water to cover the chicken breast. Shredded the chicken and made my sister chicken and noodles to reheat for dinner later in the week. Thank you adopt a greyhound!', \"I used 6 chicken breast halves, and used them in 3 recipes: Balsamic Chicken Pasta ##189905, Sour Cream Chicken Enchiladas #144002, and Chicken Noodle Soup \\r\\n#145203. It's a simple and economical way to have cooked chicken on hand. And I still had some left to pop in the freezer for another recipe later. The fact that it is unseasoned is a plus, no flavor conflicts when you use it in another recipe. Made for Alphabet Soup Game. Thanks for posting a time and money saving recipe!\", \"I wasn't sure how long to poach for and this recipe answered that for me. A quick easy way to poach. \", 'Used stock to add taste but thought it was a bit overcooked as written.', 'I use thighs, breasts and legs. I use salt, poultry seasoning, celery seeds. Drain the broth, add white pepper and freeze. Cut the chicken in cubes if possible and freeze for later use. Or I use the broth right away for noodle soup. \\r\\nI forget I use simple recipes all the time and never post so I am glad you did for adventurous and new cooks. Thanks!']", "submitted": "2004-10-06T00:00:00", "minutes": 33, "n_steps": 5, "n_ingredients": 2 }, { "id": 228, "original_id": 287921, "name": "easy microwave popcorn", "description": "tired of the high fat store bought microwave popcorn? looking for a low fat alternative? with this recipe you control the amount of fat on your popcorn.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/287921_v000.png", "markdown": "## 🍰 easy microwave popcorn\n\n### Description\ntired of the high fat store bought microwave popcorn? looking for a low fat alternative? with this recipe you control the amount of fat on your popcorn.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- lunch\n- snacks\n- easy\n- kid-friendly\n- dietary\n- free-of-something\n- number-of-servings\n\n### Ingredients\n1. popcorn\n2. salt\n\n### Steps\n1. place popcorn in a lunch sized brown paper bag\n2. fold the open end once and staple with one staple\n3. microwave until the popcorn slows down popping\n4. my microwave takes 1:50\n5. open carefully and pour into a bowl\n6. top with your favorite toppings\n7. i use spray margarine and garlic salt\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Loved it!! I've been meaning to try microwaving popcorn kernels forever, and I'm glad I finally did. I used 3 Tbsp, since that was listed as a serving on the container I used (Orville). I initially set my microwave for 1:30, but there were still so many unpopped kernels that I put it in for another half a minute, then another minute, but in the middle of that some of it started to burn so I just stopped... I have to figure out the perfect balance between the amount of popcorn and the time in the microwave!! I think I probably had a Tbsp worth of kernels left over. I added straight salt and shook it in the bag -- didn't use a staple either, just folded over the top a few times. Thanks for posting!\n- Great way to make popcorn. I followed the recipe as written and kept a close eye on it in the microwave so not to burn. Mine took about a minute and forty five seconds to cook. I didn't put a staple on the bag as I was worried about that. I used a plastic paper clip and that worked fine. We added butter and salt when done cooking. Made for Fall PAC 2008.\n- Works great! Followed the directions using one staple. Made several batches, enough for Recipe #212011. Mine took around 2 minutes. Thanks for sharing the recipe!\n- This is my favorite way to make popcorn! I don't bother with the staple, the bag will stay closed if you fold it over a few times. I top my popcorn with a few squirts of I Can't Believe It's Not Butter Spray. This tastes so much better than store bought microwave popcorn and it's a lot cheaper.\n- Worked great! I didn't use a staple either, just folded the top of the bag over a couple of times.\n- This was a hit with my granddaughters and son. I did not use a staple, just folded the bag and it worked fine. They all wanted butter on their popcorn. It tasted so much better than store bought microwave popcorn and more economical too! It took my popcorn about 1 min 20 sec to pop. Thanks for posting, it was fun and delicious activity for us. Sue\n\n### Date\n2008-02-23 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "lunch", "snacks", "easy", "kid-friendly", "dietary", "free-of-something", "number-of-servings" ], "ingredients": [ "popcorn", "salt" ], "steps": [ "place popcorn in a lunch sized brown paper bag", "fold the open end once and staple with one staple", "microwave until the popcorn slows down popping", "my microwave takes 1:50", "open carefully and pour into a bowl", "top with your favorite toppings", "i use spray margarine and garlic salt" ], "nutrition": [ 0.0, 0.0, 0.0, 6.0, 0.0, 0.0, 0.0 ], "reviews": "[\"Loved it!! I've been meaning to try microwaving popcorn kernels forever, and I'm glad I finally did. I used 3 Tbsp, since that was listed as a serving on the container I used (Orville). I initially set my microwave for 1:30, but there were still so many unpopped kernels that I put it in for another half a minute, then another minute, but in the middle of that some of it started to burn so I just stopped... I have to figure out the perfect balance between the amount of popcorn and the time in the microwave!! I think I probably had a Tbsp worth of kernels left over. I added straight salt and shook it in the bag -- didn't use a staple either, just folded over the top a few times. Thanks for posting!\", \"Great way to make popcorn. I followed the recipe as written and kept a close eye on it in the microwave so not to burn. Mine took about a minute and forty five seconds to cook. I didn't put a staple on the bag as I was worried about that. I used a plastic paper clip and that worked fine. We added butter and salt when done cooking. Made for Fall PAC 2008.\", 'Works great! Followed the directions using one staple. Made several batches, enough for Recipe #212011. Mine took around 2 minutes. Thanks for sharing the recipe!', \"This is my favorite way to make popcorn! I don't bother with the staple, the bag will stay closed if you fold it over a few times. I top my popcorn with a few squirts of I Can't Believe It's Not Butter Spray. This tastes so much better than store bought microwave popcorn and it's a lot cheaper.\", 'Worked great! I didn't use a staple either, just folded the top of the bag over a couple of times.', 'This was a hit with my granddaughters and son. I did not use a staple, just folded the bag and it worked fine. They all wanted butter on their popcorn. It tasted so much better than store bought microwave popcorn and more economical too! It took my popcorn about 1 min 20 sec to pop. Thanks for posting, it was fun and delicious activity for us. Sue']", "submitted": "2008-02-23T00:00:00", "minutes": 3, "n_steps": 7, "n_ingredients": 2 }, { "id": 229, "original_id": 59353, "name": "awesome simple baked potatoes", "description": "these potatoes are so simple yet the flavor and texture is incredible. i have had friends say they will not bake a potato any other way after trying these!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/59353_v000.png", "markdown": "## 🍰 awesome simple baked potatoes\n\n### Description\nthese potatoes are so simple yet the flavor and texture is incredible. i have had friends say they will not bake a potato any other way after trying these!\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- oven\n- easy\n- low-fat\n- vegetarian\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- equipment\n- 4-hours-or-less\n\n### Ingredients\n1. salt\n2. baking potatoes\n\n### Steps\n1. scrub potatoes thoroughly\n2. do not dry them\n3. cut ends of potatoes so they will stand up straight on oven rack\n4. salt potatoes all over\n5. stand up on end in 400 degree oven\n6. bake potatoes approximately 1 hour , or until tender\n\n### Nutrition\n- 118.3\n- 0.0\n- 4.0\n- 147.0\n- 5.0\n- 0.0\n- 9.0\n\n### Reviews\n- Had potatoes prepared this way again last night, absoulutly my favorite way to enjoy a baked potato! Thanks for posting this fab recipe!!!\n- Tasty and very easy to make. Nice that you don't have to oil the skin. Water works great to adhere the salt.\n- This is a well written, easy to follow recipe that makes a delicious and fluffy baked potato. I served it with baked potato topping recipe #63887 and a big salad. This was excellent and no trouble at all so I will be making this over and over. Thanks for sharing your recipe with us wildhorse!\n- I cant give this 5 stars because I didnt notice a definite texture change from my normal baked potatoes. I used what I thought were medium baking potatoes and they all stood up beautifully on my oven rack. Then when I went to pull them out they were all laying down. I was a little bit disappointed at that and will try to make them again using larger potatoes and watching them more carefully. Nevertheless, a great tasting potato. I look forward to trying again, hopefully with different results. Thanks, Wildhorse!\n- Great baked potatoes! The entire family loved them. Thanks for the recipe.\n- I thought these where \r\ngreat and crunchy moist inside! Where did you come up with these! Better than the ones that we've been eating in foil forever! I didn't think they were salty,maybe most of the salt fell off! I'll be making these from now on.Thanks!\n- This was great. No matter what I did, I could not get the potatoes to stand up, but it did not matter--these are some fantastic, restaurant quality potatoes. Thanks, wildhorse.\n- Yum! These potatoes were so good. They came out with a crispy skin & fluffy on the inside. This is the way I'll be making baked potatoes from now on. Thanks.\n- Your friends are right. This is very simple and the flavour and texture of this potato is terrific. I love a crusty, crunchy outter skin and this filled the bill. The salty taste just enhanced the veggie. Thanks for posting wildhorse.\n- This is just about how we do our potatoes. The only difference is we baste ours with butter before adding the salt. We've also used kosher with great results. I receive compliments every time these our served.\n- I have made these a couple of times now, and they are fantastic! It's so simple to just pop them in the oven and come back and hour later to perfect baked potatoes! I made a couple for my husband while he was sick and he really liked them. Thanks!\n- We use this way all the time now.\n- These potatoes have come out perfectly several times now! I too like using sea salt. This will definitely be my way of baking potatoes from now on. Thanks!\n- Skeptical? Yes, but I'm a believer now! My family thought those taters looked mighty strange standing at attention like that in the oven, but the first fluffy bite sold them on the method. They even ate the skins this time with the salty crust. Perfection! Thanks wildhorse.\n- Very easy to make and my family liked them very much. Thanks for the recipe, wildhorse!\n- Awesome is it! So crisp on the outside, light and fluffy on the inside! Yet so simple! Thank you!\n- Wow! These tasted just like the potatoes from the Keg Restaurant - amazing! They were very easy to make and very tasty - this is how I will make my baked potatoes from now on.\n- I loved these potatoes! My kids don't eat the skins, so I cut off the skins with some potato left and made them into potato skins! The best potato skins I've ever made! Thank you!!!\n- Okay, now I'm going to have to try roasting potatoes without standing them up and salting them to compare because it's been FOREVER since I've done baked potatoes without butter and foil. These were really good -- and so maybe I won't bother messing with a good thing!!\n- You could just rub the salt off the potatoes before serving. I do that because I always eat the skins.\n- Nice and soft. Not too special and had somewhat of a difficult time standing them up.\n- These were great. Who knew that the secret to a great baked potato was to stand it on it's end. This will be the only way I do baked potatoes from now on. Thanks.\n- Very interesting method. Potatoes ended up tender and delicious. I used Kosher salt. Will bake my potatoes like this from now on!! Thanks for the keeper wildhorse!\n- These were tasty baked potatoes, but I didn't find them that different than a 'regular' potato baked at high heat. They were slightly too salty for me but I used an unsalted butter inside and it sort of balanced out. I really liked the texture of the potato- far superior to one prepared in the microwave. Thanks!\n- Sold! I will never make baked potatoes another way. I always eat the skin and this was the best skin and the fluffiest potatoe! Thanks!\n- A very easy and tasty way to make a baked potato. This is my third time making potatoes this way... I couldn't believe I had not reviewed the recipe until now! I will never bake a potato any other way now. The salt crisps up the skin beautifully and adds just the right amount of saltiness if you eat it with the yummy fluffy potato!!! Thanks so much for sharing!\n- I used freshly ground sea salt over the potatoes. These were absolutely perfect! The only way I'll bake potatoes from now on! Thanks so much for posting!\n- I love oven baked potatoes, they are so much more flaverful then microwaved ones. I tried this, but preferred my usual oven baked way (rub skins with oil, then bake) because I am one who likes to also eat the skins, and the excess salt on the skins with this recipe made that not an option. I think the Keg rolls the skins in parmesan when they take them out of oven.\r\nBut if you don't eat the skins this would work for you.\n- Fantastic! Tried this for the first time last night for friends visiting from out of town - and those potato lovers were not disappointed! No one left a bit of potato on their plate, not even the kids - ate skins & all. De-Lish! I used huge russet bakers, rubbed with some olive oil & sprinkled a little sea salt, baked as directed and they were perfect. Coming from a person who has only used those microwave bakers, this is saying a lot!\n- I have had this recipe saved to try for a while, and finally got around to it last night. Made it with Recipe #111702 . Did not make any changes at all, except to only make 2 potatoes instead of 4. I agree that the insides are very moist, and the outside gets nice and crisp. Thanks for sharing!\n- For a newbie cook, this was just the recipe I needed! Thanks!\n- I pretty much echo the other reviewers here, these were awesome baked potatoes!! Crispy skins and fluffy inside. I too did as Pamela In Winnipeg and prepared recipe#63887 \"Baked Potato Topping\" by lucy k. to spread on top of these and they were sooooo YUMMY! I do eat the skins and \"may\" follow your advice for rubbing some of the salt off before eating, as I found the odd bite to be just 'slightly' too salty, not that bad really, so I would not rub it all off. Thanks so much for these, they will be a keeper around here!! Excellent on their own I'm sure or give them a try with Lucy k.'s topping, we really enjoyed them together!!\n- Exactly what I was looking for. I served my baked potatoes with shredded cheese, broccoli, and a few pieces of chopped up bacon. The cheese was low fat, so it made a nice filling meal. You could pair it with a salad or soup. Next time I may add some chopped grilled chicken.\n- This is great! Made these tonight for my family and they loved them! I've always had trouble making perfect baked potatoes... This recipe has definitely fixed that for me. Thanks for another great addition to my recipe repertoire!! :-)\n- Awesome! I have made these 2x's now and really like them. I make several extras just for the purpose of leftovers. TY for an easy and delicious recipe!!!\n- Great idea! Thanks for the easy way to make fluffy baked potatoes! I served Baked Potato Topping recipe#63887 for a great side dish! I look forward to making these again, thanks!\n- Couldn't get much easier than this! They were super easy and tasted great!! Thanks for the post!\n- Had a hard time keeping them up on the rack but who cares, these came out perfect. I also wiped the salt off before serving and used the potato topping previously mentioned. Thanks for the perfect way to make baked potatoes!\n- Awesome says it all! How can something this simple turn out such great baked potatoes?The potatoes were fluffy inside and altough there was salt on the skin it did not make the potatoe taste salty. I served these with a boiled ham, sweetpotatoes with apples and asparagus - oven roasted. All agreed that the potatoes are 5 star all the way Thanks wildhorse I'll be doing my baked potatyoes like this from now on\r\n8 Oct added comments\r\n I just love the way these potatoes turn out. I just had to say thanks again for this simple but excellent way of roasting poyatoes\n- I'll rate this 5 stars. Have been trying to duplicate what restaurants serve. This is it. Thanks for posting. Toni in Colorado\n- I've made this recipe twice now and enjoyed it so much both times! I must admit, I have no idea why we are standing them on one end or what effect that has, but I enjoy the results so much that I'm just going to keep doing it. There was an alarming loud thud at one point during baking the second time I made the potatoes, but that turned out to be one of the potatoes falling over. It got too soft on the end it was standing on, so for the last ten minutes or so of the baking time, it was horizontal instead of vertical, but it tasted just like all the others, so there was no harm done. I haven't been tempted to try another method of baking potatoes since I tried this one. It's great!\n\n### Date\n2003-04-14 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "oven", "easy", "low-fat", "vegetarian", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "equipment", "4-hours-or-less" ], "ingredients": [ "salt", "baking potatoes" ], "steps": [ "scrub potatoes thoroughly", "do not dry them", "cut ends of potatoes so they will stand up straight on oven rack", "salt potatoes all over", "stand up on end in 400 degree oven", "bake potatoes approximately 1 hour , or until tender" ], "nutrition": [ 118.3, 0.0, 4.0, 147.0, 5.0, 0.0, 9.0 ], "reviews": "['Had potatoes prepared this way again last night, absoulutly my favorite way to enjoy a baked potato! Thanks for posting this fab recipe!!!', \"Tasty and very easy to make. Nice that you don't have to oil the skin. Water works great to adhere the salt.\", 'This is a well written, easy to follow recipe that makes a delicious and fluffy baked potato. I served it with baked potato topping recipe #63887 and a big salad. This was excellent and no trouble at all so I will be making this over and over. Thanks for sharing your recipe with us wildhorse!', 'I cant give this 5 stars because I didnt notice a definite texture change from my normal baked potatoes. I used what I thought were medium baking potatoes and they all stood up beautifully on my oven rack. Then when I went to pull them out they were all laying down. I was a little bit disappointed at that and will try to make them again using larger potatoes and watching them more carefully. Nevertheless, a great tasting potato. I look forward to trying again, hopefully with different results. Thanks, Wildhorse!', 'Great baked potatoes! The entire family loved them. Thanks for the recipe.', \"I thought these where \\r\\ngreat and crunchy moist inside! Where did you come up with these! Better than the ones that we've been eating in foil forever! I didn't think they were salty,maybe most of the salt fell off! I'll be making these from now on.Thanks!\", 'This was great. No matter what I did, I could not get the potatoes to stand up, but it did not matter--these are some fantastic, restaurant quality potatoes. Thanks, wildhorse.', \"Yum! These potatoes were so good. They came out with a crispy skin & fluffy on the inside. This is the way I'll be making baked potatoes from now on. Thanks.\", 'Your friends are right. This is very simple and the flavour and texture of this potato is terrific. I love a crusty, crunchy outter skin and this filled the bill. The salty taste just enhanced the veggie. Thanks for posting wildhorse.', \"This is just about how we do our potatoes. The only difference is we baste ours with butter before adding the salt. We've also used kosher with great results. I receive compliments every time these our served.\", \"I have made these a couple of times now, and they are fantastic! It's so simple to just pop them in the oven and come back and hour later to perfect baked potatoes! I made a couple for my husband while he was sick and he really liked them. Thanks!\", 'We use this way all the time now.', 'These potatoes have come out perfectly several times now! I too like using sea salt. This will definitely be my way of baking potatoes from now on. Thanks!', \"Skeptical? Yes, but I'm a believer now! My family thought those taters looked mighty strange standing at attention like that in the oven, but the first fluffy bite sold them on the method. They even ate the skins this time with the salty crust. Perfection! Thanks wildhorse.\", 'Very easy to make and my family liked them very much. Thanks for the recipe, wildhorse!', 'Awesome is it! So crisp on the outside, light and fluffy on the inside! Yet so simple! Thank you!', 'Wow! These tasted just like the potatoes from the Keg Restaurant - amazing! They were very easy to make and very tasty - this is how I will make my baked potatoes from now on.', \"I loved these potatoes! My kids don't eat the skins, so I cut off the skins with some potato left and made them into potato skins! The best potato skins I've ever made! Thank you!!!\", \"Okay, now I'm going to have to try roasting potatoes without standing them up and salting them to compare because it's been FOREVER since I've done baked potatoes without butter and foil. These were really good -- and so maybe I won't bother messing with a good thing!!\", 'You could just rub the salt off the potatoes before serving. I do that because I always eat the skins.', 'Nice and soft. Not too special and had somewhat of a difficult time standing them up.', \"These were great. Who knew that the secret to a great baked potato was to stand it on it's end. This will be the only way I do baked potatoes from now on. Thanks.\", 'Very interesting method. Potatoes ended up tender and delicious. I used Kosher salt. Will bake my potatoes like this from now on!! Thanks for the keeper wildhorse!', \"These were tasty baked potatoes, but I didn't find them that different than a 'regular' potato baked at high heat. They were slightly too salty for me but I used an unsalted butter inside and it sort of balanced out. I really liked the texture of the potato- far superior to one prepared in the microwave. Thanks!\", 'Sold! I will never make baked potatoes another way. I always eat the skin and this was the best skin and the fluffiest potatoe! Thanks!', \"A very easy and tasty way to make a baked potato. This is my third time making potatoes this way... I couldn't believe I had not reviewed the recipe until now! I will never bake a potato any other way now. The salt crisps up the skin beautifully and adds just the right amount of saltiness if you eat it with the yummy fluffy potato!!! Thanks so much for sharing!\", \"I used freshly ground sea salt over the potatoes. These were absolutely perfect! The only way I'll bake potatoes from now on! Thanks so much for posting!\", \"I love oven baked potatoes, they are so much more flaverful then microwaved ones. I tried this, but preferred my usual oven baked way (rub skins with oil, then bake) because I am one who likes to also eat the skins, and the excess salt on the skins with this recipe made that not an option. I think the Keg rolls the skins in parmesan when they take them out of oven.\\r\\nBut if you don't eat the skins this would work for you.\", 'Fantastic! Tried this for the first time last night for friends visiting from out of town - and those potato lovers were not disappointed! No one left a bit of potato on their plate, not even the kids - ate skins & all. De-Lish! I used huge russet bakers, rubbed with some olive oil & sprinkled a little sea salt, baked as directed and they were perfect. Coming from a person who has only used those microwave bakers, this is saying a lot!', 'I have had this recipe saved to try for a while, and finally got around to it last night. Made it with Recipe #111702 . Did not make any changes at all, except to only make 2 potatoes instead of 4. I agree that the insides are very moist, and the outside gets nice and crisp. Thanks for sharing!', 'For a newbie cook, this was just the recipe I needed! Thanks!', 'I pretty much echo the other reviewers here, these were awesome baked potatoes!! Crispy skins and fluffy inside. I too did as Pamela In Winnipeg and prepared recipe#63887 \"Baked Potato Topping\" by lucy k. to spread on top of these and they were sooooo YUMMY! I do eat the skins and \"may\" follow your advice for rubbing some of the salt off before eating, as I found the odd bite to be just \\'slightly\\' too salty, not that bad really, so I would not rub it all off. Thanks so much for these, they will be a keeper around here!! Excellent on their own I\\'m sure or give them a try with Lucy k.\\'s topping, we really enjoyed them together!!', 'Exactly what I was looking for. I served my baked potatoes with shredded cheese, broccoli, and a few pieces of chopped up bacon. The cheese was low fat, so it made a nice filling meal. You could pair it with a salad or soup. Next time I may add some chopped grilled chicken.', \"This is great! Made these tonight for my family and they loved them! I've always had trouble making perfect baked potatoes... This recipe has definitely fixed that for me. Thanks for another great addition to my recipe repertoire!! :-)\", \"Awesome! I have made these 2x's now and really like them. I make several extras just for the purpose of leftovers. TY for an easy and delicious recipe!!!\", 'Great idea! Thanks for the easy way to make fluffy baked potatoes! I served Baked Potato Topping recipe#63887 for a great side dish! I look forward to making these again, thanks!', \"Couldn't get much easier than this! They were super easy and tasted great!! Thanks for the post!\", 'Had a hard time keeping them up on the rack but who cares, these came out perfect. I also wiped the salt off before serving and used the potato topping previously mentioned. Thanks for the perfect way to make baked potatoes!', \"Awesome says it all! How can something this simple turn out such great baked potatoes?The potatoes were fluffy inside and altough there was salt on the skin it did not make the potatoe taste salty. I served these with a boiled ham, sweetpotatoes with apples and asparagus - oven roasted. All agreed that the potatoes are 5 star all the way Thanks wildhorse I'll be doing my baked potatyoes like this from now on\\r\\n8 Oct added comments\\r\\n I just love the way these potatoes turn out. I just had to say thanks again for this simple but excellent way of roasting poyatoes\", \"I'll rate this 5 stars. Have been trying to duplicate what restaurants serve. This is it. Thanks for posting. Toni in Colorado\", \"I've made this recipe twice now and enjoyed it so much both times! I must admit, I have no idea why we are standing them on one end or what effect that has, but I enjoy the results so much that I'm just going to keep doing it. There was an alarming loud thud at one point during baking the second time I made the potatoes, but that turned out to be one of the potatoes falling over. It got too soft on the end it was standing on, so for the last ten minutes or so of the baking time, it was horizontal instead of vertical, but it tasted just like all the others, so there was no harm done. I haven't been tempted to try another method of baking potatoes since I tried this one. It's great!\"]", "submitted": "2003-04-14T00:00:00", "minutes": 65, "n_steps": 6, "n_ingredients": 2 }, { "id": 230, "original_id": 51722, "name": "chocolate sauce", "description": "classic chocolate sauce. very rich, and wonderful, as long as you use good quality chocolate. you can modify it by adding a tablespoon of gran marnier, baileys, or any other flavoring to jazz it up a bit.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/51722_v000.png", "markdown": "## 🍰 chocolate sauce\n\n### Description\nclassic chocolate sauce. very rich, and wonderful, as long as you use good quality chocolate. you can modify it by adding a tablespoon of gran marnier, baileys, or any other flavoring to jazz it up a bit.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- sauces\n- desserts\n- condiments-etc\n- easy\n- chocolate\n- dietary\n- low-sodium\n- low-carb\n- sweet-sauces\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. bittersweet chocolate\n2. heavy whipping cream\n\n### Steps\n1. coarsely chop the chocolate and place in a stainless steel bowl\n2. heat the cream until scalding , pour over the chocolate\n3. let sit 5 minutes before stirring\n4. stir with a whisk until very smooth\n5. serve sauce warm , or refrigerate for later use\n6. this will keep for several weeks in the refrigerator\n7. to reheat , just gently heat over a double boiler\n\n### Nutrition\n- 547.4\n- 90.0\n- 0.0\n- 2.0\n- 6.0\n- 182.0\n- 1.0\n\n### Reviews\n- When I started browsing for an 'el primo' chocolate sauce recipe I expected there to be lots of steps, multiple ingrediants, double boilers etc etc...\r\nThis is so easy and is the perfect ratio of cream to chocolate so the sauce comes out kind of fudgy. Thanks for making me look like an expert with so little effort.\r\nI served it on good quality vanilla ice cream which I had mixed through with crushed up honeycomb bars. \r\nReaheats really well in the microwave.\n- This is an excellent recipe. As previously stated, simple and elegant.\r\nIn my search for a chocolate sauce I was hard pressed to find a recipe that didn't ask for butter, salt, vanilla, water or corn syrup.. basically everything but Chocolate!\r\nI used Callebaut Belgian Dessert Chocolate as I consider it to be one of the best. You can also add a bit of Godiva Chocolate Liqor to this sauce for a more sophisticated flavor.\n- Chocolate sauce doesn't get any simpler or more delicious than this! Wonderful rich chocolate flavor; very versatile. I keep a batch in my fridge and use it for all kinds of desserts. Thanks, PetitFour!\n- Fool proof! Like Carla said in another review, I was looking for a simple chocolate sauce that didn't require a lot of ingredients. I used this for a dessert fondue sauce and it was delicious.\n- This is classic, elegant, and decadent. I really can't add anything to what the other reviewers have said. It's simply superb. (We've served it over chocolate crepes [Recipe #19101] with bananas, with pears, with strawberries... as well as over ice cream and cake.)\n\n### Date\n2003-01-16 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "5-ingredients-or-less", "very-low-carbs", "sauces", "desserts", "condiments-etc", "easy", "chocolate", "dietary", "low-sodium", "low-carb", "sweet-sauces", "low-in-something", "number-of-servings" ], "ingredients": [ "bittersweet chocolate", "heavy whipping cream" ], "steps": [ "coarsely chop the chocolate and place in a stainless steel bowl", "heat the cream until scalding , pour over the chocolate", "let sit 5 minutes before stirring", "stir with a whisk until very smooth", "serve sauce warm , or refrigerate for later use", "this will keep for several weeks in the refrigerator", "to reheat , just gently heat over a double boiler" ], "nutrition": [ 547.4, 90.0, 0.0, 2.0, 6.0, 182.0, 1.0 ], "reviews": "[\"When I started browsing for an 'el primo' chocolate sauce recipe I expected there to be lots of steps, multiple ingrediants, double boilers etc etc...\\r\\nThis is so easy and is the perfect ratio of cream to chocolate so the sauce comes out kind of fudgy. Thanks for making me look like an expert with so little effort.\\r\\nI served it on good quality vanilla ice cream which I had mixed through with crushed up honeycomb bars. \\r\\nReaheats really well in the microwave.\", \"This is an excellent recipe. As previously stated, simple and elegant.\\r\\nIn my search for a chocolate sauce I was hard pressed to find a recipe that didn't ask for butter, salt, vanilla, water or corn syrup.. basically everything but Chocolate!\\r\\nI used Callebaut Belgian Dessert Chocolate as I consider it to be one of the best. You can also add a bit of Godiva Chocolate Liqor to this sauce for a more sophisticated flavor.\", \"Chocolate sauce doesn't get any simpler or more delicious than this! Wonderful rich chocolate flavor; very versatile. I keep a batch in my fridge and use it for all kinds of desserts. Thanks, PetitFour!\", \"Fool proof! Like Carla said in another review, I was looking for a simple chocolate sauce that didn't require a lot of ingredients. I used this for a dessert fondue sauce and it was delicious.\", \"This is classic, elegant, and decadent. I really can't add anything to what the other reviewers have said. It's simply superb. (We've served it over chocolate crepes [Recipe #19101] with bananas, with pears, with strawberries... as well as over ice cream and cake.)\"]", "submitted": "2003-01-16T00:00:00", "minutes": 15, "n_steps": 7, "n_ingredients": 2 }, { "id": 231, "original_id": 247780, "name": "tomato beer", "description": "when i'm lazy (frequent occurence) and if i'm going to drink beer throughout the weekend (to endure weekend guests), i often drink tomato beer. it also keeps me \"regular\". tastes great and won't dehydrate you like straight beer.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/247780_v000.png", "markdown": "## 🍰 tomato beer\n\n### Description\nwhen i'm lazy (frequent occurence) and if i'm going to drink beer throughout the weekend (to endure weekend guests), i often drink tomato beer. it also keeps me \"regular\". tastes great and won't dehydrate you like straight beer.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- beverages\n- vegetables\n- american\n- southern-united-states\n- easy\n- beginner-cook\n- holiday-event\n- summer\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- independence-day\n- inexpensive\n- low-in-something\n- tomatoes\n- superbowl\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. beer\n2. tomato juice\n\n### Steps\n1. mix the ice cold beverages and enjoy !\n2. a little ice is optional\n\n### Nutrition\n- 122.0\n- 0.0\n- 16.0\n- 13.0\n- 3.0\n- 0.0\n- 4.0\n\n### Reviews\n- mmmmmmmmmmmmm, Red Beer! Yummy. My dad calls this a Polish Bloody Mary. I always get called a redneck when I order this in a bar, but it's the only way I'll drink beer.\n- I use to occasionally drink this, but we always called it \"poor mans bloody mary\". Most people thought it was not appetizing until they tried it and then they would be very suprised at how good it really was.\n- Tried this in college years ago. A friend from Wisconsin told us this red beer was how they stayed warm in the winter. Not sure about that, but surprisingly tasty. Best ice cold.\n- Been drinking red beer from time to time for years. Don't knock til you try it. Yum!\n- Sipping this as we speak watching football. I often add a squeeze of lime. Thanks for sharing!!!\nT.J.\n- In Texas we call it \"Red Beer\". MMMMM... They sure are good....In my drinking days I consumed a lot of these. They served them in big frosted mugs. These are great after you've had several regular beers, they won't fill you up like a regular beer does. And they also work pretty good for a hangover. Oh, my those were the days, glad to say I'm beyond that now....\n- This is the only way I can drink beer! Been doing this for years!\n\n### Date\n2007-08-21 00:00:00\n", "tags": [ "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", "very-low-carbs", "beverages", "vegetables", "american", "southern-united-states", "easy", "beginner-cook", "holiday-event", "summer", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "independence-day", "inexpensive", "low-in-something", "tomatoes", "superbowl", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "beer", "tomato juice" ], "steps": [ "mix the ice cold beverages and enjoy !", "a little ice is optional" ], "nutrition": [ 122.0, 0.0, 16.0, 13.0, 3.0, 0.0, 4.0 ], "reviews": "[\"mmmmmmmmmmmmm, Red Beer! Yummy. My dad calls this a Polish Bloody Mary. I always get called a redneck when I order this in a bar, but it's the only way I'll drink beer.\", 'I use to occasionally drink this, but we always called it \"poor mans bloody mary\". Most people thought it was not appetizing until they tried it and then they would be very suprised at how good it really was.', 'Tried this in college years ago. A friend from Wisconsin told us this red beer was how they stayed warm in the winter. Not sure about that, but surprisingly tasty. Best ice cold.', \"Been drinking red beer from time to time for years. Don't knock til you try it. Yum!\", 'Sipping this as we speak watching football. I often add a squeeze of lime. Thanks for sharing!!!\\nT.J.', 'In Texas we call it \"Red Beer\". MMMMM... They sure are good....In my drinking days I consumed a lot of these. They served them in big frosted mugs. These are great after you\\'ve had several regular beers, they won\\'t fill you up like a regular beer does. And they also work pretty good for a hangover. Oh, my those were the days, glad to say I\\'m beyond that now....', 'This is the only way I can drink beer! Been doing this for years!']", "submitted": "2007-08-21T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 232, "original_id": 173076, "name": "easy microwave bacon", "description": "disclaimer: based on a review, i do not recommend using a paper plate. this is a quick and easy way to get nice crispy/chewy bacon in the microwave. i've been making it this way for years, and thought i would share. this method sure beats the spattered grease mess all over the stove top from pan frying, or having to use the oven in the hot summertime. enjoy! note: cooking times will vary according to your microwave, the type of bacon, and your desired level of crispness/ chewiness, so feel free to adjust cooking times as necessary. if this is the first time you use my method, be sure to closely monitor the process and check often.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/173076_v000.png", "markdown": "## 🍰 easy microwave bacon\n\n### Description\ndisclaimer: based on a review, i do not recommend using a paper plate. this is a quick and easy way to get nice crispy/chewy bacon in the microwave. i've been making it this way for years, and thought i would share. this method sure beats the spattered grease mess all over the stove top from pan frying, or having to use the oven in the hot summertime. enjoy! note: cooking times will vary according to your microwave, the type of bacon, and your desired level of crispness/ chewiness, so feel free to adjust cooking times as necessary. if this is the first time you use my method, be sure to closely monitor the process and check often.\n\n### Tags\n- bacon\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- pork\n- easy\n- microwave\n- beginner-cook\n- dietary\n- low-carb\n- low-in-something\n- meat\n- equipment\n\n### Ingredients\n1. bacon\n2. paper towels\n\n### Steps\n1. on a microwave-safe dish , lay down 2 sheets white paper towels\n2. place 6 thick slices bacon on the paper towels\n3. cover the bacon slices with 1 sheet of white paper towel\n4. microwave on high for 5 to 6 minutes\n5. rotate dish and microwave on high for about 5 to 6 minutes more , or until done to your liking\n6. be careful not to burn the bacon\n7. remove from microwave\n8. your bacon is ready !\n\n### Nutrition\n- 73.3\n- 11.0\n- 0.0\n- 5.0\n- 3.0\n- 12.0\n- 0.0\n\n### Reviews\n- Worked great! I usually bake my bacon, but needed to have some for a recipe and didn't want to use up the dishes and didn't have the time, so used this. It worked well and bacon was crispy. My slightly thick bacon was done in 3 minutes. Thanks; I'll use this method again!\n- Turned out good, but part of the experience is the smell of it cooking. I live in a small, nicer apartment complex. Second floor right above swimming pool. The exast fan dumps my kitchen air, maby ten feet from pool. So a lot of times when i see out of shape (large) people in the poole, thats my cue to cook bacon. I usually add a little water to frying pan first, then crank exhast fan on high. Maby one of them will take the hint and spend some more time at gyme, which will allow them to live longer happier lives.\n- This method would be okay only if you want crunchy bacon bits but when you want the real deal, stick to the pan or oven. Our bacon came out dry and leathery and my family wouldn't eat it.\n- Thanks for posting! I hate cooking bacon in a skillet - but I also don't like flabby bacon. This takes care of it - it's a great option when you're cooking bacon to add to a recipe rather than just eat with breakfast.\n- I made this in cooking class and i thought they were ok but its not as good as regular bacon.\n- The bacon wasn't crunchy enough!!\n- i didnt cook it as long and it was still hardly edible, sucks !!!\n- I love bacon sooo much it is awesome.. However this recipe was kinda too cooked and crispy...\n- it was good\n- The cooking method works great, it got done and crispy but the taste was not so good. I guess the old way of frying it on the stove top and letting it cook in its own grease still yields the best tasting bacon.\n- Mine only took 2 minutes to cook and was crispy... I have never made bacon in the microwave before... not as tasty, but it was still good. ??\n- Rule of thumb: 1 minute per slice and no more than 5-6 slices at a time.\n- Nice, simple method for easily cookign bacon without sitting over a hot stove.\n- Yeah! a great way to microwave bacon! I have one of those funky bacon microwave things that is a real pain to clean. This is much nicer - lined a 7 by 11 pyrex dish with three papertowels, laid bacon down (only fit 5 slices at a time) and covered with two towels. Since I used regular old thin bacon not the thick slice I cooked for only 5 minutes and it was perfect, quite crisp. Then I wiped out dish with a paper towel and did again with fresh paper towels until the whole package was cooked. So I used a lot of paper towels but it was worth it in terms of easy clean up and the back was crisp and not greasy like pan fried. thanks! I am using this from now on.\n- I think this way of cooking bacon in the microwave works a lot better than my bacon tray. The best part is that most of the bacon grease is in the towel for easier clean up. \r\n\r\nThanks BecR. \r\n\r\nBullwinkle\n- okay i guess\n- This worked so well for me. I used four thin slices and it took only four minutes. I love not having all that greasy taste from frying or baking. Thanks for a great tip. This is one of my favorite tips I've learned in a long time. I never would've thought I could get crispy bacon from the microwave. Awesome!\n- This bacon was horible I hated it it was chewy and grose\n- Did this exactly by the directions wit the exception of using a paper plate instead of a Pyrex dish... this is what happened... even cut 2 minutes off the time\n- This my favorite way to cook bacon--so fast and no mess! Also frees up the stove for making other parts of a meal (and one less pan to wash). I shorten the cook time to 3-4 minutes since I like my bacon soft and chewy.\n- That's a great way to cook bive or six slices, but if you need to cook more there's a better way. There's a new product, it's called the Bacon Pro. Granted, I am biased, since I’m the inventor, but it cooks more than 20 slices of bacon all at once in the microwave. It is quick, clean, easy, and healthier. The fat drips away. With this device, you'll be able to cook enough bacon to prepare BLTs this summer. This is not some cheap drug store bacon cooker. It is the best bacon cooker ever made. You will never go back to cooking bacon in the oven or on the stove-top. Check it out at http://www.baconpro.com and watch the video about how it works.\n- My husband wanted BLT's and I didn't have much time as I had plans for the evening so I decided to use this method for cooking his bacon. I only cooked mine for eight minutes but it was very hard and crunchy. We ate it but next time if I cook it this way, I will check it much sooner.\n- such good bacon\n- This is actually really cool! If you use normal sliced bacon I recommend 2:30-3 minutes. It’s kind of like popcorn. Once you don’t hear anymore pops it’s a pretty much done.\n- Worked perfectly!! Thanks!! I was making several dishes & didn't want to add frying bacon to the mix, so was glad to find these directions. I used a regular (thinner) cut of bacon and put them in for 4 1/2 minutes and the strips were perfect!!\n- About 3.5 minutes for 3 slices of maple bacon\n- Worked perfectly for me. I used thin slice bacon and was able to cook 7 pieces at a time. I followed the directions and put my bacon on the double layer of paper towels on a corelle plate and then covered with a single layer of paper towels. I cooked it for 6 minutes total and the bacon cane out very crispy, just how I like it. I was able to cook an entire 12 oz package in about 12-17 minutes time. I normally bake it in the oven on a sheet pan but this is great for cooking bacon in warmer weather!\n- I tried playing with cooking time but the texture still changed to shoe leather. Awful.\n- Good, but made my microwave a greasy mess! I used a very thick-cut peppered bacon. Anyways, the amount of paper towels called for wasn't nearly enough... there was a pool of grease covering the bottom of my microwave by the time it was done cooking. Next time, I'll use a lot more towels! Otherwise, a nice method for quickly prepping bacon. I used the bacon I cooked in Recipe #149124 , which were great.\n\n### Date\n2006-06-17 00:00:00\n", "tags": [ "bacon", "15-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "pork", "easy", "microwave", "beginner-cook", "dietary", "low-carb", "low-in-something", "meat", "equipment" ], "ingredients": [ "bacon", "paper towels" ], "steps": [ "on a microwave-safe dish , lay down 2 sheets white paper towels", "place 6 thick slices bacon on the paper towels", "cover the bacon slices with 1 sheet of white paper towel", "microwave on high for 5 to 6 minutes", "rotate dish and microwave on high for about 5 to 6 minutes more , or until done to your liking", "be careful not to burn the bacon", "remove from microwave", "your bacon is ready !" ], "nutrition": [ 73.3, 11.0, 0.0, 5.0, 3.0, 12.0, 0.0 ], "reviews": "[\"Worked great! I usually bake my bacon, but needed to have some for a recipe and didn't want to use up the dishes and didn't have the time, so used this. It worked well and bacon was crispy. My slightly thick bacon was done in 3 minutes. Thanks; I'll use this method again!\", 'Turned out good, but part of the experience is the smell of it cooking. I live in a small, nicer apartment complex. Second floor right above swimming pool. The exast fan dumps my kitchen air, maby ten feet from pool. So a lot of times when i see out of shape (large) people in the poole, thats my cue to cook bacon. I usually add a little water to frying pan first, then crank exhast fan on high. Maby one of them will take the hint and spend some more time at gyme, which will allow them to live longer happier lives.', \"This method would be okay only if you want crunchy bacon bits but when you want the real deal, stick to the pan or oven. Our bacon came out dry and leathery and my family wouldn't eat it.\", \"Thanks for posting! I hate cooking bacon in a skillet - but I also don't like flabby bacon. This takes care of it - it's a great option when you're cooking bacon to add to a recipe rather than just eat with breakfast.\", 'I made this in cooking class and i thought they were ok but its not as good as regular bacon.', \"The bacon wasn't crunchy enough!!\", 'i didnt cook it as long and it was still hardly edible, sucks !!!', 'I love bacon sooo much it is awesome.. However this recipe was kinda too cooked and crispy...', 'it was good', 'The cooking method works great, it got done and crispy but the taste was not so good. I guess the old way of frying it on the stove top and letting it cook in its own grease still yields the best tasting bacon.', 'Mine only took 2 minutes to cook and was crispy... I have never made bacon in the microwave before... not as tasty, but it was still good. ??', 'Rule of thumb: 1 minute per slice and no more than 5-6 slices at a time.', 'Nice, simple method for easily cookign bacon without sitting over a hot stove.', 'Yeah! a great way to microwave bacon! I have one of those funky bacon microwave things that is a real pain to clean. This is much nicer - lined a 7 by 11 pyrex dish with three papertowels, laid bacon down (only fit 5 slices at a time) and covered with two towels. Since I used regular old thin bacon not the thick slice I cooked for only 5 minutes and it was perfect, quite crisp. Then I wiped out dish with a paper towel and did again with fresh paper towels until the whole package was cooked. So I used a lot of paper towels but it was worth it in terms of easy clean up and the back was crisp and not greasy like pan fried. thanks! I am using this from now on.', 'I think this way of cooking bacon in the microwave works a lot better than my bacon tray. The best part is that most of the bacon grease is in the towel for easier clean up. \\r\\n\\r\\nThanks BecR. \\r\\n\\r\\nBullwinkle', 'okay i guess', \"This worked so well for me. I used four thin slices and it took only four minutes. I love not having all that greasy taste from frying or baking. Thanks for a great tip. This is one of my favorite tips I've learned in a long time. I never would've thought I could get crispy bacon from the microwave. Awesome!\", 'This bacon was horible I hated it it was chewy and grose', 'Did this exactly by the directions wit the exception of using a paper plate instead of a Pyrex dish... this is what happened... even cut 2 minutes off the time', 'This my favorite way to cook bacon--so fast and no mess! Also frees up the stove for making other parts of a meal (and one less pan to wash). I shorten the cook time to 3-4 minutes since I like my bacon soft and chewy.', \"That's a great way to cook bive or six slices, but if you need to cook more there's a better way. There's a new product, it's called the Bacon Pro. Granted, I am biased, since I’m the inventor, but it cooks more than 20 slices of bacon all at once in the microwave. It is quick, clean, easy, and healthier. The fat drips away. With this device, you'll be able to cook enough bacon to prepare BLTs this summer. This is not some cheap drug store bacon cooker. It is the best bacon cooker ever made. You will never go back to cooking bacon in the oven or on the stove-top. Check it out at http://www.baconpro.com and watch the video about how it works.\", 'My husband wanted BLT's and I didn't have much time as I had plans for the evening so I decided to use this method for cooking his bacon. I only cooked mine for eight minutes but it was very hard and crunchy. We ate it but next time if I cook it this way, I will check it much sooner.', 'such good bacon', 'This is actually really cool! If you use normal sliced bacon I recommend 2:30-3 minutes. It’s kind of like popcorn. Once you don’t hear anymore pops it’s a pretty much done.', \"Worked perfectly!! Thanks!! I was making several dishes & didn't want to add frying bacon to the mix, so was glad to find these directions. I used a regular (thinner) cut of bacon and put them in for 4 1/2 minutes and the strips were perfect!!\", 'About 3.5 minutes for 3 slices of maple bacon', 'Worked perfectly for me. I used thin slice bacon and was able to cook 7 pieces at a time. I followed the directions and put my bacon on the double layer of paper towels on a corelle plate and then covered with a single layer of paper towels. I cooked it for 6 minutes total and the bacon cane out very crispy, just how I like it. I was able to cook an entire 12 oz package in about 12-17 minutes time. I normally bake it in the oven on a sheet pan but this is great for cooking bacon in warmer weather!', 'I tried playing with cooking time but the texture still changed to shoe leather. Awful.', \"Good, but made my microwave a greasy mess! I used a very thick-cut peppered bacon. Anyways, the amount of paper towels called for wasn't nearly enough... there was a pool of grease covering the bottom of my microwave by the time it was done cooking. Next time, I'll use a lot more towels! Otherwise, a nice method for quickly prepping bacon. I used the bacon I cooked in Recipe #149124 , which were great.\"]", "submitted": "2006-06-17T00:00:00", "minutes": 11, "n_steps": 8, "n_ingredients": 2 }, { "id": 233, "original_id": 201776, "name": "in a hurry marmalade microwave", "description": "this is too easy - can be used on toast on in recipes requiring a bit of marmalade.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/201776_v000.png", "markdown": "## 🍰 in a hurry marmalade microwave\n\n### Description\nthis is too easy - can be used on toast on in recipes requiring a bit of marmalade.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- fruit\n- easy\n- microwave\n- low-fat\n- marinades-and-rubs\n- food-processor-blender\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- citrus\n- oranges\n- equipment\n- small-appliance\n\n### Ingredients\n1. orange\n2. sugar\n\n### Steps\n1. shred orange in a food processor\n2. measure orange in a measuring cup and then transfer to a microwave safe bowl\n3. measure enough sugar to equal shredded orange and add sugar to bowl\n4. microwave on medium until thickened , stirring occasionally\n5. do not over cook\n6. refrigerate until ready to use\n\n### Nutrition\n- 92.4\n- 0.0\n- 73.0\n- 0.0\n- 3.0\n- 0.0\n- 7.0\n\n### Reviews\n- This is so easy to do. And the taste is even better than the marmalade we buy. I will do it again and may try it with splenda or half sugar half splenda. Thanks ellie :) Made for cookbook tag game\n- Great! Have always made marmalade in the pressure cooker but this is so much easier!!\n- I live in spain so have cheap cittus fruit,tried this out,made 2x500 jars,fruit very large this year,lots of rain ,thanks x\n- Wonderful marmalade with no fuss. Literally minutes to make.\n- I'm one who usually buys a couple jars of orange marmalade at a time, so I was intrigued with this recipe! Needless to say it's easy-to-make [& would be even easier if I had a food processor!],even though I chopped up the orange & sent about half of it through a blender. I'm really pleased with the results, Ellie! Many thanks!\n\n### Date\n2006-12-24 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "fruit", "easy", "microwave", "low-fat", "marinades-and-rubs", "food-processor-blender", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "citrus", "oranges", "equipment", "small-appliance" ], "ingredients": [ "orange", "sugar" ], "steps": [ "shred orange in a food processor", "measure orange in a measuring cup and then transfer to a microwave safe bowl", "measure enough sugar to equal shredded orange and add sugar to bowl", "microwave on medium until thickened , stirring occasionally", "do not over cook", "refrigerate until ready to use" ], "nutrition": [ 92.4, 0.0, 73.0, 0.0, 3.0, 0.0, 7.0 ], "reviews": "['This is so easy to do. And the taste is even better than the marmalade we buy. I will do it again and may try it with splenda or half sugar half splenda. Thanks ellie :) Made for cookbook tag game', 'Great! Have always made marmalade in the pressure cooker but this is so much easier!!', 'I live in spain so have cheap cittus fruit,tried this out,made 2x500 jars,fruit very large this year,lots of rain ,thanks x', 'Wonderful marmalade with no fuss. Literally minutes to make.', \"I'm one who usually buys a couple jars of orange marmalade at a time, so I was intrigued with this recipe! Needless to say it's easy-to-make [& would be even easier if I had a food processor!],even though I chopped up the orange & sent about half of it through a blender. I'm really pleased with the results, Ellie! Many thanks!\"]", "submitted": "2006-12-24T00:00:00", "minutes": 11, "n_steps": 6, "n_ingredients": 2 }, { "id": 234, "original_id": 88562, "name": "grilled beer corn", "description": "i heard about soaking corn in beer and thought - why not? so we tried this last night and it was really, really good. just be careful to not overcook the corn. you don't want it to dry out.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/88562_v000.png", "markdown": "## 🍰 grilled beer corn\n\n### Description\ni heard about soaking corn in beer and thought - why not? so we tried this last night and it was really, really good. just be careful to not overcook the corn. you don't want it to dry out.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- american\n- barbecue\n- easy\n- low-fat\n- spring\n- summer\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- corn\n- equipment\n- grilling\n\n### Ingredients\n1. corn\n2. beer\n\n### Steps\n1. shuck corn , removing husks& silks\n2. wash corn\n3. place corn in a dish and pour beer over to cover set in fridge for at least 6-8 hours , overnight is best\n4. drain corn and place on a hot grill , turning frequently till done , about 5 minutes\n5. if you would rather do this in a smoker , preheat smoker to 250f\n6. place corn on racks , and stack racks in smoker\n7. cook for 1 to 2 hours , turning every 20 minutes or so\n8. either way , kernels should give easily under pressure when done\n\n### Nutrition\n- 204.1\n- 2.0\n- 14.0\n- 1.0\n- 9.0\n- 1.0\n- 11.0\n\n### Reviews\n- I picked this for PAC 2006 and served to company with Pinto Beans. I soked it overnight and most of the next day. Cooked it on medium over the grill, turning frequently, for about 10 minutes. Everyone loved it, especially the beer drinkers LOL They tend to want to soad everything in beer. The corn was very juicy. Served with melted butter, salt and pepper.\n- OH MY GOD!!! This was SO good. I loved the flavor the beer added to the corn, it was subtle but there all the same. And then grilling the corn on the grill added the bit of carmelization to it. Perfectrion on the cob is all I can say! And i must concur on the overnigth marinating. I simply flipped the bag over on my way to work and it did all the work for me. We served it with stuffed peppers and it was the perfect side dish.\n- Definitely a great recipe. Very simple. I'm planning on making a whole bunch of this on the 4th of July. Thanks.\n- A great, easy recipe. We fixed this over the weekend in the smoker and it was a hit. I've handed out the recipe to a few and have had additional requests to make this for our 4th of July party.\n- Turned out OK for us; a fun way to cook (and well worth the conversation it created!) but to be honest I didn't prefer this to plain-old corn grilled in the husk.\n- Good, different way of fixing corn...unique flavor...kinda strange at first, but as my son said, it's an acquired taste. We also added butter and salt and pepper. Will be making again for summer cookouts. Thanx for posting.\n- This was very easy to prepair.I had to buy frozen corn because the fresh didn't look too hot. The taste was different. I soaked it overnight in a ziplock bag and cooked it this afternoon. Thanks!\n- We soaked this all day, I put it in early that AM, and soaked atleast 10 hours. Served with a garlic butter and everyone raved. I'm just sorry it took me so long to try this one! I will definately make this one again. \n\n### Date\n2004-04-08 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "american", "barbecue", "easy", "low-fat", "spring", "summer", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-in-something", "corn", "equipment", "grilling" ], "ingredients": [ "corn", "beer" ], "steps": [ "shuck corn , removing husks& silks", "wash corn", "place corn in a dish and pour beer over to cover set in fridge for at least 6-8 hours , overnight is best", "drain corn and place on a hot grill , turning frequently till done , about 5 minutes", "if you would rather do this in a smoker , preheat smoker to 250f", "place corn on racks , and stack racks in smoker", "cook for 1 to 2 hours , turning every 20 minutes or so", "either way , kernels should give easily under pressure when done" ], "nutrition": [ 204.1, 2.0, 14.0, 1.0, 9.0, 1.0, 11.0 ], "reviews": "['I picked this for PAC 2006 and served to company with Pinto Beans. I soked it overnight and most of the next day. Cooked it on medium over the grill, turning frequently, for about 10 minutes. Everyone loved it, especially the beer drinkers LOL They tend to want to soad everything in beer. The corn was very juicy. Served with melted butter, salt and pepper.', 'OH MY GOD!!! This was SO good. I loved the flavor the beer added to the corn, it was subtle but there all the same. And then grilling the corn on the grill added the bit of carmelization to it. Perfectrion on the cob is all I can say! And i must concur on the overnigth marinating. I simply flipped the bag over on my way to work and it did all the work for me. We served it with stuffed peppers and it was the perfect side dish.', \"Definitely a great recipe. Very simple. I'm planning on making a whole bunch of this on the 4th of July. Thanks.\", \"A great, easy recipe. We fixed this over the weekend in the smoker and it was a hit. I've handed out the recipe to a few and have had additional requests to make this for our 4th of July party.\", \"Turned out OK for us; a fun way to cook (and well worth the conversation it created!) but to be honest I didn't prefer this to plain-old corn grilled in the husk.\", \"Good, different way of fixing corn...unique flavor...kinda strange at first, but as my son said, it's an acquired taste. We also added butter and salt and pepper. Will be making again for summer cookouts. Thanx for posting.\", \"This was very easy to prepair.I had to buy frozen corn because the fresh didn't look too hot. The taste was different. I soaked it overnight in a ziplock bag and cooked it this afternoon. Thanks!\", \"We soaked this all day, I put it in early that AM, and soaked atleast 10 hours. Served with a garlic butter and everyone raved. I'm just sorry it took me so long to try this one! I will definately make this one again. \"]", "submitted": "2004-04-08T00:00:00", "minutes": 365, "n_steps": 8, "n_ingredients": 2 }, { "id": 235, "original_id": 235534, "name": "basic quinoa", "description": "this is the basic recipe for cooking quinoa. you can use it in place of rice, or you can use it as the basis of a salad or tabouleh. quinoa is a light and wholesome grain that is gluten free. it is prepared quickly and easily with this basic method. this recipe makes 3 cups of cooked quinoa", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/235534_v000.png", "markdown": "## 🍰 basic quinoa\n\n### Description\nthis is the basic recipe for cooking quinoa. you can use it in place of rice, or you can use it as the basis of a salad or tabouleh. quinoa is a light and wholesome grain that is gluten free. it is prepared quickly and easily with this basic method. this recipe makes 3 cups of cooked quinoa\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- healthy\n- 5-ingredients-or-less\n- african\n- easy\n- low-fat\n- vegetarian\n- grains\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- free-of-something\n- low-in-something\n- pasta-rice-and-grains\n- 3-steps-or-less\n\n### Ingredients\n1. water\n2. quinoa\n\n### Steps\n1. wash the quinoa with water , using a strainer\n2. same as you would wash rice\n3. place quinoa and water in a 1 1 / 2 quart / medium sized saucepan , bring to a boil\n4. reduce to a simmer , cover , and cook until all of the water is absorbed\n5. you will know that the quinoa is done when all the grains have turned from white to transparent , and the spiral-like germ has separated\n\n### Nutrition\n- 156.4\n- 3.0\n- 0.0\n- 0.0\n- 12.0\n- 1.0\n- 9.0\n\n### Reviews\n- I made quinoa from another recipe and it did not absorb all of the water. When I ran across this recipe I was amazed as Ihad never known what it was suppose to look like nor how to get it to that stage. Thank you for teaching me the basics I lovesd having that knowledge you inserted at the end\n- I bought my quinoa in bulk and didn't have cooking directions. Thanks for posting this. I have made it with water before, but this time I used some chicken broth for a little extra flavor.\n- I am trying to learn to cook with grains other than wheat and rice. Thank you so much for posting this recipe. My first time making quinoa and it turned out delicious.\n- You summed it up- this is the basics for quinoa. Just what I was looking for. Thanks for posting!\n- This worked really well! I did have to cook longer than 15 minutes, though, to let all the liquid be absorbed. I toasted my quinoa after washing it (per another recipe instructions) and let it cool. Then I cooked as directed in this recipe, but using vegetable stock. Came out really well - thanks for sharing!\n- Used this method for making a quinoa based taboleh instead of cous cous. This is very easy and quick.Happy cooking. Thanks for posting. Miss Pixie x x x :D\n- Can't go wrong with this nice and easy basic recipe...thanks for posting it...Made for \"Help a Naked Recipe\" tag game for recipes without photos...\n- Very helpful for those who haven't made quinoa before. All the important basics! Like some other reviewers, I like to use vegetable or chicken broth for more flavor. Thanks.\n- Directions were perfect, the quinoa I purchased had no cooking instructions. This really helped. Thanks!\n- basic , just what I wanted, I used chicken broth instead of water as I was using it with a chicken stir fry, thanks!\n- I used this recipe and it worked perfectly. Next time I will try cooking in broth for a little more flavor. Thanks so much for posting a keeper!!!!!!!!\n- I wanted the basic recipe that would give me the ratio of liquid to grain, and this recipe had it. (two parts liquid to one part grain) I substituted regular College Inn chicken broth for water and it came out as a delicious accompaniment to a Chicken Provençal.<br/><br/>I have to admit I toasted it first, like I do rice, by heating it in a tsp of oil in the pan for about 5 minutes before I added the broth. As I hoped, it gave it a delicious toasty flavor! I'm looking forward to building off of this recipe to prepare this healthful grain more often!\n- Just the basics. The visual clues at the end really made this recipe! Thanks for posting!\n- Thanks for the foundation recipe! I had never made quinoa before last night... I made it as a seasoned \"rice\" and it came out great.\n- Thank you for posting this!\r\nMine turned out perfectly using this recipe. It was my first time cooking quinoa and I have to say it is VERY yummy. I mixed some cooked quinoa with my yogurt today.\n- Thanks for the directions! Used vegetable broth instead of water. Perfect!\n- Thank you, this was so helpful. I last tried making quinoa in my rice cooker and it didn't go well. Won't write it off completely, and will probably try again in the future, but thought I'd play it safe by cooking it on the stove this time. What I did differently: I soaked the quinoa in the fridge overnight and, because of that, reduced the water to one cup and a half. It cooked in much less time, eight minutes!\n\n### Date\n2007-06-19 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "main-ingredient", "cuisine", "preparation", "north-american", "healthy", "5-ingredients-or-less", "african", "easy", "low-fat", "vegetarian", "grains", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "low-calorie", "free-of-something", "low-in-something", "pasta-rice-and-grains", "3-steps-or-less" ], "ingredients": [ "water", "quinoa" ], "steps": [ "wash the quinoa with water , using a strainer", "same as you would wash rice", "place quinoa and water in a 1 1 / 2 quart / medium sized saucepan , bring to a boil", "reduce to a simmer , cover , and cook until all of the water is absorbed", "you will know that the quinoa is done when all the grains have turned from white to transparent , and the spiral-like germ has separated" ], "nutrition": [ 156.4, 3.0, 0.0, 0.0, 12.0, 1.0, 9.0 ], "reviews": "['I made quinoa from another recipe and it did not absorb all of the water. When I ran across this recipe I was amazed as Ihad never known what it was suppose to look like nor how to get it to that stage. Thank you for teaching me the basics I lovesd having that knowledge you inserted at the end', \"I bought my quinoa in bulk and didn't have cooking directions. Thanks for posting this. I have made it with water before, but this time I used some chicken broth for a little extra flavor.\", 'I am trying to learn to cook with grains other than wheat and rice. Thank you so much for posting this recipe. My first time making quinoa and it turned out delicious.', 'You summed it up- this is the basics for quinoa. Just what I was looking for. Thanks for posting!', 'This worked really well! I did have to cook longer than 15 minutes, though, to let all the liquid be absorbed. I toasted my quinoa after washing it (per another recipe instructions) and let it cool. Then I cooked as directed in this recipe, but using vegetable stock. Came out really well - thanks for sharing!', 'Used this method for making a quinoa based taboleh instead of cous cous. This is very easy and quick.Happy cooking. Thanks for posting. Miss Pixie x x x :D', 'Can\\'t go wrong with this nice and easy basic recipe...thanks for posting it...Made for \"Help a Naked Recipe\" tag game for recipes without photos...', \"Very helpful for those who haven't made quinoa before. All the important basics! Like some other reviewers, I like to use vegetable or chicken broth for more flavor. Thanks.\", 'Directions were perfect, the quinoa I purchased had no cooking instructions. This really helped. Thanks!', 'basic , just what I wanted, I used chicken broth instead of water as I was using it with a chicken stir fry, thanks!', 'I used this recipe and it worked perfectly. Next time I will try cooking in broth for a little more flavor. Thanks so much for posting a keeper!!!!!!!!', 'I wanted the basic recipe that would give me the ratio of liquid to grain, and this recipe had it. (two parts liquid to one part grain) I substituted regular College Inn chicken broth for water and it came out as a delicious accompaniment to a Chicken Provençal.<br/><br/>I have to admit I toasted it first, like I do rice, by heating it in a tsp of oil in the pan for about 5 minutes before I added the broth. As I hoped, it gave it a delicious toasty flavor! I'm looking forward to building off of this recipe to prepare this healthful grain more often!', 'Just the basics. The visual clues at the end really made this recipe! Thanks for posting!', 'Thanks for the foundation recipe! I had never made quinoa before last night... I made it as a seasoned \"rice\" and it came out great.', 'Thank you for posting this!\\r\\nMine turned out perfectly using this recipe. It was my first time cooking quinoa and I have to say it is VERY yummy. I mixed some cooked quinoa with my yogurt today.', 'Thanks for the directions! Used vegetable broth instead of water. Perfect!', 'Thank you, this was so helpful. I last tried making quinoa in my rice cooker and it didn't go well. Won't write it off completely, and will probably try again in the future, but thought I'd play it safe by cooking it on the stove this time. What I did differently: I soaked the quinoa in the fridge overnight and, because of that, reduced the water to one cup and a half. It cooked in much less time, eight minutes!']", "submitted": "2007-06-19T00:00:00", "minutes": 20, "n_steps": 5, "n_ingredients": 2 }, { "id": 236, "original_id": 184891, "name": "italian crock pot chicken", "description": "marinated crock pot chicken", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/184891_v000.png", "markdown": "## 🍰 italian crock pot chicken\n\n### Description\nmarinated crock pot chicken\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- beginner-cook\n- chicken\n- crock-pot-slow-cooker\n- dietary\n- low-carb\n- low-in-something\n- meat\n- chicken-breasts\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. italian salad dressing\n2. boneless skinless chicken breasts\n\n### Steps\n1. place chicken breasts on bottom of crock pot\n2. cover with italian dressing\n3. place lid on crock pot and cook on low for 8 hours\n\n### Nutrition\n- 1454.6\n- 202.0\n- 150.0\n- 198.0\n- 53.0\n- 104.0\n- 15.0\n\n### Reviews\n- I made this recipe on a busy day because its very very easy. Taste very good. Chicken is nice and tender. I cooked it on high for 4 12 hours.\n- Positives of this recipe were that it was INCREDIBLY easy to prepare, it was ready to eat when I got home from work, and the chicken was so tender after being in the crockpot that long that it absolutely fell apart. The only negative was the extremely powerful Italian dressing flavor. If you like very very strong Italian dressing flavor, this recipe is for you. For us, it was simply too overpowering.\n- SO EASY! It's great on rolls with soup on the side... warms the belly.\n- Made for Fall PAC 2007. I have been making this recipe for years on the grill, never thought to cook it in the crockpot. It was good and easy to make. Will make again. I only cooked mine for 6 hours though.\n- Doesn't get easier than two ingredients thrown in a crock pot. Very tender and nice zesty flavor. Winner.\n- Loved this! The chicken was so tender, and it had a great tangy flavor. (I used Zesty Italian dressing). I'll be making this again!\n\n### Date\n2006-09-06 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "main-dish", "poultry", "easy", "beginner-cook", "chicken", "crock-pot-slow-cooker", "dietary", "low-carb", "low-in-something", "meat", "chicken-breasts", "equipment", "3-steps-or-less" ], "ingredients": [ "italian salad dressing", "boneless skinless chicken breasts" ], "steps": [ "place chicken breasts on bottom of crock pot", "cover with italian dressing", "place lid on crock pot and cook on low for 8 hours" ], "nutrition": [ 1454.6, 202.0, 150.0, 198.0, 53.0, 104.0, 15.0 ], "reviews": "['I made this recipe on a busy day because its very very easy. Taste very good. Chicken is nice and tender. I cooked it on high for 4 12 hours.', 'Positives of this recipe were that it was INCREDIBLY easy to prepare, it was ready to eat when I got home from work, and the chicken was so tender after being in the crockpot that long that it absolutely fell apart. The only negative was the extremely powerful Italian dressing flavor. If you like very very strong Italian dressing flavor, this recipe is for you. For us, it was simply too overpowering.', \"SO EASY! It's great on rolls with soup on the side... warms the belly.\", 'Made for Fall PAC 2007. I have been making this recipe for years on the grill, never thought to cook it in the crockpot. It was good and easy to make. Will make again. I only cooked mine for 6 hours though.', \"Doesn't get easier than two ingredients thrown in a crock pot. Very tender and nice zesty flavor. Winner.\", \"Loved this! The chicken was so tender, and it had a great tangy flavor. (I used Zesty Italian dressing). I'll be making this again!\"]", "submitted": "2006-09-06T00:00:00", "minutes": 490, "n_steps": 3, "n_ingredients": 2 }, { "id": 237, "original_id": 29407, "name": "great steak", "description": "this is my dad's specialty. this great thing about is it's so easy, a very flexible dish, and always make a perfect steak, even out of a very cheap cut!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/29407_v000.png", "markdown": "## 🍰 great steak\n\n### Description\nthis is my dad's specialty. this great thing about is it's so easy, a very flexible dish, and always make a perfect steak, even out of a very cheap cut!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- american\n- oven\n- easy\n- picnic\n- broil\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- steak\n- to-go\n- equipment\n\n### Ingredients\n1. new york strip steaks\n2. seasoning salt\n\n### Steps\n1. unwrap steak\n2. sprinkle first side of each steak with desired amount of seasoned salt\n3. rub salt into meat using finger\n4. flip all steaks over and rub in more seasoned salt\n5. put aluminum foil on broiler\n6. turn broiler on and wait one-minute for broiler to warm\n7. put steak directly on foil on broiler\n8. turn timer on for 9 minutes\n9. when timer rings , flip each steak and set timer for another 9 minutes\n10. they will be medium , cook for more or less if desired\n11. take out steaks and enjoy !\n12. serve with mashed potatoes , corn on the cob , and bread if you want to make a meal\n13. this recipe can also be done on the grill\n\n### Nutrition\n- 606.5\n- 63.0\n- 0.0\n- 5.0\n- 109.0\n- 83.0\n- 0.0\n\n### Reviews\n- Thank you for putting out a simple, easy recipie for us simple minded people. At least someone hasn't forgotten the \"little people\". Appreciated!\n- I probably reviewed this recipe before but we love it and I make ALL my steaks this fool-proof way!!!!!!,,Delicious..the timing is the key,,I sometimes change seasonings...perfect every time!!!!\n- I wanted something simple and this was perfect. I panfried- seared both sides on high heat truned to medium and finished cooking 4 minutes per side,. I had never used this type of steak before - It was top Sirloin but wrapped in a net cut 1 1/2\" thick and apprx 4\" round. Perfect pink inside and very tender. Thanks Pinedog it was just the right recipe for tonight\n- I will start off by saying that we usually grill. However, we live in Phoenix. Today it was 117 degrees out, and neither myself or my husband was willing to stand in front of a grill in that unbearable heat! So, I came here and found this recipe. I was worried that broiling my husband's father's day ribeye would dry it out, but after reading the reviews I decided to give it a try. I used McCormick's Montreal Steak Seasoning, and did as was suggested by another reviewer. I seared them on high for 4 minutes, then cooked them the rest of the way on low. WOW! They were juicy and delicious! My stepson said it was the best steak he ever had! We all really liked this, and it's really nice to know a good method of making steaks when grilling is not an option. Thanks!!!\n- The Outback steakhouse has been pulling the wool over our eyes on this one for years. Not sure if this is their recipe but pretty close. One night my husband and I were eating a juicy steak there and said....\"hmmm...no grill marks they did it in a pan.\" We experimented at home and found that this is pretty close when done in cast iron and finished to your liking in the oven (if you like medium or above). McCormick's grilled steak seasoning is good too.\n- This smelled so good while it was grilling. My husband doesn't llike to grill but he didn't mind this recipe it was so easy. It was worth 5 stars to have him do the grilling. The seasoned salt was such a easy and tasting coating on the steak. \r\n\r\nThanks Pinedog Pineapple Person. \r\n\r\nBullwinkle.\n- Simple and yet so good! I added a little pepper onto mine (because I am a pepper feind!) and it was delicious! Thanks\n\n### Date\n2002-05-28 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "american", "oven", "easy", "picnic", "broil", "dietary", "low-sodium", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "steak", "to-go", "equipment" ], "ingredients": [ "new york strip steaks", "seasoning salt" ], "steps": [ "unwrap steak", "sprinkle first side of each steak with desired amount of seasoned salt", "rub salt into meat using finger", "flip all steaks over and rub in more seasoned salt", "put aluminum foil on broiler", "turn broiler on and wait one-minute for broiler to warm", "put steak directly on foil on broiler", "turn timer on for 9 minutes", "when timer rings , flip each steak and set timer for another 9 minutes", "they will be medium , cook for more or less if desired", "take out steaks and enjoy !", "serve with mashed potatoes , corn on the cob , and bread if you want to make a meal", "this recipe can also be done on the grill" ], "nutrition": [ 606.5, 63.0, 0.0, 5.0, 109.0, 83.0, 0.0 ], "reviews": "['Thank you for putting out a simple, easy recipie for us simple minded people. At least someone hasn\\'t forgotten the \"little people\". Appreciated!', 'I probably reviewed this recipe before but we love it and I make ALL my steaks this fool-proof way!!!!!!,,Delicious..the timing is the key,,I sometimes change seasonings...perfect every time!!!!', ' I wanted something simple and this was perfect. I panfried- seared both sides on high heat truned to medium and finished cooking 4 minutes per side,. I had never used this type of steak before - It was top Sirloin but wrapped in a net cut 1 1/2\" thick and apprx 4\" round. Perfect pink inside and very tender. Thanks Pinedog it was just the right recipe for tonight', \"I will start off by saying that we usually grill. However, we live in Phoenix. Today it was 117 degrees out, and neither myself or my husband was willing to stand in front of a grill in that unbearable heat! So, I came here and found this recipe. I was worried that broiling my husband's father's day ribeye would dry it out, but after reading the reviews I decided to give it a try. I used McCormick's Montreal Steak Seasoning, and did as was suggested by another reviewer. I seared them on high for 4 minutes, then cooked them the rest of the way on low. WOW! They were juicy and delicious! My stepson said it was the best steak he ever had! We all really liked this, and it's really nice to know a good method of making steaks when grilling is not an option. Thanks!!!\", 'The Outback steakhouse has been pulling the wool over our eyes on this one for years. Not sure if this is their recipe but pretty close. One night my husband and I were eating a juicy steak there and said....\"hmmm...no grill marks they did it in a pan.\" We experimented at home and found that this is pretty close when done in cast iron and finished to your liking in the oven (if you like medium or above). McCormick\\'s grilled steak seasoning is good too.', \"This smelled so good while it was grilling. My husband doesn't llike to grill but he didn't mind this recipe it was so easy. It was worth 5 stars to have him do the grilling. The seasoned salt was such a easy and tasting coating on the steak. \\r\\n\\r\\nThanks Pinedog Pineapple Person. \\r\\n\\r\\nBullwinkle.\", 'Simple and yet so good! I added a little pepper onto mine (because I am a pepper feind!) and it was delicious! Thanks']", "submitted": "2002-05-28T00:00:00", "minutes": 23, "n_steps": 13, "n_ingredients": 2 }, { "id": 238, "original_id": 117194, "name": "apple bites", "description": "a delicious, incredibly easy way to dress up fresh apples for an quick snack. enjoyed by both kids and adults alike.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/117194_v000.png", "markdown": "## 🍰 apple bites\n\n### Description\na delicious, incredibly easy way to dress up fresh apples for an quick snack. enjoyed by both kids and adults alike.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- snacks\n- fruit\n- easy\n- no-cook\n- beginner-cook\n- diabetic\n- finger-food\n- kid-friendly\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- healthy-2\n- toddler-friendly\n- low-in-something\n- apples\n- brunch\n- to-go\n- number-of-servings\n- presentation\n- technique\n\n### Ingredients\n1. apple\n2. cinnamon\n\n### Steps\n1. cut up apple into bite sized chunks\n2. put the chopped apple into a container with a lid\n3. sprinkle on the cinnamon , put the lid on the container , and gently shake so cinnamon covers apple\n4. eat and enjoy immediately\n\n### Nutrition\n- 97.9\n- 0.0\n- 75.0\n- 0.0\n- 1.0\n- 0.0\n- 8.0\n\n### Reviews\n- Plain Granny Smith apples again? I don't think so! I fixed this for my diabetic daughter and she loved them. Such a fast healthy snack and did you know that the cinnamon helps lower your blood sugar, they say to have one teaspoon per day. So make sure you have the best \r\ncinnamon you can get, high in oil. So easy, I don't know why I did not think of this one as I love to eat the apple mixture I fix for apple pies. Thanks LUv 2 BaKE\r\n \n- Oh my! This was fabulous! I used a red delicious apple, about 1/4 tsp cinnamon & left the skin on. I dipped it into some vanilla yogurt & it was like dessert! Thanks so much for sharing!\n- YUMMY!! Even better after it has sat awhile and the cinnamon soaks in. :)\n- I loved the photo and it really got me eating lots of apples with cinnamon. I also add them to yogurt with applesauce. Thanks for the inspiration.\r\nRoxygirl\n- Quick, easy and very tasty. A fabulous snack...will make often!! thanks!!\n- What a great idea, why didn't I think of this! I've made these 4 times since I found this recipe, I love them. I do add a little bit of splenda to sweeten them up a little. mmmm\n- Loved this\n- I saw this recipe and had to try it immediately. What a great idea!I added nutmeg and a bit of hot pepper. The spice is nice. This would be good with cheese (Port Salut, or other simi-soft cheese) and crackers for an easy little appetizer.\n- Had to join the bandwagon for this one. Great snack for the kids and no sugar!\n- A lovely way to jazz up the ol apple. Cinnamon and apple are a match made in heaven. I used alot more then 1/2 tsp of cinnamon. Thank you for this inovative idea.\n- \"Simply\" delicious! I put out a bowl of these tasty morsles while we watched football. What an easy snack!\n- My six year old daughter loved this idea. She's losing her baby teeth, so we cut the peel off. Then I sprinkled the apple chunks with cinnamon-sugar which I keep in the cupboard for toast. Since discovering this, Joanna has eaten almost a whole bag of apples herself ! Thanks for posting a great new healthy snack idea. One note of caution...Jo decided she wanted this in her lunch box, so I did it. She said by lunchtime, the apples were very soft and brown and yucky. So don't count on this for a make-ahead snack idea.\n- Oooh That's really similar to what my mama made for me when I was little. I think she added a bit of brown sugar too though. I like to do the same, but I like to sprinkle with raisins and a drizzle of honey. :D\n- So easy! The kids thought these were great!\n- A simple, yummy healthy treat! I had it with plain yogurt sprinkled with brown sugar. Delicious! Thanks for this!\n- Who'd a thunk! Apples and cinnamon are one of the great basic combinatins, and I never thought to mix just these two together! The cinnamon really enhances the sweetnes of the apple without adding any calories. This will definately be a keeper. Thank you for the recipe!\n- I tried this with just cinnamon and it was okay. Then, I tried it with cinnamon and sugar that I use for cinnamon toast and it was delicious! Thanks for the idea!\n- I have made this several times now and love it! I was not a true apple lover until I found this simple trick. Now I want to eat them all the time. Thanks for the idea!\n- These are good and so easy to make! I also am guilty of \"tasting\" from the bowl of apple pie filling, but I never thought of making that into a snack. Sometimes I use a half packet of Splenda also, for those times when I am craving something sweeter. I have started keeping a jar of cinnamon in my desk drawer for a healthy afternoon snack! I should also note that, in an effort to make it even more like pie filling, I added a tiny dash of nutmeg once. This I do not recommend. The nutmeg overpowered everything else. But the plain cinnamon is wonderful! Thanks so much!\n- A nice, simple recipe! I love cinnamon, but I never thought of putting it on apple slices! I liked it :) thanks for sharing!\n- It was ok , but it turned out kind of soggy.\n- Excellent! I try not to let my sons have too many sweets for snacks... but they get tired of plain old apples quickly. This really changed it up for them. They loved it! This is now a keeper! Thanks for the great idea!\n- Simple and delicious! You'd think after 40 years on this Earth I'd have thought of this myself at one time or another but I didn't! I just had these with my lunch using Gala apples and I can't wait to make them for the kids after school. Thanks!\n- I made this up thinking okay how hard can it be? Well let me tell you it isn't hard at all, fast easy snack to give the kids; take to work with you; or carry along when traveling. Not only easy but my goodness so tasty too...what more can you ask for; oh yah good for you!!! Thank you for this recipe.\n- It doesn't get much easier than this! Thanks! It's delicious! :)\n- I made these this morning for my kids and two of my dayhome kids. I gave them yogurt for dip in a seperate bowl. My kids cleaned it up and neither one of the dayhome kids liked it, one taste and they set it down, they have to be the most fussy kids on the planet and will not try anything new. I loved it, so fast simple and awesome tasting. I will make again for my kids with granny smiths, love the tartness this time I used BC Mac Apples. I am not counting the dayhome kids because they won't be here forever, this is a keeper in my kids snack ideas cookbook and I will pass it on to friends.\n- These are fabulous! So simple and satisfying. Makes the house smell wonderful! Thanks for sharing. :)\n- Such a simple way to jazz up an apple, munched on this while watching a dvd..thanks for sharing.\n- Very simple, very easy, and very healthy. Plus it's endlessly customizable by adding different spices. I used cinnamon, nutmeg, and a dash of clove to make apple pie bites.\n- Wow, how can anything this simple taste this great. As my DH would say, \"It's good and good for you\" !!! We dipped it in trader joes low fat vanilla yogurt, yum !!\n- I prefer using cinnamon sugar on the apple slices. I sprinkle 1/4 teaspoon cinnamon sugar on one 1 medium sliced apple. Great! Thanks for sharing. \n- These are a GREAT way to eat apple slices!! Very yummy! Thanks!\n- Delicious! Apples and cinnamon is always a winning combo\n- Quick and Delicious!! Perfect light snack for my 7 yr old. She wants bring this as her snack for school tomorrow :)
I peeled and cut the apple first, I used a Honey Crisp, came out perfect!\n- So good. I actually eat a whole apple without cutting it up, sprinkling a little cinnamon on the apple before each bite. :-) Two of my favorit things: cinnamon and apples!\n- The perfect quick, healthy snack. So easy and satisfies that sweet craving. Made as written using a sweet apple and 1/2 teaspoon of cinnamon as recommend. Thanks for the post.\n- Just found this recipe, walked into the kitchen, made it and am now popping them into my mouth. Great idea--never thought of it myself. My cinnamon is spicy, so they burn a little, I'll cut back next time.\n- WOW! It's such a simple idea, but the taste is wonderful! I think that I will make them again for breakfast tomorrow, but I'll add some plain yogurt and drizzle honey over it! Yum!!\n- This was awesome, it satisfies my sweet tooth and it's healthy.\n- Have made this several times over the last few days to use as a side for myself and my 4 year old with meals. We both love it and it is a great way to easily dress up plain apple slices. So simple but such a fantastic idea. Thanks so much for posting! We'll definitely be enjoying this one often!!!\n- Simple and delicious! Great for satisfying a sweet tooth, and with no added sugar. Can cut apples in wedges and serve with vanilla yogurt for dipping as well.Thanks for sharing your recipe! \n- What a simple treat. It takes an ordinary apple, and turns it into a delicious snack or refreshing dessert. My daughter and I had this after a light lunch the other day, and loved it. Thanks for sharing this idea.\n- It is amazing how something so simple can taste so good! Not to mention healthy too! These were truly yummy, apples and cinnamon one delicious combo. Thanks for posting.\n- What a simple and delicious way to eat an apple. I used empire apples, skins on, and served it with Sour Cream Fruit Dip recipe #91801. Yum. Thanks for a great idea.\n- What a delicious and easy snack!! I was cutting up my Granny Smith apple for a snack and remembered seeing this recipe, and I'm so glad I did! I can't wait to try other types of apples and even hubby, who turns up his nose at anything that resembles a healthy snack loved this! Thanks so much for a great recipe!!\n- Great, simple kid snack! I shook the apples w/ cinnamon in a plastic baggie (kids can do the shaking...fun!). My boys love apples, so this was a great treat for them. Thanx for an easy yummy snack. We'll make this again.\n- What an amazingly simple idea. I had just eaten a plain apple when I read your recipe and just had to try it. I also added a little Splenda and next time I will dip in vanilla yogurt. I may never eat a plain apple again. You are a genius.\n- I made this a bunch of times last fall when we had fresh picked apples, but forgot to ever review the recipe. This is great. I shake them up in a ziploc bag. If the apples are really sweet and juicy it actually tastes like they have sugar on them too. Great healthy snack.\n- I liked this. I have a bad habit of sprinkling apples with salt so was very pleased with your recipe. I plan to make this for my grandson also. Thank you for sharing this one!!! \n- Yum!!\r\nI used Granny Smith apples for this one. Cinnamon & apples a classic combo but I wouldn't have ever thought to do it this way...so simple and a great way to encourage the kids to eat more fruit.\n- This is one of my kids' favorite breakfasts! I add a teaspoon of sugar with the cinnamon and serve this with low fat vanilla yogurt. The kids love it and so do I!! Thanks for posting!\n- Simple, healthy, and a delicious snack!!\r\nWhat more can i say other than thanks for the recipe LUv 2 BaKE?\n- My kids and I all enjoy this. I gladly make this for snack! Thank you\n- Wonderful snack!!!! Why didn't I think of this too???\n- I also enjoy it with just a little sugar or splenda added to the cinnamon. It's awesome, quick, and a real crowd pleaser.\n- What a great afternoon snack for busy little preschoolers. Thanks for a great idea.\r\nLisa\n- Great healthy snack! I added a dash of nutmeg and served it with a dollup of plain yogurt. Yum!\n- Whodathunkit? These were quite amazing...a tasty, guilt-free, non-dessert dessert. I admit that I used some Equal with the cinnamon, but that was personal preference, and probably not necessary.\n- So simple, but soooo great. This is a really healthy snack! I think the recipe doesn't need any comments. I used a lot of cinnamon, because I like it. And sometimes I add a liitle of honey, brown sugar or sugar beet molasses when using tart apple varieties. This is also a kid pleaser. Fantastic, thanks for sharing this idea and recipe.\n- Apples and cinnamon are an awesome combo! ^^\n- Seems so simple and obvious and yet so many of us never think to add cinnamon to raw apples. I used a JonaGold and it was just wonderful. The cinnamon actually made the apple taste even sweeter and more crisy. Yummy! Now thinking of playing a bit more with other spices like nutmeg or cardamon. Thanks for opening my eyes to a new way to perk up my afternoon staple. \n- Easy enough for a man to prepare. ;-) Made for Apple A Day Tag.\n- I made this and thought it tasted like apple pie. My mom and brother also thought they tasted <br/>delicious. Instead of slices I diced my apple. Thank you for such an easy and delicious snack or dessert.\n- Made this with 3 and 4 year olds. I sliced the apple, of course, and they did the rest. They had a little trouble with the shake \"gently\" part, but since we used ziplock bags instead of a hard container, the apples were no worse for the wear. :) They loved making it AND eating it. Thanks for a fun snack idea.\n- I used granny smith apples because they are my absolute favorites! I've used a bunch of different spices, cinnamon, allspice, nutmeg and apple pie spice. I like to sprinkle a little lemon on top as well so they last a little bit longer until lunch. My favorite snack!\n- What a nice and simple method for taking a healthy snack up a notch! My 5 year old granddaughter actually put the apple slices in a ziplock, added the cinnamon, zipped it closed and shook it up!\n- I have this often! This is so quick and tasty; my apples always have cinnamon now. It's just not the same without it! I tend to use a full teaspoon, which also adds another gram of fiber. Can't go wrong with that!\n- Easy no brainer! yummy!\n- Delicious. I didn't think this would be so good. It's better if you wait a couple minutes for the flavour to meld with the apple. The cinnamon somehow makes the apples taste a bit sweeter. I was going to add sugar but decided to try them first and I loved it without. I peeled the apple as it was not organic and we generally don't like peel anyway. We had these as a part of breakfast. I will definitely make these again.\n- My grandmother had two apple trees in her yard, and was always making pies, strudel, etc. This was one way she served apples to me when I stayed with her as a child. Delicious!! She'd sometimes add a tablespoon of lemon juice too, to keep the apples from turning brown. :) Great snack!\n- I made these to go along with breakfast one morning. The kids ate this first and then asked for more. What a simple snack that is so good. I set out vanilla yogurt to dip it in....perfect snack. Thank you for a wonderful after school snack and breakfast item....Stephanie\n- These are great! I used a little more cinnamon. Totally yummy! \n- What a great no-sugar, healthy treat! I'd never thought of this. Thanks so much.\n- Can't believe I am a WW and didn't know this! It is a nice change to a regular apple, and for me no calories added I loved it! Have had one apple every day since I read this. I like your method of shaking the apples, that way the cinnamon is evenly distributed over the pieces. Thanx you probably helped me to lose another lb!That is equal to saint hood in my book ha!\n- My kids would not eat this, but it may have been because my apples were tart. I would reccommend a sweeter apple for kids.\n- Wonderful!\n- This is a great idea. I'm going to try it with my kids with plain or vanilla yogart topped with milled flax seed.\n- I had a few apples I wanted to use up.This was good and easy to make.\n- I made this most of the summer- can not believe I forgot to review it. I was even lazy enough to use the precut apples from the store (although I perfer fresh). Even used my cinnamon/sugar mix once or twice. Thanks for sharing. \n- I mix a little Splenda with the cinnamon and then microwave the apple in 30 second intervals until it is a little soft. Quick and easy baked apple!\n- These are great! I can makethem right before the boys get home from school - and my 21 month old loves them after naptime.Thanks for a great and simple recipe.\n- Super easy, super quick, super healthy! This tasty snack was made for the Sun and Spice Event. Thanks LUv 2 BaKE! :)\n- These were pretty good. My kids didn't like them, but maybe they will when they get a bit older. I liked them dipped in vanilla yogurt better! Quick, easy and healthy snack!\n- I used to do this all the time at home, but I would put a little whipped cream on it and throw them in the microwave for a minute.\n\n### Date\n2005-04-14 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "breakfast", "lunch", "snacks", "fruit", "easy", "no-cook", "beginner-cook", "diabetic", "finger-food", "kid-friendly", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "healthy-2", "toddler-friendly", "low-in-something", "apples", "brunch", "to-go", "number-of-servings", "presentation", "technique" ], "ingredients": [ "apple", "cinnamon" ], "steps": [ "cut up apple into bite sized chunks", "put the chopped apple into a container with a lid", "sprinkle on the cinnamon , put the lid on the container , and gently shake so cinnamon covers apple", "eat and enjoy immediately" ], "nutrition": [ 97.9, 0.0, 75.0, 0.0, 1.0, 0.0, 8.0 ], "reviews": "[\"Plain Granny Smith apples again? I don't think so! I fixed this for my diabetic daughter and she loved them. Such a fast healthy snack and did you know that the cinnamon helps lower your blood sugar, they say to have one teaspoon per day. So make sure you have the best \\r\\ncinnamon you can get, high in oil. So easy, I don't know why I did not think of this one as I love to eat the apple mixture I fix for apple pies. Thanks LUv 2 BaKE\\r\\n \", 'Oh my! This was fabulous! I used a red delicious apple, about 1/4 tsp cinnamon & left the skin on. I dipped it into some vanilla yogurt & it was like dessert! Thanks so much for sharing!', 'YUMMY!! Even better after it has sat awhile and the cinnamon soaks in. :)', 'I loved the photo and it really got me eating lots of apples with cinnamon. I also add them to yogurt with applesauce. Thanks for the inspiration.\\r\\nRoxygirl', 'Quick, easy and very tasty. A fabulous snack...will make often!! thanks!!', \"What a great idea, why didn't I think of this! I've made these 4 times since I found this recipe, I love them. I do add a little bit of splenda to sweeten them up a little. mmmm\", 'Loved this', 'I saw this recipe and had to try it immediately. What a great idea!I added nutmeg and a bit of hot pepper. The spice is nice. This would be good with cheese (Port Salut, or other simi-soft cheese) and crackers for an easy little appetizer.', 'Had to join the bandwagon for this one. Great snack for the kids and no sugar!', 'A lovely way to jazz up the ol apple. Cinnamon and apple are a match made in heaven. I used alot more then 1/2 tsp of cinnamon. Thank you for this inovative idea.', '\"Simply\" delicious! I put out a bowl of these tasty morsles while we watched football. What an easy snack!', \"My six year old daughter loved this idea. She's losing her baby teeth, so we cut the peel off. Then I sprinkled the apple chunks with cinnamon-sugar which I keep in the cupboard for toast. Since discovering this, Joanna has eaten almost a whole bag of apples herself ! Thanks for posting a great new healthy snack idea. One note of caution...Jo decided she wanted this in her lunch box, so I did it. She said by lunchtime, the apples were very soft and brown and yucky. So don't count on this for a make-ahead snack idea.\", \"Oooh That's really similar to what my mama made for me when I was little. I think she added a bit of brown sugar too though. I like to do the same, but I like to sprinkle with raisins and a drizzle of honey. :D\", 'So easy! The kids thought these were great!', 'A simple, yummy healthy treat! I had it with plain yogurt sprinkled with brown sugar. Delicious! Thanks for this!', \"Who'd a thunk! Apples and cinnamon are one of the great basic combinatins, and I never thought to mix just these two together! The cinnamon really enhances the sweetnes of the apple without adding any calories. This will definately be a keeper. Thank you for the recipe!\", 'I tried this with just cinnamon and it was okay. Then, I tried it with cinnamon and sugar that I use for cinnamon toast and it was delicious! Thanks for the idea!', 'I have made this several times now and love it! I was not a true apple lover until I found this simple trick. Now I want to eat them all the time. Thanks for the idea!', 'These are good and so easy to make! I also am guilty of \"tasting\" from the bowl of apple pie filling, but I never thought of making that into a snack. Sometimes I use a half packet of Splenda also, for those times when I am craving something sweeter. I have started keeping a jar of cinnamon in my desk drawer for a healthy afternoon snack! I should also note that, in an effort to make it even more like pie filling, I added a tiny dash of nutmeg once. This I do not recommend. The nutmeg overpowered everything else. But the plain cinnamon is wonderful! Thanks so much!', 'A nice, simple recipe! I love cinnamon, but I never thought of putting it on apple slices! I liked it :) thanks for sharing!', 'It was ok , but it turned out kind of soggy.', 'Excellent! I try not to let my sons have too many sweets for snacks... but they get tired of plain old apples quickly. This really changed it up for them. They loved it! This is now a keeper! Thanks for the great idea!', \"Simple and delicious! You'd think after 40 years on this Earth I'd have thought of this myself at one time or another but I didn't! I just had these with my lunch using Gala apples and I can't wait to make them for the kids after school. Thanks!\", \"I made this up thinking okay how hard can it be? Well let me tell you it isn't hard at all, fast easy snack to give the kids; take to work with you; or carry along when traveling. Not only easy but my goodness so tasty too...what more can you ask for; oh yah good for you!!! Thank you for this recipe.\", \"It doesn't get much easier than this! Thanks! It's delicious! :)\", \"I made these this morning for my kids and two of my dayhome kids. I gave them yogurt for dip in a seperate bowl. My kids cleaned it up and neither one of the dayhome kids liked it, one taste and they set it down, they have to be the most fussy kids on the planet and will not try anything new. I loved it, so fast simple and awesome tasting. I will make again for my kids with granny smiths, love the tartness this time I used BC Mac Apples. I am not counting the dayhome kids because they won't be here forever, this is a keeper in my kids snack ideas cookbook and I will pass it on to friends.\", 'These are fabulous! So simple and satisfying. Makes the house smell wonderful! Thanks for sharing. :)', 'Such a simple way to jazz up an apple, munched on this while watching a dvd..thanks for sharing.', \"Very simple, very easy, and very healthy. Plus it's endlessly customizable by adding different spices. I used cinnamon, nutmeg, and a dash of clove to make apple pie bites.\", 'Wow, how can anything this simple taste this great. As my DH would say, \"It\\'s good and good for you\" !!! We dipped it in trader joes low fat vanilla yogurt, yum !!', 'I prefer using cinnamon sugar on the apple slices. I sprinkle 1/4 teaspoon cinnamon sugar on one 1 medium sliced apple. Great! Thanks for sharing. ', 'These are a GREAT way to eat apple slices!! Very yummy! Thanks!', 'Delicious! Apples and cinnamon is always a winning combo', 'Quick and Delicious!! Perfect light snack for my 7 yr old. She wants bring this as her snack for school tomorrow :)
I peeled and cut the apple first, I used a Honey Crisp, came out perfect!', 'So good. I actually eat a whole apple without cutting it up, sprinkling a little cinnamon on the apple before each bite. :-) Two of my favorit things: cinnamon and apples!', 'The perfect quick, healthy snack. So easy and satisfies that sweet craving. Made as written using a sweet apple and 1/2 teaspoon of cinnamon as recommend. Thanks for the post.', \"Just found this recipe, walked into the kitchen, made it and am now popping them into my mouth. Great idea--never thought of it myself. My cinnamon is spicy, so they burn a little, I'll cut back next time.\", \"WOW! It's such a simple idea, but the taste is wonderful! I think that I will make them again for breakfast tomorrow, but I'll add some plain yogurt and drizzle honey over it! Yum!!\", \"This was awesome, it satisfies my sweet tooth and it's healthy.\", \"Have made this several times over the last few days to use as a side for myself and my 4 year old with meals. We both love it and it is a great way to easily dress up plain apple slices. So simple but such a fantastic idea. Thanks so much for posting! We'll definitely be enjoying this one often!!!\", 'Simple and delicious! Great for satisfying a sweet tooth, and with no added sugar. Can cut apples in wedges and serve with vanilla yogurt for dipping as well.Thanks for sharing your recipe! ', 'What a simple treat. It takes an ordinary apple, and turns it into a delicious snack or refreshing dessert. My daughter and I had this after a light lunch the other day, and loved it. Thanks for sharing this idea.', 'It is amazing how something so simple can taste so good! Not to mention healthy too! These were truly yummy, apples and cinnamon one delicious combo. Thanks for posting.', 'What a simple and delicious way to eat an apple. I used empire apples, skins on, and served it with Sour Cream Fruit Dip recipe #91801. Yum. Thanks for a great idea.', \"What a delicious and easy snack!! I was cutting up my Granny Smith apple for a snack and remembered seeing this recipe, and I'm so glad I did! I can't wait to try other types of apples and even hubby, who turns up his nose at anything that resembles a healthy snack loved this! Thanks so much for a great recipe!!\", \"Great, simple kid snack! I shook the apples w/ cinnamon in a plastic baggie (kids can do the shaking...fun!). My boys love apples, so this was a great treat for them. Thanx for an easy yummy snack. We'll make this again.\", 'What an amazingly simple idea. I had just eaten a plain apple when I read your recipe and just had to try it. I also added a little Splenda and next time I will dip in vanilla yogurt. I may never eat a plain apple again. You are a genius.', 'I made this a bunch of times last fall when we had fresh picked apples, but forgot to ever review the recipe. This is great. I shake them up in a ziploc bag. If the apples are really sweet and juicy it actually tastes like they have sugar on them too. Great healthy snack.', 'I liked this. I have a bad habit of sprinkling apples with salt so was very pleased with your recipe. I plan to make this for my grandson also. Thank you for sharing this one!!! ', \"Yum!!\\r\\nI used Granny Smith apples for this one. Cinnamon & apples a classic combo but I wouldn't have ever thought to do it this way...so simple and a great way to encourage the kids to eat more fruit.\", \"This is one of my kids' favorite breakfasts! I add a teaspoon of sugar with the cinnamon and serve this with low fat vanilla yogurt. The kids love it and so do I!! Thanks for posting!\", 'Simple, healthy, and a delicious snack!!\\r\\nWhat more can i say other than thanks for the recipe LUv 2 BaKE?', 'My kids and I all enjoy this. I gladly make this for snack! Thank you', \"Wonderful snack!!!! Why didn't I think of this too???\", \"I also enjoy it with just a little sugar or splenda added to the cinnamon. It's awesome, quick, and a real crowd pleaser.\", 'What a great afternoon snack for busy little preschoolers. Thanks for a great idea.\\r\\nLisa', 'Great healthy snack! I added a dash of nutmeg and served it with a dollup of plain yogurt. Yum!', 'Whodathunkit? These were quite amazing...a tasty, guilt-free, non-dessert dessert. I admit that I used some Equal with the cinnamon, but that was personal preference, and probably not necessary.', \"So simple, but soooo great. This is a really healthy snack! I think the recipe doesn't need any comments. I used a lot of cinnamon, because I like it. And sometimes I add a liitle of honey, brown sugar or sugar beet molasses when using tart apple varieties. This is also a kid pleaser. Fantastic, thanks for sharing this idea and recipe.\", 'Apples and cinnamon are an awesome combo! ^^', 'Seems so simple and obvious and yet so many of us never think to add cinnamon to raw apples. I used a JonaGold and it was just wonderful. The cinnamon actually made the apple taste even sweeter and more crisy. Yummy! Now thinking of playing a bit more with other spices like nutmeg or cardamon. Thanks for opening my eyes to a new way to perk up my afternoon staple. ', 'Easy enough for a man to prepare. ;-) Made for Apple A Day Tag.', 'I made this and thought it tasted like apple pie. My mom and brother also thought they tasted <br/>delicious. Instead of slices I diced my apple. Thank you for such an easy and delicious snack or dessert.', 'Made this with 3 and 4 year olds. I sliced the apple, of course, and they did the rest. They had a little trouble with the shake \"gently\" part, but since we used ziplock bags instead of a hard container, the apples were no worse for the wear. :) They loved making it AND eating it. Thanks for a fun snack idea.', \"I used granny smith apples because they are my absolute favorites! I've used a bunch of different spices, cinnamon, allspice, nutmeg and apple pie spice. I like to sprinkle a little lemon on top as well so they last a little bit longer until lunch. My favorite snack!\", 'What a nice and simple method for taking a healthy snack up a notch! My 5 year old granddaughter actually put the apple slices in a ziplock, added the cinnamon, zipped it closed and shook it up!', \"I have this often! This is so quick and tasty; my apples always have cinnamon now. It's just not the same without it! I tend to use a full teaspoon, which also adds another gram of fiber. Can't go wrong with that!\", 'Easy no brainer! yummy!', \"Delicious. I didn't think this would be so good. It's better if you wait a couple minutes for the flavour to meld with the apple. The cinnamon somehow makes the apples taste a bit sweeter. I was going to add sugar but decided to try them first and I loved it without. I peeled the apple as it was not organic and we generally don't like peel anyway. We had these as a part of breakfast. I will definitely make these again.\", \"My grandmother had two apple trees in her yard, and was always making pies, strudel, etc. This was one way she served apples to me when I stayed with her as a child. Delicious!! She'd sometimes add a tablespoon of lemon juice too, to keep the apples from turning brown. :) Great snack!\", 'I made these to go along with breakfast one morning. The kids ate this first and then asked for more. What a simple snack that is so good. I set out vanilla yogurt to dip it in....perfect snack. Thank you for a wonderful after school snack and breakfast item....Stephanie', 'These are great! I used a little more cinnamon. Totally yummy! ', \"What a great no-sugar, healthy treat! I'd never thought of this. Thanks so much.\", \"Can't believe I am a WW and didn't know this! It is a nice change to a regular apple, and for me no calories added I loved it! Have had one apple every day since I read this. I like your method of shaking the apples, that way the cinnamon is evenly distributed over the pieces. Thanx you probably helped me to lose another lb!That is equal to saint hood in my book ha!\", 'My kids would not eat this, but it may have been because my apples were tart. I would reccommend a sweeter apple for kids.', 'Wonderful!', \"This is a great idea. I'm going to try it with my kids with plain or vanilla yogart topped with milled flax seed.\", 'I had a few apples I wanted to use up.This was good and easy to make.', 'I made this most of the summer- can not believe I forgot to review it. I was even lazy enough to use the precut apples from the store (although I perfer fresh). Even used my cinnamon/sugar mix once or twice. Thanks for sharing. ', 'I mix a little Splenda with the cinnamon and then microwave the apple in 30 second intervals until it is a little soft. Quick and easy baked apple!', 'These are great! I can makethem right before the boys get home from school - and my 21 month old loves them after naptime.Thanks for a great and simple recipe.', 'Super easy, super quick, super healthy! This tasty snack was made for the Sun and Spice Event. Thanks LUv 2 BaKE! :)', \"These were pretty good. My kids didn't like them, but maybe they will when they get a bit older. I liked them dipped in vanilla yogurt better! Quick, easy and healthy snack!\", 'I used to do this all the time at home, but I would put a little whipped cream on it and throw them in the microwave for a minute.']", "submitted": "2005-04-14T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 239, "original_id": 169648, "name": "absolut peach zest", "description": "nice refreshing drink for summer or anytime! from new scandinavian cooking and absolut.com, what's more scandinavian than vodka? for world tour 2006.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/169648_v000.png", "markdown": "## 🍰 absolut peach zest\n\n### Description\nnice refreshing drink for summer or anytime! from new scandinavian cooking and absolut.com, what's more scandinavian than vodka? for world tour 2006.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- scandinavian\n- easy\n- european\n- beginner-cook\n- dinner-party\n- low-fat\n- summer\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- brunch\n- taste-mood\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. peach vodka\n2. carbonated lemon-lime beverage\n\n### Steps\n1. fill a glass with ice\n2. add two shots absolut peach vodka\n3. fill the glass with lemon-lime soda\n4. garnish with lime\n\n### Nutrition\n- 328.7\n- 0.0\n- 122.0\n- 1.0\n- 0.0\n- 0.0\n- 11.0\n\n### Reviews\n- Well, it's a very simple recipe, yet quite tasty! My first time for a flavored vodka. I couldn't find Absolut peach, but I did find Stolichnaya peach (making this recipe more Russian instead of Scandinanvian perhaps, but what could I do?). I used Sprite Zero for the lemon/lime beverage to keep the calories down. Thanks!\n- I always liked vodka but I had never tried peach flavor! I guess that why Zaar is here!\r\nI had a problem finding it but at the I suceed. I used Sprite Zero and also I floated fresh peach slices on top. Just to make it look healthy. Great! I had two glasses and I was lucky cause later I didn't have anything to do and went straight to bed! Thanks Jessica!\n- A smooth easy cocktail. I made mine with 7UP Plus which has fruit juices & I floated fresh peach slices on top. (all that made it healthy you know ;-) Now I really need a nap ...\n- I also had a time finding the Absolut...but did find peach vodka!! YUMMY!!\r\nOur friends were quite impressed with my selection of drinks served around the fire pit!!\r\nThank you!!\n- Very fun drink! I used diet 7-up, so it didn't come out too sweet at all. The absolut gave it a very strong peach flavor. Thanks!\n- Hey now! This is what I call Absolut YUM! Great drink- fast, easy, and tastes good! What more do you need after a very L O N G day? I do not know why but my picture of this came out very ORANGE- ???? could be a bad camera operator?? lol- I think it may have been the wood table reflecting in the liquid??? I dont know BUT this drink is yum and not as icky as my picture made it!!! Sorry Jess! I will make this again at a later date and reshoot! Thanks Jessica! Cheers!\n- LOVED this one - if you like peachy things - this is a smooth, refreshing little number. I made this with Absolut Peach and 7-UP although I didn't use a whole can for each drink. I might try club soda next time too for less sweet - depends on your tastes - this will be made again! We garnished with peach slices. YUMMYY - This is a keeper Jess - thank you!!\n- Very nice and flavorful drink. Thanks\n- Very crisp and refreshing especially tonight, its very muggy. Hmmm, maybe a second doesn't sound too bad, whatcha think?? :)\n- Nice refreshing drink - bit on the sweet side, so I cut the lemon-lime soda by half and topped it up with soda water. Couldn't find any decent peaches at the grocer so used a bit of lime to garnish. This is also very tasty with Ruby Red Absolut (grapefruit) done the same way for those that prefer tart over sweet.\n\n### Date\n2006-05-25 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "scandinavian", "easy", "european", "beginner-cook", "dinner-party", "low-fat", "summer", "cocktails", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "brunch", "taste-mood", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "peach vodka", "carbonated lemon-lime beverage" ], "steps": [ "fill a glass with ice", "add two shots absolut peach vodka", "fill the glass with lemon-lime soda", "garnish with lime" ], "nutrition": [ 328.7, 0.0, 122.0, 1.0, 0.0, 0.0, 11.0 ], "reviews": "[\"Well, it's a very simple recipe, yet quite tasty! My first time for a flavored vodka. I couldn't find Absolut peach, but I did find Stolichnaya peach (making this recipe more Russian instead of Scandinanvian perhaps, but what could I do?). I used Sprite Zero for the lemon/lime beverage to keep the calories down. Thanks!\", \"I always liked vodka but I had never tried peach flavor! I guess that why Zaar is here!\\r\\nI had a problem finding it but at the I suceed. I used Sprite Zero and also I floated fresh peach slices on top. Just to make it look healthy. Great! I had two glasses and I was lucky cause later I didn't have anything to do and went straight to bed! Thanks Jessica!\", 'A smooth easy cocktail. I made mine with 7UP Plus which has fruit juices & I floated fresh peach slices on top. (all that made it healthy you know ;-) Now I really need a nap ...', 'I also had a time finding the Absolut...but did find peach vodka!! YUMMY!!\\r\\nOur friends were quite impressed with my selection of drinks served around the fire pit!!\\r\\nThank you!!', \"Very fun drink! I used diet 7-up, so it didn't come out too sweet at all. The absolut gave it a very strong peach flavor. Thanks!\", 'Hey now! This is what I call Absolut YUM! Great drink- fast, easy, and tastes good! What more do you need after a very L O N G day? I do not know why but my picture of this came out very ORANGE- ???? could be a bad camera operator?? lol- I think it may have been the wood table reflecting in the liquid??? I dont know BUT this drink is yum and not as icky as my picture made it!!! Sorry Jess! I will make this again at a later date and reshoot! Thanks Jessica! Cheers!', \"LOVED this one - if you like peachy things - this is a smooth, refreshing little number. I made this with Absolut Peach and 7-UP although I didn't use a whole can for each drink. I might try club soda next time too for less sweet - depends on your tastes - this will be made again! We garnished with peach slices. YUMMYY - This is a keeper Jess - thank you!!\", 'Very nice and flavorful drink. Thanks', \"Very crisp and refreshing especially tonight, its very muggy. Hmmm, maybe a second doesn't sound too bad, whatcha think?? :)\", \"Nice refreshing drink - bit on the sweet side, so I cut the lemon-lime soda by half and topped it up with soda water. Couldn't find any decent peaches at the grocer so used a bit of lime to garnish. This is also very tasty with Ruby Red Absolut (grapefruit) done the same way for those that prefer tart over sweet.\"]", "submitted": "2006-05-25T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 240, "original_id": 15420, "name": "sucking cowboy buttery nipple", "description": "i had to change the name to make this recipe rated g. this drink is huge where i come from and we consume many of these on a saturday night. goes great as a secondary drink. e.g. drink rum and coke and every now and then have a sucking cowboy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/15420_v000.png", "markdown": "## 🍰 sucking cowboy buttery nipple\n\n### Description\ni had to change the name to make this recipe rated g. this drink is huge where i come from and we consume many of these on a saturday night. goes great as a secondary drink. e.g. drink rum and coke and every now and then have a sucking cowboy.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- no-cook\n- cocktails\n- dietary\n- novelty\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. butterscotch schnapps\n2. baileys irish cream\n\n### Steps\n1. layer in a shot glass with the bailey's on top\n2. 1 , 2 , 3 down\n\n### Nutrition\n- 51.6\n- 3.0\n- 12.0\n- 0.0\n- 0.0\n- 7.0\n- 1.0\n\n### Reviews\n- YEEHAAWW!! MY cowboy and I LOVED these! My fave drink to order when I am out! Loved it! \n- Very good!\n- Smooth!\n- I drank these on holiday in Australia. Delicious!!! Brings back great memories (the ones I can remember)\n- This has to be my favorite drink. I love to have this with ice and sometimes I add a little bit of milk or cream. It is most yummy. \n- I absolutely love this, but where I'm from it's called a shooting star - slightly more poetic, I think. I managed to get my mother and an elderly Scottish neighbour absolutely plastered on these without them realising what they were doing. It just tastes soooo good\n- YUM! Tastes like Werther's cream caramel hard candies. DBF and I loved these.. thanks for sharing!\n- Also known as a buttery nipple. My all time favorite shot.. yummah!!\n- It's a Slippery Nipple Yall! To layer it, first pour in the snapps then pour the baileys slowly down over the back part of a spoon, which you have inserted into the shot glass..I haven't had one of these in years and Ladies night out coming up soon! Yippee- I'll have to try and see if the bartender knows what a sucking cowboy is though! \n- Where I come from...it's called a 'Butter Baby' \r\nlove them!!\r\n\n- This is one of my all time favorite drinks. I usually don't bother with the layering tho. Just mix equal amounts of the two together in a glass and add ice. I just finished drinking one made with ChrisMc's Irish Cream (recipe # 30860) and my Homemade Butterscotch Schnapps (recipe # 141581). I think it's time for another!\n- These are great, and where I come form they are called a Slippery Nipple. Great drink...and goes very well chased with a bourbon coke.\n- Just a little tibit of info:) This is also called a Buttery Nipple\n- Love these. Layering it is easy if you pour the Bailey's in slooowly over the Schnapps. They're also called Buttery Nipples everywhere I've ordered them, they've a bar fave with my girlfriends & I :)\n- I love these two flavors together!! I actually found that pouring the butterscotch schnapps first layering the Bailey's on top works better (I tried it both ways). Thanks for this amazing treat, NcMysteryShopper!\n- Oh! Boy! did this recipe make me smile! I can't drink anymore due to Diabetes (and my son has grounded me from all alcohol LOL!) But this was one of my favorite drinks. Talk about tasty! But be careful! They go down easy but can be quite powerful! LOL! Enjoy!\n- We call them Buttery Nipples here too but I think I will start calling them Sucking Cowboy, much more interesting. Good drink. I make it by the glass instead of by the shot. \n- Warning to those that don't drink alot...Don't let the taste fool you! While they are yummy, they will also give you a heckuva buzz! In Denver they are called \"Butter Babies\"\n- Absolutely awesome! This is a Buttery Nipple in Toronto too! I actually got the recipe off the back of the Butterscotch Schnapps bottle and they too called it a Buttery Nipple.\n- I barented for two years in Washington. Only here they are called Copper Camels. The only thing this recipie needs is to teach people how to layer the liquors.\n- was really yummy, had a girls pj party and this was a big hit\n- So Yummy!!! Great combination! This shot layers very easily! Everyone loved it! A crowd pleaser! I used Butter Shots and Baileys Irish Cream.This is also called a Bit O' Honey or a Butterbee. :)\n- KitchenManiac I'm with ya on the name, here we call it a slippery nipple also, but anyway ya call it it is really good! Not too strong for those who don't like the strong alcohol taste!\n- Where I come from we call this a nutty irishman\n- Yummy! Sooo Good. This was my first attempted at layering and it was so easy! These tasted great and everyone loved the combination. They go down so smotth. Thank You for my new favorite shot!\n- This is one of the few drinks in which my non-drinking hubby will occasionally indulge. It is an excellent after-dinner drink. I find it a little sweet for all-night consumption, but absolutely, a nice drink to savor slowly.\n- I made this for a quick drink before our Thanksgiving festivities! YUM! Thanks!\n- This drink is wonderul, I like it very cold so I keep both bottles in the freezer so they are ready. This is called a buttery nipple where I come from too.\n- Yummo, totally addictive.\n- My favorite drink!! Creamy and sweet with a kick.\n- Yummy!!! Ok- must admit I haven't done a shot in years- I don't remember them being this good. Hmm...Not sure if that has to do with my age now or the shots back then:) The first time I made this I did not read the directions and just put it in a glass with a little ice, swirled it around and enjoyed it with a biscotti. After I read the directions I tried it the right way. NO shot glasses in the house so I used a votive candle glass :)This was even better as a shot and is enough reason for me to go out and get myself a shot glass! Thank you Chef V. I loved this!\n- This is my all time favourite shot! Can't drink it as much anymore, since I made full size drinks out of it one new years. Gotta love it! I think it tastes like werther's hard candies!\n- A nice, mild shot - simple Baileys and Butterscotch. Like Alisa Lea I prefer it unlayered and request it that way when I order it. Like Miss Kitty and I think a few other chefs, I call it a Slippery Nipple. Another version of this is Banana Schnapps and Baileys, but its name would definitely get edited out so I won't say it.\n- This is way to good!!!!!\n- Butternipples .... yum\n- Good stuff! I love pouring layered drinks. The combination is very smooth I used baileys irish cream and butterripple schnapps. Thanks V for posting a great recipe.\n- Here in Utah-- those of us who drink -- call this a "copper camel" :)\n- Ohhh, this is soooo good. I love Buttershots and this combination went down much too easily. Thanks Chef V. My friends are going to love this one.\n- I was a bartender for 10 years and this was my very favorite 'bump' with my beer. But come on - a 1/2 shot of each? - I liked mine in a fat short glass, about 2 shots of each over ice. It was a sipper with me and like I said - had my beer on the side. Delicious. Also, we called it a 'Slippery Nipple'!\n- This is a fantastic drink. It's also good to double the quantities and sip over a load of ice as opposed to the tradditional 'shots'.\n- Potent, but yummy!!!! I like to add crushed ice to mine. I also use homemade Bailey's.\n- Up North here in Wisconsin these are called Butterballs! And yes they are the best!\n- What a great combination! Thanks!\n\n### Date\n2001-12-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "no-cook", "cocktails", "dietary", "novelty", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "butterscotch schnapps", "baileys irish cream" ], "steps": [ "layer in a shot glass with the bailey's on top", "1 , 2 , 3 down" ], "nutrition": [ 51.6, 3.0, 12.0, 0.0, 0.0, 7.0, 1.0 ], "reviews": "['YEEHAAWW!! MY cowboy and I LOVED these! My fave drink to order when I am out! Loved it! ', 'Very good!', 'Smooth!', 'I drank these on holiday in Australia. Delicious!!! Brings back great memories (the ones I can remember)', 'This has to be my favorite drink. I love to have this with ice and sometimes I add a little bit of milk or cream. It is most yummy. ', \"I absolutely love this, but where I'm from it's called a shooting star - slightly more poetic, I think. I managed to get my mother and an elderly Scottish neighbour absolutely plastered on these without them realising what they were doing. It just tastes soooo good\", \"YUM! Tastes like Werther's cream caramel hard candies. DBF and I loved these.. thanks for sharing!\", 'Also known as a buttery nipple. My all time favorite shot.. yummah!!', \"It's a Slippery Nipple Yall! To layer it, first pour in the snapps then pour the baileys slowly down over the back part of a spoon, which you have inserted into the shot glass..I haven't had one of these in years and Ladies night out coming up soon! Yippee- I'll have to try and see if the bartender knows what a sucking cowboy is though! \", \"Where I come from...it's called a 'Butter Baby' \\r\\nlove them!!\\r\\n\", \"This is one of my all time favorite drinks. I usually don't bother with the layering tho. Just mix equal amounts of the two together in a glass and add ice. I just finished drinking one made with ChrisMc's Irish Cream (recipe # 30860) and my Homemade Butterscotch Schnapps (recipe # 141581). I think it's time for another!\", 'These are great, and where I come form they are called a Slippery Nipple. Great drink...and goes very well chased with a bourbon coke.', 'Just a little tibit of info:) This is also called a Buttery Nipple', \"Love these. Layering it is easy if you pour the Bailey's in slooowly over the Schnapps. They're also called Buttery Nipples everywhere I've ordered them, they've a bar fave with my girlfriends & I :)\", \"I love these two flavors together!! I actually found that pouring the butterscotch schnapps first layering the Bailey's on top works better (I tried it both ways). Thanks for this amazing treat, NcMysteryShopper!\", \"Oh! Boy! did this recipe make me smile! I can't drink anymore due to Diabetes (and my son has grounded me from all alcohol LOL!) But this was one of my favorite drinks. Talk about tasty! But be careful! They go down easy but can be quite powerful! LOL! Enjoy!\", 'We call them Buttery Nipples here too but I think I will start calling them Sucking Cowboy, much more interesting. Good drink. I make it by the glass instead of by the shot. ', 'Warning to those that don\\'t drink alot...Don\\'t let the taste fool you! While they are yummy, they will also give you a heckuva buzz! In Denver they are called \"Butter Babies\"', 'Absolutely awesome! This is a Buttery Nipple in Toronto too! I actually got the recipe off the back of the Butterscotch Schnapps bottle and they too called it a Buttery Nipple.', 'I barented for two years in Washington. Only here they are called Copper Camels. The only thing this recipie needs is to teach people how to layer the liquors.', 'was really yummy, had a girls pj party and this was a big hit', \"So Yummy!!! Great combination! This shot layers very easily! Everyone loved it! A crowd pleaser! I used Butter Shots and Baileys Irish Cream.This is also called a Bit O' Honey or a Butterbee. :)\", \"KitchenManiac I'm with ya on the name, here we call it a slippery nipple also, but anyway ya call it it is really good! Not too strong for those who don't like the strong alcohol taste!\", 'Where I come from we call this a nutty irishman', 'Yummy! Sooo Good. This was my first attempted at layering and it was so easy! These tasted great and everyone loved the combination. They go down so smotth. Thank You for my new favorite shot!', 'This is one of the few drinks in which my non-drinking hubby will occasionally indulge. It is an excellent after-dinner drink. I find it a little sweet for all-night consumption, but absolutely, a nice drink to savor slowly.', 'I made this for a quick drink before our Thanksgiving festivities! YUM! Thanks!', 'This drink is wonderul, I like it very cold so I keep both bottles in the freezer so they are ready. This is called a buttery nipple where I come from too.', 'Yummo, totally addictive.', 'My favorite drink!! Creamy and sweet with a kick.', \"Yummy!!! Ok- must admit I haven't done a shot in years- I don't remember them being this good. Hmm...Not sure if that has to do with my age now or the shots back then:) The first time I made this I did not read the directions and just put it in a glass with a little ice, swirled it around and enjoyed it with a biscotti. After I read the directions I tried it the right way. NO shot glasses in the house so I used a votive candle glass :)This was even better as a shot and is enough reason for me to go out and get myself a shot glass! Thank you Chef V. I loved this!\", \"This is my all time favourite shot! Can't drink it as much anymore, since I made full size drinks out of it one new years. Gotta love it! I think it tastes like werther's hard candies!\", \"A nice, mild shot - simple Baileys and Butterscotch. Like Alisa Lea I prefer it unlayered and request it that way when I order it. Like Miss Kitty and I think a few other chefs, I call it a Slippery Nipple. Another version of this is Banana Schnapps and Baileys, but its name would definitely get edited out so I won't say it.\", 'This is way to good!!!!!', 'Butternipples .... yum', 'Good stuff! I love pouring layered drinks. The combination is very smooth I used baileys irish cream and butterripple schnapps. Thanks V for posting a great recipe.', 'Here in Utah-- those of us who drink -- call this a "copper camel" :)', 'Ohhh, this is soooo good. I love Buttershots and this combination went down much too easily. Thanks Chef V. My friends are going to love this one.', \"I was a bartender for 10 years and this was my very favorite 'bump' with my beer. But come on - a 1/2 shot of each? - I liked mine in a fat short glass, about 2 shots of each over ice. It was a sipper with me and like I said - had my beer on the side. Delicious. Also, we called it a 'Slippery Nipple'!\", \"This is a fantastic drink. It's also good to double the quantities and sip over a load of ice as opposed to the tradditional 'shots'.\", \"Potent, but yummy!!!! I like to add crushed ice to mine. I also use homemade Bailey's.\", 'Up North here in Wisconsin these are called Butterballs! And yes they are the best!', 'What a great combination! Thanks!']", "submitted": "2001-12-07T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 241, "original_id": 8817, "name": "black velvet", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/8817_v000.png", "markdown": "## 🍰 black velvet\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- summer\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. champagne\n2. guinness stout\n\n### Steps\n1. when both are quite cold , pour together into a tall glass\n\n### Nutrition\n- 686.7\n- 0.0\n- 4.0\n- 2.0\n- 12.0\n- 0.0\n- 17.0\n\n### Reviews\n- Love Champagne and love Guinness but these two did not go good together.\n- I think this is a wonderful way to elevate beer to the dining room table. It was the hit of our St. Pat's Day dinner. Made for photo tag.\n- Here in Quebec, we also make this using our local sparkling ciders, and I just looove this drink (and I don't usually like beer at all!). We also call it Black Velvet. Give it a try!\n- As a st, patty's day girl i tested this to get ready for leprechaun day. I loved this!!! A terrific drink, thanks so much for sharing FT\n- Stout beer and sparkling wine are my two favorite drinks so how could I resist this opportunity to try them together? INCREDIBLE! It has a strong Guinness flavor but softened texture, like a spritzer. I still like both the ingredients separately but this is a fun change. My husband isn't a big dark beer or champagne drinker and enjoyed this. The champagne flavor is completely overpowered so I wouldn't use a good bubbly - a cheaper one that's a day old (but properly capped to preserve the bubbles), or even a nonalcoholic would be fine.\n\n### Date\n2001-04-27 00:00:00\n", "tags": [ "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", "low-fat", "summer", "cocktails", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "champagne", "guinness stout" ], "steps": [ "when both are quite cold , pour together into a tall glass" ], "nutrition": [ 686.7, 0.0, 4.0, 2.0, 12.0, 0.0, 17.0 ], "reviews": "['Love Champagne and love Guinness but these two did not go good together.', \"I think this is a wonderful way to elevate beer to the dining room table. It was the hit of our St. Pat's Day dinner. Made for photo tag.\", \"Here in Quebec, we also make this using our local sparkling ciders, and I just looove this drink (and I don't usually like beer at all!). We also call it Black Velvet. Give it a try!\", \"As a st, patty's day girl i tested this to get ready for leprechaun day. I loved this!!! A terrific drink, thanks so much for sharing FT\", \"Stout beer and sparkling wine are my two favorite drinks so how could I resist this opportunity to try them together? INCREDIBLE! It has a strong Guinness flavor but softened texture, like a spritzer. I still like both the ingredients separately but this is a fun change. My husband isn't a big dark beer or champagne drinker and enjoyed this. The champagne flavor is completely overpowered so I wouldn't use a good bubbly - a cheaper one that's a day old (but properly capped to preserve the bubbles), or even a nonalcoholic would be fine.\"]", "submitted": "2001-04-27T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 242, "original_id": 424532, "name": "how to make cake flour", "description": "this is when you run out of cake flour. i use this all the time. no need to buy cake flour anymore.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/424532_v000.png", "markdown": "## 🍰 how to make cake flour\n\n### Description\nthis is when you run out of cake flour. i use this all the time. no need to buy cake flour anymore.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- low-in-something\n- number-of-servings\n- technique\n\n### Ingredients\n1. all-purpose flour\n2. cornstarch\n\n### Steps\n1. measure out the amount needed for your recipe\n2. i always measure out 6 cups of all purpose flour\n3. for every 1 cup of flour remove 2 tbsp of flour\n4. now add 2 tbsp of cornstarch for every 1 cup of flour\n5. sift 5-6 times and it's ready-to-use cake flour\n6. to sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl\n7. always measure the flour that is needed after its sifted\n\n### Nutrition\n- 1547.9\n- 5.0\n- 4.0\n- 0.0\n- 77.0\n- 2.0\n- 109.0\n\n### Reviews\n- My new mantra - I will never ever, never ever, purchase cake flour again! This worked wonderfully in a dark chocolate cake I made for a friend's birthday. I turned the cake into cupcakes and they were so light and fluffy and I truly feel it is due to the freshness of the cake flour. I had no idea but now that I know I'll never purchase it again. Thanks for sharing such a wonderful recipe that will help save me time and money in my kitchen! Made for I Recommend Tag game.\n- This worked like a charm! THANK YOU SO MUCH for sharing this wonderful money-saver of a recipe with us, XAbbbyy!
Made and reviewed for PAC Fall 2011.\n- needed in a pinch. only needed 4Tb or 1/4c..... worked out nicely as you add 1/4c flour and 1/2Tb cornstarch. thanks!!!!\n- Beautiful!\n- This recipe was so very helpful thank you so much\n- I like to use cake flour in some of my low-fat muffins, because it helps keep them less dense, and on Lalaloula's recommendation, I decided to try this. It works! And is easy and cheaper!!! Thanks for this helpful tip!\n- Excellent cake flour sub-- though for ultimate laziness since I don't feel like getting my strainer dirty...I just put the cornstarch and flour (spooning it into the measuring cup-- as putting the cup into the flour bag just packs it in and makes it dense; gently spoon it out!) into a bowl and stirred with a fork to disperse the cornstarch, and it worked just perfect. If you're allergic to corn, potato starch and arrowroot powder also make good \"softeners\".\n- Great money saving recipe. Thank you! I never want to buy cake flour because it's so expensive. I end up avoiding recipes that call for it. Now I use this recipe and just go for it when the recipe call for cake flour.\n- Thank you so much for sharing I have often wondered what the difference was between the two.\n- This post is great! I never use cake flour because I only ever seem to buy when a recipe specifically says to use it. I never knew the great things cake flour could do for my baked goods. I will definitely be giving this a shot. I'd love see more posts like this. Thanks for sharing! http://www.juiceblendz.com/\n- You might want to rectify US to metric measurement as dry items are not measured in ml...not ever. Also for this the methodology only needs to specify how much corn starch needs to be added to to flour to make cake flour.\n- This is an easy to remember recipe. It worked well for me. The more times you sift the flour, the better.\n\n### Date\n2010-05-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "healthy", "5-ingredients-or-less", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "healthy-2", "low-in-something", "number-of-servings", "technique" ], "ingredients": [ "all-purpose flour", "cornstarch" ], "steps": [ "measure out the amount needed for your recipe", "i always measure out 6 cups of all purpose flour", "for every 1 cup of flour remove 2 tbsp of flour", "now add 2 tbsp of cornstarch for every 1 cup of flour", "sift 5-6 times and it's ready-to-use cake flour", "to sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl", "always measure the flour that is needed after its sifted" ], "nutrition": [ 1547.9, 5.0, 4.0, 0.0, 77.0, 2.0, 109.0 ], "reviews": "[\"My new mantra - I will never ever, never ever, purchase cake flour again! This worked wonderfully in a dark chocolate cake I made for a friend's birthday. I turned the cake into cupcakes and they were so light and fluffy and I truly feel it is due to the freshness of the cake flour. I had no idea but now that I know I'll never purchase it again. Thanks for sharing such a wonderful recipe that will help save me time and money in my kitchen! Made for I Recommend Tag game.\", 'This worked like a charm! THANK YOU SO MUCH for sharing this wonderful money-saver of a recipe with us, XAbbbyy!
Made and reviewed for PAC Fall 2011.', 'needed in a pinch. only needed 4Tb or 1/4c..... worked out nicely as you add 1/4c flour and 1/2Tb cornstarch. thanks!!!!', 'Beautiful!', 'This recipe was so very helpful thank you so much', \"I like to use cake flour in some of my low-fat muffins, because it helps keep them less dense, and on Lalaloula's recommendation, I decided to try this. It works! And is easy and cheaper!!! Thanks for this helpful tip!\", 'Excellent cake flour sub-- though for ultimate laziness since I don\\'t feel like getting my strainer dirty...I just put the cornstarch and flour (spooning it into the measuring cup-- as putting the cup into the flour bag just packs it in and makes it dense; gently spoon it out!) into a bowl and stirred with a fork to disperse the cornstarch, and it worked just perfect. If you\\'re allergic to corn, potato starch and arrowroot powder also make good \"softeners\".', 'Great money saving recipe. Thank you! I never want to buy cake flour because it's so expensive. I end up avoiding recipes that call for it. Now I use this recipe and just go for it when the recipe call for cake flour.', 'Thank you so much for sharing I have often wondered what the difference was between the two.', 'This post is great! I never use cake flour because I only ever seem to buy when a recipe specifically says to use it. I never knew the great things cake flour could do for my baked goods. I will definitely be giving this a shot. I'd love see more posts like this. Thanks for sharing! http://www.juiceblendz.com/', 'You might want to rectify US to metric measurement as dry items are not measured in ml...not ever. Also for this the methodology only needs to specify how much corn starch needs to be added to to flour to make cake flour.', 'This is an easy to remember recipe. It worked well for me. The more times you sift the flour, the better.']", "submitted": "2010-05-11T00:00:00", "minutes": 5, "n_steps": 7, "n_ingredients": 2 }, { "id": 243, "original_id": 124413, "name": "substitute for buttermilk", "description": "i always seem to not have buttermilk on hand when i need it. i've used the powdered milk and vinegar version of this which works well, but today i didn't have any powdered milk! this substitution that i found on the internet works just as well.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/124413_v000.png", "markdown": "## 🍰 substitute for buttermilk\n\n### Description\ni always seem to not have buttermilk on hand when i need it. i've used the powdered milk and vinegar version of this which works well, but today i didn't have any powdered milk! this substitution that i found on the internet works just as well.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- easy\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- novelty\n- 3-steps-or-less\n\n### Ingredients\n1. milk\n2. lemon juice\n\n### Steps\n1. combine ingredients and let stand 5 minutes\n2. after 5 minutes , mix together well and use as buttermilk in any recipe !\n\n### Nutrition\n- 159.5\n- 13.0\n- 1.0\n- 4.0\n- 16.0\n- 27.0\n- 4.0\n\n### Reviews\n- Excellent substitute for buttermilk. I use 2% milk and RealLemon bottled lemon juice to make it and use it all the time in baking recipes. I don't buy buttermilk because my family doesn't care to drink it and it would get wasted. I have printed your recipe and added it to my 'zaar favorites' three-ring binder. Thanks for posting.\n- My granny taught me this years ago & it works like a charm every time!\n- This substitution is a life saver with how many times I need buttermilk for recipes! Now I can make them more often thanks to you!\n- I only have buttermilk on hand occasionally. I use it all the time for our pancakes. MMMmmm.\n- I have been using this exact recipe for years in all recipes I make that include buttermilk as an ingredient (I always use the lemon juice). It has never failed me. Excellent substitute; thanks for sharing KC_Cooker.\n- Thanks for posting this recipe. We don't usually have buttermilk in the house and it was great to turn to this recipe when I was making another recipe that required buttermilk. Worked just wonderful, will be using this method again and again. :)\n- I use this method also and sometimes vary the \"acid\" by using vinegar instead of lemon juice. My Grandmother taught me this trick years ago. This recipe is definately worth knowing, especially if you are like me and start cooking when the mood strikes rather than after checking the pantry. Thanks!! \n- I prefer \"real\" buttermilk for things like buttermilk pie, but this works wonderfully when a recipe calls for 1/4 c., and I just refuse to buy a whole carton of buttermilk just to toss it out. \r\n\r\nI never thought of it as a \"recipe\". lol I've done this for centuries and it works!!\n- I have used this recipe hundreds of times with great success. I always use powedered milk (I never cook with fresh milk due to cost), it still works everytime. I do think room temp. milk is better, but that is my preferance. Thanks for posting!!!\n- I used this method when baking a cake a few days ago and it worked perfectly. It's great not to have to buy buttermilk when I usually don't have it on hand because I use it so little.\n- I will admit, I have never bought buttermilk and have no idea as to what it tastes like. I was making Recipe #97359 and needed buttermilk. I went searching for a buttermilk recipe and came across this one. I used lemon. I let it sit for ten minutes then added it to my recipe. I will use this again if I ever need a buttermilk recipe.\n- Used this for Recipe #90693 with great success. However, I had to make some modification. First, I used 1% milk with 1 tbsp fresh lemon juice but somehow the mixture did not thicken up like buttermilk should be. So I added 1/2 tsp of white wine vinegar which solved the problem.\n- I also never seem to have buttermilk on hand. This worked great, & I saved a trip to the store. Will definitely be using this again. Thanks for posting!\n- I have to say, I use this all the time because I never have buttermilk around and it works every time!!\n- This is a great lifesaver for baking recipes that only call for a small amount of buttermilk. I wouldn't attempt a buttermilk salad dressing or other recipe that used a large quantity of buttermilk...I would want the real thing in those instances. However, this is a great tip for small uses. Thanks for posting.\n- Ahhh, You have no idea how many times this has saved me from running to the store in the middle of making something that calls for buttermilk.. THANK YOU THANK YOU THANK YOU :)\n- I have been using this recipe for ever in my baking because I never have real buttermilk on hand either. This is also called sour milk. and works beautifully.\n- I tried this today in Buttermilk Dressing and it worked out great.\n- This works like a charm! I have used it so many many many times and it has \"ALWAYS\" been a success :) Now, I don't even bother to look for the buttermilk. I make this and I am truly a satisfied chef :)\n- Yep. This is the one I use as well.\n- I hate buying a whole container of buttermilk when I only need 1/2 cup for the chocolate cake I like to make. Thanks so much for posting this KC, it came in really handy last night....I didn't have to go out into the brutal heat (to shop) and I'm not wasting nearly a quart of buttermilk!\n- Yes, my mom taught us this when we were kids. We baked a lot. This is perfect for quick breads like banana or zucchini, any muffin recipes or pancake type recipes that call for either sour milk or buttermilk. The vinegar and lemon work equally well. I think my mom taught us to let the mixture sit for about 20-30 min until we could see that the milk was curdling a bit, that's what you want. This is definitely for baking, not for fresh buttermilk dressings. I love buttermilk on fresh fruit..but I would never even consider this for something like that...only baking, in my opinion. \n- Just what I was looking for and easy to find too!\n- This works really well! I've made this several times when baking, using 1 tbsp vinegar each time. There's no need to buy real buttermilk when you can make your own. Thanks a lot.\n- I used this for Recipe #56 and it turned out perfectly. I did allow the milk to set for at least 30 minutes, while I browsed zaar for more recipes. Thanks for the easy recipe!!\n- This works great for baking and I use it often when making pancakes. Thanks!\n- I have used this recipe several times now and have not seen much of a difference from using real buttermilk. Thank you KC_Cooker for posting this recipe!\n- Seems to have worked pretty good when I needed it.\n- I'm sure like everyone else, I was a little hesitant to put vinegar in a dessert. However, it did not change anything in the outcome. Thanks so much for this!\n- Thank You so much. This is a lifesaver. I never buy buttermilk unless I plan ahead and this way I don't have to run to the store. Thank You very much\n- Worked like a charm!!!\n- A very handy tip coz I just start baking without checking if I have the ingredients. Once I even used it instead of yogurt and it worked fine.\n- Thanks for a great tip! Instead of buying buttermilk I use this now.\n- Thank you! I am so glad I had this recipe for our Christmas morning waffles. We forgot to buy the traditional buttermilk.!\n- If you warm the milk in the microwave for about 30 seconds, then add the vinegar or lemon juice it will be sour and ready to use immediately :-)\n- I have always used this for my banana bread recipe and never thought of using buttermilk. Its not available here in our place anyways.\n- Worked great! Thank you!\n- I used this as a marinade for my buttermilk fried chicken (which is a very unforgiving way to use a substitution) but it was perfect! Thanks for posting this lifesaver!\n- I've been doing it this way since I first got married, almost 40 years ago. Even with cakes that call for it and they always turn out moist and delicious!\n- Worked like a charm! Used white vinegar!\n- worked like a charm! banana nut bread, here we come! :)\n- Why buy buttermilk when you can make it!!! I eyeball 1T then add the milk to make one cup. Half the time I am in such a rush that I don't even let it sit. Turns out great...you wouldn't even know the difference!!\n- This was something my mom taught me long ago. Nice to see it in print. I'm trying to compose all of my recipes & tips so I was glad to see someone already penned this one down! I always use vinegar and it works great. I've never even bought buttermilk so can't compare. Don't see the need to waste a purchase for the small amount I need from time to time for biscuits, etc. Thanks!\n- Thank you for posting this recipe! I usually always have buttermilk around for Ranch Dressing.....but today NOT! Will never reach for the real stuff again, when baking!\n- I use this all the time for buttermilk in most recipes. Love it!\n- Thanks for posting this, i never knew you could make a substitute for buttermilk and it's so easy! Everything i have used this in so far, taste just as good as when i use store bought buttermilk. Thank you KC Cooker.\n- Came in handy! Thanks for sharing!!!! I'll always do this since I don't like to drink buttermilk and hate to use a little for a recipe and then throw the rest out. Now I can make just the amount I need ;)\n- This is exactly the way I make buttermilk, which I never purchase (who needs to with this substitute?!). I like to use fat-free milk and have never had any problems. I always use lemon juice as opposed to vinegar simply because the smell of vinegar repulses me. ;)\n- I use this every time I need buttermilk. It has always worked for me.\n- I use this all the time works perfectly. Thanks for posting.\r\nLisa\n- I never have buttermilk on hand when I need it! This worked wonderful for recipe#197664. I may have added a little extra lemon juice. It got very nice and thick. Thanks for the helpful substitute!\n- I use this constantly and never rated it! I hate buying buttermilk for baking and then always having half a carton left with nothing to use it for. Now I don't bother and just make this! Thanks:)\n- Thank you so muchKC.Not only did it work in my dumpling recipe but also saved me money-and no waste(usually i end up throwing out buttermilk because i don't use it very often and i can only buy it in larger quantity than i need).\n- It is great to have this substitute recipe. I never have buttermilk in the house. We could not tell the difference. Works Great! Thanks a lot...\n- thanks for the tip now i can make my buttermilk ranch dip with out having to by butter milk\n- This combo has saved my neck a couple times! It works well in most baked goods that call for some buttermilk, even though I've found a few recipes that it doesn't work in. A good standby in a pinch!\n- although i have been doing this for years since it was in my substitute section of my first betty crocker cookbook. this does work in a pinch. But ofcourse use the real thing when you can.\n- I had a recipe I wanted to try for Cornbread recipe#203776 but one of the ingredients was buttermilk. I didn't have any on hand, which alway's seems to be the case :), and I thought I saw a recipe here for a substitute so I rushed here and printed this out and gave it a shot. It worked out perfectly! Definately a handy recipe to hang onto. Thank's so much for posting!\n- I have used this for many. many years.\r\nI first learned about from my scoutmaster some ( let us just say many ) years ago.\r\n\r\nI use this when making \"Beef Stroganof\" in place of sour cream also.\r\n\r\nGlad to see other use this too!\n- Hey, I never knew about this! I really could have used this trick over the years...Thank you for posting this, KC!\n- I've used this recipe several times now and it is great, so much cheaper than buying buttermilk and the bonus is you can make the quantity you need so no waste. Thank you KC_Cooker\n- I use vinegar instead also. It's great not to have to run to the store for one item but also because I only use buttermilk a cup here and a cup there for baking so when I use to buy it , it would always go bad before I could use it all!! This way is so much smarter, great tip to post!!!\n- I use this often since I rarely remember to buy buttermilk... easy to prepare with ingredients I always have in the house!!! Thanks for posting!\n- Thanks this recipe sure did save me in a pinch. Will use again.\n- Thank you so much for sharing this! I never ever ever buy buttermilk, mostly because I don't use it that often. So when I have a recipe (for baking only!) that calls for it, I can just whip this up and it works perfectly!\n- I had to use this recipe this morning. I made belgian waffles and did not have any buttermilk. I let mine sit for 20-30 minutes PERFECT ! Thanks \n- I made Itty Bitty Pound Cake #88291 and only needed 7 teaspoons of buttermilk....this was perfect! Thanks so much!\n- Can I use almond milk?\n- Bad planning necessitated that I scramble for a buttermilk substitute. Thank you!\n- This is the baking substitute I learned in jr high home-ec and still use after all (!) these years; tried and true in my book!\n- Thank you for the very convenient substitution. I made mine with 2% milk and lemon juice for some jalepeno corn bread. The recipe turned out very well.\r\n\r\n\n- Not that this needs more reviews...but it works so well. :) I have used this to replace buttermilk in muffins, cakes, all sorts of things.\n- Not as good as actual buttermilk, but I had no other choice to use it.\n- I've never bought buttermilk but I think this mix never fails to achieve the taste I need for my coleslaw\n- Worked great! Thanks! I almost never have buttermilk and the powdered mix is just NOT the same. This is a nice substitute.\n- This was a recipe saver! I only needed 1/3 cup buttermilk so I reduced the amount by guessing. I used a heated glass cup and the curdling started right away. I still let it sit about 15 minutes. I made scones with it and they turned out fabulous! Thank you so much!\n- I used this for 2 different cakes using non-fat milk and they both turned out perfectly! Thank you for the recipe!\n- I used this to make Buttermilk Biscuits Recipe #117167. An absolute life saver. Sometimes I heat the lemon for a short while in the pre-heating oven. This gives me more juice. Just make sure the oven isn't too hot and the lemon is straight out of the fridge! And Buttermilk is very expensive where I am at.\n\n### Date\n2005-06-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "beverages", "eggs-dairy", "easy", "dietary", "low-sodium", "low-calorie", "low-carb", "inexpensive", "low-in-something", "novelty", "3-steps-or-less" ], "ingredients": [ "milk", "lemon juice" ], "steps": [ "combine ingredients and let stand 5 minutes", "after 5 minutes , mix together well and use as buttermilk in any recipe !" ], "nutrition": [ 159.5, 13.0, 1.0, 4.0, 16.0, 27.0, 4.0 ], "reviews": "[\"Excellent substitute for buttermilk. I use 2% milk and RealLemon bottled lemon juice to make it and use it all the time in baking recipes. I don't buy buttermilk because my family doesn't care to drink it and it would get wasted. I have printed your recipe and added it to my 'zaar favorites' three-ring binder. Thanks for posting.\", 'My granny taught me this years ago & it works like a charm every time!', 'This substitution is a life saver with how many times I need buttermilk for recipes! Now I can make them more often thanks to you!', 'I only have buttermilk on hand occasionally. I use it all the time for our pancakes. MMMmmm.', 'I have been using this exact recipe for years in all recipes I make that include buttermilk as an ingredient (I always use the lemon juice). It has never failed me. Excellent substitute; thanks for sharing KC_Cooker.', \"Thanks for posting this recipe. We don't usually have buttermilk in the house and it was great to turn to this recipe when I was making another recipe that required buttermilk. Worked just wonderful, will be using this method again and again. :)\", 'I use this method also and sometimes vary the \"acid\" by using vinegar instead of lemon juice. My Grandmother taught me this trick years ago. This recipe is definately worth knowing, especially if you are like me and start cooking when the mood strikes rather than after checking the pantry. Thanks!! ', 'I prefer \"real\" buttermilk for things like buttermilk pie, but this works wonderfully when a recipe calls for 1/4 c., and I just refuse to buy a whole carton of buttermilk just to toss it out. \\r\\n\\r\\nI never thought of it as a \"recipe\". lol I\\'ve done this for centuries and it works!!', 'I have used this recipe hundreds of times with great success. I always use powedered milk (I never cook with fresh milk due to cost), it still works everytime. I do think room temp. milk is better, but that is my preferance. Thanks for posting!!!', \"I used this method when baking a cake a few days ago and it worked perfectly. It's great not to have to buy buttermilk when I usually don't have it on hand because I use it so little.\", 'I will admit, I have never bought buttermilk and have no idea as to what it tastes like. I was making Recipe #97359 and needed buttermilk. I went searching for a buttermilk recipe and came across this one. I used lemon. I let it sit for ten minutes then added it to my recipe. I will use this again if I ever need a buttermilk recipe.', 'Used this for Recipe #90693 with great success. However, I had to make some modification. First, I used 1% milk with 1 tbsp fresh lemon juice but somehow the mixture did not thicken up like buttermilk should be. So I added 1/2 tsp of white wine vinegar which solved the problem.', 'I also never seem to have buttermilk on hand. This worked great, & I saved a trip to the store. Will definitely be using this again. Thanks for posting!', 'I have to say, I use this all the time because I never have buttermilk around and it works every time!!', \"This is a great lifesaver for baking recipes that only call for a small amount of buttermilk. I wouldn't attempt a buttermilk salad dressing or other recipe that used a large quantity of buttermilk...I would want the real thing in those instances. However, this is a great tip for small uses. Thanks for posting.\", 'Ahhh, You have no idea how many times this has saved me from running to the store in the middle of making something that calls for buttermilk.. THANK YOU THANK YOU THANK YOU :)', 'I have been using this recipe for ever in my baking because I never have real buttermilk on hand either. This is also called sour milk. and works beautifully.', 'I tried this today in Buttermilk Dressing and it worked out great.', 'This works like a charm! I have used it so many many many times and it has \"ALWAYS\" been a success :) Now, I don\\'t even bother to look for the buttermilk. I make this and I am truly a satisfied chef :)', 'Yep. This is the one I use as well.', \"I hate buying a whole container of buttermilk when I only need 1/2 cup for the chocolate cake I like to make. Thanks so much for posting this KC, it came in really handy last night....I didn't have to go out into the brutal heat (to shop) and I'm not wasting nearly a quart of buttermilk!\", \"Yes, my mom taught us this when we were kids. We baked a lot. This is perfect for quick breads like banana or zucchini, any muffin recipes or pancake type recipes that call for either sour milk or buttermilk. The vinegar and lemon work equally well. I think my mom taught us to let the mixture sit for about 20-30 min until we could see that the milk was curdling a bit, that's what you want. This is definitely for baking, not for fresh buttermilk dressings. I love buttermilk on fresh fruit..but I would never even consider this for something like that...only baking, in my opinion. \", 'Just what I was looking for and easy to find too!', \"This works really well! I've made this several times when baking, using 1 tbsp vinegar each time. There's no need to buy real buttermilk when you can make your own. Thanks a lot.\", 'I used this for Recipe #56 and it turned out perfectly. I did allow the milk to set for at least 30 minutes, while I browsed zaar for more recipes. Thanks for the easy recipe!!', 'This works great for baking and I use it often when making pancakes. Thanks!', 'I have used this recipe several times now and have not seen much of a difference from using real buttermilk. Thank you KC_Cooker for posting this recipe!', 'Seems to have worked pretty good when I needed it.', \"I'm sure like everyone else, I was a little hesitant to put vinegar in a dessert. However, it did not change anything in the outcome. Thanks so much for this!\", \"Thank You so much. This is a lifesaver. I never buy buttermilk unless I plan ahead and this way I don't have to run to the store. Thank You very much\", 'Worked like a charm!!!', 'A very handy tip coz I just start baking without checking if I have the ingredients. Once I even used it instead of yogurt and it worked fine.', 'Thanks for a great tip! Instead of buying buttermilk I use this now.', 'Thank you! I am so glad I had this recipe for our Christmas morning waffles. We forgot to buy the traditional buttermilk.!', 'If you warm the milk in the microwave for about 30 seconds, then add the vinegar or lemon juice it will be sour and ready to use immediately :-)', 'I have always used this for my banana bread recipe and never thought of using buttermilk. Its not available here in our place anyways.', 'Worked great! Thank you!', 'I used this as a marinade for my buttermilk fried chicken (which is a very unforgiving way to use a substitution) but it was perfect! Thanks for posting this lifesaver!', \"I've been doing it this way since I first got married, almost 40 years ago. Even with cakes that call for it and they always turn out moist and delicious!\", 'Worked like a charm! Used white vinegar!', 'worked like a charm! banana nut bread, here we come! :)', \"Why buy buttermilk when you can make it!!! I eyeball 1T then add the milk to make one cup. Half the time I am in such a rush that I don't even let it sit. Turns out great...you wouldn't even know the difference!!\", \"This was something my mom taught me long ago. Nice to see it in print. I'm trying to compose all of my recipes & tips so I was glad to see someone already penned this one down! I always use vinegar and it works great. I've never even bought buttermilk so can't compare. Don't see the need to waste a purchase for the small amount I need from time to time for biscuits, etc. Thanks!\", 'Thank you for posting this recipe! I usually always have buttermilk around for Ranch Dressing.....but today NOT! Will never reach for the real stuff again, when baking!', 'I use this all the time for buttermilk in most recipes. Love it!', \"Thanks for posting this, i never knew you could make a substitute for buttermilk and it's so easy! Everything i have used this in so far, taste just as good as when i use store bought buttermilk. Thank you KC Cooker.\", \"Came in handy! Thanks for sharing!!!! I'll always do this since I don't like to drink buttermilk and hate to use a little for a recipe and then throw the rest out. Now I can make just the amount I need ;)\", 'This is exactly the way I make buttermilk, which I never purchase (who needs to with this substitute?!). I like to use fat-free milk and have never had any problems. I always use lemon juice as opposed to vinegar simply because the smell of vinegar repulses me. ;)', 'I use this every time I need buttermilk. It has always worked for me.', 'I use this all the time works perfectly. Thanks for posting.\\r\\nLisa', 'I never have buttermilk on hand when I need it! This worked wonderful for recipe#197664. I may have added a little extra lemon juice. It got very nice and thick. Thanks for the helpful substitute!', 'I use this constantly and never rated it! I hate buying buttermilk for baking and then always having half a carton left with nothing to use it for. Now I don't bother and just make this! Thanks:)', \"Thank you so muchKC.Not only did it work in my dumpling recipe but also saved me money-and no waste(usually i end up throwing out buttermilk because i don't use it very often and i can only buy it in larger quantity than i need).\", 'It is great to have this substitute recipe. I never have buttermilk in the house. We could not tell the difference. Works Great! Thanks a lot...', 'thanks for the tip now i can make my buttermilk ranch dip with out having to by butter milk', \"This combo has saved my neck a couple times! It works well in most baked goods that call for some buttermilk, even though I've found a few recipes that it doesn't work in. A good standby in a pinch!\", 'although i have been doing this for years since it was in my substitute section of my first betty crocker cookbook. this does work in a pinch. But ofcourse use the real thing when you can.', \"I had a recipe I wanted to try for Cornbread recipe#203776 but one of the ingredients was buttermilk. I didn't have any on hand, which alway's seems to be the case :), and I thought I saw a recipe here for a substitute so I rushed here and printed this out and gave it a shot. It worked out perfectly! Definately a handy recipe to hang onto. Thank's so much for posting!\", 'I have used this for many. many years.\\r\\nI first learned about from my scoutmaster some ( let us just say many ) years ago.\\r\\n\\r\\nI use this when making \"Beef Stroganof\" in place of sour cream also.\\r\\n\\r\\nGlad to see other use this too!', 'Hey, I never knew about this! I really could have used this trick over the years...Thank you for posting this, KC!', \"I've used this recipe several times now and it is great, so much cheaper than buying buttermilk and the bonus is you can make the quantity you need so no waste. Thank you KC_Cooker\", \"I use vinegar instead also. It's great not to have to run to the store for one item but also because I only use buttermilk a cup here and a cup there for baking so when I use to buy it , it would always go bad before I could use it all!! This way is so much smarter, great tip to post!!!\", 'I use this often since I rarely remember to buy buttermilk... easy to prepare with ingredients I always have in the house!!! Thanks for posting!', 'Thanks this recipe sure did save me in a pinch. Will use again.', \"Thank you so much for sharing this! I never ever ever buy buttermilk, mostly because I don't use it that often. So when I have a recipe (for baking only!) that calls for it, I can just whip this up and it works perfectly!\", 'I had to use this recipe this morning. I made belgian waffles and did not have any buttermilk. I let mine sit for 20-30 minutes PERFECT ! Thanks ', 'I made Itty Bitty Pound Cake #88291 and only needed 7 teaspoons of buttermilk....this was perfect! Thanks so much!', 'Can I use almond milk?', 'Bad planning necessitated that I scramble for a buttermilk substitute. Thank you!', 'This is the baking substitute I learned in jr high home-ec and still use after all (!) these years; tried and true in my book!', 'Thank you for the very convenient substitution. I made mine with 2% milk and lemon juice for some jalepeno corn bread. The recipe turned out very well.\\r\\n\\r\\n', 'Not that this needs more reviews...but it works so well. :) I have used this to replace buttermilk in muffins, cakes, all sorts of things.', 'Not as good as actual buttermilk, but I had no other choice to use it.', 'I've never bought buttermilk but I think this mix never fails to achieve the taste I need for my coleslaw', 'Worked great! Thanks! I almost never have buttermilk and the powdered mix is just NOT the same. This is a nice substitute.', 'This was a recipe saver! I only needed 1/3 cup buttermilk so I reduced the amount by guessing. I used a heated glass cup and the curdling started right away. I still let it sit about 15 minutes. I made scones with it and they turned out fabulous! Thank you so much!', 'I used this for 2 different cakes using non-fat milk and they both turned out perfectly! Thank you for the recipe!', \"I used this to make Buttermilk Biscuits Recipe #117167. An absolute life saver. Sometimes I heat the lemon for a short while in the pre-heating oven. This gives me more juice. Just make sure the oven isn't too hot and the lemon is straight out of the fridge! And Buttermilk is very expensive where I am at.\"]", "submitted": "2005-06-02T00:00:00", "minutes": 6, "n_steps": 2, "n_ingredients": 2 }, { "id": 244, "original_id": 87395, "name": "ketchup dip", "description": "a simple dip for chips when you need something fast & don't have time to go to the grocery store. a family & kid favorite!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/87395_v000.png", "markdown": "## 🍰 ketchup dip\n\n### Description\na simple dip for chips when you need something fast & don't have time to go to the grocery store. a family & kid favorite!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-large-groups\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- american\n- easy\n- no-cook\n- dips\n- cheese\n- dietary\n- comfort-food\n- inexpensive\n- northeastern-united-states\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. cream cheese\n2. ketchup\n\n### Steps\n1. soften cream cheese in a bowl\n2. add ketchup\n3. mix until pink , add more ketchup to taste\n\n### Nutrition\n- 44.7\n- 6.0\n- 6.0\n- 4.0\n- 1.0\n- 10.0\n- 0.0\n\n### Reviews\n- this is quite good and kids got a real kick out of it thanks for sharing(PAC)\n- This was a 2nd contribution of mine to a finger food potluck, & it, too, was a hit, as much for its simplicity as for the taste! Will certainly be doing this one again & again, & next time it'll be for one of the monthly groups I host! Thanks for sharing it! [Made & reviewed in Zaar Cookbook recipe tag]\n- I've been making this since i was a kid..... 60/40 cream cheese to ketchup, maybe 55/45. Add 4-6 drops of tasbasco to heat it up a little. I dont soften the cream cheese which leaves little lumps through out the dip. Softening the cream cheese makes it seem more like a dressing than a dip. Either way it's delicious.\n- I was surprised to hear that there are others out there who eat this. It has been a family staple for decades and it is my go to thing when i just don't have the time to make anything else. I saw a version using sour cream in lieu of cream cheese. That would be ridiculous! lol. Anyway, Worcestershire sauce is a must and if you are low on ketchup, a little Sweet Baby Ray's BBQ sauce does in a pinch.\n- This is a family tradition at all functions, but we also add some onion powder (to taste). When I mention the dip to people, they are disgusted, until they try it. It is awesome!\n\n### Date\n2004-03-26 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "5-ingredients-or-less", "appetizers", "eggs-dairy", "american", "easy", "no-cook", "dips", "cheese", "dietary", "comfort-food", "inexpensive", "northeastern-united-states", "taste-mood", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "cream cheese", "ketchup" ], "steps": [ "soften cream cheese in a bowl", "add ketchup", "mix until pink , add more ketchup to taste" ], "nutrition": [ 44.7, 6.0, 6.0, 4.0, 1.0, 10.0, 0.0 ], "reviews": "['this is quite good and kids got a real kick out of it thanks for sharing(PAC)', \"This was a 2nd contribution of mine to a finger food potluck, & it, too, was a hit, as much for its simplicity as for the taste! Will certainly be doing this one again & again, & next time it'll be for one of the monthly groups I host! Thanks for sharing it! [Made & reviewed in Zaar Cookbook recipe tag]\", \"I've been making this since i was a kid..... 60/40 cream cheese to ketchup, maybe 55/45. Add 4-6 drops of tasbasco to heat it up a little. I dont soften the cream cheese which leaves little lumps through out the dip. Softening the cream cheese makes it seem more like a dressing than a dip. Either way it's delicious.\", \"I was surprised to hear that there are others out there who eat this. It has been a family staple for decades and it is my go to thing when i just don't have the time to make anything else. I saw a version using sour cream in lieu of cream cheese. That would be ridiculous! lol. Anyway, Worcestershire sauce is a must and if you are low on ketchup, a little Sweet Baby Ray's BBQ sauce does in a pinch.\", 'This is a family tradition at all functions, but we also add some onion powder (to taste). When I mention the dip to people, they are disgusted, until they try it. It is awesome!']", "submitted": "2004-03-26T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 245, "original_id": 31311, "name": "stormy s reese s peanut butter cup cookies 2 ingredients", "description": "refrigerated cookie dough and mini peanut butter cups make preparing these a breeze...but they taste like a lot of effort goes into them. this recipe was given to me, so i do not know who stormy is, but i figured i should give him/her credit! according to ", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/31311_v000.png", "markdown": "## 🍰 stormy s reese s peanut butter cup cookies 2 ingredients\n\n### Description\nrefrigerated cookie dough and mini peanut butter cups make preparing these a breeze...but they taste like a lot of effort goes into them. this recipe was given to me, so i do not know who stormy is, but i figured i should give him/her credit! according to \n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- hand-formed-cookies\n- desserts\n- lunch\n- fruit\n- oven\n- easy\n- beginner-cook\n- holiday-event\n- kid-friendly\n- picnic\n- vegetarian\n- candy\n- cookies-and-brownies\n- chocolate\n- nuts\n- dietary\n- christmas\n- to-go\n- equipment\n\n### Ingredients\n1. miniature peanut butter cups\n2. peanut butter cookie dough\n\n### Steps\n1. place unwrapped peanut butter cups in freezer before starting\n2. preheat oven to 350 degrees\n3. using miniature muffin tins , place a 1 inch ball of dough in each cup\n4. bake for about 5 minutes less than package directions instruct\n5. remove from oven and leave in pans\n6. remove candy from freezer and carefully press one into each cookie\n7. remove from tins after they are almost cool\n8. cool completely on racks\n\n### Nutrition\n- 166.1\n- 14.0\n- 13.0\n- 5.0\n- 6.0\n- 12.0\n- 6.0\n\n### Reviews\n- OK.. It's monday morning and i gained two pounds from eating these on Sunday... Frist i went to Target and bought the mini muffin tins... they are so cute! I then proceeded to make these wonderful little treats... Let me just say... i couldn't stop eating them!!! They are so good.... hot, cold or room temp.... i loved them and how easy? OMG -I love this recipe!!! Thanks so much for sharing.... But today i'm going cold turkey and not eating one... maybe cause there's none left... in any case.. I'll only make them once in a blue moon.... Maybe there will be a blue moon soon??? Sari from Simi Valley\n- I have made these for years and my family and friends adore them. I make my own peanut butter cookie dough and use a Pampered Chef small cookie scoop to make balls. I used pan-spray to spray the pans for easy removal. I press the peanut butter cups into the raw cookie dough and bake according to the cookie recipe directions. Cool well before removing from pan. Also, I have discovered that the depth of the mini-muffin pans can vary and the deeper wells work better.\n- These were a great, simple addition to my Christmas cookie trays! I made these as written and you really have to make sure you do not make the cookies balls too big or you won't be able to get them out of the pan. Also make sure they are cooled completely before removing from the muffin tin. Thanks again!\n- Served these at a bridal party and they were a hit!! I used sugar cookie dough and both rolo's and reese's. I did have a problem getting them to release from the pan so next time I think I'll grease the tins a bit. Thanks for the recipe.\n- Awesome! My kid loved them with and without the Reese's pieces.\n- Made these yesterday - quick and simple. My son who is a Reese's fan rated them a perfect 10!\n- What a great and simple recipe! I was searching for recipes to make for a friend's bake sale. Since my mini-muffin pans are all botched, I purchased some disposable aluminum ones and used mini-cupcake liners. I followed other people's suggestions and used Pillsbury's break apart sugar cookie dough. Had to bake the dough for 11-12 minutes, popped in the peanut butter cups, then baked for another minute or so. Thanks so much for sharing this recipe! This is sure to stay in my normal baking rotation!\n- Yummy! So easy! Didn't change a thing...Going to make for my son's graduation party this weekend..thanks so much!\n- These were so simple and so good! thx!\n- Yum yum yum! Sooo good and so simple! I used break and bake sugar cookie dough because that's all the store had. It worked well! The trickiest part (for me) was getting them out of the pan. The 2nd time I made them I sprayed it well with Pam and they came out easier. Thanks to Karen (and Stormy!))\n- I used a mini muffin tin and thought they turned out really well. They look very professional. I didn't have any problems with getting the right amount of thickness but I did have to play around a bit with the right amount of time to cook them. I ended up having three tins in three different cookie shades of pale, light brown and brown.\n- Tried this tonight and my kids and husband liked them. Used peanut butter cookie dough pouch and definitely needed to bake the cookies the full time. Followed megs_ suggestions for using PAM and refrigerating afterwards. Worked perfectly. Thanks.\n- OK, so I make christmas cookies every year and give them to family and friends. Last year I made these along with many others.. from scratch and much more difficult cookies.. these were by far the favorite and got the most compliments. Unbelievably simple and yet people think you put a lot into them.\n- These are so easy, cute and delicious. They are really nice for times you need to come up with something \"homemade\", but really do not have the time. I have made them for my son's class for Valentine's Day using the little peanut butter filled chocolate hearts and they were cute, too.\n- These taste fantastic and they're super easy! I'll make them often. Thank you for posting.\n- I was disappointed in these. The first batch I made was a disaster. I followed the directions exactly and they were basically raw. I tried to put them back in the oven, a couple minutes at a time and I expected the peanut butter cups to melt, I figured it was the flavor that would count, not what they looked like. Anyway, I did that 3 times and they were still raw. I tried another batch and only took them out a couple of minutes earlier than the package suggested. They were ok then. I don't like to give less stars, but I was disappointed as I said before. I don't know what I did wrong, but did want to let others know for future reference. The second batch tasted good and I'll probably try these again. Thanks.\n- Made our own peanut butter cookie dough for these as we do not have refrigerated cookie dough in this town. With help from my daughter we had a batch of these whipped up in no time. She took some with her to work to share with co-workers the next day and they were a hit. Actually sold the last one on the plate to her boss for a $1.00.\n- Easy to make...Thanks for the quick and easy recipe!\n- Couldn't be easier. Used Pillsbury refridgerated sugar cookie dough (pre-divided). Sprayed mini muffin pan and placed one piece of dough in each well. Cooked for full 12 minutes. If you try to remove the cookies from the pan right away the cookie is too soft and will fall apart. You need to let them sit to firm up or put in the fridge for 15-20 minutes. Any fun/snack size candy bar will work snickers, milkyway, rolos or the pb cups.\n- These were great- made them for a \"key club\" (DD) fundraiser at school & it worked out great!! I was concerned it would be hard to push the candy in the cookies- WRONG. The cookies are soft while they are still warm, so it was a breeze!! Pretty tasty lil' things too. We made sugar cookies with hershey's kisses and peanut butter cookies with Reese's cups. Thanks so much!!\n- I was a little worried how these were going to turn out and they were amazing! I didn't have mini muffin tins and so I had to use the regular size which didn't cause any problem at all. I used sugar cookie dough and did have to bake for longer because the suggested time was 12-14 min so I think I baked them around 9 min and they came out perfect! Will def. be making these again because they look like they're a lot more trouble than they really are ;)\n- I made these with one ounce of cookie dough in each of the cups of a disposable muffin pain (not miniature), lined with fluted paper liners, which made them easy to remove and serve. I baked them for the time noted on the package. I tried a roll of peanut butter cookie dough and choc chip cookie dough. Both came out well and got rave reviews.\n- I make these for my hubby for V-day and Christmas, his favorite.\n- Fast & Simple.. Looks gourmet and they taste GREAT!!!!! Made a full 24 with one roll of peanut butter cookie dough.\n- I made my own peanut butter dough and then followed this and used the Peanut Butter Cups. My cookie trays are going to be fully enjoyed with these on there! They are so delicious!\n- These are excellent! I did use unwrapped Hershey kisses instead of the peanut butter cups, because I had some that \"needed using\". I made them again that way because there was no need to unwrap anything. I had to bake a twice as long in my oven. It may be because I used a silicone muffin pan on top of a metal cookie sheet. Thanks for posting.\n- love this!!! i made this for Ms. Picky's Senior Voice Recital using sugar cookie dough and they were a hit. Easy, peanut butter and chocolate!!!\n- LOVELOVELOVE this! Easy, quick and tasty. They don't last long around here! Love the idea of trying different combos as other reviewers have suggested. My son would eat them by the handful if I let him! Cookies AND Reese's - what could be better?\n- its making me fat!\n- These are an easy little treat. I did have more trouble removing the tarts from the muffin pan than I expected. The original recipe that I tried suggested refrigerating the cookies after cooling in order to pull the tarts out from the pan. This tip really does make it easier. I have a similar recipe posted (recipe #80612), but the peanut butter is a different treat.\n- Thank you for making my day, I was craving these and didn't know how to make them (freezing the candy before using them, etc.) Used recipe#66703 to save money, but thank you for sharing!\n- This was super easy (I almost felt guilty!) I used the sugar cookie and reeses combo---The pre-made dough I got was a tub from ALDI's and it made for a nice salty sweet contrast with the reeses! Thanks Karen!\n- Easy and delicious! Thanks for sharing!\n- Easy and taste great! Everyone wanted to get the recipe from me.\n- AWESOME! I made the cookies for a couple of teens and they now have a new fave cookie! I couldn't find peanut butter dough, but bought the choco chip dough that is already cut in squares (like a former chef had noted) and it worked out perfectly. Thanks for the super easy, super good cookie recipe! I plan on adding it to my daughters cookbook :)from Mom.\n- Super easy and really good! We tried different types of cookie dough and candy. Great thing to take to a party of any kind.\n- Easy peasy! I'm not a big baker, but these combine two of my favorites-cookies and candy! My DBF loves Reese's, so I made these for Thanksgiving. Loved them! I used a nonstick mini muffin pan and had no trouble getting them out after running a plastic knife around the top edge. I couldn't find refrigerated dough, so used a pouch (store brand) and they were just fine. Definitely a keeper!\n- My husband & son LOVED these! I used Big Grandma's Peanut Butter Cookie dough #66703 instead of the packaged stuff...turned out great!\n- I made these for easter and my husband LOVED them! He ate about 10 of them in one sitting. The were so easy to make and came out perfect! I had no problems taking the cookies out. I did use break'n'bake CC cookie dough and brushed the pan alittle butter to prevent any sticking. Before I took them out I did twist them completely and them pulled them out. Thanks for a great addictive recipe!\n- This is definitely a 5 star recipe because of ease of preparation and taste. I used the pre-scored, square chocolate chunk cookie dough. These were the perfect size to go in the mini-muffin pan. You don't have to shape it into a ball or anything--just break off a piece and stick it in the pan. Before placing cookies in pan, I also lightly sprayed my muffin pan with Pam to make it easier to get the cookies out. After baking and placing candy in the center of each cookie, I cooled them in the refrigerator for about 20 minutes. I used a mixture of Reese's mini peanut butter cups, Rolos, and Hershey kisses to put in the center of the baked cookies. All of them were yummy! My kids and husband loved them and so I will be making them again. They are very pretty too. Thanks, Karen!\n- These were great! I baked for the minimum amount of time on the package, though (11 minutes).\n- These went great to make for a pot luck I was going to. I wanted something simple to make and only had 2 hours to make them, so this was it. The kids and adults alike loved these!\n- Great recipe. My Mom used to make these with kisses and the reese's cups are a wonderful variation. I do not have a mini muffin tin so I used my silicone muffin cups which I sprayed with Baker's joy. I used my pampered chef small scoop for the cookie dough based on another reviewers advice (approx 1 TBL size balls). I have a convection oven and had to cook these the full time (14 minutes). Anything less and they came out completely raw. Next time I won't freeze the cups so they will melt a little more into the cookie dough. Definitely a make it again recipe.\n- Soo easy and soo good! I used a pb cookie mix and reese's cups. (The store didn't have Rolos, but I would love to try Rolos in sugar cookie dough.) The batter had to be cooked nearly the entire amount of time that the package directed. Everyone is surprised when they bite in, and I'm surprised such a simple idea could stay secret for so long!\n- Holy cow! These are right up my alley! SUPER EASY (I'm a terrible baker) and AMAZING results! I can't comment on the cooking time since several other reviewers scared me so I cooked longer than the recipes stated and they were a bit brown but cooked well. May have been cooked just fine as stated. VERY rich! LOVED them!\n- These were to die for. Made these with chocolate chip cookie dough. What can I say i'm a chocolate addict.\n- Very Good!\n- Pretty good, but had too much trouble getting them out of the pan. Very rich.\n- YumYUMYUMYUM. I feel awful from eating so many now!! Rolos, peanut butter cups and hershey kisses for stuffers. yummmm\n- Had some leftover peanut butter cups from Halloween which made such delicious Christmas cookies. It is embarrassing how easy these are to make!\n- Brilliance, pure brilliance!!! I used refrigerated peanut butter cookie dough and peanut butter cups. They turned out perfectly, baked in mini-muffin pans for about 7 minutes and then inserted the peanut butter cups. Recipients are raving about them and begging for the recipe. Thanks for posting, this will become a staple of my holiday baking and gift-giving, and I can't wait to try other cookie-candy combinations.\n- These are the BEST cookies....Quick, simple, easy, and soooooooooooo tasty!!! These are a BIG hit at my work and great for school fundraisers/bake sales. I highly recommend these cookies to anyone that LOVES PEANUTBUTTER!!!!\n- These are delicious and taste very time-consuming --- a perfect recipe!\n- These are almost sinful! They look very cute as well as taste great. So easy!\n- We made these for our Christmas cookie trays this year. I used sugar cookie dough. Very cute! Allow them to cool completely before removing from the muffin tins. Thanks for a keeper! :)\n- Made these for an office party...they were a HUGE hit. I only have one mini muffin tin so I used both a mini and regular pan. Both turned out great! I could not find the peanut butter premade dough so I used a boxed mix and turned out just as good!\n- These look and taste so fancy for being so ridiculously easy. I used chocolate chip cookie dough (I wanted to try peanut butter too, but the store didn't have any). They did come out nearly raw on the first try but I just stuck them back in for a couple more minutes. I actually ended up cooking them for the full time recommended on the package (peanut butter cups and all) and just handled gently and didn't set anything on top of them until the chocolate solidified again. These were pretty much inhaled at my Christmas party at work. I even had a friend there who was trying to convince everyone else that they were terrible so he could have them all to himself until I promised to bring some more from home just for him.\n- These are addictive! They are a little more time consuming than one would think. After reading the other reviews, I made sure to spray the pan with PAM, cook them for the full amount on the package directions (for my nestle sugar cookie dough - 15 minutes) @ 350, and put them in the fridge for 20 minutes after putting the reese's in them. They would not come out of the pan clean had I not done any of those steps. Hubby loved them just as much as I did though, so they are a keeper! :)\n- My 14 yr old made these and they turned out great!! She could not believe that it did not require more ingredients. Thanks!!\n- Yummy! I used Big Grandma's Peanut Butter Cookie Recipe from the Zaar.\n- Made a tray of goodies to carry to Christmas Pagent and these were on there and they were all eaten. Thanks for an easy reciped and great cookie. Will definitely be a keeper to use often.\n- These were good and sooo easy to make. Five stars for being yummy and super duper easy to make!!\n- These are now my favorite cookies, and so easy! They are so nice looking too, my Dad still doesn't believe I didn't get them at a store or bakery - \"how did you cook the chocolate in the cookies without it melting?\"\n- I had a lot of trouble with this simple cookie. First they dough was way underdone and I used too much, it was all over the muffin tin. Second time, super hard to get out of the muffin tin. I used sugar cookie dough, have some left so will try again because people who ate them really liked them. I will try Megs_ method.\n- Wonderful! Easy recipe. A hit with everyone who tried them. Thanks for sharing! These will be made again and again.\n- This is the second year we've made these and they are so tasty and easy! The original recipe I had (given to me by a friend) had directions to grease and flour the baking cups (I think). This year, I couldn't find the recipe and although I tried the grease/flour method, they stuck to the cups and were hard to remove. I'm not sure if it was the dough we used, but I will use the paper liners next time or the Pam spray like another reviewer suggested. Thanks for posting this recipe - it's a keeper!\n- These are really delicious. Very sweet, but delicious! I would suggest spraying the pan with a non-stick spray -- it was very difficult to get them out of the pan. Other than that, easy and yummy!\n- My mother has been making these for 25 years and they have been loved for all those years.\r\nRidiculously easy yet delicous! People go crazy over them!\n- I have been making these for years. I usually have them in my Christmas sweets because everyone loves them. Also, I make them often for the grandchildren. I do not put the Reese's cups in the refrigerator. When I slice the cookies, I cut each cookie in 4th and put one of these in each mini muffin cup. I cook the full amount of time on the package. After I put the Reese's cup in the hot cookie muffins, I then put in the refrigerator until the chocolate has set, then I take them out of the muffin tins. If they last, they keep really well in tins. They are easy, so make and enjoy!!!!\n- I just realized, this is posted!\r\nI make these for Halloween (at work) every year! Everyone loves them! I'm not big on baking...so this recipe really works for me!\r\nLove these!\n- These were delicious (how could they not be, with PB cups in chocolate chip cookie dough!) but a little rich for me. The recipe is super easy but the cooking time didn't work at all. I had to toss my first batch because the cookies were still raw. I used chocolate chip cookie dough which is supposed to bake for 10-14 minutes. I left it in for 9 minutes per the recipe, put in the PB cups, and then let them cool. When I tried to get them out, the cookie dough was still raw and I ended up having to scoop each one out with a spoon -- it was a gloppy mess. I tested a couple more batches and settled on baking the cookie dough for 16 minutes (2 minutes MORE than the package directions). The cookie dough can't spread out like regular cookies, so it takes even longer to cook than normal. I also had to cool each batch in the fridge for 15 minutes to get the cookies to come cleanly out of the pan (I also sprayed the pan with Pam). All in all, they took a long to make, what with the baking and cooling time (since I only have one mini muffin pan) but I know they'll be a big hit with my family.\n- I have made these since I was a kid! I love them. Everytime I make them people are excited. The perfect mix of peanut butter and chocolate. You just can't go wrong. I have to make them for every holiday so I always do some kind of decoration to dress them up. I just made these to send out for the holidays and while the cups were a little melty I shook some Christmas sprinkles on.\n- These were good and so easy to make. Everybody liked them. I will make them again next year!\n- As an easy cookie I am giving it 5 stars. I served these at a cookie party. My husband loved these. I couldn't find any mini chocolate peanut butter cups so I used the mini white chocolate ones. \r\n\r\nThanks Karen=^..^=.\r\n\r\nBullwinkle.\n- Wonderful.....I put these on my Christmas cookie tray. I used the peanut butter dough w/ reeses and sugar cookie dough w/ rolos....both a huge hit. Thank you for a regular on my holiday trays.....Stephanie\n- Easy and delicious....will make often!\n- These were the easiest of my Christmas baking and will be in my holiday baking rotation from now on...THANK YOU STORMY(whoever you are)! I also found chocolate covered caramel cup at the store and they were just as awesome. 5 stars for the ease of these cookies! Highly Recommend these.\n- These are great! So easy and taste like Christmas should! I ran out of peanut butter cups so after baking, I made a \"dimple\" and filled it with jelly - YUM. I used chocolate chip dough but peanut butter dough would be good with the jelly, peanut butter 'n jelly cookies in minutes! Thank you Stormy whoever you are.\n- I love reeces and I tried this recipe both with peanut butter cookie dough and chocolate chip cookie dough. Both were very easy and tastes good.\n\n### Date\n2002-06-17 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "hand-formed-cookies", "desserts", "lunch", "fruit", "oven", "easy", "beginner-cook", "holiday-event", "kid-friendly", "picnic", "vegetarian", "candy", "cookies-and-brownies", "chocolate", "nuts", "dietary", "christmas", "to-go", "equipment" ], "ingredients": [ "miniature peanut butter cups", "peanut butter cookie dough" ], "steps": [ "place unwrapped peanut butter cups in freezer before starting", "preheat oven to 350 degrees", "using miniature muffin tins , place a 1 inch ball of dough in each cup", "bake for about 5 minutes less than package directions instruct", "remove from oven and leave in pans", "remove candy from freezer and carefully press one into each cookie", "remove from tins after they are almost cool", "cool completely on racks" ], "nutrition": [ 166.1, 14.0, 13.0, 5.0, 6.0, 12.0, 6.0 ], "reviews": "[\"OK.. It's monday morning and i gained two pounds from eating these on Sunday... Frist i went to Target and bought the mini muffin tins... they are so cute! I then proceeded to make these wonderful little treats... Let me just say... i couldn't stop eating them!!! They are so good.... hot, cold or room temp.... i loved them and how easy? OMG -I love this recipe!!! Thanks so much for sharing.... But today i'm going cold turkey and not eating one... maybe cause there's none left... in any case.. I'll only make them once in a blue moon.... Maybe there will be a blue moon soon??? Sari from Simi Valley\", 'I have made these for years and my family and friends adore them. I make my own peanut butter cookie dough and use a Pampered Chef small cookie scoop to make balls. I used pan-spray to spray the pans for easy removal. I press the peanut butter cups into the raw cookie dough and bake according to the cookie recipe directions. Cool well before removing from pan. Also, I have discovered that the depth of the mini-muffin pans can vary and the deeper wells work better.', \"These were a great, simple addition to my Christmas cookie trays! I made these as written and you really have to make sure you do not make the cookies balls too big or you won't be able to get them out of the pan. Also make sure they are cooled completely before removing from the muffin tin. Thanks again!\", \"Served these at a bridal party and they were a hit!! I used sugar cookie dough and both rolo's and reese's. I did have a problem getting them to release from the pan so next time I think I'll grease the tins a bit. Thanks for the recipe.\", 'Awesome! My kid loved them with and without the Reese's pieces.', \"Made these yesterday - quick and simple. My son who is a Reese's fan rated them a perfect 10!\", \"What a great and simple recipe! I was searching for recipes to make for a friend's bake sale. Since my mini-muffin pans are all botched, I purchased some disposable aluminum ones and used mini-cupcake liners. I followed other people's suggestions and used Pillsbury's break apart sugar cookie dough. Had to bake the dough for 11-12 minutes, popped in the peanut butter cups, then baked for another minute or so. Thanks so much for sharing this recipe! This is sure to stay in my normal baking rotation!\", \"Yummy! So easy! Didn't change a thing...Going to make for my son's graduation party this weekend..thanks so much!\", 'These were so simple and so good! thx!', \"Yum yum yum! Sooo good and so simple! I used break and bake sugar cookie dough because that's all the store had. It worked well! The trickiest part (for me) was getting them out of the pan. The 2nd time I made them I sprayed it well with Pam and they came out easier. Thanks to Karen (and Stormy!))\", \"I used a mini muffin tin and thought they turned out really well. They look very professional. I didn't have any problems with getting the right amount of thickness but I did have to play around a bit with the right amount of time to cook them. I ended up having three tins in three different cookie shades of pale, light brown and brown.\", 'Tried this tonight and my kids and husband liked them. Used peanut butter cookie dough pouch and definitely needed to bake the cookies the full time. Followed megs_ suggestions for using PAM and refrigerating afterwards. Worked perfectly. Thanks.', 'OK, so I make christmas cookies every year and give them to family and friends. Last year I made these along with many others.. from scratch and much more difficult cookies.. these were by far the favorite and got the most compliments. Unbelievably simple and yet people think you put a lot into them.', 'These are so easy, cute and delicious. They are really nice for times you need to come up with something \"homemade\", but really do not have the time. I have made them for my son\\'s class for Valentine\\'s Day using the little peanut butter filled chocolate hearts and they were cute, too.', \"These taste fantastic and they're super easy! I'll make them often. Thank you for posting.\", \"I was disappointed in these. The first batch I made was a disaster. I followed the directions exactly and they were basically raw. I tried to put them back in the oven, a couple minutes at a time and I expected the peanut butter cups to melt, I figured it was the flavor that would count, not what they looked like. Anyway, I did that 3 times and they were still raw. I tried another batch and only took them out a couple of minutes earlier than the package suggested. They were ok then. I don't like to give less stars, but I was disappointed as I said before. I don't know what I did wrong, but did want to let others know for future reference. The second batch tasted good and I'll probably try these again. Thanks.\", 'Made our own peanut butter cookie dough for these as we do not have refrigerated cookie dough in this town. With help from my daughter we had a batch of these whipped up in no time. She took some with her to work to share with co-workers the next day and they were a hit. Actually sold the last one on the plate to her boss for a $1.00.', 'Easy to make...Thanks for the quick and easy recipe!', \"Couldn't be easier. Used Pillsbury refridgerated sugar cookie dough (pre-divided). Sprayed mini muffin pan and placed one piece of dough in each well. Cooked for full 12 minutes. If you try to remove the cookies from the pan right away the cookie is too soft and will fall apart. You need to let them sit to firm up or put in the fridge for 15-20 minutes. Any fun/snack size candy bar will work snickers, milkyway, rolos or the pb cups.\", 'These were great- made them for a \"key club\" (DD) fundraiser at school & it worked out great!! I was concerned it would be hard to push the candy in the cookies- WRONG. The cookies are soft while they are still warm, so it was a breeze!! Pretty tasty lil\\' things too. We made sugar cookies with hershey\\'s kisses and peanut butter cookies with Reese\\'s cups. Thanks so much!!', \"I was a little worried how these were going to turn out and they were amazing! I didn't have mini muffin tins and so I had to use the regular size which didn't cause any problem at all. I used sugar cookie dough and did have to bake for longer because the suggested time was 12-14 min so I think I baked them around 9 min and they came out perfect! Will def. be making these again because they look like they're a lot more trouble than they really are ;)\", 'I made these with one ounce of cookie dough in each of the cups of a disposable muffin pain (not miniature), lined with fluted paper liners, which made them easy to remove and serve. I baked them for the time noted on the package. I tried a roll of peanut butter cookie dough and choc chip cookie dough. Both came out well and got rave reviews.', 'I make these for my hubby for V-day and Christmas, his favorite.', 'Fast & Simple.. Looks gourmet and they taste GREAT!!!!! Made a full 24 with one roll of peanut butter cookie dough.', 'I made my own peanut butter dough and then followed this and used the Peanut Butter Cups. My cookie trays are going to be fully enjoyed with these on there! They are so delicious!', 'These are excellent! I did use unwrapped Hershey kisses instead of the peanut butter cups, because I had some that \"needed using\". I made them again that way because there was no need to unwrap anything. I had to bake a twice as long in my oven. It may be because I used a silicone muffin pan on top of a metal cookie sheet. Thanks for posting.', \"love this!!! i made this for Ms. Picky's Senior Voice Recital using sugar cookie dough and they were a hit. Easy, peanut butter and chocolate!!!\", \"LOVELOVELOVE this! Easy, quick and tasty. They don't last long around here! Love the idea of trying different combos as other reviewers have suggested. My son would eat them by the handful if I let him! Cookies AND Reese's - what could be better?\", 'its making me fat!', 'These are an easy little treat. I did have more trouble removing the tarts from the muffin pan than I expected. The original recipe that I tried suggested refrigerating the cookies after cooling in order to pull the tarts out from the pan. This tip really does make it easier. I have a similar recipe posted (recipe #80612), but the peanut butter is a different treat.', \"Thank you for making my day, I was craving these and didn't know how to make them (freezing the candy before using them, etc.) Used recipe#66703 to save money, but thank you for sharing!\", \"This was super easy (I almost felt guilty!) I used the sugar cookie and reeses combo---The pre-made dough I got was a tub from ALDI's and it made for a nice salty sweet contrast with the reeses! Thanks Karen!\", 'Easy and delicious! Thanks for sharing!', 'Easy and taste great! Everyone wanted to get the recipe from me.', \"AWESOME! I made the cookies for a couple of teens and they now have a new fave cookie! I couldn't find peanut butter dough, but bought the choco chip dough that is already cut in squares (like a former chef had noted) and it worked out perfectly. Thanks for the super easy, super good cookie recipe! I plan on adding it to my daughters cookbook :)from Mom.\", 'Super easy and really good! We tried different types of cookie dough and candy. Great thing to take to a party of any kind.', \"Easy peasy! I'm not a big baker, but these combine two of my favorites-cookies and candy! My DBF loves Reese's, so I made these for Thanksgiving. Loved them! I used a nonstick mini muffin pan and had no trouble getting them out after running a plastic knife around the top edge. I couldn't find refrigerated dough, so used a pouch (store brand) and they were just fine. Definitely a keeper!\", \"My husband & son LOVED these! I used Big Grandma's Peanut Butter Cookie dough #66703 instead of the packaged stuff...turned out great!\", \"I made these for easter and my husband LOVED them! He ate about 10 of them in one sitting. The were so easy to make and came out perfect! I had no problems taking the cookies out. I did use break'n'bake CC cookie dough and brushed the pan alittle butter to prevent any sticking. Before I took them out I did twist them completely and them pulled them out. Thanks for a great addictive recipe!\", \"This is definitely a 5 star recipe because of ease of preparation and taste. I used the pre-scored, square chocolate chunk cookie dough. These were the perfect size to go in the mini-muffin pan. You don't have to shape it into a ball or anything--just break off a piece and stick it in the pan. Before placing cookies in pan, I also lightly sprayed my muffin pan with Pam to make it easier to get the cookies out. After baking and placing candy in the center of each cookie, I cooled them in the refrigerator for about 20 minutes. I used a mixture of Reese's mini peanut butter cups, Rolos, and Hershey kisses to put in the center of the baked cookies. All of them were yummy! My kids and husband loved them and so I will be making them again. They are very pretty too. Thanks, Karen!\", 'These were great! I baked for the minimum amount of time on the package, though (11 minutes).', 'These went great to make for a pot luck I was going to. I wanted something simple to make and only had 2 hours to make them, so this was it. The kids and adults alike loved these!', \"Great recipe. My Mom used to make these with kisses and the reese's cups are a wonderful variation. I do not have a mini muffin tin so I used my silicone muffin cups which I sprayed with Baker's joy. I used my pampered chef small scoop for the cookie dough based on another reviewers advice (approx 1 TBL size balls). I have a convection oven and had to cook these the full time (14 minutes). Anything less and they came out completely raw. Next time I won't freeze the cups so they will melt a little more into the cookie dough. Definitely a make it again recipe.\", \"Soo easy and soo good! I used a pb cookie mix and reese's cups. (The store didn't have Rolos, but I would love to try Rolos in sugar cookie dough.) The batter had to be cooked nearly the entire amount of time that the package directed. Everyone is surprised when they bite in, and I'm surprised such a simple idea could stay secret for so long!\", \"Holy cow! These are right up my alley! SUPER EASY (I'm a terrible baker) and AMAZING results! I can't comment on the cooking time since several other reviewers scared me so I cooked longer than the recipes stated and they were a bit brown but cooked well. May have been cooked just fine as stated. VERY rich! LOVED them!\", \"These were to die for. Made these with chocolate chip cookie dough. What can I say i'm a chocolate addict.\", 'Very Good!', 'Pretty good, but had too much trouble getting them out of the pan. Very rich.', 'YumYUMYUMYUM. I feel awful from eating so many now!! Rolos, peanut butter cups and hershey kisses for stuffers. yummmm', 'Had some leftover peanut butter cups from Halloween which made such delicious Christmas cookies. It is embarrassing how easy these are to make!', \"Brilliance, pure brilliance!!! I used refrigerated peanut butter cookie dough and peanut butter cups. They turned out perfectly, baked in mini-muffin pans for about 7 minutes and then inserted the peanut butter cups. Recipients are raving about them and begging for the recipe. Thanks for posting, this will become a staple of my holiday baking and gift-giving, and I can't wait to try other cookie-candy combinations.\", 'These are the BEST cookies....Quick, simple, easy, and soooooooooooo tasty!!! These are a BIG hit at my work and great for school fundraisers/bake sales. I highly recommend these cookies to anyone that LOVES PEANUTBUTTER!!!!', 'These are delicious and taste very time-consuming --- a perfect recipe!', 'These are almost sinful! They look very cute as well as taste great. So easy!', 'We made these for our Christmas cookie trays this year. I used sugar cookie dough. Very cute! Allow them to cool completely before removing from the muffin tins. Thanks for a keeper! :)', 'Made these for an office party...they were a HUGE hit. I only have one mini muffin tin so I used both a mini and regular pan. Both turned out great! I could not find the peanut butter premade dough so I used a boxed mix and turned out just as good!', \"These look and taste so fancy for being so ridiculously easy. I used chocolate chip cookie dough (I wanted to try peanut butter too, but the store didn't have any). They did come out nearly raw on the first try but I just stuck them back in for a couple more minutes. I actually ended up cooking them for the full time recommended on the package (peanut butter cups and all) and just handled gently and didn't set anything on top of them until the chocolate solidified again. These were pretty much inhaled at my Christmas party at work. I even had a friend there who was trying to convince everyone else that they were terrible so he could have them all to himself until I promised to bring some more from home just for him.\", \"These are addictive! They are a little more time consuming than one would think. After reading the other reviews, I made sure to spray the pan with PAM, cook them for the full amount on the package directions (for my nestle sugar cookie dough - 15 minutes) @ 350, and put them in the fridge for 20 minutes after putting the reese's in them. They would not come out of the pan clean had I not done any of those steps. Hubby loved them just as much as I did though, so they are a keeper! :)\", 'My 14 yr old made these and they turned out great!! She could not believe that it did not require more ingredients. Thanks!!', \"Yummy! I used Big Grandma's Peanut Butter Cookie Recipe from the Zaar.\", 'Made a tray of goodies to carry to Christmas Pagent and these were on there and they were all eaten. Thanks for an easy reciped and great cookie. Will definitely be a keeper to use often.', 'These were good and sooo easy to make. Five stars for being yummy and super duper easy to make!!', 'These are now my favorite cookies, and so easy! They are so nice looking too, my Dad still doesn\\'t believe I didn\\'t get them at a store or bakery - \"how did you cook the chocolate in the cookies without it melting?\"', 'I had a lot of trouble with this simple cookie. First they dough was way underdone and I used too much, it was all over the muffin tin. Second time, super hard to get out of the muffin tin. I used sugar cookie dough, have some left so will try again because people who ate them really liked them. I will try Megs_ method.', 'Wonderful! Easy recipe. A hit with everyone who tried them. Thanks for sharing! These will be made again and again.', \"This is the second year we've made these and they are so tasty and easy! The original recipe I had (given to me by a friend) had directions to grease and flour the baking cups (I think). This year, I couldn't find the recipe and although I tried the grease/flour method, they stuck to the cups and were hard to remove. I'm not sure if it was the dough we used, but I will use the paper liners next time or the Pam spray like another reviewer suggested. Thanks for posting this recipe - it's a keeper!\", 'These are really delicious. Very sweet, but delicious! I would suggest spraying the pan with a non-stick spray -- it was very difficult to get them out of the pan. Other than that, easy and yummy!', 'My mother has been making these for 25 years and they have been loved for all those years.\\r\\nRidiculously easy yet delicous! People go crazy over them!', \"I have been making these for years. I usually have them in my Christmas sweets because everyone loves them. Also, I make them often for the grandchildren. I do not put the Reese's cups in the refrigerator. When I slice the cookies, I cut each cookie in 4th and put one of these in each mini muffin cup. I cook the full amount of time on the package. After I put the Reese's cup in the hot cookie muffins, I then put in the refrigerator until the chocolate has set, then I take them out of the muffin tins. If they last, they keep really well in tins. They are easy, so make and enjoy!!!!\", \"I just realized, this is posted!\\r\\nI make these for Halloween (at work) every year! Everyone loves them! I'm not big on baking...so this recipe really works for me!\\r\\nLove these!\", \"These were delicious (how could they not be, with PB cups in chocolate chip cookie dough!) but a little rich for me. The recipe is super easy but the cooking time didn't work at all. I had to toss my first batch because the cookies were still raw. I used chocolate chip cookie dough which is supposed to bake for 10-14 minutes. I left it in for 9 minutes per the recipe, put in the PB cups, and then let them cool. When I tried to get them out, the cookie dough was still raw and I ended up having to scoop each one out with a spoon -- it was a gloppy mess. I tested a couple more batches and settled on baking the cookie dough for 16 minutes (2 minutes MORE than the package directions). The cookie dough can't spread out like regular cookies, so it takes even longer to cook than normal. I also had to cool each batch in the fridge for 15 minutes to get the cookies to come cleanly out of the pan (I also sprayed the pan with Pam). All in all, they took a long to make, what with the baking and cooling time (since I only have one mini muffin pan) but I know they'll be a big hit with my family.\", \"I have made these since I was a kid! I love them. Everytime I make them people are excited. The perfect mix of peanut butter and chocolate. You just can't go wrong. I have to make them for every holiday so I always do some kind of decoration to dress them up. I just made these to send out for the holidays and while the cups were a little melty I shook some Christmas sprinkles on.\", 'These were good and so easy to make. Everybody liked them. I will make them again next year!', \"As an easy cookie I am giving it 5 stars. I served these at a cookie party. My husband loved these. I couldn't find any mini chocolate peanut butter cups so I used the mini white chocolate ones. \\r\\n\\r\\nThanks Karen=^..^=.\\r\\n\\r\\nBullwinkle.\", 'Wonderful.....I put these on my Christmas cookie tray. I used the peanut butter dough w/ reeses and sugar cookie dough w/ rolos....both a huge hit. Thank you for a regular on my holiday trays.....Stephanie', 'Easy and delicious....will make often!', 'These were the easiest of my Christmas baking and will be in my holiday baking rotation from now on...THANK YOU STORMY(whoever you are)! I also found chocolate covered caramel cup at the store and they were just as awesome. 5 stars for the ease of these cookies! Highly Recommend these.', 'These are great! So easy and taste like Christmas should! I ran out of peanut butter cups so after baking, I made a \"dimple\" and filled it with jelly - YUM. I used chocolate chip dough but peanut butter dough would be good with the jelly, peanut butter \\'n jelly cookies in minutes! Thank you Stormy whoever you are.', 'I love reeces and I tried this recipe both with peanut butter cookie dough and chocolate chip cookie dough. Both were very easy and tastes good.']", "submitted": "2002-06-17T00:00:00", "minutes": 18, "n_steps": 8, "n_ingredients": 2 }, { "id": 246, "original_id": 176443, "name": "taco sour cream dip", "description": "i know it's too easy- just 2 ingredients. this is a cool- as spicy as you choose- easy to make- yummy to eat! goes best with frito's. at a party- this is the dip that everyone wants the recipe for.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/176443_v000.png", "markdown": "## 🍰 taco sour cream dip\n\n### Description\ni know it's too easy- just 2 ingredients. this is a cool- as spicy as you choose- easy to make- yummy to eat! goes best with frito's. at a party- this is the dip that everyone wants the recipe for.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- mexican\n- easy\n- beginner-cook\n- holiday-event\n- dips\n- dietary\n- new-years\n- low-carb\n- independence-day\n- inexpensive\n- low-in-something\n- superbowl\n- 3-steps-or-less\n- 4-hours-or-less\n\n### Ingredients\n1. sour cream\n2. taco seasoning\n\n### Steps\n1. mix together well\n2. let sit in fridge at least 1 hour before serving\n\n### Nutrition\n- 123.7\n- 18.0\n- 11.0\n- 16.0\n- 2.0\n- 34.0\n- 1.0\n\n### Reviews\n- Quick & easy! Thanks for sharing\n- I've been making this dip for years. I also put in a jar of salsa. Makes it yummy and chunky.\n- I make this too, but I add a couple tablespoons of salsa. Sometimes we get adventurous and add a tablespoon of refried beans and a couple pinches of shredded cheddar cheese. YUM. It's always a hit at our parties too!\n- I forgot to grab the dip I wanted at the store, so I just whipped this up with what I already had at home and it was GREAT. Had it with tortilla chips and can't wait to try it on tacos!!\n- Easy! Used recipe#76616 for the seasoning and then used it on recipe#192257. Thank you for sharing! Made this for Spring PAC 09.\n- I gave this 5 stars. My mom makes this and it's really good. Thanks for posting a great recipe. Christine (internetnut)\n- I make this also, but I put it on a platter and add taco cheese. And dip with cheesy doritos....so addicting and delicious\n- Really tasty dip. You can't get any easier than this, and it is addicting. My kids liked this with the Fritos and I liked this with Ruffles. It reminds me of a \"Southwestern Ranch\" vegetable dip that my grocer used to carry, but I haven't been able to find for a couple of years. I will definitely be making this again, it's just too easy not to! Thanks for sharing, didyb.\n- How easy is this!!!!! I was having guests over for appetizers and was afraid I might not have enough. So this definitely fit the bill since I already had sour cream and Taco seasoning on hand. Threw it together, and in a few hours my guests arrived. They loved it and were impressed how easy it was and that I threw it together a few hours earlier. Thanks for sharing this, didyb!!!!\n- So simple and so yummy. There is a lot of room to play with this recipe, but when it comes down to it, this holds up well on its own.\n- I love this on tacos! So yummy.\n- So easy and tasty!!! I actually ate it with turkey slices (I am doing the low carb thing) Delicious!!!!!\n- I know this dip! De-lish! My favorite is to use it as a base layer then add diced lettuce, tomato and shredded cheddar on top. It's a great cool summer dip. Also, I have made the dip and diced tomato and green chiles in it and use it on home made cheese fries, a cool alternative to ranch dressing.\n- Great easy no-fail recipe. It's been requested I bring it to practically every family gathering. I don't dare reveal how easy it is!\n- Excellent, easy, and inexpensive! This is a nice way to get the feeling of a 7-layer taco dip, without having to spend $20 on ingredients. I served this with Tostitos chips, but agree that it would be best with Fritos. Great tip! Thank you!\n\n### Date\n2006-07-06 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "appetizers", "eggs-dairy", "mexican", "easy", "beginner-cook", "holiday-event", "dips", "dietary", "new-years", "low-carb", "independence-day", "inexpensive", "low-in-something", "superbowl", "3-steps-or-less", "4-hours-or-less" ], "ingredients": [ "sour cream", "taco seasoning" ], "steps": [ "mix together well", "let sit in fridge at least 1 hour before serving" ], "nutrition": [ 123.7, 18.0, 11.0, 16.0, 2.0, 34.0, 1.0 ], "reviews": "['Quick & easy! Thanks for sharing', \"I've been making this dip for years. I also put in a jar of salsa. Makes it yummy and chunky.\", \"I make this too, but I add a couple tablespoons of salsa. Sometimes we get adventurous and add a tablespoon of refried beans and a couple pinches of shredded cheddar cheese. YUM. It's always a hit at our parties too!\", \"I forgot to grab the dip I wanted at the store, so I just whipped this up with what I already had at home and it was GREAT. Had it with tortilla chips and can't wait to try it on tacos!!\", 'Easy! Used recipe#76616 for the seasoning and then used it on recipe#192257. Thank you for sharing! Made this for Spring PAC 09.', \"I gave this 5 stars. My mom makes this and it's really good. Thanks for posting a great recipe. Christine (internetnut)\", 'I make this also, but I put it on a platter and add taco cheese. And dip with cheesy doritos....so addicting and delicious', 'Really tasty dip. You can\\'t get any easier than this, and it is addicting. My kids liked this with the Fritos and I liked this with Ruffles. It reminds me of a \"Southwestern Ranch\" vegetable dip that my grocer used to carry, but I haven\\'t been able to find for a couple of years. I will definitely be making this again, it\\'s just too easy not to! Thanks for sharing, didyb.', 'How easy is this!!!!! I was having guests over for appetizers and was afraid I might not have enough. So this definitely fit the bill since I already had sour cream and Taco seasoning on hand. Threw it together, and in a few hours my guests arrived. They loved it and were impressed how easy it was and that I threw it together a few hours earlier. Thanks for sharing this, didyb!!!!', 'So simple and so yummy. There is a lot of room to play with this recipe, but when it comes down to it, this holds up well on its own.', 'I love this on tacos! So yummy.', 'So easy and tasty!!! I actually ate it with turkey slices (I am doing the low carb thing) Delicious!!!!!', 'I know this dip! De-lish! My favorite is to use it as a base layer then add diced lettuce, tomato and shredded cheddar on top. It's a great cool summer dip. Also, I have made the dip and diced tomato and green chiles in it and use it on home made cheese fries, a cool alternative to ranch dressing.', \"Great easy no-fail recipe. It's been requested I bring it to practically every family gathering. I don't dare reveal how easy it is!\", 'Excellent, easy, and inexpensive! This is a nice way to get the feeling of a 7-layer taco dip, without having to spend $20 on ingredients. I served this with Tostitos chips, but agree that it would be best with Fritos. Great tip! Thank you!']", "submitted": "2006-07-06T00:00:00", "minutes": 61, "n_steps": 2, "n_ingredients": 2 }, { "id": 247, "original_id": 363253, "name": "instructions for the perfect hard boiled egg", "description": "last weekend i undercooked my hard-boiled eggs and decided instead of putting them back on the stove i should save time and microwave them for a minute. well, the eggs exploded (i salvaged the pieces). now you know why my nickname is runs with scissors. ironically, i came across instructions for hard-boiled eggs in the amish cook at home just as i was getting ready to make more. the amish cook says cooking a hard-boiled egg isn't as simple as throwing it into a pot of water because the timing is important (you don't want an overcooked or undercooked egg). thanks to the amish, my shells came off easily, the eggs cooked perfectly, and i didn't microwave anything.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/363253_v000.png", "markdown": "## 🍰 instructions for the perfect hard boiled egg\n\n### Description\nlast weekend i undercooked my hard-boiled eggs and decided instead of putting them back on the stove i should save time and microwave them for a minute. well, the eggs exploded (i salvaged the pieces). now you know why my nickname is runs with scissors. ironically, i came across instructions for hard-boiled eggs in the amish cook at home just as i was getting ready to make more. the amish cook says cooking a hard-boiled egg isn't as simple as throwing it into a pot of water because the timing is important (you don't want an overcooked or undercooked egg). thanks to the amish, my shells came off easily, the eggs cooked perfectly, and i didn't microwave anything.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- lunch\n- snacks\n- eggs-dairy\n- easy\n- beginner-cook\n- eggs\n- dietary\n- low-carb\n- low-in-something\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. put the eggs in a pan of cold water\n2. bring to a boil and cook for 2 minutes\n3. turn the heat off\n4. cover the pan and let stand for 11 minutes\n5. transfer the eggs to cold water and let them soak until cooled\n6. peel off the shells and enjoy\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- This recipe makes the perfect boiled egg! Thanks!\n- This is the BEST recipe for PERFECTLY cooked hard boiled eggs. When my ice cubes starting melting quickly I decided to add one of our cooler ice blocks. It really helped to keep the water cold with no dumping and replacing needed! Our perfectly boiled eggs cooled quickly, completely, and deliciously!\n- Thank you.\n- I needed hard boiled eggs for red beet eggs so went with this method. I followed the instructions other then I made 18 eggs. They cooked up nice and were easy to peel. I did add salt to the water too.\n- Worked like a charm!\n- I will never have geen yolks again, thanks to you, AmyZoe\r\n\r\nVery clear easy instructions to produce perfectly hard boiled eggs with NO GREEN YUK around the yolk.\r\n\r\nthank you!\n- A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator. SEE How to Boiled Egg 101 #312733, GOOD START !!\n- After having these eggs I realize I have been over cooking my hard boiled eggs for years. A properly cooked hard boiled egg is an amazing thing.\n- Fantastic, works great!!!\n- The title says it all.\n- Great eggs. I'll use this method from now on.\n- perfect!! this takes the guess work out of boiling an egg! thanks for sharing AmyZoe!!\n\n### Date\n2009-03-28 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "appetizers", "lunch", "snacks", "eggs-dairy", "easy", "beginner-cook", "eggs", "dietary", "low-carb", "low-in-something" ], "ingredients": [ "eggs", "water" ], "steps": [ "put the eggs in a pan of cold water", "bring to a boil and cook for 2 minutes", "turn the heat off", "cover the pan and let stand for 11 minutes", "transfer the eggs to cold water and let them soak until cooled", "peel off the shells and enjoy" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['This recipe makes the perfect boiled egg! Thanks!', 'This is the BEST recipe for PERFECTLY cooked hard boiled eggs. When my ice cubes starting melting quickly I decided to add one of our cooler ice blocks. It really helped to keep the water cold with no dumping and replacing needed! Our perfectly boiled eggs cooled quickly, completely, and deliciously!', 'Thank you.', 'I needed hard boiled eggs for red beet eggs so went with this method. I followed the instructions other then I made 18 eggs. They cooked up nice and were easy to peel. I did add salt to the water too.', 'Worked like a charm!', 'I will never have geen yolks again, thanks to you, AmyZoe\\r\\n\\r\\nVery clear easy instructions to produce perfectly hard boiled eggs with NO GREEN YUK around the yolk.\\r\\n\\r\\nthank you!', 'A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator. SEE How to Boiled Egg 101 #312733, GOOD START !!', 'After having these eggs I realize I have been over cooking my hard boiled eggs for years. A properly cooked hard boiled egg is an amazing thing.', 'Fantastic, works great!!!', 'The title says it all.', \"Great eggs. I'll use this method from now on.\", 'perfect!! this takes the guess work out of boiling an egg! thanks for sharing AmyZoe!!']", "submitted": "2009-03-28T00:00:00", "minutes": 18, "n_steps": 6, "n_ingredients": 2 }, { "id": 248, "original_id": 203028, "name": "mr gokittengo s nutella crescents", "description": "mr. gokittengo doesn't cook a lot, and when he does, i tend to stay away from the kitchen. however, i peeked over his shoulder to learn how to make these after he whipped them up one night. they're almost too easy to be a recipe! note that this recipe calls for the \"big & flaky\" crescent rolls; if you use the regular size ones, you might want to use less nutella. then again, you might not. ;)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/203028_v000.png", "markdown": "## 🍰 mr gokittengo s nutella crescents\n\n### Description\nmr. gokittengo doesn't cook a lot, and when he does, i tend to stay away from the kitchen. however, i peeked over his shoulder to learn how to make these after he whipped them up one night. they're almost too easy to be a recipe! note that this recipe calls for the \"big & flaky\" crescent rolls; if you use the regular size ones, you might want to use less nutella. then again, you might not. ;)\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- breads\n- desserts\n- easy\n- beginner-cook\n- holiday-event\n- kid-friendly\n- vegetarian\n- rolls-biscuits\n- dietary\n- inexpensive\n- taste-mood\n- sweet\n\n### Ingredients\n1. refrigerated crescent dinner rolls\n2. nutella\n\n### Steps\n1. preheat the oven to 350 degreen farenheit , or whatever temperature is called for on the can of crescent rolls\n2. unroll the crescent rolls per package instructions\n3. put about 1 / 2 tablespoon of nutella on the large end of each roll\n4. roll them up\n5. bake for the amount of time specified in the package directions , about 15 to 20 minutes\n6. let cool for about five minutes before attempting to eat - the nutella is like lava when they first come out of the oven , and will hurt you\n7. i speak from experience\n\n### Nutrition\n- 197.2\n- 8.0\n- 28.0\n- 9.0\n- 10.0\n- 16.0\n- 10.0\n\n### Reviews\n- Thank you for posting! I always make whatever my family wants for each members birthday. This year my son wated a favorite sandwhich of his for desert...a nutella, peanut butter and marshmallow concoction! It's hard to make a cake like that, so I made a bunch of these instead! I just added peanut butter chips and marshmallows to the filling. He loved them and the family did too! Thanks for making a birthday meal special in a unique way!!!\n- Easy and quick, must eat warm!\n- Made this and loved them so tried them with strawberry preserves and drizzled with cream cheese icing. Served both kinds of them at a tea for my Red Hat group and they all loved them and was surprized how easy. This is a good fast fix when you want something sweet and warm or company pops in.\n- These little gems are unbelievable! I can't belive how easy they are and the taste out of this world...I dusted them with some powdered sugar and they looked and tasted like I had slaved baking all day...\n- My girlfriend has brought some of these to work in the past- so good! I don't know what they're like warm, but room temp/slightly cool they're still heavenly. The nutella kind of seeps into the crescent and it becomes like a chocolate filled pastry. She sprinkled with powdered sugar- so pretty and so tasty. Will definitely make these in the future!\n- Very fast and easy to make! Thanks for posting this great recipe.\n- easy, and delicious! Perfect for a quick snack or dessert.\n- These were delicious!! Made them for dessert Easter Sunday. I would get the large crescents next time (they were all out at the store so I bought small ones) Used a knife to spread the nutella evenly over the cresecents. Will make these again for sure. Best right out of the oven. Thanks for the easy recipe!\n- Really nice, and the best part is that it's so quick and easy to fix. Next time I will spread the Nutella out, so it covers more of the crescent. The recipe didn't specify, so I just dollopped it on, and didn't get good coverage. I'll also double the Nutella in each one...but that's just me being naughty:)\n- These were fabulous! Quick and easy and very tasty. I didn't measure the Nutella, but I think I used more than 1/2T per crescent roll (I used the jumbo ones). dusting of powdered sugar made them just right!\n- I made these for my kids this morning and they loved it! I am always looking for soft foods my toddler can eat because she has really low muscle tone and is restricted on what she can eat. These were perfect for her because they were soft so she could eat them without choking but also full of flavor from the nutella. And GKG if you are reading this we miss you My email is roseplummer @ gmail . com and my facebook is under Rose Plummer\n- Loved it! Easy and delicious....my two favorite things in a recipe!\n- Oh yum! I made these this morning before work. What a great breakfast with a cup of coffee. I used the regular crescent rolls and I didn't really measure the Nutella, just put a \"dollop\" on each. I swear I could have eatenn the whole pan! Thanks for posting Kitten.\n- These were good but not gourmet by any means. Tasted best right out of the oven, after that they lose a bit of flavor. Great for a quick snack with no effort. I used the reduced fat crescents.\n- Easy and deliious!! Loved the recipe and so did family and friends. Dusted with powered sugar and they looked like they came fram a bakery. Thanks for sharing such an easy recipe.\n- Delicious. I even read the recipe wrong so used half a teaspoon Nutella and they were still wonderful (I'll do it right next time). This was the only way I could get DH to try Nutella - he fears trying new things : ) He asked me to make a double batch next time. Thanks!\n- These were pretty darn tasty. I think the buttery flavor of the crescent didn't allow the full nutella goodness to come through. I liked them and will probably make them again, but I will be sure to dollop extra nutella inside.\n- Wow what a great, quick dessert fix when you have a craving for something that's fresh, hot, chocolatey and oh sooooo good.\r\nThank you for sharing. Sprinkled icing sugar over them after they cooled for about 45 seconds and YUM YUM YUM and did I say YUM!!!\n- I love nutella!!!! Thank you GoKittenGo for posting this wonderful recipe.\n\n### Date\n2007-01-02 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "breads", "desserts", "easy", "beginner-cook", "holiday-event", "kid-friendly", "vegetarian", "rolls-biscuits", "dietary", "inexpensive", "taste-mood", "sweet" ], "ingredients": [ "refrigerated crescent dinner rolls", "nutella" ], "steps": [ "preheat the oven to 350 degreen farenheit , or whatever temperature is called for on the can of crescent rolls", "unroll the crescent rolls per package instructions", "put about 1 / 2 tablespoon of nutella on the large end of each roll", "roll them up", "bake for the amount of time specified in the package directions , about 15 to 20 minutes", "let cool for about five minutes before attempting to eat - the nutella is like lava when they first come out of the oven , and will hurt you", "i speak from experience" ], "nutrition": [ 197.2, 8.0, 28.0, 9.0, 10.0, 16.0, 10.0 ], "reviews": "[\"Thank you for posting! I always make whatever my family wants for each members birthday. This year my son wated a favorite sandwhich of his for desert...a nutella, peanut butter and marshmallow concoction! It's hard to make a cake like that, so I made a bunch of these instead! I just added peanut butter chips and marshmallows to the filling. He loved them and the family did too! Thanks for making a birthday meal special in a unique way!!!\", 'Easy and quick, must eat warm!', 'Made this and loved them so tried them with strawberry preserves and drizzled with cream cheese icing. Served both kinds of them at a tea for my Red Hat group and they all loved them and was surprized how easy. This is a good fast fix when you want something sweet and warm or company pops in.', \"These little gems are unbelievable! I can't belive how easy they are and the taste out of this world...I dusted them with some powdered sugar and they looked and tasted like I had slaved baking all day...\", \"My girlfriend has brought some of these to work in the past- so good! I don't know what they're like warm, but room temp/slightly cool they're still heavenly. The nutella kind of seeps into the crescent and it becomes like a chocolate filled pastry. She sprinkled with powdered sugar- so pretty and so tasty. Will definitely make these in the future!\", 'Very fast and easy to make! Thanks for posting this great recipe.', 'easy, and delicious! Perfect for a quick snack or dessert.', 'These were delicious!! Made them for dessert Easter Sunday. I would get the large crescents next time (they were all out at the store so I bought small ones) Used a knife to spread the nutella evenly over the cresecents. Will make these again for sure. Best right out of the oven. Thanks for the easy recipe!', \"Really nice, and the best part is that it's so quick and easy to fix. Next time I will spread the Nutella out, so it covers more of the crescent. The recipe didn't specify, so I just dollopped it on, and didn't get good coverage. I'll also double the Nutella in each one...but that's just me being naughty:)\", \"These were fabulous! Quick and easy and very tasty. I didn't measure the Nutella, but I think I used more than 1/2T per crescent roll (I used the jumbo ones). dusting of powdered sugar made them just right!\", 'I made these for my kids this morning and they loved it! I am always looking for soft foods my toddler can eat because she has really low muscle tone and is restricted on what she can eat. These were perfect for her because they were soft so she could eat them without choking but also full of flavor from the nutella. And GKG if you are reading this we miss you My email is roseplummer @ gmail . com and my facebook is under Rose Plummer', 'Loved it! Easy and delicious....my two favorite things in a recipe!', 'Oh yum! I made these this morning before work. What a great breakfast with a cup of coffee. I used the regular crescent rolls and I didn\\'t really measure the Nutella, just put a \"dollop\" on each. I swear I could have eatenn the whole pan! Thanks for posting Kitten.', 'These were good but not gourmet by any means. Tasted best right out of the oven, after that they lose a bit of flavor. Great for a quick snack with no effort. I used the reduced fat crescents.', 'Easy and deliious!! Loved the recipe and so did family and friends. Dusted with powered sugar and they looked like they came fram a bakery. Thanks for sharing such an easy recipe.', \"Delicious. I even read the recipe wrong so used half a teaspoon Nutella and they were still wonderful (I'll do it right next time). This was the only way I could get DH to try Nutella - he fears trying new things : ) He asked me to make a double batch next time. Thanks!\", \"These were pretty darn tasty. I think the buttery flavor of the crescent didn't allow the full nutella goodness to come through. I liked them and will probably make them again, but I will be sure to dollop extra nutella inside.\", \"Wow what a great, quick dessert fix when you have a craving for something that's fresh, hot, chocolatey and oh sooooo good.\\r\\nThank you for sharing. Sprinkled icing sugar over them after they cooled for about 45 seconds and YUM YUM YUM and did I say YUM!!!\", 'I love nutella!!!! Thank you GoKittenGo for posting this wonderful recipe.']", "submitted": "2007-01-02T00:00:00", "minutes": 25, "n_steps": 7, "n_ingredients": 2 }, { "id": 249, "original_id": 188761, "name": "unsweetened baking chocolate substitute", "description": "ever had a recipe that called for unsweetened chocolate and you were out or didn't have enough? here's the solution! i've used this several times in various recipes and the results were perfect.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/188761_v000.png", "markdown": "## 🍰 unsweetened baking chocolate substitute\n\n### Description\never had a recipe that called for unsweetened chocolate and you were out or didn't have enough? here's the solution! i've used this several times in various recipes and the results were perfect.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- chocolate\n- dietary\n- high-fiber\n- high-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. unsweetened cocoa\n2. butter\n\n### Steps\n1. melt butter or shortening\n2. stir in cocoa until dissolved\n3. use one batch per 1 oz\n4. of unsweetened chocolate called for in your recipe\n\n### Nutrition\n- 138.8\n- 21.0\n- 1.0\n- 4.0\n- 6.0\n- 43.0\n- 3.0\n\n### Reviews\n- how many tablespoons of cocoa does it make to create 3\\4 c. unsweetened chocolate morsels\n- Saw this come up in a cooking tag game and thought it like something I need to try as I cannot begin to count the times I have come up short or been out of unsweetened chocolate when it is called for and boy am I glad I did as it has worked out fabulously both times I have used it. I made as written using butter and special dark cocoa. Thanks for the 10 start post that I will be using again :)\n- I've used this many times; it works perfectly. I don't understand the review that calls it \"too chocolatey\". Surely the idea of adding chocolate is to make the result chocolatey? Anyway, this is something I go to again and again. Thanks for posting!\n- Thank you! I knew it could be done and probably required butter. \n\nI only have unsweetened chocolate in the house for my Cincinnati chili. You rock my world, because I always have cocoa powder in the house. Just didn't know the measurements.\n\nThank you\n- I needed to make a second batch of Chocolate Snowflake Cookies (#15229) for my mother-in-law but didn't have enough unsweetened chocolate squares and didn't really want to go out and buy more. This worked perfectly and the cookies made with the substitution taste exactly the same as the ones that were made with the actual squares. I used the melted shortening option. Thanks so much for posting!!!\n- Stops cravings right away so yummy\n- Thank you..I used this as a substitute to unsweetened chocolate in a brownie recipe...turned out really chocolaty.....thank you\n- This really helped me out in a pinch. I used oil as the fat and it worked out perfectly. Thanks so much for this tip.\n- This works great! I cannot tell the difference between this and regular unsweetened baking chocolate. I have been using it in just about everything (brownies, cakes, cookies, fudge sauce, puddings, etc) since I was about 12 years old. It is listed in the front of my mom's old Betty Crocker Cookbook with some other substitutions. I was going to post it, but then I found it here so I reviewed it instead.\n- This was great. I was craving brownies and my favourite recipe uses unsweetened chocolate squares but I had none left. Luckily I remembered stumbling across this sub. a while back and it worked wonderfully! I used the melted butter option. Worked perfectly! Thanks for posting!\n- Thanks Marg for posting this as I couldn't remember the ratio. I just mix the extra butter or oil in with the the rest of butter or oil and stir the cocoa into the flour. Easy peasy!\n- Yep, it really works. Sometimes, too, depending on your recipe (like a stew), you can get away with just using the cocoa and skipping the extra fat altogether.\n- Love this stuff !!\r\ni have used it a couple of times it wrks really well i have also tried sweetened cocoa powder (also known as drnking chocolate) for a semi sweet chocolate relacement and it works great too !!Thank u \r\nYou are simply amazing :D\n- Perfect. Saves $ too. Great for countries where you can't get unsweetened baking chocolate.\n- This worked well in a pinch... but I thought it was a little too chocolatey... I increased my whole recipe so the chocolate flavor wouldn't be overwhelming. Still, it was a better solution for me than making a special trip to the store. Next time I would use about 2/3 the amount called for. Thanks for the recipe!\n- Wonderful recipe. I used it in recipe#451721 It was perfect. Thanks Marg :) Made for All you can cook buffet\n- Outstanding!! Thanks posting, I was in a pinch and needed it!! Worked like a dream!\n\n### Date\n2006-10-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "desserts", "easy", "chocolate", "dietary", "high-fiber", "high-in-something", "3-steps-or-less" ], "ingredients": [ "unsweetened cocoa", "butter" ], "steps": [ "melt butter or shortening", "stir in cocoa until dissolved", "use one batch per 1 oz", "of unsweetened chocolate called for in your recipe" ], "nutrition": [ 138.8, 21.0, 1.0, 4.0, 6.0, 43.0, 3.0 ], "reviews": "['how many tablespoons of cocoa does it make to create 3\\\\4 c. unsweetened chocolate morsels', 'Saw this come up in a cooking tag game and thought it like something I need to try as I cannot begin to count the times I have come up short or been out of unsweetened chocolate when it is called for and boy am I glad I did as it has worked out fabulously both times I have used it. I made as written using butter and special dark cocoa. Thanks for the 10 start post that I will be using again :)', 'I\\'ve used this many times; it works perfectly. I don\\'t understand the review that calls it \"too chocolatey\". Surely the idea of adding chocolate is to make the result chocolatey? Anyway, this is something I go to again and again. Thanks for posting!', 'Thank you! I knew it could be done and probably required butter. \\n\\nI only have unsweetened chocolate in the house for my Cincinnati chili. You rock my world, because I always have cocoa powder in the house. Just didn't know the measurements.\\n\\nThank you', \"I needed to make a second batch of Chocolate Snowflake Cookies (#15229) for my mother-in-law but didn't have enough unsweetened chocolate squares and didn't really want to go out and buy more. This worked perfectly and the cookies made with the substitution taste exactly the same as the ones that were made with the actual squares. I used the melted shortening option. Thanks so much for posting!!!\", 'Stops cravings right away so yummy', 'Thank you..I used this as a substitute to unsweetened chocolate in a brownie recipe...turned out really chocolaty.....thank you', 'This really helped me out in a pinch. I used oil as the fat and it worked out perfectly. Thanks so much for this tip.', \"This works great! I cannot tell the difference between this and regular unsweetened baking chocolate. I have been using it in just about everything (brownies, cakes, cookies, fudge sauce, puddings, etc) since I was about 12 years old. It is listed in the front of my mom's old Betty Crocker Cookbook with some other substitutions. I was going to post it, but then I found it here so I reviewed it instead.\", 'This was great. I was craving brownies and my favourite recipe uses unsweetened chocolate squares but I had none left. Luckily I remembered stumbling across this sub. a while back and it worked wonderfully! I used the melted butter option. Worked perfectly! Thanks for posting!', \"Thanks Marg for posting this as I couldn't remember the ratio. I just mix the extra butter or oil in with the the rest of butter or oil and stir the cocoa into the flour. Easy peasy!\", 'Yep, it really works. Sometimes, too, depending on your recipe (like a stew), you can get away with just using the cocoa and skipping the extra fat altogether.', 'Love this stuff !!\\r\\ni have used it a couple of times it wrks really well i have also tried sweetened cocoa powder (also known as drnking chocolate) for a semi sweet chocolate relacement and it works great too !!Thank u \\r\\nYou are simply amazing :D', \"Perfect. Saves $ too. Great for countries where you can't get unsweetened baking chocolate.\", \"This worked well in a pinch... but I thought it was a little too chocolatey... I increased my whole recipe so the chocolate flavor wouldn't be overwhelming. Still, it was a better solution for me than making a special trip to the store. Next time I would use about 2/3 the amount called for. Thanks for the recipe!\", 'Wonderful recipe. I used it in recipe#451721 It was perfect. Thanks Marg :) Made for All you can cook buffet', 'Outstanding!! Thanks posting, I was in a pinch and needed it!! Worked like a dream!']", "submitted": "2006-10-03T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 250, "original_id": 101009, "name": "holiday peppermint bark", "description": "this is a great candy to make at christmas time.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/101009_v000.png", "markdown": "## 🍰 holiday peppermint bark\n\n### Description\nthis is a great candy to make at christmas time.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- desserts\n- easy\n- microwave\n- beginner-cook\n- heirloom-historical\n- holiday-event\n- winter\n- candy\n- chocolate\n- dietary\n- christmas\n- low-sodium\n- seasonal\n- inexpensive\n- low-in-something\n- equipment\n\n### Ingredients\n1. white chocolate chips\n2. peppermint candies\n\n### Steps\n1. line baking sheet with waxed paper\n2. microwave morsels on medium high for 1 minute or until smooth\n3. place peppermint candies in a plastic bag and smash\n4. while holding strainer over melted morsels pour crushed candies into strainer\n5. stir mixture\n6. spread mixture to desired thickness on baking sheet\n7. let stand for 1 hour or until firm\n8. break into pieces\n\n### Nutrition\n- 288.2\n- 21.0\n- 138.0\n- 1.0\n- 5.0\n- 41.0\n- 13.0\n\n### Reviews\n- So simple and tasted great! What a nice touch to my Christmas gift boxes. Thanks!\n- This turned out great. The strainer technique is really smart. My friends all asked how I got the peppermint so evenly distributed through the chocolate. Next time, I will double or triple the batch.\n- I was so excited to try this, as its a favorite of mine in the holiday season. I think I was a bit TOO excited in that I got my chocolate too hot! (I decided the chance of the chocolate company accidently throwing in one brown chip in my bag of white chips was slim and in fact I burnt the chips.) BUT I marched ahead, b/c by this time I had already taken a hammer to about 10 candy canes (in a baggie, with a towel wrapped around it, of course) After a sprinkling of peppermint on top, I don't think anyone was the wiser and rave reviews followed! Thank you for the recipe!\n- Sooooo good and a snap to make. These are going to become a regular on my cookie trays. Thanks for sharing.\n- Very good. My grandmother made this for years. It wouldn't be christmas without it. Very easy too!\n- This stuff is wonderful, and easy too! I did it just a little differently. I saw a picture in a magazine that I wanted to replicate, so I started with a layer of milk chocolate on the bottom. Once the milk chocolate had hardened, I followed your recipe as is. I used the old-fashioned peppermint balls because I like the flavor and texture better. I'll probably make this again next year. Thanks!\n- Easy to make, fun for kids to help, easy cleanup, great gift, delicious.\n- Loved how easy this recipe was. And it turns out beautiful too. I used Baker's White Chocolate and it turned out great. But my Peppermint Bark took about 12 hours to harden at room temperature. Make sure to leave yourself plenty of time.\n- These are so good!! My aunt has been making them for as long as i can remember!! They taste so yummy!! Adds a good variety and extra color to the christmas candies.\n\n### Date\n2004-09-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "desserts", "easy", "microwave", "beginner-cook", "heirloom-historical", "holiday-event", "winter", "candy", "chocolate", "dietary", "christmas", "low-sodium", "seasonal", "inexpensive", "low-in-something", "equipment" ], "ingredients": [ "white chocolate chips", "peppermint candies" ], "steps": [ "line baking sheet with waxed paper", "microwave morsels on medium high for 1 minute or until smooth", "place peppermint candies in a plastic bag and smash", "while holding strainer over melted morsels pour crushed candies into strainer", "stir mixture", "spread mixture to desired thickness on baking sheet", "let stand for 1 hour or until firm", "break into pieces" ], "nutrition": [ 288.2, 21.0, 138.0, 1.0, 5.0, 41.0, 13.0 ], "reviews": "['So simple and tasted great! What a nice touch to my Christmas gift boxes. Thanks!', 'This turned out great. The strainer technique is really smart. My friends all asked how I got the peppermint so evenly distributed through the chocolate. Next time, I will double or triple the batch.', \"I was so excited to try this, as its a favorite of mine in the holiday season. I think I was a bit TOO excited in that I got my chocolate too hot! (I decided the chance of the chocolate company accidently throwing in one brown chip in my bag of white chips was slim and in fact I burnt the chips.) BUT I marched ahead, b/c by this time I had already taken a hammer to about 10 candy canes (in a baggie, with a towel wrapped around it, of course) After a sprinkling of peppermint on top, I don't think anyone was the wiser and rave reviews followed! Thank you for the recipe!\", 'Sooooo good and a snap to make. These are going to become a regular on my cookie trays. Thanks for sharing.', \"Very good. My grandmother made this for years. It wouldn't be christmas without it. Very easy too!\", \"This stuff is wonderful, and easy too! I did it just a little differently. I saw a picture in a magazine that I wanted to replicate, so I started with a layer of milk chocolate on the bottom. Once the milk chocolate had hardened, I followed your recipe as is. I used the old-fashioned peppermint balls because I like the flavor and texture better. I'll probably make this again next year. Thanks!\", 'Easy to make, fun for kids to help, easy cleanup, great gift, delicious.', \"Loved how easy this recipe was. And it turns out beautiful too. I used Baker's White Chocolate and it turned out great. But my Peppermint Bark took about 12 hours to harden at room temperature. Make sure to leave yourself plenty of time.\", 'These are so good!! My aunt has been making them for as long as i can remember!! They taste so yummy!! Adds a good variety and extra color to the christmas candies.']", "submitted": "2004-09-30T00:00:00", "minutes": 11, "n_steps": 8, "n_ingredients": 2 }, { "id": 251, "original_id": 306594, "name": "canadian maple milk from ontario", "description": "posted for zwt from the ontario maple syrup council website which touts it as a popular canadian drink. i've tweaked it just a bit as 2 heaping tablespoons of syrup seemed a just a tad excessive :lol:", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/306594_v000.png", "markdown": "## 🍰 canadian maple milk from ontario\n\n### Description\nposted for zwt from the ontario maple syrup council website which touts it as a popular canadian drink. i've tweaked it just a bit as 2 heaping tablespoons of syrup seemed a just a tad excessive :lol:\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- canadian\n- easy\n- beginner-cook\n- kid-friendly\n- dietary\n- low-sodium\n- low-calorie\n- comfort-food\n- low-carb\n- toddler-friendly\n- low-in-something\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. milk\n2. pure maple syrup\n\n### Steps\n1. mix together with a handheld drink mixer so that it gets bubbly\n2. enjoy !\n\n### Nutrition\n- 208.4\n- 13.0\n- 47.0\n- 5.0\n- 16.0\n- 27.0\n- 8.0\n\n### Reviews\n- \"Ooo! That's good\" I said after adding 1 Tbsp of maple syrup to the milk. Then I licked the tablespoon! Thanks for the yummy, super-easy treat! Reviewed for ZWT4.\n- I just tried this, My goodness it's so delicious. Just right. I will never want chocolate or strawberry milk again. I rarley drink milk unless it's almond milk which I have not tried with this yet. I don't drink soda. I usually just drink spring water or tea and coffee. so this is a real treat!!!\n- I made this for the kids this morning. They thought it was OK, but were not crazy about it.\n- I've tried this a couple ways and think I have a crowd pleasing option. The first time I made this with vanilla soymilk and just 1 tablespoon of syrup. The maple and vanilla flavors intermingled well and I think ended with a better result than plain milk. The second time I made this I added in about 1/2 cup of crushed ice and that had yet a different flavor but also very good.\n- I liked this a lot.. it was sweet and made drinking milk a lot more inviting. However the sweetness isn't something that I would like too often, it was definiately nice for a change. I used the small add-on cup attachment on my new blender and this whizzed up in seconds. Please see my Rating System: 4 excellent stars for a very tasty treat and for a more inviting way to enjoy milk. Thanks!\n- This was actually pretty nice and not as sweet as I thought it would be. I used skim milk because it is all that I ever have in the house these days and one tablespoon of syrup was enough for me. I had to get over the mental block of drinking sugar milk but I did enjoy it and I am positive kids would love it. If I could find some sugar free maple syrup I would give it another try and see if it tasted the same without the guilt. Made for ZWT4.\n- WOW this is good! Let me start by saying I HATE plain milk, always have. I can't stomach it. I always have to have chocolate or strawberry flavor in it to even manage it, and the occassion I do that is rare. I am, however, pregnant and trying to get lots of calcium for my little one so decided to try this. This makes it bearable and honestly is less sugar than chocolate milk as well as made with more natural ingredients - I love it! Thanks for sharing.\n- This kind of reminded me of the milk that is left after eating a bowl of cereal. I always enjoy that sweet milk and this is just like it. Thank you Puppitypup! Made for ZWT by a Jefe de la Cocina.\n- made for ZWT4 - and was great with Julie's baked oatmeal everyone in the office loved it!!!\n- I made this with unsweetened vanilla almond milk and it was delicious! Thank you Julie! Made for ZWT4!\n- We thought it was great! Cold milk with a hint of maple flavor and sweetness. I used skim milk and think I will make this when I am craving a milk shake. It's not the same, but it is a great alternative! Thanks for sharing. Made for ZWT4.\n\n### Date\n2008-05-31 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "beverages", "eggs-dairy", "canadian", "easy", "beginner-cook", "kid-friendly", "dietary", "low-sodium", "low-calorie", "comfort-food", "low-carb", "toddler-friendly", "low-in-something", "taste-mood", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "milk", "pure maple syrup" ], "steps": [ "mix together with a handheld drink mixer so that it gets bubbly", "enjoy !" ], "nutrition": [ 208.4, 13.0, 47.0, 5.0, 16.0, 27.0, 8.0 ], "reviews": "['\"Ooo! That\\'s good\" I said after adding 1 Tbsp of maple syrup to the milk. Then I licked the tablespoon! Thanks for the yummy, super-easy treat! Reviewed for ZWT4.', \"I just tried this, My goodness it's so delicious. Just right. I will never want chocolate or strawberry milk again. I rarley drink milk unless it's almond milk which I have not tried with this yet. I don't drink soda. I usually just drink spring water or tea and coffee. so this is a real treat!!!\", 'I made this for the kids this morning. They thought it was OK, but were not crazy about it.', \"I've tried this a couple ways and think I have a crowd pleasing option. The first time I made this with vanilla soymilk and just 1 tablespoon of syrup. The maple and vanilla flavors intermingled well and I think ended with a better result than plain milk. The second time I made this I added in about 1/2 cup of crushed ice and that had yet a different flavor but also very good.\", \"I liked this a lot.. it was sweet and made drinking milk a lot more inviting. However the sweetness isn't something that I would like too often, it was definiately nice for a change. I used the small add-on cup attachment on my new blender and this whizzed up in seconds. Please see my Rating System: 4 excellent stars for a very tasty treat and for a more inviting way to enjoy milk. Thanks!\", 'This was actually pretty nice and not as sweet as I thought it would be. I used skim milk because it is all that I ever have in the house these days and one tablespoon of syrup was enough for me. I had to get over the mental block of drinking sugar milk but I did enjoy it and I am positive kids would love it. If I could find some sugar free maple syrup I would give it another try and see if it tasted the same without the guilt. Made for ZWT4.', \"WOW this is good! Let me start by saying I HATE plain milk, always have. I can't stomach it. I always have to have chocolate or strawberry flavor in it to even manage it, and the occassion I do that is rare. I am, however, pregnant and trying to get lots of calcium for my little one so decided to try this. This makes it bearable and honestly is less sugar than chocolate milk as well as made with more natural ingredients - I love it! Thanks for sharing.\", 'This kind of reminded me of the milk that is left after eating a bowl of cereal. I always enjoy that sweet milk and this is just like it. Thank you Puppitypup! Made for ZWT by a Jefe de la Cocina.', \"made for ZWT4 - and was great with Julie's baked oatmeal everyone in the office loved it!!!\", 'I made this with unsweetened vanilla almond milk and it was delicious! Thank you Julie! Made for ZWT4!', \"We thought it was great! Cold milk with a hint of maple flavor and sweetness. I used skim milk and think I will make this when I am craving a milk shake. It's not the same, but it is a great alternative! Thanks for sharing. Made for ZWT4.\"]", "submitted": "2008-05-31T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 252, "original_id": 505768, "name": "easy sticky rice in a pasta pot", "description": "there are many recipes for sticky rice here, but his one is easy and doesn't require fancy equipment. from cracking the coconut, an award winning thai cookbook by su-mei yu, owner of my favorite thai restaurant in san diego. yield is dependent on how much rice you make. i've stated 2 cups only because the site requires an amount. prep time does not include soaking time!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/505768_v000.png", "markdown": "## 🍰 easy sticky rice in a pasta pot\n\n### Description\nthere are many recipes for sticky rice here, but his one is easy and doesn't require fancy equipment. from cracking the coconut, an award winning thai cookbook by su-mei yu, owner of my favorite thai restaurant in san diego. yield is dependent on how much rice you make. i've stated 2 cups only because the site requires an amount. prep time does not include soaking time!\n\n### Tags\n- \n\n### Ingredients\n1. corn husks\n2. jasmine rice\n\n### Steps\n1. rinse the amount of rice you're using three times , then fill a bowl with cool water and let the rice soak overnight\n2. it takes 5-6 hours for the rice to fully expand and soften\n3. when the water is cool , the rice will be soft\n4. the water will turn murky and the rice grains slightly slimy , rinse once more in cool water\n5. it might not be as soft and sticky as rice that has been soaked overnight , but it will do the job\n6. test to see if the rice is ready by pressing a grain lightly with your fingernails\n7. if it breaks easily , it's ready\n8. line the steamer basket insert of a pasta pot with fresh corn husks or soaked dried corn husks\n9. spray the husks with oil to prevent the rice from sticking , then spread the soaked rice evenly over the husks\n10. fill the pot with water to just under the steamer basket insert\n11. put the steamer insert into the pot , cover and bring to a boil over medium high heat\n12. steam the rice for at least 20 minutes , or longer\n13. transfer the rice to a serving bowl when ready to serve\n14. cover the rice with some corn husks to keep it moist and warm\n\n### Nutrition\n- 1369.0\n- 3.0\n- 0.0\n- 1.0\n- 50.0\n- 2.0\n- 100.0\n\n### Reviews\n- I used the shortcut method, and it was great!<br/>Easy with a fantastic outcome, which we all loved.<br/>Would not change a thing!<br/>Thanks Jostlori.\n- Couldn't be simpler! I did add a dash of salt to the steaming water though, personal preference. Thanks for sharing, made for ZWT9\n- This could not have been any easier. I used fresh corn husks (since I have corn on the cob for tomorrow's dinner sitting on my counter). I used my 3 tiered bamboo steamer to make this dish. I served this with Recipe #406829. Hubby mixed his pork into the rice. They went well together. We enjoyed it very much. Thank you for posting your recipe. (Made for ZWT9)\n- Fool-proof really. Like the twisted one, I added some salt to the water as that's just the way I do it (and it does improve the flavour, I think). Thanks Lori.\n- Super-simple to make, and perfect as-is used in Recipe#505837 (would probably add a bit of salt if I was planning to use it as a side dish for something savory). I was occupied with some other cooking for the day, so I started soaking this early enough that it would be ready for that night, which worked out perfectly for me. Thanks for posting! Made for The Hot Pink Panthers for ZWT9.\n\n### Date\n2013-08-12 00:00:00\n", "tags": [ "" ], "ingredients": [ "corn husks", "jasmine rice" ], "steps": [ "rinse the amount of rice you're using three times , then fill a bowl with cool water and let the rice soak overnight", "it takes 5-6 hours for the rice to fully expand and soften", "when the water is cool , the rice will be soft", "the water will turn murky and the rice grains slightly slimy , rinse once more in cool water", "it might not be as soft and sticky as rice that has been soaked overnight , but it will do the job", "test to see if the rice is ready by pressing a grain lightly with your fingernails", "if it breaks easily , it's ready", "line the steamer basket insert of a pasta pot with fresh corn husks or soaked dried corn husks", "spray the husks with oil to prevent the rice from sticking , then spread the soaked rice evenly over the husks", "fill the pot with water to just under the steamer basket insert", "put the steamer insert into the pot , cover and bring to a boil over medium high heat", "steam the rice for at least 20 minutes , or longer", "transfer the rice to a serving bowl when ready to serve", "cover the rice with some corn husks to keep it moist and warm" ], "nutrition": [ 1369.0, 3.0, 0.0, 1.0, 50.0, 2.0, 100.0 ], "reviews": "['I used the shortcut method, and it was great!<br/>Easy with a fantastic outcome, which we all loved.<br/>Would not change a thing!<br/>Thanks Jostlori.', 'Couldn't be simpler! I did add a dash of salt to the steaming water though, personal preference. Thanks for sharing, made for ZWT9', 'This could not have been any easier. I used fresh corn husks (since I have corn on the cob for tomorrow's dinner sitting on my counter). I used my 3 tiered bamboo steamer to make this dish. I served this with Recipe #406829. Hubby mixed his pork into the rice. They went well together. We enjoyed it very much. Thank you for posting your recipe. (Made for ZWT9)', 'Fool-proof really. Like the twisted one, I added some salt to the water as that's just the way I do it (and it does improve the flavour, I think). Thanks Lori.', 'Super-simple to make, and perfect as-is used in Recipe#505837 (would probably add a bit of salt if I was planning to use it as a side dish for something savory). I was occupied with some other cooking for the day, so I started soaking this early enough that it would be ready for that night, which worked out perfectly for me. Thanks for posting! Made for The Hot Pink Panthers for ZWT9.']", "submitted": "2013-08-12T00:00:00", "minutes": 48, "n_steps": 14, "n_ingredients": 2 }, { "id": 253, "original_id": 199638, "name": "homemade butter for the kitchen aid", "description": "there are two recipes here at zaar for a kitchen aid, but they use a knife attachment. i don't have one of those. but, i came across this recipe using the paddle attachment, which comes with every stand mixer. yeaaaaa!!! i can make homemade butter at home because it is sooo delicious. the first time we ever made butter at home, my mom put it on homemade sourdough bread. oh, that was so good! i can't wait to make more butter now that it can be done so easily. the method is from the kentucky living recipe swap.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/199638_v000.png", "markdown": "## 🍰 homemade butter for the kitchen aid\n\n### Description\nthere are two recipes here at zaar for a kitchen aid, but they use a knife attachment. i don't have one of those. but, i came across this recipe using the paddle attachment, which comes with every stand mixer. yeaaaaa!!! i can make homemade butter at home because it is sooo delicious. the first time we ever made butter at home, my mom put it on homemade sourdough bread. oh, that was so good! i can't wait to make more butter now that it can be done so easily. the method is from the kentucky living recipe swap.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- eggs-dairy\n- american\n- southern-united-states\n- easy\n- dinner-party\n- dietary\n- low-sodium\n- low-carb\n- inexpensive\n- low-in-something\n- brunch\n- 3-steps-or-less\n\n### Ingredients\n1. heavy whipping cream\n2. salt\n\n### Steps\n1. using the paddle attachment , whip cream on high several minutes or until you hear the sound of the motor change\n2. the solids will have collected together and color will be pale yellow\n\n### Nutrition\n- 3284.4\n- 541.0\n- 4.0\n- 15.0\n- 39.0\n- 1096.0\n- 8.0\n\n### Reviews\n- This is awesome! My daughter and I are reading the Little House books and we just got through the chapter that describes Ma making her own butter. My daughter wanted to try it and this recipe was the perfect thing. After 5 minutes you get a soft, creamy spread. If you let it go for 10-15 minutes on high, it separates and you get thick, creamy rich real butter. The bowl will have gobs of butter floating in buttermilk. I poured off the butter milk, squeezed out more buttermilk from the butter itself by hand and then rinsed the butter under cold water until it ran clear. It tastes so good!\n- I used the whisk attachment and it worked fine. I covered my mixer with a towel so cream (or later in the process, buttermilk)didn't splash everywhere.\n- This worked just right! I think next time I will add a tad more salt than the couple small piches I added this time. A quart of cream was splashing out the bowl of my Kitchen Aid so was just too much. Next time I make I will use 1 pint instead so I don't end up w/ whipped cream on the ceiling again ;). The reviewer who noted the time frame was right. A nice soft thick cream at 5-7 minutes and at 10-15 the seperation occured (and splashed all over my counter, hence the smaller amount next try).\n- We tried shaking but got tired so finished it up in the blender as you suggested. They loved watching it turn to butter. Then we had some on our homemade banana muffins.\n- You can also use your food processor with the metal blade\"\n- Once you make your own sweet butter the salted butter from the grocer just tastes (and smells) rancid. The first time I made butter was in Key West in my third grade class. The teacher brought in cream and and egg beater and we took turns beating the cream (all day long I think) and then ate it on saltines. I remember telling my mother all about it, never thinking that was how they got butter when she was a kid.\n- Outstanding and just the information I needed! I used my Bosch with the Cookie Paddles and it took a total of 3 minutes. Now once the separation had occured I popped 3-5 ice cubes and let the butter rechill. This helped it to ball and get off the bowl and paddles. I am fortunate to have access to Raw Milk so this is pure raw butter. Three quarts of cream made 3# of butter.\n\n### Date\n2006-12-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "very-low-carbs", "condiments-etc", "eggs-dairy", "american", "southern-united-states", "easy", "dinner-party", "dietary", "low-sodium", "low-carb", "inexpensive", "low-in-something", "brunch", "3-steps-or-less" ], "ingredients": [ "heavy whipping cream", "salt" ], "steps": [ "using the paddle attachment , whip cream on high several minutes or until you hear the sound of the motor change", "the solids will have collected together and color will be pale yellow" ], "nutrition": [ 3284.4, 541.0, 4.0, 15.0, 39.0, 1096.0, 8.0 ], "reviews": "['This is awesome! My daughter and I are reading the Little House books and we just got through the chapter that describes Ma making her own butter. My daughter wanted to try it and this recipe was the perfect thing. After 5 minutes you get a soft, creamy spread. If you let it go for 10-15 minutes on high, it separates and you get thick, creamy rich real butter. The bowl will have gobs of butter floating in buttermilk. I poured off the butter milk, squeezed out more buttermilk from the butter itself by hand and then rinsed the butter under cold water until it ran clear. It tastes so good!', \"I used the whisk attachment and it worked fine. I covered my mixer with a towel so cream (or later in the process, buttermilk)didn't splash everywhere.\", \"This worked just right! I think next time I will add a tad more salt than the couple small piches I added this time. A quart of cream was splashing out the bowl of my Kitchen Aid so was just too much. Next time I make I will use 1 pint instead so I don't end up w/ whipped cream on the ceiling again ;). The reviewer who noted the time frame was right. A nice soft thick cream at 5-7 minutes and at 10-15 the seperation occured (and splashed all over my counter, hence the smaller amount next try).\", 'We tried shaking but got tired so finished it up in the blender as you suggested. They loved watching it turn to butter. Then we had some on our homemade banana muffins.', 'You can also use your food processor with the metal blade\"', 'Once you make your own sweet butter the salted butter from the grocer just tastes (and smells) rancid. The first time I made butter was in Key West in my third grade class. The teacher brought in cream and and egg beater and we took turns beating the cream (all day long I think) and then ate it on saltines. I remember telling my mother all about it, never thinking that was how they got butter when she was a kid.', 'Outstanding and just the information I needed! I used my Bosch with the Cookie Paddles and it took a total of 3 minutes. Now once the separation had occured I popped 3-5 ice cubes and let the butter rechill. This helped it to ball and get off the bowl and paddles. I am fortunate to have access to Raw Milk so this is pure raw butter. Three quarts of cream made 3# of butter.']", "submitted": "2006-12-07T00:00:00", "minutes": 10, "n_steps": 2, "n_ingredients": 2 }, { "id": 254, "original_id": 66436, "name": "campfire muffins", "description": "simple and fun muffins for the younger ones to do around the fire.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/66436_v000.png", "markdown": "## 🍰 campfire muffins\n\n### Description\nsimple and fun muffins for the younger ones to do around the fire.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breads\n- breakfast\n- lunch\n- snacks\n- easy\n- muffins\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- quick-breads\n- low-in-something\n- to-go\n- camping\n- equipment\n- grilling\n\n### Ingredients\n1. oranges\n2. blueberry muffin mix\n\n### Steps\n1. cut oranges in half\n2. scoop out the orange segments to eat alone\n3. reserve the hollow peel shells\n4. prepare the muffin mix according to the package directions\n5. fill the orange peel cups half full of batter\n6. wrap each one loosely with heavy duty aluminum foil\n7. place in hot coals , making sure that the batter side stays up\n8. cook 6-10 minutes until muffins are done\n9. adding a few berries to the batter adds excellent flavor\n\n### Nutrition\n- 152.1\n- 5.0\n- 24.0\n- 7.0\n- 4.0\n- 4.0\n- 9.0\n\n### Reviews\n- I LOVE these and they're so simple to make, I prefer the Lemon Poppy Seed Muffin mix.\n- Well, I don't know about the kids, but I know the bf and I had a blast making these. What a fun campfire activity! Next time I'll have to take pictures and post 'em. So much fun! Thanks for sharing, I love all your campfire recipes. \n- These are so nifty! I liked how moist the muffins came out, and the added hint of orange was a nice compliment to the flavor. I did mine in the oven b/c I wanted to test them out before I went camping. My mom the picky eater loved them. What a great way to conserve clean dishes! Maybe I'll try mini-muffins in lemon halves next time. Thanks!\n- These were excellent! The orange flavor from the peel really infuses the muffin with an excellent orange flavor. I added cranberries to a blueberry and wild berry muffin mix. I cooked/baked them over an open fire pit by placing them in a disposable tin and covering with tin foil. About 45 minutes and they were cooked perfectly. These were a crowd favorite and I will be making them alot!\n- I tried this out camping last week. I bought Jiffy raspberry muffins since I thought those would go well with the orange. I had my 5 yr old daughter mix up the batter but I did the rest. For the most part we got them to cook and they rose nicely, some we had trouble with raw dough inside so that will just take some practice. I agree with what another reviewer mentioned... next time I will prep the oranges in advance since that wasted a lot of time. Also it seems like you could use any type of muffin batter so I might try a bran muffin so that they will be healthier.\n- The kids loved making(and eating) these. We even added a little of the orange segments into the muffin mix and those were great too. This will be a definate repeat for our camping trips.\n- These were excellent! The DH and I went camping with some friends and everyone was a little bit skeptic about how these muffins would turn out...but they were great! I juiced the oranges so we could have some fresh orange juice with breakfast, took out the pulp, and added Blueberry muffin mix and Chocolate Chip mix to the orange cups. They cooked up just fine over the campfire and the orange peel added just a hint of orange flavor. Great idea!\n- I'm not sure what happened with these, but they didn't turn out nearly as pretty as the ones in the pictures! I'll try them again, I think, but they were pretty messy to eat.\n- 2 adults and 2 kids (8 & 6) had a great time making these muffins on our camping trip. Not only are they loads of fun to make, but they taste GOOD. We made the blueberry muffins and they had a hint of orange (from the orange peel and smokiness :-)) I strongly recommend this recipe for a new addition to a camping snack!\n- Went camping this weekend and tried this. I don't have the spoon for scooping out the flesh, so I juiced the orange halves instead. I used 4 huge oranges to make 8 large muffins. I think next time I might prepare the oranges at home, to make for a quicker snack. Some baked 10 minutes and some longer. We ate it out of the oranges and it was a neat treat. Even the picky kids liked it.\n\n### Date\n2003-07-09 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "breads", "breakfast", "lunch", "snacks", "easy", "muffins", "dietary", "low-cholesterol", "low-saturated-fat", "healthy-2", "quick-breads", "low-in-something", "to-go", "camping", "equipment", "grilling" ], "ingredients": [ "oranges", "blueberry muffin mix" ], "steps": [ "cut oranges in half", "scoop out the orange segments to eat alone", "reserve the hollow peel shells", "prepare the muffin mix according to the package directions", "fill the orange peel cups half full of batter", "wrap each one loosely with heavy duty aluminum foil", "place in hot coals , making sure that the batter side stays up", "cook 6-10 minutes until muffins are done", "adding a few berries to the batter adds excellent flavor" ], "nutrition": [ 152.1, 5.0, 24.0, 7.0, 4.0, 4.0, 9.0 ], "reviews": "[\"I LOVE these and they're so simple to make, I prefer the Lemon Poppy Seed Muffin mix.\", \"Well, I don't know about the kids, but I know the bf and I had a blast making these. What a fun campfire activity! Next time I'll have to take pictures and post 'em. So much fun! Thanks for sharing, I love all your campfire recipes. \", \"These are so nifty! I liked how moist the muffins came out, and the added hint of orange was a nice compliment to the flavor. I did mine in the oven b/c I wanted to test them out before I went camping. My mom the picky eater loved them. What a great way to conserve clean dishes! Maybe I'll try mini-muffins in lemon halves next time. Thanks!\", 'These were excellent! The orange flavor from the peel really infuses the muffin with an excellent orange flavor. I added cranberries to a blueberry and wild berry muffin mix. I cooked/baked them over an open fire pit by placing them in a disposable tin and covering with tin foil. About 45 minutes and they were cooked perfectly. These were a crowd favorite and I will be making them alot!', 'I tried this out camping last week. I bought Jiffy raspberry muffins since I thought those would go well with the orange. I had my 5 yr old daughter mix up the batter but I did the rest. For the most part we got them to cook and they rose nicely, some we had trouble with raw dough inside so that will just take some practice. I agree with what another reviewer mentioned... next time I will prep the oranges in advance since that wasted a lot of time. Also it seems like you could use any type of muffin batter so I might try a bran muffin so that they will be healthier.', 'The kids loved making(and eating) these. We even added a little of the orange segments into the muffin mix and those were great too. This will be a definate repeat for our camping trips.', 'These were excellent! The DH and I went camping with some friends and everyone was a little bit skeptic about how these muffins would turn out...but they were great! I juiced the oranges so we could have some fresh orange juice with breakfast, took out the pulp, and added Blueberry muffin mix and Chocolate Chip mix to the orange cups. They cooked up just fine over the campfire and the orange peel added just a hint of orange flavor. Great idea!', \"I'm not sure what happened with these, but they didn't turn out nearly as pretty as the ones in the pictures! I'll try them again, I think, but they were pretty messy to eat.\", '2 adults and 2 kids (8 & 6) had a great time making these muffins on our camping trip. Not only are they loads of fun to make, but they taste GOOD. We made the blueberry muffins and they had a hint of orange (from the orange peel and smokiness :-)) I strongly recommend this recipe for a new addition to a camping snack!', \"Went camping this weekend and tried this. I don't have the spoon for scooping out the flesh, so I juiced the orange halves instead. I used 4 huge oranges to make 8 large muffins. I think next time I might prepare the oranges at home, to make for a quicker snack. Some baked 10 minutes and some longer. We ate it out of the oranges and it was a neat treat. Even the picky kids liked it.\"]", "submitted": "2003-07-09T00:00:00", "minutes": 20, "n_steps": 9, "n_ingredients": 2 }, { "id": 255, "original_id": 423809, "name": "apfelsaftschorle sparkling apple juice homemade", "description": "this is a popular recipe used by many german families to make homemade sparkling apple cider. it's lighter than pure apple juice and it has fewer calories, so it's particularly popular in the summertime. you can use apple juice or apple cider, and it's equally delicious. you can also use bottled club soda or seltzer (unflavored) for the carbonated base", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/423809_v000.png", "markdown": "## 🍰 apfelsaftschorle sparkling apple juice homemade\n\n### Description\nthis is a popular recipe used by many german families to make homemade sparkling apple cider. it's lighter than pure apple juice and it has fewer calories, so it's particularly popular in the summertime. you can use apple juice or apple cider, and it's equally delicious. you can also use bottled club soda or seltzer (unflavored) for the carbonated base\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- german\n- easy\n- european\n- holiday-event\n- low-fat\n- summer\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. frozen apple juice concentrate\n2. club soda\n\n### Steps\n1. empty undiluted frozen apple juice into decorative pitcher or 2-quart serving carafe\n2. fill juice container with club soda and pour into the pitcher\n3. stir well\n4. chill , and serve in fluted champagne glasses\n\n### Nutrition\n- 94.9\n- 0.0\n- 88.0\n- 2.0\n- 0.0\n- 0.0\n- 7.0\n\n### Reviews\n- This is a good treat for my boys. They love sparkling cider so this was a bit hit (DH and I also liked it). Made for ZWT6 Germany.\n- I normally purchase this for my Ds's on Thankgiving or New Years. I gave this to them for something something special for Halloween. They LOVED it. I think I'll try concentrated grape juice next time. I mixed this w/club soda.\n- made with 7 up really nice easy zaar tour 6\n- Very refreshing! My kids loved drinking their juice at breakfast out of champagne flutes.LOL\n- I can't pronounce it, but I'm more than happy to drink it! We love sparkling apple cider/juice and it's the only way I'll drink apple juice. This was super easy, economical & so refreshing. Made exactly as directed for the Diabetic Forum's Harvest Moon Apple Festival. Thanks for posting, NwG! :D\n- This was very refreshing! I made it with lime sparkling water since I couldn't find club soda around here. Not as fizzy as soda, not as heavy as apple juice alone. :-) For ZWT6 N.\n\n### Date\n2010-05-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "german", "easy", "european", "holiday-event", "low-fat", "summer", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "3-steps-or-less" ], "ingredients": [ "frozen apple juice concentrate", "club soda" ], "steps": [ "empty undiluted frozen apple juice into decorative pitcher or 2-quart serving carafe", "fill juice container with club soda and pour into the pitcher", "stir well", "chill , and serve in fluted champagne glasses" ], "nutrition": [ 94.9, 0.0, 88.0, 2.0, 0.0, 0.0, 7.0 ], "reviews": "['This is a good treat for my boys. They love sparkling cider so this was a bit hit (DH and I also liked it). Made for ZWT6 Germany.', \"I normally purchase this for my Ds's on Thankgiving or New Years. I gave this to them for something something special for Halloween. They LOVED it. I think I'll try concentrated grape juice next time. I mixed this w/club soda.\", 'made with 7 up really nice easy zaar tour 6', 'Very refreshing! My kids loved drinking their juice at breakfast out of champagne flutes.LOL', \"I can't pronounce it, but I'm more than happy to drink it! We love sparkling apple cider/juice and it's the only way I'll drink apple juice. This was super easy, economical & so refreshing. Made exactly as directed for the Diabetic Forum's Harvest Moon Apple Festival. Thanks for posting, NwG! :D\", \"This was very refreshing! I made it with lime sparkling water since I couldn't find club soda around here. Not as fizzy as soda, not as heavy as apple juice alone. :-) For ZWT6 N.\"]", "submitted": "2010-05-07T00:00:00", "minutes": 1, "n_steps": 4, "n_ingredients": 2 }, { "id": 256, "original_id": 179070, "name": "ketchup spaghetti", "description": "this is just a kids favourite, you never really see this often, but it is great, trust me on this one", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/179070_v000.png", "markdown": "## 🍰 ketchup spaghetti\n\n### Description\nthis is just a kids favourite, you never really see this often, but it is great, trust me on this one\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- south-west-pacific\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- lunch\n- main-dish\n- pasta\n- easy\n- beginner-cook\n- kid-friendly\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- comfort-food\n- brown-bag\n- inexpensive\n- egg-free\n- healthy-2\n- new-zealand\n- free-of-something\n- low-in-something\n- pasta-rice-and-grains\n- spaghetti\n- taste-mood\n- to-go\n- camping\n- number-of-servings\n- presentation\n- served-hot\n- 3-steps-or-less\n\n### Ingredients\n1. spaghetti\n2. ketchup\n\n### Steps\n1. cook spaghetti as instructed on the packet\n2. when you come to serve , put on as much ketchup as you desire , it has a really unique taste to it\n\n### Nutrition\n- 845.9\n- 5.0\n- 16.0\n- 0.0\n- 59.0\n- 3.0\n- 56.0\n\n### Reviews\n- So Funny to see this recipe on here, as I have been eating this for most of my 32 years of life. I use elbow macaroni instead of spaghetti, but the same great tate nonetheless. Ive coined this dish \"Spaghetto\" , cause this is how we do it in the hood, lol.\r\n\r\nTruly a must try if yo never have\n- Pixie, you brought back many wonderful childhood memories. We used to eat ketchup and macaroni (elbow) noodles all the time. I still love it, just haven't had it in years. My husband thinks I'm a little nuts because I always refer to it as an \"old family recipe.\" Sue\n- This was my all time favorite when I was younger..my sister and I also added pieces of American cheese (Kraft American--the yellow kind)..it was simple and tasty.\n- With a homemade ketchup it makes about a 3. It's ok when you don't have a sauce but nothing special. With store bought ketchup like Heinz? It's a one. Commercial ketchup is not a good mix with spaghetti noodles.\n- I've not prepared this particular recipe, but I've made something similar to it by adding chopped ham and staple seasonings. It's one of my family's all time favorite, from my 21 yr. old down to my 3 yr. old....It's what one would refer to as good ol' comfort food. \n- This has been one of my favorite things since I was a child. My grandmother made it 1 time when we were out of pasta sauce and I have loved it ever since! I add a little butter to it though.\n- This was a favorite dinner of mine as a kid. We added butter and black pepper. . .yum, yum!\n- My brother and I raved about the wonderful spagetti uncle Ronnie had made the day he babysat. After much encouragement from us my mom finally asked uncle for the recipe.My mom always made a nice hearty homemade sauce and we still laugh that us kids perferred ketchup.\n- I *LOVE* this dish, just add some cheese and oh boy! I've been eating spaghetti with ketchup all day! :D\n- I added Worcestershire sauce, Italian seasoning, steak seasoning and some sugar to this and fabuloso with linguine\n- I guess I am the major minority of the group here but I thought this was awful. Way too sweet with the ketchup. I remember when I was a kid my dad made this for dinner because he ran out of tomato sauce and called it \"tomato surprise.\" It was a surprise alright. To each his own I guess.\n- I grew up on this as a lunch snack - but I also added a lot of shredded cheese too. Yum. Tell people of this and they look at you as if you were crazy or something. My husband won't even humor me by looking at it let alone tasting it.\n\n### Date\n2006-07-24 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "south-west-pacific", "for-1-or-2", "healthy", "5-ingredients-or-less", "lunch", "main-dish", "pasta", "easy", "beginner-cook", "kid-friendly", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "comfort-food", "brown-bag", "inexpensive", "egg-free", "healthy-2", "new-zealand", "free-of-something", "low-in-something", "pasta-rice-and-grains", "spaghetti", "taste-mood", "to-go", "camping", "number-of-servings", "presentation", "served-hot", "3-steps-or-less" ], "ingredients": [ "spaghetti", "ketchup" ], "steps": [ "cook spaghetti as instructed on the packet", "when you come to serve , put on as much ketchup as you desire , it has a really unique taste to it" ], "nutrition": [ 845.9, 5.0, 16.0, 0.0, 59.0, 3.0, 56.0 ], "reviews": "['So Funny to see this recipe on here, as I have been eating this for most of my 32 years of life. I use elbow macaroni instead of spaghetti, but the same great tate nonetheless. Ive coined this dish \"Spaghetto\" , cause this is how we do it in the hood, lol.\\r\\n\\r\\nTruly a must try if yo never have', 'Pixie, you brought back many wonderful childhood memories. We used to eat ketchup and macaroni (elbow) noodles all the time. I still love it, just haven\\'t had it in years. My husband thinks I\\'m a little nuts because I always refer to it as an \"old family recipe.\" Sue', 'This was my all time favorite when I was younger..my sister and I also added pieces of American cheese (Kraft American--the yellow kind)..it was simple and tasty.', \"With a homemade ketchup it makes about a 3. It's ok when you don't have a sauce but nothing special. With store bought ketchup like Heinz? It's a one. Commercial ketchup is not a good mix with spaghetti noodles.\", \"I've not prepared this particular recipe, but I've made something similar to it by adding chopped ham and staple seasonings. It's one of my family's all time favorite, from my 21 yr. old down to my 3 yr. old....It's what one would refer to as good ol' comfort food. \", 'This has been one of my favorite things since I was a child. My grandmother made it 1 time when we were out of pasta sauce and I have loved it ever since! I add a little butter to it though.', 'This was a favorite dinner of mine as a kid. We added butter and black pepper. . .yum, yum!', 'My brother and I raved about the wonderful spagetti uncle Ronnie had made the day he babysat. After much encouragement from us my mom finally asked uncle for the recipe.My mom always made a nice hearty homemade sauce and we still laugh that us kids perferred ketchup.', \"I *LOVE* this dish, just add some cheese and oh boy! I've been eating spaghetti with ketchup all day! :D\", 'I added Worcestershire sauce, Italian seasoning, steak seasoning and some sugar to this and fabuloso with linguine', 'I guess I am the major minority of the group here but I thought this was awful. Way too sweet with the ketchup. I remember when I was a kid my dad made this for dinner because he ran out of tomato sauce and called it \"tomato surprise.\" It was a surprise alright. To each his own I guess.', \"I grew up on this as a lunch snack - but I also added a lot of shredded cheese too. Yum. Tell people of this and they look at you as if you were crazy or something. My husband won't even humor me by looking at it let alone tasting it.\"]", "submitted": "2006-07-24T00:00:00", "minutes": 10, "n_steps": 2, "n_ingredients": 2 }, { "id": 257, "original_id": 150202, "name": "jello yogurt", "description": "never send dh to buy yogurt - - you'll get plain yogurt every time, and then the little ones say, \"but mommy, it's yucky!\" in a pinch, what could i do, but make my own flavored yogurt & it is a hit!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/150202_v000.png", "markdown": "## 🍰 jello yogurt\n\n### Description\nnever send dh to buy yogurt - - you'll get plain yogurt every time, and then the little ones say, \"but mommy, it's yucky!\" in a pinch, what could i do, but make my own flavored yogurt & it is a hit!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- gelatin\n- breakfast\n- desserts\n- lunch\n- snacks\n- easy\n- beginner-cook\n- kid-friendly\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. plain yogurt\n2. jello gelatin\n\n### Steps\n1. sprinkle your favorite flavor jello into the yogurt\n2. mix\n3. repeat until you reach the intensity of flavor you prefer\n4. top with non-pareils or other sprinkles and serve\n\n### Nutrition\n- 149.4\n- 12.0\n- 45.0\n- 4.0\n- 17.0\n- 25.0\n- 3.0\n\n### Reviews\n- Delicious. I found this when searching for ideas to use all the the plain yogurt in my fridge. I used sugar free orange jello but I had to add splenda, I also added cool whip to the top.\n- I used SF Strawberry Jello and I loved it! I like making it the strength that I want it to be. My 4year old loved it too. Thank you for posting Krsi Sue!!!\n- I sprinkled strawberry jello into pots of homemade plain yogurt, and my three youngest children really enjoyed it! I did find that I had to use about a teaspoon of sugar in each pot to sweeten it a bit. (Without it, it was a bit tart.) I can't usually get the kids to eat my yogurt, but thanks to you, Krsi Sue, now I can!\n- Oh, Man! What an easy treat this is. Thanks for sharing! A little sugar-free Jello, and you're on your way to a wonderful, low cal snack!!\n- Yippie! I tried this because I had some leftover plain yogurt from making a dill sauce. This was great because I never did like any of the flavors that are in the store.\n- First off I don't like plain jello and my DH doesn't like yogurt, but the two together are amazing. I sprinkled SF strawberry yogurt over some fat free plain yogurt that I had drained for a few hours to make greek yogurt, added about a teaspoon of splenda and thawed (frozen) sliced strawberries plus a little cool whip so it wasn't quite so thick. Yum. We could have eaten the whole batch in one sitting. Thanks for posting.\n- This was delicous! I used strawberry gelatin and then I outlined the bowl with banana slices!\r\nThanks for the recipe Krsi Sue!\n- This was good, better than I expected. I used berry blue jello as per my sister's request, and I look forward to trying other flavors. I wasn't sure how this was going to taste, but it ended up being good yogurt! Thanks!\n- I tried this recipe because I am a weight watcher core member and plain fat free yogurt just stinks. However, I miss my yogurt. I was surprised at how good this was. Be gentle adding the powder because it can go from being really good to being too strong really fast. \n- I had been doing this for my 4 yo and he loved it. We decided to get off artificial coloring, so we can't use Jello anymore. Luckily he'll eat it with jam mixed in. I can probably buy the natural type \"jello\", but it's pretty expensive. It would work too, for those vegans who won't eat jello.\n- Awesome! I was just searching for something quick, easy & comforting to do with all this extra plain yogurt in my fridge, and I've had these 2 boxes of Jello in my pantry for a couple years now. We just don't eat jello in this house, so anyway, it's perfect! Cleaning out the clutter without wasting product & money. :) Tasty!\n- This is a neat treat and less expensive than the flavored yogurts.I want to find blueberry jello and try it. I tried orange jello and stirred in drained mandrain oranges. A winner!\n- Perfect solution for my breakfast-in-a-hurry mornings. I don't use sugar often, so the SF Jello was perfect; not to mention the flavors are endless. I have tried strawberry kiwi and added fresh blueberries to it. My 12 month old grandson love it, too. I use full fat yogurt because I like the creamy flavor. Yogurt has lots of probiotics which help build the immune system, too. This is a great breakfast and snack for when you have been on a prescreption of anti biotics! Thanks for the simple idea that has had a big impact on the increase of my yogurt consumption.\n- This is a good idea! For those who haven't tried it yet, it tastes more like Jello with a different consistency than like flavored yogurts you would buy at the store. Thanks for sharing the recipe! Made for Healthy Choices ABC Tag.\n\n### Date\n2006-01-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "gelatin", "breakfast", "desserts", "lunch", "snacks", "easy", "beginner-cook", "kid-friendly", "dietary", "low-sodium", "low-calorie", "low-carb", "inexpensive", "low-in-something", "number-of-servings" ], "ingredients": [ "plain yogurt", "jello gelatin" ], "steps": [ "sprinkle your favorite flavor jello into the yogurt", "mix", "repeat until you reach the intensity of flavor you prefer", "top with non-pareils or other sprinkles and serve" ], "nutrition": [ 149.4, 12.0, 45.0, 4.0, 17.0, 25.0, 3.0 ], "reviews": "['Delicious. I found this when searching for ideas to use all the the plain yogurt in my fridge. I used sugar free orange jello but I had to add splenda, I also added cool whip to the top.', 'I used SF Strawberry Jello and I loved it! I like making it the strength that I want it to be. My 4year old loved it too. Thank you for posting Krsi Sue!!!', \"I sprinkled strawberry jello into pots of homemade plain yogurt, and my three youngest children really enjoyed it! I did find that I had to use about a teaspoon of sugar in each pot to sweeten it a bit. (Without it, it was a bit tart.) I can't usually get the kids to eat my yogurt, but thanks to you, Krsi Sue, now I can!\", \"Oh, Man! What an easy treat this is. Thanks for sharing! A little sugar-free Jello, and you're on your way to a wonderful, low cal snack!!\", 'Yippie! I tried this because I had some leftover plain yogurt from making a dill sauce. This was great because I never did like any of the flavors that are in the store.', \"First off I don't like plain jello and my DH doesn't like yogurt, but the two together are amazing. I sprinkled SF strawberry yogurt over some fat free plain yogurt that I had drained for a few hours to make greek yogurt, added about a teaspoon of splenda and thawed (frozen) sliced strawberries plus a little cool whip so it wasn't quite so thick. Yum. We could have eaten the whole batch in one sitting. Thanks for posting.\", 'This was delicous! I used strawberry gelatin and then I outlined the bowl with banana slices!\\r\\nThanks for the recipe Krsi Sue!', \"This was good, better than I expected. I used berry blue jello as per my sister's request, and I look forward to trying other flavors. I wasn't sure how this was going to taste, but it ended up being good yogurt! Thanks!\", 'I tried this recipe because I am a weight watcher core member and plain fat free yogurt just stinks. However, I miss my yogurt. I was surprised at how good this was. Be gentle adding the powder because it can go from being really good to being too strong really fast. ', 'I had been doing this for my 4 yo and he loved it. We decided to get off artificial coloring, so we can\\'t use Jello anymore. Luckily he\\'ll eat it with jam mixed in. I can probably buy the natural type \"jello\", but it\\'s pretty expensive. It would work too, for those vegans who won\\'t eat jello.', \"Awesome! I was just searching for something quick, easy & comforting to do with all this extra plain yogurt in my fridge, and I've had these 2 boxes of Jello in my pantry for a couple years now. We just don't eat jello in this house, so anyway, it's perfect! Cleaning out the clutter without wasting product & money. :) Tasty!\", 'This is a neat treat and less expensive than the flavored yogurts.I want to find blueberry jello and try it. I tried orange jello and stirred in drained mandrain oranges. A winner!', \"Perfect solution for my breakfast-in-a-hurry mornings. I don't use sugar often, so the SF Jello was perfect; not to mention the flavors are endless. I have tried strawberry kiwi and added fresh blueberries to it. My 12 month old grandson love it, too. I use full fat yogurt because I like the creamy flavor. Yogurt has lots of probiotics which help build the immune system, too. This is a great breakfast and snack for when you have been on a prescreption of anti biotics! Thanks for the simple idea that has had a big impact on the increase of my yogurt consumption.\", \"This is a good idea! For those who haven't tried it yet, it tastes more like Jello with a different consistency than like flavored yogurts you would buy at the store. Thanks for sharing the recipe! Made for Healthy Choices ABC Tag.\"]", "submitted": "2006-01-03T00:00:00", "minutes": 2, "n_steps": 4, "n_ingredients": 2 }, { "id": 258, "original_id": 180569, "name": "steamed white rice", "description": "i'm always amazed at how many people ask me \"how do you get your rice so perfect?\" martin yan told me! not personally, of course. that would've been much cooler, though. anyways, no one can ever remember what i told them, so i'm posting it here.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/180569_v000.png", "markdown": "## 🍰 steamed white rice\n\n### Description\ni'm always amazed at how many people ask me \"how do you get your rice so perfect?\" martin yan told me! not personally, of course. that would've been much cooler, though. anyways, no one can ever remember what i told them, so i'm posting it here.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- rice\n- asian\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- pasta-rice-and-grains\n- white-rice\n- long-grain-rice\n\n### Ingredients\n1. long-grain rice\n2. water\n\n### Steps\n1. put the rice in a 3 quart pot or saucepan with a tight fitting lid and pour in the water\n2. bring to a boil , and cook until the surface looks \"cratery\"\n3. reduce heat to low , cover , and cook for about ten minutes , till the water is gone\n4. let rice stand for a minute or two , then remove the lid , fluff the rice , and serve !\n\n### Nutrition\n- 337.6\n- 0.0\n- 0.0\n- 0.0\n- 13.0\n- 0.0\n- 24.0\n\n### Reviews\n- Thank you for posting this recipe. I use it every time I want plain long grain white rice (at least once a week), and it works every time (as long as I don't let it sit too long in the hot pan!). Using this method I finally can make good white rice. I really can't thank you enough.\n- I haven't tried it yet. I'll give it a try.\n- When I was first married I got sucked into making 'instant type rice' for years, but I never liked it as well as REAL rice! To be honest the times I had tried regular rice it was either crunchy or mushy. I have tried this method about 5 times and have had PERFECT SUCCESS every time. Thanks so much!\n- I made some white rice myself and it turned out amazing! I really liked steamed white rice as a kid.\n- Thanks for a perfect rice recipe to go with our Asian meals. I was considering buying a rice cooker, but this recipe is easy enough that I won't be buying one after all. Thanks!\n- Who can argue with Martin Yan? This is the way I have been making rice for years and it is nice to it post. I made as written, thanks for the post.\n- Great way to fix steamed rice. Thanks for posting. It worked perfectly. \n- Thanks for writing this down! The rice turned out great, and I also only used 1 1/2 cups of long grain white rice and 2 1/2 cups water The timing was great. I love Martin Yan, grew up watching him. So thanks to both of you! :)\n- Thanks for sharing this recipe to us that don't know how to make that perfect rice, very helpful, I too will pass it on. Thanks Again. oh yeah I saved it in my cookbook so I can always have it. Thanks again!!!\n- Do you use 2 cups dry measure?\n- This rice saved my marriage.\n- This is the classic way to steam rice and so many don't know how easy it is. Sometimes I also like to melt through a little butter at the end while fluffing the rice.\n- I've made my rice this way for the past few months and it always turns out PERFECT! Thanks you so much!!! Now, I finally can make white rice that is edible.\n- I make lousy rice. Until now. Thanks for much for the perfect way to make rice.\n- Looking for a plain rice recipe to serve with Recipe #45809. This was perfect. Used broth ipo water from chicken that I had boiled (chix for buffalo chicken wraps for DD lunch not the recipe that I served the rice with)\n- Slightly harder than I usually like. No one complained, though. Portions were perfect.\n- This worked perfectly. I love that methods like this save me money that I don't want to spend on a space-consiming rice cooker. I really don't think you can mess up if you cook the rice exactly according to the recipe. It's especially great that this method requires no added fat. Thanks for a great method I'll use often!\n- The best rice we've ever cooked. Not too mushy and not a bit crunchy. Thanks!\n- Wow- I can never get my rice right...until now! It came out great. I'll be using this recipe for now on. (I halved the recipe)\n- this recipe comes out perfect every time!!! awesome! thank you very much for it!\n- Perfect every single time! My husband LOVES white rice, but I've always been afraid of cooking it because it never turns out right. Not any more!! Thank you!!\n- I have always had trouble making rice; too sticky or too dry and stuck to the pot! Using this recipe, I have finally made edible rice! Thank you so much!\n- Never thought it will be so easy to make very nice\n- Best recipe I have found! So easy!\n\n### Date\n2006-08-04 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "rice", "asian", "easy", "beginner-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "low-in-something", "pasta-rice-and-grains", "white-rice", "long-grain-rice" ], "ingredients": [ "long-grain rice", "water" ], "steps": [ "put the rice in a 3 quart pot or saucepan with a tight fitting lid and pour in the water", "bring to a boil , and cook until the surface looks \"cratery\"", "reduce heat to low , cover , and cook for about ten minutes , till the water is gone", "let rice stand for a minute or two , then remove the lid , fluff the rice , and serve !" ], "nutrition": [ 337.6, 0.0, 0.0, 0.0, 13.0, 0.0, 24.0 ], "reviews": "[\"Thank you for posting this recipe. I use it every time I want plain long grain white rice (at least once a week), and it works every time (as long as I don't let it sit too long in the hot pan!). Using this method I finally can make good white rice. I really can't thank you enough.\", \"I haven't tried it yet. I'll give it a try.\", \"When I was first married I got sucked into making 'instant type rice' for years, but I never liked it as well as REAL rice! To be honest the times I had tried regular rice it was either crunchy or mushy. I have tried this method about 5 times and have had PERFECT SUCCESS every time. Thanks so much!\", 'I made some white rice myself and it turned out amazing! I really liked steamed white rice as a kid.', \"Thanks for a perfect rice recipe to go with our Asian meals. I was considering buying a rice cooker, but this recipe is easy enough that I won't be buying one after all. Thanks!\", 'Who can argue with Martin Yan? This is the way I have been making rice for years and it is nice to it post. I made as written, thanks for the post.', 'Great way to fix steamed rice. Thanks for posting. It worked perfectly. ', 'Thanks for writing this down! The rice turned out great, and I also only used 1 1/2 cups of long grain white rice and 2 1/2 cups water The timing was great. I love Martin Yan, grew up watching him. So thanks to both of you! :)', \"Thanks for sharing this recipe to us that don't know how to make that perfect rice, very helpful, I too will pass it on. Thanks Again. oh yeah I saved it in my cookbook so I can always have it. Thanks again!!!\", 'Do you use 2 cups dry measure?', 'This rice saved my marriage.', \"This is the classic way to steam rice and so many don't know how easy it is. Sometimes I also like to melt through a little butter at the end while fluffing the rice.\", \"I've made my rice this way for the past few months and it always turns out PERFECT! Thanks you so much!!! Now, I finally can make white rice that is edible.\", 'I make lousy rice. Until now. Thanks for much for the perfect way to make rice.', 'Looking for a plain rice recipe to serve with Recipe #45809. This was perfect. Used broth ipo water from chicken that I had boiled (chix for buffalo chicken wraps for DD lunch not the recipe that I served the rice with)', 'Slightly harder than I usually like. No one complained, though. Portions were perfect.', \"This worked perfectly. I love that methods like this save me money that I don't want to spend on a space-consiming rice cooker. I really don't think you can mess up if you cook the rice exactly according to the recipe. It's especially great that this method requires no added fat. Thanks for a great method I'll use often!\", \"The best rice we've ever cooked. Not too mushy and not a bit crunchy. Thanks!\", \"Wow- I can never get my rice right...until now! It came out great. I'll be using this recipe for now on. (I halved the recipe)\", 'this recipe comes out perfect every time!!! awesome! thank you very much for it!', \"Perfect every single time! My husband LOVES white rice, but I've always been afraid of cooking it because it never turns out right. Not any more!! Thank you!!\", 'I have always had trouble making rice; too sticky or too dry and stuck to the pot! Using this recipe, I have finally made edible rice! Thank you so much!', 'Never thought it will be so easy to make very nice', 'Best recipe I have found! So easy!']", "submitted": "2006-08-04T00:00:00", "minutes": 17, "n_steps": 4, "n_ingredients": 2 }, { "id": 259, "original_id": 254206, "name": "hummingbird food", "description": "this is such an easy recipe. i don't add any food color to this as i've heard it's not good for the little birds. do not use honey or other types of sugar, the birds cannot digest them.\r\n\r\nalso if you have trouble with ants you can now get a little item that has ant repellent in it that doesn't harm the birds. i have one on my hummer feeder.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/254206_v000.png", "markdown": "## 🍰 hummingbird food\n\n### Description\nthis is such an easy recipe. i don't add any food color to this as i've heard it's not good for the little birds. do not use honey or other types of sugar, the birds cannot digest them.\r\n\r\nalso if you have trouble with ants you can now get a little item that has ant repellent in it that doesn't harm the birds. i have one on my hummer feeder.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- beverages\n- easy\n- low-fat\n- spring\n- summer\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. water\n2. white sugar\n\n### Steps\n1. bring the water to a boil\n2. take the water off the heat and add the sugar\n3. stir to dissolve completely\n4. let the nectar cool\n5. place in a clean hummingbird feeder and hang outside for the birds\n6. change the food at least every three to five days with a new batch to keep it fresh\n7. remember don't use food coloring\n8. check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base , or , any ants have crawled inside to get at the sugar water\n9. if you see any take the feeder down and throw the bird food away\n10. it's not good for the birds to drink this\n11. chances are they won't drink it anyway\n12. clean the hummingbird feeder by rinsing with warm water\n13. then , put a few drops of bleach into the water inside the feeder and clean with a bottle brush\n14. once clean , rinse thoroughly with fresh water and let dry\n15. fill up with new food and place outside\n16. the birds will love you for it !\n\n### Nutrition\n- 774.0\n- 0.0\n- 798.0\n- 1.0\n- 0.0\n- 0.0\n- 66.0\n\n### Reviews\n- Awesome tips....from an experienced "feeder" and friend of all types of hummingbirds\n- I do this, I also spray Avon's Skin so Soft on the pole, chain and upper and lower part of the feeder bottle. Take care to avoid the feeding holes. It takes a very small amount to discourage the little beasties, including ants, wasp, flies, etc. Have not seen any all season.\n- I've been using this super easy recipe since last year when I found a hummingbird nest on a wind chime near my front door. Mommy Loved the nectar and fed it to her babies, Humm & Dinger. The babies loved returning to feed on this recipe after they left the nest.\n- This is absolutely awful. Do not feed this to hummingbirds. It gives them the same nutritional value it gives to humans. They require vitamins and nutrients present in natural nectar, and this will literally kill them, but slowly and painfully.\n- When you buy hummingbird food at the grocery you get red food coloring in it so that is bad? Comes from people that love hummingbirds!\n- Never use bleach it is toxic to the humming birds use vinegar and water 50/50\n- Tried this when I first purchased my hummingbird feeder. The birds loved it! Then my sister purchased another feeder and store-bought feeder mix (with red dye) for me for Mother's Day. There was a substantial loss of activity at my feeders. :( Tried it twice before I switched back to this recipe. Activity has picked up again! :) Thank you!\n- Use BAKER'S SUGAR (it is Ultra Fine) which dissolves within 30-60 seconds in COLD tap water.\n- Great recipe, the birds love it!\n- I'm so glad you posted this here. I never remember the ratio. And I'm also glad you left out the red dye. All the experts say that the red on the feeder is what attracts the hummers not the red in the liquid. In fact, some experts say the dye can be harmful. thanks!\n- I've been using this recipe for some time, and my hummingbirds love it. They're at the feeder several times a day. I do add a little red food color, although it's not necessary. Good tips on keeping the feeder clean. Also, we have very hot weather in the summer, so I clean the feeder more frequently because the food will ferment in the heat. After all, you don't want your hummingbirds flying under the influence.\n- I have a question. Is this recipe the spring or the fall? It's coming up on fall, so I want to make the correct one.\n- Red Food Coloring: There are not any scientific studies that show food coloring hurts humming birds, it is a myth.\n- This recipe should not be used all the time as it does not contain any protein or nutrients. Hummingbirds use up LOTS of energy and need to replace these nutrients to remain healthy\n- Thanks Every season I forget this simple recipe.\n- I use the recipe all the time. but I use vinegar instead of bleach to clean de bottle. this way you don't have to let it dry. the vinegar is easier to rinse out. Happy watching!!!\n- Made this today & hung up my hummer feeder & had two customers before the day was over! Hope the word gets out, drinks are sweet & reasonably priced after all! :) This recipe actually inspired me to go out & get my humming bird feeder, thank you for posting!\n- There are 3 other recipes of the same thing, but I like that you don't boil the water. I also like the info about how to keep the feeder safe for the little guys. We hadn't had feeder last year but we kept seeing them around lately. When we decided to start feeding them again my Dh said he couldn't remember the ratio. I told him I could find it in minutes and my \"Zaar buddies didn't let me down. Thank youi.\n- Perfect! We have very happy hummingbirds! Thanks for posting.\n- This is a good recipe for sugar-nectar, and good instructions about caring for feeders, also. Although the water only needs to be hot enough to dissolve the sugar, it does no harm to boil it, and it's better to heat cold water than to use hot tap water, since hot tap water often contains more impurities than cold water and hot tap water is not recommended for human consumption, either. It's also a good idea to use an ant moat in conjunction with hummingbird feeders to prevent ants invading the feeders--having the feeder hang from an ant moat filled with water keeps ants from getting to the feeder. Shady locations help keep the feeders cooler to keep the sugar-nectar fresh longer, and rain guards above the feeders are helpful too.\n- The hummingbirds come to my feeder much more frequently with this recipe than they did when I used a store bought mix. I was afraid \"my birds' wouldn't find the clear food. Not to worry - they love it, and I do too! Thanks for sharing this simple recipe. The hummingbirds thank you too!\n- Well I wouldn't listen to most people to start. The author of this is correct as far as the ratio of sugar to water and to boil. The Smithsonian migratory bird center, which I trust way more than anyone else says to mix the 4:1 mixture of water and sugar then to boil. The boiling is not to disolve the sugar as most assume. The Smithsonian says it's to kill any mold or bacteria in the food mixture. So blue desert is correct, it is not necessary, but it should be done for the birds safety\n- Love all the info on this sight and the recipe. I had...repeat...HAD a problem with ants. I just put some vaseline on the shepards hook that I hang the feeder from and no more ant problem.\n- Hi fellow Hummer lovers. I live near St Louis MO. Been unseasonably cold htis spring but I put out my first feeder yesterday. I boiled my water for 5 minutes then raelized I'd left out the sugar. So I added the cup (to my 4 cups water), then boiled it again. When it cooled it looked cloudy, sort of a yellowish tint. Will the birds drink ir or should I pitch it and start over?\n- I use this recipe and works great. I do half at a time. Organic and Raw sugar should not be used. It contains to much iron.\n- Actually you SHOULD boil sugar WITH the water. The boiling is to kill any bacteria in the sugar harmful to the hummers.\n- Before you hang your feeder ALWAYS put some Vaseline on the hook & the hanger....this will keep ants & all other pesky insects from invading your feeder. Especially on Porches or Eaves!\n- my hummingbirds love it!!! This is the first time I have bought a hummingbird feeder .. So I was so excited when I found this recipe and it worked out great but I didn't boil the water I use the hot water and it dissolve just fine!!! I saw one of the reviews someone said that this isn't the only thing you should feed them so what other healthy things can you give them ??? Thank you (o:\n- This is great, I made the recipe last night and put it out, then woke up this morning to come outside & see a family of hummingbirds hovering around the feeder, sharing the nectar. & they keep coming back for more, so it's really good.\n- How much sugar and how much waterwater\n- Hi dogastone, For another perspective, try this site: https://www.thespruce.com/what-to-feed-hummingbirds-385950\n- The recipe of One cup sugar to 4 cups water is correct. It is NOT neccesary to boil the water.<br/>First fill your refrigerator container with the dry sugar and then add the HOTTEST tap water you can get. Add the water to the sugar. Close the lid on the container and shake shake shake for about 30 seconds till all the sugar dissolves. Keep refrigerated.<br/>IMPORTANT: the original recipe says to clean the feeders with BLEACH. NO NO. NEVER NEVER. Bleach can leave a residue that will kill a hummer. No soap either. Use good old vinegar-which is natural and easily washes away. I use about 50% vinegar (either white or apple cider vinegar) and 50% HOT water.Rinse the feeder well before refilling.<br/>In HOT climates -don't fill the feeders full as the nectar ferments and should be changed every other day. It makes no sense to throw half of the nectar away. Just use less.<br/>I have 10 feeders within a 20 x 20 foot area and have counted as many at 50 hummers at once. Where I live in the California Desert (Palm Springs) we regularly have 7 different species coming and going with the seasons.Our year around residents are Anna's and Rufous.\n- I'm really glad the nutritional value was included in the Hummingbird good recipe. We can't have those little guys putting on too much weight now, can we?\n- This is the same recipe that is suggested on the Arizona Hummingbird Survey's website. Here's what it says there....Fill your feeder with 1 part white granulated sugar to 3 or 4 parts water. DO NOT use red dye, honey, brown sugar, artificial sweeteners, or commercial \"instant nectar\" mixes! The solution can be made slightly weaker (1 to 5) in the late-spring/early-summer dry season and slightly stronger (1 to 3) from August through February for migrating and wintering birds. Solutions stronger than 1 to 3 may not meet the birds' water needs and are not recommended. Thank you, Chef Joey Z., for not posting with red dye. I try to avoid eating dyes and additives and I certainly wouldn't feed them to one of God's creatures!! I have a glass feeder and I keep the rest of my food in a glass container in the fridge, I don't want to give the poor birds leeched chemicals from plastic containers either, especially ones that sit in the sun. I have lots of plants with blossoms that the birds like so they feed on natural nectar from plants and not just the feeder's nectar. Thanks for posting such a fun spring recipe that is the proper one for the birds!\n- There's a lot of well-meaning misinformation floating around about feeding hummingbirds, so it's not surprising that some of it has shown up in the reviews. Here's my perspective as someone who's studied hummingbirds professionally for more than 25 years: <br/><br/>* Hummingbirds visit flowers and feeders for energy and water. They meet all their other nutritional needs (protein, vitamins, minerals, etc.) by eating insects and spiders (a good reason to avoid using pesticides in your yard). <br/>* Artificial coloring isn't a huge health issue for us because we consume such small amounts, but hummingbirds can drink three times their weight in nectar or sugar water every day. If you can't resist coloring your sugar water, use a teaspoon or two of concentrated fruit juice (tart cherry gives a nice bright red color, but the birds don't seem to like the taste of cranberry).<br/>* Organic sugar isn't fully refined, and that dingy color comes in part from iron, which hummingbirds have a low tolerance for. Pure white sugar is safest.<br/>* Boiling isn't strictly necessary, but it does help the sugar dissolve and the solution stay fresh a little longer. Microwaving is also okay, but don't use hot tap water unless you have a special instant hot water dispenser at your kitchen sink. The CDC warns against drinking or cooking with ordinary hot tap water because it can contain elevated levels of lead, so it doesn't belong in hummingbird feeders, either. <br/>* Both vinegar (full-strength) and bleach (diluted) are perfectly okay for cleaning feeders, but bleach is a more powerful disinfectant. As long as you rinse the feeder well, any residual chlorine will be neutralized by the sugar in the solution. Soaps and detergents can be a problem if the feeder has nooks and crannies that you can't reach to scrub and rinse, but some well-designed feeders can be washed on the top rack of a dishwasher.<br/> * If the sugar water in your feeder "turns black" within three days, you likely have a problem with contamination of the feeder and/or the sugar.\n- I used organic sugar but after dissolving, it has brown tint. It seems dumb to be concerned since it is organic but doesn't seem right that it has that dingy look to it.\n- A tip I learned from Birds & Blooms Magazine years ago is to spread a little olive oil with your finger tip over each feeder hole to inhibit ants, wasps, earwigs, etc. The bugs don't like it and it doesn't bother the hummingbirds. I've done this for years, it's cheap and easy and works.\n- Not for any reason other than being able to see the level of the "nectar" do I add a slight bit of food coloring. Clear sugar water is just that...clear. I'd be interested to hear if anyone thinks that this is doing any harm.\n- Above information for sugar to water ratio is great. For sanitation it is hard to beat bleach for effectiveness. It's drawback is that it is hard to completely rinse off with water as it is has a high pH (basic). This is easily overcome using a water rinse followed by a dilute vinegar (1/1 with water) rinse, followed by water. Vinegar (and other acids) are easy to rinse and do not leave a residue while bases feel slippery, like to stick to surfaces, and are hard to remove without excessive rinsing. In the chemistry lab glassware that has to be extra clean gets rinsed with a mild acid solution after a detergent wash followed by distilled water to ensure any soap residue is gone.\n- You should NOT use bleach to clean the feeder!!\n- I have been told by many bird enthusiasts if don't boil the sugar and water together it turns black. I have tried it without and it does turn black. I completely dissolve my sugar by boiling. and I do NOT use 4 cups water, i use 3. My mom uses half and half. We live in an area where we go through about half a gallon a day. If it wasn't working they wouldn't be drinking that much.\n- A great supplement to the flower nectar which so many hummingbirds feed upon here in our yard. I've used this recipe for years and the birds do seem to love it!\n- The recipe is good, would have given 5 stars for that but not the part about cleaning with bleach. If you have a dirty feeder you have probably left the solution in it too long. It can be cleaned with vinegar and water but no bleach! I live in Houston and it is very hot when the Hummers arrive. The solution has to be changed out every 2-3 days.\n\n### Date\n2007-09-19 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "appetizers", "beverages", "easy", "low-fat", "spring", "summer", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-in-something", "number-of-servings" ], "ingredients": [ "water", "white sugar" ], "steps": [ "bring the water to a boil", "take the water off the heat and add the sugar", "stir to dissolve completely", "let the nectar cool", "place in a clean hummingbird feeder and hang outside for the birds", "change the food at least every three to five days with a new batch to keep it fresh", "remember don't use food coloring", "check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base , or , any ants have crawled inside to get at the sugar water", "if you see any take the feeder down and throw the bird food away", "it's not good for the birds to drink this", "chances are they won't drink it anyway", "clean the hummingbird feeder by rinsing with warm water", "then , put a few drops of bleach into the water inside the feeder and clean with a bottle brush", "once clean , rinse thoroughly with fresh water and let dry", "fill up with new food and place outside", "the birds will love you for it !" ], "nutrition": [ 774.0, 0.0, 798.0, 1.0, 0.0, 0.0, 66.0 ], "reviews": "['Awesome tips....from an experienced "feeder" and friend of all types of hummingbirds', 'I do this, I also spray Avon's Skin so Soft on the pole, chain and upper and lower part of the feeder bottle. Take care to avoid the feeding holes. It takes a very small amount to discourage the little beasties, including ants, wasp, flies, etc. Have not seen any all season.', 'I've been using this super easy recipe since last year when I found a hummingbird nest on a wind chime near my front door. Mommy Loved the nectar and fed it to her babies, Humm & Dinger. The babies loved returning to feed on this recipe after they left the nest.', 'This is absolutely awful. Do not feed this to hummingbirds. It gives them the same nutritional value it gives to humans. They require vitamins and nutrients present in natural nectar, and this will literally kill them, but slowly and painfully.', 'When you buy hummingbird food at the grocery you get red food coloring in it so that is bad? Comes from people that love hummingbirds!', 'Never use bleach it is toxic to the humming birds use vinegar and water 50/50', 'Tried this when I first purchased my hummingbird feeder. The birds loved it! Then my sister purchased another feeder and store-bought feeder mix (with red dye) for me for Mother's Day. There was a substantial loss of activity at my feeders. :( Tried it twice before I switched back to this recipe. Activity has picked up again! :) Thank you!', 'Use BAKER'S SUGAR (it is Ultra Fine) which dissolves within 30-60 seconds in COLD tap water.', 'Great recipe, the birds love it!', \"I'm so glad you posted this here. I never remember the ratio. And I'm also glad you left out the red dye. All the experts say that the red on the feeder is what attracts the hummers not the red in the liquid. In fact, some experts say the dye can be harmful. thanks!\", \"I've been using this recipe for some time, and my hummingbirds love it. They're at the feeder several times a day. I do add a little red food color, although it's not necessary. Good tips on keeping the feeder clean. Also, we have very hot weather in the summer, so I clean the feeder more frequently because the food will ferment in the heat. After all, you don't want your hummingbirds flying under the influence.\", \"I have a question. Is this recipe the spring or the fall? It's coming up on fall, so I want to make the correct one.\", 'Red Food Coloring: There are not any scientific studies that show food coloring hurts humming birds, it is a myth.', 'This recipe should not be used all the time as it does not contain any protein or nutrients. Hummingbirds use up LOTS of energy and need to replace these nutrients to remain healthy', 'Thanks Every season I forget this simple recipe.', 'I use the recipe all the time. but I use vinegar instead of bleach to clean de bottle. this way you don't have to let it dry. the vinegar is easier to rinse out. Happy watching!!!', 'Made this today & hung up my hummer feeder & had two customers before the day was over! Hope the word gets out, drinks are sweet & reasonably priced after all! :) This recipe actually inspired me to go out & get my humming bird feeder, thank you for posting!', 'There are 3 other recipes of the same thing, but I like that you don\\'t boil the water. I also like the info about how to keep the feeder safe for the little guys. We hadn\\'t had feeder last year but we kept seeing them around lately. When we decided to start feeding them again my Dh said he couldn\\'t remember the ratio. I told him I could find it in minutes and my \"Zaar buddies didn\\'t let me down. Thank youi.', 'Perfect! We have very happy hummingbirds! Thanks for posting.', \"This is a good recipe for sugar-nectar, and good instructions about caring for feeders, also. Although the water only needs to be hot enough to dissolve the sugar, it does no harm to boil it, and it's better to heat cold water than to use hot tap water, since hot tap water often contains more impurities than cold water and hot tap water is not recommended for human consumption, either. It's also a good idea to use an ant moat in conjunction with hummingbird feeders to prevent ants invading the feeders--having the feeder hang from an ant moat filled with water keeps ants from getting to the feeder. Shady locations help keep the feeders cooler to keep the sugar-nectar fresh longer, and rain guards above the feeders are helpful too.\", 'The hummingbirds come to my feeder much more frequently with this recipe than they did when I used a store bought mix. I was afraid \"my birds\\' wouldn\\'t find the clear food. Not to worry - they love it, and I do too! Thanks for sharing this simple recipe. The hummingbirds thank you too!', 'Well I wouldn't listen to most people to start. The author of this is correct as far as the ratio of sugar to water and to boil. The Smithsonian migratory bird center, which I trust way more than anyone else says to mix the 4:1 mixture of water and sugar then to boil. The boiling is not to disolve the sugar as most assume. The Smithsonian says it's to kill any mold or bacteria in the food mixture. So blue desert is correct, it is not necessary, but it should be done for the birds safety', 'Love all the info on this sight and the recipe. I had...repeat...HAD a problem with ants. I just put some vaseline on the shepards hook that I hang the feeder from and no more ant problem.', \"Hi fellow Hummer lovers. I live near St Louis MO. Been unseasonably cold htis spring but I put out my first feeder yesterday. I boiled my water for 5 minutes then raelized I'd left out the sugar. So I added the cup (to my 4 cups water), then boiled it again. When it cooled it looked cloudy, sort of a yellowish tint. Will the birds drink ir or should I pitch it and start over?\", 'I use this recipe and works great. I do half at a time. Organic and Raw sugar should not be used. It contains to much iron.', 'Actually you SHOULD boil sugar WITH the water. The boiling is to kill any bacteria in the sugar harmful to the hummers.', 'Before you hang your feeder ALWAYS put some Vaseline on the hook & the hanger....this will keep ants & all other pesky insects from invading your feeder. Especially on Porches or Eaves!', 'my hummingbirds love it!!! This is the first time I have bought a hummingbird feeder .. So I was so excited when I found this recipe and it worked out great but I didn't boil the water I use the hot water and it dissolve just fine!!! I saw one of the reviews someone said that this isn't the only thing you should feed them so what other healthy things can you give them ??? Thank you (o:', 'This is great, I made the recipe last night and put it out, then woke up this morning to come outside & see a family of hummingbirds hovering around the feeder, sharing the nectar. & they keep coming back for more, so it's really good.', 'How much sugar and how much waterwater', 'Hi dogastone, For another perspective, try this site: https://www.thespruce.com/what-to-feed-hummingbirds-385950', 'The recipe of One cup sugar to 4 cups water is correct. It is NOT neccesary to boil the water.<br/>First fill your refrigerator container with the dry sugar and then add the HOTTEST tap water you can get. Add the water to the sugar. Close the lid on the container and shake shake shake for about 30 seconds till all the sugar dissolves. Keep refrigerated.<br/>IMPORTANT: the original recipe says to clean the feeders with BLEACH. NO NO. NEVER NEVER. Bleach can leave a residue that will kill a hummer. No soap either. Use good old vinegar-which is natural and easily washes away. I use about 50% vinegar (either white or apple cider vinegar) and 50% HOT water.Rinse the feeder well before refilling.<br/>In HOT climates -don't fill the feeders full as the nectar ferments and should be changed every other day. It makes no sense to throw half of the nectar away. Just use less.<br/>I have 10 feeders within a 20 x 20 foot area and have counted as many at 50 hummers at once. Where I live in the California Desert (Palm Springs) we regularly have 7 different species coming and going with the seasons.Our year around residents are Anna's and Rufous.', \"I'm really glad the nutritional value was included in the Hummingbird good recipe. We can't have those little guys putting on too much weight now, can we?\", 'This is the same recipe that is suggested on the Arizona Hummingbird Survey\\'s website. Here\\'s what it says there....Fill your feeder with 1 part white granulated sugar to 3 or 4 parts water. DO NOT use red dye, honey, brown sugar, artificial sweeteners, or commercial \"instant nectar\" mixes! The solution can be made slightly weaker (1 to 5) in the late-spring/early-summer dry season and slightly stronger (1 to 3) from August through February for migrating and wintering birds. Solutions stronger than 1 to 3 may not meet the birds\\' water needs and are not recommended. Thank you, Chef Joey Z., for not posting with red dye. I try to avoid eating dyes and additives and I certainly wouldn\\'t feed them to one of God\\'s creatures!! I have a glass feeder and I keep the rest of my food in a glass container in the fridge, I don\\'t want to give the poor birds leeched chemicals from plastic containers either, especially ones that sit in the sun. I have lots of plants with blossoms that the birds like so they feed on natural nectar from plants and not just the feeder\\'s nectar. Thanks for posting such a fun spring recipe that is the proper one for the birds!', 'There's a lot of well-meaning misinformation floating around about feeding hummingbirds, so it's not surprising that some of it has shown up in the reviews. Here's my perspective as someone who's studied hummingbirds professionally for more than 25 years: <br/><br/>* Hummingbirds visit flowers and feeders for energy and water. They meet all their other nutritional needs (protein, vitamins, minerals, etc.) by eating insects and spiders (a good reason to avoid using pesticides in your yard). <br/>* Artificial coloring isn't a huge health issue for us because we consume such small amounts, but hummingbirds can drink three times their weight in nectar or sugar water every day. If you can't resist coloring your sugar water, use a teaspoon or two of concentrated fruit juice (tart cherry gives a nice bright red color, but the birds don't seem to like the taste of cranberry).<br/>* Organic sugar isn't fully refined, and that dingy color comes in part from iron, which hummingbirds have a low tolerance for. Pure white sugar is safest.<br/>* Boiling isn't strictly necessary, but it does help the sugar dissolve and the solution stay fresh a little longer. Microwaving is also okay, but don't use hot tap water unless you have a special instant hot water dispenser at your kitchen sink. The CDC warns against drinking or cooking with ordinary hot tap water because it can contain elevated levels of lead, so it doesn't belong in hummingbird feeders, either. <br/>* Both vinegar (full-strength) and bleach (diluted) are perfectly okay for cleaning feeders, but bleach is a more powerful disinfectant. As long as you rinse the feeder well, any residual chlorine will be neutralized by the sugar in the solution. Soaps and detergents can be a problem if the feeder has nooks and crannies that you can't reach to scrub and rinse, but some well-designed feeders can be washed on the top rack of a dishwasher.<br/> * If the sugar water in your feeder "turns black" within three days, you likely have a problem with contamination of the feeder and/or the sugar.', 'I used organic sugar but after dissolving, it has brown tint. It seems dumb to be concerned since it is organic but doesn't seem right that it has that dingy look to it.', \"A tip I learned from Birds & Blooms Magazine years ago is to spread a little olive oil with your finger tip over each feeder hole to inhibit ants, wasps, earwigs, etc. The bugs don't like it and it doesn't bother the hummingbirds. I've done this for years, it's cheap and easy and works.\", \"Not for any reason other than being able to see the level of the "nectar" do I add a slight bit of food coloring. Clear sugar water is just that...clear. I'd be interested to hear if anyone thinks that this is doing any harm.\", \"Above information for sugar to water ratio is great. For sanitation it is hard to beat bleach for effectiveness. It's drawback is that it is hard to completely rinse off with water as it is has a high pH (basic). This is easily overcome using a water rinse followed by a dilute vinegar (1/1 with water) rinse, followed by water. Vinegar (and other acids) are easy to rinse and do not leave a residue while bases feel slippery, like to stick to surfaces, and are hard to remove without excessive rinsing. In the chemistry lab glassware that has to be extra clean gets rinsed with a mild acid solution after a detergent wash followed by distilled water to ensure any soap residue is gone.\", 'You should NOT use bleach to clean the feeder!!', 'I have been told by many bird enthusiasts if don't boil the sugar and water together it turns black. I have tried it without and it does turn black. I completely dissolve my sugar by boiling. and I do NOT use 4 cups water, i use 3. My mom uses half and half. We live in an area where we go through about half a gallon a day. If it wasn't working they wouldn't be drinking that much.', \"A great supplement to the flower nectar which so many hummingbirds feed upon here in our yard. I've used this recipe for years and the birds do seem to love it!\", 'The recipe is good, would have given 5 stars for that but not the part about cleaning with bleach. If you have a dirty feeder you have probably left the solution in it too long. It can be cleaned with vinegar and water but no bleach! I live in Houston and it is very hot when the Hummers arrive. The solution has to be changed out every 2-3 days.']", "submitted": "2007-09-19T00:00:00", "minutes": 10, "n_steps": 16, "n_ingredients": 2 }, { "id": 260, "original_id": 105452, "name": "2 ingredient fudge", "description": "a family friend makes this for all types of church get-togethers. i ate some when mom brought it home and i could not believe how simple this is to put together.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/105452_v000.png", "markdown": "## 🍰 2 ingredient fudge\n\n### Description\na family friend makes this for all types of church get-togethers. i ate some when mom brought it home and i could not believe how simple this is to put together.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- fudge\n- desserts\n- easy\n- beginner-cook\n- candy\n- dietary\n- inexpensive\n\n### Ingredients\n1. frosting\n2. chocolate chips\n\n### Steps\n1. make sure you have complimentary flavors\n2. melt the chips in a microwave safe bowl , stirring every 30 seconds until smooth\n3. melt frosting until pourable , about 30 seconds\n4. mix together the chips and frosting and pour into a greased 8x8 pan\n5. chill until set , about an hour\n6. makes a very soft , smooth fudge\n7. do not use the toffee chips , as they don't melt very well\n8. try any other flavor combo you can think of\n\n### Nutrition\n- 254.6\n- 20.0\n- 133.0\n- 2.0\n- 2.0\n- 29.0\n- 12.0\n\n### Reviews\n- This is my favorite fudge recipe. I often make this into truffles too by rolling the soft fudge into balls and into some sprinkles or nuts. I use all sorts of variations. Over the years, I've used all sorts of things in this recipe, including mint chocolate frosting, peanut butter swirl chocolate chips, mint chocolate chips, and more. It is delicious and always a crowd pleaser.\n- Yummo:) I made this using cream cheese frosting and dark chocolate chips. My 7 yr old really liked it and Im going to take most of it to work so I dont eat it all myself! I have strawberry frosting and I think white chocolate would go great with it. So many combos to try! Thanks again:)\n- sounds delicious\n- I made this with cream cheese icing and Reese's peanut butter chip mixed in some Reese's pieces and put some pieces on top for Reese's peanut butter fudge. It was amazing every one loved it I can't wait to create more flavors for Christmas! I never knew I could make fudge and I am not telling anyone about this recipe!\n- No one can mess this up! I used chocolate frosting with peanut butter chips and added a spoonful of natural peanut butter. People at work loved it!\n- Made this yesterday with Andes Mint chips and Milk Chocolate frosting. I took it to a New Years Eve gathering and everyone loved it! It would have been pretty with crushed peppermint candy on top. I had seen this on a cooking newsletter that I receive and many were having trouble with it \"setting up\". For this batch, I decided to melt only the chips and pour them into the frosting. The fudge firmed in the refrigerator in less than an hour, was very firm when cut and plated, and still held its shape nicely while at room temperature on the cookie plate. It was soft with a creamy texture....and the taste....divine!\n(It was suggested on the newsletter that you could stir 1/2 cup of sifted confectioner's sugar into the frosting before adding the melted chips if you continue to have difficulties with it setting up). You are right...there are countless combinations to try and you could stir in chopped nuts, or layer two fudges for a pretty effect too. Thanks for sharing this recipe. It seems too easy to be true! I'll be making this again for quick and easy entertaining.\n- When I read this reacipe my first reaction was, \"Seriously??!!\" Well, I made it within a few minutes of reading it and it was half gone by the next morning. Very good (enough to take somewhere) and definitely easy enough to make in a pinch. Might try it w/ Andes mint chips next time. Thanks for sharing!\n- This is fantastic!! So easy and creamy and it actually sets up here in humid Houston! I used chocolate frosting and semi-sweet chocolate chips and it turned out wonderful...rich and creamy and oh so yummy! Thanks for posting such a wonderful recipe, Foxy! \n- I tried this with Nestle Semi Sweet morsels Betty Crocker, whipped, fluffy white, frosting. It was real easy to make but the taste and texture is not nice.

The texture is an odd sort of gummy & chalky at the same time. I will try it again using milk chocolate morsels and the cream cheese frosting as others have noted, but just based on what I made today it was a waste of ingredients - in my opinion.\n- WOW! This is so good and so easy to make. I used a cream cheese frosting and dark chocolate chips. It came out smooth and very rich. I also added cinnamon and some vanilla to the mix. Thank you for sharing.\n- So smooth and creamy! And SO easy to make! Finally I have found a way to use up left over frosting. I just half the recipe and we have a small pan of fudge for the two of us. No more half containers of frosting hanging around just to be binned a month later! :) Thanks the the idea! :)\n- Because this is so sweet, I use Ghiradelli bittersweet chocolate chips with cream cheese frosting... fantastic combination.\n- This is really simple to make and tastes really good. You just have to make sure you don't burn the chooclate.\n- I made this with store brand milk chocolate frosting and semi-sweet chocolate chips. I do not like any fudge but the kids loved it. It tasted better the next day. Very simple to make. Thanks for the recipe. \n- This is very good and set up very well. I cannot really make candy that well so i look for easy recipes for the holidays. This was perfect, my hubby loved it and he does not like sweets. This sets up better than the chocolate chip/condensed milk version i have been using. Thanks!\n- I found a recipe just like this on Pinterest and it is freakin' awesome!! I made some for the super bowl (yeah Broncos!!!) yesterday with peanut butter chips and chocolate frosting (the regular one, not the whipped one). I just melted the chips in a glass bowl, over a pan of boiling water (like a double boiler), then added the frosting and melted/mixed it all together once the chips were melted. This was really easy and really good, and there are so many possibilities!\n- This is absolutely the EASIEST fudge I've ever made! I used milk chocolate frosting and Andes mint chips and this made the best chocolate mint fudge I've ever had! I included it in my fudge assortment that I made for my co-workers. It's pictured in the front on the left in my photo.\n\n### Date\n2004-12-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "fudge", "desserts", "easy", "beginner-cook", "candy", "dietary", "inexpensive" ], "ingredients": [ "frosting", "chocolate chips" ], "steps": [ "make sure you have complimentary flavors", "melt the chips in a microwave safe bowl , stirring every 30 seconds until smooth", "melt frosting until pourable , about 30 seconds", "mix together the chips and frosting and pour into a greased 8x8 pan", "chill until set , about an hour", "makes a very soft , smooth fudge", "do not use the toffee chips , as they don't melt very well", "try any other flavor combo you can think of" ], "nutrition": [ 254.6, 20.0, 133.0, 2.0, 2.0, 29.0, 12.0 ], "reviews": "[\"This is my favorite fudge recipe. I often make this into truffles too by rolling the soft fudge into balls and into some sprinkles or nuts. I use all sorts of variations. Over the years, I've used all sorts of things in this recipe, including mint chocolate frosting, peanut butter swirl chocolate chips, mint chocolate chips, and more. It is delicious and always a crowd pleaser.\", 'Yummo:) I made this using cream cheese frosting and dark chocolate chips. My 7 yr old really liked it and Im going to take most of it to work so I dont eat it all myself! I have strawberry frosting and I think white chocolate would go great with it. So many combos to try! Thanks again:)', 'sounds delicious', \"I made this with cream cheese icing and Reese's peanut butter chip mixed in some Reese's pieces and put some pieces on top for Reese's peanut butter fudge. It was amazing every one loved it I can't wait to create more flavors for Christmas! I never knew I could make fudge and I am not telling anyone about this recipe!\", 'No one can mess this up! I used chocolate frosting with peanut butter chips and added a spoonful of natural peanut butter. People at work loved it!', 'Made this yesterday with Andes Mint chips and Milk Chocolate frosting. I took it to a New Years Eve gathering and everyone loved it! It would have been pretty with crushed peppermint candy on top. I had seen this on a cooking newsletter that I receive and many were having trouble with it \"setting up\". For this batch, I decided to melt only the chips and pour them into the frosting. The fudge firmed in the refrigerator in less than an hour, was very firm when cut and plated, and still held its shape nicely while at room temperature on the cookie plate. It was soft with a creamy texture....and the taste....divine!\\n(It was suggested on the newsletter that you could stir 1/2 cup of sifted confectioner\\'s sugar into the frosting before adding the melted chips if you continue to have difficulties with it setting up). You are right...there are countless combinations to try and you could stir in chopped nuts, or layer two fudges for a pretty effect too. Thanks for sharing this recipe. It seems too easy to be true! I\\'ll be making this again for quick and easy entertaining.', 'When I read this reacipe my first reaction was, \"Seriously??!!\" Well, I made it within a few minutes of reading it and it was half gone by the next morning. Very good (enough to take somewhere) and definitely easy enough to make in a pinch. Might try it w/ Andes mint chips next time. Thanks for sharing!', 'This is fantastic!! So easy and creamy and it actually sets up here in humid Houston! I used chocolate frosting and semi-sweet chocolate chips and it turned out wonderful...rich and creamy and oh so yummy! Thanks for posting such a wonderful recipe, Foxy! ', 'I tried this with Nestle Semi Sweet morsels Betty Crocker, whipped, fluffy white, frosting. It was real easy to make but the taste and texture is not nice.

The texture is an odd sort of gummy & chalky at the same time. I will try it again using milk chocolate morsels and the cream cheese frosting as others have noted, but just based on what I made today it was a waste of ingredients - in my opinion.', 'WOW! This is so good and so easy to make. I used a cream cheese frosting and dark chocolate chips. It came out smooth and very rich. I also added cinnamon and some vanilla to the mix. Thank you for sharing.', 'So smooth and creamy! And SO easy to make! Finally I have found a way to use up left over frosting. I just half the recipe and we have a small pan of fudge for the two of us. No more half containers of frosting hanging around just to be binned a month later! :) Thanks the the idea! :)', 'Because this is so sweet, I use Ghiradelli bittersweet chocolate chips with cream cheese frosting... fantastic combination.', 'This is really simple to make and tastes really good. You just have to make sure you don't burn the chooclate.', 'I made this with store brand milk chocolate frosting and semi-sweet chocolate chips. I do not like any fudge but the kids loved it. It tasted better the next day. Very simple to make. Thanks for the recipe. ', 'This is very good and set up very well. I cannot really make candy that well so i look for easy recipes for the holidays. This was perfect, my hubby loved it and he does not like sweets. This sets up better than the chocolate chip/condensed milk version i have been using. Thanks!', 'I found a recipe just like this on Pinterest and it is freakin' awesome!! I made some for the super bowl (yeah Broncos!!!) yesterday with peanut butter chips and chocolate frosting (the regular one, not the whipped one). I just melted the chips in a glass bowl, over a pan of boiling water (like a double boiler), then added the frosting and melted/mixed it all together once the chips were melted. This was really easy and really good, and there are so many possibilities!', \"This is absolutely the EASIEST fudge I've ever made! I used milk chocolate frosting and Andes mint chips and this made the best chocolate mint fudge I've ever had! I included it in my fudge assortment that I made for my co-workers. It's pictured in the front on the left in my photo.\"]", "submitted": "2004-12-06T00:00:00", "minutes": 5, "n_steps": 8, "n_ingredients": 2 }, { "id": 261, "original_id": 147780, "name": "cinnamon martini", "description": "another drink from our canadian living magazine.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/147780_v000.png", "markdown": "## 🍰 cinnamon martini\n\n### Description\nanother drink from our canadian living magazine.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. vodka\n2. goldschlager\n\n### Steps\n1. fill cocktail shaker with ice\n2. shake to blend and chill\n3. strain into martini glass\n4. let drink clear before serving\n\n### Nutrition\n- 69.4\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Really enjoyed this and loved the cinnamon taste. I agree with Boomette that next time I'd use more vodka to it. I coated the rim of the glass with a sugar cinnamon mixture and added a cinnamon stick to the glass - but it's really not needed and loved the little flecks of gold floating around in the glass. A drink sure to impress.\n- I wondered if I would like this? To my amazement I love it! It is very warming and comforting! I like the way the vodka bring down the goldschlager. Don`t get me wrong the cinnamon is there full force. This is a great winter martini.\r\nThanks!!!!\n- Awesome!\n- This has a good taste of cinnamon. But another time I'll use 1 1/2 ounce vodka and 1 ounce Goldschlager. This drink is very cute because of the gold in it. Thanks Nora :) Made for Bevy tag\n- Got a bite to it but that's OK, I bit back! Awesome!\n\n### Date\n2005-12-08 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "vodka", "goldschlager" ], "steps": [ "fill cocktail shaker with ice", "shake to blend and chill", "strain into martini glass", "let drink clear before serving" ], "nutrition": [ 69.4, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"Really enjoyed this and loved the cinnamon taste. I agree with Boomette that next time I'd use more vodka to it. I coated the rim of the glass with a sugar cinnamon mixture and added a cinnamon stick to the glass - but it's really not needed and loved the little flecks of gold floating around in the glass. A drink sure to impress.\", 'I wondered if I would like this? To my amazement I love it! It is very warming and comforting! I like the way the vodka bring down the goldschlager. Don`t get me wrong the cinnamon is there full force. This is a great winter martini.\\r\\nThanks!!!!', 'Awesome!', \"This has a good taste of cinnamon. But another time I'll use 1 1/2 ounce vodka and 1 ounce Goldschlager. This drink is very cute because of the gold in it. Thanks Nora :) Made for Bevy tag\", \"Got a bite to it but that's OK, I bit back! Awesome!\"]", "submitted": "2005-12-08T00:00:00", "minutes": 10, "n_steps": 4, "n_ingredients": 2 }, { "id": 262, "original_id": 180850, "name": "baked beans on toast", "description": "out of all the baked beans posted, i couldn't find the best!!! so i posted it", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/180850_v000.png", "markdown": "## 🍰 baked beans on toast\n\n### Description\nout of all the baked beans posted, i couldn't find the best!!! so i posted it\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- south-west-pacific\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- beans\n- vegetables\n- easy\n- beginner-cook\n- fall\n- kid-friendly\n- low-fat\n- summer\n- vegan\n- vegetarian\n- winter\n- stove-top\n- dietary\n- one-dish-meal\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- comfort-food\n- inexpensive\n- egg-free\n- healthy-2\n- new-zealand\n- free-of-something\n- low-in-something\n- taste-mood\n- equipment\n- number-of-servings\n- presentation\n- served-hot\n\n### Ingredients\n1. bread\n2. vegetarian baked beans\n\n### Steps\n1. toast your bread\n2. butter if you like butter\n3. cut into 2 big diagonal traingles\n4. heat baked beans\n5. pour over toast\n6. serve\n\n### Nutrition\n- 321.0\n- 3.0\n- 80.0\n- 42.0\n- 26.0\n- 2.0\n- 22.0\n\n### Reviews\n- Yes, this is an excellent way to eat beans.\n- This was just alright for us. I used homemade vegetarian baked beans and as others suggested, added an easy over egg. It was a mighty filling breakfast. Glad I tried it. Thank you.\n- Good; we liked it with cheese on top. I had mine on marble rye toast and my daughter liked white. I also made it with egg on top which was very good as well. Thanks for posting this simply lunch alt.\n- Honestly could not be bothered cooking. Could not believe I forgot about baked beans on toast! Thank you for reminding me and bringing back an old fav - The only change I made is adding a fried egg.\r\nThanks Perfect Pixie!\n- A true comfort food of mine! For us in the states, use Heinz Vegetarian baked beans, and don't add anything to them! A couple fried eggs with soft yolks, knife and fork and YUM! Thanks for posting Pixie!\n- Can a recipe be more easy to make. One question - how do I eat this without the beans falling off? That's the only reason I gave it 4 in stead of 5. It's messy. Unless - I'm supposed to use a knife and fork? Maybe that could be included in the directions? Otherwise - clever and tasty idea!\n- again, a staple in our house when I was growing up. I grew up in an army family and this, canned spaghetti on toast, and scrambled eggs on toast were weekly dinners.\n\n### Date\n2006-08-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "south-west-pacific", "for-1-or-2", "healthy", "5-ingredients-or-less", "main-dish", "beans", "vegetables", "easy", "beginner-cook", "fall", "kid-friendly", "low-fat", "summer", "vegan", "vegetarian", "winter", "stove-top", "dietary", "one-dish-meal", "low-cholesterol", "seasonal", "low-saturated-fat", "comfort-food", "inexpensive", "egg-free", "healthy-2", "new-zealand", "free-of-something", "low-in-something", "taste-mood", "equipment", "number-of-servings", "presentation", "served-hot" ], "ingredients": [ "bread", "vegetarian baked beans" ], "steps": [ "toast your bread", "butter if you like butter", "cut into 2 big diagonal traingles", "heat baked beans", "pour over toast", "serve" ], "nutrition": [ 321.0, 3.0, 80.0, 42.0, 26.0, 2.0, 22.0 ], "reviews": "['Yes, this is an excellent way to eat beans.', 'This was just alright for us. I used homemade vegetarian baked beans and as others suggested, added an easy over egg. It was a mighty filling breakfast. Glad I tried it. Thank you.', 'Good; we liked it with cheese on top. I had mine on marble rye toast and my daughter liked white. I also made it with egg on top which was very good as well. Thanks for posting this simply lunch alt.', 'Honestly could not be bothered cooking. Could not believe I forgot about baked beans on toast! Thank you for reminding me and bringing back an old fav - The only change I made is adding a fried egg.\\r\\nThanks Perfect Pixie!', \"A true comfort food of mine! For us in the states, use Heinz Vegetarian baked beans, and don't add anything to them! A couple fried eggs with soft yolks, knife and fork and YUM! Thanks for posting Pixie!\", \"Can a recipe be more easy to make. One question - how do I eat this without the beans falling off? That's the only reason I gave it 4 in stead of 5. It's messy. Unless - I'm supposed to use a knife and fork? Maybe that could be included in the directions? Otherwise - clever and tasty idea!\", 'again, a staple in our house when I was growing up. I grew up in an army family and this, canned spaghetti on toast, and scrambled eggs on toast were weekly dinners.']", "submitted": "2006-08-07T00:00:00", "minutes": 5, "n_steps": 6, "n_ingredients": 2 }, { "id": 263, "original_id": 96877, "name": "graham cracker crust microwave", "description": "i have used this over and over again. it is quick and easy, eliminating the need for those expensive premade crusts.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/96877_v000.png", "markdown": "## 🍰 graham cracker crust microwave\n\n### Description\ni have used this over and over again. it is quick and easy, eliminating the need for those expensive premade crusts.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- pies-and-tarts\n- desserts\n- easy\n- microwave\n- diabetic\n- crusts-pastry-dough-2\n- food-processor-blender\n- dietary\n- equipment\n- small-appliance\n- number-of-servings\n\n### Ingredients\n1. butter\n2. graham crackers\n\n### Steps\n1. break the graham crackers into the food processor bowl , process until fine crumb consistency\n2. or use store bought crums\n3. pour the melted butter into the processor bowl and pulse until well blended\n4. pour the crumb mixture into a 9-inch microwave safe glass pie dish\n5. press crumb mixture firmly into pie dish\n6. microwave on high for 1 to 2 minutes\n7. rotating dish one-fourth turn every 30 seconds\n8. watch carefully to ensure that crust does not burn\n9. allow crust to rest and cool before filling\n\n### Nutrition\n- 838.1\n- 105.0\n- 87.0\n- 36.0\n- 10.0\n- 199.0\n- 17.0\n\n### Reviews\n- Thanks Paula for a great crust that doesn't require turning on the oven! I used this for Creamy Lemon Pie (Light) #96877 for a tasty treaat on a hot day! Made for Choose your Event party.\n- My DH really enjoyed this made as a lemon pie.He doesn't like hard graham cracker crusts. I made it with soft margarine and didn't melt it, just used a fork and mixed it in. It came out very crumbly. I had to scrape it off the pie pan for each slice as it was still just crumbs, it didn't hold together. I liked being able to make in the micro. I will made it again and use butter next time.I baked for 3 min. and 30 sec. in my 800W micro. --UPDATE. We ate 3/4 of the pie while it was still warm. The crust firmed up nicely when it got cold and held together fine.\n- Works fine, just watch carefully.\n- What a great recipe, Gayla! I was making Recipe #97486 for some visitors who are diabetic, and I wanted a graham cracker crust with no added sugar. I also love how much quicker it was to prepare than a traditional graham cracker crust because of using the microwave. It wasn't as firm as a baked crust but that didn't matter since the cheesecake bars were so light. Thanks so much for sharing!\n- Love this recipe, I just made this for a no bake cheesecake. There is no reason to buy one when it is this simple. I did use cinnamon & sugar graham crackers thats what I had on hand. Great recipe thanks so much for sharing!\n- How easy is this!! Came out perfect and tasty!! Used it for recipe #193325. Thanks Paula for a great crust!!\n- This was so easy to make! I had less crumbs then called for and I messed up the proportions and used too much butter thus making my crust stick to the pan. But it was so easy and tasty that I know this is my new way to make graham cracker crusts. No point in baking them! Thanks so much for another winner, Paula!\n- Great recipe! Very fast and easy way to make a delicious graham cracker crust. Stays tender but holds together well. I made this tonight with Silky Chocolate Peanut Butter Pie and will be using this recipe again and again. Also a vast improvement over the ready made crusts that have been in the baking aisle for who knows how long. Thanks, Paula!\n- Worked like a charm! Thanks for posting this easy, breezy recipe.\n- This was perfect! I will never buy another crust! Thanks so much!\n- This is quick and easy, and tastes great. I love that it has no added sugar. I used low-fat graham crackers to offset the fat from the butter. This will be my \"go-to\" graham crust from now on. (I wonder why we thought we needed extra sugar all these years-the fillings are usually sweet enough!)\n- Easy, fast, and so delicious, despite having only 2 ingredients. We were picking up every last crumb of this crust to eat. I doubt I will ever buy a premade graham shell again, this was much better.\n- Great crust, this is now my go to summer crust. Thanks for posting Paula.\n- Yum! I liked that I could control the ingredients. Added some almonds and the nutty/graham flavor was out of this world! Easy, easy, easy! \n- Too easy! I'll never buy a graham cracker crust again. I only have a mini food processor, so I made the crumbs in batches and then mixed the butter in with a fork in a medium-sized bowl. My pie pan was 9.5in, so I increased the recipe to 12 crackers and 7 tablespoons of butter. I microwaved for 2 minutes, then cooled. Perfect! Thanks for this great time-saver.\n- This was so easy to make, my DGD and I didn't have any problems. I have even made it a few times without her supervision, and it turned out great!! I was recomending this recipe to a member in Q and A when I realized I hadn't reviewed it yet. I will never again waste my money on a store bought crumbled Graham Cracker crust. Thanks, Paula.\r\njim\n- This was really simple and easy to put together when you do not have a premade one to use. I used it with recipe #135876 and it turned out great. Thanks for posting.\n- Made a very good crust for a last-minute recipe. I will use this regularly, especially now that it's way too hot to get my oven going. This worked well with Marie biscuits/cookies (in lieu of graham crackers, which I could not lay my hands on).\n- Easy and delicious. I had graham cracker crumbs leftover from Christmas. Other recipes call for sugar but didn't need it at all. Plenty sweet enough. Made for AZ/NZ tag.\n\n### Date\n2004-08-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "pies-and-tarts", "desserts", "easy", "microwave", "diabetic", "crusts-pastry-dough-2", "food-processor-blender", "dietary", "equipment", "small-appliance", "number-of-servings" ], "ingredients": [ "butter", "graham crackers" ], "steps": [ "break the graham crackers into the food processor bowl , process until fine crumb consistency", "or use store bought crums", "pour the melted butter into the processor bowl and pulse until well blended", "pour the crumb mixture into a 9-inch microwave safe glass pie dish", "press crumb mixture firmly into pie dish", "microwave on high for 1 to 2 minutes", "rotating dish one-fourth turn every 30 seconds", "watch carefully to ensure that crust does not burn", "allow crust to rest and cool before filling" ], "nutrition": [ 838.1, 105.0, 87.0, 36.0, 10.0, 199.0, 17.0 ], "reviews": "[\"Thanks Paula for a great crust that doesn't require turning on the oven! I used this for Creamy Lemon Pie (Light) #96877 for a tasty treaat on a hot day! Made for Choose your Event party.\", \"My DH really enjoyed this made as a lemon pie.He doesn't like hard graham cracker crusts. I made it with soft margarine and didn't melt it, just used a fork and mixed it in. It came out very crumbly. I had to scrape it off the pie pan for each slice as it was still just crumbs, it didn't hold together. I liked being able to make in the micro. I will made it again and use butter next time.I baked for 3 min. and 30 sec. in my 800W micro. --UPDATE. We ate 3/4 of the pie while it was still warm. The crust firmed up nicely when it got cold and held together fine.\", 'Works fine, just watch carefully.', \"What a great recipe, Gayla! I was making Recipe #97486 for some visitors who are diabetic, and I wanted a graham cracker crust with no added sugar. I also love how much quicker it was to prepare than a traditional graham cracker crust because of using the microwave. It wasn't as firm as a baked crust but that didn't matter since the cheesecake bars were so light. Thanks so much for sharing!\", 'Love this recipe, I just made this for a no bake cheesecake. There is no reason to buy one when it is this simple. I did use cinnamon & sugar graham crackers thats what I had on hand. Great recipe thanks so much for sharing!', 'How easy is this!! Came out perfect and tasty!! Used it for recipe #193325. Thanks Paula for a great crust!!', 'This was so easy to make! I had less crumbs then called for and I messed up the proportions and used too much butter thus making my crust stick to the pan. But it was so easy and tasty that I know this is my new way to make graham cracker crusts. No point in baking them! Thanks so much for another winner, Paula!', 'Great recipe! Very fast and easy way to make a delicious graham cracker crust. Stays tender but holds together well. I made this tonight with Silky Chocolate Peanut Butter Pie and will be using this recipe again and again. Also a vast improvement over the ready made crusts that have been in the baking aisle for who knows how long. Thanks, Paula!', 'Worked like a charm! Thanks for posting this easy, breezy recipe.', 'This was perfect! I will never buy another crust! Thanks so much!', 'This is quick and easy, and tastes great. I love that it has no added sugar. I used low-fat graham crackers to offset the fat from the butter. This will be my \"go-to\" graham crust from now on. (I wonder why we thought we needed extra sugar all these years-the fillings are usually sweet enough!)', 'Easy, fast, and so delicious, despite having only 2 ingredients. We were picking up every last crumb of this crust to eat. I doubt I will ever buy a premade graham shell again, this was much better.', 'Great crust, this is now my go to summer crust. Thanks for posting Paula.', 'Yum! I liked that I could control the ingredients. Added some almonds and the nutty/graham flavor was out of this world! Easy, easy, easy! ', \"Too easy! I'll never buy a graham cracker crust again. I only have a mini food processor, so I made the crumbs in batches and then mixed the butter in with a fork in a medium-sized bowl. My pie pan was 9.5in, so I increased the recipe to 12 crackers and 7 tablespoons of butter. I microwaved for 2 minutes, then cooled. Perfect! Thanks for this great time-saver.\", \"This was so easy to make, my DGD and I didn't have any problems. I have even made it a few times without her supervision, and it turned out great!! I was recomending this recipe to a member in Q and A when I realized I hadn't reviewed it yet. I will never again waste my money on a store bought crumbled Graham Cracker crust. Thanks, Paula.\\r\\njim\", 'This was really simple and easy to put together when you do not have a premade one to use. I used it with recipe #135876 and it turned out great. Thanks for posting.', \"Made a very good crust for a last-minute recipe. I will use this regularly, especially now that it's way too hot to get my oven going. This worked well with Marie biscuits/cookies (in lieu of graham crackers, which I could not lay my hands on).\", \"Easy and delicious. I had graham cracker crumbs leftover from Christmas. Other recipes call for sugar but didn't need it at all. Plenty sweet enough. Made for AZ/NZ tag.\"]", "submitted": "2004-08-03T00:00:00", "minutes": 12, "n_steps": 9, "n_ingredients": 2 }, { "id": 264, "original_id": 28622, "name": "honey mustard glaze so silly i probably shouldn t post it", "description": "my 12 year old daughter told me that i should post this as a recipe...i don't know if it really qualifies as a recipe, but it is good and it is a time and money saver :)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/28622_v000.png", "markdown": "## 🍰 honey mustard glaze so silly i probably shouldn t post it\n\n### Description\nmy 12 year old daughter told me that i should post this as a recipe...i don't know if it really qualifies as a recipe, but it is good and it is a time and money saver :)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- easy\n- no-cook\n- refrigerator\n- holiday-event\n- low-fat\n- vegetarian\n- dietary\n- spicy\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- savory-sauces\n- low-in-something\n- taste-mood\n- equipment\n- number-of-servings\n- technique\n\n### Ingredients\n1. spicy brown mustard\n2. honey\n\n### Steps\n1. whenever there is a little bit left at the bottom of the squeeze bottle of your spicy brown mustard , add approximately the same amount of honey to the bottle and shake\n2. use this to squirt glaze on a baked ham during the last half hour of baking , it's easier than using a brush and there is no clean up of a bowl and spoon !\n3. oh , and it's also pretty darn good !\n4. or just use as honey mustard on anything you like\n5. store in refrigerator\n\n### Nutrition\n- 73.7\n- 0.0\n- 70.0\n- 7.0\n- 1.0\n- 0.0\n- 6.0\n\n### Reviews\n- Simple and simply delicious! I used this as a spread for my melted brie and ham on multi-grain sprouted wheat bread. \n- After I cook my corned beef till tender then I used this to glaze it in the oven. It was yum-o. Added a whole new flavor to the corned beef and a nice crust. Everyone just loved it.\n- Thank you for taking the time to post this! I love honey-mustard and this turned out awesome! I tried it with chicken breast as a glaze and sauce. It was a great new flavor!\n- Was just looking for something quick & easy to help perk up the left over ham & this was great!\r\n\r\nWith or without the Brown Sugar :D\n- You are not silly to post this. It is delicious!!!! I have made this for years, but add a little light brown sugar along with the honey and mustard. With or without the brown sugar, it is great.\n\n### Date\n2002-05-16 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "sauces", "condiments-etc", "easy", "no-cook", "refrigerator", "holiday-event", "low-fat", "vegetarian", "dietary", "spicy", "low-cholesterol", "low-saturated-fat", "inexpensive", "savory-sauces", "low-in-something", "taste-mood", "equipment", "number-of-servings", "technique" ], "ingredients": [ "spicy brown mustard", "honey" ], "steps": [ "whenever there is a little bit left at the bottom of the squeeze bottle of your spicy brown mustard , add approximately the same amount of honey to the bottle and shake", "use this to squirt glaze on a baked ham during the last half hour of baking , it's easier than using a brush and there is no clean up of a bowl and spoon !", "oh , and it's also pretty darn good !", "or just use as honey mustard on anything you like", "store in refrigerator" ], "nutrition": [ 73.7, 0.0, 70.0, 7.0, 1.0, 0.0, 6.0 ], "reviews": "['Simple and simply delicious! I used this as a spread for my melted brie and ham on multi-grain sprouted wheat bread. ', 'After I cook my corned beef till tender then I used this to glaze it in the oven. It was yum-o. Added a whole new flavor to the corned beef and a nice crust. Everyone just loved it.', 'Thank you for taking the time to post this! I love honey-mustard and this turned out awesome! I tried it with chicken breast as a glaze and sauce. It was a great new flavor!', 'Was just looking for something quick & easy to help perk up the left over ham & this was great!\\r\\n\\r\\nWith or without the Brown Sugar :D', 'You are not silly to post this. It is delicious!!!! I have made this for years, but add a little light brown sugar along with the honey and mustard. With or without the brown sugar, it is great.']", "submitted": "2002-05-16T00:00:00", "minutes": 2, "n_steps": 5, "n_ingredients": 2 }, { "id": 265, "original_id": 206176, "name": "super easy crock pot turkey breast", "description": "2 ingredients, what could be easier. set and forget.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/206176_v000.png", "markdown": "## 🍰 super easy crock pot turkey breast\n\n### Description\n2 ingredients, what could be easier. set and forget.\n\n### Tags\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- turkey\n- crock-pot-slow-cooker\n- dietary\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- turkey-breasts\n- equipment\n\n### Ingredients\n1. turkey breast\n2. onion soup mix\n\n### Steps\n1. rinse and dry turkey breast\n2. lift skin up from meat , do not remove\n3. cover whole breast with mix inside and out , including under the skin\n4. cook on high 1 hour and low 6 to 7 hours or until meat registers 160\n5. if using smaller turkey breast adjust time accordingly\n\n### Nutrition\n- 493.7\n- 29.0\n- 4.0\n- 82.0\n- 122.0\n- 26.0\n- 4.0\n\n### Reviews\n- It was fast and no fuss. Onion flavor is NOT overpowering.\n- So simple and easy! We loved it!\n- This recipe is exactly as advertised. It is very easy and the meat is very moist. Personally I felt the onion mix overwhelmed the turkey BUT I am not the hugest fan of onions (now garlic is another subject LOL) and someone who loves onions this recipe will be great for you. I am going to play around with this one a bit to better suit my tastes because it doesn't get any easier than this and the meat is very moist. Thanks for the post MsSally I will be making this again with some modifications strickly for my tastes.\n- I used my own homemade salt-free dried onion soup mix and added a half cup of water. It was very good and the gravy I made with the drippings was outstanding. I will be cooking my turkey breast this way from now on.\n- This could not get any easier! The meat was tender and juicy. I served it with Recipe #224453 #224453 and Recipe #225985 #225985. I had lots leftover and used it to make Recipe #220300 #220300, Recipe #112510 #112510, Recipe #170236 #170236, and Recipe #229671 #229671. This will be added to my OAMC rotation, as it makes a great meal and very versatile planned leftovers. Made for Review My Recipe. Thanks for a keeper MsSally!\n- So simple and so great! Thanks MsSally for another winner.\n- I needed some cooked turkey for making two other recipes and this recipe was just great for that purpose. The effort required was minimal and the finished turkey was moist and flavoursome. I added some parsely, sage and thyme to the soup mix - and that was it: 5 minutes preparation. This recipe would be equally useful for preparing chicken when you're planning to make several recipes using cooked chicken. Thank you for sharing this recipe, MsSally. Made for Every Day is a Holiday.\n\n### Date\n2007-01-18 00:00:00\n", "tags": [ "course", "main-ingredient", "preparation", "5-ingredients-or-less", "main-dish", "poultry", "easy", "turkey", "crock-pot-slow-cooker", "dietary", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "turkey-breasts", "equipment" ], "ingredients": [ "turkey breast", "onion soup mix" ], "steps": [ "rinse and dry turkey breast", "lift skin up from meat , do not remove", "cover whole breast with mix inside and out , including under the skin", "cook on high 1 hour and low 6 to 7 hours or until meat registers 160", "if using smaller turkey breast adjust time accordingly" ], "nutrition": [ 493.7, 29.0, 4.0, 82.0, 122.0, 26.0, 4.0 ], "reviews": "['It was fast and no fuss. Onion flavor is NOT overpowering.', 'So simple and easy! We loved it!', \"This recipe is exactly as advertised. It is very easy and the meat is very moist. Personally I felt the onion mix overwhelmed the turkey BUT I am not the hugest fan of onions (now garlic is another subject LOL) and someone who loves onions this recipe will be great for you. I am going to play around with this one a bit to better suit my tastes because it doesn't get any easier than this and the meat is very moist. Thanks for the post MsSally I will be making this again with some modifications strickly for my tastes.\", 'I used my own homemade salt-free dried onion soup mix and added a half cup of water. It was very good and the gravy I made with the drippings was outstanding. I will be cooking my turkey breast this way from now on.', 'This could not get any easier! The meat was tender and juicy. I served it with Recipe #224453 #224453 and Recipe #225985 #225985. I had lots leftover and used it to make Recipe #220300 #220300, Recipe #112510 #112510, Recipe #170236 #170236, and Recipe #229671 #229671. This will be added to my OAMC rotation, as it makes a great meal and very versatile planned leftovers. Made for Review My Recipe. Thanks for a keeper MsSally!', 'So simple and so great! Thanks MsSally for another winner.', \"I needed some cooked turkey for making two other recipes and this recipe was just great for that purpose. The effort required was minimal and the finished turkey was moist and flavoursome. I added some parsely, sage and thyme to the soup mix - and that was it: 5 minutes preparation. This recipe would be equally useful for preparing chicken when you're planning to make several recipes using cooked chicken. Thank you for sharing this recipe, MsSally. Made for Every Day is a Holiday.\"]", "submitted": "2007-01-18T00:00:00", "minutes": 485, "n_steps": 5, "n_ingredients": 2 }, { "id": 266, "original_id": 482874, "name": "my secret most special incredibly awesome toast", "description": "this is more of a method than recipe. but... \r\n\r\ni am not a big fan of toast. when it comes with my breakfast at the diner, i eat it to not waste the money paid for it. my grandmother's homemade bread toast was, of course, an exception. but she's gone & bread making is not my, um...forte. \r\n\r\nbut, i picked up a loaf of really nice artisanal bread at a bakery & had an idea.... your bread doesn't need to be round, it just can't be flat. this method produces toast that will make your head swirl. you must have a heavy, preferably cast iron, skillet. i recommend the best butter you can afford.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/482874_v000.png", "markdown": "## 🍰 my secret most special incredibly awesome toast\n\n### Description\nthis is more of a method than recipe. but... \r\n\r\ni am not a big fan of toast. when it comes with my breakfast at the diner, i eat it to not waste the money paid for it. my grandmother's homemade bread toast was, of course, an exception. but she's gone & bread making is not my, um...forte. \r\n\r\nbut, i picked up a loaf of really nice artisanal bread at a bakery & had an idea.... your bread doesn't need to be round, it just can't be flat. this method produces toast that will make your head swirl. you must have a heavy, preferably cast iron, skillet. i recommend the best butter you can afford.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- breakfast\n- easy\n- vegetarian\n- dietary\n- brunch\n\n### Ingredients\n1. bread\n2. salted butter\n\n### Steps\n1. heat the cast iron skillet over medium low heat\n2. slice your bread thickly - 1 / 2 - 1\"\n3. butter generously & thoroughly including the edges\n4. place butter side down in hot skillet\n5. check every few minutes until it is toasted to your liking\n6. remove carefully\n7. done !\n8. you may top with preserves or whatever makes you happiest\n\n### Nutrition\n- 1877.8\n- 161.0\n- 69.0\n- 118.0\n- 63.0\n- 305.0\n- 67.0\n\n### Reviews\n- Tasty way to make toast! Used a thick piece of homemade bread and served topped with a poached egg for a great breakfast - thanks for sharing the recipe! Made for the Best of 2013 event, recommended by I'mPat\n- Easy and yummy too! I put a little cheese on my toast and had it for breakfast. Thanks! Made for Vegetarian Swap-Oct.(Stars aren't sticking, but this gets 5)\n- A delicious accompaniment to my scrambled eggs this morning.\n- I love this method, I use it usually to grill buns for burgers and sandwiches, never thought to try it for toast. Wow, was this good, I used sweet butter and plain white bread, what a treat. I finished it off with some homemade strawberry preserves, what a perfect brekky it was. Thanks for sharing Elmotoo.\n- Thank You Elmotoo as I munched my way I had a lovely trip down memory lane as I remembered the many breakfasts that my dad used to make toasting bread though on both sides as it was usually a day or two old and some of my favourite toppings were smoky ham with a fried egg or soft scrambled egg, baked beans with crispy bacon or sardines that had been cooked in tomato sauce but today I topped it with an adult favourtie, ricotta cheese laced with a little vanilla essence and toped with slices of fresh nectarine yummm, thank you once again Elmotoo, made for Aussie/Kiwi Recipe Swap #72 January 2013.\n- What's not to love about this? Two of my favorite things, bread and butter. Thanks for sharing!\n- I did some the way you directed, and others I toasted on both sides (which I think is better), but the key thing for the great flavor that this method produces is to toast it until it is brown (but not black), something you might have to play around with a little. Mine went from no color to very brown fast on the first side and the second side got pretty brown in less than a minute.\n- was checking thru the recipes to see what I was going to make for our recipe swap. I was hungry, and thinking about a fried egg sandwich when I found this :)
turned out very well. I made the sandwich with the crunchy side in, best lunch for a long time !!
made for Aussie swap, september 2012\n\n### Date\n2012-07-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "breakfast", "easy", "vegetarian", "dietary", "brunch" ], "ingredients": [ "bread", "salted butter" ], "steps": [ "heat the cast iron skillet over medium low heat", "slice your bread thickly - 1 / 2 - 1\"", "butter generously & thoroughly including the edges", "place butter side down in hot skillet", "check every few minutes until it is toasted to your liking", "remove carefully", "done !", "you may top with preserves or whatever makes you happiest" ], "nutrition": [ 1877.8, 161.0, 69.0, 118.0, 63.0, 305.0, 67.0 ], "reviews": "['Tasty way to make toast! Used a thick piece of homemade bread and served topped with a poached egg for a great breakfast - thanks for sharing the recipe! Made for the Best of 2013 event, recommended by I'mPat', \"Easy and yummy too! I put a little cheese on my toast and had it for breakfast. Thanks! Made for Vegetarian Swap-Oct.(Stars aren't sticking, but this gets 5)\", 'A delicious accompaniment to my scrambled eggs this morning.', 'I love this method, I use it usually to grill buns for burgers and sandwiches, never thought to try it for toast. Wow, was this good, I used sweet butter and plain white bread, what a treat. I finished it off with some homemade strawberry preserves, what a perfect brekky it was. Thanks for sharing Elmotoo.', 'Thank You Elmotoo as I munched my way I had a lovely trip down memory lane as I remembered the many breakfasts that my dad used to make toasting bread though on both sides as it was usually a day or two old and some of my favourite toppings were smoky ham with a fried egg or soft scrambled egg, baked beans with crispy bacon or sardines that had been cooked in tomato sauce but today I topped it with an adult favourtie, ricotta cheese laced with a little vanilla essence and toped with slices of fresh nectarine yummm, thank you once again Elmotoo, made for Aussie/Kiwi Recipe Swap #72 January 2013.', \"What's not to love about this? Two of my favorite things, bread and butter. Thanks for sharing!\", 'I did some the way you directed, and others I toasted on both sides (which I think is better), but the key thing for the great flavor that this method produces is to toast it until it is brown (but not black), something you might have to play around with a little. Mine went from no color to very brown fast on the first side and the second side got pretty brown in less than a minute.', 'was checking thru the recipes to see what I was going to make for our recipe swap. I was hungry, and thinking about a fried egg sandwich when I found this :)
turned out very well. I made the sandwich with the crunchy side in, best lunch for a long time !!
made for Aussie swap, september 2012']", "submitted": "2012-07-10T00:00:00", "minutes": 10, "n_steps": 8, "n_ingredients": 2 }, { "id": 267, "original_id": 140057, "name": "a date with a pig", "description": "this has got to be the easiest appetizer in the world ! it has 2 ingredients and anyone who has tried these just loves them! my plate always comes home empty....so enjoy !", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/140057_v000.png", "markdown": "## 🍰 a date with a pig\n\n### Description\nthis has got to be the easiest appetizer in the world ! it has 2 ingredients and anyone who has tried these just loves them! my plate always comes home empty....so enjoy !\n\n### Tags\n- bacon\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- pork\n- easy\n- beginner-cook\n- dinner-party\n- holiday-event\n- inexpensive\n- meat\n- novelty\n\n### Ingredients\n1. bacon\n2. pitted dates\n\n### Steps\n1. take the bacon and cut it in half\n2. wrap each individual date in the 1 / 2 slice of raw bacon\n3. secure each bacon wrapped date with a toothpick\n4. place all of these dates on a cookie sheet\n5. cook at 350 for approximately 30 minutes , turning them once\n6. they are done when all sides are brown\n7. remove toothpicks before serving\n8. these are easily transported and reheated\n9. serve warm and wait for the applause !\n\n### Nutrition\n- 339.9\n- 39.0\n- 71.0\n- 19.0\n- 14.0\n- 42.0\n- 7.0\n\n### Reviews\n- Not only for the single ladies, this one's a real keeper. They are quick and easy to prepare and no one believed that I actually made them. People couldn't figure out what the other ingredient was besides the bacon. It was the first date with a pig that I actually enjoyed.\n- Nice and easy. I didn't even use toothpick and placed seam side down for cooking which sealed the edge nicely.\n- INCREDIBLY good! I didn't have enough bacon, so I made the mistake of slicing the bacon in half lengthwise and using 1/4 piece on each date. Not a good idea. A full 1/2 is necessary to cover the date and allow for shrinkage.**Next time I may precook the bacon slightly, wrap it around the date and continue baking until crisp. This will speed up the baking time. Thanks cfletcher! Made for Tgiving.\n- I have this recipe from another source. However, there is one difference...stuff each date with a whole pecan. This appetizer is always a hit!\n- I had this at a recent Zaar get-together. A very intriguing yet delicious combination!\n- I also had this at a recent Zaar get together. Saturn was the Chef who brought these delicious little suckers!\r\nThey were GOOD! I don't even like dates, but, you know, bacon makes everything better LOL!\r\nThanks for a great surprise appy that I will be making as well!\n- My mom made these for a holiday party and everyone raved about them. She hates cooking but figured with only 2 ingredients she could handle this one. She was right... they were delicious.\n- Loved it! How easy were these ?! The saltyness of the bacon goes well with the sweetness of the dates. DH liked them less but he's not a fan of fruit in general, so he can miss out and more for me LOL. Please see my Rating System: a wonderful 4 stars for a very tasty recipe. Thanks!\n\n### Date\n2005-10-04 00:00:00\n", "tags": [ "bacon", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "pork", "easy", "beginner-cook", "dinner-party", "holiday-event", "inexpensive", "meat", "novelty" ], "ingredients": [ "bacon", "pitted dates" ], "steps": [ "take the bacon and cut it in half", "wrap each individual date in the 1 / 2 slice of raw bacon", "secure each bacon wrapped date with a toothpick", "place all of these dates on a cookie sheet", "cook at 350 for approximately 30 minutes , turning them once", "they are done when all sides are brown", "remove toothpicks before serving", "these are easily transported and reheated", "serve warm and wait for the applause !" ], "nutrition": [ 339.9, 39.0, 71.0, 19.0, 14.0, 42.0, 7.0 ], "reviews": "[\"Not only for the single ladies, this one's a real keeper. They are quick and easy to prepare and no one believed that I actually made them. People couldn't figure out what the other ingredient was besides the bacon. It was the first date with a pig that I actually enjoyed.\", \"Nice and easy. I didn't even use toothpick and placed seam side down for cooking which sealed the edge nicely.\", \"INCREDIBLY good! I didn't have enough bacon, so I made the mistake of slicing the bacon in half lengthwise and using 1/4 piece on each date. Not a good idea. A full 1/2 is necessary to cover the date and allow for shrinkage.**Next time I may precook the bacon slightly, wrap it around the date and continue baking until crisp. This will speed up the baking time. Thanks cfletcher! Made for Tgiving.\", 'I have this recipe from another source. However, there is one difference...stuff each date with a whole pecan. This appetizer is always a hit!', 'I had this at a recent Zaar get-together. A very intriguing yet delicious combination!', \"I also had this at a recent Zaar get together. Saturn was the Chef who brought these delicious little suckers!\\r\\nThey were GOOD! I don't even like dates, but, you know, bacon makes everything better LOL!\\r\\nThanks for a great surprise appy that I will be making as well!\", 'My mom made these for a holiday party and everyone raved about them. She hates cooking but figured with only 2 ingredients she could handle this one. She was right... they were delicious.', \"Loved it! How easy were these ?! The saltyness of the bacon goes well with the sweetness of the dates. DH liked them less but he's not a fan of fruit in general, so he can miss out and more for me LOL. Please see my Rating System: a wonderful 4 stars for a very tasty recipe. Thanks!\"]", "submitted": "2005-10-04T00:00:00", "minutes": 45, "n_steps": 9, "n_ingredients": 2 }, { "id": 268, "original_id": 4765, "name": "baked sweet potato sticks", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/4765_v000.png", "markdown": "## 🍰 baked sweet potato sticks\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- oven\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- equipment\n\n### Ingredients\n1. sweet potatoes\n2. salt & pepper\n\n### Steps\n1. preheat oven to 450f\n2. lightly oil a baking sheet or spray with a nonstick cooking spray\n3. cut sweet potatoes into strips\n4. place on prepared baking sheet in a single layer\n5. spray lightly with nonstick cooking spray\n6. sprinkle with salt and pepper to taste\n7. bake 10 minutes , then stir potatoes and bake 10 minutes more , or until done to taste\n\n### Nutrition\n- 55.9\n- 0.0\n- 10.0\n- 1.0\n- 2.0\n- 0.0\n- 4.0\n\n### Reviews\n- delicious!!! baked them on parchment paper, no oil or cooking spray... came out just great! will definitely buy more sweet potatoes & make these babies again... soon!\n- Thanks so much! This was wonderfully easy, particularly because Trader Joe's now sells bagged sweet potato spears -- this didn't even require cutting. I used olive oil spray instead of Pam, and it was terrific. This got me away from the problem of cooking sweet potatoes with butter and brown sugar, making 'em more of a dessert than a vegetable ... now the sweet potatoes can speak for themselves. Thanks!\n- These were very good. I spiced them with garlic salt and paprika and they were very tasty. Nice change from regular fries.\n- They tasted great -- nice change from regular potatoes and the colour looked great on my plate. i wish they were just a bit crisper; i'll try some EV olive oil next time. i'm going to try a bit of rosemary too -- something to counteract the sweetness of the potato flesh.\n- Great Idea, better for you and I think better flavor than regular french fries! I Loved this one! Whats bad is I can eat a pan full by myself, they are addictive!\r\nThanks Dancer!\n- I made these this evening and they were delicious. My husband won't usually eat sweet potatoes but he loved these. I tossed with olive oil and baked mine for 30 minutes and they still didn't look as crispy as the photo. I'm at 5000 ft alt. so maybe that had something to do with it, but regardless we will be making them often. Thanks so much!\n- I loved them! I like the fact that they are fat like steak fries yet not fried. I will not eat sweet potatoes at Thanksgiving with all the marshmellows, but this I can do. My bf wasn't crazy about them, but he ate 'em. I used EV-olive oil, seasoned salt, and paprika. I even ate the left-overs the next day. I'll pick this healthy option over Mickey D's any day.\n- Yummy, yummy, yummy!\r\nQuick and easy. This is a forever, use over and over recipe. Thanks, Dancer.\r\nLucy B.\n- i did this with yams, and it went over very well. good for dipping in ketchup, i'll definitely be making these again soon.\n- What a yummy splurge for me! The kids thought they were great, too. I used seasoned salt instead of salt & pepper. Next time I will cut them smaller so they can crisp up a bit more.\n- This is a great alternative for french fries. My kids are asking me for the new kind of \"French Fries\". They are tasty enough that you don't need katup.\n- OMG!! These were wonderful, and very easy to do. DH loved them too. I will definitely make them again. Instead of pam, I tossed the potatoes in olive oil, but did everything else just like it was written.\n- I forgot to use salt and pepper, and these were still fantastic! The only thing I would do differently is to change the cook time. I cut the fries into smaller slices, and they seemed to be crispy/done after about 10-12 minutes. Great idea! If health/calories are not an issue, they are good with ranch dressing.\n- this was so quick & easy, and we loved it!\n\n### Date\n1999-11-21 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "oven", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "equipment" ], "ingredients": [ "sweet potatoes", "salt & pepper" ], "steps": [ "preheat oven to 450f", "lightly oil a baking sheet or spray with a nonstick cooking spray", "cut sweet potatoes into strips", "place on prepared baking sheet in a single layer", "spray lightly with nonstick cooking spray", "sprinkle with salt and pepper to taste", "bake 10 minutes , then stir potatoes and bake 10 minutes more , or until done to taste" ], "nutrition": [ 55.9, 0.0, 10.0, 1.0, 2.0, 0.0, 4.0 ], "reviews": "['delicious!!! baked them on parchment paper, no oil or cooking spray... came out just great! will definitely buy more sweet potatoes & make these babies again... soon!', \"Thanks so much! This was wonderfully easy, particularly because Trader Joe's now sells bagged sweet potato spears -- this didn't even require cutting. I used olive oil spray instead of Pam, and it was terrific. This got me away from the problem of cooking sweet potatoes with butter and brown sugar, making 'em more of a dessert than a vegetable ... now the sweet potatoes can speak for themselves. Thanks!\", 'These were very good. I spiced them with garlic salt and paprika and they were very tasty. Nice change from regular fries.', \"They tasted great -- nice change from regular potatoes and the colour looked great on my plate. i wish they were just a bit crisper; i'll try some EV olive oil next time. i'm going to try a bit of rosemary too -- something to counteract the sweetness of the potato flesh.\", 'Great Idea, better for you and I think better flavor than regular french fries! I Loved this one! Whats bad is I can eat a pan full by myself, they are addictive!\\r\\nThanks Dancer!', \"I made these this evening and they were delicious. My husband won't usually eat sweet potatoes but he loved these. I tossed with olive oil and baked mine for 30 minutes and they still didn't look as crispy as the photo. I'm at 5000 ft alt. so maybe that had something to do with it, but regardless we will be making them often. Thanks so much!\", \"I loved them! I like the fact that they are fat like steak fries yet not fried. I will not eat sweet potatoes at Thanksgiving with all the marshmellows, but this I can do. My bf wasn't crazy about them, but he ate 'em. I used EV-olive oil, seasoned salt, and paprika. I even ate the left-overs the next day. I'll pick this healthy option over Mickey D's any day.\", 'Yummy, yummy, yummy!\\r\\nQuick and easy. This is a forever, use over and over recipe. Thanks, Dancer.\\r\\nLucy B.', \"i did this with yams, and it went over very well. good for dipping in ketchup, i'll definitely be making these again soon.\", 'What a yummy splurge for me! The kids thought they were great, too. I used seasoned salt instead of salt & pepper. Next time I will cut them smaller so they can crisp up a bit more.', 'This is a great alternative for french fries. My kids are asking me for the new kind of \"French Fries\". They are tasty enough that you don\\'t need katup.', 'OMG!! These were wonderful, and very easy to do. DH loved them too. I will definitely make them again. Instead of pam, I tossed the potatoes in olive oil, but did everything else just like it was written.', 'I forgot to use salt and pepper, and these were still fantastic! The only thing I would do differently is to change the cook time. I cut the fries into smaller slices, and they seemed to be crispy/done after about 10-12 minutes. Great idea! If health/calories are not an issue, they are good with ranch dressing.', 'this was so quick & easy, and we loved it!']", "submitted": "1999-11-21T00:00:00", "minutes": 15, "n_steps": 7, "n_ingredients": 2 }, { "id": 269, "original_id": 450939, "name": "watermelon juice", "description": "this is a refreshing, tasty & healthy way to begin your day or anytime but it is most healthy consumed on an empty stomach. watermelon is thought to have originated in southern africa, where it is found growing wild, resulting in sweet, bland and bitter varieties of which the sweet is to be used here.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/450939_v000.png", "markdown": "## 🍰 watermelon juice\n\n### Description\nthis is a refreshing, tasty & healthy way to begin your day or anytime but it is most healthy consumed on an empty stomach. watermelon is thought to have originated in southern africa, where it is found growing wild, resulting in sweet, bland and bitter varieties of which the sweet is to be used here.\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- smoothies\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- ramadan\n- healthy-2\n- free-of-something\n- low-in-something\n- melons\n- taste-mood\n- sweet\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n- non-alcoholic\n\n### Ingredients\n1. watermelon\n2. water\n\n### Steps\n1. cut up the seedless sweet baby water melon into chunks and place them in your blender add in enough water to get them to blend and do so until smooth\n2. enjoy !\n\n### Nutrition\n- 677.7\n- 5.0\n- 560.0\n- 0.0\n- 27.0\n- 1.0\n- 56.0\n\n### Reviews\n- This is a wonderful summer beverage! I used sparkling water with ice cold seedless watermelon and it was superb! Made for Veg 'N Swap tag 37.\n- I didn't have to add water. I strained it because my watermelon had very tiny seeds. The taste is so fresh and sweet. The kids loved it and us also :) Thanks UmmBinat :) Made for PRMR tag game\n- A great way to have watermelon! Much enjoyed, no water needed. Thanks!\n- This is similar to a very popular summer time refreshment in my part of the world. The melon I used was very sweet and the drink is so refreshing. I added in some ice cubes in place of the water. Made for ZWT7.\n- Great and Refreshing. Will be making often, now that warmer weather coming. Used a juicer, Simple and Easy recipe. Thank You. Made for ZWT7~Emerald City Shakers.\n- Good Recipes but will be better if some more ingredient should be included to enhance taste .\nYou might want to Check this also :\n( http://www.fooducook.com/juices-shakes/quick-way-to-make-homemade-orange-juice-juices-recipes/ )\n- This is absolutely addictive! I think my skin is actually starting to glow. I think it really flushes toxins from your system (or something). I love having this first thing in the morning. Thanks for sharing! Made for ZWT7.\n- Yummy!!!! And, oh so easy, refreshing, and delicious!!!\n- Thank you for sharing this healthy recipe UmmBinat. The watermelon juice was fantastic. What a great way to wake up. I had it first thing, then I had my coffee. The juice was silky, smooth, sweet and flavorful. Very refreshing, I'll be enjoying this often. Made for ZWT7 (Witchin Kitchen)\n- What a nice treat! This was so good and very refreshing. I will be making this often. Thanks for sharing. Made for ZWT7.\n- REFRESHING!! This was soo good!! I usually do this with cantaloupe and it gets that nice milky consistency....never thought of doing it with watermelong because of all the seeds but yeah!! Seedless watermelon!! This will be my morning pick me up for the rest of the week!! Oh and I didn't need any extra water - the vitamix found it easy enough. Thanks so much Ummbinat!! Made for Veg*n Swap 33!!\n\n### Date\n2011-03-16 00:00:00\n", "tags": [ "lactose", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "easy", "holiday-event", "low-fat", "vegan", "vegetarian", "smoothies", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "ramadan", "healthy-2", "free-of-something", "low-in-something", "melons", "taste-mood", "sweet", "number-of-servings", "presentation", "served-cold", "3-steps-or-less", "non-alcoholic" ], "ingredients": [ "watermelon", "water" ], "steps": [ "cut up the seedless sweet baby water melon into chunks and place them in your blender add in enough water to get them to blend and do so until smooth", "enjoy !" ], "nutrition": [ 677.7, 5.0, 560.0, 0.0, 27.0, 1.0, 56.0 ], "reviews": "[\"This is a wonderful summer beverage! I used sparkling water with ice cold seedless watermelon and it was superb! Made for Veg 'N Swap tag 37.\", \"I didn't have to add water. I strained it because my watermelon had very tiny seeds. The taste is so fresh and sweet. The kids loved it and us also :) Thanks UmmBinat :) Made for PRMR tag game\", 'A great way to have watermelon! Much enjoyed, no water needed. Thanks!', 'This is similar to a very popular summer time refreshment in my part of the world. The melon I used was very sweet and the drink is so refreshing. I added in some ice cubes in place of the water. Made for ZWT7.', 'Great and Refreshing. Will be making often, now that warmer weather coming. Used a juicer, Simple and Easy recipe. Thank You. Made for ZWT7~Emerald City Shakers.', 'Good Recipes but will be better if some more ingredient should be included to enhance taste .\\nYou might want to Check this also :\\n( http://www.fooducook.com/juices-shakes/quick-way-to-make-homemade-orange-juice-juices-recipes/ )', 'This is absolutely addictive! I think my skin is actually starting to glow. I think it really flushes toxins from your system (or something). I love having this first thing in the morning. Thanks for sharing! Made for ZWT7.', 'Yummy!!!! And, oh so easy, refreshing, and delicious!!!', \"Thank you for sharing this healthy recipe UmmBinat. The watermelon juice was fantastic. What a great way to wake up. I had it first thing, then I had my coffee. The juice was silky, smooth, sweet and flavorful. Very refreshing, I'll be enjoying this often. Made for ZWT7 (Witchin Kitchen)\", 'What a nice treat! This was so good and very refreshing. I will be making this often. Thanks for sharing. Made for ZWT7.', \"REFRESHING!! This was soo good!! I usually do this with cantaloupe and it gets that nice milky consistency....never thought of doing it with watermelong because of all the seeds but yeah!! Seedless watermelon!! This will be my morning pick me up for the rest of the week!! Oh and I didn't need any extra water - the vitamix found it easy enough. Thanks so much Ummbinat!! Made for Veg*n Swap 33!!\"]", "submitted": "2011-03-16T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 270, "original_id": 306773, "name": "roasted sweet plantains", "description": "i first had plantains when i moved to the uk and to an area that has a large caribbean and nigerian population. they are yummy and sort of like a banana but not exactly as they need to be cooked. this is a really easy way of trying out plantains without being afraid of what to do with them. you don't really need the cooking spray but it wouldn't let me post a recipe with just one ingredient.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/306773_v000.png", "markdown": "## 🍰 roasted sweet plantains\n\n### Description\ni first had plantains when i moved to the uk and to an area that has a large caribbean and nigerian population. they are yummy and sort of like a banana but not exactly as they need to be cooked. this is a really easy way of trying out plantains without being afraid of what to do with them. you don't really need the cooking spray but it wouldn't let me post a recipe with just one ingredient.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- side-dishes\n- fruit\n- african\n- caribbean\n- easy\n- central-american\n- beginner-cook\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- comfort-food\n- inexpensive\n- healthy-2\n- low-in-something\n- tropical-fruit\n- taste-mood\n- sweet\n- 3-steps-or-less\n\n### Ingredients\n1. plantains\n2. cooking spray\n\n### Steps\n1. preheat the oven to 400 degrees\n2. place the plantains in their skins on a baking sheet or in a roasting pan and allow to roast for 20-25 minutes , or until soft but not mushy\n3. remove from the oven , split the skins and serve immediately\n\n### Nutrition\n- 218.4\n- 1.0\n- 107.0\n- 0.0\n- 4.0\n- 1.0\n- 19.0\n\n### Reviews\n- Well, I am not leaving any stars because I just found out that I don't like plantains, lol. I am sure this recipe is a great one for those of you who enjoy. Made for the Babes of ZWT4.\n- I picked this recipes for the ease in making, which is so easy, plus I had never had plantains. Mine were not sweet like a banana, and less flavorful than a banana. I baked them 25 minutes and allowed them to cool a bit before eating. I think I would make a butter/brown sugar sauce to add on top of these next time. Thanks for posting Sarah Jayne as this was a great introduction to plantains!!!! Made for ZWT4.\n- awesome- i have also made thes on the grill ( leave the skins on) -these came out great -I made sure to use ripe( yellow and brown) plaintains. Thanks for this healthier version!\n- These are great for those who love the flavor of plantains. There is nothing to hide the flavour and the roasting brings out a nice sweetness to them. Made for ZWT4: Africa.\n- I actually dont want to give a star review for this either. i went to the store and got a couple plantains. i've never tried them before so i wanted to try this recipe cause its so simple!! but when i made them they were really bad.... turns out my mom told me my plantains weren't ripe yet! they were still green and i just didnt even take that into account before making them!!! so i totally messed up my plantains and didnt really get to try them out the way they are supposed 2 be! but this is a very very simple method and i'm sure they taste great when they are ripe!!! :P made for zwt4\n- So easy! If you liked baked or cooked bananas you will like this! Plantains are NOT bananas but when black or yellow/brown with lots of black spots- the semi sweet flavor has a touch of banana like taste. They are starchier - like a potato and stay firmer when cooked unlike a banana. This made a fast and energizing breakfast which I drizzled with a little honey. *Made for ZWT*\n- I love plantains - both sweet and not - and this was a perfect dish to remind me that ultimately it is the tropical fruit itself that helps those dishes soar. You really can't get easier than this. In my case the plantain popped out of it's blackened skin letting me know the soft sweet inside was ready. If you have never tried plantains this would be a great introduction.\n- Easy and good! They are plain - you may want to add some sauce or butter. Mine turned black but did not pop open. I sliced them open after 25 minutes and they weren't sweet, but starchy (similar to a potato) - more like a veggie than a fruit. If you let plantains get over-ripe and turn yellow, then they are naturally sweet and similar to bananas. I first had these in high school, at a Reggae bar in East Palo Alto, California where they were served as a side dish on the buffet similar to this, but with some kind of butter or oil.\n- Very easy way to prepare plantains. WARNING!! POKE HOLES IN THE PLANTAINS! Similar to a baking potato, they can explode if you don't poke some holes in the skin. Lesson learned the hard way... :-0 Tastes great though especially if you add butter and brown sugar although butter and a sprinkle of salt is good too.\n\n### Date\n2008-06-02 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "desserts", "side-dishes", "fruit", "african", "caribbean", "easy", "central-american", "beginner-cook", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "comfort-food", "inexpensive", "healthy-2", "low-in-something", "tropical-fruit", "taste-mood", "sweet", "3-steps-or-less" ], "ingredients": [ "plantains", "cooking spray" ], "steps": [ "preheat the oven to 400 degrees", "place the plantains in their skins on a baking sheet or in a roasting pan and allow to roast for 20-25 minutes , or until soft but not mushy", "remove from the oven , split the skins and serve immediately" ], "nutrition": [ 218.4, 1.0, 107.0, 0.0, 4.0, 1.0, 19.0 ], "reviews": "[\"Well, I am not leaving any stars because I just found out that I don't like plantains, lol. I am sure this recipe is a great one for those of you who enjoy. Made for the Babes of ZWT4.\", 'I picked this recipes for the ease in making, which is so easy, plus I had never had plantains. Mine were not sweet like a banana, and less flavorful than a banana. I baked them 25 minutes and allowed them to cool a bit before eating. I think I would make a butter/brown sugar sauce to add on top of these next time. Thanks for posting Sarah Jayne as this was a great introduction to plantains!!!! Made for ZWT4.', 'awesome- i have also made thes on the grill ( leave the skins on) -these came out great -I made sure to use ripe( yellow and brown) plaintains. Thanks for this healthier version!', 'These are great for those who love the flavor of plantains. There is nothing to hide the flavour and the roasting brings out a nice sweetness to them. Made for ZWT4: Africa.', \"I actually dont want to give a star review for this either. i went to the store and got a couple plantains. i've never tried them before so i wanted to try this recipe cause its so simple!! but when i made them they were really bad.... turns out my mom told me my plantains weren't ripe yet! they were still green and i just didnt even take that into account before making them!!! so i totally messed up my plantains and didnt really get to try them out the way they are supposed 2 be! but this is a very very simple method and i'm sure they taste great when they are ripe!!! :P made for zwt4\", 'So easy! If you liked baked or cooked bananas you will like this! Plantains are NOT bananas but when black or yellow/brown with lots of black spots- the semi sweet flavor has a touch of banana like taste. They are starchier - like a potato and stay firmer when cooked unlike a banana. This made a fast and energizing breakfast which I drizzled with a little honey. *Made for ZWT*', \"I love plantains - both sweet and not - and this was a perfect dish to remind me that ultimately it is the tropical fruit itself that helps those dishes soar. You really can't get easier than this. In my case the plantain popped out of it's blackened skin letting me know the soft sweet inside was ready. If you have never tried plantains this would be a great introduction.\", \"Easy and good! They are plain - you may want to add some sauce or butter. Mine turned black but did not pop open. I sliced them open after 25 minutes and they weren't sweet, but starchy (similar to a potato) - more like a veggie than a fruit. If you let plantains get over-ripe and turn yellow, then they are naturally sweet and similar to bananas. I first had these in high school, at a Reggae bar in East Palo Alto, California where they were served as a side dish on the buffet similar to this, but with some kind of butter or oil.\", \"Very easy way to prepare plantains. WARNING!! POKE HOLES IN THE PLANTAINS! Similar to a baking potato, they can explode if you don't poke some holes in the skin. Lesson learned the hard way... :-0 Tastes great though especially if you add butter and brown sugar although butter and a sprinkle of salt is good too.\"]", "submitted": "2008-06-02T00:00:00", "minutes": 27, "n_steps": 3, "n_ingredients": 2 }, { "id": 271, "original_id": 261888, "name": "nilla wafer martini", "description": "instead of serving banana pudding with vanilla wafers just skip the bananas and serve this martini for dessert.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/261888_v000.png", "markdown": "## 🍰 nilla wafer martini\n\n### Description\ninstead of serving banana pudding with vanilla wafers just skip the bananas and serve this martini for dessert.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. amaretto\n2. vanilla vodka\n\n### Steps\n1. pour ingredients into cocktail shaker with ice\n2. shake and pour into martini glass\n3. enjoy\n\n### Nutrition\n- 96.3\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Very sweet! It does taste a little like a Vanilla Wafer! I made this on the rocks and liked it even better. Thanks for sharing!\n- I didn't make this but my DH did and really enjoyed it, but I did have a small taste and it does kind the taste of a Nilla wafer, thanks for sharing Mary!\n- What a simple and delicious cocktail! It did taste like a 'nilla wafer. My husband liked it just as is, but I thought it was a little bit strong so maybe next time (Oh, there will be a next time) I'll have mine on the rocks like another reviewer suggested. Loved it, thanks for posting! Made for Zaar Cookbook Tag.\n- This is a good drink. A llittle strong but good. It's definitely a sipping drink. It relaxed me. I think next time I make it, I will add a little bit of Coke or Pepsi to it.Thanks for a good recipe Mary. Made for the Feb 'o8 Bevy Tag game\n- This was yummo! I enjoyed the sweetness of the amaretto being \"cut\" by the vanilla vodka. Thanks for posting!\n- This has a really good flavor. I also preferred mine on the rocks- it makes it less strong and taste something like a creme soda. Just 2 ingredients- EASY!\n- Oh my goodness, my limit's one on this drink. TFS\n- Seriously enjoyed this! Love Nilla Wafers and this tasted just like it. I even bought a box of them to try and get a photo of this delicious drink with a nilla on the side, but my photo was fuzzy! Or maybe I was ;) this is a strong sipper for sure, but very much enjoyed!!! Thank you Mary for sharing, I will definitely indulge in this one again :) (Made for Bevy Tag 09) Cheers ~V\n- Nice little martini. It was reminiscent of the nilla wafers! I liked it best on the rocks! Thanks Mary!\n- Strong like a martini should be but very tasty. Loved the combination. Thanks for sharing the recipe!\n\n### Date\n2007-10-28 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "amaretto", "vanilla vodka" ], "steps": [ "pour ingredients into cocktail shaker with ice", "shake and pour into martini glass", "enjoy" ], "nutrition": [ 96.3, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['Very sweet! It does taste a little like a Vanilla Wafer! I made this on the rocks and liked it even better. Thanks for sharing!', \"I didn't make this but my DH did and really enjoyed it, but I did have a small taste and it does kind the taste of a Nilla wafer, thanks for sharing Mary!\", \"What a simple and delicious cocktail! It did taste like a 'nilla wafer. My husband liked it just as is, but I thought it was a little bit strong so maybe next time (Oh, there will be a next time) I'll have mine on the rocks like another reviewer suggested. Loved it, thanks for posting! Made for Zaar Cookbook Tag.\", \"This is a good drink. A llittle strong but good. It's definitely a sipping drink. It relaxed me. I think next time I make it, I will add a little bit of Coke or Pepsi to it.Thanks for a good recipe Mary. Made for the Feb 'o8 Bevy Tag game\", 'This was yummo! I enjoyed the sweetness of the amaretto being \"cut\" by the vanilla vodka. Thanks for posting!', 'This has a really good flavor. I also preferred mine on the rocks- it makes it less strong and taste something like a creme soda. Just 2 ingredients- EASY!', \"Oh my goodness, my limit's one on this drink. TFS\", 'Seriously enjoyed this! Love Nilla Wafers and this tasted just like it. I even bought a box of them to try and get a photo of this delicious drink with a nilla on the side, but my photo was fuzzy! Or maybe I was ;) this is a strong sipper for sure, but very much enjoyed!!! Thank you Mary for sharing, I will definitely indulge in this one again :) (Made for Bevy Tag 09) Cheers ~V', 'Nice little martini. It was reminiscent of the nilla wafers! I liked it best on the rocks! Thanks Mary!', 'Strong like a martini should be but very tasty. Loved the combination. Thanks for sharing the recipe!']", "submitted": "2007-10-28T00:00:00", "minutes": 3, "n_steps": 3, "n_ingredients": 2 }, { "id": 272, "original_id": 335240, "name": "super simple super yummy appetizer", "description": "it doesn't get much easier than this and only 2 ingredients. everyone who has tried these loves them. these can be made up ahead and frozen untill needed. the best part is you can make as many or as few as you need.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/335240_v000.png", "markdown": "## 🍰 super simple super yummy appetizer\n\n### Description\nit doesn't get much easier than this and only 2 ingredients. everyone who has tried these loves them. these can be made up ahead and frozen untill needed. the best part is you can make as many or as few as you need.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- easy\n- beginner-cook\n- finger-food\n- holiday-event\n- dietary\n- inexpensive\n- free-of-something\n- equipment\n- presentation\n- 3-steps-or-less\n\n### Ingredients\n1. wonton wrappers\n2. hard salami\n\n### Steps\n1. lay wonton skin on table so that a corner is toward you\n2. place slice of salami on the skin\n3. roll up like a cigar from corner to corner , moisten\n4. place on a cookie sheet seam side down\n5. when you have as many as you want rolled , bake in preheated 375 degree oven about 10 minutes or until they turn lightly golden\n6. serve hot from oven or at room temp with a little honey mustard for dipping\n7. i usually make these up ahead and freeze them unbaked untill needed\n\n### Nutrition\n- 546.2\n- 28.0\n- 0.0\n- 73.0\n- 48.0\n- 31.0\n- 22.0\n\n### Reviews\n- Love these...have made them several times and people always love them! I also add a little cream cheese to the won ton wrapper sometimes just to change it up.\n- Easy Easy Easy I brought them to a dance and the reviews were mixed. Some people really loved them and some people said they were okay. A few mentioned cream cheese would have been a nice addition. Thanks for posting\n- Super easy and yes, they are yummy! made for Spring 2012 PAC\n- These are so simple and good warm or at room temperature. My salami had a lot of flavor and the rolls didn't need any dipping sauce. I prepared them as part of my holiday open house buffet, but they were better received when served as the appy at just a simple dinner with friends. They are excellent with a glass of wine.\n- These were very nice and elegant looking. I served with some honey mustard for dipping.\n- The name says it all! It is super easy and super yummy. I did add one more ingredient. CREAM CHEESE!! This makes it even better. Just spread the cream cheese on the wonton skin before you put the salami on. These are great either served just out of the oven or even the next day straight out of the fridge. Thank you Northern Star!\n\n### Date\n2008-11-04 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "easy", "beginner-cook", "finger-food", "holiday-event", "dietary", "inexpensive", "free-of-something", "equipment", "presentation", "3-steps-or-less" ], "ingredients": [ "wonton wrappers", "hard salami" ], "steps": [ "lay wonton skin on table so that a corner is toward you", "place slice of salami on the skin", "roll up like a cigar from corner to corner , moisten", "place on a cookie sheet seam side down", "when you have as many as you want rolled , bake in preheated 375 degree oven about 10 minutes or until they turn lightly golden", "serve hot from oven or at room temp with a little honey mustard for dipping", "i usually make these up ahead and freeze them unbaked untill needed" ], "nutrition": [ 546.2, 28.0, 0.0, 73.0, 48.0, 31.0, 22.0 ], "reviews": "['Love these...have made them several times and people always love them! I also add a little cream cheese to the won ton wrapper sometimes just to change it up.', 'Easy Easy Easy I brought them to a dance and the reviews were mixed. Some people really loved them and some people said they were okay. A few mentioned cream cheese would have been a nice addition. Thanks for posting', 'Super easy and yes, they are yummy! made for Spring 2012 PAC', \"These are so simple and good warm or at room temperature. My salami had a lot of flavor and the rolls didn't need any dipping sauce. I prepared them as part of my holiday open house buffet, but they were better received when served as the appy at just a simple dinner with friends. They are excellent with a glass of wine.\", 'These were very nice and elegant looking. I served with some honey mustard for dipping.', 'The name says it all! It is super easy and super yummy. I did add one more ingredient. CREAM CHEESE!! This makes it even better. Just spread the cream cheese on the wonton skin before you put the salami on. These are great either served just out of the oven or even the next day straight out of the fridge. Thank you Northern Star!']", "submitted": "2008-11-04T00:00:00", "minutes": 25, "n_steps": 7, "n_ingredients": 2 }, { "id": 273, "original_id": 122801, "name": "low cal ice cream sandwich substitute", "description": "i learned of this recipe from friends when i was starting weight watchers. i usually use plain or chocolate graham crackers. frozen cool whip tastes just like vanilla ice cream! make a couple of these and leave then in your freezer. watch out, this can be addicting!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/122801_v000.png", "markdown": "## 🍰 low cal ice cream sandwich substitute\n\n### Description\ni learned of this recipe from friends when i was starting weight watchers. i usually use plain or chocolate graham crackers. frozen cool whip tastes just like vanilla ice cream! make a couple of these and leave then in your freezer. watch out, this can be addicting!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- desserts\n- easy\n- beginner-cook\n- kid-friendly\n- vegetarian\n- frozen-desserts\n- freezer\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. graham cracker\n2. cool whip\n\n### Steps\n1. break the graham cracker in half\n2. scoop cool whip onto the center of one graham cracker , sandwich the other cracker ontop , and press down to evenly distribute the cool whip\n3. freeze until the cool whips hardens and enjoy !\n\n### Nutrition\n- 55.0\n- 4.0\n- 16.0\n- 1.0\n- 1.0\n- 9.0\n- 2.0\n\n### Reviews\n- tasted like the real thing, just be sure to cover when in the freezer because they quickly get that frostbitten taste\n- Absolutely amazing! I used chocolate graham crackers and Cool Whip Light...so simple and so incredibly yummy! I need to figure out a way to make the crackers soft like the real thing then I'd be 100% amazed at the results. Thanks!\n- We are officially addicted! (And to a guilt free dessert!) These are amazing and the perfect sweet \"fix\" for us! This is such a simple recipe that's really easy to modify. We tried the original and loved it. So then we added a thin layer of reduced fat peanut butter. And then, just to see if it worked, we mixed sugar free chocolate syrup in with the Cool Whip... the possibilities are endless!!! Thank you, Mikus, for a recipe that we will enjoy again and again!\n- This makes a delightful quick dessert. I even like to add a sliced banana (even though it's messy). Thanks Mikus for posting.\n\nRoxygirl\n- These are great. Frozen Cool Whip does make a wonderful, satisfying substitute for ice cream! However, as Jamie Lynne said, they are also addicting! I used Reduced Fat Honey Graham Crackers and Cool Whip Free with delicious results. I will be making these often to satisfy my sweet tooth! Thank you. :) \n- I made these today and they are out of this world! I did change them though. I used chocolate graham crackers. To the Cool Whip I added mint extract and green food coloring. My DH loves the SF mint ice cream sandwiches and thought these would be a low cal version of them. I was right. So yummy. Thanks for the great idea!\n- I haven't made these in years but I used to. I loved these.\n- Soooooo yummy! The only bad part is that I end up eating so many of these that it equals the real thing! LOL But it is well worth it! Frozen cool whip tastes better than ice cream to me!!! Thanks for sharing!\n\n### Date\n2005-05-18 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "very-low-carbs", "desserts", "easy", "beginner-cook", "kid-friendly", "vegetarian", "frozen-desserts", "freezer", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "low-in-something", "equipment", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "graham cracker", "cool whip" ], "steps": [ "break the graham cracker in half", "scoop cool whip onto the center of one graham cracker , sandwich the other cracker ontop , and press down to evenly distribute the cool whip", "freeze until the cool whips hardens and enjoy !" ], "nutrition": [ 55.0, 4.0, 16.0, 1.0, 1.0, 9.0, 2.0 ], "reviews": "['tasted like the real thing, just be sure to cover when in the freezer because they quickly get that frostbitten taste', \"Absolutely amazing! I used chocolate graham crackers and Cool Whip Light...so simple and so incredibly yummy! I need to figure out a way to make the crackers soft like the real thing then I'd be 100% amazed at the results. Thanks!\", 'We are officially addicted! (And to a guilt free dessert!) These are amazing and the perfect sweet \"fix\" for us! This is such a simple recipe that\\'s really easy to modify. We tried the original and loved it. So then we added a thin layer of reduced fat peanut butter. And then, just to see if it worked, we mixed sugar free chocolate syrup in with the Cool Whip... the possibilities are endless!!! Thank you, Mikus, for a recipe that we will enjoy again and again!', \"This makes a delightful quick dessert. I even like to add a sliced banana (even though it's messy). Thanks Mikus for posting.\\n\\nRoxygirl\", 'These are great. Frozen Cool Whip does make a wonderful, satisfying substitute for ice cream! However, as Jamie Lynne said, they are also addicting! I used Reduced Fat Honey Graham Crackers and Cool Whip Free with delicious results. I will be making these often to satisfy my sweet tooth! Thank you. :) ', 'I made these today and they are out of this world! I did change them though. I used chocolate graham crackers. To the Cool Whip I added mint extract and green food coloring. My DH loves the SF mint ice cream sandwiches and thought these would be a low cal version of them. I was right. So yummy. Thanks for the great idea!', \"I haven't made these in years but I used to. I loved these.\", 'Soooooo yummy! The only bad part is that I end up eating so many of these that it equals the real thing! LOL But it is well worth it! Frozen cool whip tastes better than ice cream to me!!! Thanks for sharing!']", "submitted": "2005-05-18T00:00:00", "minutes": 32, "n_steps": 3, "n_ingredients": 2 }, { "id": 274, "original_id": 212733, "name": "green bean bacon wraps", "description": "my mom gave me this recipe and everyone loves them. it gives the old everyday green bean a really good flavor.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/212733_v000.png", "markdown": "## 🍰 green bean bacon wraps\n\n### Description\nmy mom gave me this recipe and everyone loves them. it gives the old everyday green bean a really good flavor.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- side-dishes\n- beans\n- easy\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. green beans\n2. bacon\n\n### Steps\n1. drain water off of green beans\n2. take five green beans and wrap with bacon end to end\n3. lay in shallow baking dish\n4. bake for 35 min at 375 degrees or until bacon is done\n5. add salt and pepper to taste\n\n### Nutrition\n- 117.2\n- 11.0\n- 18.0\n- 5.0\n- 8.0\n- 12.0\n- 3.0\n\n### Reviews\n- Yummy Yummy Yummy! What more can be said? Sprinkle with a little brown sugar before baking and you will think you are in heaven. My children's friends always want these when they come over.....so much for milk and cookies?!?!?!\n- This was a fun way to eat green beans. I'm usually not a huge fan of them, but what doesn't taste good wrapped in bacon? Thanks for the recipe!\n- Very easy to make and went down very well with the family!\n\nI used fresh beans, and therefore pre-cooked them for 8 minutes in the normal fashion, to be sure they would be tender, which they were.\n\nThen cooked as instructed, absolutely perfect! thanks!\n\nMade for PAC Spring 2008\n- My family gave this an instant 5 star review. Fast & delicious in such a simple way. I've always prepared green beans with bacon but never whole slices & never without all the hassle. I think it took me 5 minutes total from prep start to in the oven. Very easy. I made just as instructed & had no trouble cooking them in the time stated and uncovered. Thanks for sharing Dawn! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.\n- A friend of mine makes these, so i decided to try this recipe. The bacon was WAY undercooked. My friend told me to cover the pan with foil, cook for one hour, then remove the foil and cook another 15 minutes to brown the bacon. other than that, this recipe is ok, thats why i gave it 2 stars. Just definitely cover and cook longer.\n- We took some liberties with this recipe to use the sliced green beans we had on hand. The result was slightly different but very good anyway, and rather decorative. Ours did cook in the 35 minutes specified. Made for Pick A Chef Spring 2008.\n- My favorite way to eat green beans! I've been using this recipe since college and have used thawed frozen green beans with great success as well as the canned. I usually cook about 45 minutes though.\n\n### Date\n2007-02-21 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "5-ingredients-or-less", "side-dishes", "beans", "easy", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-carb", "healthy-2", "low-in-something" ], "ingredients": [ "green beans", "bacon" ], "steps": [ "drain water off of green beans", "take five green beans and wrap with bacon end to end", "lay in shallow baking dish", "bake for 35 min at 375 degrees or until bacon is done", "add salt and pepper to taste" ], "nutrition": [ 117.2, 11.0, 18.0, 5.0, 8.0, 12.0, 3.0 ], "reviews": "[\"Yummy Yummy Yummy! What more can be said? Sprinkle with a little brown sugar before baking and you will think you are in heaven. My children's friends always want these when they come over.....so much for milk and cookies?!?!?!\", \"This was a fun way to eat green beans. I'm usually not a huge fan of them, but what doesn't taste good wrapped in bacon? Thanks for the recipe!\", 'Very easy to make and went down very well with the family!\\n\\nI used fresh beans, and therefore pre-cooked them for 8 minutes in the normal fashion, to be sure they would be tender, which they were.\\n\\nThen cooked as instructed, absolutely perfect! thanks!\\n\\nMade for PAC Spring 2008', \"My family gave this an instant 5 star review. Fast & delicious in such a simple way. I've always prepared green beans with bacon but never whole slices & never without all the hassle. I think it took me 5 minutes total from prep start to in the oven. Very easy. I made just as instructed & had no trouble cooking them in the time stated and uncovered. Thanks for sharing Dawn! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.\", 'A friend of mine makes these, so i decided to try this recipe. The bacon was WAY undercooked. My friend told me to cover the pan with foil, cook for one hour, then remove the foil and cook another 15 minutes to brown the bacon. other than that, this recipe is ok, thats why i gave it 2 stars. Just definitely cover and cook longer.', 'We took some liberties with this recipe to use the sliced green beans we had on hand. The result was slightly different but very good anyway, and rather decorative. Ours did cook in the 35 minutes specified. Made for Pick A Chef Spring 2008.', \"My favorite way to eat green beans! I've been using this recipe since college and have used thawed frozen green beans with great success as well as the canned. I usually cook about 45 minutes though.\"]", "submitted": "2007-02-21T00:00:00", "minutes": 45, "n_steps": 5, "n_ingredients": 2 }, { "id": 275, "original_id": 218390, "name": "apples and peanut butter apple slices", "description": "a quick, light lunch or a delicious snack. i never get tired of this combo!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/218390_v000.png", "markdown": "## 🍰 apples and peanut butter apple slices\n\n### Description\na quick, light lunch or a delicious snack. i never get tired of this combo!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- lunch\n- snacks\n- fruit\n- american\n- easy\n- beginner-cook\n- finger-food\n- kid-friendly\n- dietary\n- low-sodium\n- low-cholesterol\n- comfort-food\n- brown-bag\n- inexpensive\n- healthy-2\n- low-in-something\n- apples\n- taste-mood\n- to-go\n- camping\n- number-of-servings\n- presentation\n- 3-steps-or-less\n\n### Ingredients\n1. apple\n2. peanut butter\n\n### Steps\n1. core and slice apple into wedges\n2. divide the peanut butter evenly among the slices\n3. i usually spread mine along the inner edge\n4. enjoy !\n\n### Nutrition\n- 282.8\n- 25.0\n- 87.0\n- 6.0\n- 17.0\n- 17.0\n- 10.0\n\n### Reviews\n- Great snack! I usually cut the apple(s) into wedges and use the peanut butter as a dip.\n- I have loved this combo since I was a kid, and everyone I know thinks I'm crazy, they wont even try it, I say they are the crazy ones. This is also great in a sandwich!! Just be sure to spread the peanut butter on both sides of the bread, and no butter or marg!! Love it!!\n- I forgot about this yummy snack. Haven't had it in years! Thanks for posting. I'm putting apples on my shopping list today!\n- I had this at school one day when I was starving and this was all my tuck box could produce, I LOVE peanut butter and apples so it was a perfect match for me. Thanks for posting. Miss Pixie x x x :D\n- Thank you Thank you for posting this \"recipe\". My family has always made fun of me for having this over peanut butter and celery...I get the last laugh this time :-)\n- Now, try it on bread! Makes a great sandwich. Let 'em laugh.\n- I have been eating apples like this for a year now and plain apple just aren't the same. Very tasty, thank you for posting.\n- instructions not super clear, mine look a little different from the pictures and there is a slight burned taste.\n- My husband says it tastes better than chocolate to him. Thanks for reminder of simple easy snack!\n- They were delicious\n- This is my comfort food! I eat it for any meal or for just a snack! My favorite are Gala apples and Skippy Chunky peanut butter. Yummy!\n- Yes, this is one of the all-time great snacks.\n- This is my favorite breakfast. I have even bought the already sliced apples at the store, and have that with the mini containers of jif peanut butter I keep in my desk at work for an easy lunch. I also have not ever gotten tired of this combo :)\n- Healthy and easy snack to make. I enjoy this when craving something sweet. Any eating apple will taste great with peanut butter! Thank you Marg for posting.\n- Love this snack!\n- A great snack, so easy too! I never tried before but now its going to be a regular. Thanks for posting. And what an excellent photo,too!\n- I have eaten this since I was a child. Always a winning combo!\n- Loved this!!!!\n- A classic favorite I have enjoyed since I was a kid and still love. Now I like it with organic crunchy PB.\n- Always a great combo!\n- Call this a recipe? I thought everyone did this... but I commend you for sharing with those who may be unfortunate enough to have never tried it!\n- We eat this all the time! So tasty and easy, and healthy!\n- A deliciuos and healthy way to start the day, and end it too! So very good! Thanks Marg~ Made for the Sweet Delights game in the TOTM forum.\n- The best snack. I have eaten apples with PB -- creamy or crunchy -- for my entire life, and love it just as much now as an adult as I did at 7 years old. :)\n- Not sure that I call this a recipe, because I've been having it for years and it's only two ingredients....but very yummy!\n- I never heard of this until a few months ago - delicious, especially with some raisins on top of the peanut butter.\n- What a wonderful snack idea, Marg! Both my sis and me enjoyed this soooooo much for an early morning snack. YUM!
THANK YOU SO MUCH for sharing this great idea here with us!
Made and reviewed for the 10 day photographic challenge in the photo forum January 2011.\n- My son loved this snack. Thanks Marg :) Made for all you can cook buffet\n- I gave this 4 stars. My newphews & niece really like this little simple healthly snack. Thanks for posting a kid approved recipe! Christine (internetnut)\n- This is my favorite way to eat an apple, especially a Honeycrisp. But I have a little special trick...microwave the pb just until it is slightly melted (just 30 seconds for my microwave) and stir. Now you have melted, slightly warm peanut butter that is a better dipping consistency. Sublime!\n\n### Date\n2007-03-23 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "lunch", "snacks", "fruit", "american", "easy", "beginner-cook", "finger-food", "kid-friendly", "dietary", "low-sodium", "low-cholesterol", "comfort-food", "brown-bag", "inexpensive", "healthy-2", "low-in-something", "apples", "taste-mood", "to-go", "camping", "number-of-servings", "presentation", "3-steps-or-less" ], "ingredients": [ "apple", "peanut butter" ], "steps": [ "core and slice apple into wedges", "divide the peanut butter evenly among the slices", "i usually spread mine along the inner edge", "enjoy !" ], "nutrition": [ 282.8, 25.0, 87.0, 6.0, 17.0, 17.0, 10.0 ], "reviews": "['Great snack! I usually cut the apple(s) into wedges and use the peanut butter as a dip.', \"I have loved this combo since I was a kid, and everyone I know thinks I'm crazy, they wont even try it, I say they are the crazy ones. This is also great in a sandwich!! Just be sure to spread the peanut butter on both sides of the bread, and no butter or marg!! Love it!!\", \"I forgot about this yummy snack. Haven't had it in years! Thanks for posting. I'm putting apples on my shopping list today!\", 'I had this at school one day when I was starving and this was all my tuck box could produce, I LOVE peanut butter and apples so it was a perfect match for me. Thanks for posting. Miss Pixie x x x :D', 'Thank you Thank you for posting this \"recipe\". My family has always made fun of me for having this over peanut butter and celery...I get the last laugh this time :-)', \"Now, try it on bread! Makes a great sandwich. Let 'em laugh.\", \"I have been eating apples like this for a year now and plain apple just aren't the same. Very tasty, thank you for posting.\", 'instructions not super clear, mine look a little different from the pictures and there is a slight burned taste.', 'My husband says it tastes better than chocolate to him. Thanks for reminder of simple easy snack!', 'They were delicious', 'This is my comfort food! I eat it for any meal or for just a snack! My favorite are Gala apples and Skippy Chunky peanut butter. Yummy!', 'Yes, this is one of the all-time great snacks.', 'This is my favorite breakfast. I have even bought the already sliced apples at the store, and have that with the mini containers of jif peanut butter I keep in my desk at work for an easy lunch. I also have not ever gotten tired of this combo :)', 'Healthy and easy snack to make. I enjoy this when craving something sweet. Any eating apple will taste great with peanut butter! Thank you Marg for posting.', 'Love this snack!', 'A great snack, so easy too! I never tried before but now its going to be a regular. Thanks for posting. And what an excellent photo,too!', 'I have eaten this since I was a child. Always a winning combo!', 'Loved this!!!!', 'A classic favorite I have enjoyed since I was a kid and still love. Now I like it with organic crunchy PB.', 'Always a great combo!', 'Call this a recipe? I thought everyone did this... but I commend you for sharing with those who may be unfortunate enough to have never tried it!', 'We eat this all the time! So tasty and easy, and healthy!', 'A deliciuos and healthy way to start the day, and end it too! So very good! Thanks Marg~ Made for the Sweet Delights game in the TOTM forum.', 'The best snack. I have eaten apples with PB -- creamy or crunchy -- for my entire life, and love it just as much now as an adult as I did at 7 years old. :)', \"Not sure that I call this a recipe, because I've been having it for years and it's only two ingredients....but very yummy!\", 'I never heard of this until a few months ago - delicious, especially with some raisins on top of the peanut butter.', 'What a wonderful snack idea, Marg! Both my sis and me enjoyed this soooooo much for an early morning snack. YUM!
THANK YOU SO MUCH for sharing this great idea here with us!
Made and reviewed for the 10 day photographic challenge in the photo forum January 2011.', 'My son loved this snack. Thanks Marg :) Made for all you can cook buffet', 'I gave this 4 stars. My newphews & niece really like this little simple healthly snack. Thanks for posting a kid approved recipe! Christine (internetnut)', 'This is my favorite way to eat an apple, especially a Honeycrisp. But I have a little special trick...microwave the pb just until it is slightly melted (just 30 seconds for my microwave) and stir. Now you have melted, slightly warm peanut butter that is a better dipping consistency. Sublime!']", "submitted": "2007-03-23T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 276, "original_id": 443988, "name": "banana milk raw dairy free", "description": "africa has a long history of banana cultivation. phytolith discoveries in cameroon dating to the first millennium bce triggered an as yet unresolved debate about the date of first cultivation in africa. there is linguistic evidence that bananas were known in madagascar around that time. the earliest prior evidence indicates that cultivation dates to no earlier than late 6th century ad. it is likely, however, that bananas were brought at least to madagascar if not to the east african coast during the phase of malagasy colonization of the island from south east asia c400ce.\r\nhere we have a simple, healthy drink made with just 1 banana. idea from the 80/10/10 diet by dr. douglas n. graham, a cool raw food book.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/443988_v000.png", "markdown": "## 🍰 banana milk raw dairy free\n\n### Description\nafrica has a long history of banana cultivation. phytolith discoveries in cameroon dating to the first millennium bce triggered an as yet unresolved debate about the date of first cultivation in africa. there is linguistic evidence that bananas were known in madagascar around that time. the earliest prior evidence indicates that cultivation dates to no earlier than late 6th century ad. it is likely, however, that bananas were brought at least to madagascar if not to the east african coast during the phase of malagasy colonization of the island from south east asia c400ce.\r\nhere we have a simple, healthy drink made with just 1 banana. idea from the 80/10/10 diet by dr. douglas n. graham, a cool raw food book.\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- breakfast\n- fruit\n- easy\n- fall\n- low-fat\n- vegan\n- vegetarian\n- smoothies\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- free-of-something\n- low-in-something\n- tropical-fruit\n- bananas\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n- dairy-free\n\n### Ingredients\n1. banana\n2. water\n\n### Steps\n1. blend banana with enough water to make a \"milky\" consistency\n2. enjoy , to your health !\n\n### Nutrition\n- 105.0\n- 0.0\n- 57.0\n- 0.0\n- 2.0\n- 0.0\n- 8.0\n\n### Reviews\n- Yum!!! I blended 1 banana with 1 cup of spring water in my Vitamix. This is delicious! I first had "banana juice" in the Dominican Republic, and this could be it. Great way to kick start my diet, too! Thanks!\n- Such a simple thing, but so valuable to know! I never would have thought to do this, so thanks for the introduction UmmBinat. I waited until I had some ripe bananas (usually we're over run with them). We just had it as an afternoon snack, amazing how something so basic can feel like such a treat. Made during Veg*n Swap March 2011.\n- Wonderful!! I really enjoyed this recipe and loved how easy it was to make. My banana wasn't all that ripe but it still made for a great tasting beverage. Thanks for sharing. Made for ZWT7.\n- This was awesome! I served it over some puffed whole rye cereal and gobbled it up. YUM! The banana has such a creamy texture and is so sweet naturally. A perfect way of enjoying breakfast. :)
THANK YOU SO MUCH for sharing this great recipe here with us!
Made and reviewed for our VIP during Veggie Swap February 2011.\n- What a smart idea. I made this for DS. Reminded me a little bit of Banana Snapple. made for ZWT 7.\n- I used a frozen banana and whipped this up in no time flat! Great taste and good for you. Made for ZWT7\n- Delicious!!! This is definitely a staple for me. Usually breakfast & lunch but I multiply the recipe by 8-10!!! Losing weight & feeling great!! Actually not great - absolutely amazing!! Hot tip: make sure to always use super RIPE fruit so that they don't rot the teeth. Ripe bananas have lots of black spots and a black ring around the stem. Thanks UmmBinat!! Definitley a keeper!!\n- I love the simplicity of this recipe! I made it this morning for a \"milk\" for my cereal and it was just perfect. The ripe banana added just a bit of sweet flavor to really liven up the bowl. It was good to drink on its own too.\n- I really love this as an alternative and still healthy way to enjoy a banana since I eat so many of them. This worked well in my Magic Bullet. I enjoyed it sprinkled with some grated nutmeg. Thanks, UmmBinat! Made for Aussie Kiwi Recipe Swap 48, January 2011.\n- Very much enjoyed! Sorry there was no banana to us in the staging but used my last banana to make this tasty drink. Made this for DH who said this would be great in the mornings with his oatmeal. He said the texture and flavor was very nice. Made using a frozen over ripe banana. Thanks for the post.\n- Such an easy and refreshing beverage for a hot and humid summer day! Thanks for posting such a great idea! Made for Veg 'N Swap tag 37!\n\n### Date\n2010-12-12 00:00:00\n", "tags": [ "lactose", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "breakfast", "fruit", "easy", "fall", "low-fat", "vegan", "vegetarian", "smoothies", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "healthy-2", "free-of-something", "low-in-something", "tropical-fruit", "bananas", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less", "dairy-free" ], "ingredients": [ "banana", "water" ], "steps": [ "blend banana with enough water to make a \"milky\" consistency", "enjoy , to your health !" ], "nutrition": [ 105.0, 0.0, 57.0, 0.0, 2.0, 0.0, 8.0 ], "reviews": "['Yum!!! I blended 1 banana with 1 cup of spring water in my Vitamix. This is delicious! I first had "banana juice" in the Dominican Republic, and this could be it. Great way to kick start my diet, too! Thanks!', \"Such a simple thing, but so valuable to know! I never would have thought to do this, so thanks for the introduction UmmBinat. I waited until I had some ripe bananas (usually we're over run with them). We just had it as an afternoon snack, amazing how something so basic can feel like such a treat. Made during Veg*n Swap March 2011.\", \"Wonderful!! I really enjoyed this recipe and loved how easy it was to make. My banana wasn't all that ripe but it still made for a great tasting beverage. Thanks for sharing. Made for ZWT7.\", 'This was awesome! I served it over some puffed whole rye cereal and gobbled it up. YUM! The banana has such a creamy texture and is so sweet naturally. A perfect way of enjoying breakfast. :)
THANK YOU SO MUCH for sharing this great recipe here with us!
Made and reviewed for our VIP during Veggie Swap February 2011.', 'What a smart idea. I made this for DS. Reminded me a little bit of Banana Snapple. made for ZWT 7.', 'I used a frozen banana and whipped this up in no time flat! Great taste and good for you. Made for ZWT7', \"Delicious!!! This is definitely a staple for me. Usually breakfast & lunch but I multiply the recipe by 8-10!!! Losing weight & feeling great!! Actually not great - absolutely amazing!! Hot tip: make sure to always use super RIPE fruit so that they don't rot the teeth. Ripe bananas have lots of black spots and a black ring around the stem. Thanks UmmBinat!! Definitley a keeper!!\", 'I love the simplicity of this recipe! I made it this morning for a \"milk\" for my cereal and it was just perfect. The ripe banana added just a bit of sweet flavor to really liven up the bowl. It was good to drink on its own too.', 'I really love this as an alternative and still healthy way to enjoy a banana since I eat so many of them. This worked well in my Magic Bullet. I enjoyed it sprinkled with some grated nutmeg. Thanks, UmmBinat! Made for Aussie Kiwi Recipe Swap 48, January 2011.', 'Very much enjoyed! Sorry there was no banana to us in the staging but used my last banana to make this tasty drink. Made this for DH who said this would be great in the mornings with his oatmeal. He said the texture and flavor was very nice. Made using a frozen over ripe banana. Thanks for the post.', \"Such an easy and refreshing beverage for a hot and humid summer day! Thanks for posting such a great idea! Made for Veg 'N Swap tag 37!\"]", "submitted": "2010-12-12T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 277, "original_id": 66038, "name": "grilled fresh sweet corn on the cob in husks", "description": "check out my herbed butter recipe #66040 or\r\nrecipe #88873 to brush on the corn. prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/66038_v000.png", "markdown": "## 🍰 grilled fresh sweet corn on the cob in husks\n\n### Description\ncheck out my herbed butter recipe #66040 or\r\nrecipe #88873 to brush on the corn. prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- american\n- barbecue\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- midwestern\n- healthy-2\n- low-in-something\n- corn\n- equipment\n- grilling\n- presentation\n- served-hot\n- 4-hours-or-less\n\n### Ingredients\n1. sweet corn\n2. cold water\n\n### Steps\n1. gently peel husks back to within 2 inches of the base\n2. remove silk and smooth husks back into place , completely covering kernels\n3. fill a sink with ice water and soak corn for 30 minutes\n4. drain and shake off excess water\n5. the cold water stop the sugars in the corn from turning to starch\n6. preheat grill\n7. generously oil the grill to prevent sticking\n8. grill directly over medium to medium-hot coals 5 inches from the heat , turning occasionally , until tender-- 15 minutes\n9. open carefully and brush on melted butter and season with salt or check out my herbed butter\n\n### Nutrition\n- 77.4\n- 1.0\n- 11.0\n- 0.0\n- 5.0\n- 0.0\n- 5.0\n\n### Reviews\n- I grilled these alongside some pork chops and we had a fabulous summertime dinner! Nice, smoky flavor! After peeling back the husks and removing the 'silk' and replacing the husks, I tied the ends with a stripped off piece of husk to keep them closed while grilling. That worked perfectly, I grilled till the outside husks were almost black and the corn was perfect. Thanks Rita.\n- Decided to make corn a new way and this recipe came to mind. This was great. Served it with rosemary butter. will be making again. Thanks Rita!\n- Amazing. It tasted like popcorn, so sweet. This is the only way to do grilled sweet corn!\n- Thanks for showing me how to eliminate one step before cooking ears of corn on the grill. It was a bit tricky for me to not accidently schuck the corn while trying to get rid of all the silk, but it all eventually came off. Very tasty corn! Thanks!\n- Perfect, Rita! I have never been able to do corn on the grill very well, Parts would be to done, the other not so much. This worked just so well, I credit your good directions in steering me in the right direction. This corn is the best!! Didn't get a chance to try the compound butter yet, but still I am in the right direction. Thanks so much, Reets! Made for Diabetic Forum \"Smokin' Hot\"\n- The only way to enjoy fresh corn on the cob. Made as per recipe. The recipe is well written and easy to follow. I know I will use this recipe again and again. Made for Smokin' Hot in the Diabetic Forum.\n- No need to remove the silk, it falls right off after grilling. We also soak it for an hour or so. Makes a difference.\n- This is so good! This is how we did it when we were growing up.\n- Very tasty but..I trim the ends, soak in cold water and..leave the silk on as well as the husk for Bbq. Once cooked, the silk and husk literally falls off..easily..soo yummy!!��������������������\n- We grill corn like this and love it! There is no other way in our house! The only difference is that we do not remove the silk and we sometimes soak it longer in regular tab water. This way, we put it in the water before company comes and it is ready when it is time to grill. The silk easily comes off after it is grilled. If there is any left over, I put it in the fridge and later microwave it until it is warm. It still tastes fresh!\n- I do my corn the same way. There is one little tweak that I have found and that is to brush the corn generously with butter after the corn has soaked. Then put the husks back up and tie. Put them on the grill and the butter really helps the flavor. Nothing like grilled corn on the cob on a summer night in Iowa!\n- I came here to see if this method was posted because this is how we always grill our corn and it is fabulous! Nothing could be easier or more delicious in the summer months!\n- This was a really great recipe but for some reason the corn took so long to take on the grill. Followed as directed but it took over 1/2 hour to grill the corn. Not sure how that happened. The corn tasted great but wasn't able to be served with the meal as planned.\n- I gave this recipe 4 stars. My family really liked corn done this way. I thought it was great best of all no need to peel until ready to eat! I found a recipe in Woman's World magazine it was a bit different but along the same lines. The directions say to soak the corn in the husks in covered water for 20 minutes. Then drain and shake off excess water and grill for 15 minutes flipping every 5 minutes. I grilled mine on my Coleman portable grill on low for 20-25 minutes. Then serve. Overall this is my favorite to serve corn now! Thanks for posting a awesome recipe! Christine (internetnut)\n\n### Date\n2003-07-03 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "american", "barbecue", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "midwestern", "healthy-2", "low-in-something", "corn", "equipment", "grilling", "presentation", "served-hot", "4-hours-or-less" ], "ingredients": [ "sweet corn", "cold water" ], "steps": [ "gently peel husks back to within 2 inches of the base", "remove silk and smooth husks back into place , completely covering kernels", "fill a sink with ice water and soak corn for 30 minutes", "drain and shake off excess water", "the cold water stop the sugars in the corn from turning to starch", "preheat grill", "generously oil the grill to prevent sticking", "grill directly over medium to medium-hot coals 5 inches from the heat , turning occasionally , until tender-- 15 minutes", "open carefully and brush on melted butter and season with salt or check out my herbed butter" ], "nutrition": [ 77.4, 1.0, 11.0, 0.0, 5.0, 0.0, 5.0 ], "reviews": "[\"I grilled these alongside some pork chops and we had a fabulous summertime dinner! Nice, smoky flavor! After peeling back the husks and removing the 'silk' and replacing the husks, I tied the ends with a stripped off piece of husk to keep them closed while grilling. That worked perfectly, I grilled till the outside husks were almost black and the corn was perfect. Thanks Rita.\", 'Decided to make corn a new way and this recipe came to mind. This was great. Served it with rosemary butter. will be making again. Thanks Rita!', 'Amazing. It tasted like popcorn, so sweet. This is the only way to do grilled sweet corn!', 'Thanks for showing me how to eliminate one step before cooking ears of corn on the grill. It was a bit tricky for me to not accidently schuck the corn while trying to get rid of all the silk, but it all eventually came off. Very tasty corn! Thanks!', 'Perfect, Rita! I have never been able to do corn on the grill very well, Parts would be to done, the other not so much. This worked just so well, I credit your good directions in steering me in the right direction. This corn is the best!! Didn\\'t get a chance to try the compound butter yet, but still I am in the right direction. Thanks so much, Reets! Made for Diabetic Forum \"Smokin\\' Hot\"', \"The only way to enjoy fresh corn on the cob. Made as per recipe. The recipe is well written and easy to follow. I know I will use this recipe again and again. Made for Smokin' Hot in the Diabetic Forum.\", 'No need to remove the silk, it falls right off after grilling. We also soak it for an hour or so. Makes a difference.', 'This is so good! This is how we did it when we were growing up.', 'Very tasty but..I trim the ends, soak in cold water and..leave the silk on as well as the husk for Bbq. Once cooked, the silk and husk literally falls off..easily..soo yummy!!��������������������', 'We grill corn like this and love it! There is no other way in our house! The only difference is that we do not remove the silk and we sometimes soak it longer in regular tab water. This way, we put it in the water before company comes and it is ready when it is time to grill. The silk easily comes off after it is grilled. If there is any left over, I put it in the fridge and later microwave it until it is warm. It still tastes fresh!', 'I do my corn the same way. There is one little tweak that I have found and that is to brush the corn generously with butter after the corn has soaked. Then put the husks back up and tie. Put them on the grill and the butter really helps the flavor. Nothing like grilled corn on the cob on a summer night in Iowa!', 'I came here to see if this method was posted because this is how we always grill our corn and it is fabulous! Nothing could be easier or more delicious in the summer months!', \"This was a really great recipe but for some reason the corn took so long to take on the grill. Followed as directed but it took over 1/2 hour to grill the corn. Not sure how that happened. The corn tasted great but wasn't able to be served with the meal as planned.\", \"I gave this recipe 4 stars. My family really liked corn done this way. I thought it was great best of all no need to peel until ready to eat! I found a recipe in Woman's World magazine it was a bit different but along the same lines. The directions say to soak the corn in the husks in covered water for 20 minutes. Then drain and shake off excess water and grill for 15 minutes flipping every 5 minutes. I grilled mine on my Coleman portable grill on low for 20-25 minutes. Then serve. Overall this is my favorite to serve corn now! Thanks for posting a awesome recipe! Christine (internetnut)\"]", "submitted": "2003-07-03T00:00:00", "minutes": 65, "n_steps": 9, "n_ingredients": 2 }, { "id": 278, "original_id": 215902, "name": "bacon wrapped taters", "description": "i seen rachael ray make these on her new show! they looked so good i had to try them.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/215902_v000.png", "markdown": "## 🍰 bacon wrapped taters\n\n### Description\ni seen rachael ray make these on her new show! they looked so good i had to try them.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- appetizers\n- easy\n- number-of-servings\n\n### Ingredients\n1. frozen tater tots\n2. lean bacon\n\n### Steps\n1. preheat oven to 425f\n2. cut bacon strips in half making 2 equal size pieces , about 4 inches each\n3. place a tater tot on the end of the half-strip of bacon and roll it around the tot , slightly overlapping by 1 / 2 inch\n4. cut off any excess bacon\n5. pierce with a toothpick and place bacon wrapped tot on a baking sheet\n6. it helps if the tater tots are thawed out a bit\n7. bake until the bacon is crispy , about 15-20 minutes\n\n### Nutrition\n- 18.3\n- 2.0\n- 0.0\n- 1.0\n- 0.0\n- 3.0\n- 0.0\n\n### Reviews\n- I made these for our Superbowl party and they were delicious! Everyone loved them. Thank you so much!\n- These are like litte pieces of heaven! I loved them. I took some of the other reviews into consideration about lack of \"kick\" and decided to make the LoneStar Steakhouse Spicy Ranch Dip Copycat to go with them and it tasted awesome! Also, make sure you thaw the taters out enough so that the toothpicks can go through. I thawed them in the microwave to get them a little softer. http://www.recipezaar.com/Lone-Star-Steakhouse-Spicy-Ranch-Dip-Copycat-35480\n- Thanks for this keeper. They are so easy, and even more tasty. I take them from the freezer, and wrap them. I keep checking them until I can get the water soaked toothpick through. They need to be as frozen as possible or they will come apart during baking. I will definitely be making these a lot. By the way, these were just as good after cooling to room temperature.\n- Love bacon, love crispiness!\n- These were OK.\r\nLot of work for such a simple taste. I would have seasoned the \"Tots\" with something before wrapping in the bacon ( maybe some hot sauce or cayenne ).\r\nWe will make again.\n- I agree, it needs a \"kick\". They were okay, but it really needs some kind of flavor.\n- OMG, these are so good! Wonderful party food-there are never any leftovers. Perfectly delicious! Thanks Marsha D. for sharing a keeper. Made for Zaar Chef Alphabet Soup.\n- I was just going to post this recipe! When my sisters and I were young, my parents' friends used to make these delicious bites every time we came over. My sisters and I would hover over the plate and devour these! It is ridiculous how delicious these are as there are only two ingredients. These days, I often make these for get-togethers with friends. Like old times, the hovering continues. Please try these, as they are AMAZING!\n- Made these for my brother-in-law's birthday (he is a bacon freak). They were good, but greasy.\n\n### Date\n2007-03-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "5-ingredients-or-less", "appetizers", "easy", "number-of-servings" ], "ingredients": [ "frozen tater tots", "lean bacon" ], "steps": [ "preheat oven to 425f", "cut bacon strips in half making 2 equal size pieces , about 4 inches each", "place a tater tot on the end of the half-strip of bacon and roll it around the tot , slightly overlapping by 1 / 2 inch", "cut off any excess bacon", "pierce with a toothpick and place bacon wrapped tot on a baking sheet", "it helps if the tater tots are thawed out a bit", "bake until the bacon is crispy , about 15-20 minutes" ], "nutrition": [ 18.3, 2.0, 0.0, 1.0, 0.0, 3.0, 0.0 ], "reviews": "['I made these for our Superbowl party and they were delicious! Everyone loved them. Thank you so much!', 'These are like litte pieces of heaven! I loved them. I took some of the other reviews into consideration about lack of \"kick\" and decided to make the LoneStar Steakhouse Spicy Ranch Dip Copycat to go with them and it tasted awesome! Also, make sure you thaw the taters out enough so that the toothpicks can go through. I thawed them in the microwave to get them a little softer. http://www.recipezaar.com/Lone-Star-Steakhouse-Spicy-Ranch-Dip-Copycat-35480', 'Thanks for this keeper. They are so easy, and even more tasty. I take them from the freezer, and wrap them. I keep checking them until I can get the water soaked toothpick through. They need to be as frozen as possible or they will come apart during baking. I will definitely be making these a lot. By the way, these were just as good after cooling to room temperature.', 'Love bacon, love crispiness!', 'These were OK.\\r\\nLot of work for such a simple taste. I would have seasoned the \"Tots\" with something before wrapping in the bacon ( maybe some hot sauce or cayenne ).\\r\\nWe will make again.', 'I agree, it needs a \"kick\". They were okay, but it really needs some kind of flavor.', 'OMG, these are so good! Wonderful party food-there are never any leftovers. Perfectly delicious! Thanks Marsha D. for sharing a keeper. Made for Zaar Chef Alphabet Soup.', \"I was just going to post this recipe! When my sisters and I were young, my parents' friends used to make these delicious bites every time we came over. My sisters and I would hover over the plate and devour these! It is ridiculous how delicious these are as there are only two ingredients. These days, I often make these for get-togethers with friends. Like old times, the hovering continues. Please try these, as they are AMAZING!\", \"Made these for my brother-in-law's birthday (he is a bacon freak). They were good, but greasy.\"]", "submitted": "2007-03-09T00:00:00", "minutes": 15, "n_steps": 7, "n_ingredients": 2 }, { "id": 279, "original_id": 68118, "name": "easiest hot pepper jelly", "description": "ever since i made the brie kisses appetizer recipe i have become addicted to hot pepper jelly. i spent a small fortune on small jars and then decided to try to make it myself. well lets just say i don't have the nack for jelly making. however a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. okay, realistically less than 10 minutes depending on how fast you are with a knife.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/68118_v000.png", "markdown": "## 🍰 easiest hot pepper jelly\n\n### Description\never since i made the brie kisses appetizer recipe i have become addicted to hot pepper jelly. i spent a small fortune on small jars and then decided to try to make it myself. well lets just say i don't have the nack for jelly making. however a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. okay, realistically less than 10 minutes depending on how fast you are with a knife.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- jellies\n- condiments-etc\n- vegetables\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- peppers\n- number-of-servings\n\n### Ingredients\n1. apple jelly\n2. jalapeno peppers\n\n### Steps\n1. spoon out apple jelly into a saucepan\n2. add chopped jalapenos\n3. bring to a boil and let boil for 2 minutes\n4. you can add a drop or two of food coloring if you want\n5. pour mixture into sterilized jar and lid\n6. turn upside down for 5 minutes , then upright and it will seal\n7. or you can do it the lazy the way like i did- i poured it back into the jar i bought the apple jelly in , tightened the lid on and turn upside down and it sealed itself again\n\n### Nutrition\n- 1050.8\n- 0.0\n- 807.0\n- 4.0\n- 1.0\n- 0.0\n- 92.0\n\n### Reviews\n- This did not jell for me. I don't know what I did wrong. I went by the recipe, exactly. I put three jalapenos in, seeds and all, and a banana pepper, I think it was, and it is way too hot. We like hot, but that is too hot. I am going to get some more apple jelly, and try again. It is so hard to know just how much peppers to put in.\n- I honestly didn't think this would taste as good as *MY* homemade jalapeno jelly! Boy was I wrong!! It was easy and tastes delicous. Love the fact that I can make one jar at a time when I want it instead of having to store several jars of jelly. Thank you so much, Ridgely for this fantastic recipe! \n- This was great. I needed 9 small gifts for a party that I was attending. I bought the cheap 18 ounce jars of apple jelly at my local Walmart for about $1.25 a piece. Six of those jars made 10 (1/2 pint) jars of hot pepper jelly. I put about 20 jalapenos (seeds and membrane included) and about 10 serrano chilis (also with seeds and membrane) into my food processor... ground them up and then heated the apple jelly and the ground pepper mash together until it was melted and the bright green was gone from the peppers. I then strained the peppers out and was left with a nice clear hot pepper jelly. I added some green food coloring to my liking and ladled into jars and covered them with a pretty fabric and ribbon. I put them all back into the box the jelly jars came in and put them in my refrigerator. I didn't bother with a hot water bath or anything. I'll explain to the recipients that the jelly is to be used soon and tell them that it's not 'canned' and it needs to stay in the refrigerator. \nHow easy can it get? Thanks so much for the great idea.\n- My guests were most impressed when I bragged about this recipe...it was way, way too easy!!! Next time, though, I will kick it up with more jalapeno and maybe some green bell pepper that was suggested (about 1T minced). I was only able to get a 250 ml jar of apple jelly (9 oz jar) which gave me approx. 1 cup of finished product....enough to fit into one decorative jar. Perfect for 2 servings. I have 2 more jars in my cupboard to play around with!! Thanks for a wonderful idea!! \n- Delicious! I made this for Thanksgiving and poured it over a block of cream cheese to serve with crackers for an appetizer. It was soooo good, that I'm going to make these for Christmas gifts and add a personal label to each jar. Thanks for a great inexpensive (and delicious) gift idea!\n- Great and easy recipe! I wanted something hotter so I used 2 habanero peppers finely minced. BUT I wimped out after boiling the jelly and strained it before puttng in jars--perfect hi heat! Awesome with cream cheese!\n- I was just about to order some pepper & onion relish from Harry & David's when I came across this recipe. It's delicious & a whole lot cheaper! Plus, you don't have to wait on it to be delivered! Thanks for sharing!\n- I made this for a friend and made an extra jar for our house as well. I made it even easier by using canned jalapenos. For my twin granddaughter's 1st birthday today I served it over a block of cream cheese with wheat thins on the side and everyone declare it \"delicious\"! I agree....easy and delicious are both high on my list too! I used a 4-oz can of chopped jalapenos, rinsed and chopped even more, with two 18 oz jars of apple jelly. For me, it was not hot enough, my mistake though. Next time I'll use a can for each jar. I LOVE this recipe and plan on adding jars of this to my holiday baskets.\n- I love the whole idea of this simple recipe but mine did not \"jell\" back up. I have more of a sauce that would probably be great on chicken or pork fillets. But I really thought it would be more of a jelly that I could put over a block of cream cheese. Does anyone have any ideas of what happened or how I might get the consistency I want?? Thanks for any advice!!\n- I use to buy Hot Pepper Jelly at kraft events from vendors. I love the taste, but I don't personally have the time to make from scratch. I use to purchase from Harry & Davids their onion & pepper relish in its place when I got a chance. I tried this over the weekend. It was super easy and quick. I might try to use more jalapeno peppers and maybe a little bit of the juice to make it hotter. This was a great idea...thank you so much for posting it.\n- This get five stars for being truly easy and very good. Apple jelly is not available where I live therefore I used Apricot and it was delicious. I also added a small amount of green bellpepper. \n\n### Date\n2003-08-04 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "jellies", "condiments-etc", "vegetables", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "peppers", "number-of-servings" ], "ingredients": [ "apple jelly", "jalapeno peppers" ], "steps": [ "spoon out apple jelly into a saucepan", "add chopped jalapenos", "bring to a boil and let boil for 2 minutes", "you can add a drop or two of food coloring if you want", "pour mixture into sterilized jar and lid", "turn upside down for 5 minutes , then upright and it will seal", "or you can do it the lazy the way like i did- i poured it back into the jar i bought the apple jelly in , tightened the lid on and turn upside down and it sealed itself again" ], "nutrition": [ 1050.8, 0.0, 807.0, 4.0, 1.0, 0.0, 92.0 ], "reviews": "[\"This did not jell for me. I don't know what I did wrong. I went by the recipe, exactly. I put three jalapenos in, seeds and all, and a banana pepper, I think it was, and it is way too hot. We like hot, but that is too hot. I am going to get some more apple jelly, and try again. It is so hard to know just how much peppers to put in.\", \"I honestly didn't think this would taste as good as *MY* homemade jalapeno jelly! Boy was I wrong!! It was easy and tastes delicous. Love the fact that I can make one jar at a time when I want it instead of having to store several jars of jelly. Thank you so much, Ridgely for this fantastic recipe! \", \"This was great. I needed 9 small gifts for a party that I was attending. I bought the cheap 18 ounce jars of apple jelly at my local Walmart for about $1.25 a piece. Six of those jars made 10 (1/2 pint) jars of hot pepper jelly. I put about 20 jalapenos (seeds and membrane included) and about 10 serrano chilis (also with seeds and membrane) into my food processor... ground them up and then heated the apple jelly and the ground pepper mash together until it was melted and the bright green was gone from the peppers. I then strained the peppers out and was left with a nice clear hot pepper jelly. I added some green food coloring to my liking and ladled into jars and covered them with a pretty fabric and ribbon. I put them all back into the box the jelly jars came in and put them in my refrigerator. I didn't bother with a hot water bath or anything. I'll explain to the recipients that the jelly is to be used soon and tell them that it's not 'canned' and it needs to stay in the refrigerator. \\nHow easy can it get? Thanks so much for the great idea.\", 'My guests were most impressed when I bragged about this recipe...it was way, way too easy!!! Next time, though, I will kick it up with more jalapeno and maybe some green bell pepper that was suggested (about 1T minced). I was only able to get a 250 ml jar of apple jelly (9 oz jar) which gave me approx. 1 cup of finished product....enough to fit into one decorative jar. Perfect for 2 servings. I have 2 more jars in my cupboard to play around with!! Thanks for a wonderful idea!! ', \"Delicious! I made this for Thanksgiving and poured it over a block of cream cheese to serve with crackers for an appetizer. It was soooo good, that I'm going to make these for Christmas gifts and add a personal label to each jar. Thanks for a great inexpensive (and delicious) gift idea!\", 'Great and easy recipe! I wanted something hotter so I used 2 habanero peppers finely minced. BUT I wimped out after boiling the jelly and strained it before puttng in jars--perfect hi heat! Awesome with cream cheese!', \"I was just about to order some pepper & onion relish from Harry & David's when I came across this recipe. It's delicious & a whole lot cheaper! Plus, you don't have to wait on it to be delivered! Thanks for sharing!\", 'I made this for a friend and made an extra jar for our house as well. I made it even easier by using canned jalapenos. For my twin granddaughter\\'s 1st birthday today I served it over a block of cream cheese with wheat thins on the side and everyone declare it \"delicious\"! I agree....easy and delicious are both high on my list too! I used a 4-oz can of chopped jalapenos, rinsed and chopped even more, with two 18 oz jars of apple jelly. For me, it was not hot enough, my mistake though. Next time I\\'ll use a can for each jar. I LOVE this recipe and plan on adding jars of this to my holiday baskets.', 'I love the whole idea of this simple recipe but mine did not \"jell\" back up. I have more of a sauce that would probably be great on chicken or pork fillets. But I really thought it would be more of a jelly that I could put over a block of cream cheese. Does anyone have any ideas of what happened or how I might get the consistency I want?? Thanks for any advice!!', \"I use to buy Hot Pepper Jelly at kraft events from vendors. I love the taste, but I don't personally have the time to make from scratch. I use to purchase from Harry & Davids their onion & pepper relish in its place when I got a chance. I tried this over the weekend. It was super easy and quick. I might try to use more jalapeno peppers and maybe a little bit of the juice to make it hotter. This was a great idea...thank you so much for posting it.\", 'This get five stars for being truly easy and very good. Apple jelly is not available where I live therefore I used Apricot and it was delicious. I also added a small amount of green bellpepper. ']", "submitted": "2003-08-04T00:00:00", "minutes": 7, "n_steps": 7, "n_ingredients": 2 }, { "id": 280, "original_id": 24747, "name": "ham and cream cheese roll ups", "description": "my parents made this for us when i was little.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/24747_v000.png", "markdown": "## 🍰 ham and cream cheese roll ups\n\n### Description\nmy parents made this for us when i was little.\n\n### Tags\n- ham\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- lunch\n- main-dish\n- pork\n- easy\n- no-cook\n- finger-food\n- kid-friendly\n- picnic\n- dietary\n- one-dish-meal\n- low-carb\n- low-in-something\n- meat\n- to-go\n- number-of-servings\n- presentation\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. deli ham\n2. cream cheese\n\n### Steps\n1. spread cream cheese on piece of ham\n2. roll ham as you would a roll-up sandwich\n\n### Nutrition\n- 95.2\n- 11.0\n- 1.0\n- 17.0\n- 11.0\n- 18.0\n- 0.0\n\n### Reviews\n- I was disappointed, from all the rave reviews I was expecting something different. Afterwards I noticed most of the reviews had added other ingredients, tortiallas, etc. Which make them totally different recipes, most of which can also be found here on Zaar.\n- Simple Recipe. I know this sounds a bit strange, but please try this recipe and add a sliced pickle. yes, I said pickle. Strange combination is wonderful.\n- I always make these for appetizers...try adding a sliced green onion to the cream cheese before rolling up! Delicious! YUM!\n- Wonderful appetizer! I added chopped green olives to the cream cheese. \r\n\r\n\n- I made these yesterday for a little family get-together. I made half with the green onion, and spread a little bit of sweet pickle relish over the cream cheese for the other half. EVERYONE loved them!! Nobody could decide on which one was better, because they were both sooo good! I think next time I might try adding a little horseradish to the cream cheese for a little kick, and see how that goes. The possibilities are endless!! Thank you for sharing this recipe!\r\n~Manda\n- I have been making these for years, they are my sons favorite quick snack. The kids will come home from school and whip these up. Thank you for posting.\n- Great combination. for parties iused to chop the ham up and mix it with the cream cheese, add some ranch and roll it in a tortilla (cut into pin wheels) so cheap and easy!!!thank for reminding me of them.\n- This is great for an after-school snack. I made some with salami as well and they were great. Thanks for posting : )\n- I love these too. Try a little different twist by flattening a piece of loaf bread,spead it with cream cheese, ham then add a baby dill pickle and roll up tightly. Chill and slice into disc to serve. Warning: they are addictive.\n- I've made these many times through the years. You can also add a tortillia to wrap around the ham & cream cheese. Anything you add to the cream cheese will take over the flavor... chives, roasted peppers, or garlic, sundried tomatoes... ect. Wrapped in tortillias, with extra favorite flavors make an excellent apatizer for holidays or any get together\n- These are so good. Try adding a pickled okra to the cream cheese before rolling up. I wouldn't have touched pickled okra until I \"accidently\" tasted it in this recipe and was hooked after the first bite not to mentioned shocked I had eaten \"pickled\" anything! Thanks for posting!\n- This recipe is also wonderful by mixing in crushed pineapple with the cream cheese, then spreading the cream cheese on a flour tortilla and placing thinnly sliced deli ham on it and rolling it up. Great for a pot luck and very easy to make!!!\n- We make these for lunch for the kids using cream cheese and chives, bit of mustard and whatever deli meat I have. Also will sandwich 2 tortillas and cut with metal cookie cutters for kid parties (pumpkins, numbers, etc)\n- These roll ups are great for gatherings. Super easy and delicious. I made these with turkey breast and green onion like other reviewers suggested. Sprinkled with some freshly ground pepper to finish. They were very good!\n- I made these as an appitizer i just added yellow mustard to the cream cheese and then sliced the rolled up ham into bite sized pieces and skewered with a toothpick. Wonderful. thanks for the inspiration!!!\n- I just made these for a quick low carb lunch, and they are YUMMY! I will be making these often, and trying the variations posted. Thanks!\n- My Mom use to make this for me all the time too!! YUM! Fat Free cream cheese doesn't change the taste much, and it is a bit better for you. I LOVE eating these!!!\n- This must have been big in the '70's because I remember this, too! These are SO GOOD! There is no need to add more ingredients; these are perfect as is. Thanks for bringing back a great memory.\n- I make these all the time, try adding a dill pickle spear in these before rolling..yummy\n- I absolutely love these! They are really good with baby dills, or relish in them. I usually put them in a tortilla too and then roll. YUMMY!\n- I have had these and they are very good! You can lighten the fat content by using low-fat cream cheese and low-fat ham. Putting the green onion in makes it taste very close to the original.\r\nUrp29\n- I love these!! They're real good with a green onion in the middle, too. Or a Garlic dill pickle. Great recipe, Alicia!\n- These are really nice. We like to roll them w/ a pickle spear inside. Great snack for unexpected company, or for after-school snacks. Our boys, ages 6 & 4, enjoy making these themselves. Thanks for sharing!\n- simple and delish, really good on wheat tortillas!\n- Oh yum.... what a mean thing to do to an expecting mother ;D\n- YAY!!! I have made this a million times! I like it with cajun seasoning or taco seasoning. MMMM flavored cream cheese.\n\n### Date\n2002-04-08 00:00:00\n", "tags": [ "ham", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "lunch", "main-dish", "pork", "easy", "no-cook", "finger-food", "kid-friendly", "picnic", "dietary", "one-dish-meal", "low-carb", "low-in-something", "meat", "to-go", "number-of-servings", "presentation", "3-steps-or-less", "technique" ], "ingredients": [ "deli ham", "cream cheese" ], "steps": [ "spread cream cheese on piece of ham", "roll ham as you would a roll-up sandwich" ], "nutrition": [ 95.2, 11.0, 1.0, 17.0, 11.0, 18.0, 0.0 ], "reviews": "['I was disappointed, from all the rave reviews I was expecting something different. Afterwards I noticed most of the reviews had added other ingredients, tortiallas, etc. Which make them totally different recipes, most of which can also be found here on Zaar.', 'Simple Recipe. I know this sounds a bit strange, but please try this recipe and add a sliced pickle. yes, I said pickle. Strange combination is wonderful.', 'I always make these for appetizers...try adding a sliced green onion to the cream cheese before rolling up! Delicious! YUM!', 'Wonderful appetizer! I added chopped green olives to the cream cheese. \\r\\n\\r\\n', 'I made these yesterday for a little family get-together. I made half with the green onion, and spread a little bit of sweet pickle relish over the cream cheese for the other half. EVERYONE loved them!! Nobody could decide on which one was better, because they were both sooo good! I think next time I might try adding a little horseradish to the cream cheese for a little kick, and see how that goes. The possibilities are endless!! Thank you for sharing this recipe!\\r\\n~Manda', 'I have been making these for years, they are my sons favorite quick snack. The kids will come home from school and whip these up. Thank you for posting.', ' Great combination. for parties iused to chop the ham up and mix it with the cream cheese, add some ranch and roll it in a tortilla (cut into pin wheels) so cheap and easy!!!thank for reminding me of them.', 'This is great for an after-school snack. I made some with salami as well and they were great. Thanks for posting : )', 'I love these too. Try a little different twist by flattening a piece of loaf bread,spead it with cream cheese, ham then add a baby dill pickle and roll up tightly. Chill and slice into disc to serve. Warning: they are addictive.', \"I've made these many times through the years. You can also add a tortillia to wrap around the ham & cream cheese. Anything you add to the cream cheese will take over the flavor... chives, roasted peppers, or garlic, sundried tomatoes... ect. Wrapped in tortillias, with extra favorite flavors make an excellent apatizer for holidays or any get together\", 'These are so good. Try adding a pickled okra to the cream cheese before rolling up. I wouldn\\'t have touched pickled okra until I \"accidently\" tasted it in this recipe and was hooked after the first bite not to mentioned shocked I had eaten \"pickled\" anything! Thanks for posting!', 'This recipe is also wonderful by mixing in crushed pineapple with the cream cheese, then spreading the cream cheese on a flour tortilla and placing thinnly sliced deli ham on it and rolling it up. Great for a pot luck and very easy to make!!!', 'We make these for lunch for the kids using cream cheese and chives, bit of mustard and whatever deli meat I have. Also will sandwich 2 tortillas and cut with metal cookie cutters for kid parties (pumpkins, numbers, etc)', 'These roll ups are great for gatherings. Super easy and delicious. I made these with turkey breast and green onion like other reviewers suggested. Sprinkled with some freshly ground pepper to finish. They were very good!', 'I made these as an appitizer i just added yellow mustard to the cream cheese and then sliced the rolled up ham into bite sized pieces and skewered with a toothpick. Wonderful. thanks for the inspiration!!!', 'I just made these for a quick low carb lunch, and they are YUMMY! I will be making these often, and trying the variations posted. Thanks!', \"My Mom use to make this for me all the time too!! YUM! Fat Free cream cheese doesn't change the taste much, and it is a bit better for you. I LOVE eating these!!!\", \"This must have been big in the '70's because I remember this, too! These are SO GOOD! There is no need to add more ingredients; these are perfect as is. Thanks for bringing back a great memory.\", 'I make these all the time, try adding a dill pickle spear in these before rolling..yummy', 'I absolutely love these! They are really good with baby dills, or relish in them. I usually put them in a tortilla too and then roll. YUMMY!', 'I have had these and they are very good! You can lighten the fat content by using low-fat cream cheese and low-fat ham. Putting the green onion in makes it taste very close to the original.\\r\\nUrp29', \"I love these!! They're real good with a green onion in the middle, too. Or a Garlic dill pickle. Great recipe, Alicia!\", 'These are really nice. We like to roll them w/ a pickle spear inside. Great snack for unexpected company, or for after-school snacks. Our boys, ages 6 & 4, enjoy making these themselves. Thanks for sharing!', 'simple and delish, really good on wheat tortillas!', 'Oh yum.... what a mean thing to do to an expecting mother ;D', 'YAY!!! I have made this a million times! I like it with cajun seasoning or taco seasoning. MMMM flavored cream cheese.']", "submitted": "2002-04-08T00:00:00", "minutes": 3, "n_steps": 2, "n_ingredients": 2 }, { "id": 281, "original_id": 269311, "name": "very diet friendly low fat low cal substitute for cream", "description": "yes you can still enjoy the wonderful mouth feel of those cream dishes while watching your waist! this works like a charm!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/269311_v000.png", "markdown": "## 🍰 very diet friendly low fat low cal substitute for cream\n\n### Description\nyes you can still enjoy the wonderful mouth feel of those cream dishes while watching your waist! this works like a charm!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- eggs-dairy\n- easy\n- dinner-party\n- low-fat\n- food-processor-blender\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- cooking-mixes\n- healthy-2\n- low-in-something\n- equipment\n- small-appliance\n- 3-steps-or-less\n\n### Ingredients\n1. low fat cottage cheese\n2. skim milk\n\n### Steps\n1. add all to a blender\n2. blend on cream or liquefy until smooth\n3. use in place of cream in a recipe\n\n### Nutrition\n- 19.1\n- 0.0\n- 0.0\n- 3.0\n- 5.0\n- 1.0\n- 0.0\n\n### Reviews\n- I tried this recipe solely because I was out of cream, not because of the low calories. But after tasting how great it is, I think I will definitely be making and using this substitute more often in order to help reduce calories. It worked perfectly in my favorite ranch dressing. Thanks!\n- This is simply AWESOME!!!! I served it with rhubarb compote today and it was just perfect. It is nice and thick just like real cream and tastes great, too. I will surely try this on many other things (like berries, cobblers, pies, etc.)as well and I would also luv to use it for baking. This is a real winner, mama's kitchen! Thanks so much for sharing it with us!\nMade and reviewed for Bevy Tag May 09.\n- I served this over sliced bananas for a simple dessert (platanos con crema) and it was wonderful. I can't wait to try this on more things! Thank you for posting Mama! Made for Bev Tag.\n- Do you think you could use this in coffee or tea as a cream substitute? Has anyone tried this?\n- When made it has the thick consistency of sour cream but would be very easy to thin if you needed it to be pourable. It retains the cottage flavor but I don't think that it's a problem. I used some straight from the food processor as a taste test on mixed berries. It was very good. If you added some Splenda and vanilla this would be a marvelous dessert topping. I can't wait to try it in a recipe :D\n\n### Date\n2007-12-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "sauces", "condiments-etc", "eggs-dairy", "easy", "dinner-party", "low-fat", "food-processor-blender", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "cooking-mixes", "healthy-2", "low-in-something", "equipment", "small-appliance", "3-steps-or-less" ], "ingredients": [ "low fat cottage cheese", "skim milk" ], "steps": [ "add all to a blender", "blend on cream or liquefy until smooth", "use in place of cream in a recipe" ], "nutrition": [ 19.1, 0.0, 0.0, 3.0, 5.0, 1.0, 0.0 ], "reviews": "['I tried this recipe solely because I was out of cream, not because of the low calories. But after tasting how great it is, I think I will definitely be making and using this substitute more often in order to help reduce calories. It worked perfectly in my favorite ranch dressing. Thanks!', \"This is simply AWESOME!!!! I served it with rhubarb compote today and it was just perfect. It is nice and thick just like real cream and tastes great, too. I will surely try this on many other things (like berries, cobblers, pies, etc.)as well and I would also luv to use it for baking. This is a real winner, mama's kitchen! Thanks so much for sharing it with us!\\nMade and reviewed for Bevy Tag May 09.\", \"I served this over sliced bananas for a simple dessert (platanos con crema) and it was wonderful. I can't wait to try this on more things! Thank you for posting Mama! Made for Bev Tag.\", 'Do you think you could use this in coffee or tea as a cream substitute? Has anyone tried this?', \"When made it has the thick consistency of sour cream but would be very easy to thin if you needed it to be pourable. It retains the cottage flavor but I don't think that it's a problem. I used some straight from the food processor as a taste test on mixed berries. It was very good. If you added some Splenda and vanilla this would be a marvelous dessert topping. I can't wait to try it in a recipe :D\"]", "submitted": "2007-12-01T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 282, "original_id": 215952, "name": "easy mousse cake filling any flavor", "description": "this is the easiest filling to make for a layer cake. you can make it in almost any flavor. instead of or in addition to the instant pudding, you can mix in a fruit filling such as marionberry or strawberry. my favorite flavor of pudding to use is cheesecake. tastes so good with a chocolate or lemon cake. this will make enough to fill a typical layer cake.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/215952_v000.png", "markdown": "## 🍰 easy mousse cake filling any flavor\n\n### Description\nthis is the easiest filling to make for a layer cake. you can make it in almost any flavor. instead of or in addition to the instant pudding, you can mix in a fruit filling such as marionberry or strawberry. my favorite flavor of pudding to use is cheesecake. tastes so good with a chocolate or lemon cake. this will make enough to fill a typical layer cake.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- desserts\n- eggs-dairy\n- easy\n- holiday-event\n- cakes\n- dietary\n- cake-fillings-and-frostings\n- comfort-food\n- wedding\n- low-in-something\n- taste-mood\n- sweet\n- 3-steps-or-less\n\n### Ingredients\n1. heavy whipping cream\n2. instant pudding mix\n\n### Steps\n1. in a chilled metal bowl , beat whipping cream on medium-high speed until it begins to thicken\n2. gradually add in the instant pudding mix and continue to beat , just until thick\n3. if you'd like to add fruit filling , fold it into the cream after it's thickened\n\n### Nutrition\n- 252.0\n- 33.0\n- 46.0\n- 8.0\n- 2.0\n- 68.0\n- 4.0\n\n### Reviews\n- Could I make ahead and freeze it - or freeze leftover for later use?\n- On my second time making this. The first time I made it with vanilla pudding and put it in a yellow cake. People kept asking me what was in the middle.. they loved it!!! Today I made it with banana pudding and then topped with sliced bananas in the middle of the cake for my daughters 3rd birthday. We haven't eaten it yet, but I'm sure it will be yummy!!!! Just so easy and GOOD. Doesn't taste like it takes less than five minutes to whip up!!!! THANKS!!!!\n- To think, some of this actually made it to the cake. Not funny? You should walk a mile in my shoes and bra.\n- sounds really yummy ... question though - I am in New Zealand so is the instant pudding mix referred to in this recipe similar to what we have here ( you buy instant pudding in a small box and mix it up with 1 cup of milk till thick and set in fridge ) ? so you are just using the "powder" and adding which ever flavour you wish to the cream ?\n- This recipe, using a dark chocolate instant pudding mix came out so artificial tasting. I made a second batch but added 2 C. Cocoa Powder, and 2 C. Powdered Sugar to the pudding mix. Whisked all dry ingredients together then added the whipping cream and beat it all at once. WAY BETTER!\n- I doubled the recipe and made the chocolate version for my cake filling. It made enough to fill a 4-layer 9-inch cake and a 4-layer 6-inch cake. I made it the night before and it held up well, even being out of the fridge for about 4 hours the following day. It was VERY thick, thick enough to stand a spoon up in. For this reason, I would not recommend using as a frosting. Delicious and easy filling, though!\n- Great tasting filling for my son's birthday cake. It kept the cake moist; I used the vanilla pudding but would like to try others. Thank you!\n- I must have done something wrong because this recipe is awful!! I used the cheesecake pudding and couldn't get the horrible taste out of my mouth!\nYour directions are not really clear.....are you supposed to make the pudding first and then fold it into the whipped cream? I just added the pudding mix to the beaten whipped cream and folded in fresh raspberries. What a waste of ingredients! Terrible!!!!\n- Used this as the filling for recipe#510283 and it made for a very special Christmas Cake for my family. I used vanilla and it was not only easy but creamy and thick enough the cake layers didn't slide around. It was really wonderful.<br/><br/>As an update, made this to fill a dark chocolate fudge cake with a chocolate pudding and awesome results. 12/6/2015 update: Made again for recipe#232838 using cheese cake pudding and WOW, wonderful\n- The chocolate version was amazing inside my death by chocolate cake.\n- This has not picture because it gets eaten before anyone can find the camera. Tripled the amount of cream and put it between Texas sheet cakes. Super good and stable.\n- I use the white chocolate pudding mix all the time, with rave reviews! I like to layer fresh strawberries on top of the "mousse". Another favorite combo is Hersehey's choc cake recipe, this recipe for white chocolate mousse, and a layer of homemade salted caramel sauce between each layer too.... people like this one the most! Has anyone tried the strawberry one?\n- This looks phenomenal!!! The icing taste wonderful and I used a devil’s food cake. I topped it with Cadbury chocolate shavings. I used the heavy whipping cream and Godiva chocolate pudding. It was a little too bland and thick so I added powdered sugar to sweeten a little more and added about 1/4 cup (or less) whole milk to make it a little thinner/fluffier because it was too thick. Looks absolutely delicious now and I can’t wait to we get to Dig in to this! ??\n- I used this as the filling for a cake I was making for a wedding shower. It was super-easy and sooo tastey. (I had no problem with the layers sliding.) Several people asked me for the recipe. I will be using this recipe again and again.\n- Awesome!! Will definetely use again and again. The family loved it! Its very thick, I wasnt concerned at all abt the cake sliding. Its thick but when you taste......omg.lol\n- Should I add gelatin to stabilize?\n- ok i was out of clear-gel for my mousse filling so I tried this one in chocolate and added 2 tps. espresso powder LOL I WILL NEVER FIGHT WITH MAKING MY MOUSSE AGAIN!\n- Exactly what I was looking for! I used chocolate pudding as a a filling for yellow cake. It took just a minute to whip up and had just the right texture. Thanks for sharing the keeper recipe!\n- I've used this and got rave reviews too. With vanilla pudding I've added chopped fresh strawberries and with the chocolate pudding I added coffee liquour for flavor. I haven't had problems with sliding b/c the filling is very thick.\n- This was absolutely INCREDIBLE!!! I licked every spoon and spatula (after use) but still managed to get some on each of the layers of the 4-layer cake I made. (The cake is for a party this weekend -- I can hardly wait to serve it.) I used vanilla pudding mix and added chopped strawberries. I can see that this will be my go-to filling from now on as it will definitely adapt to various flavors. Thank you for posting!\n- This stuff worked great! I used cheesecake pudding and put it on Deep Dark Chocolate Cake (12488) and put buttercream frosting on top of the whole thing. Delicious on all counts! I'm definitely saving this recipe for future use.\n- Well I beat it toooooo much and had chocolate cement LOL it tastes good but too thick for frosting, I could have used it for the filling but already filled!\n- While learning to decorate cakes i was always told not to use pudding as a filling for cakes as the top layer would slide off! Well i didnt believe and while delivering a cake filled with vanilla pudding, I arrived with the top layer completly off the cake and on my trunks carpeted floor!! Will this Recipe work as a more stable filling for a layer cake??? It sounds yummy but im afraid of a repeat!\n- This is very easy to make and great because there are so many different flavor of pudding mixes. I use this recipe a lot!\n- Genius is right! I have been making and throwing away frosting and moose for 2 weeks! All I wanted was a light fluffy NOT so sweet recipe. This is it! I can't believe its just that easy....but IT IS! I did find that there wasn't enough to do the inside and outside of my 8x8 square 2 layer cake. I do frost liberally! QUESTION... How long can this moose be at room temperature? Will it break down when left at room temp? Thank you! Heather from Michigan\n- This is so good! I just made it tonight with cheesecake flavored jello pudding. I love it! It's light and delicious and the perfect filling to my cake. Thanks so much for posting this!\n- I didn't have time to make a traditional mousse and gave this a try. Not only did my children love it, but I did it wrong and it turned out great anyway. I was in a hurry and forgot that I was supposed to beat the cream first. I just mixed it all together in a mixer. It would probably be even better if done correctly, but it worked wonderfully as a filler for a birthday cake. I used chocolate pudding.\n- This was a very simple and easy lifesaver that taste divine!\n\n### Date\n2007-03-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "desserts", "eggs-dairy", "easy", "holiday-event", "cakes", "dietary", "cake-fillings-and-frostings", "comfort-food", "wedding", "low-in-something", "taste-mood", "sweet", "3-steps-or-less" ], "ingredients": [ "heavy whipping cream", "instant pudding mix" ], "steps": [ "in a chilled metal bowl , beat whipping cream on medium-high speed until it begins to thicken", "gradually add in the instant pudding mix and continue to beat , just until thick", "if you'd like to add fruit filling , fold it into the cream after it's thickened" ], "nutrition": [ 252.0, 33.0, 46.0, 8.0, 2.0, 68.0, 4.0 ], "reviews": "['Could I make ahead and freeze it - or freeze leftover for later use?', \"On my second time making this. The first time I made it with vanilla pudding and put it in a yellow cake. People kept asking me what was in the middle.. they loved it!!! Today I made it with banana pudding and then topped with sliced bananas in the middle of the cake for my daughters 3rd birthday. We haven't eaten it yet, but I'm sure it will be yummy!!!! Just so easy and GOOD. Doesn't taste like it takes less than five minutes to whip up!!!! THANKS!!!!\", 'To think, some of this actually made it to the cake. Not funny? You should walk a mile in my shoes and bra.', 'sounds really yummy ... question though - I am in New Zealand so is the instant pudding mix referred to in this recipe similar to what we have here ( you buy instant pudding in a small box and mix it up with 1 cup of milk till thick and set in fridge ) ? so you are just using the "powder" and adding which ever flavour you wish to the cream ?', 'This recipe, using a dark chocolate instant pudding mix came out so artificial tasting. I made a second batch but added 2 C. Cocoa Powder, and 2 C. Powdered Sugar to the pudding mix. Whisked all dry ingredients together then added the whipping cream and beat it all at once. WAY BETTER!', 'I doubled the recipe and made the chocolate version for my cake filling. It made enough to fill a 4-layer 9-inch cake and a 4-layer 6-inch cake. I made it the night before and it held up well, even being out of the fridge for about 4 hours the following day. It was VERY thick, thick enough to stand a spoon up in. For this reason, I would not recommend using as a frosting. Delicious and easy filling, though!', 'Great tasting filling for my son's birthday cake. It kept the cake moist; I used the vanilla pudding but would like to try others. Thank you!', 'I must have done something wrong because this recipe is awful!! I used the cheesecake pudding and couldn't get the horrible taste out of my mouth!\\nYour directions are not really clear.....are you supposed to make the pudding first and then fold it into the whipped cream? I just added the pudding mix to the beaten whipped cream and folded in fresh raspberries. What a waste of ingredients! Terrible!!!!', 'Used this as the filling for recipe#510283 and it made for a very special Christmas Cake for my family. I used vanilla and it was not only easy but creamy and thick enough the cake layers didn't slide around. It was really wonderful.<br/><br/>As an update, made this to fill a dark chocolate fudge cake with a chocolate pudding and awesome results. 12/6/2015 update: Made again for recipe#232838 using cheese cake pudding and WOW, wonderful', 'The chocolate version was amazing inside my death by chocolate cake.', 'This has not picture because it gets eaten before anyone can find the camera. Tripled the amount of cream and put it between Texas sheet cakes. Super good and stable.', 'I use the white chocolate pudding mix all the time, with rave reviews! I like to layer fresh strawberries on top of the "mousse". Another favorite combo is Hersehey's choc cake recipe, this recipe for white chocolate mousse, and a layer of homemade salted caramel sauce between each layer too.... people like this one the most! Has anyone tried the strawberry one?', 'This looks phenomenal!!! The icing taste wonderful and I used a devil’s food cake. I topped it with Cadbury chocolate shavings. I used the heavy whipping cream and Godiva chocolate pudding. It was a little too bland and thick so I added powdered sugar to sweeten a little more and added about 1/4 cup (or less) whole milk to make it a little thinner/fluffier because it was too thick. Looks absolutely delicious now and I can’t wait to we get to Dig in to this! ??', 'I used this as the filling for a cake I was making for a wedding shower. It was super-easy and sooo tastey. (I had no problem with the layers sliding.) Several people asked me for the recipe. I will be using this recipe again and again.', 'Awesome!! Will definetely use again and again. The family loved it! Its very thick, I wasnt concerned at all abt the cake sliding. Its thick but when you taste......omg.lol', 'Should I add gelatin to stabilize?', 'ok i was out of clear-gel for my mousse filling so I tried this one in chocolate and added 2 tps. espresso powder LOL I WILL NEVER FIGHT WITH MAKING MY MOUSSE AGAIN!', 'Exactly what I was looking for! I used chocolate pudding as a a filling for yellow cake. It took just a minute to whip up and had just the right texture. Thanks for sharing the keeper recipe!', \"I've used this and got rave reviews too. With vanilla pudding I've added chopped fresh strawberries and with the chocolate pudding I added coffee liquour for flavor. I haven't had problems with sliding b/c the filling is very thick.\", 'This was absolutely INCREDIBLE!!! I licked every spoon and spatula (after use) but still managed to get some on each of the layers of the 4-layer cake I made. (The cake is for a party this weekend -- I can hardly wait to serve it.) I used vanilla pudding mix and added chopped strawberries. I can see that this will be my go-to filling from now on as it will definitely adapt to various flavors. Thank you for posting!', \"This stuff worked great! I used cheesecake pudding and put it on Deep Dark Chocolate Cake (12488) and put buttercream frosting on top of the whole thing. Delicious on all counts! I'm definitely saving this recipe for future use.\", 'Well I beat it toooooo much and had chocolate cement LOL it tastes good but too thick for frosting, I could have used it for the filling but already filled!', 'While learning to decorate cakes i was always told not to use pudding as a filling for cakes as the top layer would slide off! Well i didnt believe and while delivering a cake filled with vanilla pudding, I arrived with the top layer completly off the cake and on my trunks carpeted floor!! Will this Recipe work as a more stable filling for a layer cake??? It sounds yummy but im afraid of a repeat!', 'This is very easy to make and great because there are so many different flavor of pudding mixes. I use this recipe a lot!', \"Genius is right! I have been making and throwing away frosting and moose for 2 weeks! All I wanted was a light fluffy NOT so sweet recipe. This is it! I can't believe its just that easy....but IT IS! I did find that there wasn't enough to do the inside and outside of my 8x8 square 2 layer cake. I do frost liberally! QUESTION... How long can this moose be at room temperature? Will it break down when left at room temp? Thank you! Heather from Michigan\", \"This is so good! I just made it tonight with cheesecake flavored jello pudding. I love it! It's light and delicious and the perfect filling to my cake. Thanks so much for posting this!\", 'I didn't have time to make a traditional mousse and gave this a try. Not only did my children love it, but I did it wrong and it turned out great anyway. I was in a hurry and forgot that I was supposed to beat the cream first. I just mixed it all together in a mixer. It would probably be even better if done correctly, but it worked wonderfully as a filler for a birthday cake. I used chocolate pudding.', 'This was a very simple and easy lifesaver that taste divine!']", "submitted": "2007-03-10T00:00:00", "minutes": 7, "n_steps": 3, "n_ingredients": 2 }, { "id": 283, "original_id": 108123, "name": "salami rollups", "description": "this is a great diabetic snack - 0 carbs, so we don't have to worry about insulin. when i make it, everyone always enjoys it.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/108123_v000.png", "markdown": "## 🍰 salami rollups\n\n### Description\nthis is a great diabetic snack - 0 carbs, so we don't have to worry about insulin. when i make it, everyone always enjoys it.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- easy\n- diabetic\n- dietary\n- low-carb\n- low-in-something\n- meat\n- 3-steps-or-less\n\n### Ingredients\n1. salami\n2. cream cheese\n\n### Steps\n1. roll desired amount up into a slice of salami\n2. enjoy\n\n### Nutrition\n- 326.8\n- 45.0\n- 9.0\n- 40.0\n- 23.0\n- 73.0\n- 0.0\n\n### Reviews\n- I make these all the time. The only thing I do different is I add onion. I been making these for awhile now and I just came across that someone posted a recipe for these..aint much to them but they sure are good.. I got my bestfriend in texas hooked on these too. Great snack and good for low carb diets too..\n- Or you can use thin sliced ham and use cream cheese with Italian seasoning mixed with it and roll them up. Good stuff\n- This is also excellent made with smoked salmon slices, probably easier to make them into little parcels rather than just rolling up. For a special occasion put a few prawns on top before rolling up.\n- My DH loved these, and they are so easy to make! thanks hon...Kitten :)\n- This is one of my favorite sandwiches. I spread the cream cheese then top with the salami. It makes a great rollup in a tortilla too, add a little green onion or pepperocini.\n- These little rollups are addicting. I added green onion to the center of the rollups and took them to a work luncheon. They were a huge hit with the staff. I think next time I am going to chop up the green onion and mix it into the cream cheese and then spread it on the salami. Yummy! Made for Diabetic Cooking Tag Game.\n- So simple and yummy! I usually mix the softened cream cheese with some dried basil, dried oregano, garlic powder, onion powder, and black pepper before spreading it onto the salami and rolling. So good!\n\n### Date\n2005-01-12 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "appetizers", "easy", "diabetic", "dietary", "low-carb", "low-in-something", "meat", "3-steps-or-less" ], "ingredients": [ "salami", "cream cheese" ], "steps": [ "roll desired amount up into a slice of salami", "enjoy" ], "nutrition": [ 326.8, 45.0, 9.0, 40.0, 23.0, 73.0, 0.0 ], "reviews": "['I make these all the time. The only thing I do different is I add onion. I been making these for awhile now and I just came across that someone posted a recipe for these..aint much to them but they sure are good.. I got my bestfriend in texas hooked on these too. Great snack and good for low carb diets too..', 'Or you can use thin sliced ham and use cream cheese with Italian seasoning mixed with it and roll them up. Good stuff', 'This is also excellent made with smoked salmon slices, probably easier to make them into little parcels rather than just rolling up. For a special occasion put a few prawns on top before rolling up.', 'My DH loved these, and they are so easy to make! thanks hon...Kitten :)', 'This is one of my favorite sandwiches. I spread the cream cheese then top with the salami. It makes a great rollup in a tortilla too, add a little green onion or pepperocini.', 'These little rollups are addicting. I added green onion to the center of the rollups and took them to a work luncheon. They were a huge hit with the staff. I think next time I am going to chop up the green onion and mix it into the cream cheese and then spread it on the salami. Yummy! Made for Diabetic Cooking Tag Game.', 'So simple and yummy! I usually mix the softened cream cheese with some dried basil, dried oregano, garlic powder, onion powder, and black pepper before spreading it onto the salami and rolling. So good!']", "submitted": "2005-01-12T00:00:00", "minutes": 20, "n_steps": 2, "n_ingredients": 2 }, { "id": 284, "original_id": 404343, "name": "oven candied lemon slices", "description": "great to top pies, tarts, cakes, etc. adapted from better homes and gardens magazine. you can do this with limes and oranges too.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/404343_v000.png", "markdown": "## 🍰 oven candied lemon slices\n\n### Description\ngreat to top pies, tarts, cakes, etc. adapted from better homes and gardens magazine. you can do this with limes and oranges too.\n\n### Tags\n- weeknight\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- fruit\n- spanish\n- easy\n- european\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- portuguese\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- citrus\n- lemon\n\n### Ingredients\n1. lemons\n2. sugar\n\n### Steps\n1. preheat oven to 275f\n2. liine a 15x10x1\" baking pan with parchment paper\n3. cut 2 small lemons crosswise into 1 / 8-1 / 4 inch thick slices\n4. arrange in a single layer on pan\n5. sprinkle lemon slices with 1 / 4 cup sugar\n6. bake in at 275f\n7. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze\n8. while still warm , loosen slices from paper to prevent sticking\n\n### Nutrition\n- 210.3\n- 0.0\n- 205.0\n- 0.0\n- 1.0\n- 0.0\n- 18.0\n\n### Reviews\n- I first tried a different recipe that called for boiling the lemon slices, but they came out rubbery and extremely bitter. So I tried this instead and I love the results. They look like little stained glass lemon slices. They were sour but not bitter and the rind was chewy and delicious!\n- You did it again! What a great way to save money as this stuff is quite pricey. I like that it's done quite fast, compared to oven sun dried tomatoes. Some might light more sugar, but it can be dipped in sugar later.I've already dried apples in the oven, now lemons and I wonder what else can I try? I'll do the limes and oranges as well. Thanks, Sharon.\n- This is now my go to for hard candied citrus. I just made kumquat slices and they were great. What I like is the simplicity of this recipe. All the others I found are very fussy and time consuming.\n- Wowwww! I made these as an edible garnish for my 3 year olds \"super sour lemonade\" birthday cake(she loves Olivia cartoons). They were beautiful, so simple to make and super tasty. After they came out of the oven, I crusted them with sanding sugar for a beautiful look and crunchy texture.; then sliced them in half and used them around the bottom edge of the cake. Everyone loved them and thought I must have spent all day making them.\n- So fun and so easy, how pretty they turned out, can't wait to try it with oranges or maybe even grapefruit\n\n### Date\n2009-12-19 00:00:00\n", "tags": [ "weeknight", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "fruit", "spanish", "easy", "european", "holiday-event", "low-fat", "vegan", "vegetarian", "portuguese", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "citrus", "lemon" ], "ingredients": [ "lemons", "sugar" ], "steps": [ "preheat oven to 275f", "liine a 15x10x1\" baking pan with parchment paper", "cut 2 small lemons crosswise into 1 / 8-1 / 4 inch thick slices", "arrange in a single layer on pan", "sprinkle lemon slices with 1 / 4 cup sugar", "bake in at 275f", "45-50 minutes or until lemons are almost dry and covered with a sugary glaze", "while still warm , loosen slices from paper to prevent sticking" ], "nutrition": [ 210.3, 0.0, 205.0, 0.0, 1.0, 0.0, 18.0 ], "reviews": "['I first tried a different recipe that called for boiling the lemon slices, but they came out rubbery and extremely bitter. So I tried this instead and I love the results. They look like little stained glass lemon slices. They were sour but not bitter and the rind was chewy and delicious!', \"You did it again! What a great way to save money as this stuff is quite pricey. I like that it's done quite fast, compared to oven sun dried tomatoes. Some might light more sugar, but it can be dipped in sugar later.I've already dried apples in the oven, now lemons and I wonder what else can I try? I'll do the limes and oranges as well. Thanks, Sharon.\", 'This is now my go to for hard candied citrus. I just made kumquat slices and they were great. What I like is the simplicity of this recipe. All the others I found are very fussy and time consuming.', 'Wowwww! I made these as an edible garnish for my 3 year olds \"super sour lemonade\" birthday cake(she loves Olivia cartoons). They were beautiful, so simple to make and super tasty. After they came out of the oven, I crusted them with sanding sugar for a beautiful look and crunchy texture.; then sliced them in half and used them around the bottom edge of the cake. Everyone loved them and thought I must have spent all day making them.', \"So fun and so easy, how pretty they turned out, can't wait to try it with oranges or maybe even grapefruit\"]", "submitted": "2009-12-19T00:00:00", "minutes": 50, "n_steps": 8, "n_ingredients": 2 }, { "id": 285, "original_id": 64854, "name": "foolproof hard boiled eggs", "description": "from america's test kitchen. really works!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/64854_v000.png", "markdown": "## 🍰 foolproof hard boiled eggs\n\n### Description\nfrom america's test kitchen. really works!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- eggs-dairy\n- easy\n- eggs\n- dietary\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. place eggs in medium saucepan , cover with 1 inch of water , and bring to a boil over high heat\n2. remove pan from heat , cover , and let sit for 10 minutes\n3. meanwhile , fill medium bowl with 1 quart water and 1 tray ice cubes\n4. transfer eggs to ice bath with slotted spoon and let sit 5 minutes\n5. tap each egg all over against countertop to crack shell , then roll egg gently back and forth several times\n6. begin peeling from air-pocket end\n7. the shell should come off in spiral strips attached to thin membrane\n8. hard-boiled eggs can be refrigerated for several days\n9. you can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer , covered by an inch of water\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- My mother wasn't much of a cook so everything I learned was from trial and error. I read in a magazine many moons ago about how this is the way you can cook eggs. It is full proof. No worries about watching the stove or your eggs breaking. It is a fantastic kitchen tool to know.\n- I have been trying to hard boil eggs correctly since about 1981. I have tried to follow my mom's recipe, to no avail. I can never peel them, or they crack during the boiling processes. This is perfect!\n- Made this tonight and not one of the eggs peeled correctly. I was making egg salad and had to cook more eggs just to get the appropriate yield. This is usually how I make hard-boiled eggs and it literally is a flip of the coin whether they will peel properly or not. I have tried Ina Garten's and it works sometimes. I have also followed other chefs, bloggers, casual cooks, and I have yet to find a method that works consistently. So very frustrating. I am ranking it 4 out of 5 because most everyone seems to be able to do it except for me. I cook all the time and have never had anything so frustrating in the kitchen.\n- I set out to make 2 dozen deviled eggs today (2 different recipes). I hard-cook eggs all the time, but for some reason the first dozen today wouldn't peel. It took me 40 minutes to get all 12 peeled, only to cut them open & see they didn't even cook all the way! I was also making 3 other new recipes & didn't have time to go through that again. I threw those eggs out, looked up your recipe & used it for the next 2 dozen I boiled. You are a lifesaver! This technique worked like a charm & I am forever grateful. :) I used this recipe for my traditional deviled eggs recipe as well as recipe #381093. Thanks for sharing, Kimke!\n- You are a lifesaver! I've never made hard boiled eggs, being that I'm allergic, until I was asked to bring deviled eggs to a potluck. This made it so easy. Awesome!\n- FIrst time ever boiling eggs on my own. Worked like a charm!\n- Yes indeedy! This is the way my Mama showed me how to cook hard boiled eggs,and the way I showed all my kids, who I am pretty certain will in turn show their kids. Fool proof and definitely easy! Great idea, Kimke, to post such a practical and helpful technique.\n- Perfect. Just perfect!!\n- Despite making them for years, I always seem to have a mental glitch in remembering the best way to make hard-boiled eggs!! I made these last night to add to a potato salad & they turned out beautifully!! So glad I know where to come when my brain glitches again next time... :) Thanks!!\n- Worked great. I always have a hard time peeling the eggs.\n- Awesome!!! Some of the best boiled eggs ever! I haven't made boiled eggs since getting married, and my husbands mother apparently always overcooked them. This was the first time he has willingly eaten eggs!!!\n- The heating technique is good. I suggest this peeling technique.<br/><br/>Before cooking, peck a tiny hole through the shell at the large end of the egg. This lets air out during the heating, and allows water to enter during cooling.<br/><br/>Transfer the cooked eggs to a bowl of cold water, but you don't need ice. While hot but able to be handled, crack the shell at the large end of each egg and let cool further in the water.<br/><br/>To peel, peel off some shell at the large end. Then, use a tablespoon to slip under the shell, matching the curve of the spoon to the curve of the shell. Push off sections of shell using the spoon. The shell will come off without many small bits.<br/><br/>This works easily even if the egg is a bit stuck to the shell, because you are separating them with the spoon rather than pulling the shell away.<br/><br/>EasyOpinions.blogspot.com\n- I have been using this method for quite a while now. I leave mine sit for longer on the burner if I am using large or extra large eggs. Aside from that I follow the instructions and they come out perfectly.\n- Easy, easy, easy...and REALLY does work! I actually put my dozen eggs in a pan and covered with water as directed, let come to a boil, covered and turned off the burner...then went and took a quick shower. (hows that for multi-tasking!) When I came back in the kitchen, I continued on and the eggs came out perfectly and were very easy to peel. Thanks for posting Kimke!\n- This recipe was most certainly NOT foolproof for me. I prepared 7 eggs, all of which had to go into the garbage because even the whites were undercooked. I did everything EXACTLY as directed, and I had dark yellow undercooked yolks and runny whites. I had to throw all of them out. Sorry, but this did not work for me at all.\n- I made 4 eggs and they were perfect! After the water came to a boil I covered and let them set 15 minutes. The white was soft and not rubbery and the yolk was creamy. I did get the spiral effect when peeling a couple eggs and the others started the spiral but lost the end. When I peel eggs they are horrible with big pieces of white taken off with the peel but I was very happy with these eggs. Used Eggland's Best eggs and made Recipe #160194 by Chef Dee.\n- I don't eat hard-boiled eggs. I don't eat egg salad. I don't eat anything that has ever required me to cook a hard-boiled egg. I don't have kids so I don't color eggs at easter. What I am getting at is I had no clue how to cook these babies. I wound up needed 3 hard-boiled eggs for a recipe dare so I tried your method. It really worked. Thanks for teaching a rookie the easiest way to cook them!\n- After all these years I've finally found the best way to hard boil eggs. I think the secret is the ice water. Thanks so much!\n- Thank you, Thank you, Thank you! Making hard-boiled eggs is something that I feel like I should know how to do, but I don't. Every time I make them I wind up cracking the shells while they are cooking, but not this time! I used this recipe for cooking eggs for dying Easter Eggs. They turned out perfectly. \n- This is truly fool prood- I used small eggs because I was using them in a salad-they were cooked perfectly and even more impotant they peeled perfectly\n- I usually swear by America's Test Kitchen, but this one didn't work for me at all. The eggs were impossible to peel, and weren't completely cooked.\n- No matter what I did,a little vinegar, a little salt, etc. I could never get my eggs to peel without the white part sticking to the shell. They always looked awful... so I thought I would look on the zaar and behold... I came upon Foolproof hard-boiled eggs and now my eggs are beautiful, just beautiful... every time!!!\n- I can pretty much bake anything people ask me to, and when I realized that I had no idea how to boil an egg, I came to recipeezaar. And I must say, this recipe was fabulous for a beginner, quick, easy, and they turned out perfectly, even the shell came off great! Thanks!\n- I feel like I'm a fairly experienced cook but sometimes seemingly simple things like hard cooking eggs eludes me. Since I have been using this method I have always had perfect eggs. Thanks to Cook's Illustrated/ATK and thank you Kimke for posting this! :)\n- It worked for me. . .all of them cracked perfectly! Thanks for a keeper of a recipe!\n- I USE RECIPE, How to Boiled Eggs 101, IT IS A 5 == STARS\n- I followed these instructions exactly. The end product was an uncooked yolk and slimy egg white.\n- This recipe works out fine. I don't use 12 minutes as a gauge. The key to peeling the eggs used to immediately dump the hot water and place ice water on top of the eggs and let them sit for a minute or two. that lets the eggs draw away from the shell and they are very easy to peel.\n- Worked great! Thanks!\n- Worked well. I am taking 1 star off for the peeling portion of the directions... this did not work for me like it stated. However the cooking/sitting time for this recipe is right on!\n- I followed the directions to the letter, and my eggs tasted delicious, but the shell was so hard to take off. Perhaps it was the eggs I was using? \r\n\n- Perfect! Thanks for taking the time to post these instructions...I can never remember how to do these right.\n- Fool tested and fool approved!!!\r\nThey came out perfectly smooth\r\nand fully cooked.\r\n\n- At long last, perfect hard boiled eggs!!!\n- The is absolutely the best technique I have tried. It is fool-proof! Perfect hard boiled eggs every single time.\n- i've been cooking longer than i care to admit,and i've never been able to boil an egg without being green yolked or not done at all.this was so easy.ty again\n\n### Date\n2003-06-17 00:00:00\n", "tags": [ "30-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", "number-of-servings" ], "ingredients": [ "eggs", "water" ], "steps": [ "place eggs in medium saucepan , cover with 1 inch of water , and bring to a boil over high heat", "remove pan from heat , cover , and let sit for 10 minutes", "meanwhile , fill medium bowl with 1 quart water and 1 tray ice cubes", "transfer eggs to ice bath with slotted spoon and let sit 5 minutes", "tap each egg all over against countertop to crack shell , then roll egg gently back and forth several times", "begin peeling from air-pocket end", "the shell should come off in spiral strips attached to thin membrane", "hard-boiled eggs can be refrigerated for several days", "you can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer , covered by an inch of water" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "[\"My mother wasn't much of a cook so everything I learned was from trial and error. I read in a magazine many moons ago about how this is the way you can cook eggs. It is full proof. No worries about watching the stove or your eggs breaking. It is a fantastic kitchen tool to know.\", \"I have been trying to hard boil eggs correctly since about 1981. I have tried to follow my mom's recipe, to no avail. I can never peel them, or they crack during the boiling processes. This is perfect!\", \"Made this tonight and not one of the eggs peeled correctly. I was making egg salad and had to cook more eggs just to get the appropriate yield. This is usually how I make hard-boiled eggs and it literally is a flip of the coin whether they will peel properly or not. I have tried Ina Garten's and it works sometimes. I have also followed other chefs, bloggers, casual cooks, and I have yet to find a method that works consistently. So very frustrating. I am ranking it 4 out of 5 because most everyone seems to be able to do it except for me. I cook all the time and have never had anything so frustrating in the kitchen.\", \"I set out to make 2 dozen deviled eggs today (2 different recipes). I hard-cook eggs all the time, but for some reason the first dozen today wouldn't peel. It took me 40 minutes to get all 12 peeled, only to cut them open & see they didn't even cook all the way! I was also making 3 other new recipes & didn't have time to go through that again. I threw those eggs out, looked up your recipe & used it for the next 2 dozen I boiled. You are a lifesaver! This technique worked like a charm & I am forever grateful. :) I used this recipe for my traditional deviled eggs recipe as well as recipe #381093. Thanks for sharing, Kimke!\", \"You are a lifesaver! I've never made hard boiled eggs, being that I'm allergic, until I was asked to bring deviled eggs to a potluck. This made it so easy. Awesome!\", 'FIrst time ever boiling eggs on my own. Worked like a charm!', 'Yes indeedy! This is the way my Mama showed me how to cook hard boiled eggs,and the way I showed all my kids, who I am pretty certain will in turn show their kids. Fool proof and definitely easy! Great idea, Kimke, to post such a practical and helpful technique.', 'Perfect. Just perfect!!', 'Despite making them for years, I always seem to have a mental glitch in remembering the best way to make hard-boiled eggs!! I made these last night to add to a potato salad & they turned out beautifully!! So glad I know where to come when my brain glitches again next time... :) Thanks!!', 'Worked great. I always have a hard time peeling the eggs.', \"Awesome!!! Some of the best boiled eggs ever! I haven't made boiled eggs since getting married, and my husbands mother apparently always overcooked them. This was the first time he has willingly eaten eggs!!!\", 'The heating technique is good. I suggest this peeling technique.<br/><br/>Before cooking, peck a tiny hole through the shell at the large end of the egg. This lets air out during the heating, and allows water to enter during cooling.<br/><br/>Transfer the cooked eggs to a bowl of cold water, but you don't need ice. While hot but able to be handled, crack the shell at the large end of each egg and let cool further in the water.<br/><br/>To peel, peel off some shell at the large end. Then, use a tablespoon to slip under the shell, matching the curve of the spoon to the curve of the shell. Push off sections of shell using the spoon. The shell will come off without many small bits.<br/><br/>This works easily even if the egg is a bit stuck to the shell, because you are separating them with the spoon rather than pulling the shell away.<br/><br/>EasyOpinions.blogspot.com', 'I have been using this method for quite a while now. I leave mine sit for longer on the burner if I am using large or extra large eggs. Aside from that I follow the instructions and they come out perfectly.', 'Easy, easy, easy...and REALLY does work! I actually put my dozen eggs in a pan and covered with water as directed, let come to a boil, covered and turned off the burner...then went and took a quick shower. (hows that for multi-tasking!) When I came back in the kitchen, I continued on and the eggs came out perfectly and were very easy to peel. Thanks for posting Kimke!', 'This recipe was most certainly NOT foolproof for me. I prepared 7 eggs, all of which had to go into the garbage because even the whites were undercooked. I did everything EXACTLY as directed, and I had dark yellow undercooked yolks and runny whites. I had to throw all of them out. Sorry, but this did not work for me at all.', \"I made 4 eggs and they were perfect! After the water came to a boil I covered and let them set 15 minutes. The white was soft and not rubbery and the yolk was creamy. I did get the spiral effect when peeling a couple eggs and the others started the spiral but lost the end. When I peel eggs they are horrible with big pieces of white taken off with the peel but I was very happy with these eggs. Used Eggland's Best eggs and made Recipe #160194 by Chef Dee.\", \"I don't eat hard-boiled eggs. I don't eat egg salad. I don't eat anything that has ever required me to cook a hard-boiled egg. I don't have kids so I don't color eggs at easter. What I am getting at is I had no clue how to cook these babies. I wound up needed 3 hard-boiled eggs for a recipe dare so I tried your method. It really worked. Thanks for teaching a rookie the easiest way to cook them!\", \"After all these years I've finally found the best way to hard boil eggs. I think the secret is the ice water. Thanks so much!\", \"Thank you, Thank you, Thank you! Making hard-boiled eggs is something that I feel like I should know how to do, but I don't. Every time I make them I wind up cracking the shells while they are cooking, but not this time! I used this recipe for cooking eggs for dying Easter Eggs. They turned out perfectly. \", 'This is truly fool prood- I used small eggs because I was using them in a salad-they were cooked perfectly and even more impotant they peeled perfectly', \"I usually swear by America's Test Kitchen, but this one didn't work for me at all. The eggs were impossible to peel, and weren't completely cooked.\", 'No matter what I did,a little vinegar, a little salt, etc. I could never get my eggs to peel without the white part sticking to the shell. They always looked awful... so I thought I would look on the zaar and behold... I came upon Foolproof hard-boiled eggs and now my eggs are beautiful, just beautiful... every time!!!', 'I can pretty much bake anything people ask me to, and when I realized that I had no idea how to boil an egg, I came to recipeezaar. And I must say, this recipe was fabulous for a beginner, quick, easy, and they turned out perfectly, even the shell came off great! Thanks!', \"I feel like I'm a fairly experienced cook but sometimes seemingly simple things like hard cooking eggs eludes me. Since I have been using this method I have always had perfect eggs. Thanks to Cook's Illustrated/ATK and thank you Kimke for posting this! :)\", 'It worked for me. . .all of them cracked perfectly! Thanks for a keeper of a recipe!', 'I USE RECIPE, How to Boiled Eggs 101, IT IS A 5 == STARS', 'I followed these instructions exactly. The end product was an uncooked yolk and slimy egg white.', \"This recipe works out fine. I don't use 12 minutes as a gauge. The key to peeling the eggs used to immediately dump the hot water and place ice water on top of the eggs and let them sit for a minute or two. that lets the eggs draw away from the shell and they are very easy to peel.\", 'Worked great! Thanks!', 'Worked well. I am taking 1 star off for the peeling portion of the directions... this did not work for me like it stated. However the cooking/sitting time for this recipe is right on!', 'I followed the directions to the letter, and my eggs tasted delicious, but the shell was so hard to take off. Perhaps it was the eggs I was using? \\r\\n', 'Perfect! Thanks for taking the time to post these instructions...I can never remember how to do these right.', 'Fool tested and fool approved!!!\\r\\nThey came out perfectly smooth\\r\\nand fully cooked.\\r\\n', 'At long last, perfect hard boiled eggs!!!', 'The is absolutely the best technique I have tried. It is fool-proof! Perfect hard boiled eggs every single time.', \"i've been cooking longer than i care to admit,and i've never been able to boil an egg without being green yolked or not done at all.this was so easy.ty again\"]", "submitted": "2003-06-17T00:00:00", "minutes": 22, "n_steps": 9, "n_ingredients": 2 }, { "id": 286, "original_id": 31062, "name": "wonderful roasted prime rib", "description": "this method makes the best roasted prime rib. it never fails to produce a tender/juicy prime rib for me. don't worry, the salt mixture will not affect the taste. it's purpose is to seal in all the flavor and juices.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/31062_v000.png", "markdown": "## 🍰 wonderful roasted prime rib\n\n### Description\nthis method makes the best roasted prime rib. it never fails to produce a tender/juicy prime rib for me. don't worry, the salt mixture will not affect the taste. it's purpose is to seal in all the flavor and juices.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- oven\n- easy\n- roast\n- dinner-party\n- dietary\n- low-sodium\n- low-carb\n- low-in-something\n- meat\n- equipment\n- 4-hours-or-less\n\n### Ingredients\n1. kosher salt\n2. prime rib roast\n\n### Steps\n1. slowly add a little of the water to the kosher salt and stir\n2. then add a little more water and stir\n3. continue until the salt becomes the consistency of \"snow\" so that you can \"pack\" it on the roast and it sticks like snow -- you do not want to dissolve the salt\n4. pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on\n5. place the roast on the salt and pat the remaining salt mixture on the roast , covering completely\n6. inset a meat thermometer\n7. bake at 425 degrees for about 2 hours\n8. remove the roast when the thermometer registers 5 degrees below desired doneness\n9. crack and remove all of the salt crust\n\n### Nutrition\n- 660.4\n- 91.0\n- 0.0\n- 4.0\n- 57.0\n- 124.0\n- 0.0\n\n### Reviews\n- Well worth the effort! We would recommend using a misting bottle to keep the salt moist. It's a bit hard to balance between too dry & just right. Will definitely make this again!\n- This was excellent. The Prime Rib was tender and juicy and had a wonderful taste. It was very easy to prepare. It got rave reviews at my dinner party.\n- This is a great recipe. The salt was a bit frustrating at first to get packed on w/out an avalanche occurring, but I managed. It is no hassel after that. Just set in oven and Fahgetaboutit! I will add garlic slivers next time for added flavor. The roast was so tender, I will definately make this again. I let my roast sit out for 3 hours to come up to room temp. before putting in oven... I know the health dept. would go crazy over this, but we survived!\n- Perfect Prime Rib! This method produced a tender and juicy piece of meat. I will never do prime rib any other way. I agree with Laurita, its like packing snow on a piece of meat. What a riot!\n- Okay, way more information than you want! I had never in my life made a prime rib. I almost threw up when I received my $78.00 6 pound prime rib roast. Hyperventilating I tried my darndest to encase in the 3 pounds of salt \"snow\". It took me 30 minutes to get it saturated. 30 minutes into the oven, the salt crust had developed significant breakages which I called \"windows\". I was now terrified that I had just ruined $78.00 worth or meat. NOT! It was/is delicious. Will make again as soon as I find a big wad of extra cash. \n- Wonder if this method would work with turkey.. hmmm!\n- OK, I admit I was more than a little nervous about covering an 89 dollar prime rib in kosher salt, but I bit the bullet and it was probably the best I've ever eaten, let alone made. I had no problems with getting the salt crust to stick and after exactly 2 hours as stated a 7 lb prime rib was done to perfection. THANX!\n- This was my first time cooking a prime rib and it turned out perfect!\n- Absolutely the \"worst\" prime rib recipe I hav ever had the displeasure to use. If you like your prime rib to be steamed, you'll just love this. Nothing at all like I had imagined it. I usually sear my prime rib at a highrt oven temp, then turn it down and slow roast with a garlic/rosemary and EVOO brushed on it, 20 min per lb and it comes out perfect every time. Thank God, I did not do this for Christmas dinner, but rather to celebrate a Baltimore Ravens play-off victory. I think even a raven would of scorned this \"pot roast\". Never again!!!\n- I did not care for my rib roast done this way. The meat was really salty. It didn't ruin it, just way too salty for my taste. Also, the roast looked beautiful, medium rare, but it was really dry. I would not try this again. \n- This is by far the best Prime Rib recipe I have found, I'll ber honest the salt threw me for a little, but it has no ill effects on the taste.\r\nThis one is a keeper for life..\n- Hello Merlot;\r\nIt took me a long time to decide to try and cook the marvelous Prime Rib as per your recipe.\r\nWell, the results were absolutely fantastic. Amazing how the salt forms a crust on the roast.\r\nI enjoy the roast medium-rare and I must say, this is exactly how it turned out.\r\nBeing a lover of garlic, I inserted many garlic pieces in the roast. Oh yes, the Prime Rib was 7 1/2 pounds, with bone ribs.\r\nI cooked mine in the Ron Popiel Barbecue Rotissiere, and it was done to perfection.\r\nI always cooked a good roast, but this method beats mine all to heck.\r\nSo, I have no choice now, but to cook it your way. YUMMY GOOD!!\r\nThank you for sharing.\r\n\"Uncle Bill\"\n- I had never made anything similar to this prior to coming across this recipe. This was by far the easiest dish I've ever made for company. I chose an 8lb roast, prepared the salt covering, stuck a thermometer in it and cooked it until it reached 160 degrees, which was a little over 2 hours. Everyone loved it, the meat was tender and juicy, and the roast was swollen with all of the juice trapped inside due to the salt crust. This recipe is definitely worth trying.\n- This was my first year cooking a roast that was covered with salt. I had a 9 lb boneless roast. Instead of cooking it at 425 I wanted to cook it on a lower temperature so that the roast would cook inside and out at the same time....pink from outside to the center. I cooked it on 350 for 2 and 30 minutes and it was the juciest and tastiest meat I have ever had. Thank you so much for the great recipe. I will continue to cook my prime rib this way for years to come.\n- I've used a recipe very similar to this one for years that I got from a Chef at Conrad Hilton College. This one is dead on. One side note, you can also add either egg whites or a little flour as a binding agent to help hold the salt together.\n- I fixed this for Christmas last year and it was FANTASTIC! Unfortunately, I can't remember if I used a rolled or standing roast. Which is better?\n- Wow! this recipe made Christmas dinner even more spectacular. We just did as it said, didn't add any additional seasonings, and it was delicious! Probably will always do it just like this.\n- As others have stated, I was a bit nervous is trying this, but I shouldn't have been! This makes the best prime rib and it didn't need any extra seasonings. I did have some trouble getting the salt to stick, and was nervous when after an hour I peeked into the over and discovered that some of the salt crust had cracked off. But I shouldn't have worried, it was absolutely perfect. Thank you!\n- Hi Merlot!! As you know I fixed your prime rib and it didn't work.\r\nWell the reason it didn't work I didn't \"do\" it right--lol\r\nHad the butcher cut me a 5 lb roast,used the whole 3 lb box of kosher salt.I did have a bit of trouble keeping the salt on the sides of the roast.Anyway it came out perfect.The salt looked like a mold when I cracked it off the roast--cool :0)\r\nI will never make my prime rib any other way.\r\nThank you so much for sharing your recipe:0)\n- This makes the best prime rib ever! The shell of salt is also fun to take off at the end making it fun to make and great to eat!\n- This roast is SUPERB! My husband and I invite people over to our home so we have an excuse to prepare this delicious meal! The salt really seals in the flavor and makes the meat incredibly tender. Thanks for this great post, Merlot!\n- Excellent Prime Rib! My husband of 18 years told me this was the best meal I'd ever prepared... The salt was a little bit of a pain, but eventually I got it to stick. In the oven the salt cocoon did crack, but the finished product was tender and juicy so it must not have made a difference.\n- I've got to admit this one takes alot of courage to make!\r\n\r\nI cooked a 14 lb Prime rib and what an amazing flavor. It took 9 lbs of Kosher Salt to cover it all!\r\n\r\n*note*\r\n\r\nSalt should be removed BEFORE covering with foil to rest, otherwise it will keep on cooking inside the salt crust!\r\n\r\nThank You Merlot, for this awesome recipe! 5 starsplus!\n- This was an awesome easy to follow recipe. The taste was wonderful! My family now wants me to make this monthly. Thanks so much!\n- Just had to all the wonderful reviews! Just took it out of the oven and OMG - it tastes wonderful!\n- My first attempt at Prime Rib making it at home. All I have to say is \"Outback who?\"!!!!!!!! Perfect!\n- This was my first attempt at prime rib and it turned out great! We thought the salt was crazy, but there were enough good comments that we did it. I think I got the salt a bit too wet and you'll want to avoid doing that. Enough of it stuck to the roast to do the job. Mine was just over 6 lbs and took just over 2 hours. Fabulous!\n- This is the best prime rib I have ever had. It was so tender and full of flavor. Thanks Merlot for posting this recipe. It is a keeper.\n- I want to report that this works wonderfully with other cuts of beef besides prime rib. I had a piece of eye round, just short of four pounds, and gave this a try. It was far and away the BEST beef I have ever roasted! This is a fun and effective cooking method and really gives such great flavor and tenderness and juiciness to the meat. Great recipe, Merlot!\n- Me and my husband tryed this recipe for our first time making Prime Rib and didnt enjoy it at all....and the salt soaks up all your juice if you wanted to use it for your Au jus sauce....so just something to think about!\n- It is very hard to get the salt to stick to the meat but once it does it works out fine. It was very scary to put all that salt on such good meat but it doesn't effect the tatse at all...at least not for the bad. i sliced small holes into the meat and inserted garlic coves in it. Then I peppered it before I put the salt on it. I must say all of my dinner guests said that it was better than resurant quality and I agree.\n- I'm no Julia Childs by any means! The kosher salt mix really scared me but to my surprise...VOILA!!! My family loved it and i'm so glad i tried it. THIS IS ABSOLUTELY THE BEST\n- The best prime rib on the planet. OMG!!! I made this while on vacation in Hawaii, for my parent's anniversary party. My husband, who is always trying to get in my business, thought I was going to ruin it with all the salt. This was yet another opportunity for me to prove him wrong. ;) We like our meat medium so I took it out at 155 and it was a perfect pale pink on the inside and very juicy. I made an au jus to go with it. A feast fit for kings. Thank-you Merlot. \n- Okay, I've been getting recipes off this site for years, but never signed up. YOU MADE ME WANT TO!!! My husband told me I was crazy for ruining a perfectly \"expensive\" piece of meat with all that salt. I struggled with whether I was going to do it or not. I wanted a non-traditional Thanksgiving meal, and that Prime Rib set it off!!! It was absolutely scrumptious.... (I was hiding it from my guests) lol\n- I'm a believer!! I used a prime rib cut that I had bought on sale so I wouldn't feel as bad if it didn't work out. When I took the roast out of the oven, my hubby said \"WHAT is THAT?\" After we finished dinner he said \"THAT was GOOD!\" Thanx for another winner Merlot!\n- After looking at all the reviews, I tried this recipe. It looked really promising. \r\n\r\nWe could not get the salt to stick to meat for anything. Fortunately, we had a box and a half of Morton's Kosher Salt to work with, but it was so hard to do. We tried wetter, we tried drier, it just wasn't working.\r\n\r\nFlash forward almost an hour. of attempting crust....\r\n\r\nOnce we had finally semi-decent crust, I put my prime rib in the oven at 425 for an hour and a half because the recipe called for two hours for 4-6 pounds and my cut was 3 pounds. I was horrified to see the meat thermometer at 170 when I checked after 90 minutes!\r\n\r\nThe crust was crusty, but a bunch of the salt stuck to the meat, and despite a good amount of scraping, it was stilll really salty. And WAY overcooked. \r\n\r\nI ruined a pricey piece of meat and a NYE dinner for this recipe. I was terribly disappointed.\n- This was my first attempt at prime rib and salt incrusting. It turned out wonderful./ A lot better than many I have had in restaurants. I did shove several cloves of garlic into the roast before applying the salt.\r\nI did have a little trouble getting the salt to stick. Next time maybe use a pan that is close to the size of the roast and let the sides of the pan help hold the salt on.\n- This recipe made a perfect, juicy, delicious prime rib! It was easy to make, but since my roast was smaller sized, it got a little overdone for my taste, but was still delicious!\n- This was great, but you definitely need to add a generous amount of pepper on this roast before packing on the salt.\n- Excellent, first time I made Prime Rib. Was a little skeptical about salt, was surprised tender and juicy tasting\n- this IS the only way to do prime rib. My mother will only eat my prime rib now.\n- I wasn't going to make this because I didn't have a full box of kosher salt. But then I realized my roast was only 3 1/2 lbs so I went ahead and made it! I had more than enough kosher salt. It was the best prime rib I've made!! I think next time I may poke it with some garlic cloves. We have enough leftover to have another dinner tonight! \n- Wow! This was the best Prime Rib I've ever made! I fixed it for our Christmas dinner this year and was very pleased with the results. For years, our very favorite restaurant in Seattle is a place that fixes their prime rib this way. I never thought I'd be able to duplicate the meal at home. The only thing I did differently was that I sprinkled the roast with some garlic powder before I added the salt crust. This will definitely be made often in the future! \n- Made this twice now and its a wonderful way to do a roast. The second time I added rosemary, garlic and freshly ground pepper. Also had a smaller size roast and there for used less salt. This is fun to prepare and to serve. Thanks for posting this Merlot!\n- Like everyone says, sounded kind of wierd, but why not try it? While in Spain, they used to do a very similar thing to whole fish. They would be covered with a very hardcoat of salt (like this), they bring it to the table and break it off. You would think that you would choke from the salt taste. That's what's so neat, it doesn't have one. I have never prepared prime rib at home, and this is a pretty easy way to do it. I have the problem of husband preferring medium, I like rare. So, I pulled it out at about 135, apparently, it continues to cook while it sits. It came out a perfect medium rare, so tender and tasty. Nice compromise. I may add some spices (maybe a Jamaican Jerk blend)around the fat edges before covering it with salt the next time, just for kicks. Putting the salt on is kind of like packing snow on, kind of wierd, but it works and speeds up the cooking time without sacrificing tenderness. I made the horseradish sauce from Miss Annie's recipe and an au jus. This was better than any restaurant prime rib!\n- Well I can't say enought about the awesome method to cook a prime rib. I, as others were, was horrified about ruining a $90 piece of meat, but after reading all of the reviews, I felt a little more comfortable about it. I thought Dave was going to have a heart attack. He took about 50 photos because as he said \"I want to document this $90 cooking experience\". The meat was absolutely the best I have ever made. Full of juice and flavor. I made slits all over the meat and inserted slits of garlic. Sprinkled the meat with fresh ground pepper and fresh cut rosemary. What a great Thanksgiving we had. Only problem, and there always seems to be with me is my meat thermometer was defective and at 2 hours it was a little more done that I had hoped for, but still the flavor was all there. Thanks Merlot for a fabulous meal.\n- I bought a 2.5 lb. prime rib for the two of us and used most of a full box of salt. The prime rib was delicious! It is scary to put all that salt on such expensive meat, but it is definitely worth it in the end. I cooked it to 140 and it was a perfect medium rare. Thanks!\n- After trying a few different methods for prime rib found on 'Zaar, I've now successfully used this twice for holiday meals. Its the only way I'll cook this expensive cut of meat from now on. Only change is that I insert cloves of garlic thru slits in the meat 24 hours before making the roast. The salt keeps it tender and juicy while adding mild flavoring to the slightly garlicky taste of the roast. My family prefers this home version to any we've had at the high-end restaurants! Thanks for sharing, Merlot!\n- Just came back to look at this recipe, as I am going to make it a second time. Apparently, I forgot to review it the first time. Superb. As with everyone else, the salt thing struck me as weird... but it behaves as promised. Thanks. :) Using it again this Sunday! Edit: Used it successfully a second time. Thanks! Edit: I never use any other for a good quality prime rib. Got one at Wegmans last weekend. MmMMmMm\n- Just had to try this method of cooking prime rib. Never made a salt slurry before and I may have added to much water because it kept sliding off the roast. \r\nGot it together and the roast was great. Served it with yorkshire pudding and caesar salad. Dinner guests raved. Next time I may season the roast with some garlic and black pepper.\n- Great way to make a prime rib. I got rave reviews. Thanks for an easy and yummy recipe.\n- Wow was this excellent! This turned out really juicy and the method was very unique! The outside was just a tad salty but it didn't stop me from eating it. Thanks!\n- This is a GREAT recipe! I worked at a restaurant a long time ago that did their Prime Rib this way. This is THE best! Thanks for posting, Merlot, I love your recipes!\n\n### Date\n2002-06-12 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "oven", "easy", "roast", "dinner-party", "dietary", "low-sodium", "low-carb", "low-in-something", "meat", "equipment", "4-hours-or-less" ], "ingredients": [ "kosher salt", "prime rib roast" ], "steps": [ "slowly add a little of the water to the kosher salt and stir", "then add a little more water and stir", "continue until the salt becomes the consistency of \"snow\" so that you can \"pack\" it on the roast and it sticks like snow -- you do not want to dissolve the salt", "pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on", "place the roast on the salt and pat the remaining salt mixture on the roast , covering completely", "inset a meat thermometer", "bake at 425 degrees for about 2 hours", "remove the roast when the thermometer registers 5 degrees below desired doneness", "crack and remove all of the salt crust" ], "nutrition": [ 660.4, 91.0, 0.0, 4.0, 57.0, 124.0, 0.0 ], "reviews": "[\"Well worth the effort! We would recommend using a misting bottle to keep the salt moist. It's a bit hard to balance between too dry & just right. Will definitely make this again!\", 'This was excellent. The Prime Rib was tender and juicy and had a wonderful taste. It was very easy to prepare. It got rave reviews at my dinner party.', 'This is a great recipe. The salt was a bit frustrating at first to get packed on w/out an avalanche occurring, but I managed. It is no hassel after that. Just set in oven and Fahgetaboutit! I will add garlic slivers next time for added flavor. The roast was so tender, I will definately make this again. I let my roast sit out for 3 hours to come up to room temp. before putting in oven... I know the health dept. would go crazy over this, but we survived!', 'Perfect Prime Rib! This method produced a tender and juicy piece of meat. I will never do prime rib any other way. I agree with Laurita, its like packing snow on a piece of meat. What a riot!', 'Okay, way more information than you want! I had never in my life made a prime rib. I almost threw up when I received my $78.00 6 pound prime rib roast. Hyperventilating I tried my darndest to encase in the 3 pounds of salt \"snow\". It took me 30 minutes to get it saturated. 30 minutes into the oven, the salt crust had developed significant breakages which I called \"windows\". I was now terrified that I had just ruined $78.00 worth or meat. NOT! It was/is delicious. Will make again as soon as I find a big wad of extra cash. ', 'Wonder if this method would work with turkey.. hmmm!', \"OK, I admit I was more than a little nervous about covering an 89 dollar prime rib in kosher salt, but I bit the bullet and it was probably the best I've ever eaten, let alone made. I had no problems with getting the salt crust to stick and after exactly 2 hours as stated a 7 lb prime rib was done to perfection. THANX!\", 'This was my first time cooking a prime rib and it turned out perfect!', 'Absolutely the \"worst\" prime rib recipe I hav ever had the displeasure to use. If you like your prime rib to be steamed, you\\'ll just love this. Nothing at all like I had imagined it. I usually sear my prime rib at a highrt oven temp, then turn it down and slow roast with a garlic/rosemary and EVOO brushed on it, 20 min per lb and it comes out perfect every time. Thank God, I did not do this for Christmas dinner, but rather to celebrate a Baltimore Ravens play-off victory. I think even a raven would of scorned this \"pot roast\". Never again!!!', \"I did not care for my rib roast done this way. The meat was really salty. It didn't ruin it, just way too salty for my taste. Also, the roast looked beautiful, medium rare, but it was really dry. I would not try this again. \", \"This is by far the best Prime Rib recipe I have found, I'll ber honest the salt threw me for a little, but it has no ill effects on the taste.\\r\\nThis one is a keeper for life..\", 'Hello Merlot;\\r\\nIt took me a long time to decide to try and cook the marvelous Prime Rib as per your recipe.\\r\\nWell, the results were absolutely fantastic. Amazing how the salt forms a crust on the roast.\\r\\nI enjoy the roast medium-rare and I must say, this is exactly how it turned out.\\r\\nBeing a lover of garlic, I inserted many garlic pieces in the roast. Oh yes, the Prime Rib was 7 1/2 pounds, with bone ribs.\\r\\nI cooked mine in the Ron Popiel Barbecue Rotissiere, and it was done to perfection.\\r\\nI always cooked a good roast, but this method beats mine all to heck.\\r\\nSo, I have no choice now, but to cook it your way. YUMMY GOOD!!\\r\\nThank you for sharing.\\r\\n\"Uncle Bill\"', \"I had never made anything similar to this prior to coming across this recipe. This was by far the easiest dish I've ever made for company. I chose an 8lb roast, prepared the salt covering, stuck a thermometer in it and cooked it until it reached 160 degrees, which was a little over 2 hours. Everyone loved it, the meat was tender and juicy, and the roast was swollen with all of the juice trapped inside due to the salt crust. This recipe is definitely worth trying.\", 'This was my first year cooking a roast that was covered with salt. I had a 9 lb boneless roast. Instead of cooking it at 425 I wanted to cook it on a lower temperature so that the roast would cook inside and out at the same time....pink from outside to the center. I cooked it on 350 for 2 and 30 minutes and it was the juciest and tastiest meat I have ever had. Thank you so much for the great recipe. I will continue to cook my prime rib this way for years to come.', \"I've used a recipe very similar to this one for years that I got from a Chef at Conrad Hilton College. This one is dead on. One side note, you can also add either egg whites or a little flour as a binding agent to help hold the salt together.\", \"I fixed this for Christmas last year and it was FANTASTIC! Unfortunately, I can't remember if I used a rolled or standing roast. Which is better?\", \"Wow! this recipe made Christmas dinner even more spectacular. We just did as it said, didn't add any additional seasonings, and it was delicious! Probably will always do it just like this.\", \"As others have stated, I was a bit nervous is trying this, but I shouldn't have been! This makes the best prime rib and it didn't need any extra seasonings. I did have some trouble getting the salt to stick, and was nervous when after an hour I peeked into the over and discovered that some of the salt crust had cracked off. But I shouldn't have worried, it was absolutely perfect. Thank you!\", 'Hi Merlot!! As you know I fixed your prime rib and it didn\\'t work.\\r\\nWell the reason it didn\\'t work I didn\\'t \"do\" it right--lol\\r\\nHad the butcher cut me a 5 lb roast,used the whole 3 lb box of kosher salt.I did have a bit of trouble keeping the salt on the sides of the roast.Anyway it came out perfect.The salt looked like a mold when I cracked it off the roast--cool :0)\\r\\nI will never make my prime rib any other way.\\r\\nThank you so much for sharing your recipe:0)', 'This makes the best prime rib ever! The shell of salt is also fun to take off at the end making it fun to make and great to eat!', 'This roast is SUPERB! My husband and I invite people over to our home so we have an excuse to prepare this delicious meal! The salt really seals in the flavor and makes the meat incredibly tender. Thanks for this great post, Merlot!', \"Excellent Prime Rib! My husband of 18 years told me this was the best meal I'd ever prepared... The salt was a little bit of a pain, but eventually I got it to stick. In the oven the salt cocoon did crack, but the finished product was tender and juicy so it must not have made a difference.\", \"I've got to admit this one takes alot of courage to make!\\r\\n\\r\\nI cooked a 14 lb Prime rib and what an amazing flavor. It took 9 lbs of Kosher Salt to cover it all!\\r\\n\\r\\n*note*\\r\\n\\r\\nSalt should be removed BEFORE covering with foil to rest, otherwise it will keep on cooking inside the salt crust!\\r\\n\\r\\nThank You Merlot, for this awesome recipe! 5 starsplus!\", 'This was an awesome easy to follow recipe. The taste was wonderful! My family now wants me to make this monthly. Thanks so much!', 'Just had to all the wonderful reviews! Just took it out of the oven and OMG - it tastes wonderful!', 'My first attempt at Prime Rib making it at home. All I have to say is \"Outback who?\"!!!!!!!! Perfect!', \"This was my first attempt at prime rib and it turned out great! We thought the salt was crazy, but there were enough good comments that we did it. I think I got the salt a bit too wet and you'll want to avoid doing that. Enough of it stuck to the roast to do the job. Mine was just over 6 lbs and took just over 2 hours. Fabulous!\", 'This is the best prime rib I have ever had. It was so tender and full of flavor. Thanks Merlot for posting this recipe. It is a keeper.', 'I want to report that this works wonderfully with other cuts of beef besides prime rib. I had a piece of eye round, just short of four pounds, and gave this a try. It was far and away the BEST beef I have ever roasted! This is a fun and effective cooking method and really gives such great flavor and tenderness and juiciness to the meat. Great recipe, Merlot!', 'Me and my husband tryed this recipe for our first time making Prime Rib and didnt enjoy it at all....and the salt soaks up all your juice if you wanted to use it for your Au jus sauce....so just something to think about!', \"It is very hard to get the salt to stick to the meat but once it does it works out fine. It was very scary to put all that salt on such good meat but it doesn't effect the tatse at all...at least not for the bad. i sliced small holes into the meat and inserted garlic coves in it. Then I peppered it before I put the salt on it. I must say all of my dinner guests said that it was better than resurant quality and I agree.\", \"I'm no Julia Childs by any means! The kosher salt mix really scared me but to my surprise...VOILA!!! My family loved it and i'm so glad i tried it. THIS IS ABSOLUTELY THE BEST\", \"The best prime rib on the planet. OMG!!! I made this while on vacation in Hawaii, for my parent's anniversary party. My husband, who is always trying to get in my business, thought I was going to ruin it with all the salt. This was yet another opportunity for me to prove him wrong. ;) We like our meat medium so I took it out at 155 and it was a perfect pale pink on the inside and very juicy. I made an au jus to go with it. A feast fit for kings. Thank-you Merlot. \", 'Okay, I\\'ve been getting recipes off this site for years, but never signed up. YOU MADE ME WANT TO!!! My husband told me I was crazy for ruining a perfectly \"expensive\" piece of meat with all that salt. I struggled with whether I was going to do it or not. I wanted a non-traditional Thanksgiving meal, and that Prime Rib set it off!!! It was absolutely scrumptious.... (I was hiding it from my guests) lol', 'I\\'m a believer!! I used a prime rib cut that I had bought on sale so I wouldn\\'t feel as bad if it didn\\'t work out. When I took the roast out of the oven, my hubby said \"WHAT is THAT?\" After we finished dinner he said \"THAT was GOOD!\" Thanx for another winner Merlot!', \"After looking at all the reviews, I tried this recipe. It looked really promising. \\r\\n\\r\\nWe could not get the salt to stick to meat for anything. Fortunately, we had a box and a half of Morton's Kosher Salt to work with, but it was so hard to do. We tried wetter, we tried drier, it just wasn't working.\\r\\n\\r\\nFlash forward almost an hour. of attempting crust....\\r\\n\\r\\nOnce we had finally semi-decent crust, I put my prime rib in the oven at 425 for an hour and a half because the recipe called for two hours for 4-6 pounds and my cut was 3 pounds. I was horrified to see the meat thermometer at 170 when I checked after 90 minutes!\\r\\n\\r\\nThe crust was crusty, but a bunch of the salt stuck to the meat, and despite a good amount of scraping, it was stilll really salty. And WAY overcooked. \\r\\n\\r\\nI ruined a pricey piece of meat and a NYE dinner for this recipe. I was terribly disappointed.\", 'This was my first attempt at prime rib and salt incrusting. It turned out wonderful./ A lot better than many I have had in restaurants. I did shove several cloves of garlic into the roast before applying the salt.\\r\\nI did have a little trouble getting the salt to stick. Next time maybe use a pan that is close to the size of the roast and let the sides of the pan help hold the salt on.', 'This recipe made a perfect, juicy, delicious prime rib! It was easy to make, but since my roast was smaller sized, it got a little overdone for my taste, but was still delicious!', 'This was great, but you definitely need to add a generous amount of pepper on this roast before packing on the salt.', 'Excellent, first time I made Prime Rib. Was a little skeptical about salt, was surprised tender and juicy tasting', 'this IS the only way to do prime rib. My mother will only eat my prime rib now.', \"I wasn't going to make this because I didn't have a full box of kosher salt. But then I realized my roast was only 3 1/2 lbs so I went ahead and made it! I had more than enough kosher salt. It was the best prime rib I've made!! I think next time I may poke it with some garlic cloves. We have enough leftover to have another dinner tonight! \", \"Wow! This was the best Prime Rib I've ever made! I fixed it for our Christmas dinner this year and was very pleased with the results. For years, our very favorite restaurant in Seattle is a place that fixes their prime rib this way. I never thought I'd be able to duplicate the meal at home. The only thing I did differently was that I sprinkled the roast with some garlic powder before I added the salt crust. This will definitely be made often in the future! \", 'Made this twice now and its a wonderful way to do a roast. The second time I added rosemary, garlic and freshly ground pepper. Also had a smaller size roast and there for used less salt. This is fun to prepare and to serve. Thanks for posting this Merlot!', \"Like everyone says, sounded kind of wierd, but why not try it? While in Spain, they used to do a very similar thing to whole fish. They would be covered with a very hardcoat of salt (like this), they bring it to the table and break it off. You would think that you would choke from the salt taste. That's what's so neat, it doesn't have one. I have never prepared prime rib at home, and this is a pretty easy way to do it. I have the problem of husband preferring medium, I like rare. So, I pulled it out at about 135, apparently, it continues to cook while it sits. It came out a perfect medium rare, so tender and tasty. Nice compromise. I may add some spices (maybe a Jamaican Jerk blend)around the fat edges before covering it with salt the next time, just for kicks. Putting the salt on is kind of like packing snow on, kind of wierd, but it works and speeds up the cooking time without sacrificing tenderness. I made the horseradish sauce from Miss Annie's recipe and an au jus. This was better than any restaurant prime rib!\", 'Well I can\\'t say enought about the awesome method to cook a prime rib. I, as others were, was horrified about ruining a $90 piece of meat, but after reading all of the reviews, I felt a little more comfortable about it. I thought Dave was going to have a heart attack. He took about 50 photos because as he said \"I want to document this $90 cooking experience\". The meat was absolutely the best I have ever made. Full of juice and flavor. I made slits all over the meat and inserted slits of garlic. Sprinkled the meat with fresh ground pepper and fresh cut rosemary. What a great Thanksgiving we had. Only problem, and there always seems to be with me is my meat thermometer was defective and at 2 hours it was a little more done that I had hoped for, but still the flavor was all there. Thanks Merlot for a fabulous meal.', 'I bought a 2.5 lb. prime rib for the two of us and used most of a full box of salt. The prime rib was delicious! It is scary to put all that salt on such expensive meat, but it is definitely worth it in the end. I cooked it to 140 and it was a perfect medium rare. Thanks!', \"After trying a few different methods for prime rib found on 'Zaar, I've now successfully used this twice for holiday meals. Its the only way I'll cook this expensive cut of meat from now on. Only change is that I insert cloves of garlic thru slits in the meat 24 hours before making the roast. The salt keeps it tender and juicy while adding mild flavoring to the slightly garlicky taste of the roast. My family prefers this home version to any we've had at the high-end restaurants! Thanks for sharing, Merlot!\", 'Just came back to look at this recipe, as I am going to make it a second time. Apparently, I forgot to review it the first time. Superb. As with everyone else, the salt thing struck me as weird... but it behaves as promised. Thanks. :) Using it again this Sunday! Edit: Used it successfully a second time. Thanks! Edit: I never use any other for a good quality prime rib. Got one at Wegmans last weekend. MmMMmMm', 'Just had to try this method of cooking prime rib. Never made a salt slurry before and I may have added to much water because it kept sliding off the roast. \\r\\nGot it together and the roast was great. Served it with yorkshire pudding and caesar salad. Dinner guests raved. Next time I may season the roast with some garlic and black pepper.', 'Great way to make a prime rib. I got rave reviews. Thanks for an easy and yummy recipe.', \"Wow was this excellent! This turned out really juicy and the method was very unique! The outside was just a tad salty but it didn't stop me from eating it. Thanks!\", 'This is a GREAT recipe! I worked at a restaurant a long time ago that did their Prime Rib this way. This is THE best! Thanks for posting, Merlot, I love your recipes!']", "submitted": "2002-06-12T00:00:00", "minutes": 135, "n_steps": 9, "n_ingredients": 2 }, { "id": 287, "original_id": 10397, "name": "blackberry jam", "description": "a good, basic jam recipe.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/10397_v000.png", "markdown": "## 🍰 blackberry jam\n\n### Description\na good, basic jam recipe.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- jams-and-preserves\n- canning\n- condiments-etc\n- fruit\n- american\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- number-of-servings\n- technique\n- 4-hours-or-less\n\n### Ingredients\n1. blackberries\n2. sugar\n\n### Steps\n1. clean , de-stem and crush blackberries\n2. in a large stainless steal or enamel pot combine crushed berries and sugar\n3. bring to a boil , stirring often until sugar is dissolved\n4. cook to jell point , stirring often\n5. remove from heat , skim off foam and ladle into clean hot jars\n6. leave 1 / 4 inch head space\n7. process in a boiling water bath for 10 minutes at altitudes up to 1000 feet\n\n### Nutrition\n- 822.6\n- 2.0\n- 756.0\n- 0.0\n- 10.0\n- 0.0\n- 68.0\n\n### Reviews\n- This recipe has good flavor. I needed a recipe that didn't call for pectin because I can't seen to find any here in Hungary. My jam set very well once it cooled but I did cook it for much longer than directed.\n- I would think this recipe needs some pectin added to it. I think the Sure Jell people have a blackberry jam recipe.\n- I've tried this recipe twice, so far Blackberry syrup, not jam. The first batch I have remade according to some internet instructions I found, along with my mother's advice. It's still pretty runny. The taste is fine, but the consistency is still syrupy. \n- How would you make this jam seedless? My wife loves the blackberry flavor but can't stand the seeds.\n- I found that even after boiling the mixture for 45 minutes, that is was still VERY runny. I don't know how runny it will be when I open a jar, but I jhope all the work was worth it!\n- I was reorganizing my cold room when I found a couple of batches of Blackberry jam I had made with this recipe and I checked my reviews and it was not there so here it is! I opened a jar of the jam up it is set beautifully with a great smooth taste. The blackberries were from British Columbia the West Coast of Canada really big and juicy and I added 3 large Chipotle chile's in Adobe sauce and just before jarring the jam I added some orange liquor to the recipe for a sweet hot taste. We did have to cook the fruit down until we got it to jam stage other than that a very simple recipe. My DH and I do not like pectin so this really fit the bill. This recipe jam's up beautifully we gave some of it away to a friend who just loves it and so do we especially with cheese and crackers! Thanks, Dib's for posting this non - pectin recipe!\n- I have changed the cooking time to 60 minutes, however when working with fruits the juice variable is huge. Are the berries extra juicy? If so your cooking time will double. Di;-)\n- Like some of the other reviewers, I have been trying to find non pectin recipes so I can avoid preservatives. This recipe has the correct proportion of sugar to berries (2 c. sugar to 3 c. crushed berries) if they are organic (look for wild berries at a farmer's market - they will have no pesticides and tend to be a little sweeter so you can use this proportion of sugar - many of the other recipes I have seen use 1 to 1 ratio of sugar to berries, which I am trying to avoid). Some other tips: once you bring the jam to a boil, it needs to boil rapidly with you stirring it so it doesn't scorch. It also needs to reach 8 degrees over the boiling point in your area to reach jelly stage (so, typically, 220 degrees). There are visual jelly stage tests if you don't have a thermometer - put a small plate in the freezer -- you can drop some of the hot boiling jam on the plate and tell when it is ready because it will instantly become thick like jam on the plate and not run (and then you can taste it - yummm!). You can also use a cool metal spoon to test it - when ready the jam will fall off the spoon in a sheet, instead of in drops. My batches typically take about 45 to 60 minutes to reach jelly stage (depending on the humidity), and I use a pan with a heavy, thick bottom and tall sides so it doesn't splatter (so takes a little longer). I also add fresh juice of one lemon after it has reached jelly stage and boil one more minute -- I think it brightens the flavor. This time, I also added 3 finely chopped fresh organic jalapenos, seeds and membranes removed. For the reviewer who asked about making it seedless, crush the berries then push the crush through a sieve. Thanks for the recipe!\n\n### Date\n2001-07-24 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "jams-and-preserves", "canning", "condiments-etc", "fruit", "american", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "number-of-servings", "technique", "4-hours-or-less" ], "ingredients": [ "blackberries", "sugar" ], "steps": [ "clean , de-stem and crush blackberries", "in a large stainless steal or enamel pot combine crushed berries and sugar", "bring to a boil , stirring often until sugar is dissolved", "cook to jell point , stirring often", "remove from heat , skim off foam and ladle into clean hot jars", "leave 1 / 4 inch head space", "process in a boiling water bath for 10 minutes at altitudes up to 1000 feet" ], "nutrition": [ 822.6, 2.0, 756.0, 0.0, 10.0, 0.0, 68.0 ], "reviews": "[\"This recipe has good flavor. I needed a recipe that didn't call for pectin because I can't seen to find any here in Hungary. My jam set very well once it cooled but I did cook it for much longer than directed.\", 'I would think this recipe needs some pectin added to it. I think the Sure Jell people have a blackberry jam recipe.', \"I've tried this recipe twice, so far Blackberry syrup, not jam. The first batch I have remade according to some internet instructions I found, along with my mother's advice. It's still pretty runny. The taste is fine, but the consistency is still syrupy. \", \"How would you make this jam seedless? My wife loves the blackberry flavor but can't stand the seeds.\", \"I found that even after boiling the mixture for 45 minutes, that is was still VERY runny. I don't know how runny it will be when I open a jar, but I jhope all the work was worth it!\", \"I was reorganizing my cold room when I found a couple of batches of Blackberry jam I had made with this recipe and I checked my reviews and it was not there so here it is! I opened a jar of the jam up it is set beautifully with a great smooth taste. The blackberries were from British Columbia the West Coast of Canada really big and juicy and I added 3 large Chipotle chile's in Adobe sauce and just before jarring the jam I added some orange liquor to the recipe for a sweet hot taste. We did have to cook the fruit down until we got it to jam stage other than that a very simple recipe. My DH and I do not like pectin so this really fit the bill. This recipe jam's up beautifully we gave some of it away to a friend who just loves it and so do we especially with cheese and crackers! Thanks, Dib's for posting this non - pectin recipe!\", 'I have changed the cooking time to 60 minutes, however when working with fruits the juice variable is huge. Are the berries extra juicy? If so your cooking time will double. Di;-)', \"Like some of the other reviewers, I have been trying to find non pectin recipes so I can avoid preservatives. This recipe has the correct proportion of sugar to berries (2 c. sugar to 3 c. crushed berries) if they are organic (look for wild berries at a farmer's market - they will have no pesticides and tend to be a little sweeter so you can use this proportion of sugar - many of the other recipes I have seen use 1 to 1 ratio of sugar to berries, which I am trying to avoid). Some other tips: once you bring the jam to a boil, it needs to boil rapidly with you stirring it so it doesn't scorch. It also needs to reach 8 degrees over the boiling point in your area to reach jelly stage (so, typically, 220 degrees). There are visual jelly stage tests if you don't have a thermometer - put a small plate in the freezer -- you can drop some of the hot boiling jam on the plate and tell when it is ready because it will instantly become thick like jam on the plate and not run (and then you can taste it - yummm!). You can also use a cool metal spoon to test it - when ready the jam will fall off the spoon in a sheet, instead of in drops. My batches typically take about 45 to 60 minutes to reach jelly stage (depending on the humidity), and I use a pan with a heavy, thick bottom and tall sides so it doesn't splatter (so takes a little longer). I also add fresh juice of one lemon after it has reached jelly stage and boil one more minute -- I think it brightens the flavor. This time, I also added 3 finely chopped fresh organic jalapenos, seeds and membranes removed. For the reviewer who asked about making it seedless, crush the berries then push the crush through a sieve. Thanks for the recipe!\"]", "submitted": "2001-07-24T00:00:00", "minutes": 70, "n_steps": 7, "n_ingredients": 2 }, { "id": 288, "original_id": 258364, "name": "simple fruit fly trap", "description": "i found this recipe for catching fruit flies in our local paper last year at the end of the season. . i remembered having it when the fruit flies hatched this year..and it works!!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/258364_v000.png", "markdown": "## 🍰 simple fruit fly trap\n\n### Description\ni found this recipe for catching fruit flies in our local paper last year at the end of the season. . i remembered having it when the fruit flies hatched this year..and it works!!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- easy\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. apple cider vinegar\n2. liquid dish soap\n\n### Steps\n1. use a small bowl\n2. mix slightly , no suds\n3. i have a bowl in the kitchen and one in the basement\n4. i change the vinegar solution every few days\n5. the apple cider vinegar is the attractor the dish soap heavys down the wings and they drown\n6. you will be amazed how well this works --\n\n### Nutrition\n- 25.1\n- 0.0\n- 1.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- The best - but 1/2 cup not required since once the smell is gone they don't stick around - I use a water bottle with a paper cone inserted almost touching the liquid - once they're inside they aint' leavin - I am amazed at the amount of fruit flies that gets collected. Place a few bottles of these around everywhere tucked in behind books, plants and you will be amazed.\n- We`ve had tiny little fruit flies for a few weeks in the house, I`ve never had this problem before, I was worried about them killing a couple of my plants that they seemed to favor. I came across this recipe while I was looking at new recipes and thought, I`ve got to try this. It works!! I`m going in all the time to count how many are in the bowl Ha! Thanks so much for posting this recipe.\n- I have been using this combination all summer and it works great.....much cheaper that the \"fruit fly traps\" I was purchasing......\n- we live on veg farm and I cann we have these little pest and you are a god sent. thank you I try this tonight and they are just drawed to this stuff\n- Wow. I put this out about a half hour ago and there is already lots of fruit flies trapped. This is so easy and effective. Thanks for the easy solution.\n- It works! It really works!! Thanks so much. I was truly amazed.\n- I brought in some fruit flies with some canning tomatoes. This took care of them in pretty short order. I would strongly recommend this mixture.\n- WOW, Worked right away! Thank you!!\n\n### Date\n2007-10-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "5-ingredients-or-less", "easy", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "apple cider vinegar", "liquid dish soap" ], "steps": [ "use a small bowl", "mix slightly , no suds", "i have a bowl in the kitchen and one in the basement", "i change the vinegar solution every few days", "the apple cider vinegar is the attractor the dish soap heavys down the wings and they drown", "you will be amazed how well this works --" ], "nutrition": [ 25.1, 0.0, 1.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"The best - but 1/2 cup not required since once the smell is gone they don't stick around - I use a water bottle with a paper cone inserted almost touching the liquid - once they're inside they aint' leavin - I am amazed at the amount of fruit flies that gets collected. Place a few bottles of these around everywhere tucked in behind books, plants and you will be amazed.\", 'We`ve had tiny little fruit flies for a few weeks in the house, I`ve never had this problem before, I was worried about them killing a couple of my plants that they seemed to favor. I came across this recipe while I was looking at new recipes and thought, I`ve got to try this. It works!! I`m going in all the time to count how many are in the bowl Ha! Thanks so much for posting this recipe.', 'I have been using this combination all summer and it works great.....much cheaper that the \"fruit fly traps\" I was purchasing......', 'we live on veg farm and I cann we have these little pest and you are a god sent. thank you I try this tonight and they are just drawed to this stuff', 'Wow. I put this out about a half hour ago and there is already lots of fruit flies trapped. This is so easy and effective. Thanks for the easy solution.', 'It works! It really works!! Thanks so much. I was truly amazed.', 'I brought in some fruit flies with some canning tomatoes. This took care of them in pretty short order. I would strongly recommend this mixture.', 'WOW, Worked right away! Thank you!!']", "submitted": "2007-10-11T00:00:00", "minutes": 5, "n_steps": 6, "n_ingredients": 2 }, { "id": 289, "original_id": 19341, "name": "easy chocolate shake", "description": "my mom and i made this up together, when we wanted chocolate shakes, but didn't want to go out and buy them! they are great", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/19341_v000.png", "markdown": "## 🍰 easy chocolate shake\n\n### Description\nmy mom and i made this up together, when we wanted chocolate shakes, but didn't want to go out and buy them! they are great\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- food-processor-blender\n- dietary\n- low-sodium\n- shakes\n- high-calcium\n- high-in-something\n- low-in-something\n- equipment\n- small-appliance\n- number-of-servings\n- presentation\n- served-cold\n\n### Ingredients\n1. quik chocolate milk mix\n2. vanilla ice cream\n\n### Steps\n1. hint: a little bit of milk can make it creamier , about 2 tablespoons , or to where you like it\n2. first put the amount of vanilla ice cream you would like into the blender or food processor put the amount of nesquick you want with the ice cream\n3. put the milk in now , and blend until creaminess you would like\n4. enjoy !\n\n### Nutrition\n- 176.0\n- 1.0\n- 144.0\n- 2.0\n- 4.0\n- 5.0\n- 13.0\n\n### Reviews\n- I'm assuming this poster is 14, based on her name and the reference to her mom. It's awesome that you are making stuff with your mom and also awesome that you have enough interest in cooking to participate in this web site. Regarding the person who gave your recipe two stars - I'd disregard any rating by someone not courteous enough to tell you why they thought it was two stars instead of 5. How can a chocolate shake be anything but a 5?\n- DH always makes his this way- he likes to mix it by hand though. Thanks for sharing! \n- When you have lesions in your mouth mommy is much more lenient about what you can have for breakfast! The kids (3 & 5) loved this. Thanks for an easy one!\n- This is good -- just like McDonald's (2 cups vanilla ice cream, 1 1/4 cups milk, 2 tbsps chocolate Nesquick). Works for me!\n- I had never thought of using NesQuick, what a great idea! \r\nI've always used chocolate ice cream and milk, but this makes it so much tastier. And you're right, some extra milk makes it nice and creamy!\n\n### Date\n2002-02-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "healthy", "5-ingredients-or-less", "beverages", "easy", "low-fat", "food-processor-blender", "dietary", "low-sodium", "shakes", "high-calcium", "high-in-something", "low-in-something", "equipment", "small-appliance", "number-of-servings", "presentation", "served-cold" ], "ingredients": [ "quik chocolate milk mix", "vanilla ice cream" ], "steps": [ "hint: a little bit of milk can make it creamier , about 2 tablespoons , or to where you like it", "first put the amount of vanilla ice cream you would like into the blender or food processor put the amount of nesquick you want with the ice cream", "put the milk in now , and blend until creaminess you would like", "enjoy !" ], "nutrition": [ 176.0, 1.0, 144.0, 2.0, 4.0, 5.0, 13.0 ], "reviews": "[\"I'm assuming this poster is 14, based on her name and the reference to her mom. It's awesome that you are making stuff with your mom and also awesome that you have enough interest in cooking to participate in this web site. Regarding the person who gave your recipe two stars - I'd disregard any rating by someone not courteous enough to tell you why they thought it was two stars instead of 5. How can a chocolate shake be anything but a 5?\", 'DH always makes his this way- he likes to mix it by hand though. Thanks for sharing! ', 'When you have lesions in your mouth mommy is much more lenient about what you can have for breakfast! The kids (3 & 5) loved this. Thanks for an easy one!', \"This is good -- just like McDonald's (2 cups vanilla ice cream, 1 1/4 cups milk, 2 tbsps chocolate Nesquick). Works for me!\", \"I had never thought of using NesQuick, what a great idea! \\r\\nI've always used chocolate ice cream and milk, but this makes it so much tastier. And you're right, some extra milk makes it nice and creamy!\"]", "submitted": "2002-02-10T00:00:00", "minutes": 15, "n_steps": 4, "n_ingredients": 2 }, { "id": 290, "original_id": 173837, "name": "martha stewart s hard boiled eggs 101", "description": "i've been cooking hard boiled eggs like this for years. it really works. a tv chef recently suggested draining the water and shaking the boiled eggs in the pot in order to crack the shells, then submerge them in cold water to cool........makes for easier peeling.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/173837_v000.png", "markdown": "## 🍰 martha stewart s hard boiled eggs 101\n\n### Description\ni've been cooking hard boiled eggs like this for years. it really works. a tv chef recently suggested draining the water and shaking the boiled eggs in the pot in order to crack the shells, then submerge them in cold water to cool........makes for easier peeling.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- breakfast\n- easy\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- low-in-something\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. place eggs in pot and cover with water\n2. boil\n3. cover\n4. turn off heat and allow to sit for 16 minutes\n5. drain and fill pot with ice water to stop cooking\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 3.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- I won't make hard boiled eggs any other way. They come out perfect every time. You don't have to stand by the stove an watch so the eggs don;t boil over. Fantastic! I keep mine in the water for only 10 minutes.\n- seriously! I am so excited! What a beautiful thing! Perfect eggs!\n- Great way to cook eggs. I followed the recipe as written other then I cooked 18 eggs at a time. They came out perfect. I did add salt to the water as my mommy always told me the eggs peel easier that way.\n- These came out perfect although I removed the pot from the burner after the water came to a boil. Peeled easy. I would make hard boiled eggs this way again.\n- We have been making eggs this way for at least 15 years, and also would make them no other way. I got this same recipe from Julia Child's \"The Way to Cook\" (1989) page 62. Martha must like Julia also!\n- This was really good I cooked six eggs and had one crack on me during the cooking but I was pleasantly surprised at how well they peeled overall. A winner - turned them into recipe #226303 (Egg Salad). Thank you dojemi, made for I Recommend and recommended by nemokitty.\n- This works perfectly every time!! I always used to overcook the buggers but this makes them delicious! Like Audrey M, I also only need to do mine for 10 minutes.\n- same as my recipe. BUT you have to SEE Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs
I LIKE HERS IT IS BETTER THAN MY, There are some great chefs here on Zaar, and she's one of the best!\n- When it comes to something as easy as making hard boiled eggs, I have been challenged at best. Now I ask myself why?\r\nYour recipe has solved this little mystery for me. \r\nNow my wife asks me to make the eggs for her ahead of time for her recipes.\n- These were pretty good, but I think I accidentally let them boil too long before I turned the heat off. So, they turned out a little stiffer and drier than I would have liked. Since it was my mistake, I have chosen not to give a star rating until I do it right. As for the easiness of the recipe, I'd have to give five stars. Cooking was a breeze, and peeling was too. And I must say, I was surprised at just how easy all of it was. I will definitely try this again. Thank you!\n- The inside is the perfect color all the way thru when cooked this way. Very even, only way to boil eggs and use less electricity than leaving it on boiling w/out a lid.\n- Since I switched to this method, I have had ZERO problems, all my eggs come out perfect.\n\n### Date\n2006-06-20 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "very-low-carbs", "breakfast", "easy", "dietary", "low-sodium", "low-calorie", "low-carb", "low-in-something" ], "ingredients": [ "eggs", "water" ], "steps": [ "place eggs in pot and cover with water", "boil", "cover", "turn off heat and allow to sit for 16 minutes", "drain and fill pot with ice water to stop cooking" ], "nutrition": [ 71.5, 7.0, 0.0, 3.0, 12.0, 7.0, 0.0 ], "reviews": "[\"I won't make hard boiled eggs any other way. They come out perfect every time. You don't have to stand by the stove an watch so the eggs don;t boil over. Fantastic! I keep mine in the water for only 10 minutes.\", 'seriously! I am so excited! What a beautiful thing! Perfect eggs!', 'Great way to cook eggs. I followed the recipe as written other then I cooked 18 eggs at a time. They came out perfect. I did add salt to the water as my mommy always told me the eggs peel easier that way.', 'These came out perfect although I removed the pot from the burner after the water came to a boil. Peeled easy. I would make hard boiled eggs this way again.', 'We have been making eggs this way for at least 15 years, and also would make them no other way. I got this same recipe from Julia Child\\'s \"The Way to Cook\" (1989) page 62. Martha must like Julia also!', 'This was really good I cooked six eggs and had one crack on me during the cooking but I was pleasantly surprised at how well they peeled overall. A winner - turned them into recipe #226303 (Egg Salad). Thank you dojemi, made for I Recommend and recommended by nemokitty.', 'This works perfectly every time!! I always used to overcook the buggers but this makes them delicious! Like Audrey M, I also only need to do mine for 10 minutes.', \"same as my recipe. BUT you have to SEE Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs
I LIKE HERS IT IS BETTER THAN MY, There are some great chefs here on Zaar, and she's one of the best!\", 'When it comes to something as easy as making hard boiled eggs, I have been challenged at best. Now I ask myself why?\\r\\nYour recipe has solved this little mystery for me. \\r\\nNow my wife asks me to make the eggs for her ahead of time for her recipes.', \"These were pretty good, but I think I accidentally let them boil too long before I turned the heat off. So, they turned out a little stiffer and drier than I would have liked. Since it was my mistake, I have chosen not to give a star rating until I do it right. As for the easiness of the recipe, I'd have to give five stars. Cooking was a breeze, and peeling was too. And I must say, I was surprised at just how easy all of it was. I will definitely try this again. Thank you!\", 'The inside is the perfect color all the way thru when cooked this way. Very even, only way to boil eggs and use less electricity than leaving it on boiling w/out a lid.', 'Since I switched to this method, I have had ZERO problems, all my eggs come out perfect.']", "submitted": "2006-06-20T00:00:00", "minutes": 17, "n_steps": 5, "n_ingredients": 2 }, { "id": 291, "original_id": 85522, "name": "ww ice cream sandwiches", "description": "i got this recipe from my ww meeting leader. i have not tried this yet. 1 sandwich is 2.5 pts. if you use lite cool whip then it is 3 points.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/85522_v000.png", "markdown": "## 🍰 ww ice cream sandwiches\n\n### Description\ni got this recipe from my ww meeting leader. i have not tried this yet. 1 sandwich is 2.5 pts. if you use lite cool whip then it is 3 points.\n\n### Tags\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- beginner-cook\n- frozen-desserts\n- dietary\n- inexpensive\n- number-of-servings\n- 4-hours-or-less\n\n### Ingredients\n1. graham crackers\n2. fat-free cool whip\n\n### Steps\n1. spread cool whip on one graham cracker\n2. cover with the other graham cracker\n3. wrap in saran wrap or plastic bag and place in freezer until frozen\n4. for a little variation you can also use reduced fat chocolate graham crackers\n\n### Nutrition\n- 59.2\n- 2.0\n- 17.0\n- 3.0\n- 1.0\n- 1.0\n- 3.0\n\n### Reviews\n- Hi again! I recently tweaked this a little. I mixed 2 tbsp low-fat peanut butter with ever 4 tbsp ff cool whip. Makes enough filling for 3 sandwiches. Raises the points to about 1.5, but is SOOO delicious!\n- What a yummy treat! I made the first one with Low Fat Honey Grahams, and the second with Chocolate Graham Crackers. Both were just delicious! I feel much better about feeding this to my children too. What a yummy treat to please that sweet tooth! Doesn't take long to freeze either! Thanks for posting!!!!!\n- this was pretty good but it can be\r\nhabit forming so be careful.\n- Pretty good. I'm not sure that they will replace my store-bought low fat ice cream sandwhiches, but they were tasty. I used low fat honey grahams and made 2 out of 2 long sheets instead of just 1. Somehow it makes me feel more fulfilled to eat more even if they are smaller.\n- This sure satisfies that after-dinner sweet tooth. We made ours with chocolate graham crackers. An added benefit is that kids LOVE it.\n- I make these for the kids..(and me) they love them...I use chocholate graham crackers and the chocolate flavored and strawberry flavored coolwhip, along with the plain to make Neopolitan mock Ice ream sandwiches...they are delicious.\n- This is great! I used the lowfat cinnamon Honey Grahams. It tasted like a light snickerdoodle. Thanks!\n- I'm making these for our Super Bowl party tomorrow, but I had to \"test\" them out tonight. Wow. These are so good!! Took about 45 minutes to freeze 4 of them, so they don't take too long to set up. I couldn't find chocolate graham crackers, so I used low-fat honey graham crackers, and DH bought some chocolate syrup to add to his. I had mine plain but they're still darn good!!! These will be a wonderful sweet snack that I won't feel guilty about eating tomorrow! Thanks for posting!!\n\n### Date\n2004-03-02 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "5-ingredients-or-less", "desserts", "easy", "beginner-cook", "frozen-desserts", "dietary", "inexpensive", "number-of-servings", "4-hours-or-less" ], "ingredients": [ "graham crackers", "fat-free cool whip" ], "steps": [ "spread cool whip on one graham cracker", "cover with the other graham cracker", "wrap in saran wrap or plastic bag and place in freezer until frozen", "for a little variation you can also use reduced fat chocolate graham crackers" ], "nutrition": [ 59.2, 2.0, 17.0, 3.0, 1.0, 1.0, 3.0 ], "reviews": "['Hi again! I recently tweaked this a little. I mixed 2 tbsp low-fat peanut butter with ever 4 tbsp ff cool whip. Makes enough filling for 3 sandwiches. Raises the points to about 1.5, but is SOOO delicious!', \"What a yummy treat! I made the first one with Low Fat Honey Grahams, and the second with Chocolate Graham Crackers. Both were just delicious! I feel much better about feeding this to my children too. What a yummy treat to please that sweet tooth! Doesn't take long to freeze either! Thanks for posting!!!!!\", 'this was pretty good but it can be\\r\\nhabit forming so be careful.', \"Pretty good. I'm not sure that they will replace my store-bought low fat ice cream sandwhiches, but they were tasty. I used low fat honey grahams and made 2 out of 2 long sheets instead of just 1. Somehow it makes me feel more fulfilled to eat more even if they are smaller.\", 'This sure satisfies that after-dinner sweet tooth. We made ours with chocolate graham crackers. An added benefit is that kids LOVE it.', 'I make these for the kids..(and me) they love them...I use chocholate graham crackers and the chocolate flavored and strawberry flavored coolwhip, along with the plain to make Neopolitan mock Ice ream sandwiches...they are delicious.', 'This is great! I used the lowfat cinnamon Honey Grahams. It tasted like a light snickerdoodle. Thanks!', 'I\\'m making these for our Super Bowl party tomorrow, but I had to \"test\" them out tonight. Wow. These are so good!! Took about 45 minutes to freeze 4 of them, so they don\\'t take too long to set up. I couldn\\'t find chocolate graham crackers, so I used low-fat honey graham crackers, and DH bought some chocolate syrup to add to his. I had mine plain but they\\'re still darn good!!! These will be a wonderful sweet snack that I won\\'t feel guilty about eating tomorrow! Thanks for posting!!']", "submitted": "2004-03-02T00:00:00", "minutes": 65, "n_steps": 4, "n_ingredients": 2 }, { "id": 292, "original_id": 400815, "name": "fluffy white rice", "description": "white rice like the rice served at a good chinese restaurant. two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. i have met so many people who marvel at perfect white rice. it's very easy to make. here's how...", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/400815_v000.png", "markdown": "## 🍰 fluffy white rice\n\n### Description\nwhite rice like the rice served at a good chinese restaurant. two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. i have met so many people who marvel at perfect white rice. it's very easy to make. here's how...\n\n### Tags\n- weeknight\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- rice\n- easy\n- steam\n- low-fat\n- vegan\n- vegetarian\n- stove-top\n- south-american\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- stir-fry\n- inexpensive\n- healthy-2\n- venezuelan\n- low-in-something\n- pasta-rice-and-grains\n- long-grain-rice\n- equipment\n- technique\n\n### Ingredients\n1. long grain white rice\n2. rice\n\n### Steps\n1. you will need a small pot with a lid\n2. a capacity of 1 to 3 quarts is good\n3. bring the water to a strong boil at highest temperature\n4. add the rice to the boiling water\n5. swirl the rice once with a spoon so that it covers the bottom of the pot uniformly\n6. watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling\n7. this takes 1 to 2 minutes\n8. lower the heat to simmer\n9. about 2\n10. 5 out of 10 on the dial is about right on my stove\n11. your stove may need to be set slightly higher or lower\n12. you want the heat to be high enough so that steam is always being formed in the pot , but not so hot that the rice scorches on the bottom of the pot\n13. when the boiling dies down a bit , cover the pot and set the timer to 20 minutes\n14. remove the lid of the pot , and your rice is done\n15. for your first batch , test the rice with a fork and give it a taste test\n16. it should be fluffy and tender\n\n### Nutrition\n- 461.4\n- 1.0\n- 0.0\n- 0.0\n- 17.0\n- 1.0\n- 33.0\n\n### Reviews\n- Yum! Great technique and very fluffy rice. I made this to use with a curry and it worked well. The directions were very easy to follow. Thanks for posting your recipe RudyH\n- Thankyou! That was just what I needed. I am sick of messing up the rice. This was easy.\n- Perfect every time. Thank you!\n- Absolutely great way to fix rice ~ For a simple side dish, I added almost 2 cups of thawed peas & a little lemon pepper! I look forward to using this rice in other dishes as well! We appreciate you sharing the recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]\n- Very good rice! I made this to go along with Dry Garlic Ribs-Canadian Chinese Style. Super easy to make and it came out perfect in 20 minutes. Thanks for sharing. Made for PAC Spring 2010.\n\n### Date\n2009-11-23 00:00:00\n", "tags": [ "weeknight", "30-minutes-or-less", "time-to-make", "main-ingredient", "cuisine", "preparation", "occasion", "healthy", "5-ingredients-or-less", "rice", "easy", "steam", "low-fat", "vegan", "vegetarian", "stove-top", "south-american", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "stir-fry", "inexpensive", "healthy-2", "venezuelan", "low-in-something", "pasta-rice-and-grains", "long-grain-rice", "equipment", "technique" ], "ingredients": [ "long grain white rice", "rice" ], "steps": [ "you will need a small pot with a lid", "a capacity of 1 to 3 quarts is good", "bring the water to a strong boil at highest temperature", "add the rice to the boiling water", "swirl the rice once with a spoon so that it covers the bottom of the pot uniformly", "watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling", "this takes 1 to 2 minutes", "lower the heat to simmer", "about 2", "5 out of 10 on the dial is about right on my stove", "your stove may need to be set slightly higher or lower", "you want the heat to be high enough so that steam is always being formed in the pot , but not so hot that the rice scorches on the bottom of the pot", "when the boiling dies down a bit , cover the pot and set the timer to 20 minutes", "remove the lid of the pot , and your rice is done", "for your first batch , test the rice with a fork and give it a taste test", "it should be fluffy and tender" ], "nutrition": [ 461.4, 1.0, 0.0, 0.0, 17.0, 1.0, 33.0 ], "reviews": "['Yum! Great technique and very fluffy rice. I made this to use with a curry and it worked well. The directions were very easy to follow. Thanks for posting your recipe RudyH', 'Thankyou! That was just what I needed. I am sick of messing up the rice. This was easy.', 'Perfect every time. Thank you!', 'Absolutely great way to fix rice ~ For a simple side dish, I added almost 2 cups of thawed peas & a little lemon pepper! I look forward to using this rice in other dishes as well! We appreciate you sharing the recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]', 'Very good rice! I made this to go along with Dry Garlic Ribs-Canadian Chinese Style. Super easy to make and it came out perfect in 20 minutes. Thanks for sharing. Made for PAC Spring 2010.']", "submitted": "2009-11-23T00:00:00", "minutes": 21, "n_steps": 16, "n_ingredients": 2 }, { "id": 293, "original_id": 318050, "name": "diet soda pop brownies", "description": "my sister gave me this recipe. i was skeptical, but it was pretty good! i dusted the top with powdered sugar and served with ice cream and chocolate syrup drizzled on top.\r\n\r\nthe calories zaar calculated is off, but basically it will be whatever is indicated on the brownie mix package since all you're adding is diet pop. any pop will do of course, not just pepsi.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/318050_v000.png", "markdown": "## 🍰 diet soda pop brownies\n\n### Description\nmy sister gave me this recipe. i was skeptical, but it was pretty good! i dusted the top with powdered sugar and served with ice cream and chocolate syrup drizzled on top.\r\n\r\nthe calories zaar calculated is off, but basically it will be whatever is indicated on the brownie mix package since all you're adding is diet pop. any pop will do of course, not just pepsi.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- desserts\n- easy\n- cookies-and-brownies\n- dietary\n- low-cholesterol\n- low-in-something\n\n### Ingredients\n1. brownie mix\n2. diet pepsi\n\n### Steps\n1. mix ingredients\n2. pour into an 8 x 8 glass baking dish\n3. cook at 350 degrees for about 30 or 40 minutes or until tooth pick comes out clean\n4. optionally dust with powdered sugar\n\n### Nutrition\n- 239.6\n- 12.0\n- 0.0\n- 7.0\n- 4.0\n- 6.0\n- 14.0\n\n### Reviews\n- These really surprised me! I prefer fudgy brownies so was concerned these might be too cakey for me but even though they look that way, they are much moister than a typical cakey brownie (which makes them seem fudgier when eating them). I used Ghirardelli Chocolate Supreme brownie mix (18.75 oz) and diet Dr. Pepper. Baked as directed in an 8x8 glass dish for what ended up being 37 minutes (tested a couple times between 25 & 37 min. before finally removing them). Thanks for the recipe!\n- Incredible! I used a 13x9 pan and cut them into 18 squares so they were only 133 calories each! Thanks so much. This will be a lifesaver for me when I have those cravings that are only cured by rich, warm chocolate. I have already shared them with friends.\n- Made the brownies more cake like. Not bad for diet brownies.\n- This completely flopped for me. I had to cook for 1 hour and when I tried to cut it, it stuck to the pan. I had to throw it all away. What a waste of a brownie mix!\n- Really great idea for brownies! I did it a bit different than the recipe, but the basic idea was the same!<br/><br/>I had an 18.22 oz box of dark chocolate brownies. I just added diet lemon-lime soda (I like it b/c you can't taste it in the brownies) until it had the consistency of regular brownie batter. I did NOT pour it into a measuring cup b/c that takes all the fizz out and flattens the brownies.<br/><br/>I used a 13x9 inch pan. They had to bake a longer than the box said. I let mine bake for about 20 minutes, then took them out and checked (still too gooey), and then put them on a lower rack and let them bake for 5 more minutes, then turned off the oven and let them sit in the still-warm oven for ~10 more minutes. This lets them cook without burning the edges.<br/><br/>They turned out moist, not too cakey, and delicious! And they were only 100 calories for a 5 or so square inch brownie. My batch made 20 brownies.\n\n### Date\n2008-08-07 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "5-ingredients-or-less", "desserts", "easy", "cookies-and-brownies", "dietary", "low-cholesterol", "low-in-something" ], "ingredients": [ "brownie mix", "diet pepsi" ], "steps": [ "mix ingredients", "pour into an 8 x 8 glass baking dish", "cook at 350 degrees for about 30 or 40 minutes or until tooth pick comes out clean", "optionally dust with powdered sugar" ], "nutrition": [ 239.6, 12.0, 0.0, 7.0, 4.0, 6.0, 14.0 ], "reviews": "['These really surprised me! I prefer fudgy brownies so was concerned these might be too cakey for me but even though they look that way, they are much moister than a typical cakey brownie (which makes them seem fudgier when eating them). I used Ghirardelli Chocolate Supreme brownie mix (18.75 oz) and diet Dr. Pepper. Baked as directed in an 8x8 glass dish for what ended up being 37 minutes (tested a couple times between 25 & 37 min. before finally removing them). Thanks for the recipe!', 'Incredible! I used a 13x9 pan and cut them into 18 squares so they were only 133 calories each! Thanks so much. This will be a lifesaver for me when I have those cravings that are only cured by rich, warm chocolate. I have already shared them with friends.', 'Made the brownies more cake like. Not bad for diet brownies.', 'This completely flopped for me. I had to cook for 1 hour and when I tried to cut it, it stuck to the pan. I had to throw it all away. What a waste of a brownie mix!', 'Really great idea for brownies! I did it a bit different than the recipe, but the basic idea was the same!<br/><br/>I had an 18.22 oz box of dark chocolate brownies. I just added diet lemon-lime soda (I like it b/c you can't taste it in the brownies) until it had the consistency of regular brownie batter. I did NOT pour it into a measuring cup b/c that takes all the fizz out and flattens the brownies.<br/><br/>I used a 13x9 inch pan. They had to bake a longer than the box said. I let mine bake for about 20 minutes, then took them out and checked (still too gooey), and then put them on a lower rack and let them bake for 5 more minutes, then turned off the oven and let them sit in the still-warm oven for ~10 more minutes. This lets them cook without burning the edges.<br/><br/>They turned out moist, not too cakey, and delicious! And they were only 100 calories for a 5 or so square inch brownie. My batch made 20 brownies.']", "submitted": "2008-08-07T00:00:00", "minutes": 45, "n_steps": 4, "n_ingredients": 2 }, { "id": 294, "original_id": 26459, "name": "strawberries grand marnier", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/26459_v000.png", "markdown": "## 🍰 strawberries grand marnier\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- desserts\n- fruit\n- easy\n- no-cook\n- dietary\n- berries\n- strawberries\n- technique\n\n### Ingredients\n1. strawberries\n2. grand marnier\n\n### Steps\n1. mix strawberries and grand marnier in a small bowl\n2. it may be necessary to add sugar if the strawberries are not sweet enough\n3. let the strawberries sit at room temperature for several hours\n4. stir periodically\n\n### Nutrition\n- 23.0\n- 0.0\n- 13.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- My husband and I enjoyed these tonight. I did add sugar. This would go great on top of vanilla ice cream and then drizzle the syrup over it also.\n- This is very good! I made individual meringues and I served the berries in the meringue. My husband had to have whipped cream too. Dancer, you sure have a winner here. Thanks.\n- A most delightful dessert. We added a littlt artificial sweetner.\n- Doubled the recipe (but didn't quite double the Grand Marnier). Took it to a Sunday Brunch. Layered cut stawberries, Grand Marnier, and a little sugar until bowl was full. VERY NICE DISH! Everyone kept on going back to nibble. Will make again. Thanks Dancer \n- made this for dessert today and used it as a topping on lactose free vanilla bean ice cream. Was fantastic. I will be making again.\n\n### Date\n2002-04-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "desserts", "fruit", "easy", "no-cook", "dietary", "berries", "strawberries", "technique" ], "ingredients": [ "strawberries", "grand marnier" ], "steps": [ "mix strawberries and grand marnier in a small bowl", "it may be necessary to add sugar if the strawberries are not sweet enough", "let the strawberries sit at room temperature for several hours", "stir periodically" ], "nutrition": [ 23.0, 0.0, 13.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['My husband and I enjoyed these tonight. I did add sugar. This would go great on top of vanilla ice cream and then drizzle the syrup over it also.', 'This is very good! I made individual meringues and I served the berries in the meringue. My husband had to have whipped cream too. Dancer, you sure have a winner here. Thanks.', 'A most delightful dessert. We added a littlt artificial sweetner.', \"Doubled the recipe (but didn't quite double the Grand Marnier). Took it to a Sunday Brunch. Layered cut stawberries, Grand Marnier, and a little sugar until bowl was full. VERY NICE DISH! Everyone kept on going back to nibble. Will make again. Thanks Dancer \", 'made this for dessert today and used it as a topping on lactose free vanilla bean ice cream. Was fantastic. I will be making again.']", "submitted": "2002-04-27T00:00:00", "minutes": 10, "n_steps": 4, "n_ingredients": 2 }, { "id": 295, "original_id": 347784, "name": "larabar copycat raw food", "description": "these are very fun and versatile raw food bars. the cashews can be replaced with any nuts, any dried fruits, coconut, oats, or any combination thereof for endless variations. just try to maintain the 1:3 ratio and you'll be fine. originally seen at bunnyfoot mostly vegan blog.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/347784_v000.png", "markdown": "## 🍰 larabar copycat raw food\n\n### Description\nthese are very fun and versatile raw food bars. the cashews can be replaced with any nuts, any dried fruits, coconut, oats, or any combination thereof for endless variations. just try to maintain the 1:3 ratio and you'll be fine. originally seen at bunnyfoot mostly vegan blog.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- granola-and-porridge\n- breakfast\n- easy\n- vegan\n- vegetarian\n- dietary\n- copycat\n- novelty\n\n### Ingredients\n1. dates\n2. cashews\n\n### Steps\n1. add dates to food processor and pulse until smooth\n2. chop cashews\n3. smoosh dates and cashews together until cashews are evently distributed\n4. form dough into into a rope\n5. lay a cutting board over the dough rope and press until bar shaped\n\n### Nutrition\n- 462.3\n- 49.0\n- 75.0\n- 18.0\n- 22.0\n- 31.0\n- 13.0\n\n### Reviews\n- A REAL GEM OF A RECIPE! Two ingredient wonder, dates and cashews.\n- made up a batch w/ OJ soaked dates, and a mix of cashew, flax, sunflower, and sesame (whole,chopped and ground mixes for different textures) added a pinch of cinnamon and sea salt...rolled and press in parchment paper and cut into 9 bars...wonderful, love the possibilities!! -thanks :)\n- I'm not giving stars in the review, because I think there's a big problem with the ratio. I started to half the recipe by putting 1.5 c cashews in my little processor. I put that in a bowl and did .5 c dates in the processor. There was no way that was going to stick together. I added 2 more cups of dates and that worked fine and looked like the picture posted to the recipe. So that was 2.5 c dates and 1.5 c cashews. I think 1:3 would work, but the 1 should be the cashews. Reviewed for Healthy Choices ABC tag game.\n- Wow, this was very good! I didn't want to use that many dates and cashews so I started off with 1 cup cashews and threw in a few dates until it held together. I also threw in a few walnuts. I pressed the mixture into a pan and placed it in the freezer to harden a bit. These hold up better when they are chilled. I will be making these often since I'm eating nothing but RAW Foods. Thanks for sharing!\n- I just made a batch, and it is soooo delicious! I am on a program for 33 days of raw food and Ashtanga yoga, so I am looking for ideas on what and how to eat. I used 3 cups of mixed raw nuts (cashews, almonds, pistachios, hazelnuts and walnuts) and a little more than 1 cup of dates (like a cup then added 2 more dates). I used a coffee grinder to grind up the nuts first. Then I used a food processor to chop up the dates, then combined the 2 in the food processor. Afterwards, I shaped them into breakfast bar size/shape on my chopping board and wrapped them individually for convenience. I am very pleasantly surprised at how well they stay together (I have a feeling, grinding the nuts helped to make it more a paste than loose chopped nuts really helped), and how yummy it tastes! This is really great, and not so hard to make!\n- Delicious.\n- so great! I only added raisins and cinnamon to mine and i love them!!! they will be part of my on-the-go breakfast each day until i run out! thanks so much!\n- I found these very easy to make. Very tasty. I did make two batches. My husband use to love the payday bars when he was little so on the second batch, I added 1/8 of tsp. of Himalayan Sea Salt to the recipe and then spritz sprinkle some on top too. I also rolled them into round balls and then smashed them into thin flat pieces ( about the size of a 50 cent piece). My husband loved them. We call them Gold Coins ! (since they copy the payday bar somewhat.)\n- Hello I am Roza and I have read and article about raw food and it helped me so thought of sharing do read its interesting https://bestwaysto.net/boost-health-and-immune-system-with-raw-foods-how-to/\n- I can't rate this recipe as I don't feel like it was enough dates. The nuts wouldn't hold together with the dates. So I didn't get bars. Instead it's more like granola that will be eaten with a spoon. Thanks vigilant. I'll give it another try later. Made for Healthy tag game\n- This is a great basic recipe. Like it says, the variations are endless. I reduced it down to 1/3 cup dates and 1 cup cashews/almonds/dried cherries/dried apricots because I want to try out some different flavor combinations before I commit to a whole batch of something. It's very easy to do and they came out tasty. A very healthy treat.\n\n### Date\n2009-01-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "granola-and-porridge", "breakfast", "easy", "vegan", "vegetarian", "dietary", "copycat", "novelty" ], "ingredients": [ "dates", "cashews" ], "steps": [ "add dates to food processor and pulse until smooth", "chop cashews", "smoosh dates and cashews together until cashews are evently distributed", "form dough into into a rope", "lay a cutting board over the dough rope and press until bar shaped" ], "nutrition": [ 462.3, 49.0, 75.0, 18.0, 22.0, 31.0, 13.0 ], "reviews": "['A REAL GEM OF A RECIPE! Two ingredient wonder, dates and cashews.', 'made up a batch w/ OJ soaked dates, and a mix of cashew, flax, sunflower, and sesame (whole,chopped and ground mixes for different textures) added a pinch of cinnamon and sea salt...rolled and press in parchment paper and cut into 9 bars...wonderful, love the possibilities!! -thanks :)', \"I'm not giving stars in the review, because I think there's a big problem with the ratio. I started to half the recipe by putting 1.5 c cashews in my little processor. I put that in a bowl and did .5 c dates in the processor. There was no way that was going to stick together. I added 2 more cups of dates and that worked fine and looked like the picture posted to the recipe. So that was 2.5 c dates and 1.5 c cashews. I think 1:3 would work, but the 1 should be the cashews. Reviewed for Healthy Choices ABC tag game.\", \"Wow, this was very good! I didn't want to use that many dates and cashews so I started off with 1 cup cashews and threw in a few dates until it held together. I also threw in a few walnuts. I pressed the mixture into a pan and placed it in the freezer to harden a bit. These hold up better when they are chilled. I will be making these often since I'm eating nothing but RAW Foods. Thanks for sharing!\", 'I just made a batch, and it is soooo delicious! I am on a program for 33 days of raw food and Ashtanga yoga, so I am looking for ideas on what and how to eat. I used 3 cups of mixed raw nuts (cashews, almonds, pistachios, hazelnuts and walnuts) and a little more than 1 cup of dates (like a cup then added 2 more dates). I used a coffee grinder to grind up the nuts first. Then I used a food processor to chop up the dates, then combined the 2 in the food processor. Afterwards, I shaped them into breakfast bar size/shape on my chopping board and wrapped them individually for convenience. I am very pleasantly surprised at how well they stay together (I have a feeling, grinding the nuts helped to make it more a paste than loose chopped nuts really helped), and how yummy it tastes! This is really great, and not so hard to make!', 'Delicious.', 'so great! I only added raisins and cinnamon to mine and i love them!!! they will be part of my on-the-go breakfast each day until i run out! thanks so much!', 'I found these very easy to make. Very tasty. I did make two batches. My husband use to love the payday bars when he was little so on the second batch, I added 1/8 of tsp. of Himalayan Sea Salt to the recipe and then spritz sprinkle some on top too. I also rolled them into round balls and then smashed them into thin flat pieces ( about the size of a 50 cent piece). My husband loved them. We call them Gold Coins ! (since they copy the payday bar somewhat.)', 'Hello I am Roza and I have read and article about raw food and it helped me so thought of sharing do read its interesting https://bestwaysto.net/boost-health-and-immune-system-with-raw-foods-how-to/', \"I can't rate this recipe as I don't feel like it was enough dates. The nuts wouldn't hold together with the dates. So I didn't get bars. Instead it's more like granola that will be eaten with a spoon. Thanks vigilant. I'll give it another try later. Made for Healthy tag game\", \"This is a great basic recipe. Like it says, the variations are endless. I reduced it down to 1/3 cup dates and 1 cup cashews/almonds/dried cherries/dried apricots because I want to try out some different flavor combinations before I commit to a whole batch of something. It's very easy to do and they came out tasty. A very healthy treat.\"]", "submitted": "2009-01-07T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 296, "original_id": 146220, "name": "roast chestnuts", "description": "all you need is a stove. i went to the british for this because if anyone knows how to roast a chestnut, they do. from the bbc.\r\ni needed plain for a recipe and don't use oils.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/146220_v000.png", "markdown": "## 🍰 roast chestnuts\n\n### Description\nall you need is a stove. i went to the british for this because if anyone knows how to roast a chestnut, they do. from the bbc.\r\ni needed plain for a recipe and don't use oils.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- lunch\n- side-dishes\n- snacks\n- fruit\n- easy\n- european\n- beginner-cook\n- heirloom-historical\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- english\n- nuts\n- dietary\n- christmas\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. chestnuts\n2. dry white wine\n\n### Steps\n1. since the computer will not let this run with one ingredient , we will add one\n2. the optional wine , drink it while the nuts are cooking however if you don't drink it is optional\n3. preheat oven to 400f\n4. cut a cross in the top each nut into the top of the flesh\n5. put in roasting pan and bake until skins open and insides are tender about 30 minutes [check , can vary from 10 to 30 minutes]\n6. to serve place in paper bags\n7. peel away skin and pith [white stuff]\n8. eat the kernel\n9. do not put the cross in this one when you put them in the oven , then when it blows , it bounces off the side of the stove , causes the cat who is sleeping on the rug next to the stove to have a heart attack , they are done\n10. also\n11. i am not sure about ferrets\n12. they tend to be a bit nervous anyway\n13. however as\n14. they were bred for loud sudden noises\n\n### Nutrition\n- 334.0\n- 3.0\n- 0.0\n- 0.0\n- 5.0\n- 2.0\n- 25.0\n\n### Reviews\n- I actually have never had roast chestnuts before, but since it's that time of year there were bags of chestnuts at the grocery store. Unfortunately, I was out of wine so I had to go with the optional martini. I can confirm the whole cat thing, though. Works even better with TWO cats, both of which were sleeping near the stove when the unintended test chestnut went rocketing around inside. Oh, that was fun. Not. The chestnuts tasted great. Now I know what I've been missing. The martinis (okay, I got stuck on that first instruction and wound up repeating it twice) were great, too.\n- WONDERFUL RECIPE - I love the options given, quite ingenius. Will try with 2 pound puppies and a bottle of Syrah next :)\r\n\r\nCHEERS - Happy New Year!\n- What a disaster!\r\n\r\nI had neither wine nor household pet, so, in the interests of following the recipe reasonably closely, I went out and bought a cat. However, on my tight budget, made even tighter by my recent purchase, I had to make do with some methylated spirits ( White spirits for American readers), instead of the wine. I drank some of the Methylated, which tasted surprisingly good, so I had a little more whilst I cut crosses in all but one of the chestnuts as you suggested.\r\n \r\nI heated the oven to the required temperature and put the chestnuts in a cast iron pan into the hot oven. \r\n\r\nAhh... the deliciousness of anticipation! \r\n\r\nAfter about 15 or 20 minutes, the pressure inside the un-crossed chestnut built up enough pressure to explode the tough skin of the nut. \r\nIt let go with all the force (and the exact same physics principle) that drives massive ships and railway carriages; the irresistible force of steam. The explosion of that single chestnut was heard by neighbours in the next street. Someone rang the fire and emergency services. I had no need to open the oven, as the force had blown the heatproof glass door right off its hinges. The oven cavity was covered in a very thin film of chestnut meat, but there was nothing else left of the exploded nut. I couldn't even find fragments of skin! \r\n\r\nIt took days to clean up later, but I was quite calm throughout, as the Methylated spirits had soothed my nerves so much, that I just though it was funny, after I had recovered from the bowel-loosening shock of the unbelievably loud explosion made by the detonating chestnut.\r\n\r\nAfter the ambulance officers had treated me for mild alcohol poisoning, and suggested that I never again try this chestnut-readiness testing method at home or anywhere else for that matter, they left, happily clutching a few of the remaining nuts, which, by the way, were delicious, with a touch of salt. I had almost forgotten about the chestnuts.\r\n\r\nThe cat?... He flew through an open window with a screech I will never forget. I have never seen that cat again.\n- I honestly haven't tried this recipe...However, I have thouroughly enjoyed reading both the recipe directions; and some of the comments. Thanks for making cooking fun my friends!\n- Never knew the \"right\" way to make chestnuts and have tried just about everything on them in the past lol Used 2 cats + a sleeping father for foolproof timing and went with a nice bottle of Blackberry Merlot. I appreciate the tip about serving them out of a paper bag. Keeps them warm longer and adds a very nice old timey touch.\n- I have used this recipe and wrapped my uncut chestnut in aluminum foil loosely so it would not soil my oven and everything came out GREAT! I only wish I could get them all the time fresh instead of only once a year. DARN!\n- The ingenuity is something to be admired, thank you.\n- Love your recipe! I haven't had chestnuts in years, but this is exactly how my dad made them when I was little. Well, not exactly, the liquid he preferred was gin.\n- Possibly the best recipe I have ever read. Beyond charming. Thanks.\n- Excellent! Made 2 adjustments - don't have a cat so had to do Step #5 with a Yorkie, and doubled the optional wine. Oh - and the actual roasting of the chestnuts worked perfectly.\n- Worked perfectly. Thank you!\n- This made me really unhappy. The chestnuts turned out okay. But leaving one in the oven to \"blow\" as a timer... BAD IDEA. It exploded sticky nut debris all over my oven, and will take forever to clean, once I get to it. It's crusted on. Very, very unhappy cook right here.\n- Best all time recipe! I was recently given several pounds of chestnuts, and was looking up how to roast them. Not only is this informative, but it will have me laughing for quite some time! Hope you have more\n- After seeing that this is the only recipe ever rated by Chef # 505964, and the similarity in your humor, I have to wonder if you aren't one in the same. :) No matter, very entertaining indeed! and great simple recipe.\n- Wonderful recipe! Roasted exactly the way I remember it made when I was a child growing up in New York City.\n- I found two things about this recipe. First, step five doesn't work with a Bassett Hound. Second, substituting a couple of shots of bourbon for the wine suits me better. It helps keep Jack Frost from \"nipping at your nose\".\n- Excellent! Thanks\n- First, I still use the recipe and it is handy. Second Ms. DbKnadler, the review was long after I left Zaar never to return. You might want to read my page before you comment. It's very annoying to have to rejoin something comment to correct an assumption. \n\nPhilocrates aka House\n\n### Date\n2005-11-25 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "lunch", "side-dishes", "snacks", "fruit", "easy", "european", "beginner-cook", "heirloom-historical", "holiday-event", "low-fat", "vegan", "vegetarian", "english", "nuts", "dietary", "christmas", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "healthy-2", "low-in-something" ], "ingredients": [ "chestnuts", "dry white wine" ], "steps": [ "since the computer will not let this run with one ingredient , we will add one", "the optional wine , drink it while the nuts are cooking however if you don't drink it is optional", "preheat oven to 400f", "cut a cross in the top each nut into the top of the flesh", "put in roasting pan and bake until skins open and insides are tender about 30 minutes [check , can vary from 10 to 30 minutes]", "to serve place in paper bags", "peel away skin and pith [white stuff]", "eat the kernel", "do not put the cross in this one when you put them in the oven , then when it blows , it bounces off the side of the stove , causes the cat who is sleeping on the rug next to the stove to have a heart attack , they are done", "also", "i am not sure about ferrets", "they tend to be a bit nervous anyway", "however as", "they were bred for loud sudden noises" ], "nutrition": [ 334.0, 3.0, 0.0, 0.0, 5.0, 2.0, 25.0 ], "reviews": "[\"I actually have never had roast chestnuts before, but since it's that time of year there were bags of chestnuts at the grocery store. Unfortunately, I was out of wine so I had to go with the optional martini. I can confirm the whole cat thing, though. Works even better with TWO cats, both of which were sleeping near the stove when the unintended test chestnut went rocketing around inside. Oh, that was fun. Not. The chestnuts tasted great. Now I know what I've been missing. The martinis (okay, I got stuck on that first instruction and wound up repeating it twice) were great, too.\", 'WONDERFUL RECIPE - I love the options given, quite ingenius. Will try with 2 pound puppies and a bottle of Syrah next :)\\r\\n\\r\\nCHEERS - Happy New Year!', \"What a disaster!\\r\\n\\r\\nI had neither wine nor household pet, so, in the interests of following the recipe reasonably closely, I went out and bought a cat. However, on my tight budget, made even tighter by my recent purchase, I had to make do with some methylated spirits ( White spirits for American readers), instead of the wine. I drank some of the Methylated, which tasted surprisingly good, so I had a little more whilst I cut crosses in all but one of the chestnuts as you suggested.\\r\\n \\r\\nI heated the oven to the required temperature and put the chestnuts in a cast iron pan into the hot oven. \\r\\n\\r\\nAhh... the deliciousness of anticipation! \\r\\n\\r\\nAfter about 15 or 20 minutes, the pressure inside the un-crossed chestnut built up enough pressure to explode the tough skin of the nut. \\r\\nIt let go with all the force (and the exact same physics principle) that drives massive ships and railway carriages; the irresistible force of steam. The explosion of that single chestnut was heard by neighbours in the next street. Someone rang the fire and emergency services. I had no need to open the oven, as the force had blown the heatproof glass door right off its hinges. The oven cavity was covered in a very thin film of chestnut meat, but there was nothing else left of the exploded nut. I couldn't even find fragments of skin! \\r\\n\\r\\nIt took days to clean up later, but I was quite calm throughout, as the Methylated spirits had soothed my nerves so much, that I just though it was funny, after I had recovered from the bowel-loosening shock of the unbelievably loud explosion made by the detonating chestnut.\\r\\n\\r\\nAfter the ambulance officers had treated me for mild alcohol poisoning, and suggested that I never again try this chestnut-readiness testing method at home or anywhere else for that matter, they left, happily clutching a few of the remaining nuts, which, by the way, were delicious, with a touch of salt. I had almost forgotten about the chestnuts.\\r\\n\\r\\nThe cat?... He flew through an open window with a screech I will never forget. I have never seen that cat again.\", \"I honestly haven't tried this recipe...However, I have thouroughly enjoyed reading both the recipe directions; and some of the comments. Thanks for making cooking fun my friends!\", 'Never knew the \"right\" way to make chestnuts and have tried just about everything on them in the past lol Used 2 cats + a sleeping father for foolproof timing and went with a nice bottle of Blackberry Merlot. I appreciate the tip about serving them out of a paper bag. Keeps them warm longer and adds a very nice old timey touch.', 'I have used this recipe and wrapped my uncut chestnut in aluminum foil loosely so it would not soil my oven and everything came out GREAT! I only wish I could get them all the time fresh instead of only once a year. DARN!', 'The ingenuity is something to be admired, thank you.', \"Love your recipe! I haven't had chestnuts in years, but this is exactly how my dad made them when I was little. Well, not exactly, the liquid he preferred was gin.\", 'Possibly the best recipe I have ever read. Beyond charming. Thanks.', \"Excellent! Made 2 adjustments - don't have a cat so had to do Step #5 with a Yorkie, and doubled the optional wine. Oh - and the actual roasting of the chestnuts worked perfectly.\", 'Worked perfectly. Thank you!', 'This made me really unhappy. The chestnuts turned out okay. But leaving one in the oven to \"blow\" as a timer... BAD IDEA. It exploded sticky nut debris all over my oven, and will take forever to clean, once I get to it. It\\'s crusted on. Very, very unhappy cook right here.', 'Best all time recipe! I was recently given several pounds of chestnuts, and was looking up how to roast them. Not only is this informative, but it will have me laughing for quite some time! Hope you have more', \"After seeing that this is the only recipe ever rated by Chef # 505964, and the similarity in your humor, I have to wonder if you aren't one in the same. :) No matter, very entertaining indeed! and great simple recipe.\", 'Wonderful recipe! Roasted exactly the way I remember it made when I was a child growing up in New York City.', 'I found two things about this recipe. First, step five doesn\\'t work with a Bassett Hound. Second, substituting a couple of shots of bourbon for the wine suits me better. It helps keep Jack Frost from \"nipping at your nose\".', 'Excellent! Thanks', \"First, I still use the recipe and it is handy. Second Ms. DbKnadler, the review was long after I left Zaar never to return. You might want to read my page before you comment. It's very annoying to have to rejoin something comment to correct an assumption. \\n\\nPhilocrates aka House\"]", "submitted": "2005-11-25T00:00:00", "minutes": 30, "n_steps": 14, "n_ingredients": 2 }, { "id": 297, "original_id": 73596, "name": "kittencal s do ahead garlic", "description": "here is a great idea for all you garlic lovers that use a lot of garlic in your recipes, with this method you will always have minced garlic when ever you need it, no need to start peeling and chopping cloves for a recipe it's already done and ready for use, in your freezer --- i usually do 30 large heads of garlic at a time so i have enough garlic for a couple of months --- to defrost just pop a frozen garlic cube in the microwave for about 15-20 seconds --- save your plastic trays to use just for the garlic as they will absorb the garlic smell :)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/73596_v000.png", "markdown": "## 🍰 kittencal s do ahead garlic\n\n### Description\nhere is a great idea for all you garlic lovers that use a lot of garlic in your recipes, with this method you will always have minced garlic when ever you need it, no need to start peeling and chopping cloves for a recipe it's already done and ready for use, in your freezer --- i usually do 30 large heads of garlic at a time so i have enough garlic for a couple of months --- to defrost just pop a frozen garlic cube in the microwave for about 15-20 seconds --- save your plastic trays to use just for the garlic as they will absorb the garlic smell :)\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- low-fat\n- vegan\n- vegetarian\n- freezer\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- oamc-freezer-make-ahead\n- healthy-2\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. garlic heads\n2. oil\n\n### Steps\n1. separate garlic bulbs into cloves\n2. peel off skins on each clove\n3. on a processor , chop cloves until minced\n4. place the minced garlic in a glass bowl\n5. add in about 2 tablespoons oil or just enough oil so that the garlic holds together\n6. mix until the minced garlic and oil are completely combined\n7. using a spoon divide the minced garlic between each hole in the ice tray , pushing down with the spoon\n8. place the tray in the freezer until completely frozen , then pop out of the trays into a freezer bag\n\n### Nutrition\n- 357.6\n- 1.0\n- 9.0\n- 1.0\n- 30.0\n- 1.0\n- 26.0\n\n### Reviews\n- What a great idea!\r\nI went to the dollar store and got different sized ice cube trays. Now I have small, med and large sized garlic cubes ready for any recipe. What a time saver this is.\r\nThanks Kitten!\n- this is a great idea. my grandmother used to do this with garlic, even ginger and onions - this way you always have fresh garlic on hand. thanks kittencal.\n- what a clever idea! If the supermarket ever runs out of the ready made jarred version, I'll definitely use this method! But I think I'll use metal icecube trays because plactic would absorb the garlic flavor...Thanks for posting this Tip!\n- WOW what a great idea this is, I only made a few garlic bulbs to test this method out, but I will be making my garlic pre made like this from now on! FANTASTIC!!! now I always have garlic handy when I need it, thanks.\n- This was a great way to preserve the remainder of last year's garlic crop which was starting to sprout! Quick & easy using the food processor - the hardest part was finding my ice cube trays as my fridge has a built-in cube maker. Thanx Kitten!\n- How have I not thought to do this before - I'll never know! This is the best idea, it's SO handy! FH laughed at me when I first suggested it, I bought 8 heads of garlic, and started mincing. Took a long time, but it was well worth the effort! I have a mini ice cube try, makes a perfect tablespoon. FH uses them all the time - he thinks it's so handy! He used to skip on the garlic sometimes because he didn't like mincing it himself. I'm already half through my first bag of garlic, when I pick up groceries this week, I'll probably do another batch up. \n\nThank you, again! You're definitely are a Kitchen Guru! :)\n- This is a FABULOUS idea!!!! THANK YOU!!! I get really tired of chopping garlic especially since I have weak hands. Now I never have to chop garlic ever again. Putting them in the freezer ziploc bag and shaping like a cigar is a great idea. HANDY!!\n- This is an awesome recipe that allows me to keep minced garlic on hand without the chemicals they add to the ones at the store. I don't have any ice cube trays, so I split the minced garlic into 2 small tupperware containers. One is in the freezer for when I finish the one in the fridge. I use garlic alot so this is a lifesaver! Thanks for another great recipe *** Edited to note- from what I have read, do not store garlic in oil at room temperature. Kittencal's recipe is great as written, but for anyone who had the idea to store in the fridge like I did, I want to warn you of the dangers. Botulism can occur when garlic and oil are combined and kept at room temperature (also warnings are given about storing in the fridge). So, please freeze immediately and please research for yourselves! ***\n- Thanks Kitten for a wonderful idea! Now I won't have to throw away garlic because I didn't use all it! I now have plenty on hand and don't have to run to the grocery store! They froze so well and popped right out of the ice trays! I put the cubes in freezer bags and now it is so convienent to grab a cube and use!\n- This was so easy and sure beats chopping two garlic cloves at a time!\n- I thought this would be a great idea ... until I tried it. I spread my minced, oil covered garlic on a plastic wrap 11X17-inch tray and then froze it. After freezing I scraped it all off and put it in a plastic covered container and popped back into the freezer. WEll.. today was the day! Time to try my Do-Ahead garlic. I used it on oven roasted fresh broccoli spears and it just didn't taste like fresh garlic. It surely wasn't as strong as fresh garlic and it had a tiny bit of 'off' flavor. I'd say more like a little bitter. I tasted the garlic by itself to see if it was just me... but no.. it wasn't as good as fresh garlic at all. I guess you could use it in a pinch if need be. But I don't think I will. I'll continue to buy a couple of fresh heads each week and use them as needed.\n- Thank you, thank you, thank you. I am so over mincing garlic for every recipe - this is the tip of the year - and did I mention - thank you!!!!\n- Cool ( no pun intended ) Idea!\r\n\r\nWe have done this with peppers and onions for over 30 years, but never thought about the garlic, DUH!\r\n\r\nThanks\n- I have learned something new! I usually freeze chopped onion, all colors of peppers and now garlic. \r\nI tried something different this time, I minced the fresh garlic and chopped onion, added oil, then filled little cubes and froze.\r\nI will use in ground meats and soups and stews I think. Thanks.\r\nEvery day is an education!\n- Kittencal, I love you. Please marry me?

;) Seriously, though, your recipes are always the BEST. Anytime I search for a new recipe I look to see if there's one from you first.\n- What a fantastic idea! I will try this soon!\n- I put enough in the bottom of several freezer bags to make them semi fat cigars when rolled. I am able to break off a chunk as I need it. Great idea!\n- Love all of your great recipes and ideas Kittencal :) I Gave this a try and it worked very well, it's a great idea especially for those who do alot of cooking. you do need to have an ice tray just for this, I think the mini ones would work really nice, if you can find one which of course i couldn't :) I Like the 'rolls' idea mentioned too.\n- So easy and economical to boot. So why have I been buying the minced garlic in those expensive little bottles?????? Well....sometimes my brain just isn't working up to speed. :) Thanks Kitten. I can always trust you to give me a good recipe. I used Riffraff's suggestion and froze 'cigars'. Clever idea!\n- Have done this for a long time now so I know you have a good idea...may I add...I do the same thing with roasted garlic. That way, I have the bite or the sweetness of garlic ready to go. Thanks for posting a very useful idea.\n- Worked really well! I was making recipe #49230 and had extra garlic chopped, so measured out 1 tsp portions, then added olive oil, in the sections of an ice cube tray. It does freeze solid, making little garlic cubes that are very handy for sauteeing. Have been suprised how handy this is to keep in the freezer along with my chopped onions and green peppers. I'd never thought to do garlic, too!! Thanks for sharing the tip!\n- Such a good idea! Why hadn't I thought of this before? I thought I was saving time by always having pealed garlic in the fridge. But to have it already chopped is wonderful. The only bad part is my dh said it made the whole house smell - smell yummy I say!\r\nThank you very much for sharing this helpful tip.\n- Don't know why I never thought of this as I chop onions and freeze in this manner minus the oil. Thanks for a great time saver.\n- This recipe was a life saver! I had bought 6 heads of garlic because it was marked down and then when I got it home I didn't know how to store it til I could use it all up! Thanks so much!!\n- Wonderful idea. It'll be a real time saver to always have chopped garlic on hand.\n\n### Date\n2003-10-20 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "healthy", "5-ingredients-or-less", "condiments-etc", "easy", "low-fat", "vegan", "vegetarian", "freezer", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "oamc-freezer-make-ahead", "healthy-2", "low-in-something", "equipment", "number-of-servings" ], "ingredients": [ "garlic heads", "oil" ], "steps": [ "separate garlic bulbs into cloves", "peel off skins on each clove", "on a processor , chop cloves until minced", "place the minced garlic in a glass bowl", "add in about 2 tablespoons oil or just enough oil so that the garlic holds together", "mix until the minced garlic and oil are completely combined", "using a spoon divide the minced garlic between each hole in the ice tray , pushing down with the spoon", "place the tray in the freezer until completely frozen , then pop out of the trays into a freezer bag" ], "nutrition": [ 357.6, 1.0, 9.0, 1.0, 30.0, 1.0, 26.0 ], "reviews": "['What a great idea!\\r\\nI went to the dollar store and got different sized ice cube trays. Now I have small, med and large sized garlic cubes ready for any recipe. What a time saver this is.\\r\\nThanks Kitten!', 'this is a great idea. my grandmother used to do this with garlic, even ginger and onions - this way you always have fresh garlic on hand. thanks kittencal.', \"what a clever idea! If the supermarket ever runs out of the ready made jarred version, I'll definitely use this method! But I think I'll use metal icecube trays because plactic would absorb the garlic flavor...Thanks for posting this Tip!\", 'WOW what a great idea this is, I only made a few garlic bulbs to test this method out, but I will be making my garlic pre made like this from now on! FANTASTIC!!! now I always have garlic handy when I need it, thanks.', \"This was a great way to preserve the remainder of last year's garlic crop which was starting to sprout! Quick & easy using the food processor - the hardest part was finding my ice cube trays as my fridge has a built-in cube maker. Thanx Kitten!\", \"How have I not thought to do this before - I'll never know! This is the best idea, it's SO handy! FH laughed at me when I first suggested it, I bought 8 heads of garlic, and started mincing. Took a long time, but it was well worth the effort! I have a mini ice cube try, makes a perfect tablespoon. FH uses them all the time - he thinks it's so handy! He used to skip on the garlic sometimes because he didn't like mincing it himself. I'm already half through my first bag of garlic, when I pick up groceries this week, I'll probably do another batch up. \\n\\nThank you, again! You're definitely are a Kitchen Guru! :)\", 'This is a FABULOUS idea!!!! THANK YOU!!! I get really tired of chopping garlic especially since I have weak hands. Now I never have to chop garlic ever again. Putting them in the freezer ziploc bag and shaping like a cigar is a great idea. HANDY!!', \"This is an awesome recipe that allows me to keep minced garlic on hand without the chemicals they add to the ones at the store. I don't have any ice cube trays, so I split the minced garlic into 2 small tupperware containers. One is in the freezer for when I finish the one in the fridge. I use garlic alot so this is a lifesaver! Thanks for another great recipe *** Edited to note- from what I have read, do not store garlic in oil at room temperature. Kittencal's recipe is great as written, but for anyone who had the idea to store in the fridge like I did, I want to warn you of the dangers. Botulism can occur when garlic and oil are combined and kept at room temperature (also warnings are given about storing in the fridge). So, please freeze immediately and please research for yourselves! ***\", \"Thanks Kitten for a wonderful idea! Now I won't have to throw away garlic because I didn't use all it! I now have plenty on hand and don't have to run to the grocery store! They froze so well and popped right out of the ice trays! I put the cubes in freezer bags and now it is so convienent to grab a cube and use!\", 'This was so easy and sure beats chopping two garlic cloves at a time!', \"I thought this would be a great idea ... until I tried it. I spread my minced, oil covered garlic on a plastic wrap 11X17-inch tray and then froze it. After freezing I scraped it all off and put it in a plastic covered container and popped back into the freezer. WEll.. today was the day! Time to try my Do-Ahead garlic. I used it on oven roasted fresh broccoli spears and it just didn't taste like fresh garlic. It surely wasn't as strong as fresh garlic and it had a tiny bit of 'off' flavor. I'd say more like a little bitter. I tasted the garlic by itself to see if it was just me... but no.. it wasn't as good as fresh garlic at all. I guess you could use it in a pinch if need be. But I don't think I will. I'll continue to buy a couple of fresh heads each week and use them as needed.\", 'Thank you, thank you, thank you. I am so over mincing garlic for every recipe - this is the tip of the year - and did I mention - thank you!!!!', 'Cool ( no pun intended ) Idea!\\r\\n\\r\\nWe have done this with peppers and onions for over 30 years, but never thought about the garlic, DUH!\\r\\n\\r\\nThanks', 'I have learned something new! I usually freeze chopped onion, all colors of peppers and now garlic. \\r\\nI tried something different this time, I minced the fresh garlic and chopped onion, added oil, then filled little cubes and froze.\\r\\nI will use in ground meats and soups and stews I think. Thanks.\\r\\nEvery day is an education!', \"Kittencal, I love you. Please marry me?

;) Seriously, though, your recipes are always the BEST. Anytime I search for a new recipe I look to see if there's one from you first.\", 'What a fantastic idea! I will try this soon!', 'I put enough in the bottom of several freezer bags to make them semi fat cigars when rolled. I am able to break off a chunk as I need it. Great idea!', \"Love all of your great recipes and ideas Kittencal :) I Gave this a try and it worked very well, it's a great idea especially for those who do alot of cooking. you do need to have an ice tray just for this, I think the mini ones would work really nice, if you can find one which of course i couldn't :) I Like the 'rolls' idea mentioned too.\", \"So easy and economical to boot. So why have I been buying the minced garlic in those expensive little bottles?????? Well....sometimes my brain just isn't working up to speed. :) Thanks Kitten. I can always trust you to give me a good recipe. I used Riffraff's suggestion and froze 'cigars'. Clever idea!\", 'Have done this for a long time now so I know you have a good idea...may I add...I do the same thing with roasted garlic. That way, I have the bite or the sweetness of garlic ready to go. Thanks for posting a very useful idea.', \"Worked really well! I was making recipe #49230 and had extra garlic chopped, so measured out 1 tsp portions, then added olive oil, in the sections of an ice cube tray. It does freeze solid, making little garlic cubes that are very handy for sauteeing. Have been suprised how handy this is to keep in the freezer along with my chopped onions and green peppers. I'd never thought to do garlic, too!! Thanks for sharing the tip!\", \"Such a good idea! Why hadn't I thought of this before? I thought I was saving time by always having pealed garlic in the fridge. But to have it already chopped is wonderful. The only bad part is my dh said it made the whole house smell - smell yummy I say!\\r\\nThank you very much for sharing this helpful tip.\", \"Don't know why I never thought of this as I chop onions and freeze in this manner minus the oil. Thanks for a great time saver.\", \"This recipe was a life saver! I had bought 6 heads of garlic because it was marked down and then when I got it home I didn't know how to store it til I could use it all up! Thanks so much!!\", \"Wonderful idea. It'll be a real time saver to always have chopped garlic on hand.\"]", "submitted": "2003-10-20T00:00:00", "minutes": 30, "n_steps": 8, "n_ingredients": 2 }, { "id": 298, "original_id": 59043, "name": "chewbacca", "description": "when i used to waitress, this was one of my favorite \"shift drinks\"!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/59043_v000.png", "markdown": "## 🍰 chewbacca\n\n### Description\nwhen i used to waitress, this was one of my favorite \"shift drinks\"!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- caribbean\n- easy\n- central-american\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. spiced rum\n2. root beer\n\n### Steps\n1. mix and serve over ice !\n2. enjoy\n\n### Nutrition\n- 178.9\n- 0.0\n- 48.0\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n\n### Reviews\n- Yummy!!\n- I've always wanted to try Captain Morgan spiced rum and this was the drink to start with! I couldn't find ibc root beer, so used A&W. This was sneaky because we really couldn't taste the rum. Thanks Kim for another nice recipe.\n- Diet A&W + the Captain = happy sailin'! Thanks for sharing!\n- I’m drinking spiced rum with diet root beer., I guess this would be called Chewbacca on a diet? ??\n- Oh dear, this is one of those that I should like but didn't. Probably my fault though since I couldn't find spiced rum so I used dark rum and I used diet A&W. Thank you for posting Kim. Made for Cookbook Tag, please see my rating system as I rate tougher than most.\n- I like both rootbeer and spiced rum so I thought that this would be an excellent drink. When I made it I thought that it was good but not quite what I had thought that it would be. I may try again with a different brand of rootbeer. I used diet A&W.\n- This is terrific. I used sugar free A&W which, according to the datailed Zaar breakdown, made this a completly sugar free drink. Yummm, what a great find.\n- What a fun drink! My first experience with spiced rum. I'm not a Coke/Pepsi fan, but I do like root beer. The rum and the root beer complement each other. I'm not really sure how to describe the taste - neither was overpowering. It's a cliche, but try it - you'll like it! Thank you Kim! \n- Wow!! Whoever made up this drink is a GENIUS!!\r\nI used A&W Root beer, as I have never seen IBC, but who cares??? This is a great drink, and it was all night.... up until 2 a.m. ;)\r\nWe all agreed it was a 5 star!\r\nThanks Kim!\n- Loved it! I never thought to mix this! I have always been a Cuba Libre girl- rum and coke with lime! This was a very nice change! Thanks for sharing Kim!\n- Who'da thunk it? This is a great combination! The Captain and I have always had a great love affair and now we've spiced it up a bit and broken from the ol' Coke routine. I discovered this recipe as part of Spring '07 PAC and I'll definitely be making this again!\n- This was a REALLY good drink ~ and I was skeptical about the root beer but it was great ~ I used diet IBC! Thanks Kim127, made for ZWT5, Bodacious Brickhouse Babes.\n- My DH really liked this drink, and we actually found IBC Rootbeer which I'd never had...I loved the root beer. The drink wasn't for me though, I'd never had Captain Morgans and didn't care for it. That said, if you like Captain Morgan's this drink is for you!!\n- This is definetly a 5 star.Will make again\n- LOL This is a typical weekend at home for us. Who knew this drink had a name? Can't wait to tell my friends we've been drinking Chewbaccas all the time. All I can say is try it, it's a bit better then your rum N' coke.\n- YUM! Im all about simple drinks and this is definitely one! I have never had spiced rum but I enjoyed it. Went down smooth! Thanks for a repeat recipe:)\n- 10 stars. . .fabulous. So much better than Captain and Coke and WHO KNEW!!!!! Captian and Coke was my drink of choice for about 3 years and I can't believe this is SO much better. I used diet A&W root beer. THANKS! Made for my teammate for ZWT5.\n- Mixed just right you can't tell there's any captain. I used mug root beer. It's like the ice picks I use to drink in Okinawa (vodka and sweet tea) mixed just right you'll drink 3 pitchers before it hits you like a train.\n- My goodness!\r\nGotta add it to my \"who'd ever athunk it group!!\r\nThe flavors are great together! I always associate both Captain Morgans and root beer with fun, and this just puts them together in a very fun way!\r\nProbably not something I would serve at a black tie affair, but definately something I will enjoy again and again!!\r\nThanks for posting!\n- This made such a nice refrehing drink. I used sugar free Hansen's Creamy Root Beer. I'll be making these often.\n- My favorite drink! I usually order this when I go out. Didn't know it had a name though! I always just ask for captain and rootbeer!\n- Rum and Root Beer, Yesssss!\n- I wasn't sure if I would like this as I hadn't had captain morgan before and I really enjoyed it!! I too used diet A & W rootbeer and this was a tasty drink!!! Made for Stars Tag!!\n- Yummy! This was great. I remember drinking something like this during my waitressing days too but with a different name. Brings back good memories!\n\n### Date\n2003-04-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "caribbean", "easy", "central-american", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "spiced rum", "root beer" ], "steps": [ "mix and serve over ice !", "enjoy" ], "nutrition": [ 178.9, 0.0, 48.0, 0.0, 0.0, 0.0, 4.0 ], "reviews": "['Yummy!!', \"I've always wanted to try Captain Morgan spiced rum and this was the drink to start with! I couldn't find ibc root beer, so used A&W. This was sneaky because we really couldn't taste the rum. Thanks Kim for another nice recipe.\", \"Diet A&W + the Captain = happy sailin'! Thanks for sharing!\", 'I’m drinking spiced rum with diet root beer., I guess this would be called Chewbacca on a diet? ??', \"Oh dear, this is one of those that I should like but didn't. Probably my fault though since I couldn't find spiced rum so I used dark rum and I used diet A&W. Thank you for posting Kim. Made for Cookbook Tag, please see my rating system as I rate tougher than most.\", 'I like both rootbeer and spiced rum so I thought that this would be an excellent drink. When I made it I thought that it was good but not quite what I had thought that it would be. I may try again with a different brand of rootbeer. I used diet A&W.', 'This is terrific. I used sugar free A&W which, according to the datailed Zaar breakdown, made this a completly sugar free drink. Yummm, what a great find.', \"What a fun drink! My first experience with spiced rum. I'm not a Coke/Pepsi fan, but I do like root beer. The rum and the root beer complement each other. I'm not really sure how to describe the taste - neither was overpowering. It's a cliche, but try it - you'll like it! Thank you Kim! \", 'Wow!! Whoever made up this drink is a GENIUS!!\\r\\nI used A&W Root beer, as I have never seen IBC, but who cares??? This is a great drink, and it was all night.... up until 2 a.m. ;)\\r\\nWe all agreed it was a 5 star!\\r\\nThanks Kim!', 'Loved it! I never thought to mix this! I have always been a Cuba Libre girl- rum and coke with lime! This was a very nice change! Thanks for sharing Kim!', \"Who'da thunk it? This is a great combination! The Captain and I have always had a great love affair and now we've spiced it up a bit and broken from the ol' Coke routine. I discovered this recipe as part of Spring '07 PAC and I'll definitely be making this again!\", 'This was a REALLY good drink ~ and I was skeptical about the root beer but it was great ~ I used diet IBC! Thanks Kim127, made for ZWT5, Bodacious Brickhouse Babes.', \"My DH really liked this drink, and we actually found IBC Rootbeer which I'd never had...I loved the root beer. The drink wasn't for me though, I'd never had Captain Morgans and didn't care for it. That said, if you like Captain Morgan's this drink is for you!!\", 'This is definetly a 5 star.Will make again', \"LOL This is a typical weekend at home for us. Who knew this drink had a name? Can't wait to tell my friends we've been drinking Chewbaccas all the time. All I can say is try it, it's a bit better then your rum N' coke.\", 'YUM! Im all about simple drinks and this is definitely one! I have never had spiced rum but I enjoyed it. Went down smooth! Thanks for a repeat recipe:)', \"10 stars. . .fabulous. So much better than Captain and Coke and WHO KNEW!!!!! Captian and Coke was my drink of choice for about 3 years and I can't believe this is SO much better. I used diet A&W root beer. THANKS! Made for my teammate for ZWT5.\", \"Mixed just right you can't tell there's any captain. I used mug root beer. It's like the ice picks I use to drink in Okinawa (vodka and sweet tea) mixed just right you'll drink 3 pitchers before it hits you like a train.\", 'My goodness!\\r\\nGotta add it to my \"who\\'d ever athunk it group!!\\r\\nThe flavors are great together! I always associate both Captain Morgans and root beer with fun, and this just puts them together in a very fun way!\\r\\nProbably not something I would serve at a black tie affair, but definately something I will enjoy again and again!!\\r\\nThanks for posting!', \"This made such a nice refrehing drink. I used sugar free Hansen's Creamy Root Beer. I'll be making these often.\", \"My favorite drink! I usually order this when I go out. Didn't know it had a name though! I always just ask for captain and rootbeer!\", 'Rum and Root Beer, Yesssss!', \"I wasn't sure if I would like this as I hadn't had captain morgan before and I really enjoyed it!! I too used diet A & W rootbeer and this was a tasty drink!!! Made for Stars Tag!!\", 'Yummy! This was great. I remember drinking something like this during my waitressing days too but with a different name. Brings back good memories!']", "submitted": "2003-04-09T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 299, "original_id": 382457, "name": "nif s butterflied grilled whole chicken", "description": "yum, yum, yum! and easy too :). the instructions are easier than they look - i was just being specific. this chicken cooks much quicker than a regular whole chicken because of the method that i use. only 2 ingredients makes this a quick last minute delicious dish. adjust the amount of rub used according to your own taste; i use 2 tablespoons total. if you don't have rub, you can just use some salt and pepper. the cooking time may vary slightly as not all barbeques cook at the same temperature. enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/382457_v000.png", "markdown": "## 🍰 nif s butterflied grilled whole chicken\n\n### Description\nyum, yum, yum! and easy too :). the instructions are easier than they look - i was just being specific. this chicken cooks much quicker than a regular whole chicken because of the method that i use. only 2 ingredients makes this a quick last minute delicious dish. adjust the amount of rub used according to your own taste; i use 2 tablespoons total. if you don't have rub, you can just use some salt and pepper. the cooking time may vary slightly as not all barbeques cook at the same temperature. enjoy!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- barbecue\n- easy\n- kid-friendly\n- summer\n- chicken\n- dietary\n- seasonal\n- meat\n- whole-chicken\n- equipment\n- grilling\n\n### Ingredients\n1. chicken\n2. dry rub seasonings\n\n### Steps\n1. heat both sides of barbeque to high heat\n2. while it is heating up , prepare chicken:\n3. place whole chicken on a baking sheet , breast side down\n4. with kitchen shears , cut down each side of back bone and discard\n5. rinse chicken with cool water and place back on baking sheet , again breast side down\n6. sprinkle your desired amount of rub on the inside of the chicken and massage into the meat\n7. flip over , press the chicken down if it's not laying flat , and repeat the rub\n8. make sure you have coated the whole chicken\n9. on bbq , turn one side of grill off\n10. place chicken on the turned off side , breast side down\n11. by doing that , you will get beautiful grill marks without the flare-ups and it will cook in indirect heat\n12. bbq for 15 minutes\n13. flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180f\n14. remove from grill onto a clean baking sheet or plate\n15. tent with tin foil for at least 10 minutes before cutting up chicken\n\n### Nutrition\n- 731.4\n- 78.0\n- 0.0\n- 9.0\n- 126.0\n- 73.0\n- 0.0\n\n### Reviews\n- You were right. This recipe was easier than 1,2, just 2 ingredients. I used Southern Flavor Charbroil Seasoning. I used a half chicken. It was juicy and tasty. Will do again. Made for New Kids on the Block.\n- WINNER ! Thanks for reminding me how much easier it is to butterfly and grill than to rotisserie -- has been years since I did this! Our chicken was almost 5 lbs and so it took longer -- about 40 minutes, after flipping to second side. Will be using this method from now on. No hot kitchen, no rotisserie hassles..\n- The chicken was so good, it was nice and juicy still. I used the recommended seasoning. It was delicious.\n- This is the only way i'm am grilling chicken from now on!!! I used montreal stake spice. and it was lovely. I did brush it with bbq sauce once it was done and left it on the grill for an extra min or two to let the sauce get nice and sticky (who doesn't love sticky chicken!!!) I think this cooking method will work well with chicken pieces too. I plan on giving it a try some time soon. \nMade for ramadan tag 2009\n- As usual, you have given us another keeper! This is so very easy to do, and the chicken is perfectly juicy and tender. I used your suggested rub, which was yummy and quite different from others I've had. My cook time was a bit longer, but I think some parts of my chicken were still slightly frozen which was probably the reason. Served with roasted winter squash and a salad--delicious! Made for PRMR.\n- I used the marinade from \"Slap Me Silly Chicken\" #347392. This was an extremely easy and delicious way to grill a whole chicken!!\n- Very easy way to grill a chicken (much easier and less work than my usual rotis method). Cooking time was right on. AThe meat was very moist. I used Recipe #163831 for the rub. Thanks, Nif, for another great recipe!\n- This is a great way to cook chicken; it turned out very juicy. I made a rub of paprika, salt, pepper, garlic, rosemary and a bit of oil. Easy peasy. Served with couscous, salad and crusty bread. Made for PRMR.\n\n### Date\n2009-07-22 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "main-dish", "poultry", "barbecue", "easy", "kid-friendly", "summer", "chicken", "dietary", "seasonal", "meat", "whole-chicken", "equipment", "grilling" ], "ingredients": [ "chicken", "dry rub seasonings" ], "steps": [ "heat both sides of barbeque to high heat", "while it is heating up , prepare chicken:", "place whole chicken on a baking sheet , breast side down", "with kitchen shears , cut down each side of back bone and discard", "rinse chicken with cool water and place back on baking sheet , again breast side down", "sprinkle your desired amount of rub on the inside of the chicken and massage into the meat", "flip over , press the chicken down if it's not laying flat , and repeat the rub", "make sure you have coated the whole chicken", "on bbq , turn one side of grill off", "place chicken on the turned off side , breast side down", "by doing that , you will get beautiful grill marks without the flare-ups and it will cook in indirect heat", "bbq for 15 minutes", "flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180f", "remove from grill onto a clean baking sheet or plate", "tent with tin foil for at least 10 minutes before cutting up chicken" ], "nutrition": [ 731.4, 78.0, 0.0, 9.0, 126.0, 73.0, 0.0 ], "reviews": "['You were right. This recipe was easier than 1,2, just 2 ingredients. I used Southern Flavor Charbroil Seasoning. I used a half chicken. It was juicy and tasty. Will do again. Made for New Kids on the Block.', 'WINNER ! Thanks for reminding me how much easier it is to butterfly and grill than to rotisserie -- has been years since I did this! Our chicken was almost 5 lbs and so it took longer -- about 40 minutes, after flipping to second side. Will be using this method from now on. No hot kitchen, no rotisserie hassles..', 'The chicken was so good, it was nice and juicy still. I used the recommended seasoning. It was delicious.', \"This is the only way i'm am grilling chicken from now on!!! I used montreal stake spice. and it was lovely. I did brush it with bbq sauce once it was done and left it on the grill for an extra min or two to let the sauce get nice and sticky (who doesn't love sticky chicken!!!) I think this cooking method will work well with chicken pieces too. I plan on giving it a try some time soon. \\nMade for ramadan tag 2009\", \"As usual, you have given us another keeper! This is so very easy to do, and the chicken is perfectly juicy and tender. I used your suggested rub, which was yummy and quite different from others I've had. My cook time was a bit longer, but I think some parts of my chicken were still slightly frozen which was probably the reason. Served with roasted winter squash and a salad--delicious! Made for PRMR.\", 'I used the marinade from \"Slap Me Silly Chicken\" #347392. This was an extremely easy and delicious way to grill a whole chicken!!', 'Very easy way to grill a chicken (much easier and less work than my usual rotis method). Cooking time was right on. AThe meat was very moist. I used Recipe #163831 for the rub. Thanks, Nif, for another great recipe!', 'This is a great way to cook chicken; it turned out very juicy. I made a rub of paprika, salt, pepper, garlic, rosemary and a bit of oil. Easy peasy. Served with couscous, salad and crusty bread. Made for PRMR.']", "submitted": "2009-07-22T00:00:00", "minutes": 50, "n_steps": 15, "n_ingredients": 2 }, { "id": 300, "original_id": 178528, "name": "brazilian style skirt steak", "description": "skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that i've mastered the concept of making it, i love to serve it as the main course for dinner and my husband can't get enough of it. he loves brazilian steaks, which i had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... sea salt! who would've known?!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/178528_v000.png", "markdown": "## 🍰 brazilian style skirt steak\n\n### Description\nskirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that i've mastered the concept of making it, i love to serve it as the main course for dinner and my husband can't get enough of it. he loves brazilian steaks, which i had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... sea salt! who would've known?!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- brazilian\n- oven\n- barbecue\n- easy\n- roast\n- south-american\n- dietary\n- low-sodium\n- comfort-food\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- steak\n- taste-mood\n- savory\n- equipment\n- grilling\n- number-of-servings\n\n### Ingredients\n1. skirt steak\n2. sea salt\n\n### Steps\n1. coat both sides of the steak in sea salt or kosher salt , either would be fine\n2. pan-sear both sides of the steak , about 2-3 minutes on each side over medium-high heat\n3. remove from pan and completely wrap steak in foil\n4. grill or bake at 350 for about 30-40 minutes for a well done steak\n5. i usually serve this with a sea-salted potato\n\n### Nutrition\n- 371.9\n- 28.0\n- 0.0\n- 6.0\n- 95.0\n- 35.0\n- 0.0\n\n### Reviews\n- LOL at the one-star review \"way too salty\"!! How much did they use, a whole box? The recipe says to use enough to coat, so I imagined you just sprinkle it like you would any food. But common sense is not often widespread.. lol..\n- Excellent recipe. It was so simple and the meat just melts in your mouth. To pan sear it I just cooked the meat for 2 min on each side in an electric pan.\n- We made this with Morton's sea salt and flank steak because of availability. Surprising simple and delicious. give it a shot\n- Excellent recipe - I use Gray Salt - (an unprocessed sea salt from France) - just remember to cut the steak on the bias - and more importantly - against the grain of the meat!\n- So the only reason 4 star is that mine is now in the oven and haven't tasted it yet. Based on the simplicity of the recipe and use of salt (which I LOVE) it gets 4 stars already.<br/>Though I guess I don't really know the definition of pan sear as I think I've already maybe burnt mine from having the oil too hot.<br/><br/>As for Chef #436648...if you can't tell what is too much salt on your own, that may be a personal problem. They're meant to be seasoned not crusted.\n- Thank you for this! So easy, and so tasty. Just a real beefy tender steak. The best way I have cooked skirt yet... and I have cooked HEAPS of it.\n- Way too salty! Not good at all.\nSorry - I was excited upon reading the reviews - but this was a waste of $$ -\n\n### Date\n2006-07-20 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "brazilian", "oven", "barbecue", "easy", "roast", "south-american", "dietary", "low-sodium", "comfort-food", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "steak", "taste-mood", "savory", "equipment", "grilling", "number-of-servings" ], "ingredients": [ "skirt steak", "sea salt" ], "steps": [ "coat both sides of the steak in sea salt or kosher salt , either would be fine", "pan-sear both sides of the steak , about 2-3 minutes on each side over medium-high heat", "remove from pan and completely wrap steak in foil", "grill or bake at 350 for about 30-40 minutes for a well done steak", "i usually serve this with a sea-salted potato" ], "nutrition": [ 371.9, 28.0, 0.0, 6.0, 95.0, 35.0, 0.0 ], "reviews": "['LOL at the one-star review \"way too salty\"!! How much did they use, a whole box? The recipe says to use enough to coat, so I imagined you just sprinkle it like you would any food. But common sense is not often widespread.. lol..', 'Excellent recipe. It was so simple and the meat just melts in your mouth. To pan sear it I just cooked the meat for 2 min on each side in an electric pan.', \"We made this with Morton's sea salt and flank steak because of availability. Surprising simple and delicious. give it a shot\", 'Excellent recipe - I use Gray Salt - (an unprocessed sea salt from France) - just remember to cut the steak on the bias - and more importantly - against the grain of the meat!', 'So the only reason 4 star is that mine is now in the oven and haven't tasted it yet. Based on the simplicity of the recipe and use of salt (which I LOVE) it gets 4 stars already.<br/>Though I guess I don't really know the definition of pan sear as I think I've already maybe burnt mine from having the oil too hot.<br/><br/>As for Chef #436648...if you can't tell what is too much salt on your own, that may be a personal problem. They're meant to be seasoned not crusted.', 'Thank you for this! So easy, and so tasty. Just a real beefy tender steak. The best way I have cooked skirt yet... and I have cooked HEAPS of it.', 'Way too salty! Not good at all.\\nSorry - I was excited upon reading the reviews - but this was a waste of $$ -']", "submitted": "2006-07-20T00:00:00", "minutes": 48, "n_steps": 5, "n_ingredients": 2 }, { "id": 301, "original_id": 107235, "name": "pepperoni chips", "description": "crisp little chips of pepperoni that are an excellent snack with beer or even a glass of wine. they are quite addictive. from world wide recipes.\r\nupdate (10-27-06): i have always purchased hormell pepperoni, but recently tried an off brand and found that they burned very quickly when i baked them. the length of time for baking will depend on your oven and the pepperoni. you will need to adjust to find the proper time for you...it could be up to 20 minutes.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/107235_v000.png", "markdown": "## 🍰 pepperoni chips\n\n### Description\ncrisp little chips of pepperoni that are an excellent snack with beer or even a glass of wine. they are quite addictive. from world wide recipes.\r\nupdate (10-27-06): i have always purchased hormell pepperoni, but recently tried an off brand and found that they burned very quickly when i baked them. the length of time for baking will depend on your oven and the pepperoni. you will need to adjust to find the proper time for you...it could be up to 20 minutes.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- very-low-carbs\n- appetizers\n- oven\n- easy\n- dinner-party\n- finger-food\n- holiday-event\n- dietary\n- thanksgiving\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- taste-mood\n- savory\n- equipment\n- presentation\n\n### Ingredients\n1. pepperoni\n2. fresh coarse ground black pepper\n\n### Steps\n1. preheat oven to 350f\n2. place the pepperoni slices in a single layer on a baking sheet\n3. bake until crispy , about 10 to 15 minutes\n4. transfer to paper towels to absorb the fat and cool to room temperature\n5. season with coarse black pepper , if desired\n6. will keep for several days at room temperature\n\n### Nutrition\n- 138.3\n- 18.0\n- 0.0\n- 19.0\n- 12.0\n- 20.0\n- 0.0\n\n### Reviews\n- These were a big hit for my friends and neighbours. My only problem was that I made them a day ahead and they didn't all stay crisp... some flagged and were limp. (I thought I could just keep them in a tupperware-like container.) But, the taste was lively and peppery and they did get eaten up! I can't find Hormel in the UK, I just used Sainsbury's own brand and they required just about 12 minutes in the oven. It's a good idea for a snack. I will definitely do again, just not ahead of time. Thank you, ms_bold.\n- Absolutely delicious!! Just did 12 pieces in the microwave for one minute and they are perfect. Who knew something soooo simple could be so goooooood!!\n- Made the pepperoni and the turkey pepperoni for a party. They went VERY fast. (Taste's like a little bite of bacon) Just a wonderful dish to put on the side tables during a party. \n- I like to top mine with a dollop of sour cream and garnish with fresh chopped basil, it looks great and adds the smooth coolness this appetizer needs!\n- These are great, I served these as an appetizer with a cheese platter, everyone raved about them.Served it with some crusty bread.Thank You!!! \n- I made these as a dry run before serving them at Thanksgiving. Ham and pickle are too salty served together. Another reviewer said to use hard salami, although once it comes to room temperature, the salami become greasy and unappetizing.\n- DELICIOUS! So easy too!\n- I actually didn't care for the taste of these, but I think it must've just been my tastebuds because everyone else really enjoyed them. They were very quick and easy to make.\n- Made these to go with a cheese and cracker platter for the holidays. Added a nice crispy crunch.\n- What a yummy snack! I made these today with some cheese dip and they disapeared in a matter of minutes. Thanks for posting such an easy but different snack idea. :)\n- These are very good. I didn't bake as long as it called for, and they are VERY crisp. I'm diabetic; wanting a snack; did these with some cherry tomatoes!! Delish.\n- A big hit in my house. Like other reviewers I use the microwave and they turn out great. Two minutes in my microwave is perfect. I cook them on the bacon rack so the grease will drain away. Without all the fat and grease they are crispy and very tasty.\n- these were really good and something different.\n- Very good. This recipe is a reminder to know your oven and keep an eye on it. Literally a minute or less can define the outcome. That being said, I love this. Super easy and super good. After playing around a bit I find fresh ground black pepper and a light bit of garlic salt sprinkled on beforehand my fave. Sometimes but not always when done I sprinkle a lite dusting of parmesan on also. Works for me.\n- I thought that these were good. I used Turkey Pep, so that may be why I didn't find them great. Blotting with paper towels and peppering them made them a pretty good hit at my WINOS party (Menu #8429).\n- I had some pepperoni left over from making pizza and wasn't sure what I was going to do with it. I had company pop in and needed to make some munchies for the game and decieded to try this. We all absolutely loved these. I wished I had more pepperoni to double or triple this recipe. Fantastic, so good. thank you for posting\n- I've made this several times already and realized that I forgot to review it. This is terrific! I love the fact that there is only one ingredient! A fast and tasty appetizer. I've tried this with Genoa salami too and it works very well with that too Thank you for posting this recipe!!!\n- This will be in my lunch box every day!!! I will try the turkey pepperoni next time to cut the fat. These were like my favorite part of a pizza, the crispity pepperoni!! Great low carb snack!!!\n- So simple.....so tasty! I love how baking these and then putting them on paper towels seems to make them so much less fatty! Pepperoni normally bothers my stomach, but I can eat these with no problem. Great snack for people who are carb watching.....which we should ALL be doing!\n- This is a great recipe and what a great snack or addition to a party table......Thanks \n- Excellent for a quick and easy snack. We are eating them as I type. Thank you.\n- These did not work well for me. I found them a little too salty on their own.\n- I make these in the microwave on some paper towels. (Just a few when the mood strikes. These are not for sharing! ;))\n- I used turkey pepperoni and ate them with leftover pizza sauce. I liked them, but nobody else did.\n- This is such a fast, easy and tasty snack! I also turkey pepperoni and baked them for about 20 minutes. Delicious and addictive! Thanks for posting this recipe ms bold, we loved these chips :)\n- These are yummy... I used Kroger brand turkey pepperoni and only baked them for 10 minutes. I sprayed the pepperoni lightly with non-fat cooking spray and then sprinkled fresh cracked pepper on them before baking. Next time I think I might just bake for 5 minutes and then take them out and sprinkle the pepper because the natural fats will pool on the top and make the pepper stick.\n- This was fantastic. I could hear our arteries slammin' shut! I baked both the pepperoni and salami at the same time and both came out perfect. Thanks\n- Simply delicious! Great low carb snacking--and yes quite addicitve.\n- I made these for our annual Christmas party and everyone liked them. I've made them several times now and I always sprinkle with black pepper and a small amount of red pepper before baking for some extra kick.\n- Took these for a morning tea at work and they vanished into thin air. Everyone raved about them. Gave the recipe to others and they all went home and are making them for their families. Easy to do, tasty...my kind of recipe. Will try in the microwave to see how they come out.\n- Yum! So simple and delicious. I used the fresh ground black pepper - great touch! Thanks for sharing!\n- Made this easy recipe to take to a Christmas Eve party. Everyone liked them. Someone brought mini burgers and everyone put a pepperoni chip on them and said it made a great burger topping too. \r\n\r\nThanks ms.bold. \r\n\r\nBullwinkle\n- A great snack! I cooked the first batch 20 minutes, and that was way too long. Next batch was 15 minutes, better. Will try 10 minutes next time. I recommend checking for doneness every 5 minutes. This is a great alternative to chips and crackers. \n- Very easy and fun! Thanks\n- I make mine in the microwave on high for 30 seconds and sprinkle a bit of cayenne pepper on for a bite. These are great for low carbers.\n- We tried this today and enjoyed it. We bought Boar's Head Pepperoni and got it sliced on 1. I think next time it should be sliced on 2. Also we used blue cheese dressing as a dip. Very yummy.\n- Great when you need something crunchy (besides nuts) on South Beach. I have used regular & turkey pepperoni & can't tell a big difference other than the grease amount. Be sure not to overcook, or you get something that my DH says tastes like \"burnt bacon,\" lol. :) Thanks, ms bold!\n- Could I be any more in love with these? Thanks so much- I would have never thought to make this!!!! YUM!\n- I grew up on these! we used to make them in the microwave by placing the pepperoni on a plate on top a few layers of paper towels to absorb the grease. Just nuke em until they're crispy... maybe even a little burnt! They're awesome! Since they have a bit of a kick to them, i love to eat them with cream cheese... double yummm!\n- You can also get the same crunch by putting the pepperoni on a plate with a double layer of paper towels and microwaving it. The time depends on how many pieces and how powerful your microwave. I normally do 3-4 of the larger slices for about 30 seconds.

I love my crunchy pepperoni and add it to almost everything. I crumble it in refried beans, on top of baked potato soup, or just add the whole slices to grilled cheese sandwiches to add a little meaty taste. :)\n- Yum! Outrageous snack. Very crunchy. I put on platter with cheese cubes. Great combination and really pretty!\n- I LOVE these chips! When you are on a low-carb diet and need something salty and crunchy..these fit the bill! Terrific used in place of chips with any dip!\n- Outstanding! I noted that my son and husband always picked the pepperoni off the pizza before they ate it so I thought I'd give this a try. The gobbled it up! I did omit the pepper... just a personal preference. Made for All New Zaar Cookbooks Tag.\n- Great snack! 20 minutes was just right in my wacky oven. Thanks for posting.\n- I made about 20 of these today and they're great. I sprinkled on the pepper before rather than after (wasn't thinking), would this change the recipe? Not sure but I enjoyed them. Cooked them for the suggested time and they were nice and crisp. Think I will cook them for just a little less though next time as I think I would prefer them that way. Also, I will leave out the pepper as it was just a tad too spicy for my taste buds. Still, a great and VERY easy snack. Thanks!\n- Mmm...almost tastes like bacon! I love it.\n- I know you don't need another review but, WOW, are these addicting. I cook them in the microwave and have used regular, turkey and store brand pepperoni and all came out delicious. My son decided to add a thin slice of sharp cheddar on top once and that was even better! Thanks!\n- These are fantastic! And the best part is that dh doesn't eat pepperoni so they are all mine. ;)\n- One of my all time favorite snack foods....I love mine microwaved and then spread a little cream cheese on each one. \n\nI have tried different pepperoni also like author mentioned and I find that Emeril's dry salami is excellent in this recipe.\n- Oh, goody!\n- OMG amazing! Dipped mine in sour cream\n- I turned my back for a minute and these were gone!!\r\n\r\nHave to question the timing, though. I decided (fortunately!)to check them at the 15-minute mark, and they were beginning to smoke.\r\n\r\n\r\n\r\n\n- When I first saw this recipe, I thought \"how is it this never occurred to me?\" as the crispy pepperoni's are my favorite part of pizza! I have to say, though, that the first time I made these, I wasn't happy with them as they were much too crispy for me, and it somehow lost the pepperoni taste that I so love. I made them twice more, and finally decided that a cook time of 8 minutes was perfect for my tastes. I like them to have just a bit of a \"meaty\" center with crispness around the edges, which is what I got. And I LOVE the addition of the pepper! Thanks for a nice snack recipe.\n- What an easy, quick, tasty snack! You're right---they are addictive little things. Thanks!\n- Sometimes the simplest things turn out the best. I have been meaning to make these for AGES and my 11th annual 29th birthday party was just the excuse I needed. I prepared two packages of sliced pepperoni and they were gone witin a half hour devored by ten people. I prepared a third package I had bought as a back up and everyone was waiting by the oven door waiting for the timer to go off! I will make these for every party I have from now on. I may try some taco seasoning sprinkled on top next time for some variety. I took Daydasa's suggestion and made an individual serving of ten slices for myself in the microwave and they cooked up just as nicely in the microwave after about thirty second on paper towels.\n- These were great. My first batch got a little burned. It only took about 15 minutes in my gas oven, using the small hormel pepporoni pieces. I served it with a plate of cheese and crackers.\n- So glad I happened to stumble on this recipe here! I had read it last fall and tried it over the holidays. The pepperoni lovers thought it was great, especially one of my grandsons. I didn't season with pepper though, thought it was spicy enough.Glad to have the chance to review it!\n- What a delicious low fat, low carb snack! I followed the recipe as stated using the turkey pepperoni and these chips turned out great! Baking time of 20 minutes was perfect. I forgot to put the cracked pepper on the first batch, but they were still tasty! Thanks for sharing this recipe which I know I will be making often!\n- we like ours extra crunchy, so we leave it in a bit longer. This is a favorite snack for the kids and great for adding to the lunchbox!!!!\n- mmmm, used the microwave, it took 2 minutes in my microwave to get them crispy. I will pass this recipe on to my low-carb sister. This is a good crispy snack for low carbers.\n- Just really didn't like, sorry. DH said they were really strongly flavored. I only made a few to try and ended up throwing them out.\n- I had some bargain pepperoni in the freezer the DH thought he should have, only to discover he didn`t like them.. So, I tried the bake & chip trick. I couldn`t believe the amount of grease that came out of them..I now know why I try never to eat them.. Certainly not a cholestral healthy snack.. However, I do think the chips will get eaten anyway.. Thanks Ms_bold. One more package out of my freezer!!! \n- Excellent recipe, but for a interesting change, use hard salami. The chips are bigger, and the taste is awesome.\n- I've always nuked these, but I'll definitely try baking them now. I have also always added shredded cheddar on top beforehand. YUM!\n- I made these just for me. Yeap..they are great. I made a small batch however still very good and tasty. Loved the pepper taste. I will make over and over till everyone I know has tryed them. Thank You..Hugs\n- This is a great alternative for those of us low carbing it. I am not sure if those of you without dietary restrictions ;) will be as appreciative of these, but let me tell you - they are great if you are craving something crunchy - besides celery! Thank you!\n- We made these with Turkey Pepperoni, Love them! They're so easy we make them for every get together with our friends.\n- So true.......very addictive. Loved them!\n- These were great even though we used turkey pepperoni. Bet you can't just eat one.\n- Since I don't eat pork, I used Hormel Turkey pepperoni. I love these. With the turkey pepperoni, there isn't much fat and that is a big plus. The fresh black pepper really adds to them. These are a great \"chip\" with a bowl of tomato soup. It would also be a beautiful addition to a snack tray. \n- These are so good and so easy, I tried it with just a few slices in my toaster oven. It did smoke a bit, I only got 4 chips cause DD and DH scarfed the rest! Will make again! And AGAIN!\n- Fantastic!!! I baked these for 15 minutes and they came out perfect. These were the hit of our fish fry.\n- I made these for a topping for the pizza salad I made last night and they were fantastic! Will make often, thanks!\n- Very tasty snack!\n- I could hardly wait for these to cool down to try them. I just made a small batch in my toaster oven so I wouldn't have to heat up the kitchen. I used turkey pepperoni and they were absolutely delicious.\n- this was a funny appetizer as half my guests loved it and half didn't like it at all. so you see you can't please all the people all the time. very easy to do.\n- We love these!! My DH is always asking when we can have them again, so they've just been added to the Thanksgiving menu!! Thanks for posting! \n- Super easy and tasty. The simple addition of freshly ground black pepper adds a nice kick. Used turkey pepperoni that is 70% less fat and did not find that the cooking time needed to be altered. Still put them on paper towels after cooking to catch any bits of grease and there was a little but not much. These crisp up nicely after they cool down. \n- I really liked these. I am on a low carb diet and these are great instead of crackers. I used them as scoopers for pimento cheese and brie. Very good substitute. I did notice mine got softened when I put them in a plastic bag for storage. Just eat them all.ha\n- Excellent! Thanks for the great tasting snack.\n- These were the greatest. Everyone thought they were fried because they were so crisp. No one ever had pepperoni like these and were very happily surprised. Very very good and I like the spicy bite from the pepper.\n- These taste like very crisp spicy bacon. I think I will try the turkey pepperoni next time as thiese really were quite greasy. I cooked about 20 minutes and felt some were overcooked so a little less on the cooking time as well. \n- I won't rate this yet, because I used turkey pepperoni. It does not work well with turkey pepperoni, I think, due to the reduced fat content. I bet these are much better with regular pepperoni. I just wanted to inform others that this just tastes burned with the turkey form. I will definitely try it as written.\n- Simple way to do something different with the meat & cheese tray. Tastes just like cooked pepperoni on top of a pizza. Made these in the morning, left on the counter at room temp all day and they were fine. Salty, crispy & addicting.\n- I am rating this for my DD who is 15. I always wondered why I would come home from work and find my cookie sheet with a little puddle of grease in the corner. It was quite some time till I discovered that she was making these pepperoni chips all by herself. She doesn't add the pepper, and we don't have to worry about keeping them for a few days, gone in one sitting!!!!\n- Just wanted to say that I've been eating pepperoni chips for some while, and I love them.Just for snacking or to even put a little extra something to a sandwich. The only difference with mine is that I put them in the microwave. They crisp up in about a minute. Give it a try. it's great seeing this little quick snack posted. Thanks ms_bold !!\n- i struggled w/this review cuz of all the 5 stars prior to me but i thought they were just ok :( i love pepperoni and they did get eaten at the party i took them to but i guess i expected more because of the high ratings. SORRY! I DO appreciate the simplicity of the recipe!\n- I printed this recipe along time ago and can't believe I never rated it! You wouldn't believe how many times we have made these to snack on. Now a days, we just sprinkle with black pepper and pop in the microwave on paper towels for a minute or so...but watch them carefully. This has nearly replaced popcorn for movie watching! Great snack food!\n- Well I was hoping for a bit more because of all the fantastic reviews. But in the end this is just crispy pepperoni - nothing more, nothing less. My family loves pepperoni, but didn't really care for it prepared this way.\n- My husband has been doing this for years, he uses the microwave mostly. It does stink out my microwave for a little bit.\n\nMy kids like there dad LOVE pepperoni this way.\n- very good! I popped mine in the microwave for 30 seconds and they were perfectly crispy!\n\n### Date\n2004-12-30 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "very-low-carbs", "appetizers", "oven", "easy", "dinner-party", "finger-food", "holiday-event", "dietary", "thanksgiving", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "taste-mood", "savory", "equipment", "presentation" ], "ingredients": [ "pepperoni", "fresh coarse ground black pepper" ], "steps": [ "preheat oven to 350f", "place the pepperoni slices in a single layer on a baking sheet", "bake until crispy , about 10 to 15 minutes", "transfer to paper towels to absorb the fat and cool to room temperature", "season with coarse black pepper , if desired", "will keep for several days at room temperature" ], "nutrition": [ 138.3, 18.0, 0.0, 19.0, 12.0, 20.0, 0.0 ], "reviews": "[\"These were a big hit for my friends and neighbours. My only problem was that I made them a day ahead and they didn't all stay crisp... some flagged and were limp. (I thought I could just keep them in a tupperware-like container.) But, the taste was lively and peppery and they did get eaten up! I can't find Hormel in the UK, I just used Sainsbury's own brand and they required just about 12 minutes in the oven. It's a good idea for a snack. I will definitely do again, just not ahead of time. Thank you, ms_bold.\", 'Absolutely delicious!! Just did 12 pieces in the microwave for one minute and they are perfect. Who knew something soooo simple could be so goooooood!!', \"Made the pepperoni and the turkey pepperoni for a party. They went VERY fast. (Taste's like a little bite of bacon) Just a wonderful dish to put on the side tables during a party. \", 'I like to top mine with a dollop of sour cream and garnish with fresh chopped basil, it looks great and adds the smooth coolness this appetizer needs!', 'These are great, I served these as an appetizer with a cheese platter, everyone raved about them.Served it with some crusty bread.Thank You!!! ', 'I made these as a dry run before serving them at Thanksgiving. Ham and pickle are too salty served together. Another reviewer said to use hard salami, although once it comes to room temperature, the salami become greasy and unappetizing.', 'DELICIOUS! So easy too!', \"I actually didn't care for the taste of these, but I think it must've just been my tastebuds because everyone else really enjoyed them. They were very quick and easy to make.\", 'Made these to go with a cheese and cracker platter for the holidays. Added a nice crispy crunch.', 'What a yummy snack! I made these today with some cheese dip and they disapeared in a matter of minutes. Thanks for posting such an easy but different snack idea. :)', \"These are very good. I didn't bake as long as it called for, and they are VERY crisp. I'm diabetic; wanting a snack; did these with some cherry tomatoes!! Delish.\", 'A big hit in my house. Like other reviewers I use the microwave and they turn out great. Two minutes in my microwave is perfect. I cook them on the bacon rack so the grease will drain away. Without all the fat and grease they are crispy and very tasty.', 'these were really good and something different.', 'Very good. This recipe is a reminder to know your oven and keep an eye on it. Literally a minute or less can define the outcome. That being said, I love this. Super easy and super good. After playing around a bit I find fresh ground black pepper and a light bit of garlic salt sprinkled on beforehand my fave. Sometimes but not always when done I sprinkle a lite dusting of parmesan on also. Works for me.', \"I thought that these were good. I used Turkey Pep, so that may be why I didn't find them great. Blotting with paper towels and peppering them made them a pretty good hit at my WINOS party (Menu #8429).\", \"I had some pepperoni left over from making pizza and wasn't sure what I was going to do with it. I had company pop in and needed to make some munchies for the game and decieded to try this. We all absolutely loved these. I wished I had more pepperoni to double or triple this recipe. Fantastic, so good. thank you for posting\", \"I've made this several times already and realized that I forgot to review it. This is terrific! I love the fact that there is only one ingredient! A fast and tasty appetizer. I've tried this with Genoa salami too and it works very well with that too Thank you for posting this recipe!!!\", 'This will be in my lunch box every day!!! I will try the turkey pepperoni next time to cut the fat. These were like my favorite part of a pizza, the crispity pepperoni!! Great low carb snack!!!', 'So simple.....so tasty! I love how baking these and then putting them on paper towels seems to make them so much less fatty! Pepperoni normally bothers my stomach, but I can eat these with no problem. Great snack for people who are carb watching.....which we should ALL be doing!', 'This is a great recipe and what a great snack or addition to a party table......Thanks ', 'Excellent for a quick and easy snack. We are eating them as I type. Thank you.', 'These did not work well for me. I found them a little too salty on their own.', 'I make these in the microwave on some paper towels. (Just a few when the mood strikes. These are not for sharing! ;))', 'I used turkey pepperoni and ate them with leftover pizza sauce. I liked them, but nobody else did.', 'This is such a fast, easy and tasty snack! I also turkey pepperoni and baked them for about 20 minutes. Delicious and addictive! Thanks for posting this recipe ms bold, we loved these chips :)', 'These are yummy... I used Kroger brand turkey pepperoni and only baked them for 10 minutes. I sprayed the pepperoni lightly with non-fat cooking spray and then sprinkled fresh cracked pepper on them before baking. Next time I think I might just bake for 5 minutes and then take them out and sprinkle the pepper because the natural fats will pool on the top and make the pepper stick.', 'This was fantastic. I could hear our arteries slammin' shut! I baked both the pepperoni and salami at the same time and both came out perfect. Thanks', 'Simply delicious! Great low carb snacking--and yes quite addicitve.', \"I made these for our annual Christmas party and everyone liked them. I've made them several times now and I always sprinkle with black pepper and a small amount of red pepper before baking for some extra kick.\", 'Took these for a morning tea at work and they vanished into thin air. Everyone raved about them. Gave the recipe to others and they all went home and are making them for their families. Easy to do, tasty...my kind of recipe. Will try in the microwave to see how they come out.', 'Yum! So simple and delicious. I used the fresh ground black pepper - great touch! Thanks for sharing!', 'Made this easy recipe to take to a Christmas Eve party. Everyone liked them. Someone brought mini burgers and everyone put a pepperoni chip on them and said it made a great burger topping too. \\r\\n\\r\\nThanks ms.bold. \\r\\n\\r\\nBullwinkle', 'A great snack! I cooked the first batch 20 minutes, and that was way too long. Next batch was 15 minutes, better. Will try 10 minutes next time. I recommend checking for doneness every 5 minutes. This is a great alternative to chips and crackers. ', 'Very easy and fun! Thanks', 'I make mine in the microwave on high for 30 seconds and sprinkle a bit of cayenne pepper on for a bite. These are great for low carbers.', \"We tried this today and enjoyed it. We bought Boar's Head Pepperoni and got it sliced on 1. I think next time it should be sliced on 2. Also we used blue cheese dressing as a dip. Very yummy.\", 'Great when you need something crunchy (besides nuts) on South Beach. I have used regular & turkey pepperoni & can\\'t tell a big difference other than the grease amount. Be sure not to overcook, or you get something that my DH says tastes like \"burnt bacon,\" lol. :) Thanks, ms bold!', 'Could I be any more in love with these? Thanks so much- I would have never thought to make this!!!! YUM!', \"I grew up on these! we used to make them in the microwave by placing the pepperoni on a plate on top a few layers of paper towels to absorb the grease. Just nuke em until they're crispy... maybe even a little burnt! They're awesome! Since they have a bit of a kick to them, i love to eat them with cream cheese... double yummm!\", 'You can also get the same crunch by putting the pepperoni on a plate with a double layer of paper towels and microwaving it. The time depends on how many pieces and how powerful your microwave. I normally do 3-4 of the larger slices for about 30 seconds.

I love my crunchy pepperoni and add it to almost everything. I crumble it in refried beans, on top of baked potato soup, or just add the whole slices to grilled cheese sandwiches to add a little meaty taste. :)', 'Yum! Outrageous snack. Very crunchy. I put on platter with cheese cubes. Great combination and really pretty!', 'I LOVE these chips! When you are on a low-carb diet and need something salty and crunchy..these fit the bill! Terrific used in place of chips with any dip!', \"Outstanding! I noted that my son and husband always picked the pepperoni off the pizza before they ate it so I thought I'd give this a try. The gobbled it up! I did omit the pepper... just a personal preference. Made for All New Zaar Cookbooks Tag.\", 'Great snack! 20 minutes was just right in my wacky oven. Thanks for posting.', \"I made about 20 of these today and they're great. I sprinkled on the pepper before rather than after (wasn't thinking), would this change the recipe? Not sure but I enjoyed them. Cooked them for the suggested time and they were nice and crisp. Think I will cook them for just a little less though next time as I think I would prefer them that way. Also, I will leave out the pepper as it was just a tad too spicy for my taste buds. Still, a great and VERY easy snack. Thanks!\", 'Mmm...almost tastes like bacon! I love it.', \"I know you don't need another review but, WOW, are these addicting. I cook them in the microwave and have used regular, turkey and store brand pepperoni and all came out delicious. My son decided to add a thin slice of sharp cheddar on top once and that was even better! Thanks!\", \"These are fantastic! And the best part is that dh doesn't eat pepperoni so they are all mine. ;)\", \"One of my all time favorite snack foods....I love mine microwaved and then spread a little cream cheese on each one. \\n\\nI have tried different pepperoni also like author mentioned and I find that Emeril's dry salami is excellent in this recipe.\", 'Oh, goody!', 'OMG amazing! Dipped mine in sour cream', 'I turned my back for a minute and these were gone!!\\r\\n\\r\\nHave to question the timing, though. I decided (fortunately!)to check them at the 15-minute mark, and they were beginning to smoke.\\r\\n\\r\\n\\r\\n\\r\\n', 'When I first saw this recipe, I thought \"how is it this never occurred to me?\" as the crispy pepperoni\\'s are my favorite part of pizza! I have to say, though, that the first time I made these, I wasn\\'t happy with them as they were much too crispy for me, and it somehow lost the pepperoni taste that I so love. I made them twice more, and finally decided that a cook time of 8 minutes was perfect for my tastes. I like them to have just a bit of a \"meaty\" center with crispness around the edges, which is what I got. And I LOVE the addition of the pepper! Thanks for a nice snack recipe.', \"What an easy, quick, tasty snack! You're right---they are addictive little things. Thanks!\", \"Sometimes the simplest things turn out the best. I have been meaning to make these for AGES and my 11th annual 29th birthday party was just the excuse I needed. I prepared two packages of sliced pepperoni and they were gone witin a half hour devored by ten people. I prepared a third package I had bought as a back up and everyone was waiting by the oven door waiting for the timer to go off! I will make these for every party I have from now on. I may try some taco seasoning sprinkled on top next time for some variety. I took Daydasa's suggestion and made an individual serving of ten slices for myself in the microwave and they cooked up just as nicely in the microwave after about thirty second on paper towels.\", 'These were great. My first batch got a little burned. It only took about 15 minutes in my gas oven, using the small hormel pepporoni pieces. I served it with a plate of cheese and crackers.', \"So glad I happened to stumble on this recipe here! I had read it last fall and tried it over the holidays. The pepperoni lovers thought it was great, especially one of my grandsons. I didn't season with pepper though, thought it was spicy enough.Glad to have the chance to review it!\", 'What a delicious low fat, low carb snack! I followed the recipe as stated using the turkey pepperoni and these chips turned out great! Baking time of 20 minutes was perfect. I forgot to put the cracked pepper on the first batch, but they were still tasty! Thanks for sharing this recipe which I know I will be making often!', 'we like ours extra crunchy, so we leave it in a bit longer. This is a favorite snack for the kids and great for adding to the lunchbox!!!!', 'mmmm, used the microwave, it took 2 minutes in my microwave to get them crispy. I will pass this recipe on to my low-carb sister. This is a good crispy snack for low carbers.', \"Just really didn't like, sorry. DH said they were really strongly flavored. I only made a few to try and ended up throwing them out.\", 'I had some bargain pepperoni in the freezer the DH thought he should have, only to discover he didn`t like them.. So, I tried the bake & chip trick. I couldn`t believe the amount of grease that came out of them..I now know why I try never to eat them.. Certainly not a cholestral healthy snack.. However, I do think the chips will get eaten anyway.. Thanks Ms_bold. One more package out of my freezer!!! ', 'Excellent recipe, but for a interesting change, use hard salami. The chips are bigger, and the taste is awesome.', \"I've always nuked these, but I'll definitely try baking them now. I have also always added shredded cheddar on top beforehand. YUM!\", 'I made these just for me. Yeap..they are great. I made a small batch however still very good and tasty. Loved the pepper taste. I will make over and over till everyone I know has tryed them. Thank You..Hugs', 'This is a great alternative for those of us low carbing it. I am not sure if those of you without dietary restrictions ;) will be as appreciative of these, but let me tell you - they are great if you are craving something crunchy - besides celery! Thank you!', \"We made these with Turkey Pepperoni, Love them! They're so easy we make them for every get together with our friends.\", 'So true.......very addictive. Loved them!', \"These were great even though we used turkey pepperoni. Bet you can't just eat one.\", 'Since I don\\'t eat pork, I used Hormel Turkey pepperoni. I love these. With the turkey pepperoni, there isn\\'t much fat and that is a big plus. The fresh black pepper really adds to them. These are a great \"chip\" with a bowl of tomato soup. It would also be a beautiful addition to a snack tray. ', 'These are so good and so easy, I tried it with just a few slices in my toaster oven. It did smoke a bit, I only got 4 chips cause DD and DH scarfed the rest! Will make again! And AGAIN!', 'Fantastic!!! I baked these for 15 minutes and they came out perfect. These were the hit of our fish fry.', 'I made these for a topping for the pizza salad I made last night and they were fantastic! Will make often, thanks!', 'Very tasty snack!', \"I could hardly wait for these to cool down to try them. I just made a small batch in my toaster oven so I wouldn't have to heat up the kitchen. I used turkey pepperoni and they were absolutely delicious.\", \"this was a funny appetizer as half my guests loved it and half didn't like it at all. so you see you can't please all the people all the time. very easy to do.\", \"We love these!! My DH is always asking when we can have them again, so they've just been added to the Thanksgiving menu!! Thanks for posting! \", 'Super easy and tasty. The simple addition of freshly ground black pepper adds a nice kick. Used turkey pepperoni that is 70% less fat and did not find that the cooking time needed to be altered. Still put them on paper towels after cooking to catch any bits of grease and there was a little but not much. These crisp up nicely after they cool down. ', 'I really liked these. I am on a low carb diet and these are great instead of crackers. I used them as scoopers for pimento cheese and brie. Very good substitute. I did notice mine got softened when I put them in a plastic bag for storage. Just eat them all.ha', 'Excellent! Thanks for the great tasting snack.', 'These were the greatest. Everyone thought they were fried because they were so crisp. No one ever had pepperoni like these and were very happily surprised. Very very good and I like the spicy bite from the pepper.', 'These taste like very crisp spicy bacon. I think I will try the turkey pepperoni next time as thiese really were quite greasy. I cooked about 20 minutes and felt some were overcooked so a little less on the cooking time as well. ', \"I won't rate this yet, because I used turkey pepperoni. It does not work well with turkey pepperoni, I think, due to the reduced fat content. I bet these are much better with regular pepperoni. I just wanted to inform others that this just tastes burned with the turkey form. I will definitely try it as written.\", 'Simple way to do something different with the meat & cheese tray. Tastes just like cooked pepperoni on top of a pizza. Made these in the morning, left on the counter at room temp all day and they were fine. Salty, crispy & addicting.', \"I am rating this for my DD who is 15. I always wondered why I would come home from work and find my cookie sheet with a little puddle of grease in the corner. It was quite some time till I discovered that she was making these pepperoni chips all by herself. She doesn't add the pepper, and we don't have to worry about keeping them for a few days, gone in one sitting!!!!\", \"Just wanted to say that I've been eating pepperoni chips for some while, and I love them.Just for snacking or to even put a little extra something to a sandwich. The only difference with mine is that I put them in the microwave. They crisp up in about a minute. Give it a try. it's great seeing this little quick snack posted. Thanks ms_bold !!\", 'i struggled w/this review cuz of all the 5 stars prior to me but i thought they were just ok :( i love pepperoni and they did get eaten at the party i took them to but i guess i expected more because of the high ratings. SORRY! I DO appreciate the simplicity of the recipe!', \"I printed this recipe along time ago and can't believe I never rated it! You wouldn't believe how many times we have made these to snack on. Now a days, we just sprinkle with black pepper and pop in the microwave on paper towels for a minute or so...but watch them carefully. This has nearly replaced popcorn for movie watching! Great snack food!\", \"Well I was hoping for a bit more because of all the fantastic reviews. But in the end this is just crispy pepperoni - nothing more, nothing less. My family loves pepperoni, but didn't really care for it prepared this way.\", 'My husband has been doing this for years, he uses the microwave mostly. It does stink out my microwave for a little bit.\\n\\nMy kids like there dad LOVE pepperoni this way.', 'very good! I popped mine in the microwave for 30 seconds and they were perfectly crispy!']", "submitted": "2004-12-30T00:00:00", "minutes": 30, "n_steps": 6, "n_ingredients": 2 }, { "id": 302, "original_id": 93643, "name": "wasabi mayonnaise", "description": "very simple, very potent. really wakes up your tunafish sandwich!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/93643_v000.png", "markdown": "## 🍰 wasabi mayonnaise\n\n### Description\nvery simple, very potent. really wakes up your tunafish sandwich!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- no-cook\n- kosher\n- vegetarian\n- dietary\n- spicy\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. mayonnaise\n2. wasabi powder\n\n### Steps\n1. combine mayo and wasabi powder until completely combined\n\n### Nutrition\n- 86.0\n- 11.0\n- 5.0\n- 6.0\n- 0.0\n- 5.0\n- 1.0\n\n### Reviews\n- Very tasty...it has a very 'high' feeling when it melts in ur mouth.\n- I like to dip raw baby carrots in this - yum! I used light mayonnaise, and the wasabi flavor was so strong that it distracted me from the fact that I wasn't eating the real thing. Anything that can make low fat mayo taste good gets 5 stars from me!\n- My Dim Sum Sifu made this as a dip for Fried Prawn Dumplings. He didn't use the powdered stuff. His instructions were to add as much wasabi to the mayo to your own taste. It gave a nice kick to the mayo. Yum!\n- Really tasty! I used genuine wasabi which has a more subtle flavour than fake wasabi and it made a great filler for some egg sandwiches.\n- Excellent spread! I love the wasabi heat, so I upped the amount to 1 1/2 teaspoons after I performed a little taste test. It was a wonderful and welcome addition to my plain old roast beef sandwich! Thank you so much!\n- I used some wasabi powder and also some wasabi paste.\n\n### Date\n2004-06-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "condiments-etc", "easy", "no-cook", "kosher", "vegetarian", "dietary", "spicy", "taste-mood", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "mayonnaise", "wasabi powder" ], "steps": [ "combine mayo and wasabi powder until completely combined" ], "nutrition": [ 86.0, 11.0, 5.0, 6.0, 0.0, 5.0, 1.0 ], "reviews": "[\"Very tasty...it has a very 'high' feeling when it melts in ur mouth.\", \"I like to dip raw baby carrots in this - yum! I used light mayonnaise, and the wasabi flavor was so strong that it distracted me from the fact that I wasn't eating the real thing. Anything that can make low fat mayo taste good gets 5 stars from me!\", \"My Dim Sum Sifu made this as a dip for Fried Prawn Dumplings. He didn't use the powdered stuff. His instructions were to add as much wasabi to the mayo to your own taste. It gave a nice kick to the mayo. Yum!\", 'Really tasty! I used genuine wasabi which has a more subtle flavour than fake wasabi and it made a great filler for some egg sandwiches.', 'Excellent spread! I love the wasabi heat, so I upped the amount to 1 1/2 teaspoons after I performed a little taste test. It was a wonderful and welcome addition to my plain old roast beef sandwich! Thank you so much!', 'I used some wasabi powder and also some wasabi paste.']", "submitted": "2004-06-17T00:00:00", "minutes": 1, "n_steps": 1, "n_ingredients": 2 }, { "id": 303, "original_id": 396736, "name": "classic mimosa", "description": "from my bartending school's recipe book, up here for safekeeping. this is the quintessential brunch drink that will remain timeless, no matter where you're from, how old you are, if you're rich or poor.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/396736_v000.png", "markdown": "## 🍰 classic mimosa\n\n### Description\nfrom my bartending school's recipe book, up here for safekeeping. this is the quintessential brunch drink that will remain timeless, no matter where you're from, how old you are, if you're rich or poor.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- american\n- easy\n- beginner-cook\n- low-fat\n- romantic\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- citrus\n- oranges\n- brunch\n- taste-mood\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. orange juice\n2. champagne\n\n### Steps\n1. fill a chilled champagne flute halfway with champagne\n2. top off with orange juice\n\n### Nutrition\n- 113.8\n- 0.0\n- 33.0\n- 0.0\n- 1.0\n- 0.0\n- 3.0\n\n### Reviews\n- we used 2 ounces of o.j. and filled the glass with champagne!\n- Perfection ! Thanks for sharing this one.\n- Classic is right! Delicious. Thanks for sharing!\n- Yummy. My DD was here for the weekend and this is her favorite drink. Thanks for sharing.\n- A classic favorite. I make these a lot!\n\n### Date\n2009-10-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "american", "easy", "beginner-cook", "low-fat", "romantic", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "citrus", "oranges", "brunch", "taste-mood", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "orange juice", "champagne" ], "steps": [ "fill a chilled champagne flute halfway with champagne", "top off with orange juice" ], "nutrition": [ 113.8, 0.0, 33.0, 0.0, 1.0, 0.0, 3.0 ], "reviews": "['we used 2 ounces of o.j. and filled the glass with champagne!', 'Perfection ! Thanks for sharing this one.', 'Classic is right! Delicious. Thanks for sharing!', 'Yummy. My DD was here for the weekend and this is her favorite drink. Thanks for sharing.', 'A classic favorite. I make these a lot!']", "submitted": "2009-10-27T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 304, "original_id": 117447, "name": "my special brownies", "description": "so rich and fudgy, so many raves, so easy to make! obtained this recipe from my late mil and have taken it everywhere... my kids request it... my nieces and nephews have rec'd it in \"care packages\"... my classmates in grad school gained new respect for me when i shared a pan of these w/ them... *smile* recipe is easily doubled, which i always do when taking the brownies somewhere... an 8x8\" pan is never enough! the package size is an estimate b/c i do not have one on hand to check.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/117447_v000.png", "markdown": "## 🍰 my special brownies\n\n### Description\nso rich and fudgy, so many raves, so easy to make! obtained this recipe from my late mil and have taken it everywhere... my kids request it... my nieces and nephews have rec'd it in \"care packages\"... my classmates in grad school gained new respect for me when i shared a pan of these w/ them... *smile* recipe is easily doubled, which i always do when taking the brownies somewhere... an 8x8\" pan is never enough! the package size is an estimate b/c i do not have one on hand to check.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- desserts\n- easy\n- cookies-and-brownies\n- bar-cookies\n- brownies\n- number-of-servings\n\n### Ingredients\n1. brownie mix\n2. milk chocolate candy bars\n\n### Steps\n1. make brownies according to directions on pkg\n2. put 1 / 2 of the batter into greased 8x8 pan\n3. top batter w / hershey bars , broken to fit pan\n4. top w / remaining batter\n5. bake at temperature given on package for 5 mins less than the minimum time called for\n6. enjoy\n\n### Nutrition\n- 221.9\n- 13.0\n- 22.0\n- 5.0\n- 4.0\n- 12.0\n- 11.0\n\n### Reviews\n- This is just wrong! A good HOMEMADE recipe will not be made from a package, Too many friends could tell it was out of a PACKAGE!\n- Whoaaaaaaa.....What a chocaholics delight!!!!\n- Love the concept and they mostly turned out good, however it was very difficult to determine whether or not the middle actually got done. Also, these brownies must be cooled completely, cold in fact, before attempting to remove them from the pan. I took only the edges to the party I made them for, but I did save the middles for my family to enjoy (microwaved and served with icecream).\n- Well..... I did make these brownies, and I didn't make these brownies. It's very rare that I use mixes to make things, especially since they are imported into this country and very expensive. So I used my regular brownie recipe (Amazing, Really Amazing, Fudge Brownies). I left out the chocolate chips from my recipe and just followed Impera_Magna's instructions from #2 onwards. An excellent idea! The brownies were practically inhaled (we have many teenagers in our family). I'm going to try it again with different kinds of chocolate bars, some with rice crisps, maybe whole almonds, and, as a total mad experiment, I want to try the chocolate bars with the pop rocks inside, THAT should be interesting! Thanks for the new trick!\n- Man, these were the bomb! I made them for work and they lasted about an hour, I made a double batch. They are very simple to make and the chocolate bars make it awesome!!! I'm going to try this with some sort of chocolate caramel candy! THANK YOU!\n- Wow, what a chocolate rush!! I made these to take to a potluck, but I was in a hurry and cut them before they were completely cooled. They were runny, so I just took the ones from the edges of the pan. The rest have been in the fridge and are perfect. More for me!!\n- Wow! Super rich and gooey. My son thought I put icing in between them. My DH who does not have much of a sweet tooth at all, I watched him go back for more and more! These were gooey like I said, but the taste is wonderful. I doubled the recipe too. They were a bit too rich for me, but that didn't stop me from having a few! LOL Thanks for posting.\n- Made this for 12 and under youth group for Wed night church. They loved it!!! All the boys wanted the recipe for their moms lol. This was so rich and fudgy. Great recipe!!!\n- I'm not going to rate this, because I probably botched somehow, but these DID NOT turn out for me at all!:( I sooo wanted them to! They were majorly underbaked (I don't think I should have done the 5 minutes under the minimum time thing) and the chocolate soaked through the bottom layer and just made them super greasy. They didn't hold together at all when I tried to cut them and take them out of the pan (this was after they'd cooled) Sorry, I really wanted this to work! What a waste of ingredients--I threw it all away except for the edges. (which were good, by the way)\n- This was really rich and chocolatey! Nice and moist. Chocolate lovers will love this! Thank you for posting!\r\n\n\n### Date\n2005-04-16 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "5-ingredients-or-less", "desserts", "easy", "cookies-and-brownies", "bar-cookies", "brownies", "number-of-servings" ], "ingredients": [ "brownie mix", "milk chocolate candy bars" ], "steps": [ "make brownies according to directions on pkg", "put 1 / 2 of the batter into greased 8x8 pan", "top batter w / hershey bars , broken to fit pan", "top w / remaining batter", "bake at temperature given on package for 5 mins less than the minimum time called for", "enjoy" ], "nutrition": [ 221.9, 13.0, 22.0, 5.0, 4.0, 12.0, 11.0 ], "reviews": "['This is just wrong! A good HOMEMADE recipe will not be made from a package, Too many friends could tell it was out of a PACKAGE!', 'Whoaaaaaaa.....What a chocaholics delight!!!!', 'Love the concept and they mostly turned out good, however it was very difficult to determine whether or not the middle actually got done. Also, these brownies must be cooled completely, cold in fact, before attempting to remove them from the pan. I took only the edges to the party I made them for, but I did save the middles for my family to enjoy (microwaved and served with icecream).', 'Well..... I did make these brownies, and I didn\\'t make these brownies. It\\'s very rare that I use mixes to make things, especially since they are imported into this country and very expensive. So I used my regular brownie recipe (Amazing, Really Amazing, Fudge Brownies). I left out the chocolate chips from my recipe and just followed Impera_Magna\\'s instructions from #2 onwards. An excellent idea! The brownies were practically inhaled (we have many teenagers in our family). I\\'m going to try it again with different kinds of chocolate bars, some with rice crisps, maybe whole almonds, and, as a total mad experiment, I want to try the chocolate bars with the pop rocks inside, THAT should be interesting! Thanks for the new trick!', \"Man, these were the bomb! I made them for work and they lasted about an hour, I made a double batch. They are very simple to make and the chocolate bars make it awesome!!! I'm going to try this with some sort of chocolate caramel candy! THANK YOU!\", 'Wow, what a chocolate rush!! I made these to take to a potluck, but I was in a hurry and cut them before they were completely cooled. They were runny, so I just took the ones from the edges of the pan. The rest have been in the fridge and are perfect. More for me!!', \"Wow! Super rich and gooey. My son thought I put icing in between them. My DH who does not have much of a sweet tooth at all, I watched him go back for more and more! These were gooey like I said, but the taste is wonderful. I doubled the recipe too. They were a bit too rich for me, but that didn't stop me from having a few! LOL Thanks for posting.\", 'Made this for 12 and under youth group for Wed night church. They loved it!!! All the boys wanted the recipe for their moms lol. This was so rich and fudgy. Great recipe!!!', \"I'm not going to rate this, because I probably botched somehow, but these DID NOT turn out for me at all!:( I sooo wanted them to! They were majorly underbaked (I don't think I should have done the 5 minutes under the minimum time thing) and the chocolate soaked through the bottom layer and just made them super greasy. They didn't hold together at all when I tried to cut them and take them out of the pan (this was after they'd cooled) Sorry, I really wanted this to work! What a waste of ingredients--I threw it all away except for the edges. (which were good, by the way)\", 'This was really rich and chocolatey! Nice and moist. Chocolate lovers will love this! Thank you for posting!\\r\\n']", "submitted": "2005-04-16T00:00:00", "minutes": 40, "n_steps": 6, "n_ingredients": 2 }, { "id": 305, "original_id": 393035, "name": "oven fried bacon no mess no cleanup", "description": "this is my favorite way of making bacon, no mess, no cleanup!\r\ncomes out just like fried bacon crispy, fries in the oven in it's own bacon grease. the pepper is optional.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/393035_v000.png", "markdown": "## 🍰 oven fried bacon no mess no cleanup\n\n### Description\nthis is my favorite way of making bacon, no mess, no cleanup!\r\ncomes out just like fried bacon crispy, fries in the oven in it's own bacon grease. the pepper is optional.\n\n### Tags\n- weeknight\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- breakfast\n- easy\n- dietary\n- low-carb\n- low-in-something\n- meat\n- number-of-servings\n\n### Ingredients\n1. bacon\n2. pepper\n\n### Steps\n1. use a 4 sided pan like a jelly roll pan\n2. line pan with tinfoil\n3. fold parchment paper to fit over tinfoil in pan\n4. must use parchment paper & line the pan for easy cleanup , important step !\n5. set oven to 400\n6. after lining pan lay strips of bacon on parchment paper\n7. put in preheated 400 for 15 minutes , i turn bacon over after 10 minutes\n8. take out when crispy & lay on paper towels\n9. when pan cools roll up tinfoil & parchment paper & throw away , no pan to wash !\n\n### Nutrition\n- 150.9\n- 22.0\n- 0.0\n- 11.0\n- 7.0\n- 24.0\n- 0.0\n\n### Reviews\n- YesI have always had to cook mine for at least 25 min at 400 Degrees no matter how thin the bacon is. I dont like my bacon rubbery, but I hate when it gets burned and too crispy. I like it as they do in diners just right.\n- Super simple and good. I baked mine for 20 minutes at 400. Thanks for sharing this nice keeper. Made for Zaar Chef Alphabet Soup Tag.\n- Works great. I've always heard about cooking bacon in the oven but was afraid it would splatter. I had to cook it quite a bit longer than 15 minutes but this is a really easy, no mess way to fix bacon. Thanks for sharing DoryJean.\n- Great technique. House doesn't smell as strongly of bacon as it does when you fry it in a pan. Will use this recipe a lot!\n- This is a great way to cook bacon, but please note you only need 10 mins MAXIMUM for center cut or this sliced bacon. I went 14 minutes with center cut thin sliced and burned this part of my wife's birthday breakfast.\n- WOW!! I love this method for cooking bacon!! I followed your technique to the T and it worked perfectly for both thin and thick bacon just need to adjust the cook time a little depending on the thickness of the bacon. From now on this is the only technique I will use as you can do a whole pound of bacon all at once and then freeze the cooked bacon for use in recipes that call for cooked bacon. Thanks for the Great post.\n- I love baking bacon. . .I'll never fry it on the stovetop again! Mine took 25 minutes at 400 and I only used the foil (not the parchment). Thanks for posting!\n- It is so much easier to cook bacon in the oven. I have been doing it in the oven for about six months. I did your method but cooked mine for 25 minutes and the bacon was perfect.\n- I have cooked bacon in the oven in the past, but using your method with the foil and parchment
was the best way. The bacon was a bit greasy but I just rolled it up in some paper towels and that took care of degreasing the bacon fairly well.\n- I have only cooked bacon using the oven method since first trying it a short while back.
Oven temps can vary, I cooked my bacon for a total of 25 minutes. I only sprayed my pan with nonstick spray, and clean up was not difficult. Delicious and easy!
Thanks for sharing DoryJean54.\n- Thanks for sharing, i just made it and it's looks so delicious :)\n\n### Date\n2009-10-05 00:00:00\n", "tags": [ "weeknight", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "breakfast", "easy", "dietary", "low-carb", "low-in-something", "meat", "number-of-servings" ], "ingredients": [ "bacon", "pepper" ], "steps": [ "use a 4 sided pan like a jelly roll pan", "line pan with tinfoil", "fold parchment paper to fit over tinfoil in pan", "must use parchment paper & line the pan for easy cleanup , important step !", "set oven to 400", "after lining pan lay strips of bacon on parchment paper", "put in preheated 400 for 15 minutes , i turn bacon over after 10 minutes", "take out when crispy & lay on paper towels", "when pan cools roll up tinfoil & parchment paper & throw away , no pan to wash !" ], "nutrition": [ 150.9, 22.0, 0.0, 11.0, 7.0, 24.0, 0.0 ], "reviews": "['YesI have always had to cook mine for at least 25 min at 400 Degrees no matter how thin the bacon is. I dont like my bacon rubbery, but I hate when it gets burned and too crispy. I like it as they do in diners just right.', 'Super simple and good. I baked mine for 20 minutes at 400. Thanks for sharing this nice keeper. Made for Zaar Chef Alphabet Soup Tag.', \"Works great. I've always heard about cooking bacon in the oven but was afraid it would splatter. I had to cook it quite a bit longer than 15 minutes but this is a really easy, no mess way to fix bacon. Thanks for sharing DoryJean.\", \"Great technique. House doesn't smell as strongly of bacon as it does when you fry it in a pan. Will use this recipe a lot!\", 'This is a great way to cook bacon, but please note you only need 10 mins MAXIMUM for center cut or this sliced bacon. I went 14 minutes with center cut thin sliced and burned this part of my wife's birthday breakfast.', 'WOW!! I love this method for cooking bacon!! I followed your technique to the T and it worked perfectly for both thin and thick bacon just need to adjust the cook time a little depending on the thickness of the bacon. From now on this is the only technique I will use as you can do a whole pound of bacon all at once and then freeze the cooked bacon for use in recipes that call for cooked bacon. Thanks for the Great post.', \"I love baking bacon. . .I'll never fry it on the stovetop again! Mine took 25 minutes at 400 and I only used the foil (not the parchment). Thanks for posting!\", 'It is so much easier to cook bacon in the oven. I have been doing it in the oven for about six months. I did your method but cooked mine for 25 minutes and the bacon was perfect.', 'I have cooked bacon in the oven in the past, but using your method with the foil and parchment
was the best way. The bacon was a bit greasy but I just rolled it up in some paper towels and that took care of degreasing the bacon fairly well.', 'I have only cooked bacon using the oven method since first trying it a short while back.
Oven temps can vary, I cooked my bacon for a total of 25 minutes. I only sprayed my pan with nonstick spray, and clean up was not difficult. Delicious and easy!
Thanks for sharing DoryJean54.', 'Thanks for sharing, i just made it and it's looks so delicious :)']", "submitted": "2009-10-05T00:00:00", "minutes": 20, "n_steps": 9, "n_ingredients": 2 }, { "id": 306, "original_id": 38145, "name": "reservation casserole", "description": "try this, it works every time.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/38145_v000.png", "markdown": "## 🍰 reservation casserole\n\n### Description\ntry this, it works every time.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- casseroles\n- seafood\n- oven\n- easy\n- low-fat\n- fish\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- high-protein\n- tuna\n- healthy-2\n- high-in-something\n- low-in-something\n- saltwater-fish\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. tuna\n2. pasta\n\n### Steps\n1. set the ingredients in the middle of the table and when hubby comes home and asks , \"what's for dinner ?\n2. \"just say\"tuna surprise\" and he'll make reservations at your favorite restaurant\n\n### Nutrition\n- 988.7\n- 12.0\n- 24.0\n- 2.0\n- 105.0\n- 9.0\n- 56.0\n\n### Reviews\n- Sounds good to me!!!\n- HA HA!! It worked!! I love it! LOL! Will use at least once a week!!! Thank you!\n- Kyjo, this will work like a charm at my house (hubby HATES tuna!) Ha Ha\n- Haha! My husband loves tuna, but this is an excellent joke. Made my afternoon out here in Kansas!\n- Old joke. Least you should have done was put a casserole recipe in...\n- Funny and I laughed, but a waste of time when looking for a recipe :(\n- Hilarious. Very helpful too.\r\n\r\n(I hope they allow sarcasm on the site?).\n- Hahaha, thanks for wasting my time (about 5 seconds) the rest of the time wasted (about 30 seconds) was on me, as I decided to look at all the other reviews. Just a hoot!\n- I was looking for a recipe. What a waste of time.\n- Excellent! Could possibly be enhanced with a can of okra. \n\n### Date\n2002-08-23 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "casseroles", "seafood", "oven", "easy", "low-fat", "fish", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "high-protein", "tuna", "healthy-2", "high-in-something", "low-in-something", "saltwater-fish", "equipment", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "tuna", "pasta" ], "steps": [ "set the ingredients in the middle of the table and when hubby comes home and asks , \"what's for dinner ?", "\"just say\"tuna surprise\" and he'll make reservations at your favorite restaurant" ], "nutrition": [ 988.7, 12.0, 24.0, 2.0, 105.0, 9.0, 56.0 ], "reviews": "['Sounds good to me!!!', 'HA HA!! It worked!! I love it! LOL! Will use at least once a week!!! Thank you!', 'Kyjo, this will work like a charm at my house (hubby HATES tuna!) Ha Ha', 'Haha! My husband loves tuna, but this is an excellent joke. Made my afternoon out here in Kansas!', 'Old joke. Least you should have done was put a casserole recipe in...', 'Funny and I laughed, but a waste of time when looking for a recipe :(', 'Hilarious. Very helpful too.\\r\\n\\r\\n(I hope they allow sarcasm on the site?).', 'Hahaha, thanks for wasting my time (about 5 seconds) the rest of the time wasted (about 30 seconds) was on me, as I decided to look at all the other reviews. Just a hoot!', 'I was looking for a recipe. What a waste of time.', 'Excellent! Could possibly be enhanced with a can of okra. ']", "submitted": "2002-08-23T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 307, "original_id": 258564, "name": "stinger", "description": "this is a delicious cocktail. i'm surprised that it's not on zaar. it's one of my favorite shot.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/258564_v000.png", "markdown": "## 🍰 stinger\n\n### Description\nthis is a delicious cocktail. i'm surprised that it's not on zaar. it's one of my favorite shot.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. cognac\n2. white creme de menthe\n\n### Steps\n1. in a shot glass , pour the cognac and then the white creme de menthe\n2. if you prefer , you can shake it in a shaker with ice to have it colder\n3. then you pour in a shot glass\n\n### Nutrition\n- 52.6\n- 0.0\n- 23.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- made by my DH and got 2 thumbs up, thank for sharing Boomie!\n- Yum! I am finding that I enjoy brandy a lot! Who knew? This is really really yummy. Hard to describe but you can get the brandy flavor along with the minty flavor of the creme de menthe. I would definitely use the clear creme de menthe as the color is very pretty. This is a great after dinner sipper! Thanks Boomie!\n- Had a couple of these while playing cards last night. I tried both the brandy and the cognac, I do prefer the brandy. My card partner preferred the cognac! Had a nice aftertaste. Thanks for sharing!\n- This was very minty and now I know why it's called a stinger! It kind of stings as it goes down. I used brandy and green creme de menthe giving it a pretty color for St. Patty's Day.\n- Also my favorite shot . . . I've found a lot of bartenders don't even know what it is . . . Thanks for posting!\n\n### Date\n2007-10-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "cognac", "white creme de menthe" ], "steps": [ "in a shot glass , pour the cognac and then the white creme de menthe", "if you prefer , you can shake it in a shaker with ice to have it colder", "then you pour in a shot glass" ], "nutrition": [ 52.6, 0.0, 23.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['made by my DH and got 2 thumbs up, thank for sharing Boomie!', 'Yum! I am finding that I enjoy brandy a lot! Who knew? This is really really yummy. Hard to describe but you can get the brandy flavor along with the minty flavor of the creme de menthe. I would definitely use the clear creme de menthe as the color is very pretty. This is a great after dinner sipper! Thanks Boomie!', 'Had a couple of these while playing cards last night. I tried both the brandy and the cognac, I do prefer the brandy. My card partner preferred the cognac! Had a nice aftertaste. Thanks for sharing!', \"This was very minty and now I know why it's called a stinger! It kind of stings as it goes down. I used brandy and green creme de menthe giving it a pretty color for St. Patty's Day.\", \"Also my favorite shot . . . I've found a lot of bartenders don't even know what it is . . . Thanks for posting!\"]", "submitted": "2007-10-12T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 308, "original_id": 119111, "name": "little beer", "description": "this shot is made with licor 43 a vanilla flavored liquor and cream. much sweeter then beer.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/119111_v000.png", "markdown": "## 🍰 little beer\n\n### Description\nthis shot is made with licor 43 a vanilla flavored liquor and cream. much sweeter then beer.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- easy\n- no-cook\n- dinner-party\n- holiday-event\n- cocktails\n- independence-day\n- superbowl\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. licor 43\n2. cream\n\n### Steps\n1. pour 43 into shot glass and top with cream\n2. there's a mini beer head and all the better flavor !\n\n### Nutrition\n- 43.8\n- 7.0\n- 0.0\n- 0.0\n- 0.0\n- 14.0\n- 0.0\n\n### Reviews\n- Did you chill the 43? What kind of cream did u use?\n- Great and easy shooter. I spilled half of it trying to photograph it but there was enough to get a good sip and it was luscious! Very rich and smooth. Thanks Rita\n- remember i told you i worked for the beer & liquor companies? i was the licor 43 girl.. omg so good!\r\n\r\nheres a tip for your fans... add choclate whipped cream to it.. its ready whip in a can.\r\nit tastes like a chocolate chip cookie.. we call it the mini lager.\n- We use the shot glasses that look like mini beer mugs for effect!\n- We love these! Hubby & I have these every once in a while.\n\n### Date\n2005-04-26 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "eggs-dairy", "easy", "no-cook", "dinner-party", "holiday-event", "cocktails", "independence-day", "superbowl", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "licor 43", "cream" ], "steps": [ "pour 43 into shot glass and top with cream", "there's a mini beer head and all the better flavor !" ], "nutrition": [ 43.8, 7.0, 0.0, 0.0, 0.0, 14.0, 0.0 ], "reviews": "['Did you chill the 43? What kind of cream did u use?', 'Great and easy shooter. I spilled half of it trying to photograph it but there was enough to get a good sip and it was luscious! Very rich and smooth. Thanks Rita', 'remember i told you i worked for the beer & liquor companies? i was the licor 43 girl.. omg so good!\\r\\n\\r\\nheres a tip for your fans... add choclate whipped cream to it.. its ready whip in a can.\\r\\nit tastes like a chocolate chip cookie.. we call it the mini lager.', 'We use the shot glasses that look like mini beer mugs for effect!', 'We love these! Hubby & I have these every once in a while.']", "submitted": "2005-04-26T00:00:00", "minutes": 3, "n_steps": 2, "n_ingredients": 2 }, { "id": 309, "original_id": 186291, "name": "white chocolate popcorn", "description": "when i was in 4th grade my bestfriend nicole's grandmother made us this one night. im 23 now, and i've never forgotten it. i think the \"cool\" part is that once it dries you really can't tell that the chocolate is on there. it's a fantastic surprise.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/186291_v000.png", "markdown": "## 🍰 white chocolate popcorn\n\n### Description\nwhen i was in 4th grade my bestfriend nicole's grandmother made us this one night. im 23 now, and i've never forgotten it. i think the \"cool\" part is that once it dries you really can't tell that the chocolate is on there. it's a fantastic surprise.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- desserts\n- lunch\n- snacks\n- easy\n- microwave\n- kid-friendly\n- dietary\n- low-sodium\n- inexpensive\n- low-in-something\n- taste-mood\n- sweet\n- equipment\n\n### Ingredients\n1. white chocolate chips\n2. popcorn\n\n### Steps\n1. melt the chocolate in a double boiler or in the microwave\n2. microwave 2 bags of popcorn or pop about 7 oz\n3. popcorn kernels\n4. in a large tub , drizzle melted white chocolate over popcorn\n5. mix and fluff as you go\n6. your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy\n7. let popcorn cool in the refrigerator until the chocolate hardens\n8. this is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage\n9. try bringing this to the party / couch / campout / slumberparty and letting your guest discover that it's not ordinary popcorn on their own\n10. ) it's the greatest 1 / 2 a sec\n11. in your life before you figure out what's goin' on\n\n### Nutrition\n- 871.9\n- 32.0\n- 106.0\n- 2.0\n- 47.0\n- 46.0\n- 51.0\n\n### Reviews\n- This is the best!! I made it for a get small party, and had about half a dozen people standing around stuffing their faces with it, all trying to figure out what was making it so yummy!! hehehe. I didnt tell them till it was all gone, and ended up having to make about 3 more batches of it!!! Thanks for the recipe!\n- My grandma and I added frosted ricekrispies\n- We ate this at a friends. They had fried morel's and lots of food. The lady that made this modified with some Almond flavor the liquid. Just a lil bit she said. We couldn't quit eating it. This is a great snack and conversation food. Everyone loved it.......?\n- Perhaps I'm a sweetaholic, but I think the ratio of chocolate to popcorn needs to be modified. I made 7 oz (unpoppoed) popcorn and melted 6 oz chocolate and only used about 2/3 of the popcorn on the popped kernels. Next time, I'm going to try 6oz popcorn and 6 oz chocolate.<br/>I also add just a splash of water or milk to my chocolate to make it drizzle better and coat the popcorn.<br/>On the whole though, great idea that I never had had before! Shocking what great things one can do with two staples!\n- FANTASTIC, Easy prep! I made my popcorn (3/4 cup kernals) on the stovetop. Will make again.\n- This is great! And you can't beat just two ingredients! The surprise was definitely fun. The combo of white chocolate and popcorn almost makes it taste a bit like a marshmallow, which was well liked. Thanks for sharing!\n- These were addicting! I used guittard peels and popped some kernels, then added some sprinkles! Love it!\n- I love this! I used my popcorn popper and made fresh popcorn and also added whole almonds. I def recommend the almonds! It makes a delicious holiday snack. Thakns for posting!\n- Loved how sneaky this recipe is for tricking others into thinking it is just normal popcorn!! But the flavor really stands out on your first bite. I first tried this as written with white chocolate chips that had been sitting up in my cabinet in a ziplock bag and then wouldn't melt in either a double boiler or then when I put it in the microwave, they were too old. When I opened a new bag, this worked perfectly, now I need to use the rest of the bag(of white chocolate chips) soon in other recipes, lol!! Thanks for sharing such a fun and yummy recipe. Made for \"Best of 2012\" recipe tag game.\n- I made this for Christmas last year and everyone loved it! My mother-in-law just called for the recipe. Couldn't be easier!\n- Why? Why? WHY is this SO good?? Holy batman...this is addictive and easy. YUM!\n- This is such a treat! Several years ago my sister surprised us at a family event by tossing this together! We started eating it right away, no refrigeration required or allowed! Didn't know it had been posted here, but everyone should try! Thanks for posting.\n- I love this recipe and I have adapted it over the years. I go to a candy supply store and buy the colored chocolate and make a batch of green and a batch of red then mix them together when dry. I also started using a large brown paper bag to mix. Just add popcorn, then add chocolate and shake. Put on a baking sheet to set. LOVE this as a snack anytime or as a great \"candy dish\" item for any holiday!! Color to suit!!\n- I loved this recipe. It was so easy and good! I used the regular popcorn and popped it in a machine. I used about 1/2 Cup to 6 oz. of chocolate. I also sprinkled my popcorn with a little salt before I added the chocolate. It was great! I had to make 70 bags of popcorn for X-mas and it was easy. Thanks for the recipe!\n\n### Date\n2006-09-14 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "desserts", "lunch", "snacks", "easy", "microwave", "kid-friendly", "dietary", "low-sodium", "inexpensive", "low-in-something", "taste-mood", "sweet", "equipment" ], "ingredients": [ "white chocolate chips", "popcorn" ], "steps": [ "melt the chocolate in a double boiler or in the microwave", "microwave 2 bags of popcorn or pop about 7 oz", "popcorn kernels", "in a large tub , drizzle melted white chocolate over popcorn", "mix and fluff as you go", "your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy", "let popcorn cool in the refrigerator until the chocolate hardens", "this is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage", "try bringing this to the party / couch / campout / slumberparty and letting your guest discover that it's not ordinary popcorn on their own", ") it's the greatest 1 / 2 a sec", "in your life before you figure out what's goin' on" ], "nutrition": [ 871.9, 32.0, 106.0, 2.0, 47.0, 46.0, 51.0 ], "reviews": "['This is the best!! I made it for a get small party, and had about half a dozen people standing around stuffing their faces with it, all trying to figure out what was making it so yummy!! hehehe. I didnt tell them till it was all gone, and ended up having to make about 3 more batches of it!!! Thanks for the recipe!', 'My grandma and I added frosted ricekrispies', 'We ate this at a friends. They had fried morel's and lots of food. The lady that made this modified with some Almond flavor the liquid. Just a lil bit she said. We couldn't quit eating it. This is a great snack and conversation food. Everyone loved it.......?', 'Perhaps I'm a sweetaholic, but I think the ratio of chocolate to popcorn needs to be modified. I made 7 oz (unpoppoed) popcorn and melted 6 oz chocolate and only used about 2/3 of the popcorn on the popped kernels. Next time, I'm going to try 6oz popcorn and 6 oz chocolate.<br/>I also add just a splash of water or milk to my chocolate to make it drizzle better and coat the popcorn.<br/>On the whole though, great idea that I never had had before! Shocking what great things one can do with two staples!', 'FANTASTIC, Easy prep! I made my popcorn (3/4 cup kernals) on the stovetop. Will make again.', \"This is great! And you can't beat just two ingredients! The surprise was definitely fun. The combo of white chocolate and popcorn almost makes it taste a bit like a marshmallow, which was well liked. Thanks for sharing!\", 'These were addicting! I used guittard peels and popped some kernels, then added some sprinkles! Love it!', 'I love this! I used my popcorn popper and made fresh popcorn and also added whole almonds. I def recommend the almonds! It makes a delicious holiday snack. Thakns for posting!', 'Loved how sneaky this recipe is for tricking others into thinking it is just normal popcorn!! But the flavor really stands out on your first bite. I first tried this as written with white chocolate chips that had been sitting up in my cabinet in a ziplock bag and then wouldn\\'t melt in either a double boiler or then when I put it in the microwave, they were too old. When I opened a new bag, this worked perfectly, now I need to use the rest of the bag(of white chocolate chips) soon in other recipes, lol!! Thanks for sharing such a fun and yummy recipe. Made for \"Best of 2012\" recipe tag game.', \"I made this for Christmas last year and everyone loved it! My mother-in-law just called for the recipe. Couldn't be easier!\", 'Why? Why? WHY is this SO good?? Holy batman...this is addictive and easy. YUM!', \"This is such a treat! Several years ago my sister surprised us at a family event by tossing this together! We started eating it right away, no refrigeration required or allowed! Didn't know it had been posted here, but everyone should try! Thanks for posting.\", 'I love this recipe and I have adapted it over the years. I go to a candy supply store and buy the colored chocolate and make a batch of green and a batch of red then mix them together when dry. I also started using a large brown paper bag to mix. Just add popcorn, then add chocolate and shake. Put on a baking sheet to set. LOVE this as a snack anytime or as a great \"candy dish\" item for any holiday!! Color to suit!!', 'I loved this recipe. It was so easy and good! I used the regular popcorn and popped it in a machine. I used about 1/2 Cup to 6 oz. of chocolate. I also sprinkled my popcorn with a little salt before I added the chocolate. It was great! I had to make 70 bags of popcorn for X-mas and it was easy. Thanks for the recipe!']", "submitted": "2006-09-14T00:00:00", "minutes": 15, "n_steps": 11, "n_ingredients": 2 }, { "id": 310, "original_id": 80130, "name": "oven baked sweet plantains", "description": "mmmm! i love plantains, especially sweet ones. this is a lower fat method of making \"maduros\" without the use of oil and frying in a pan.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/80130_v000.png", "markdown": "## 🍰 oven baked sweet plantains\n\n### Description\nmmmm! i love plantains, especially sweet ones. this is a lower fat method of making \"maduros\" without the use of oil and frying in a pan.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- side-dishes\n- fruit\n- brazilian\n- caribbean\n- spanish\n- oven\n- easy\n- european\n- central-american\n- beginner-cook\n- kid-friendly\n- low-fat\n- portuguese\n- south-american\n- dietary\n- low-sodium\n- low-cholesterol\n- argentine\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- costa-rican\n- guatemalan\n- honduran\n- chilean\n- colombian\n- ecuadorean\n- peruvian\n- venezuelan\n- toddler-friendly\n- low-in-something\n- tropical-fruit\n- bananas\n- taste-mood\n- sweet\n- equipment\n\n### Ingredients\n1. plantains\n2. cooking spray\n\n### Steps\n1. preheat oven to 450f\n2. coat a nonstick cookie sheet with cooking spray\n3. cut the ends off of the plantains and peel\n4. cut each plantain on the diagonal into 1 / 2 inch slices\n5. arrange in single layer and coat tops with cooking spray\n6. bake , turning occasionally , for 10-15 minutes , until plantains are golden brown and very tender\n\n### Nutrition\n- 218.4\n- 1.0\n- 107.0\n- 0.0\n- 4.0\n- 1.0\n- 19.0\n\n### Reviews\n- I feel a bit funny giving a recipe with 1 ingredient 5 stars, but why not? Moreover, you don't get more healthful than this! High in fiber, vitamins A & C and no fat! This was the first time I ever bought plantains to make. A better side dish than mashed potatoes! I'd make this again, it's so easy! I only had to turn them them once. Thanks Angela!\n- I fellow cooks, I'm Karen from Indiana. I bought my first plaintain today. Whatever the rest of the world has, Indiana has 20 years later. My question is what do I serve it with? Is it desert, is it a side? I try to watch carbs. Tonight I'm making baked cod with rice and asparagus on the side. Should I hold my plantain for another day? Thanks\n- wOUld SMaSHhhhhhHhhHhh ?????????????????? SmASh oR pAsS ?\n- I am trying it for the first time,I will let you know how it turn out\n- I like this healthier option... however in my opinion the texture is closer to the fried goodies if they are almost OVER ripe and sliced slightly thinner than the ones shown.\n- This is an EXCELLENT alternative to fried plaintains! If you have never tasted the fried version, you would not know the difference. The only difference is these are not drowning in oil (or calories)! Be sure to cook them long enough and I only flip them once about 1/2 way through.\n- Honestly, to pan fry with a little bit of olive oil continuously turning until they get golden is the best way to eat sweet plantains (plátano dulce)\n- Sometimes simplicity is best! These would be the perfect foil to a more elaborate Latin dish. Maybe as a garnish for paella? I do recommend that the plantains be allowed to blacken, and not to attempt using ordinary bananas as they are just not the same creatures. These are a little high in carbs which I try to avoid, but they do have a little fiber and just a few of these on the side as a sort of garnish would be perfect, since they have their own richness brought about from the browning/caramelizing. Made for ZWT4, team mate! Thanks for having such an easy but also \"elegant in its simplicity\" recipe for me to enjoy on the tour. ~Sue\n- very easy and very tasty! There's no reason to take the effort to fry them when you can make them this good baked.\n- The plantains may not have been ripe enough but they just didn't have that much flavor\n- 10 frickin stars!!!! I have been eating fried plantains all my life and these are so good minus the calories. I can't wait to introduce my mom to these! This is all the goodness without patting them on paper towel. I am actually very excited (so sad, lol) because I've really cut back on them but now I can have them all the time without the guilt.\n- These were fantastic---a full five stars for sure! I came across the recipe while looking for another one which uses plantains. I had never prepared them before, but they were SO easy to make in the oven, and absolutely delicious! I couldn't stop eating them straight from the pan and bought four more at the store yesterday. I will be making these often--quite possibly my new favorite snack!\n- These were very good, and a nice alternative to frying in a ton of oil! I find with plantains, it's better to go by the feel as well as the color. I've bought plenty of yellow/black plantains that were still very firm, and not very sweet when cooked. It's best to make sure they're starting to feel a little soft when purchased (like a nicely ripe banana), because then never really seem to ripen/soften fully by siting out on the counter!\n- Delicious and easy! I cut each plantain in half and then lengthwise into four strips. I sprayed each strip with plenty of oil on both sides as per other reviewers' suggestions and baked them for 15 minutes turning them once. Excellent and easy, healthier and not as messy as frying them in a skillet.\n- This is fantastic! They come out PERFECT, actually better than the deep fried ones. Thank you very much!\n- Delicious! I made these and topped them with a drizzle of Sukari Sauce, for an African themed event for 2000 women. They were a HUGE hit. We served them over ice cream (it was 110 that day). The sweetness and texture of the plantain, the creaminess of the ice cream, combined with the tangy, savory sauce created an explosion of flavor and texture in your mouth.

Savory Sauce: Equal parts sugar, balsamic vinegar, and water. Add a teaspoon or two of ginger, cinnamon, a dash or two of allspice. Boil and cook on high until reduced by half. Add a pat or two of butter at the end, which finishes the sauce with a little fat to mellow the acidity, and wow....\n- Delicious!! I haven't had maduros since I studied abroad in Costa Rica in 2007 and was really craving them and this hit the spot! Obviously not as good as traditional ones since everything tastes better fried but really close! Thanks!!\n- These were very good except i would reccomend that the plantains are a little bit more yellow than black, but it worked out great and they were still very tender.\n- Addicting!!!!! I love them!!! They had plantains on sale @ the store 6 for $1 I figured I couldnt lose and got a few. So glad I did!!!! This recipe was very easy and very good.\n- I love plantains - yellow ones, black ones, even green ones. So when I found this way of preparing maduros in a healthier manner I was just giddy with excitement. Prepared them this afternoon as a side for my lunch. They were beautiful to behold, a bright golden hue with some nice browning at the edges. One bite out of the pan and I was sold. Another bite... They never made it as a side as I was done with my single plantain before lunch was done cooking. Thanks Ang!\n- 450 was way too high for my oven. They burned in seconds lol Know your oven. There is nothing wrong with low and slow.\n- it turned out great!!! loved the texture & the taste!!! :)\n- Followed the recipe to the letter, and these turned out really poorly. Like some other reviewers here, I'd suggest skipping this recipe if you enjoy the moist, sweet, chewy plantains that result from a fry. I'd rate this recipe higher if it were for plantain chips.\n- We usually have this sweet bananas fried, and though it takes longer to cook than pan-fried it's much healthier! Thanks! Made for WZT4.\n- Plantains are at their ripest when all of the skin is black and it almost looks as if it has gone bad. Since it is being baked, it is also good to sprinkle just a bit of salt over the plantains as this will bring out the sweetness more. I usually fry mine as is what should be done as this fruit is naturally starchy. However, I did try this recipe and it was \"ok\". You still get a good amount of calories from spraying both the cookie sheet and then the plantains too. I also baked mine at 400F instead of 450 as I used the ripest ones and the natural sugar would have burnt. I will stick to pan frying as this recipe just didn't have them tasting the way they should.\n- What an excellent, easy and original side dish. The idea of using cooking spray is inspired. I shook on just a smattering of cinnamon.\n- This was the easiest method I have ever used to cook plaintains and they turned out perfectly each time. I sprinkled the plaintains with allspice, fresh ground cinnamon and a little sea salt.\n- It really does work, it is traditional to serve with skim milk/ or goat cheese. helpful to add spice to taste.\n- Absolutely amazing. I've had deep fried plantains from various places but I never even thought to bake them. Yummy and fairly healthy too!\r\n\r\nI've tried them with and without both sweet and savory seasoning and I just can't seem to come up with a combination that beats the taste of them plain. \r\n\r\nI find that with my oven 440 for 5 minutes on each side works out great.\n- These were yummy, simple to make, and didn't make a big mess of my stove top. They tasted just the way plantains should. :) Thank you for posting, made for ZWT4.\n- So delicious, I sprinkled a tiny bit of cinnamon on each side. I flipped them twice, and they were perfect after about 12 minutes!\n- This was a great alternative to fried plantains. Next time, I plan to smash them a bit flatter when they're almost done, then finish baking. Served as a side with Cuban sandwiches and black beans. Thanks for posting.\n- Thank you for the recipe ... Turned out very nicely ... I like the way these turned out much better than frying. Wonderful!\n- I didn't bother to cut the plantains on the diagonal. I cut them in half crosswise then in half lengthwise. This is healthier but just as yummy as pan-fried.\r\nPlantains hold their own without a lot of other fluff and stuff (ingredients). Thanks for sharing, Ang!! cg\n- I must admit, I was skeptical about baking plantains, since I had grown up eating and enjoying fried plantains. This method is delicious, though. I used olive oil instead of cooking spray, and baked in a regular baking dish with sides so that the oil wouldn't leak out. Just delicious.\n- Very good and easy.\n- Perfect!\n- Fast and easy and with a great taste.\n- Low fat, yes. But there is definitely something to be said for preparing this dish in the traditional manner. If you are set on going low-fat, then you may like this recipe since it definitely is healthier than pan-fried. Thank you for posting, but we will be going back to the old school method for superior flavor.\n- I made these with our elementary student group in Costa Rica. We tossed them with cinnamon and sugar before serving. They were a HUGE hit with parents and kids alike and I had a lot of requests for the recipe.\n- I tried this recipe 2 weeks ago. Wow! My family loved it. I am preparing the plantains again today! Thank you so much for this recipe.\n- rock on. Don't go too skimpy on the oil. The plantains will get dry. very good though :-)\n- i give iy 5 stars\n- These came out nice and browned with a mild sweet flavor. I enjoyed these for a afternoon snack. Thanks! Made for ZWT4.\n- Wonderful treat! I have never made them this way before! They do come out starchy though this way- which was great- they tasted like sinful french fries so i doused them in salt and dipped them in catsup! YUM! IF you want a moister plantain baked this way maybe adding some olive oil or other healthy oil or more spray? I think that would do the trick- and then I would spinkle them with cinnamon sugar instead of salt! lol Great recipe Ang! Loved it\n- I'm really into watching what I eat and that include no fried foods. This is a quick easy way to enjoy plantains! This one is a keeper\n- So good and so easy. Watch them because they will get burn very fast.\n- Don't waste your plantain- for anyone whose had good fried plantains you will be disappointed -these were horrible. I just do not think this is makes a good alternative. Go for the calories on this one and fry\n- This is an excellent recipe. And, healthy on top of that.\n- I may have pulled them out early; they were still a bit tougher and starchier than I'd like. I plan to reheat these in the microwave later.\n- Try this variation:\r\n\r\ncut the plantains lenghtwise (hot dog style) fill with guava paste and cheese (mozarella). This is a colombian recipe.\r\n\r\nTo serve cut in quarters.\r\n\r\nWarning: let it cool for a little bit guava paste (bocadillo) will be lava paste for the first 5 min.\n- I give it a 3. Partly because I should have let the plantain ripen more. I think the fried version would taste more authentic, but I surely enjoyed the baked version plenty and enjoyed the less amount of grease going into my body :-). I will try this one again with a ripe plantain.\n- First time they were delicious! Baked with coconut oil. Yum!!! Second time, not so much. I realized I used yellow plantains the first time and green plantains the second. Yellow is the way to go!\n- I just bought a green, green plantain for the first time. I was waiting for it to "get ripe" when lo and behold, it said in writing, BAKE ME. Now I really want to eat my plantain in a very few minutes.. NOW! So now I have to go on line to find out how. I did not let that disturb me. I just made my own recipe. I really love plantains. They are still baking. I will let you know later how they tasted. By the way , I use coconut oil or olive oil when fry them.\n\n### Date\n2004-01-05 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "appetizers", "side-dishes", "fruit", "brazilian", "caribbean", "spanish", "oven", "easy", "european", "central-american", "beginner-cook", "kid-friendly", "low-fat", "portuguese", "south-american", "dietary", "low-sodium", "low-cholesterol", "argentine", "low-saturated-fat", "inexpensive", "healthy-2", "costa-rican", "guatemalan", "honduran", "chilean", "colombian", "ecuadorean", "peruvian", "venezuelan", "toddler-friendly", "low-in-something", "tropical-fruit", "bananas", "taste-mood", "sweet", "equipment" ], "ingredients": [ "plantains", "cooking spray" ], "steps": [ "preheat oven to 450f", "coat a nonstick cookie sheet with cooking spray", "cut the ends off of the plantains and peel", "cut each plantain on the diagonal into 1 / 2 inch slices", "arrange in single layer and coat tops with cooking spray", "bake , turning occasionally , for 10-15 minutes , until plantains are golden brown and very tender" ], "nutrition": [ 218.4, 1.0, 107.0, 0.0, 4.0, 1.0, 19.0 ], "reviews": "[\"I feel a bit funny giving a recipe with 1 ingredient 5 stars, but why not? Moreover, you don't get more healthful than this! High in fiber, vitamins A & C and no fat! This was the first time I ever bought plantains to make. A better side dish than mashed potatoes! I'd make this again, it's so easy! I only had to turn them them once. Thanks Angela!\", \"I fellow cooks, I'm Karen from Indiana. I bought my first plaintain today. Whatever the rest of the world has, Indiana has 20 years later. My question is what do I serve it with? Is it desert, is it a side? I try to watch carbs. Tonight I'm making baked cod with rice and asparagus on the side. Should I hold my plantain for another day? Thanks\", 'wOUld SMaSHhhhhhHhhHhh ?????????????????? SmASh oR pAsS ?', 'I am trying it for the first time,I will let you know how it turn out', 'I like this healthier option... however in my opinion the texture is closer to the fried goodies if they are almost OVER ripe and sliced slightly thinner than the ones shown.', 'This is an EXCELLENT alternative to fried plaintains! If you have never tasted the fried version, you would not know the difference. The only difference is these are not drowning in oil (or calories)! Be sure to cook them long enough and I only flip them once about 1/2 way through.', 'Honestly, to pan fry with a little bit of olive oil continuously turning until they get golden is the best way to eat sweet plantains (plátano dulce)', 'Sometimes simplicity is best! These would be the perfect foil to a more elaborate Latin dish. Maybe as a garnish for paella? I do recommend that the plantains be allowed to blacken, and not to attempt using ordinary bananas as they are just not the same creatures. These are a little high in carbs which I try to avoid, but they do have a little fiber and just a few of these on the side as a sort of garnish would be perfect, since they have their own richness brought about from the browning/caramelizing. Made for ZWT4, team mate! Thanks for having such an easy but also \"elegant in its simplicity\" recipe for me to enjoy on the tour. ~Sue', \"very easy and very tasty! There's no reason to take the effort to fry them when you can make them this good baked.\", \"The plantains may not have been ripe enough but they just didn't have that much flavor\", \"10 frickin stars!!!! I have been eating fried plantains all my life and these are so good minus the calories. I can't wait to introduce my mom to these! This is all the goodness without patting them on paper towel. I am actually very excited (so sad, lol) because I've really cut back on them but now I can have them all the time without the guilt.\", \"These were fantastic---a full five stars for sure! I came across the recipe while looking for another one which uses plantains. I had never prepared them before, but they were SO easy to make in the oven, and absolutely delicious! I couldn't stop eating them straight from the pan and bought four more at the store yesterday. I will be making these often--quite possibly my new favorite snack!\", \"These were very good, and a nice alternative to frying in a ton of oil! I find with plantains, it's better to go by the feel as well as the color. I've bought plenty of yellow/black plantains that were still very firm, and not very sweet when cooked. It's best to make sure they're starting to feel a little soft when purchased (like a nicely ripe banana), because then never really seem to ripen/soften fully by siting out on the counter!\", \"Delicious and easy! I cut each plantain in half and then lengthwise into four strips. I sprayed each strip with plenty of oil on both sides as per other reviewers' suggestions and baked them for 15 minutes turning them once. Excellent and easy, healthier and not as messy as frying them in a skillet.\", 'This is fantastic! They come out PERFECT, actually better than the deep fried ones. Thank you very much!', 'Delicious! I made these and topped them with a drizzle of Sukari Sauce, for an African themed event for 2000 women. They were a HUGE hit. We served them over ice cream (it was 110 that day). The sweetness and texture of the plantain, the creaminess of the ice cream, combined with the tangy, savory sauce created an explosion of flavor and texture in your mouth.

Savory Sauce: Equal parts sugar, balsamic vinegar, and water. Add a teaspoon or two of ginger, cinnamon, a dash or two of allspice. Boil and cook on high until reduced by half. Add a pat or two of butter at the end, which finishes the sauce with a little fat to mellow the acidity, and wow....', \"Delicious!! I haven't had maduros since I studied abroad in Costa Rica in 2007 and was really craving them and this hit the spot! Obviously not as good as traditional ones since everything tastes better fried but really close! Thanks!!\", 'These were very good except i would reccomend that the plantains are a little bit more yellow than black, but it worked out great and they were still very tender.', 'Addicting!!!!! I love them!!! They had plantains on sale @ the store 6 for $1 I figured I couldnt lose and got a few. So glad I did!!!! This recipe was very easy and very good.', 'I love plantains - yellow ones, black ones, even green ones. So when I found this way of preparing maduros in a healthier manner I was just giddy with excitement. Prepared them this afternoon as a side for my lunch. They were beautiful to behold, a bright golden hue with some nice browning at the edges. One bite out of the pan and I was sold. Another bite... They never made it as a side as I was done with my single plantain before lunch was done cooking. Thanks Ang!', '450 was way too high for my oven. They burned in seconds lol Know your oven. There is nothing wrong with low and slow.', 'it turned out great!!! loved the texture & the taste!!! :)', \"Followed the recipe to the letter, and these turned out really poorly. Like some other reviewers here, I'd suggest skipping this recipe if you enjoy the moist, sweet, chewy plantains that result from a fry. I'd rate this recipe higher if it were for plantain chips.\", \"We usually have this sweet bananas fried, and though it takes longer to cook than pan-fried it's much healthier! Thanks! Made for WZT4.\", 'Plantains are at their ripest when all of the skin is black and it almost looks as if it has gone bad. Since it is being baked, it is also good to sprinkle just a bit of salt over the plantains as this will bring out the sweetness more. I usually fry mine as is what should be done as this fruit is naturally starchy. However, I did try this recipe and it was \"ok\". You still get a good amount of calories from spraying both the cookie sheet and then the plantains too. I also baked mine at 400F instead of 450 as I used the ripest ones and the natural sugar would have burnt. I will stick to pan frying as this recipe just didn\\'t have them tasting the way they should.', 'What an excellent, easy and original side dish. The idea of using cooking spray is inspired. I shook on just a smattering of cinnamon.', 'This was the easiest method I have ever used to cook plaintains and they turned out perfectly each time. I sprinkled the plaintains with allspice, fresh ground cinnamon and a little sea salt.', 'It really does work, it is traditional to serve with skim milk/ or goat cheese. helpful to add spice to taste.', \"Absolutely amazing. I've had deep fried plantains from various places but I never even thought to bake them. Yummy and fairly healthy too!\\r\\n\\r\\nI've tried them with and without both sweet and savory seasoning and I just can't seem to come up with a combination that beats the taste of them plain. \\r\\n\\r\\nI find that with my oven 440 for 5 minutes on each side works out great.\", \"These were yummy, simple to make, and didn't make a big mess of my stove top. They tasted just the way plantains should. :) Thank you for posting, made for ZWT4.\", 'So delicious, I sprinkled a tiny bit of cinnamon on each side. I flipped them twice, and they were perfect after about 12 minutes!', \"This was a great alternative to fried plantains. Next time, I plan to smash them a bit flatter when they're almost done, then finish baking. Served as a side with Cuban sandwiches and black beans. Thanks for posting.\", 'Thank you for the recipe ... Turned out very nicely ... I like the way these turned out much better than frying. Wonderful!', \"I didn't bother to cut the plantains on the diagonal. I cut them in half crosswise then in half lengthwise. This is healthier but just as yummy as pan-fried.\\r\\nPlantains hold their own without a lot of other fluff and stuff (ingredients). Thanks for sharing, Ang!! cg\", \"I must admit, I was skeptical about baking plantains, since I had grown up eating and enjoying fried plantains. This method is delicious, though. I used olive oil instead of cooking spray, and baked in a regular baking dish with sides so that the oil wouldn't leak out. Just delicious.\", 'Very good and easy.', 'Perfect!', 'Fast and easy and with a great taste.', 'Low fat, yes. But there is definitely something to be said for preparing this dish in the traditional manner. If you are set on going low-fat, then you may like this recipe since it definitely is healthier than pan-fried. Thank you for posting, but we will be going back to the old school method for superior flavor.', 'I made these with our elementary student group in Costa Rica. We tossed them with cinnamon and sugar before serving. They were a HUGE hit with parents and kids alike and I had a lot of requests for the recipe.', 'I tried this recipe 2 weeks ago. Wow! My family loved it. I am preparing the plantains again today! Thank you so much for this recipe.', \"rock on. Don't go too skimpy on the oil. The plantains will get dry. very good though :-)\", 'i give iy 5 stars', 'These came out nice and browned with a mild sweet flavor. I enjoyed these for a afternoon snack. Thanks! Made for ZWT4.', 'Wonderful treat! I have never made them this way before! They do come out starchy though this way- which was great- they tasted like sinful french fries so i doused them in salt and dipped them in catsup! YUM! IF you want a moister plantain baked this way maybe adding some olive oil or other healthy oil or more spray? I think that would do the trick- and then I would spinkle them with cinnamon sugar instead of salt! lol Great recipe Ang! Loved it', 'I'm really into watching what I eat and that include no fried foods. This is a quick easy way to enjoy plantains! This one is a keeper', 'So good and so easy. Watch them because they will get burn very fast.', \"Don't waste your plantain- for anyone whose had good fried plantains you will be disappointed -these were horrible. I just do not think this is makes a good alternative. Go for the calories on this one and fry\", 'This is an excellent recipe. And, healthy on top of that.', \"I may have pulled them out early; they were still a bit tougher and starchier than I'd like. I plan to reheat these in the microwave later.\", 'Try this variation:\\r\\n\\r\\ncut the plantains lenghtwise (hot dog style) fill with guava paste and cheese (mozarella). This is a colombian recipe.\\r\\n\\r\\nTo serve cut in quarters.\\r\\n\\r\\nWarning: let it cool for a little bit guava paste (bocadillo) will be lava paste for the first 5 min.', 'I give it a 3. Partly because I should have let the plantain ripen more. I think the fried version would taste more authentic, but I surely enjoyed the baked version plenty and enjoyed the less amount of grease going into my body :-). I will try this one again with a ripe plantain.', 'First time they were delicious! Baked with coconut oil. Yum!!! Second time, not so much. I realized I used yellow plantains the first time and green plantains the second. Yellow is the way to go!', 'I just bought a green, green plantain for the first time. I was waiting for it to "get ripe" when lo and behold, it said in writing, BAKE ME. Now I really want to eat my plantain in a very few minutes.. NOW! So now I have to go on line to find out how. I did not let that disturb me. I just made my own recipe. I really love plantains. They are still baking. I will let you know later how they tasted. By the way , I use coconut oil or olive oil when fry them.']", "submitted": "2004-01-05T00:00:00", "minutes": 20, "n_steps": 6, "n_ingredients": 2 }, { "id": 311, "original_id": 286178, "name": "velveeta ultimate queso dip", "description": "super easy and super delicious dip that is perfect for any party. i often add sliced black olives and jarred jalapenos to the cheese for added flavor. recipe comes from \"velveeta -- crowd pleasing recipes\".", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/286178_v000.png", "markdown": "## 🍰 velveeta ultimate queso dip\n\n### Description\nsuper easy and super delicious dip that is perfect for any party. i often add sliced black olives and jarred jalapenos to the cheese for added flavor. recipe comes from \"velveeta -- crowd pleasing recipes\".\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- easy\n- beginner-cook\n- holiday-event\n- dips\n- cheese\n- dietary\n- high-calcium\n- low-carb\n- high-in-something\n- low-in-something\n- superbowl\n- 3-steps-or-less\n\n### Ingredients\n1. velveeta cheese\n2. tomatoes and green chilies\n\n### Steps\n1. mix velveeta and tomatoes in microwaveable bowl\n2. microwave on high 5 minute or until velveeta is completely melted , stirring after 3 minute\n3. serve with assorted cut-up vegetables , wheat thins snack crackers or tortilla chips\n\n### Nutrition\n- 466.6\n- 50.0\n- 48.0\n- 109.0\n- 49.0\n- 107.0\n- 6.0\n\n### Reviews\n- This is our go-to queso. I use 1 can Rotel to a 2lb brick of Velveeta, though. I chunk up the cheese and put it and the Rotel in the crockpot 1 hour before it is needed.\n- My quick snack for company. I'll add some chopped jap. peppers and if I have time brown some hamburger and chop it up real fine and add. Thanks!!\n- This was TERRIBLE! No Taste other than salt. Stays warm for 2 minutes. Take the time and make your own with REAL CHEESE! If you think this is 5 stars then you must eat Ox tails for steak!\n- Very good! Had to add just a splash of milk to make it a little creamier -- but that is a personal taste. Thanks for sharing, will make again :)\n- Made as written only cutting the recipe in half. So easy and so delicious! Made for Fall PAC 2012.\n- SUPER easy! I used Mexican Velveeta and made it last night. Thanks!\n- Thumpity, thump, thump, thump...waitin' to see how long this will last. Made for PAC Fall 09\n- Just love this classic dip! Soo easy, and absolutely delicious. Thanks for sharing!\n\n### Date\n2008-02-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "eggs-dairy", "easy", "beginner-cook", "holiday-event", "dips", "cheese", "dietary", "high-calcium", "low-carb", "high-in-something", "low-in-something", "superbowl", "3-steps-or-less" ], "ingredients": [ "velveeta cheese", "tomatoes and green chilies" ], "steps": [ "mix velveeta and tomatoes in microwaveable bowl", "microwave on high 5 minute or until velveeta is completely melted , stirring after 3 minute", "serve with assorted cut-up vegetables , wheat thins snack crackers or tortilla chips" ], "nutrition": [ 466.6, 50.0, 48.0, 109.0, 49.0, 107.0, 6.0 ], "reviews": "['This is our go-to queso. I use 1 can Rotel to a 2lb brick of Velveeta, though. I chunk up the cheese and put it and the Rotel in the crockpot 1 hour before it is needed.', \"My quick snack for company. I'll add some chopped jap. peppers and if I have time brown some hamburger and chop it up real fine and add. Thanks!!\", 'This was TERRIBLE! No Taste other than salt. Stays warm for 2 minutes. Take the time and make your own with REAL CHEESE! If you think this is 5 stars then you must eat Ox tails for steak!', 'Very good! Had to add just a splash of milk to make it a little creamier -- but that is a personal taste. Thanks for sharing, will make again :)', 'Made as written only cutting the recipe in half. So easy and so delicious! Made for Fall PAC 2012.', 'SUPER easy! I used Mexican Velveeta and made it last night. Thanks!', \"Thumpity, thump, thump, thump...waitin' to see how long this will last. Made for PAC Fall 09\", 'Just love this classic dip! Soo easy, and absolutely delicious. Thanks for sharing!']", "submitted": "2008-02-12T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 312, "original_id": 193601, "name": "midori martini", "description": "this is a refreshing drink made with just two ingredients. i think that the recipe as written is a little too sweet, so i add another 1/2 ounce of vodka.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/193601_v000.png", "markdown": "## 🍰 midori martini\n\n### Description\nthis is a refreshing drink made with just two ingredients. i think that the recipe as written is a little too sweet, so i add another 1/2 ounce of vodka.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- vegan\n- vegetarian\n- cocktails\n- dietary\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. vodka\n2. midori melon liqueur\n\n### Steps\n1. fill shaker with ice\n2. add the vodka and midori\n3. shake\n4. pour into martini glass\n\n### Nutrition\n- 69.4\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- This was pretty good. I enjoyed it very much. Midori alone is a bit too sweet & I agree with Nick's Mom that the vodka toned it down a bit. I also love how simple it is. Thank you for sharing!\n- Drank a couple and now I'm seeing 3 leprechauns and gnome-ish figure in my\nkitchen. Happy St. Patrick's Day 2015!\n- Wow, this will grow that hair on my chest. lol\r\n\r\nI store my vodka in the freezer, so it was ice cold. I just poured a jigger of both in a glass, added a little ice, swirled. It was wonderful. \r\n\r\nNow, I'm waiting for the ice to melt slightly, which would have been accomplished had I used room temp. vodka; filled the shaker with ice; done as instructed.\r\n\r\nStill, the taste is divine, and in a few minutes, after the ice melts slightly, it will be even more divine.\r\n\r\nThanks, lazyme, for a lovely summer drink.\n- This was a nice mellow cocktail. I agree the extra 1/2 ounce of vodka cuts the sweetness of the Midori. It was a nice way to end a busy day. Than You for sharing. Nick's Mom\n- Perfect. We both liked it :) THank you :)\n\n### Date\n2006-11-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "vegan", "vegetarian", "cocktails", "dietary", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "vodka", "midori melon liqueur" ], "steps": [ "fill shaker with ice", "add the vodka and midori", "shake", "pour into martini glass" ], "nutrition": [ 69.4, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"This was pretty good. I enjoyed it very much. Midori alone is a bit too sweet & I agree with Nick's Mom that the vodka toned it down a bit. I also love how simple it is. Thank you for sharing!\", 'Drank a couple and now I'm seeing 3 leprechauns and gnome-ish figure in my\\nkitchen. Happy St. Patrick's Day 2015!', \"Wow, this will grow that hair on my chest. lol\\r\\n\\r\\nI store my vodka in the freezer, so it was ice cold. I just poured a jigger of both in a glass, added a little ice, swirled. It was wonderful. \\r\\n\\r\\nNow, I'm waiting for the ice to melt slightly, which would have been accomplished had I used room temp. vodka; filled the shaker with ice; done as instructed.\\r\\n\\r\\nStill, the taste is divine, and in a few minutes, after the ice melts slightly, it will be even more divine.\\r\\n\\r\\nThanks, lazyme, for a lovely summer drink.\", \"This was a nice mellow cocktail. I agree the extra 1/2 ounce of vodka cuts the sweetness of the Midori. It was a nice way to end a busy day. Than You for sharing. Nick's Mom\", 'Perfect. We both liked it :) THank you :)']", "submitted": "2006-11-02T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 313, "original_id": 420392, "name": "bacon wrapped olives", "description": "i saw this recipe on ricardo & friends. looks so yummy and easy to do. i guess that you can try with other olives. i will try with hot pepper stuffed olives. note : taste the olives the day before making the recipe. if they are too salty, soak them in cold water for up to 24 hours.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/420392_v000.png", "markdown": "## 🍰 bacon wrapped olives\n\n### Description\ni saw this recipe on ricardo & friends. looks so yummy and easy to do. i guess that you can try with other olives. i will try with hot pepper stuffed olives. note : taste the olives the day before making the recipe. if they are too salty, soak them in cold water for up to 24 hours.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- preparation\n- 5-ingredients-or-less\n- easy\n- 3-steps-or-less\n\n### Ingredients\n1. bacon\n2. almond-stuffed green olives\n\n### Steps\n1. with the rack in the middle position , preheat the oven to 200c\n2. line a baking sheet with parchment paper\n3. on a cutting board , cut each bacon slice crosswise into 3 equal pieces\n4. roll an olive in each bacon piece , securing with a toothpick\n5. place on the baking sheet\n6. bake until the bacon is nicely browned and crisp 30 to 35 minutes\n7. drain on paper towels\n8. serve in a large bowl\n9. if they are too salty , soak them in cold water for up to 24 hours\n\n### Nutrition\n- 12.2\n- 1.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n- 0.0\n\n### Reviews\n- These are very addictive. DH and I couldn't stop eating these. I sprinkled these with parmesan and oregano, just because bacon and olives remind me of pizza, so why not spice them up pizza style and it pretties them up a bit.\r\nThanks for sharing Boomette.\n- These were great and addictive. I couldn't find almond stuffed olives so I used regular pimento stuffed olives. I should have soaked them, but I didn't want to wait, so they were too salty. That was my fault. I can't wait to take these somewhere. Yum.\n- Super Delicious! I couldn't find almond stuffed olives, so I used jalapeno stuffed olives! Love spice, so I thought I'd enjoy these! Wonderful!!! Thanks for sharing.\n- Absolutely delicious! I find it necessary to soak the olives for at least a few hours before. The salt seems to dominate otherwise.\n- I prefer this with garlic-stuffed olives! Love them!\n- I pulled the filling out of the olives and stuffed them with good blue cheese. I used the bacon to cover the holes and keep the cheese contained. Turned out fantastic, I think I’ll try the next batch finishing with a honey glaze\n- Although I didn't even try to find almond stuffed olives, I wanted to stay as true to the recipe as I could, so I toasted some almonds, soaked the olives overnight in cold water, & then stuffed them before wrapping them with the bacon! All for some great little tasties! Will be doing these again, for sure! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits]\n\n### Date\n2010-04-14 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "preparation", "5-ingredients-or-less", "easy", "3-steps-or-less" ], "ingredients": [ "bacon", "almond-stuffed green olives" ], "steps": [ "with the rack in the middle position , preheat the oven to 200c", "line a baking sheet with parchment paper", "on a cutting board , cut each bacon slice crosswise into 3 equal pieces", "roll an olive in each bacon piece , securing with a toothpick", "place on the baking sheet", "bake until the bacon is nicely browned and crisp 30 to 35 minutes", "drain on paper towels", "serve in a large bowl", "if they are too salty , soak them in cold water for up to 24 hours" ], "nutrition": [ 12.2, 1.0, 0.0, 0.0, 0.0, 2.0, 0.0 ], "reviews": "[\"These are very addictive. DH and I couldn't stop eating these. I sprinkled these with parmesan and oregano, just because bacon and olives remind me of pizza, so why not spice them up pizza style and it pretties them up a bit.\\r\\nThanks for sharing Boomette.\", \"These were great and addictive. I couldn't find almond stuffed olives so I used regular pimento stuffed olives. I should have soaked them, but I didn't want to wait, so they were too salty. That was my fault. I can't wait to take these somewhere. Yum.\", \"Super Delicious! I couldn't find almond stuffed olives, so I used jalapeno stuffed olives! Love spice, so I thought I'd enjoy these! Wonderful!!! Thanks for sharing.\", 'Absolutely delicious! I find it necessary to soak the olives for at least a few hours before. The salt seems to dominate otherwise.', 'I prefer this with garlic-stuffed olives! Love them!', 'I pulled the filling out of the olives and stuffed them with good blue cheese. I used the bacon to cover the holes and keep the cheese contained. Turned out fantastic, I think I’ll try the next batch finishing with a honey glaze', \"Although I didn't even try to find almond stuffed olives, I wanted to stay as true to the recipe as I could, so I toasted some almonds, soaked the olives overnight in cold water, & then stuffed them before wrapping them with the bacon! All for some great little tasties! Will be doing these again, for sure! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits]\"]", "submitted": "2010-04-14T00:00:00", "minutes": 45, "n_steps": 9, "n_ingredients": 2 }, { "id": 314, "original_id": 83261, "name": "crock pot aztec black beans", "description": "i have not yet tried this recipe, but there is only one word to describe it...easy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/83261_v000.png", "markdown": "## 🍰 crock pot aztec black beans\n\n### Description\ni have not yet tried this recipe, but there is only one word to describe it...easy.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- beans\n- mexican\n- easy\n- beginner-cook\n- low-fat\n- vegetarian\n- crock-pot-slow-cooker\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- black-beans\n- healthy-2\n- low-in-something\n- equipment\n\n### Ingredients\n1. dried black beans\n2. salsa\n\n### Steps\n1. rinse black beans , removing any stones or foreign objects\n2. cover with water , soak all night\n3. drain beans and place in crock pot with salsa\n4. add enough water to just cover beans\n5. cover and cook on low 8-10 hours\n\n### Nutrition\n- 211.1\n- 1.0\n- 12.0\n- 15.0\n- 26.0\n- 1.0\n- 13.0\n\n### Reviews\n- These were really good. I made them with a ham bone. I served them with rice one night and stuffed them in flour tortillas another night. Simple and delicious, it makes a lot!\n- MMMmmm... These made great beans for a base for tostadas, burritos, or tacos. I think it would need more flavor to be used as a side dish--maybe garlic, onion, bell pepper, and Tobasco in the last hour or less of cooking. They did stick to the side of the crock pot, but the long cooking made them creamy and soft. I forgot to soak the dried beans all night, so I did the \"quick soak\" method of boiling for 2 min. and simmering for 1 hour. After my quick soak, my beans only needed 4 hours on low in my 5.5 qt cooker to be fully cooked. I turned the heat to warm for two more hours and the beans tasted even better. Thanks for a recipe that will be added to my family favorites!!!\n- These are fantastic! I only had about 12oz of salsa, so I used that and added 1 teaspoon each of chili powder, cumin, and salt (plus another teaspoon salt after it was cooked). I also put in 6c of water and cooked it on low for 6 hours. So simple, yet delicious! Next time, I think I'll cook them 6.5-7 hours for softer beans (they were cooked but not as soft as I'd have liked) and use less water or just mash some beans for thickening (or do both). Thanks for posting the recipe, Geema!\n- Super easy and tasty. My beans took 16 hours to cook but I have an unreliable crockpot and I'm not sure the beans were fresh. The flavor is great with NO WORK and almost NO MONEY!\n- These couldn't be easier and they're so tasty!\n\nEven with soaking overnight, my beans were still a bit crunchier than I prefer after 10 hours on low, so next time I think I'll either let them go longer or cook them on high. I increased the salsa to 32 ounces and reduced the water; I doubt that had much to do with the long cooking time, but it's worth noting.\n\nNext time around I think I'll toss in some garlic. I'm a wimp when it comes to spicy food, so I used mild salsa and I think garlic will perk up these beans.\n\nThanks!\n- My husband really enjoyed these beans. I discovered that my crockpot was on the blink. I turned on the crockpot and left for work. When I got home they weren't cooked. So I turned it on low all night, thinking I hadn't turned it on the right setting. The next morning, they were cold so I thought somebody had turned them off. Well after two days of fooling around, I finally switched to a smaller crockpot and they cooked up just fine. I have thrown away the bad one. Thank you so much for posting this. We served it up with yellow rice and chili rellenos. Yum, great meal!\n- Nice flavor but I just never could get the beans to cook until they were soft enough for my liking. I have put them in a pot to boil so hopefully the texture will improve. Yummy taste though. I served them with Fat Free Whole Wheat Tortillas #109481 and they went well. Thanks! \n- Tasty, easy and healthy - my favorite kind of recipe. I served this with brown rice, sour cream, guacamole and homemade chips. Thank you. It's a keeper !\n- This ended up really good, but I had a few problems. Maybe it was the salsa I used but this was not very flavorful. I added some taco seasoning, garlic puree, salt and vinegar and it was good, but before those additions it was pretty bland. I also found that I kept having to add more water and stir the beans because they were sticking to the sides of the crockpot. So, it's not a recipe that I would want to put in the crockpot and then leave for the day. I served these on tortillas with sauteed peppers and onions, and a dollop of sour cream. The end result was very tasty.\n\n### Date\n2004-02-06 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "healthy", "5-ingredients-or-less", "side-dishes", "beans", "mexican", "easy", "beginner-cook", "low-fat", "vegetarian", "crock-pot-slow-cooker", "dietary", "low-cholesterol", "low-saturated-fat", "inexpensive", "black-beans", "healthy-2", "low-in-something", "equipment" ], "ingredients": [ "dried black beans", "salsa" ], "steps": [ "rinse black beans , removing any stones or foreign objects", "cover with water , soak all night", "drain beans and place in crock pot with salsa", "add enough water to just cover beans", "cover and cook on low 8-10 hours" ], "nutrition": [ 211.1, 1.0, 12.0, 15.0, 26.0, 1.0, 13.0 ], "reviews": "['These were really good. I made them with a ham bone. I served them with rice one night and stuffed them in flour tortillas another night. Simple and delicious, it makes a lot!', 'MMMmmm... These made great beans for a base for tostadas, burritos, or tacos. I think it would need more flavor to be used as a side dish--maybe garlic, onion, bell pepper, and Tobasco in the last hour or less of cooking. They did stick to the side of the crock pot, but the long cooking made them creamy and soft. I forgot to soak the dried beans all night, so I did the \"quick soak\" method of boiling for 2 min. and simmering for 1 hour. After my quick soak, my beans only needed 4 hours on low in my 5.5 qt cooker to be fully cooked. I turned the heat to warm for two more hours and the beans tasted even better. Thanks for a recipe that will be added to my family favorites!!!', \"These are fantastic! I only had about 12oz of salsa, so I used that and added 1 teaspoon each of chili powder, cumin, and salt (plus another teaspoon salt after it was cooked). I also put in 6c of water and cooked it on low for 6 hours. So simple, yet delicious! Next time, I think I'll cook them 6.5-7 hours for softer beans (they were cooked but not as soft as I'd have liked) and use less water or just mash some beans for thickening (or do both). Thanks for posting the recipe, Geema!\", \"Super easy and tasty. My beans took 16 hours to cook but I have an unreliable crockpot and I'm not sure the beans were fresh. The flavor is great with NO WORK and almost NO MONEY!\", \"These couldn't be easier and they're so tasty!\\n\\nEven with soaking overnight, my beans were still a bit crunchier than I prefer after 10 hours on low, so next time I think I'll either let them go longer or cook them on high. I increased the salsa to 32 ounces and reduced the water; I doubt that had much to do with the long cooking time, but it's worth noting.\\n\\nNext time around I think I'll toss in some garlic. I'm a wimp when it comes to spicy food, so I used mild salsa and I think garlic will perk up these beans.\\n\\nThanks!\", \"My husband really enjoyed these beans. I discovered that my crockpot was on the blink. I turned on the crockpot and left for work. When I got home they weren't cooked. So I turned it on low all night, thinking I hadn't turned it on the right setting. The next morning, they were cold so I thought somebody had turned them off. Well after two days of fooling around, I finally switched to a smaller crockpot and they cooked up just fine. I have thrown away the bad one. Thank you so much for posting this. We served it up with yellow rice and chili rellenos. Yum, great meal!\", 'Nice flavor but I just never could get the beans to cook until they were soft enough for my liking. I have put them in a pot to boil so hopefully the texture will improve. Yummy taste though. I served them with Fat Free Whole Wheat Tortillas #109481 and they went well. Thanks! ', \"Tasty, easy and healthy - my favorite kind of recipe. I served this with brown rice, sour cream, guacamole and homemade chips. Thank you. It's a keeper !\", \"This ended up really good, but I had a few problems. Maybe it was the salsa I used but this was not very flavorful. I added some taco seasoning, garlic puree, salt and vinegar and it was good, but before those additions it was pretty bland. I also found that I kept having to add more water and stir the beans because they were sticking to the sides of the crockpot. So, it's not a recipe that I would want to put in the crockpot and then leave for the day. I served these on tortillas with sauteed peppers and onions, and a dollop of sour cream. The end result was very tasty.\"]", "submitted": "2004-02-06T00:00:00", "minutes": 610, "n_steps": 5, "n_ingredients": 2 }, { "id": 315, "original_id": 37377, "name": "homemade magic shell ice cream topping", "description": "a homemade version of the hard shell ice cream topping", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/37377_v000.png", "markdown": "## 🍰 homemade magic shell ice cream topping\n\n### Description\na homemade version of the hard shell ice cream topping\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- sauces\n- desserts\n- condiments-etc\n- easy\n- beginner-cook\n- kid-friendly\n- frozen-desserts\n- dietary\n- copycat\n- inexpensive\n- sweet-sauces\n- novelty\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. chocolate chips\n2. butter\n\n### Steps\n1. melt chocolate chips and butter together\n2. cool\n3. when ready to serve pour over ice cream\n\n### Nutrition\n- 849.8\n- 105.0\n- 247.0\n- 13.0\n- 10.0\n- 210.0\n- 24.0\n\n### Reviews\n- I will never buy magic shell again!! I have tried this several time and love it even more everytime I make it. My first suggestion is if you melt this in the microwave don't have it on full power. I put mine in on 50% power and mix after 1 minute. Put back in for 1 more minute and stir again. Then if it's not completely melted I watch it very carefully. My second suggestion is if you want a chocolate topping to use Milk Chocolate Chips! Still I have used Milk Chocolate and Semi-Sweet, both are very delicious!! Thanks for posting this recipe.\n- Well, it works. It does get hard like Magic Shell. My kids didn't like it as much, though.\n- My kids and I really like magic shell sauce, but it is so expensive at the store! We decided to try this one since it had just a couple ingredients. Delicious! We did one little twist to it and added 1/4 teaspoon peppermint extract. Yum! Thanks for posting!\n- Just made this completely last minute. Not only is it super easy but it tastes way better than the stuff they sell in stores! (no vegetable oils or super hydrogenated coconut oils).\n- Yes it really works. I reheated the rest of it today and again it got hard just like it was suppose to. This is so fast and easy to make, thank you for posting. Made for 2012 Zaar Cookbook Tag game.\n- when you need magic shell but you don't have it this will do but the texture wasn't as smooth. I wonder if I needed to melt it more. We used the microwave and filled a pyrex measuring cup up to 2/3 and added the butter in the cup and melted it and mixed for 30 second intervals.\n- I thought this was excellent. I used semi-sweet morsels and served over french vanilla ice cream. I just love magic shell. Have to try this with butterscotch chips next! Thanks Princess Buttercup!\n- I made this for my husband on the fly b/c he is a magic shell-lover and we didn't have any on hand for his ice cream. He likes it even better than the original! Thanks for sharing--it's so easy and very tasty. To make it, I put semi-sweet chocolate chips in a bowl with the chopped butter and zapped it in the microwave on full power for 40 seconds, stirred, and zapped for another 20 seconds and stirred again. That was enough to get it completely melted and smooth.\n- Why have I been buying this at the store when it is so cheap and easy to make? Next time I am going to try it with dark chocolate. Thanks for sharing.\n- Okay so I used to work at a Chili's where they would actually have us put this pre-made topping on the ice-cream. So a tip is that the consistency should be a bit thinner than you might expect. It should be about a liquid consistency. Then the next very important thing to know is that the mixture has to be HOT when put on the ice-cream. The temperature change is what makes it harden. This absolutely worked for me. I didn't have 4 oz of chocolate chips only 2 so I decreased the recipe by half. I only used 1.5 tbsps of butter and microwaved the chocolate at the same time as the butter. i microwave in 15 second intervals to keep the chocolate from burning, and then use a fork and whip, whip, whip. These are my detailed tips because the recipe is SO easy. But I like to know EVERYTHING. lol.\n- This was very good...almost made myself sick. =) Will definitely make again.\n- This really works!!!!! I will be making this will all kinds of chocolates- Reese's chips, Andes mints, Dark chili chocolate, ... and the list goes on!!!\n- I only wish I'd found this sooner! We LOVE Magic Shell but it's so incredibly expensive. This worked out great - I used mini chocolate chips (that's what I had) and melted it in the microwave until slightly chunky, then added the butter, microwaved and mixed until smooth. My only issue is that this seems to make WAY more than two servings, for our tastes anyway. I have leftovers that I refrigerated and I'm hoping I can reheat them and they will be just as good!\n- This did not work for me. It did not get hard. It was very thick. Thicker than a hot fudge. I tried a different and healthier recipe using coconut oil and it worked wonderfully and tasted awesome!\n- My family loves Magic Shell but I don't get it often, but as easy as this is I will from now on. I used a combo of milk chocolate and semi sweet, and it turned out perfect. Served over homemade french vanilla ice cream. Tastes even better than the real thing, I also made it in the microwave for ease.\n- When I first made this, the chocolate sauce seperated, and was chunky, not at all like magic shell. I put in on Ice Cream and it transformed! It was very delicious, I'm never buying the store stuff again! Thank you so much!\n- I'm not going to let my obvious difference of taste affect your good rating on your recipe! :)\nThe recipe DOES harden up like Magic Shell , but there's just too much of a buttery taste for me. And by the reviews so far, I'm definitely in the minority , so just comments from me!! :)\n- I LOVE this and so do my kids. It is sooo easy to make and keeps in the refrigerator very well. Thanks for this easy treat!\n- I won't rate this recipe b/c I didn't try it as described, but I *did* try it with the butterscotch chips...I thought I'd give it a whirl as my DH doesn't like chocolate (yes - gasp!) It wasn't successful - it got grainy & lumpy as soon as it started to cool. I think the problem is that the butterscotch chips don't have the same cream-based ingredients. *sigh* It was still tasty, but not like Magic Shell! I thought I'd post in case anyone else was considering trying this with butterscotch chips.\n- This is so good!! With it being so simple to make, there is no need to every buy the bottled version again! It does become solid again at room temperature so you do have to reheat to use but the flavor makes up for that. Thanks BUNCHES for sharing this recipe!\n- Thanks so much for posting this recipe! I found it by mistake and have been making it every oppurtunity possible. Tastes just like the stuff you buy at the store - only MUCH cheaper! Thanks again!!\n- I just had a dish of icecream with this topping. WOW what a nice treat!!\nCan't wait to share this delicious recipe with my son :D Very quick to make and will be making this often :D\n- This is so easy to do. I melted the chocolate in the microwave with the butter. My son loved it. I will be doing this recipe often. Thanks princess buttercup :) Made for I recommend tag game\n- This is a great and easy recipe for my kids and I to make. Thanks for the yummy treat!!\n\n### Date\n2002-08-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "sauces", "desserts", "condiments-etc", "easy", "beginner-cook", "kid-friendly", "frozen-desserts", "dietary", "copycat", "inexpensive", "sweet-sauces", "novelty", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "chocolate chips", "butter" ], "steps": [ "melt chocolate chips and butter together", "cool", "when ready to serve pour over ice cream" ], "nutrition": [ 849.8, 105.0, 247.0, 13.0, 10.0, 210.0, 24.0 ], "reviews": "[\"I will never buy magic shell again!! I have tried this several time and love it even more everytime I make it. My first suggestion is if you melt this in the microwave don't have it on full power. I put mine in on 50% power and mix after 1 minute. Put back in for 1 more minute and stir again. Then if it's not completely melted I watch it very carefully. My second suggestion is if you want a chocolate topping to use Milk Chocolate Chips! Still I have used Milk Chocolate and Semi-Sweet, both are very delicious!! Thanks for posting this recipe.\", \"Well, it works. It does get hard like Magic Shell. My kids didn't like it as much, though.\", 'My kids and I really like magic shell sauce, but it is so expensive at the store! We decided to try this one since it had just a couple ingredients. Delicious! We did one little twist to it and added 1/4 teaspoon peppermint extract. Yum! Thanks for posting!', 'Just made this completely last minute. Not only is it super easy but it tastes way better than the stuff they sell in stores! (no vegetable oils or super hydrogenated coconut oils).', 'Yes it really works. I reheated the rest of it today and again it got hard just like it was suppose to. This is so fast and easy to make, thank you for posting. Made for 2012 Zaar Cookbook Tag game.', \"when you need magic shell but you don't have it this will do but the texture wasn't as smooth. I wonder if I needed to melt it more. We used the microwave and filled a pyrex measuring cup up to 2/3 and added the butter in the cup and melted it and mixed for 30 second intervals.\", 'I thought this was excellent. I used semi-sweet morsels and served over french vanilla ice cream. I just love magic shell. Have to try this with butterscotch chips next! Thanks Princess Buttercup!', \"I made this for my husband on the fly b/c he is a magic shell-lover and we didn't have any on hand for his ice cream. He likes it even better than the original! Thanks for sharing--it's so easy and very tasty. To make it, I put semi-sweet chocolate chips in a bowl with the chopped butter and zapped it in the microwave on full power for 40 seconds, stirred, and zapped for another 20 seconds and stirred again. That was enough to get it completely melted and smooth.\", 'Why have I been buying this at the store when it is so cheap and easy to make? Next time I am going to try it with dark chocolate. Thanks for sharing.', \"Okay so I used to work at a Chili's where they would actually have us put this pre-made topping on the ice-cream. So a tip is that the consistency should be a bit thinner than you might expect. It should be about a liquid consistency. Then the next very important thing to know is that the mixture has to be HOT when put on the ice-cream. The temperature change is what makes it harden. This absolutely worked for me. I didn't have 4 oz of chocolate chips only 2 so I decreased the recipe by half. I only used 1.5 tbsps of butter and microwaved the chocolate at the same time as the butter. i microwave in 15 second intervals to keep the chocolate from burning, and then use a fork and whip, whip, whip. These are my detailed tips because the recipe is SO easy. But I like to know EVERYTHING. lol.\", 'This was very good...almost made myself sick. =) Will definitely make again.', \"This really works!!!!! I will be making this will all kinds of chocolates- Reese's chips, Andes mints, Dark chili chocolate, ... and the list goes on!!!\", \"I only wish I'd found this sooner! We LOVE Magic Shell but it's so incredibly expensive. This worked out great - I used mini chocolate chips (that's what I had) and melted it in the microwave until slightly chunky, then added the butter, microwaved and mixed until smooth. My only issue is that this seems to make WAY more than two servings, for our tastes anyway. I have leftovers that I refrigerated and I'm hoping I can reheat them and they will be just as good!\", 'This did not work for me. It did not get hard. It was very thick. Thicker than a hot fudge. I tried a different and healthier recipe using coconut oil and it worked wonderfully and tasted awesome!', \"My family loves Magic Shell but I don't get it often, but as easy as this is I will from now on. I used a combo of milk chocolate and semi sweet, and it turned out perfect. Served over homemade french vanilla ice cream. Tastes even better than the real thing, I also made it in the microwave for ease.\", \"When I first made this, the chocolate sauce seperated, and was chunky, not at all like magic shell. I put in on Ice Cream and it transformed! It was very delicious, I'm never buying the store stuff again! Thank you so much!\", \"I'm not going to let my obvious difference of taste affect your good rating on your recipe! :)\\nThe recipe DOES harden up like Magic Shell , but there's just too much of a buttery taste for me. And by the reviews so far, I'm definitely in the minority , so just comments from me!! :)\", 'I LOVE this and so do my kids. It is sooo easy to make and keeps in the refrigerator very well. Thanks for this easy treat!', \"I won't rate this recipe b/c I didn't try it as described, but I *did* try it with the butterscotch chips...I thought I'd give it a whirl as my DH doesn't like chocolate (yes - gasp!) It wasn't successful - it got grainy & lumpy as soon as it started to cool. I think the problem is that the butterscotch chips don't have the same cream-based ingredients. *sigh* It was still tasty, but not like Magic Shell! I thought I'd post in case anyone else was considering trying this with butterscotch chips.\", 'This is so good!! With it being so simple to make, there is no need to every buy the bottled version again! It does become solid again at room temperature so you do have to reheat to use but the flavor makes up for that. Thanks BUNCHES for sharing this recipe!', 'Thanks so much for posting this recipe! I found it by mistake and have been making it every oppurtunity possible. Tastes just like the stuff you buy at the store - only MUCH cheaper! Thanks again!!', \"I just had a dish of icecream with this topping. WOW what a nice treat!!\\nCan't wait to share this delicious recipe with my son :D Very quick to make and will be making this often :D\", 'This is so easy to do. I melted the chocolate in the microwave with the butter. My son loved it. I will be doing this recipe often. Thanks princess buttercup :) Made for I recommend tag game', 'This is a great and easy recipe for my kids and I to make. Thanks for the yummy treat!!']", "submitted": "2002-08-15T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 316, "original_id": 390451, "name": "neti pot saline solution", "description": "how to make your own neti pot saline solution mix (for sinus cleansing). this recipe makes 60 doses, equivalent to a box of mixture you might purchase at the drugstore.\r\n\r\n\r\ni determined the proper ingredients, ratios, and dose size from saline solution mix sold over-the-counter. i only recommend using this recipe if you're familiar with how neti pots work. non-iodized salt is the normal ingredient for neti pot solution - the additional baking soda (sodium bicarbonate) seems to help sooth nasal passages. if you're uncertain about the baking soda, omit it and just use the salt.\r\n\r\n\r\nsimple, yet effective.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/390451_v000.png", "markdown": "## 🍰 neti pot saline solution\n\n### Description\nhow to make your own neti pot saline solution mix (for sinus cleansing). this recipe makes 60 doses, equivalent to a box of mixture you might purchase at the drugstore.\r\n\r\n\r\ni determined the proper ingredients, ratios, and dose size from saline solution mix sold over-the-counter. i only recommend using this recipe if you're familiar with how neti pots work. non-iodized salt is the normal ingredient for neti pot solution - the additional baking soda (sodium bicarbonate) seems to help sooth nasal passages. if you're uncertain about the baking soda, omit it and just use the salt.\r\n\r\n\r\nsimple, yet effective.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-large-groups\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. sea salt\n2. baking soda\n\n### Steps\n1. combine the salt and baking soda in a mortar and pestle\n2. grind the mixture until very fine\n3. use approximately 1 / 2 tsp per 8 oz of tepid water\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 112.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- DONT DO IT IF YOUR NOSE IS RAW FROM BLOWING IT.....very painful\n- Just made some up using canning salt (finely ground to start with) and it works perfectly. I find that using this largely removes my need for hay-fever meds (Claritan). Thanks for sharing.\n- Hello everyone! The biggest issue with creating your own saline solution is knowing the correct chemical balance that won't burn the inside of your nose, and I don't think that this recipe avoids this issue. I used this recipe and changed the amounts of kosher salts on several occasions, but each time, my nose burned as if I snorted glass. That's when I found a product on Facebook called Naväge Nasal Care. It's like the neti pot, but WAY better because you get these SaltPods that have been pre-measured to balance the water requirement. It was funky to try, but when I did try it, my nose did not burn! Ever since, I've been recommending this device to everyone! Plus, there's no mess! It's all self-contained! You don't have to crook your neck over the sink anymore with this thing. Check it out right now: navage.com\n- Just wanted to thank you for your recipe. And for doing all the calculations for us. when I purchased my neti pot it came with a small pkg of solution, but otherwise I've never bought them. Just mixed up my own with Celtic Sea Salt & Baking soda each time I needed it.
I am going to make your version as with winter and cold & flu season being here, I will use it everyday to wash away any germs and allergy problems too.
Again...thank you VERY much
Laurie\n- Thank you so much for posting! I use a neti pot all the time, and hate buying what is essentially salt in those expensive little bags at the health food store. Now I can make my own!\n- I won't include a star rating because I haven't actually used this concoction myself, but this is a great *natural* way to clear your sinuses! Personally, I mix 1/4 tsp. non-iodized salt with warm water in my Neti pot, which seems to be a little smaller than the ones you can buy at the drug store. Perfect post for the flu season!\n- Thank you for posting this recipe! I would always buy the premeasured packets, they had a recall, couldn't get them found this recpie having been using this evert since. I think it works better!\n- you can put the uniodized salt in a coffee grinder instead of using a mortar and pestle. you can also buy canning salt. it is already ground up finely. enjoy.\n- Worked great and saves $$$ Thanks for posting!!! I boiled water first. As it cooled I put in the 1/2 teaspoon of salt/soda to disolve. Waited until it cooled a bit and then used.\n\n### Date\n2009-09-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-large-groups", "low-protein", "5-ingredients-or-less", "very-low-carbs", "easy", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "sea salt", "baking soda" ], "steps": [ "combine the salt and baking soda in a mortar and pestle", "grind the mixture until very fine", "use approximately 1 / 2 tsp per 8 oz of tepid water" ], "nutrition": [ 0.0, 0.0, 0.0, 112.0, 0.0, 0.0, 0.0 ], "reviews": "['DONT DO IT IF YOUR NOSE IS RAW FROM BLOWING IT.....very painful', 'Just made some up using canning salt (finely ground to start with) and it works perfectly. I find that using this largely removes my need for hay-fever meds (Claritan). Thanks for sharing.', \"Hello everyone! The biggest issue with creating your own saline solution is knowing the correct chemical balance that won't burn the inside of your nose, and I don't think that this recipe avoids this issue. I used this recipe and changed the amounts of kosher salts on several occasions, but each time, my nose burned as if I snorted glass. That's when I found a product on Facebook called Naväge Nasal Care. It's like the neti pot, but WAY better because you get these SaltPods that have been pre-measured to balance the water requirement. It was funky to try, but when I did try it, my nose did not burn! Ever since, I've been recommending this device to everyone! Plus, there's no mess! It's all self-contained! You don't have to crook your neck over the sink anymore with this thing. Check it out right now: navage.com\", \"Just wanted to thank you for your recipe. And for doing all the calculations for us. when I purchased my neti pot it came with a small pkg of solution, but otherwise I've never bought them. Just mixed up my own with Celtic Sea Salt & Baking soda each time I needed it.
I am going to make your version as with winter and cold & flu season being here, I will use it everyday to wash away any germs and allergy problems too.
Again...thank you VERY much
Laurie\", 'Thank you so much for posting! I use a neti pot all the time, and hate buying what is essentially salt in those expensive little bags at the health food store. Now I can make my own!', \"I won't include a star rating because I haven't actually used this concoction myself, but this is a great *natural* way to clear your sinuses! Personally, I mix 1/4 tsp. non-iodized salt with warm water in my Neti pot, which seems to be a little smaller than the ones you can buy at the drug store. Perfect post for the flu season!\", \"Thank you for posting this recipe! I would always buy the premeasured packets, they had a recall, couldn't get them found this recpie having been using this evert since. I think it works better!\", 'you can put the uniodized salt in a coffee grinder instead of using a mortar and pestle. you can also buy canning salt. it is already ground up finely. enjoy.', 'Worked great and saves $$$ Thanks for posting!!! I boiled water first. As it cooled I put in the 1/2 teaspoon of salt/soda to disolve. Waited until it cooled a bit and then used.']", "submitted": "2009-09-15T00:00:00", "minutes": 15, "n_steps": 3, "n_ingredients": 2 }, { "id": 317, "original_id": 120817, "name": "batido de mango mango shake", "description": "many years ago, when i was a kid in new york, we used to get these at victor's cuban restaurant. years later, victor's had become an elegant restaurant--no more batidos from the window for kids who arrived on roller skates. nothing could be simpler or more refreshing on a hot day. all these years later, i still think they're better sucked through a straw. for those watching calories, use skim milk.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/120817_v000.png", "markdown": "## 🍰 batido de mango mango shake\n\n### Description\nmany years ago, when i was a kid in new york, we used to get these at victor's cuban restaurant. years later, victor's had become an elegant restaurant--no more batidos from the window for kids who arrived on roller skates. nothing could be simpler or more refreshing on a hot day. all these years later, i still think they're better sucked through a straw. for those watching calories, use skim milk.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- shakes\n- low-calorie\n- healthy-2\n- low-in-something\n- tropical-fruit\n- mango\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. mango pulp\n2. milk\n\n### Steps\n1. in a blender , combine ingredients\n2. blend on high until smooth and frothy\n\n### Nutrition\n- 224.4\n- 10.0\n- 97.0\n- 3.0\n- 13.0\n- 21.0\n- 12.0\n\n### Reviews\n- Easy, tasty. Love the pure taste of mango. Nothing to cover it up. Used skim milk.\n- I had this after dinner today and loved it! It was so creamy and frothy! Thanks Kate!\n- Thank you for posting this! My two year old and I adore it! He calls them \"brrs\" and requests them often.\r\nI make it with frozen mango chunks blended in my food processor and hemp milk (because of allergies). SO good. I like it best if you give it a bit of time in the freezer before eating, but I can't always wait :)\n- Creamy, pure flavors. My two year old loved this \"mango milk\"! \n- its sooo easy and goooddd!! thanks chef kate!!\n- I also added a drop or two of vanilla. Just mango, milk, and a little vanilla made a beautiful drink, just as sweet and fantastic as an ice cream shake - but without all those calories! Outstanding!\n- Excellent and so easy. I added a drop of pure vanilla extract and poured the shake over ice. Yummy!\n- I made this for my Mom who is on a liquid diet and she loved it alot. Many thanks for this treat!\n- Sometimes the easiest recipes are the best! Make sure your mango is very ripe (but not overripe) and follow Kate's instructions to blend until frothy and you are in for a treat. I had this with half a cup of mango puree for breakfast and will mix me another one with the remaining mango puree tonight. Delicious!\n- This was a delicious recipe! Very simple and very tasty! Here in Cairo you will find fresh juice stands everywhere with the best mango juice. The juice has lots of chunks of mango. This recipe gave me another way to enjoy the juice,thanks!\n- I guess this is not really our thing.\n\n### Date\n2005-05-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "shakes", "low-calorie", "healthy-2", "low-in-something", "tropical-fruit", "mango", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "mango pulp", "milk" ], "steps": [ "in a blender , combine ingredients", "blend on high until smooth and frothy" ], "nutrition": [ 224.4, 10.0, 97.0, 3.0, 13.0, 21.0, 12.0 ], "reviews": "['Easy, tasty. Love the pure taste of mango. Nothing to cover it up. Used skim milk.', 'I had this after dinner today and loved it! It was so creamy and frothy! Thanks Kate!', 'Thank you for posting this! My two year old and I adore it! He calls them \"brrs\" and requests them often.\\r\\nI make it with frozen mango chunks blended in my food processor and hemp milk (because of allergies). SO good. I like it best if you give it a bit of time in the freezer before eating, but I can\\'t always wait :)', 'Creamy, pure flavors. My two year old loved this \"mango milk\"! ', 'its sooo easy and goooddd!! thanks chef kate!!', 'I also added a drop or two of vanilla. Just mango, milk, and a little vanilla made a beautiful drink, just as sweet and fantastic as an ice cream shake - but without all those calories! Outstanding!', 'Excellent and so easy. I added a drop of pure vanilla extract and poured the shake over ice. Yummy!', 'I made this for my Mom who is on a liquid diet and she loved it alot. Many thanks for this treat!', \"Sometimes the easiest recipes are the best! Make sure your mango is very ripe (but not overripe) and follow Kate's instructions to blend until frothy and you are in for a treat. I had this with half a cup of mango puree for breakfast and will mix me another one with the remaining mango puree tonight. Delicious!\", 'This was a delicious recipe! Very simple and very tasty! Here in Cairo you will find fresh juice stands everywhere with the best mango juice. The juice has lots of chunks of mango. This recipe gave me another way to enjoy the juice,thanks!', 'I guess this is not really our thing.']", "submitted": "2005-05-06T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 318, "original_id": 209061, "name": "chocolate peanut butter dip", "description": "this is a fairly new combination for me, but i find that it goes well with pretzels, believe it or not! i actually start with about 8 ounces of peanut butter, then add more as i decide on what intensity i want!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/209061_v000.png", "markdown": "## 🍰 chocolate peanut butter dip\n\n### Description\nthis is a fairly new combination for me, but i find that it goes well with pretzels, believe it or not! i actually start with about 8 ounces of peanut butter, then add more as i decide on what intensity i want!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-large-groups\n- 5-ingredients-or-less\n- appetizers\n- easy\n- dips\n- chocolate\n- dietary\n- high-protein\n- high-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. hot fudge topping\n2. creamy peanut butter\n\n### Steps\n1. mix the ingredients together\n2. serve at room temperature as a dip for pretzels or fruit or --\n\n### Nutrition\n- 150.0\n- 14.0\n- 27.0\n- 5.0\n- 9.0\n- 11.0\n- 4.0\n\n### Reviews\n- Very good. We all enjoyed this. I followed the recipe as written. Great dip for fruits and pretzels!\n- I love the combination of chocolate and peanut butter. I made this at my cousin's house for a sweet snack this afternoon. It is very rich! First we ate the dip, warmed in the microwave for about 10-15 seconds, dipping honey and cinnamon grahams in it. Then we decided to put a couple of tablespoons of dip in the bottom of a bowl, warm it up in the microwave for 10-15 seconds, top it with a big scoop of vanilla ice cream and sprinkle bits of the graham snacks on top. Yummy! Thanks for a great snack, Sydney Mike.\n- Quick, easy and no cook! Superb! Chocolaty, creamy peanut butter goodness served with pretzels. Thanks!\n- Very tasty dip! Love peanut butter cups so I knew I was going to love this :) Served it on lowfat triscuits; I think it would be great on toasted wheat bread with bananas too. Thanks for sharing the recipe!\n- Outstanding! Didn't blend the two total, so that both flavors can be tasted separately AND together. Served as a topping for Recipe #215571 Coconut Pie.See photo. Thanks for posting this addictive mixture. Caroline\n- LOVED IT! What a great recipe, super quick, super easy and super yummy! I used it for an ice-cream sundae without the ice cream :lol: In other words, I sprinkled chopped peanuts on top of the dip and we dipped banana pieces in it. Thanks for a great idea Sydney Mike! Made for Please Review Tag game, please see my rating system.\n- Fun snack! Next time I will use 1/2 chocolate syrup and 1/2 hot fudge sauce to get a thinner consistency for dipping. Went wonderfully with pretzels and with strawberries!!! Made for BEVY TAG Aug 2008. THANKS\n- So easy and so yummy! I had leftovers from Mocha Sauce, so I added it (7 oz) to 7 oz of organic PB and mixed it. I warmed it a bit at 50% power to make it easier to mix. Served with apple slices and graham crackers. Would taste great over ice cream too.\n- This was definitely a hit with my family. I whipped this up in no time and had it ready for the boys on Movie night. I served it with pretzels and animal crackers. It's such an easy thing to do, I loved it myself. Thanks for sharing another great recipe. ~V\n- Loved it very much. Made for the hockey game last night. Thanks for posting.\n\n### Date\n2007-02-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-large-groups", "5-ingredients-or-less", "appetizers", "easy", "dips", "chocolate", "dietary", "high-protein", "high-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "hot fudge topping", "creamy peanut butter" ], "steps": [ "mix the ingredients together", "serve at room temperature as a dip for pretzels or fruit or --" ], "nutrition": [ 150.0, 14.0, 27.0, 5.0, 9.0, 11.0, 4.0 ], "reviews": "['Very good. We all enjoyed this. I followed the recipe as written. Great dip for fruits and pretzels!', \"I love the combination of chocolate and peanut butter. I made this at my cousin's house for a sweet snack this afternoon. It is very rich! First we ate the dip, warmed in the microwave for about 10-15 seconds, dipping honey and cinnamon grahams in it. Then we decided to put a couple of tablespoons of dip in the bottom of a bowl, warm it up in the microwave for 10-15 seconds, top it with a big scoop of vanilla ice cream and sprinkle bits of the graham snacks on top. Yummy! Thanks for a great snack, Sydney Mike.\", 'Quick, easy and no cook! Superb! Chocolaty, creamy peanut butter goodness served with pretzels. Thanks!', 'Very tasty dip! Love peanut butter cups so I knew I was going to love this :) Served it on lowfat triscuits; I think it would be great on toasted wheat bread with bananas too. Thanks for sharing the recipe!', \"Outstanding! Didn't blend the two total, so that both flavors can be tasted separately AND together. Served as a topping for Recipe #215571 Coconut Pie.See photo. Thanks for posting this addictive mixture. Caroline\", 'LOVED IT! What a great recipe, super quick, super easy and super yummy! I used it for an ice-cream sundae without the ice cream :lol: In other words, I sprinkled chopped peanuts on top of the dip and we dipped banana pieces in it. Thanks for a great idea Sydney Mike! Made for Please Review Tag game, please see my rating system.', 'Fun snack! Next time I will use 1/2 chocolate syrup and 1/2 hot fudge sauce to get a thinner consistency for dipping. Went wonderfully with pretzels and with strawberries!!! Made for BEVY TAG Aug 2008. THANKS', 'So easy and so yummy! I had leftovers from Mocha Sauce, so I added it (7 oz) to 7 oz of organic PB and mixed it. I warmed it a bit at 50% power to make it easier to mix. Served with apple slices and graham crackers. Would taste great over ice cream too.', \"This was definitely a hit with my family. I whipped this up in no time and had it ready for the boys on Movie night. I served it with pretzels and animal crackers. It's such an easy thing to do, I loved it myself. Thanks for sharing another great recipe. ~V\", 'Loved it very much. Made for the hockey game last night. Thanks for posting.']", "submitted": "2007-02-03T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 319, "original_id": 488901, "name": "poorman s mocha latte", "description": "want hot coffee with chocolately goodness, without all the hassle? then this is it, real easy and can be made even with office breakroom coffee. yum!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/488901_v000.png", "markdown": "## 🍰 poorman s mocha latte\n\n### Description\nwant hot coffee with chocolately goodness, without all the hassle? then this is it, real easy and can be made even with office breakroom coffee. yum!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. hot chocolate powder\n2. brewed coffee\n\n### Steps\n1. really simple\n2. brew coffee\n3. pour packet of coco into empty mug\n4. pour coffee over coco , stir and enjoy , adding creamer to personal taste\n\n### Nutrition\n- 453.7\n- 7.0\n- 297.0\n- 24.0\n- 15.0\n- 13.0\n- 31.0\n\n### Reviews\n- YUM. Made for PAC, Spring2014.\n- Wow. I was surprised at how good this was. So simple, yet I never thought of trying it before. I used Stephen's brand of cinnamon candy cane cocoa. Delicious!! Thanks for posting!\n- Easy and good! Thanks for a good morning drink. Made for PAC, spring 2014\n- Doesn't get much easier, and tastes great. For an added flavor treat, use a flavored cocoa mix (I used raspberry). Made for Fall 2012 PAC game.\n- Great treat - rich chocolate flavor and very yummy. Made for Fall 2012 Pick A Chef.\n- What a lovely cup of coffee goodness. I really enjoyed the chocolate flavor in this coffee. It was tasty. Quick and really easy to make with only two ingredients, it was perfect. Garnished with whipped cream for a truly decadent treat. I will be enjoying this one often. Made for Fall Pac 2012\n\n### Date\n2012-10-19 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "low-fat", "dietary", "low-cholesterol", "low-saturated-fat", "inexpensive", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "hot chocolate powder", "brewed coffee" ], "steps": [ "really simple", "brew coffee", "pour packet of coco into empty mug", "pour coffee over coco , stir and enjoy , adding creamer to personal taste" ], "nutrition": [ 453.7, 7.0, 297.0, 24.0, 15.0, 13.0, 31.0 ], "reviews": "['YUM. Made for PAC, Spring2014.', \"Wow. I was surprised at how good this was. So simple, yet I never thought of trying it before. I used Stephen's brand of cinnamon candy cane cocoa. Delicious!! Thanks for posting!\", 'Easy and good! Thanks for a good morning drink. Made for PAC, spring 2014', \"Doesn't get much easier, and tastes great. For an added flavor treat, use a flavored cocoa mix (I used raspberry). Made for Fall 2012 PAC game.\", 'Great treat - rich chocolate flavor and very yummy. Made for Fall 2012 Pick A Chef.', 'What a lovely cup of coffee goodness. I really enjoyed the chocolate flavor in this coffee. It was tasty. Quick and really easy to make with only two ingredients, it was perfect. Garnished with whipped cream for a truly decadent treat. I will be enjoying this one often. Made for Fall Pac 2012']", "submitted": "2012-10-19T00:00:00", "minutes": 7, "n_steps": 4, "n_ingredients": 2 }, { "id": 320, "original_id": 148083, "name": "little smokies in cherry preserves", "description": "my aunt always makes little smokies this way. it's by far the best recipe and easiest that i know for little smokies. i couldn't find one like it on zaar. we use it on family buffets for events such as showers or super bowl and it is always a favorite.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/148083_v000.png", "markdown": "## 🍰 little smokies in cherry preserves\n\n### Description\nmy aunt always makes little smokies this way. it's by far the best recipe and easiest that i know for little smokies. i couldn't find one like it on zaar. we use it on family buffets for events such as showers or super bowl and it is always a favorite.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- appetizers\n- easy\n- beginner-cook\n- dinner-party\n- holiday-event\n- kid-friendly\n- dietary\n- toddler-friendly\n- meat\n- brunch\n- taste-mood\n- presentation\n- served-hot\n\n### Ingredients\n1. little smokies sausage\n2. cherry preserves\n\n### Steps\n1. bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little\n2. stir occasionally to keep from burning or sticking\n3. we put them in a serving dish if they are going to be eaten fairly quickly\n4. if to be left out for guests to graze on for awhile , then we puy them in a fondue pot to keep warm\n5. easily doubled or tripled for large crowds\n\n### Nutrition\n- 579.9\n- 47.0\n- 172.0\n- 49.0\n- 28.0\n- 53.0\n- 20.0\n\n### Reviews\n- Ugh! While I *LOVE* cherries, this is TASTELESS! The water extracted from the Li'l Smokies results in a watery but sweetish (not much cherry flavor after cooking either) sauce that tastes like nothing but SUGAR. I guess little kids might like it, but for adults... You're better off going with a BBQ-type sauce, such as the classic chili sauce and grape jelly mixture. Had to add chili sauce to the pot, but it still wasn't as good as with the grape jelly. Total waste of my pack of L'il Smokies!!\n- These were great!!! I didn't have a full jar of cherry preserves so I added a couple spoonfuls of grape jelly too. DH had a feat over them!! :) Thank you for sharing your Aunts recipe!\n- These were so easy and very tasty. We served them for a bridal brunch. The cherry preserves made them seem more appropriate for a morning event rather than the usual barbecue treatment which is better suited for appetizers. Everyone loved them!\n- Oh MY! These were really good! I made them in my small crockpot thinking that they would stay warm, that way so we could munch on them...boy was I wrong! They were gone in a flash. Next time I'll just make them and seve them on a dish because they don't have enough time to get cold! I did have to use Black Cherry jelly as our store doesn't carry just cherry. I WILL be making these again. Thanks for posting!\n- I have tried many different ways of fixing the Lil Smokies appetizers and this was one of the \"keepers\"! Seems like the barbeque one tend to get stronger/saltier the longer they sit, but not these! They had a great flavor without being too strong & were so simple to fix. Thanks for sharing this recipe, Aggiezoey!! :)\n\n### Date\n2005-12-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "appetizers", "easy", "beginner-cook", "dinner-party", "holiday-event", "kid-friendly", "dietary", "toddler-friendly", "meat", "brunch", "taste-mood", "presentation", "served-hot" ], "ingredients": [ "little smokies sausage", "cherry preserves" ], "steps": [ "bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little", "stir occasionally to keep from burning or sticking", "we put them in a serving dish if they are going to be eaten fairly quickly", "if to be left out for guests to graze on for awhile , then we puy them in a fondue pot to keep warm", "easily doubled or tripled for large crowds" ], "nutrition": [ 579.9, 47.0, 172.0, 49.0, 28.0, 53.0, 20.0 ], "reviews": "[\"Ugh! While I *LOVE* cherries, this is TASTELESS! The water extracted from the Li'l Smokies results in a watery but sweetish (not much cherry flavor after cooking either) sauce that tastes like nothing but SUGAR. I guess little kids might like it, but for adults... You're better off going with a BBQ-type sauce, such as the classic chili sauce and grape jelly mixture. Had to add chili sauce to the pot, but it still wasn't as good as with the grape jelly. Total waste of my pack of L'il Smokies!!\", \"These were great!!! I didn't have a full jar of cherry preserves so I added a couple spoonfuls of grape jelly too. DH had a feat over them!! :) Thank you for sharing your Aunts recipe!\", 'These were so easy and very tasty. We served them for a bridal brunch. The cherry preserves made them seem more appropriate for a morning event rather than the usual barbecue treatment which is better suited for appetizers. Everyone loved them!', \"Oh MY! These were really good! I made them in my small crockpot thinking that they would stay warm, that way so we could munch on them...boy was I wrong! They were gone in a flash. Next time I'll just make them and seve them on a dish because they don't have enough time to get cold! I did have to use Black Cherry jelly as our store doesn't carry just cherry. I WILL be making these again. Thanks for posting!\", 'I have tried many different ways of fixing the Lil Smokies appetizers and this was one of the \"keepers\"! Seems like the barbeque one tend to get stronger/saltier the longer they sit, but not these! They had a great flavor without being too strong & were so simple to fix. Thanks for sharing this recipe, Aggiezoey!! :)']", "submitted": "2005-12-12T00:00:00", "minutes": 11, "n_steps": 5, "n_ingredients": 2 }, { "id": 321, "original_id": 120220, "name": "honey hazelnut spread the anti nutella", "description": "i know people wax poetic over nutella (i don't mind it myself) but, for me, this extraordinarily simple spread (confit de miel et noisettes) on a piece of toast is heaven. it will keep indefinitely in an air-tight jar in the fridge but, trust me, it won't last that long.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/120220_v000.png", "markdown": "## 🍰 honey hazelnut spread the anti nutella\n\n### Description\ni know people wax poetic over nutella (i don't mind it myself) but, for me, this extraordinarily simple spread (confit de miel et noisettes) on a piece of toast is heaven. it will keep indefinitely in an air-tight jar in the fridge but, trust me, it won't last that long.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- fruit\n- french\n- easy\n- european\n- nuts\n- dietary\n- low-sodium\n- low-cholesterol\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. hazelnuts\n2. honey\n\n### Steps\n1. pre-heat oven to 350f\n2. spread the nuts on a baking sheet and toast about 10 to 12 minutes\n3. remove nuts from oven and place in a tea towel\n4. rub the hazelnuts in the towel to remove their skins\n5. place the hazelnuts in a food processor and puree\n6. when the puree is smooth and almost oily , add the honey and pulse until thoroughly combined\n\n### Nutrition\n- 170.4\n- 15.0\n- 72.0\n- 0.0\n- 5.0\n- 3.0\n- 6.0\n\n### Reviews\n- Ive done this with hazelnut butter (only ground hazelnuts) from the health food store and local honey. I actually just mix it in without any food processor. This is better than nutella because as another mentioned, the funny stuff they put in it. On toast or fresh crisp apples, wow. I am sure 100% this may just be even better or if not I already love it.\n- What a nice suprise! I had some hazlenuts and searched for something different to use them with. DH and I had some on a multi grain bread. This will be my summertime treat for all of my guests.\n- This is a very sweet, rich spread that goes great with warm scones. YUM! I loved the honey hazelnut combination, it was like eating marzipan paste. lol
I decreased the honey by a few tbs and still found it quite dominant, so next time I might try halving it. My hand held blender struggled with making this super smooth, but I liked the rough texture a lot.
Thanks so much for sharing this keeper, Kate! Ill surely make it again.
Made and reviewed for the Honey Tag in the Spain/Portugal forum February 2012.\n- It was so easy to do. And so delicious. I can't wait to try it on homemade bread. I wonder if we add cacao to it, it would taste a bit more like nutella and will have the color. I'll try it next time and will be back with a review. Thanks Chef Kate. Made for Zaar Star Game.\n- I love it on toast in the mornings!!!!!!!!!!!!!!!!!!!!!!
ten hundred million stars!!!!!!!!!!!!!!!!!
sophia-age 9 (i wrote this myself!)\n- Great alternative to nutella! Tastes very simmilar to it, simple, and delicious. The only thing extra that might need mentioning is that the food processor barely mixes it once you add honey- so make sure the nuts are as creamy as can be before adding it-\r\nGreat recipe!\n- Thanks for the recipe! YUM YUM YUM! I'm a huge fan of nutella, but not of hydrogenated vegetable oil and sugar. This spread has that great toasted hazelnut flavor I love in nutella, but without any funny stuff. We used it as a dip with some tart apples from the local farmer's market. To put it simply - \"Wow!\"\n- I puree the hazelnuts in the blender without honey. it is the most delicious spread I have ever made and tasted so far. 10 stars!\n- Fantastic!!!\n- I first saved this recipe – on May 26 – when Chef Kate listed it as the one of her recipes that was in the most cookbooks but still unreviewed. And I’m delighted to be reviewer number four, having re-discovered it as a result of Amis’ review for the Zaar World Tour 2005! I doubled the recipe, so I’ll be enjoying this yummy spread on English muffins for a few more mornings! Dead easy to make! And honey is so much tastier and healthier an option than sugar! And a wonderful low GI option for an energizing start to the day! Thank you Chef Kate and thank you Amis!\n- Outstanding!\n- Delicious, dangerous stuff you eat with a spoon when no one else is looking!\n- Absolutely fabulous Kate...and really easy too. Will make this often. I used really really flavorful local fireweed honey, and think if I use the same strong honey I will cut back on it just a tad. Also, I added a pinch or two of sea salt, just until I could begin to detect the salt. The salt really put it over the top for me. Ate it plain and in \"PB & J\" with my homemade plum/cointreau jam...yum...Thanks Kate!\n- I was gifted a lovely bag of shelled raw hazelnuts for Christmas and decided this would be the perfect \"first\" hazelnut recipe! I toasted the nuts as per instructions and just finished making the spread. Yummy! Can't wait to try it on toast in the morning. Had no problems with buzzing the toasted nuts in the food processor... tho they were a bit loud at first. :) I loved the aroma of the hazelnuts as they got pulverized... it was as good an aroma as when they first came out of the oven. The ground nuts and honey blended together quickly... turning the two into a thick peanut butter-type consistency.\n- Oh, yummy. I love nutella as well as honey so this was a great treat. They boys had it on their muffins this morning for breakfast. It's so easy to make. I made this during Zaar World Tour 05\n- This is really, really good!! It was delicious spread on toast, but I also had a problem not just eating it by itself by the spoonful. :) Thanks for sharing this simple, delicious recipe!\n- Really great for someone like me who isn't that keen on honey on it's own! I made half the recipe and we had some on toasted english muffins for desert last night! Love those toasted hazelnuts, we'll be having this a few times for brekky too! Thanks for an ace recipe Kate! \n- This is delicous. Very easy to make, in my opinion better than Nutella. And without preservatives and other nasties.\n\n### Date\n2005-05-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "5-ingredients-or-less", "condiments-etc", "fruit", "french", "easy", "european", "nuts", "dietary", "low-sodium", "low-cholesterol", "healthy-2", "low-in-something" ], "ingredients": [ "hazelnuts", "honey" ], "steps": [ "pre-heat oven to 350f", "spread the nuts on a baking sheet and toast about 10 to 12 minutes", "remove nuts from oven and place in a tea towel", "rub the hazelnuts in the towel to remove their skins", "place the hazelnuts in a food processor and puree", "when the puree is smooth and almost oily , add the honey and pulse until thoroughly combined" ], "nutrition": [ 170.4, 15.0, 72.0, 0.0, 5.0, 3.0, 6.0 ], "reviews": "['Ive done this with hazelnut butter (only ground hazelnuts) from the health food store and local honey. I actually just mix it in without any food processor. This is better than nutella because as another mentioned, the funny stuff they put in it. On toast or fresh crisp apples, wow. I am sure 100% this may just be even better or if not I already love it.', 'What a nice suprise! I had some hazlenuts and searched for something different to use them with. DH and I had some on a multi grain bread. This will be my summertime treat for all of my guests.', 'This is a very sweet, rich spread that goes great with warm scones. YUM! I loved the honey hazelnut combination, it was like eating marzipan paste. lol
I decreased the honey by a few tbs and still found it quite dominant, so next time I might try halving it. My hand held blender struggled with making this super smooth, but I liked the rough texture a lot.
Thanks so much for sharing this keeper, Kate! Ill surely make it again.
Made and reviewed for the Honey Tag in the Spain/Portugal forum February 2012.', \"It was so easy to do. And so delicious. I can't wait to try it on homemade bread. I wonder if we add cacao to it, it would taste a bit more like nutella and will have the color. I'll try it next time and will be back with a review. Thanks Chef Kate. Made for Zaar Star Game.\", 'I love it on toast in the mornings!!!!!!!!!!!!!!!!!!!!!!
ten hundred million stars!!!!!!!!!!!!!!!!!
sophia-age 9 (i wrote this myself!)', 'Great alternative to nutella! Tastes very simmilar to it, simple, and delicious. The only thing extra that might need mentioning is that the food processor barely mixes it once you add honey- so make sure the nuts are as creamy as can be before adding it-\\r\\nGreat recipe!', 'Thanks for the recipe! YUM YUM YUM! I\\'m a huge fan of nutella, but not of hydrogenated vegetable oil and sugar. This spread has that great toasted hazelnut flavor I love in nutella, but without any funny stuff. We used it as a dip with some tart apples from the local farmer\\'s market. To put it simply - \"Wow!\"', 'I puree the hazelnuts in the blender without honey. it is the most delicious spread I have ever made and tasted so far. 10 stars!', 'Fantastic!!!', 'I first saved this recipe – on May 26 – when Chef Kate listed it as the one of her recipes that was in the most cookbooks but still unreviewed. And I’m delighted to be reviewer number four, having re-discovered it as a result of Amis’ review for the Zaar World Tour 2005! I doubled the recipe, so I’ll be enjoying this yummy spread on English muffins for a few more mornings! Dead easy to make! And honey is so much tastier and healthier an option than sugar! And a wonderful low GI option for an energizing start to the day! Thank you Chef Kate and thank you Amis!', 'Outstanding!', 'Delicious, dangerous stuff you eat with a spoon when no one else is looking!', 'Absolutely fabulous Kate...and really easy too. Will make this often. I used really really flavorful local fireweed honey, and think if I use the same strong honey I will cut back on it just a tad. Also, I added a pinch or two of sea salt, just until I could begin to detect the salt. The salt really put it over the top for me. Ate it plain and in \"PB & J\" with my homemade plum/cointreau jam...yum...Thanks Kate!', 'I was gifted a lovely bag of shelled raw hazelnuts for Christmas and decided this would be the perfect \"first\" hazelnut recipe! I toasted the nuts as per instructions and just finished making the spread. Yummy! Can\\'t wait to try it on toast in the morning. Had no problems with buzzing the toasted nuts in the food processor... tho they were a bit loud at first. :) I loved the aroma of the hazelnuts as they got pulverized... it was as good an aroma as when they first came out of the oven. The ground nuts and honey blended together quickly... turning the two into a thick peanut butter-type consistency.', \"Oh, yummy. I love nutella as well as honey so this was a great treat. They boys had it on their muffins this morning for breakfast. It's so easy to make. I made this during Zaar World Tour 05\", 'This is really, really good!! It was delicious spread on toast, but I also had a problem not just eating it by itself by the spoonful. :) Thanks for sharing this simple, delicious recipe!', \"Really great for someone like me who isn't that keen on honey on it's own! I made half the recipe and we had some on toasted english muffins for desert last night! Love those toasted hazelnuts, we'll be having this a few times for brekky too! Thanks for an ace recipe Kate! \", 'This is delicous. Very easy to make, in my opinion better than Nutella. And without preservatives and other nasties.']", "submitted": "2005-05-01T00:00:00", "minutes": 15, "n_steps": 6, "n_ingredients": 2 }, { "id": 322, "original_id": 66032, "name": "root beer float", "description": "ah, the simple pleasures of life!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/66032_v000.png", "markdown": "## 🍰 root beer float\n\n### Description\nah, the simple pleasures of life!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- american\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- midwestern\n- low-in-something\n- taste-mood\n\n### Ingredients\n1. vanilla ice cream\n2. root beer\n\n### Steps\n1. place a large , well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass\n2. fill the glass 3 / 4 full with root beer\n3. set the fountain glass on a salad plate , for overflow\n4. serve floats with straws and parfait spoons\n5. when you are ready to enjoy the floats , knock the ice cream into the root beer and watch it fizz up as the ice cream floats\n6. ah , the simple pleasures of life !\n\n### Nutrition\n- 338.7\n- 11.0\n- 264.0\n- 4.0\n- 4.0\n- 22.0\n- 22.0\n\n### Reviews\n- Nice and simple tasty treat that reminds me of nice comfort summer food (drink?) stuff! Thanks for sharing!\n- De-lish!\n- Ohhhhh, This is one of my guilty pleasures. My DH and I like to sit out on the porch, at night, in the summer when it's really hot outside and enjoy these. Absolutely delicious and one of our favorite treats! Mmmm.....\n- This is one of my favorite drinks--always has been. I miss the days of the soda fountains, but this is next best.\n- Sharon, my parents owned an A&W Drive in during the 50's. I grew up on these. Boy does this bring back memories. Thanks. Gloria\n- What's not to love about this?! Slow down, relax and enjoy! Made for Zaar World Tour 3.\n- Oh how I loved these as a kid--guess what--I still do! As usual, quality ingredients lead to a quality outcome--use a good ice cream and good root beer! Made for Zaar World Tour III.\n- Floats make a perfect summer snack! Thanks for reminding me of them. Best with A & W rootbeer, in my opinion. You can even make them with regular Coke. Two hints: put the glass in your freezer first, so it's nice and frosty. And, be careful not to pack the ice cream very tightly into the glass, because it's hard to eat, and hard to get enough root beer in the glass if it can't get around the ice cream.\n- We love rootbeer floats ! Cream Soda and Coke floats are runners up ! YUMMY summer treat !\n- I loved these as a kid and still do as an adult. They are always a treat! Made today to go with Italian Subs. Yummy!\n- Perfect!!! We take tall mugs and throw them in the freezer to chill.\r\nBring them out and follow the recipe.! We also do this with creme soda, coke and pepsi but our favorite is root beer.\n- this is excellent. Made with ibc and you can't get any easier or tastier then this. Get well sharon..\n- This is a standard at our birthday parties. A classic that will never go out of style!!\n- Yum! We had everything on hand and like someone else said, I forgot how good this was. Thx. for reminding us. Great blast from the past!\n- Hubby really enjoyed this float\n- Great recipe and a real favourite of mine. I just happened to buy some A&W rootbeer yesterday. I saw that you had suggested this recipe for my \"May Menu\" and I just couldn't wait until then! Hope you don't mind that I added a pic of this yummy treat for everyone to see! Thanks for posting!\n- These drinks are always a treat! I cut the recipe in half and my son and I enjoyed this with our sandwich for lunch! Refreshing and delicious. Thanks! Cindy\n- Ah, happy memories of sitting on the front porch with Gramma and Grampa when I was a little kid, enjoying our root beer floats and the evening in general. Yummy stuff!\n- I can't tell you how long it has been since I had one of these! It made me feel like a kid again when my Dad would make these (this was HIS specialty). I still will never understand why this isn't a \"food group\" :) Thanks so much, Sharon123.\r\n \n- This is my favorite treat to give my students when they least expect it. Super easy to throw together, and always a pleaser. Thanks for sharing!\n- As good as you remember! I'm partial to IBC but any root beer will do. Thanks, Sharon, for helping me introduce my 5 year-old to this classic!\n- Very enjoyable. This is great with Hires root beer.\n- Made this last night for a treat for hubby and I. We loved it. Made for ZWT 07\n- Yum!! Absolutely perfect!!\n- I gave this 5 stars. My family loves root beer floats. I remember as a child my grandpa taking me to A&W for root beer floats. Thanks for posting such a yummy recipe! Christine (internetnut)\n- These were PERFECT.... I make them this way all the time. Thank you\n- This is a standard in our home! A good quality vanilla ice cream and A & W root beer. A classic! It's perfect just as it is!\n- We made these for Valentine's Day today in my 3rd grade class. Each child received the recipe and then we calculated the quantity of each ingredient we would need to serve 20 students. We also converted the pint, quart, and gallon quantites. The kids loved them and so did all of the adults! I had forgotten how good they are. Thank you Sharon you inspired a fun math lesson for my class.\n- ahh you can blend this to make a root beer freeze thanks for posting a great recipe dee\n- I had these when I was a child and loved coming across the recipe to remind me. Now there is an easy treat for the grandkids to think Ganmaw is the best! Quote from my 5 year old son and 6 year old grandson - \"Can you make us another one!\". Thank you Sharon!!! Made during ZWT3 by a Fellow Floozie - Remembering Amy.\n- a trip down memory lane, I hade 2 large bottles of A&W root beer sitting around for the longest time, I'm really surprised I did not think of making this any earlier, both myself and DH really enjoyed this float, thanks for the memories Shar! :)\n- Sharon, I've been making these delicious treats since I was tall enough to reach the freezer! Nothing hits the spot like a refreshingly cold root beer float! You have to allow the fizz to run over the top of your glass ~ That's half the fun : ) Thanks Sharon, for sharing this wonderful classic!\n- One of my favorite treats by far! So much that for my birthday at work, instead of making punch, we just made a HUGE root beer float in a punch bowl! yummy!\n- I made these at my moms house today with my 5 yr old. MMM! Brought back memories!! Made for ZWT3.\n- This is the best with IBC Rootbeer. A great treat for those quiet evenings on your back porch with your kids. You're right! A simple pleasure of life!\n- Brings back so many memories, I craved these when I was pregnant with my now 3 yo DD. I use to stop at least once a week and get one. YUMMY!\n- What can I say? A classic! Teenage DD took care of the taste testing tonight...wasn't that generous of her? Made for ZWT3.\n- Thanks for posting Sharon! These were a fun addition to a birthday party. The perfect simple treat. We used A&W rootbeer and Breyers all natural vanilla ice cream in Solo square cups. They were enjoyed by all. Easy, fun, and portable. Enjoy ChefDLH\n- Heaven! How can you go wrong with ice cream and soda. The rootbeer gets so creamy and sweeter! Oh my I want one know and its 8:00 in the a.m.!!! Thank you for reminding me of this delicious cold treat. We loved it.\n\n### Date\n2003-07-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "american", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "comfort-food", "midwestern", "low-in-something", "taste-mood" ], "ingredients": [ "vanilla ice cream", "root beer" ], "steps": [ "place a large , well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass", "fill the glass 3 / 4 full with root beer", "set the fountain glass on a salad plate , for overflow", "serve floats with straws and parfait spoons", "when you are ready to enjoy the floats , knock the ice cream into the root beer and watch it fizz up as the ice cream floats", "ah , the simple pleasures of life !" ], "nutrition": [ 338.7, 11.0, 264.0, 4.0, 4.0, 22.0, 22.0 ], "reviews": "['Nice and simple tasty treat that reminds me of nice comfort summer food (drink?) stuff! Thanks for sharing!', 'De-lish!', \"Ohhhhh, This is one of my guilty pleasures. My DH and I like to sit out on the porch, at night, in the summer when it's really hot outside and enjoy these. Absolutely delicious and one of our favorite treats! Mmmm.....\", 'This is one of my favorite drinks--always has been. I miss the days of the soda fountains, but this is next best.', \"Sharon, my parents owned an A&W Drive in during the 50's. I grew up on these. Boy does this bring back memories. Thanks. Gloria\", \"What's not to love about this?! Slow down, relax and enjoy! Made for Zaar World Tour 3.\", 'Oh how I loved these as a kid--guess what--I still do! As usual, quality ingredients lead to a quality outcome--use a good ice cream and good root beer! Made for Zaar World Tour III.', \"Floats make a perfect summer snack! Thanks for reminding me of them. Best with A & W rootbeer, in my opinion. You can even make them with regular Coke. Two hints: put the glass in your freezer first, so it's nice and frosty. And, be careful not to pack the ice cream very tightly into the glass, because it's hard to eat, and hard to get enough root beer in the glass if it can't get around the ice cream.\", 'We love rootbeer floats ! Cream Soda and Coke floats are runners up ! YUMMY summer treat !', 'I loved these as a kid and still do as an adult. They are always a treat! Made today to go with Italian Subs. Yummy!', 'Perfect!!! We take tall mugs and throw them in the freezer to chill.\\r\\nBring them out and follow the recipe.! We also do this with creme soda, coke and pepsi but our favorite is root beer.', \"this is excellent. Made with ibc and you can't get any easier or tastier then this. Get well sharon..\", 'This is a standard at our birthday parties. A classic that will never go out of style!!', 'Yum! We had everything on hand and like someone else said, I forgot how good this was. Thx. for reminding us. Great blast from the past!', 'Hubby really enjoyed this float', 'Great recipe and a real favourite of mine. I just happened to buy some A&W rootbeer yesterday. I saw that you had suggested this recipe for my \"May Menu\" and I just couldn\\'t wait until then! Hope you don\\'t mind that I added a pic of this yummy treat for everyone to see! Thanks for posting!', 'These drinks are always a treat! I cut the recipe in half and my son and I enjoyed this with our sandwich for lunch! Refreshing and delicious. Thanks! Cindy', 'Ah, happy memories of sitting on the front porch with Gramma and Grampa when I was a little kid, enjoying our root beer floats and the evening in general. Yummy stuff!', 'I can\\'t tell you how long it has been since I had one of these! It made me feel like a kid again when my Dad would make these (this was HIS specialty). I still will never understand why this isn\\'t a \"food group\" :) Thanks so much, Sharon123.\\r\\n ', 'This is my favorite treat to give my students when they least expect it. Super easy to throw together, and always a pleaser. Thanks for sharing!', \"As good as you remember! I'm partial to IBC but any root beer will do. Thanks, Sharon, for helping me introduce my 5 year-old to this classic!\", 'Very enjoyable. This is great with Hires root beer.', 'Made this last night for a treat for hubby and I. We loved it. Made for ZWT 07', 'Yum!! Absolutely perfect!!', 'I gave this 5 stars. My family loves root beer floats. I remember as a child my grandpa taking me to A&W for root beer floats. Thanks for posting such a yummy recipe! Christine (internetnut)', 'These were PERFECT.... I make them this way all the time. Thank you', \"This is a standard in our home! A good quality vanilla ice cream and A & W root beer. A classic! It's perfect just as it is!\", \"We made these for Valentine's Day today in my 3rd grade class. Each child received the recipe and then we calculated the quantity of each ingredient we would need to serve 20 students. We also converted the pint, quart, and gallon quantites. The kids loved them and so did all of the adults! I had forgotten how good they are. Thank you Sharon you inspired a fun math lesson for my class.\", 'ahh you can blend this to make a root beer freeze thanks for posting a great recipe dee', 'I had these when I was a child and loved coming across the recipe to remind me. Now there is an easy treat for the grandkids to think Ganmaw is the best! Quote from my 5 year old son and 6 year old grandson - \"Can you make us another one!\". Thank you Sharon!!! Made during ZWT3 by a Fellow Floozie - Remembering Amy.', \"a trip down memory lane, I hade 2 large bottles of A&W root beer sitting around for the longest time, I'm really surprised I did not think of making this any earlier, both myself and DH really enjoyed this float, thanks for the memories Shar! :)\", \"Sharon, I've been making these delicious treats since I was tall enough to reach the freezer! Nothing hits the spot like a refreshingly cold root beer float! You have to allow the fizz to run over the top of your glass ~ That's half the fun : ) Thanks Sharon, for sharing this wonderful classic!\", 'One of my favorite treats by far! So much that for my birthday at work, instead of making punch, we just made a HUGE root beer float in a punch bowl! yummy!', 'I made these at my moms house today with my 5 yr old. MMM! Brought back memories!! Made for ZWT3.', \"This is the best with IBC Rootbeer. A great treat for those quiet evenings on your back porch with your kids. You're right! A simple pleasure of life!\", 'Brings back so many memories, I craved these when I was pregnant with my now 3 yo DD. I use to stop at least once a week and get one. YUMMY!', \"What can I say? A classic! Teenage DD took care of the taste testing tonight...wasn't that generous of her? Made for ZWT3.\", 'Thanks for posting Sharon! These were a fun addition to a birthday party. The perfect simple treat. We used A&W rootbeer and Breyers all natural vanilla ice cream in Solo square cups. They were enjoyed by all. Easy, fun, and portable. Enjoy ChefDLH', 'Heaven! How can you go wrong with ice cream and soda. The rootbeer gets so creamy and sweeter! Oh my I want one know and its 8:00 in the a.m.!!! Thank you for reminding me of this delicious cold treat. We loved it.']", "submitted": "2003-07-03T00:00:00", "minutes": 5, "n_steps": 6, "n_ingredients": 2 }, { "id": 323, "original_id": 171576, "name": "kahlua ice cream", "description": "this is not much of a recipe, but it's my absolutely favorite dessert! kahlua over starbuck java chip ice cream. great way to end a spicy meal.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/171576_v000.png", "markdown": "## 🍰 kahlua ice cream\n\n### Description\nthis is not much of a recipe, but it's my absolutely favorite dessert! kahlua over starbuck java chip ice cream. great way to end a spicy meal.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- desserts\n- easy\n- frozen-desserts\n- 3-steps-or-less\n\n### Ingredients\n1. java chip ice cream\n2. kahlua\n\n### Steps\n1. add large scoop of ice cream to frosted individual dessert dishes\n2. pour kahlua liquor over ice cream\n3. viola\n4. dessert fit for king !\n\n### Nutrition\n- 857.5\n- 1.0\n- 358.0\n- 0.0\n- 0.0\n- 1.0\n- 29.0\n\n### Reviews\n- What's not to like? I used a coffe chip ice cream...delicous!\n- A delicious treat although I used nowhere near the suggested amount of kaluha. Thank you for sharing your recipe!\n- I made this using regular coffee ice cream...MMMM! I love kahlua! Thanks!\n- This was really really good!Dessert for my Mexican meal;èi served it with Praline ice cream form M&M.\r\nThank you for sharing.\n- I saw this recipe yesterday...and had to have it...we skipped dinner and had a big bowl of Starbuck's ice cream (didn't have the java chip though) We doused it with Kahlua..Whipped up a little cream, sprinkled the whole thing with cocoa and called it DINNER!! \r\nThank you for the wonderful dinner :)))\n- I'm not sure dessert should make you so tipsy, but the more you eat, the better it tastes. I'd never had Starbuck's ice cream before and the java chip was quite good, though I think I liked it a little better without the kahlua. Next time I might try it with Irish cream just because I think the contrast might be better to me than coffee on coffee.\n- MMmmm! Great easy dessert! LOVED this! Perfect for warm summer nights! Thanks! \n- This is delicious. I used a homemade espresso/chocolate chip ice cream and topped with Kahlua for an adult dessert for DH and myself.\n- OH SO GOOD! I used Haagen Daz light coffee ice cream, and sprinkled with toasted almond slivers. If I use light ice cream, I can have 2 right-hic..?\r\n\r\nNick's Mom :)\n\n### Date\n2006-06-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "5-ingredients-or-less", "desserts", "easy", "frozen-desserts", "3-steps-or-less" ], "ingredients": [ "java chip ice cream", "kahlua" ], "steps": [ "add large scoop of ice cream to frosted individual dessert dishes", "pour kahlua liquor over ice cream", "viola", "dessert fit for king !" ], "nutrition": [ 857.5, 1.0, 358.0, 0.0, 0.0, 1.0, 29.0 ], "reviews": "[\"What's not to like? I used a coffe chip ice cream...delicous!\", 'A delicious treat although I used nowhere near the suggested amount of kaluha. Thank you for sharing your recipe!', 'I made this using regular coffee ice cream...MMMM! I love kahlua! Thanks!', 'This was really really good!Dessert for my Mexican meal;èi served it with Praline ice cream form M&M.\\r\\nThank you for sharing.', \"I saw this recipe yesterday...and had to have it...we skipped dinner and had a big bowl of Starbuck's ice cream (didn't have the java chip though) We doused it with Kahlua..Whipped up a little cream, sprinkled the whole thing with cocoa and called it DINNER!! \\r\\nThank you for the wonderful dinner :)))\", \"I'm not sure dessert should make you so tipsy, but the more you eat, the better it tastes. I'd never had Starbuck's ice cream before and the java chip was quite good, though I think I liked it a little better without the kahlua. Next time I might try it with Irish cream just because I think the contrast might be better to me than coffee on coffee.\", 'MMmmm! Great easy dessert! LOVED this! Perfect for warm summer nights! Thanks! ', 'This is delicious. I used a homemade espresso/chocolate chip ice cream and topped with Kahlua for an adult dessert for DH and myself.', \"OH SO GOOD! I used Haagen Daz light coffee ice cream, and sprinkled with toasted almond slivers. If I use light ice cream, I can have 2 right-hic..?\\r\\n\\r\\nNick's Mom :)\"]", "submitted": "2006-06-06T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 324, "original_id": 254048, "name": "diet coke cake", "description": "this is so easy and it's so yummy! it stays moist forever! great for weight watchers!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/254048_v000.png", "markdown": "## 🍰 diet coke cake\n\n### Description\nthis is so easy and it's so yummy! it stays moist forever! great for weight watchers!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- diabetic\n- cakes\n- dietary\n- low-cholesterol\n- free-of-something\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. diet coke\n2. chocolate cake mix\n\n### Steps\n1. combine the two ingredients and bake as directions say on the back of the cake mix box\n2. don't add eggs or anything , only the diet coke\n3. trust me ! it rocks !\n\n### Nutrition\n- 182.9\n- 10.0\n- 65.0\n- 14.0\n- 5.0\n- 6.0\n- 10.0\n\n### Reviews\n- I tried this cake with a can of fizzy water and it was amazing!!! Really moist and my mil said she will never make a cake again with eggs and oil. What a great way to eat dessert and not feel too guilty. This cake turned out perfect and was very moist!!!\n- Made this over the holiday weekend. My family was quite skeptical until they tried it and then it disappeared! I did frost it with a butter cream that was very sweet, and the flavor of the cake brought the sweet level down. Even my 10 y/o son has asked me to make it again ASAP! DELICIOUS!! Thank you :D\n- Made with a can of diet coke and a box of devils food cake mix. Topped with fat free cool whip and some sprinkles. Sometimes when I make this I poke holes all over the cake when I take it out of the oven and pour either fat free caramel sauce or fat free sweetened condensed milk over the cake and let it soak in. Then spread on the cool whip when cooled. Mmmmmmm. Just make sure you keep any leftovers in the fridge if you top it with cool whip.\n- What an amazing alternative to regular chocolate cake! Not great in terms of sugar, but still a wonderful tasting cake!\n- I cant believe this cake works but it does. It is a little crumblier on the outside than normal but inside it tastes fantastic. I used the cheapest nastiest home brand mix and it still work.\n- Everyone laughed at me when I was making this tonight. It came out AWESOME. So moist. Thanks for sharing.\n- This is a wonderful recipe for diabetics. The cake came out moist and with a great flavor. Just as good as the high sugar and fat one. I mixed peanut butter and softened cream cheese with Splenda for the frosting. My diabetic Dh said Thanks!!\n- This is the best cake! It's a well known trick in WW, and for a reason - tastes great without the added calories of eggs oil or milk! Use devil's cake mix for best results! Thanks for posting!\n- Definitely easy to do, and the batter is yummy and fun to eat, with no worries of raw eggs and all that. The cake is a little dryer than I expected though. Still, a great alternative to a full-fat dessert. Thank you for sharing.\n- This cake was very good and super easy to make! The taste was excellent;however,the cake crumbled quite easily.Everyone LOVED it though and I LOVE that it is low in fat and calories!Thank you MissMortgages!\n- Good idea.... REALLY wanted it to work, but it just didn't. The cupcakes either rose super high or fell super flat.... then when I took them out, they were very squishy and if I pinched them just a little too hard, they lost their shape completely. The flavor was OK -- tasted good but had that artificial sugar after taste. Thanks for sharing it though, I might try again with a different type of cake mix!\n\n### Date\n2007-09-19 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "desserts", "easy", "diabetic", "cakes", "dietary", "low-cholesterol", "free-of-something", "low-in-something", "3-steps-or-less" ], "ingredients": [ "diet coke", "chocolate cake mix" ], "steps": [ "combine the two ingredients and bake as directions say on the back of the cake mix box", "don't add eggs or anything , only the diet coke", "trust me ! it rocks !" ], "nutrition": [ 182.9, 10.0, 65.0, 14.0, 5.0, 6.0, 10.0 ], "reviews": "['I tried this cake with a can of fizzy water and it was amazing!!! Really moist and my mil said she will never make a cake again with eggs and oil. What a great way to eat dessert and not feel too guilty. This cake turned out perfect and was very moist!!!', 'Made this over the holiday weekend. My family was quite skeptical until they tried it and then it disappeared! I did frost it with a butter cream that was very sweet, and the flavor of the cake brought the sweet level down. Even my 10 y/o son has asked me to make it again ASAP! DELICIOUS!! Thank you :D', 'Made with a can of diet coke and a box of devils food cake mix. Topped with fat free cool whip and some sprinkles. Sometimes when I make this I poke holes all over the cake when I take it out of the oven and pour either fat free caramel sauce or fat free sweetened condensed milk over the cake and let it soak in. Then spread on the cool whip when cooled. Mmmmmmm. Just make sure you keep any leftovers in the fridge if you top it with cool whip.', 'What an amazing alternative to regular chocolate cake! Not great in terms of sugar, but still a wonderful tasting cake!', 'I cant believe this cake works but it does. It is a little crumblier on the outside than normal but inside it tastes fantastic. I used the cheapest nastiest home brand mix and it still work.', 'Everyone laughed at me when I was making this tonight. It came out AWESOME. So moist. Thanks for sharing.', 'This is a wonderful recipe for diabetics. The cake came out moist and with a great flavor. Just as good as the high sugar and fat one. I mixed peanut butter and softened cream cheese with Splenda for the frosting. My diabetic Dh said Thanks!!', \"This is the best cake! It's a well known trick in WW, and for a reason - tastes great without the added calories of eggs oil or milk! Use devil's cake mix for best results! Thanks for posting!\", 'Definitely easy to do, and the batter is yummy and fun to eat, with no worries of raw eggs and all that. The cake is a little dryer than I expected though. Still, a great alternative to a full-fat dessert. Thank you for sharing.', 'This cake was very good and super easy to make! The taste was excellent;however,the cake crumbled quite easily.Everyone LOVED it though and I LOVE that it is low in fat and calories!Thank you MissMortgages!', \"Good idea.... REALLY wanted it to work, but it just didn't. The cupcakes either rose super high or fell super flat.... then when I took them out, they were very squishy and if I pinched them just a little too hard, they lost their shape completely. The flavor was OK -- tasted good but had that artificial sugar after taste. Thanks for sharing it though, I might try again with a different type of cake mix!\"]", "submitted": "2007-09-19T00:00:00", "minutes": 35, "n_steps": 3, "n_ingredients": 2 }, { "id": 325, "original_id": 208686, "name": "honeydew melon with lime juice", "description": "this is so simple! i don't like any melon and the only way i'll eat even honeydew is this way.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/208686_v000.png", "markdown": "## 🍰 honeydew melon with lime juice\n\n### Description\nthis is so simple! i don't like any melon and the only way i'll eat even honeydew is this way.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- fruit\n- easy\n- beginner-cook\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- melons\n- brunch\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. honeydew melon\n2. lime, juice of\n\n### Steps\n1. cut the honeydew melon into wedges\n2. sprinkle lime juice on each wedge and serve\n\n### Nutrition\n- 118.0\n- 0.0\n- 104.0\n- 2.0\n- 3.0\n- 0.0\n- 10.0\n\n### Reviews\n- Delicious yet stupidly simple. I mean that in a nice way. (In other words, why didn't I think of this?) ;)\n- Easy and Refreshing! I cut my melon into chunks and tossed them with fresh lime juice. Made for the 1-2-3 Hit Wonders tag game.\n- For something that taste's so good, there's absolutely nothing to it. A great twist (of the lime) on honeydew. Cool and refreshing. Thanks for sharing, my dear. Made for Summer, 2009 Comfort Cafe.\n- What a nice change from my usual sprinkling of salt! The lime really helps to bring out the flavor and sweetness of the honeydew. Thank you, WI Cheesehead!\n- This was amazing! I'm always looking for simple ways to make fruit more interesting so that I'll actually eat what I bring home from the store :0) This kinda reminded me of a margarita. Although it was already great as written I was curious as to what it would taste like with just a small crackle of sea salt. The addition of salt went well with this recipe and took it to another level. Thank you, WI Cheesehead, for posting this wonderful recipe idea :0)

Update: I do not recommend adding the lime juice until you're getting reading to eat this dish. I was curious to see if the flavor would improve (not that it isn't great already) if it marinated over night. I found that it did not improve the flavor at all.\n- I don't normally care for honeydew melon--it's too sweet and mild for my taste. However, the addition of the lime juice gave it just enough of a kick to make it delicious! Even my husband liked it, and he doesn't like any melon but cantaloupe. Thanks for the great recipe, WI Cheesehead!\n- This is delicious. It isn't properly food combined as per http://www.momssoapbox.com/wp-content/uploads/2009/07/food_combining.jpg but I would make it again & again.\n\n### Date\n2007-01-31 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "breakfast", "lunch", "fruit", "easy", "beginner-cook", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "melons", "brunch", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "honeydew melon", "lime, juice of" ], "steps": [ "cut the honeydew melon into wedges", "sprinkle lime juice on each wedge and serve" ], "nutrition": [ 118.0, 0.0, 104.0, 2.0, 3.0, 0.0, 10.0 ], "reviews": "[\"Delicious yet stupidly simple. I mean that in a nice way. (In other words, why didn't I think of this?) ;)\", 'Easy and Refreshing! I cut my melon into chunks and tossed them with fresh lime juice. Made for the 1-2-3 Hit Wonders tag game.', \"For something that taste's so good, there's absolutely nothing to it. A great twist (of the lime) on honeydew. Cool and refreshing. Thanks for sharing, my dear. Made for Summer, 2009 Comfort Cafe.\", 'What a nice change from my usual sprinkling of salt! The lime really helps to bring out the flavor and sweetness of the honeydew. Thank you, WI Cheesehead!', \"This was amazing! I'm always looking for simple ways to make fruit more interesting so that I'll actually eat what I bring home from the store :0) This kinda reminded me of a margarita. Although it was already great as written I was curious as to what it would taste like with just a small crackle of sea salt. The addition of salt went well with this recipe and took it to another level. Thank you, WI Cheesehead, for posting this wonderful recipe idea :0)

Update: I do not recommend adding the lime juice until you're getting reading to eat this dish. I was curious to see if the flavor would improve (not that it isn't great already) if it marinated over night. I found that it did not improve the flavor at all.\", \"I don't normally care for honeydew melon--it's too sweet and mild for my taste. However, the addition of the lime juice gave it just enough of a kick to make it delicious! Even my husband liked it, and he doesn't like any melon but cantaloupe. Thanks for the great recipe, WI Cheesehead!\", \"This is delicious. It isn't properly food combined as per http://www.momssoapbox.com/wp-content/uploads/2009/07/food_combining.jpg but I would make it again & again.\"]", "submitted": "2007-01-31T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 326, "original_id": 413493, "name": "slow cooker dulce de leche", "description": "no more worries about popping pressurized cans or watching the stove for hours on end. let your slow cooker turn sweetened condensed milk into this decadent foolproof dulce de leche.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/413493_v000.png", "markdown": "## 🍰 slow cooker dulce de leche\n\n### Description\nno more worries about popping pressurized cans or watching the stove for hours on end. let your slow cooker turn sweetened condensed milk into this decadent foolproof dulce de leche.\n\n### Tags\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- sweet-sauces\n- low-in-something\n- technique\n\n### Ingredients\n1. sweetened condensed milk\n2. water\n\n### Steps\n1. wash and remove the labels from your cans of sweetened condensed milk\n2. make sure the cans are undented and unopened\n3. stand your cans up in the slow cooker and pour water in to cover cans fully\n4. cook on low for at least 8 hours\n5. you could probably do this on high for 4-5 hours but i haven't tried it\n6. allow to cool fully before opening the can\n7. store in refrigerator\n8. if you open the can and find that it's not golden enough , scoop out contents into a saucepan and simmer on low until desired color\n\n### Nutrition\n- 106.2\n- 4.0\n- 71.0\n- 2.0\n- 5.0\n- 9.0\n- 5.0\n\n### Reviews\n- I bought two cans of sweetened condensed milk as soon as I read this recipe and gave it a try. I forgot about them and they ended up cooking for nearly 13 hours instead of the recommended 8 and it turned out great anyway! It's really think but a good stir loosens it right up and I've been enjoying some decadent caramel apple slices for a couple of days now. I told all my friends about it and now they're going to try it too! Thank you\n- I've never tasted dulce de leche because I haven't been able to find it in the stores here, so I really don't know how to compare this slow cooker version with the bought kind! I slow cooked four cans on LOW for 10 hours, let it cool, opened it and thought it wasn't thick enough! The taste was almost the same as sweetened condensed milk straight from the can, so I put the remaining three cans back into the slow cooker and cooked it for four additional hours on HIGH! (SEE PHOTOS for the difference in color) The taste changed and the end result is much thicker ~ it tastes good, but not really like caramel as I had hoped. In a few days I'll use the slow cooker dulce de leche to swirl into brownie batter, then bake! Made for Spring PAC 2011 ~\n- this is a great way to make it. Wish I knew this method before....
I put condensed milk in the pot, forgot about it and went to bed... I woke up with big bang... No kidding. Water boiled out and condensed milk can projected itself to the ceiling, leaving half moon mark in my ceiling... then it exploded all over the kitchen, ceiling, walls, cupboards... everything... Yap... sweet dreams... at least I was not there when it exploded. And I just started to date my husband who witness my great cooking abilities...It took few days to wash it all out........
When I write that I put can in the pot, I mean that I used stove top and not a slow cooker. Slow cooker is safe way to make this.\n- I agree with LadyKatarina it is unsafe to do this in the can. Empty condensed milk into canning jars with lids than proceed with directions as above. Every label on cans of condensed milk I've read states "do not heat in can".\n- I have made this recipe as written, until I found out it is unsafe. Making this recipe as written left me with rust rings on the bottom of my crock pot, and after doing more research, I would never feed the finished product to my family again. It is unsafe to make dulce de leche in the can. Heating the can for long periods of time releases chemicals. (it clearly is labeled on any sweetened condensed milk can \"Do not heat in can\" for this reason) This recipe should not be done as written. I made this a second time in the crock pot by using two stoneware oven safe mugs, poured a can of sweetened condensed milk into each mug, covered mugs with foil to make sure water did not drip back into the mug from condensation, placed mugs into crock pot, poured in enough water to get to about 1 inch from the top of the mugs, cooked on low for 8 hours. THAT turned out well. Do not do this recipe as written.\n\n### Date\n2010-02-18 00:00:00\n", "tags": [ "course", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "sauces", "condiments-etc", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "sweet-sauces", "low-in-something", "technique" ], "ingredients": [ "sweetened condensed milk", "water" ], "steps": [ "wash and remove the labels from your cans of sweetened condensed milk", "make sure the cans are undented and unopened", "stand your cans up in the slow cooker and pour water in to cover cans fully", "cook on low for at least 8 hours", "you could probably do this on high for 4-5 hours but i haven't tried it", "allow to cool fully before opening the can", "store in refrigerator", "if you open the can and find that it's not golden enough , scoop out contents into a saucepan and simmer on low until desired color" ], "nutrition": [ 106.2, 4.0, 71.0, 2.0, 5.0, 9.0, 5.0 ], "reviews": "[\"I bought two cans of sweetened condensed milk as soon as I read this recipe and gave it a try. I forgot about them and they ended up cooking for nearly 13 hours instead of the recommended 8 and it turned out great anyway! It's really think but a good stir loosens it right up and I've been enjoying some decadent caramel apple slices for a couple of days now. I told all my friends about it and now they're going to try it too! Thank you\", \"I've never tasted dulce de leche because I haven't been able to find it in the stores here, so I really don't know how to compare this slow cooker version with the bought kind! I slow cooked four cans on LOW for 10 hours, let it cool, opened it and thought it wasn't thick enough! The taste was almost the same as sweetened condensed milk straight from the can, so I put the remaining three cans back into the slow cooker and cooked it for four additional hours on HIGH! (SEE PHOTOS for the difference in color) The taste changed and the end result is much thicker ~ it tastes good, but not really like caramel as I had hoped. In a few days I'll use the slow cooker dulce de leche to swirl into brownie batter, then bake! Made for Spring PAC 2011 ~\", 'this is a great way to make it. Wish I knew this method before....
I put condensed milk in the pot, forgot about it and went to bed... I woke up with big bang... No kidding. Water boiled out and condensed milk can projected itself to the ceiling, leaving half moon mark in my ceiling... then it exploded all over the kitchen, ceiling, walls, cupboards... everything... Yap... sweet dreams... at least I was not there when it exploded. And I just started to date my husband who witness my great cooking abilities...It took few days to wash it all out........
When I write that I put can in the pot, I mean that I used stove top and not a slow cooker. Slow cooker is safe way to make this.', \"I agree with LadyKatarina it is unsafe to do this in the can. Empty condensed milk into canning jars with lids than proceed with directions as above. Every label on cans of condensed milk I've read states "do not heat in can".\", 'I have made this recipe as written, until I found out it is unsafe. Making this recipe as written left me with rust rings on the bottom of my crock pot, and after doing more research, I would never feed the finished product to my family again. It is unsafe to make dulce de leche in the can. Heating the can for long periods of time releases chemicals. (it clearly is labeled on any sweetened condensed milk can \"Do not heat in can\" for this reason) This recipe should not be done as written. I made this a second time in the crock pot by using two stoneware oven safe mugs, poured a can of sweetened condensed milk into each mug, covered mugs with foil to make sure water did not drip back into the mug from condensation, placed mugs into crock pot, poured in enough water to get to about 1 inch from the top of the mugs, cooked on low for 8 hours. THAT turned out well. Do not do this recipe as written.']", "submitted": "2010-02-18T00:00:00", "minutes": 485, "n_steps": 8, "n_ingredients": 2 }, { "id": 327, "original_id": 214525, "name": "bailey s fizz", "description": "a yummy twist for st. patty's day or any time of the year! courtesy of the bailey's irish cream website.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/214525_v000.png", "markdown": "## 🍰 bailey s fizz\n\n### Description\na yummy twist for st. patty's day or any time of the year! courtesy of the bailey's irish cream website.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- easy\n- dinner-party\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- brunch\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. baileys irish cream\n2. club soda\n\n### Steps\n1. combine ingredients in a highball over ice and stir\n2. enjoy !\n3. )\n\n### Nutrition\n- 355.9\n- 26.0\n- 86.0\n- 4.0\n- 6.0\n- 52.0\n- 7.0\n\n### Reviews\n- I made this over the weekend with my sister, and we loved it! So simple and delicious. Thanks for another Bailey's favorite! Cheers ~V\n- Wonderful! My husband and I are finding these drinks absolutely splendid! I did add more than just a \"splash\" of club soda, more like 1/4c. to thin out the Bailey's and make the drink a little more refreshing in the HOT Arizona summer. Never thought of drinking Bailey's by the pool, but with the addition of the club soda, we look forward to enjoying this recipe all summer long!\n- I used Baileys Irish Cream with Caramel and enjoyed this after dinner for dessert. It is on the thick side so you can sip on it while playing zaar tag!\n- MMM! Loved the fizzyness of the club soda here! Great drink!\n- I hope you meant 1/8-1/4 cup of club soda. Pretty good, something new and different. Almost too far on the sweet side so have it as dessert.\n- WOW! I LOVE Baileys so thought I'd like this but the club soda really makes it refreshing. I used much much more than a splash of club soda for a tall glass full of creamy zippy wonderfulness. Made for the Beverage tag game.\n- Great stuff Mommy Diva! We've had a hot spell and I thought I'd give this a try. Glad I did because I liked the little fizz in it. Thanks :)\n- I posted 2 picture one showing the drink stirred and one just poured. I suggest being sure to stir well or you`ll get a curdled looking drink. Very tasty and easy to make. Thanks.\n\n### Date\n2007-03-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "easy", "dinner-party", "cocktails", "dietary", "low-sodium", "low-in-something", "brunch", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "baileys irish cream", "club soda" ], "steps": [ "combine ingredients in a highball over ice and stir", "enjoy !", ")" ], "nutrition": [ 355.9, 26.0, 86.0, 4.0, 6.0, 52.0, 7.0 ], "reviews": "[\"I made this over the weekend with my sister, and we loved it! So simple and delicious. Thanks for another Bailey's favorite! Cheers ~V\", 'Wonderful! My husband and I are finding these drinks absolutely splendid! I did add more than just a \"splash\" of club soda, more like 1/4c. to thin out the Bailey\\'s and make the drink a little more refreshing in the HOT Arizona summer. Never thought of drinking Bailey\\'s by the pool, but with the addition of the club soda, we look forward to enjoying this recipe all summer long!', 'I used Baileys Irish Cream with Caramel and enjoyed this after dinner for dessert. It is on the thick side so you can sip on it while playing zaar tag!', 'MMM! Loved the fizzyness of the club soda here! Great drink!', 'I hope you meant 1/8-1/4 cup of club soda. Pretty good, something new and different. Almost too far on the sweet side so have it as dessert.', \"WOW! I LOVE Baileys so thought I'd like this but the club soda really makes it refreshing. I used much much more than a splash of club soda for a tall glass full of creamy zippy wonderfulness. Made for the Beverage tag game.\", \"Great stuff Mommy Diva! We've had a hot spell and I thought I'd give this a try. Glad I did because I liked the little fizz in it. Thanks :)\", 'I posted 2 picture one showing the drink stirred and one just poured. I suggest being sure to stir well or you`ll get a curdled looking drink. Very tasty and easy to make. Thanks.']", "submitted": "2007-03-01T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 328, "original_id": 30358, "name": "perfect pasta with no watching and no sweating", "description": "this doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in new orleans). it cuts down on the steam you put out into your kitchen.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/30358_v000.png", "markdown": "## 🍰 perfect pasta with no watching and no sweating\n\n### Description\nthis doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in new orleans). it cuts down on the steam you put out into your kitchen.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- pasta\n- easy\n- low-fat\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- equipment\n\n### Ingredients\n1. pasta\n2. water\n\n### Steps\n1. boil lots of water , enough for at least one inch above the pasta\n2. when boil is reached , add your pasta & place lid on pot\n3. remove the pot from the heat\n4. set a timer for 15 minutes and let pan sit covered\n5. after 15 minutes , drain off water\n6. i do this with frozen ravioli , too , but it only takes 10 minutes or so\n7. what's funny is that this seems to work for most types of pasta i prepare , without adjusting the timing\n8. i rarely do angel hair or other fine varieties , but they would probably take less time\n9. play with it and set your own timings\n\n### Nutrition\n- 422.9\n- 2.0\n- 12.0\n- 0.0\n- 29.0\n- 1.0\n- 28.0\n\n### Reviews\n- It works!\n- Although this worked well for me using whole wheat linguini, I couldn't justify giving this 5 stars because it takes longer than boiling the pasta and doesn't really improve the taste at all. As far as I'm concerned, following the directions on the package works just as well if not better. Sorry!\n- It was really hot the other day and the air conditioning was doing its best so I thought I would give it a break and make my pasta this way. I used a whole wheat fortified rotini and this worked great. I forgot and left it on the burner just turned it off and it still worked out great. I will do this from now on. Thanks.\n- Wow, it really does work! I used ditalinni and probably should have cooked it another 1-2 minutes, but it's ok. I was a little confused at first with step 4 in the directions (and it seems I was the only one who was!) I guess I read it too literally and thought I had to drain the water immediately after setting the timer. In my opinion, I guess it should read 'Let sit for 15 minutes then drain water.' However, I am truly amazed that it didn't stick at all. This not only saves on sweating or watching, it also saves on energy!\n- Perfection. Solving the age old problem of loosing track of how long the pasta been cooking!!!!! You're a genius!\n- Worked like a charm with my Linguini pasta last night. Thank you so much for posting. I did have a hard time with this as my DH was SURE it would not work and kept opening the lid to check it - telling me \"we've GOT to cook it more\" Was he surprised when it came out perfect even with all his interuptions. Can't wait to do this again WITHOUT his help.\n- Yay! It is perfect---and so easy!\n- I really was doubtful that this would work but after reading all the reviews I gave it a try...twice...just to be sure the first try wasn't a fluke. Well, it wasn't a fluke. It does work and quite well. Both my spaghetti and rotini came out perfect. This will be a huge help to me when we are camping in our travel trailer. Space is limited so any time I can free up a burner it is a real positive. Not to mention helping to keep the trailer cooler on those hot summer days. I'll be passing this tip on to my fellow campers. Thank you Margaret3 for the great idea!\n- Had to try this after reading all the great reviews, I used farfalle pasta and after the 15 minutes had a perfect al dente pasta. Thank you for posting!\n- What a great cooking method! I have tried this method a couple of times now with great success. How nice to not have to worry about your pasta water boiling over while you are busy preparing the sauce. If you follow the directions exactly, your pasta will come out perfect.\n- Add my name to the list of skeptics that did not believe this would work until I tried it - perfect!! Even though heating up the kitchen is not really an issue here in Wisconsin, this method is still so much easier. I did plain old spaghetti and I didn't even have to stir it! Thanks for posting!!\n- What a great idea! I tried it twice. First with elbow macaroni and then with tiny shells which took less time to cook than 15 minutes about 7-8 minutes. I did add a little oil and salt to my water before adding the pasta and everything worked out fine. Sure will be nice to free up a burner on busy occations. Thank you.\n- Wonderful idea! I did this for Macaroni and Cheese for the Crock Pot. While I was waiting for the mac to be done I mixed up the cheese and sauce and had it in the pt in less than 15 minutes.\n- I needed a pound of macaroni for another recipe so thought I would give this a try. I used Dreamfield pasta and followed the recipe exactly. The pasta did cook up nicely but mine did stick some. I will be trying this with other pastas. This was such a time saver for me as I made the pasta, set it aside and made other things for dinner. When the timer went off, I was able to use the macaroni. I didn't have to sweat over the pot or stir it. I will be using this method in the future.\n- Great ,great, great, What more can I say LOL I have been doing rice this way for years but never thought to do pasta!! Tried egg noodles this way last night & yes...... It's the only way I'll be cooking pasta in the future. Thanks so much for posting.. :)\n- Why had I never thought of this before? Why have I never heard of this before? This is great. The only method I use now when cooking pasta! Thanks!\n- I thried this with angel hair whole wheat pasta for 10 minutes and it was perfect al dente.\r\n\r\nCan't wait to try it with other types of pasta.\n- I LOVE This idea so much that I've had it in my 'Zaar cookbook for a couple of years now and just had to double-check on the time...well, and also to make sure that others are beneiting from this great help.\r\n\r\nThanks so much for posting it!\n- I have always cooked my angel hair pasta this way, but never thought about using this method for other types of pasta. Thanks for posting this. I will definately be trying it with other pastas. \n- Thank you so much for posting this terrific recipe. It truly is perfect pasta. This is the only method I use to cook pasta now. I have always cooked hard-boiled eggs using this method, adding salt to the water to make the eggs easier to peel (tip from a friend), and let them stand for 20 minutes to make sure they are done because I use large eggs. Wow, I cooked rice for making cabbage rolls with this method and it worked terrific! I measured 2 cups long grain raw rice (kind you usually cook 15 minutes), with 1 teaspoon salt, and 1 Tablespoon butter in a saucepan. Then I added 4 cups cold water, stirred, and brought it to a boil. Stirred again; covered with a tight-fitting lid. Removed from heat and allowed it to stand for 20 minutes. Uncovered it and allowed it to stand for five minutes. Fluffed it with a fork and placed it in a large mixing bowl with rest of cabbage roll ingredients. Terrific.\n- Wow! I was very skeptical this would produce edible pasta, but it does work. The only thing I found was that 15 min was too long for our tastes(pasta was too soft...). I checked it at 10-11 min and it was perfect for us. Thanks! Cooking pasta in Texas 100 degree heat is never something to look forward to. This helps alot. \n- I used this recipe to cook pasta shells. Worked like a charm! Thanks!\n- Margaret3...irrespective of how many other folk knew of this method...thank YOU sincerely for posting it here for those of us who have never heard of this ingenious approach.\r\n\r\nOver the last few days I have been finding the heat nearly unbearable and not having to stand in front of a dementedly boiling pot of pasta was truly a wee slice of heaven.\r\n\r\nBless you.\n- Perfect!\n- This is such a great tip! I can do this while doing 6 other things, doesn't require babysitting, doesn't splatter, doesn't heat up the kitchen. The name says it all \"perfect\"!\nthanks!\n- Update: I have since tried this method with pasta and I wouldn't go back to the old way again! Super easy, perfect every time!!!April 14/2009: This method could be applied when making soup. Once the soup is finished, I add the pasta and remove it from heat. It sits there (uncovered) and is cooked in about 10 minutes. Great idea!\n- WOW...with the heat index at 115 degrees here yesterday, I used the NEW method. Worked great on bow tie pasta!! I will never boil pasta the old way again!!! Thank you for posting!!! Amy\n- It doesn't get any easier than this. I tried this method tonight with spaghetti and it turned out perfect. 15 minutes was just right. I will be cooking all my pasta this way from now on. Thanks for sharing.\n- What a smart idea. ;)\r\nI can't believe I'd never thought of this. LOL Awesome. Thanks Margaret3!\n- Go figure...this works great! I remembered reading this recipe earlier and decided to try it one night when I was running all over doing too many things at once. The pasta was done perfectly and I was able to finish other chores at the same time. Thanks a bunch!\n- So easy to do, thank you for sharing this.\n- Love it. :)\n- Great trick!! Pasta came out perfect...I will definately be using this method from now on.\n- THANK YOU for a wonderful idea. Works great!\n- Wonderful method. My pasta turned out perfect. I will be using this method from now on. Thanks for sharing.\n- \r\nSorry forgot to give you a rating earliere (I'm new) but if I could I'd give you 6.\n- YES!! this does work..perfect pasta\r\ngoing to try it on rice next.\r\nFYI..If you need poached chicken do the same thing..let set for 1 hr.Thank You Margaret..\n- What a great idea I love this method of preparing noodles. Thanks for posting.\n- I tried this the other night with linguini and was less then impressed. I let it sit 15 mins as directed but pasta was still clumpy and not done in places. I expect it's a trial and error sort of thing and for all that, I might as well make pasta the way I usually do. Great idea though, just was a little disappointed it turned out iffy... hubby was skeptical it would even work and I only proved him right and I HATE it when that happens! ;-)\n- I'm shocked and amazed. This really works! We had the best spaghetti noodles we have ever made. I have already shared this with 2 people and intend to share it with as many others as I can. I worried about the bottom of the pot, but there was absolutely no sticking. We will use this with other pastas, after we figure out how long thicker pastas take. Thanks for the amazing tip! By the way, I had the spaghetti leftovers the next day, and they warmed up fabulously! They didn't get at all dry or sticky and were just as good as the night before.\n\nI also tried this with a box of Velveeta Shells and Cheese. It worked perfectly again - and it was so nice to not have to watch that pot! I'm always boiling things over and didn't want to do that on our new stove - I'm glad I tried it and I will do this every time!\n- I finally remembered your recipe.Tried it with Fettuccini for 3 and it came out PERFECT.\r\nThanks for showing me a new way to cook pasta.\r\nSge/Rita\n- This changes everything. I'm going to share this on FB because more people need to know about this - will link to your recipe as well ;) What an excellent GREEN tip!! LOVE IT!!\n- Wow, what a great recipe! My kitchen gets so hot and we really do enjoy our pasta so this method for us is awesome. Thank you for posting.\n- Tried this for my spaghetti dinner tonight. Wow, I don't have to worry about the pasta boiling over and then trying to clean off my glass stove top. Thanks for posting.\n- During college I cooked in a small Italian cafe right by campus, and this is exactly the same method that we used at the restaurant. I have been cooking by pasta this way ever since. It simply never lets me down!\n- This worked fantastically!\n- Awesome! This is the only way I'll make pasta now! As I generally use chunky whole wheat or whole grain pasta, I let it sit for 20 minutes rather than 15, and it worked out perfect. Not only did it not require watching, stirring or steam up the kitchen, the pot didn't need any scrubbing, either! Thank you SO much for posting this gem!\n- Another convert here...\n- Awesome,didn't really think it would work but its great-the best.\n- Whoo hoo! I tried this with whole wheat lasagna noodles--to make a nice lasagna for hubby. This worked GREAT and THANK U for the specific directions. It took 10 minutes to cook them & hubby had no complaints about the texture so I was a happy camper. Thanks so much again!!\n- I'm *Impressed*. I really had my doubts, but Roxanne's photo and review convinced me to give it a try. I'm certainly glad I did. I used Gemelli pasta, and it was perfectly al-dente in 15 minutes. Every noodle was picture perfect. No breaking, no sticking to the pot, so nothing but perfection. This is the ONLY way I'll cook pasta from now on. Thanks so much for sharing.\n- I gave this a try this weekend, more from curiosity than from a need to eat pasta. I used pasta twists, and I felt they needed a bit more than the 15 minutes. I'll try this again, experimenting with the timing. I suppose each shape and size works a bit differently.\n- I have tried this now with different kinds of pasta, even filled pasta- still works great! The only way I cook pasta now :)\n- Great energy saver!\n- I`am shocked like every one else that has tried this - its a great method I`ll never forget :O) You can also do this for hard boiled eggs :O) ~Poker~\n- This really does work! I used this with with 8 ounces dry rotini and it came out PERFECT! Margaret u have no idea how much you've simplified my cooking like! THANK U!\n- I love this method for cooking pasta. It reminds me of the Pasta Express but much better because the pasta has more room. I do add a little olive oil to the water to keep the pasta from sticking. As another review stated, it's also a great way to make boiled eggs. Thanks for posting this tip!\n- It Works! It Works! Doing happy dance.! *SMILES*\r\nNothing to change about this. Tryed and True.\r\nThank You\n- WOW this is great news.I live on a boat and avoided cooking pasta due to the huge amount of humidity it added to the air,and windows, and curtains,now I can have pasta anytime I want.Thank you\n- This is genius!\r\nMuch more easier and my pasta came out wonderful.\n- I have been using this for over a year now and it works for every pasta I've ever tried, whole wheat included. It also frees up a burner which could be great! I do stir my pasta when I pour it in just to try to avoid any sticking on the bottom.\n- This works great. I was a little unsure if they would cook as I thought the water would go cold and they would still be hard but I did as instructed and after 15 min they were cooked just right! I finally found a way to cook spaghetti without overcooking thank you so much! It also saves on electricity and water overboiling on my stove! \n- It works!! Thanks for making my life a little easier :D\n- I love this! I was a bit too eager and probably should've left the pasta have an extra minute or two since it was a little thicker (I'll be more patient next time!) but I love how easy this was. I especially loved that I didn't have to constantly check on it as well. I don't think I'll go back to the old way again!\n- Wonderful cooking method. Works everytime! Have been using this recipe for several years and have not thought about rating it until I made it again today, using egg noodles, to go with recipe#34499. I love that you can just set the timer after you add the pasta, forget about it, and have it come out perfect. Thanks, Margaret3, for posting\n- Used this method for linguine last night and it worked perfectly. I salted the water after it come to a boil\n- WOW! This is the best thing since sliced bread! :-) It's the most amazing thing I have seen. THANX!!!!!\n- I didn't believe that this would work but tried it anyway as I get tired of always trying to make the pasta perfect! It was perfect! I have now tried it with various types of pasta and it works beautifully every single time. This is a hit!\r\n\n- This is how I always do my pasta. It makes it perfect! Thanks!\n- This was PERFECT Thanks so much for sharing\n- This is great. All new cooks (& old as well) take heed to this recipe; it works. I was skeptical at first but now I use this method all the time. It saves from having to stand over the pot and watch it plus it does not steam up the kitchen. Thanks Bergy for the recipe.\n- Works like a charm! I've had trouble cooking pasta just right in the past, but not anymore. Thanks so much for posting this gem. :) \n- I WILL NEVER BOIL PASTA AGAIN!! Thank you...Thank you! This was amazing....perfect pasta!! You Rock :) Update-I just used this technique for my son's Ramen noodles, and OMG they turned out perfect after just 10 minutes.\n- Works perfectly! Thanks for this awesome way of cooking pasta!\n- Excellent! Perfect Pasta everytime! Just make sure you don't forget to drain it at your 15 minute mark...I ignored my timer and ended up with limp pasta!\n- works beautifully, thanks for the time saving tip\n- I got nervous when I lifted the lid and saw the batch of angel hair grouped together. I thought they hadn't cooked properly or were sticky, but nope! They separated when the water was disturbed and had cooked perfectly. Thanks so much for posting this cooking method!\n- I tagged this recipe months ago but always forgot about it when it came time to make some pasta. Finally, I had a chance to try this technique out so I could make Recipe #39087. I ended up using angel hair pasta since that was all I had in the house. I let the pasta sit in the pot for 4 mintues and it turned out perfectly. I can't wait to try it again with different types of pasta. I had no problem with it sticking at all... this would be great in the summer months when it gets quite hot and humid here in Atlanta! Thanks for a great tip!\n- I was VERY skeptical, but this really Works!! I tried this during the summer when I didn't want water boiling in my kitchen. I'll never cook pasta another way again. So simple. Watch the timer, even this method can produce mushy pasta if left too long. Thanks for an energy saving, temperature saving technique.\n- I didn't believe it! I had to try it myself! This is unbelievable -- works every time and the texture of the pasta comes out PERFECT. \r\n\r\nNo more standing over the stove for 15 minutes, stirring, checking, stirring, checking...Thank you!\n- Another convert here, and being from South Florida, it's the only way I will make pasta again. I made linguine and it was perfectly cooked.\n- This worked well! I will def use this during the summer months when I don't want the heat from the stove. Could have really used this in our old house -- I couldn't cooking anything in the oven or stovetop there during the summer months :) Thanks!\n- A breeze. Awesome idea.\n- It works!!! How nice not to have to watch it... and have another burner available.\n- Make me #51, please... I found this recipe because I went in search of pasta sauces and found Margaret3's fantastic sauce #30158 (thank you Margaret3, last night's supper was totally on you). Anyway, this method is so great that I forgot about the pot of noodles for at least 5 minutes after the timer went (tending to other things)..and it was still no less than perfect!\n- It Works! I used this method to cook wide egg noodles tonight. I have to admit I was pleasently surprised, having been just as skeptical as others who tried it. You might have to tweak the time a little bit depending on pasta size and altitude, but it will be well worth the convience. It was 112°F today in Phoenix, but not in my kitchen. *^-^*\n- This is the only way I cook pasta now. Turns out great everytime!! Yea, no more clumps of pasta that didn't cook evenly.\n- The benefit is not just cutting down the heat in the kitchen, it turns out great pasta!\n- I tried this with a pound of fettucine and it was perfectly cooked. What a great tip. Thanks for sharing.\n- I used this with Fettuccini for three persons and it was perfectly cooked, added sundried tomatoe pesto sauce right after I drained the pasta into the pot put the lid back on and presto perfect pasta no muss no fuss - of course I added some parmesan when serving. Thanks Margaret for a real no watch recipe that works\n- This was such a neat idea and worked very well. I'll be using this method often for cooking pasta. Thanks!\n- I don't believe this. When I first tasted the pasta I thought it was not cooked. I then realized I've always overcooked pasta and was now enjoying it the way it should be!! I'm sold and this is how I'll always cook pasta now. Thank you very much Margaret3.\n- I saw this on here one day and thought I'd try it. I like the fact you don't have to keep stirring it. I used penne pasta and agree with Ransomed by Fire -- next time (and this will be the only way I cook pasta anymore) I'll try it for 10 minutes. Mine was a little more cooked than we like it. All in all, I love this idea!\n- WOW ! ! This recipe just saved me $19.99 + shipping. I was ready to buy the \"Pasta Express\" on T.V. when I saw this way of preparing noodles. I did spaghetti Friday and it was EXCELLENT! It works the same way the T.V. gadget does!!! and didn't cost me a penny!! Thank you soooo much for this. Carolyn H\n- I've made pasta this way and yes, it does work! :) We also have to make our rice in this manner because we have a gas stove - otherwise the rice burns.\n- Absolutely GENIOUS! I tried this tonight with Barilla Thick Spaghetti. I left in in a couple minutes longer, since it was thick style. Just PERFECT! I will never have a mushy forgotten pot of pasta again. Thank you Thank you Thank you.\n- Wonderful. This worked great! It was so easy. Thanks for posting!\n- This is more of a technique than a recipe. It worked perfectly on wholewheat penne pasta. This is how I'll be cooking my pasta from now on. Thanks for this cooking tip.\n- I've been cooking pasta this way for years, having found the tip in a column on ways of saving energy. Just fyi, I allow 5 minutes for angel hair. If you like it al dente, probably 4 minutes would be better.\n- Holy macaroni! It works! I have used this with elbow macaroni and regular spaghetti. I added a tb of oil cause I thought it might stick. I couldn't help but peek after ten minutes... and it was sticking a little. I just stirred a bit and it separated into strands. Returned the lid and let steam for 5 more minutes. Perfect. \n- Worked Great! I cooked Angel Hair Pasta and let it sit for 10 minutes. Thanks for the simple idea.\n- Ok, this is the BEST way to cook pasta. I hate standing over the pot. This is great, I will never watch that pot full off pasta boil again!\n- Thank you! Thank you! :)\n- Tried this last night with thin spaghetti! Came out perfect! I was babysitting a 2 year old who wanted to be outside instead of inside, and we were able to do that! Just listened for the timer to go off and said TIME TO EAT! Little one kept saying....Yum....Good! :)\n- I decided to try this method a few times with different kinds of pasta before writing a review. First time I used spaghetti noodles and they came out perfect. I was shocked! Second time, linguine noodles. These stuck together resulting in some uncooked parts. Third time, used pasta shells which came out perfect. In conclusion, I think this is a very solid recipe, but if you plan to use long noodles, make sure to stir them well before covering them. I think that's the only reason why my linguine noodles didn't turn out so well since I did stir the spaghetti and not the linguine, and should be listed as a step in the recipe itself.\n- Tried this last night and my penne pasta turned out perfect. I shared the recipe with my daughter and she was delighted as she said her pasta always gets mushy. Thanks.\n- 20 minutes is perfect for whole grain pasta and hard boiled eggs!!! Been doing it this way for YEARS now!!!\n- I was very wary of this method until I tried it and it worked beautifully. I used a large amount of regular long spaghetti and I followed the directions to a T. Perfectly al dente pasta. And, as a bonus, my kitchen was not blazing hot after cooking it. Yipee!!!\n- Amazing! This is the only way I will make pasta from now on! Thanks!\n- Unbelievable ! I've used this method many times since reading about it here and have even taught my 13 yr. old son how easy it is to make his favorite meal.\r\nThank you Margaret !\n- Just did this with Wegmans brand rotini's. It cooked up great, but it has a pasty texture when you chew it. Maybe it was just the pasta i used. I am planning on trying it with a brand name linguini next and will report.\n- Your right...my pasta came out PERFECT! It was so nice not having all of that rolling steam in the kitchen on this hot summer day! Thanks for the GREAT tip!\n- I have been cooking pasta like this for a couple of years now, ever since I saw this recipe and have neglected to submit a review! Shame on me! LOL! I have cooked spaghetti, egg noodles, and elbow macaroni using these instructions and it is amazing how it works! Perfect everytime! My mom still has a hard time believing me LOL! I encourage anyone to try this. I don't think you will be disappointed! I will continue to use this method and thanks so much for posting, Margaret3!\n- I have cooked my boiled eggs like this for years and never thought to try it with pasta. Thanks for posting Margaret3, can't wait to try it!\n- OUTSTANDING! THANK YOU for this technique. I'm always forgetting the pasta boiling away at the back of the stove and it's ends up way overdone. With this method it was perfect!\n- This is how I make my pasta every time. I find the time does vary depending on the type of pasta being made (egg noodles only take about 7 minutes). My husband doesn't like this method for hollow pasta - he thinks too much water gets left inside the noodles. For spaghetti and other long noodles it is the ONLY way I make it now.\n- perfect recipe !! i tried macronis too just takes 10 min n even noodles too in just 10 min thank u !!\n- Cool! Thanks for a great idea:) I made 6 oz of spagetti at 12 minutes and it was perfect. I will use this alot now so I can spend time making sauces. \n- My mom taught me something similar when I was learning to cook. We bring water to a boil, add salt & pasta. When water comes back to a boil, cover, turn off burner & leave pan on burner. Set timer for 10 min.\n- It's not like you need another review, but here goes-- Great! Easy, no boiling pot to watch, just set the timer and go on about the business of preparation with the rest of the meal. I used whole grain pasta noodles and they turned out wonderfully. I will use this way to prepare pasta from now on. Thanks so much for teaching this old dog a new trick!!\n- I love this method...the only way I will cook pasta from now on!\n- I decided to try this when entertaining family, but figured if it didn't work I could always cook up some more pasta. I used whole wheat thin spaghetti and went for it. I set the timer for the time recommended on the box and it worked perfect. It was a dream not to have water running down the walls and not having to worry about it over boiling, etc. Same theory as the \"seen on tv\" pasta cooking containers - no need to buy those!\n- I tried this last night using low carb (Dreamfield's) pasta elbows, and it worked great! I let the water boil, added the pasta, and removed from the heat. I stirred briskly, then let it sit for 15 minutes. Perfect pasta! This will come in handy when I'm cooking many things at once; once the water is boiled and the pot is removed from the burner, it frees up space to cook other items. Thanks, Margaret3! \n- This worked great with spaghetti. Thanks for sharing.\n- This REALLY works. Enough said. :)\n- This is great! I've always cooked hardboiled eggs this way. (less \"bouncing around\" and fewer \"cracked eggs\") Now I'll have to try this method with rice. Many thanks!\n- Clearly I'm way behind on my reviews. I've been using this technique for probably a year or more. I've also taught others to do it as well. Makes things so much easier. No more boil-overs! I do adjust the time depending on the thickness of the pasta.\n- I have used this method 4 times now... on Spaghettini, Linguine, Penne, and Mostaccioli and it works like a dream EVERY time! With the Mostaccioli it did appear that it was stuck together when I took the lid off, but after draining and stirring, it was not stuck a bit. I will never cook pasta any other way!!!\n- Will do it this way from now on! Thank you!\n- I have to admit I was a bit skeptical about cooking pasta this way. Gave it a try tonight (used rotelle pasta), and they came out perfect, without watching the pot! Thanks for the tip.\n- Works great! Thank you!\n- Thanks for the great idea!! I made spaghetti using this method. It came out perfect. I was worried it would stick together--NOT! It was just great, freed up a burner, and NO steam in the kitchen! How in the world did you discover this??\r\nThanks a lot, will always do it this way!! :-)\n- Wow is this ever easy - and it works to!! I found that the 15 minutes was perfect for spaghetti but I had to leave me penne pasta in for about 4 minutes longer. I also added a bit of olive oil to the water so that the pasta wouldn't stick together. This is a great idea - thank's for sharing!!\n- I used spaghettini and 15 minutes, not sure if there's a difference between that and regular spaghetti but it turned out so soft but chewy, that perfect texture...what a great idea!! \n- I used my microwave to boil my water. I don't know why this seems easier. I have made pasta twice in the last week.\n- Wow, I am Amazed!!! I will never make pasta any other way!!! I used whole wheat rotini pasta and it turned out perfect!!! Thanks so much!!!\n- It's perfect pasta, what else can I say that hasn't already been said? I made penne and thought it would stick or clump, it didn't! A great way to cook pasta without salt or fat. I always hard boil eggs this way and after reading the other reviews, will try rice with the same method. Thanks so much, Margaret3!\n- Great way to cook pasta. I was always looking for the packet to see how long to cook - now it doesn't matter with this method I can do each type for the same amount of time. It might not be quicker but it sure is simple and it works so well. Thanks Margaret.\n- Brilliant! Such a great tip, thanks for posting.\n- This is soooo awesome! It's GREAT when you only have four burners and everybody wants something else.\nMy husband is very picky about his pasta and this cooks it to a perfect al dente. No more complaining! YAY\n- I have made my pasta this way for decades. I believe I first learned about it when I was cooking part-time in an Italian restaurant when I was in college. I do add about a teaspoon of olive oil to the boiling water to help prevent any clumping, even when cold.\r\n\r\nCompletely unrelated but this is how I cook corn on the cob also -- with NO salt in the water but a teaspoon of sugar instead.\n- To Margaret 3.. from Thelma Louise\r\n\r\nThis was a really great idea. It worked perfectly. Thanks so much. I live in Florida and we sure don't need any more humidity put in the house. This saves a lot. I will pass this on to others. Thanks again\n- Tried this with bow tie pasta. Turned out great. Thanks for the tip.\n- This is an amazing way to make pasta! No more boilovers to clean up... Just sit back and relax as the pasta practically makes itself. I prepare pasta every time this way now.\n- Great Tip! I made some Spaghetti last night using this method, and they turned out just perfect. I will always cook my pasta this way from now on. Thanks for posting this.\n- Add me to the list of 5 star reviewers. I used this method tonight with Pipette pasta and it turned out perfectly. I've always stood by the pot while it was cooking to either stir or watch the pasta. I love that I don't have to stand by the pot to watch out for it to boil over. The fact that this method doesn't require salt is a big plus in my opinion. Thank you so much for sharing this recipe! I'll be using this method from now on!\n- I can't tell you how perfect my pasta is right now!!! I cooked 3 pounds of ziti rigati and it came out perfect in 15 minutes. This not only saves from overcooking but it saves money on electric or gas because you turn off the stovetop!! I am greatful you posted this and so many reviews helped bring it to my attention so here's one more!!\n- AWESOME!!\n- Great tip! I have tried this with thin spaghetti and elbow macaroni and it works. I usually boil my pasta for 5-10 min. then add the lid and remove from heat. I let it sit for about 5-10 more min. and it turns out perfect every time. I do not like al dente cooked pasta so I usually end up over boiling it trying to get it done all the way. Not anymore, Thank you!!\n- It worked great. I saw an ad on TV for a set of plastic containers to add boiling water to and then add pasta or veggies and seal tight. Now I can do at home without spending the $29.99 + s/h!!! For those who didn't have good results, suggest to check that your pan is in good shape and that the lid fits snugly.\n- How to cook pasta should not be listed as a low-carb recipe. Pasta is carb central!\n- Well, there's not much more I can add to all these wonderful review! It's hard to believe how perfect the pasta comes out! I used penne pasta and let it sit for 15 minutes and it was perfect! Now I don't have to listen to the smoke alarm go off every time I cook pasta! Thanks for sharing this great recipe.\n- Hey this also work's for hard-boiled egg's.......when the water comes to a boil take off the stove put the lid on and wait 15 minute's, perfect HARD-BOILED EGG'S EVERY TIME... DEBDEBZ\n- I tried this tonight with macaroni, and it didn't work so well. It worked okay, but the macaroni ended up a little overcooked. I think it should've only cooked maybe ten minutes. I'll keep this recipe around and experiment with it like you suggested. For anyone who wants to use this for macaroni, I'd suggest you use a shorter time, and let me know if anyone finds a good cook time for macaroni using this method before I do.\n- Absolutely perfect - works like a charm!\n- I just tried this with macaroni. It turned out great. I will be cooking my macaroni this way from now on. Thanks for such an easy way of cooking macaroni - with no boiling over.\n- Wow when I saw this recipe I really had doubts that it would work, but it did work. I really was impressed with this recipe and I will be using it lots more. Thanks Margaret3....\n- This is an awesome way of making pasta & you are right, it is perfect every time. After I partially drain the pasta, I pour it back in the same pot and add a bit of Olive oil infused garlic to it & leave it on the stove on low heat, till the other dinner ingredients get ready. Thank you so much for sharing.\nFerryal\n- What a great idea! This will be helpful this summer to cut down on some of the heat during cooking. I \"cooked\" egg noodles using this method for 12 minutes and they were great.\n\n### Date\n2002-06-04 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "side-dishes", "pasta", "easy", "low-fat", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "pasta-rice-and-grains", "equipment" ], "ingredients": [ "pasta", "water" ], "steps": [ "boil lots of water , enough for at least one inch above the pasta", "when boil is reached , add your pasta & place lid on pot", "remove the pot from the heat", "set a timer for 15 minutes and let pan sit covered", "after 15 minutes , drain off water", "i do this with frozen ravioli , too , but it only takes 10 minutes or so", "what's funny is that this seems to work for most types of pasta i prepare , without adjusting the timing", "i rarely do angel hair or other fine varieties , but they would probably take less time", "play with it and set your own timings" ], "nutrition": [ 422.9, 2.0, 12.0, 0.0, 29.0, 1.0, 28.0 ], "reviews": "['It works!', \"Although this worked well for me using whole wheat linguini, I couldn't justify giving this 5 stars because it takes longer than boiling the pasta and doesn't really improve the taste at all. As far as I'm concerned, following the directions on the package works just as well if not better. Sorry!\", 'It was really hot the other day and the air conditioning was doing its best so I thought I would give it a break and make my pasta this way. I used a whole wheat fortified rotini and this worked great. I forgot and left it on the burner just turned it off and it still worked out great. I will do this from now on. Thanks.', \"Wow, it really does work! I used ditalinni and probably should have cooked it another 1-2 minutes, but it's ok. I was a little confused at first with step 4 in the directions (and it seems I was the only one who was!) I guess I read it too literally and thought I had to drain the water immediately after setting the timer. In my opinion, I guess it should read 'Let sit for 15 minutes then drain water.' However, I am truly amazed that it didn't stick at all. This not only saves on sweating or watching, it also saves on energy!\", \"Perfection. Solving the age old problem of loosing track of how long the pasta been cooking!!!!! You're a genius!\", 'Worked like a charm with my Linguini pasta last night. Thank you so much for posting. I did have a hard time with this as my DH was SURE it would not work and kept opening the lid to check it - telling me \"we\\'ve GOT to cook it more\" Was he surprised when it came out perfect even with all his interuptions. Can\\'t wait to do this again WITHOUT his help.', 'Yay! It is perfect---and so easy!', \"I really was doubtful that this would work but after reading all the reviews I gave it a try...twice...just to be sure the first try wasn't a fluke. Well, it wasn't a fluke. It does work and quite well. Both my spaghetti and rotini came out perfect. This will be a huge help to me when we are camping in our travel trailer. Space is limited so any time I can free up a burner it is a real positive. Not to mention helping to keep the trailer cooler on those hot summer days. I'll be passing this tip on to my fellow campers. Thank you Margaret3 for the great idea!\", 'Had to try this after reading all the great reviews, I used farfalle pasta and after the 15 minutes had a perfect al dente pasta. Thank you for posting!', 'What a great cooking method! I have tried this method a couple of times now with great success. How nice to not have to worry about your pasta water boiling over while you are busy preparing the sauce. If you follow the directions exactly, your pasta will come out perfect.', \"Add my name to the list of skeptics that did not believe this would work until I tried it - perfect!! Even though heating up the kitchen is not really an issue here in Wisconsin, this method is still so much easier. I did plain old spaghetti and I didn't even have to stir it! Thanks for posting!!\", 'What a great idea! I tried it twice. First with elbow macaroni and then with tiny shells which took less time to cook than 15 minutes about 7-8 minutes. I did add a little oil and salt to my water before adding the pasta and everything worked out fine. Sure will be nice to free up a burner on busy occations. Thank you.', 'Wonderful idea! I did this for Macaroni and Cheese for the Crock Pot. While I was waiting for the mac to be done I mixed up the cheese and sauce and had it in the pt in less than 15 minutes.', \"I needed a pound of macaroni for another recipe so thought I would give this a try. I used Dreamfield pasta and followed the recipe exactly. The pasta did cook up nicely but mine did stick some. I will be trying this with other pastas. This was such a time saver for me as I made the pasta, set it aside and made other things for dinner. When the timer went off, I was able to use the macaroni. I didn't have to sweat over the pot or stir it. I will be using this method in the future.\", \"Great ,great, great, What more can I say LOL I have been doing rice this way for years but never thought to do pasta!! Tried egg noodles this way last night & yes...... It's the only way I'll be cooking pasta in the future. Thanks so much for posting.. :)\", 'Why had I never thought of this before? Why have I never heard of this before? This is great. The only method I use now when cooking pasta! Thanks!', \"I thried this with angel hair whole wheat pasta for 10 minutes and it was perfect al dente.\\r\\n\\r\\nCan't wait to try it with other types of pasta.\", \"I LOVE This idea so much that I've had it in my 'Zaar cookbook for a couple of years now and just had to double-check on the time...well, and also to make sure that others are beneiting from this great help.\\r\\n\\r\\nThanks so much for posting it!\", 'I have always cooked my angel hair pasta this way, but never thought about using this method for other types of pasta. Thanks for posting this. I will definately be trying it with other pastas. ', 'Thank you so much for posting this terrific recipe. It truly is perfect pasta. This is the only method I use to cook pasta now. I have always cooked hard-boiled eggs using this method, adding salt to the water to make the eggs easier to peel (tip from a friend), and let them stand for 20 minutes to make sure they are done because I use large eggs. Wow, I cooked rice for making cabbage rolls with this method and it worked terrific! I measured 2 cups long grain raw rice (kind you usually cook 15 minutes), with 1 teaspoon salt, and 1 Tablespoon butter in a saucepan. Then I added 4 cups cold water, stirred, and brought it to a boil. Stirred again; covered with a tight-fitting lid. Removed from heat and allowed it to stand for 20 minutes. Uncovered it and allowed it to stand for five minutes. Fluffed it with a fork and placed it in a large mixing bowl with rest of cabbage roll ingredients. Terrific.', 'Wow! I was very skeptical this would produce edible pasta, but it does work. The only thing I found was that 15 min was too long for our tastes(pasta was too soft...). I checked it at 10-11 min and it was perfect for us. Thanks! Cooking pasta in Texas 100 degree heat is never something to look forward to. This helps alot. ', 'I used this recipe to cook pasta shells. Worked like a charm! Thanks!', 'Margaret3...irrespective of how many other folk knew of this method...thank YOU sincerely for posting it here for those of us who have never heard of this ingenious approach.\\r\\n\\r\\nOver the last few days I have been finding the heat nearly unbearable and not having to stand in front of a dementedly boiling pot of pasta was truly a wee slice of heaven.\\r\\n\\r\\nBless you.', 'Perfect!', 'This is such a great tip! I can do this while doing 6 other things, doesn\\'t require babysitting, doesn\\'t splatter, doesn\\'t heat up the kitchen. The name says it all \"perfect\"!\\nthanks!', \"Update: I have since tried this method with pasta and I wouldn't go back to the old way again! Super easy, perfect every time!!!April 14/2009: This method could be applied when making soup. Once the soup is finished, I add the pasta and remove it from heat. It sits there (uncovered) and is cooked in about 10 minutes. Great idea!\", 'WOW...with the heat index at 115 degrees here yesterday, I used the NEW method. Worked great on bow tie pasta!! I will never boil pasta the old way again!!! Thank you for posting!!! Amy', \"It doesn't get any easier than this. I tried this method tonight with spaghetti and it turned out perfect. 15 minutes was just right. I will be cooking all my pasta this way from now on. Thanks for sharing.\", \"What a smart idea. ;)\\r\\nI can't believe I'd never thought of this. LOL Awesome. Thanks Margaret3!\", 'Go figure...this works great! I remembered reading this recipe earlier and decided to try it one night when I was running all over doing too many things at once. The pasta was done perfectly and I was able to finish other chores at the same time. Thanks a bunch!', 'So easy to do, thank you for sharing this.', 'Love it. :)', 'Great trick!! Pasta came out perfect...I will definately be using this method from now on.', 'THANK YOU for a wonderful idea. Works great!', 'Wonderful method. My pasta turned out perfect. I will be using this method from now on. Thanks for sharing.', \"\\r\\nSorry forgot to give you a rating earliere (I'm new) but if I could I'd give you 6.\", 'YES!! this does work..perfect pasta\\r\\ngoing to try it on rice next.\\r\\nFYI..If you need poached chicken do the same thing..let set for 1 hr.Thank You Margaret..', 'What a great idea I love this method of preparing noodles. Thanks for posting.', \"I tried this the other night with linguini and was less then impressed. I let it sit 15 mins as directed but pasta was still clumpy and not done in places. I expect it's a trial and error sort of thing and for all that, I might as well make pasta the way I usually do. Great idea though, just was a little disappointed it turned out iffy... hubby was skeptical it would even work and I only proved him right and I HATE it when that happens! ;-)\", \"I'm shocked and amazed. This really works! We had the best spaghetti noodles we have ever made. I have already shared this with 2 people and intend to share it with as many others as I can. I worried about the bottom of the pot, but there was absolutely no sticking. We will use this with other pastas, after we figure out how long thicker pastas take. Thanks for the amazing tip! By the way, I had the spaghetti leftovers the next day, and they warmed up fabulously! They didn't get at all dry or sticky and were just as good as the night before.\\n\\nI also tried this with a box of Velveeta Shells and Cheese. It worked perfectly again - and it was so nice to not have to watch that pot! I'm always boiling things over and didn't want to do that on our new stove - I'm glad I tried it and I will do this every time!\", 'I finally remembered your recipe.Tried it with Fettuccini for 3 and it came out PERFECT.\\r\\nThanks for showing me a new way to cook pasta.\\r\\nSge/Rita', \"This changes everything. I'm going to share this on FB because more people need to know about this - will link to your recipe as well ;) What an excellent GREEN tip!! LOVE IT!!\", 'Wow, what a great recipe! My kitchen gets so hot and we really do enjoy our pasta so this method for us is awesome. Thank you for posting.', \"Tried this for my spaghetti dinner tonight. Wow, I don't have to worry about the pasta boiling over and then trying to clean off my glass stove top. Thanks for posting.\", 'During college I cooked in a small Italian cafe right by campus, and this is exactly the same method that we used at the restaurant. I have been cooking by pasta this way ever since. It simply never lets me down!', 'This worked fantastically!', \"Awesome! This is the only way I'll make pasta now! As I generally use chunky whole wheat or whole grain pasta, I let it sit for 20 minutes rather than 15, and it worked out perfect. Not only did it not require watching, stirring or steam up the kitchen, the pot didn't need any scrubbing, either! Thank you SO much for posting this gem!\", 'Another convert here...', \"Awesome,didn't really think it would work but its great-the best.\", 'Whoo hoo! I tried this with whole wheat lasagna noodles--to make a nice lasagna for hubby. This worked GREAT and THANK U for the specific directions. It took 10 minutes to cook them & hubby had no complaints about the texture so I was a happy camper. Thanks so much again!!', \"I'm *Impressed*. I really had my doubts, but Roxanne's photo and review convinced me to give it a try. I'm certainly glad I did. I used Gemelli pasta, and it was perfectly al-dente in 15 minutes. Every noodle was picture perfect. No breaking, no sticking to the pot, so nothing but perfection. This is the ONLY way I'll cook pasta from now on. Thanks so much for sharing.\", \"I gave this a try this weekend, more from curiosity than from a need to eat pasta. I used pasta twists, and I felt they needed a bit more than the 15 minutes. I'll try this again, experimenting with the timing. I suppose each shape and size works a bit differently.\", 'I have tried this now with different kinds of pasta, even filled pasta- still works great! The only way I cook pasta now :)', 'Great energy saver!', 'I`am shocked like every one else that has tried this - its a great method I`ll never forget :O) You can also do this for hard boiled eggs :O) ~Poker~', \"This really does work! I used this with with 8 ounces dry rotini and it came out PERFECT! Margaret u have no idea how much you've simplified my cooking like! THANK U!\", \"I love this method for cooking pasta. It reminds me of the Pasta Express but much better because the pasta has more room. I do add a little olive oil to the water to keep the pasta from sticking. As another review stated, it's also a great way to make boiled eggs. Thanks for posting this tip!\", 'It Works! It Works! Doing happy dance.! *SMILES*\\r\\nNothing to change about this. Tryed and True.\\r\\nThank You', 'WOW this is great news.I live on a boat and avoided cooking pasta due to the huge amount of humidity it added to the air,and windows, and curtains,now I can have pasta anytime I want.Thank you', 'This is genius!\\r\\nMuch more easier and my pasta came out wonderful.', \"I have been using this for over a year now and it works for every pasta I've ever tried, whole wheat included. It also frees up a burner which could be great! I do stir my pasta when I pour it in just to try to avoid any sticking on the bottom.\", 'This works great. I was a little unsure if they would cook as I thought the water would go cold and they would still be hard but I did as instructed and after 15 min they were cooked just right! I finally found a way to cook spaghetti without overcooking thank you so much! It also saves on electricity and water overboiling on my stove! ', 'It works!! Thanks for making my life a little easier :D', \"I love this! I was a bit too eager and probably should've left the pasta have an extra minute or two since it was a little thicker (I'll be more patient next time!) but I love how easy this was. I especially loved that I didn't have to constantly check on it as well. I don't think I'll go back to the old way again!\", 'Wonderful cooking method. Works everytime! Have been using this recipe for several years and have not thought about rating it until I made it again today, using egg noodles, to go with recipe#34499. I love that you can just set the timer after you add the pasta, forget about it, and have it come out perfect. Thanks, Margaret3, for posting', 'Used this method for linguine last night and it worked perfectly. I salted the water after it come to a boil', \"WOW! This is the best thing since sliced bread! :-) It's the most amazing thing I have seen. THANX!!!!!\", \"I didn't believe that this would work but tried it anyway as I get tired of always trying to make the pasta perfect! It was perfect! I have now tried it with various types of pasta and it works beautifully every single time. This is a hit!\\r\\n\", 'This is how I always do my pasta. It makes it perfect! Thanks!', 'This was PERFECT Thanks so much for sharing', 'This is great. All new cooks (& old as well) take heed to this recipe; it works. I was skeptical at first but now I use this method all the time. It saves from having to stand over the pot and watch it plus it does not steam up the kitchen. Thanks Bergy for the recipe.', \"Works like a charm! I've had trouble cooking pasta just right in the past, but not anymore. Thanks so much for posting this gem. :) \", \"I WILL NEVER BOIL PASTA AGAIN!! Thank you...Thank you! This was amazing....perfect pasta!! You Rock :) Update-I just used this technique for my son's Ramen noodles, and OMG they turned out perfect after just 10 minutes.\", 'Works perfectly! Thanks for this awesome way of cooking pasta!', \"Excellent! Perfect Pasta everytime! Just make sure you don't forget to drain it at your 15 minute mark...I ignored my timer and ended up with limp pasta!\", 'works beautifully, thanks for the time saving tip', \"I got nervous when I lifted the lid and saw the batch of angel hair grouped together. I thought they hadn't cooked properly or were sticky, but nope! They separated when the water was disturbed and had cooked perfectly. Thanks so much for posting this cooking method!\", \"I tagged this recipe months ago but always forgot about it when it came time to make some pasta. Finally, I had a chance to try this technique out so I could make Recipe #39087. I ended up using angel hair pasta since that was all I had in the house. I let the pasta sit in the pot for 4 mintues and it turned out perfectly. I can't wait to try it again with different types of pasta. I had no problem with it sticking at all... this would be great in the summer months when it gets quite hot and humid here in Atlanta! Thanks for a great tip!\", \"I was VERY skeptical, but this really Works!! I tried this during the summer when I didn't want water boiling in my kitchen. I'll never cook pasta another way again. So simple. Watch the timer, even this method can produce mushy pasta if left too long. Thanks for an energy saving, temperature saving technique.\", \"I didn't believe it! I had to try it myself! This is unbelievable -- works every time and the texture of the pasta comes out PERFECT. \\r\\n\\r\\nNo more standing over the stove for 15 minutes, stirring, checking, stirring, checking...Thank you!\", \"Another convert here, and being from South Florida, it's the only way I will make pasta again. I made linguine and it was perfectly cooked.\", \"This worked well! I will def use this during the summer months when I don't want the heat from the stove. Could have really used this in our old house -- I couldn't cooking anything in the oven or stovetop there during the summer months :) Thanks!\", 'A breeze. Awesome idea.', 'It works!!! How nice not to have to watch it... and have another burner available.', \"Make me #51, please... I found this recipe because I went in search of pasta sauces and found Margaret3's fantastic sauce #30158 (thank you Margaret3, last night's supper was totally on you). Anyway, this method is so great that I forgot about the pot of noodles for at least 5 minutes after the timer went (tending to other things)..and it was still no less than perfect!\", 'It Works! I used this method to cook wide egg noodles tonight. I have to admit I was pleasently surprised, having been just as skeptical as others who tried it. You might have to tweak the time a little bit depending on pasta size and altitude, but it will be well worth the convience. It was 112°F today in Phoenix, but not in my kitchen. *^-^*', \"This is the only way I cook pasta now. Turns out great everytime!! Yea, no more clumps of pasta that didn't cook evenly.\", 'The benefit is not just cutting down the heat in the kitchen, it turns out great pasta!', 'I tried this with a pound of fettucine and it was perfectly cooked. What a great tip. Thanks for sharing.', 'I used this with Fettuccini for three persons and it was perfectly cooked, added sundried tomatoe pesto sauce right after I drained the pasta into the pot put the lid back on and presto perfect pasta no muss no fuss - of course I added some parmesan when serving. Thanks Margaret for a real no watch recipe that works', \"This was such a neat idea and worked very well. I'll be using this method often for cooking pasta. Thanks!\", \"I don't believe this. When I first tasted the pasta I thought it was not cooked. I then realized I've always overcooked pasta and was now enjoying it the way it should be!! I'm sold and this is how I'll always cook pasta now. Thank you very much Margaret3.\", \"I saw this on here one day and thought I'd try it. I like the fact you don't have to keep stirring it. I used penne pasta and agree with Ransomed by Fire -- next time (and this will be the only way I cook pasta anymore) I'll try it for 10 minutes. Mine was a little more cooked than we like it. All in all, I love this idea!\", 'WOW ! ! This recipe just saved me $19.99 + shipping. I was ready to buy the \"Pasta Express\" on T.V. when I saw this way of preparing noodles. I did spaghetti Friday and it was EXCELLENT! It works the same way the T.V. gadget does!!! and didn\\'t cost me a penny!! Thank you soooo much for this. Carolyn H', \"I've made pasta this way and yes, it does work! :) We also have to make our rice in this manner because we have a gas stove - otherwise the rice burns.\", 'Absolutely GENIOUS! I tried this tonight with Barilla Thick Spaghetti. I left in in a couple minutes longer, since it was thick style. Just PERFECT! I will never have a mushy forgotten pot of pasta again. Thank you Thank you Thank you.', 'Wonderful. This worked great! It was so easy. Thanks for posting!', \"This is more of a technique than a recipe. It worked perfectly on wholewheat penne pasta. This is how I'll be cooking my pasta from now on. Thanks for this cooking tip.\", \"I've been cooking pasta this way for years, having found the tip in a column on ways of saving energy. Just fyi, I allow 5 minutes for angel hair. If you like it al dente, probably 4 minutes would be better.\", \"Holy macaroni! It works! I have used this with elbow macaroni and regular spaghetti. I added a tb of oil cause I thought it might stick. I couldn't help but peek after ten minutes... and it was sticking a little. I just stirred a bit and it separated into strands. Returned the lid and let steam for 5 more minutes. Perfect. \", 'Worked Great! I cooked Angel Hair Pasta and let it sit for 10 minutes. Thanks for the simple idea.', 'Ok, this is the BEST way to cook pasta. I hate standing over the pot. This is great, I will never watch that pot full off pasta boil again!', 'Thank you! Thank you! :)', 'Tried this last night with thin spaghetti! Came out perfect! I was babysitting a 2 year old who wanted to be outside instead of inside, and we were able to do that! Just listened for the timer to go off and said TIME TO EAT! Little one kept saying....Yum....Good! :)', \"I decided to try this method a few times with different kinds of pasta before writing a review. First time I used spaghetti noodles and they came out perfect. I was shocked! Second time, linguine noodles. These stuck together resulting in some uncooked parts. Third time, used pasta shells which came out perfect. In conclusion, I think this is a very solid recipe, but if you plan to use long noodles, make sure to stir them well before covering them. I think that's the only reason why my linguine noodles didn't turn out so well since I did stir the spaghetti and not the linguine, and should be listed as a step in the recipe itself.\", 'Tried this last night and my penne pasta turned out perfect. I shared the recipe with my daughter and she was delighted as she said her pasta always gets mushy. Thanks.', '20 minutes is perfect for whole grain pasta and hard boiled eggs!!! Been doing it this way for YEARS now!!!', 'I was very wary of this method until I tried it and it worked beautifully. I used a large amount of regular long spaghetti and I followed the directions to a T. Perfectly al dente pasta. And, as a bonus, my kitchen was not blazing hot after cooking it. Yipee!!!', 'Amazing! This is the only way I will make pasta from now on! Thanks!', \"Unbelievable ! I've used this method many times since reading about it here and have even taught my 13 yr. old son how easy it is to make his favorite meal.\\r\\nThank you Margaret !\", \"Just did this with Wegmans brand rotini's. It cooked up great, but it has a pasty texture when you chew it. Maybe it was just the pasta i used. I am planning on trying it with a brand name linguini next and will report.\", 'Your right...my pasta came out PERFECT! It was so nice not having all of that rolling steam in the kitchen on this hot summer day! Thanks for the GREAT tip!', \"I have been cooking pasta like this for a couple of years now, ever since I saw this recipe and have neglected to submit a review! Shame on me! LOL! I have cooked spaghetti, egg noodles, and elbow macaroni using these instructions and it is amazing how it works! Perfect everytime! My mom still has a hard time believing me LOL! I encourage anyone to try this. I don't think you will be disappointed! I will continue to use this method and thanks so much for posting, Margaret3!\", \"I have cooked my boiled eggs like this for years and never thought to try it with pasta. Thanks for posting Margaret3, can't wait to try it!\", \"OUTSTANDING! THANK YOU for this technique. I'm always forgetting the pasta boiling away at the back of the stove and it's ends up way overdone. With this method it was perfect!\", \"This is how I make my pasta every time. I find the time does vary depending on the type of pasta being made (egg noodles only take about 7 minutes). My husband doesn't like this method for hollow pasta - he thinks too much water gets left inside the noodles. For spaghetti and other long noodles it is the ONLY way I make it now.\", 'perfect recipe !! i tried macronis too just takes 10 min n even noodles too in just 10 min thank u !!', 'Cool! Thanks for a great idea:) I made 6 oz of spagetti at 12 minutes and it was perfect. I will use this alot now so I can spend time making sauces. ', 'My mom taught me something similar when I was learning to cook. We bring water to a boil, add salt & pasta. When water comes back to a boil, cover, turn off burner & leave pan on burner. Set timer for 10 min.', \"It's not like you need another review, but here goes-- Great! Easy, no boiling pot to watch, just set the timer and go on about the business of preparation with the rest of the meal. I used whole grain pasta noodles and they turned out wonderfully. I will use this way to prepare pasta from now on. Thanks so much for teaching this old dog a new trick!!\", 'I love this method...the only way I will cook pasta from now on!', 'I decided to try this when entertaining family, but figured if it didn\\'t work I could always cook up some more pasta. I used whole wheat thin spaghetti and went for it. I set the timer for the time recommended on the box and it worked perfect. It was a dream not to have water running down the walls and not having to worry about it over boiling, etc. Same theory as the \"seen on tv\" pasta cooking containers - no need to buy those!', \"I tried this last night using low carb (Dreamfield's) pasta elbows, and it worked great! I let the water boil, added the pasta, and removed from the heat. I stirred briskly, then let it sit for 15 minutes. Perfect pasta! This will come in handy when I'm cooking many things at once; once the water is boiled and the pot is removed from the burner, it frees up space to cook other items. Thanks, Margaret3! \", 'This worked great with spaghetti. Thanks for sharing.', 'This REALLY works. Enough said. :)', 'This is great! I\\'ve always cooked hardboiled eggs this way. (less \"bouncing around\" and fewer \"cracked eggs\") Now I\\'ll have to try this method with rice. Many thanks!', \"Clearly I'm way behind on my reviews. I've been using this technique for probably a year or more. I've also taught others to do it as well. Makes things so much easier. No more boil-overs! I do adjust the time depending on the thickness of the pasta.\", 'I have used this method 4 times now... on Spaghettini, Linguine, Penne, and Mostaccioli and it works like a dream EVERY time! With the Mostaccioli it did appear that it was stuck together when I took the lid off, but after draining and stirring, it was not stuck a bit. I will never cook pasta any other way!!!', 'Will do it this way from now on! Thank you!', 'I have to admit I was a bit skeptical about cooking pasta this way. Gave it a try tonight (used rotelle pasta), and they came out perfect, without watching the pot! Thanks for the tip.', 'Works great! Thank you!', 'Thanks for the great idea!! I made spaghetti using this method. It came out perfect. I was worried it would stick together--NOT! It was just great, freed up a burner, and NO steam in the kitchen! How in the world did you discover this??\\r\\nThanks a lot, will always do it this way!! :-)', \"Wow is this ever easy - and it works to!! I found that the 15 minutes was perfect for spaghetti but I had to leave me penne pasta in for about 4 minutes longer. I also added a bit of olive oil to the water so that the pasta wouldn't stick together. This is a great idea - thank's for sharing!!\", \"I used spaghettini and 15 minutes, not sure if there's a difference between that and regular spaghetti but it turned out so soft but chewy, that perfect texture...what a great idea!! \", \"I used my microwave to boil my water. I don't know why this seems easier. I have made pasta twice in the last week.\", 'Wow, I am Amazed!!! I will never make pasta any other way!!! I used whole wheat rotini pasta and it turned out perfect!!! Thanks so much!!!', \"It's perfect pasta, what else can I say that hasn't already been said? I made penne and thought it would stick or clump, it didn't! A great way to cook pasta without salt or fat. I always hard boil eggs this way and after reading the other reviews, will try rice with the same method. Thanks so much, Margaret3!\", \"Great way to cook pasta. I was always looking for the packet to see how long to cook - now it doesn't matter with this method I can do each type for the same amount of time. It might not be quicker but it sure is simple and it works so well. Thanks Margaret.\", 'Brilliant! Such a great tip, thanks for posting.', \"This is soooo awesome! It's GREAT when you only have four burners and everybody wants something else.\\nMy husband is very picky about his pasta and this cooks it to a perfect al dente. No more complaining! YAY\", 'I have made my pasta this way for decades. I believe I first learned about it when I was cooking part-time in an Italian restaurant when I was in college. I do add about a teaspoon of olive oil to the boiling water to help prevent any clumping, even when cold.\\r\\n\\r\\nCompletely unrelated but this is how I cook corn on the cob also -- with NO salt in the water but a teaspoon of sugar instead.', \"To Margaret 3.. from Thelma Louise\\r\\n\\r\\nThis was a really great idea. It worked perfectly. Thanks so much. I live in Florida and we sure don't need any more humidity put in the house. This saves a lot. I will pass this on to others. Thanks again\", 'Tried this with bow tie pasta. Turned out great. Thanks for the tip.', 'This is an amazing way to make pasta! No more boilovers to clean up... Just sit back and relax as the pasta practically makes itself. I prepare pasta every time this way now.', 'Great Tip! I made some Spaghetti last night using this method, and they turned out just perfect. I will always cook my pasta this way from now on. Thanks for posting this.', \"Add me to the list of 5 star reviewers. I used this method tonight with Pipette pasta and it turned out perfectly. I've always stood by the pot while it was cooking to either stir or watch the pasta. I love that I don't have to stand by the pot to watch out for it to boil over. The fact that this method doesn't require salt is a big plus in my opinion. Thank you so much for sharing this recipe! I'll be using this method from now on!\", \"I can't tell you how perfect my pasta is right now!!! I cooked 3 pounds of ziti rigati and it came out perfect in 15 minutes. This not only saves from overcooking but it saves money on electric or gas because you turn off the stovetop!! I am greatful you posted this and so many reviews helped bring it to my attention so here's one more!!\", 'AWESOME!!', 'Great tip! I have tried this with thin spaghetti and elbow macaroni and it works. I usually boil my pasta for 5-10 min. then add the lid and remove from heat. I let it sit for about 5-10 more min. and it turns out perfect every time. I do not like al dente cooked pasta so I usually end up over boiling it trying to get it done all the way. Not anymore, Thank you!!', \"It worked great. I saw an ad on TV for a set of plastic containers to add boiling water to and then add pasta or veggies and seal tight. Now I can do at home without spending the $29.99 + s/h!!! For those who didn't have good results, suggest to check that your pan is in good shape and that the lid fits snugly.\", 'How to cook pasta should not be listed as a low-carb recipe. Pasta is carb central!', \"Well, there's not much more I can add to all these wonderful review! It's hard to believe how perfect the pasta comes out! I used penne pasta and let it sit for 15 minutes and it was perfect! Now I don't have to listen to the smoke alarm go off every time I cook pasta! Thanks for sharing this great recipe.\", \"Hey this also work's for hard-boiled egg's.......when the water comes to a boil take off the stove put the lid on and wait 15 minute's, perfect HARD-BOILED EGG'S EVERY TIME... DEBDEBZ\", \"I tried this tonight with macaroni, and it didn't work so well. It worked okay, but the macaroni ended up a little overcooked. I think it should've only cooked maybe ten minutes. I'll keep this recipe around and experiment with it like you suggested. For anyone who wants to use this for macaroni, I'd suggest you use a shorter time, and let me know if anyone finds a good cook time for macaroni using this method before I do.\", 'Absolutely perfect - works like a charm!', 'I just tried this with macaroni. It turned out great. I will be cooking my macaroni this way from now on. Thanks for such an easy way of cooking macaroni - with no boiling over.', 'Wow when I saw this recipe I really had doubts that it would work, but it did work. I really was impressed with this recipe and I will be using it lots more. Thanks Margaret3....', 'This is an awesome way of making pasta & you are right, it is perfect every time. After I partially drain the pasta, I pour it back in the same pot and add a bit of Olive oil infused garlic to it & leave it on the stove on low heat, till the other dinner ingredients get ready. Thank you so much for sharing.\\nFerryal', 'What a great idea! This will be helpful this summer to cut down on some of the heat during cooking. I \"cooked\" egg noodles using this method for 12 minutes and they were great.']", "submitted": "2002-06-04T00:00:00", "minutes": 18, "n_steps": 9, "n_ingredients": 2 }, { "id": 329, "original_id": 148600, "name": "lazy woman s fudge", "description": "this recipe is so simple and tastes like you spent hours on it... no one has to know you didn't!\r\n\r\n*please note that flavors of baking chips and frosting depend on whatever flavor you're craving!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/148600_v000.png", "markdown": "## 🍰 lazy woman s fudge\n\n### Description\nthis recipe is so simple and tastes like you spent hours on it... no one has to know you didn't!\r\n\r\n*please note that flavors of baking chips and frosting depend on whatever flavor you're craving!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- fudge\n- desserts\n- easy\n- microwave\n- beginner-cook\n- holiday-event\n- candy\n- chocolate\n- dietary\n- gifts\n- comfort-food\n- low-in-something\n- taste-mood\n- sweet\n- equipment\n\n### Ingredients\n1. chocolate chips\n2. frosting\n\n### Steps\n1. put baking chips and contents of can of frosting into a microwave-safe bowl\n2. heat on high for 1 minute at a time , stirring in between to prevent scalding\n3. keep stirring and reheating until melted\n4. pour into a well greased 8x8 pan and put in the refrigerator until set\n5. cut into pieces and enjoy !\n6. please\n\n### Nutrition\n- 352.6\n- 27.0\n- 188.0\n- 3.0\n- 2.0\n- 36.0\n- 17.0\n\n### Reviews\n- I made this yesterday to take to work. I used vanilla chips and vanilla frosting and once it was melted, I added about 1 1/2 cups of whole pecans. I would give 5 stars, but my fudge was somewhat soft. I will use this method again and try using chocolate chips, I'm thinking that maybe the white chips are different then the chocolate. Thank you for a very easy recipe that saved my behind.\n- WOW! I used Chocolate chips and Coconut Pecan frosting for \"German Chocolate\" Fudge. YUM!\n- I made this today and it came out perfect. I added about 1/2 cup of chopped walnuts, semi sweet chocolate chips and vanilla frosting. I added the walnuts after I microwaved the others and stirred them in just before I pour the mixture into the pan. Not a real creamy fudge but it is good. I have also made this from a similar recipe I got off the zaar using a 18 ounce jar of peanut butter and can container of Vanilla frosting. For it you heat the frosting in the microwave for about a minute, stirring after 30 seconds and the mix with the peanut and spread in a 8 by 8 pan, work quickly. Cool and enjoy. The first time I made this was with all natural peanut butter and the flavor was to strong so I do not recommend using all natural peanut butter unless you like the strong taste.\n- Wonderful!!!!\n- Wow is right! I've made this with 3 different frostings (always with semi-sweet chocolate chips): fudge, coconut pecan, and cream cheese. The coconut pecan is my favorite so far! I've been scoping out the chip aisle to see what variations I can find there. The only problem with this recipe is that I find I need some fudge everyday!\n- Picture it. My team is in charge of our bowling banquet. The theme. Chocolate. I work all day and have to be to my destination in less than an hour. I showed up with 3 pans. One made with chocolate frosting. One vanilla. One caramel. I love how simple and quick this is to make. The caramel I think stayed soft longest. Like real homemade fudge. But it's fantastic and I'll definitely make it time and time again! Thanks for saving my butt!\n- Make this late one night for a quick snack - it was very good and easy to boot. Leftovers seemed even better - will make again. Thanks....\n- We made 2 versions, one with white chocolate chips, cream cheese frosting and peppermint extract. The other with semi-sweet chips and chocolate frosting. Both were good and VERY easy!\n- I made this at Christmas. What a hit!! I gave it to several people as gifts. It was wonderful and super easy!! Thanks!!\n- worked REALLY well. It set up in about an hour; it was really easy. I used cream cheese frosting and semi-sweet morsels and pressed peanuts into it while it was setting. I'm gonna try dark chocolate frosting with dark chocolate chips and orange extract next. \n\n### Date\n2005-12-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "fudge", "desserts", "easy", "microwave", "beginner-cook", "holiday-event", "candy", "chocolate", "dietary", "gifts", "comfort-food", "low-in-something", "taste-mood", "sweet", "equipment" ], "ingredients": [ "chocolate chips", "frosting" ], "steps": [ "put baking chips and contents of can of frosting into a microwave-safe bowl", "heat on high for 1 minute at a time , stirring in between to prevent scalding", "keep stirring and reheating until melted", "pour into a well greased 8x8 pan and put in the refrigerator until set", "cut into pieces and enjoy !", "please" ], "nutrition": [ 352.6, 27.0, 188.0, 3.0, 2.0, 36.0, 17.0 ], "reviews": "[\"I made this yesterday to take to work. I used vanilla chips and vanilla frosting and once it was melted, I added about 1 1/2 cups of whole pecans. I would give 5 stars, but my fudge was somewhat soft. I will use this method again and try using chocolate chips, I'm thinking that maybe the white chips are different then the chocolate. Thank you for a very easy recipe that saved my behind.\", 'WOW! I used Chocolate chips and Coconut Pecan frosting for \"German Chocolate\" Fudge. YUM!', 'I made this today and it came out perfect. I added about 1/2 cup of chopped walnuts, semi sweet chocolate chips and vanilla frosting. I added the walnuts after I microwaved the others and stirred them in just before I pour the mixture into the pan. Not a real creamy fudge but it is good. I have also made this from a similar recipe I got off the zaar using a 18 ounce jar of peanut butter and can container of Vanilla frosting. For it you heat the frosting in the microwave for about a minute, stirring after 30 seconds and the mix with the peanut and spread in a 8 by 8 pan, work quickly. Cool and enjoy. The first time I made this was with all natural peanut butter and the flavor was to strong so I do not recommend using all natural peanut butter unless you like the strong taste.', 'Wonderful!!!!', \"Wow is right! I've made this with 3 different frostings (always with semi-sweet chocolate chips): fudge, coconut pecan, and cream cheese. The coconut pecan is my favorite so far! I've been scoping out the chip aisle to see what variations I can find there. The only problem with this recipe is that I find I need some fudge everyday!\", \"Picture it. My team is in charge of our bowling banquet. The theme. Chocolate. I work all day and have to be to my destination in less than an hour. I showed up with 3 pans. One made with chocolate frosting. One vanilla. One caramel. I love how simple and quick this is to make. The caramel I think stayed soft longest. Like real homemade fudge. But it's fantastic and I'll definitely make it time and time again! Thanks for saving my butt!\", 'Make this late one night for a quick snack - it was very good and easy to boot. Leftovers seemed even better - will make again. Thanks....', 'We made 2 versions, one with white chocolate chips, cream cheese frosting and peppermint extract. The other with semi-sweet chips and chocolate frosting. Both were good and VERY easy!', 'I made this at Christmas. What a hit!! I gave it to several people as gifts. It was wonderful and super easy!! Thanks!!', \"worked REALLY well. It set up in about an hour; it was really easy. I used cream cheese frosting and semi-sweet morsels and pressed peanuts into it while it was setting. I'm gonna try dark chocolate frosting with dark chocolate chips and orange extract next. \"]", "submitted": "2005-12-18T00:00:00", "minutes": 2, "n_steps": 6, "n_ingredients": 2 }, { "id": 330, "original_id": 331853, "name": "fresh pumpkin puree", "description": "making fresh pumpkin puree is very simple, but can be a little time consuming. however, i think the end product is worth the effort. i always use \"sugar\" pumpkins, also known as \"pie\" pumpkins. they are much smaller than the standard pumpkin that we carve for halloween and are much more tender and flavorful. --note-- baking time is only 1 - 1 1/2 hours and the remainder of the noted cooking time in this recipe is actually refrigeration time. --choosing the right pumpkin-- when buying a pumpkin for baking, always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. the pumpkin should feel heavy for their size and should have a dull skin. a pumpkin with a shinny skin was either harvested too early or was waxed by the grower. --storing pumpkins-- store pumpkins in a cool, dry place at 45f - 60f for up to a month, or refrigerate for up to 3 months. to store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/331853_v000.png", "markdown": "## 🍰 fresh pumpkin puree\n\n### Description\nmaking fresh pumpkin puree is very simple, but can be a little time consuming. however, i think the end product is worth the effort. i always use \"sugar\" pumpkins, also known as \"pie\" pumpkins. they are much smaller than the standard pumpkin that we carve for halloween and are much more tender and flavorful. --note-- baking time is only 1 - 1 1/2 hours and the remainder of the noted cooking time in this recipe is actually refrigeration time. --choosing the right pumpkin-- when buying a pumpkin for baking, always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. the pumpkin should feel heavy for their size and should have a dull skin. a pumpkin with a shinny skin was either harvested too early or was waxed by the grower. --storing pumpkins-- store pumpkins in a cool, dry place at 45f - 60f for up to a month, or refrigerate for up to 3 months. to store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.\n\n### Tags\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n\n### Ingredients\n1. sugar pumpkin\n2. aluminum foil\n\n### Steps\n1. preheat oven to 350f\n2. line one baking sheet with foil and set aside\n3. line another baking sheet with paper towels and set aside\n4. rinse dirt off the outside of the pumpkins and pat dry with a clean towel\n5. cut pumpkins in half , vertically , with a large knife\n6. scoop out seeds and pulp from each pumpkin half with a large spoon , separating the seeds and the pulp\n7. discard pulp and save the seeds for another use if desired\n8. if saving the seeds , wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry\n9. place pumpkin halves cut side down onto the foil lined baking sheet\n10. bake for 1 - 1 1 / 2 hours , or until flesh is tender\n11. cool the pumpkin halves until they are cool enough to handle\n12. scoop out pumpkin flesh and place it in a food processor\n13. puree flesh until smooth\n14. line a strainer with either cheesecloth or coffee filters\n15. pour puree into the strainer\n16. place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours\n17. discard the juices in the bowl and use the puree for pies , biscuits , pumpkin cinnamon rolls , dog treats and more !\n\n### Nutrition\n- 442.6\n- 2.0\n- 92.0\n- 0.0\n- 34.0\n- 4.0\n- 36.0\n\n### Reviews\n- Thank-you for a super fresh pumpkin recipe. I was surprised how much liquid drained from the puree, and next time I will use cheesecloth or muslin as my paper coffee filters only just held together! Definately a keeper, despite the amount of work involved.\n- I had a big, honkin' pumpkin, so of course, my bake time was much longer. But, this method works perfectly! Thanks for posting all the great info in the introduction, as well. :)\n- I planted pumpkins this year for the grandkids. They start to mature early. I used 1 pumpkin for this recipe. The pumpkin yielded 1 1/2 qts which I froze.
I made Recipe#395151\n- I was given a pumpkin so used this recipe to make the puree. Very easy.\n- Excellent instructions and this turned out well for me though I put mine in the freezer--will do something later. Might get another pie pumpkin at the Farmer's Market next week, too, turned out well.\n- Hi! I will try this method! I cut mine in half and steam them in my canner! Then just lift them out with the rack and cool in a large bowl. Works great! Try Cinderellas! They are wonderul! I plant them now instead of the sugar pumpkins. Very beautiful and delicious!\r\nThanks for the idea!\r\nJelly :)\n\n### Date\n2008-10-20 00:00:00\n", "tags": [ "preparation", "low-protein", "healthy", "5-ingredients-or-less", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something" ], "ingredients": [ "sugar pumpkin", "aluminum foil" ], "steps": [ "preheat oven to 350f", "line one baking sheet with foil and set aside", "line another baking sheet with paper towels and set aside", "rinse dirt off the outside of the pumpkins and pat dry with a clean towel", "cut pumpkins in half , vertically , with a large knife", "scoop out seeds and pulp from each pumpkin half with a large spoon , separating the seeds and the pulp", "discard pulp and save the seeds for another use if desired", "if saving the seeds , wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry", "place pumpkin halves cut side down onto the foil lined baking sheet", "bake for 1 - 1 1 / 2 hours , or until flesh is tender", "cool the pumpkin halves until they are cool enough to handle", "scoop out pumpkin flesh and place it in a food processor", "puree flesh until smooth", "line a strainer with either cheesecloth or coffee filters", "pour puree into the strainer", "place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours", "discard the juices in the bowl and use the puree for pies , biscuits , pumpkin cinnamon rolls , dog treats and more !" ], "nutrition": [ 442.6, 2.0, 92.0, 0.0, 34.0, 4.0, 36.0 ], "reviews": "['Thank-you for a super fresh pumpkin recipe. I was surprised how much liquid drained from the puree, and next time I will use cheesecloth or muslin as my paper coffee filters only just held together! Definately a keeper, despite the amount of work involved.', \"I had a big, honkin' pumpkin, so of course, my bake time was much longer. But, this method works perfectly! Thanks for posting all the great info in the introduction, as well. :)\", 'I planted pumpkins this year for the grandkids. They start to mature early. I used 1 pumpkin for this recipe. The pumpkin yielded 1 1/2 qts which I froze.
I made Recipe#395151', 'I was given a pumpkin so used this recipe to make the puree. Very easy.', \"Excellent instructions and this turned out well for me though I put mine in the freezer--will do something later. Might get another pie pumpkin at the Farmer's Market next week, too, turned out well.\", 'Hi! I will try this method! I cut mine in half and steam them in my canner! Then just lift them out with the rack and cool in a large bowl. Works great! Try Cinderellas! They are wonderul! I plant them now instead of the sugar pumpkins. Very beautiful and delicious!\\r\\nThanks for the idea!\\r\\nJelly :)']", "submitted": "2008-10-20T00:00:00", "minutes": 320, "n_steps": 17, "n_ingredients": 2 }, { "id": 331, "original_id": 303245, "name": "low slow oven baked ribs super simple", "description": "this is truly the only rib recipe you will ever need. ribs simply don't get any better than this! you'll need a fork and knife to eat these, as they will fall off the bone. . .tastier than you can imagine. and they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite bbq sauce on hand!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/303245_v000.png", "markdown": "## 🍰 low slow oven baked ribs super simple\n\n### Description\nthis is truly the only rib recipe you will ever need. ribs simply don't get any better than this! you'll need a fork and knife to eat these, as they will fall off the bone. . .tastier than you can imagine. and they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite bbq sauce on hand!\n\n### Tags\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- pork\n- oven\n- easy\n- beginner-cook\n- dietary\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- pork-ribs\n- equipment\n\n### Ingredients\n1. pork baby back ribs\n2. barbecue sauce\n\n### Steps\n1. preheat oven to 225 degrees\n2. season your ribs with dale's marinade , your favorite rib rub , grill seasoning , or simply salt and pepper\n3. place ribs , meat side down , in baking dishes\n4. cover the baking dishes with aluminum foil and place in the oven\n5. if you are using small baby back ribs , take out after 3\n6. 5 hours\n7. if you are using regular baby back or st\n8. louis style ribs , then take out after 4 hours\n9. drain off the drippings\n10. flip the ribs over using two spatulas so the meat side is up\n11. be careful , as they may be so tender they fall apart\n12. put a layer of bbq sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes\n13. remove from oven and serve them up with a side of potato salad and some baked beans\n\n### Nutrition\n- 1293.3\n- 134.0\n- 65.0\n- 41.0\n- 204.0\n- 154.0\n- 7.0\n\n### Reviews\n- Amazing!!! First time I have ever made ribs in the oven and they were perfect.\n- The recipe worked very well and the ribs came out perfectly.. Instead of putting on the barbecue sauce and returning to the oven I finished it on my gas grill to get some crisp. I have baked the ribs like this many times but I wrapped two ribs separately in aluminum foil for the whole rack. This way was much easier.\n- This is a super delicious very easy recipe. Our cooking time came up a little faster - the ribs were ready in about 3 hours at 250. We put a dry rub on as recommended and then added a homemade bbq sauce to finish for another 30 mins. Man oh man were these ever delicious and I'd make them again in a minute. Better than what you get at many restaurants.\n- Have made ribs following this recipe well over 2 dozen times. They come out perfect every time. \n\nI use grill mates rub, either the packets or the containers, doesnt matter which. Clean off the membrane on the underside. \n\nIts the thin filmy stuff covering the bones. Just poke some up with a sharp knife, get your fingers in there, and once it starts seperating it should come off in 1 or 2 pieces. Then apply the rub.\n\nI honestly cant see how even a horrible cook could get this recipe wrong. If you're having trouble, you either set the timer wrong, or your oven needs to be fixed!\n\nRegardless, fix whatever YOU'RE doing wrong, cause this recipe is worth it!\n- super good! make sure your baking pan is deep enough to contain meat juice. My jellyroll pan barely made it!\n- Amazing ribs every time!\n- This was by far the best ribs I have ever made! The method is so easy and does make fall off the bone ribs. I had 7 lbs of ribs that I cut into 8 pieces and baked in 2 pans. I rubbed the ribs with Montreal Steak Spice and chopped 4 onions which I scattered over the top. Baked at 250 degrees for 4 hours, basted with Sweet Baby Rays and put back in the oven which I turned off while I was finishing the potatoes and vegetables. Thanks for a great recipe!\n- This is the easiest most delicious rib recipe I've ever tried. Since the recipe leaves the rib rub and sauce open to your favorite, you can't go wrong there either. I used Penzey's BBQ3000 for a rub, and made a homemade sauce of ketchup, cider vinegar, brown sugar and a dash of liquid smoke for the sauce. That last 30 minutes back in the oven after covering the ribs in sauce are torture to wait for but well worth it!\n- This is the only way to prepare ribs! Fall off the bone. Beats any rib you'll get in a restaurant. I usually pour root beer in the bottom of the pan and set my ribs on a rack above it and wrap tightly with foil. DELICIOUS!!\n- Easy and delicious, my favorite type of recipe! I covered my St. Louis style slab with Penzey's Galena Street (dry rub), wrapped them in Heavy Duty foil and placed on a baking sheet.(less cleanup) Baked at 225 for 4 1/2 hours but instead of the BBQ sauce finish, I opted to just peel back the foil after completing the \"flip and drain\" steps. Put them back in the oven for the last 20 (sans sauce) and they were PERFECT! Tender, moist and loved by even my pickiest eater! Thanks for our new \"GoTo Winner Winner Rib Dinner\" recipe! :)\n- I actually got up from the table right before I got thru eating, to come write this review. Thank you so much for this recipe. These are the best ribs, in the oven, I have ever cooked! I can't wait to fix them again :)\n- My ribs, per this recipe, were superb! Made them for the first time a few weeks back and making them again tonight for hubby's birthday. Finger licking good...And recipe is basically slide in the oven and forget abt it, so EASY, fab results! {I posted a pic today from the last time I cooked them (it's waiting for approval).}\n- Everybody tells me the best ribs they ever had an most tender,I add liquid smoke an they swear they came from smoker not the oven\n- These are cooking as I type. What an awesome way to slow bake ribs. I found a wonderful rub that is new by Grill Mates called \"Cowboy Rub.\"
I'm using it on these ribs. It smells fantastic. I recommend this rub if you like your ribs to have a bite. Thanks for this recepie. I've been looking for a nice way to bake them nice and slow.\n- The recipe only says\n- I didn't have 4 1/2 hrs so I took one reader's suggestion and increased the temp to 300 deg F. It took 3 1/2 hrs to get them fork tender. Since the baking sheet had about 1/4\" liquid on it, I put a layer of foil on a clean baking sheet and flipped each rack onto it with the help of my son holding the clean baking sheet. I slathered on over a cup of Moe Pritchett's BBQ sauce and baked for 15 min. Then slathered on another cup or so of BBQ sauce and baked for another 15 min. The second layer sticks better than the first.\n- I'm a vegeterian, but I cook meat for my family (all omnivores). They LOVE this recipe! I served these ribs at a dinner party last week, and everyone asked for the recipe. That's a really successful party! I will serve these ribs as a great 'go-to' recipe again!\n- This is how I've prepared my ribs... low and slow... and they fall off the bone every time (even without removing the membrane - although I usually do remove the membrane before cooking). I've experimented with the low and slow oven method over the years. Sometimes I marinate the ribs first in a mixture of liquid smoke, vinegar (apple or white) before adding a dry rub mixture and then proceed with the low and slow method. As this recipe says, it's best to finish off the ribs top side up with either more of your favorite dry rub and/or sauce. I don't have a good outdoor smoker yet, but this recipe is a very reliable alternative and is so incredibly easy to master!\n- Great method! Can experiment with different BBQ sauces and rubs with this recipe.\n- I typically always made ribs on the grill, but when indoors was shown how to make them at 350 degrees for one hour on a rack meat-side up, but knew that slow cooking was the way to go. I used a smallish apartment oven for the 225 degrees for four hours, meat size down with foil as per the recipe, and was truly amazed that these ribs came out as good as almost any BBQ joint I've been to in the US. And from a small apartment oven.

My one suggestion is to place the ribs on a rack, still meat-side down, after lining the pan with foil (easier cleanup) as the thought of having the ribs bubble in their own fat for so long seemed excessive. The ribs still came out super moist, fall-of-the-bone and pretty much perfect as advertised. Thanks for the great, amazingly easy recipe.\n- This was awesome!!! It just fell of the bone so we did pulled pork with some & some we left as ribs. I would definitely recommend this.\n- Super easy to follow, great results! Have saved this to my recipe box!\n- Oh my goodness! I had never made St Louis rack ribs mostly because it seemed intimidating and we use a gas grill. Now I sit here full bellied with some of the best and tender ribs ever! The recipe was so easy. Did as it said and used sweet baby rays sweet and spicy sauce. I have a very happy hubby right now! Look forward to making these over the winter. So easy being in the oven!\n- I dont usually use a recipe, I just roast.the ribs with foil on for an hour at 350 degrees, take the foil off, drain, and brush on sauce, until I think they're done. I wanted to try the low and slow. I used baby backs and a large cast iron skillet. After 3 hours at 225 degrees, they were mushy and bones were floating in the grease collected in the pan. I may try low and slow again but I will check the ribs after an hour and a half and judge accordingly. So... be careful with cooking time if you decide to give it a go. I'm going back to my old method.\n- I also did mine at 250 for about 4 hours. Very nice and easy. I used Emeril's Southwest essence as my rub and let that sit on the ribs overnight. Just used a store bought bbq sauce that the family likes. Thanks!\n- So I cooked mine at 275 for 4 hours, and they were not tender at all! Very disappointed.\n- Great recipe. The platter was soon empty with everyone licking their fingers. I did use the recipe#316974. So very easy to prepare and just a great recipe with many repeats to come. AUS/NZSwap #27\n- Excellent ribs! We used Sweet Baby Ray's BB!Q sauce on ours.\n- Love this! I've used this recipe several times.\n- These were sooo good and sooo simple! I will definitely be adding this to my \"regular dinner\" menu!\n- Is it safe to cook ribs only to a temp of 225 degrees?\n- I was so excited to make these for my family that I went right out to buy the ribs. I followed the recipe exactly and was very disappointed. I had hoped for tender, fall off the bone ribs but got tough ribs instead. Won't be making these agai .\n- When I say this is the best recipe hands down! Lol I'm only 21 years old I've never made my own ribs before but when I say this was the major easiest straight forward recipe for a 1st timer.. The ribs were so tender, juicy and delicious before I even put the sauce on them! I did the 3.5 hours cooking time and i put store brought honey bbq sauce on them and it's nothing but delicious I will def keep this recipe in my files!!\n- Truly amazing - fall apart, melt in your mouth ribs!! I do a savory rub of sea salt, tri-pepper corns - ground , whole fennel, rubbed sage and thyme. Rub into the meat and roast as directed in this recipe. Just amazing! I make slow stewed apples on the stove top and it pairs magnificently with the meat. Mashed potatoes on the side.... A spectacular treat for very special occasions!\n- I made this yesterday and it wasn't as tender as we had hoped for. The only thing I did different was that I indiviually wrapped each rack of ribs in aluminum foil and placed them on a king size baking sheet. That's probably why the meat was a little dry. Next time I make this, I will definitely use a glass or ceramic baking dish rather than a baking sheet. It holds the moisture in much better when sealed. I'm looking forward to trying this recipe again. Other than it being dry, the meat tasted so delicious! Thanks for sharing, JanuaryBride!\n- I'm making this recipe again tonight for a family dinner. I follow the recipe as written. Last time I made these ribs, my family raved about how delicious were, so everyone is excited to have them again. We buy the Costco St. Louis style ribs and they come out just perfect with this recipe. And I love that it's so simple with very little fuss. Thanks!!\n- I usually only eat ribs from the grill during the summer months but I caught a good sale on a slab of St. Louis ribs and couldn’t resist. I seasoned with Rib Rub and followed the directions to the T. Absolutely delicious. I couldn’t stop nibbling on them throughout the night!\n- Had been searching for a melt-in-your-mouth and fall-off-the-bone recipe for a long time. Finally I found it! I just used pepper and lawrys, however I will search for a more full-flavor rib-rub to use in the future. DH went nuts for these, and requested them again next week.
A warning that they aren't the \"prettiest\" ribs ever, but with flavor like that, who cares what the look like!
Thanks for my new go-to recipe :)\n- I followed this recipe, but used a rack of St. Louis style ribs that I purchased at Whole Foods. I rubbed both sides with olive oil and salt and pepper as the seasoning. I cut the rack in half and placed it in a foil lined dish, covered with non-stick foil, cooked for 3.5 hours, then added barbecue sauce, and cooked 30 minutes uncovered. The ribs were delicious and the meat fell off the bones. Today is May 17, 2018, and I am cooking baby back ribs at our lake camp.\n- All are good\n- This recipe is simple and yummy! I used Grillmates Smokehouse Maple to season them and Sweet Baby Rays bbq sauce!\n- The only way to cook baby back ribs!\n- This is a very basic rib recipe and needs a little tweaking. One thing that is a must for fall off the bone, tender ribs is wrapping them in saran wrap and THEN in aluminum um foil. The low temperature is perfect for using this trick. I promise they will come out perfect everytime. A few people have said that the ribs ended up dry and this will fix that problem!\n- I put 2 racks of baby backs in my oven after rubbing with my dry rub...at 225 just as instructed...its now been almost 5 1/2 hours and they are NOT fork tender...its almosr Superbowl time here in Philly and my ribs are NOT that good...Thanks alot!\n- These oven baked ribs were really delicious. Although they do fall off the bone, they are tender and moist and your fingers stay clean since you can use your fork : ) This recipe is so easy and I liked the idea that I could just leave them in the oven and they required very little attention until the end. Served these delicious ribs for my New Year's dinner along with my Southern blackeyed peas, cabbage, potato salad and cornbread.\n- Absolutely the ONLY way I make ribs now. They come out so tender and fall off the bone yummy! I always use the rib rub recipe (#316974) to go with this and they come out PERFECT every time! Thanks January Bride!!\n- I love this recipe! I have made this several times. I have received so many compliments on them. Thank-You for sharing!\n- I'd never cooked ribs before and have always disliked the boil and then cook method. They just tasted horrible to me, I've always like meaty, dryish pork back ribs (the surface dryish not the meat).<br/><br/>Tried this method last night and they were absolutely perfect, Followed the recipe pretty closely with a few changes.<br/><br/>1) Made a dry rub with cayenne, paprika, salt, black pepper, brown sugar, cumin, coriander, onion and garlic powder.<br/><br/>2) 3 lbs back ribs had 2 tablespoons rub smeared on each side and placed in fridge covered for 2 hours<br/><br/>3) Cooked exactly as this recipe states, but on a raised cooking rack in a foil covered pan, meat side up<br/><br/>4) Top of the ribs were brushed with sauce and placed back in oven, uncovered, for 30 minutes, The last 8 minutes were under the broiler to sort of carmelize the surface.<br/><br/>Thanks author for this recipe; I never would have tried cooking ribs if it were not for this. My future weight gain salutes you.\n- Well I can see why this person's cooking time is 4:20.
I am at 7:20 and they are in no way \"falling off the bone\"
I am thinking 8hrs at least for slow cooked in the oven at 225 degrees. Anyway this is more what I thought would happen. I am sure these are going to taste good it just isn't happening in 4 hours and 20 min.\n- Just tried this recipe with high hopes. I followed it to the T. The ribs turned out dry. And I was not a happy camper. So...I am going back to own recipe which are moist and fall off the bone.\n- I have been cooking baby back ribs with this method for over 20 years, except I just wrap them tightly in a double layer of aluminum foil. But, not being a big fan of BBQ sauce, I melt butter, crush in about 7 or 8 good sized garlic cloves, add some minced onion, marjoram, seasoned salt and pepper and a hefty squeeze of fresh lemon juice. Spread most of this mixture on the meaty side. Broil them meat side up for a few minutes to brown after they are cooked and they are always delicious (not sweet, Oh Ugh!).\n- Excellente' !!!!\n- Wow...making ribs now is a snap. Ribs came out moist and very tender! Hubby loved them.\n- I agree with everyone else's review...this recipe was sooooo simple and soooo delicious!!!!! I used a garlic/pepper rub, plus salt/pepper for the rub. The bbq sauce was Bulls Eye Original...the meat fell off the bone and was a big hit at dinner.\n- I love ribs cooked like this when I can't grill and have to use the oven! So easy to prepare and the smell of them cooking throughout the afternoon just makes you even more hungry!:) They're tender, falling off the bone if you're not careful when removing and oh so tasty! Thanks for posting!\n- this recipe gets 5 stars because it came together exactly as written. I had to order these ribs, as we dont have them in Australia, our pork ribs have no bone, and much more meat.\r\nI ordered 2kg, about 5.5lb, and 2 of us ate most of them in one sitting. \r\nI think I would love this recipe using the aussie ribs, as I feel there was too much bone, and very little meat :)\r\n\r\nThat is not the fault of the recipe, which (as I said) came together very well.\r\noct 09 recipe swap\n- This recipe will never replace our love of ribs from the grill, but it was tasty enough for me to keep as a go -to for when the weather does not permit.\n- Holy cow... I've never had luck with ribs before this. They are absolute perfection.\n- Super simple is right! Had I known how easy it was to make ribs, I would have made them sooner. You really can't mess this recipe up. Serve with extra BBQ sauce!\n- So easy and so good. It was my first time making baby back ribs. The vacuum sealed packs at Costco have the membrane removed. I will definitely make these again.\n- So where exactly does the cast iron skillet come in?? That is kind of strange that it is called "Cast iron skillet low and slow baked ribs" and the instructions say to use a baking dish...\n- DELISH!! I literally JUST made these and devoured them 5 minutes ago... my fiancé said they were the best ribs he's ever had; he can't stop going on about how great they were and how well they went together with sunday football! Before baking, I generously seasoned both sides of the baby back rib rack with salt, pepper, garlic powder and onion powder and baked, covered, at 225º for 3.5 hrs. Then (in the interest of time) I finished them off with a store bought honey bbq sauce for 30 more minutes, uncovered. They weren't kidding when they said the meat would be falling off the bone!\n- The house smelled amazing and we couldn't wait to eat. I was not disappointed! Great recipe.\n- Excellent.Only change I did was to put them under broiler for a few minutes after they were done.Gave crispy sauce taste similar to grilling.Thanks for sharing.Can't wait to try it on baby back ribs.\n- I am very satisfied. My ribs are coming along perfect. I actually started cooking them at 275° them turn them down to 225° after a few hours. They are extremely tender which I love. Just added the bbq sauce. Gonna cook for another 45 minutes on 300°. Just in time for dinner.\n- Have used it numerous times for several years now. Works well with beef ribs also.\n- I like this recipe for BBQ parties, great and consistent results every time.

First I marinate the ribs for a few hours with apple cider, liquid smoke, salt and spices. Then after the oven, I use a homemade BBQ sauce and put on my charcoal grill with hickory chips for that extra smoky, delicious flavor. Enjoy!\n- I've used this recipe a few times! My family absolutely loves it! It's sooooo easy! Working full time with kids and a husband, leaves me very little time for gourmet dinners. Every time I cook ribs using this recipe it's ALWAYS a hit!!!!\n- Low and Slow worked great. I added too much rub which made the ribs too spicy for my son. So be careful when doing the rub. A great recipe and the best ribs I ever made.\n- Perfect But I always take the skin off the back first.\n- I am going to try this and actually use a cast iron skillet. What's up with the title and goofy instructions.\n- My husband says these are better than restaurant style ribs! The only way it could get better.. grilling. But, who's got time for that in the midst of 35° weather?! I added my own "homemade" dry rub of seasonings and massaged the meat, then fork poked it and added some Worcestershire sauce and hot sauce for extra flavor! Last 4-5 mins or so, I flipped on the broil and let the bbq sauce get all sticky and, "chared" some! Thank you so much for this easy going, fool proof method!\n- This was the easiest recipe I have ever used. Ribs were delicious.\n- This is 5 star fabulous!! I know everybody loves to be creative and go off on their own little adventures with any recipe, and this one does have its share of modifications. But just following this recipe exactly is as simple and delicious as it gets. Perfect every time. I have a good friend who is a prize-winning competitive grill master out of Kansas who would be hard-pressed to top this recipe. I have sampled his fare quite a bit, and any difference would only be for those who insist on dry ribs versus wet, and with smoke flavor. But for the 99.999% of the rest of us, these are brilliant and AT LEAST as good as any restaurant quality product. The only thing I do that is not detailed here is that I apply my dry rub the night before and tightly wrap/seal in plastic wrap. That is not required, but does add a good deal more of the "awesome".\n- I used this method to cook some ribs and they were definitely fall off the bone. I wrapped the rack of ribs in foil, put it in the pan and covered the pan with foil. The cleanup afterwards was very simple and minimal. Thr only complaint that I have was the taste of the ribs, the ones I got at the store were already seasoned with pappy's. The seasoning overpowered the bbq sauce and not in a good way. Anyways the cooking method worked great, planning on making ribs again without pappys.\n- Thank you so much for posting this. I came home for lunch and put my ribs in the oven and by the time I came home for the day it was ready. It was falling off the bone. It is a definite add to my family menu. My boys were begging for more.\n- Totally Yummy falll off the bone moist ribs. . I enjoy a smoky flavor on my ribs so I cooked them in an oven smoker bag. They came out perfect!\n- I just made these for dinner tonight. They turned out falling off the bone perfect. I sometimes make ribs in the crock pot...then transfer them to the oven...but ....I will use this oven method from now on. Since I had the day off...I put them in at 200 degrees and just let them go all day long. (about 6.5 hrs). mmm.mmmm..good\n- After 4 hours, checked on the bone-dry ribs, returned them to the oven for another 45 minutes, then turned them over, basted and returned, uncovered, to the oven. After all that, I had still bone-dry ribs. I’m glad I tried this recipe on my own first. Won’t be doing that again. No stars.\n- I had my doubts at first but I had to try it as I don't have a big enough smoker for 6 racks of ribs. They truly turned out amazingly! No one even wanted anything but more ribs! Yuu-uum!\n- This was my first time cooking ribs and I wanted a good, simple recipe. This recipe was beyond my expectations! Followed it to the letter (except used regular spare ribs) and they came out perfectly! Definitely need a fork for this one - the meat MELTS off the bones! Thanks so much - will definitely refer back to this recipe often!\n- This was an easy way to cook the ribs. I did cook mine at 250 degrees for about 4-5 hours. Thanks for posting.\n- Had 2 back ribs that totaled about 5.5 pounds. Rubbed it with some Weber classic barbeque rub. Brushed on some hickory liquid smoke. Wrapped with hd aluminum foil and baked for 4 hours at 225F. pulled them out and kicked the oven temp up to 350F. Brushed bone side with Masterpiece Original and put them back in for 10-15 minutes. Pulled them out, flipped them meat up and brushed with bbq sauce and returned to oven for another 15-20 minutes. Can pull them apart with my fingers. Not fall off the bone but almost. Just the way I like my ribs! If it wasn't so nasty outside, I would have dragged the Weber kettle out and finished them on some charcoal! Excellent recipe!!!!!\n- These are the BEST ribs I've ever made. I cooked them meat-side down on 225 for about 3 1/2 hours and then drained them, turned them right-side up and covered them with the sauce, then cooked them for another 20 minutes. They literally fell off the bones! I made certain they were completely covered with foil the entire time. My family couldn't stop eating them! This is by far the best recipe I've tried for ribs!\n- This recipe was easy and delicious. I just followed the instructions. These were the best oven baked ribs I have ever made...lots of compliments.\n- I made this last night with pork loin ribs. My husband said these were the best homemade ribs he has ever had. Thank you so much for this recipe!\n- Do the oven portion the night before a cottage visit and pack'em up! Start up the BBQ and warm'em up with the sauce on the next day! This recipe is to die for and I have tried lots.\n- I always make ribs on the BBQ, and they turn out ok. Always a little tough. It's a rainy and cold day. So I thought about making some thing yummy and warm. Ribs came to mind and I came across this recipe. So glad I did. I used Grill Mates, pork ribs rub. And just rubbed them up and placed them in a 250 degree oven, middle rack. And cooked them. At about the 3 hour mark I flipped them cooked some more then rubbed with bbq sauce I used chris & PItts bbq sauce. Use what you like. They came out so good. This is now a staple in are house and a great treat to take over to someone's house for a dinner or superbowl party... Really anything. Great job. :) Feeling more like a cook everyday. Oh and it's so nice to have your hubby give you praises specialy in front of a crow. ;)\n- These are simply the best. So fall apart tender and flavorful. I used a meat thermometer and found that the ribs reached 170F in about 90 minutes. That's when I uncovered them and started basting with BBQ sauce every 15 min for 45 min.\nCan't be told from being done on outdoor BBQ. I now have a new favorite rib recipe! Thanks!\n- We use Country Sweet Sauce. A local favorite. Sweet Baby Rays is a nice second choice. Or make some ribs with both!\n- Easy, tender and delicious!\n- I cook professionally, these are the most tender ribs my fiancé and I have had *ever*. Until I get a smoker this will be the *only* way I make ribs!\n- When they say low and slow, lemme tell you, THEY MEAN IT. Lots of calories in these babies, but the amount of protein easily makes up for it. Sodium is off the walls; makes you retain water like crazy. But seriously, you don't have to eat for a while after this. Unless you're hardcore like me and my buddy Rob Swanson. Five minutes later, I'm back in the kitchen, looking for more bacon. Anyway, I'd would TOTALLY recommend another sauce rather than just plain barbecue. That stuff is boring. Get yourself some Jack Daniels sauce. Tastes like pure unicorn tears.\n- Absolutely awesome ribs. I followed the instructions exactly as written and everybody was all thumbs up. I'll definately use this recipe to make oven-baked ribs from now on. I don't see how they could be beat!\n- This was an excellent recipe but I wish I had used pork ribs rather than beef ribs.\n- Truly a simple and great recipe, I've cooked this twice now for my soldiers. The ribs have turned out just as good as \"fire side\" ribs with less of a hassle, the second time I finished them off over an open fire and they were absolutely perfect.\n- With my wife away visiting my eldest daughter, and me at home managing three teen sons, I was searching for an easy, tasty recipe other then my staples of spaghetti, tacos, pizza, and Italian beefs. My wife has fixed ribs before, but usually used the boil and grill method. Seeing this one explained so clearly, and seemingly so easy, I thought I'd try it. I had two slabs of ribs and baked them at 225 for five hours (I had to run up and pick up something so they were in an hour over what it said). Even after 5 hours, the ribs were juicy, tender, and falling apart. I think having it covered gives it a lot of leeway in the cooking department, along with the low temp. Adding the sauce and baking it on uncovered for 25 minutes gave me ribs that I can honestly compare with restaurant quality (unless you want grilled of course). We make our own BBQ sauce as we like it spicy, so all I can say is EASY, FOOLPROOF, and DELICIOUS!!\n- Moist & easy. My family loved it, and this is coming from Austin, TX with some of the best BBQ.\n- Works like a charm! There are a few negative reviews from people but I have no idea what recipe they were following. My baby back ribs turn out juicy and tender every time. \n\nI would just recommend that you use less salt in your rub than you do when you cook ribs on the grill. Because these ribs are slow cooked, the salt (and any other seasonings) really seep into the meat. So, be careful with the salt.\n\nAlso, I usually add to the depth of flavor by adding a little bourbon or whiskey to the bottom of the pan before I cover it with foil and start the baking process. Then I cook as directed. Mmm, mmm finger licking good!\n- I've been using this style recipe for years. Double layer of foil, all kinds of boned or boneless ribs, generous amount of favorite sauce and wrap it all snugly. Cook at 250 for three to four hours. Open foil and find juicy, flavorful, super tender ribs. I do not broil, but that is just a bit of laziness on my part and a personal choice. it is the enclosed in foil with sauce and long, low temp that will give you the juicy, tender meat. Anything else is your choice. I remember the days of boiling ribs first, etc., but cannot imagine making things that complicated when this oh, so simple method gives you such ideal results every time.\n- Thanks for the recipe. I will definitely try this and get ready for my next clutatrad home made cuisine session.\n- Best recipe ever! You can't do this recipe wrong. I never make ribs because the cooking channel stars always make it this long complicated process. I don't even know how long I cooked mine for since I went shopping while they cooked. I never even flipped them over until I got home and put the bbq sauce on. I did put 2 layers of bbq sauce on just because I had time while I waited for my family to get home from hockey etc. I just sprinkled the ribs with salt, pepper. onion powder and garlic powder at the beginning and used my favorite jar bbq sauce. I'm very happy i found this recipe.\n- I made these today for Memorial Day. We wanted ribs but didn't have hours to make them. This recipe turned out AMAZING!! Thank you Belinda E for your delicious looking picture :) . I had St Louis ribs that were very meaty so I cooked them a little longer covered before uncovering them. I made a dry rub, covered them in aluminum foil, baked them at 225 degrees for 4 1/2 hours took them out uncovered them turned them meat side up, added bbq sauce all over them and baked them uncovered for another 40 minutes. They were beautiful to look at and absolutely delicious!\n- I use this recipe everytime I make ribs this is the best recipe EVER\n- Easily the best rib recipe ever! It is my go to rib recipe from now on. Thank you.\n- WOWZERS!! This was great---easy and very delicious.\n- I bought some St. Louis ribs yesterday at Costco with my mom I took a slab and she took a slab home. I was searching for a great oven receipe for ribs and came across this one. I read all the reviews and decided to give it a try. I did do what one review said and double wrap them in foil. I placed them in the oven and went about my Sunday morning duties I needed to run to the store to get something for the rest of dinner. When I came back I was it was time for me to flip my ribs I knew when I opened the foil I knew they were going to be perfect. After the 30 minute flip it was time. This is by far the best receipe\n- This recipe is is scrumptious. Simple to follow. My husband was very pleased.Made my kitchen smell soooo..... yummy:)\n- This is such an easy recipe and the best ribs I've ever made. All the adults and teenagers loved it,\n- Slow cooking is the way to go!\n- As a "late bloomer", I was never interested in really cooking - besides boxed, canned or frozen - until this past year or so. This past Memorial Day, I decided to try ribs, but I don't have a grill. I found this recipe, and when I tell you I was bragging to anyone who'd listen about how good my ribs were! I did it again for the 4th, and invited my nephew over and he said they were really good! Also, I took the advice of another reviewer & I cook mine on 300. Thanks so much! Now I want to start cooking all kinds of stuff!\n- After applying the barbeque sauce, instead of cooking for an additional 20-30 minutes, I like to put them on the top rack of the oven and broil for 5 minutes, or until the barbeque sauce caramelizes. Then I garnish with thinly sliced green onion. Whoa!\n- My St Louis style ribs with a dry rub were excellent with this cooking method. Highly recommend.\n- cooked this with salt & pepper and Sonnys Sweet Bar-B-Q Sauce. 12 frinds & family loved them and finish off 3 racks of ribs, and wanted the recipe! thank you.\n- Ok.....YUM! These ribs were fantastic! My family loves country ribs so that is what I used. I didn't have Dales, so I used Grill Mates BBQ rub. I rubbbed the seasoning in on all sides then put them in the dish meatiest side down. \r\ncooked them at 300 degrees for about 3 hours. Next I took them out and put Melvin's BBQ sauce on them. To finish them off I threw them on the grill for a few minutes. They were wonderful!! My husband and all four kids devoured them!!!! Thank you for the great recipe!\n- I have used this method for years and it works every time. Personally, I place the ribs on a wire rack in the baking dish, add water to the bottom of the pan (about 1-1½ inches) and cover tightly with foil throughout the entire baking process. Then, when the ribs are done, I smoke them on a charcoal grill for about 15-20 minutes for flavor!!\n- I cook every night for me and my partner, but while we both love ribs it was the one dish I always faltered with. This recipe saved by butt!! Put on a regular rub beforehand (Smoked paprika, onion powder, garlic powder, pepper, and salt). While it was cooking, I fiddled with making my own sauce, and it turned out wonderfully!! Soy sauce, brown sugar, ginger, sesame oil, grated garlic, and just a touch of liquid smoke. Sounds weird, I know, but it turned out as basically sesame chicken...Only with fall off the bone ribs!! Excellent recipe, and my new household staple.\n- These ribs were ahh-mazing!! I used one rack of ribs and followed the recipe but wrapped the ribs tightly in foil. After cooking for four hours, I drained the juices off, covered the bone side with BBQ sauce, flipped them over and covered the meat side in BBQ sauce. I then broiled them meat side up until the BBQ sauce was bubbly and caramelized. Fall of the bone meat was tender and delicious!\n- I only used this recipe really to figure out the temperature and length of time to cook. I have made these once before and they were amaaaaaazing. I just used Grillmates rub, wrapped each rack up in foil then baked them low and slow. I didn't add the bbq sauce, my husband isn't too much of a sauce fan but they turned out tender, juicy and flavorful. He said they were the best ribs he's had (but he says that about all my cooking lol my brother's are better!). I am making them again tonight. Looking forward to some deliciousness!\n- I am using oven bags for Roasts with my ribs. Get all the extra air out. The crock pot bags awesome as well.\n- Thanks ever so much for your recipe. I've got a crapload of elk ribs in the freezer, and didn't want to put them on the grill, for fear they'd be too dried out to be palatable. Didn't really want them in the crockpot either, the meat falls off the bone too easily and makes them way too messy to eat.\n- I'm not a major rib fan, too messy to eat out, too much trouble to make at home, sometimes tough. Your recipe sure changed my mind. I will definately be making again, and again! Thanks for making our 4th special!\n- Love this recipe... best way to cook ribs!\n- I have been making my ribs this way for 20 years, they will always be perfect! You can turn the oven up to 300 degrees and bake for 3 hours with the same results. The best (fall off the bone) ribs!\n- This is a great way to cook ribs , they are fall off the bone deliciousdelicious every time. I have taken them out after the 3 1/2 hours and finished them on the grill until the BBQ sauce starts to glaze over.\n- WOW! I was not convinced that such a simple recipe could be so good. Tender and flavorful. We used a little salt, pepper, garlic powder, onion powder and seasoning salt as a rub. My husband loved them even without the sauce. We will definitely use this one again.\n- Delicious! Super easy & extra delicious. I've made them several times for my family. The only thing I changed is I broiled them at the end to really bake in the sauce. YUMMY\n- These were tough and nowhere near, "fall off the bone". I had to cook them for an additional 2 hrs at 200 to get them tender.\n- This is a great method for cooking ribs. I did it tonight and my ribs turned out perfect. However, I used a small 1/2 slab of babyback ribs and the timing should still be about that of the large 1/2 slab. So, instead of 3:30, cook for 4 hours before resaucing. Otherwise, great method! I will use this method again! Thank You!! :)\n- Made my own rub with brown sugar, celery salt, garlic powder, onion powder, kosher salt, fresh ground black pepper, paprika, and chili powder. Followed cooking instructions, and finished with Sweet Baby Ray's Sauce!!! Marinated for 2 days ahead with the rub!! So fabulous!!!!!!!! :-)\n- Love ribs and can't get enough of them! My husband swears that a rib should be smoked but I swear these are just as good without all the fuss. No standing out in the cold grilling for me. The oven is the way to go!!!!\n- I have never had ribs this tender! I did not change a thing. This would be great to impress with dinner guests! Thank you!\n- I used my rub from Amazingribs.com, cooked Spares, not babies, 4.5 hrs. @235. Excellent! applied my own St.Louis Style sauce for 45 minutes, basting once. I would suggest after 4 hours, put under broiler at least 5 minutes on meaty side to give it a little \"bark\", or crust. I'm in Minnesota and can't use my Wber Grill for smokin' low and slow 'till spring, but this relieves cabin fever!\n- I'm reading reviews of people who said they didn't turn out...you must have done something wrong. \nMake sure to remove the silver skin on the back side of the ribs. \nI lay parchment paper on a large baking sheet, and place seasoned ribs on it, and tightly seal the top with tin foil. Follow cooking times and finish on the grill to get some nice smoky flavour and caramelize the sauce. Mmmmmm yummy. I should post my moms scalloped potato recipe to go with this...\n\n### Date\n2008-05-12 00:00:00\n", "tags": [ "course", "main-ingredient", "preparation", "5-ingredients-or-less", "main-dish", "pork", "oven", "easy", "beginner-cook", "dietary", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "pork-ribs", "equipment" ], "ingredients": [ "pork baby back ribs", "barbecue sauce" ], "steps": [ "preheat oven to 225 degrees", "season your ribs with dale's marinade , your favorite rib rub , grill seasoning , or simply salt and pepper", "place ribs , meat side down , in baking dishes", "cover the baking dishes with aluminum foil and place in the oven", "if you are using small baby back ribs , take out after 3", "5 hours", "if you are using regular baby back or st", "louis style ribs , then take out after 4 hours", "drain off the drippings", "flip the ribs over using two spatulas so the meat side is up", "be careful , as they may be so tender they fall apart", "put a layer of bbq sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes", "remove from oven and serve them up with a side of potato salad and some baked beans" ], "nutrition": [ 1293.3, 134.0, 65.0, 41.0, 204.0, 154.0, 7.0 ], "reviews": "['Amazing!!! First time I have ever made ribs in the oven and they were perfect.', 'The recipe worked very well and the ribs came out perfectly.. Instead of putting on the barbecue sauce and returning to the oven I finished it on my gas grill to get some crisp. I have baked the ribs like this many times but I wrapped two ribs separately in aluminum foil for the whole rack. This way was much easier.', 'This is a super delicious very easy recipe. Our cooking time came up a little faster - the ribs were ready in about 3 hours at 250. We put a dry rub on as recommended and then added a homemade bbq sauce to finish for another 30 mins. Man oh man were these ever delicious and I'd make them again in a minute. Better than what you get at many restaurants.', 'Have made ribs following this recipe well over 2 dozen times. They come out perfect every time. \\n\\nI use grill mates rub, either the packets or the containers, doesnt matter which. Clean off the membrane on the underside. \\n\\nIts the thin filmy stuff covering the bones. Just poke some up with a sharp knife, get your fingers in there, and once it starts seperating it should come off in 1 or 2 pieces. Then apply the rub.\\n\\nI honestly cant see how even a horrible cook could get this recipe wrong. If you're having trouble, you either set the timer wrong, or your oven needs to be fixed!\\n\\nRegardless, fix whatever YOU'RE doing wrong, cause this recipe is worth it!', 'super good! make sure your baking pan is deep enough to contain meat juice. My jellyroll pan barely made it!', 'Amazing ribs every time!', 'This was by far the best ribs I have ever made! The method is so easy and does make fall off the bone ribs. I had 7 lbs of ribs that I cut into 8 pieces and baked in 2 pans. I rubbed the ribs with Montreal Steak Spice and chopped 4 onions which I scattered over the top. Baked at 250 degrees for 4 hours, basted with Sweet Baby Rays and put back in the oven which I turned off while I was finishing the potatoes and vegetables. Thanks for a great recipe!', \"This is the easiest most delicious rib recipe I've ever tried. Since the recipe leaves the rib rub and sauce open to your favorite, you can't go wrong there either. I used Penzey's BBQ3000 for a rub, and made a homemade sauce of ketchup, cider vinegar, brown sugar and a dash of liquid smoke for the sauce. That last 30 minutes back in the oven after covering the ribs in sauce are torture to wait for but well worth it!\", \"This is the only way to prepare ribs! Fall off the bone. Beats any rib you'll get in a restaurant. I usually pour root beer in the bottom of the pan and set my ribs on a rack above it and wrap tightly with foil. DELICIOUS!!\", 'Easy and delicious, my favorite type of recipe! I covered my St. Louis style slab with Penzey\\'s Galena Street (dry rub), wrapped them in Heavy Duty foil and placed on a baking sheet.(less cleanup) Baked at 225 for 4 1/2 hours but instead of the BBQ sauce finish, I opted to just peel back the foil after completing the \"flip and drain\" steps. Put them back in the oven for the last 20 (sans sauce) and they were PERFECT! Tender, moist and loved by even my pickiest eater! Thanks for our new \"GoTo Winner Winner Rib Dinner\" recipe! :)', \"I actually got up from the table right before I got thru eating, to come write this review. Thank you so much for this recipe. These are the best ribs, in the oven, I have ever cooked! I can't wait to fix them again :)\", \"My ribs, per this recipe, were superb! Made them for the first time a few weeks back and making them again tonight for hubby's birthday. Finger licking good...And recipe is basically slide in the oven and forget abt it, so EASY, fab results! {I posted a pic today from the last time I cooked them (it's waiting for approval).}\", 'Everybody tells me the best ribs they ever had an most tender,I add liquid smoke an they swear they came from smoker not the oven', 'These are cooking as I type. What an awesome way to slow bake ribs. I found a wonderful rub that is new by Grill Mates called \"Cowboy Rub.\"
I\\'m using it on these ribs. It smells fantastic. I recommend this rub if you like your ribs to have a bite. Thanks for this recepie. I\\'ve been looking for a nice way to bake them nice and slow.', 'The recipe only says', 'I didn\\'t have 4 1/2 hrs so I took one reader\\'s suggestion and increased the temp to 300 deg F. It took 3 1/2 hrs to get them fork tender. Since the baking sheet had about 1/4\" liquid on it, I put a layer of foil on a clean baking sheet and flipped each rack onto it with the help of my son holding the clean baking sheet. I slathered on over a cup of Moe Pritchett\\'s BBQ sauce and baked for 15 min. Then slathered on another cup or so of BBQ sauce and baked for another 15 min. The second layer sticks better than the first.', \"I'm a vegeterian, but I cook meat for my family (all omnivores). They LOVE this recipe! I served these ribs at a dinner party last week, and everyone asked for the recipe. That's a really successful party! I will serve these ribs as a great 'go-to' recipe again!\", \"This is how I've prepared my ribs... low and slow... and they fall off the bone every time (even without removing the membrane - although I usually do remove the membrane before cooking). I've experimented with the low and slow oven method over the years. Sometimes I marinate the ribs first in a mixture of liquid smoke, vinegar (apple or white) before adding a dry rub mixture and then proceed with the low and slow method. As this recipe says, it's best to finish off the ribs top side up with either more of your favorite dry rub and/or sauce. I don't have a good outdoor smoker yet, but this recipe is a very reliable alternative and is so incredibly easy to master!\", 'Great method! Can experiment with different BBQ sauces and rubs with this recipe.', \"I typically always made ribs on the grill, but when indoors was shown how to make them at 350 degrees for one hour on a rack meat-side up, but knew that slow cooking was the way to go. I used a smallish apartment oven for the 225 degrees for four hours, meat size down with foil as per the recipe, and was truly amazed that these ribs came out as good as almost any BBQ joint I've been to in the US. And from a small apartment oven.

My one suggestion is to place the ribs on a rack, still meat-side down, after lining the pan with foil (easier cleanup) as the thought of having the ribs bubble in their own fat for so long seemed excessive. The ribs still came out super moist, fall-of-the-bone and pretty much perfect as advertised. Thanks for the great, amazingly easy recipe.\", 'This was awesome!!! It just fell of the bone so we did pulled pork with some & some we left as ribs. I would definitely recommend this.', 'Super easy to follow, great results! Have saved this to my recipe box!', 'Oh my goodness! I had never made St Louis rack ribs mostly because it seemed intimidating and we use a gas grill. Now I sit here full bellied with some of the best and tender ribs ever! The recipe was so easy. Did as it said and used sweet baby rays sweet and spicy sauce. I have a very happy hubby right now! Look forward to making these over the winter. So easy being in the oven!', \"I dont usually use a recipe, I just roast.the ribs with foil on for an hour at 350 degrees, take the foil off, drain, and brush on sauce, until I think they're done. I wanted to try the low and slow. I used baby backs and a large cast iron skillet. After 3 hours at 225 degrees, they were mushy and bones were floating in the grease collected in the pan. I may try low and slow again but I will check the ribs after an hour and a half and judge accordingly. So... be careful with cooking time if you decide to give it a go. I'm going back to my old method.\", \"I also did mine at 250 for about 4 hours. Very nice and easy. I used Emeril's Southwest essence as my rub and let that sit on the ribs overnight. Just used a store bought bbq sauce that the family likes. Thanks!\", 'So I cooked mine at 275 for 4 hours, and they were not tender at all! Very disappointed.', 'Great recipe. The platter was soon empty with everyone licking their fingers. I did use the recipe#316974. So very easy to prepare and just a great recipe with many repeats to come. AUS/NZSwap #27', \"Excellent ribs! We used Sweet Baby Ray's BB!Q sauce on ours.\", \"Love this! I've used this recipe several times.\", 'These were sooo good and sooo simple! I will definitely be adding this to my \"regular dinner\" menu!', 'Is it safe to cook ribs only to a temp of 225 degrees?', 'I was so excited to make these for my family that I went right out to buy the ribs. I followed the recipe exactly and was very disappointed. I had hoped for tender, fall off the bone ribs but got tough ribs instead. Won't be making these agai .', 'When I say this is the best recipe hands down! Lol I'm only 21 years old I've never made my own ribs before but when I say this was the major easiest straight forward recipe for a 1st timer.. The ribs were so tender, juicy and delicious before I even put the sauce on them! I did the 3.5 hours cooking time and i put store brought honey bbq sauce on them and it's nothing but delicious I will def keep this recipe in my files!!', 'Truly amazing - fall apart, melt in your mouth ribs!! I do a savory rub of sea salt, tri-pepper corns - ground , whole fennel, rubbed sage and thyme. Rub into the meat and roast as directed in this recipe. Just amazing! I make slow stewed apples on the stove top and it pairs magnificently with the meat. Mashed potatoes on the side.... A spectacular treat for very special occasions!', 'I made this yesterday and it wasn't as tender as we had hoped for. The only thing I did different was that I indiviually wrapped each rack of ribs in aluminum foil and placed them on a king size baking sheet. That's probably why the meat was a little dry. Next time I make this, I will definitely use a glass or ceramic baking dish rather than a baking sheet. It holds the moisture in much better when sealed. I'm looking forward to trying this recipe again. Other than it being dry, the meat tasted so delicious! Thanks for sharing, JanuaryBride!', \"I'm making this recipe again tonight for a family dinner. I follow the recipe as written. Last time I made these ribs, my family raved about how delicious were, so everyone is excited to have them again. We buy the Costco St. Louis style ribs and they come out just perfect with this recipe. And I love that it's so simple with very little fuss. Thanks!!\", 'I usually only eat ribs from the grill during the summer months but I caught a good sale on a slab of St. Louis ribs and couldn’t resist. I seasoned with Rib Rub and followed the directions to the T. Absolutely delicious. I couldn’t stop nibbling on them throughout the night!', 'Had been searching for a melt-in-your-mouth and fall-off-the-bone recipe for a long time. Finally I found it! I just used pepper and lawrys, however I will search for a more full-flavor rib-rub to use in the future. DH went nuts for these, and requested them again next week.
A warning that they aren\\'t the \"prettiest\" ribs ever, but with flavor like that, who cares what the look like!
Thanks for my new go-to recipe :)', 'I followed this recipe, but used a rack of St. Louis style ribs that I purchased at Whole Foods. I rubbed both sides with olive oil and salt and pepper as the seasoning. I cut the rack in half and placed it in a foil lined dish, covered with non-stick foil, cooked for 3.5 hours, then added barbecue sauce, and cooked 30 minutes uncovered. The ribs were delicious and the meat fell off the bones. Today is May 17, 2018, and I am cooking baby back ribs at our lake camp.', 'All are good', 'This recipe is simple and yummy! I used Grillmates Smokehouse Maple to season them and Sweet Baby Rays bbq sauce!', 'The only way to cook baby back ribs!', 'This is a very basic rib recipe and needs a little tweaking. One thing that is a must for fall off the bone, tender ribs is wrapping them in saran wrap and THEN in aluminum um foil. The low temperature is perfect for using this trick. I promise they will come out perfect everytime. A few people have said that the ribs ended up dry and this will fix that problem!', 'I put 2 racks of baby backs in my oven after rubbing with my dry rub...at 225 just as instructed...its now been almost 5 1/2 hours and they are NOT fork tender...its almosr Superbowl time here in Philly and my ribs are NOT that good...Thanks alot!', 'These oven baked ribs were really delicious. Although they do fall off the bone, they are tender and moist and your fingers stay clean since you can use your fork : ) This recipe is so easy and I liked the idea that I could just leave them in the oven and they required very little attention until the end. Served these delicious ribs for my New Year's dinner along with my Southern blackeyed peas, cabbage, potato salad and cornbread.', 'Absolutely the ONLY way I make ribs now. They come out so tender and fall off the bone yummy! I always use the rib rub recipe (#316974) to go with this and they come out PERFECT every time! Thanks January Bride!!', 'I love this recipe! I have made this several times. I have received so many compliments on them. Thank-You for sharing!', 'I'd never cooked ribs before and have always disliked the boil and then cook method. They just tasted horrible to me, I've always like meaty, dryish pork back ribs (the surface dryish not the meat).<br/><br/>Tried this method last night and they were absolutely perfect, Followed the recipe pretty closely with a few changes.<br/><br/>1) Made a dry rub with cayenne, paprika, salt, black pepper, brown sugar, cumin, coriander, onion and garlic powder.<br/><br/>2) 3 lbs back ribs had 2 tablespoons rub smeared on each side and placed in fridge covered for 2 hours<br/><br/>3) Cooked exactly as this recipe states, but on a raised cooking rack in a foil covered pan, meat side up<br/><br/>4) Top of the ribs were brushed with sauce and placed back in oven, uncovered, for 30 minutes, The last 8 minutes were under the broiler to sort of carmelize the surface.<br/><br/>Thanks author for this recipe; I never would have tried cooking ribs if it were not for this. My future weight gain salutes you.', 'Well I can see why this person\\'s cooking time is 4:20.
I am at 7:20 and they are in no way \"falling off the bone\"
I am thinking 8hrs at least for slow cooked in the oven at 225 degrees. Anyway this is more what I thought would happen. I am sure these are going to taste good it just isn\\'t happening in 4 hours and 20 min.', 'Just tried this recipe with high hopes. I followed it to the T. The ribs turned out dry. And I was not a happy camper. So...I am going back to own recipe which are moist and fall off the bone.', 'I have been cooking baby back ribs with this method for over 20 years, except I just wrap them tightly in a double layer of aluminum foil. But, not being a big fan of BBQ sauce, I melt butter, crush in about 7 or 8 good sized garlic cloves, add some minced onion, marjoram, seasoned salt and pepper and a hefty squeeze of fresh lemon juice. Spread most of this mixture on the meaty side. Broil them meat side up for a few minutes to brown after they are cooked and they are always delicious (not sweet, Oh Ugh!).', \"Excellente' !!!!\", 'Wow...making ribs now is a snap. Ribs came out moist and very tender! Hubby loved them.', \"I agree with everyone else's review...this recipe was sooooo simple and soooo delicious!!!!! I used a garlic/pepper rub, plus salt/pepper for the rub. The bbq sauce was Bulls Eye Original...the meat fell off the bone and was a big hit at dinner.\", \"I love ribs cooked like this when I can't grill and have to use the oven! So easy to prepare and the smell of them cooking throughout the afternoon just makes you even more hungry!:) They're tender, falling off the bone if you're not careful when removing and oh so tasty! Thanks for posting!\", 'this recipe gets 5 stars because it came together exactly as written. I had to order these ribs, as we dont have them in Australia, our pork ribs have no bone, and much more meat.\\r\\nI ordered 2kg, about 5.5lb, and 2 of us ate most of them in one sitting. \\r\\nI think I would love this recipe using the aussie ribs, as I feel there was too much bone, and very little meat :)\\r\\n\\r\\nThat is not the fault of the recipe, which (as I said) came together very well.\\r\\noct 09 recipe swap', 'This recipe will never replace our love of ribs from the grill, but it was tasty enough for me to keep as a go -to for when the weather does not permit.', \"Holy cow... I've never had luck with ribs before this. They are absolute perfection.\", 'Super simple is right! Had I known how easy it was to make ribs, I would have made them sooner. You really can't mess this recipe up. Serve with extra BBQ sauce!', 'So easy and so good. It was my first time making baby back ribs. The vacuum sealed packs at Costco have the membrane removed. I will definitely make these again.', 'So where exactly does the cast iron skillet come in?? That is kind of strange that it is called "Cast iron skillet low and slow baked ribs" and the instructions say to use a baking dish...', \"DELISH!! I literally JUST made these and devoured them 5 minutes ago... my fiancé said they were the best ribs he's ever had; he can't stop going on about how great they were and how well they went together with sunday football! Before baking, I generously seasoned both sides of the baby back rib rack with salt, pepper, garlic powder and onion powder and baked, covered, at 225º for 3.5 hrs. Then (in the interest of time) I finished them off with a store bought honey bbq sauce for 30 more minutes, uncovered. They weren't kidding when they said the meat would be falling off the bone!\", 'The house smelled amazing and we couldn't wait to eat. I was not disappointed! Great recipe.', \"Excellent.Only change I did was to put them under broiler for a few minutes after they were done.Gave crispy sauce taste similar to grilling.Thanks for sharing.Can't wait to try it on baby back ribs.\", 'I am very satisfied. My ribs are coming along perfect. I actually started cooking them at 275° them turn them down to 225° after a few hours. They are extremely tender which I love. Just added the bbq sauce. Gonna cook for another 45 minutes on 300°. Just in time for dinner.', 'Have used it numerous times for several years now. Works well with beef ribs also.', 'I like this recipe for BBQ parties, great and consistent results every time.

First I marinate the ribs for a few hours with apple cider, liquid smoke, salt and spices. Then after the oven, I use a homemade BBQ sauce and put on my charcoal grill with hickory chips for that extra smoky, delicious flavor. Enjoy!', \"I've used this recipe a few times! My family absolutely loves it! It's sooooo easy! Working full time with kids and a husband, leaves me very little time for gourmet dinners. Every time I cook ribs using this recipe it's ALWAYS a hit!!!!\", 'Low and Slow worked great. I added too much rub which made the ribs too spicy for my son. So be careful when doing the rub. A great recipe and the best ribs I ever made.', 'Perfect But I always take the skin off the back first.', \"I am going to try this and actually use a cast iron skillet. What's up with the title and goofy instructions.\", \"My husband says these are better than restaurant style ribs! The only way it could get better.. grilling. But, who's got time for that in the midst of 35° weather?! I added my own "homemade" dry rub of seasonings and massaged the meat, then fork poked it and added some Worcestershire sauce and hot sauce for extra flavor! Last 4-5 mins or so, I flipped on the broil and let the bbq sauce get all sticky and, "chared" some! Thank you so much for this easy going, fool proof method!\", 'This was the easiest recipe I have ever used. Ribs were delicious.', 'This is 5 star fabulous!! I know everybody loves to be creative and go off on their own little adventures with any recipe, and this one does have its share of modifications. But just following this recipe exactly is as simple and delicious as it gets. Perfect every time. I have a good friend who is a prize-winning competitive grill master out of Kansas who would be hard-pressed to top this recipe. I have sampled his fare quite a bit, and any difference would only be for those who insist on dry ribs versus wet, and with smoke flavor. But for the 99.999% of the rest of us, these are brilliant and AT LEAST as good as any restaurant quality product. The only thing I do that is not detailed here is that I apply my dry rub the night before and tightly wrap/seal in plastic wrap. That is not required, but does add a good deal more of the "awesome".', 'I used this method to cook some ribs and they were definitely fall off the bone. I wrapped the rack of ribs in foil, put it in the pan and covered the pan with foil. The cleanup afterwards was very simple and minimal. Thr only complaint that I have was the taste of the ribs, the ones I got at the store were already seasoned with pappy's. The seasoning overpowered the bbq sauce and not in a good way. Anyways the cooking method worked great, planning on making ribs again without pappys.', 'Thank you so much for posting this. I came home for lunch and put my ribs in the oven and by the time I came home for the day it was ready. It was falling off the bone. It is a definite add to my family menu. My boys were begging for more.', 'Totally Yummy falll off the bone moist ribs. . I enjoy a smoky flavor on my ribs so I cooked them in an oven smoker bag. They came out perfect!', 'I just made these for dinner tonight. They turned out falling off the bone perfect. I sometimes make ribs in the crock pot...then transfer them to the oven...but ....I will use this oven method from now on. Since I had the day off...I put them in at 200 degrees and just let them go all day long. (about 6.5 hrs). mmm.mmmm..good', 'After 4 hours, checked on the bone-dry ribs, returned them to the oven for another 45 minutes, then turned them over, basted and returned, uncovered, to the oven. After all that, I had still bone-dry ribs. I’m glad I tried this recipe on my own first. Won’t be doing that again. No stars.', \"I had my doubts at first but I had to try it as I don't have a big enough smoker for 6 racks of ribs. They truly turned out amazingly! No one even wanted anything but more ribs! Yuu-uum!\", 'This was my first time cooking ribs and I wanted a good, simple recipe. This recipe was beyond my expectations! Followed it to the letter (except used regular spare ribs) and they came out perfectly! Definitely need a fork for this one - the meat MELTS off the bones! Thanks so much - will definitely refer back to this recipe often!', 'This was an easy way to cook the ribs. I did cook mine at 250 degrees for about 4-5 hours. Thanks for posting.', \"Had 2 back ribs that totaled about 5.5 pounds. Rubbed it with some Weber classic barbeque rub. Brushed on some hickory liquid smoke. Wrapped with hd aluminum foil and baked for 4 hours at 225F. pulled them out and kicked the oven temp up to 350F. Brushed bone side with Masterpiece Original and put them back in for 10-15 minutes. Pulled them out, flipped them meat up and brushed with bbq sauce and returned to oven for another 15-20 minutes. Can pull them apart with my fingers. Not fall off the bone but almost. Just the way I like my ribs! If it wasn't so nasty outside, I would have dragged the Weber kettle out and finished them on some charcoal! Excellent recipe!!!!!\", 'These are the BEST ribs I've ever made. I cooked them meat-side down on 225 for about 3 1/2 hours and then drained them, turned them right-side up and covered them with the sauce, then cooked them for another 20 minutes. They literally fell off the bones! I made certain they were completely covered with foil the entire time. My family couldn't stop eating them! This is by far the best recipe I've tried for ribs!', 'This recipe was easy and delicious. I just followed the instructions. These were the best oven baked ribs I have ever made...lots of compliments.', 'I made this last night with pork loin ribs. My husband said these were the best homemade ribs he has ever had. Thank you so much for this recipe!', \"Do the oven portion the night before a cottage visit and pack'em up! Start up the BBQ and warm'em up with the sauce on the next day! This recipe is to die for and I have tried lots.\", \"I always make ribs on the BBQ, and they turn out ok. Always a little tough. It's a rainy and cold day. So I thought about making some thing yummy and warm. Ribs came to mind and I came across this recipe. So glad I did. I used Grill Mates, pork ribs rub. And just rubbed them up and placed them in a 250 degree oven, middle rack. And cooked them. At about the 3 hour mark I flipped them cooked some more then rubbed with bbq sauce I used chris & PItts bbq sauce. Use what you like. They came out so good. This is now a staple in are house and a great treat to take over to someone's house for a dinner or superbowl party... Really anything. Great job. :) Feeling more like a cook everyday. Oh and it's so nice to have your hubby give you praises specialy in front of a crow. ;)\", 'These are simply the best. So fall apart tender and flavorful. I used a meat thermometer and found that the ribs reached 170F in about 90 minutes. That's when I uncovered them and started basting with BBQ sauce every 15 min for 45 min.\\nCan't be told from being done on outdoor BBQ. I now have a new favorite rib recipe! Thanks!', 'We use Country Sweet Sauce. A local favorite. Sweet Baby Rays is a nice second choice. Or make some ribs with both!', 'Easy, tender and delicious!', 'I cook professionally, these are the most tender ribs my fiancé and I have had *ever*. Until I get a smoker this will be the *only* way I make ribs!', 'When they say low and slow, lemme tell you, THEY MEAN IT. Lots of calories in these babies, but the amount of protein easily makes up for it. Sodium is off the walls; makes you retain water like crazy. But seriously, you don't have to eat for a while after this. Unless you're hardcore like me and my buddy Rob Swanson. Five minutes later, I'm back in the kitchen, looking for more bacon. Anyway, I'd would TOTALLY recommend another sauce rather than just plain barbecue. That stuff is boring. Get yourself some Jack Daniels sauce. Tastes like pure unicorn tears.', \"Absolutely awesome ribs. I followed the instructions exactly as written and everybody was all thumbs up. I'll definately use this recipe to make oven-baked ribs from now on. I don't see how they could be beat!\", 'This was an excellent recipe but I wish I had used pork ribs rather than beef ribs.', 'Truly a simple and great recipe, I\\'ve cooked this twice now for my soldiers. The ribs have turned out just as good as \"fire side\" ribs with less of a hassle, the second time I finished them off over an open fire and they were absolutely perfect.', \"With my wife away visiting my eldest daughter, and me at home managing three teen sons, I was searching for an easy, tasty recipe other then my staples of spaghetti, tacos, pizza, and Italian beefs. My wife has fixed ribs before, but usually used the boil and grill method. Seeing this one explained so clearly, and seemingly so easy, I thought I'd try it. I had two slabs of ribs and baked them at 225 for five hours (I had to run up and pick up something so they were in an hour over what it said). Even after 5 hours, the ribs were juicy, tender, and falling apart. I think having it covered gives it a lot of leeway in the cooking department, along with the low temp. Adding the sauce and baking it on uncovered for 25 minutes gave me ribs that I can honestly compare with restaurant quality (unless you want grilled of course). We make our own BBQ sauce as we like it spicy, so all I can say is EASY, FOOLPROOF, and DELICIOUS!!\", 'Moist & easy. My family loved it, and this is coming from Austin, TX with some of the best BBQ.', 'Works like a charm! There are a few negative reviews from people but I have no idea what recipe they were following. My baby back ribs turn out juicy and tender every time. \\n\\nI would just recommend that you use less salt in your rub than you do when you cook ribs on the grill. Because these ribs are slow cooked, the salt (and any other seasonings) really seep into the meat. So, be careful with the salt.\\n\\nAlso, I usually add to the depth of flavor by adding a little bourbon or whiskey to the bottom of the pan before I cover it with foil and start the baking process. Then I cook as directed. Mmm, mmm finger licking good!', \"I've been using this style recipe for years. Double layer of foil, all kinds of boned or boneless ribs, generous amount of favorite sauce and wrap it all snugly. Cook at 250 for three to four hours. Open foil and find juicy, flavorful, super tender ribs. I do not broil, but that is just a bit of laziness on my part and a personal choice. it is the enclosed in foil with sauce and long, low temp that will give you the juicy, tender meat. Anything else is your choice. I remember the days of boiling ribs first, etc., but cannot imagine making things that complicated when this oh, so simple method gives you such ideal results every time.\", 'Thanks for the recipe. I will definitely try this and get ready for my next clutatrad home made cuisine session.', 'Best recipe ever! You can't do this recipe wrong. I never make ribs because the cooking channel stars always make it this long complicated process. I don't even know how long I cooked mine for since I went shopping while they cooked. I never even flipped them over until I got home and put the bbq sauce on. I did put 2 layers of bbq sauce on just because I had time while I waited for my family to get home from hockey etc. I just sprinkled the ribs with salt, pepper. onion powder and garlic powder at the beginning and used my favorite jar bbq sauce. I'm very happy i found this recipe.', \"I made these today for Memorial Day. We wanted ribs but didn't have hours to make them. This recipe turned out AMAZING!! Thank you Belinda E for your delicious looking picture :) . I had St Louis ribs that were very meaty so I cooked them a little longer covered before uncovering them. I made a dry rub, covered them in aluminum foil, baked them at 225 degrees for 4 1/2 hours took them out uncovered them turned them meat side up, added bbq sauce all over them and baked them uncovered for another 40 minutes. They were beautiful to look at and absolutely delicious!\", 'I use this recipe everytime I make ribs this is the best recipe EVER', 'Easily the best rib recipe ever! It is my go to rib recipe from now on. Thank you.', 'WOWZERS!! This was great---easy and very delicious.', 'I bought some St. Louis ribs yesterday at Costco with my mom I took a slab and she took a slab home. I was searching for a great oven receipe for ribs and came across this one. I read all the reviews and decided to give it a try. I did do what one review said and double wrap them in foil. I placed them in the oven and went about my Sunday morning duties I needed to run to the store to get something for the rest of dinner. When I came back I was it was time for me to flip my ribs I knew when I opened the foil I knew they were going to be perfect. After the 30 minute flip it was time. This is by far the best receipe', 'This recipe is is scrumptious. Simple to follow. My husband was very pleased.Made my kitchen smell soooo..... yummy:)', 'This is such an easy recipe and the best ribs I've ever made. All the adults and teenagers loved it,', 'Slow cooking is the way to go!', 'As a "late bloomer", I was never interested in really cooking - besides boxed, canned or frozen - until this past year or so. This past Memorial Day, I decided to try ribs, but I don't have a grill. I found this recipe, and when I tell you I was bragging to anyone who'd listen about how good my ribs were! I did it again for the 4th, and invited my nephew over and he said they were really good! Also, I took the advice of another reviewer & I cook mine on 300. Thanks so much! Now I want to start cooking all kinds of stuff!', 'After applying the barbeque sauce, instead of cooking for an additional 20-30 minutes, I like to put them on the top rack of the oven and broil for 5 minutes, or until the barbeque sauce caramelizes. Then I garnish with thinly sliced green onion. Whoa!', 'My St Louis style ribs with a dry rub were excellent with this cooking method. Highly recommend.', 'cooked this with salt & pepper and Sonnys Sweet Bar-B-Q Sauce. 12 frinds & family loved them and finish off 3 racks of ribs, and wanted the recipe! thank you.', \"Ok.....YUM! These ribs were fantastic! My family loves country ribs so that is what I used. I didn't have Dales, so I used Grill Mates BBQ rub. I rubbbed the seasoning in on all sides then put them in the dish meatiest side down. \\r\\ncooked them at 300 degrees for about 3 hours. Next I took them out and put Melvin's BBQ sauce on them. To finish them off I threw them on the grill for a few minutes. They were wonderful!! My husband and all four kids devoured them!!!! Thank you for the great recipe!\", 'I have used this method for years and it works every time. Personally, I place the ribs on a wire rack in the baking dish, add water to the bottom of the pan (about 1-1½ inches) and cover tightly with foil throughout the entire baking process. Then, when the ribs are done, I smoke them on a charcoal grill for about 15-20 minutes for flavor!!', 'I cook every night for me and my partner, but while we both love ribs it was the one dish I always faltered with. This recipe saved by butt!! Put on a regular rub beforehand (Smoked paprika, onion powder, garlic powder, pepper, and salt). While it was cooking, I fiddled with making my own sauce, and it turned out wonderfully!! Soy sauce, brown sugar, ginger, sesame oil, grated garlic, and just a touch of liquid smoke. Sounds weird, I know, but it turned out as basically sesame chicken...Only with fall off the bone ribs!! Excellent recipe, and my new household staple.', 'These ribs were ahh-mazing!! I used one rack of ribs and followed the recipe but wrapped the ribs tightly in foil. After cooking for four hours, I drained the juices off, covered the bone side with BBQ sauce, flipped them over and covered the meat side in BBQ sauce. I then broiled them meat side up until the BBQ sauce was bubbly and caramelized. Fall of the bone meat was tender and delicious!', \"I only used this recipe really to figure out the temperature and length of time to cook. I have made these once before and they were amaaaaaazing. I just used Grillmates rub, wrapped each rack up in foil then baked them low and slow. I didn't add the bbq sauce, my husband isn't too much of a sauce fan but they turned out tender, juicy and flavorful. He said they were the best ribs he's had (but he says that about all my cooking lol my brother's are better!). I am making them again tonight. Looking forward to some deliciousness!\", 'I am using oven bags for Roasts with my ribs. Get all the extra air out. The crock pot bags awesome as well.', 'Thanks ever so much for your recipe. I've got a crapload of elk ribs in the freezer, and didn't want to put them on the grill, for fear they'd be too dried out to be palatable. Didn't really want them in the crockpot either, the meat falls off the bone too easily and makes them way too messy to eat.', \"I'm not a major rib fan, too messy to eat out, too much trouble to make at home, sometimes tough. Your recipe sure changed my mind. I will definately be making again, and again! Thanks for making our 4th special!\", 'Love this recipe... best way to cook ribs!', 'I have been making my ribs this way for 20 years, they will always be perfect! You can turn the oven up to 300 degrees and bake for 3 hours with the same results. The best (fall off the bone) ribs!', 'This is a great way to cook ribs , they are fall off the bone deliciousdelicious every time. I have taken them out after the 3 1/2 hours and finished them on the grill until the BBQ sauce starts to glaze over.', 'WOW! I was not convinced that such a simple recipe could be so good. Tender and flavorful. We used a little salt, pepper, garlic powder, onion powder and seasoning salt as a rub. My husband loved them even without the sauce. We will definitely use this one again.', 'Delicious! Super easy & extra delicious. I've made them several times for my family. The only thing I changed is I broiled them at the end to really bake in the sauce. YUMMY', 'These were tough and nowhere near, "fall off the bone". I had to cook them for an additional 2 hrs at 200 to get them tender.', 'This is a great method for cooking ribs. I did it tonight and my ribs turned out perfect. However, I used a small 1/2 slab of babyback ribs and the timing should still be about that of the large 1/2 slab. So, instead of 3:30, cook for 4 hours before resaucing. Otherwise, great method! I will use this method again! Thank You!! :)', 'Made my own rub with brown sugar, celery salt, garlic powder, onion powder, kosher salt, fresh ground black pepper, paprika, and chili powder. Followed cooking instructions, and finished with Sweet Baby Ray's Sauce!!! Marinated for 2 days ahead with the rub!! So fabulous!!!!!!!! :-)', \"Love ribs and can't get enough of them! My husband swears that a rib should be smoked but I swear these are just as good without all the fuss. No standing out in the cold grilling for me. The oven is the way to go!!!!\", 'I have never had ribs this tender! I did not change a thing. This would be great to impress with dinner guests! Thank you!', 'I used my rub from Amazingribs.com, cooked Spares, not babies, 4.5 hrs. @235. Excellent! applied my own St.Louis Style sauce for 45 minutes, basting once. I would suggest after 4 hours, put under broiler at least 5 minutes on meaty side to give it a little \"bark\", or crust. I\\'m in Minnesota and can\\'t use my Wber Grill for smokin\\' low and slow \\'till spring, but this relieves cabin fever!', 'I'm reading reviews of people who said they didn't turn out...you must have done something wrong. \\nMake sure to remove the silver skin on the back side of the ribs. \\nI lay parchment paper on a large baking sheet, and place seasoned ribs on it, and tightly seal the top with tin foil. Follow cooking times and finish on the grill to get some nice smoky flavour and caramelize the sauce. Mmmmmm yummy. I should post my moms scalloped potato recipe to go with this...']", "submitted": "2008-05-12T00:00:00", "minutes": 260, "n_steps": 13, "n_ingredients": 2 }, { "id": 332, "original_id": 310386, "name": "crown and coke", "description": "surprised this simple recipe isn't posted here already...i'm adding it for the canada stop on the summer 2008 zaar world tour. of course you can substitute diet cola for \"crown and diet\". crown royal whisky is distilled in gimli, canada at the gimli distillery. located on the western shore of lake winnipeg in manitoba, gimli has the natural resources that are key to making crown royal's perfect blend. natural local grains, a pure water source and a climate that supports the distilling process all come together to contribute to the smoothness and quality of this excellent whisky.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/310386_v000.png", "markdown": "## 🍰 crown and coke\n\n### Description\nsurprised this simple recipe isn't posted here already...i'm adding it for the canada stop on the summer 2008 zaar world tour. of course you can substitute diet cola for \"crown and diet\". crown royal whisky is distilled in gimli, canada at the gimli distillery. located on the western shore of lake winnipeg in manitoba, gimli has the natural resources that are key to making crown royal's perfect blend. natural local grains, a pure water source and a climate that supports the distilling process all come together to contribute to the smoothness and quality of this excellent whisky.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- canadian\n- easy\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. canadian rye whisky\n2. cola\n\n### Steps\n1. pour crown royal whisky over ice cubes in highball glass\n2. add cola and stir\n\n### Nutrition\n- 170.1\n- 0.0\n- 61.0\n- 0.0\n- 0.0\n- 0.0\n- 5.0\n\n### Reviews\n- I went back too many years to mention (over 25!) with this delicious drink. Used to be my standard at the disco, only then I made it with Canadian Club, and that's how I made it tonight. Thanks for a delicious drink...and the memories. :-)\n- Diet coke for me, lol. Great combination. Made for the Babes of ZWT4.\n- A five for the simplicity alone - one can make that glass as tall as one wishes and as much ice but make sure you have Crown Royal ... Crown Royal is indeed a prairie institution. Yes Jen a classic.\n- I am smiling as I have had this drink many times all the way back to college days. Love it! Thanks -Jen-for posting a classic. Made for ZWT4 the Flying Dutchess'.\n- Oh yeah. Just what the doctor ordered after a rough day. Very smooth. Made for ZWT4\n- My DH thank me for handing this drink for when he came home.\nWife knows best what to hand him after a rough trip home!\n\n### Date\n2008-06-23 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "canadian", "easy", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "canadian rye whisky", "cola" ], "steps": [ "pour crown royal whisky over ice cubes in highball glass", "add cola and stir" ], "nutrition": [ 170.1, 0.0, 61.0, 0.0, 0.0, 0.0, 5.0 ], "reviews": "[\"I went back too many years to mention (over 25!) with this delicious drink. Used to be my standard at the disco, only then I made it with Canadian Club, and that's how I made it tonight. Thanks for a delicious drink...and the memories. :-)\", 'Diet coke for me, lol. Great combination. Made for the Babes of ZWT4.', 'A five for the simplicity alone - one can make that glass as tall as one wishes and as much ice but make sure you have Crown Royal ... Crown Royal is indeed a prairie institution. Yes Jen a classic.', \"I am smiling as I have had this drink many times all the way back to college days. Love it! Thanks -Jen-for posting a classic. Made for ZWT4 the Flying Dutchess'.\", 'Oh yeah. Just what the doctor ordered after a rough day. Very smooth. Made for ZWT4', 'My DH thank me for handing this drink for when he came home.\\nWife knows best what to hand him after a rough trip home!']", "submitted": "2008-06-23T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 333, "original_id": 140779, "name": "ugali", "description": "i've learned a lot researching for the zwt '05:\r\n\r\neastern africa's ugali (similar to southern africa's mealie-meal, nshima, and sadza) is usually made from maize (corn) which was brought from the americas to africa by europeans. previously it was made from millet. these starchy fufu-like \"foundations\" are the eastern african versions of western african staples like fufu (which is generally made from yams, plantains, or cassava tubers) and banku, kenkey, or tô. -- they are all starchy accompaniments for the african soup or stew or sauce, or other dishes with sauce or gravy. they are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. many africans feel they haven't had a meal unless they have eaten fufu or ugali with a sauce or stew.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/140779_v000.png", "markdown": "## 🍰 ugali\n\n### Description\ni've learned a lot researching for the zwt '05:\r\n\r\neastern africa's ugali (similar to southern africa's mealie-meal, nshima, and sadza) is usually made from maize (corn) which was brought from the americas to africa by europeans. previously it was made from millet. these starchy fufu-like \"foundations\" are the eastern african versions of western african staples like fufu (which is generally made from yams, plantains, or cassava tubers) and banku, kenkey, or tô. -- they are all starchy accompaniments for the african soup or stew or sauce, or other dishes with sauce or gravy. they are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. many africans feel they haven't had a meal unless they have eaten fufu or ugali with a sauce or stew.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- african\n- easy\n- low-fat\n- vegan\n- vegetarian\n- grains\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- pasta-rice-and-grains\n\n### Ingredients\n1. cornmeal\n2. water\n\n### Steps\n1. heat water to boiling in a saucepan\n2. slowly pour the corn flour into boiling water\n3. avoid forming lumps\n4. stir continuously and mash any lumps that do form\n5. add more corn flour until it is thicker than mashed potatoes\n6. cook for three or four minutes , continue to stir\n7. top with a pat of butter or margarine , if desired\n8. cover and keep warm\n9. serve immediately with any meat or vegetable stew , or any dish with a sauce or gravy\n\n### Nutrition\n- 294.4\n- 4.0\n- 2.0\n- 1.0\n- 13.0\n- 2.0\n- 20.0\n\n### Reviews\n- Since the previous reviews mentioned the similarity of this dish to polenta, thought I would begin by chiming in. Though the basic ingredients are the same, my results were rather different in texture. Polenta coats a spoon when cooked and can be poured if you are looking to chill it. My ugali was much thicker and would actually sit on the spoon and even thick and chunky enough to pick up with a fork. Served this with leftover Recipe #215110 as a filling and pleasing lunch. I enjoyed that the cornmeal was thick as it sat below my stew rather than melting into it. Thanks Elmotoo.\n- We had Africa night recently and I served ugali with zigni (Zigni). It was delicious. I really appreciate how informative this posting is and how clear and detailed the instructions are. Couldn't find the fine corn flour and used medium, but will stay on the lookout for fine grind. Thank you sooo much for a good posting.\n- I used fine cornmeal (yellow as it was what I had on hand) and followed the instructions--so far as I can tell, this is no different from plain polenta--and delicious served with the Yetakelt W'et (spicy mixed vegetable stew) Recipe #13930.\n- Although I didn't make this exact recipe, I love ugali. Butter really adds to ugali.\n- I made a half recipe of this and that was plenty. To me it is like polenta too. Looks pretty and a pleasant change.\n\n### Date\n2005-10-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "african", "easy", "low-fat", "vegan", "vegetarian", "grains", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "pasta-rice-and-grains" ], "ingredients": [ "cornmeal", "water" ], "steps": [ "heat water to boiling in a saucepan", "slowly pour the corn flour into boiling water", "avoid forming lumps", "stir continuously and mash any lumps that do form", "add more corn flour until it is thicker than mashed potatoes", "cook for three or four minutes , continue to stir", "top with a pat of butter or margarine , if desired", "cover and keep warm", "serve immediately with any meat or vegetable stew , or any dish with a sauce or gravy" ], "nutrition": [ 294.4, 4.0, 2.0, 1.0, 13.0, 2.0, 20.0 ], "reviews": "['Since the previous reviews mentioned the similarity of this dish to polenta, thought I would begin by chiming in. Though the basic ingredients are the same, my results were rather different in texture. Polenta coats a spoon when cooked and can be poured if you are looking to chill it. My ugali was much thicker and would actually sit on the spoon and even thick and chunky enough to pick up with a fork. Served this with leftover Recipe #215110 as a filling and pleasing lunch. I enjoyed that the cornmeal was thick as it sat below my stew rather than melting into it. Thanks Elmotoo.', 'We had Africa night recently and I served ugali with zigni (Zigni). It was delicious. I really appreciate how informative this posting is and how clear and detailed the instructions are. Couldn\\'t find the fine corn flour and used medium, but will stay on the lookout for fine grind. Thank you sooo much for a good posting.', \"I used fine cornmeal (yellow as it was what I had on hand) and followed the instructions--so far as I can tell, this is no different from plain polenta--and delicious served with the Yetakelt W'et (spicy mixed vegetable stew) Recipe #13930.\", \"Although I didn't make this exact recipe, I love ugali. Butter really adds to ugali.\", 'I made a half recipe of this and that was plenty. To me it is like polenta too. Looks pretty and a pleasant change.']", "submitted": "2005-10-10T00:00:00", "minutes": 15, "n_steps": 9, "n_ingredients": 2 }, { "id": 334, "original_id": 503292, "name": "cuban coffee cafecito", "description": "no cuban meal is complete without a cafecito, or cuban coffee. more than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. despite its name, crema has nothing to do with cream—it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. many don't realize that it's the technique for making the crema—not the type of coffee beans used—that makes the coffee cuban. but for the full cuban experience, castro recommends using café bustelo espresso. \r\nchef, nutritionist, and cooking teacher lourdes castro shared this recipe for cuban coffee, or cafecito, as part of a festive cuban party menu she created for epicurious.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/503292_v000.png", "markdown": "## 🍰 cuban coffee cafecito\n\n### Description\nno cuban meal is complete without a cafecito, or cuban coffee. more than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. despite its name, crema has nothing to do with cream—it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. many don't realize that it's the technique for making the crema—not the type of coffee beans used—that makes the coffee cuban. but for the full cuban experience, castro recommends using café bustelo espresso. \r\nchef, nutritionist, and cooking teacher lourdes castro shared this recipe for cuban coffee, or cafecito, as part of a festive cuban party menu she created for epicurious.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- caribbean\n- easy\n- low-fat\n- vegan\n- vegetarian\n- cuban\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- brunch\n\n### Ingredients\n1. ground coffee\n2. sugar\n\n### Steps\n1. fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions , making sure to pack down the coffee\n2. place the espresso maker over moderate heat\n3. while the coffee is brewing , place the sugar in a tall container with a spout , such as a liquid measuring cup\n4. as soon as the coffee starts to fill the reservoir , pour about 1 / 2 tablespoon of coffee over the sugar and return the espresso maker to the heat\n5. using a spoon , beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve , about 1 minute\n6. the mixture may seem a bit dry at first , but keep beating , and it will come together\n7. once all the coffee has been brewed , slowly pour the coffee over the creamed sugar , stirring to make sure all the sugar dissolves\n8. a thin layer of sugar foam should float on top of the coffee\n9. pour the coffee into espresso cups and serve immediately\n10. special equipment:\n11. stovetop espresso makers come in several sizes\n12. this recipe is written for the 6-cup version , yet you can substitute any other size simply by adjusting the amount of coffee and sugar used\n13. ultimately , the coffee's sweetness is up to you\n14. techniques:\n15. making the sugar crema is the technique that defines cuban coffee\n16. you cannot overbeat the sugar , so err on the side of beating too much\n17. if you accidentally pour too much coffee into the sugar , continue with the beating process , as you will still achieve sugar foam\n\n### Nutrition\n- 32.2\n- 0.0\n- 33.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- Sounds good, I'm sure it is though I haven't tried your recipe. I found a recipe in the THREE GUYS COOK CUBAN cook book. They are two Cuban guys and their Swedish (?) brother in law. You may have heard of the book. Use a regular auto drip coffee maker. Water: use 5, yes five, measures of coffee for each 6 or 8 oz cup you want. Measure the coffee into your cone or other filter/holder. Coffee carafe: for each cup of coffee measure a table spoon of sugar into the carafe. The hot coffee will melt it. Pour the measured water into your coffee maker's resevoir and turn the coffee maker on brew. When the coffee is finished pour yourself a cup. I always use a 2 oz espresso cup to drink from. Add anything you want to it but, first try it 'as is'. I like it black. All the best to you and your readers. T. Cole\n- Yum! If I can keep focusing enough to hit the right keys, I can tell you how much I enjoyed this. I changed the servings to 2 and enjoyed this myself. I had the crema but I think that the cup-hippo ate it when I poured it into the cup. Are there hippos in the Caribbean? There are now! One of these is certainly enough for me! Thanks for the zap of energy from this tasty coffee! Made for the Tasty Testers for ZWT9. Thanks Sharon123! :)\n- I used to make this when I was young, and forgot all about it.<br/>You bought back childhood memories Sharon.<br/>I enjoyed this (Decaf) coffee tonight. <br/>After the workout mixing the crema, I might sleep well! ;-)<br/>Thanks Sharon.\n- Better than the local coffee shop's Cafe Cubano and certainly cheaper. Very tasty and not hard to do. Made for ZWT 9.\n- Ha! Learn something new every day! In Greece, we make the same sugar 'crema' for our hot nescafes. I MUCH prefer it with espresso. One really good shot after breakfast and I'm going to be zippy and happy all day long!\n- What a great little kick start to the morning :D. I used espresso powder and half the sugar that was ask for and it was plenty for me. Love the top crema. Yummy, and now I think I'll go see what housework needs to be done....maybe washing all the windows and doing 6 loads of laundry, cleaning the upper cupboards and giving the dogs a bath.....yeah, that's it, I have a free hour. Wheeeeeeeeeee\n\n### Date\n2013-07-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "caribbean", "easy", "low-fat", "vegan", "vegetarian", "cuban", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "brunch" ], "ingredients": [ "ground coffee", "sugar" ], "steps": [ "fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions , making sure to pack down the coffee", "place the espresso maker over moderate heat", "while the coffee is brewing , place the sugar in a tall container with a spout , such as a liquid measuring cup", "as soon as the coffee starts to fill the reservoir , pour about 1 / 2 tablespoon of coffee over the sugar and return the espresso maker to the heat", "using a spoon , beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve , about 1 minute", "the mixture may seem a bit dry at first , but keep beating , and it will come together", "once all the coffee has been brewed , slowly pour the coffee over the creamed sugar , stirring to make sure all the sugar dissolves", "a thin layer of sugar foam should float on top of the coffee", "pour the coffee into espresso cups and serve immediately", "special equipment:", "stovetop espresso makers come in several sizes", "this recipe is written for the 6-cup version , yet you can substitute any other size simply by adjusting the amount of coffee and sugar used", "ultimately , the coffee's sweetness is up to you", "techniques:", "making the sugar crema is the technique that defines cuban coffee", "you cannot overbeat the sugar , so err on the side of beating too much", "if you accidentally pour too much coffee into the sugar , continue with the beating process , as you will still achieve sugar foam" ], "nutrition": [ 32.2, 0.0, 33.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "[\"Sounds good, I'm sure it is though I haven't tried your recipe. I found a recipe in the THREE GUYS COOK CUBAN cook book. They are two Cuban guys and their Swedish (?) brother in law. You may have heard of the book. Use a regular auto drip coffee maker. Water: use 5, yes five, measures of coffee for each 6 or 8 oz cup you want. Measure the coffee into your cone or other filter/holder. Coffee carafe: for each cup of coffee measure a table spoon of sugar into the carafe. The hot coffee will melt it. Pour the measured water into your coffee maker's resevoir and turn the coffee maker on brew. When the coffee is finished pour yourself a cup. I always use a 2 oz espresso cup to drink from. Add anything you want to it but, first try it 'as is'. I like it black. All the best to you and your readers. T. Cole\", 'Yum! If I can keep focusing enough to hit the right keys, I can tell you how much I enjoyed this. I changed the servings to 2 and enjoyed this myself. I had the crema but I think that the cup-hippo ate it when I poured it into the cup. Are there hippos in the Caribbean? There are now! One of these is certainly enough for me! Thanks for the zap of energy from this tasty coffee! Made for the Tasty Testers for ZWT9. Thanks Sharon123! :)', 'I used to make this when I was young, and forgot all about it.<br/>You bought back childhood memories Sharon.<br/>I enjoyed this (Decaf) coffee tonight. <br/>After the workout mixing the crema, I might sleep well! ;-)<br/>Thanks Sharon.', 'Better than the local coffee shop's Cafe Cubano and certainly cheaper. Very tasty and not hard to do. Made for ZWT 9.', 'Ha! Learn something new every day! In Greece, we make the same sugar 'crema' for our hot nescafes. I MUCH prefer it with espresso. One really good shot after breakfast and I'm going to be zippy and happy all day long!', 'What a great little kick start to the morning :D. I used espresso powder and half the sugar that was ask for and it was plenty for me. Love the top crema. Yummy, and now I think I'll go see what housework needs to be done....maybe washing all the windows and doing 6 loads of laundry, cleaning the upper cupboards and giving the dogs a bath.....yeah, that's it, I have a free hour. Wheeeeeeeeeee']", "submitted": "2013-07-06T00:00:00", "minutes": 15, "n_steps": 17, "n_ingredients": 2 }, { "id": 335, "original_id": 180804, "name": "raspberries and sweetened condensed milk", "description": "whenever my brother and i ask anyone if they want this for desert, they are like \"excuse me\", and our jaws drop. tthey have never had this before. it is an all-time classic, easy desert in our family.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/180804_v000.png", "markdown": "## 🍰 raspberries and sweetened condensed milk\n\n### Description\nwhenever my brother and i ask anyone if they want this for desert, they are like \"excuse me\", and our jaws drop. tthey have never had this before. it is an all-time classic, easy desert in our family.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- south-west-pacific\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- desserts\n- fruit\n- easy\n- no-cook\n- beginner-cook\n- dinner-party\n- kid-friendly\n- romantic\n- vegetarian\n- dietary\n- low-sodium\n- gluten-free\n- comfort-food\n- inexpensive\n- new-zealand\n- free-of-something\n- low-in-something\n- berries\n- raspberries\n- taste-mood\n- sweet\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. sweetened condensed milk\n2. raspberries\n\n### Steps\n1. divide raspberries into two bowls\n2. drizzle with condensed milk\n3. serve\n\n### Nutrition\n- 653.9\n- 26.0\n- 425.0\n- 9.0\n- 32.0\n- 51.0\n- 37.0\n\n### Reviews\n- This is my all time favorite summer dessert! I also like blueberries or strawberries...I guess I should say this is delicious with ANY type of berries!\n- Was out of fresh whipping cream and thought, hey why not? It worked out well! I would have liked to make a dessert with my raspberries and scm, but this was just as delicious and much simpler. Easy and quick, I might have to try this with other berries!\n- I was at my favorite local farmer's market yesterday, so I picked up a container of some lovely red raspberries for this recipe. I didn't use more than maybe a quarter of the can of sweetened condensed milk, but that was mostly because the raspberries were fairly sweet ones. Mom and I really enjoyed this as a light follow-up to our seafood dinner. Thanks for posting!\n- I would feed this to company, seriously. You can use any berries, I used blackberries. Simple, yummy.\n- Sinful! MMMM Sinful! What a marriage of two yummy things. This made a great dessert- and even some leftover for breakfast! hehehe I used regular sweetened condensed milk and said to heck with the fat! We only live once! This was so worth it! \r\nThanks Pixie! ZWT 3\n- Wow, what a decadent yet semi-healthy dessert. I tried it tonight with raspberries and blueberries and some fat-free condensed milk. This was a great idea, and I will probably be trying it again tomorrow night :)\n- Liked it ! I did things slighly differently as DH and kids weren't sure if they would like it and didn't want everything drizzled with the condensed milk. I put an entire punnett of raspberries into condensed milk and then served those out on top of another punnet of plain raspberries so that they were a nice sweet centre to the dessert. Generally we are used to eating raspberries plain, no added sweetness of any kind so we all thought while it was very nice, but that a little goes a long way. I *know* for a fact that my late Dutch Oma would have inhaled this recipe.. she was used to putting condensed milk into her coffee and adored the stuff... We tend to like it in smaller doses. This was a lovely dessert, that was good to try..and gets a lovely 3 stars. Thanks!\n- How funny! This, too, is a favorite dessert of all my sisters and me. Only difference is we used strawberries, so I'm sure raspberries would be just as good. My grandma used to make this simple treat for us as a simple summer dessert when we came to visit! YUM-O!\n- Yummy!! I like to make this recipe without the raspberries. LOL.... Condensed milk is soooo good on anything.\n- I tried to reduce the calories in this recipe by using non-fat evaporated milk with a sugar substitute. Unfortunately it did not turn out very well, so I strongly recommend that you use the sweetened condensed milk as recommended and it should turn out quite tasty. I will try this again asap, meanwhile I will rate without stars. I'm sorry!\n- This is on my Favorite Foods list now. Simple country comfort food. I haven't tried it with raspberries yet since they're not in season, but I've tried strawberries and blueberries and bananas. I've been looking for something to help kick my ice cream addiction and this does the trick! I keep a container of Kittencal's \"sweetened condensed milk\" in the fridge for this. A few less calories and much cheaper. You don't need much, just a couple teaspoons :) This makes a great breakfast on a hot morning, a sweet snack or a lovely dessert! Thank you Perfect Pixie!!\n- Used strawberries in this in place of raspberries. I have a family that DOES eat sweetened, condensed milk the way your grandfather does and so it was mightily enjoyed.\n\n### Date\n2006-08-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "south-west-pacific", "for-1-or-2", "healthy", "5-ingredients-or-less", "desserts", "fruit", "easy", "no-cook", "beginner-cook", "dinner-party", "kid-friendly", "romantic", "vegetarian", "dietary", "low-sodium", "gluten-free", "comfort-food", "inexpensive", "new-zealand", "free-of-something", "low-in-something", "berries", "raspberries", "taste-mood", "sweet", "number-of-servings", "presentation", "served-cold", "3-steps-or-less", "technique" ], "ingredients": [ "sweetened condensed milk", "raspberries" ], "steps": [ "divide raspberries into two bowls", "drizzle with condensed milk", "serve" ], "nutrition": [ 653.9, 26.0, 425.0, 9.0, 32.0, 51.0, 37.0 ], "reviews": "['This is my all time favorite summer dessert! I also like blueberries or strawberries...I guess I should say this is delicious with ANY type of berries!', 'Was out of fresh whipping cream and thought, hey why not? It worked out well! I would have liked to make a dessert with my raspberries and scm, but this was just as delicious and much simpler. Easy and quick, I might have to try this with other berries!', \"I was at my favorite local farmer's market yesterday, so I picked up a container of some lovely red raspberries for this recipe. I didn't use more than maybe a quarter of the can of sweetened condensed milk, but that was mostly because the raspberries were fairly sweet ones. Mom and I really enjoyed this as a light follow-up to our seafood dinner. Thanks for posting!\", 'I would feed this to company, seriously. You can use any berries, I used blackberries. Simple, yummy.', 'Sinful! MMMM Sinful! What a marriage of two yummy things. This made a great dessert- and even some leftover for breakfast! hehehe I used regular sweetened condensed milk and said to heck with the fat! We only live once! This was so worth it! \\r\\nThanks Pixie! ZWT 3', 'Wow, what a decadent yet semi-healthy dessert. I tried it tonight with raspberries and blueberries and some fat-free condensed milk. This was a great idea, and I will probably be trying it again tomorrow night :)', \"Liked it ! I did things slighly differently as DH and kids weren't sure if they would like it and didn't want everything drizzled with the condensed milk. I put an entire punnett of raspberries into condensed milk and then served those out on top of another punnet of plain raspberries so that they were a nice sweet centre to the dessert. Generally we are used to eating raspberries plain, no added sweetness of any kind so we all thought while it was very nice, but that a little goes a long way. I *know* for a fact that my late Dutch Oma would have inhaled this recipe.. she was used to putting condensed milk into her coffee and adored the stuff... We tend to like it in smaller doses. This was a lovely dessert, that was good to try..and gets a lovely 3 stars. Thanks!\", \"How funny! This, too, is a favorite dessert of all my sisters and me. Only difference is we used strawberries, so I'm sure raspberries would be just as good. My grandma used to make this simple treat for us as a simple summer dessert when we came to visit! YUM-O!\", 'Yummy!! I like to make this recipe without the raspberries. LOL.... Condensed milk is soooo good on anything.', \"I tried to reduce the calories in this recipe by using non-fat evaporated milk with a sugar substitute. Unfortunately it did not turn out very well, so I strongly recommend that you use the sweetened condensed milk as recommended and it should turn out quite tasty. I will try this again asap, meanwhile I will rate without stars. I'm sorry!\", 'This is on my Favorite Foods list now. Simple country comfort food. I haven\\'t tried it with raspberries yet since they\\'re not in season, but I\\'ve tried strawberries and blueberries and bananas. I\\'ve been looking for something to help kick my ice cream addiction and this does the trick! I keep a container of Kittencal\\'s \"sweetened condensed milk\" in the fridge for this. A few less calories and much cheaper. You don\\'t need much, just a couple teaspoons :) This makes a great breakfast on a hot morning, a sweet snack or a lovely dessert! Thank you Perfect Pixie!!', 'Used strawberries in this in place of raspberries. I have a family that DOES eat sweetened, condensed milk the way your grandfather does and so it was mightily enjoyed.']", "submitted": "2006-08-07T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 336, "original_id": 250026, "name": "no fail foolproof rice", "description": "you will never have to worry about burning the pot dry again! it works every time and you don't have to stand around to watch. very easy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/250026_v000.png", "markdown": "## 🍰 no fail foolproof rice\n\n### Description\nyou will never have to worry about burning the pot dry again! it works every time and you don't have to stand around to watch. very easy!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- rice\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- pasta-rice-and-grains\n\n### Ingredients\n1. rice\n2. water\n\n### Steps\n1. combine rice and water in a medium to large saucepan with a secure fitting lid\n2. bring to the boil and turn off the heat\n3. leave to stand for about 20-25 minutes\n4. do not , i repeat , do not open the lid at any time until after the 25 minutes is up\n5. fluff the rice with a fork and serve immediately\n\n### Nutrition\n- 234.0\n- 0.0\n- 0.0\n- 0.0\n- 8.0\n- 0.0\n- 17.0\n\n### Reviews\n- Easy. Brilliant, perfect rice.\n- Worked for me! Thank you\n- Did not work for me. Followed the directions EXACTLY. After 25 minutes I had a pot of water with rice sitting on the bottom. Epic fail.\n- Not really a recipe, more of a method, but it really works! My rice came out perfectly, no boiling over or burning, and nice fluffy rice. Thanks for sharing your idea!\n- Worked great!\n\n### Date\n2007-08-30 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "rice", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "pasta-rice-and-grains" ], "ingredients": [ "rice", "water" ], "steps": [ "combine rice and water in a medium to large saucepan with a secure fitting lid", "bring to the boil and turn off the heat", "leave to stand for about 20-25 minutes", "do not , i repeat , do not open the lid at any time until after the 25 minutes is up", "fluff the rice with a fork and serve immediately" ], "nutrition": [ 234.0, 0.0, 0.0, 0.0, 8.0, 0.0, 17.0 ], "reviews": "['Easy. Brilliant, perfect rice.', 'Worked for me! Thank you', 'Did not work for me. Followed the directions EXACTLY. After 25 minutes I had a pot of water with rice sitting on the bottom. Epic fail.', 'Not really a recipe, more of a method, but it really works! My rice came out perfectly, no boiling over or burning, and nice fluffy rice. Thanks for sharing your idea!', 'Worked great!']", "submitted": "2007-08-30T00:00:00", "minutes": 31, "n_steps": 5, "n_ingredients": 2 }, { "id": 337, "original_id": 79278, "name": "colored sugar", "description": "colored sugar to top cookies with, or roll them in .. sometimes i use it to top muffins when i make them for kids .. i usually use coarse sugar, and it works well ..", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/79278_v000.png", "markdown": "## 🍰 colored sugar\n\n### Description\ncolored sugar to top cookies with, or roll them in .. sometimes i use it to top muffins when i make them for kids .. i usually use coarse sugar, and it works well ..\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- condiments-etc\n- easy\n- no-cook\n- beginner-cook\n- kid-friendly\n- low-fat\n- cakes\n- dietary\n- low-sodium\n- low-cholesterol\n- cake-fillings-and-frostings\n- low-saturated-fat\n- garnishes\n- inexpensive\n- low-in-something\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. sugar\n2. food coloring\n\n### Steps\n1. place sugar on waxed paper\n2. add one drop of food color , work in with your finger\n3. repeat step 2 until you reach the color you want\n\n### Nutrition\n- 48.8\n- 0.0\n- 50.0\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n\n### Reviews\n- Just made this using paper cups and the back of a spoon. No need for gloves. Fast, easy and saved the day since sprinkles are hard to find where I live. Thanks!\r\nUPDATE: Being a novice cook, I let my kids deco on the cookie sheet and thru it in the oven. The sugar that got spilled on the sheet burned and smoked up the kitchen. She lives and learns!!\n- Simple, cheap and looks just as nice as the expensive stuff you buys in stores. Cornmeal also colors easily for breads. I added red food coloring to 2 tablespoons of cornmeal and sprinkled on top of X and O shaped breadsticks for Valentines Day, they were prefect!\n- This is one of my favourite cookie toppings:) So easy and so good!\n- Easy to make ... fun to use, and you get the pleasing shades you are needing. Will be sprinkling this on my sugar cookies to add the festive look for the holiday season. Thanks for sharing najwa.\n- I'm so glad I found this recipe! I've always bought the expensive store-bought sugars and never even thought about trying to make my own. This recipe is so easy. I will never buy colored sugar again! Thanks you najwa for sharing this recipe!\n- Excellent recipe, thanks for posting!\n- I used fine sugar but I'm sure coarse sugar would be good if needs be. I also used peppermint flavouring and a plastic bag.\n- Worked like a charm, thanks!\n- Thank you this was a life saver. Baked several dozen sugar cookies and made about 7 different colors of sugar with my daughter. She was so excited to decorate the cookies with this sugar. Thank you.\n- This was really easy and gave a really good result! I'm in China, so buying colored sugar isn't an option. This will make my Christmas cookies much more colorful. I found that it helped to let it dry for a few hours before using, it sprinkled better that way.\n- So easy to make and compared to the prices they charge in the stores for coloured sugar, this has to be one of the best cooking \"do-it-yourself\" bargains around! I made light pink and baby blue sugar for topping sugar cookies with, for a baby shower.\n- thank you so very much for posting this recipe/hint at making your own colored sugar...\r\nI now have so many different and pretty colors\r\nreally makes my christmas cookies look so pretty....\r\nbeing that I am on a fixed income buying the colored sugar is not a option for me they are so expensive for what you get\r\nI used the regular sugar I had and though I did have to let it sit for a little while before using that created no problem\r\nit almost looks like glitter on the cookies..very pretty\r\nI can't tell you how many diferent colors and shades of those colors I have but I am very glad I've kept many spice bottles their shakes tops really work wondeful for this...again thank you for sharing...\n- Much cheaper than buying it already colored. I usually mix mine in a bowl with the back of a spoon. Just as a drop at a time and mix well until you have the desired shade.\n- Wonderful and easy! I took the advice of InkyInkerton and used a plastic bag so I didn't get the food coloring all over my fingers. I used it on top of recipe #11345 and it was perfect!\n- Much cheaper than buying coloured sugar at the store! I just used a fork to mix in the colour in a small bowl and then put it on a cookie sheet lined with parchment to dry off before using them on Recipe #138985. Turned out looking fabulous! Thanks for posting.\n- I needed a bit of green sugar for decorating my cupcakes and this \"did the trick.\" I mixed this up in my Magic Bullet.I used regular sugar and it \"dyed\" the marshmallow and the sugar didn't look sparkly, but for my project it was fine. I will try it with coarse sugar, too. This is a handy recipe to have. I certainly did not guess you could make colored sugar.\r\nRoxygirl\n- Know why Louisianans love Lent? It's the prelude to Easter candy. Made this glitter for Eastery 'sugah cookies'.\n- This was great!!! I did green and red. I used it for snickerdoodles and sprinkled them on sugar cookies. Cant wait til I can try other colors!!!\r\nKaren\n- My Granddaughter and I made 8 different colors Christmas Eve to sprinkle on Santa's cookies. Just put sugar in resealable bags, added the color and mixed. I was able to also use this on different small cakes to distinguish which was what flavor. Thanks najwa.\n- I was making sugar cookies and my husband asked where the colored sugar was. I didn't have any so I came to this site. This recipe worked perfectly. I put the ingredients in a cup and used a spoon to combine so I didn't get it on my fingers. Will be using this again\n- this is fantastic and SO simple! i also used a plastic bag for mixing to save my finger from being dyed and it was very quick and came out perfect! excellent for my st patrick's day sugar cookies ^__^\n- I would have never thought this could be so easy. I needed some red sugar to make Santa cookies (recipe#103175), so I just poured some regular sugar in a cleaned out cool whip container and added a little red food coloring, working it in until I got the shade I wanted, Then I could store any leftovers in the same container.\n- This worked out very nice for some sugar cookies I made today. Thanks, najwa!\n- This is very easy and looks just as pretty as the expensive stuff.\n- This is a great ,no , a really great idea. Thank you. I used course sugar, it took a bit more time to incorporate the color but the end product was that of proffesional coloured baking sugar.Thank you so much.\n- So easy and simple... And economical too! No need to buy that fancy, expensive decorative sugars you see in the high end cookware stores. I used red and green food coloring to make sugars to use in Reindeer Food for Santa's reindeer this Christmas. Thank you!\n- How easy is THIS? WONDERFUL! I can't buy coloured sugar here in NL, and even if I could, why bother? this is SO quick and easy to do yourself! I have several pairs of \"food only\" rubber gloves, one pair is kept for using food that colours or stains, like taumeric or beetroot or making coloured playdough. I just put on the gloves and sifted the drops of colour though the sugar with my fingers and presto, it was like magic :) A quick wash of the gloves and there was zero messy cleanup, and now I have several containers of coloured sugars to decorate my cookies with. Please see my rating system: 5 excellent stars for a mega fast and brilliantly easy recipe that takes my baking decoration to a whole new level. Thanks !\n- Thank goodness for your creativity! Colored sugar is expensive and I need to use a lot of it for my wedding favours: white chocolate dipped fortune cookies sprinkled with various colors. You rock!\n- Very exciting to be able to make this on my own whenever I need it. I try not to keep extra baking items on hand (small kitchen), so this really came in handy when I realized I had forgotten to pick up Christmas sprinkles. Easy, pretty and you can make as much or as little as you need. Thanks najwa!\n- najwa,Great Recipe!!! I used it for some cookies I made for bible school and they turned out great.Thanks,Darlene\n\n### Date\n2003-12-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "desserts", "condiments-etc", "easy", "no-cook", "beginner-cook", "kid-friendly", "low-fat", "cakes", "dietary", "low-sodium", "low-cholesterol", "cake-fillings-and-frostings", "low-saturated-fat", "garnishes", "inexpensive", "low-in-something", "3-steps-or-less", "technique" ], "ingredients": [ "sugar", "food coloring" ], "steps": [ "place sugar on waxed paper", "add one drop of food color , work in with your finger", "repeat step 2 until you reach the color you want" ], "nutrition": [ 48.8, 0.0, 50.0, 0.0, 0.0, 0.0, 4.0 ], "reviews": "['Just made this using paper cups and the back of a spoon. No need for gloves. Fast, easy and saved the day since sprinkles are hard to find where I live. Thanks!\\r\\nUPDATE: Being a novice cook, I let my kids deco on the cookie sheet and thru it in the oven. The sugar that got spilled on the sheet burned and smoked up the kitchen. She lives and learns!!', 'Simple, cheap and looks just as nice as the expensive stuff you buys in stores. Cornmeal also colors easily for breads. I added red food coloring to 2 tablespoons of cornmeal and sprinkled on top of X and O shaped breadsticks for Valentines Day, they were prefect!', 'This is one of my favourite cookie toppings:) So easy and so good!', 'Easy to make ... fun to use, and you get the pleasing shades you are needing. Will be sprinkling this on my sugar cookies to add the festive look for the holiday season. Thanks for sharing najwa.', \"I'm so glad I found this recipe! I've always bought the expensive store-bought sugars and never even thought about trying to make my own. This recipe is so easy. I will never buy colored sugar again! Thanks you najwa for sharing this recipe!\", 'Excellent recipe, thanks for posting!', \"I used fine sugar but I'm sure coarse sugar would be good if needs be. I also used peppermint flavouring and a plastic bag.\", 'Worked like a charm, thanks!', 'Thank you this was a life saver. Baked several dozen sugar cookies and made about 7 different colors of sugar with my daughter. She was so excited to decorate the cookies with this sugar. Thank you.', \"This was really easy and gave a really good result! I'm in China, so buying colored sugar isn't an option. This will make my Christmas cookies much more colorful. I found that it helped to let it dry for a few hours before using, it sprinkled better that way.\", 'So easy to make and compared to the prices they charge in the stores for coloured sugar, this has to be one of the best cooking \"do-it-yourself\" bargains around! I made light pink and baby blue sugar for topping sugar cookies with, for a baby shower.', \"thank you so very much for posting this recipe/hint at making your own colored sugar...\\r\\nI now have so many different and pretty colors\\r\\nreally makes my christmas cookies look so pretty....\\r\\nbeing that I am on a fixed income buying the colored sugar is not a option for me they are so expensive for what you get\\r\\nI used the regular sugar I had and though I did have to let it sit for a little while before using that created no problem\\r\\nit almost looks like glitter on the cookies..very pretty\\r\\nI can't tell you how many diferent colors and shades of those colors I have but I am very glad I've kept many spice bottles their shakes tops really work wondeful for this...again thank you for sharing...\", 'Much cheaper than buying it already colored. I usually mix mine in a bowl with the back of a spoon. Just as a drop at a time and mix well until you have the desired shade.', \"Wonderful and easy! I took the advice of InkyInkerton and used a plastic bag so I didn't get the food coloring all over my fingers. I used it on top of recipe #11345 and it was perfect!\", 'Much cheaper than buying coloured sugar at the store! I just used a fork to mix in the colour in a small bowl and then put it on a cookie sheet lined with parchment to dry off before using them on Recipe #138985. Turned out looking fabulous! Thanks for posting.', 'I needed a bit of green sugar for decorating my cupcakes and this \"did the trick.\" I mixed this up in my Magic Bullet.I used regular sugar and it \"dyed\" the marshmallow and the sugar didn\\'t look sparkly, but for my project it was fine. I will try it with coarse sugar, too. This is a handy recipe to have. I certainly did not guess you could make colored sugar.\\r\\nRoxygirl', \"Know why Louisianans love Lent? It's the prelude to Easter candy. Made this glitter for Eastery 'sugah cookies'.\", 'This was great!!! I did green and red. I used it for snickerdoodles and sprinkled them on sugar cookies. Cant wait til I can try other colors!!!\\r\\nKaren', \"My Granddaughter and I made 8 different colors Christmas Eve to sprinkle on Santa's cookies. Just put sugar in resealable bags, added the color and mixed. I was able to also use this on different small cakes to distinguish which was what flavor. Thanks najwa.\", \"I was making sugar cookies and my husband asked where the colored sugar was. I didn't have any so I came to this site. This recipe worked perfectly. I put the ingredients in a cup and used a spoon to combine so I didn't get it on my fingers. Will be using this again\", \"this is fantastic and SO simple! i also used a plastic bag for mixing to save my finger from being dyed and it was very quick and came out perfect! excellent for my st patrick's day sugar cookies ^__^\", 'I would have never thought this could be so easy. I needed some red sugar to make Santa cookies (recipe#103175), so I just poured some regular sugar in a cleaned out cool whip container and added a little red food coloring, working it in until I got the shade I wanted, Then I could store any leftovers in the same container.', 'This worked out very nice for some sugar cookies I made today. Thanks, najwa!', 'This is very easy and looks just as pretty as the expensive stuff.', 'This is a great ,no , a really great idea. Thank you. I used course sugar, it took a bit more time to incorporate the color but the end product was that of proffesional coloured baking sugar.Thank you so much.', \"So easy and simple... And economical too! No need to buy that fancy, expensive decorative sugars you see in the high end cookware stores. I used red and green food coloring to make sugars to use in Reindeer Food for Santa's reindeer this Christmas. Thank you!\", 'How easy is THIS? WONDERFUL! I can\\'t buy coloured sugar here in NL, and even if I could, why bother? this is SO quick and easy to do yourself! I have several pairs of \"food only\" rubber gloves, one pair is kept for using food that colours or stains, like taumeric or beetroot or making coloured playdough. I just put on the gloves and sifted the drops of colour though the sugar with my fingers and presto, it was like magic :) A quick wash of the gloves and there was zero messy cleanup, and now I have several containers of coloured sugars to decorate my cookies with. Please see my rating system: 5 excellent stars for a mega fast and brilliantly easy recipe that takes my baking decoration to a whole new level. Thanks !', 'Thank goodness for your creativity! Colored sugar is expensive and I need to use a lot of it for my wedding favours: white chocolate dipped fortune cookies sprinkled with various colors. You rock!', 'Very exciting to be able to make this on my own whenever I need it. I try not to keep extra baking items on hand (small kitchen), so this really came in handy when I realized I had forgotten to pick up Christmas sprinkles. Easy, pretty and you can make as much or as little as you need. Thanks najwa!', 'najwa,Great Recipe!!! I used it for some cookies I made for bible school and they turned out great.Thanks,Darlene']", "submitted": "2003-12-18T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 338, "original_id": 91711, "name": "sausage snack wraps", "description": "everyone loves these mini pig-in-the-blankets. they are good as an appetizer, for lunch or dinner. they can be made ahead and refrigerated for up to two hours before baking.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/91711_v000.png", "markdown": "## 🍰 sausage snack wraps\n\n### Description\neveryone loves these mini pig-in-the-blankets. they are good as an appetizer, for lunch or dinner. they can be made ahead and refrigerated for up to two hours before baking.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- lunch\n- snacks\n- pork\n- oven\n- easy\n- beginner-cook\n- dinner-party\n- finger-food\n- holiday-event\n- kid-friendly\n- dietary\n- meat\n- pork-sausage\n- brunch\n- equipment\n- presentation\n- served-hot\n\n### Ingredients\n1. crescent rolls\n2. cocktail smoked sausage links\n\n### Steps\n1. heat oven to 375 degrees\n2. separate dough into 4 rectangles\n3. press to seal perforations\n4. cut each rectangle in half crosswise\n5. cut each half in three pieces\n6. place sausages on each strip of dough and roll-up\n7. bake at 375 degrees on ungreased cookie sheet for 12-15 minutes or until golden brown\n8. serve warm with ketchup and mustard , if desired\n\n### Nutrition\n- 156.3\n- 18.0\n- 4.0\n- 19.0\n- 12.0\n- 24.0\n- 1.0\n\n### Reviews\n- Awesome quick snack. Even better with honey mustard. My husband likes these with BBQ sauce. Very good as leftovers too.\n- I had these twice over the holidays. They are so easy and good! Thanks for sharing!\n- A favorite snack or party food in this area. Everyone loves them. I like to offer a variety of \"gourmet\" mustards for dipping.\n- Great, easy appetizer. Kids, especially love them!\n- I also like to use the cheesy smokies.. Adds a bit of flavor.. they go very fast.\n- FLEW off the table in 20 minutes. very easy to make and very rewarding when they disappear. Makes a ton from one package of rolls and one bag of smokies which is good cause you're going to need them.\n- I first had these right after I married my husband, his family made them for christmas breakfast! They serve them with just a simple mustard/mayo mix and they go FAST!\n- I used to make these a lot for partiest at my then-boyfriend/now-DH's house :) They are always a hit, and I too like to serve with several mustard varieties.\n- This is how I make mine. Not gourmet, but nice for a weekday dinner when you're too darn tired to fix, stir, chop, etc. Easy and good.\n\n### Date\n2004-05-24 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "lunch", "snacks", "pork", "oven", "easy", "beginner-cook", "dinner-party", "finger-food", "holiday-event", "kid-friendly", "dietary", "meat", "pork-sausage", "brunch", "equipment", "presentation", "served-hot" ], "ingredients": [ "crescent rolls", "cocktail smoked sausage links" ], "steps": [ "heat oven to 375 degrees", "separate dough into 4 rectangles", "press to seal perforations", "cut each rectangle in half crosswise", "cut each half in three pieces", "place sausages on each strip of dough and roll-up", "bake at 375 degrees on ungreased cookie sheet for 12-15 minutes or until golden brown", "serve warm with ketchup and mustard , if desired" ], "nutrition": [ 156.3, 18.0, 4.0, 19.0, 12.0, 24.0, 1.0 ], "reviews": "['Awesome quick snack. Even better with honey mustard. My husband likes these with BBQ sauce. Very good as leftovers too.', 'I had these twice over the holidays. They are so easy and good! Thanks for sharing!', 'A favorite snack or party food in this area. Everyone loves them. I like to offer a variety of \"gourmet\" mustards for dipping.', 'Great, easy appetizer. Kids, especially love them!', 'I also like to use the cheesy smokies.. Adds a bit of flavor.. they go very fast.', \"FLEW off the table in 20 minutes. very easy to make and very rewarding when they disappear. Makes a ton from one package of rolls and one bag of smokies which is good cause you're going to need them.\", 'I first had these right after I married my husband, his family made them for christmas breakfast! They serve them with just a simple mustard/mayo mix and they go FAST!', \"I used to make these a lot for partiest at my then-boyfriend/now-DH's house :) They are always a hit, and I too like to serve with several mustard varieties.\", \"This is how I make mine. Not gourmet, but nice for a weekday dinner when you're too darn tired to fix, stir, chop, etc. Easy and good.\"]", "submitted": "2004-05-24T00:00:00", "minutes": 30, "n_steps": 8, "n_ingredients": 2 }, { "id": 339, "original_id": 75412, "name": "caramelized milk cajeta or dulce de leche", "description": "in mexico we call this ", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/75412_v000.png", "markdown": "## 🍰 caramelized milk cajeta or dulce de leche\n\n### Description\nin mexico we call this \n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- healthy\n- 5-ingredients-or-less\n- sauces\n- desserts\n- condiments-etc\n- eggs-dairy\n- mexican\n- easy\n- central-american\n- cakes\n- south-american\n- dietary\n- low-sodium\n- cake-fillings-and-frostings\n- high-calcium\n- sweet-sauces\n- high-in-something\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. sweetened condensed milk\n2. pancakes\n\n### Steps\n1. empty the sweetened condensed milk into a large microwave safe bowl\n2. microwave on medium power for two minutes and stir with a wire whisk\n3. microwave on medium power for another two minutes and stir\n4. return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color , stirring every few minutes\n5. be careful , this will get very hot\n6. let cool and serve over pancakes , toast , etc\n\n### Nutrition\n- 1716.7\n- 71.0\n- 1163.0\n- 28.0\n- 84.0\n- 146.0\n- 96.0\n\n### Reviews\n- I have not tried to make this but I saw an episode on food tv today. Here's what the surreal gourmet suggests:\r\nUse a can opener to poke 2 small holes in the top of can. \r\nFill a small pot with 4 inches of water. Place can in water, then add or remove water so that the top of the can sits 1/4-inch above the waterline. Bring water to a simmer and let simmer for 6 hours. Top off water occasionally so that it remains at the same basic level. Don't worry if a small amount of the can's contents bubble up and cloud the water during the simmering process. \r\n\r\nLet can cool, then open and skim off top 1/4-inch of condensed milk. What remains below should be a thick creamy, delicious caramel sauce. Serve with fresh fruit such as bananas, berries, star fruit, etc.\r\n\r\n\n- I'm sorry this did not work out for me. I got burnt crumbs of milk at the end:(\n- I come from Brazil and there we also use a lot of \"dulce de leche\" or \"doce de leite\" as we call it there, and what we do is we boil the can of condensend milk in a presure cooker. It is safer than to do on a normal pan. The presure rising from the liquid inside the can is counter balaced by the presure of the water boiling inside the pan and you have no risk of it exploding. I think it's something to do with Fisic's Law.\n- I have done this process similar to Michelle's, except that I didn't open the can and just simmered it completety covered for about 2 hours. This may or may not be safe, but I've done this many times with no problem. Then I just pour the carmelized milk (which really does taste like carmel!) into a bought graham cracker pie crust and top with whipped cream. Make for a nice, easy dessert. \n- When I tried to make this it began well however the smell was awful and the texture strange. When I let it cool it hardened and tasted absolutly disgusting...and I know what actual dulce de ledche tastes like as I am Hispanic and I was extremly dissapointed. I recommend to all people hoping to make dulce de leche to take their time and prepare it the slow,correct way by boiling it.\n- It's astounding that ONE ingredient could make such a great dulce de leche! Mine turned out extremely thick, just pliable enough to dip the apple wedges that I served with it. I watched this batch like a hawk as it microwaved... it didn't burn, though my microwave seemed to cook it faster than 16-24 minutes required in the last timeframe (I think it took about 13 minutes). I stirred every 3 minutes for the first half of the time, and then every 1:30 for the last half. Don't be scared if the mixture becomes really \"foamy\" during the process, just whisk it right back to shape. And thanks to Rhonda for the pie idea -- will be using this for a pie next time I have company! Very impressive and SO easy! Muchas gracias, Maty! :)\n- I think this is better made in a pressure cooker. I have always made it in the pressure cooker with great success. I decided to try this in the microwave like you described. I honestly thought it would come out the same and i was VERY DISAPPOINTED! It came out chewy at first but then firmed up. It was not spreadable at all. It was more like a hard candy. I thought this would save me time but i think i will stick to the pressure cooker method from now on.\n- I made this to use in dulce de leche ice cream. I've made dulce de leche, by the ever so slow top of the stove method using milk and sugar, but I much prefer this method. I will have to experiment with the time and power level on my microwave to get the exact consistency I was looking for. Thank you for posting\n- There is a much simpler way to achieve the same result. Take the can of swetened condensed milk and put it in a pan of water over medium heat for 20-30 minutes. When you open the can...caramel sauce!!!\n\n### Date\n2003-11-04 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "healthy", "5-ingredients-or-less", "sauces", "desserts", "condiments-etc", "eggs-dairy", "mexican", "easy", "central-american", "cakes", "south-american", "dietary", "low-sodium", "cake-fillings-and-frostings", "high-calcium", "sweet-sauces", "high-in-something", "low-in-something", "number-of-servings" ], "ingredients": [ "sweetened condensed milk", "pancakes" ], "steps": [ "empty the sweetened condensed milk into a large microwave safe bowl", "microwave on medium power for two minutes and stir with a wire whisk", "microwave on medium power for another two minutes and stir", "return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color , stirring every few minutes", "be careful , this will get very hot", "let cool and serve over pancakes , toast , etc" ], "nutrition": [ 1716.7, 71.0, 1163.0, 28.0, 84.0, 146.0, 96.0 ], "reviews": "[\"I have not tried to make this but I saw an episode on food tv today. Here's what the surreal gourmet suggests:\\r\\nUse a can opener to poke 2 small holes in the top of can. \\r\\nFill a small pot with 4 inches of water. Place can in water, then add or remove water so that the top of the can sits 1/4-inch above the waterline. Bring water to a simmer and let simmer for 6 hours. Top off water occasionally so that it remains at the same basic level. Don't worry if a small amount of the can's contents bubble up and cloud the water during the simmering process. \\r\\n\\r\\nLet can cool, then open and skim off top 1/4-inch of condensed milk. What remains below should be a thick creamy, delicious caramel sauce. Serve with fresh fruit such as bananas, berries, star fruit, etc.\\r\\n\\r\\n\", \"I'm sorry this did not work out for me. I got burnt crumbs of milk at the end:(\", 'I come from Brazil and there we also use a lot of \"dulce de leche\" or \"doce de leite\" as we call it there, and what we do is we boil the can of condensend milk in a presure cooker. It is safer than to do on a normal pan. The presure rising from the liquid inside the can is counter balaced by the presure of the water boiling inside the pan and you have no risk of it exploding. I think it\\'s something to do with Fisic\\'s Law.', \"I have done this process similar to Michelle's, except that I didn't open the can and just simmered it completety covered for about 2 hours. This may or may not be safe, but I've done this many times with no problem. Then I just pour the carmelized milk (which really does taste like carmel!) into a bought graham cracker pie crust and top with whipped cream. Make for a nice, easy dessert. \", 'When I tried to make this it began well however the smell was awful and the texture strange. When I let it cool it hardened and tasted absolutly disgusting...and I know what actual dulce de ledche tastes like as I am Hispanic and I was extremly dissapointed. I recommend to all people hoping to make dulce de leche to take their time and prepare it the slow,correct way by boiling it.', 'It\\'s astounding that ONE ingredient could make such a great dulce de leche! Mine turned out extremely thick, just pliable enough to dip the apple wedges that I served with it. I watched this batch like a hawk as it microwaved... it didn\\'t burn, though my microwave seemed to cook it faster than 16-24 minutes required in the last timeframe (I think it took about 13 minutes). I stirred every 3 minutes for the first half of the time, and then every 1:30 for the last half. Don\\'t be scared if the mixture becomes really \"foamy\" during the process, just whisk it right back to shape. And thanks to Rhonda for the pie idea -- will be using this for a pie next time I have company! Very impressive and SO easy! Muchas gracias, Maty! :)', 'I think this is better made in a pressure cooker. I have always made it in the pressure cooker with great success. I decided to try this in the microwave like you described. I honestly thought it would come out the same and i was VERY DISAPPOINTED! It came out chewy at first but then firmed up. It was not spreadable at all. It was more like a hard candy. I thought this would save me time but i think i will stick to the pressure cooker method from now on.', \"I made this to use in dulce de leche ice cream. I've made dulce de leche, by the ever so slow top of the stove method using milk and sugar, but I much prefer this method. I will have to experiment with the time and power level on my microwave to get the exact consistency I was looking for. Thank you for posting\", 'There is a much simpler way to achieve the same result. Take the can of swetened condensed milk and put it in a pan of water over medium heat for 20-30 minutes. When you open the can...caramel sauce!!!']", "submitted": "2003-11-04T00:00:00", "minutes": 28, "n_steps": 6, "n_ingredients": 2 }, { "id": 340, "original_id": 257211, "name": "crock pot salsa roast", "description": "one morning i had the crock pot ready to go and a roast pulled. was tired of making my roast \"the same old way\" so grabbed a jar of salsa and poured it on top. turned out to be a tasty meal. very quick and easy to through together.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/257211_v000.png", "markdown": "## 🍰 crock pot salsa roast\n\n### Description\none morning i had the crock pot ready to go and a roast pulled. was tired of making my roast \"the same old way\" so grabbed a jar of salsa and poured it on top. turned out to be a tasty meal. very quick and easy to through together.\n\n### Tags\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- easy\n- crock-pot-slow-cooker\n- dietary\n- one-dish-meal\n- low-carb\n- low-in-something\n- meat\n- roast-beef\n- equipment\n\n### Ingredients\n1. beef roast\n2. salsa\n\n### Steps\n1. put roast in crock pot\n2. pour salsa on top\n3. cook on low 7-10 hours\n4. enjoy !\n\n### Nutrition\n- 467.3\n- 51.0\n- 15.0\n- 35.0\n- 66.0\n- 67.0\n- 2.0\n\n### Reviews\n- Quick, easy, and delicious. I often make this with cream cheese added in. If I get really fancy, I'll saute some onions and peppers to throw in too :)\n- This was so super easy and quite yummy. Served it over Mexican rice.\n- It was very good. I browned the beef roast in a skillet with olive oil. I think that 32 ounce of salsa is too much for nothing. I had too much. That's my opinion. I had about 3,5 Lbs. And it was 7 hours in the crockpot. The meat was tender. Thanks BMCNichol. :) Made for 123 hit wonders.\n- I made this for DH last week - he enjoyed the flavor - unfortunately I used a not so good beef roast - so even after 8 hours the beef was still tough. I will make this again BUT with a better cut of beef. Thanks for posting.\n- This was super easy and very good.\n\n### Date\n2007-10-05 00:00:00\n", "tags": [ "course", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "easy", "crock-pot-slow-cooker", "dietary", "one-dish-meal", "low-carb", "low-in-something", "meat", "roast-beef", "equipment" ], "ingredients": [ "beef roast", "salsa" ], "steps": [ "put roast in crock pot", "pour salsa on top", "cook on low 7-10 hours", "enjoy !" ], "nutrition": [ 467.3, 51.0, 15.0, 35.0, 66.0, 67.0, 2.0 ], "reviews": "[\"Quick, easy, and delicious. I often make this with cream cheese added in. If I get really fancy, I'll saute some onions and peppers to throw in too :)\", 'This was so super easy and quite yummy. Served it over Mexican rice.', \"It was very good. I browned the beef roast in a skillet with olive oil. I think that 32 ounce of salsa is too much for nothing. I had too much. That's my opinion. I had about 3,5 Lbs. And it was 7 hours in the crockpot. The meat was tender. Thanks BMCNichol. :) Made for 123 hit wonders.\", 'I made this for DH last week - he enjoyed the flavor - unfortunately I used a not so good beef roast - so even after 8 hours the beef was still tough. I will make this again BUT with a better cut of beef. Thanks for posting.', 'This was super easy and very good.']", "submitted": "2007-10-05T00:00:00", "minutes": 541, "n_steps": 4, "n_ingredients": 2 }, { "id": 341, "original_id": 68688, "name": "harry potter s dragon snot", "description": "a hogwart's special. recipe posted by request.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/68688_v000.png", "markdown": "## 🍰 harry potter s dragon snot\n\n### Description\na hogwart's special. recipe posted by request.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- no-cook\n- holiday-event\n- kid-friendly\n- low-fat\n- english\n- dietary\n- low-sodium\n- low-cholesterol\n- halloween\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. sprite\n2. lime sherbet\n\n### Steps\n1. place sherbert in a glass and pour on sprite or 7-up\n2. serve with a spoon\n\n### Nutrition\n- 147.8\n- 1.0\n- 120.0\n- 1.0\n- 1.0\n- 2.0\n- 11.0\n\n### Reviews\n- The name of this drink makes me laugh whenever I read it, but the taste is pretty good. The little girl I made it for was very excited to be having a Harry Potter special. Thanks, Auntie Di, for posting this on my request!\n- Fantastic recipe for our pre-Halloween meal. When I brought the drinks out to the table and said what they were my DS (5yrs old) was skeptical about trying...LOL. But after some coaxing he finally tried it and loved it. My DD's both went to school and told everyone they had dragon snot last night....omg....lol. I served this with #142591 Snake sandwiches and #250903 Mac-o-lantern the night before Halloween for our pumpking carving evening. Thank you soooo much formaking our evening even more memorable....Stephanie\n- My teen daughters loved this! They all said they'd make it again, and it would be great for a party soft drink. \n- easy to make&GOOD\n- Took this to a Halloween party and it was a hit! Yummy\n- So I had a Harry Potter Birthday party last October (i'm 22 so yes i know i'm a loser bc of it lol) My husband and I are huge mountain dew fans so I used that instead and it was sooooo good. I only had like 10 people at my party and 2 other drinks (pumpkin juice and butter beer) and this one was the only one i had to refill not once not twice but 3 TIMES!!!! It was amazing! it was a real treat and my husband still requests it sometimes with dinner! very good drink! thank you!\n- Enjoyed by all - great addition to our Hallowe'en themed supper party.\n\n### Date\n2003-08-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "european", "no-cook", "holiday-event", "kid-friendly", "low-fat", "english", "dietary", "low-sodium", "low-cholesterol", "halloween", "low-saturated-fat", "low-calorie", "low-in-something", "novelty", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "sprite", "lime sherbet" ], "steps": [ "place sherbert in a glass and pour on sprite or 7-up", "serve with a spoon" ], "nutrition": [ 147.8, 1.0, 120.0, 1.0, 1.0, 2.0, 11.0 ], "reviews": "['The name of this drink makes me laugh whenever I read it, but the taste is pretty good. The little girl I made it for was very excited to be having a Harry Potter special. Thanks, Auntie Di, for posting this on my request!', \"Fantastic recipe for our pre-Halloween meal. When I brought the drinks out to the table and said what they were my DS (5yrs old) was skeptical about trying...LOL. But after some coaxing he finally tried it and loved it. My DD's both went to school and told everyone they had dragon snot last night....omg....lol. I served this with #142591 Snake sandwiches and #250903 Mac-o-lantern the night before Halloween for our pumpking carving evening. Thank you soooo much formaking our evening even more memorable....Stephanie\", \"My teen daughters loved this! They all said they'd make it again, and it would be great for a party soft drink. \", 'easy to make&GOOD', 'Took this to a Halloween party and it was a hit! Yummy', \"So I had a Harry Potter Birthday party last October (i'm 22 so yes i know i'm a loser bc of it lol) My husband and I are huge mountain dew fans so I used that instead and it was sooooo good. I only had like 10 people at my party and 2 other drinks (pumpkin juice and butter beer) and this one was the only one i had to refill not once not twice but 3 TIMES!!!! It was amazing! it was a real treat and my husband still requests it sometimes with dinner! very good drink! thank you!\", \"Enjoyed by all - great addition to our Hallowe'en themed supper party.\"]", "submitted": "2003-08-11T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 342, "original_id": 243665, "name": "perfect steamed rice every time", "description": "people always ask why my rice comes out perfectly, even though i don't use a rice cooker. siu siu korzilius, my chinese cooking teacher, taught me that the secret to flaky rice is in the washing. rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. for brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/243665_v000.png", "markdown": "## 🍰 perfect steamed rice every time\n\n### Description\npeople always ask why my rice comes out perfectly, even though i don't use a rice cooker. siu siu korzilius, my chinese cooking teacher, taught me that the secret to flaky rice is in the washing. rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. for brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- rice\n- asian\n- chinese\n- easy\n- steam\n- low-fat\n- vegan\n- vegetarian\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- long-grain-rice\n- equipment\n- technique\n\n### Ingredients\n1. long-grain rice\n2. water\n\n### Steps\n1. wash the rice: rinse under running water , rubbing the grains together between the palms of your hands\n2. continue this rinsing until the water runs fairly clear\n3. this will take a couple minutes\n4. don't rush this most important step !\n5. place rice in a covered sauce pan\n6. add water to 1 / 2-inch above the rice\n7. put on high heat\n8. stay in the area -- don't fall asleep -- pay attention !\n9. as soon as it boils rapidly , reduce heat to medium / low and keep simmering for 10 minutes\n10. do not peek\n11. do not open the lid\n12. remove pot from burner but still do not open the lid\n13. let the rice rest undisturbed for five minutes\n14. fluff the rice with a pair of chopsticks before serving\n\n### Nutrition\n- 337.6\n- 0.0\n- 0.0\n- 0.0\n- 13.0\n- 0.0\n- 24.0\n\n### Reviews\n- I am so thankful for this technique! It seems that every \"chef\" should be able to make rice, but I'll admit it, I'm challenged in this department. I was so tired of icky instant rice, or gloppy, sticky regular rice that I've been on a mission to get this right. You finally helped me out! When I washed the rice I used a fine strainer in the sink so as to not lose the grains of rice down the sink - it worked well. At the end, the rice just started to burn, but I caught it in time and only had a few slightly brown pieces. Thus, the timing on this recipe is perfect, because I let it go about 30 seconds pass the timer. If you are \"rice challenged\", like me, you really need to try this recipe. We had this with our Chinese menu tonight and it was perfect! Thank you so much!\n- This is a great recipe! I was sketical at first, but the rice came out perfect! And no rice cooker needed!\n- Perfect!\n- This is the best way to make rice. The other great thing about this method is once it is cooked and off the heat, you can leave it for a while as long as you don't remove the lid. Made for the Aus/NZ Recipe Swap #14.\n- Finally cooked right!\n- That is exactly what I was looking for. Perfect!!!\n- You have to salt it at the beginning of the process unless you wish it unsalted.\n- I love to eat white steam rice with soy sauce and I always have to buy the rice - not anymore. This worked perfect for me - thanks\n- I only did one cup of rice, but followed the steps and it turned out perfect, thank you. Will definitely be cooking this way in the future.\n- i was so excited about how my rice turned out i could have cried! this was perfect and i'm always going to do rice like this from now on.\n- I took note of all the instructions - didn't rush the somewhat tricky _scrubbing_ or leave the area or fall asleep. I paid strict attention to that pan, setting my timers to precisely monitor elasped minutes. I used a tight-fitting glass lid so I could play peeping-tom without being unduly tempted to lift said lid.\r\n;-) I dutifully rousted out the chopsticks and fluffed and fluffed. TADA - *perfect rice* as advertised. Now I can't say that I'll be as diligent everytime I steam rice but I can say that I know the *perfect* method! Thanks for posting! It was fun to make!\n- I just tried this method and it does make perfect rice!!! I have always had difficulty making rice and had just about given up when I was inspired by this method. I separately sauteed some mushrooms, frozen peas,and diced onion in butter and then added them to the rice. What a side dish - now if I add some beef or chicken . . .\n- Perfect- and so easy. Now everyone can make steamed rice!\n- We have been having trouble getting our rice to come out right since we moved into a house with well water. This technique worked wonderfully!\n- Maybe there are people who are just not meant to cook rice. I have tried this recipe at least a dozen times. While I've cooked rice a couple of times that was marginally edible, it has usually come out either crunchy or soggy. It may have something to do with the size of the pot. Does'nt the proportion of water to rice change with the size of the pot?\n- This rice turned out absolutely perfect. I will definitely be making rice this way from now on. Thanks!\n- Perfection!! For years I have tried to duplicate the rice that I get at my favorite restraunt, and today I did it. I followed your directions exactly, thank you so much!!!!\n- Perferctly cooked to my observant guests delight.\n- This is the perfect recipe for steamed rice. I like to stir after the boil, cook for 8 minutes, and then let set for 5 minutes, then fluff.\n- Turns out great each time I make it!\n- Just half the recipe but as you say, perfect rice! Made for the Chinese New Year Tag Game.\n- I admit to being leery because the instructions were not specific (ex., "the water should be 1/2 inch above the rice"--is that still true if you cut the recipe in half, for instance?); however, I tried it, using half the amount of rice, and it was perfect!\n- I have always stuggled with making rice. It seems like it should be so simple to cook but for me it never was....unitl now. This worked perfectly. Followed the recipe as written.\n\n### Date\n2007-08-01 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "side-dishes", "rice", "asian", "chinese", "easy", "steam", "low-fat", "vegan", "vegetarian", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "healthy-2", "low-in-something", "pasta-rice-and-grains", "long-grain-rice", "equipment", "technique" ], "ingredients": [ "long-grain rice", "water" ], "steps": [ "wash the rice: rinse under running water , rubbing the grains together between the palms of your hands", "continue this rinsing until the water runs fairly clear", "this will take a couple minutes", "don't rush this most important step !", "place rice in a covered sauce pan", "add water to 1 / 2-inch above the rice", "put on high heat", "stay in the area -- don't fall asleep -- pay attention !", "as soon as it boils rapidly , reduce heat to medium / low and keep simmering for 10 minutes", "do not peek", "do not open the lid", "remove pot from burner but still do not open the lid", "let the rice rest undisturbed for five minutes", "fluff the rice with a pair of chopsticks before serving" ], "nutrition": [ 337.6, 0.0, 0.0, 0.0, 13.0, 0.0, 24.0 ], "reviews": "['I am so thankful for this technique! It seems that every \"chef\" should be able to make rice, but I\\'ll admit it, I\\'m challenged in this department. I was so tired of icky instant rice, or gloppy, sticky regular rice that I\\'ve been on a mission to get this right. You finally helped me out! When I washed the rice I used a fine strainer in the sink so as to not lose the grains of rice down the sink - it worked well. At the end, the rice just started to burn, but I caught it in time and only had a few slightly brown pieces. Thus, the timing on this recipe is perfect, because I let it go about 30 seconds pass the timer. If you are \"rice challenged\", like me, you really need to try this recipe. We had this with our Chinese menu tonight and it was perfect! Thank you so much!', 'This is a great recipe! I was sketical at first, but the rice came out perfect! And no rice cooker needed!', 'Perfect!', \"This is the best way to make rice. The other great thing about this method is once it is cooked and off the heat, you can leave it for a while as long as you don't remove the lid. Made for the Aus/NZ Recipe Swap #14.\", 'Finally cooked right!', 'That is exactly what I was looking for. Perfect!!!', 'You have to salt it at the beginning of the process unless you wish it unsalted.', 'I love to eat white steam rice with soy sauce and I always have to buy the rice - not anymore. This worked perfect for me - thanks', 'I only did one cup of rice, but followed the steps and it turned out perfect, thank you. Will definitely be cooking this way in the future.', \"i was so excited about how my rice turned out i could have cried! this was perfect and i'm always going to do rice like this from now on.\", \"I took note of all the instructions - didn't rush the somewhat tricky _scrubbing_ or leave the area or fall asleep. I paid strict attention to that pan, setting my timers to precisely monitor elasped minutes. I used a tight-fitting glass lid so I could play peeping-tom without being unduly tempted to lift said lid.\\r\\n;-) I dutifully rousted out the chopsticks and fluffed and fluffed. TADA - *perfect rice* as advertised. Now I can't say that I'll be as diligent everytime I steam rice but I can say that I know the *perfect* method! Thanks for posting! It was fun to make!\", 'I just tried this method and it does make perfect rice!!! I have always had difficulty making rice and had just about given up when I was inspired by this method. I separately sauteed some mushrooms, frozen peas,and diced onion in butter and then added them to the rice. What a side dish - now if I add some beef or chicken . . .', 'Perfect- and so easy. Now everyone can make steamed rice!', 'We have been having trouble getting our rice to come out right since we moved into a house with well water. This technique worked wonderfully!', \"Maybe there are people who are just not meant to cook rice. I have tried this recipe at least a dozen times. While I've cooked rice a couple of times that was marginally edible, it has usually come out either crunchy or soggy. It may have something to do with the size of the pot. Does'nt the proportion of water to rice change with the size of the pot?\", 'This rice turned out absolutely perfect. I will definitely be making rice this way from now on. Thanks!', 'Perfection!! For years I have tried to duplicate the rice that I get at my favorite restraunt, and today I did it. I followed your directions exactly, thank you so much!!!!', 'Perferctly cooked to my observant guests delight.', 'This is the perfect recipe for steamed rice. I like to stir after the boil, cook for 8 minutes, and then let set for 5 minutes, then fluff.', 'Turns out great each time I make it!', 'Just half the recipe but as you say, perfect rice! Made for the Chinese New Year Tag Game.', 'I admit to being leery because the instructions were not specific (ex., "the water should be 1/2 inch above the rice"--is that still true if you cut the recipe in half, for instance?); however, I tried it, using half the amount of rice, and it was perfect!', 'I have always stuggled with making rice. It seems like it should be so simple to cook but for me it never was....unitl now. This worked perfectly. Followed the recipe as written.']", "submitted": "2007-08-01T00:00:00", "minutes": 25, "n_steps": 14, "n_ingredients": 2 }, { "id": 343, "original_id": 327999, "name": "carrot beet juice", "description": "one of my favorites. i love it when it's served right away over ice. just make sure nto to over power the carrot juice with the beet. try to use cold veggies it is a big difference in taste if you juice room temp veggies.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/327999_v000.png", "markdown": "## 🍰 carrot beet juice\n\n### Description\none of my favorites. i love it when it's served right away over ice. just make sure nto to over power the carrot juice with the beet. try to use cold veggies it is a big difference in taste if you juice room temp veggies.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. carrots\n2. beet\n\n### Steps\n1. juice half the carrots\n2. juice the beet\n3. juice the remaining carrots\n4. serve and enjoy\n\n### Nutrition\n- 80.5\n- 0.0\n- 38.0\n- 5.0\n- 3.0\n- 0.0\n- 6.0\n\n### Reviews\n- I used about 4 large carrots and 1/2 of a large beet. Loved the juice, kept the pulp to make vegetable stock. Thanks! Made for the Think Pink event.\n- Very refreshing and a wonderful color and flavor. I made two batches and added about a 2-inch piece of gingerroot to the juicer the second batch. Gave it a little zing. Made for Spring 2009 PAC Orphanage.\n- I loved this juice! Naturally sweet and very healthy. I used 7 carrots and 2 beets (my beets were really small). I will make this juice often. Thanks for the idea! Made for Think Pink Tag.\n- This was a little too sweet for me, so I added a half of a lemon. I do think that the proportion of carrots to beets is correct- the earthy beet flavor is there but not overpowering.\n- A very refreshing and great tasting healthy drink.
So easy to make and it has such a wonderful colour and falvour.\n\n### Date\n2008-09-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "number-of-servings" ], "ingredients": [ "carrots", "beet" ], "steps": [ "juice half the carrots", "juice the beet", "juice the remaining carrots", "serve and enjoy" ], "nutrition": [ 80.5, 0.0, 38.0, 5.0, 3.0, 0.0, 6.0 ], "reviews": "['I used about 4 large carrots and 1/2 of a large beet. Loved the juice, kept the pulp to make vegetable stock. Thanks! Made for the Think Pink event.', 'Very refreshing and a wonderful color and flavor. I made two batches and added about a 2-inch piece of gingerroot to the juicer the second batch. Gave it a little zing. Made for Spring 2009 PAC Orphanage.', 'I loved this juice! Naturally sweet and very healthy. I used 7 carrots and 2 beets (my beets were really small). I will make this juice often. Thanks for the idea! Made for Think Pink Tag.', 'This was a little too sweet for me, so I added a half of a lemon. I do think that the proportion of carrots to beets is correct- the earthy beet flavor is there but not overpowering.', 'A very refreshing and great tasting healthy drink.
So easy to make and it has such a wonderful colour and falvour.']", "submitted": "2008-09-30T00:00:00", "minutes": 13, "n_steps": 4, "n_ingredients": 2 }, { "id": 344, "original_id": 53842, "name": "low fat chip dip lipton onion soup dip", "description": "always a winner. have been making this dip for 20 years.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/53842_v000.png", "markdown": "## 🍰 low fat chip dip lipton onion soup dip\n\n### Description\nalways a winner. have been making this dip for 20 years.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- easy\n- refrigerator\n- holiday-event\n- dips\n- dietary\n- thanksgiving\n- comfort-food\n- taste-mood\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. light sour cream\n2. lipton onion soup mix\n\n### Steps\n1. mix above ingredients together , chill for 20 minutes\n2. enjoy\n\n### Nutrition\n- 64.5\n- 6.0\n- 0.0\n- 11.0\n- 3.0\n- 13.0\n- 1.0\n\n### Reviews\n- Yes, this is also one of my favorite dips! I make mine with half sour cream and half cream cheese, and use 1-1/2 pkgs onion soup mix and also add in fresh minced garlic to kick it up a notch!\r\nI love this dip!....Kittencal:)\n- Tasty. Seems more like an onion cream cheese since I used full fat sour cream. I also added a lot of hot sauce for a kick.\n- Great recipe,no matter what other appetizers I am making everyone wants the easy onion dip.Thank You\n- An old stand by for a party. You can't go wrong with this one!\n- My family always makes this.\n- Always a classic, this dip travels well by ingredient or mixed, its a holiday staple for us. It also is easy to take camping and I have been known to mix it right in the sour cream contatiner!\n- We make this all the time. When I make it I grind the onion soup mix with the mortar and pestle because my Dh doesn't like the onion pieces.\n- Everybody loved this dip. So easy, and quick to make! You can't go wrong with this one!\n- Your Right this is one of my favorite dips also. Infact I just made some of this the other night! Nothing comes close to the real onion flavor of this dip. \n- i have also posted this recipe and i agree, its the best and my all time favorite\r\n\n- This is an excellent, easy recipe. Excellent for veggies, crackers, chips, you name it! Thanks for posting!\n- This is the best dip in the world and so so simple. I have made it for years and have tried other soup mixes and they do not taste quite the same. I also like to add a tablespoon of dehydrated onion to the dip to give it even more crunch. \n- This is the only onion dip worth eating. Course I'm a native Californian, been making this since I can't remember. Thanks Christmas Carol\n- I kust love this dip.... It is so easy to throw together, and it is a crowd pleaser. No one can believe how easy it is. Thanks so much for sharing!\n- This is DH's favorite dip! I always use low fat sour cream, because we think it tastes just as good as the full fat version in this recipe!\r\nthanks for posting!\n- I didn't enjoy the overwhelming onion taste in this dip. Maybe onion dip isn't for me! Kudos for being low fat though.\n- A classic recipe! I have made this many times over the years and it always goes over well. SUPER easy. Thanks for sharing!\n- This is genius!\n- This is great as is but try adding a can of drained clams. It gives it\r\na different twist.\n- This is always a favorite. I even like it on a baked potato. Classic and usually the first thing to be gone on a buffet.\n- Very easy to make and really yummy! Goes great with salt and pepper chips.\n- This is the only onion dip I've made and will always make. I grew up on it. I prefer chips with the onion recipe. For veggies, we used Ranch dressing instead of onion with the sour cream. This is a well received dip. \n- Who doesn't love this one! I use only 2/3 of a pouch and I use no nome soup mix and it still tastes great!\n- You can never go wrong with this receipe, its always a hit no matter\r\nwhere you are. When I first moved back to Portugal I was a little hesitant in making this dip for my guests, but everyone loved it to my delightful surprise´.\n- Classic dip. We made this for DD's NYE party with Ruffles.....a hit. Everyone likes this dip. The boys were even dipping the crackers in it. Thank you for sharing with us.\n- It doesn't get any easier than this! This is yummy. I enjoyed a bit with wheat thins for a nice afternoon snack after cleaning all morning. :)\n- This is so yummy!! I didn't have any light sour cream, so I used nofat yogurt, it is a keeper here. Thanks so much for posting.\n- This dip was so easy to make and everyone loved it. I used a pint of sour cream and a full package of the soup mix. I made it a day before so the the flavors would blend. Thanks Deco Lady!\n- We make this all the time. It's better when it sits and the flavors meld. We enjoy this. Made as directed.\n- Easiest dip ever and very tasty! It was easy to cut in half too, although I'm sure I'll make the full batch next time! Thanks!\n- Thanks for posting. I forgot all about this recipe. Easy to make with ingredients I always have on hand. \n- I make this every time I go to a party and don't have time to actually cook something...I've never had a single complaint and I think I can eat a whole bowl of this on my own. \r\nAlong the same vein the dry ranch dressing mixes work well too instead of the onion soup mix.\n- Talk about memories. This is the only dip my Mom used to make and the whole family loved it. Always with crinkle cut potatoe chips, YUM. Mom wasn't much of a cook - but this was one we grew up on and loved. Thanks for the memories.\n- Not that great...sorrry. I had my hopes up and was not happy with the result of this recipe.\n\n### Date\n2003-02-10 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "easy", "refrigerator", "holiday-event", "dips", "dietary", "thanksgiving", "comfort-food", "taste-mood", "equipment", "3-steps-or-less" ], "ingredients": [ "light sour cream", "lipton onion soup mix" ], "steps": [ "mix above ingredients together , chill for 20 minutes", "enjoy" ], "nutrition": [ 64.5, 6.0, 0.0, 11.0, 3.0, 13.0, 1.0 ], "reviews": "['Yes, this is also one of my favorite dips! I make mine with half sour cream and half cream cheese, and use 1-1/2 pkgs onion soup mix and also add in fresh minced garlic to kick it up a notch!\\r\\nI love this dip!....Kittencal:)', 'Tasty. Seems more like an onion cream cheese since I used full fat sour cream. I also added a lot of hot sauce for a kick.', 'Great recipe,no matter what other appetizers I am making everyone wants the easy onion dip.Thank You', \"An old stand by for a party. You can't go wrong with this one!\", 'My family always makes this.', 'Always a classic, this dip travels well by ingredient or mixed, its a holiday staple for us. It also is easy to take camping and I have been known to mix it right in the sour cream contatiner!', \"We make this all the time. When I make it I grind the onion soup mix with the mortar and pestle because my Dh doesn't like the onion pieces.\", \"Everybody loved this dip. So easy, and quick to make! You can't go wrong with this one!\", 'Your Right this is one of my favorite dips also. Infact I just made some of this the other night! Nothing comes close to the real onion flavor of this dip. ', 'i have also posted this recipe and i agree, its the best and my all time favorite\\r\\n', 'This is an excellent, easy recipe. Excellent for veggies, crackers, chips, you name it! Thanks for posting!', 'This is the best dip in the world and so so simple. I have made it for years and have tried other soup mixes and they do not taste quite the same. I also like to add a tablespoon of dehydrated onion to the dip to give it even more crunch. ', \"This is the only onion dip worth eating. Course I'm a native Californian, been making this since I can't remember. Thanks Christmas Carol\", 'I kust love this dip.... It is so easy to throw together, and it is a crowd pleaser. No one can believe how easy it is. Thanks so much for sharing!', \"This is DH's favorite dip! I always use low fat sour cream, because we think it tastes just as good as the full fat version in this recipe!\\r\\nthanks for posting!\", \"I didn't enjoy the overwhelming onion taste in this dip. Maybe onion dip isn't for me! Kudos for being low fat though.\", 'A classic recipe! I have made this many times over the years and it always goes over well. SUPER easy. Thanks for sharing!', 'This is genius!', 'This is great as is but try adding a can of drained clams. It gives it\\r\\na different twist.', 'This is always a favorite. I even like it on a baked potato. Classic and usually the first thing to be gone on a buffet.', 'Very easy to make and really yummy! Goes great with salt and pepper chips.', \"This is the only onion dip I've made and will always make. I grew up on it. I prefer chips with the onion recipe. For veggies, we used Ranch dressing instead of onion with the sour cream. This is a well received dip. \", \"Who doesn't love this one! I use only 2/3 of a pouch and I use no nome soup mix and it still tastes great!\", 'You can never go wrong with this receipe, its always a hit no matter\\r\\nwhere you are. When I first moved back to Portugal I was a little hesitant in making this dip for my guests, but everyone loved it to my delightful surprise´.', \"Classic dip. We made this for DD's NYE party with Ruffles.....a hit. Everyone likes this dip. The boys were even dipping the crackers in it. Thank you for sharing with us.\", \"It doesn't get any easier than this! This is yummy. I enjoyed a bit with wheat thins for a nice afternoon snack after cleaning all morning. :)\", \"This is so yummy!! I didn't have any light sour cream, so I used nofat yogurt, it is a keeper here. Thanks so much for posting.\", 'This dip was so easy to make and everyone loved it. I used a pint of sour cream and a full package of the soup mix. I made it a day before so the the flavors would blend. Thanks Deco Lady!', \"We make this all the time. It's better when it sits and the flavors meld. We enjoy this. Made as directed.\", \"Easiest dip ever and very tasty! It was easy to cut in half too, although I'm sure I'll make the full batch next time! Thanks!\", 'Thanks for posting. I forgot all about this recipe. Easy to make with ingredients I always have on hand. ', \"I make this every time I go to a party and don't have time to actually cook something...I've never had a single complaint and I think I can eat a whole bowl of this on my own. \\r\\nAlong the same vein the dry ranch dressing mixes work well too instead of the onion soup mix.\", \"Talk about memories. This is the only dip my Mom used to make and the whole family loved it. Always with crinkle cut potatoe chips, YUM. Mom wasn't much of a cook - but this was one we grew up on and loved. Thanks for the memories.\", 'Not that great...sorrry. I had my hopes up and was not happy with the result of this recipe.']", "submitted": "2003-02-10T00:00:00", "minutes": 20, "n_steps": 2, "n_ingredients": 2 }, { "id": 345, "original_id": 143884, "name": "steamed broccoli", "description": "broccoli as a fast and healthy snack/side. it's simple, and probably common sense, but it's very good!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/143884_v000.png", "markdown": "## 🍰 steamed broccoli\n\n### Description\nbroccoli as a fast and healthy snack/side. it's simple, and probably common sense, but it's very good!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- lunch\n- side-dishes\n- snacks\n- vegetables\n- easy\n- steam\n- beginner-cook\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n- broccoli\n- number-of-servings\n- technique\n\n### Ingredients\n1. broccoli floret\n2. salad dressing\n\n### Steps\n1. you can use fresh broccoli , frozen , or what i like to do is get the pre-cut , pre-washed package of \"fresh\" florets\n2. just divide it all up into a few snack-sized portions in a zip-lock bag , add a teaspoon of water and toss in the fridge\n3. when it's time for a snack , toss one of the bags into the microwave for about 30 seconds\n4. this will steam the broccoli in the bag\n5. remove and add a tablespoon or 2 of your favorite dressing , seal the bag and shake it up to coat everything with the dressing\n6. pour into a bowl for a fast , easy , healthy snack\n\n### Nutrition\n- 45.0\n- 2.0\n- 5.0\n- 5.0\n- 5.0\n- 2.0\n- 2.0\n\n### Reviews\n- Great method for steaming broccoli! I microwaved for a little over a minute total (in 30-sec increments), and had perfect steamed broccoli. I didn't use the dressing option, as I had cheese sauce to drizzle over the broccoli.\n- Can't get much easier, and great when you have no more room on the stovetop! I used fresh broccoli, so it took about 1 minute. Used Gardening Girl's recipe #282262 for the dressing. Made for Spring 2008 PAC.\n- This is a neat way to do broccoli, very quick, nice and crisp and tasty too!! I used light Italian dressing, 2 teaspoons, really quite delicious! Thanks for posting!Back again Aug 1/08, I do broccoli this way often, stays nice and crisp and the dressing adds a lovely flavour, I used 3 cheese ranch this time, YUM!\n- I used your idea to steam any frozen veggies. I left just a little bit of the zipper open while it was cooking. Then i added salt, pepper, and whatever other seasonings i wanted and tossed them all together in the bag. Very very easy and a great idea! No more boiling a big pot of water to steam a few veggies. Thanks :)\n- WOW! It is common sense:) I was about to purchase a steamer this weekend but this method has put that on hold. Broccoli was perfect. Thanks Shaun!\n- I thought this recipe sounded intriguing and it was! I put 3 cups of broccoli florets and sliced stems in a zip-loc freezer bag, added 3 tsp. of water, left the bag open and zapped in the microwave for 30 seconds, then zapped for 30 seconds more. We love our broccoli crisp tender, in fact, barely cooked, so it was perfect for us. I didn't add the salad dressing as we like bare naked broccoli. This is a very cool method of cooking broccoli....so effortless! Thanks for posting this Shaun!\n- What a great recipe! I sprinkled it with garlic powder and a little butter. Served this with recipe#86393\n\n### Date\n2005-11-05 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "healthy", "5-ingredients-or-less", "lunch", "side-dishes", "snacks", "vegetables", "easy", "steam", "beginner-cook", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "healthy-2", "low-in-something", "broccoli", "number-of-servings", "technique" ], "ingredients": [ "broccoli floret", "salad dressing" ], "steps": [ "you can use fresh broccoli , frozen , or what i like to do is get the pre-cut , pre-washed package of \"fresh\" florets", "just divide it all up into a few snack-sized portions in a zip-lock bag , add a teaspoon of water and toss in the fridge", "when it's time for a snack , toss one of the bags into the microwave for about 30 seconds", "this will steam the broccoli in the bag", "remove and add a tablespoon or 2 of your favorite dressing , seal the bag and shake it up to coat everything with the dressing", "pour into a bowl for a fast , easy , healthy snack" ], "nutrition": [ 45.0, 2.0, 5.0, 5.0, 5.0, 2.0, 2.0 ], "reviews": "[\"Great method for steaming broccoli! I microwaved for a little over a minute total (in 30-sec increments), and had perfect steamed broccoli. I didn't use the dressing option, as I had cheese sauce to drizzle over the broccoli.\", \"Can't get much easier, and great when you have no more room on the stovetop! I used fresh broccoli, so it took about 1 minute. Used Gardening Girl's recipe #282262 for the dressing. Made for Spring 2008 PAC.\", 'This is a neat way to do broccoli, very quick, nice and crisp and tasty too!! I used light Italian dressing, 2 teaspoons, really quite delicious! Thanks for posting!Back again Aug 1/08, I do broccoli this way often, stays nice and crisp and the dressing adds a lovely flavour, I used 3 cheese ranch this time, YUM!', 'I used your idea to steam any frozen veggies. I left just a little bit of the zipper open while it was cooking. Then i added salt, pepper, and whatever other seasonings i wanted and tossed them all together in the bag. Very very easy and a great idea! No more boiling a big pot of water to steam a few veggies. Thanks :)', 'WOW! It is common sense:) I was about to purchase a steamer this weekend but this method has put that on hold. Broccoli was perfect. Thanks Shaun!', \"I thought this recipe sounded intriguing and it was! I put 3 cups of broccoli florets and sliced stems in a zip-loc freezer bag, added 3 tsp. of water, left the bag open and zapped in the microwave for 30 seconds, then zapped for 30 seconds more. We love our broccoli crisp tender, in fact, barely cooked, so it was perfect for us. I didn't add the salad dressing as we like bare naked broccoli. This is a very cool method of cooking broccoli....so effortless! Thanks for posting this Shaun!\", 'What a great recipe! I sprinkled it with garlic powder and a little butter. Served this with recipe#86393']", "submitted": "2005-11-05T00:00:00", "minutes": 3, "n_steps": 6, "n_ingredients": 2 }, { "id": 346, "original_id": 128838, "name": "jean s preserved root ginger", "description": "this is my mother's recipe, she always used to freeze her root ginger and then she came up with this idea. as root ginger is called for in so many recipes these days its just so quick and easy to grab straight away out of the fridge. this is brilliant because you can either prepare as little or as much ginger as you wish, its best to make a lot when the good quality ginger is in season!! you only have to make this once a year as it keeps indefinately. i will value your comments with this one", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/128838_v000.png", "markdown": "## 🍰 jean s preserved root ginger\n\n### Description\nthis is my mother's recipe, she always used to freeze her root ginger and then she came up with this idea. as root ginger is called for in so many recipes these days its just so quick and easy to grab straight away out of the fridge. this is brilliant because you can either prepare as little or as much ginger as you wish, its best to make a lot when the good quality ginger is in season!! you only have to make this once a year as it keeps indefinately. i will value your comments with this one\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- low-fat\n- marinades-and-rubs\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. gingerroot\n2. dry sherry\n\n### Steps\n1. peel and cut root ginger into 1 inch pieces and place in jars\n2. cover with dry sherry\n3. this keeps indefinately in the fridge and as you use your ginger the sherry can be used in marinades\n\n### Nutrition\n- 58.6\n- 0.0\n- 2.0\n- 0.0\n- 0.0\n- 0.0\n- 1.0\n\n### Reviews\n- I have been doing this for years...but in a smaller quantity. Mine is usually in a 1/4 cup plastic container, 3 - 4 inch pieces of ginger and fill it up with sherry, so that it is completely covered. I add ginger to it when needed and top the sherry up. Keeps for ever in the fridge...as long as the air does not get to it! I have used the seasoned sherry in a stir fry many times as \r\nthe secret ingredient. If you are a ginger fan, I recommend using this method.\n- I used to do this too, although now I tend to buy smaller \"hands\" of ginger, if I can. The sherry is wonderful in salad dressings, also, or to splash in any kind of stir-fry.\n- I took a few Chinese cooking classes years ago and they taught us this method too. It really is so simple and I always have ginger on hand. We love ginger and I use it in so many dishes. Thanks Stay in the Bay. Made for Cookbook Tag.\n- I too learned this recipe from a Chinese cooking class I took at least 25 years ago. My refrigerator has never been empty of this ginge since. Use the sherry in stir fry. It adds so much flavor. Use the tip of a spoon to peel your ginger. Works like a charm.\n- What a fabulous idea. I spend summers on an island, and it is difficult to get, and then to keep, fresh ginger. I'll make some today.\n- Bless you for posting this!!! I use ginger root all of the time and I don't always have a good piece on hand and now I will. I LOVE it!!!\n- How simple is this?! What a wonderful way to have ginger at my fingertips all the time. I usually keep it in the freezer, but my freezer tends to get a little \"cluttered\" at times, and then it's hard to find. I won't mind this pretty jar being UP FRONT in my fridge, and it will make me feel good every time I open the door! Great tip and pretty, too! Thanks for this!\n- I'm only reviewing this without stars for now, because I know that it will not affect the rating. I have prepared this as written, but I really can't rate on how well this process works until it sits for some time. I will definately update here if it is a success. It would be great to have it fresh in the fridge and not frozen. Thank you for posting your technique. (Made for Name That Ingredient tag)\n- I have some in the fridge now. It works wonderfully.\n\n### Date\n2005-07-06 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "easy", "low-fat", "marinades-and-rubs", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings" ], "ingredients": [ "gingerroot", "dry sherry" ], "steps": [ "peel and cut root ginger into 1 inch pieces and place in jars", "cover with dry sherry", "this keeps indefinately in the fridge and as you use your ginger the sherry can be used in marinades" ], "nutrition": [ 58.6, 0.0, 2.0, 0.0, 0.0, 0.0, 1.0 ], "reviews": "['I have been doing this for years...but in a smaller quantity. Mine is usually in a 1/4 cup plastic container, 3 - 4 inch pieces of ginger and fill it up with sherry, so that it is completely covered. I add ginger to it when needed and top the sherry up. Keeps for ever in the fridge...as long as the air does not get to it! I have used the seasoned sherry in a stir fry many times as \\r\\nthe secret ingredient. If you are a ginger fan, I recommend using this method.', 'I used to do this too, although now I tend to buy smaller \"hands\" of ginger, if I can. The sherry is wonderful in salad dressings, also, or to splash in any kind of stir-fry.', 'I took a few Chinese cooking classes years ago and they taught us this method too. It really is so simple and I always have ginger on hand. We love ginger and I use it in so many dishes. Thanks Stay in the Bay. Made for Cookbook Tag.', 'I too learned this recipe from a Chinese cooking class I took at least 25 years ago. My refrigerator has never been empty of this ginge since. Use the sherry in stir fry. It adds so much flavor. Use the tip of a spoon to peel your ginger. Works like a charm.', \"What a fabulous idea. I spend summers on an island, and it is difficult to get, and then to keep, fresh ginger. I'll make some today.\", \"Bless you for posting this!!! I use ginger root all of the time and I don't always have a good piece on hand and now I will. I LOVE it!!!\", 'How simple is this?! What a wonderful way to have ginger at my fingertips all the time. I usually keep it in the freezer, but my freezer tends to get a little \"cluttered\" at times, and then it\\'s hard to find. I won\\'t mind this pretty jar being UP FRONT in my fridge, and it will make me feel good every time I open the door! Great tip and pretty, too! Thanks for this!', 'I'm only reviewing this without stars for now, because I know that it will not affect the rating. I have prepared this as written, but I really can't rate on how well this process works until it sits for some time. I will definately update here if it is a success. It would be great to have it fresh in the fridge and not frozen. Thank you for posting your technique. (Made for Name That Ingredient tag)', 'I have some in the fridge now. It works wonderfully.']", "submitted": "2005-07-06T00:00:00", "minutes": 60, "n_steps": 3, "n_ingredients": 2 }, { "id": 347, "original_id": 127080, "name": "yummy green beans", "description": "i like this recipe because it is easy and very tasty. the key is to not drain the liquid from the green beans. this recipe can be easily doubled or tripled.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/127080_v000.png", "markdown": "## 🍰 yummy green beans\n\n### Description\ni like this recipe because it is easy and very tasty. the key is to not drain the liquid from the green beans. this recipe can be easily doubled or tripled.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- beans\n- easy\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. green beans\n2. olive oil\n\n### Steps\n1. place green beansin pot and add olive oil\n2. cook on medium high to high\n3. let all the liquid cook out\n4. the only tricky part of this recipe is to keep and eye on the beans\n5. at the end\n6. the beans are much tastier though if all liquid to be gone\n7. usually\n8. takes about 25 minute\n9. these beans might even be tastier the next day\n\n### Nutrition\n- 93.6\n- 5.0\n- 11.0\n- 0.0\n- 7.0\n- 2.0\n- 4.0\n\n### Reviews\n- Was I ever wrong about this recipe. I thought to myself as I was making it, how could 1/2 tablespoon of mild olive oil make any difference? Well, let me tell any other doubting Thomas' out there, THIS IS GREAT!!! I will never eat a plain can of beans again! Do as Zoe says and boil off the liquid. Even the daycare children liked them. Zoe thank you for sharing. I'm so glad I picked you from the Newbie Nursery Twist in this falls PAC 2006 \n- I thought this tasted a little better, but not much different than canned grean beans. It didn't covert my canned bean hater, but it was a nice quick side dish. Thanks!\n- Wow! These are amazingly good. I followed the directions exactly and will make again and again. thanks for sharing\n- I will add my 5 star rating. They were so flavorful and such and easy recipe to make. We really enjoyed them. Made as written. \r\n\r\nThanks Zoe#2. \r\n\r\nBullwinkle\n- These taste so much more flavorful than just covering with water. Great way to cook canned green beans. I like greens this way too!\n- WoW!!! Love this recipe. Will always fix green beans like this\n\n### Date\n2005-06-22 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "beans", "easy", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "healthy-2", "low-in-something", "number-of-servings" ], "ingredients": [ "green beans", "olive oil" ], "steps": [ "place green beansin pot and add olive oil", "cook on medium high to high", "let all the liquid cook out", "the only tricky part of this recipe is to keep and eye on the beans", "at the end", "the beans are much tastier though if all liquid to be gone", "usually", "takes about 25 minute", "these beans might even be tastier the next day" ], "nutrition": [ 93.6, 5.0, 11.0, 0.0, 7.0, 2.0, 4.0 ], "reviews": "[\"Was I ever wrong about this recipe. I thought to myself as I was making it, how could 1/2 tablespoon of mild olive oil make any difference? Well, let me tell any other doubting Thomas' out there, THIS IS GREAT!!! I will never eat a plain can of beans again! Do as Zoe says and boil off the liquid. Even the daycare children liked them. Zoe thank you for sharing. I'm so glad I picked you from the Newbie Nursery Twist in this falls PAC 2006 \", \"I thought this tasted a little better, but not much different than canned grean beans. It didn't covert my canned bean hater, but it was a nice quick side dish. Thanks!\", 'Wow! These are amazingly good. I followed the directions exactly and will make again and again. thanks for sharing', 'I will add my 5 star rating. They were so flavorful and such and easy recipe to make. We really enjoyed them. Made as written. \\r\\n\\r\\nThanks Zoe#2. \\r\\n\\r\\nBullwinkle', 'These taste so much more flavorful than just covering with water. Great way to cook canned green beans. I like greens this way too!', 'WoW!!! Love this recipe. Will always fix green beans like this']", "submitted": "2005-06-22T00:00:00", "minutes": 27, "n_steps": 9, "n_ingredients": 2 }, { "id": 348, "original_id": 173390, "name": "coke to float your boat", "description": "can be substituted with sprite, but is a perfect cool down for hot days, my brother and i would always rush home and make these after school when we were little in new zealand, we loved it", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/173390_v000.png", "markdown": "## 🍰 coke to float your boat\n\n### Description\ncan be substituted with sprite, but is a perfect cool down for hot days, my brother and i would always rush home and make these after school when we were little in new zealand, we loved it\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- south-west-pacific\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- easy\n- beginner-cook\n- kid-friendly\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- new-zealand\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n\n### Ingredients\n1. coke\n2. vanilla ice cream\n\n### Steps\n1. place 2 scoops of ice-cream in bottom of two tall glasses\n2. fill up with coke / sprite\n3. pop in 2 straws and a long spoon and drink up\n\n### Nutrition\n- 392.6\n- 12.0\n- 301.0\n- 3.0\n- 5.0\n- 24.0\n- 27.0\n\n### Reviews\n- YES! any kinda float made with any kind of soda and icecream or sherbet ROCKS!!\n- This float is wonderful! I used to make these all the time when I was a kid. I would either use Coke, Pepsi or Root Beer with vanilla ice cream. I always used a straw and a long handled spoon, just like Perfect Pixie's directions ; )\n- This is very good but try this with other flavors: orange pop , pepsi root beer are a few.\n- Coke Floats- YUMMO ! Also love a root beer float ! Great summer treats !\n- Very good! Try it with a grape soda or Mt. Dew Code Red. Yum!\n\n### Date\n2006-06-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "south-west-pacific", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "eggs-dairy", "easy", "beginner-cook", "kid-friendly", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "new-zealand", "low-in-something", "number-of-servings", "presentation", "served-cold" ], "ingredients": [ "coke", "vanilla ice cream" ], "steps": [ "place 2 scoops of ice-cream in bottom of two tall glasses", "fill up with coke / sprite", "pop in 2 straws and a long spoon and drink up" ], "nutrition": [ 392.6, 12.0, 301.0, 3.0, 5.0, 24.0, 27.0 ], "reviews": "['YES! any kinda float made with any kind of soda and icecream or sherbet ROCKS!!', \"This float is wonderful! I used to make these all the time when I was a kid. I would either use Coke, Pepsi or Root Beer with vanilla ice cream. I always used a straw and a long handled spoon, just like Perfect Pixie's directions ; )\", 'This is very good but try this with other flavors: orange pop , pepsi root beer are a few.', 'Coke Floats- YUMMO ! Also love a root beer float ! Great summer treats !', 'Very good! Try it with a grape soda or Mt. Dew Code Red. Yum!']", "submitted": "2006-06-17T00:00:00", "minutes": 3, "n_steps": 3, "n_ingredients": 2 }, { "id": 349, "original_id": 159270, "name": "egg peeling for egg salad", "description": "i dont dread peeling eggs anymore. and no more waiting to peel eggs. let me know if this helps!!! i got this from the joy of cooking cook book.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/159270_v000.png", "markdown": "## 🍰 egg peeling for egg salad\n\n### Description\ni dont dread peeling eggs anymore. and no more waiting to peel eggs. let me know if this helps!!! i got this from the joy of cooking cook book.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- lunch\n- salads\n- eggs-dairy\n- easy\n- sandwiches\n\n### Ingredients\n1. eggs\n2. hot water\n\n### Steps\n1. place eggs in pan with water and bring to a boil\n2. boil for 12 minutes\n3. fill a medium size bowl with cold water and a trays worth of ice cubes\n4. place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil\n5. gently drop eggs back in boiling water for 30 seconds to 1 minute\n6. they are ready to peel i put them back in the ice cold water agian just to cool off for a minute\n7. so easy and i do it every time now ! i got this from the joy of cooking cook book\n8. let me know what you think\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- I just wanted to share my easy peel method. I never have a problem with my eggs. Put whatever number of eggs you want in a pan and cover completely with cold water. Bring to a boil, cover and reduce heat to low. Cook about 17 minutes. Dump out hot water and put eggs in cold water. After they have cooled enough to handle; under water rub the outside of the egg until it feels smooth. I know you think eggs are already smooth but you will be able to feel the difference. I have no clue why but this always works.\n- Worked like a charm! Thanks for teaching me an easier way to peel eggs.\n- My daughter sent me this recipe as I ALWAYS struggle with peeling hard boiled eggs. I must say I was skeptical since I've tried so many tricks to make peeling eggs easier - I needn't have been - with the exception of the first egg I tried (and I believe that was because the egg wasn't given a proper chance to cool down after 2nd time in the boiling water) all the eggs peeled like a dream. I will ONLY prepare my hard boiled eggs this way in the future - thank you so very much for sharing - you've ended years of aggravation & frustration.\n- Wow - this couldn't be any easier. Thanks so much!\n- Don't know how I could have gone wrong, but out of 6 eggs, two came completely apart, the shells broke into tiny pieces and was hard to remove. I will try this again before I give up. But according to other reviewers this is wonderful. My eggs were not fresh either, so it is a mystery to me.\n- WOW! It works! I'm shocked! Thanks for the great tip.\n- This did work very well, being a Joy Of Cooking recipe I did not doubt that it would! Here on the prairies one of the favorite sandwich fillings is egg salad, so along with the bowls and bowls of salad I have made for my family - I have peeled my fair share of eggs for both community functions and tea and bake sales ... while the Joy of Cooking works I have to stay with the method I have been using - it is just so much easier and makes short work of boiling and peeling the eggs.\n- It truly works! My MIL told me that you needed to use older eggs so that they would peel more easily. I only had fresh eggs and I wanted egg salad. I gave this a try and WOW! The peels came off without any problems. I will use this method always! Thanks so much.\n- This clearly proves that you can teach an old dog new tricks!! I really put it to a test using fresh eggs. I have never seen eggs peel so easily. I guess I missed that section in the Joy of Cooking! Thanks so much for sharing this wonderful technique that I will use many, many times in the future!\n- Will definately be the only way I will be cooking hard boiled eggs in the future. They peeled so easily - what can I say? Made for Healthy Choices ABC 2008. Thank you newtocookingm&m.\n- OH Thank you soooooo much! I have \"fresh\" eggs and it worked perfectly!!! Thank you!!! Thank you!!! Thank you!!!\n- hi good idea on peeling eggs. dee\n- Wow! This worked brilliantly! It's a couple extra steps from what I normally do, but these eggs are perfect and well worth it! Thanks\n- Awesome i could never get them o peel like this\n- Finally a foolproof way of ensuring an easy-peeling hard-boiled egg! In the past for me it has always been hit and miss, and those mangled misses were very frustrating. Just made egg salad with six eggs and on every one the shell came off in almost one piece. This is a great tip. Thanks so much. \n- I also read in one of Martha Stewart's earlier cookbooks that in the case of making deviled eggs you should stir the eggs in the water frequently so that upon peeling the eggs and cutting them in half the yolk will be in the middle. She also mentioned what H-Ko said about the age of the eggs. You'd be amazed what a difference these details made. Thanks for the tip! I think I'll make an egg salad now! \n- At first I thought, \"this is not working!\" but then when I rolled the egg a little, the shell came right off! Thanks for sharing!\n- Thank you so much! Every X-mas my mother in law make deviled eggs and they look like the devil himself got to them. Now we won't have that problem.\n- I had to use the dozen eggs in my fridge before they hatched.\n- Our Family Secret is to add 1 tsp. Salt to the water before it comes to a boil.\n- This worked like a charm, I have never had the shell come off so easily. One note - higher elevation 5500 ft boil for 13-15 minutes.\n- Excellent concept....works like a charm! I\n- The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.\n\n### Date\n2006-03-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "lunch", "salads", "eggs-dairy", "easy", "sandwiches" ], "ingredients": [ "eggs", "hot water" ], "steps": [ "place eggs in pan with water and bring to a boil", "boil for 12 minutes", "fill a medium size bowl with cold water and a trays worth of ice cubes", "place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil", "gently drop eggs back in boiling water for 30 seconds to 1 minute", "they are ready to peel i put them back in the ice cold water agian just to cool off for a minute", "so easy and i do it every time now ! i got this from the joy of cooking cook book", "let me know what you think" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['I just wanted to share my easy peel method. I never have a problem with my eggs. Put whatever number of eggs you want in a pan and cover completely with cold water. Bring to a boil, cover and reduce heat to low. Cook about 17 minutes. Dump out hot water and put eggs in cold water. After they have cooled enough to handle; under water rub the outside of the egg until it feels smooth. I know you think eggs are already smooth but you will be able to feel the difference. I have no clue why but this always works.', 'Worked like a charm! Thanks for teaching me an easier way to peel eggs.', \"My daughter sent me this recipe as I ALWAYS struggle with peeling hard boiled eggs. I must say I was skeptical since I've tried so many tricks to make peeling eggs easier - I needn't have been - with the exception of the first egg I tried (and I believe that was because the egg wasn't given a proper chance to cool down after 2nd time in the boiling water) all the eggs peeled like a dream. I will ONLY prepare my hard boiled eggs this way in the future - thank you so very much for sharing - you've ended years of aggravation & frustration.\", \"Wow - this couldn't be any easier. Thanks so much!\", \"Don't know how I could have gone wrong, but out of 6 eggs, two came completely apart, the shells broke into tiny pieces and was hard to remove. I will try this again before I give up. But according to other reviewers this is wonderful. My eggs were not fresh either, so it is a mystery to me.\", \"WOW! It works! I'm shocked! Thanks for the great tip.\", 'This did work very well, being a Joy Of Cooking recipe I did not doubt that it would! Here on the prairies one of the favorite sandwich fillings is egg salad, so along with the bowls and bowls of salad I have made for my family - I have peeled my fair share of eggs for both community functions and tea and bake sales ... while the Joy of Cooking works I have to stay with the method I have been using - it is just so much easier and makes short work of boiling and peeling the eggs.', 'It truly works! My MIL told me that you needed to use older eggs so that they would peel more easily. I only had fresh eggs and I wanted egg salad. I gave this a try and WOW! The peels came off without any problems. I will use this method always! Thanks so much.', 'This clearly proves that you can teach an old dog new tricks!! I really put it to a test using fresh eggs. I have never seen eggs peel so easily. I guess I missed that section in the Joy of Cooking! Thanks so much for sharing this wonderful technique that I will use many, many times in the future!', 'Will definately be the only way I will be cooking hard boiled eggs in the future. They peeled so easily - what can I say? Made for Healthy Choices ABC 2008. Thank you newtocookingm&m.', 'OH Thank you soooooo much! I have \"fresh\" eggs and it worked perfectly!!! Thank you!!! Thank you!!! Thank you!!!', ' hi good idea on peeling eggs. dee', \"Wow! This worked brilliantly! It's a couple extra steps from what I normally do, but these eggs are perfect and well worth it! Thanks\", 'Awesome i could never get them o peel like this', 'Finally a foolproof way of ensuring an easy-peeling hard-boiled egg! In the past for me it has always been hit and miss, and those mangled misses were very frustrating. Just made egg salad with six eggs and on every one the shell came off in almost one piece. This is a great tip. Thanks so much. ', \"I also read in one of Martha Stewart's earlier cookbooks that in the case of making deviled eggs you should stir the eggs in the water frequently so that upon peeling the eggs and cutting them in half the yolk will be in the middle. She also mentioned what H-Ko said about the age of the eggs. You'd be amazed what a difference these details made. Thanks for the tip! I think I'll make an egg salad now! \", 'At first I thought, \"this is not working!\" but then when I rolled the egg a little, the shell came right off! Thanks for sharing!', \"Thank you so much! Every X-mas my mother in law make deviled eggs and they look like the devil himself got to them. Now we won't have that problem.\", 'I had to use the dozen eggs in my fridge before they hatched.', 'Our Family Secret is to add 1 tsp. Salt to the water before it comes to a boil.', 'This worked like a charm, I have never had the shell come off so easily. One note - higher elevation 5500 ft boil for 13-15 minutes.', 'Excellent concept....works like a charm! I', 'The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.']", "submitted": "2006-03-09T00:00:00", "minutes": 15, "n_steps": 8, "n_ingredients": 2 }, { "id": 350, "original_id": 254593, "name": "frozen chicken breasts in microwave", "description": "how i cook frozen breasts without defrosting them. i normally don't think two days in advance to thaw them :-) the time will differ slightly based on the thickness of your breasts and the wattage of your microwave. iqf = individually quick frozen.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/254593_v000.png", "markdown": "## 🍰 frozen chicken breasts in microwave\n\n### Description\nhow i cook frozen breasts without defrosting them. i normally don't think two days in advance to thaw them :-) the time will differ slightly based on the thickness of your breasts and the wattage of your microwave. iqf = individually quick frozen.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- poultry\n- easy\n- microwave\n- low-fat\n- chicken\n- freezer\n- dietary\n- low-sodium\n- low-saturated-fat\n- low-calorie\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n- chicken-breasts\n- equipment\n\n### Ingredients\n1. boneless skinless chicken breasts\n2. water\n\n### Steps\n1. layer frozen breasts in a round pie or casserole dish\n2. add enough water to cover the top layer at least half way\n3. cover with tight fitting lid , or saran wrap\n4. microwave on high for 10 minutes\n5. let them sit for about 3 minutes , and then check on them\n6. remove the cooked breasts from the bottom to a separate dish , recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness\n7. use in whatever recipe as you desire - the water turns into a decent broth\n8. update: i decided to try this with some frozen , skin on and bone in thighs\n9. it was a terrible mistake - the bones apparently make the cooking time considerably longer i would recommend just sticking with boneless skinless :-)\n\n### Nutrition\n- 517.6\n- 18.0\n- 0.0\n- 21.0\n- 192.0\n- 12.0\n- 0.0\n\n### Reviews\n- I'm a little confused. Is this just a method for getting chicken from frozen to un-frozen? (beginner). Susan\n- I don't think this is a very safe way to cook chicken! Only to defrost!\n- I think this is one of the best ways to make chicken breast in the microwave :-)\r\nI also measured approximately how much water is added to cover the chicken, if I put 3 cups of water to cover the chicken, I add 1 boullion cube for flavor, and powdered spices of choice. That helps me keep my sodium intake low, but adds flavor to just eat right out of the microwave! Thanks for the great idea!\n- Fast and easy way to defrost frozen chicken breasts. I cut down on the time because I just wanted them thawed and not cooked. Worked perfect. Thanks!\n- This is such a great way to cook frozen chicken breasts! Before this I had always defrosted them in the microwave and then cooked them. This is much better, and the chicken doesn't dry out! Thank you so much!\n- I am not a cook by any means, but this is the best chicken I have every made! Thank you, this was so easy I will never buy Tyson's sodium loaded chicken again.\n- So Simple, but I never thought to thaw chicken this way. This is fantastic because I ALWAYS forget to get the chicken out the night before. It really worked well! An awesome, time-saving tip!!\n- This worked wonders! I never thought of thawing this way. I used to hit the defrost button on my microwave and ended up with chicken that was gray and hard cooked on the outside and still frozen on the inside. This is great. Thanks!\n\n### Date\n2007-09-21 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "very-low-carbs", "main-dish", "poultry", "easy", "microwave", "low-fat", "chicken", "freezer", "dietary", "low-sodium", "low-saturated-fat", "low-calorie", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat", "chicken-breasts", "equipment" ], "ingredients": [ "boneless skinless chicken breasts", "water" ], "steps": [ "layer frozen breasts in a round pie or casserole dish", "add enough water to cover the top layer at least half way", "cover with tight fitting lid , or saran wrap", "microwave on high for 10 minutes", "let them sit for about 3 minutes , and then check on them", "remove the cooked breasts from the bottom to a separate dish , recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness", "use in whatever recipe as you desire - the water turns into a decent broth", "update: i decided to try this with some frozen , skin on and bone in thighs", "it was a terrible mistake - the bones apparently make the cooking time considerably longer i would recommend just sticking with boneless skinless :-)" ], "nutrition": [ 517.6, 18.0, 0.0, 21.0, 192.0, 12.0, 0.0 ], "reviews": "[\"I'm a little confused. Is this just a method for getting chicken from frozen to un-frozen? (beginner). Susan\", \"I don't think this is a very safe way to cook chicken! Only to defrost!\", 'I think this is one of the best ways to make chicken breast in the microwave :-)\\r\\nI also measured approximately how much water is added to cover the chicken, if I put 3 cups of water to cover the chicken, I add 1 boullion cube for flavor, and powdered spices of choice. That helps me keep my sodium intake low, but adds flavor to just eat right out of the microwave! Thanks for the great idea!', 'Fast and easy way to defrost frozen chicken breasts. I cut down on the time because I just wanted them thawed and not cooked. Worked perfect. Thanks!', \"This is such a great way to cook frozen chicken breasts! Before this I had always defrosted them in the microwave and then cooked them. This is much better, and the chicken doesn't dry out! Thank you so much!\", \"I am not a cook by any means, but this is the best chicken I have every made! Thank you, this was so easy I will never buy Tyson's sodium loaded chicken again.\", 'So Simple, but I never thought to thaw chicken this way. This is fantastic because I ALWAYS forget to get the chicken out the night before. It really worked well! An awesome, time-saving tip!!', 'This worked wonders! I never thought of thawing this way. I used to hit the defrost button on my microwave and ended up with chicken that was gray and hard cooked on the outside and still frozen on the inside. This is great. Thanks!']", "submitted": "2007-09-21T00:00:00", "minutes": 20, "n_steps": 9, "n_ingredients": 2 }, { "id": 351, "original_id": 59761, "name": "low carb white chocolate mousse", "description": "my friend gave me this recipe, it is a quick fix when you are counting carbs.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/59761_v000.png", "markdown": "## 🍰 low carb white chocolate mousse\n\n### Description\nmy friend gave me this recipe, it is a quick fix when you are counting carbs.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- puddings-and-mousses\n- dietary\n- 3-steps-or-less\n\n### Ingredients\n1. sugar-free white chocolate pudding mix\n2. heavy whipping cream\n\n### Steps\n1. begin whipping heavy cream in a chilled bowl with chilled beaters\n2. when cream begins to form peaks , add in the pudding mix\n3. beat until the consistency thickened and serve\n\n### Nutrition\n- 410.6\n- 67.0\n- 0.0\n- 1.0\n- 4.0\n- 137.0\n- 1.0\n\n### Reviews\n- Great little treat after a long day and we were just wanting something sweet before bed. We have made this several times now and just love it. Easy to prepare and I think it would be great in a pie!!\n- It is ok. It tastes like a mixture between frosting and whipped topping. Has the texture of frosting and taste of whipped topping. (Making it a GREAT replacement). Don't think I would want to eat that much of it straight.\n- I can only give this 3 stars. I tried it one time and had to throw it out. I tried it again with a cream cheese sugar free version and it was ok. It felt like something was missing. I had a bite w/ a graham cracker and it was real good. Since I can't have those, I thought berries would be great on it. It turned out better with the berries so I didn't have to throw it out for a second and last time. I think that would be a good sub instead of whip cream.\n- This recipe is just what I've been looking for, it satisfies that sweet craving and is so easy to prepare and best of all you can eat it right away, no waiting for it to set up. I have made this recipe several times using using other flavors of sugar free pudding, all turned out delicious. Thank You!\n- I really didn't like this. (we are on Atkins and I had such hopes).I used sf Jello Chocolate Fudge flavor instead of White chocolate (don't like the white chocolate). I will let DH give it a tast before I toss it completely.\n\n### Date\n2003-04-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "desserts", "easy", "puddings-and-mousses", "dietary", "3-steps-or-less" ], "ingredients": [ "sugar-free white chocolate pudding mix", "heavy whipping cream" ], "steps": [ "begin whipping heavy cream in a chilled bowl with chilled beaters", "when cream begins to form peaks , add in the pudding mix", "beat until the consistency thickened and serve" ], "nutrition": [ 410.6, 67.0, 0.0, 1.0, 4.0, 137.0, 1.0 ], "reviews": "['Great little treat after a long day and we were just wanting something sweet before bed. We have made this several times now and just love it. Easy to prepare and I think it would be great in a pie!!', \"It is ok. It tastes like a mixture between frosting and whipped topping. Has the texture of frosting and taste of whipped topping. (Making it a GREAT replacement). Don't think I would want to eat that much of it straight.\", \"I can only give this 3 stars. I tried it one time and had to throw it out. I tried it again with a cream cheese sugar free version and it was ok. It felt like something was missing. I had a bite w/ a graham cracker and it was real good. Since I can't have those, I thought berries would be great on it. It turned out better with the berries so I didn't have to throw it out for a second and last time. I think that would be a good sub instead of whip cream.\", \"This recipe is just what I've been looking for, it satisfies that sweet craving and is so easy to prepare and best of all you can eat it right away, no waiting for it to set up. I have made this recipe several times using using other flavors of sugar free pudding, all turned out delicious. Thank You!\", \"I really didn't like this. (we are on Atkins and I had such hopes).I used sf Jello Chocolate Fudge flavor instead of White chocolate (don't like the white chocolate). I will let DH give it a tast before I toss it completely.\"]", "submitted": "2003-04-15T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 352, "original_id": 42247, "name": "home brewed vanilla extract homemade copycat clone", "description": "for the purist in you... the purest vanilla flavoring ever. this one is from an old southern living magazine, from october of 1983.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/42247_v000.png", "markdown": "## 🍰 home brewed vanilla extract homemade copycat clone\n\n### Description\nfor the purist in you... the purest vanilla flavoring ever. this one is from an old southern living magazine, from october of 1983.\n\n### Tags\n- weeknight\n- time-to-make\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- 1-day-or-more\n- easy\n- copycat\n- novelty\n- number-of-servings\n\n### Ingredients\n1. vodka\n2. vanilla beans\n\n### Steps\n1. combine vodka and vanilla beans in jar with tight fitting lid\n2. cover jar and let stand 6-8 weeks\n3. vodka mixture will turn amber colored in a day or two\n4. after half the vanilla extract is used , add more vodka to cover the beans\n5. the flavor in the beans is gone when vodka no longer turns a dark color\n\n### Nutrition\n- 513.7\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- This is like a tincture...the same can be done with herbs seeds etc for healing remedies. Will have to give it a try because I really hate artificial vanilla flavouring.\n- This is excellent stuff. It has a great intense flavour and is far superior to the imitation essence. It only requires patience as it really needs to sit for the two months to get the aroma of the vanilla bean into the vodka. I made 1 cup of vodka with 2 beans but will double the amount next time as it seems to be going fast!\n- There will never be a bottle of store bought vanilla in my house again.I started this in Nov. and added a couple of extra beans but it has been ready for a while. I plan on starting another batch to have ready to give for Christmas gifts. This would be a wonderful hostess gift at any time of the year. A very treasured recipe. Thank-you\n- Well, having read the reviews i have started two bottles going, one with vodka and the other with a small bottle of brandy. After three weeks both bottles are shaping up and smelling beautifully. \r\n\r\nI'm not going to rush either mix, this is something that should be allowed to develop quietly.\r\n\r\nShould be great for Christmas baking however!!!\n- This is amazing and way cheaper than the store bough. I use a 750 ml bottle ($10) and I buy about 11-12 vanilla beans ($3.99 for 3) and it takes me anywhere from a 1 to 3 years to use all of it. I got so tired of spending $5 on a 1 ounce bottle of McCormick and I found this one day and decided to try it. Will never buy from the store again. Thank you for sharing.\n- This stuff is incredible. I haven't yet made it, but my mother-in-law uses that very same recipe from Southern Living. She has shared some of the extract with me in recent months, and I was amazed at the difference in flavour. If you've never had the pleasure of home made extract, do yourself a favour this holiday season and try it out!\n- I use a whole bottle of vodka just like Barb. But I'm a cheap skate so I only put the empty pods in after I have scraped them out and used them in other cooking. I also buy my vanilla beans online from Herbies Spices, because they are really fresh. (www.gourmetshopper.com.au)\n- Vodka works for this, but I'd recommend using Everclear instead. It has a higher alcohol content and will produce a purer vanilla.\n- I made this recipe when it first came out in Southern Living, and have been using it ever since that time. It is wonderful and adds such a nice vanilla flavor that can't be beat!\r\nWanda in Wichita Falls, TX\n- Thank you so much for this recipe. At last a way to get around the high cost of this very important ingredient. I think I may also try it with coconut flavored rum, sounds like a power house addition to baking.\n- Great recipe, I do it with a whole bottle of vodka and 8 to 10 split vanilla beans. I let it sit in a dark corner of the cupboard for 8 months to a year. I go through one vodka bottle of extract a year, so I remake one and always have one ready to be used when the current one is ready to run out. The beans are expensive, but the total cost must be less than buying all of that store bought extract, and this is so much better. You can take out the beans, after a year, dry them out and bury in a jar full of sugar for awhile, it makes the sugar taste good too, and you can use it in all sorts of things.\n- I used a whole bottle of Vodka, 10 Vanilla Beans cut into small pieces and stored it in the pantry for several months. Am just starting to use it. It adds a great and smells delicious. I ordered the beans on-line(nice big beans) and were so much cheaper than the health food store. This recipe makes for a lot better and cheaper vanilla. Thank you for posting.\n- Made some of this and oh boy did it rock! Flew threw it. Will have to keep a batch perpetually going. After having my own vanilla- I'll never go back to store bought. \n- I use this vanilla in so many recipes. I have 2 large bottles of it in my pantry. I will not buy any more vanilla extract at the store. I buy my vanilla beans online. They are much cheaper!\n- I used 5 vanilla beans and 1c of vodka and placed the mixture in a mason jar. I have made this extract twice now...once using organic Tahitian beans and another using organic Madagascar beans. Both extracts are to die for!!! I will never buy the commercial stuff ever again. It is so much easier just to make it yourself if you can find a good source for fresh, plump vanilla beans. My extracts have been sitting in my pantry for almost 9 months now and are a beautiful amber color...not to mention smell so heavenly!!!\n- I use the whole bottle of vodka and 6 beans (from Bali) and let it sit for about 6 months. It smells good. I prefer using brandy or rum but vodka is good too.\n\n### Date\n2002-10-03 00:00:00\n", "tags": [ "weeknight", "time-to-make", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "1-day-or-more", "easy", "copycat", "novelty", "number-of-servings" ], "ingredients": [ "vodka", "vanilla beans" ], "steps": [ "combine vodka and vanilla beans in jar with tight fitting lid", "cover jar and let stand 6-8 weeks", "vodka mixture will turn amber colored in a day or two", "after half the vanilla extract is used , add more vodka to cover the beans", "the flavor in the beans is gone when vodka no longer turns a dark color" ], "nutrition": [ 513.7, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['This is like a tincture...the same can be done with herbs seeds etc for healing remedies. Will have to give it a try because I really hate artificial vanilla flavouring.', 'This is excellent stuff. It has a great intense flavour and is far superior to the imitation essence. It only requires patience as it really needs to sit for the two months to get the aroma of the vanilla bean into the vodka. I made 1 cup of vodka with 2 beans but will double the amount next time as it seems to be going fast!', 'There will never be a bottle of store bought vanilla in my house again.I started this in Nov. and added a couple of extra beans but it has been ready for a while. I plan on starting another batch to have ready to give for Christmas gifts. This would be a wonderful hostess gift at any time of the year. A very treasured recipe. Thank-you', \"Well, having read the reviews i have started two bottles going, one with vodka and the other with a small bottle of brandy. After three weeks both bottles are shaping up and smelling beautifully. \\r\\n\\r\\nI'm not going to rush either mix, this is something that should be allowed to develop quietly.\\r\\n\\r\\nShould be great for Christmas baking however!!!\", 'This is amazing and way cheaper than the store bough. I use a 750 ml bottle ($10) and I buy about 11-12 vanilla beans ($3.99 for 3) and it takes me anywhere from a 1 to 3 years to use all of it. I got so tired of spending $5 on a 1 ounce bottle of McCormick and I found this one day and decided to try it. Will never buy from the store again. Thank you for sharing.', \"This stuff is incredible. I haven't yet made it, but my mother-in-law uses that very same recipe from Southern Living. She has shared some of the extract with me in recent months, and I was amazed at the difference in flavour. If you've never had the pleasure of home made extract, do yourself a favour this holiday season and try it out!\", \"I use a whole bottle of vodka just like Barb. But I'm a cheap skate so I only put the empty pods in after I have scraped them out and used them in other cooking. I also buy my vanilla beans online from Herbies Spices, because they are really fresh. (www.gourmetshopper.com.au)\", \"Vodka works for this, but I'd recommend using Everclear instead. It has a higher alcohol content and will produce a purer vanilla.\", \"I made this recipe when it first came out in Southern Living, and have been using it ever since that time. It is wonderful and adds such a nice vanilla flavor that can't be beat!\\r\\nWanda in Wichita Falls, TX\", 'Thank you so much for this recipe. At last a way to get around the high cost of this very important ingredient. I think I may also try it with coconut flavored rum, sounds like a power house addition to baking.', 'Great recipe, I do it with a whole bottle of vodka and 8 to 10 split vanilla beans. I let it sit in a dark corner of the cupboard for 8 months to a year. I go through one vodka bottle of extract a year, so I remake one and always have one ready to be used when the current one is ready to run out. The beans are expensive, but the total cost must be less than buying all of that store bought extract, and this is so much better. You can take out the beans, after a year, dry them out and bury in a jar full of sugar for awhile, it makes the sugar taste good too, and you can use it in all sorts of things.', 'I used a whole bottle of Vodka, 10 Vanilla Beans cut into small pieces and stored it in the pantry for several months. Am just starting to use it. It adds a great and smells delicious. I ordered the beans on-line(nice big beans) and were so much cheaper than the health food store. This recipe makes for a lot better and cheaper vanilla. Thank you for posting.', \"Made some of this and oh boy did it rock! Flew threw it. Will have to keep a batch perpetually going. After having my own vanilla- I'll never go back to store bought. \", 'I use this vanilla in so many recipes. I have 2 large bottles of it in my pantry. I will not buy any more vanilla extract at the store. I buy my vanilla beans online. They are much cheaper!', 'I used 5 vanilla beans and 1c of vodka and placed the mixture in a mason jar. I have made this extract twice now...once using organic Tahitian beans and another using organic Madagascar beans. Both extracts are to die for!!! I will never buy the commercial stuff ever again. It is so much easier just to make it yourself if you can find a good source for fresh, plump vanilla beans. My extracts have been sitting in my pantry for almost 9 months now and are a beautiful amber color...not to mention smell so heavenly!!!', 'I use the whole bottle of vodka and 6 beans (from Bali) and let it sit for about 6 months. It smells good. I prefer using brandy or rum but vodka is good too.']", "submitted": "2002-10-03T00:00:00", "minutes": 69120, "n_steps": 5, "n_ingredients": 2 }, { "id": 353, "original_id": 140660, "name": "paula deen s sausage swirls", "description": "these are perfect for breakfast! i modified the recipe a little bit and i half the recipe. i use less fat sausage and crescent dough. i think they would be excellent as an appetizer with hot sausage. chilling time is not included in the prep or cook time.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/140660_v000.png", "markdown": "## 🍰 paula deen s sausage swirls\n\n### Description\nthese are perfect for breakfast! i modified the recipe a little bit and i half the recipe. i use less fat sausage and crescent dough. i think they would be excellent as an appetizer with hot sausage. chilling time is not included in the prep or cook time.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- breakfast\n- pork\n- easy\n- holiday-event\n- meat\n- pork-sausage\n- brunch\n- taste-mood\n- number-of-servings\n\n### Ingredients\n1. crescent roll dough\n2. bulk sausage\n\n### Steps\n1. open dough and keeping in one piece as much as possible , place on a cookie sheet , unroll carefully , and pinch all the edges together\n2. do this for both cans of dough\n3. open sausage , cut the roll in half , and spread half thinly over both pieces of dough\n4. roll up the dough lengthwise\n5. place dough in refrigerator for 30 minutes until firm\n6. preheat the oven to 375\n7. cut rolls into 1 / 2 inch to 1 inch pieces and place the swirls 1 / 2 inch apart on the cookie sheets\n8. bake for 20 minutes until golden brown and sausage is thoroughly cooked\n\n### Nutrition\n- 87.2\n- 6.0\n- 2.0\n- 7.0\n- 7.0\n- 5.0\n- 2.0\n\n### Reviews\n- Can't miss with Paula Dean! I made these the day before and simply re-heated the next morning. They were a HUGE hit. I suggest doubling this recipe b/c people pop them in their mouths while waiting for breakfast to be ready. By that time, there were not many left.\n- These were amazing, they disappeared as fast as they came off the cookie sheet. I think it would be neat to sprinkle some shredded cheese onto the sausage before rolling it up. I know I will make these again and again. Thank you for posting this easy and quick breakfast recipe.\n- easy to make and can be made the night before and reheated - but did not like the taste or texture - I need to search for other similar recipes with more flavor.\n- OH MY!!! I made these this morning after i popped them in the fridge overnight and they were INCREDIBLE! My boyfriend just absolutely loved them and was ecstatic to find out I had more in the freezer(= Will def make these often!\n- These are delicious!! TWO ingredients and wow!! My mother made these for me and gave me the recipe. So happy to find it here...I can never loose it now!! Thank you!\n- Simple, crowd pleasing, delicious! I used Jimmy Dean sage bulk pork sausage and reduced fat crescent rolls and mine baked in just under 18 minutes. This was a great Christmas morning snack while waiting for waffles to cook. Thanks for sharing, this recipe is a keeper for sure!\n- 10/14/09 update: I still can't say enough about how easy these are. Also, I sprinkle some dried diced jalapeno and some cheddar cheese on top of spicy sausage before rolling them up and baking. They are absolutely wonderful!! ******* Wow....its finally been done!! There is crescent roll dough in the stores that are in one sheet rather than precut. Talk about making this recipe a breeze to make!\n\n### Date\n2005-10-10 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "breakfast", "pork", "easy", "holiday-event", "meat", "pork-sausage", "brunch", "taste-mood", "number-of-servings" ], "ingredients": [ "crescent roll dough", "bulk sausage" ], "steps": [ "open dough and keeping in one piece as much as possible , place on a cookie sheet , unroll carefully , and pinch all the edges together", "do this for both cans of dough", "open sausage , cut the roll in half , and spread half thinly over both pieces of dough", "roll up the dough lengthwise", "place dough in refrigerator for 30 minutes until firm", "preheat the oven to 375", "cut rolls into 1 / 2 inch to 1 inch pieces and place the swirls 1 / 2 inch apart on the cookie sheets", "bake for 20 minutes until golden brown and sausage is thoroughly cooked" ], "nutrition": [ 87.2, 6.0, 2.0, 7.0, 7.0, 5.0, 2.0 ], "reviews": "[\"Can't miss with Paula Dean! I made these the day before and simply re-heated the next morning. They were a HUGE hit. I suggest doubling this recipe b/c people pop them in their mouths while waiting for breakfast to be ready. By that time, there were not many left.\", 'These were amazing, they disappeared as fast as they came off the cookie sheet. I think it would be neat to sprinkle some shredded cheese onto the sausage before rolling it up. I know I will make these again and again. Thank you for posting this easy and quick breakfast recipe.', 'easy to make and can be made the night before and reheated - but did not like the taste or texture - I need to search for other similar recipes with more flavor.', 'OH MY!!! I made these this morning after i popped them in the fridge overnight and they were INCREDIBLE! My boyfriend just absolutely loved them and was ecstatic to find out I had more in the freezer(= Will def make these often!', 'These are delicious!! TWO ingredients and wow!! My mother made these for me and gave me the recipe. So happy to find it here...I can never loose it now!! Thank you!', 'Simple, crowd pleasing, delicious! I used Jimmy Dean sage bulk pork sausage and reduced fat crescent rolls and mine baked in just under 18 minutes. This was a great Christmas morning snack while waiting for waffles to cook. Thanks for sharing, this recipe is a keeper for sure!', \"10/14/09 update: I still can't say enough about how easy these are. Also, I sprinkle some dried diced jalapeno and some cheddar cheese on top of spicy sausage before rolling them up and baking. They are absolutely wonderful!! ******* Wow....its finally been done!! There is crescent roll dough in the stores that are in one sheet rather than precut. Talk about making this recipe a breeze to make!\"]", "submitted": "2005-10-10T00:00:00", "minutes": 40, "n_steps": 8, "n_ingredients": 2 }, { "id": 354, "original_id": 139975, "name": "oven baked whole cranberry caramel sauce", "description": "this is a recipe that is the same as one my mom makes, she has been making it for years and it has become a staple on our holiday table.\r\nit's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel.\r\nhope you enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/139975_v000.png", "markdown": "## 🍰 oven baked whole cranberry caramel sauce\n\n### Description\nthis is a recipe that is the same as one my mom makes, she has been making it for years and it has become a staple on our holiday table.\r\nit's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel.\r\nhope you enjoy!\n\n### Tags\n- lactose\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- fruit\n- canadian\n- oven\n- easy\n- beginner-cook\n- holiday-event\n- kid-friendly\n- low-fat\n- vegetarian\n- easter\n- dietary\n- christmas\n- thanksgiving\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- ontario\n- free-of-something\n- toddler-friendly\n- low-in-something\n- berries\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. cranberries\n2. brown sugar\n\n### Steps\n1. pre-heat oven to 350 degrees\n2. spread cranberries in a 9 inch square baking pan , sprinkle with sugar\n3. cover and bake , stirring occasionally , for 20-25 minutes or until tender\n\n### Nutrition\n- 916.8\n- 0.0\n- 877.0\n- 3.0\n- 1.0\n- 0.0\n- 79.0\n\n### Reviews\n- Very easy and quite delicious! A little sweeter than my regular cranberry sauce but my oldest son proclaimed this his new favorite. Use frozen cranberries so had to bake longer. Made ahead and chilled. Thanks for sharing the recipe!\n- Couldn't be easier! I used a little less sugar: 6 cups of cranberries to 2 cups sugar. Came out great after about 30 minutes. Stirred 3 times. Thanks for posting this!\n- This is a WONDERFUL recipe and my new *standard* for Cranberry Sauce. It is so easy - sprinkling brown sugar over clean cranberries - and the results are incredible. The flavor was pleasantly more complex than the standard cranberry sauces I've made before and yet held the same thick, almost jelly like consistency. HIGHLY recommend giving this one a try. I made it as written (with a wee less brown sugar) but would double or triple it next time so I'd have 2-3 cups on hand. I also baked just a tad longer - about 30 minutes. This recipe inspires me to make Cranberry Sauce for occasions throughout the year. Thank You Leslie!\n- I made two version of this recipe for Thanksgiving. One as the recipe is written. The other I made with the Splenda brown sugar blend and added some orange zest. Both were enjoyed by my guests. Note: Place the baking dish on top of a cookie sheet. Even though my baking dish was well covered, the cranberries oozed out from under the cover and ran all over my oven.\n- We added a little butter in it.Added itwhen yo've sprinkled the surgar.\r\n\r\nyoull love it!\n- I'm so happy I made this for Thanksgiving this year. I actually made two sauces, one with shallots and cidar vinegar and this one. Well, this one was the only one people ate, and later asked me the recipe for. So easy to make, although I did leave it in the oven for longer than 20 minutes. The bake time was closer to 50 minutes. I then let it cool and put it in the fridge overnight. A classic as far as I'm concerned.\n- so easy and so good! I used it as a cheesecake topping for thanksgiving. everyone loved it. it was the first one gone of the 4 pies I made. its gonna be one of my regulars from now on\n- This is so easy and delicious. The only change I made was to use the Splenda new brown sugar blend instead of the brown sugar. I served this chilled with my Thanksgiving dinner. The timing is perfect as is the flavor. Definitely a keeper.\n- Made this the other night the flavor was outstanding.Youd never believe such great flavor would come from a very simple recipe.The only variation I made was in the cooking time baked it for 50 minutes\n- Yummy! I topped the brown sugar with a tablespoon of butter. Great for wraps, turkey, chicken or top a toasted pound cake with ice cream then this sauce.\n- \"Baking\" cranberries was a whole new concept for me, so the idea was intriguing. It was incredibly easy, and the end result was delicious! I stirred every 8 minutes, taking it out for good the third time (at the 24-minute mark), and the berries were a perfect consistency. For Thanksgiving dinner, it would be hard to choose between this and regular cranberry sauce. They're equally good -- just a little different. However, when eating leftovers with a cold turkey sandwich, this one wins hands down imo! Thanks, Leslie!\n- Mmmmm!!! So easy and so good! I made this for Thanksgiving. My mom doesn't even like cranberry sauce and she loved this! Thanks!\n- I made this today using frozen cranberries as a trial run for the holidays, this is some wicked sauce! I have never made cranberry sauce in the oven before but have certainly heard of it in the past. This bakes out very thick and rich, what a wonderful idea and recipe, I love this, thanks so much for sharing hon...Kitten:)\n- Wow, I made this today for Thanksgiving and it went over big. I have a sister that never eats Cranberries actually ask for the recipe. I made with Splenda brown sugar blend and got it a little too sweet but it is all gone and I used an entire pack of cranberries. This will become one of my favorite sauce. \n\nThank you so much for posting.\n- Delicious and very easy to make, what could be easier? I had to bake it for about 40 minutes before it was done. I like that is has no water in it, so it sets up very nicely and is a gorgeous ruby red color. Would definitely make again!\n- I used a 12oz bag of berries, which was almost 4 cups (picked over) - with 3/4 cup dark brown sugar, 1/4 cup white sugar, and the grated zest of a tangerine. baked in a covered 8x8 pan for about 35-40 minutes. almost all the berries popped but some were still whole - it was entirely lovely and I will definitely use this recipe again! thanks so much.\n- Different cranberry sauce recipe. Very good - cooked for 25 minutes. A little dryer than I expected. Maybe next time I won't cook it as long.\n\n### Date\n2005-10-04 00:00:00\n", "tags": [ "lactose", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "sauces", "condiments-etc", "fruit", "canadian", "oven", "easy", "beginner-cook", "holiday-event", "kid-friendly", "low-fat", "vegetarian", "easter", "dietary", "christmas", "thanksgiving", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "healthy-2", "ontario", "free-of-something", "toddler-friendly", "low-in-something", "berries", "equipment", "3-steps-or-less" ], "ingredients": [ "cranberries", "brown sugar" ], "steps": [ "pre-heat oven to 350 degrees", "spread cranberries in a 9 inch square baking pan , sprinkle with sugar", "cover and bake , stirring occasionally , for 20-25 minutes or until tender" ], "nutrition": [ 916.8, 0.0, 877.0, 3.0, 1.0, 0.0, 79.0 ], "reviews": "['Very easy and quite delicious! A little sweeter than my regular cranberry sauce but my oldest son proclaimed this his new favorite. Use frozen cranberries so had to bake longer. Made ahead and chilled. Thanks for sharing the recipe!', \"Couldn't be easier! I used a little less sugar: 6 cups of cranberries to 2 cups sugar. Came out great after about 30 minutes. Stirred 3 times. Thanks for posting this!\", \"This is a WONDERFUL recipe and my new *standard* for Cranberry Sauce. It is so easy - sprinkling brown sugar over clean cranberries - and the results are incredible. The flavor was pleasantly more complex than the standard cranberry sauces I've made before and yet held the same thick, almost jelly like consistency. HIGHLY recommend giving this one a try. I made it as written (with a wee less brown sugar) but would double or triple it next time so I'd have 2-3 cups on hand. I also baked just a tad longer - about 30 minutes. This recipe inspires me to make Cranberry Sauce for occasions throughout the year. Thank You Leslie!\", 'I made two version of this recipe for Thanksgiving. One as the recipe is written. The other I made with the Splenda brown sugar blend and added some orange zest. Both were enjoyed by my guests. Note: Place the baking dish on top of a cookie sheet. Even though my baking dish was well covered, the cranberries oozed out from under the cover and ran all over my oven.', \"We added a little butter in it.Added itwhen yo've sprinkled the surgar.\\r\\n\\r\\nyoull love it!\", \"I'm so happy I made this for Thanksgiving this year. I actually made two sauces, one with shallots and cidar vinegar and this one. Well, this one was the only one people ate, and later asked me the recipe for. So easy to make, although I did leave it in the oven for longer than 20 minutes. The bake time was closer to 50 minutes. I then let it cool and put it in the fridge overnight. A classic as far as I'm concerned.\", 'so easy and so good! I used it as a cheesecake topping for thanksgiving. everyone loved it. it was the first one gone of the 4 pies I made. its gonna be one of my regulars from now on', 'This is so easy and delicious. The only change I made was to use the Splenda new brown sugar blend instead of the brown sugar. I served this chilled with my Thanksgiving dinner. The timing is perfect as is the flavor. Definitely a keeper.', 'Made this the other night the flavor was outstanding.Youd never believe such great flavor would come from a very simple recipe.The only variation I made was in the cooking time baked it for 50 minutes', 'Yummy! I topped the brown sugar with a tablespoon of butter. Great for wraps, turkey, chicken or top a toasted pound cake with ice cream then this sauce.', '\"Baking\" cranberries was a whole new concept for me, so the idea was intriguing. It was incredibly easy, and the end result was delicious! I stirred every 8 minutes, taking it out for good the third time (at the 24-minute mark), and the berries were a perfect consistency. For Thanksgiving dinner, it would be hard to choose between this and regular cranberry sauce. They\\'re equally good -- just a little different. However, when eating leftovers with a cold turkey sandwich, this one wins hands down imo! Thanks, Leslie!', \"Mmmmm!!! So easy and so good! I made this for Thanksgiving. My mom doesn't even like cranberry sauce and she loved this! Thanks!\", 'I made this today using frozen cranberries as a trial run for the holidays, this is some wicked sauce! I have never made cranberry sauce in the oven before but have certainly heard of it in the past. This bakes out very thick and rich, what a wonderful idea and recipe, I love this, thanks so much for sharing hon...Kitten:)', 'Wow, I made this today for Thanksgiving and it went over big. I have a sister that never eats Cranberries actually ask for the recipe. I made with Splenda brown sugar blend and got it a little too sweet but it is all gone and I used an entire pack of cranberries. This will become one of my favorite sauce. \\n\\nThank you so much for posting.', 'Delicious and very easy to make, what could be easier? I had to bake it for about 40 minutes before it was done. I like that is has no water in it, so it sets up very nicely and is a gorgeous ruby red color. Would definitely make again!', 'I used a 12oz bag of berries, which was almost 4 cups (picked over) - with 3/4 cup dark brown sugar, 1/4 cup white sugar, and the grated zest of a tangerine. baked in a covered 8x8 pan for about 35-40 minutes. almost all the berries popped but some were still whole - it was entirely lovely and I will definitely use this recipe again! thanks so much.', \"Different cranberry sauce recipe. Very good - cooked for 25 minutes. A little dryer than I expected. Maybe next time I won't cook it as long.\"]", "submitted": "2005-10-04T00:00:00", "minutes": 25, "n_steps": 3, "n_ingredients": 2 }, { "id": 355, "original_id": 389443, "name": "rehydrated onions mcdonald s style", "description": "i worked at mcdonald's many years ago. this is the way that they made the onions for the burgers. i did this to go with recipe #106882. i'm guessing at the yield but you can get enough for 4-5 burgers depending on how much you like funky onions.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/389443_v000.png", "markdown": "## 🍰 rehydrated onions mcdonald s style\n\n### Description\ni worked at mcdonald's many years ago. this is the way that they made the onions for the burgers. i did this to go with recipe #106882. i'm guessing at the yield but you can get enough for 4-5 burgers depending on how much you like funky onions.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- vegetables\n- american\n- easy\n- low-fat\n- dietary\n- copycat\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- healthy-2\n- low-in-something\n- onions\n- novelty\n- 3-steps-or-less\n\n### Ingredients\n1. dried onion flakes\n2. water\n\n### Steps\n1. put onion and water in a small microwave proof bowl\n2. heat for 30 seconds on medium\n3. let sit 15 minutes or until the water has been absorbed\n4. if the onions still seem wet you can press out the extra water with the back of a spoon\n5. spread onion on top half of your hamburger bun\n\n### Nutrition\n- 4.4\n- 0.0\n- 1.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- it does work!!! glad im not the only one who ran to try it lmao. Didn't even have anything to put it on, just wanted to see.\n- A wonderful idea for burgers. I have rehydrated onions before but I don't believe the portions were the same. These portions worked very well. Made for *PAC Spring 2010*\n- This is really cool! It had occurred to me once that this might work, so when I saw this had just been posted, I hopped up right away to give it a shot. Thanks for inspiring me to try it.\n- Can't wait to try.I live for onions live McDonald's kind always have..will let u know..had to quit regular onions cause of stomach issues but never have a problem with McDonald's....thanks for the tip will let u know..\n- Very good recipe. I have done this for years for hambugers It does taste very good. Thank You for a good thoughtful recipe. Hugs\n- This recipe is great. I've tried many unsuccessful times to rehydrate my onion to get that \"fast food taste\". I've never though to microwave them. They turned out perfectly.\n- These are great! They definitely make me feel like I'm eating a McDonald's burger! I couldn't believe how simple & easy it was! I used them with Recipe #106882 for our Big Mac meal :) We'll definitely be using this on burgers to come! Thanks!\n- With a lightly toasted sesame seed bun, American cheese, pickle, and ketchup, these onions made my burger taste just like a Quarter Pounder with cheese.\n- Just like those weird little chopped onions at McD's. I love them and always have to ask for them to substitute them for the real onions on the QPw/C. They even have an option on their register when taking your order \"different onions\" lol I'll be making this and the faux Big Mac sauce from now on:)\n\n### Date\n2009-09-08 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "vegetables", "american", "easy", "low-fat", "dietary", "copycat", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "healthy-2", "low-in-something", "onions", "novelty", "3-steps-or-less" ], "ingredients": [ "dried onion flakes", "water" ], "steps": [ "put onion and water in a small microwave proof bowl", "heat for 30 seconds on medium", "let sit 15 minutes or until the water has been absorbed", "if the onions still seem wet you can press out the extra water with the back of a spoon", "spread onion on top half of your hamburger bun" ], "nutrition": [ 4.4, 0.0, 1.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"it does work!!! glad im not the only one who ran to try it lmao. Didn't even have anything to put it on, just wanted to see.\", \"A wonderful idea for burgers. I have rehydrated onions before but I don't believe the portions were the same. These portions worked very well. Made for *PAC Spring 2010*\", 'This is really cool! It had occurred to me once that this might work, so when I saw this had just been posted, I hopped up right away to give it a shot. Thanks for inspiring me to try it.', \"Can't wait to try.I live for onions live McDonald's kind always have..will let u know..had to quit regular onions cause of stomach issues but never have a problem with McDonald's....thanks for the tip will let u know..\", 'Very good recipe. I have done this for years for hambugers It does taste very good. Thank You for a good thoughtful recipe. Hugs', 'This recipe is great. I\\'ve tried many unsuccessful times to rehydrate my onion to get that \"fast food taste\". I\\'ve never though to microwave them. They turned out perfectly.', \"These are great! They definitely make me feel like I'm eating a McDonald's burger! I couldn't believe how simple & easy it was! I used them with Recipe #106882 for our Big Mac meal :) We'll definitely be using this on burgers to come! Thanks!\", 'With a lightly toasted sesame seed bun, American cheese, pickle, and ketchup, these onions made my burger taste just like a Quarter Pounder with cheese.', 'Just like those weird little chopped onions at McD\\'s. I love them and always have to ask for them to substitute them for the real onions on the QPw/C. They even have an option on their register when taking your order \"different onions\" lol I\\'ll be making this and the faux Big Mac sauce from now on:)']", "submitted": "2009-09-08T00:00:00", "minutes": 20, "n_steps": 5, "n_ingredients": 2 }, { "id": 356, "original_id": 111588, "name": "oven wild rice", "description": "this came in one of my emial. sounds like a simple way to soften this so called \"rice\" for your recipes. i can't wait to try this.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/111588_v000.png", "markdown": "## 🍰 oven wild rice\n\n### Description\nthis came in one of my emial. sounds like a simple way to soften this so called \"rice\" for your recipes. i can't wait to try this.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- rice\n- american\n- canadian\n- oven\n- easy\n- beginner-cook\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- pasta-rice-and-grains\n- equipment\n\n### Ingredients\n1. wild rice\n2. water\n\n### Steps\n1. you want to fix this the night before you need it\n2. preheat oven to 450 degrees\n3. using a heavy kettle , bring the water to a boil\n4. when the water comes to a rolling boil , turn the heat off and add the rice\n5. stir so the wild rice is evenly distributed\n6. put the lid on the kettle and put into the oven\n7. turn off oven\n8. do not open the oven until morning\n9. if there is any liquid left in pan , drain off\n10. then add to your salads , soups or casseroles\n\n### Nutrition\n- 1142.4\n- 5.0\n- 32.0\n- 2.0\n- 94.0\n- 2.0\n- 79.0\n\n### Reviews\n- Easy peasy! I made last night, chilled this morning and mada a salad with it for lunch! Thanks! Made for ZWT4-Fancy Feinschmeckers!\n- What a grand suggestion. I reversed this heating the oven in the morning and leaving the rice to cook while I went to work. Came home to fluffy tender wild rice ready to use in making a wild rice salad. Thanks!\n- How easy! Wished I had known about this years ago as we love recipe#178083. Made a half batch, came out with 6 cups, and froze ours in portions for soup making. Thank you Charlotte J for sharing a very convenient recipe.\n- This worked so well! I added some bouillon to the water for flavoring but otherwise followed it to a T. So nice to sleep through the aroma that good wild rice can give off and I did not miss the steam and heat that seems to fill the kitchen normally! Thanks Charlotte!\n- Thank you for posting this, as I am sure the directions for how to cook wild rice on the back of my package would be a whole lot more labor intensive. :) Oh, and a note on servings, according to my package, 2 cups dry -> 7 cups cooked -> 21 servings (1/3 cup each). The only downside to the method of cooking the rice is remembering to do it the night before! :) Made for ZWT4.\n\n### Date\n2005-02-21 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "rice", "american", "canadian", "oven", "easy", "beginner-cook", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "pasta-rice-and-grains", "equipment" ], "ingredients": [ "wild rice", "water" ], "steps": [ "you want to fix this the night before you need it", "preheat oven to 450 degrees", "using a heavy kettle , bring the water to a boil", "when the water comes to a rolling boil , turn the heat off and add the rice", "stir so the wild rice is evenly distributed", "put the lid on the kettle and put into the oven", "turn off oven", "do not open the oven until morning", "if there is any liquid left in pan , drain off", "then add to your salads , soups or casseroles" ], "nutrition": [ 1142.4, 5.0, 32.0, 2.0, 94.0, 2.0, 79.0 ], "reviews": "['Easy peasy! I made last night, chilled this morning and mada a salad with it for lunch! Thanks! Made for ZWT4-Fancy Feinschmeckers!', 'What a grand suggestion. I reversed this heating the oven in the morning and leaving the rice to cook while I went to work. Came home to fluffy tender wild rice ready to use in making a wild rice salad. Thanks!', 'How easy! Wished I had known about this years ago as we love recipe#178083. Made a half batch, came out with 6 cups, and froze ours in portions for soup making. Thank you Charlotte J for sharing a very convenient recipe.', 'This worked so well! I added some bouillon to the water for flavoring but otherwise followed it to a T. So nice to sleep through the aroma that good wild rice can give off and I did not miss the steam and heat that seems to fill the kitchen normally! Thanks Charlotte!', 'Thank you for posting this, as I am sure the directions for how to cook wild rice on the back of my package would be a whole lot more labor intensive. :) Oh, and a note on servings, according to my package, 2 cups dry -> 7 cups cooked -> 21 servings (1/3 cup each). The only downside to the method of cooking the rice is remembering to do it the night before! :) Made for ZWT4.']", "submitted": "2005-02-21T00:00:00", "minutes": 11, "n_steps": 10, "n_ingredients": 2 }, { "id": 357, "original_id": 228819, "name": "steamed eggs kai meung", "description": "i found this interesting idea in the book thai food by david thompson. the author suggests steaming for 10 minutes for a slightly soft yolk, but as i desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. david is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. well worth a try for anything where you would otherwise use a boiled egg.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/228819_v000.png", "markdown": "## 🍰 steamed eggs kai meung\n\n### Description\ni found this interesting idea in the book thai food by david thompson. the author suggests steaming for 10 minutes for a slightly soft yolk, but as i desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. david is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. well worth a try for anything where you would otherwise use a boiled egg.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- lunch\n- side-dishes\n- snacks\n- eggs-dairy\n- asian\n- thai\n- easy\n- steam\n- beginner-cook\n- holiday-event\n- vegetarian\n- easter\n- eggs\n- dietary\n- low-carb\n- low-in-something\n- brunch\n- number-of-servings\n- technique\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. prepare a steamer over relatively high heat so you are getting plenty of steam\n2. if eggs have been refrigerated leave them out a while until they reach room temperature\n3. steam eggs for 12 minutes\n4. allow to cool\n5. i left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling\n\n### Nutrition\n- 125.8\n- 12.0\n- 1.0\n- 5.0\n- 22.0\n- 13.0\n- 0.0\n\n### Reviews\n- Very good... these were very easy to do and the insides of the eggs weren't \"tough\" like some eggs are apt to be sometimes. I did steam mine for 5 minutes longer (childhood phobia where my mother would cook an egg for literally 1 minute and serve them - ugh) and these stood up to my \" it needs to be COOKED\" punishment very well indeed LOL. please see my Rating Syatem: 4 excellent stars for an easy way to cook eggs. Made for Zaar World Tour 2008. Thanks!\n- Wow, I never thought steaming the eggs could make them so much better! The texture was phenomenal; the yolk was so creamy and had none of the greyish discolouration that often occurs with boiling. Wonderful method^^\n- This was cool, I didn't have the eggs moving around in the pot splitting open sometimes. I was able to do otherthings while they were steaming away. I used a double boiler and it worked. I was able to sit down for a nice breakfast and read my paper.\r\nThanks \r\nMade for ZWT4 for the Chic Chefs.\n- This was great! The yolk seemed fluffier and the white didn't have that rubbery texture you get from boiling. Made for ZWT6.\n- Good method. I set the timer and walked away to do other things. Came back and they were cool enough to work with. I did approx 11 min\n- I saw this and just had to try it. And it really works!! Very interesting way of doing eggs. Made this for ZWT4.\n- It certainly is a super-easy way to make eggs and they peeled beautifully. I too will try a shorter time in the future, using grunig's suggestion for soft-boiled eggs. I'm glad I tried these.\n- Thanks to *Tinkerbell* for demoing this recipe. I now have a new favorite way to boil my eggs. Worked wonderfully. :)\n- Unbelievable!!! Wow!!!!! I cannot believe how easy and how beautiful the eggs came out. Great method!!! Made for ZWT 4.\n- Really nice to prepare \"boiled\" eggs. The best thing about it is you just put them in the steamer and walk away. Made for Babes in Zaarland - ZWT 4.\n- This is an excellent way to solft boil or hard boil eggs. There is no cracking or breaking of the shells while boiling, because it is the steam that is cooking them so they are not pushed together. And I have never had one in which the yolks turned a \"greenish gray\" on the outer edge of the yolk.Also the shells come away from the eggs easily. If you want \"company's coming\" look for your eggs or garnishes this is the way! Thanks for posting!\n- I was nervous doing my eggs this way and could forsee myself having an eggy mess but not so. I used a metal steamer as I don't have a bamboo one. I did bring the eggs to room temp before steaming and then waited out 20 minutes prior to peeling and all the shells came away really easily.\n- We use this method already. We only steam for 5.5-6 minutes for soft boiled eggs. Makes great egg with minimal breaking. :)\n- Really simple eggs that had just the right cooked consistency I wanted for the dish I made today ( Recipe #203538 ). I don't think I'll boil an egg again Peter.\n- Thanks to Connie Lea's recommendation, I've made this recipe twice now. The first time just to test the recipe, and the second to take photos for a photo demo in the Gadgets Forum, as I've finally found a use my silicone veggie steamer! I've tried dozens of methods for hard-cooking eggs and several have been good for easy peeling, but this recipe is far superior in the final product. Most recipes tend to overcook the eggs, even just slightly, leaving various stages of gray rings around the yolk. This recipe, made as written, cooked the eggs perfectly, and with no sign of overcooking. I am so pleased with this recipe that I have to share it with as many chefs as I can! Thanks for posting it, Peter! :)\n- Wonderful technique Peter! I emerged a bamboo steamer into a wok which had hot water boiling and covered it with a lid. This steamed the eggs really well and Little Miss (DD) loved it so much she wanted more. She calls them the yummy eggs. Thank you Peter - *Made for Zaar World Tour 4*\n- i've used this method a couple of times now and i love it! no cracked eggs. the yolks are not as grey.. so nice. i usually get the water boiling. set them in the steamer and steam for about 10 min then turn off the oven and let rest.. very nice. thanks. i think i'll always use this method from now on!\n- I cooked 4 eggs, for 12 minutes, using my veggie steamer in a pan. Two eggs I took out right away and immersed them into ice water. I needed them for Recipe #221857 (If you'd like to see a photo of the eggs you can go to that recipe) Then the 3rd egg was cracked, so I peeled and ate it right on the spot. Egg # 3 peeled nicely and had no discoloration around the yolk and the yolk was perfect. The 4th was left in the pan waiting to test it as stated in Step 4. Happy to announce, all the eggs were perfect! Made for Recipe Swap #62 Australian/New Zealand Cooking game\n- Tried to experiment on this method tonight. It works! The egg yolks even look softer :) Thanks for sharing! Made for Aus Recipe Swap #26.\n- I have mixed feelings about these. It uses more energy than my usual method, and I didn't notice a lot of difference in the texture of the eggs. But they didn't crack, and were very easy to peel. This is a good way to make eggs when appearance is important. Made for ZWT6.\n- This is the way to \"boil\" eggs. It works beautifully and the eggs are perfectly cooked and their tenderness was a surprise. I use a stove top steamer as I did not get consistent results with the electric ones. Thanks so much for posting.\n- A very nice fool proof way of cooking an egg. No need to prick the shell to stop them bursting and the cooked white is very soft and delicate. The cooking and cooling times very perfect. Made for Aussie / Kiwi Swap May 2014.\n- Great way to cook eggs! I steamed 12 minutes for perfectly cooked firm yolks. Thanks Peter! Made for Australian Recipe Swap-February.\n- OK, I'm officially a convert to this (new for me) way of hard-cooking eggs. The eggs were perfect - and no rubbery, over-cooked white or green-ringed yolk. I make a lot of deviled eggs in the summer and this is definitely the way I'll be going. Thanks for posting this keeper recipe, Peter.\n- Very easy to peel eggs! My yoke turned a bit green though :-/ I love that I can set my steamer timer and do other things without having to stand and watch the clock. I'm going to start tweaking this to fit my needs. Thanks for the brilliant idea!\n- What a GREAT technique! Tried it and will go to this versus usual ten minute boil. Thanks, Peter J! Made for Aussie Kiwi Recipe Swap #80.\n- Steamed the nearly room temperature eggs for 12 minutes as suggested and let rest for 15 before peeling. These were perfectly cooked \"hard-boiled\" eggs, and they peeled so easily! Made for ZWT4.\n- Thank you so very much for posting this recipe. Been wanting to try it with our fresh eggs we get from our 'backyard babes'. Fresh eggs are near impossible to peal. I used my stove top vegie steamer, did one dozen I had saved for approx. one week. They came out perfect. Then....I did 4 eggs that were layed yesterday as an experiment....perfect! Unbelievable! I had all the eggs deviled, ready for the dinner table in less than one hour. Also, steamed them for 12 minutes like you did. The yolks kept their pretty sunshiny yellow-orange color, oh so pretty and sssooo delicious! Need to check your your other recipes! :)\n- You know, by BF and I both tried this and couldn't really tell the difference between this and regular hard boiled eggs (we also cooked for 12 minutes) so I can only give this 4 stars because it's basically a simple technique recipe that doesn't offer improvement in taste. However, I have to admit that there's less danger of cracking eggs with this method, but then I don't get much cracking with regular boiled eggs. I sprinkled with paprika and something my nephew made for me for x-mas this year, a Szechuan-flavored pepper mix. I also made this in a double boiler with brown eggs:D I love hard-boiled eggs, so thanks for a treat!\n- I saw this as a new review, and had to say this is the best way to prepare \"boiled\" eggs.\nI haven't boiled an egg in years since I got my rice steamer.\n- I believe I just found my new favorite way to cook \"hard boiled\" eggs! This was faster, and definitely turned out lovely company ready eggs for dishes as another reviewer mentioned. Since I make a lot of eggs like this for myself and my DD's lunches, I will be using this recipe at least once a week!! Thank you for posting, Peter! Made for ZWT4.\n- Interesting.....but not so good. :(\n- This girl be cooking and cleaning and cleaning and cooking, but never cooked eggs this way before and they came out perfect at 12 minutes. Goes ta show ya, there's still room in this big ole world for a pleasant surprise. Made for AZ/N #80 Recipe Tag.\n- Did 3 eggs in the electric steamer for the 12 minutes (1 cracked spectactulary) but still all okay, cooled off in cold water and they peeled easy as can be. Used to make puppitypup's recipe #181274. Thanks Peter, made as a recipenap for Recipe Swap #20 September 2008.\n- I love this technique for hard cooked eggs. So easy and the eggs were much easier to peel. I cooked six eggs (three of them I bought two weeks ago and three were fresh). I put them in my bamboo steamer and steamed them for 14 minutes. To my delight, I found that the fresh eggs peeled as easily as the older eggs. Normally when I hard boil fresh eggs I end up peeling small chunks off of the egg. They don't look very appetizing and it is very frustrating peeling them. After steaming the eggs for 14 minutes, I placed the eggs under cold running water. This is the way I am doing all of my hard cooked eggs from now on. Thanks, Peter, for sharing this great recipe. Made for January 2013 Aus/NZ Swap.\n- I opted to use my small electric vegetable steamer for this recipe. I didn't manage to get the timing right, as 9 minutes produced an almost totally set yolk, and I was hoping for soft. But I have to say this method makes VERY TENDER whites, much more velvety than by cooking using water on the stovetop. I will continue to use this excellent method for eggs in the shell, and will post back when I get my timing for soft so others can share that info if they use the small veggie steamer as well. Posted for ZWT4 Kumquat's Kookin' Kaboodles. Thanks much- ~Sue\n- I have now boiled eggs, baked them and steamed them. The eggs did seem easier to peel and to be more tender. I used a steamer insert over boiling water. The yolk was cooked through after 12 minutes with a few minutes standing time. I will have to try this again and see if they are soft boiled after 10 minutes. Made for Aussie Swap.\n- Great method Peter :) I've never done this before, but it was easy, and I set the timer for 12 minutes and they came out perfectly.\n- so easy to peel they just pop out of the shell. lucky they got into the recipe i was making so yummy.\n- Peter, this is a great way to hard boil eggs. This morning I steamed 6 eggs to go with Jen T's Recipe #157871 and they turned out perfectly. From now on I will always use this method.\n- This is amazing. I've tried them twice - once in a steamer basket over boiling water. While this is faster, I prefer cooking them in my rice cooker/steamer as I can put thim in and forget. I don't let them cool the 15 minutes - just run cold water on them and peel. I can't believe how easy it is to peel. I'm going to tell my sister-in-law. She once threw out a dozen eggs because they wouldn't peel without taking half the egg with them.\n\n### Date\n2007-05-19 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "lunch", "side-dishes", "snacks", "eggs-dairy", "asian", "thai", "easy", "steam", "beginner-cook", "holiday-event", "vegetarian", "easter", "eggs", "dietary", "low-carb", "low-in-something", "brunch", "number-of-servings", "technique" ], "ingredients": [ "eggs", "water" ], "steps": [ "prepare a steamer over relatively high heat so you are getting plenty of steam", "if eggs have been refrigerated leave them out a while until they reach room temperature", "steam eggs for 12 minutes", "allow to cool", "i left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling" ], "nutrition": [ 125.8, 12.0, 1.0, 5.0, 22.0, 13.0, 0.0 ], "reviews": "['Very good... these were very easy to do and the insides of the eggs weren\\'t \"tough\" like some eggs are apt to be sometimes. I did steam mine for 5 minutes longer (childhood phobia where my mother would cook an egg for literally 1 minute and serve them - ugh) and these stood up to my \" it needs to be COOKED\" punishment very well indeed LOL. please see my Rating Syatem: 4 excellent stars for an easy way to cook eggs. Made for Zaar World Tour 2008. Thanks!', 'Wow, I never thought steaming the eggs could make them so much better! The texture was phenomenal; the yolk was so creamy and had none of the greyish discolouration that often occurs with boiling. Wonderful method^^', \"This was cool, I didn't have the eggs moving around in the pot splitting open sometimes. I was able to do otherthings while they were steaming away. I used a double boiler and it worked. I was able to sit down for a nice breakfast and read my paper.\\r\\nThanks \\r\\nMade for ZWT4 for the Chic Chefs.\", \"This was great! The yolk seemed fluffier and the white didn't have that rubbery texture you get from boiling. Made for ZWT6.\", 'Good method. I set the timer and walked away to do other things. Came back and they were cool enough to work with. I did approx 11 min', 'I saw this and just had to try it. And it really works!! Very interesting way of doing eggs. Made this for ZWT4.', \"It certainly is a super-easy way to make eggs and they peeled beautifully. I too will try a shorter time in the future, using grunig's suggestion for soft-boiled eggs. I'm glad I tried these.\", 'Thanks to *Tinkerbell* for demoing this recipe. I now have a new favorite way to boil my eggs. Worked wonderfully. :)', 'Unbelievable!!! Wow!!!!! I cannot believe how easy and how beautiful the eggs came out. Great method!!! Made for ZWT 4.', 'Really nice to prepare \"boiled\" eggs. The best thing about it is you just put them in the steamer and walk away. Made for Babes in Zaarland - ZWT 4.', 'This is an excellent way to solft boil or hard boil eggs. There is no cracking or breaking of the shells while boiling, because it is the steam that is cooking them so they are not pushed together. And I have never had one in which the yolks turned a \"greenish gray\" on the outer edge of the yolk.Also the shells come away from the eggs easily. If you want \"company\\'s coming\" look for your eggs or garnishes this is the way! Thanks for posting!', \"I was nervous doing my eggs this way and could forsee myself having an eggy mess but not so. I used a metal steamer as I don't have a bamboo one. I did bring the eggs to room temp before steaming and then waited out 20 minutes prior to peeling and all the shells came away really easily.\", 'We use this method already. We only steam for 5.5-6 minutes for soft boiled eggs. Makes great egg with minimal breaking. :)', \"Really simple eggs that had just the right cooked consistency I wanted for the dish I made today ( Recipe #203538 ). I don't think I'll boil an egg again Peter.\", \"Thanks to Connie Lea's recommendation, I've made this recipe twice now. The first time just to test the recipe, and the second to take photos for a photo demo in the Gadgets Forum, as I've finally found a use my silicone veggie steamer! I've tried dozens of methods for hard-cooking eggs and several have been good for easy peeling, but this recipe is far superior in the final product. Most recipes tend to overcook the eggs, even just slightly, leaving various stages of gray rings around the yolk. This recipe, made as written, cooked the eggs perfectly, and with no sign of overcooking. I am so pleased with this recipe that I have to share it with as many chefs as I can! Thanks for posting it, Peter! :)\", 'Wonderful technique Peter! I emerged a bamboo steamer into a wok which had hot water boiling and covered it with a lid. This steamed the eggs really well and Little Miss (DD) loved it so much she wanted more. She calls them the yummy eggs. Thank you Peter - *Made for Zaar World Tour 4*', \"i've used this method a couple of times now and i love it! no cracked eggs. the yolks are not as grey.. so nice. i usually get the water boiling. set them in the steamer and steam for about 10 min then turn off the oven and let rest.. very nice. thanks. i think i'll always use this method from now on!\", \"I cooked 4 eggs, for 12 minutes, using my veggie steamer in a pan. Two eggs I took out right away and immersed them into ice water. I needed them for Recipe #221857 (If you'd like to see a photo of the eggs you can go to that recipe) Then the 3rd egg was cracked, so I peeled and ate it right on the spot. Egg # 3 peeled nicely and had no discoloration around the yolk and the yolk was perfect. The 4th was left in the pan waiting to test it as stated in Step 4. Happy to announce, all the eggs were perfect! Made for Recipe Swap #62 Australian/New Zealand Cooking game\", 'Tried to experiment on this method tonight. It works! The egg yolks even look softer :) Thanks for sharing! Made for Aus Recipe Swap #26.', \"I have mixed feelings about these. It uses more energy than my usual method, and I didn't notice a lot of difference in the texture of the eggs. But they didn't crack, and were very easy to peel. This is a good way to make eggs when appearance is important. Made for ZWT6.\", 'This is the way to \"boil\" eggs. It works beautifully and the eggs are perfectly cooked and their tenderness was a surprise. I use a stove top steamer as I did not get consistent results with the electric ones. Thanks so much for posting.', 'A very nice fool proof way of cooking an egg. No need to prick the shell to stop them bursting and the cooked white is very soft and delicate. The cooking and cooling times very perfect. Made for Aussie / Kiwi Swap May 2014.', 'Great way to cook eggs! I steamed 12 minutes for perfectly cooked firm yolks. Thanks Peter! Made for Australian Recipe Swap-February.', \"OK, I'm officially a convert to this (new for me) way of hard-cooking eggs. The eggs were perfect - and no rubbery, over-cooked white or green-ringed yolk. I make a lot of deviled eggs in the summer and this is definitely the way I'll be going. Thanks for posting this keeper recipe, Peter.\", \"Very easy to peel eggs! My yoke turned a bit green though :-/ I love that I can set my steamer timer and do other things without having to stand and watch the clock. I'm going to start tweaking this to fit my needs. Thanks for the brilliant idea!\", 'What a GREAT technique! Tried it and will go to this versus usual ten minute boil. Thanks, Peter J! Made for Aussie Kiwi Recipe Swap #80.', 'Steamed the nearly room temperature eggs for 12 minutes as suggested and let rest for 15 before peeling. These were perfectly cooked \"hard-boiled\" eggs, and they peeled so easily! Made for ZWT4.', \"Thank you so very much for posting this recipe. Been wanting to try it with our fresh eggs we get from our 'backyard babes'. Fresh eggs are near impossible to peal. I used my stove top vegie steamer, did one dozen I had saved for approx. one week. They came out perfect. Then....I did 4 eggs that were layed yesterday as an experiment....perfect! Unbelievable! I had all the eggs deviled, ready for the dinner table in less than one hour. Also, steamed them for 12 minutes like you did. The yolks kept their pretty sunshiny yellow-orange color, oh so pretty and sssooo delicious! Need to check your your other recipes! :)\", \"You know, by BF and I both tried this and couldn't really tell the difference between this and regular hard boiled eggs (we also cooked for 12 minutes) so I can only give this 4 stars because it's basically a simple technique recipe that doesn't offer improvement in taste. However, I have to admit that there's less danger of cracking eggs with this method, but then I don't get much cracking with regular boiled eggs. I sprinkled with paprika and something my nephew made for me for x-mas this year, a Szechuan-flavored pepper mix. I also made this in a double boiler with brown eggs:D I love hard-boiled eggs, so thanks for a treat!\", 'I saw this as a new review, and had to say this is the best way to prepare \"boiled\" eggs.\\nI haven\\'t boiled an egg in years since I got my rice steamer.', 'I believe I just found my new favorite way to cook \"hard boiled\" eggs! This was faster, and definitely turned out lovely company ready eggs for dishes as another reviewer mentioned. Since I make a lot of eggs like this for myself and my DD\\'s lunches, I will be using this recipe at least once a week!! Thank you for posting, Peter! Made for ZWT4.', 'Interesting.....but not so good. :(', 'This girl be cooking and cleaning and cleaning and cooking, but never cooked eggs this way before and they came out perfect at 12 minutes. Goes ta show ya, there's still room in this big ole world for a pleasant surprise. Made for AZ/N #80 Recipe Tag.', \"Did 3 eggs in the electric steamer for the 12 minutes (1 cracked spectactulary) but still all okay, cooled off in cold water and they peeled easy as can be. Used to make puppitypup's recipe #181274. Thanks Peter, made as a recipenap for Recipe Swap #20 September 2008.\", \"I love this technique for hard cooked eggs. So easy and the eggs were much easier to peel. I cooked six eggs (three of them I bought two weeks ago and three were fresh). I put them in my bamboo steamer and steamed them for 14 minutes. To my delight, I found that the fresh eggs peeled as easily as the older eggs. Normally when I hard boil fresh eggs I end up peeling small chunks off of the egg. They don't look very appetizing and it is very frustrating peeling them. After steaming the eggs for 14 minutes, I placed the eggs under cold running water. This is the way I am doing all of my hard cooked eggs from now on. Thanks, Peter, for sharing this great recipe. Made for January 2013 Aus/NZ Swap.\", \"I opted to use my small electric vegetable steamer for this recipe. I didn't manage to get the timing right, as 9 minutes produced an almost totally set yolk, and I was hoping for soft. But I have to say this method makes VERY TENDER whites, much more velvety than by cooking using water on the stovetop. I will continue to use this excellent method for eggs in the shell, and will post back when I get my timing for soft so others can share that info if they use the small veggie steamer as well. Posted for ZWT4 Kumquat's Kookin' Kaboodles. Thanks much- ~Sue\", 'I have now boiled eggs, baked them and steamed them. The eggs did seem easier to peel and to be more tender. I used a steamer insert over boiling water. The yolk was cooked through after 12 minutes with a few minutes standing time. I will have to try this again and see if they are soft boiled after 10 minutes. Made for Aussie Swap.', \"Great method Peter :) I've never done this before, but it was easy, and I set the timer for 12 minutes and they came out perfectly.\", 'so easy to peel they just pop out of the shell. lucky they got into the recipe i was making so yummy.', \"Peter, this is a great way to hard boil eggs. This morning I steamed 6 eggs to go with Jen T's Recipe #157871 and they turned out perfectly. From now on I will always use this method.\", \"This is amazing. I've tried them twice - once in a steamer basket over boiling water. While this is faster, I prefer cooking them in my rice cooker/steamer as I can put thim in and forget. I don't let them cool the 15 minutes - just run cold water on them and peel. I can't believe how easy it is to peel. I'm going to tell my sister-in-law. She once threw out a dozen eggs because they wouldn't peel without taking half the egg with them.\"]", "submitted": "2007-05-19T00:00:00", "minutes": 17, "n_steps": 5, "n_ingredients": 2 }, { "id": 358, "original_id": 16399, "name": "quinoa toasted", "description": "this is a must do in order to use this unique grain.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/16399_v000.png", "markdown": "## 🍰 quinoa toasted\n\n### Description\nthis is a must do in order to use this unique grain.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- easy\n- grains\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- equipment\n- number-of-servings\n\n### Ingredients\n1. quinoa\n2. water\n\n### Steps\n1. pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural , bitter coating\n2. i find this method helpful too-pour quinoa into a medium bowl , add cold water and swish around with your hand\n3. place a unbleached coffee filter into your strainer , then drain off the quinoa\n4. it's a lot less annoying this way as the tiny grain won't get stuck in your strainer\n5. put rinsed quinoa into a large frying pan over medium heat\n6. cook , shaking the pan for around 15 minutes or until the quinoa reaches a golden brown\n7. remove from heat and pan and cool\n8. store in a clean jar with a tight fitting lid\n9. keeps for up to 1 month\n\n### Nutrition\n- 625.6\n- 15.0\n- 0.0\n- 0.0\n- 48.0\n- 6.0\n- 36.0\n\n### Reviews\n- I am rating to ensure I don't lose this recipe. I have only eaten quinoa once before some time ago but I do think I recall a bitterness. Will be cooking this up for a cheesey bite recipe that is cooked up in muffin tin\n- Like many here, I prefer toasted quinoa also, and can recommend Dib's method as a great way to do it, also. What I MOST appreciate about this recipe post, though, is the coffee filter tip for a fuss-free way to strain washed/rinsed quinoa! Reading that was a head-thumping "Duh!, how did that never occur to me?" moment! I don't happen to use that type of filter for making coffee, but have bought them to put in the bottom of pots when planting flowers to help keep the soil neatly in pots while allowing excess water to drain. Sometimes the obvious can become quite elusive. I've already purchased more coffee filters to use for quinoa, and will waste not a second more searching for an ideal, fine-mesh quinoa strainer, since a coffee filter will perfectly transform one I already have to work well for that purpose. Thanks so much for that wonderful tip!!! I'm sure that solution would have continued to elude me, had I not happened upon it in your post!\n- Thanks, Dib's, for sharing this. I had tried quinoa years ago and, even after rinsing, still found it to bitter for us to really 'like' and implement into our diet. I wanted to use some of this ancient grain in Zaar World Tour 7, and remembered I'd seen this technique, so I rinsed and then toasted the grain, as per your instructions. Well, it's made all the difference in the world! I made 2 different salads today using the toasted grain and they were both so well-received by my family. Thank you for making this more accessible to us. :-)\n- OK, this just makes the Quinoa on a whole new level. Definitely wash and wash and wash with your hands in a sieve rubbing it between your fingers to remove any bitter coating. I will always use my quinoa toasted from now on.\n- Really adds to the depth of the flavor of quinoa. From now on I will be making all my recipes with toasted quinoa.\n- What is quinoa and where do ya buy it? I never heard of it. The chicken fingers look delicous but I don't know what the stuff is and where I can buy it.\n- Thank you for sharing this how to recipe! I used it before making Recipe #368746 and loved the difference to the quinoa.\n- Wonderful idea!! I toasted it as instructed and then cooked it up in my rice cooker (white rice setting) and it was the best quinoa I've ever made. Thanks so much for the great tip!\n- Be careful not to OVERtoast the quinoa! I left mine on too long attempting to get it \"golden brown\" and it tasted like burned nuts. LOL. I'll be more careful next time! Thanks for sharing! :)\n- Great way to enhance the flavour. Thanks for posting.\n- I have used this toasting method twice now, both times with great success in salad recipes. I even love the taste of the crunchy just-popped grains, and am thinking that these might be good simply sprinkled on food for crunch.\n- I can't give this any stars (as I haven't tried it yet), but I noticed from a lot of the reviews that people were getting a bitter taste by cooking their quinoa without this method...? I wanted to mention that I buy Bob's Red Mill organic whole grain quinoa at Costco, and it says right on the package that it has been \"thoroughly rinsed and air dried to remove the bitter saponins, so it can be used without rinsing\". I was at Sam's Club the other day too, and I checked a bag of quinoa they sell there (also organic), and it said it had been rinsed as well. I don't rinse before I cook my Bob's RM, and it always tastes great. Maybe it's just the organic ones that rinse it first before selling it in stores. I don't know. Regardless, I do still plan to try your method of toasting, to add another depth of flavor to the quinoa. UPDATE 12/7/10: I was looking for a way to jazz up my quinoa, and I came back across this recipe/method. WOW, does it ever change the texture and flavor for the better! My quinoa started to smell like, hmm... popcorn-y almost, and I was worried I overtoasted it, but it came out really good. I was seriously thinking of finding random recipes to just use up my quinoa and just buy whole grain couscous after that, but this method has pulled me back in! I can definitely say I am a quinoa fan, and I will be using this method again and again. Thank you for posting it!\n- Genius! Really brings out the flavor.\n- This worked well. It's my first time making quinoa. I did this in preparation for recipe #121064. I don't think that I rinsed it enough, I MIGHT taste a bit of bitterness, but then again, I have a feeling it's all in my head. :-) Next time I will rinse even longer and see if I taste a hint or not. Thanks for the instructions!!\n- Here's another person not knowing you were to rinse quinoa. DH loves the stuff I don't really care for it, rinsed or not. This was so easy to do. Thanks DiB's for giving out this information to all us uninformed cooks. :)\n- This was my first time making quinoa. Even though the bag said it was already pre-rinsed, I rinsed it anyway. Toasting it really made a difference. The nutty flavor and healthy nature of this grain is going to give me an incentive to cook it again and again. I made pilaf with this batch but can't wait to be creative and use it in other recipes. Thanks so much for posting.\n- Great, simple idea--it works for rice and pasta, this too.\n- Thank you for saving my \"never going to eat it again\" frame of mind. I did this and OMG it was DA BOMB. My kids ate it-and liked it! and so did my husband. I never thought I would see the day. Thank you Thank you Thank you!\n- Thanks for sharing - I toast my orzo before cooking it too. I liked this technique on the quinoa as well, giving it that little extra nutty flavor.\n- This is a must do everytime for quinoa.\n- I love Quinoa, but never thought to toast it. One suggestion though. When you are rinsing the quinoa, save the rinse water. Pour it into a spray bottle and you have an organic liquid that repells insects. Use it on your vegetable plants. I wouldn't recommend using it on culinary herbs though as it could affect the taste. The coating of the quinoa, saponin, a resin-like substance is extremely bitter and forms a soapy solution in water.\n- I prepared and tried quinoa for the first time today, and am grateful that I found these instructions on how to toast it before cooking it. I don't know how quinoa tastes when it is not toasted, but I found it delicious and full of a nut-like flavour after being toasted and cooked. Thank you!\n- Easy peasy. Adds lots of flavor. I also used this before making Recipe#368746. Thanks DiB's for sharing.\n- Love the nutty aroma this has when toasting. Thanks for posting!\n- I used cheesecloth to rinse the quinoa and only needed about 10 mins to toast it. After cooking, it tasted just like how I had it abroad! Thanks!\n- I will use this method from now on when I make quinoa. I used it for Recipe #336900.\n- WOW!! :) Really does make all the difference in the world. Has such a beautiful flavor without the bitterness. I'm now in love with this grain and even my kids love it! Thanks for sharing, this is absolutely 5 STAR's!!!\n- Gives quinoa great depth of flavor and takes away any bitterness. It smells great while its toasting...\n- the best! you'll swear you added butter or chicken broth because the flavor is so rich and complex.... it should be noted that to cook the quinoa you should use two cups water to one cup quinoa. add salt to the boiling water. simmer with lid on for twenty minutes. remove lid and remove from heat, let cool for five minutes. could not be more simple or delicious!\n- I'm going to rate this later. Just wanted to thank you for posting this. I just tried quinoa last night for the first time. Using quinoa in place of rice as I'm told it's a protein not a carb. A friend told me to just wash, put in rice cooker with 1:2 ratio with water. It had a rather strong smell (compared to rice) so it's going to take getting use to. I hope toasting it will help. Thank you again.\n- Very easy and turned out great! Thanks for posting.\n- I'm still introducing myself to cooking with quinoa....so far we are enjoying it much more than the empty carbs of plain white rice! Toasting it really does add a nice flavor. Thanks!!\n- Used the recipe for Recipe#103775#103775. I did followed the instructions completely and the recipe turned out wonderful. Thank you.\n- Great idea! Made for a wonderful flavor. Thanks for posting.\n- I was putting together my 'Best of 2010' and realized I never got around to rating this. Well, just another 5* review here to add to the pot. I always do this with my quinoa now and thank you for turning me on to the method! I guess this will be in best of 2011 now. :)\n- Fantastic! Do not know why I never reviewed this before as I have been toasting my quinoa every since I came across this recipe about a year ago. Toasting the quinoa improves both the flavor and texture so much. All I can say is thank you, thank you, thank you.\n- Great technique. I plan to use it more often. The difference in taste is definitely noticeable.\n- I've already made quinoa without this method and this way it's even better. Thanks Dib's :) Made for Healthy Tag\n- This makes a HUGE difference...I now understand why quinoa I made at home tasted like bird seed and I loved it in restaurants and when someone else prepared it. You can smell and see when it's done toasting...mmm.\n- This is an excellent way to remember how to get your quinoa ready to use. Especially the washing it part. It's nasty if you don't. Toasting it makes it even better. Thanks for posting this.\n- Gives a lovely nutty taste to the quinoa..thanks for the idea!\n- Absolutely THE way to use quinoa! Wash, wash, wash and then toast and perfection!! I will toast my quinoa from now on!!\n- I tried this and it really did make a difference! I agree with the rater who said it starts to smell like popcorn when it's getting nice and toasty!! Thanks for posting--I'm just starting to make recipes with Quinoa....which I still can't stop thinking is quin-oh-ah instead of keen-wa (the proper pronunciation)!!\n- Perfect. This recipe was super easy to follow. First time I tried quinoa, I didn't like it. But I didn't know about this recipe then. So I thought I would give it another go. I used the toasted quinoa in Recipe #4056. It is LOVELY. The quinoa doesn't taste bitter at all. Thank you for posting this! I can finally enjoy quinoa!\n- That was fun! I rinsed the quinoa and toasted for exactly 15 minutes. I'm loving the taosty smell and hope that this will take me from a Quinoa 'meh' to an 'OH BOY QUINOA!' Made for Culinary Quest 2014\n- What a great, ingenious idea! Thanks so much for sharing, my first experience with quinoa has been heavenly!\n- This makes all the difference in the world! Thanks for posting!\n- I buy my quinoa at Costco, I've never rinsed it because it says on the package that it's already been done, I've never had a problem with it tasting bitter. This was, however, my first time toasting it, and I was really pleased. It tastes wonderful! BTW, I cooked the quinoa in my homemade chicken broth for extra flavor. This is the way I will make it from now on. Very good! Thank you!\n- I have never made Quinoa before. I followed your toastng instructions and then a fruited recipe from a Cooking Light book. It was sooo good! I can't belive I've been missing out on such a good for you food. Thanks for sharing your tips!\n- omg THANK YOU for posting this. i've been wanting to add quinoa to my diet because it's so good for you-but i could never get past the bland, yet bitter, flavor. the rinsing and toasting makes it DELICIOUS! i will be making this very often now, in place of rice, bulgar and couscous! :)\n- awesome! I will never use quinoa that hasn't been toasted again! Really livens up the flavors! Thanks for sharing this method!\n- I am a quinoa novice and was thrilled to try this new cooking method. It was quick and easy and problem free.\n- I used this recipe to make WicklewoodWench's recipe #447113 and it was fantastic. It made the grain nutty and so flavorful. I was amused while I was toasting the grains that they started \"popping\" like popcorn, although on a much smaller scale. I have cooked with unrinsed/untoasted quinoa, and while it was not bitter it had a sort of \"healthy\" taste to it. Eating quinoa after it has been toasted does *not* make me think \"I'm eating health food\", and that, my friends, is a very good thing. Thanks Dib!\n- This made such a difference in the taste! \n- Emphasis on using a FINE strainer! I have quinoa all over my kitchen!\r\nSince my strainer turned out to be not so fine I put the quinoa in a large bowl with water, swooshed it around awhile and then strained it with a plate.\n- I've neve used Quinoa before but wanted to give it a try and sure glad I found this before I tried it, The hardest part for me was just draining the water off as I didn't have a fine enough strainer, the toasting went fine though I worried about over or under toasting. Used it to make a Spanish Quinoa and it tasted great and was DH approved so it most have worked. Now that I've tried this will have to use this wholesome grain in a lot more ways. Thanks for the information.\n- After reading so much about the health benefits, I wanted to try this new \"grain\" and am very glad I found this prep recipe. The reviews of this recipe were helpful for me to see how important the extra rinsing would be prior to the toasting. This is a solid, basic recipe, will make again.\n- Fantastic, beautiful quinoa. Thanks.\n- Great method for washing and toasting quinoa ahead of time, and so convenient since it's ready to use when you're ready to cook. Next time I'll make at least 4 cups. Thanks for sharing!\n- Thanks for posting this \"prep\" recipe. I recently tried quinoa for the first time and while I love so many other grains, I thought the quinoa was awful. I realize now that it was the bitterness you describe and am looking forward to trying it again. I will come back and rate the prep recipe after I try quinoa again. Thanks so much for posting!!!\n- Love this method - I have never had bitter quinoa but I have never had it taste like this either!
Yummmmmmy\n- Thanks for posting this, it really enhances the flavor of the quinoa.\n- Here's to a healthy New Year! I'm weaning off the calorie laden holiday food fest .\n- I have been eating quinoa for years, but never heard of toasting it! Now that I have heard, I almost feel silly not having thought it myself! OF COURSE it tastes better toasted!Nutty, browned and delicious. I won't be able to eat it any other way now.\n- my quinoa doesn't need to be rinsed but i did anyway just in case the toasting wouldn't work. i noticed the temp was too high and it ended up sticking. i had to nurse it the whole time. i lowered the temp to low and it seemed to be ok. i did notice less bitterness and it seemed to taste better. i'll be doing this again.\n- This is absolutely perfect! I forgot to toast the quinoa just 1 time, and everybody noticed the difference. Always use this every single time now. Thanks so much for posting it.\n- I have never purchased or ate Quinoa before. I followed this recipe to a T. My son and I both loved it. I think I am going to try this sprinkled on things! No bitter taste at all!\n- I never read anywhere to toast quinoa. I tried it and the flavor really changed for the better. Thanks for this wonderful tip!\n- I have never tried quinoa before so I purchased some to give a try. On the box it gave the cooking directions never mentioning washing first. I put a little butter on after it was done and YUUUUK!! I reread the box thinking \"this is supposed to be good??\" and found down in one corner it stated that it had been prewashed. After a short while I started getting quite sick. I then looked here on Zaar as to what to do with this stuff and found your very wise post. I also did a search on the net and found that you can also soak and rinse a few hours and repeat rinsing. It also stated that the saponin on the grain is mildly toxic! No wonder I got sick. I tried it again as you posted , with rinsing REALLY good. What a difference!! Rinse, rinse, rinse.\n- This completely changed my perspective on quinoa! Simple, but amazing how it changes the grain for the better! Thank you!\n- This was my first attempt at making Quinoa. Toasting seemed like extra effort, but it was well worth it. As another reviewer stated, it really does taste like you used stock and some butter. I tried this first and then made it without toasting - no comparison. The flavor is much more developed here!\n- Thanks for posting!! I used my cast iron pan and used red quinoa. It was great! Thanks Dib's!\n- Tonight is the first time I am making quinoa and I am so happy to have found this recipe. I love the aroma of the grains toasting. This is gonna be awesome in recipe#236985. I cannot wait to dig in! Thanks Dib's, once again you ROCK!\n- Great tip! I love how the roasting brings out the nutty taste of the quinoa. It is easy to do and improves the taste so much. Will do this for now on! Thank you for posting this!\n- Wish I had this when I first tried quinoa. I threw it out then. This prep made all the difference. I finally could see why people were eating this stuff. I also used this prep version in recipe #170085-Garlic Quinoa. Thanks for opening anew door in grains for me.\n- Hi Dib's\n\nThanks for this hint. I had been wanting to use quinoa for a few years and finally took the plunge. But not before I saw this. I toasted it, though afraid I would burn some. Really had to keep an eye on it. didn't actually get around to using the toasted grain for a couple of weeks. It kept great in an airtight container in the cupboard just fine. Watch Out! though this explodes in volume :). I was making a pilaf and my added goodies got lost in the volume of quinoa. Tasted great wonderful, though.\nThanks\nJudy in WA\n- This was a great recommendation! I found it easier to get a very steep pan/glass to rinse the quinoa in. When I tried to just rinse them in my strainer, they were so buoyant they just kind of flew out of the strainer. The results were perfect and they have a wonderfully nutty flavor and smell. I will be doing this every time!! Thanks\n- Make sure you rinse under COLD running water for a minimum of 10 minutes. Super for chili, pilafs, salads.\n- I'm so glad that I came across this before making quinoa for the first time! I had no idea that it was essential to toast to get rid of the bitter taste, and if I hadn't done this, who knows, I may not have fallen in love with this grain :) Thanks so much for posting!\n- Excellent! My first time to try quinoa and this method worked fabulously. Not a hint of bitterness and a very easy process. Thanks for sharing!\n- I haven't had quinoa without toasting it as I found this recipe the first time I ever tried the grain. I love the nutty flavor that toasting brings out in the dishes that I've made.\n- dibs... I used your technique to make Debbwls Recipe #415970 and then went on to use it to make my Recipe #518104. Fabulous way to get the most out of your quinoa! Thank you for sharing this. Made for Culinary Quest 2014 / Suitcase Gourmets.\n- I have bought and toasted my first quinoa! I haven't used it yet.. a treat for later this week .. but I've done the ground work! I took the advice of Deborahrah, and used the rinse water on my roses, good to feel that I have had the utmost value for my money, ha ha!\n\nThank you for all the great tips, and guidance, Zaarians!\n- Truly amazing how much difference this one simple step can make!\n- I'm so sorry, I can't believe I haven't reviewed this recipe yet, considering I am always recommending it...Thank you soooo much for posting\n- This was my first time using quinoa. I'm glad I found this; it would have been terrible to not know I should rinse it before preparing, and then end up with a nasty, bitter dish. Thank you for this!\n- This really improves the taste. Good to know! \n- This was easy and came out really tasty. Made Garlic Quinoa with it 170085. I really think the toasty flavor came through.\n- This changed the flavor profile of quinoa for my husband. He didn't like it the first time I made it then I toasted it the next time and now he loves it. Gives it a nutty flavor.\n- Whoever thought of toasting quinoa is a genius and Dib's also a genius to posting this recipe. I have been eating quinoa for years without toasting, but toasting it makes it nutty and rich and extra delicious. Thanks\n\n### Date\n2001-12-30 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "easy", "grains", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "pasta-rice-and-grains", "equipment", "number-of-servings" ], "ingredients": [ "quinoa", "water" ], "steps": [ "pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural , bitter coating", "i find this method helpful too-pour quinoa into a medium bowl , add cold water and swish around with your hand", "place a unbleached coffee filter into your strainer , then drain off the quinoa", "it's a lot less annoying this way as the tiny grain won't get stuck in your strainer", "put rinsed quinoa into a large frying pan over medium heat", "cook , shaking the pan for around 15 minutes or until the quinoa reaches a golden brown", "remove from heat and pan and cool", "store in a clean jar with a tight fitting lid", "keeps for up to 1 month" ], "nutrition": [ 625.6, 15.0, 0.0, 0.0, 48.0, 6.0, 36.0 ], "reviews": "[\"I am rating to ensure I don't lose this recipe. I have only eaten quinoa once before some time ago but I do think I recall a bitterness. Will be cooking this up for a cheesey bite recipe that is cooked up in muffin tin\", \"Like many here, I prefer toasted quinoa also, and can recommend Dib's method as a great way to do it, also. What I MOST appreciate about this recipe post, though, is the coffee filter tip for a fuss-free way to strain washed/rinsed quinoa! Reading that was a head-thumping "Duh!, how did that never occur to me?" moment! I don't happen to use that type of filter for making coffee, but have bought them to put in the bottom of pots when planting flowers to help keep the soil neatly in pots while allowing excess water to drain. Sometimes the obvious can become quite elusive. I've already purchased more coffee filters to use for quinoa, and will waste not a second more searching for an ideal, fine-mesh quinoa strainer, since a coffee filter will perfectly transform one I already have to work well for that purpose. Thanks so much for that wonderful tip!!! I'm sure that solution would have continued to elude me, had I not happened upon it in your post!\", \"Thanks, Dib's, for sharing this. I had tried quinoa years ago and, even after rinsing, still found it to bitter for us to really 'like' and implement into our diet. I wanted to use some of this ancient grain in Zaar World Tour 7, and remembered I'd seen this technique, so I rinsed and then toasted the grain, as per your instructions. Well, it's made all the difference in the world! I made 2 different salads today using the toasted grain and they were both so well-received by my family. Thank you for making this more accessible to us. :-)\", 'OK, this just makes the Quinoa on a whole new level. Definitely wash and wash and wash with your hands in a sieve rubbing it between your fingers to remove any bitter coating. I will always use my quinoa toasted from now on.', 'Really adds to the depth of the flavor of quinoa. From now on I will be making all my recipes with toasted quinoa.', \"What is quinoa and where do ya buy it? I never heard of it. The chicken fingers look delicous but I don't know what the stuff is and where I can buy it.\", 'Thank you for sharing this how to recipe! I used it before making Recipe #368746 and loved the difference to the quinoa.', \"Wonderful idea!! I toasted it as instructed and then cooked it up in my rice cooker (white rice setting) and it was the best quinoa I've ever made. Thanks so much for the great tip!\", 'Be careful not to OVERtoast the quinoa! I left mine on too long attempting to get it \"golden brown\" and it tasted like burned nuts. LOL. I\\'ll be more careful next time! Thanks for sharing! :)', 'Great way to enhance the flavour. Thanks for posting.', 'I have used this toasting method twice now, both times with great success in salad recipes. I even love the taste of the crunchy just-popped grains, and am thinking that these might be good simply sprinkled on food for crunch.', 'I can\\'t give this any stars (as I haven\\'t tried it yet), but I noticed from a lot of the reviews that people were getting a bitter taste by cooking their quinoa without this method...? I wanted to mention that I buy Bob\\'s Red Mill organic whole grain quinoa at Costco, and it says right on the package that it has been \"thoroughly rinsed and air dried to remove the bitter saponins, so it can be used without rinsing\". I was at Sam\\'s Club the other day too, and I checked a bag of quinoa they sell there (also organic), and it said it had been rinsed as well. I don\\'t rinse before I cook my Bob\\'s RM, and it always tastes great. Maybe it\\'s just the organic ones that rinse it first before selling it in stores. I don\\'t know. Regardless, I do still plan to try your method of toasting, to add another depth of flavor to the quinoa. UPDATE 12/7/10: I was looking for a way to jazz up my quinoa, and I came back across this recipe/method. WOW, does it ever change the texture and flavor for the better! My quinoa started to smell like, hmm... popcorn-y almost, and I was worried I overtoasted it, but it came out really good. I was seriously thinking of finding random recipes to just use up my quinoa and just buy whole grain couscous after that, but this method has pulled me back in! I can definitely say I am a quinoa fan, and I will be using this method again and again. Thank you for posting it!', 'Genius! Really brings out the flavor.', \"This worked well. It's my first time making quinoa. I did this in preparation for recipe #121064. I don't think that I rinsed it enough, I MIGHT taste a bit of bitterness, but then again, I have a feeling it's all in my head. :-) Next time I will rinse even longer and see if I taste a hint or not. Thanks for the instructions!!\", \"Here's another person not knowing you were to rinse quinoa. DH loves the stuff I don't really care for it, rinsed or not. This was so easy to do. Thanks DiB's for giving out this information to all us uninformed cooks. :)\", 'This was my first time making quinoa. Even though the bag said it was already pre-rinsed, I rinsed it anyway. Toasting it really made a difference. The nutty flavor and healthy nature of this grain is going to give me an incentive to cook it again and again. I made pilaf with this batch but can't wait to be creative and use it in other recipes. Thanks so much for posting.', 'Great, simple idea--it works for rice and pasta, this too.', 'Thank you for saving my \"never going to eat it again\" frame of mind. I did this and OMG it was DA BOMB. My kids ate it-and liked it! and so did my husband. I never thought I would see the day. Thank you Thank you Thank you!', 'Thanks for sharing - I toast my orzo before cooking it too. I liked this technique on the quinoa as well, giving it that little extra nutty flavor.', 'This is a must do everytime for quinoa.', \"I love Quinoa, but never thought to toast it. One suggestion though. When you are rinsing the quinoa, save the rinse water. Pour it into a spray bottle and you have an organic liquid that repells insects. Use it on your vegetable plants. I wouldn't recommend using it on culinary herbs though as it could affect the taste. The coating of the quinoa, saponin, a resin-like substance is extremely bitter and forms a soapy solution in water.\", \"I prepared and tried quinoa for the first time today, and am grateful that I found these instructions on how to toast it before cooking it. I don't know how quinoa tastes when it is not toasted, but I found it delicious and full of a nut-like flavour after being toasted and cooked. Thank you!\", \"Easy peasy. Adds lots of flavor. I also used this before making Recipe#368746. Thanks DiB's for sharing.\", 'Love the nutty aroma this has when toasting. Thanks for posting!', 'I used cheesecloth to rinse the quinoa and only needed about 10 mins to toast it. After cooking, it tasted just like how I had it abroad! Thanks!', 'I will use this method from now on when I make quinoa. I used it for Recipe #336900.', \"WOW!! :) Really does make all the difference in the world. Has such a beautiful flavor without the bitterness. I'm now in love with this grain and even my kids love it! Thanks for sharing, this is absolutely 5 STAR's!!!\", 'Gives quinoa great depth of flavor and takes away any bitterness. It smells great while its toasting...', \"the best! you'll swear you added butter or chicken broth because the flavor is so rich and complex.... it should be noted that to cook the quinoa you should use two cups water to one cup quinoa. add salt to the boiling water. simmer with lid on for twenty minutes. remove lid and remove from heat, let cool for five minutes. could not be more simple or delicious!\", \"I'm going to rate this later. Just wanted to thank you for posting this. I just tried quinoa last night for the first time. Using quinoa in place of rice as I'm told it's a protein not a carb. A friend told me to just wash, put in rice cooker with 1:2 ratio with water. It had a rather strong smell (compared to rice) so it's going to take getting use to. I hope toasting it will help. Thank you again.\", 'Very easy and turned out great! Thanks for posting.', \"I'm still introducing myself to cooking with quinoa....so far we are enjoying it much more than the empty carbs of plain white rice! Toasting it really does add a nice flavor. Thanks!!\", 'Used the recipe for Recipe#103775#103775. I did followed the instructions completely and the recipe turned out wonderful. Thank you.', 'Great idea! Made for a wonderful flavor. Thanks for posting.', \"I was putting together my 'Best of 2010' and realized I never got around to rating this. Well, just another 5* review here to add to the pot. I always do this with my quinoa now and thank you for turning me on to the method! I guess this will be in best of 2011 now. :)\", 'Fantastic! Do not know why I never reviewed this before as I have been toasting my quinoa every since I came across this recipe about a year ago. Toasting the quinoa improves both the flavor and texture so much. All I can say is thank you, thank you, thank you.', 'Great technique. I plan to use it more often. The difference in taste is definitely noticeable.', \"I've already made quinoa without this method and this way it's even better. Thanks Dib's :) Made for Healthy Tag\", \"This makes a HUGE difference...I now understand why quinoa I made at home tasted like bird seed and I loved it in restaurants and when someone else prepared it. You can smell and see when it's done toasting...mmm.\", \"This is an excellent way to remember how to get your quinoa ready to use. Especially the washing it part. It's nasty if you don't. Toasting it makes it even better. Thanks for posting this.\", 'Gives a lovely nutty taste to the quinoa..thanks for the idea!', 'Absolutely THE way to use quinoa! Wash, wash, wash and then toast and perfection!! I will toast my quinoa from now on!!', \"I tried this and it really did make a difference! I agree with the rater who said it starts to smell like popcorn when it's getting nice and toasty!! Thanks for posting--I'm just starting to make recipes with Quinoa....which I still can't stop thinking is quin-oh-ah instead of keen-wa (the proper pronunciation)!!\", \"Perfect. This recipe was super easy to follow. First time I tried quinoa, I didn't like it. But I didn't know about this recipe then. So I thought I would give it another go. I used the toasted quinoa in Recipe #4056. It is LOVELY. The quinoa doesn't taste bitter at all. Thank you for posting this! I can finally enjoy quinoa!\", 'That was fun! I rinsed the quinoa and toasted for exactly 15 minutes. I'm loving the taosty smell and hope that this will take me from a Quinoa 'meh' to an 'OH BOY QUINOA!' Made for Culinary Quest 2014', 'What a great, ingenious idea! Thanks so much for sharing, my first experience with quinoa has been heavenly!', 'This makes all the difference in the world! Thanks for posting!', 'I buy my quinoa at Costco, I've never rinsed it because it says on the package that it's already been done, I've never had a problem with it tasting bitter. This was, however, my first time toasting it, and I was really pleased. It tastes wonderful! BTW, I cooked the quinoa in my homemade chicken broth for extra flavor. This is the way I will make it from now on. Very good! Thank you!', \"I have never made Quinoa before. I followed your toastng instructions and then a fruited recipe from a Cooking Light book. It was sooo good! I can't belive I've been missing out on such a good for you food. Thanks for sharing your tips!\", \"omg THANK YOU for posting this. i've been wanting to add quinoa to my diet because it's so good for you-but i could never get past the bland, yet bitter, flavor. the rinsing and toasting makes it DELICIOUS! i will be making this very often now, in place of rice, bulgar and couscous! :)\", \"awesome! I will never use quinoa that hasn't been toasted again! Really livens up the flavors! Thanks for sharing this method!\", 'I am a quinoa novice and was thrilled to try this new cooking method. It was quick and easy and problem free.', 'I used this recipe to make WicklewoodWench\\'s recipe #447113 and it was fantastic. It made the grain nutty and so flavorful. I was amused while I was toasting the grains that they started \"popping\" like popcorn, although on a much smaller scale. I have cooked with unrinsed/untoasted quinoa, and while it was not bitter it had a sort of \"healthy\" taste to it. Eating quinoa after it has been toasted does *not* make me think \"I\\'m eating health food\", and that, my friends, is a very good thing. Thanks Dib!', 'This made such a difference in the taste! ', 'Emphasis on using a FINE strainer! I have quinoa all over my kitchen!\\r\\nSince my strainer turned out to be not so fine I put the quinoa in a large bowl with water, swooshed it around awhile and then strained it with a plate.', \"I've neve used Quinoa before but wanted to give it a try and sure glad I found this before I tried it, The hardest part for me was just draining the water off as I didn't have a fine enough strainer, the toasting went fine though I worried about over or under toasting. Used it to make a Spanish Quinoa and it tasted great and was DH approved so it most have worked. Now that I've tried this will have to use this wholesome grain in a lot more ways. Thanks for the information.\", 'After reading so much about the health benefits, I wanted to try this new \"grain\" and am very glad I found this prep recipe. The reviews of this recipe were helpful for me to see how important the extra rinsing would be prior to the toasting. This is a solid, basic recipe, will make again.', 'Fantastic, beautiful quinoa. Thanks.', \"Great method for washing and toasting quinoa ahead of time, and so convenient since it's ready to use when you're ready to cook. Next time I'll make at least 4 cups. Thanks for sharing!\", 'Thanks for posting this \"prep\" recipe. I recently tried quinoa for the first time and while I love so many other grains, I thought the quinoa was awful. I realize now that it was the bitterness you describe and am looking forward to trying it again. I will come back and rate the prep recipe after I try quinoa again. Thanks so much for posting!!!', 'Love this method - I have never had bitter quinoa but I have never had it taste like this either!
Yummmmmmy', 'Thanks for posting this, it really enhances the flavor of the quinoa.', 'Here's to a healthy New Year! I'm weaning off the calorie laden holiday food fest .', \"I have been eating quinoa for years, but never heard of toasting it! Now that I have heard, I almost feel silly not having thought it myself! OF COURSE it tastes better toasted!Nutty, browned and delicious. I won't be able to eat it any other way now.\", \"my quinoa doesn't need to be rinsed but i did anyway just in case the toasting wouldn't work. i noticed the temp was too high and it ended up sticking. i had to nurse it the whole time. i lowered the temp to low and it seemed to be ok. i did notice less bitterness and it seemed to taste better. i'll be doing this again.\", 'This is absolutely perfect! I forgot to toast the quinoa just 1 time, and everybody noticed the difference. Always use this every single time now. Thanks so much for posting it.', 'I have never purchased or ate Quinoa before. I followed this recipe to a T. My son and I both loved it. I think I am going to try this sprinkled on things! No bitter taste at all!', 'I never read anywhere to toast quinoa. I tried it and the flavor really changed for the better. Thanks for this wonderful tip!', 'I have never tried quinoa before so I purchased some to give a try. On the box it gave the cooking directions never mentioning washing first. I put a little butter on after it was done and YUUUUK!! I reread the box thinking \"this is supposed to be good??\" and found down in one corner it stated that it had been prewashed. After a short while I started getting quite sick. I then looked here on Zaar as to what to do with this stuff and found your very wise post. I also did a search on the net and found that you can also soak and rinse a few hours and repeat rinsing. It also stated that the saponin on the grain is mildly toxic! No wonder I got sick. I tried it again as you posted , with rinsing REALLY good. What a difference!! Rinse, rinse, rinse.', 'This completely changed my perspective on quinoa! Simple, but amazing how it changes the grain for the better! Thank you!', 'This was my first attempt at making Quinoa. Toasting seemed like extra effort, but it was well worth it. As another reviewer stated, it really does taste like you used stock and some butter. I tried this first and then made it without toasting - no comparison. The flavor is much more developed here!', 'Thanks for posting!! I used my cast iron pan and used red quinoa. It was great! Thanks Dib's!', \"Tonight is the first time I am making quinoa and I am so happy to have found this recipe. I love the aroma of the grains toasting. This is gonna be awesome in recipe#236985. I cannot wait to dig in! Thanks Dib's, once again you ROCK!\", 'Great tip! I love how the roasting brings out the nutty taste of the quinoa. It is easy to do and improves the taste so much. Will do this for now on! Thank you for posting this!', 'Wish I had this when I first tried quinoa. I threw it out then. This prep made all the difference. I finally could see why people were eating this stuff. I also used this prep version in recipe #170085-Garlic Quinoa. Thanks for opening anew door in grains for me.', \"Hi Dib's\\n\\nThanks for this hint. I had been wanting to use quinoa for a few years and finally took the plunge. But not before I saw this. I toasted it, though afraid I would burn some. Really had to keep an eye on it. didn't actually get around to using the toasted grain for a couple of weeks. It kept great in an airtight container in the cupboard just fine. Watch Out! though this explodes in volume :). I was making a pilaf and my added goodies got lost in the volume of quinoa. Tasted great wonderful, though.\\nThanks\\nJudy in WA\", 'This was a great recommendation! I found it easier to get a very steep pan/glass to rinse the quinoa in. When I tried to just rinse them in my strainer, they were so buoyant they just kind of flew out of the strainer. The results were perfect and they have a wonderfully nutty flavor and smell. I will be doing this every time!! Thanks', 'Make sure you rinse under COLD running water for a minimum of 10 minutes. Super for chili, pilafs, salads.', \"I'm so glad that I came across this before making quinoa for the first time! I had no idea that it was essential to toast to get rid of the bitter taste, and if I hadn't done this, who knows, I may not have fallen in love with this grain :) Thanks so much for posting!\", 'Excellent! My first time to try quinoa and this method worked fabulously. Not a hint of bitterness and a very easy process. Thanks for sharing!', \"I haven't had quinoa without toasting it as I found this recipe the first time I ever tried the grain. I love the nutty flavor that toasting brings out in the dishes that I've made.\", 'dibs... I used your technique to make Debbwls Recipe #415970 and then went on to use it to make my Recipe #518104. Fabulous way to get the most out of your quinoa! Thank you for sharing this. Made for Culinary Quest 2014 / Suitcase Gourmets.', \"I have bought and toasted my first quinoa! I haven't used it yet.. a treat for later this week .. but I've done the ground work! I took the advice of Deborahrah, and used the rinse water on my roses, good to feel that I have had the utmost value for my money, ha ha!\\n\\nThank you for all the great tips, and guidance, Zaarians!\", 'Truly amazing how much difference this one simple step can make!', \"I'm so sorry, I can't believe I haven't reviewed this recipe yet, considering I am always recommending it...Thank you soooo much for posting\", \"This was my first time using quinoa. I'm glad I found this; it would have been terrible to not know I should rinse it before preparing, and then end up with a nasty, bitter dish. Thank you for this!\", 'This really improves the taste. Good to know! ', 'This was easy and came out really tasty. Made Garlic Quinoa with it 170085. I really think the toasty flavor came through.', \"This changed the flavor profile of quinoa for my husband. He didn't like it the first time I made it then I toasted it the next time and now he loves it. Gives it a nutty flavor.\", 'Whoever thought of toasting quinoa is a genius and Dib's also a genius to posting this recipe. I have been eating quinoa for years without toasting, but toasting it makes it nutty and rich and extra delicious. Thanks']", "submitted": "2001-12-30T00:00:00", "minutes": 17, "n_steps": 9, "n_ingredients": 2 }, { "id": 359, "original_id": 445018, "name": "cook bacon in microwave or frypan", "description": "from ninemsn.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/445018_v000.png", "markdown": "## 🍰 cook bacon in microwave or frypan\n\n### Description\nfrom ninemsn.\n\n### Tags\n- bacon\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- side-dishes\n- pork\n- easy\n- beginner-cook\n- dietary\n- low-carb\n- low-in-something\n- meat\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. bacon\n2. salt and pepper\n\n### Steps\n1. microwave - put a layer of kitchen paper on a microwave proof plate and top with the bacon slices and place another layer of kitchen paper on top and cook in microwave on high for 2 to 3 minutes\n2. season with salt and pepper if desired\n3. frypan - place bacon in a cold frying pan and turn the heat on and cook until crisp\n4. season with salt and pepper if desired\n\n### Nutrition\n- 73.3\n- 11.0\n- 0.0\n- 5.0\n- 3.0\n- 12.0\n- 0.0\n\n### Reviews\n- Microwave method works great...and correct me if I'm wrong, but isn't bacon being bad for you an old wives' tale? Or was my mother lying to me again? Made for A-NZ Reunion tag.\n- I used the microwave method and it worked out great for me. Used on burgers for a nice meal. Thanks Pat for another keeper. Made for Everyday Is A Holiday Tag.\n- I gave this 5 stars. This is become my favorite way to make bacon! I discovered the way of making bacon about a year ago and love it! Thanks for posting a great method! Christine\n- Pat I used this method in a stainless steel skillet which usually causes me all sorts of issues with sticking and tearing up my bacon - well not this time! Putting the bacon in cold definitely did the trick. I used it a week later doing bacon my my teflon coated skillet and it worked so well there too - not that sticking was an issue but my bacon would always shrink up too much but with this method that remained straight and cooked up nice and crispy! Thanks for a new and simple way to prepare bacon. Made for WTTM tag game.\n- Yummy...I always cook my bacon in the microwave...but never really knew how long they should be in there...thanks for the info...I cooked 4 slices of thick applewood bacon and they took exactly 6 minutes to be at perfection...:)\n- I used the microwave method. I had to cook it for a little longer because my bacon was thick cut, and already flavored with pepper. It's so nice to have bacon that isn't all shriveled up! Thanks for posting.\n- I also used the microwave method for this recipe.
I used short cut rindless bacon and this was just so quick and easy....not too mention fantastic results!
I did have to cook my bacon just a fraction longer..........but then what is 40 seconds between friends... ;-)
Such a great recipe, when you need bacon in a hurry. Not too mention saving time and the mess in not having to fry and clean the pan!
Thanks Pat for a quick and easy solution to bacon in a hurry!\n- I used the microwave method and it is a great way to cook bacon. I can never get it right in the pan. Made for Auz/NZ swap.\n- Whoever would have guessed that microwaving bacon would produce such great results?!!!
Wonderfully easy with little to clean up afterwards.....now I can have bacon sandwiches even when I'm running late ( which is often!!).
Thanks Pat...for a fabulous eye opener!!
Made for 123 Hits.\n- I love bacon! I used the frying pan method, because I wanted the bacon grease to use in another recipe later on. Mine turned out wonderfully crisp and delicious. Thanks for sharing!\n- II used the microwave method - and please tell me exactly why did I not try this sooner??? WOW was this easy. And no mess! Had thick sliced bacon so I cut it in half to cook a little faster and it was done perfectly in 5 minutes. Probably the only way I will cook bacon into the future. THANKS for posting, Pat :)\n- I needed a quick recipe to cook some bacon for a recipe. I used the microwave method so that I wouldn't heat up the house. I increased the bacon to six slices and increased the time to 5 minutes. This method worked like a charm. Thanks.\n- This worked really well! I used applewood-smoked bacon, in a cold cast iron skillet, shaping the bacon into a circle, which kept it's shape! I had hoped it would work, and was excited about the end result. Thanks for sharing this quick tip, Pat!\n- I chose this recipe to tag, as DH and I have just re-modeled our kitchen and installed a new microwave which is different then last one. I made this as written, using 2 pieces of bacon and microwaving on high for 2 minutes and it turned out perfect. Thanks for sharing the cooking tip/technique. Made for Holiday Tag Game.\n- Cold bacon, cold pan and no extra oil worked really well for me - bacon was delicious , no sticking whatsoever. I used a very old trusty non stick pot.\n- The timing was perfect. I always am guessing about how long I should microwave bacon.\n- I used the microwave method. It worked out perfect! I used turkey bacon and added pepper but no salt. YUM! Made for A-NZ Reunion Tag Game 2011.\n\n### Date\n2010-12-29 00:00:00\n", "tags": [ "bacon", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "5-ingredients-or-less", "very-low-carbs", "side-dishes", "pork", "easy", "beginner-cook", "dietary", "low-carb", "low-in-something", "meat", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "bacon", "salt and pepper" ], "steps": [ "microwave - put a layer of kitchen paper on a microwave proof plate and top with the bacon slices and place another layer of kitchen paper on top and cook in microwave on high for 2 to 3 minutes", "season with salt and pepper if desired", "frypan - place bacon in a cold frying pan and turn the heat on and cook until crisp", "season with salt and pepper if desired" ], "nutrition": [ 73.3, 11.0, 0.0, 5.0, 3.0, 12.0, 0.0 ], "reviews": "[\"Microwave method works great...and correct me if I'm wrong, but isn't bacon being bad for you an old wives' tale? Or was my mother lying to me again? Made for A-NZ Reunion tag.\", 'I used the microwave method and it worked out great for me. Used on burgers for a nice meal. Thanks Pat for another keeper. Made for Everyday Is A Holiday Tag.', 'I gave this 5 stars. This is become my favorite way to make bacon! I discovered the way of making bacon about a year ago and love it! Thanks for posting a great method! Christine', 'Pat I used this method in a stainless steel skillet which usually causes me all sorts of issues with sticking and tearing up my bacon - well not this time! Putting the bacon in cold definitely did the trick. I used it a week later doing bacon my my teflon coated skillet and it worked so well there too - not that sticking was an issue but my bacon would always shrink up too much but with this method that remained straight and cooked up nice and crispy! Thanks for a new and simple way to prepare bacon. Made for WTTM tag game.', 'Yummy...I always cook my bacon in the microwave...but never really knew how long they should be in there...thanks for the info...I cooked 4 slices of thick applewood bacon and they took exactly 6 minutes to be at perfection...:)', \"I used the microwave method. I had to cook it for a little longer because my bacon was thick cut, and already flavored with pepper. It's so nice to have bacon that isn't all shriveled up! Thanks for posting.\", 'I also used the microwave method for this recipe.
I used short cut rindless bacon and this was just so quick and easy....not too mention fantastic results!
I did have to cook my bacon just a fraction longer..........but then what is 40 seconds between friends... ;-)
Such a great recipe, when you need bacon in a hurry. Not too mention saving time and the mess in not having to fry and clean the pan!
Thanks Pat for a quick and easy solution to bacon in a hurry!', 'I used the microwave method and it is a great way to cook bacon. I can never get it right in the pan. Made for Auz/NZ swap.', \"Whoever would have guessed that microwaving bacon would produce such great results?!!!
Wonderfully easy with little to clean up afterwards.....now I can have bacon sandwiches even when I'm running late ( which is often!!).
Thanks Pat...for a fabulous eye opener!!
Made for 123 Hits.\", 'I love bacon! I used the frying pan method, because I wanted the bacon grease to use in another recipe later on. Mine turned out wonderfully crisp and delicious. Thanks for sharing!', 'II used the microwave method - and please tell me exactly why did I not try this sooner??? WOW was this easy. And no mess! Had thick sliced bacon so I cut it in half to cook a little faster and it was done perfectly in 5 minutes. Probably the only way I will cook bacon into the future. THANKS for posting, Pat :)', \"I needed a quick recipe to cook some bacon for a recipe. I used the microwave method so that I wouldn't heat up the house. I increased the bacon to six slices and increased the time to 5 minutes. This method worked like a charm. Thanks.\", \"This worked really well! I used applewood-smoked bacon, in a cold cast iron skillet, shaping the bacon into a circle, which kept it's shape! I had hoped it would work, and was excited about the end result. Thanks for sharing this quick tip, Pat!\", 'I chose this recipe to tag, as DH and I have just re-modeled our kitchen and installed a new microwave which is different then last one. I made this as written, using 2 pieces of bacon and microwaving on high for 2 minutes and it turned out perfect. Thanks for sharing the cooking tip/technique. Made for Holiday Tag Game.', 'Cold bacon, cold pan and no extra oil worked really well for me - bacon was delicious , no sticking whatsoever. I used a very old trusty non stick pot.', 'The timing was perfect. I always am guessing about how long I should microwave bacon.', 'I used the microwave method. It worked out perfect! I used turkey bacon and added pepper but no salt. YUM! Made for A-NZ Reunion Tag Game 2011.']", "submitted": "2010-12-29T00:00:00", "minutes": 4, "n_steps": 4, "n_ingredients": 2 }, { "id": 360, "original_id": 144056, "name": "paprika oil", "description": "this flavored oil is easy to make and adds an individual touch. use this to baste vegetables and meatwhen grilling or broiling.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/144056_v000.png", "markdown": "## 🍰 paprika oil\n\n### Description\nthis flavored oil is easy to make and adds an individual touch. use this to baste vegetables and meatwhen grilling or broiling.\n\n### Tags\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- 1-day-or-more\n- easy\n- dietary\n- gifts\n- low-sodium\n- low-carb\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. paprika\n2. extra virgin olive oil\n\n### Steps\n1. spoon 2 tbls\n2. paprika into a clean jar or bottle\n3. pour in 2 cups olive oil and seal the bottle\n4. leave in a cool , dark place , shaking the bottle occasionally , for 1 week\n5. line a funnel with a double layer of cheesecloth and then strain the oil into another bottle\n6. use the oil to baste vegetables and meats when cooking\n7. enjoy !\n\n### Nutrition\n- 1928.6\n- 333.0\n- 2.0\n- 0.0\n- 1.0\n- 149.0\n- 1.0\n\n### Reviews\n- I made up a very small batch of this as a trial. I only let it sit for four days admittedly but I think it did well on infusing the flavor as it has been sitting in my hot kitchen instead of an air conditioned room. I used it to roast my asparagus and red/yellow bell peppers and it gave it a little push of flavor. I might consider making this for gifts in the future. Definitely going to use this for grilling this summer. I'm thinking grilled corn next. Made for my Babes for ZWT4.\n- I used some of this when grilling some lamb chops. I would never have thought of using paprika with lamb, but I love paprika, so why not! It was surprisingly tasty! I was serving the chops with mashed potatoes, so I also added a little of the oil into the potatoes while they were being mashed: really yummy! Thanks for sharing this recipe, Sharon. As you said, it really can add an individual touch to recipes, and I look forward to deciding what else I'll use it with.\r\n\n- I made 1/4 of the recipe. It easy and nice and rich in color! Great in Chicken Paprikash.\n- Awesome! Still have another 6 days to go but it already has a lot of flavor. And I like the color too,it reminds me of chili oil.It's so pretty!\n- Sharon I made this last weekend to use on grilled veggies this coming weekend. I be back to post my updated review later. Sure looks pretty.\n- Oh, my, this is amazing!!
Sharon, do you EVER have a recipe that isn't awesome? Didn't think so..I haven't found one yet.
This is going to be a staple for BBQ season--potatoes, veggies, salad dressings, meat--you name it! WOW!! Made for French Forum's Spice of the Month-Paprika.
UPDATE: This summer, I've used this oil with potatoes, corn on the cob, grilled chicken and hamburgers. All were top drawer because of the extra flavor. THX, Sharon. You rock!\n- I also made this to use with grilled veggies and today I am going to try it on some chicken also. Can't wait to taste the results on that!!!\n- I dipped my finger in this and tasted it! Fantastic! I can't wait to try this on a host of things. Gifts are definitely in mind! *Made for ZWT4*\n\n### Date\n2005-11-07 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "very-low-carbs", "condiments-etc", "1-day-or-more", "easy", "dietary", "gifts", "low-sodium", "low-carb", "low-in-something", "3-steps-or-less" ], "ingredients": [ "paprika", "extra virgin olive oil" ], "steps": [ "spoon 2 tbls", "paprika into a clean jar or bottle", "pour in 2 cups olive oil and seal the bottle", "leave in a cool , dark place , shaking the bottle occasionally , for 1 week", "line a funnel with a double layer of cheesecloth and then strain the oil into another bottle", "use the oil to baste vegetables and meats when cooking", "enjoy !" ], "nutrition": [ 1928.6, 333.0, 2.0, 0.0, 1.0, 149.0, 1.0 ], "reviews": "[\"I made up a very small batch of this as a trial. I only let it sit for four days admittedly but I think it did well on infusing the flavor as it has been sitting in my hot kitchen instead of an air conditioned room. I used it to roast my asparagus and red/yellow bell peppers and it gave it a little push of flavor. I might consider making this for gifts in the future. Definitely going to use this for grilling this summer. I'm thinking grilled corn next. Made for my Babes for ZWT4.\", \"I used some of this when grilling some lamb chops. I would never have thought of using paprika with lamb, but I love paprika, so why not! It was surprisingly tasty! I was serving the chops with mashed potatoes, so I also added a little of the oil into the potatoes while they were being mashed: really yummy! Thanks for sharing this recipe, Sharon. As you said, it really can add an individual touch to recipes, and I look forward to deciding what else I'll use it with.\\r\\n\", 'I made 1/4 of the recipe. It easy and nice and rich in color! Great in Chicken Paprikash.', \"Awesome! Still have another 6 days to go but it already has a lot of flavor. And I like the color too,it reminds me of chili oil.It's so pretty!\", 'Sharon I made this last weekend to use on grilled veggies this coming weekend. I be back to post my updated review later. Sure looks pretty.', \"Oh, my, this is amazing!!
Sharon, do you EVER have a recipe that isn't awesome? Didn't think so..I haven't found one yet.
This is going to be a staple for BBQ season--potatoes, veggies, salad dressings, meat--you name it! WOW!! Made for French Forum's Spice of the Month-Paprika.
UPDATE: This summer, I've used this oil with potatoes, corn on the cob, grilled chicken and hamburgers. All were top drawer because of the extra flavor. THX, Sharon. You rock!\", \"I also made this to use with grilled veggies and today I am going to try it on some chicken also. Can't wait to taste the results on that!!!\", \"I dipped my finger in this and tasted it! Fantastic! I can't wait to try this on a host of things. Gifts are definitely in mind! *Made for ZWT4*\"]", "submitted": "2005-11-07T00:00:00", "minutes": 10082, "n_steps": 7, "n_ingredients": 2 }, { "id": 361, "original_id": 273998, "name": "greatest chips french fries on earth", "description": "i saw this technique in the series kitchen chemistry by heston blumenthal and thought i'd share it here. obviously the quantities don't matter just do as many as you want. you'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. i personally used bran oil but i think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. i used a wok, chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time.\r\n\r\nanyway back to the recipe, the title came from the series and after trying them i think i'd have to agree with heston. not as much effort as it sounds and really worthwhile.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/273998_v000.png", "markdown": "## 🍰 greatest chips french fries on earth\n\n### Description\ni saw this technique in the series kitchen chemistry by heston blumenthal and thought i'd share it here. obviously the quantities don't matter just do as many as you want. you'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. i personally used bran oil but i think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. i used a wok, chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time.\r\n\r\nanyway back to the recipe, the title came from the series and after trying them i think i'd have to agree with heston. not as much effort as it sounds and really worthwhile.\n\n### Tags\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- south-west-pacific\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- potatoes\n- vegetables\n- australian\n- easy\n- european\n- kid-friendly\n- low-fat\n- vegan\n- vegetarian\n- english\n- deep-fry\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- equipment\n- technique\n- 4-hours-or-less\n\n### Ingredients\n1. potato\n2. oil\n\n### Steps\n1. fill a saucepan with plenty of water and bring up the water temperature to 62c\n2. i found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there\n3. peel potato and cut into chips\n4. i think around 12mm across is a good size , the recipe wouldn't be well suited to thin ones\n5. pre-cook in water at 62c for 30 minutes , drain well and allow to cool to room temperature\n6. deep-fry in warm oil at 130c for 5 minutes , drain and allow to cool to room temperature\n7. deep-fry in hot oil at 190c until golden and done to your liking , around 5 minutes\n8. if doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much\n\n### Nutrition\n- 128.3\n- 0.0\n- 5.0\n- 0.0\n- 6.0\n- 0.0\n- 9.0\n\n### Reviews\n- These are not any better than frys heated to 325 and held till limp them taken out. Then fried at 365. This is the old way that has been done for years.\n- Keeper! So much cooking process but definitely worth it. They had this crunchy non soggy texture on the outside and it's soft inside. I boiled them in the microwave to hasten the cooking then strained,fried,strained,fried them. Boiling the fries before cooking is a first for me, but it sure is fab. We'll definitely be making this Recipe #273998 part of our menu often. YUM!! Thanks for sharing! Made for Aus Recipe Swap #26.\n- Wow, these look great! I haven't tried this method yet, but I can tell from the photo that they are nice and crispy and firm. Great for when you use Malt vinegar and ketchup on them like I do. Can't have a soggy fry! Thanks so much for sharing this with us Peter!\r\n\r\nLinda\n- Indeed, they ARE...the greatest french fries on earth. I do wish they weren't so time-consuming...but they are easy, easy, easy. I would think this is the perfect way to prepare fries in large amounts, for parties, etc., a batch at a time.\n- These were good fries. Blanching them first was a great idea. Thanks for sharing. :)\n- After reading the other reviews, I knew I had to try these! OUTSTANDING, ABSOLUTELY! Wish I'd gotten onto these earlier in the year, but still I'll be making these throughout the fall & winter, too! Thanks for the recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]\n- oooh wow! i really liked the way these fries came out! they were just the right amount of crunch! if you've got time to make these fries, i'd definately recommend them! this method makes a huge difference in the end result! thanks peter! made for recipe swap 17!\n- This is similar to McDonald's fries only they don't boil them first. Deep fry them five minutes in 275* oil, drain well and cool 10 minutes then deep fry in 350* oil til golden brown. I cheat and use Ore Ida brand shoe string frozen fries. Regular fries work well too, steak fries will take longer to reach the golden brown color. I mix two parts catsup to one part chili sauce for dipping.\n- I have to agree with the other reviewers, these chips are worth the extra time and steps to make. They were nice and soft in the middle without being soggy and greasy. This is the best homemade french fries I have ever made. Made for July, 2009 Aussie/NZ Swap.\n- These fries are really good; a little time consuming, but well worth it! Made as is and they came out perfect; tender inside and nice and crispy on the outside. I seasoned with a lot of kosher salt. Made for AUS/NZ Recipe Swap #47.\n- These were so crispy on the outside and fluffy on the inside! Now I know how to make french fries the way I like them! We had these with recipe #390789 for a yummy dinner tonight. Thanks so much for sharing! I recipenapped your recipe for the November 2009 Aussie/NZ recipe swap. :)\n- I have had this recipe saved forever - very intrigued by that 'Greatest Chips on Earth' title. These fries are pretty dang good! I did use my deep fryer (vegetable oil) with a thermometer. It is troublesome, but, they are worth it! Tender on the inside and crispy on the outside, just as promised. I made these for DH's Father's Day dinner. Needless to say, they were definitely enjoyed. Thanks for sharing, Peter J. Made for ZWT.\n- I agree with Sydney Mike I too wish I had discovered these years ago. This has got to be the best chip recipe. You can enjoy good fat chips, which we love, beautifully crispy on the outside with a perfectly cooked center. I had never thought of pre-cooking in water but the end result is outstanding. A little bit more effort to make but so well worth it and I will be making my chips like this from now on. Thanks Peter!!\n- The nutrition info states that there's 1 cal from fat when the potatoes are deep fried twice.\n- These are awesome! I had trouble getting french fries to taste good...couldnt figure it out but they always came out hard or mushy..this is a great recipe and THE ONLY way i will make fries again.Thanks PeterJ\n- A little time consuming but wow...fantastic results! Fluffy on the inside and remarkably crisp on the out. Sprinkled with Nostamini (my favourite spice mix) they made a fab afternoon snack.\n\n### Date\n2007-12-26 00:00:00\n", "tags": [ "time-to-make", "main-ingredient", "cuisine", "preparation", "south-west-pacific", "low-protein", "healthy", "5-ingredients-or-less", "potatoes", "vegetables", "australian", "easy", "european", "kid-friendly", "low-fat", "vegan", "vegetarian", "english", "deep-fry", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "egg-free", "healthy-2", "free-of-something", "low-in-something", "equipment", "technique", "4-hours-or-less" ], "ingredients": [ "potato", "oil" ], "steps": [ "fill a saucepan with plenty of water and bring up the water temperature to 62c", "i found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there", "peel potato and cut into chips", "i think around 12mm across is a good size , the recipe wouldn't be well suited to thin ones", "pre-cook in water at 62c for 30 minutes , drain well and allow to cool to room temperature", "deep-fry in warm oil at 130c for 5 minutes , drain and allow to cool to room temperature", "deep-fry in hot oil at 190c until golden and done to your liking , around 5 minutes", "if doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much" ], "nutrition": [ 128.3, 0.0, 5.0, 0.0, 6.0, 0.0, 9.0 ], "reviews": "['These are not any better than frys heated to 325 and held till limp them taken out. Then fried at 365. This is the old way that has been done for years.', \"Keeper! So much cooking process but definitely worth it. They had this crunchy non soggy texture on the outside and it's soft inside. I boiled them in the microwave to hasten the cooking then strained,fried,strained,fried them. Boiling the fries before cooking is a first for me, but it sure is fab. We'll definitely be making this Recipe #273998 part of our menu often. YUM!! Thanks for sharing! Made for Aus Recipe Swap #26.\", \"Wow, these look great! I haven't tried this method yet, but I can tell from the photo that they are nice and crispy and firm. Great for when you use Malt vinegar and ketchup on them like I do. Can't have a soggy fry! Thanks so much for sharing this with us Peter!\\r\\n\\r\\nLinda\", \"Indeed, they ARE...the greatest french fries on earth. I do wish they weren't so time-consuming...but they are easy, easy, easy. I would think this is the perfect way to prepare fries in large amounts, for parties, etc., a batch at a time.\", 'These were good fries. Blanching them first was a great idea. Thanks for sharing. :)', \"After reading the other reviews, I knew I had to try these! OUTSTANDING, ABSOLUTELY! Wish I'd gotten onto these earlier in the year, but still I'll be making these throughout the fall & winter, too! Thanks for the recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]\", \"oooh wow! i really liked the way these fries came out! they were just the right amount of crunch! if you've got time to make these fries, i'd definately recommend them! this method makes a huge difference in the end result! thanks peter! made for recipe swap 17!\", \"This is similar to McDonald's fries only they don't boil them first. Deep fry them five minutes in 275* oil, drain well and cool 10 minutes then deep fry in 350* oil til golden brown. I cheat and use Ore Ida brand shoe string frozen fries. Regular fries work well too, steak fries will take longer to reach the golden brown color. I mix two parts catsup to one part chili sauce for dipping.\", 'I have to agree with the other reviewers, these chips are worth the extra time and steps to make. They were nice and soft in the middle without being soggy and greasy. This is the best homemade french fries I have ever made. Made for July, 2009 Aussie/NZ Swap.', 'These fries are really good; a little time consuming, but well worth it! Made as is and they came out perfect; tender inside and nice and crispy on the outside. I seasoned with a lot of kosher salt. Made for AUS/NZ Recipe Swap #47.', 'These were so crispy on the outside and fluffy on the inside! Now I know how to make french fries the way I like them! We had these with recipe #390789 for a yummy dinner tonight. Thanks so much for sharing! I recipenapped your recipe for the November 2009 Aussie/NZ recipe swap. :)', \"I have had this recipe saved forever - very intrigued by that 'Greatest Chips on Earth' title. These fries are pretty dang good! I did use my deep fryer (vegetable oil) with a thermometer. It is troublesome, but, they are worth it! Tender on the inside and crispy on the outside, just as promised. I made these for DH's Father's Day dinner. Needless to say, they were definitely enjoyed. Thanks for sharing, Peter J. Made for ZWT.\", 'I agree with Sydney Mike I too wish I had discovered these years ago. This has got to be the best chip recipe. You can enjoy good fat chips, which we love, beautifully crispy on the outside with a perfectly cooked center. I had never thought of pre-cooking in water but the end result is outstanding. A little bit more effort to make but so well worth it and I will be making my chips like this from now on. Thanks Peter!!', \"The nutrition info states that there's 1 cal from fat when the potatoes are deep fried twice.\", 'These are awesome! I had trouble getting french fries to taste good...couldnt figure it out but they always came out hard or mushy..this is a great recipe and THE ONLY way i will make fries again.Thanks PeterJ', 'A little time consuming but wow...fantastic results! Fluffy on the inside and remarkably crisp on the out. Sprinkled with Nostamini (my favourite spice mix) they made a fab afternoon snack.']", "submitted": "2007-12-26T00:00:00", "minutes": 85, "n_steps": 8, "n_ingredients": 2 }, { "id": 362, "original_id": 118880, "name": "molasses iron builder", "description": "drink this in place of coffee or tea. it tastes good and is an excellent source of iron, b vitamins and calcium.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/118880_v000.png", "markdown": "## 🍰 molasses iron builder\n\n### Description\ndrink this in place of coffee or tea. it tastes good and is an excellent source of iron, b vitamins and calcium.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- holiday-event\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- pasta-rice-and-grains\n- taste-mood\n- sweet\n- number-of-servings\n- presentation\n- served-hot\n- 3-steps-or-less\n\n### Ingredients\n1. blackstrap molasses\n2. hot water\n\n### Steps\n1. mix blackstrap molasses in a cup of hot water or milk\n\n### Nutrition\n- 58.0\n- 0.0\n- 44.0\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n\n### Reviews\n- What a lovely drink! I wasn't sure what to expect, but this was tasty and comforting - perfect on the first snowy night of the year. I made it with hot milk -- haven't tried just water yet -- and the regular non-blackstrap molasses I had in the pantry. I will definitely be making it again. I love molasses in baking, but it's still surprising how well the flavor holds up on its own. I'm not sure how much it's doing for my iron levels (my molasses bottle says it's got about 4% of daily recommendation), but it tastes good enough that I don't care.\n- 4 1/2 stars with water but I put 5 because it made me feel better when I was down. It was comforting and warm in the chilly weather and DD (toddler) loves it! We are dairy free so I just used water. I think this drink grows on you by the minute. I went back and made some more. I'm sure this would be an automatic 5 stars with milk. I may make this with a dairy substitute if I can find one I like that fits our diet. I did use fancy molasses and it was the perfect amount. I wonder how easily absorbed the iron is from this drink. I have had anemia in the past but I am drinking this for comfort even if I dont need iron. I will be making this again.\n- Great idea for using molasses! Use of milk with this will make the iron much less accessable, unfortunately, as calcium and iron work against each other. Thank you for sharing the recipe!\n- This is so yummy. I like molasses and I had to try this. I tried it with whole-milk. I drank it in less than 2 minutes. A bit too fast. Next time I'll have to take my time to enjoy it longer. I had regular molasses. Thanks Rita :) Made for Photo tag game\n- Love this hot drink!!!!\r\nGood anytime of day, good first thing in the morning, before any food hits my stomach. Great as a coffee substitute. Thanks for posting!!\n- I love this! It's so easy, so good, and so good for you! A good replacement for coffee! Thanks Rita!\n- Molasses is considered to be a blood tonic and therefore is absorbed into the bloodstream.\r\nThis action of the molasses ensures a longer and healthlier life.\n- While it does possess good flavor, this beverage will not help iron dietary issues if made with milk. The calcium in the milk inhibits any significant iron absorption. To absorb the iron better with the water part this recipe is better enjoyed with something containing Vitamin C.\n- WoW! I was just looking for a different hot beverage. Just so happens I need to build my iron count for surgery. I love Chai tea it is however, it is expensive. This is tastes just as good and is a lot less expensive.\n- Oh Rita! so happy to see this this morning!! i just got told i need more iron! this was perfect way to get the day started for pumping iron! sooo much better than just gulping down tablespoons of iron! Thanks Rita! \n- This is one of those recipes that is so simple, yet I would never have thought of it on my own. I hate milk, so I've been looking for other sources of calcium: Enter, Blackstrap Molasses! I've made it with unsweetened vanilla Almond Breeze, and it's excellent with water too. Thanks for this excellent idea!\n- I used Unsulferred Blackstrap and Unsweetened Coconut Milk. If I don't think too much I can sense I'm back to my old coffee drinking ways! Thanks for an idea I NEVER would have thought of...now maybe I'll actually use my molasses. I'll try it will water tomorrow.\n- This is so relaxing! I made it with milk. So smooth. Mmmm!\n- Love this! A few sugguestions: I don't drink milk, so I use soymilk. Still very good! I actually use cold soymilk - I cover the blackstrap molasses with a bit of hot water and mix it up, then add soymilk. Tastes kinda like latte!\nFor my kids, I use chocolate soymilk or add some organic chocolate syrup (as long as it does not have HFCS)!\n- I'm an anemic gastric bypass patient 7 years post-op, and, if this helps, Yipee!!! I tried it with hot water 1st, as I don't need the extra calories from milk. It was okay flavor, but definitely I could get used to it! The iron working against dairy is something that I believe to be true, so I will probably try and drink it with a little soy, rice or coconut milk. Thanks!\n- Really enjoyed this, which surprised me. The proportions are a little different from the other one I've tried. I liked the warm skim milk with the molasses. Yum.\n- Great drink.\n- As a pregnant vegetarian who is a little anaemic, this drink is a godsend.I hate iron tablets as they can be constipating so between the liquid iron supplement, the cast iron cookware, and making sure I pick the higher iron foods, this is a very easy way of getting iron that requires very little thought and effort.\nThe kids also like it so it is also a good way of getting extra iron into them.\n- I saw a recent review of this and decided to give it a try. I just had regular and not blackstrap. I tried it in hot water and it was pretty tasty! I never would have thought about molasses in water or milk! It was a nice change from tea. Thanks Rita-\nRoxygirl\n- wow! I am so glad I found this recipe! I love molasses and this drink is perfect! =P\n- Wow, this is excellent. I have been drinking hot milk for breakfast since the weather turned cold last month, usually with some cocoa or vanilla stirred into it, but I never would have thought of using molasses. I'm sorry to report that I only have dark molasses in the pantry, as I have never seen blackstrap in any of the stores here. But still, it makes a really delicious breakfast drink with at least SOME iron in it. Thanks for a great idea.\n- Thanks for this. For me I think 1/2 tbsp to 3/4 cup is best. I didn't think about how the calcium in milk will inhibit the iron. So, I'll make it with oat milk or almond milk. Thanks for sharing!\n- I love you Rita!! I tried this a couple nights ago with fancy molasses and I liked it so much that I went out the next day to buy a jar of blackstrap molasses so I could benefit from more than just the amazing taste. I made this exactly as you wrote it, with hot water, and I don't really think it needs the addition of milk. Then again, I'm already a very big milk drinker, so this makes for a nice change. Such a comforting beverage!\n- Delicious with almond milk!
Made it first with water,didn't like it this way.It brought out the iron flavor of the molasses.
update: made with full fat coconut milk and drank a small espresso cup full before bed-its even better with the coconut milk\n- MMMMMM! Delicious! So easy. I used milk and at least 1 1/2 tablespoons of regular molasses. I will be making this again.\n- Awesome! I made it with hot skim milk this morning. Tomorrow I'll use it to make my oatmeal!\nThanks for a great idea.\n- This simple drink recipe shocks me!! \nI'm sitting here sipping it as I type , and it is SO GOOD!\nI love molasses anyway, and I used the milk, rather than the water. I will try the water on my next cup (maybe LOL , I really REALLY like it with the milk)\nIt's just a warm satisfying drink, that I could easily use to replace my coffee with!!!\nThanks so much for posting!!\n\n### Date\n2005-04-24 00:00:00\n", "tags": [ "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", "holiday-event", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "low-in-something", "pasta-rice-and-grains", "taste-mood", "sweet", "number-of-servings", "presentation", "served-hot", "3-steps-or-less" ], "ingredients": [ "blackstrap molasses", "hot water" ], "steps": [ "mix blackstrap molasses in a cup of hot water or milk" ], "nutrition": [ 58.0, 0.0, 44.0, 0.0, 0.0, 0.0, 4.0 ], "reviews": "[\"What a lovely drink! I wasn't sure what to expect, but this was tasty and comforting - perfect on the first snowy night of the year. I made it with hot milk -- haven't tried just water yet -- and the regular non-blackstrap molasses I had in the pantry. I will definitely be making it again. I love molasses in baking, but it's still surprising how well the flavor holds up on its own. I'm not sure how much it's doing for my iron levels (my molasses bottle says it's got about 4% of daily recommendation), but it tastes good enough that I don't care.\", \"4 1/2 stars with water but I put 5 because it made me feel better when I was down. It was comforting and warm in the chilly weather and DD (toddler) loves it! We are dairy free so I just used water. I think this drink grows on you by the minute. I went back and made some more. I'm sure this would be an automatic 5 stars with milk. I may make this with a dairy substitute if I can find one I like that fits our diet. I did use fancy molasses and it was the perfect amount. I wonder how easily absorbed the iron is from this drink. I have had anemia in the past but I am drinking this for comfort even if I dont need iron. I will be making this again.\", 'Great idea for using molasses! Use of milk with this will make the iron much less accessable, unfortunately, as calcium and iron work against each other. Thank you for sharing the recipe!', \"This is so yummy. I like molasses and I had to try this. I tried it with whole-milk. I drank it in less than 2 minutes. A bit too fast. Next time I'll have to take my time to enjoy it longer. I had regular molasses. Thanks Rita :) Made for Photo tag game\", 'Love this hot drink!!!!\\r\\nGood anytime of day, good first thing in the morning, before any food hits my stomach. Great as a coffee substitute. Thanks for posting!!', \"I love this! It's so easy, so good, and so good for you! A good replacement for coffee! Thanks Rita!\", 'Molasses is considered to be a blood tonic and therefore is absorbed into the bloodstream.\\r\\nThis action of the molasses ensures a longer and healthlier life.', 'While it does possess good flavor, this beverage will not help iron dietary issues if made with milk. The calcium in the milk inhibits any significant iron absorption. To absorb the iron better with the water part this recipe is better enjoyed with something containing Vitamin C.', 'WoW! I was just looking for a different hot beverage. Just so happens I need to build my iron count for surgery. I love Chai tea it is however, it is expensive. This is tastes just as good and is a lot less expensive.', 'Oh Rita! so happy to see this this morning!! i just got told i need more iron! this was perfect way to get the day started for pumping iron! sooo much better than just gulping down tablespoons of iron! Thanks Rita! ', \"This is one of those recipes that is so simple, yet I would never have thought of it on my own. I hate milk, so I've been looking for other sources of calcium: Enter, Blackstrap Molasses! I've made it with unsweetened vanilla Almond Breeze, and it's excellent with water too. Thanks for this excellent idea!\", \"I used Unsulferred Blackstrap and Unsweetened Coconut Milk. If I don't think too much I can sense I'm back to my old coffee drinking ways! Thanks for an idea I NEVER would have thought of...now maybe I'll actually use my molasses. I'll try it will water tomorrow.\", 'This is so relaxing! I made it with milk. So smooth. Mmmm!', \"Love this! A few sugguestions: I don't drink milk, so I use soymilk. Still very good! I actually use cold soymilk - I cover the blackstrap molasses with a bit of hot water and mix it up, then add soymilk. Tastes kinda like latte!\\nFor my kids, I use chocolate soymilk or add some organic chocolate syrup (as long as it does not have HFCS)!\", \"I'm an anemic gastric bypass patient 7 years post-op, and, if this helps, Yipee!!! I tried it with hot water 1st, as I don't need the extra calories from milk. It was okay flavor, but definitely I could get used to it! The iron working against dairy is something that I believe to be true, so I will probably try and drink it with a little soy, rice or coconut milk. Thanks!\", \"Really enjoyed this, which surprised me. The proportions are a little different from the other one I've tried. I liked the warm skim milk with the molasses. Yum.\", 'Great drink.', 'As a pregnant vegetarian who is a little anaemic, this drink is a godsend.I hate iron tablets as they can be constipating so between the liquid iron supplement, the cast iron cookware, and making sure I pick the higher iron foods, this is a very easy way of getting iron that requires very little thought and effort.\\nThe kids also like it so it is also a good way of getting extra iron into them.', 'I saw a recent review of this and decided to give it a try. I just had regular and not blackstrap. I tried it in hot water and it was pretty tasty! I never would have thought about molasses in water or milk! It was a nice change from tea. Thanks Rita-\\nRoxygirl', 'wow! I am so glad I found this recipe! I love molasses and this drink is perfect! =P', \"Wow, this is excellent. I have been drinking hot milk for breakfast since the weather turned cold last month, usually with some cocoa or vanilla stirred into it, but I never would have thought of using molasses. I'm sorry to report that I only have dark molasses in the pantry, as I have never seen blackstrap in any of the stores here. But still, it makes a really delicious breakfast drink with at least SOME iron in it. Thanks for a great idea.\", \"Thanks for this. For me I think 1/2 tbsp to 3/4 cup is best. I didn't think about how the calcium in milk will inhibit the iron. So, I'll make it with oat milk or almond milk. Thanks for sharing!\", \"I love you Rita!! I tried this a couple nights ago with fancy molasses and I liked it so much that I went out the next day to buy a jar of blackstrap molasses so I could benefit from more than just the amazing taste. I made this exactly as you wrote it, with hot water, and I don't really think it needs the addition of milk. Then again, I'm already a very big milk drinker, so this makes for a nice change. Such a comforting beverage!\", \"Delicious with almond milk!
Made it first with water,didn't like it this way.It brought out the iron flavor of the molasses.
update: made with full fat coconut milk and drank a small espresso cup full before bed-its even better with the coconut milk\", 'MMMMMM! Delicious! So easy. I used milk and at least 1 1/2 tablespoons of regular molasses. I will be making this again.', \"Awesome! I made it with hot skim milk this morning. Tomorrow I'll use it to make my oatmeal!\\nThanks for a great idea.\", \"This simple drink recipe shocks me!! \\nI'm sitting here sipping it as I type , and it is SO GOOD!\\nI love molasses anyway, and I used the milk, rather than the water. I will try the water on my next cup (maybe LOL , I really REALLY like it with the milk)\\nIt's just a warm satisfying drink, that I could easily use to replace my coffee with!!!\\nThanks so much for posting!!\"]", "submitted": "2005-04-24T00:00:00", "minutes": 7, "n_steps": 1, "n_ingredients": 2 }, { "id": 363, "original_id": 215141, "name": "barefoot contessa s maple roasted bacon", "description": "i saw ina make this on her food network cooking show. the episode was entitled \"bed and breakfast\". cooking bacon in the oven instead of frying it on the stovetop is a very easy preparation method.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/215141_v000.png", "markdown": "## 🍰 barefoot contessa s maple roasted bacon\n\n### Description\ni saw ina make this on her food network cooking show. the episode was entitled \"bed and breakfast\". cooking bacon in the oven instead of frying it on the stovetop is a very easy preparation method.\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- breakfast\n- pork\n- easy\n- dietary\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- meat\n\n### Ingredients\n1. smoked bacon\n2. maple syrup\n\n### Steps\n1. preheat the oven to 400 degrees f\n2. place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack\n3. bake for 15 to 20 minutes , until the bacon begins to brown\n4. remove the pan carefully from the oven\n5. there will be hot grease in the pan !\n6. brush the bacon slices with maple syrup and bake for another 3 to 5 minutes , until the bacon is a warm golden brown\n7. transfer the bacon to a plate lined with paper towels and serve warm\n\n### Nutrition\n- 473.1\n- 54.0\n- 12.0\n- 81.0\n- 63.0\n- 58.0\n- 1.0\n\n### Reviews\n- Excellent! Served this to my friends over brunch. One of them took my print-out copy of this recipe! It was well received. Thank you for posting!\n- We always loved dipping our bacon in syrup when we were kids. No need anymore! Great recipe, and no frying! Thanks Juenessa!\n- I made this as part of our Christmas breakfast, it was really popular and everyone loved it. The flavour of the maple syrup with the bacon is excellent.\n- I was looking for a decadent but easy way to have bacon for breakfast this morning, since I'm on vacation. I came across this recipe and decided this was simple enough to do. Followed exactly as posted, except the baking time in my oven was a bit longer. THE END RESULT IS AMAZING. It's like a crisp, bacon candy, yet not overly sweet! The biggest problem is that I made a lot, intending to just feed myself, and I ended up only getting a bacon and a half because they were raided by everyone. Next time I'm making this in quantity.\n- My friend Jack made this the other day for a brunch party, and it was quite a hit. So much more flavorful than pan-frying.\n- I wanted something special for breakfast and this recipe came to mind. The bacon is really delicious and really hit the spot! My company loved it and asked how I made it. This is the only way to go with bacon for us!\n- Made this for my Mother's Day brunch yesterday and I thought it was fabulous! Everyone raved over the bacon's flavor and texture and I was pleased that I was able to stick it in the oven and walk away instead of standing there frying it. Will make it like this from now on.\n- Delicious, i made clean up even easier and cooked them on parchment paper in the oven directly but i was only doing 3 pieces. Thank goodness i was only doing 3 pieces they were so good i would have eaten all 16 :)\n- Made a pound of bacon and used grade B maple syrup. I did get one piece, but then my three boys ate the entire plate themselves. Easy, minimal clean up, and using a baking rack allows the fat to drain away and the bacon to cook evenly. Loved it! Thanks for sharing the recipe!\n- I gave this recipe 5 stars. I made this for my families Sunday Big Breakfast. This was very good bacon! My 5 yr old newphew and I loved this bacon. My 7 yr old niece did not like it. I made a few minor changes to the recipe. I used the bacon I had on hand which was thin. But it turned out just like I've had at restaurants. It was perfectly crisp! I also used Sugar Free Log Cabin syrup in place of the maple syrup. Overall this was great bacon! I will so make this again for my family! Thanks so much for posting this recipe. Christine (internetnut)\n\n### Date\n2007-03-05 00:00:00\n", "tags": [ "bacon", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "breakfast", "pork", "easy", "dietary", "high-protein", "low-carb", "high-in-something", "low-in-something", "meat" ], "ingredients": [ "smoked bacon", "maple syrup" ], "steps": [ "preheat the oven to 400 degrees f", "place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack", "bake for 15 to 20 minutes , until the bacon begins to brown", "remove the pan carefully from the oven", "there will be hot grease in the pan !", "brush the bacon slices with maple syrup and bake for another 3 to 5 minutes , until the bacon is a warm golden brown", "transfer the bacon to a plate lined with paper towels and serve warm" ], "nutrition": [ 473.1, 54.0, 12.0, 81.0, 63.0, 58.0, 1.0 ], "reviews": "['Excellent! Served this to my friends over brunch. One of them took my print-out copy of this recipe! It was well received. Thank you for posting!', 'We always loved dipping our bacon in syrup when we were kids. No need anymore! Great recipe, and no frying! Thanks Juenessa!', 'I made this as part of our Christmas breakfast, it was really popular and everyone loved it. The flavour of the maple syrup with the bacon is excellent.', \"I was looking for a decadent but easy way to have bacon for breakfast this morning, since I'm on vacation. I came across this recipe and decided this was simple enough to do. Followed exactly as posted, except the baking time in my oven was a bit longer. THE END RESULT IS AMAZING. It's like a crisp, bacon candy, yet not overly sweet! The biggest problem is that I made a lot, intending to just feed myself, and I ended up only getting a bacon and a half because they were raided by everyone. Next time I'm making this in quantity.\", 'My friend Jack made this the other day for a brunch party, and it was quite a hit. So much more flavorful than pan-frying.', 'I wanted something special for breakfast and this recipe came to mind. The bacon is really delicious and really hit the spot! My company loved it and asked how I made it. This is the only way to go with bacon for us!', \"Made this for my Mother's Day brunch yesterday and I thought it was fabulous! Everyone raved over the bacon's flavor and texture and I was pleased that I was able to stick it in the oven and walk away instead of standing there frying it. Will make it like this from now on.\", 'Delicious, i made clean up even easier and cooked them on parchment paper in the oven directly but i was only doing 3 pieces. Thank goodness i was only doing 3 pieces they were so good i would have eaten all 16 :)', 'Made a pound of bacon and used grade B maple syrup. I did get one piece, but then my three boys ate the entire plate themselves. Easy, minimal clean up, and using a baking rack allows the fat to drain away and the bacon to cook evenly. Loved it! Thanks for sharing the recipe!', \"I gave this recipe 5 stars. I made this for my families Sunday Big Breakfast. This was very good bacon! My 5 yr old newphew and I loved this bacon. My 7 yr old niece did not like it. I made a few minor changes to the recipe. I used the bacon I had on hand which was thin. But it turned out just like I've had at restaurants. It was perfectly crisp! I also used Sugar Free Log Cabin syrup in place of the maple syrup. Overall this was great bacon! I will so make this again for my family! Thanks so much for posting this recipe. Christine (internetnut)\"]", "submitted": "2007-03-05T00:00:00", "minutes": 30, "n_steps": 7, "n_ingredients": 2 }, { "id": 364, "original_id": 53039, "name": "gomashio toasted sesame salt", "description": "i have been making this for years and it is my husband's favorite seasoning! great over brown rice! gomashio is a macrobiotic seasoning and is said to de-acidify the blood. eating too much acidic foods is said to cause many diseases. gomashio is said to strengthen digestion and improve energy immediately. it is claimed to be healing for all blood related diseases, including diabetes and cancer. i don't know too much about that, but it is delicious and we eat it all the time! i find the unhulled sesame seeds at the health food store.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/53039_v000.png", "markdown": "## 🍰 gomashio toasted sesame salt\n\n### Description\ni have been making this for years and it is my husband's favorite seasoning! great over brown rice! gomashio is a macrobiotic seasoning and is said to de-acidify the blood. eating too much acidic foods is said to cause many diseases. gomashio is said to strengthen digestion and improve energy immediately. it is claimed to be healing for all blood related diseases, including diabetes and cancer. i don't know too much about that, but it is delicious and we eat it all the time! i find the unhulled sesame seeds at the health food store.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- herb-and-spice-mixes\n- dietary\n- cooking-mixes\n- number-of-servings\n\n### Ingredients\n1. brown sesame seeds\n2. sea salt\n\n### Steps\n1. in a heavy skillet , toast salt until it turns a grey color\n2. set aside\n3. toast the 2 cups sesame seeds , stirring constantly , till they start popping and turn a nice brown\n4. watch them closely , or they will burn !\n5. the traditional way to grind them is with a mortar and pestle , just until the seeds crack open and release their oils\n6. the texture should be light and sandy\n7. they should ultimately be 95% crushed\n8. because i do not currently own a mortar and pestle , i have put them in the blender and whiz them a few times till blended thoroughly\n9. update: now i use a coffee grinder or a food processor to grind\n10. store gomasio in a tightly closed glass jar , keep in a cool dry place\n11. do not refrigerate !\n12. i have kept this for over 6 months without spoiling\n13. this is delicious over brown rice , salad , baked potatoes , veggies , almost anything !\n14. enjoy !\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 436.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Finally, I found brown sesame seeds in an Asian grocery. Thankyou for this wonderful seasoning. So far, I've tried it on fried rice and on chicken. and just love it. It did take me more than 7 minutes to make, maybe because I didn't have the heat on high enough. I also decided to use my blender rather than my mortar and pestle. Made for Photo Tag.\n- I just made this and it is wonderful! I was making a spice basket for different people and this is going in for sure! I am shocked that two things so simple can be made into something that tastes so complex! I did substitue kosher salt because I had it on hand.\r\nThanks for the great recipe!\r\nJen\n- I take jalapenos sliced and lightly coated with olive oil and sprinkle with this sesame salt. Then grill in a pan till softened. Ranch dressing with sour cream and and you have a great appetizer.\n- This is just wonderful! So easy to make with spice grinder. I will never be without it. I'm using it on everything!!! Thanks so much for this recipe. I like the idea that salt is healthy for me. I make all of my own spice mixtures because I like knowing what's in them and it's also more economical. I tape recipe onto side of jar. So when get low I have recipe right there. Love giving spice mixtures for gifts and this is one that will go on my treat list.\n- Hiya,\r\n \r\nJust wanted to let you know that the correct name is actually\r\n\"Gomashio\" the \"Goma\" means seasame seeds and the \"Shio\" means salt in Japanese.I have lived in Japan and found this gomashio to be the yummiest thing\r\never! I put it on everything. :)\r\n\r\n\n- Absolutely fabulous!!! I just made some bread and sprinkled it with olive oil and the Gomasio and was in heaven! I will use this on everything! My sea salt never turned gray, but more of a light tan color. Thanks for a great seasoning that I will use ALWAYS! I've been trying to reduce my salt, and this is just the thing I've been looking for.\n- This taste very good, My DH is really going to enjoy using it. He is a diabetic,We both love the taste of sesame. Thank you for posting the Recipe, Sharon.\n- Delicious! I will keep this on hand as a staple. We had it over brown rice and the flavor was wonderful.\n- Excellent. Loved it with the first spoonful.About to make it again.\n- This gomashio is so much better than what I have been buying in the grocery store, that I will just have to continue making it myself with this great recipe.\r\nI excitedly gathered my ingredients and placed them into my seldom used mortar, then energetically began the grinding process. Five minutes later, I wasn't quite as energetic and only a few of the seeds were pulverized. So...I just poured 1/4 of the mixture into my spice grinder and gave it a one second spin...voila...perfectly ground seeds. Thank God for modern appliances!\r\nAs a reward for my efforts, I immediately used this toasted sesame salt as a light dip for some celery and radishes. Delicious.\r\nSharon, thanks not only for this recipe but also for the encouragement to eat it for our health's sake!\n- Thanks for introducing me to such a great condiment!!!This is wonderful and I can't wait to put it on EVERYTHING!!.....salads,rice,\r\nhummus,sandwiches,steamed vegetables,the list could go on and on.Thanks again for a great recipe!!\n- Delicious on everything. It took me quite a while to get the salt to turn any other color than white. Maybe because I used Kosher salt.\n- This stuff is pretty good! I've always loved the taste of sesame! I have to admit that I cheated though, so I don't know if the benefits will be the same. I had purchase a package of sesame powder from the oriental food store not knowing what I was going to do with it. Well, I saw this recipe and thought what the heck. I'm assuming the sesame seeds were toasted before they were ground. All I had to do was to toast the salt and mix it all together. Voila! By the way, storage instructions on the package of sesame powder said it had a shelf-life of 1 year! Thanks so much!\n- just to let you know...amazing in Hummus recipe # 11424 by Charisma Ramshandni I skipped the salt and tahini and used gomashio! YUMMY\n- LOVE LOVE LOVE this seasoning! Great vegan substitute for parmesan topping on pasta dishes. Like you, my husband loves the stuff and gets really psyched whenever I make it. I use a coffee grinder to get a fine texture. Highly recommended to top off a vegan lasagna!\n- Hi! Thanks for a great recipe. Just wanted to let you know that since you are using the food processor, be sure to only let it grind for a few seconds \r\n(not until fully ground) or you will damage the precious oils from the seasame and loose nutrients. :-)\n\n### Date\n2003-02-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "condiments-etc", "easy", "herb-and-spice-mixes", "dietary", "cooking-mixes", "number-of-servings" ], "ingredients": [ "brown sesame seeds", "sea salt" ], "steps": [ "in a heavy skillet , toast salt until it turns a grey color", "set aside", "toast the 2 cups sesame seeds , stirring constantly , till they start popping and turn a nice brown", "watch them closely , or they will burn !", "the traditional way to grind them is with a mortar and pestle , just until the seeds crack open and release their oils", "the texture should be light and sandy", "they should ultimately be 95% crushed", "because i do not currently own a mortar and pestle , i have put them in the blender and whiz them a few times till blended thoroughly", "update: now i use a coffee grinder or a food processor to grind", "store gomasio in a tightly closed glass jar , keep in a cool dry place", "do not refrigerate !", "i have kept this for over 6 months without spoiling", "this is delicious over brown rice , salad , baked potatoes , veggies , almost anything !", "enjoy !" ], "nutrition": [ 0.0, 0.0, 0.0, 436.0, 0.0, 0.0, 0.0 ], "reviews": "[\"Finally, I found brown sesame seeds in an Asian grocery. Thankyou for this wonderful seasoning. So far, I've tried it on fried rice and on chicken. and just love it. It did take me more than 7 minutes to make, maybe because I didn't have the heat on high enough. I also decided to use my blender rather than my mortar and pestle. Made for Photo Tag.\", 'I just made this and it is wonderful! I was making a spice basket for different people and this is going in for sure! I am shocked that two things so simple can be made into something that tastes so complex! I did substitue kosher salt because I had it on hand.\\r\\nThanks for the great recipe!\\r\\nJen', 'I take jalapenos sliced and lightly coated with olive oil and sprinkle with this sesame salt. Then grill in a pan till softened. Ranch dressing with sour cream and and you have a great appetizer.', \"This is just wonderful! So easy to make with spice grinder. I will never be without it. I'm using it on everything!!! Thanks so much for this recipe. I like the idea that salt is healthy for me. I make all of my own spice mixtures because I like knowing what's in them and it's also more economical. I tape recipe onto side of jar. So when get low I have recipe right there. Love giving spice mixtures for gifts and this is one that will go on my treat list.\", ' Hiya,\\r\\n \\r\\nJust wanted to let you know that the correct name is actually\\r\\n\"Gomashio\" the \"Goma\" means seasame seeds and the \"Shio\" means salt in Japanese.I have lived in Japan and found this gomashio to be the yummiest thing\\r\\never! I put it on everything. :)\\r\\n\\r\\n', \"Absolutely fabulous!!! I just made some bread and sprinkled it with olive oil and the Gomasio and was in heaven! I will use this on everything! My sea salt never turned gray, but more of a light tan color. Thanks for a great seasoning that I will use ALWAYS! I've been trying to reduce my salt, and this is just the thing I've been looking for.\", 'This taste very good, My DH is really going to enjoy using it. He is a diabetic,We both love the taste of sesame. Thank you for posting the Recipe, Sharon.', 'Delicious! I will keep this on hand as a staple. We had it over brown rice and the flavor was wonderful.', 'Excellent. Loved it with the first spoonful.About to make it again.', \"This gomashio is so much better than what I have been buying in the grocery store, that I will just have to continue making it myself with this great recipe.\\r\\nI excitedly gathered my ingredients and placed them into my seldom used mortar, then energetically began the grinding process. Five minutes later, I wasn't quite as energetic and only a few of the seeds were pulverized. So...I just poured 1/4 of the mixture into my spice grinder and gave it a one second spin...voila...perfectly ground seeds. Thank God for modern appliances!\\r\\nAs a reward for my efforts, I immediately used this toasted sesame salt as a light dip for some celery and radishes. Delicious.\\r\\nSharon, thanks not only for this recipe but also for the encouragement to eat it for our health's sake!\", \"Thanks for introducing me to such a great condiment!!!This is wonderful and I can't wait to put it on EVERYTHING!!.....salads,rice,\\r\\nhummus,sandwiches,steamed vegetables,the list could go on and on.Thanks again for a great recipe!!\", 'Delicious on everything. It took me quite a while to get the salt to turn any other color than white. Maybe because I used Kosher salt.', \"This stuff is pretty good! I've always loved the taste of sesame! I have to admit that I cheated though, so I don't know if the benefits will be the same. I had purchase a package of sesame powder from the oriental food store not knowing what I was going to do with it. Well, I saw this recipe and thought what the heck. I'm assuming the sesame seeds were toasted before they were ground. All I had to do was to toast the salt and mix it all together. Voila! By the way, storage instructions on the package of sesame powder said it had a shelf-life of 1 year! Thanks so much!\", 'just to let you know...amazing in Hummus recipe # 11424 by Charisma Ramshandni I skipped the salt and tahini and used gomashio! YUMMY', 'LOVE LOVE LOVE this seasoning! Great vegan substitute for parmesan topping on pasta dishes. Like you, my husband loves the stuff and gets really psyched whenever I make it. I use a coffee grinder to get a fine texture. Highly recommended to top off a vegan lasagna!', ' Hi! Thanks for a great recipe. Just wanted to let you know that since you are using the food processor, be sure to only let it grind for a few seconds \\r\\n(not until fully ground) or you will damage the precious oils from the seasame and loose nutrients. :-)']", "submitted": "2003-02-02T00:00:00", "minutes": 7, "n_steps": 14, "n_ingredients": 2 }, { "id": 365, "original_id": 186161, "name": "cracker snacker", "description": "this was adapted from the company's coming appetizers cookbook that my step daughter bought me for christmas. these are amazingly delicious. so simple and yet so good! according to one of my first taste testers, jim, if they get a bit burnt that is good too. he felt that the blackened bottom \"made them\". i tend to agree with him too!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/186161_v000.png", "markdown": "## 🍰 cracker snacker\n\n### Description\nthis was adapted from the company's coming appetizers cookbook that my step daughter bought me for christmas. these are amazingly delicious. so simple and yet so good! according to one of my first taste testers, jim, if they get a bit burnt that is good too. he felt that the blackened bottom \"made them\". i tend to agree with him too!\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- pork\n- easy\n- dinner-party\n- holiday-event\n- inexpensive\n- meat\n- novelty\n\n### Ingredients\n1. soda crackers\n2. bacon\n\n### Steps\n1. wrap each cracker with bacon\n2. arrange on ungreased baking sheet with sides , putting overlapping side down\n3. bake in 350f oven for 10 to 15 minutes until golden brown\n4. serve hot\n\n### Nutrition\n- 129.5\n- 16.0\n- 0.0\n- 10.0\n- 6.0\n- 17.0\n- 1.0\n\n### Reviews\n- OK, this sounds weird, and probably not something I normally would have jumped at making. BUT, I was lucky enough to have the chef herself make these for us at a recent get together, and they were absolutley delicious!!\r\nI agree, if they get a little overdone, it is all good.....yummo!\r\nCheck out this Chef's other yummy bacon appy's, it made a terrific tray!\r\nThanks Saturn!\n- So simple and so good. I only cooked mine for 10 minutes, so the bacon was cooked but still slightly soft. Very good. I tried adding a piece of cheddar to half of them before wrapping with bacon...I like cheese with everything, and cheese and bacon seemed like a classic combo. But don't bother. You can't really taste the cheese.\n- I made this for the second 2006 Pick A Chef Contest. I have given this 4 stars since I had a problem with this in just a small way. I think when this is made, it should be put on a rack of some sort to drain the grease away from the crackers. They were VERY VERY good it is just that I am extremely, well Anal about grease. I do not like grease and I try to remove what ever amount I can from foods. I believe this would be a 6 star with the grease being able to drip away from the cracker as it is being baked. With that being said I would encourage everyone to try this, it is a wonderful party apetizer and my neighbor LOVED them!!!!\n- Made these a while back.... Got a similar recipe from the pioneer woman website... Wish i would have put them on a rack... They were really greasy but mmmmm they disappeared like no other... Everyone loves bacon.. you could wrap cardboard and bacon and it would be amazing. MMMM oh and i used premium saltines.\n- Gotta put this at the top of my \"Who'd a ever thunk it?\" list. My only ptoblem now is that, because DH loves this so much, I now can't keep bacon or saltines in the house LOL!\r\nThanks for the great post!!\r\nOh yes, by the way - we like them a little blackened, too!!\n- Made these with the addition of garlic powder and cayenne pepper to taste.\r\n\r\nVery good!\n\n### Date\n2006-09-13 00:00:00\n", "tags": [ "bacon", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "pork", "easy", "dinner-party", "holiday-event", "inexpensive", "meat", "novelty" ], "ingredients": [ "soda crackers", "bacon" ], "steps": [ "wrap each cracker with bacon", "arrange on ungreased baking sheet with sides , putting overlapping side down", "bake in 350f oven for 10 to 15 minutes until golden brown", "serve hot" ], "nutrition": [ 129.5, 16.0, 0.0, 10.0, 6.0, 17.0, 1.0 ], "reviews": "[\"OK, this sounds weird, and probably not something I normally would have jumped at making. BUT, I was lucky enough to have the chef herself make these for us at a recent get together, and they were absolutley delicious!!\\r\\nI agree, if they get a little overdone, it is all good.....yummo!\\r\\nCheck out this Chef's other yummy bacon appy's, it made a terrific tray!\\r\\nThanks Saturn!\", \"So simple and so good. I only cooked mine for 10 minutes, so the bacon was cooked but still slightly soft. Very good. I tried adding a piece of cheddar to half of them before wrapping with bacon...I like cheese with everything, and cheese and bacon seemed like a classic combo. But don't bother. You can't really taste the cheese.\", 'I made this for the second 2006 Pick A Chef Contest. I have given this 4 stars since I had a problem with this in just a small way. I think when this is made, it should be put on a rack of some sort to drain the grease away from the crackers. They were VERY VERY good it is just that I am extremely, well Anal about grease. I do not like grease and I try to remove what ever amount I can from foods. I believe this would be a 6 star with the grease being able to drip away from the cracker as it is being baked. With that being said I would encourage everyone to try this, it is a wonderful party apetizer and my neighbor LOVED them!!!!', 'Made these a while back.... Got a similar recipe from the pioneer woman website... Wish i would have put them on a rack... They were really greasy but mmmmm they disappeared like no other... Everyone loves bacon.. you could wrap cardboard and bacon and it would be amazing. MMMM oh and i used premium saltines.', 'Gotta put this at the top of my \"Who\\'d a ever thunk it?\" list. My only ptoblem now is that, because DH loves this so much, I now can\\'t keep bacon or saltines in the house LOL!\\r\\nThanks for the great post!!\\r\\nOh yes, by the way - we like them a little blackened, too!!', 'Made these with the addition of garlic powder and cayenne pepper to taste.\\r\\n\\r\\nVery good!']", "submitted": "2006-09-13T00:00:00", "minutes": 25, "n_steps": 4, "n_ingredients": 2 }, { "id": 366, "original_id": 330185, "name": "the best and easiest munchies fix", "description": "too simple, but too perfect. to my siblings and i (bird), who would enjoy this almost every weekend while growing up (in nj), it's known simply as \"potato chips & cream cheese\". i posted this as some of you may have never had the wonderful experience of these two items swirling joyfully in your mouth.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/330185_v000.png", "markdown": "## 🍰 the best and easiest munchies fix\n\n### Description\ntoo simple, but too perfect. to my siblings and i (bird), who would enjoy this almost every weekend while growing up (in nj), it's known simply as \"potato chips & cream cheese\". i posted this as some of you may have never had the wonderful experience of these two items swirling joyfully in your mouth.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- appetizers\n- american\n- easy\n- beginner-cook\n- kid-friendly\n- dietary\n- northeastern-united-states\n- 3-steps-or-less\n\n### Ingredients\n1. potato chips\n2. cream cheese\n\n### Steps\n1. place chips in a large bowl\n2. place cream cheese on a serving plate with as many butter knives as there are people\n3. take a chip in one hand , and to the other , slice off a thin strip of cream cheese\n4. carefully spread the cheese over the chip and indulge !\n5. enjoy\n\n### Nutrition\n- 310.1\n- 36.0\n- 4.0\n- 12.0\n- 8.0\n- 35.0\n- 7.0\n\n### Reviews\n- Try this with doritos!!!! I used to eat this when I didnt really care about my weight. Now I use lower fat cream cheese with baked doritos.\n- Haha, my grandpa eats cream cheese on Buttery club crackers. Also delicious!\n- YUUMMM i love easy munchie dishes this easy fix is super good another really easy one is a loaf of bread and sum butter...\n- YUM! Super easy and I think I may like this better than cream cheese dip! I dunno, I just love plain cream cheese! I made the mistake of buying cheap chips so I was making LOTS of sandwiches cause they kept breaking. Next time I'm buying the good quality ones :)\n- So easy and so delicious! I had never heard of this simple combination but it works so well! I liked this with Ruffles style chips but I imagine it would work really well with stronger flavoured chips also. Thanks for a super snack!\n- Great snack! Now that whipped cream cheese is so popular you don't even need a knife. Just dip the chip into the tub! Cream cheese is also great with Ranch Wheat Thins. It's been my go-to snack for years. :)\n- This is so good! I had never heard of a combination like this before, but loved it! The sturdy ruffle style chips go great with the mellow, smooth cream cheese and together they are the perfect munchy. YUM! I think next time Im going to try a herbed cream cheese instead of plain. Cant wait!
THANK YOU SO MUCH for sharing a real winner with us, 2Bleu!
Made and reviewed for Photo Tag May 2011.\n- SO very simple,SO very yummy.Munchie heaven!!\n\n### Date\n2008-10-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "5-ingredients-or-less", "appetizers", "american", "easy", "beginner-cook", "kid-friendly", "dietary", "northeastern-united-states", "3-steps-or-less" ], "ingredients": [ "potato chips", "cream cheese" ], "steps": [ "place chips in a large bowl", "place cream cheese on a serving plate with as many butter knives as there are people", "take a chip in one hand , and to the other , slice off a thin strip of cream cheese", "carefully spread the cheese over the chip and indulge !", "enjoy" ], "nutrition": [ 310.1, 36.0, 4.0, 12.0, 8.0, 35.0, 7.0 ], "reviews": "['Try this with doritos!!!! I used to eat this when I didnt really care about my weight. Now I use lower fat cream cheese with baked doritos.', 'Haha, my grandpa eats cream cheese on Buttery club crackers. Also delicious!', 'YUUMMM i love easy munchie dishes this easy fix is super good another really easy one is a loaf of bread and sum butter...', \"YUM! Super easy and I think I may like this better than cream cheese dip! I dunno, I just love plain cream cheese! I made the mistake of buying cheap chips so I was making LOTS of sandwiches cause they kept breaking. Next time I'm buying the good quality ones :)\", 'So easy and so delicious! I had never heard of this simple combination but it works so well! I liked this with Ruffles style chips but I imagine it would work really well with stronger flavoured chips also. Thanks for a super snack!', \"Great snack! Now that whipped cream cheese is so popular you don't even need a knife. Just dip the chip into the tub! Cream cheese is also great with Ranch Wheat Thins. It's been my go-to snack for years. :)\", 'This is so good! I had never heard of a combination like this before, but loved it! The sturdy ruffle style chips go great with the mellow, smooth cream cheese and together they are the perfect munchy. YUM! I think next time Im going to try a herbed cream cheese instead of plain. Cant wait!
THANK YOU SO MUCH for sharing a real winner with us, 2Bleu!
Made and reviewed for Photo Tag May 2011.', 'SO very simple,SO very yummy.Munchie heaven!!']", "submitted": "2008-10-12T00:00:00", "minutes": 1, "n_steps": 5, "n_ingredients": 2 }, { "id": 367, "original_id": 198616, "name": "nog de cacao", "description": "a nice holiday drink with only 2 ingredients.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/198616_v000.png", "markdown": "## 🍰 nog de cacao\n\n### Description\na nice holiday drink with only 2 ingredients.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- holiday-event\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. eggnog\n2. creme de cacao\n\n### Steps\n1. stir ingredients together with cracked ice in an old-fashioned glass\n2. sprinkle with cocoa and serve\n\n### Nutrition\n- 188.8\n- 5.0\n- 69.0\n- 1.0\n- 3.0\n- 9.0\n- 6.0\n\n### Reviews\n- Made during Christmas holidays. Smooth and delicious. Grated fresh nutmeg on top.\n- This is a nice after dinner drink. And of course it is very easy to make. I will keep this recipe handy for next year. I think I'll even freeze some of the eggnog so I can have a drink later on in the year. Thanks lazyme for sharing this recipe. Checking my notes and see I did not post this review.\n- Yum - and how easy was that??? This is a very good drink and can't wait to have it again when there's some whipped cream in the house! I had this plain, with just a little cocoa and fresh nutmeg grated over the top. Excellent!\n- This is positively a delicious and smooth drink. I really enjoyed it. With drink recipes like this, I really wish eggnog was around longer than just during the holidays. But then, it is a great drink to look forward to each year. It's something I know will become a tradition for us. Thanks for sharing your recipe, lazyme.\n- This drink rocks! Super easy and super scrumptious! I used dark creme de cacao and topped with whipped cream and nutmeg. Thanks for posting!\n- Very nice tasting drink. Also very easy! I added ground nutmeg. Thanks for the recipe...I'll be making more! Made for 1-2-3 Hit Wonders.\n- Chocolate eggnog, yummy! Wonderful after dinner sippy drink.\n- Really yummy! Thanks for sharing the recipe!!\n\n### Date\n2006-12-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "holiday-event", "cocktails", "dietary", "low-sodium", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "eggnog", "creme de cacao" ], "steps": [ "stir ingredients together with cracked ice in an old-fashioned glass", "sprinkle with cocoa and serve" ], "nutrition": [ 188.8, 5.0, 69.0, 1.0, 3.0, 9.0, 6.0 ], "reviews": "['Made during Christmas holidays. Smooth and delicious. Grated fresh nutmeg on top.', \"This is a nice after dinner drink. And of course it is very easy to make. I will keep this recipe handy for next year. I think I'll even freeze some of the eggnog so I can have a drink later on in the year. Thanks lazyme for sharing this recipe. Checking my notes and see I did not post this review.\", 'Yum - and how easy was that??? This is a very good drink and can't wait to have it again when there's some whipped cream in the house! I had this plain, with just a little cocoa and fresh nutmeg grated over the top. Excellent!', 'This is positively a delicious and smooth drink. I really enjoyed it. With drink recipes like this, I really wish eggnog was around longer than just during the holidays. But then, it is a great drink to look forward to each year. It's something I know will become a tradition for us. Thanks for sharing your recipe, lazyme.', 'This drink rocks! Super easy and super scrumptious! I used dark creme de cacao and topped with whipped cream and nutmeg. Thanks for posting!', \"Very nice tasting drink. Also very easy! I added ground nutmeg. Thanks for the recipe...I'll be making more! Made for 1-2-3 Hit Wonders.\", 'Chocolate eggnog, yummy! Wonderful after dinner sippy drink.', 'Really yummy! Thanks for sharing the recipe!!']", "submitted": "2006-12-01T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 368, "original_id": 130078, "name": "queen soda", "description": "for those who want neither a frou-frou drink nor one that tastes of alcohol, queen soda is a nice choice. it's smooth, entirely uncomplicated, and tastes like cold, liquid butterscotch candy!!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/130078_v000.png", "markdown": "## 🍰 queen soda\n\n### Description\nfor those who want neither a frou-frou drink nor one that tastes of alcohol, queen soda is a nice choice. it's smooth, entirely uncomplicated, and tastes like cold, liquid butterscotch candy!!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. butterscotch schnapps\n2. cream soda\n\n### Steps\n1. combine cream soda with butterscotch schnapps in a glass\n2. add ice cubes\n\n### Nutrition\n- 87.4\n- 0.0\n- 91.0\n- 0.0\n- 0.0\n- 0.0\n- 7.0\n\n### Reviews\n- Made this drink tonight and LOVED it. Tasted just like the life saver's butterscotch candy. Will definately make this again. Thanks deb for a great recipe!\n- Oh YUM!!! Queen Soda delivers as promised--uncomplicated, smooth and sweet. Thanks Deb, for sharing this jewel of a recipe with us!\n- We loved this....we love cream soda and KC is a butterscotch fanatic... so these were perfect! These would be great on a hot summer day or for someone who does not like the taste of alcohol in their drinks. Great Recipe!\n- Interesting flavor and simple to make. I was not sure I liked it on my first taste but it kind of grows on you. Not for everyone but definately a sweet drink for those who don't like a strong alcohol taste.\n- These were wonderful! I'm always looking for a new drink to take camping and relax with although some of the people I was with thought this would be a nice apres ski drink. I will definately be making these again!\n- DEELISH! I love anything with butterscotch and this one is lovely, creamy and a nice dessert for Mommy!! ;) Thanks for posting!! I made this for the Zaar cookbook tag!\n- SUPER good.... I used diet cream soday and the butterscotch flavor was so delicious I really could have had a LOT of these....\n- Today's my 29th birthday and I have had this drink in my cookbook for a while! I even had a dream about it!! Sad I know...but seriously. YUM! I used diet cream soda. Liquid butterscotch candy is right:) Thanks!!!\n- Creamy good! I dipped the glass rim into caramel before filling for a sweet treat!\n- My DH and friend really enjoyed this over the weekend! thanks for sharing this great drink Deb!...Kitten:) \n\n### Date\n2005-07-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "butterscotch schnapps", "cream soda" ], "steps": [ "combine cream soda with butterscotch schnapps in a glass", "add ice cubes" ], "nutrition": [ 87.4, 0.0, 91.0, 0.0, 0.0, 0.0, 7.0 ], "reviews": "[\"Made this drink tonight and LOVED it. Tasted just like the life saver's butterscotch candy. Will definately make this again. Thanks deb for a great recipe!\", 'Oh YUM!!! Queen Soda delivers as promised--uncomplicated, smooth and sweet. Thanks Deb, for sharing this jewel of a recipe with us!', 'We loved this....we love cream soda and KC is a butterscotch fanatic... so these were perfect! These would be great on a hot summer day or for someone who does not like the taste of alcohol in their drinks. Great Recipe!', \"Interesting flavor and simple to make. I was not sure I liked it on my first taste but it kind of grows on you. Not for everyone but definately a sweet drink for those who don't like a strong alcohol taste.\", \"These were wonderful! I'm always looking for a new drink to take camping and relax with although some of the people I was with thought this would be a nice apres ski drink. I will definately be making these again!\", 'DEELISH! I love anything with butterscotch and this one is lovely, creamy and a nice dessert for Mommy!! ;) Thanks for posting!! I made this for the Zaar cookbook tag!', 'SUPER good.... I used diet cream soday and the butterscotch flavor was so delicious I really could have had a LOT of these....', \"Today's my 29th birthday and I have had this drink in my cookbook for a while! I even had a dream about it!! Sad I know...but seriously. YUM! I used diet cream soda. Liquid butterscotch candy is right:) Thanks!!!\", 'Creamy good! I dipped the glass rim into caramel before filling for a sweet treat!', 'My DH and friend really enjoyed this over the weekend! thanks for sharing this great drink Deb!...Kitten:) ']", "submitted": "2005-07-15T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 369, "original_id": 26987, "name": "simple syrup", "description": "a basic sugar syrup used as a base for a variety of desserts and beverages.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/26987_v000.png", "markdown": "## 🍰 simple syrup\n\n### Description\na basic sugar syrup used as a base for a variety of desserts and beverages.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- desserts\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. sugar\n2. water\n\n### Steps\n1. bring the sugar and water to a boil in a heavy medium saucepan over high heat\n2. reduce the heat to medium-low\n3. simmer , stirring until the sugar is completely dissolved , 6 to 8 minutes\n4. let cool completely\n5. transfer to an airtight container\n6. refrigerate until completely chilled , at least 4 hours\n\n### Nutrition\n- 96.8\n- 0.0\n- 99.0\n- 0.0\n- 0.0\n- 0.0\n- 8.0\n\n### Reviews\n- This works really well for my Brother and I. I love sweat Tea and he has his \"plain\"..as I call it. So we may keep a pitcher of unsweat Tea in the refrig. and both can be happy. Thank You for posting..Hugs\n- Thanks for posting! Used this in recipe #49307 last night and it worked well!\n- Perfect. I used Organic Turbinado Raw Cane Sugar, so mine turned out a light brown in color but is VERY tasty. I also added Vanilla flavoring with great results. THANKS\n- Quick, easy, and perfect for when you want to sweeten without the crystals. \n- Thanks for the easy recipe. I made it for mojitos...yum!!! Will use this often I'm sure!\n- Perfect. I used it in recipe#131075.\n- turned out wonderfully and works great for alcoholic drinks and mojitos!! or add to tea if you dont' like the settling sugar granules!!\n- I used this recipe for making Recipe #179657 and it was perfect. Easy to make, I am sure I'll be falling back on this recipe anytime I need simple syrup. Thanks for posting!\n- This is very good. I even used a sugar substitute (Xylosweet or something like that) and it worked great for another recipe for Whiskey Sours. Thanks for posting!\n- This is the perfect way to make simple syrup. A lot of people do not know the correct proportions. This is correct... equal parts of each. I use simple syrup in mixed drinks, and most recently I used it to make Recipe #131075. I'm sure there are many people that will find this recipe helpful. Thank you for posting. (Made for Name That Ingredient tag)\n- I vote this the easiest recipe on Zaar! I use this simple syrup for the perfect summertime Mojito (along with fresh mint from my garden). Cheers! Thanks for posting.\n- For some reason I just prefer to use this instead of sugar in my drinks you can be sure that everythings dissolved and there's no extra at the bottom of the jug, it's a great recipe to have on hand :)\n- The name says it all--simple. I made this to use with recipe #131075. The directions were perfect. Thanks for taking the time to post this recipe.\n- A terrific simple syrup recipe to use for beverages, moistening cake layers and any recipe calling for simple syrup. Thanks for posting.\r\n:) Burnice \n- Just what I needed to know! Straighforward and simple. Thanks!\n- This turned out just right. I made it with an equal amount of Splenda instead of sugar. I added 5 tablespoons of vanilla. Good in coffee! As well as, iced skim milk. Next time I shall try it with a new flavoring I have just discovered, called Bourbon-Vanilla. Then on and on with no limit. This is cheaper then the coffee flavorings found in stores. Although Splenda is not cheap, I still think this is the way to go and it's quick.\n- I have discovered that if you boil the water in a kettle first, then mix the water and sugar, you don't need to cook it for 7 mins (too hot to have the stove on!) Works great.\n- very nice\n- I use simple syrup mainly to sweeten iced tea, and brush on loaves after baking. I've seen \"gourmet\" shops selling simple syrup for $5 a bottle...lol.\n- I always have a stash of this in the fridge. During the holidays I first simmer the water with ample mulling spices till I have a fairly strong concentrate, THEN add the sugar and proceed with the recipe.\r\n\r\nThen, you can heat up apple juice, rum, wine, or whatever, and add the spiced simple syrup to make a wonderful holiday beverage whenever you want!\r\n\r\nI love to make hot buttered rum using this!!\n- Perfect! This is just what I was looking for. Thanks for taking the time to post, Sharlene!\n- I used this recipe to make some caramel popcorn when I did not have the corn syrup I needed. It turned out great and I don't think I need to buy corn syrup anymore.\n- A great syrup to use in all your cocktail recipes. This is great because it doesn't make alot of syrup. \n- Thanks for the basic recipe. It is one of those things that if you only make it rarely that you forget the proportions!\n- Went to make a lemon drop martinin and it called for simple syrup. Had no idea what it was then found this recipe. Worked like a charm and soooo easy to make. Now I've a small container sitting in the fridge so I can have a repeat performance - YUM!\n\n### Date\n2002-04-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "desserts", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "number-of-servings" ], "ingredients": [ "sugar", "water" ], "steps": [ "bring the sugar and water to a boil in a heavy medium saucepan over high heat", "reduce the heat to medium-low", "simmer , stirring until the sugar is completely dissolved , 6 to 8 minutes", "let cool completely", "transfer to an airtight container", "refrigerate until completely chilled , at least 4 hours" ], "nutrition": [ 96.8, 0.0, 99.0, 0.0, 0.0, 0.0, 8.0 ], "reviews": "['This works really well for my Brother and I. I love sweat Tea and he has his \"plain\"..as I call it. So we may keep a pitcher of unsweat Tea in the refrig. and both can be happy. Thank You for posting..Hugs', 'Thanks for posting! Used this in recipe #49307 last night and it worked well!', 'Perfect. I used Organic Turbinado Raw Cane Sugar, so mine turned out a light brown in color but is VERY tasty. I also added Vanilla flavoring with great results. THANKS', 'Quick, easy, and perfect for when you want to sweeten without the crystals. ', \"Thanks for the easy recipe. I made it for mojitos...yum!!! Will use this often I'm sure!\", 'Perfect. I used it in recipe#131075.', \"turned out wonderfully and works great for alcoholic drinks and mojitos!! or add to tea if you dont' like the settling sugar granules!!\", \"I used this recipe for making Recipe #179657 and it was perfect. Easy to make, I am sure I'll be falling back on this recipe anytime I need simple syrup. Thanks for posting!\", 'This is very good. I even used a sugar substitute (Xylosweet or something like that) and it worked great for another recipe for Whiskey Sours. Thanks for posting!', 'This is the perfect way to make simple syrup. A lot of people do not know the correct proportions. This is correct... equal parts of each. I use simple syrup in mixed drinks, and most recently I used it to make Recipe #131075. I'm sure there are many people that will find this recipe helpful. Thank you for posting. (Made for Name That Ingredient tag)', 'I vote this the easiest recipe on Zaar! I use this simple syrup for the perfect summertime Mojito (along with fresh mint from my garden). Cheers! Thanks for posting.', \"For some reason I just prefer to use this instead of sugar in my drinks you can be sure that everythings dissolved and there's no extra at the bottom of the jug, it's a great recipe to have on hand :)\", 'The name says it all--simple. I made this to use with recipe #131075. The directions were perfect. Thanks for taking the time to post this recipe.', 'A terrific simple syrup recipe to use for beverages, moistening cake layers and any recipe calling for simple syrup. Thanks for posting.\\r\\n:) Burnice ', 'Just what I needed to know! Straighforward and simple. Thanks!', \"This turned out just right. I made it with an equal amount of Splenda instead of sugar. I added 5 tablespoons of vanilla. Good in coffee! As well as, iced skim milk. Next time I shall try it with a new flavoring I have just discovered, called Bourbon-Vanilla. Then on and on with no limit. This is cheaper then the coffee flavorings found in stores. Although Splenda is not cheap, I still think this is the way to go and it's quick.\", \"I have discovered that if you boil the water in a kettle first, then mix the water and sugar, you don't need to cook it for 7 mins (too hot to have the stove on!) Works great.\", 'very nice', 'I use simple syrup mainly to sweeten iced tea, and brush on loaves after baking. I\\'ve seen \"gourmet\" shops selling simple syrup for $5 a bottle...lol.', 'I always have a stash of this in the fridge. During the holidays I first simmer the water with ample mulling spices till I have a fairly strong concentrate, THEN add the sugar and proceed with the recipe.\\r\\n\\r\\nThen, you can heat up apple juice, rum, wine, or whatever, and add the spiced simple syrup to make a wonderful holiday beverage whenever you want!\\r\\n\\r\\nI love to make hot buttered rum using this!!', 'Perfect! This is just what I was looking for. Thanks for taking the time to post, Sharlene!', \"I used this recipe to make some caramel popcorn when I did not have the corn syrup I needed. It turned out great and I don't think I need to buy corn syrup anymore.\", \"A great syrup to use in all your cocktail recipes. This is great because it doesn't make alot of syrup. \", 'Thanks for the basic recipe. It is one of those things that if you only make it rarely that you forget the proportions!', \"Went to make a lemon drop martinin and it called for simple syrup. Had no idea what it was then found this recipe. Worked like a charm and soooo easy to make. Now I've a small container sitting in the fridge so I can have a repeat performance - YUM!\"]", "submitted": "2002-04-30T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 370, "original_id": 330504, "name": "simple boil and bake crispy chicken wings", "description": "this is more of a method than a recipe, but this is how i always make wings now. i find boiling them first helps get rid of more of the fat, and they get crispier in the oven.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/330504_v000.png", "markdown": "## 🍰 simple boil and bake crispy chicken wings\n\n### Description\nthis is more of a method than a recipe, but this is how i always make wings now. i find boiling them first helps get rid of more of the fat, and they get crispier in the oven.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- poultry\n- easy\n- chicken\n- dietary\n- low-carb\n- low-in-something\n- meat\n- wings\n- number-of-servings\n\n### Ingredients\n1. chicken wings\n2. barbecue sauce\n\n### Steps\n1. boil wings in a large pot of water for about 15 minutes\n2. broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp\n3. i put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit\n4. remove the wings from the oven and pat with paper towels to remove more grease if necessary\n5. toss wings in bowl with bbq sauce until well covered\n\n### Nutrition\n- 597.7\n- 56.0\n- 65.0\n- 28.0\n- 83.0\n- 50.0\n- 7.0\n\n### Reviews\n- Turned out really crispy and wonderful! Ready for any sauce to be applied after the broiling. My only mistake was putting the wings flat on a cookie sheet instead of on a broiling pan and I set off the smoke alarms. :-) But I think if I'd used a broiling pan it would have been just fine.\n- I boiled the chicken wings as instructed and after transferring the boiled chicken to a broiler pan I seasoned the chicken with a premixed spice blend and broiled on high for 5 minutes, turned the wings and seasoned again and cooked another 5 minutes. I felt that longer than 5 minutes would have been too long. The chicken was crispy and delicious. I will be making this again. Thanks Seamor for posting this recipe method\n- Mmmmmmm....Bar wings at home! We've been looking for a recipe for crispy wings, and this is it! The added bonus is fat IS actually drawn out instead of being added through deep-frying. We enjoyed them so much that we are whipping up another batch today. I'd like to try them with buffalo sauce or Jack Daniel's sauce too. Thank you so much for sharing this...it will be our \"go to\"
recipe for wings. We eat them at least once a week, so this is a real treasure.\n- This was very good. My biggest regret is that I didn't make a double or even quadruple batch.\nI'm not much of a wing connoisseur - I just eat them when I get a chance; and since I'm an intermediate cook, I don't think I'd ever prepared wings before this. I thought the same thing as in the description: this is more of a method than a recipe; but it's an effective method, I think. I don't think I've ever used my broiler (don't know why I'm leery of using it). It gives me a choice of high and low, and I chose \"high\". I peeked at the wings at 5 minutes, and opted to go the full 10 minutes on each side. Aside from that, I made it exactly as written. I agree that the boiling and then the broiling get rid of a lot of fat. (I, too, used parchment paper in the oven, on top of a jelly-roll pan). I patted the wings with paper towels to remove any excess grease, as suggested, and there was very little left to remove. The wings were beautifully browned and crispy. One minor complaint is that the amount of barbecue sauce was a little too much, I thought - 1/3 cup would probably be plenty. Oh, and this really should be called \"Simple Boil and Broil [not Bake] Crispy Chicken Wings\". But overall, this is a great, easy recipe, and I hope I make it again soon - thanks!\n- I thought this worked out real well, my only problem was I should have used a lower rack when I broiled them. at 5 min the Teriyaki Sauce started to burn and yes I set the smoke alarm off too.\n- I broiled mine for quite a while turning once and then brushed alittle BBQ sauce on them. After putting them back in the oven on a lower rack for 5-10 minutes, they came out tasting like they had been deep fried and prepared at a sports bar!\nCrispy and juicy!!!!!\nSuch a simple idea with amazing results!\nThanks!\n- They came out of the oven perfect.\n- This method worked perfectly for me. With my oven, I needed about 10 minutes per side to get the wings crispy. I used some honey BBQ sauce with added Tabasco sauce for a little heat. Very good.\n- It was a bit of work to boil them first but very much worth it. Very tender on the inside and crispy on the outside. I used a hot wing sauce on some and a sweet bbq on the rest. Everyone was happy. Making them this weekend for friends I should get rave reviews from them!!!! Thanks for sharing!\n- Awwwwesome ;-)) sprinkled with seas salt, garlic sprinkle...yummmmmyy!!! always wondered how to keep my wings juicy inside and crispy outside, no frying. My kids are going to give Mommy big hugs. They love chicken wings ;-))\n- Thank You sooo much for this recipe!!! My family really enjoyed them.After they were done, I put them back in the oven with some honey smokehouse Jack Daniels BBQ Sauce....... cooked to perfection!! I will be using this recipe often!!!!! :)\n- The boiling worked great and the wings were fully cooked through. I used my own sauce and this is the method I will use from now on.\n- THANK YOU, THANK YOU, THANK YOU!! I love chicken wings...when crispy and whole; like the restaurants...and I have tried every recipe I could find to make them \"right\". I always ended up with wings that were torn apart because they stuck to the frying pan or baking pan or are \"soft\" (not crispy) wings because I didn't want to leave them too long enough because they would stick. I'm happy to say that your method is amazing(ly simple)!!!! Tonight I made the best wings ever!!! I made honey garlic wings but the method works for any type of wings you could imagine. PS...this is my FIRST review of any recipe on any site EVER..but so worth it!!!!!\n\n### Date\n2008-10-14 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "for-1-or-2", "5-ingredients-or-less", "poultry", "easy", "chicken", "dietary", "low-carb", "low-in-something", "meat", "wings", "number-of-servings" ], "ingredients": [ "chicken wings", "barbecue sauce" ], "steps": [ "boil wings in a large pot of water for about 15 minutes", "broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp", "i put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit", "remove the wings from the oven and pat with paper towels to remove more grease if necessary", "toss wings in bowl with bbq sauce until well covered" ], "nutrition": [ 597.7, 56.0, 65.0, 28.0, 83.0, 50.0, 7.0 ], "reviews": "[\"Turned out really crispy and wonderful! Ready for any sauce to be applied after the broiling. My only mistake was putting the wings flat on a cookie sheet instead of on a broiling pan and I set off the smoke alarms. :-) But I think if I'd used a broiling pan it would have been just fine.\", 'I boiled the chicken wings as instructed and after transferring the boiled chicken to a broiler pan I seasoned the chicken with a premixed spice blend and broiled on high for 5 minutes, turned the wings and seasoned again and cooked another 5 minutes. I felt that longer than 5 minutes would have been too long. The chicken was crispy and delicious. I will be making this again. Thanks Seamor for posting this recipe method', 'Mmmmmmm....Bar wings at home! We\\'ve been looking for a recipe for crispy wings, and this is it! The added bonus is fat IS actually drawn out instead of being added through deep-frying. We enjoyed them so much that we are whipping up another batch today. I\\'d like to try them with buffalo sauce or Jack Daniel\\'s sauce too. Thank you so much for sharing this...it will be our \"go to\"
recipe for wings. We eat them at least once a week, so this is a real treasure.', 'This was very good. My biggest regret is that I didn\\'t make a double or even quadruple batch.\\nI\\'m not much of a wing connoisseur - I just eat them when I get a chance; and since I\\'m an intermediate cook, I don\\'t think I\\'d ever prepared wings before this. I thought the same thing as in the description: this is more of a method than a recipe; but it\\'s an effective method, I think. I don\\'t think I\\'ve ever used my broiler (don\\'t know why I\\'m leery of using it). It gives me a choice of high and low, and I chose \"high\". I peeked at the wings at 5 minutes, and opted to go the full 10 minutes on each side. Aside from that, I made it exactly as written. I agree that the boiling and then the broiling get rid of a lot of fat. (I, too, used parchment paper in the oven, on top of a jelly-roll pan). I patted the wings with paper towels to remove any excess grease, as suggested, and there was very little left to remove. The wings were beautifully browned and crispy. One minor complaint is that the amount of barbecue sauce was a little too much, I thought - 1/3 cup would probably be plenty. Oh, and this really should be called \"Simple Boil and Broil [not Bake] Crispy Chicken Wings\". But overall, this is a great, easy recipe, and I hope I make it again soon - thanks!', 'I thought this worked out real well, my only problem was I should have used a lower rack when I broiled them. at 5 min the Teriyaki Sauce started to burn and yes I set the smoke alarm off too.', 'I broiled mine for quite a while turning once and then brushed alittle BBQ sauce on them. After putting them back in the oven on a lower rack for 5-10 minutes, they came out tasting like they had been deep fried and prepared at a sports bar!\\nCrispy and juicy!!!!!\\nSuch a simple idea with amazing results!\\nThanks!', 'They came out of the oven perfect.', 'This method worked perfectly for me. With my oven, I needed about 10 minutes per side to get the wings crispy. I used some honey BBQ sauce with added Tabasco sauce for a little heat. Very good.', 'It was a bit of work to boil them first but very much worth it. Very tender on the inside and crispy on the outside. I used a hot wing sauce on some and a sweet bbq on the rest. Everyone was happy. Making them this weekend for friends I should get rave reviews from them!!!! Thanks for sharing!', 'Awwwwesome ;-)) sprinkled with seas salt, garlic sprinkle...yummmmmyy!!! always wondered how to keep my wings juicy inside and crispy outside, no frying. My kids are going to give Mommy big hugs. They love chicken wings ;-))', 'Thank You sooo much for this recipe!!! My family really enjoyed them.After they were done, I put them back in the oven with some honey smokehouse Jack Daniels BBQ Sauce....... cooked to perfection!! I will be using this recipe often!!!!! :)', 'The boiling worked great and the wings were fully cooked through. I used my own sauce and this is the method I will use from now on.', 'THANK YOU, THANK YOU, THANK YOU!! I love chicken wings...when crispy and whole; like the restaurants...and I have tried every recipe I could find to make them \"right\". I always ended up with wings that were torn apart because they stuck to the frying pan or baking pan or are \"soft\" (not crispy) wings because I didn\\'t want to leave them too long enough because they would stick. I\\'m happy to say that your method is amazing(ly simple)!!!! Tonight I made the best wings ever!!! I made honey garlic wings but the method works for any type of wings you could imagine. PS...this is my FIRST review of any recipe on any site EVER..but so worth it!!!!!']", "submitted": "2008-10-14T00:00:00", "minutes": 35, "n_steps": 5, "n_ingredients": 2 }, { "id": 371, "original_id": 214564, "name": "rhode island coffee milk", "description": "this is a popular comfort food in rhode island. in fact, it is the official state drink of rhode island. it comes from the book \"i'll have what they're having- legendary local cuisine\" page 206", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/214564_v000.png", "markdown": "## 🍰 rhode island coffee milk\n\n### Description\nthis is a popular comfort food in rhode island. in fact, it is the official state drink of rhode island. it comes from the book \"i'll have what they're having- legendary local cuisine\" page 206\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- beginner-cook\n- vegetarian\n- dietary\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. coffee-flavored syrup\n2. milk\n\n### Steps\n1. in a large glass , add coffee syrup and milk\n2. stir well\n3. taste and add more syrup if you want a stronger coffee taste\n\n### Nutrition\n- 156.2\n- 13.0\n- 0.0\n- 4.0\n- 16.0\n- 27.0\n- 3.0\n\n### Reviews\n- This is very fast to make (30 sec's!). It has a nice flavor but I found it a bit too sweet for my taste but quite nice on a summer afternoon. Thanks for for posting.\n- This used to be my absolute favorite as a kid!! I grew up in southern MA right near RI, so a lot of the foods are the same. We too used to use Autocrat syrup to make these. Even better than chocolate milk. Thanks for taking me back to my childhood! :)\n- Love this stuff, I could live on it. I learned about Autocrat syrup when I was in RI for my brother's wedding and have had it every day since. Autocrat has another coffee syrup on their website that they say isn't as sweet if your taste is similar to Annacia's.\n- This is great! I remember when I was a little girl spending summers at my aunt and uncles cottage in Indiana, and this reminds me of how my uncle always took his coffee. It was like 2 tbsp of coffee and the rest milk. We always thought it was funny that he even called it coffee. Thanks ~Laury~ for bringing back the memories.\n- Am I missing something? How do you make the syrup?\n\n### Date\n2007-03-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "beginner-cook", "vegetarian", "dietary", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "coffee-flavored syrup", "milk" ], "steps": [ "in a large glass , add coffee syrup and milk", "stir well", "taste and add more syrup if you want a stronger coffee taste" ], "nutrition": [ 156.2, 13.0, 0.0, 4.0, 16.0, 27.0, 3.0 ], "reviews": "[\"This is very fast to make (30 sec's!). It has a nice flavor but I found it a bit too sweet for my taste but quite nice on a summer afternoon. Thanks for for posting.\", 'This used to be my absolute favorite as a kid!! I grew up in southern MA right near RI, so a lot of the foods are the same. We too used to use Autocrat syrup to make these. Even better than chocolate milk. Thanks for taking me back to my childhood! :)', \"Love this stuff, I could live on it. I learned about Autocrat syrup when I was in RI for my brother's wedding and have had it every day since. Autocrat has another coffee syrup on their website that they say isn't as sweet if your taste is similar to Annacia's.\", 'This is great! I remember when I was a little girl spending summers at my aunt and uncles cottage in Indiana, and this reminds me of how my uncle always took his coffee. It was like 2 tbsp of coffee and the rest milk. We always thought it was funny that he even called it coffee. Thanks ~Laury~ for bringing back the memories.', 'Am I missing something? How do you make the syrup?']", "submitted": "2007-03-01T00:00:00", "minutes": 1, "n_steps": 3, "n_ingredients": 2 }, { "id": 372, "original_id": 353331, "name": "orange oatmeal 2 ingredients", "description": "juices high in vitamin c with your oatmeal elevates your breakfast to a super-food!\r\nthe nutrients in oatmeal and oj work synergistically to provide double the benefits.\r\nthe phenols in oatmeal and the vitamin c in orange juice both help make ldl more stable. the more stable your ldl, the less likely it is to rupture, stick to artery walls and cause heart attacks.\r\nso reduce your cholesterol!\r\nwith this excellent source of fiber and good source of potassium and omega-3. low in sodium. dairy free making it good for lactose intolerant!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/353331_v000.png", "markdown": "## 🍰 orange oatmeal 2 ingredients\n\n### Description\njuices high in vitamin c with your oatmeal elevates your breakfast to a super-food!\r\nthe nutrients in oatmeal and oj work synergistically to provide double the benefits.\r\nthe phenols in oatmeal and the vitamin c in orange juice both help make ldl more stable. the more stable your ldl, the less likely it is to rupture, stick to artery walls and cause heart attacks.\r\nso reduce your cholesterol!\r\nwith this excellent source of fiber and good source of potassium and omega-3. low in sodium. dairy free making it good for lactose intolerant!\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- omelets-and-frittatas\n- breakfast\n- fruit\n- american\n- easy\n- microwave\n- low-fat\n- vegetarian\n- grains\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- free-of-something\n- low-in-something\n- citrus\n- pasta-rice-and-grains\n- taste-mood\n- sweet\n- equipment\n- number-of-servings\n- presentation\n- served-hot\n- 3-steps-or-less\n\n### Ingredients\n1. orange juice\n2. instant oatmeal\n\n### Steps\n1. heat juice in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal stirring inches cook for 30 more seconds\n2. enjoy !\n3. yes you can add raisins , nuts to taste or any dried or fresh fruit to kick it up even more\n\n### Nutrition\n- 156.3\n- 3.0\n- 43.0\n- 0.0\n- 9.0\n- 2.0\n- 10.0\n\n### Reviews\n- A nice fruity treat in the morning.\nNow that's what I call a sweet day!\n Thank you chef Rita.\n- Fantastic breakfast! Very nice eye-opening burst at the first bite. I made this with some organic oatmeal with flax seeds and enjoyed every bite! Thank you for a simple way to start the day off healthy and delicious!\n- An interesting change -- I used WW apple cinnamon and cooked it all in the cup the oatmeal came in -- just added the juice and cooked for 1 minute or so. Thanks for sharing.\n- I've made oatmeal with apple juice many times but this was a first with o.j. and it's a lovely day starter. My only addition was 1/2 a tsp of Splenda. This is bright, fresh tasting and very enjoyable.\n- Tangy, flavorful, simple. A great way to start the day. I added walnuts and flax seeds. Added it to plain instant oatmeal.\n\n### Date\n2009-02-01 00:00:00\n", "tags": [ "lactose", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "healthy", "5-ingredients-or-less", "omelets-and-frittatas", "breakfast", "fruit", "american", "easy", "microwave", "low-fat", "vegetarian", "grains", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "free-of-something", "low-in-something", "citrus", "pasta-rice-and-grains", "taste-mood", "sweet", "equipment", "number-of-servings", "presentation", "served-hot", "3-steps-or-less" ], "ingredients": [ "orange juice", "instant oatmeal" ], "steps": [ "heat juice in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal stirring inches cook for 30 more seconds", "enjoy !", "yes you can add raisins , nuts to taste or any dried or fresh fruit to kick it up even more" ], "nutrition": [ 156.3, 3.0, 43.0, 0.0, 9.0, 2.0, 10.0 ], "reviews": "[\"A nice fruity treat in the morning.\\nNow that's what I call a sweet day!\\n Thank you chef Rita.\", 'Fantastic breakfast! Very nice eye-opening burst at the first bite. I made this with some organic oatmeal with flax seeds and enjoyed every bite! Thank you for a simple way to start the day off healthy and delicious!', 'An interesting change -- I used WW apple cinnamon and cooked it all in the cup the oatmeal came in -- just added the juice and cooked for 1 minute or so. Thanks for sharing.', \"I've made oatmeal with apple juice many times but this was a first with o.j. and it's a lovely day starter. My only addition was 1/2 a tsp of Splenda. This is bright, fresh tasting and very enjoyable.\", 'Tangy, flavorful, simple. A great way to start the day. I added walnuts and flax seeds. Added it to plain instant oatmeal.']", "submitted": "2009-02-01T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 373, "original_id": 324254, "name": "jello drink", "description": "ok so you want a shake but your on a diet, what do you do? i came up with this refreshingly different drink as an answer to that question.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/324254_v000.png", "markdown": "## 🍰 jello drink\n\n### Description\nok so you want a shake but your on a diet, what do you do? i came up with this refreshingly different drink as an answer to that question.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- diabetic\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. prepared gelatin\n2. 1% low-fat milk\n\n### Steps\n1. mix prepared jello and milk in a blender for about 5 seconds\n2. pour in to two glasses and enjoy\n\n### Nutrition\n- 218.6\n- 1.0\n- 171.0\n- 10.0\n- 14.0\n- 3.0\n- 14.0\n\n### Reviews\n- Quick Easy and Delicious!!! Nothing more to be said. Made for Market Tag~\n- I used raspberry jello and vanilla soymilk in my own version and it was a scrumptious one-point treat. Now I want to find orange sugar-free jello to make a creamsicle. Thanks for a nifty snack to add to my low point repertoire.\n- I'm not a big Jello person but I bought some for my son and it wasn't setting up all the way. I must of added to much water or something lool. This is a great drink for when that happens or just in general. I did add some frozen mixed berries for a little slush cause of the heat. Thanks made for Ramadan Tag 09.\n- We did regular jello because that was all I had on hand, but next time I'm going sugar-free. Amazingly filling for the calories. Thanks Debbwl!\n- This was pretty tasty. Most of my family really seemed to enjoy this. One dd was happy however; to share her severing with her siblings. I am not a fan of Jell-O either, but I did like this. Made and Reviewed for the 29th AUS/NZ Recipe Swap.\n- I left the rating totally up to my 3 yo grandbaby. He said, \"I like red.\" \"It got sugar in it.\" \"Look, I got a mustach.\" After which he drank it all up. I'd say that's equates to a five star recipe! Made for Everyday is a Holiday.\n- Very satisfying and a nice \"dessert' drink on a hot day. I used S/F raspberry and non-fat milk. Looking forward to trying it with orange or lime jello.\n- This is so yummy. I made a raspberry jello (DS chose it). When he tasted it, it was so yummy that he started to dance with a big smile. Thanks Debbwl :) Made for Holiday tag game\n- This was good and so very simple; I made the jell-o and after setting for 4 hours, put it in the blender with 2 percent milk (what I had on hand) and about 12 ice cubes. Lovely! And DS wanted more :D. Thanks for sharing, Debbwl!\n- This is my newest diet saver! I used raspberry sugar free jello and 1% milk. I especially loved the thickness from the jello without the calories of a syrup- it was substantial enough to tide me over until a late dinner. Next time I'll try adding a little frozen yoghurt! Thanks for a keeper!\n- A different kind of smoothie! I cut the recipe in half for 1 serving; note that one .32oz box jello makes 2 cups. I used unsweetened soy milk and sugar free raspberry jello (my favorite). I blended the ingredients for a total of 15 seconds and it turned into a light fluffy mousse that you could totally serve for a dessert with a strawberry on top as a garnish. I ate it with a spoon and it was good. Made for VEG*N SWAP.\n- This is sooo good!! I used sugar-free cherry jello and 1% milk. The possibilities are endless and this is the first time my 4yr DS said he liked jello!! Made for Photo Tag (24hour rule).\n- A nice new way to have a beverage in warm summer months. I used orange jello (s/f) and 1% milk for my kids. My son loved it and thought it was pretty cool. I remember as a kid when mom would make jello we would pour a bit of milk over our bowl and add some sliced fruit as a dessert and this is exactly what it reminds me of. Thanks for the memory and a new drink for my kids! :)\n- I liked it! I used sugar-free orange jello. It was very filling and refreshing for the low calories, but I wished it had more flavor. Thanks for posting Debbwl.\n- This was a fun and light way to make a smoothie! Made with raspberry jello and 1% milk. Thanks! :)\n- Made for Holiday Tag.\r\nI used watermelon jello and 2% milk.Blended for about 20 seconds to make a dessert rather than a drink...it surprised me how it jelled so quickly.Its refreshing and fun!\n- My kids loved this treat! Thank you so much fir this recipe.\n\n### Date\n2008-09-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "diabetic", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "prepared gelatin", "1% low-fat milk" ], "steps": [ "mix prepared jello and milk in a blender for about 5 seconds", "pour in to two glasses and enjoy" ], "nutrition": [ 218.6, 1.0, 171.0, 10.0, 14.0, 3.0, 14.0 ], "reviews": "['Quick Easy and Delicious!!! Nothing more to be said. Made for Market Tag~', 'I used raspberry jello and vanilla soymilk in my own version and it was a scrumptious one-point treat. Now I want to find orange sugar-free jello to make a creamsicle. Thanks for a nifty snack to add to my low point repertoire.', \"I'm not a big Jello person but I bought some for my son and it wasn't setting up all the way. I must of added to much water or something lool. This is a great drink for when that happens or just in general. I did add some frozen mixed berries for a little slush cause of the heat. Thanks made for Ramadan Tag 09.\", \"We did regular jello because that was all I had on hand, but next time I'm going sugar-free. Amazingly filling for the calories. Thanks Debbwl!\", 'This was pretty tasty. Most of my family really seemed to enjoy this. One dd was happy however; to share her severing with her siblings. I am not a fan of Jell-O either, but I did like this. Made and Reviewed for the 29th AUS/NZ Recipe Swap.', 'I left the rating totally up to my 3 yo grandbaby. He said, \"I like red.\" \"It got sugar in it.\" \"Look, I got a mustach.\" After which he drank it all up. I\\'d say that\\'s equates to a five star recipe! Made for Everyday is a Holiday.', 'Very satisfying and a nice \"dessert\\' drink on a hot day. I used S/F raspberry and non-fat milk. Looking forward to trying it with orange or lime jello.', 'This is so yummy. I made a raspberry jello (DS chose it). When he tasted it, it was so yummy that he started to dance with a big smile. Thanks Debbwl :) Made for Holiday tag game', 'This was good and so very simple; I made the jell-o and after setting for 4 hours, put it in the blender with 2 percent milk (what I had on hand) and about 12 ice cubes. Lovely! And DS wanted more :D. Thanks for sharing, Debbwl!', \"This is my newest diet saver! I used raspberry sugar free jello and 1% milk. I especially loved the thickness from the jello without the calories of a syrup- it was substantial enough to tide me over until a late dinner. Next time I'll try adding a little frozen yoghurt! Thanks for a keeper!\", 'A different kind of smoothie! I cut the recipe in half for 1 serving; note that one .32oz box jello makes 2 cups. I used unsweetened soy milk and sugar free raspberry jello (my favorite). I blended the ingredients for a total of 15 seconds and it turned into a light fluffy mousse that you could totally serve for a dessert with a strawberry on top as a garnish. I ate it with a spoon and it was good. Made for VEG*N SWAP.', 'This is sooo good!! I used sugar-free cherry jello and 1% milk. The possibilities are endless and this is the first time my 4yr DS said he liked jello!! Made for Photo Tag (24hour rule).', 'A nice new way to have a beverage in warm summer months. I used orange jello (s/f) and 1% milk for my kids. My son loved it and thought it was pretty cool. I remember as a kid when mom would make jello we would pour a bit of milk over our bowl and add some sliced fruit as a dessert and this is exactly what it reminds me of. Thanks for the memory and a new drink for my kids! :)', 'I liked it! I used sugar-free orange jello. It was very filling and refreshing for the low calories, but I wished it had more flavor. Thanks for posting Debbwl.', 'This was a fun and light way to make a smoothie! Made with raspberry jello and 1% milk. Thanks! :)', 'Made for Holiday Tag.\\r\\nI used watermelon jello and 2% milk.Blended for about 20 seconds to make a dessert rather than a drink...it surprised me how it jelled so quickly.Its refreshing and fun!', 'My kids loved this treat! Thank you so much fir this recipe.']", "submitted": "2008-09-10T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 374, "original_id": 147818, "name": "suburban cocktail", "description": "from canadian living magazine.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/147818_v000.png", "markdown": "## 🍰 suburban cocktail\n\n### Description\nfrom canadian living magazine.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-carb\n- healthy-2\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. gin\n2. cranberry juice\n\n### Steps\n1. add a splash of orange-flavoured liqueur\n2. fill cocktail shaker with ice\n3. add gin , cranberry juice and orange liqueur\n4. shake well to blend and chill\n5. strain into martini glass\n6. garnish with an orange twist\n\n### Nutrition\n- 137.0\n- 0.0\n- 21.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- This was good. Guess I'm still a cosmo girl...like vodka better than gin! Thanks\n- This was a bit too intense for me. I love a drink, but the gin flavour was overwhelming. I added 3 1/2 ounces of cranberry juice to reach a balance that suited my taste. Then it was delicious. Also had an issue with my Triple Sec. I hadn't used it for so long that the cap was stuck -- really stuck. I had to pour a bit of boiling water over the cap to loosen it and that worked fine.\n- Hubby and I loved the combination of ingredients. Easy to make and very pretty too. I can't wait to make this again for guests. Thanks for sharing, NoraMarie.\r\n\n- I love gin, what can I say? Great taste, I used triple sec for the oj liqueur and thought it was delightful. Made for beverage tag.\n- Man alive!!!! Great drink....didn't have any orange juice, but lemon worked just as well!!!!\n- Heard on the radio today that this is the week of chance to have a baby on 11/11/11. I'll drink to that and lucky enough not to have to worry about those things. Made for Everyday Is A Holiday.\n- A very pleasant blend of flavors and a delightful color. My orange liqueur was Triple Sec. Made this as a Pick-A-Chef choice and very glad of it.\n\n### Date\n2005-12-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-carb", "healthy-2", "low-in-something", "number-of-servings" ], "ingredients": [ "gin", "cranberry juice" ], "steps": [ "add a splash of orange-flavoured liqueur", "fill cocktail shaker with ice", "add gin , cranberry juice and orange liqueur", "shake well to blend and chill", "strain into martini glass", "garnish with an orange twist" ], "nutrition": [ 137.0, 0.0, 21.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "[\"This was good. Guess I'm still a cosmo girl...like vodka better than gin! Thanks\", \"This was a bit too intense for me. I love a drink, but the gin flavour was overwhelming. I added 3 1/2 ounces of cranberry juice to reach a balance that suited my taste. Then it was delicious. Also had an issue with my Triple Sec. I hadn't used it for so long that the cap was stuck -- really stuck. I had to pour a bit of boiling water over the cap to loosen it and that worked fine.\", \"Hubby and I loved the combination of ingredients. Easy to make and very pretty too. I can't wait to make this again for guests. Thanks for sharing, NoraMarie.\\r\\n\", 'I love gin, what can I say? Great taste, I used triple sec for the oj liqueur and thought it was delightful. Made for beverage tag.', \"Man alive!!!! Great drink....didn't have any orange juice, but lemon worked just as well!!!!\", \"Heard on the radio today that this is the week of chance to have a baby on 11/11/11. I'll drink to that and lucky enough not to have to worry about those things. Made for Everyday Is A Holiday.\", 'A very pleasant blend of flavors and a delightful color. My orange liqueur was Triple Sec. Made this as a Pick-A-Chef choice and very glad of it.']", "submitted": "2005-12-09T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 375, "original_id": 57875, "name": "quick bread crumbs for casseroles", "description": "you forgot to buy crumb topping for your tuna casserole or your favorite casserole. voila!!! make them yourself. quick and easy!!!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/57875_v000.png", "markdown": "## 🍰 quick bread crumbs for casseroles\n\n### Description\nyou forgot to buy crumb topping for your tuna casserole or your favorite casserole. voila!!! make them yourself. quick and easy!!!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- breads\n- easy\n- beginner-cook\n- dietary\n- number-of-servings\n\n### Ingredients\n1. butter\n2. breadcrumbs\n\n### Steps\n1. melt butter in a skillet\n2. add 1 cup bread crumbs\n3. stir constantly till crumbs are golden brown\n4. use on your favorite casserole\n\n### Nutrition\n- 968.6\n- 103.0\n- 26.0\n- 51.0\n- 30.0\n- 200.0\n- 25.0\n\n### Reviews\n- So easy!\r\nSo Quick!\r\nSo Thanx, Darlene!\r\nI added a little garlic, Onion & parsley- just gave it that lift I needed for different casseroles that I make!\r\nLaceyLady\n- I use this recipe all the time. I often make and freeze them so I have them on hand for steamed vegetables or casseroles. Thanks for posting! \n- This is so very easy and uses only two ingredients! I used french bread and ran it for a few seconds in my mimi food chopper. Couldn't be easier. Thanks for sharing your recipe Darlene!\n- These are terrific breadcrumbs. So easy to make and so many uses. Not only for casseroles but on top of perogy too! Yum. \r\nI make own breadcrumbs too with my food processor and whatever bits of bread I have around including rye bread, brown bread, buns, etc. Add seasonings to taste or as indicated by other reviews. Yum.\n- Also try this with steamed veggies such as cauliflower, broccoli or asparagi - it is definitely the best way of serving them...\n\n### Date\n2003-04-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "appetizers", "breads", "easy", "beginner-cook", "dietary", "number-of-servings" ], "ingredients": [ "butter", "breadcrumbs" ], "steps": [ "melt butter in a skillet", "add 1 cup bread crumbs", "stir constantly till crumbs are golden brown", "use on your favorite casserole" ], "nutrition": [ 968.6, 103.0, 26.0, 51.0, 30.0, 200.0, 25.0 ], "reviews": "['So easy!\\r\\nSo Quick!\\r\\nSo Thanx, Darlene!\\r\\nI added a little garlic, Onion & parsley- just gave it that lift I needed for different casseroles that I make!\\r\\nLaceyLady', 'I use this recipe all the time. I often make and freeze them so I have them on hand for steamed vegetables or casseroles. Thanks for posting! ', \"This is so very easy and uses only two ingredients! I used french bread and ran it for a few seconds in my mimi food chopper. Couldn't be easier. Thanks for sharing your recipe Darlene!\", 'These are terrific breadcrumbs. So easy to make and so many uses. Not only for casseroles but on top of perogy too! Yum. \\r\\nI make own breadcrumbs too with my food processor and whatever bits of bread I have around including rye bread, brown bread, buns, etc. Add seasonings to taste or as indicated by other reviews. Yum.', 'Also try this with steamed veggies such as cauliflower, broccoli or asparagi - it is definitely the best way of serving them...']", "submitted": "2003-04-03T00:00:00", "minutes": 10, "n_steps": 4, "n_ingredients": 2 }, { "id": 376, "original_id": 93187, "name": "parmesan black pepper crisps", "description": "a two ingredient delight! watch them carefully while baking to avoid burning. perfect for low carb diets! from the recipe institute.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/93187_v000.png", "markdown": "## 🍰 parmesan black pepper crisps\n\n### Description\na two ingredient delight! watch them carefully while baking to avoid burning. perfect for low carb diets! from the recipe institute.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- oven\n- easy\n- dinner-party\n- cheese\n- dietary\n- high-calcium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. parmesan cheese\n2. black pepper\n\n### Steps\n1. preheat oven to 450f\n2. place heaping teaspoonfuls of cheese 2 inches apart on nonstick baking sheet\n3. flatten the cheese mounds with the back of a spoon\n4. top each mound with a pinch of black pepper\n5. bake 1 1 / 2 - 2 minutes until just lightly browned\n6. cool 2 minutes , carefully remove to a rack cover with paper towels\n7. can be stored in the refrigerator in an air tight container for up to 3 days\n\n### Nutrition\n- 36.4\n- 3.0\n- 0.0\n- 5.0\n- 6.0\n- 7.0\n- 0.0\n\n### Reviews\n- Delicious! I prepared as directed by the recipe. I love the \"bite\" that the pepper adds to the cheese. DH was late getting home, so I left what few I could resist eating on the stove with the recipe beside the plate so he would know what he was eating. This morning he said how good they were, so I will be making them again soon! I love MsBold's suggestions about serving with soup and using different cheeses. Thanks Lorac! Oh I have to add, so easy and quick to prepare! Took my oven longer to preheat that to prepare these! LOL!\n- I used asiago and definitely needed the pepper to bring it up a notch. The baby liked them alot. Just be sure to keep an eye on them because they do burn quickly as I learnt with one panful.\n- Yummy. I added Emeril's Essence and served them with a spicy gumbo.\n- Wonderful! I could have left them in the oven another minute or so, but I didn't want the crisps to burn. I should have spread out the cheese mounds a little bit more than I did, but the end result was still good. I topped half the crisps with a little bit of salsa to serve.\n- We just love these, and they are so easy even my 9-year-old likes to make them. He doesn't put the pepper on his, but I love the kick the pepper gives.I made these after seeing Alton Brown make them on Food Network. A little trick he suggested if you would like a presentation that is a little different: allow them to cool a bit, but while they are still pliable wrap them around something that would make them a different shape (e.g. cylinder, cup). They will retain that shape after they are completely cool and crisp. You can also fill them. Anyway, these are fantastic--thanks for posting the recipe!\n- Hey, these were not half bad! I was impressed because I've made these in the microwave before and didnt care much for them. I used plain parmesan and a tad of black pepper. Next time I think I will add a sprinkle of lemon-pepper seasoning instead. These would definately be good with cheese, veggies, salsa or deli meat piled on top. I ate mine plain. Thanks for posting.\n- How much fun are these. Made them for DH and self and dipped them in Ranch dressing and spread goat cheese over them. They were great served with celery and carrots, with dips and spreads. In-laws loved them as well. Thank you so much for sharing this.\n- For a spectacular presentation, try laying a small wooden skewer halfway into the cheese mounds before cooking. When cooled, they will present like lollipops. I inserted them into a wine glass filled with red-coloured sand for a Christmas cocktail party last year, next to some melon balls threaded with prosciutto (also on skewers). Rave reviews guaranteed.\n- These are flavorful little bites. I am on the South Beach diet and prepared these as \"snack crackers\" for me when friends drop by for drinks and appys. I used a 4-cheese blend of aged provolone, parmesan, asiago and romano cheese and ground some lemon and pepper blend over the cheeses. Very delicious! My hubby thought that they would be a good addition to tomato soup, instead of regular crackers.\n\n### Date\n2004-06-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "appetizers", "eggs-dairy", "oven", "easy", "dinner-party", "cheese", "dietary", "high-calcium", "high-protein", "low-carb", "high-in-something", "low-in-something", "equipment", "number-of-servings" ], "ingredients": [ "parmesan cheese", "black pepper" ], "steps": [ "preheat oven to 450f", "place heaping teaspoonfuls of cheese 2 inches apart on nonstick baking sheet", "flatten the cheese mounds with the back of a spoon", "top each mound with a pinch of black pepper", "bake 1 1 / 2 - 2 minutes until just lightly browned", "cool 2 minutes , carefully remove to a rack cover with paper towels", "can be stored in the refrigerator in an air tight container for up to 3 days" ], "nutrition": [ 36.4, 3.0, 0.0, 5.0, 6.0, 7.0, 0.0 ], "reviews": "['Delicious! I prepared as directed by the recipe. I love the \"bite\" that the pepper adds to the cheese. DH was late getting home, so I left what few I could resist eating on the stove with the recipe beside the plate so he would know what he was eating. This morning he said how good they were, so I will be making them again soon! I love MsBold\\'s suggestions about serving with soup and using different cheeses. Thanks Lorac! Oh I have to add, so easy and quick to prepare! Took my oven longer to preheat that to prepare these! LOL!', 'I used asiago and definitely needed the pepper to bring it up a notch. The baby liked them alot. Just be sure to keep an eye on them because they do burn quickly as I learnt with one panful.', \"Yummy. I added Emeril's Essence and served them with a spicy gumbo.\", \"Wonderful! I could have left them in the oven another minute or so, but I didn't want the crisps to burn. I should have spread out the cheese mounds a little bit more than I did, but the end result was still good. I topped half the crisps with a little bit of salsa to serve.\", \"We just love these, and they are so easy even my 9-year-old likes to make them. He doesn't put the pepper on his, but I love the kick the pepper gives.I made these after seeing Alton Brown make them on Food Network. A little trick he suggested if you would like a presentation that is a little different: allow them to cool a bit, but while they are still pliable wrap them around something that would make them a different shape (e.g. cylinder, cup). They will retain that shape after they are completely cool and crisp. You can also fill them. Anyway, these are fantastic--thanks for posting the recipe!\", \"Hey, these were not half bad! I was impressed because I've made these in the microwave before and didnt care much for them. I used plain parmesan and a tad of black pepper. Next time I think I will add a sprinkle of lemon-pepper seasoning instead. These would definately be good with cheese, veggies, salsa or deli meat piled on top. I ate mine plain. Thanks for posting.\", 'How much fun are these. Made them for DH and self and dipped them in Ranch dressing and spread goat cheese over them. They were great served with celery and carrots, with dips and spreads. In-laws loved them as well. Thank you so much for sharing this.', 'For a spectacular presentation, try laying a small wooden skewer halfway into the cheese mounds before cooking. When cooled, they will present like lollipops. I inserted them into a wine glass filled with red-coloured sand for a Christmas cocktail party last year, next to some melon balls threaded with prosciutto (also on skewers). Rave reviews guaranteed.', 'These are flavorful little bites. I am on the South Beach diet and prepared these as \"snack crackers\" for me when friends drop by for drinks and appys. I used a 4-cheese blend of aged provolone, parmesan, asiago and romano cheese and ground some lemon and pepper blend over the cheeses. Very delicious! My hubby thought that they would be a good addition to tomato soup, instead of regular crackers.']", "submitted": "2004-06-11T00:00:00", "minutes": 7, "n_steps": 7, "n_ingredients": 2 }, { "id": 377, "original_id": 43454, "name": "chocolate pumpkin muffins", "description": "even tho there are only two ingredients in this recipe...they are wonderful...i was leary cause i am not a fan of pumpkin...but these muffins are wonderful!!!!!! my whole family loved them!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/43454_v000.png", "markdown": "## 🍰 chocolate pumpkin muffins\n\n### Description\neven tho there are only two ingredients in this recipe...they are wonderful...i was leary cause i am not a fan of pumpkin...but these muffins are wonderful!!!!!! my whole family loved them!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- breads\n- oven\n- easy\n- fall\n- muffins\n- dietary\n- seasonal\n- quick-breads\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. chocolate cake mix\n2. pumpkin\n\n### Steps\n1. mix pumpkin and chocolate cake mix together\n2. fill muffin cups\n3. bake in a 350 degree oven for 20-25 minutes\n\n### Nutrition\n- 9.5\n- 0.0\n- 2.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- It doesn't taste like pumpkin at ALL!!! My husband and I made these up for a light mid-afternoon snack...they were delicious...very, very, moist! They were sooooo easy to make...a little thick to stir, though. They get a \"10\" for appearance!\n- These are amazing! I used some acorn squash I had leftover from Christmas dinner (Recipe #48436) and it worked out perfectly! I ended up using a marble cake mix as that was the only one I had on hand. It worked like a charm. I also processed it in my food processor and didn't have any problems with lumps or ugly cupcakes. They came out so pretty! No one will be able to tell that they are made with squash! Thank you SO much for this great recipe. This is going to be a regular from now one! These are my new favourite cupcake!!\n- A great way to get some veggies into the kids though you wouldn't guess they contained pumpkin. Easy and low fat, rich and gooey. I would also suggest baking 30 minutes or making them smaller, using 18 muffin tins. The kids liked these cupcakes and they could easily be frosted to make them more appealing. When the batter is mixed smooth with an electric mixer, they really aren't that lumpy, just take care to smooth out a bit in the muffin tins. I wasn't as fond of them as the kids were, they were a bit heavy and cake-mixy for my tastes. Thanks for sharing the recipe!\n- These are very good. you can taste the pumpkin in the batter, but not the finished product. I made 12 of these, knowing they wouldn't rise I filled the muffin tins. I didn't think they were unattractive. They are kind of like a fudgy mix between a muffin and a cupcake. And based on the brand of cake mix I used, they only have 1/2 gram fat each. So you don't feel guilty about eating too many. I'll be bringing these to work for my calorie conscious coworkers.\n- My friend made these at work and I could not believe how moist they were. One of the other teachers does not like pumpkin and she loved them. This is a great recipe. We added a tiny bit of water to make it more like the consistancy of regular batter.\n- These were very good for being lowfat. To me, they tasted low fat. But, my son loved them. I added 1 tsp of vanilla to the batter because that always perks up cake mixes and used an electric mixer as previously suggested. They were very easy to make. My husband liked them well enough but wants icing on them next time.\n- Thanks for a great easy recipe. My daughters loved them!\n- Wow! These were amazing! I must admit, I was skeptical, but you absolutely can't taste the pumpkin. I used Betty Crocker's Moist delicious buttery chocolate cake and a can of Libby's pumpkin. After reading several versions of this recipe on WW.com I added some water - just enough to make it easy to mix all together. I did have enough batter for more than 12 cupcakes though. Maybe I have small cupcake cups? Anyway, I figured that I had plenty of batter of leftover, so I tried some, just to see if I could taste the pumpkin. Nope - not a bit. Then I thought, hey, it won't have any points if I haven't baked it yet, right? So I tried a little more batter, still searching for the elusive pumpkin taste. Still couldn't find it. After a while, I gave up because I ran out of batter. <> \r\nThanks for this great recipe. I will be making them again!\n- Really disapointing! Just because a food is healthy doesn't mean it should be tasteless. This was so bland. It doesn't do any good to have a healthy recipe if no one will eat it or if you have to slather on oodles of icing to make it taste good. I won't be making these again.\n- Yuck! Did not care for these at all. Sorry\n- These are excellent. I have used chocolate, spice, and carrot cake. 1/2 cup water helps to make the batter easier to stir. 1/2 cup coffee makes a chocolate mocha cupcake!\n- Does it get any better than just two ingredients and a lot of compliments?! Goodness. Pure Goodness.\n- I just made these and didn't really care for them. They were too gooey and I cooked them for an extra amount of time.\n- These were great. I made them for a bake sale and everyone wanted the recipe! However I would bake them for 30 min. Thanks for the recipe!\n- Yum! I hate pumpkin and really liked these. I cooked them about 28 minutes and they came out perfect. Next time the kids need a treat for school, these are going!\n- This is a great diet-friendly way to eat cake! I used milk chocolate cake mix and about a 1/2 cup semi-sweet chocolate chips and it was rich, moist and didn't taste like pumpkin at all. I found it tasted best the day after. Thanks for this cool recipe!\n- I thought these were great. They don't taste like pumpkin and they're really fudgy. I added some water to the batter because it was too thick to stir and cooked 30 min. \n- Terrific, easy recipe. Like suggested, I added 1/2 cup of coffee and it gave the cupcakes a nice coffee taste. Cupcakes Came out soft, fudgy, moist, not really a muffin, more of a cupcake. Also added a bit of cinnamon and nutmeg, the spices go great with the pumpkin--if someone doesn't like pumpkin, don't tell them there's pumpkin in there! They'll have such a hard time trying to figure out the \"secret\" ingredient. Only thing is that the tops don't come out round and \"pretty,\" but kind of bulbous. Unevenness makes it hard to frost, but hey, just put on extra frosting.\n- I just made these and they were great!! I did add chocolate chips, pecans and 1/3 cup water and and they were very moist and yummy and don't taste like pumpkin!!\n- These were very easy and delicious! I baked them for 30 minutes. Store them individually in sandwich size Ziplock bags and freeze to help with eating too many. \n- I thought these were pretty tasty and very simple to make, but my hubby was not so crazy about the pumpkin/chocolate combo. Good recipe, will probably make these again.\n- At my weight watcher meeting they said if you make this into 18 muffins it is worth 2 points\n- OMG!! SOOOO good! Even my Dad liked them! I added 2 tablespoons of instant espresso, 1/2 c. water, and a 1/4 c. semi-sweet chocolate chips. I also baked them in a mini-muffin tin so that I would have more! :) Baked for 20 minutes and they were perfectly gooey and delicious!\n- Delicious and virtually no calories or fat... definitely satisfied me and my 4 year old daughter's sweet tooth.\n- ok,for the recipe the way it is, I could only give 2-3 stars. It definately tastes \"lowfat.\" I smothered the muffins in choco-peanut butter frosting, and they were better. The second time I used this recipe, I took the advice of some of the other reviewers, and used a spice cake mix instead of chocolate - adding vanilla and nutmeg, and 1/3 cup water. I made the recipe into a 2-layer cake, and cooked it for 35-40 minutes, then left it in longer, with the over turned off. Very moist and delicious! Of course, it was once again covered in frosting. I used caramel frosting in between the layers, then frosted the entire cake with cream cheese frosting. I served it as part of our Thanksgiving desert, and it was a big hit! Thanks for posting, and a BIG thank you to the reviews for the ideas!\n- Wow!!! These were the fudgiest moistest mufffins in the world. I loved everything about them. Especially that they are low fat!!Thanks for posting this recipe!!\n- i really really enjoyed these. i used spice cake which tasted really delicious with the pumpkin. however i added 1/3 cups water to the batter. also, just for taste i added 1 apple sliced up. this was an excellent addition in my opinion. thnx for the great recipe. you dont feel guilty for eating more than 1!\n- Ooooo!Yummy!Moist! and SO EASY!! I put some chocolate chips on the tops of mine so they'd come out presentable. I baked mine about 30-32 minutes in jumbo muffin tins. I will definitely try them with some coffee in it as another reviewer suggested!\n- I have to give this recipe 5 stars because of the easy way it comes together, and for a \"light\" recipe the taste really is good. I made mine as waffles. I did everything the same,execpt instead of baking them in the oven in cupcake pans, I cranked up the waffle iron. It was very quick and a wonderful dessert for our \"breakfast for dinner\" night. You could serve it with cool whip and strawberries or just some powdered sugar. Thanks for a great recipe! \n- These were great! My daughter hates veggies and she loved these! Just another way to sneak and few vitamins in. :) Thanks for another option! I did increase cooking time to 35 minutes and had not gooeyness problems.\n- These are really good and so easy. I was a little hesitant about trying them, but glad I did. Thanks for posting.\n- These were really good. You do have to cook them a little longer than it says ,but you can't beat them for 3 points. You can also substitute applesauce for the pumpking filling. I recommend that you cook them for thirty minutes instead. \n- I just made some of these - and I love them! I didn't add anything extra, and I baked them for the recommended time. The calorie count on the nutritional info is way off, though. By my calculations, they should be about 170 calories per muffin if you make 12. I will be making these again for sure!\n- I would have to say that this recipe is best when made with a spice cake mix. The chocolate is fine, but you can tell it's a low fat recipe. For an extra WW point you could add a bit of fat free cool whip. Great recipe, thanks for the post.\n- as suggested by other reviewers, i made these with a spice cake mix, added in just a little more than 1/3 cup of water, about a tsp of vanilla and maybe 1/4 tsp of nutmeg (grated a small piece in, so don't know exactly how much it was) .. baked for 25 mins, and they came out really moist & wonderful. thanks for the recipe kiiah.\n- Sorry I haven't rated this before, it's been a standard for my daughter's birthday for the past 3 years. I recommend adding 1/2 cup water to the mixture.\nTasty & \"healthier\".\n- I had to mess with a great recipe. I added one beaten egg, mixed the 1/3c water with a tablespoon of dark cocoa and added a tablespoon of vanilla extract and a 1/4 cup vegetable oil.\nThey baked and rose up beautifully in 15 minutes. It made 20 nice sized muffins. I sprinkled with powdered sugar Thanks for the basic recipe!!\n- These muffins are really great and I make them when I have a craving for something sweet but don't want to consume tons of calories. I sometimes add some mini chocolate chips for a little something extra. I personally hate pumpkin, but will eat these any day!\n- Wow! These truly are delicious! And easy. I added 1/2 cup mini chocolate chips and baked them for the recommended 25 minutes. They were perfect! They sure satisfy a chocolate craving. : )\n- This was great - I actually made it in cake form. I do not like pumpkin but they tasted like really rich chocolate. i underbaked it just a minute or two to be extra moist. \r\n\r\n\n- By principle, I try to make all of my baked goods from scratch. But, when I saw this and how simple the prep was, I checked my pride at the door and whipped up a batch. I'm not a big fan of chocolate so I decided on a spice cake mix instead. I got a larger can of pumpkin and ended up using 2 cups total. The mix seemed a little thick so I added a couple tablespoons of buttermilk. The batter still seemed thick but, after baking for exactly 25min, this produced the most velvety, moist and flavorful muffins ever. The husband loved them and described it as \"doughy pumpkin bread.\" I'm curious to try this with the chocolate as well as other mixes and processed fruits.\n- These are a win-win for me; I can make a special treat for DS that has added veggies and fiber, and they work for me on WW. The muffins are even better the next day if you store them in an air tight container, even moister. DH didn't even know there were pumpkin in them. I usually make 18 muffins.\n- These are FANTASTIC! Even my son likes them. I do feel that I may have a problem with the points, because I can't stop at just one! Thanks for a great recipe!\n- These were so bad we had to throw them away. I am a lifetime Weight Watchers member and many of my friends swear by them. Try it. You may like it.\n- ditto about the 1/3-1/2 c. water. my kids loved them.\n- My whole family loved these i used a devils food cake mix and and added a 1/4th cup dark chocolate chips. They are my new favorite secret super easy recipe that seems more indulgent than it really is. And i loved that they looked like dark chocolate mountains when they were done. Next time i will try it with espresso.\n- These are great. I did bake them for about 30 minutes and then put them back in for about another 5. Thanks so much for the great recipe!\n- Definitely need 30 minutes on these. They are not very pretty to look at (sort of lumpy and bumpy) but they are fudgy and rich tasting, which is wonderful for the WW points. My kids love them as well.\n\n### Date\n2002-10-16 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "breads", "oven", "easy", "fall", "muffins", "dietary", "seasonal", "quick-breads", "equipment", "3-steps-or-less" ], "ingredients": [ "chocolate cake mix", "pumpkin" ], "steps": [ "mix pumpkin and chocolate cake mix together", "fill muffin cups", "bake in a 350 degree oven for 20-25 minutes" ], "nutrition": [ 9.5, 0.0, 2.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['It doesn\\'t taste like pumpkin at ALL!!! My husband and I made these up for a light mid-afternoon snack...they were delicious...very, very, moist! They were sooooo easy to make...a little thick to stir, though. They get a \"10\" for appearance!', \"These are amazing! I used some acorn squash I had leftover from Christmas dinner (Recipe #48436) and it worked out perfectly! I ended up using a marble cake mix as that was the only one I had on hand. It worked like a charm. I also processed it in my food processor and didn't have any problems with lumps or ugly cupcakes. They came out so pretty! No one will be able to tell that they are made with squash! Thank you SO much for this great recipe. This is going to be a regular from now one! These are my new favourite cupcake!!\", \"A great way to get some veggies into the kids though you wouldn't guess they contained pumpkin. Easy and low fat, rich and gooey. I would also suggest baking 30 minutes or making them smaller, using 18 muffin tins. The kids liked these cupcakes and they could easily be frosted to make them more appealing. When the batter is mixed smooth with an electric mixer, they really aren't that lumpy, just take care to smooth out a bit in the muffin tins. I wasn't as fond of them as the kids were, they were a bit heavy and cake-mixy for my tastes. Thanks for sharing the recipe!\", \"These are very good. you can taste the pumpkin in the batter, but not the finished product. I made 12 of these, knowing they wouldn't rise I filled the muffin tins. I didn't think they were unattractive. They are kind of like a fudgy mix between a muffin and a cupcake. And based on the brand of cake mix I used, they only have 1/2 gram fat each. So you don't feel guilty about eating too many. I'll be bringing these to work for my calorie conscious coworkers.\", 'My friend made these at work and I could not believe how moist they were. One of the other teachers does not like pumpkin and she loved them. This is a great recipe. We added a tiny bit of water to make it more like the consistancy of regular batter.', 'These were very good for being lowfat. To me, they tasted low fat. But, my son loved them. I added 1 tsp of vanilla to the batter because that always perks up cake mixes and used an electric mixer as previously suggested. They were very easy to make. My husband liked them well enough but wants icing on them next time.', 'Thanks for a great easy recipe. My daughters loved them!', \"Wow! These were amazing! I must admit, I was skeptical, but you absolutely can't taste the pumpkin. I used Betty Crocker's Moist delicious buttery chocolate cake and a can of Libby's pumpkin. After reading several versions of this recipe on WW.com I added some water - just enough to make it easy to mix all together. I did have enough batter for more than 12 cupcakes though. Maybe I have small cupcake cups? Anyway, I figured that I had plenty of batter of leftover, so I tried some, just to see if I could taste the pumpkin. Nope - not a bit. Then I thought, hey, it won't have any points if I haven't baked it yet, right? So I tried a little more batter, still searching for the elusive pumpkin taste. Still couldn't find it. After a while, I gave up because I ran out of batter. <> \\r\\nThanks for this great recipe. I will be making them again!\", \"Really disapointing! Just because a food is healthy doesn't mean it should be tasteless. This was so bland. It doesn't do any good to have a healthy recipe if no one will eat it or if you have to slather on oodles of icing to make it taste good. I won't be making these again.\", 'Yuck! Did not care for these at all. Sorry', 'These are excellent. I have used chocolate, spice, and carrot cake. 1/2 cup water helps to make the batter easier to stir. 1/2 cup coffee makes a chocolate mocha cupcake!', 'Does it get any better than just two ingredients and a lot of compliments?! Goodness. Pure Goodness.', \"I just made these and didn't really care for them. They were too gooey and I cooked them for an extra amount of time.\", 'These were great. I made them for a bake sale and everyone wanted the recipe! However I would bake them for 30 min. Thanks for the recipe!', 'Yum! I hate pumpkin and really liked these. I cooked them about 28 minutes and they came out perfect. Next time the kids need a treat for school, these are going!', \"This is a great diet-friendly way to eat cake! I used milk chocolate cake mix and about a 1/2 cup semi-sweet chocolate chips and it was rich, moist and didn't taste like pumpkin at all. I found it tasted best the day after. Thanks for this cool recipe!\", \"I thought these were great. They don't taste like pumpkin and they're really fudgy. I added some water to the batter because it was too thick to stir and cooked 30 min. \", 'Terrific, easy recipe. Like suggested, I added 1/2 cup of coffee and it gave the cupcakes a nice coffee taste. Cupcakes Came out soft, fudgy, moist, not really a muffin, more of a cupcake. Also added a bit of cinnamon and nutmeg, the spices go great with the pumpkin--if someone doesn\\'t like pumpkin, don\\'t tell them there\\'s pumpkin in there! They\\'ll have such a hard time trying to figure out the \"secret\" ingredient. Only thing is that the tops don\\'t come out round and \"pretty,\" but kind of bulbous. Unevenness makes it hard to frost, but hey, just put on extra frosting.', \"I just made these and they were great!! I did add chocolate chips, pecans and 1/3 cup water and and they were very moist and yummy and don't taste like pumpkin!!\", 'These were very easy and delicious! I baked them for 30 minutes. Store them individually in sandwich size Ziplock bags and freeze to help with eating too many. ', 'I thought these were pretty tasty and very simple to make, but my hubby was not so crazy about the pumpkin/chocolate combo. Good recipe, will probably make these again.', 'At my weight watcher meeting they said if you make this into 18 muffins it is worth 2 points', 'OMG!! SOOOO good! Even my Dad liked them! I added 2 tablespoons of instant espresso, 1/2 c. water, and a 1/4 c. semi-sweet chocolate chips. I also baked them in a mini-muffin tin so that I would have more! :) Baked for 20 minutes and they were perfectly gooey and delicious!', \"Delicious and virtually no calories or fat... definitely satisfied me and my 4 year old daughter's sweet tooth.\", 'ok,for the recipe the way it is, I could only give 2-3 stars. It definately tastes \"lowfat.\" I smothered the muffins in choco-peanut butter frosting, and they were better. The second time I used this recipe, I took the advice of some of the other reviewers, and used a spice cake mix instead of chocolate - adding vanilla and nutmeg, and 1/3 cup water. I made the recipe into a 2-layer cake, and cooked it for 35-40 minutes, then left it in longer, with the over turned off. Very moist and delicious! Of course, it was once again covered in frosting. I used caramel frosting in between the layers, then frosted the entire cake with cream cheese frosting. I served it as part of our Thanksgiving desert, and it was a big hit! Thanks for posting, and a BIG thank you to the reviews for the ideas!', 'Wow!!! These were the fudgiest moistest mufffins in the world. I loved everything about them. Especially that they are low fat!!Thanks for posting this recipe!!', 'i really really enjoyed these. i used spice cake which tasted really delicious with the pumpkin. however i added 1/3 cups water to the batter. also, just for taste i added 1 apple sliced up. this was an excellent addition in my opinion. thnx for the great recipe. you dont feel guilty for eating more than 1!', \"Ooooo!Yummy!Moist! and SO EASY!! I put some chocolate chips on the tops of mine so they'd come out presentable. I baked mine about 30-32 minutes in jumbo muffin tins. I will definitely try them with some coffee in it as another reviewer suggested!\", 'I have to give this recipe 5 stars because of the easy way it comes together, and for a \"light\" recipe the taste really is good. I made mine as waffles. I did everything the same,execpt instead of baking them in the oven in cupcake pans, I cranked up the waffle iron. It was very quick and a wonderful dessert for our \"breakfast for dinner\" night. You could serve it with cool whip and strawberries or just some powdered sugar. Thanks for a great recipe! ', 'These were great! My daughter hates veggies and she loved these! Just another way to sneak and few vitamins in. :) Thanks for another option! I did increase cooking time to 35 minutes and had not gooeyness problems.', 'These are really good and so easy. I was a little hesitant about trying them, but glad I did. Thanks for posting.', \"These were really good. You do have to cook them a little longer than it says ,but you can't beat them for 3 points. You can also substitute applesauce for the pumpking filling. I recommend that you cook them for thirty minutes instead. \", \"I just made some of these - and I love them! I didn't add anything extra, and I baked them for the recommended time. The calorie count on the nutritional info is way off, though. By my calculations, they should be about 170 calories per muffin if you make 12. I will be making these again for sure!\", \"I would have to say that this recipe is best when made with a spice cake mix. The chocolate is fine, but you can tell it's a low fat recipe. For an extra WW point you could add a bit of fat free cool whip. Great recipe, thanks for the post.\", \"as suggested by other reviewers, i made these with a spice cake mix, added in just a little more than 1/3 cup of water, about a tsp of vanilla and maybe 1/4 tsp of nutmeg (grated a small piece in, so don't know exactly how much it was) .. baked for 25 mins, and they came out really moist & wonderful. thanks for the recipe kiiah.\", 'Sorry I haven\\'t rated this before, it\\'s been a standard for my daughter\\'s birthday for the past 3 years. I recommend adding 1/2 cup water to the mixture.\\nTasty & \"healthier\".', 'I had to mess with a great recipe. I added one beaten egg, mixed the 1/3c water with a tablespoon of dark cocoa and added a tablespoon of vanilla extract and a 1/4 cup vegetable oil.\\nThey baked and rose up beautifully in 15 minutes. It made 20 nice sized muffins. I sprinkled with powdered sugar Thanks for the basic recipe!!', \"These muffins are really great and I make them when I have a craving for something sweet but don't want to consume tons of calories. I sometimes add some mini chocolate chips for a little something extra. I personally hate pumpkin, but will eat these any day!\", 'Wow! These truly are delicious! And easy. I added 1/2 cup mini chocolate chips and baked them for the recommended 25 minutes. They were perfect! They sure satisfy a chocolate craving. : )', 'This was great - I actually made it in cake form. I do not like pumpkin but they tasted like really rich chocolate. i underbaked it just a minute or two to be extra moist. \\r\\n\\r\\n', 'By principle, I try to make all of my baked goods from scratch. But, when I saw this and how simple the prep was, I checked my pride at the door and whipped up a batch. I\\'m not a big fan of chocolate so I decided on a spice cake mix instead. I got a larger can of pumpkin and ended up using 2 cups total. The mix seemed a little thick so I added a couple tablespoons of buttermilk. The batter still seemed thick but, after baking for exactly 25min, this produced the most velvety, moist and flavorful muffins ever. The husband loved them and described it as \"doughy pumpkin bread.\" I\\'m curious to try this with the chocolate as well as other mixes and processed fruits.', \"These are a win-win for me; I can make a special treat for DS that has added veggies and fiber, and they work for me on WW. The muffins are even better the next day if you store them in an air tight container, even moister. DH didn't even know there were pumpkin in them. I usually make 18 muffins.\", \"These are FANTASTIC! Even my son likes them. I do feel that I may have a problem with the points, because I can't stop at just one! Thanks for a great recipe!\", 'These were so bad we had to throw them away. I am a lifetime Weight Watchers member and many of my friends swear by them. Try it. You may like it.', 'ditto about the 1/3-1/2 c. water. my kids loved them.', 'My whole family loved these i used a devils food cake mix and and added a 1/4th cup dark chocolate chips. They are my new favorite secret super easy recipe that seems more indulgent than it really is. And i loved that they looked like dark chocolate mountains when they were done. Next time i will try it with espresso.', 'These are great. I did bake them for about 30 minutes and then put them back in for about another 5. Thanks so much for the great recipe!', 'Definitely need 30 minutes on these. They are not very pretty to look at (sort of lumpy and bumpy) but they are fudgy and rich tasting, which is wonderful for the WW points. My kids love them as well.']", "submitted": "2002-10-16T00:00:00", "minutes": 30, "n_steps": 3, "n_ingredients": 2 }, { "id": 378, "original_id": 216016, "name": "easy sticky rice", "description": "this is a easy & perfect sticky rice. i've made it several times & have not had a failure yet. it comes from stephskitchen.com (a great recipe site). i cannot enter that you can use either short or medium grain rice, either one is okay. do not use long grain.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/216016_v000.png", "markdown": "## 🍰 easy sticky rice\n\n### Description\nthis is a easy & perfect sticky rice. i've made it several times & have not had a failure yet. it comes from stephskitchen.com (a great recipe site). i cannot enter that you can use either short or medium grain rice, either one is okay. do not use long grain.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- rice\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- medium-grain-rice\n\n### Ingredients\n1. medium grain rice\n2. water\n\n### Steps\n1. wash rice several times\n2. let soak for a few minutes in colander\n3. put rice in pan with tight fitting lid and add the water\n4. cover and bring to a boil\n5. simmer over low heat for 15 minutes\n6. remove pan from heat and quickly stretch clean tea towel over the pot , cover with lid\n7. let sit off heat for another 15 minutes\n\n### Nutrition\n- 175.5\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n- 0.0\n- 12.0\n\n### Reviews\n- Here, in Hawaii, sticky rice is served with all meals. We all have rice cookers. Using rice measuring cup, or 2/3 C, measure rice and put in pot. Cover with water and let set for 20 mins. Rinse well X 3. Using same measurement cup, add equal amounts water and then top with about 1/4 C more water. Put pot into rice cooker and steam until done. Always use medium grain rice. For a normal family serving use about 3 C rice and 3 1/4 C water. The only topping used, if any, is nori (dried seaweed mix).\n- This turned out perfectly! I used arborio rice, and the only change I made was to add a little salt during the first 15 min of cooking time. Will definitely use this again! Thanks for posting :)\n- If i were double this is cook time the same ???\n- I'm so glad I tried this. It's so easy to half, fourth, or even double the recipe. I only cook for myself so I use 1/4 cup rice, but only simmer it for 10 minutes and the same for letting it sit with the towel. It comes out AWESOME; and I didn't have to add anything. Thank you so much\n- It turned out PERFECT! The whole family enjoyed it; we'll use this recipe for MANY more meals to come!:)\n\n### Date\n2007-03-10 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "rice", "easy", "beginner-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "pasta-rice-and-grains", "medium-grain-rice" ], "ingredients": [ "medium grain rice", "water" ], "steps": [ "wash rice several times", "let soak for a few minutes in colander", "put rice in pan with tight fitting lid and add the water", "cover and bring to a boil", "simmer over low heat for 15 minutes", "remove pan from heat and quickly stretch clean tea towel over the pot , cover with lid", "let sit off heat for another 15 minutes" ], "nutrition": [ 175.5, 0.0, 0.0, 0.0, 6.0, 0.0, 12.0 ], "reviews": "['Here, in Hawaii, sticky rice is served with all meals. We all have rice cookers. Using rice measuring cup, or 2/3 C, measure rice and put in pot. Cover with water and let set for 20 mins. Rinse well X 3. Using same measurement cup, add equal amounts water and then top with about 1/4 C more water. Put pot into rice cooker and steam until done. Always use medium grain rice. For a normal family serving use about 3 C rice and 3 1/4 C water. The only topping used, if any, is nori (dried seaweed mix).', 'This turned out perfectly! I used arborio rice, and the only change I made was to add a little salt during the first 15 min of cooking time. Will definitely use this again! Thanks for posting :)', 'If i were double this is cook time the same ???', \"I'm so glad I tried this. It's so easy to half, fourth, or even double the recipe. I only cook for myself so I use 1/4 cup rice, but only simmer it for 10 minutes and the same for letting it sit with the towel. It comes out AWESOME; and I didn't have to add anything. Thank you so much\", \"It turned out PERFECT! The whole family enjoyed it; we'll use this recipe for MANY more meals to come!:)\"]", "submitted": "2007-03-10T00:00:00", "minutes": 32, "n_steps": 7, "n_ingredients": 2 }, { "id": 379, "original_id": 57664, "name": "peppermint patty fondue", "description": "i realize that a two-ingredient recipe is almost too simple to post, but this was so darn good and such a hit at a party, that i just had to post. please do not omit the last important step - it makes this recipe a winner!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/57664_v000.png", "markdown": "## 🍰 peppermint patty fondue\n\n### Description\ni realize that a two-ingredient recipe is almost too simple to post, but this was so darn good and such a hit at a party, that i just had to post. please do not omit the last important step - it makes this recipe a winner!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- chocolate\n- number-of-servings\n\n### Ingredients\n1. peppermint patties\n2. milk\n\n### Steps\n1. coarsely chop candies\n2. place candies in a medium saucepan and add milk\n3. warm over low heat until candies are melted , stirring frequently\n4. keep warm for dipping\n5. important: serve with ozmartha's butter cookies#37986- this combination is to die for !\n\n### Nutrition\n- 39.0\n- 3.0\n- 0.0\n- 1.0\n- 4.0\n- 6.0\n- 0.0\n\n### Reviews\n- This recipe is soooo easy and tastes great! \n- I would give it a four on taste alone but it was so easy I ranked it a five. We got a little crazy and started dipping marshmallows in it then rolling those in graham cracker crumbs. We're talking out of this world.\n- Surprise! It was very easy and tasty! We used Jr. Mints and they melted well, reheated well and tasted great. Thanks for an effortless sweet party treat.\n- Easy and tasty. Had a Bernard Callebaut fondue as well as this one in case some guests didn't like mint. Both were excellent.\n- I didn't try it with the butter cookies, but it was good with just about everything on our fondue table! We ate it with brownies, angel food cake, strawberries, and pretzels and they were all so good. Thanks for a great easy recipe!\n- This was tasty enough for me, although I had a ton left over. Most people preferred the plain chocolate dip fruit and cake in.\n- This was so simple, and yet delicious! I didn't make homemade cookies, I just served it with Lorna Doone cookies and big marshmallows. Thanks for the recipe!\n- So easy to make and leaves a refreshing blast of mintiness (is that a word?) This was good with the cookies suggested. However, it was really good over vanilla ice cream!!! So glad I found this recipe!\n- Served it with pound cake and butter cookies, I couldn't ask for an easier or better tasting dessert for when friends come over. Thanks for sharing KeyWee :)\n- Wonderful! I served it with my recipe \"299917 and store bought pound cake. It was the hit of the party! Thx. for posting such a delicious and simple recipe.\n- Easy and delicious. This was the dessert at our Mojitos and Margaritas (M&M) party. I couldn't believe how easy it was - my guests kept looking nervously at the saucepan and asking \"shouldn't you be doing that in a double-boiler?\" All of us were astounded at how easy it was to melt, and at how tasty and refreshing it is. I only had vanilla wafers and sliced angel food cake, but it was good with that. I'd also recommend butter cookies and marshmallows as possible dippers, too. This one will be on my regular rotation - and should be especially nice to server during the holidays. Very nice recipe, KeyWee, thanks!\n- I knew this would be good, but I was surprisingly tantilized by the flavors! I used chessman butter cookies and butter pound cake for dippers. Everyone in my bible study was hovering over the fondue pot! Thanks for the recipe KeyWee!\n\n### Date\n2003-04-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "desserts", "easy", "chocolate", "number-of-servings" ], "ingredients": [ "peppermint patties", "milk" ], "steps": [ "coarsely chop candies", "place candies in a medium saucepan and add milk", "warm over low heat until candies are melted , stirring frequently", "keep warm for dipping", "important: serve with ozmartha's butter cookies#37986- this combination is to die for !" ], "nutrition": [ 39.0, 3.0, 0.0, 1.0, 4.0, 6.0, 0.0 ], "reviews": "['This recipe is soooo easy and tastes great! ', \"I would give it a four on taste alone but it was so easy I ranked it a five. We got a little crazy and started dipping marshmallows in it then rolling those in graham cracker crumbs. We're talking out of this world.\", 'Surprise! It was very easy and tasty! We used Jr. Mints and they melted well, reheated well and tasted great. Thanks for an effortless sweet party treat.', \"Easy and tasty. Had a Bernard Callebaut fondue as well as this one in case some guests didn't like mint. Both were excellent.\", \"I didn't try it with the butter cookies, but it was good with just about everything on our fondue table! We ate it with brownies, angel food cake, strawberries, and pretzels and they were all so good. Thanks for a great easy recipe!\", 'This was tasty enough for me, although I had a ton left over. Most people preferred the plain chocolate dip fruit and cake in.', \"This was so simple, and yet delicious! I didn't make homemade cookies, I just served it with Lorna Doone cookies and big marshmallows. Thanks for the recipe!\", 'So easy to make and leaves a refreshing blast of mintiness (is that a word?) This was good with the cookies suggested. However, it was really good over vanilla ice cream!!! So glad I found this recipe!', \"Served it with pound cake and butter cookies, I couldn't ask for an easier or better tasting dessert for when friends come over. Thanks for sharing KeyWee :)\", 'Wonderful! I served it with my recipe \"299917 and store bought pound cake. It was the hit of the party! Thx. for posting such a delicious and simple recipe.', 'Easy and delicious. This was the dessert at our Mojitos and Margaritas (M&M) party. I couldn\\'t believe how easy it was - my guests kept looking nervously at the saucepan and asking \"shouldn\\'t you be doing that in a double-boiler?\" All of us were astounded at how easy it was to melt, and at how tasty and refreshing it is. I only had vanilla wafers and sliced angel food cake, but it was good with that. I\\'d also recommend butter cookies and marshmallows as possible dippers, too. This one will be on my regular rotation - and should be especially nice to server during the holidays. Very nice recipe, KeyWee, thanks!', 'I knew this would be good, but I was surprisingly tantilized by the flavors! I used chessman butter cookies and butter pound cake for dippers. Everyone in my bible study was hovering over the fondue pot! Thanks for the recipe KeyWee!']", "submitted": "2003-04-02T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 380, "original_id": 156657, "name": "quick baked potato", "description": "from webmd. i haven't tried this yet, but wanted to post it here so i don't forget or lose it.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/156657_v000.png", "markdown": "## 🍰 quick baked potato\n\n### Description\nfrom webmd. i haven't tried this yet, but wanted to post it here so i don't forget or lose it.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. baking potato\n2. salt and pepper\n\n### Steps\n1. preheat oven to 350f\n2. wash the potato , puncture with a fork in 2-3 places , then microwave on high for about 4 minutes\n3. rinse it again so it's wet\n4. sprinkle on salt and pepper if desired\n5. finish baking in oven for 10 to 15 minutes\n\n### Nutrition\n- 130.2\n- 0.0\n- 5.0\n- 0.0\n- 5.0\n- 0.0\n- 10.0\n\n### Reviews\n- I really was surprised when it said that you have to microwave it first, but sure enough it worked like a charm. It made little hiss and bubble noises in the microwave, which I was scared of at first. I though I was cooking a wasp behind the oven! Any way, it really turned out great. I added a little bit of olive oil to the potatoes before I baked them and it made them a little bit crispier. I really enjoyed it! Thank you!\n- Simple and good. I baked mine for about 20 minutes to get the skin crispy. Thanks for sharing. Made for Cookbook Tag.\n- This is how I make them & they are FANTASTIC .. I have gotten many compliments on them as well as been asked to make them for a friend's dinner party! \n\nYOU WILL ENJOY THESE!\n- I found this worked and I got a crispy skin on my potato (which I wanted) by baking it in the oven for about 20 minutes instead of 15 and turning the temp up to 375 after 10 minutes. I also rinsed them with water as suggested both before microwaving and before putting them in the oven, and I think that helped, but they need a slightly higher temp than the recipe says if you like the skin crispy.\n- I microwaved for 4 minutes and baked in the oven 15 minutes. The potato was done and the skin was soft, but I don't care for crispy skin on my baked potato so this was just right for me. Thanks for a very easy method of making baked potatoes.\n- This worked for a quick lunch, but the texture definitely stays softer, the way it does when you just microwave the potatoes. I was hoping the skin would be crisp after being baked- I wonder if baking at a higher temp would work? Thanks anyway.\n\n### Date\n2006-02-20 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "number-of-servings" ], "ingredients": [ "baking potato", "salt and pepper" ], "steps": [ "preheat oven to 350f", "wash the potato , puncture with a fork in 2-3 places , then microwave on high for about 4 minutes", "rinse it again so it's wet", "sprinkle on salt and pepper if desired", "finish baking in oven for 10 to 15 minutes" ], "nutrition": [ 130.2, 0.0, 5.0, 0.0, 5.0, 0.0, 10.0 ], "reviews": "['I really was surprised when it said that you have to microwave it first, but sure enough it worked like a charm. It made little hiss and bubble noises in the microwave, which I was scared of at first. I though I was cooking a wasp behind the oven! Any way, it really turned out great. I added a little bit of olive oil to the potatoes before I baked them and it made them a little bit crispier. I really enjoyed it! Thank you!', 'Simple and good. I baked mine for about 20 minutes to get the skin crispy. Thanks for sharing. Made for Cookbook Tag.', 'This is how I make them & they are FANTASTIC .. I have gotten many compliments on them as well as been asked to make them for a friend's dinner party! \\n\\nYOU WILL ENJOY THESE!', 'I found this worked and I got a crispy skin on my potato (which I wanted) by baking it in the oven for about 20 minutes instead of 15 and turning the temp up to 375 after 10 minutes. I also rinsed them with water as suggested both before microwaving and before putting them in the oven, and I think that helped, but they need a slightly higher temp than the recipe says if you like the skin crispy.', \"I microwaved for 4 minutes and baked in the oven 15 minutes. The potato was done and the skin was soft, but I don't care for crispy skin on my baked potato so this was just right for me. Thanks for a very easy method of making baked potatoes.\", 'This worked for a quick lunch, but the texture definitely stays softer, the way it does when you just microwave the potatoes. I was hoping the skin would be crisp after being baked- I wonder if baking at a higher temp would work? Thanks anyway.']", "submitted": "2006-02-20T00:00:00", "minutes": 22, "n_steps": 5, "n_ingredients": 2 }, { "id": 381, "original_id": 107170, "name": "popcorn butter supreme", "description": "this is a very basic recipe. it seems like it should taste spicy, but it does not, just gives your popcorn butter a subtle but yummy flavor- and just 2 ingredients!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/107170_v000.png", "markdown": "## 🍰 popcorn butter supreme\n\n### Description\nthis is a very basic recipe. it seems like it should taste spicy, but it does not, just gives your popcorn butter a subtle but yummy flavor- and just 2 ingredients!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- easy\n- beginner-cook\n- dietary\n- low-carb\n- inexpensive\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. butter\n2. tabasco sauce\n\n### Steps\n1. melt butter and tobassco together\n2. spoon over popped popcorn\n\n### Nutrition\n- 203.9\n- 35.0\n- 0.0\n- 7.0\n- 0.0\n- 72.0\n- 0.0\n\n### Reviews\n- This was okay but really not too much flavour - I tripled the ingredients for a big bowl of popcorn. There was a bit of a hot kick but that's it.\n- My sister made this, I can't convince her to join (she doesn't want to become addicted to zaar like me), so I'll write her review.\r\nThis is her new favourite popcorn (and she's a connisseur). \"It's so good, not spicy at all, just a great flavour.\"\n- OK. I was skeptical~I thought this would be spicey, but I gave it a try and was surprised. What a tasty & unique change from my \"regular\" popcorn. I enjoyed it with a cold beer...or two..or maybe it was three. Thanks Dawn!\n- What a fabulous change. thought the combo was perfect, thanks for a great new snack. (I made this a 2nd time, and was out of tobasco, so i ussed Franks Red Hot sauce) was equally delicious!\n- It's family movie night tonight. And this is a new tradition! YUM-OO Dawn!\n- I've always just doused my popcorn with Frank Durkees Hot Sauce...but the butter mixture was really good. Thanks for a nice addition to one of my favorite snacks Dawn.\n- This is great! Another one of those \"who knew\" additions that add so much to the taste. Thanks for sharing.\n\n### Date\n2004-12-29 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "very-low-carbs", "condiments-etc", "easy", "beginner-cook", "dietary", "low-carb", "inexpensive", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "butter", "tabasco sauce" ], "steps": [ "melt butter and tobassco together", "spoon over popped popcorn" ], "nutrition": [ 203.9, 35.0, 0.0, 7.0, 0.0, 72.0, 0.0 ], "reviews": "[\"This was okay but really not too much flavour - I tripled the ingredients for a big bowl of popcorn. There was a bit of a hot kick but that's it.\", 'My sister made this, I can\\'t convince her to join (she doesn\\'t want to become addicted to zaar like me), so I\\'ll write her review.\\r\\nThis is her new favourite popcorn (and she\\'s a connisseur). \"It\\'s so good, not spicy at all, just a great flavour.\"', 'OK. I was skeptical~I thought this would be spicey, but I gave it a try and was surprised. What a tasty & unique change from my \"regular\" popcorn. I enjoyed it with a cold beer...or two..or maybe it was three. Thanks Dawn!', 'What a fabulous change. thought the combo was perfect, thanks for a great new snack. (I made this a 2nd time, and was out of tobasco, so i ussed Franks Red Hot sauce) was equally delicious!', \"It's family movie night tonight. And this is a new tradition! YUM-OO Dawn!\", \"I've always just doused my popcorn with Frank Durkees Hot Sauce...but the butter mixture was really good. Thanks for a nice addition to one of my favorite snacks Dawn.\", 'This is great! Another one of those \"who knew\" additions that add so much to the taste. Thanks for sharing.']", "submitted": "2004-12-29T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 382, "original_id": 81431, "name": "lime sherbet 7 up punch", "description": "a great punch recipe to be served at christmas. my mother served it every year for as long as i can remember. i usually make this one as it is green, and i usually make a red punch as well; therefore i have both prominent christmas colors for the perfect christmas theme.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/81431_v000.png", "markdown": "## 🍰 lime sherbet 7 up punch\n\n### Description\na great punch recipe to be served at christmas. my mother served it every year for as long as i can remember. i usually make this one as it is green, and i usually make a red punch as well; therefore i have both prominent christmas colors for the perfect christmas theme.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- holiday-event\n- low-fat\n- punch\n- dietary\n- christmas\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-in-something\n- citrus\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. lime sherbet\n2. 7-up soda\n\n### Steps\n1. pour seven up into punch bowl\n2. float scoops of lime sherbet on top\n\n### Nutrition\n- 1685.7\n- 18.0\n- 1324.0\n- 19.0\n- 15.0\n- 34.0\n- 130.0\n\n### Reviews\n- I made this punch for my Christmas Eve party and it was delightful! I used the 7-up and the lime sherbert as suggested. I might try a different flavor of sherbert next time. Thanks for posting!\n- I made this for a Halloween party for teenage girls. I put it into a black cauldron and made the pineapple juice into pieces of ice bones. It was a big hit. It tasted good and the green punch gave it a very witchy feel and look. My only complaint was that the girls were on a sugar high from all the sugar content.\n- I had an open house today and it occured to me, 2 hours before it was to start, that I had nothing but water to drink. Luckily I had seen this recipe and could run to the store for the supplies. I used rainbow sherbert for the pretty colors and it was very tasty and fast! Thanks!\n- I make this for every holiday for my family. I have also used Raspberry sherbet which is also very good!\n- This is wonderful punch! The lime and 7 Up is a great combination. I've made this several times with different flavors of sherbet. It's best when the sherbet is melteed.\n\n### Date\n2004-01-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "easy", "holiday-event", "low-fat", "punch", "dietary", "christmas", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-in-something", "citrus", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "lime sherbet", "7-up soda" ], "steps": [ "pour seven up into punch bowl", "float scoops of lime sherbet on top" ], "nutrition": [ 1685.7, 18.0, 1324.0, 19.0, 15.0, 34.0, 130.0 ], "reviews": "['I made this punch for my Christmas Eve party and it was delightful! I used the 7-up and the lime sherbert as suggested. I might try a different flavor of sherbert next time. Thanks for posting!', 'I made this for a Halloween party for teenage girls. I put it into a black cauldron and made the pineapple juice into pieces of ice bones. It was a big hit. It tasted good and the green punch gave it a very witchy feel and look. My only complaint was that the girls were on a sugar high from all the sugar content.', 'I had an open house today and it occured to me, 2 hours before it was to start, that I had nothing but water to drink. Luckily I had seen this recipe and could run to the store for the supplies. I used rainbow sherbert for the pretty colors and it was very tasty and fast! Thanks!', 'I make this for every holiday for my family. I have also used Raspberry sherbet which is also very good!', \"This is wonderful punch! The lime and 7 Up is a great combination. I've made this several times with different flavors of sherbet. It's best when the sherbet is melteed.\"]", "submitted": "2004-01-18T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 383, "original_id": 287112, "name": "diet soda cake", "description": "i found this recipe and gave it a shot - and was amazed! the recipe didn't specify any specific size of cake cake mix, but i just used the basic size you find at the grocery store. so far, i've made lemon cake mix w/ diet sprite & chocolate cake mix w/ diet coke. this is truly amazing- no eggs, oil, etc.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/287112_v000.png", "markdown": "## 🍰 diet soda cake\n\n### Description\ni found this recipe and gave it a shot - and was amazed! the recipe didn't specify any specific size of cake cake mix, but i just used the basic size you find at the grocery store. so far, i've made lemon cake mix w/ diet sprite & chocolate cake mix w/ diet coke. this is truly amazing- no eggs, oil, etc.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- desserts\n- easy\n- kid-friendly\n- cakes\n- dietary\n- egg-free\n- free-of-something\n- 3-steps-or-less\n\n### Ingredients\n1. cake mix\n2. diet soda\n\n### Steps\n1. combine cake mix and soda\n2. mix well\n3. do not add any other ingredients\n4. pour batter into greased 9x13 dish and bake for the amount of time written on the box of cake mix\n\n### Nutrition\n- 185.1\n- 7.0\n- 94.0\n- 12.0\n- 3.0\n- 3.0\n- 11.0\n\n### Reviews\n- i mixed yellow cake with diet dr. pepper and made two dozen cupcakes that i \"frosted\" with cool whip free and a roll in sliced almonds. my goodness, so easy and delicious. and for those of you on ww, these cupcakes are only 2 points a piece!\n- WOW!!! I don't think ill ever make a regular cake again! I made cupcakes and frosted them with whipped Topping and strawberry's! SupBurb!! baked up Beautifuly! fluffy and moist! I used diet Moutain Dew and a white cake mix! Im not even going to tell my family that they are lower in calories...lol\n- I'll admit I was quite skeptical about this, but was pleasantly surprised (chocolate cake mix with Diet Coke). While it seemed to fall a bit in the middle, it wasn't too bad; it just didn't mound in the middle like it usually does. Also, the crumb is quite fine and the cake almost falls apart, but I kept it in the fridge because of the frosting, anyway and it held together much better after it was chilled. Thanks so much for posting this!!\n- I'm giving this only a moderate rating since my combinatination of flavors was a HUGE bust. The spring and moistness of the cake was wonderful. I chose orange cake with Diet Sierra Mist (lemon lime) thinking it would be kinda a creamsicle but BLECH. I tossed it I need to mix Diet cream soda with the orange to get that flavor. DUH Beware of orange and lemon lime. haha I will try making the cake again. BTW it is 5 points plus on the new Weight Watcher plan.\n- I made this recipe tonight with chocolate cake mix and diet cake, but I used a sugar free cake mix. Delicious and I'm sure this lowers the calories too!\n- I have done this several times. You can cut up the cake and layer it in a bowl with strawberries and coll whip. Very good and low in calories!!\n- This is a great and easy recipe. I've made it seveal times, but instead of making it in a 9X13\" pan, I divide the batter into 24 cupcakes. After they're cool, I slice them in half horizontally, add a tablespoon or so of frozen whipped topping, sandwich it in, and pop them in the freezer. It makes a nice low-fat snack. I believe this is a Weight Watchers recipe. \r\n\r\nI've made lemon with Fresca and Chocolate w/ Diet Coke. The chocolate is our favorite.\n- I was out of eggs but needed a cake! This recipe is outstanding!! I used yellow cake mix, and Diet Sunkist sparkling lemonade, SO GOOD! I also put in a couple cups of chocolate chips, so when the cake was done it tasted like chocolate chip cookie dough. I also used cream cheese frosting on top. The cake came out super moist and almost more brownie like than cake like, which was exactly what I love! Thanks.\n- Crazy but true! I used Betty Crocker lemon cake mix and diet Squirt. Very good! Can't wait to try other combos - vanilla cake w/diet rootbeer? Vanilla cake with peach Fresca? Chocolate cake with raspberry Diet Rite? The options are limtless! Thanks for posting!!\n- Tried this mixture...cupcakes looked great coming out of the oven but a few minutes later when they had cooled a bit and I tried one they were gummy inside.\n- Who would think this recipe would be so great! Amazing and so easy! Believe me I was skeptical!\n- This is crazy (and very very tasty!). Orange soda & vanilla cake mix are a great combo. You can top it with fat free whipped cream mixed with a package of fat free pudding mix (yum!)\n- OMG!!! This was sooo good!! I am a WW member and this fits right into my plan. My kids didn't know any different when I gave it to them. I used chocolate/diet coke and baked it for 3 minutes less than the pkg called for. I can see where people say it is a little crumbier. Mine came out moist and it was delicious.\n\n### Date\n2008-02-20 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "desserts", "easy", "kid-friendly", "cakes", "dietary", "egg-free", "free-of-something", "3-steps-or-less" ], "ingredients": [ "cake mix", "diet soda" ], "steps": [ "combine cake mix and soda", "mix well", "do not add any other ingredients", "pour batter into greased 9x13 dish and bake for the amount of time written on the box of cake mix" ], "nutrition": [ 185.1, 7.0, 94.0, 12.0, 3.0, 3.0, 11.0 ], "reviews": "['i mixed yellow cake with diet dr. pepper and made two dozen cupcakes that i \"frosted\" with cool whip free and a roll in sliced almonds. my goodness, so easy and delicious. and for those of you on ww, these cupcakes are only 2 points a piece!', 'WOW!!! I don't think ill ever make a regular cake again! I made cupcakes and frosted them with whipped Topping and strawberry's! SupBurb!! baked up Beautifuly! fluffy and moist! I used diet Moutain Dew and a white cake mix! Im not even going to tell my family that they are lower in calories...lol', \"I'll admit I was quite skeptical about this, but was pleasantly surprised (chocolate cake mix with Diet Coke). While it seemed to fall a bit in the middle, it wasn't too bad; it just didn't mound in the middle like it usually does. Also, the crumb is quite fine and the cake almost falls apart, but I kept it in the fridge because of the frosting, anyway and it held together much better after it was chilled. Thanks so much for posting this!!\", \"I'm giving this only a moderate rating since my combinatination of flavors was a HUGE bust. The spring and moistness of the cake was wonderful. I chose orange cake with Diet Sierra Mist (lemon lime) thinking it would be kinda a creamsicle but BLECH. I tossed it I need to mix Diet cream soda with the orange to get that flavor. DUH Beware of orange and lemon lime. haha I will try making the cake again. BTW it is 5 points plus on the new Weight Watcher plan.\", \"I made this recipe tonight with chocolate cake mix and diet cake, but I used a sugar free cake mix. Delicious and I'm sure this lowers the calories too!\", 'I have done this several times. You can cut up the cake and layer it in a bowl with strawberries and coll whip. Very good and low in calories!!', 'This is a great and easy recipe. I\\'ve made it seveal times, but instead of making it in a 9X13\" pan, I divide the batter into 24 cupcakes. After they\\'re cool, I slice them in half horizontally, add a tablespoon or so of frozen whipped topping, sandwich it in, and pop them in the freezer. It makes a nice low-fat snack. I believe this is a Weight Watchers recipe. \\r\\n\\r\\nI\\'ve made lemon with Fresca and Chocolate w/ Diet Coke. The chocolate is our favorite.', 'I was out of eggs but needed a cake! This recipe is outstanding!! I used yellow cake mix, and Diet Sunkist sparkling lemonade, SO GOOD! I also put in a couple cups of chocolate chips, so when the cake was done it tasted like chocolate chip cookie dough. I also used cream cheese frosting on top. The cake came out super moist and almost more brownie like than cake like, which was exactly what I love! Thanks.', \"Crazy but true! I used Betty Crocker lemon cake mix and diet Squirt. Very good! Can't wait to try other combos - vanilla cake w/diet rootbeer? Vanilla cake with peach Fresca? Chocolate cake with raspberry Diet Rite? The options are limtless! Thanks for posting!!\", 'Tried this mixture...cupcakes looked great coming out of the oven but a few minutes later when they had cooled a bit and I tried one they were gummy inside.', 'Who would think this recipe would be so great! Amazing and so easy! Believe me I was skeptical!', 'This is crazy (and very very tasty!). Orange soda & vanilla cake mix are a great combo. You can top it with fat free whipped cream mixed with a package of fat free pudding mix (yum!)', \"OMG!!! This was sooo good!! I am a WW member and this fits right into my plan. My kids didn't know any different when I gave it to them. I used chocolate/diet coke and baked it for 3 minutes less than the pkg called for. I can see where people say it is a little crumbier. Mine came out moist and it was delicious.\"]", "submitted": "2008-02-20T00:00:00", "minutes": 17, "n_steps": 4, "n_ingredients": 2 }, { "id": 384, "original_id": 311319, "name": "root beer float shake", "description": "if you are a lover of rootbeer, this would be your recipe.--eta...i've since noted that edy's also carry a root-beer float icecream. this may be seasonal as well as the breyers brand. since posting the original recipe i have not seen breyer's rootbeer float icecream back on the shelf.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/311319_v000.png", "markdown": "## 🍰 root beer float shake\n\n### Description\nif you are a lover of rootbeer, this would be your recipe.--eta...i've since noted that edy's also carry a root-beer float icecream. this may be seasonal as well as the breyers brand. since posting the original recipe i have not seen breyer's rootbeer float icecream back on the shelf.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- dietary\n- shakes\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. rootbeer float ice cream\n2. root beer\n\n### Steps\n1. put alltogether in a blender and give it a whirl\n2. depending on how thick or thin you like your shakes , adjust accordingly\n\n### Nutrition\n- 93.7\n- 0.0\n- 96.0\n- 1.0\n- 0.0\n- 0.0\n- 8.0\n\n### Reviews\n- Oh my gosh YUM!!! Next time I will tweak a bit to get a little thicker, but the taste was so good!! Couldn't find the ice cream listed, so I used some chocolate chip I had left over from another recipe. THANKS!\n- Brought back wonderful memories drinking this! I didnt have any luck finding the Breyer's root beer float ice cream so I used french vanilla and we enjoyed a thick creamy shake. Cant go wrong with A & W root beer! Thank you so much CoffeeB for sharing! Made and reviewed for the Veg* N Swap #13 in the Vegetarian/Vegan Forum.\n- Easy, fun and just like the old days. Great recipe. When I was growing up we had root beer floats all the time, this brought back memories. thanks\n- I also couldnt find the breyers rootbeer ice cream so I used Vanilla Bean. I loved the thought of turning it from a float to a shake the whole family enjoyed. Thanks for posting. Made for 123 hits.\n- We couldn't find the Rootbeer Float Ice Cream, so we went with a vanilla fudge swirl ice cream and A&W root beer. We love Root Beer floats, and turning it into a shake was a unique way of serving it, and no spoon needed! :)\n- I couldn't find the Rootbeer Float Ice Cream so used vanilla and we all loved this. It was so refreshing.\n- I made this for myself and 16 yo DS, as he is off for Easter Break, for an afternoon treat!! I made his with real vanilla ice cream and AW rootbeer, but made mine the light vanilla ice cream and diet AW rootbeer!! I tried to get the Breyer's rootbeer flavored ice cream, as I have seen it in my store before, but it wasn't there this time, so had to sub the vanilla!! But for us in the end, what is not to love about this recipe!!! Thanks for sharing your recipe!! Made for Stars tag!!!\n- I made this with vanilla ice cream for my DH and he loved it! Thanks Coffee~\n- this is as good as it gets for a float, I topped mine with some whipped cream :) loved it, thanks Sue!\n- I used vanilla ice cream. Next time I'll add a little more ice cream to make it creamier and thicker. Nice drink for the kids but nothing says you can't add a shot of your favorite liqueur for the adults. Made for 2012 Zaar Cookbook Tag\n- Delicious! My kids just loved this and so did I!\n\n### Date\n2008-07-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "dietary", "shakes", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "rootbeer float ice cream", "root beer" ], "steps": [ "put alltogether in a blender and give it a whirl", "depending on how thick or thin you like your shakes , adjust accordingly" ], "nutrition": [ 93.7, 0.0, 96.0, 1.0, 0.0, 0.0, 8.0 ], "reviews": "[\"Oh my gosh YUM!!! Next time I will tweak a bit to get a little thicker, but the taste was so good!! Couldn't find the ice cream listed, so I used some chocolate chip I had left over from another recipe. THANKS!\", \"Brought back wonderful memories drinking this! I didnt have any luck finding the Breyer's root beer float ice cream so I used french vanilla and we enjoyed a thick creamy shake. Cant go wrong with A & W root beer! Thank you so much CoffeeB for sharing! Made and reviewed for the Veg* N Swap #13 in the Vegetarian/Vegan Forum.\", 'Easy, fun and just like the old days. Great recipe. When I was growing up we had root beer floats all the time, this brought back memories. thanks', 'I also couldnt find the breyers rootbeer ice cream so I used Vanilla Bean. I loved the thought of turning it from a float to a shake the whole family enjoyed. Thanks for posting. Made for 123 hits.', \"We couldn't find the Rootbeer Float Ice Cream, so we went with a vanilla fudge swirl ice cream and A&W root beer. We love Root Beer floats, and turning it into a shake was a unique way of serving it, and no spoon needed! :)\", \"I couldn't find the Rootbeer Float Ice Cream so used vanilla and we all loved this. It was so refreshing.\", \"I made this for myself and 16 yo DS, as he is off for Easter Break, for an afternoon treat!! I made his with real vanilla ice cream and AW rootbeer, but made mine the light vanilla ice cream and diet AW rootbeer!! I tried to get the Breyer's rootbeer flavored ice cream, as I have seen it in my store before, but it wasn't there this time, so had to sub the vanilla!! But for us in the end, what is not to love about this recipe!!! Thanks for sharing your recipe!! Made for Stars tag!!!\", 'I made this with vanilla ice cream for my DH and he loved it! Thanks Coffee~', 'this is as good as it gets for a float, I topped mine with some whipped cream :) loved it, thanks Sue!', \"I used vanilla ice cream. Next time I'll add a little more ice cream to make it creamier and thicker. Nice drink for the kids but nothing says you can't add a shot of your favorite liqueur for the adults. Made for 2012 Zaar Cookbook Tag\", 'Delicious! My kids just loved this and so did I!']", "submitted": "2008-07-02T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 385, "original_id": 168150, "name": "half and half substitute", "description": "i was going to make a recipe that require half and half, but my husband accidentally brought home whipping cream. i came across this substitute on the internet and thought i'd share it here!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/168150_v000.png", "markdown": "## 🍰 half and half substitute\n\n### Description\ni was going to make a recipe that require half and half, but my husband accidentally brought home whipping cream. i came across this substitute on the internet and thought i'd share it here!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- eggs-dairy\n- easy\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. milk\n2. butter\n\n### Steps\n1. mix well and use in place of half and half\n\n### Nutrition\n- 225.7\n- 27.0\n- 0.0\n- 7.0\n- 14.0\n- 56.0\n- 3.0\n\n### Reviews\n- Actually I needed evaporated milk for hot mamas (#98125) and the kitchen dictionary from recipezaar indicated that half and half could be used as a substitute for evaporated milk. (I didn't have the ingredients needed for making my own evaporated milk). Anyway, this worked out very well in the recipe and saved me a trip to the grocery store. Thanks for posting.\n- I use this recipe all the time! Why buy half and half when you can make it as you need it. I melt 1 Tsp of butter in a measuring cup, let cool for a minute, fill with milk to equal one cup. Viola Cream! Glad to see this on Zaar ;) ~V\n- I made this to use as a substitute for the half and half I needed in ElaineAnn's recipe #216840. Very simple to make and it worked great! Thank you KC Cooker for posting this recipe.\n- Works!\n- That was so simple. I noticed that the recipe used equal amounts of milk & butter, I used 1/2 C butter and 1/2 C milk. It turned out frothy on the top, but the goodness was beneath. I plan to experiment with the other comment suggestions/tips. Otherwise ~ Thanks so much for sharing such a FAB substitution!\n- SO simple,So Easy,So Quick, and it works!!!!\r\nWhat more can I say? No need to spend a fortune on half & half.\r\nThanks,Darlene\n- Just a helpful tip for those that need to know as i did.\r\n\r\n7/8 cup equals 3/4 cup plus 2 tablespoons........ 7/8 tablespoon equals 2 and 1/2 teaspoons.\n- Yup, that went exactly how I thought it would. Pouring cold milk into melted butter. Awful. The butter turned chunky and did not mix at all. Where did I go wrong? Did the butter not cool enough? Was the milk supposed to be room temp?\n\n### Date\n2006-05-15 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "eggs-dairy", "easy", "dietary", "low-sodium", "low-calorie", "low-carb", "low-in-something", "3-steps-or-less" ], "ingredients": [ "milk", "butter" ], "steps": [ "mix well and use in place of half and half" ], "nutrition": [ 225.7, 27.0, 0.0, 7.0, 14.0, 56.0, 3.0 ], "reviews": "[\"Actually I needed evaporated milk for hot mamas (#98125) and the kitchen dictionary from recipezaar indicated that half and half could be used as a substitute for evaporated milk. (I didn't have the ingredients needed for making my own evaporated milk). Anyway, this worked out very well in the recipe and saved me a trip to the grocery store. Thanks for posting.\", 'I use this recipe all the time! Why buy half and half when you can make it as you need it. I melt 1 Tsp of butter in a measuring cup, let cool for a minute, fill with milk to equal one cup. Viola Cream! Glad to see this on Zaar ;) ~V', \"I made this to use as a substitute for the half and half I needed in ElaineAnn's recipe #216840. Very simple to make and it worked great! Thank you KC Cooker for posting this recipe.\", 'Works!', 'That was so simple. I noticed that the recipe used equal amounts of milk & butter, I used 1/2 C butter and 1/2 C milk. It turned out frothy on the top, but the goodness was beneath. I plan to experiment with the other comment suggestions/tips. Otherwise ~ Thanks so much for sharing such a FAB substitution!', 'SO simple,So Easy,So Quick, and it works!!!!\\r\\nWhat more can I say? No need to spend a fortune on half & half.\\r\\nThanks,Darlene', 'Just a helpful tip for those that need to know as i did.\\r\\n\\r\\n7/8 cup equals 3/4 cup plus 2 tablespoons........ 7/8 tablespoon equals 2 and 1/2 teaspoons.', 'Yup, that went exactly how I thought it would. Pouring cold milk into melted butter. Awful. The butter turned chunky and did not mix at all. Where did I go wrong? Did the butter not cool enough? Was the milk supposed to be room temp?']", "submitted": "2006-05-15T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 386, "original_id": 125849, "name": "lazy dumplings", "description": "i got this recipe from an aunt. great if you are in a hurry. tastes like the real thing", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/125849_v000.png", "markdown": "## 🍰 lazy dumplings\n\n### Description\ni got this recipe from an aunt. great if you are in a hurry. tastes like the real thing\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- clear-soups\n- soups-stews\n- easy\n- stocks\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. chicken soup\n2. refrigerated biscuits\n\n### Steps\n1. in chicken soup that is boiling , drop 1 whole container of refrigerator biscuits , one by one into soup\n2. (cook whole or chop into desired size\n3. after dropping in soup , let boil under done , about 10 minutes\n\n### Nutrition\n- 413.8\n- 25.0\n- 30.0\n- 70.0\n- 34.0\n- 22.0\n- 16.0\n\n### Reviews\n- I really enjoyed this recipe. I made my homemade chicken soup and used these dumplings. The dough puffed up huge, then the out layer of the dumplings dissolved into the soup making it creamy and thick. Leaving me with smaller and slightly doughy dumplings. I loved it, thanks!\n- I made a very easy soup using a can of cream of chicken soup, a soup can of water, frozen peas and carrots, and chopped onion. I used one-half can of biscuits, but will use more next time. I cut the biscuits into quarters, then once the soup mixture came to a boil I added the biscuits pieces. Lowered the heat, put the lid on the pan and let simmer for 15 minutes. Total comfort food!\n- I add a can of boneless chicken when I want chicken and dumplings. \n- These are good for a quick meal.Keep covered while cooking,also good on a nice thick beef stew.\n- This is how my mamaw always made dumplings... they're the best. Period.\n\n### Date\n2005-06-13 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "clear-soups", "soups-stews", "easy", "stocks", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "low-in-something", "3-steps-or-less" ], "ingredients": [ "chicken soup", "refrigerated biscuits" ], "steps": [ "in chicken soup that is boiling , drop 1 whole container of refrigerator biscuits , one by one into soup", "(cook whole or chop into desired size", "after dropping in soup , let boil under done , about 10 minutes" ], "nutrition": [ 413.8, 25.0, 30.0, 70.0, 34.0, 22.0, 16.0 ], "reviews": "['I really enjoyed this recipe. I made my homemade chicken soup and used these dumplings. The dough puffed up huge, then the out layer of the dumplings dissolved into the soup making it creamy and thick. Leaving me with smaller and slightly doughy dumplings. I loved it, thanks!', 'I made a very easy soup using a can of cream of chicken soup, a soup can of water, frozen peas and carrots, and chopped onion. I used one-half can of biscuits, but will use more next time. I cut the biscuits into quarters, then once the soup mixture came to a boil I added the biscuits pieces. Lowered the heat, put the lid on the pan and let simmer for 15 minutes. Total comfort food!', 'I add a can of boneless chicken when I want chicken and dumplings. ', 'These are good for a quick meal.Keep covered while cooking,also good on a nice thick beef stew.', \"This is how my mamaw always made dumplings... they're the best. Period.\"]", "submitted": "2005-06-13T00:00:00", "minutes": 14, "n_steps": 3, "n_ingredients": 2 }, { "id": 387, "original_id": 138082, "name": "perfect hard boiled eggs technique", "description": "no fail! never undercook or overcook your eggs again. i came across this method in my search to avoid the ugly green cast that yolks take on when overcooked. add on a couple minutes to soak time if you use jumbo eggs.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/138082_v000.png", "markdown": "## 🍰 perfect hard boiled eggs technique\n\n### Description\nno fail! never undercook or overcook your eggs again. i came across this method in my search to avoid the ugly green cast that yolks take on when overcooked. add on a couple minutes to soak time if you use jumbo eggs.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- eggs-dairy\n- easy\n- beginner-cook\n- eggs\n- dietary\n- low-carb\n- low-in-something\n\n### Ingredients\n1. eggs\n2. salt\n\n### Steps\n1. put eggs in large pot\n2. cover with water so that there is at least an inch of water above the eggs\n3. add a pinch of salt\n4. turn on heat and heat , uncovered , to a boil\n5. if you have more than a single layer of eggs , you may want to stir them occasionally while they heat\n6. once the water comes to a boil , watch your clock and let it boil for 2 minutes\n7. remove pot from the heat and cover with lid\n8. let sit , covered , for 11 minutes\n9. drain and cool eggs for 2 minutes in ice water\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 3.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- Well, I wasn't such a happy cook with the way my eggs turned out. Love deviled eggs but, can't seem to get easy peel eggs any more. I tried LayerMom's advice, used a timer, and 1/2 of them were hard to peel. Now, my husband advised that when the timer went off that I should shock the eggs in cold water and I did that, then I put about 6 in the fridge and will try them later. Thanks.\n- After their ice bath if you tap the egg (bottom side down) lightly on the sink bottom or a counter, you'll pop any air bubbles in the egg and find easy peeling. Peel immediately and refrigerate then store in a plastic bowl with a lid for up to four days.\n- I always used this method after seeing it on Emeril. He said \"remember LUCKY 13\". 2 minutes of boiling, then 11 minutes sitting in covered pot. Then immediate to ice cold water, which shrinks the egg away from its outer peel, making it easier to peel them flawlessly.\n- I have no clue what I did wrong. Followed the recipe exactly. The eggs turned out perfect in doneness, but I could not peel them at all :o( I tried this recipe to hopefully solve my peeling problems, but no such luck. If anyone has any suggestions on what I did wrong, let me know.\n- I usually only do 2-5 eggs, but I've used this recipe for a while, except for the salt. I always get perfect eggs. I do bring them to a rolling boil for 2 minutes, not just when bubbles appear and start to surface. My eggs have turned out perfectly every time. Thanks for sharing this technique.\n- I want to thank you for posting this recipe it was an easy and no brainer way of correctly making a great turn out to making boiled eggs. Thank you again they were perfect!\n- This worked perfectly. Thanks for sharing your technique.\n- Very nice method and I only had one egg crack out of the 44 I boiled. Thanks for posting DangerBun!\n- Seems everyone has their own way to do hard-boiled eggs! I was making an egg salad and I forgot how long I was supposed to cook my eggs, so I searched Zaar and came up with your method (I had X-tra large eggs and you mentioned a time for jumbo eggs). I never added a pinch of salt before and never boiled for just 2 mins and let sit covered & timed. I let my X-tra lg. eggs sit for 13 mins and well, they came out perfect. I even had my 2yr old and 4yr old peel them without any problems, so I know this is a good method. I've added this to my cookbook and it will be the only way I make hard boiled eggs from now on. Thanks DangerBun!\n- Yes indeed this works !!!!!\n- I had no idea that the green color was from over boiling! This is a great tip. Thanks a million!\n- These turned out perfect! No green rim and they were EASY TO PEEL! I used those new omega 3 eggs... don't know if that had anything to do with it. But I will always use this method!\n- They were perfect and easy to peel. Thanks DangerBun :) Made for Name that ingredient tag game\n- Worked Perfect. thank you.\n- At first I was skeptical...would my eggs come out perfect? For years I’ve had failures- that nasty grey ring around the yolk, or yolks that aren’t fully cooked...well...this recipe worked. Best hard boiled eggs ive ever made. They were perfect! Easy, fool proof way to make perfect hard boiled eggs. Cooked just right, with no weird grey stuff on the yolk.\n- I made devilled eggs for my Super Bowl party. This technique worked perfectly to achieve golden yolks. Thanks for posting.\n- Up until following this recipe, my eggs were most likely to turn out undercooked or overcooked and awful. They came out perfect, I was just tickled. :0)\n- Perfect, thanks!\n- I couldn't give this recipe any stars. I tried it, and it took me 45 min. to get the shells off. I read the reviews that others had made, and I feel that it is possible that my eggs were not fresh, altho the freshness date is 3 weeks away. In order to not bring Danger's ratings down, I will only comment. \n- To me they were undercooked since the centers of the yokes were wet. But, they weren't so bad that I could use them. While they were still warm, they were very easy to peel. Once they had been in the refrigerator for a day, they stuck some. Thanks for sharing but I think I'll go back to my old method.\n- Perfect is right! No grey ring and they were really easy to peel.. Thanks for posting the recipe.\n- Yes, this does work. The eggs are very easy to peel after the ice bath, and the yolks are a pretty yellow color. I'll be using this method from now on.\n- Needed to boil the eggs to color for Easter but could never remember how long to boil,etc... This was great-only cracked two (on top) out of three dozen!!!! Thanks for posting!!!!\n- Followed the technique exactly as posted and it worked great. I always over cook them and didn't this time. This is the only way I'll boil eggs from now on.\n- Many thanks DangerBun! I hated making boiled eggs and dreaded making boiled eggs for Deviled Eggs. It was a \"back breaking job\" hanging over the sink to shell the eggs. Worse yet, my eggs always looked like the \"rats picked at them\"! Thanks to you, I finally found a way that works every time every time!! My eggs peel like magic every time and are perfect inside and out every time. Truely, I am grateful.\n\n### Date\n2005-09-20 00:00:00\n", "tags": [ "15-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", "low-in-something" ], "ingredients": [ "eggs", "salt" ], "steps": [ "put eggs in large pot", "cover with water so that there is at least an inch of water above the eggs", "add a pinch of salt", "turn on heat and heat , uncovered , to a boil", "if you have more than a single layer of eggs , you may want to stir them occasionally while they heat", "once the water comes to a boil , watch your clock and let it boil for 2 minutes", "remove pot from the heat and cover with lid", "let sit , covered , for 11 minutes", "drain and cool eggs for 2 minutes in ice water" ], "nutrition": [ 71.5, 7.0, 0.0, 3.0, 12.0, 7.0, 0.0 ], "reviews": "['Well, I wasn't such a happy cook with the way my eggs turned out. Love deviled eggs but, can't seem to get easy peel eggs any more. I tried LayerMom's advice, used a timer, and 1/2 of them were hard to peel. Now, my husband advised that when the timer went off that I should shock the eggs in cold water and I did that, then I put about 6 in the fridge and will try them later. Thanks.', \"After their ice bath if you tap the egg (bottom side down) lightly on the sink bottom or a counter, you'll pop any air bubbles in the egg and find easy peeling. Peel immediately and refrigerate then store in a plastic bowl with a lid for up to four days.\", 'I always used this method after seeing it on Emeril. He said \"remember LUCKY 13\". 2 minutes of boiling, then 11 minutes sitting in covered pot. Then immediate to ice cold water, which shrinks the egg away from its outer peel, making it easier to peel them flawlessly.', 'I have no clue what I did wrong. Followed the recipe exactly. The eggs turned out perfect in doneness, but I could not peel them at all :o( I tried this recipe to hopefully solve my peeling problems, but no such luck. If anyone has any suggestions on what I did wrong, let me know.', \"I usually only do 2-5 eggs, but I've used this recipe for a while, except for the salt. I always get perfect eggs. I do bring them to a rolling boil for 2 minutes, not just when bubbles appear and start to surface. My eggs have turned out perfectly every time. Thanks for sharing this technique.\", 'I want to thank you for posting this recipe it was an easy and no brainer way of correctly making a great turn out to making boiled eggs. Thank you again they were perfect!', 'This worked perfectly. Thanks for sharing your technique.', 'Very nice method and I only had one egg crack out of the 44 I boiled. Thanks for posting DangerBun!', \"Seems everyone has their own way to do hard-boiled eggs! I was making an egg salad and I forgot how long I was supposed to cook my eggs, so I searched Zaar and came up with your method (I had X-tra large eggs and you mentioned a time for jumbo eggs). I never added a pinch of salt before and never boiled for just 2 mins and let sit covered & timed. I let my X-tra lg. eggs sit for 13 mins and well, they came out perfect. I even had my 2yr old and 4yr old peel them without any problems, so I know this is a good method. I've added this to my cookbook and it will be the only way I make hard boiled eggs from now on. Thanks DangerBun!\", 'Yes indeed this works !!!!!', 'I had no idea that the green color was from over boiling! This is a great tip. Thanks a million!', \"These turned out perfect! No green rim and they were EASY TO PEEL! I used those new omega 3 eggs... don't know if that had anything to do with it. But I will always use this method!\", 'They were perfect and easy to peel. Thanks DangerBun :) Made for Name that ingredient tag game', 'Worked Perfect. thank you.', 'At first I was skeptical...would my eggs come out perfect? For years I’ve had failures- that nasty grey ring around the yolk, or yolks that aren’t fully cooked...well...this recipe worked. Best hard boiled eggs ive ever made. They were perfect! Easy, fool proof way to make perfect hard boiled eggs. Cooked just right, with no weird grey stuff on the yolk.', 'I made devilled eggs for my Super Bowl party. This technique worked perfectly to achieve golden yolks. Thanks for posting.', 'Up until following this recipe, my eggs were most likely to turn out undercooked or overcooked and awful. They came out perfect, I was just tickled. :0)', 'Perfect, thanks!', \"I couldn't give this recipe any stars. I tried it, and it took me 45 min. to get the shells off. I read the reviews that others had made, and I feel that it is possible that my eggs were not fresh, altho the freshness date is 3 weeks away. In order to not bring Danger's ratings down, I will only comment. \", \"To me they were undercooked since the centers of the yokes were wet. But, they weren't so bad that I could use them. While they were still warm, they were very easy to peel. Once they had been in the refrigerator for a day, they stuck some. Thanks for sharing but I think I'll go back to my old method.\", 'Perfect is right! No grey ring and they were really easy to peel.. Thanks for posting the recipe.', \"Yes, this does work. The eggs are very easy to peel after the ice bath, and the yolks are a pretty yellow color. I'll be using this method from now on.\", 'Needed to boil the eggs to color for Easter but could never remember how long to boil,etc... This was great-only cracked two (on top) out of three dozen!!!! Thanks for posting!!!!', \"Followed the technique exactly as posted and it worked great. I always over cook them and didn't this time. This is the only way I'll boil eggs from now on.\", 'Many thanks DangerBun! I hated making boiled eggs and dreaded making boiled eggs for Deviled Eggs. It was a \"back breaking job\" hanging over the sink to shell the eggs. Worse yet, my eggs always looked like the \"rats picked at them\"! Thanks to you, I finally found a way that works every time every time!! My eggs peel like magic every time and are perfect inside and out every time. Truely, I am grateful.']", "submitted": "2005-09-20T00:00:00", "minutes": 2, "n_steps": 9, "n_ingredients": 2 }, { "id": 388, "original_id": 169050, "name": "easy bacon wrapped dates", "description": "the easiest recipe i have found for this great sweet/salty treat! (so easy, it doesn't have to be a treat!)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/169050_v000.png", "markdown": "## 🍰 easy bacon wrapped dates\n\n### Description\nthe easiest recipe i have found for this great sweet/salty treat! (so easy, it doesn't have to be a treat!)\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- spanish\n- easy\n- european\n\n### Ingredients\n1. pitted dates\n2. bacon\n\n### Steps\n1. microwave bacon for about 2 minutes , until partially cooked , but not browned\n2. wrap each date with a strip of bacon and secure with a wooden toothpick\n3. broil on low 3 minutes , turn dates , and continue broiling 3 to 4 minutes longer , or until browned\n4. drain on paper towel and serve warm\n\n### Nutrition\n- 46.0\n- 3.0\n- 17.0\n- 1.0\n- 1.0\n- 4.0\n- 1.0\n\n### Reviews\n- gooooooooooooooooooooooooooood\n- This is a salty/sweet treat! The idea to partially cook the bacon is bery helpful. Also, I cut my bacon smaller so it only wraps around the date once or else it doesn't get cooked all the way and I like my bacon crisp. If you don't want to use the broil because of potential splattering, you can fry these up in a pan. These are always a hit!\n- We liked these! The bacon and dates really complement each other. Thanks Dwynnie.\n- Love these. I make them a few ways. My most favorite is stuffing the date with blue cheese. When they are just finished being cooked drizzle Balsamic glaze over them. On my lord delicious.\n- I'm not a big fan of dates, but wrapped in bacon they are fantastic! A perfect sweet-salty snack.\n- What a wonderful combination of tastes. I will make those as an appetizer for Christmas. Thanks!\n- We aren't normally crazy about dates on there own, however, this recipe was excellent. The flavours compliment very well and you can hardly tell they are dates wrapped inside anyhow... the morsles melt in your mouth.\n- I had these a year ago at a birthday party and I can't stop thinking about them. I am heading to the store in the morning for dates and bacon! Thanks! :D\n- Yum! This was the first time I made or ate bacon-wrapped dates and they were absolutely wonderful! Super easy, too! Thanks for sharing the recipe!\n- these are the BEST. i used the precooked bacon, too. very easy. my eldest son called them \"meat candy!\"\n- I have used both bacon (only wrap once) and now use pancetta. (sp?) It works really well because it is so thin and you still get the salt. It cooks so much quicker. I also put some blue cheese into the dates. This is the first appetizer to disappear!\n- One of our party app favorites. we don't nuke the bacon first though, we just wrap the dates and cook it through. Everyone loves these!\n- Great little treat, I also cut the bacon into half so that it cookes crispy and overall we all enjoyed the snack bites very much!! ThnX\n- I bought a container of dates at Costco, and then didn't know what to do with so many of them. What a find this recipe is! Looking forward to trying these - will come back and change the number of stars if I need to, but sounds like they will be wonderful.\n- Quick, easy and definitely yummy! I made it even easier by using pre-cooked bacon. It is supple enough to wrap around the dates, but crisps up nicely under the broiler. Thanks for sharing the recipe!\n- I don't have a microwave, so I did mine in the oven on 400 for about 15 minutes. They were wonderful!\n- I made these for a family get-together in Oct/2011. These are fabulous...I call them a DATE WITH A PIG :) Thank you for posting!\n- please help me, would love to make these, my question to u, is that do they serve immediatly, or can it be served at room. temperature, i love the bleu cheese idea.\n- These were really good, I stuffed the date with aged parmesan and sprinkled the bacon with brown sugar. The kids were eating them and had no idea they were eating dates.\n- I have made these for years and to make this better, coat the franks in brown sugar and cook as directed. This is awesome! 5 stars won't be enough....\n- Tasted like maple syrup and bacon....very tasty!\n\n### Date\n2006-05-22 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "5-ingredients-or-less", "appetizers", "spanish", "easy", "european" ], "ingredients": [ "pitted dates", "bacon" ], "steps": [ "microwave bacon for about 2 minutes , until partially cooked , but not browned", "wrap each date with a strip of bacon and secure with a wooden toothpick", "broil on low 3 minutes , turn dates , and continue broiling 3 to 4 minutes longer , or until browned", "drain on paper towel and serve warm" ], "nutrition": [ 46.0, 3.0, 17.0, 1.0, 1.0, 4.0, 1.0 ], "reviews": "['gooooooooooooooooooooooooooood', \"This is a salty/sweet treat! The idea to partially cook the bacon is bery helpful. Also, I cut my bacon smaller so it only wraps around the date once or else it doesn't get cooked all the way and I like my bacon crisp. If you don't want to use the broil because of potential splattering, you can fry these up in a pan. These are always a hit!\", 'We liked these! The bacon and dates really complement each other. Thanks Dwynnie.', 'Love these. I make them a few ways. My most favorite is stuffing the date with blue cheese. When they are just finished being cooked drizzle Balsamic glaze over them. On my lord delicious.', \"I'm not a big fan of dates, but wrapped in bacon they are fantastic! A perfect sweet-salty snack.\", 'What a wonderful combination of tastes. I will make those as an appetizer for Christmas. Thanks!', \"We aren't normally crazy about dates on there own, however, this recipe was excellent. The flavours compliment very well and you can hardly tell they are dates wrapped inside anyhow... the morsles melt in your mouth.\", \"I had these a year ago at a birthday party and I can't stop thinking about them. I am heading to the store in the morning for dates and bacon! Thanks! :D\", 'Yum! This was the first time I made or ate bacon-wrapped dates and they were absolutely wonderful! Super easy, too! Thanks for sharing the recipe!', 'these are the BEST. i used the precooked bacon, too. very easy. my eldest son called them \"meat candy!\"', 'I have used both bacon (only wrap once) and now use pancetta. (sp?) It works really well because it is so thin and you still get the salt. It cooks so much quicker. I also put some blue cheese into the dates. This is the first appetizer to disappear!', \"One of our party app favorites. we don't nuke the bacon first though, we just wrap the dates and cook it through. Everyone loves these!\", 'Great little treat, I also cut the bacon into half so that it cookes crispy and overall we all enjoyed the snack bites very much!! ThnX', \"I bought a container of dates at Costco, and then didn't know what to do with so many of them. What a find this recipe is! Looking forward to trying these - will come back and change the number of stars if I need to, but sounds like they will be wonderful.\", 'Quick, easy and definitely yummy! I made it even easier by using pre-cooked bacon. It is supple enough to wrap around the dates, but crisps up nicely under the broiler. Thanks for sharing the recipe!', \"I don't have a microwave, so I did mine in the oven on 400 for about 15 minutes. They were wonderful!\", 'I made these for a family get-together in Oct/2011. These are fabulous...I call them a DATE WITH A PIG :) Thank you for posting!', 'please help me, would love to make these, my question to u, is that do they serve immediatly, or can it be served at room. temperature, i love the bleu cheese idea.', 'These were really good, I stuffed the date with aged parmesan and sprinkled the bacon with brown sugar. The kids were eating them and had no idea they were eating dates.', \"I have made these for years and to make this better, coat the franks in brown sugar and cook as directed. This is awesome! 5 stars won't be enough....\", 'Tasted like maple syrup and bacon....very tasty!']", "submitted": "2006-05-22T00:00:00", "minutes": 20, "n_steps": 4, "n_ingredients": 2 }, { "id": 389, "original_id": 456326, "name": "linguica con queso cheese grilled sausage", "description": "a popular brazilian appetizer. adapted from planet barbecue. try to find the straightest sausage links possible. other cooked sausage may be substituted; kielbasa is a good alternative.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/456326_v000.png", "markdown": "## 🍰 linguica con queso cheese grilled sausage\n\n### Description\na popular brazilian appetizer. adapted from planet barbecue. try to find the straightest sausage links possible. other cooked sausage may be substituted; kielbasa is a good alternative.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- pork\n- brazilian\n- easy\n- south-american\n- meat\n- pork-sausage\n- grilling\n- technique\n\n### Ingredients\n1. linguica sausage\n2. cheese\n\n### Steps\n1. slice the sausage in half lengthwise\n2. preheat grill to medium-high\n3. brush and oil grill grate\n4. grill sausage , cut side down , until sizzling and golden brown , 3-5 minutes\n5. turn sausage over\n6. thickly sprinkle cut side with cheese\n7. close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling , about 3 minutes more\n8. using a spatula , carefully transfer the linguica to a cutting board , keeping the cheese on top\n9. cut crosswise into 1\" pieces\n10. serve on toothpicks\n\n### Nutrition\n- 70.5\n- 8.0\n- 0.0\n- 8.0\n- 8.0\n- 16.0\n- 0.0\n\n### Reviews\n- Yum! I don't think that I've ever had linguica before but will definitely have it again. This is so super simple and tasty. I grilled these up with some chicken wings for watching football today and they were gone in a flash. Wish I'd made more. Thanks Chocolatl for a great keeper and introducing me to a brand new treat. Made for Culinary Quest 2014.\n- I followed your recipe and instruction, I did not deviate on any matter. But there was no linguisa taste to me or my 87 year old uncle, who is from Fall River Mass, and his parents were Immigrants from Sao Miguel in the Azores, and we know well Linguisa, and it's unique taste. Niether one of us tasted even a slight hint that would suggest linguisa? It just tasted like a standard breakfast sausage, minus the sage and with more garlic and salt. could you review your recipe and see if something is incorrect on the quantity of ingredients or in the procedure to prepare the Linguisa?\n- I followed your recipe and instruction, I did not deviate on any matter. Because I purchased excellent linguica, there was a flavorful linguisa taste to me and my 88 year old uncle, who is from Fall River Mass, and his parents were immigrants from Sao Miguel in the Azores, and so we know well the unique taste of linguica, and this exemplified it, because I bought excellent linguica. Both of us tasted the strong garlic and paprika flavors that are found in a quality linguisa. Fortunately, it did not taste anything like a standard breakfast sausage, because I actually purchased a traditional, high quality linguica. No need to review your recipe and see if something is incorrect on the quantity of ingredients or in the procedure to prepare the linguica because this is perfect, if you start with excellent ingredients.\n- What a great idea! I used regular smoked sweets for the sausage and cojito cheese. These were really really good. Made for ZWT 7.\n- This was so yummy!! I used some linguica and some kielbasa (kielbasa was my fav) and I served it in buns as a main dish!\n- This was so easy to make and delicious. I used smoked turkey sausages. I didn't want to grill, so I broiled the sausages and then added a mixed of jack and cheddar cheeses. They came out crispy on the outside and very tasty with the cheese on top. A great quick-fix for dinner. Made for ZWT7 - Central/South America for the Hot Pink Ladies!\n\n### Date\n2011-05-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "5-ingredients-or-less", "appetizers", "pork", "brazilian", "easy", "south-american", "meat", "pork-sausage", "grilling", "technique" ], "ingredients": [ "linguica sausage", "cheese" ], "steps": [ "slice the sausage in half lengthwise", "preheat grill to medium-high", "brush and oil grill grate", "grill sausage , cut side down , until sizzling and golden brown , 3-5 minutes", "turn sausage over", "thickly sprinkle cut side with cheese", "close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling , about 3 minutes more", "using a spatula , carefully transfer the linguica to a cutting board , keeping the cheese on top", "cut crosswise into 1\" pieces", "serve on toothpicks" ], "nutrition": [ 70.5, 8.0, 0.0, 8.0, 8.0, 16.0, 0.0 ], "reviews": "['Yum! I don't think that I've ever had linguica before but will definitely have it again. This is so super simple and tasty. I grilled these up with some chicken wings for watching football today and they were gone in a flash. Wish I'd made more. Thanks Chocolatl for a great keeper and introducing me to a brand new treat. Made for Culinary Quest 2014.', 'I followed your recipe and instruction, I did not deviate on any matter. But there was no linguisa taste to me or my 87 year old uncle, who is from Fall River Mass, and his parents were Immigrants from Sao Miguel in the Azores, and we know well Linguisa, and it's unique taste. Niether one of us tasted even a slight hint that would suggest linguisa? It just tasted like a standard breakfast sausage, minus the sage and with more garlic and salt. could you review your recipe and see if something is incorrect on the quantity of ingredients or in the procedure to prepare the Linguisa?', 'I followed your recipe and instruction, I did not deviate on any matter. Because I purchased excellent linguica, there was a flavorful linguisa taste to me and my 88 year old uncle, who is from Fall River Mass, and his parents were immigrants from Sao Miguel in the Azores, and so we know well the unique taste of linguica, and this exemplified it, because I bought excellent linguica. Both of us tasted the strong garlic and paprika flavors that are found in a quality linguisa. Fortunately, it did not taste anything like a standard breakfast sausage, because I actually purchased a traditional, high quality linguica. No need to review your recipe and see if something is incorrect on the quantity of ingredients or in the procedure to prepare the linguica because this is perfect, if you start with excellent ingredients.', 'What a great idea! I used regular smoked sweets for the sausage and cojito cheese. These were really really good. Made for ZWT 7.', 'This was so yummy!! I used some linguica and some kielbasa (kielbasa was my fav) and I served it in buns as a main dish!', \"This was so easy to make and delicious. I used smoked turkey sausages. I didn't want to grill, so I broiled the sausages and then added a mixed of jack and cheddar cheeses. They came out crispy on the outside and very tasty with the cheese on top. A great quick-fix for dinner. Made for ZWT7 - Central/South America for the Hot Pink Ladies!\"]", "submitted": "2011-05-17T00:00:00", "minutes": 10, "n_steps": 10, "n_ingredients": 2 }, { "id": 390, "original_id": 20545, "name": "crisp bacon potatoes", "description": "my mom used to make this great potato side dish frequently in our house. the potatoes were crispy plus there was the bonus of crisp bacon too. great way to use potatoes before they go bad. serving size depends on the number of potatoes that you dice so i put 1-6 as this field was required.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/20545_v000.png", "markdown": "## 🍰 crisp bacon potatoes\n\n### Description\nmy mom used to make this great potato side dish frequently in our house. the potatoes were crispy plus there was the bonus of crisp bacon too. great way to use potatoes before they go bad. serving size depends on the number of potatoes that you dice so i put 1-6 as this field was required.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- oven\n- easy\n- dietary\n- equipment\n- number-of-servings\n\n### Ingredients\n1. potato\n2. bacon\n\n### Steps\n1. peel the potatoes\n2. dice into large pieces\n3. grease a large baking pan with sides\n4. place potatoes in a single layer in the pan\n5. lay strips of bacon across the potatoes\n6. bake 400 degrees for about 40 minutes\n7. this recipe is great because you can use one or more potatoes\n8. usually 1 pound of bacon will work with a large number of potatoes\n\n### Nutrition\n- 683.8\n- 78.0\n- 6.0\n- 39.0\n- 34.0\n- 85.0\n- 12.0\n\n### Reviews\n- i would prefer the bacon to be fried before making the dish.\n- I made this today using the bacon fat left over from cooking some bacon for another meal. It worked fine. However, I did NOT use the cooked bacon on top of the potatoes, I just tossed the potatoes in the melted fat and sitred them halfway through he cooking time. I saved some of the cooked potatoes for another meal, say, breakfast with eggs and toast. What I'll do is heaet them in the MW and toss into fry pan to re-crisi.\n- Oh yum! How simple can it be and still taste so good. I just sprinkled my potatoes with salt and pepper. Like somebody else suggested, I'll probably try some onions and garlic next time but they were fantastic just like this.\n- Just to note: The intent of the recipe is for the bacon fat to render out and spill over the potatoes while they baking thus creating a crispy outer layer to the potatoes and crisp bacon strips. Bacon that has already been cooked would not provide the bacon fat necessary to coat the potatoes so that they become crispy on the outside nor would it provide the flavor. Another possible alternative, though I have not tried this, would be to toss the potatoes in the bacon fat rendered out from the cooked bacon. Place the potatoes on the baking sheet and place the cooked bacon on top. The only problem with this method is that the bacon would more than likely burn.\n- these were good i really like it,had to add onions,and basil and salt an pepper,now my family really like them.i like them the way they were. the potatoe did not brown that good thanks for the recipe\n- This is a nice side dish and an easy way to fix potatoes. I added salt and pepper. I can imagine lots of variations like adding onions and garlic, but it was good this way.\n- These were great! We had them this morning with eggs and it was so much easier than having all the frying pans going at once. I used about 2 lbs. of baking potatoes and left the skins on and used one pound of bacon. I laid sliced onion on top of the potatoes and sprinkled with salt and pepper before laying on the bacon. The potatoes didn't get overly crisp, but were still awesome. The bacon needed to be a little crispier, so I just nuked it for a minute. Thanks for the simple, time saving recipe!\n- Made these this weekend for the family and it was wonderful. I used about 8 med red potatoes that I cooked in the microwave for about 12 minutes prior to slicing. Placed petite sliced potatoes on non stick foil lined baking pan with deiced onion, salt, pepper, garlic powder and emeril's seasoning. Cut raw bacon strips in half and laid on top of potatoes. Baked at 400 for about 45 minutes and everything was done to perfection. Was easy clean up with the foil, and I only had to make eggs and toast. Will definitely make again but not too soon since I can only imagine the calories and fat content! It was sooo worth it. Thanks for posting!\n- Excellent! Easy & simple, but Very Good! I wouldn't change a thing. These are sooo good and sooo easy, why would you? Thank-you Caryn.\n- Only one word for these..... Great. Thsnks for posting. Jen T\n- This recipe was easy, but I found it didn't have much flavor. \n- Strange, I find the crispness of the potatoes and bacon seems to change each time I make this. The first time I made it with about 3-4 medium-large potatoes and chopped them in reasonably large pieces. They were good but not \"crisp\" and the bacon (though well cooked) was soft. It was good but not great. The last time (this morning) I made this with two medium potatoes and one small and I believe I chopped them in smaller pieces. When I pulled it out the bacon and potatoes were crisp and it was just heavenly to eat. I'm guessing that the size of the potatoes, the size of the chunks and the size of the pan all make a difference in how this dish turns out. \r\nEither way it's good and a great way for a busy mom to get a hot breakfast to herself. The 45 minute cooking time really helps in that respect, everyone is done eating so I can just sit and enjoy... :)\n- We cooked the potatoes and bacon in foil on the grill tonight. I sliced the potatoes, seasoned them with salt and fresh ground pepper and topped them with bacon. After 30 minutes, opened the foil and cooked another 15 minutes. The next time, I would stir the potatoes after 30 mins for more even browning. Great flavor and so easy! Thanks Caryn !\n- My family loves bacon so this was a real hit with them. My bacon must have been really lean because I didn't get very much bacon grease from it butthe potatoes were delicious anyway. I did add onions, parsley, garlic and seasonings. Thanks for sharing!\n- Made this using red skinned potatoes and I didn't peel them. It did not get as crisp as I think it was suppose to, maybe not peeling the potatoes or the type of potatoes I used caused this. But the flavor was all there. I acually liked the texture. My nephews couldn't stop eating them. This is definitly a keeper. The bacon crisped just fine and that is waiting for breakfast tomorrow.\n- Unbelievably delicious for how easy they are! The potatoes were crispy on the outside and really tender on the inside and sooooo tasty!\n- Great recipe. Thanks.\n- I wish we could get un cooked bacon here in Japan . I miss crispy potato dishes so much.\n- very easy, but not a lot of flavor.\n- These are good and simple. I used 3 potatoes and 3 pieces of bacon. The bacon slightly browned the tops of the potatoes. The grease from the bacon was not overpowering. Good, quick and simple. This one is a keeper. Thanks.\n- It would have been better (I think) to fry the bacon first.\n- I will definatly make this one again.My family loves potatoes and this was right up our alley.After it came from the oven I added some cheese and sour cream.This going in my permanent cooking file.Thanks for sharing.\n- simple,delish i did add some chopped garlic and i tried them both plain and with baked potato toppings will be making this often just wonderful\n- I made this for breakfast yesterday and the family really enjoyed it. \r\nI mixed red and green peppers with the potatoes and also added onion. I removed the bacon when it got crispy and cooked the potatoes under the broiler for an additional 5 minutes to give them additional crisping. It was a super easy way to fix breakfast bacon and potatoes and the flavor was great. Love the simplicity, will be making these again. Thanks for posting!\n- I used 1 large potato and 3 slices of bacon. The bacon was good but the potatoes were mushy, not crispy. Guess if potatoes are going to be mushy I prefer mashed or scalloped... This IS quick and easy though.\n\n### Date\n2002-02-23 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "oven", "easy", "dietary", "equipment", "number-of-servings" ], "ingredients": [ "potato", "bacon" ], "steps": [ "peel the potatoes", "dice into large pieces", "grease a large baking pan with sides", "place potatoes in a single layer in the pan", "lay strips of bacon across the potatoes", "bake 400 degrees for about 40 minutes", "this recipe is great because you can use one or more potatoes", "usually 1 pound of bacon will work with a large number of potatoes" ], "nutrition": [ 683.8, 78.0, 6.0, 39.0, 34.0, 85.0, 12.0 ], "reviews": "['i would prefer the bacon to be fried before making the dish.', \"I made this today using the bacon fat left over from cooking some bacon for another meal. It worked fine. However, I did NOT use the cooked bacon on top of the potatoes, I just tossed the potatoes in the melted fat and sitred them halfway through he cooking time. I saved some of the cooked potatoes for another meal, say, breakfast with eggs and toast. What I'll do is heaet them in the MW and toss into fry pan to re-crisi.\", \"Oh yum! How simple can it be and still taste so good. I just sprinkled my potatoes with salt and pepper. Like somebody else suggested, I'll probably try some onions and garlic next time but they were fantastic just like this.\", 'Just to note: The intent of the recipe is for the bacon fat to render out and spill over the potatoes while they baking thus creating a crispy outer layer to the potatoes and crisp bacon strips. Bacon that has already been cooked would not provide the bacon fat necessary to coat the potatoes so that they become crispy on the outside nor would it provide the flavor. Another possible alternative, though I have not tried this, would be to toss the potatoes in the bacon fat rendered out from the cooked bacon. Place the potatoes on the baking sheet and place the cooked bacon on top. The only problem with this method is that the bacon would more than likely burn.', 'these were good i really like it,had to add onions,and basil and salt an pepper,now my family really like them.i like them the way they were. the potatoe did not brown that good thanks for the recipe', 'This is a nice side dish and an easy way to fix potatoes. I added salt and pepper. I can imagine lots of variations like adding onions and garlic, but it was good this way.', \"These were great! We had them this morning with eggs and it was so much easier than having all the frying pans going at once. I used about 2 lbs. of baking potatoes and left the skins on and used one pound of bacon. I laid sliced onion on top of the potatoes and sprinkled with salt and pepper before laying on the bacon. The potatoes didn't get overly crisp, but were still awesome. The bacon needed to be a little crispier, so I just nuked it for a minute. Thanks for the simple, time saving recipe!\", \"Made these this weekend for the family and it was wonderful. I used about 8 med red potatoes that I cooked in the microwave for about 12 minutes prior to slicing. Placed petite sliced potatoes on non stick foil lined baking pan with deiced onion, salt, pepper, garlic powder and emeril's seasoning. Cut raw bacon strips in half and laid on top of potatoes. Baked at 400 for about 45 minutes and everything was done to perfection. Was easy clean up with the foil, and I only had to make eggs and toast. Will definitely make again but not too soon since I can only imagine the calories and fat content! It was sooo worth it. Thanks for posting!\", \"Excellent! Easy & simple, but Very Good! I wouldn't change a thing. These are sooo good and sooo easy, why would you? Thank-you Caryn.\", 'Only one word for these..... Great. Thsnks for posting. Jen T', \"This recipe was easy, but I found it didn't have much flavor. \", 'Strange, I find the crispness of the potatoes and bacon seems to change each time I make this. The first time I made it with about 3-4 medium-large potatoes and chopped them in reasonably large pieces. They were good but not \"crisp\" and the bacon (though well cooked) was soft. It was good but not great. The last time (this morning) I made this with two medium potatoes and one small and I believe I chopped them in smaller pieces. When I pulled it out the bacon and potatoes were crisp and it was just heavenly to eat. I\\'m guessing that the size of the potatoes, the size of the chunks and the size of the pan all make a difference in how this dish turns out. \\r\\nEither way it\\'s good and a great way for a busy mom to get a hot breakfast to herself. The 45 minute cooking time really helps in that respect, everyone is done eating so I can just sit and enjoy... :)', 'We cooked the potatoes and bacon in foil on the grill tonight. I sliced the potatoes, seasoned them with salt and fresh ground pepper and topped them with bacon. After 30 minutes, opened the foil and cooked another 15 minutes. The next time, I would stir the potatoes after 30 mins for more even browning. Great flavor and so easy! Thanks Caryn !', \"My family loves bacon so this was a real hit with them. My bacon must have been really lean because I didn't get very much bacon grease from it butthe potatoes were delicious anyway. I did add onions, parsley, garlic and seasonings. Thanks for sharing!\", \"Made this using red skinned potatoes and I didn't peel them. It did not get as crisp as I think it was suppose to, maybe not peeling the potatoes or the type of potatoes I used caused this. But the flavor was all there. I acually liked the texture. My nephews couldn't stop eating them. This is definitly a keeper. The bacon crisped just fine and that is waiting for breakfast tomorrow.\", 'Unbelievably delicious for how easy they are! The potatoes were crispy on the outside and really tender on the inside and sooooo tasty!', 'Great recipe. Thanks.', 'I wish we could get un cooked bacon here in Japan . I miss crispy potato dishes so much.', 'very easy, but not a lot of flavor.', 'These are good and simple. I used 3 potatoes and 3 pieces of bacon. The bacon slightly browned the tops of the potatoes. The grease from the bacon was not overpowering. Good, quick and simple. This one is a keeper. Thanks.', 'It would have been better (I think) to fry the bacon first.', 'I will definatly make this one again.My family loves potatoes and this was right up our alley.After it came from the oven I added some cheese and sour cream.This going in my permanent cooking file.Thanks for sharing.', 'simple,delish i did add some chopped garlic and i tried them both plain and with baked potato toppings will be making this often just wonderful', 'I made this for breakfast yesterday and the family really enjoyed it. \\r\\nI mixed red and green peppers with the potatoes and also added onion. I removed the bacon when it got crispy and cooked the potatoes under the broiler for an additional 5 minutes to give them additional crisping. It was a super easy way to fix breakfast bacon and potatoes and the flavor was great. Love the simplicity, will be making these again. Thanks for posting!', 'I used 1 large potato and 3 slices of bacon. The bacon was good but the potatoes were mushy, not crispy. Guess if potatoes are going to be mushy I prefer mashed or scalloped... This IS quick and easy though.']", "submitted": "2002-02-23T00:00:00", "minutes": 55, "n_steps": 8, "n_ingredients": 2 }, { "id": 391, "original_id": 220229, "name": "fresh lemon", "description": "caution: highly addictive! (and no calories if you use diet 7-up)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/220229_v000.png", "markdown": "## 🍰 fresh lemon\n\n### Description\ncaution: highly addictive! (and no calories if you use diet 7-up)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- healthy-2\n- low-in-something\n- citrus\n- lemon\n- number-of-servings\n\n### Ingredients\n1. 7-up\n2. lemon\n\n### Steps\n1. wash lemon very well\n2. cut lemon in half and then into wedges\n3. squeeze the juice from two or three lemon wedges into a glass\n4. drop squeezed wedges into the glass\n5. place several ice cubes in glass\n6. fill glass with 7-up or diet 7-up\n7. enjoy !\n\n### Nutrition\n- 113.3\n- 0.0\n- 82.0\n- 0.0\n- 2.0\n- 0.0\n- 11.0\n\n### Reviews\n- Absolutely loved this! I used sprite as I'm not a huge 7up fan and it was wonderful.\n- Absolutely Yum. I'm not a big fan of lemon lime sodas -- but this makes it yummy! Thanks for posting! Made for I Recommend Tag Game.\n- Very refreshing!! Used Sprite because was on hand. I liked that it cut the sweetness down! Made for Fall 2009 PAC.\n- Yum!!!\n- I made this for Photo Swap #7 and WOW...I LOVED this! I will not be able to drink 7-Up \"plain\" again. I used the diet with more flavor and 3 pieces of lemon. Thanks for a tasty drink and I hope you like the pic!\n- We loved this! My kids and I just love lemon and this was perfect for us. My oldest son wanted even more lemon wedges in his drink. It was such a pretty drink too and would make a great summertime drink. Thanks for sharing this great recipe.\n- So easy and very tasty too! Made for My Three Chefs challenge!\n- Wonderful! This was so tasty. As CGM said, I am not usually a big fan of lemon lime sodas, but i love lemon, so this totally kicked it up a notch for me! Thanks for sharing!\n- What a lovely simple idea, great way to use up those excess lemons too, I never would have thought of this simple concoction so thankyou for posting. Made for PAC Spring 2008.\n- I made this twice before I got it correct, the first time it was tangy tangy as I added all six pieces of lemon, and yes I add squeezed each one very well. Followed the recipe correctly the second time cut my lemon into 8's and used three of them into 8 ounces of soda. Now that was smoother to go down and yes quenched my thirst after football practice.\n\n### Date\n2007-04-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "healthy-2", "low-in-something", "citrus", "lemon", "number-of-servings" ], "ingredients": [ "7-up", "lemon" ], "steps": [ "wash lemon very well", "cut lemon in half and then into wedges", "squeeze the juice from two or three lemon wedges into a glass", "drop squeezed wedges into the glass", "place several ice cubes in glass", "fill glass with 7-up or diet 7-up", "enjoy !" ], "nutrition": [ 113.3, 0.0, 82.0, 0.0, 2.0, 0.0, 11.0 ], "reviews": "[\"Absolutely loved this! I used sprite as I'm not a huge 7up fan and it was wonderful.\", \"Absolutely Yum. I'm not a big fan of lemon lime sodas -- but this makes it yummy! Thanks for posting! Made for I Recommend Tag Game.\", 'Very refreshing!! Used Sprite because was on hand. I liked that it cut the sweetness down! Made for Fall 2009 PAC.', 'Yum!!!', 'I made this for Photo Swap #7 and WOW...I LOVED this! I will not be able to drink 7-Up \"plain\" again. I used the diet with more flavor and 3 pieces of lemon. Thanks for a tasty drink and I hope you like the pic!', 'We loved this! My kids and I just love lemon and this was perfect for us. My oldest son wanted even more lemon wedges in his drink. It was such a pretty drink too and would make a great summertime drink. Thanks for sharing this great recipe.', 'So easy and very tasty too! Made for My Three Chefs challenge!', 'Wonderful! This was so tasty. As CGM said, I am not usually a big fan of lemon lime sodas, but i love lemon, so this totally kicked it up a notch for me! Thanks for sharing!', 'What a lovely simple idea, great way to use up those excess lemons too, I never would have thought of this simple concoction so thankyou for posting. Made for PAC Spring 2008.', \"I made this twice before I got it correct, the first time it was tangy tangy as I added all six pieces of lemon, and yes I add squeezed each one very well. Followed the recipe correctly the second time cut my lemon into 8's and used three of them into 8 ounces of soda. Now that was smoother to go down and yes quenched my thirst after football practice.\"]", "submitted": "2007-04-02T00:00:00", "minutes": 3, "n_steps": 7, "n_ingredients": 2 }, { "id": 392, "original_id": 196058, "name": "red hot s hot apple cider", "description": "i thought i would share some of my favorites, these are some that i have to make quite often.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/196058_v000.png", "markdown": "## 🍰 red hot s hot apple cider\n\n### Description\ni thought i would share some of my favorites, these are some that i have to make quite often.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- holiday-event\n- apples\n\n### Ingredients\n1. apple cider\n2. red-hot candies\n\n### Steps\n1. best made in a large coffee pot\n2. but you can use microwave or stove\n3. slowly heat the apple cider and the red hots to melt the candies in juice , stirring occasionally to prevent sticking\n4. best when served hot\n\n### Nutrition\n- 1.6\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- Very good. A nice change from regular apple cider. I couldn't find the Red Hots, so I used Cinnamon Jolly Ranchers, and just crushed them first.\n- This is really wonderful. I cooked on the stove to to begin with to mostly melt all of the red hots. Then I transferred to a crockpot to keep warm all day. So delicious. Will definitely be making next year for Christmas!\n- Ive made this for years...but with a slight tweak... I add a clove-studded and pierced orange. Also...if you have a Winco near you they stock red hots (generic) in their bulk section year round.\n- My mom made this years ago, and I've been meaning to make it again, but red hots are hard to find around here unless it's February. But now that I have the ratio--2 qt juice : 1/2 c red hots! yay!--I'll be making it this Valentine's Day for my hubby.\n- So simple, but so good!! This is the only way I make it and I make it every year!\n- I’ve been making this since the first time I had it at the baby shower for my first child over 25 years ago. It’s easy and delicious.\n\n### Date\n2006-11-18 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "beverages", "fruit", "easy", "holiday-event", "apples" ], "ingredients": [ "apple cider", "red-hot candies" ], "steps": [ "best made in a large coffee pot", "but you can use microwave or stove", "slowly heat the apple cider and the red hots to melt the candies in juice , stirring occasionally to prevent sticking", "best when served hot" ], "nutrition": [ 1.6, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "[\"Very good. A nice change from regular apple cider. I couldn't find the Red Hots, so I used Cinnamon Jolly Ranchers, and just crushed them first.\", 'This is really wonderful. I cooked on the stove to to begin with to mostly melt all of the red hots. Then I transferred to a crockpot to keep warm all day. So delicious. Will definitely be making next year for Christmas!', 'Ive made this for years...but with a slight tweak... I add a clove-studded and pierced orange. Also...if you have a Winco near you they stock red hots (generic) in their bulk section year round.', \"My mom made this years ago, and I've been meaning to make it again, but red hots are hard to find around here unless it's February. But now that I have the ratio--2 qt juice : 1/2 c red hots! yay!--I'll be making it this Valentine's Day for my hubby.\", 'So simple, but so good!! This is the only way I make it and I make it every year!', 'I’ve been making this since the first time I had it at the baby shower for my first child over 25 years ago. It’s easy and delicious.']", "submitted": "2006-11-18T00:00:00", "minutes": 25, "n_steps": 4, "n_ingredients": 2 }, { "id": 393, "original_id": 134481, "name": "homemade ricotta cheese", "description": "no need to purchase at the store. make your own", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/134481_v000.png", "markdown": "## 🍰 homemade ricotta cheese\n\n### Description\nno need to purchase at the store. make your own\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- eggs-dairy\n- easy\n- diabetic\n- cheese\n- dietary\n- low-sodium\n- low-calorie\n- low-carb\n- inexpensive\n- cooking-mixes\n- low-in-something\n\n### Ingredients\n1. milk\n2. lemon juice\n\n### Steps\n1. put the milk over low heat , and bring to scald point\n2. remove from heat\n3. stir in lemon juice , and the milk will curdle\n4. let the mixture sit without refrigeration for 2-12 hours\n5. this is the mellowing process , and it seems that the more patient you are , the mellower the cheese\n6. place 2 thickenesses of cheesecloth in a strainer\n7. place the strainer over a bowl\n8. pour the mixture into the strainer , and allow the whey to drain several hours until the curd is dry\n9. flavor as you choose\n10. mix with blue cheese , roquefort , peanut butter , honey , nuts , spices or eat plain\n\n### Nutrition\n- 316.1\n- 27.0\n- 1.0\n- 9.0\n- 32.0\n- 55.0\n- 8.0\n\n### Reviews\n- Just what I was looking for\n- OHHHH did I ever NEED this! I am on my way back to living in Morocco in 4 months and hate to live without ricotta. THANK YOU!!\n- I added some salt and made this in a larger quantity--used three quarts of milk and cooked it to a slightly higher temperature (200). This is good ricotta--and the whey (the liquid which drips out of the cheese)is great for use in bread baking. I must say, however, that one does not get a yield of two cups of cheese from one quart of milk.\n- This is wonderful and easy to make.You can also use white vinegar instead of the lemon juice.I doubled the recipe and I used whole milk .This is much creamier that store bought . Thank you for sharing this excellent recipe\n- Just made this using a gallon of 2% milk and 8 T. of lemon juice. Great recipe, fast and easy.\r\nCheese seems to have a lemony taste to it, but that could be because I didn't let it set for the mellowing process. With the dish i made the cheese for the lemon flavor will work fine.\r\nAlso my gallon of 2% only made 2 cups of cheese, maybe whole milk produces more curds.\n- I am not going to give any stars yet as this didn't work well for me but it may be my fault. I used 1 gallon of powdered milk (reconstituted) and it made a very paltry amout of ricotta about 1 cup. I am going to try again with whole milk and see if that makes a difference. That 1 cup was very good though.\n\n### Date\n2005-08-22 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "condiments-etc", "eggs-dairy", "easy", "diabetic", "cheese", "dietary", "low-sodium", "low-calorie", "low-carb", "inexpensive", "cooking-mixes", "low-in-something" ], "ingredients": [ "milk", "lemon juice" ], "steps": [ "put the milk over low heat , and bring to scald point", "remove from heat", "stir in lemon juice , and the milk will curdle", "let the mixture sit without refrigeration for 2-12 hours", "this is the mellowing process , and it seems that the more patient you are , the mellower the cheese", "place 2 thickenesses of cheesecloth in a strainer", "place the strainer over a bowl", "pour the mixture into the strainer , and allow the whey to drain several hours until the curd is dry", "flavor as you choose", "mix with blue cheese , roquefort , peanut butter , honey , nuts , spices or eat plain" ], "nutrition": [ 316.1, 27.0, 1.0, 9.0, 32.0, 55.0, 8.0 ], "reviews": "['Just what I was looking for', 'OHHHH did I ever NEED this! I am on my way back to living in Morocco in 4 months and hate to live without ricotta. THANK YOU!!', 'I added some salt and made this in a larger quantity--used three quarts of milk and cooked it to a slightly higher temperature (200). This is good ricotta--and the whey (the liquid which drips out of the cheese)is great for use in bread baking. I must say, however, that one does not get a yield of two cups of cheese from one quart of milk.', 'This is wonderful and easy to make.You can also use white vinegar instead of the lemon juice.I doubled the recipe and I used whole milk .This is much creamier that store bought . Thank you for sharing this excellent recipe', \"Just made this using a gallon of 2% milk and 8 T. of lemon juice. Great recipe, fast and easy.\\r\\nCheese seems to have a lemony taste to it, but that could be because I didn't let it set for the mellowing process. With the dish i made the cheese for the lemon flavor will work fine.\\r\\nAlso my gallon of 2% only made 2 cups of cheese, maybe whole milk produces more curds.\", \"I am not going to give any stars yet as this didn't work well for me but it may be my fault. I used 1 gallon of powdered milk (reconstituted) and it made a very paltry amout of ricotta about 1 cup. I am going to try again with whole milk and see if that makes a difference. That 1 cup was very good though.\"]", "submitted": "2005-08-22T00:00:00", "minutes": 730, "n_steps": 10, "n_ingredients": 2 }, { "id": 394, "original_id": 47651, "name": "gumbo base aka roux", "description": "a roux is the base of numerous cajun and creole dishes. in louisiana, natives have a joke about how long it takes to make the roux for certain dishes. etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. obviously meaning how long it takes to drink the beer. the cook time will vary depending on how dark you want your gravy. note: the measurements i used are normally what i make for a sunday pot of gumbo, southern style. that means it makes a lot! you may want to only use half for normal people!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/47651_v000.png", "markdown": "## 🍰 gumbo base aka roux\n\n### Description\na roux is the base of numerous cajun and creole dishes. in louisiana, natives have a joke about how long it takes to make the roux for certain dishes. etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. obviously meaning how long it takes to drink the beer. the cook time will vary depending on how dark you want your gravy. note: the measurements i used are normally what i make for a sunday pot of gumbo, southern style. that means it makes a lot! you may want to only use half for normal people!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- sauces\n- gumbo\n- main-dish\n- condiments-etc\n- eggs-dairy\n- american\n- cajun\n- southern-united-states\n- easy\n- heirloom-historical\n- holiday-event\n- stews\n- stove-top\n- creole\n- oamc-freezer-make-ahead\n- cooking-mixes\n- equipment\n- number-of-servings\n\n### Ingredients\n1. flour\n2. butter\n\n### Steps\n1. melt butter in a heavy bottomed skillet over medium to medium high heat\n2. slowly sprinkle in the flour a little at a time , stirring constantly\n3. continue to stir constantly\n4. do not walk away !\n5. if you burn it even the tiniest bit , it is unusable\n6. you will notice the flour beginning to brown\n7. the darker the flour , the darker the gravy\n8. for gumbo , when the roux reaches a deep dark chocolate brown color it is done\n9. at that point you would add your seasonings , such as onion , garlic , bell pepper and celery\n10. you can make this ahead of time and keep tightly covered in the frige or freezer\n\n### Nutrition\n- 1561.9\n- 213.0\n- 1.0\n- 50.0\n- 22.0\n- 438.0\n- 23.0\n\n### Reviews\n- I like to use a wisk. Cook on low heat. And i sit on a barstool, pop the top on a cold one, crank up some Clifton Chenier or Buckwheat Zydeco. And wisk for about an hour. Enjoy yourself.\n- This was my first time to make roux, and I was so nervous! Thanks to this great recipe with clear/specific instructions, it was a huge success and we had some delicious gumbo for dinner!!\n- I just wanted to say that this is the only way to make a roux so.when you make your gumbo make sure you do it this way,i also use this simple roux recipe for my homemade stews and things. \n- I am a New Yorker & usually eat the North East Basic Food's, Now I have taken a few steps forward for this New Year adventures of 2013, I 'm switching to Louisiana Gumbo's & Jambalaya's . I will add my rating after I finish eating it,Cant wait to get started.\n- I did it and it was perfect. I did 1/4 cup of oil and flour. Chicken and sausage gumbo.\n- This recipe works out very well. I have made this several times to go along with the same recipe poster's gumbo recipe. Unique in the use of butter, but works out very nice.\n- I made this Roux to go with the Gumbo (malriah), and it turned out great!\n- Great basic recipe, I had never made roux before. I made gumbo so it took at least 45 minutes to make it, I had the heat on low to meduim heat, I did not want to burn it. Thanks for sharing this for us non Cajuns trying to cook Cajun. ;)\n- I have made roux a zillion times using this same recipe and it always turns out great. Except of course the couple of times I walked away for a couple of seconds.

Today I made it with EVOO and while it turned the right color, dark chocolate, it never got really pasty like I am used to it doing. I also add sea salt, cracked pepper, and cayenne and chili flakes as I think the flavor of the cayenne and chili flakes especially comes out best in the heated oil. Since I usually make at a 1c. to 1.c ratio, when I make 20 qts. I normally make a 5c. to 5c. roux and freeze the completed Gumbo in gallon containers.

Also, if you make any Gumbo and use shrimp, always buy shell on, Gulf shrimp, (head on is even better and you can freeze the heads and shells to make stock later) peel and de-vein prior to serving. Just drop in the hot gumbo and let cook 2 to 3 mins. and serve. If you are make a big batch and want to freeze some, leave out the shrimp and put the shrimp in when you get it reheated. Otherwise the shrimp will get rubbery as it over cooks easily.\n- I made gumbo last week and wanted to make my own roux. Thanks to this recipe and reading the reviews (thanks Chef Sarita and Kagemi for your insight), my roux came out prefect!
Since I wanted a chocolate roux like my fave Cajun restaurant have, I knew it was going to take at least 45 minutes. I took a hour to get the roux dark as I wanted it.
At first I was like,is it going to change, but it did. I also kept stirring! Got a great arm workout!
But the roux gave my gumbo such a rich flavor! This is a keeper!!!\n- I practically grew up on seafood gumbo and lots of other seafood on the gulf coast of Alabama. However, since none of my relatives who cooked made it never measured anything it was a challenge when I first tried to make it myself. The roux is the key to gumbo. Burn it even the slightest you might as well through it out. Too light and the finished recipe will be bland. I had 2 problems which this recipe solved for me. First was getting the proportions right. Never realized they were equal and I always had too much oil. Second, was using too high heat since it must brown very slowly so you must be patient and stir CONSTANTLY! NO INTERUPTIONS! Thanks Kari for posting.\n- VERY helpful! the first time i made roux i was terrified...thanks for walking me through it. the perfect addition to your outstanding gumbo.\n- Used this today to make a gumbo. Took 40 minutes to get to the dark brown stage, but pretty easy to make.\n- Perfect roux and perfect gumbo recipes! It was my fist time to make a roux and I was a little nervous but it turned out absolutely perfect! Thank you for an easy recipe to follow!!!\n- Got it down to a science, so Goodbye Joe, Me gotta go...eat my gumbo!\n- Very time consuming but good. Just a heads up for other first time roux makers: It will be pasty (almost like frosting)and remain the same yellow color at first but after about 20-25 min of constant stirring the mixture will become a litlle more like gravy and start to finally turn color. I was able to make my roux a dark penny copper color after about 45 min. so if you want to make it a chocolate color it will probably take about 1 hr so be prepared to make muscle. I kept it on medium and stirred it constantly.\n- Cooked perfectly. I don't know about oil but the the butter worked really well.\n- Very good. I like a little more flavor to my Roux, so add a tsp. salt & pepper or other seasoning. I use it all the time for stews :-)\n\n### Date\n2002-11-24 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "sauces", "gumbo", "main-dish", "condiments-etc", "eggs-dairy", "american", "cajun", "southern-united-states", "easy", "heirloom-historical", "holiday-event", "stews", "stove-top", "creole", "oamc-freezer-make-ahead", "cooking-mixes", "equipment", "number-of-servings" ], "ingredients": [ "flour", "butter" ], "steps": [ "melt butter in a heavy bottomed skillet over medium to medium high heat", "slowly sprinkle in the flour a little at a time , stirring constantly", "continue to stir constantly", "do not walk away !", "if you burn it even the tiniest bit , it is unusable", "you will notice the flour beginning to brown", "the darker the flour , the darker the gravy", "for gumbo , when the roux reaches a deep dark chocolate brown color it is done", "at that point you would add your seasonings , such as onion , garlic , bell pepper and celery", "you can make this ahead of time and keep tightly covered in the frige or freezer" ], "nutrition": [ 1561.9, 213.0, 1.0, 50.0, 22.0, 438.0, 23.0 ], "reviews": "['I like to use a wisk. Cook on low heat. And i sit on a barstool, pop the top on a cold one, crank up some Clifton Chenier or Buckwheat Zydeco. And wisk for about an hour. Enjoy yourself.', 'This was my first time to make roux, and I was so nervous! Thanks to this great recipe with clear/specific instructions, it was a huge success and we had some delicious gumbo for dinner!!', 'I just wanted to say that this is the only way to make a roux so.when you make your gumbo make sure you do it this way,i also use this simple roux recipe for my homemade stews and things. ', \"I am a New Yorker & usually eat the North East Basic Food's, Now I have taken a few steps forward for this New Year adventures of 2013, I 'm switching to Louisiana Gumbo's & Jambalaya's . I will add my rating after I finish eating it,Cant wait to get started.\", 'I did it and it was perfect. I did 1/4 cup of oil and flour. Chicken and sausage gumbo.', \"This recipe works out very well. I have made this several times to go along with the same recipe poster's gumbo recipe. Unique in the use of butter, but works out very nice.\", 'I made this Roux to go with the Gumbo (malriah), and it turned out great!', 'Great basic recipe, I had never made roux before. I made gumbo so it took at least 45 minutes to make it, I had the heat on low to meduim heat, I did not want to burn it. Thanks for sharing this for us non Cajuns trying to cook Cajun. ;)', 'I have made roux a zillion times using this same recipe and it always turns out great. Except of course the couple of times I walked away for a couple of seconds.

Today I made it with EVOO and while it turned the right color, dark chocolate, it never got really pasty like I am used to it doing. I also add sea salt, cracked pepper, and cayenne and chili flakes as I think the flavor of the cayenne and chili flakes especially comes out best in the heated oil. Since I usually make at a 1c. to 1.c ratio, when I make 20 qts. I normally make a 5c. to 5c. roux and freeze the completed Gumbo in gallon containers.

Also, if you make any Gumbo and use shrimp, always buy shell on, Gulf shrimp, (head on is even better and you can freeze the heads and shells to make stock later) peel and de-vein prior to serving. Just drop in the hot gumbo and let cook 2 to 3 mins. and serve. If you are make a big batch and want to freeze some, leave out the shrimp and put the shrimp in when you get it reheated. Otherwise the shrimp will get rubbery as it over cooks easily.', 'I made gumbo last week and wanted to make my own roux. Thanks to this recipe and reading the reviews (thanks Chef Sarita and Kagemi for your insight), my roux came out prefect!
Since I wanted a chocolate roux like my fave Cajun restaurant have, I knew it was going to take at least 45 minutes. I took a hour to get the roux dark as I wanted it.
At first I was like,is it going to change, but it did. I also kept stirring! Got a great arm workout!
But the roux gave my gumbo such a rich flavor! This is a keeper!!!', 'I practically grew up on seafood gumbo and lots of other seafood on the gulf coast of Alabama. However, since none of my relatives who cooked made it never measured anything it was a challenge when I first tried to make it myself. The roux is the key to gumbo. Burn it even the slightest you might as well through it out. Too light and the finished recipe will be bland. I had 2 problems which this recipe solved for me. First was getting the proportions right. Never realized they were equal and I always had too much oil. Second, was using too high heat since it must brown very slowly so you must be patient and stir CONSTANTLY! NO INTERUPTIONS! Thanks Kari for posting.', 'VERY helpful! the first time i made roux i was terrified...thanks for walking me through it. the perfect addition to your outstanding gumbo.', 'Used this today to make a gumbo. Took 40 minutes to get to the dark brown stage, but pretty easy to make.', 'Perfect roux and perfect gumbo recipes! It was my fist time to make a roux and I was a little nervous but it turned out absolutely perfect! Thank you for an easy recipe to follow!!!', 'Got it down to a science, so Goodbye Joe, Me gotta go...eat my gumbo!', 'Very time consuming but good. Just a heads up for other first time roux makers: It will be pasty (almost like frosting)and remain the same yellow color at first but after about 20-25 min of constant stirring the mixture will become a litlle more like gravy and start to finally turn color. I was able to make my roux a dark penny copper color after about 45 min. so if you want to make it a chocolate color it will probably take about 1 hr so be prepared to make muscle. I kept it on medium and stirred it constantly.', \"Cooked perfectly. I don't know about oil but the the butter worked really well.\", 'Very good. I like a little more flavor to my Roux, so add a tsp. salt & pepper or other seasoning. I use it all the time for stews :-)']", "submitted": "2002-11-24T00:00:00", "minutes": 17, "n_steps": 10, "n_ingredients": 2 }, { "id": 395, "original_id": 372406, "name": "cilantro proper storage", "description": "i found a solution for keep cilantro for longer than a couple days. the pictures shown are of cilantro that i purchased over two weeks ago.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/372406_v000.png", "markdown": "## 🍰 cilantro proper storage\n\n### Description\ni found a solution for keep cilantro for longer than a couple days. the pictures shown are of cilantro that i purchased over two weeks ago.\n\n### Tags\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- salads\n- mexican\n- spanish\n- 1-day-or-more\n- easy\n- european\n\n### Ingredients\n1. cilantro\n2. jar\n\n### Steps\n1. pick through the cilantro and remove any stems and leaves that are not in perfect condition\n2. cut off part of the stems so they will fit in jar\n3. do not wash\n4. place in clean dry jar with tight fitting lid\n5. store in the refrigerator , checking every few days , removing any stems that are deteriorating\n\n### Nutrition\n- 6.9\n- 0.0\n- 1.0\n- 0.0\n- 1.0\n- 0.0\n- 0.0\n\n### Reviews\n- This method works great! I have had my cilantro for at least 2 weeks and there is still some that's fresh. I do have to check occasionally to take out any yellowed or brown leaves. Thanks for the great idea Diana! I will be using this way from now on! :)\n- Wow, works great, can't believe something so simple works so good. I'd never thought of trying this and I'm always throwing out cilantro. As much as we use it (love the stuff) just couldn't use a whole bunch. Thanks GW for a great idea.\n- Being the scientist that I am, I had to do a side by side comparison of this with my usual method of storage (kept enclosed in a plastic produce bag). I checked/used them with the same frequency and found both methods to yield comparable results. They both lasted (and smelled fresh) for 3 weeks, following the directions to remove any yellowing or rotting stems/leaves along the way. We get very fresh produce here, so I am not sure if this method would make more of a difference if the cilantro you purchased weren't as fresh.\n- Has worked great for me. Thanks I always seem to buy too much and then it just goes bad and when I need it it's not there! Made for I Recommend Tag\n- Hi Galley Wench\n\nHad to try this as I, too, am throwing away my share of cilantro. Pulled some more out of the jar last night and realized that It had been stored almost 10 days. No rotten leaves yet--just fresh and delicious.\n\nwill try with other herbs as I get them--especially as basil comes into season.\n\nThanks\nJudy in WA\n- GW- You ROCK! This works so well! Thanks for this money saving tip!\n- This works great! I tried it on cilantro and parsley, and it worked on both! Made for Favorites of 2009 Tag game...thanks to Marramamba for putting it in your cookbook!\n- Saw this \"recipe\" and knew it was for me. We don't go through cilantro quick enough so this one helps alot. Thanks for letting everybody know. Mine kept almost 2 weeks.\n- Thanks so much for the storage hint!! Now I can keep my cilantro for a long time.\n- I just threw out almost a whole bunch of Cilantro and was wondering if there was anyway to get it to last longer because it spoils so quickly. I am so glad to find your posting. Thank you!!! I am going to purchase some more Cilantro tomorrow and give it a try.\n- Brilliant! I have never found a way to keep cilantro for more than a few days and oftentimes end up adding it to our compost pile. Not any more. I followed your instructions and now have fresh cilantro on hand and have had for at least 1 week and still going strong. Cannot thank you enough. {^.^}\n- fabulous storage recipe, it has saved me so much coriander and works beautifully. Took 4 weeks for mine to go bad!\n- thank you great idea\n- This works great. A friend of mine told me about your post, so I tried it. This is going to save me a lot of trips to the market for fresh cilantro. Thanks!\n- So very glad I happened upon this cilantro storage method! I keep cilantro on hand at all times, and even using it as often as I do, over 1/2 the bunch typically ends up being thrown out due to wilting/yellowing. I've had my jar going for about a week now and and it still looks and smells fresh and beautiful! Each time I need to use some, I just go ahead and pick through and discard the few stems that are failing. Thank you for sharing this method!\r\nUpdate: my first jar kept for just over a month!!! Granted, on my last use there were several stems that needed discarding, but of the still green stems, they remained fragrant and fresh tasting. Over a month!! Amazing!\n\n### Date\n2009-05-17 00:00:00\n", "tags": [ "time-to-make", "course", "cuisine", "preparation", "north-american", "5-ingredients-or-less", "salads", "mexican", "spanish", "1-day-or-more", "easy", "european" ], "ingredients": [ "cilantro", "jar" ], "steps": [ "pick through the cilantro and remove any stems and leaves that are not in perfect condition", "cut off part of the stems so they will fit in jar", "do not wash", "place in clean dry jar with tight fitting lid", "store in the refrigerator , checking every few days , removing any stems that are deteriorating" ], "nutrition": [ 6.9, 0.0, 1.0, 0.0, 1.0, 0.0, 0.0 ], "reviews": "[\"This method works great! I have had my cilantro for at least 2 weeks and there is still some that's fresh. I do have to check occasionally to take out any yellowed or brown leaves. Thanks for the great idea Diana! I will be using this way from now on! :)\", \"Wow, works great, can't believe something so simple works so good. I'd never thought of trying this and I'm always throwing out cilantro. As much as we use it (love the stuff) just couldn't use a whole bunch. Thanks GW for a great idea.\", \"Being the scientist that I am, I had to do a side by side comparison of this with my usual method of storage (kept enclosed in a plastic produce bag). I checked/used them with the same frequency and found both methods to yield comparable results. They both lasted (and smelled fresh) for 3 weeks, following the directions to remove any yellowing or rotting stems/leaves along the way. We get very fresh produce here, so I am not sure if this method would make more of a difference if the cilantro you purchased weren't as fresh.\", \"Has worked great for me. Thanks I always seem to buy too much and then it just goes bad and when I need it it's not there! Made for I Recommend Tag\", 'Hi Galley Wench\\n\\nHad to try this as I, too, am throwing away my share of cilantro. Pulled some more out of the jar last night and realized that It had been stored almost 10 days. No rotten leaves yet--just fresh and delicious.\\n\\nwill try with other herbs as I get them--especially as basil comes into season.\\n\\nThanks\\nJudy in WA', 'GW- You ROCK! This works so well! Thanks for this money saving tip!', 'This works great! I tried it on cilantro and parsley, and it worked on both! Made for Favorites of 2009 Tag game...thanks to Marramamba for putting it in your cookbook!', 'Saw this \"recipe\" and knew it was for me. We don\\'t go through cilantro quick enough so this one helps alot. Thanks for letting everybody know. Mine kept almost 2 weeks.', 'Thanks so much for the storage hint!! Now I can keep my cilantro for a long time.', 'I just threw out almost a whole bunch of Cilantro and was wondering if there was anyway to get it to last longer because it spoils so quickly. I am so glad to find your posting. Thank you!!! I am going to purchase some more Cilantro tomorrow and give it a try.', 'Brilliant! I have never found a way to keep cilantro for more than a few days and oftentimes end up adding it to our compost pile. Not any more. I followed your instructions and now have fresh cilantro on hand and have had for at least 1 week and still going strong. Cannot thank you enough. {^.^}', 'fabulous storage recipe, it has saved me so much coriander and works beautifully. Took 4 weeks for mine to go bad!', 'thank you great idea', 'This works great. A friend of mine told me about your post, so I tried it. This is going to save me a lot of trips to the market for fresh cilantro. Thanks!', \"So very glad I happened upon this cilantro storage method! I keep cilantro on hand at all times, and even using it as often as I do, over 1/2 the bunch typically ends up being thrown out due to wilting/yellowing. I've had my jar going for about a week now and and it still looks and smells fresh and beautiful! Each time I need to use some, I just go ahead and pick through and discard the few stems that are failing. Thank you for sharing this method!\\r\\nUpdate: my first jar kept for just over a month!!! Granted, on my last use there were several stems that needed discarding, but of the still green stems, they remained fragrant and fresh tasting. Over a month!! Amazing!\"]", "submitted": "2009-05-17T00:00:00", "minutes": 20165, "n_steps": 5, "n_ingredients": 2 }, { "id": 396, "original_id": 316257, "name": "cleaning and seasoning cast iron cookware", "description": "this method has worked for me for years! i had to put amounts in but just use as much salt and shortening as you need.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/316257_v000.png", "markdown": "## 🍰 cleaning and seasoning cast iron cookware\n\n### Description\nthis method has worked for me for years! i had to put amounts in but just use as much salt and shortening as you need.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- dietary\n- low-carb\n- low-in-something\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. salt\n2. crisco shortening\n\n### Steps\n1. after using your cast iron skillet , if it does not wipe clean with a paper towel or rinse clean with clear water , just put a handful of kosher salt in the pan and scrub with a damp cloth until all the bits are loosened\n2. this is not seasoning , it's just scrubbing\n3. if you need to reseason the pan rub it well with solid shortening and stick it in a low oven for a few hours and it should restore the non-stick properties\n4. if you have spots in a pan that always stick when you cook , scrub it out with salt and a wire brush and re-season with crisco\n5. before you use your new pan the first time you should wash it with soapy water , rinse well , season and bake it in a low oven\n6. this is the only time you should soap up a cast iron pan\n7. it just gets better the more you use it\n8. i had heard that people who use cast iron pans regularly do not suffer from anemia\n\n### Nutrition\n- 113.2\n- 19.0\n- 0.0\n- 1178.0\n- 0.0\n- 16.0\n- 0.0\n\n### Reviews\n- It is true that a little iron leaches out from cast iron while cooking. There is ample research to back that up. However, the foods most likely to leach are going to be acidic, like tomato sauce. The cast iron will not, under normal use, leak enough iron to make you sick, though. :) Good to know!! I use these same methods with my cast iron and it always comes out beautifully.\n- I have gotten more than one pan from either garage sales or thrift stores. In the summer when we have a bon-fire I just stick the pan in for a few minutes and it comes out looking like new! I then season it as though it were new.\n- Great idea about the salt. I use four cast iron skillets and a cast iron comal. But the way i have always seasoned them is only oiling them liberally and heating them very hot on the stove top. Then wiping them out. They are all as nonstick as any teflon. And I use them for everything thing.\n- Thank you for your posting. Cast iron is the healthiest substance for cooking and aluminum is the worst. For all of you aluminum cookware fans out there, please investigate the possibility of a connection between using aluminum pans and Alzheimer's.\n- This is great advice! For a new pan, after washing, I wipe it with pork fat/lard, both inside and out. Then, in a 350 degree oven, I turn it upside down and bake it for an hour or two, on the top shelf. (Put foil or a cookie sheet on the next shelf down to catch any drippings.) Turn off the oven and let the skillet cool slowly inside. The first 4 or 5 times you use it, cook something good and greasy, like bacon or chicken. This way, your cast-iron should last many generations. The salt is a great tip, Secret Agent, thanks for posting!\n\n### Date\n2008-07-29 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "low-protein", "5-ingredients-or-less", "very-low-carbs", "easy", "dietary", "low-carb", "low-in-something", "equipment", "3-steps-or-less" ], "ingredients": [ "salt", "crisco shortening" ], "steps": [ "after using your cast iron skillet , if it does not wipe clean with a paper towel or rinse clean with clear water , just put a handful of kosher salt in the pan and scrub with a damp cloth until all the bits are loosened", "this is not seasoning , it's just scrubbing", "if you need to reseason the pan rub it well with solid shortening and stick it in a low oven for a few hours and it should restore the non-stick properties", "if you have spots in a pan that always stick when you cook , scrub it out with salt and a wire brush and re-season with crisco", "before you use your new pan the first time you should wash it with soapy water , rinse well , season and bake it in a low oven", "this is the only time you should soap up a cast iron pan", "it just gets better the more you use it", "i had heard that people who use cast iron pans regularly do not suffer from anemia" ], "nutrition": [ 113.2, 19.0, 0.0, 1178.0, 0.0, 16.0, 0.0 ], "reviews": "['It is true that a little iron leaches out from cast iron while cooking. There is ample research to back that up. However, the foods most likely to leach are going to be acidic, like tomato sauce. The cast iron will not, under normal use, leak enough iron to make you sick, though. :) Good to know!! I use these same methods with my cast iron and it always comes out beautifully.', 'I have gotten more than one pan from either garage sales or thrift stores. In the summer when we have a bon-fire I just stick the pan in for a few minutes and it comes out looking like new! I then season it as though it were new.', 'Great idea about the salt. I use four cast iron skillets and a cast iron comal. But the way i have always seasoned them is only oiling them liberally and heating them very hot on the stove top. Then wiping them out. They are all as nonstick as any teflon. And I use them for everything thing.', \"Thank you for your posting. Cast iron is the healthiest substance for cooking and aluminum is the worst. For all of you aluminum cookware fans out there, please investigate the possibility of a connection between using aluminum pans and Alzheimer's.\", 'This is great advice! For a new pan, after washing, I wipe it with pork fat/lard, both inside and out. Then, in a 350 degree oven, I turn it upside down and bake it for an hour or two, on the top shelf. (Put foil or a cookie sheet on the next shelf down to catch any drippings.) Turn off the oven and let the skillet cool slowly inside. The first 4 or 5 times you use it, cook something good and greasy, like bacon or chicken. This way, your cast-iron should last many generations. The salt is a great tip, Secret Agent, thanks for posting!']", "submitted": "2008-07-29T00:00:00", "minutes": 5, "n_steps": 8, "n_ingredients": 2 }, { "id": 397, "original_id": 253362, "name": "red fruit jelly dessert", "description": "this is a very quick dessert, which tastes very good and is easy to modify, because you can simply add everything to it you like.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/253362_v000.png", "markdown": "## 🍰 red fruit jelly dessert\n\n### Description\nthis is a very quick dessert, which tastes very good and is easy to modify, because you can simply add everything to it you like.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- desserts\n- easy\n- no-cook\n- kid-friendly\n- vegetarian\n- puddings-and-mousses\n- dietary\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. fruit jelly\n2. yoghurt\n\n### Steps\n1. mix the red fruit jelly and the yoghurt\n2. blend well until it has a creamy texture and a light pink colour\n3. add whatever you like\n4. you can also use it as a topping for waffels or pancakes\n\n### Nutrition\n- 61.0\n- 5.0\n- 18.0\n- 1.0\n- 6.0\n- 10.0\n- 1.0\n\n### Reviews\n- Very good! I used cherry flavoured jelly. I also thickened my yogurt by draining the whey out for a few hours.\n- Although this is very sweet, it is very good! We used organic strawberry jam and Dannon strawberry yogurt. We dipped fresh strawberries in it, and we even dipped some bacon in it and it was a WOW! (It was Buddha's idea for the bacon, but you know guys and bacon, lol). Turned out wonderful. So if your serving waffles with bacon, and use this over your waffles, don't worry if it gets onto the bacon, it will taste great too! We felt it would go great over ice cream or even as a dip for graham crackers. Many possibilities, thanks for sharing. Made for Photo Tag.\n- I used a strawberry jam I made and it was very yummy. It was great for breakfast with a toast. Thanks lalaloula :) Made for the Australian Recipe swap for September 2011\n- I usually add blended fruit to the baby's yogurt but was fresh out ... I did however have jelly. Made this for her and had some myself. I can think of a ton of ways to use this - Thanks\n- Lalaloula is right about this recipe being very quick! I used elderberry jelly blended with vanilla yogurt and is was lip smacking delicious!\nThanks for posting! This recipe was made for the \"Potluck Tag (January) - Bring a Friend Event!!!\"\n- Very Tasty Dessert. I made it with raspberry jelly, oh so yummy.\r\nThanks for sharing :)\n- Super easy dessert. I used cherry pie filling, as I didn't go to the international grocery store to buy the jelly that Lalaloula was speaking of (she said that it is not quite preserves and is not quite pie filling, but is definitely not jello for those of you in the USA). I topped our with some nuts and we were good to go! I think it would be much better with vanilla yogurt than with plain as I did. Made for VEG*N tag.\n- Very quick and delicious! This is also great as a brunch side dish. Thanks, Lalaloula, for a terrific recipe! Made for Veggie Recipe Swap.\n- This might be the beginnings of the makings of a love story...loved it! Made for Everyday Is a Holiday.\n- If you have sweet tooth this is a quick and easy treat. Made with plum jelly and plain Greek yoghurt, yum. And Loula is correct this would make a great topping for pancakes or waffles. Thanks so much for the post.\n- I stirred together Oregon-made Nancy's whole milk yogurt and my homemade strawberry jam! First taste test was with apple slices and then I served the mixture over fresh local raspberries! Yum! Will make again! Reviewed for Veg Tag/July.\n- A lovely new dessert! Lalaloula was kind enough to explain to me that the red fruit jelly mentioned here is not really jam or jello, but fruit cooked with sugar (like for a crumble or cobbler). Unfortunately the closest I had was high-fruit strawberry jam and it was great with that but I can't wait to make it properly with fresh strawberries next summer! Thanks for a healthy yummy dessert!\n- Love this recipe\n\n### Date\n2007-09-17 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "desserts", "easy", "no-cook", "kid-friendly", "vegetarian", "puddings-and-mousses", "dietary", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "fruit jelly", "yoghurt" ], "steps": [ "mix the red fruit jelly and the yoghurt", "blend well until it has a creamy texture and a light pink colour", "add whatever you like", "you can also use it as a topping for waffels or pancakes" ], "nutrition": [ 61.0, 5.0, 18.0, 1.0, 6.0, 10.0, 1.0 ], "reviews": "['Very good! I used cherry flavoured jelly. I also thickened my yogurt by draining the whey out for a few hours.', \"Although this is very sweet, it is very good! We used organic strawberry jam and Dannon strawberry yogurt. We dipped fresh strawberries in it, and we even dipped some bacon in it and it was a WOW! (It was Buddha's idea for the bacon, but you know guys and bacon, lol). Turned out wonderful. So if your serving waffles with bacon, and use this over your waffles, don't worry if it gets onto the bacon, it will taste great too! We felt it would go great over ice cream or even as a dip for graham crackers. Many possibilities, thanks for sharing. Made for Photo Tag.\", 'I used a strawberry jam I made and it was very yummy. It was great for breakfast with a toast. Thanks lalaloula :) Made for the Australian Recipe swap for September 2011', \"I usually add blended fruit to the baby's yogurt but was fresh out ... I did however have jelly. Made this for her and had some myself. I can think of a ton of ways to use this - Thanks\", 'Lalaloula is right about this recipe being very quick! I used elderberry jelly blended with vanilla yogurt and is was lip smacking delicious!\\nThanks for posting! This recipe was made for the \"Potluck Tag (January) - Bring a Friend Event!!!\"', 'Very Tasty Dessert. I made it with raspberry jelly, oh so yummy.\\r\\nThanks for sharing :)', \"Super easy dessert. I used cherry pie filling, as I didn't go to the international grocery store to buy the jelly that Lalaloula was speaking of (she said that it is not quite preserves and is not quite pie filling, but is definitely not jello for those of you in the USA). I topped our with some nuts and we were good to go! I think it would be much better with vanilla yogurt than with plain as I did. Made for VEG*N tag.\", 'Very quick and delicious! This is also great as a brunch side dish. Thanks, Lalaloula, for a terrific recipe! Made for Veggie Recipe Swap.', 'This might be the beginnings of the makings of a love story...loved it! Made for Everyday Is a Holiday.', 'If you have sweet tooth this is a quick and easy treat. Made with plum jelly and plain Greek yoghurt, yum. And Loula is correct this would make a great topping for pancakes or waffles. Thanks so much for the post.', \"I stirred together Oregon-made Nancy's whole milk yogurt and my homemade strawberry jam! First taste test was with apple slices and then I served the mixture over fresh local raspberries! Yum! Will make again! Reviewed for Veg Tag/July.\", \"A lovely new dessert! Lalaloula was kind enough to explain to me that the red fruit jelly mentioned here is not really jam or jello, but fruit cooked with sugar (like for a crumble or cobbler). Unfortunately the closest I had was high-fruit strawberry jam and it was great with that but I can't wait to make it properly with fresh strawberries next summer! Thanks for a healthy yummy dessert!\", 'Love this recipe']", "submitted": "2007-09-17T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 398, "original_id": 45756, "name": "parmesan chips", "description": "these are a carb free chip that i found while looking for recipes for a party for a friend with special diet needs. i made a batch of these to see how they tasted and my family ate them all up. so i made a second batch for the party.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/45756_v000.png", "markdown": "## 🍰 parmesan chips\n\n### Description\nthese are a carb free chip that i found while looking for recipes for a party for a friend with special diet needs. i made a batch of these to see how they tasted and my family ate them all up. so i made a second batch for the party.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- lunch\n- snacks\n- eggs-dairy\n- easy\n- cheese\n- dietary\n- high-calcium\n- high-protein\n- low-carb\n- high-in-something\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. parmesan cheese\n2. cooking spray\n\n### Steps\n1. preheat oven to 400 degrees\n2. spray cookie sheet and with a paper towel and wipe most off , leaving only a very thin film\n3. place 1-2 tbsp grated cheese on cookie sheet and pat down to a circle\n4. place chips 2\" apart\n5. bake 4-5 minutes , watching closely to avoid burning\n6. remove from oven when edges just barely start to brown\n7. cool on cookie sheet 5 minutes\n8. these will stay fresh for days in plastic bags\n\n### Nutrition\n- 21.6\n- 2.0\n- 0.0\n- 3.0\n- 3.0\n- 4.0\n- 0.0\n\n### Reviews\n- Very easy to make I enjoyed these chips very much. The nice thing about these you can make as many as you need. I used a heaping tablespoon full and they baked up in 3.5 minutes. I like to serve them with ceasar salad or just a lettuce wedge cucumber and tomato for a nice quick lunch. Ive made these with parmesan and asiago cheese both equally good. I would like to try adding chili powder or cumin to these next time I make them. Thanks Junebug for a great idea.\n- These were delicious and quite addictive!! My only problem is that they broke apart once I took them off the cookie sheet. They were gone within minutes anyway! Thanks Junebug!\n- Don't make my mistake and used canned parmesan. You'll end up with puffs of brown powder. (I was born blonde and though my hair has darkened, I guess I still have my blonde roots! If you're also blonde, you might not get this joke). \n- These are so yummy! We had these last night with some pasta, and they were a huge hit! I will be making these alot when we have spaghetti! Thanks!\n- These are wonderful. I read the reviews and realized that you could not use canned grated Parmesan, but I did find some canned shredded Parmesan and it worked great. They are very crispy. I also tried shredded cheddar cheese. They are good, but are not crispy. But this is a great alternative to chips, croutons, etc.\n- I make these often and they are so fantastic over tomato soup.\n- I love these! I make them all the time in the microwave. Just pop them in for a couple minutes, or until they start to get brown. And them immediately take them off the plate with a fork (sometimes they get a little squished). This is better for just yourself. If you want them to be beautiful for company, the oven is probably the way to go.\n- This is officially my new addiction. Love these little gems.\n- Delicious! I like these broken up on a Caesar salad or just to nibble on their own. Great low carb snack!\n- Love it. I used these crumbled on salad. Great, low carb treat.\n- Very nice and great with a bowl of soup especially when you can't have gluten. Will make these often! Made for Healthy Choices ABC Tag.\n- i have done this for a loooonnnnggg time. i usually use my silpat for this and use the chips for garnishes. love, love, love them. :)\n\n### Date\n2002-11-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "appetizers", "lunch", "snacks", "eggs-dairy", "easy", "cheese", "dietary", "high-calcium", "high-protein", "low-carb", "high-in-something", "low-in-something", "number-of-servings" ], "ingredients": [ "parmesan cheese", "cooking spray" ], "steps": [ "preheat oven to 400 degrees", "spray cookie sheet and with a paper towel and wipe most off , leaving only a very thin film", "place 1-2 tbsp grated cheese on cookie sheet and pat down to a circle", "place chips 2\" apart", "bake 4-5 minutes , watching closely to avoid burning", "remove from oven when edges just barely start to brown", "cool on cookie sheet 5 minutes", "these will stay fresh for days in plastic bags" ], "nutrition": [ 21.6, 2.0, 0.0, 3.0, 3.0, 4.0, 0.0 ], "reviews": "['Very easy to make I enjoyed these chips very much. The nice thing about these you can make as many as you need. I used a heaping tablespoon full and they baked up in 3.5 minutes. I like to serve them with ceasar salad or just a lettuce wedge cucumber and tomato for a nice quick lunch. Ive made these with parmesan and asiago cheese both equally good. I would like to try adding chili powder or cumin to these next time I make them. Thanks Junebug for a great idea.', 'These were delicious and quite addictive!! My only problem is that they broke apart once I took them off the cookie sheet. They were gone within minutes anyway! Thanks Junebug!', \"Don't make my mistake and used canned parmesan. You'll end up with puffs of brown powder. (I was born blonde and though my hair has darkened, I guess I still have my blonde roots! If you're also blonde, you might not get this joke). \", 'These are so yummy! We had these last night with some pasta, and they were a huge hit! I will be making these alot when we have spaghetti! Thanks!', 'These are wonderful. I read the reviews and realized that you could not use canned grated Parmesan, but I did find some canned shredded Parmesan and it worked great. They are very crispy. I also tried shredded cheddar cheese. They are good, but are not crispy. But this is a great alternative to chips, croutons, etc.', 'I make these often and they are so fantastic over tomato soup.', 'I love these! I make them all the time in the microwave. Just pop them in for a couple minutes, or until they start to get brown. And them immediately take them off the plate with a fork (sometimes they get a little squished). This is better for just yourself. If you want them to be beautiful for company, the oven is probably the way to go.', 'This is officially my new addiction. Love these little gems.', 'Delicious! I like these broken up on a Caesar salad or just to nibble on their own. Great low carb snack!', 'Love it. I used these crumbled on salad. Great, low carb treat.', \"Very nice and great with a bowl of soup especially when you can't have gluten. Will make these often! Made for Healthy Choices ABC Tag.\", 'i have done this for a loooonnnnggg time. i usually use my silpat for this and use the chips for garnishes. love, love, love them. :)']", "submitted": "2002-11-12T00:00:00", "minutes": 10, "n_steps": 8, "n_ingredients": 2 }, { "id": 399, "original_id": 68491, "name": "perfect boiled eggs", "description": "this may seem simple to most, but as an amateur chef i know i sometimes need help with basic cooking techniques! so here's a simple way to hard boil your eggs!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/68491_v000.png", "markdown": "## 🍰 perfect boiled eggs\n\n### Description\nthis may seem simple to most, but as an amateur chef i know i sometimes need help with basic cooking techniques! so here's a simple way to hard boil your eggs!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- eggs-dairy\n- easy\n- beginner-cook\n- eggs\n- stove-top\n- dietary\n- low-carb\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. eggs\n2. water\n\n### Steps\n1. place eggs in stainless steel pot , do not stack\n2. cover with cold water to where eggs are just immersed\n3. cook to boiling , immediately remove and cover with lid\n4. let stand 20 minutes\n5. voila , the perfect boiled egg\n\n### Nutrition\n- 71.5\n- 7.0\n- 0.0\n- 2.0\n- 12.0\n- 7.0\n- 0.0\n\n### Reviews\n- Kree, I have always boiled eggs like this and never has it failed. I had a few hits and misses over the years but eventually perfected it. Thanks for posting.\n- I have always done my boiled eggs with this method as well. The only variation I used was to add a dash of distilled vinegar to the pot before boiling. After eggs have set, run them under cold water and you will have beautiful, AND easy to peel eggs. This always works best with eggs that are at least a few days old. \n- Absolutely perfect! I could never remember how long to cook and inevitably overcooked my eggs. This has worked every time. Thanks!\n- So easy and this really does give you perfect eggs! I LOVED that I didn't have to watch the pot. My eggs were about medium sized and were perfect after exactly 20 minutes. I let them sit in some ice cold water right after and let them cool completely before peeling. These are the most hassle free eggs I've ever made! Thank you!\n- I never knew this! Worked like a charm. Thanks for sharing. :)\n- My mother taught me to boil eggs this way when I was just a little girl and have been doing it ever since. It's no fail.....eggs always turn out perfect.\n- Thank you Kree...I have always had trouble with boiling eggs - the shells would pop in the hot water and the white would stream out and ruin the egg & the water. This was so easy & made a dozen perfect hard boiled eggs.\n- I usually just boil my eggs the conventional way but thought to give these a try. I'll be using this method in future when I need eggs for a salad garnish or if I want to slice them for a sandwich, because the yolk is done just perfect. However, for my standard breakfast egg I like the very middle of the yolk to still be soft so I'll stick to my normal method for those. Thanks for sharing.\n- PERFECT!Was making egg salad sandwiches thought I would try this, glad I did. Can't stand peeling an egg & finding it a bit too runny. Never again. Thanks\n- LOL....I thought the \"green yucky stuff\" on the yolk was normal until I tried this!!!!...(you ruined my childhood!!)...THANK YOU!!!\r\n\n- I've heard that to stop them from overcooking, you can place them in cold water after the 20 min. Also, I was told that peeling them in cold water makes it easeir for the shell to come off. Yum...eggs are good!\n- WOW...this works!...perfect hard boiled eggs...try it!!\n- Perfect every time - The only thing that I add is some salt to the water.\nNever under done nor blue circles\n- I cooked 14 eggs using this method. Fantastic...Egg yolks just perfect for devilled eggs. After cooking I plunged the eggs into water with lots of ice cubes and shook the pot to crack the shells. Let set for a few minutes and voila!!! Easy to peel hard boiled eggs! Thanks so much for posting your way of doing it....\n- I have always had a hard time boiling eggs.. the yolk sometimes wouldn't be completely cooked for me. But this how-to recipe worked perfectly. Thank you!\n- My eggs came out perfect using this method. I like to boil some eggs ahead of time and use them for my salads. Thank You\n- Cover pot?\n- The yolks are perfectly done with this method but I could not get the whites to remain as intact upon peeling. I suspect that this is partly due to the freshness of my eggs but at least one of the eggs was older. Good method however.\n- I like to try different methods of doing things from time to time. I needed some hard boiled eggs so decided to give this recipe a try. I followed the recipe exactly as written and my eggs came out perfect!\n- This is how I've been cooking boiled eggs for years. I always do a dozen at a time and get perfect eggs every single time. As soon as my kitchen timer goes off, I immediately drain the eggs and run cold water over them. I have NEVER had a failed egg yet. \n- Great way to make hard boiled eggs! I didn\\'t have a stainless pan, mine was a non-stick kettle. I boiled the water, and let it boil for just a minute before covering and removing from the heat. They came out great. I made a dozen for deviled eggs. Thanks for the post! I\\'ll never wonder if they are going to turn out again! :)\n- PERFECT eggs every time! I only stand for 16 minutes though & will never make them another way again :-)\n- This is the best method I've discovered, after trying othres. I heard the reason behind this method is that high heat can toughen eggs, so not boiling them does result in a better egg texture. Also, if you ever have trouble with the eggs cracking while heating up, just make a tiny pinhole in the wider end of the egg before placing in the water. Thanks for sharing, Kree! \r\n\n- This is the only way to make hard boiled eggs. It's great because you don't have to tend to the eggs once the water has come to a boil. Thanks for adding this to Recipezaar.\n- I don't have a stainless steel pan. I used a Teflon/alum pan. The eggs were undercooked and very hard to peel. I did take one of your customers suggestion about giving them a water and ice bath immediately after cooking. Maybe this was the problem. I will try it again without the ice bath next time\n- This is the method I always use to boil my eggs. It works perfect every time! Great idea to post the recipe, Kree!\n- Thanks for the tip. I like boiled eggs but never knew exactly how long to cook them. As a result they'd come out half done, overdone and that odd time \"done\". So this morning I wanted some but hesitated at the stove. My husband said \"Zaar it\"- everything's on there and voila ... this is going to be a good day! They turned out great by the way.\n- Mom looked at me like I was crazy, she boils her eggs till.........they are hard little rubber balls. This method is excellant. The whites were tender and the yellows did not have that icky green coating. Great method!\n- I thought, really? How hard is it to boil an egg. Well, you proved me wrong! These were the absolute most perfect boiled eggs. Thanks so much for posting.\n- I have been doing eggs this way for years. I think I got it from a betty crocker cookbook, but I remember when I first starting cooking I used that cookbook a lot. This is the most easiest way to make hard boiled eggs, in fact when my boyfriend went to make some recently I had to tell him to make them this way as he was doing some other cooking and I knew this would be a big help for him. Perfect eggs every tme!\n- This worked well for me. My yolks were perfect and bright yellow. Thanks for posting.\n- Right On, Kree! That is why the eggs are properly called \"hard-cooked\" and not \"hard-boiled\"\n- May I please kiss your feet for posting this? I consider myself a good cook but for the life of me I cannot boil an egg to save my life. They are either overcooked or still runny in the middle. Go's to show sometimes the simplest things can be the most difficult. lol.\n- This is the only fool-proof way to hard cook eggs. Be sure to plunge in cold water after the 20 minutes is up to stop the cooking process. If you start peeling at the small end, you can 'almost' peel them perfectly.\n- Perhaps I did something wrong here...but mine were not perfectly cooked. I've always lightly boiled my hardboiled eggs for 15 minutes but saw this recipe and it sounded so much simpler! Tried it and 1/4 of the eggs were under cooked. I made 8 total and did not overlap. I even left them a few minutes longer than the stated 20 minutes. All my eggs were hard to peel as well. Must be something I did since so many others had great results. May try again or may just stick with what's worked for me all along. Thanks for posting! EDIT: For anyone experiencing the underdone problem I experienced with this recipe, please try Kittencal's Perfect Hard-Boiled Eggs Recipe #259573. I just cooked and peeled my first PERFECT hardboiled egg using this method!\n- Did 6 eggs according to directions and they came out perfect. Thanks for sharing Kree. I would not have believed it. The yolks were so nice and yellow--I'm amazed.\n- I have done this for years but let them sit for 25 minutes so today I made some up to make potato salad and did it for the 20 minutes. Low and behold they were perfect! Thanks!\n- great tip\n- These turned out very well. I cooked 8 eggs, following you'r recipe exactly, and they were all easy to peel and cooked perfectly. Thanks Kree for posting\n- Simple task, perfect results.\r\nI just boiled 4 jumbo eggs following these directions and they turned out perfect. Bright yellow yolks completely done and easy to peel.\n- As the name says, these are the Perfect Boiled Egg!\n- Simple, clear instructions on a simple kitchen task. Thanks Kree.\n- Perfectly cooked eggs. We used these in a spinach salad. Thanks for sharing! ~Lorie\n- worked great! no green yolks with this method!\n- perfect!\n- Thanks for the great technique. I made a chef salad yesterday and remembered seeing this so thought I would give it a try. Perfect eggs, thanks so much!\n- This was so easy! they came out perfect!\n- I have ALWAYS had issues with boiling eggs but no more! Thanks for a great \"recipe\"! Will use this from now on for the perfect egg. \n- I followed the directions and cooked 8 eggs. They were cooked to perfection and were used to make Recipe #58204.\n- First time in my life I got it right! I usually pick them to death and they look ugly. Everyone turned out beautiful.\n- UPDATE: Shared this recipe with my boss where simplicity is the key. She LOVED the ease of this recipe to make perfect boiled eggs!

I shared this recipe with my husband whom complained he could never make perfectly boiled eggs. We have done this twice in the last week and a half and true results both times much to his delight. Light fluffy yolks with just set whites - just how he wanted them.

Thank you for sharing!\n- I have been boiling eggs like this for over 20 years, and it does give the perfect hard boiled egg!\n- perfect eggs every time.\n- What simple, but wonderful advice!!! I will never hard boil my eggs any other way. Thanks so much for posting!!!\n- I was going to post this recipe myself, but since it is here already I don't have to! Thanks Kree, this is a great recipe. One of my chef instructors in Culinary school gave me this recipe. He said he got it from a Julia Child Cookbook called, \"The Way to Cook\". The only difference between his and Kree's is we let the eggs stand for 18 minutes, then put them in an ice bath while peeling. Other than that it's the same, and a very good technique recipe. Thanks again Kree!\n- This makes wonderful, tender eggs - my favorite for deviled eggs! I cook them a few minutes longer to insure they're done all the way through, then soak them in ice water afterwards. Not sure if it makes peeling easier, but they always peel easy for me. (keep in mind older eggs peel easier than fresh).\n- This is how I boil my eggs--works perfectly.\n- Sinple, to the point and it works :) Thanks for a recipe that takes the guesswork out of a simple cooking chore that has stupidly confounded me for years, especially since I hate soft boiled eggs with a vengance. My mother used to put eggs in water (for boiling or poaching) for about 1 whole minute, maybe sometimes all of the white would cook and then she would take it out and expect us to eat these practically raw. It almost put me off eggs for life. In self defence I have always overcooked eggs to death and finially a recipe that delivers them cooked but not rubbery so I might be adding more hard boiled eggs into my menus now that I feel more confident about getting them right. Please see my rating system: 5 stars for a recipe that has banished the childhood nightmere. Thanks!\n- Glad someone posted this recipe, I've been doing my eggs this way for years now and have never had a bad turnout with the eggs. One year while making my eggs for Easter, I left the covered pot on the stove for over an hour because I forgot about them. But with this method, the eggs were perfect ! They weren't overcooked at all! Thanks again for posting this recipe!\n- This is the method I have used to make boiled eggs for years. They always are perfectly cooked; the white is not rubbery, and the yellow not turning strange colors. Run cold water over them immediately after cooking, and use eggs that aren't quite so fresh and the peels will release much easier (an air pocket forms between the egg and the shell, making them much easier to peel.) Thanks for posting!\n\n### Date\n2003-08-06 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "eggs-dairy", "easy", "beginner-cook", "eggs", "stove-top", "dietary", "low-carb", "low-in-something", "equipment", "number-of-servings" ], "ingredients": [ "eggs", "water" ], "steps": [ "place eggs in stainless steel pot , do not stack", "cover with cold water to where eggs are just immersed", "cook to boiling , immediately remove and cover with lid", "let stand 20 minutes", "voila , the perfect boiled egg" ], "nutrition": [ 71.5, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0 ], "reviews": "['Kree, I have always boiled eggs like this and never has it failed. I had a few hits and misses over the years but eventually perfected it. Thanks for posting.', 'I have always done my boiled eggs with this method as well. The only variation I used was to add a dash of distilled vinegar to the pot before boiling. After eggs have set, run them under cold water and you will have beautiful, AND easy to peel eggs. This always works best with eggs that are at least a few days old. ', 'Absolutely perfect! I could never remember how long to cook and inevitably overcooked my eggs. This has worked every time. Thanks!', \"So easy and this really does give you perfect eggs! I LOVED that I didn't have to watch the pot. My eggs were about medium sized and were perfect after exactly 20 minutes. I let them sit in some ice cold water right after and let them cool completely before peeling. These are the most hassle free eggs I've ever made! Thank you!\", 'I never knew this! Worked like a charm. Thanks for sharing. :)', \"My mother taught me to boil eggs this way when I was just a little girl and have been doing it ever since. It's no fail.....eggs always turn out perfect.\", 'Thank you Kree...I have always had trouble with boiling eggs - the shells would pop in the hot water and the white would stream out and ruin the egg & the water. This was so easy & made a dozen perfect hard boiled eggs.', \"I usually just boil my eggs the conventional way but thought to give these a try. I'll be using this method in future when I need eggs for a salad garnish or if I want to slice them for a sandwich, because the yolk is done just perfect. However, for my standard breakfast egg I like the very middle of the yolk to still be soft so I'll stick to my normal method for those. Thanks for sharing.\", \"PERFECT!Was making egg salad sandwiches thought I would try this, glad I did. Can't stand peeling an egg & finding it a bit too runny. Never again. Thanks\", 'LOL....I thought the \"green yucky stuff\" on the yolk was normal until I tried this!!!!...(you ruined my childhood!!)...THANK YOU!!!\\r\\n', \"I've heard that to stop them from overcooking, you can place them in cold water after the 20 min. Also, I was told that peeling them in cold water makes it easeir for the shell to come off. Yum...eggs are good!\", 'WOW...this works!...perfect hard boiled eggs...try it!!', 'Perfect every time - The only thing that I add is some salt to the water.\\nNever under done nor blue circles', 'I cooked 14 eggs using this method. Fantastic...Egg yolks just perfect for devilled eggs. After cooking I plunged the eggs into water with lots of ice cubes and shook the pot to crack the shells. Let set for a few minutes and voila!!! Easy to peel hard boiled eggs! Thanks so much for posting your way of doing it....', \"I have always had a hard time boiling eggs.. the yolk sometimes wouldn't be completely cooked for me. But this how-to recipe worked perfectly. Thank you!\", 'My eggs came out perfect using this method. I like to boil some eggs ahead of time and use them for my salads. Thank You', 'Cover pot?', 'The yolks are perfectly done with this method but I could not get the whites to remain as intact upon peeling. I suspect that this is partly due to the freshness of my eggs but at least one of the eggs was older. Good method however.', 'I like to try different methods of doing things from time to time. I needed some hard boiled eggs so decided to give this recipe a try. I followed the recipe exactly as written and my eggs came out perfect!', \"This is how I've been cooking boiled eggs for years. I always do a dozen at a time and get perfect eggs every single time. As soon as my kitchen timer goes off, I immediately drain the eggs and run cold water over them. I have NEVER had a failed egg yet. \", \"Great way to make hard boiled eggs! I didn\\\\'t have a stainless pan, mine was a non-stick kettle. I boiled the water, and let it boil for just a minute before covering and removing from the heat. They came out great. I made a dozen for deviled eggs. Thanks for the post! I\\\\'ll never wonder if they are going to turn out again! :)\", 'PERFECT eggs every time! I only stand for 16 minutes though & will never make them another way again :-)', \"This is the best method I've discovered, after trying othres. I heard the reason behind this method is that high heat can toughen eggs, so not boiling them does result in a better egg texture. Also, if you ever have trouble with the eggs cracking while heating up, just make a tiny pinhole in the wider end of the egg before placing in the water. Thanks for sharing, Kree! \\r\\n\", \"This is the only way to make hard boiled eggs. It's great because you don't have to tend to the eggs once the water has come to a boil. Thanks for adding this to Recipezaar.\", \"I don't have a stainless steel pan. I used a Teflon/alum pan. The eggs were undercooked and very hard to peel. I did take one of your customers suggestion about giving them a water and ice bath immediately after cooking. Maybe this was the problem. I will try it again without the ice bath next time\", 'This is the method I always use to boil my eggs. It works perfect every time! Great idea to post the recipe, Kree!', 'Thanks for the tip. I like boiled eggs but never knew exactly how long to cook them. As a result they\\'d come out half done, overdone and that odd time \"done\". So this morning I wanted some but hesitated at the stove. My husband said \"Zaar it\"- everything\\'s on there and voila ... this is going to be a good day! They turned out great by the way.', 'Mom looked at me like I was crazy, she boils her eggs till.........they are hard little rubber balls. This method is excellant. The whites were tender and the yellows did not have that icky green coating. Great method!', 'I thought, really? How hard is it to boil an egg. Well, you proved me wrong! These were the absolute most perfect boiled eggs. Thanks so much for posting.', 'I have been doing eggs this way for years. I think I got it from a betty crocker cookbook, but I remember when I first starting cooking I used that cookbook a lot. This is the most easiest way to make hard boiled eggs, in fact when my boyfriend went to make some recently I had to tell him to make them this way as he was doing some other cooking and I knew this would be a big help for him. Perfect eggs every tme!', 'This worked well for me. My yolks were perfect and bright yellow. Thanks for posting.', 'Right On, Kree! That is why the eggs are properly called \"hard-cooked\" and not \"hard-boiled\"', \"May I please kiss your feet for posting this? I consider myself a good cook but for the life of me I cannot boil an egg to save my life. They are either overcooked or still runny in the middle. Go's to show sometimes the simplest things can be the most difficult. lol.\", \"This is the only fool-proof way to hard cook eggs. Be sure to plunge in cold water after the 20 minutes is up to stop the cooking process. If you start peeling at the small end, you can 'almost' peel them perfectly.\", \"Perhaps I did something wrong here...but mine were not perfectly cooked. I've always lightly boiled my hardboiled eggs for 15 minutes but saw this recipe and it sounded so much simpler! Tried it and 1/4 of the eggs were under cooked. I made 8 total and did not overlap. I even left them a few minutes longer than the stated 20 minutes. All my eggs were hard to peel as well. Must be something I did since so many others had great results. May try again or may just stick with what's worked for me all along. Thanks for posting! EDIT: For anyone experiencing the underdone problem I experienced with this recipe, please try Kittencal's Perfect Hard-Boiled Eggs Recipe #259573. I just cooked and peeled my first PERFECT hardboiled egg using this method!\", \"Did 6 eggs according to directions and they came out perfect. Thanks for sharing Kree. I would not have believed it. The yolks were so nice and yellow--I'm amazed.\", 'I have done this for years but let them sit for 25 minutes so today I made some up to make potato salad and did it for the 20 minutes. Low and behold they were perfect! Thanks!', 'great tip', \"These turned out very well. I cooked 8 eggs, following you'r recipe exactly, and they were all easy to peel and cooked perfectly. Thanks Kree for posting\", 'Simple task, perfect results.\\r\\nI just boiled 4 jumbo eggs following these directions and they turned out perfect. Bright yellow yolks completely done and easy to peel.', 'As the name says, these are the Perfect Boiled Egg!', 'Simple, clear instructions on a simple kitchen task. Thanks Kree.', 'Perfectly cooked eggs. We used these in a spinach salad. Thanks for sharing! ~Lorie', 'worked great! no green yolks with this method!', 'perfect!', 'Thanks for the great technique. I made a chef salad yesterday and remembered seeing this so thought I would give it a try. Perfect eggs, thanks so much!', 'This was so easy! they came out perfect!', 'I have ALWAYS had issues with boiling eggs but no more! Thanks for a great \"recipe\"! Will use this from now on for the perfect egg. ', 'I followed the directions and cooked 8 eggs. They were cooked to perfection and were used to make Recipe #58204.', 'First time in my life I got it right! I usually pick them to death and they look ugly. Everyone turned out beautiful.', 'UPDATE: Shared this recipe with my boss where simplicity is the key. She LOVED the ease of this recipe to make perfect boiled eggs!

I shared this recipe with my husband whom complained he could never make perfectly boiled eggs. We have done this twice in the last week and a half and true results both times much to his delight. Light fluffy yolks with just set whites - just how he wanted them.

Thank you for sharing!', 'I have been boiling eggs like this for over 20 years, and it does give the perfect hard boiled egg!', 'perfect eggs every time.', 'What simple, but wonderful advice!!! I will never hard boil my eggs any other way. Thanks so much for posting!!!', 'I was going to post this recipe myself, but since it is here already I don\\'t have to! Thanks Kree, this is a great recipe. One of my chef instructors in Culinary school gave me this recipe. He said he got it from a Julia Child Cookbook called, \"The Way to Cook\". The only difference between his and Kree\\'s is we let the eggs stand for 18 minutes, then put them in an ice bath while peeling. Other than that it\\'s the same, and a very good technique recipe. Thanks again Kree!', \"This makes wonderful, tender eggs - my favorite for deviled eggs! I cook them a few minutes longer to insure they're done all the way through, then soak them in ice water afterwards. Not sure if it makes peeling easier, but they always peel easy for me. (keep in mind older eggs peel easier than fresh).\", 'This is how I boil my eggs--works perfectly.', 'Sinple, to the point and it works :) Thanks for a recipe that takes the guesswork out of a simple cooking chore that has stupidly confounded me for years, especially since I hate soft boiled eggs with a vengance. My mother used to put eggs in water (for boiling or poaching) for about 1 whole minute, maybe sometimes all of the white would cook and then she would take it out and expect us to eat these practically raw. It almost put me off eggs for life. In self defence I have always overcooked eggs to death and finially a recipe that delivers them cooked but not rubbery so I might be adding more hard boiled eggs into my menus now that I feel more confident about getting them right. Please see my rating system: 5 stars for a recipe that has banished the childhood nightmere. Thanks!', \"Glad someone posted this recipe, I've been doing my eggs this way for years now and have never had a bad turnout with the eggs. One year while making my eggs for Easter, I left the covered pot on the stove for over an hour because I forgot about them. But with this method, the eggs were perfect ! They weren't overcooked at all! Thanks again for posting this recipe!\", \"This is the method I have used to make boiled eggs for years. They always are perfectly cooked; the white is not rubbery, and the yellow not turning strange colors. Run cold water over them immediately after cooking, and use eggs that aren't quite so fresh and the peels will release much easier (an air pocket forms between the egg and the shell, making them much easier to peel.) Thanks for posting!\"]", "submitted": "2003-08-06T00:00:00", "minutes": 28, "n_steps": 5, "n_ingredients": 2 }, { "id": 400, "original_id": 187433, "name": "greek yoghurt and honey", "description": "i have this most days at school because it is the only yoghurt they provide, but i also have it everyday at home because i love it so much. i like to have it when i have a sore throat as well because it is the best medicine!!!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/187433_v000.png", "markdown": "## 🍰 greek yoghurt and honey\n\n### Description\ni have this most days at school because it is the only yoghurt they provide, but i also have it everyday at home because i love it so much. i like to have it when i have a sore throat as well because it is the best medicine!!!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- south-west-pacific\n- for-1-or-2\n- 5-ingredients-or-less\n- breakfast\n- eggs-dairy\n- greek\n- easy\n- european\n- beginner-cook\n- kid-friendly\n- summer\n- dietary\n- gluten-free\n- seasonal\n- new-zealand\n- free-of-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. greek yogurt\n2. honey\n\n### Steps\n1. serve yoghurt in bowl with honey on top\n2. very sticky but satisfying\n\n### Nutrition\n- 63.8\n- 0.0\n- 69.0\n- 0.0\n- 0.0\n- 0.0\n- 5.0\n\n### Reviews\n- I eat this all the time too. I add walnuts to mine (I don't really use a recipe ;) )It's the BEST!\n- Great!\r\nHoney is an excellent substitute for sugar, try using it in cakes by halving the sugar quantity as stated in the recipe. Use half sugar, and half honey! \r\n(e.g- 2 cups of sugar will equal to\r\n 1 cup sugar\r\n 1 cup honey)\r\nFACT: HONEY is the only food in the whole world that does not perish, or have a use by date, it lasts forever!\n- Very good. I love it with toasted almond slivers on top. I used a poor pasteurized creamed honey which I heated to thin and drizzled over top, all to taste not measure. I would make this again with nuts.\n- sometimes the very simple things are the best. i picked up greek yogurt at our local wholefoods market and the honey makes it just so much better; even though it is quite good alone. very good, quick and healthy snack that even my 3 yr old daughter loved. thansk!\n- OHHH so happy !! BJs sent a booklet of coupons, and 1 was for Greek yogurt -- had never seen it there ! When we went on a motorized sailboat tour of the Greek Island, we discovered this -- and probably had 3 cups every day. Now I have a mission to find dark Greek honey -- but so tasty even with what was here. I researched for ingredient of Greek yogurt, and saved LOTS of recipes. Think I will go fix one of these, now ! Thanks for posting, Pixie.\n- I first discovered this when we were on vacation in Greece and LOVE it; now have it as often as possible with walnuts on top. Since I have trouble finding Greek Yogurt at times - (darn it) I sometimes have to drain regular plain yogurt for 4-6 hours to get that nice thick consistancy. Thanks for posting, it's a winner.\n- A favorite breakfast and snack dish that I enjoy often! We have very good locally made yogurt and to \"Greekify\" it I take plain yogurt and drain for several hours. I also use local honey from blackberry to lavender, etc. Sometimes I add a very light sprinkle of cardamom or a sprinkle of toasted walnuts or almonds. Thanks for posting!\n\n### Date\n2006-09-24 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "south-west-pacific", "for-1-or-2", "5-ingredients-or-less", "breakfast", "eggs-dairy", "greek", "easy", "european", "beginner-cook", "kid-friendly", "summer", "dietary", "gluten-free", "seasonal", "new-zealand", "free-of-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "greek yogurt", "honey" ], "steps": [ "serve yoghurt in bowl with honey on top", "very sticky but satisfying" ], "nutrition": [ 63.8, 0.0, 69.0, 0.0, 0.0, 0.0, 5.0 ], "reviews": "[\"I eat this all the time too. I add walnuts to mine (I don't really use a recipe ;) )It's the BEST!\", 'Great!\\r\\nHoney is an excellent substitute for sugar, try using it in cakes by halving the sugar quantity as stated in the recipe. Use half sugar, and half honey! \\r\\n(e.g- 2 cups of sugar will equal to\\r\\n 1 cup sugar\\r\\n 1 cup honey)\\r\\nFACT: HONEY is the only food in the whole world that does not perish, or have a use by date, it lasts forever!', 'Very good. I love it with toasted almond slivers on top. I used a poor pasteurized creamed honey which I heated to thin and drizzled over top, all to taste not measure. I would make this again with nuts.', 'sometimes the very simple things are the best. i picked up greek yogurt at our local wholefoods market and the honey makes it just so much better; even though it is quite good alone. very good, quick and healthy snack that even my 3 yr old daughter loved. thansk!', 'OHHH so happy !! BJs sent a booklet of coupons, and 1 was for Greek yogurt -- had never seen it there ! When we went on a motorized sailboat tour of the Greek Island, we discovered this -- and probably had 3 cups every day. Now I have a mission to find dark Greek honey -- but so tasty even with what was here. I researched for ingredient of Greek yogurt, and saved LOTS of recipes. Think I will go fix one of these, now ! Thanks for posting, Pixie.', \"I first discovered this when we were on vacation in Greece and LOVE it; now have it as often as possible with walnuts on top. Since I have trouble finding Greek Yogurt at times - (darn it) I sometimes have to drain regular plain yogurt for 4-6 hours to get that nice thick consistancy. Thanks for posting, it's a winner.\", 'A favorite breakfast and snack dish that I enjoy often! We have very good locally made yogurt and to \"Greekify\" it I take plain yogurt and drain for several hours. I also use local honey from blackberry to lavender, etc. Sometimes I add a very light sprinkle of cardamom or a sprinkle of toasted walnuts or almonds. Thanks for posting!']", "submitted": "2006-09-24T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 401, "original_id": 236082, "name": "strawberries and nutella", "description": "what's not to love?!?!?!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/236082_v000.png", "markdown": "## 🍰 strawberries and nutella\n\n### Description\nwhat's not to love?!?!?!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- desserts\n- lunch\n- snacks\n- fruit\n- american\n- easy\n- no-cook\n- beginner-cook\n- holiday-event\n- romantic\n- chocolate\n- dietary\n- low-sodium\n- comfort-food\n- valentines-day\n- low-in-something\n- berries\n- strawberries\n- brunch\n- taste-mood\n- technique\n\n### Ingredients\n1. strawberries\n2. nutella\n\n### Steps\n1. wash strawberries and pat dry\n2. remove caps and center 'stem'\n3. pipe 1 teaspoon of nutella into each strawberry\n\n### Nutrition\n- 111.6\n- 8.0\n- 47.0\n- 0.0\n- 2.0\n- 26.0\n- 4.0\n\n### Reviews\n- That is so good! This is going to be my new snack! Before I hadn't thought of putting anything in the middle of strawberries, but Nutella is so great as a filling.\n- It's simple and delicious! The subtitle says it all!\n- So simple and so good. What a delicious treat.\n- Love, love love these!!! I find one or two of these are a great sugar fix. Also great to slice the strawberries and spread nutella on a rice cake and top with strawberries.\n- I used this as the finishing touch on a my suprise german dinner for my b/f. They were great, I actually saved the caps and stuck them back on after pipping them full of nutella. He had no idea until he bit into one that they were filled. It was great. loved the flavor, next time I plan to dip them in chocolate in addition to filling them....\n- Very yummy, and so easy.\n- Perhaps the easiest snack ever, but one of the tastiest! :) so good during this hot summer when strawberries are extra fresh & yummy. Thanks for sharing this great idea!\n- This is so yummy! It is just as good as eating a chocolate-covered strawberry, because you get the hazelnut flavor paired with the chocolate, and you can scoop it right out of the jar, perfect for last minute guests or for young kids. Thank you for sharing.\n- My DD slices the strawberries and puts the Nutella and berries on toast. (either french bread or a sweet bread toasted. this is also a great filler for crepes!!\n- Made just for myself this time and stuffed the strawberry just using the spoon. This is DELICIOUS! Who needs the fondue pot when you have this! Thank you Marg! I love this one!\n- Scrumptious! I do love a recipe with only 2 ingredients. I have made this with figs as well, worth a try!\n- My 12 year old daughter loves nutella. She went nuts over this recipe and ate almost a pound of strawberries with the nutella on them. She thinks this would make a great breakfast. This recipe is easy and fast. Thanks for the recipe.\n- not sure how to remove the center stem but oh my is this good.I had a quart of fresh local strawberries and wanted to keep them uncooked This satisfied my dual craving for chocloate, berries and nuts :)\n- I never thought to put Nutella inside a strawberry! I just use a paring knife and cut out the stem and hollow it out a little. Then I put my nutella inside a plastic bag and cut a corner and SQUEEEEZE inside the strawberry. So good!\n\n### Date\n2007-06-20 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "desserts", "lunch", "snacks", "fruit", "american", "easy", "no-cook", "beginner-cook", "holiday-event", "romantic", "chocolate", "dietary", "low-sodium", "comfort-food", "valentines-day", "low-in-something", "berries", "strawberries", "brunch", "taste-mood", "technique" ], "ingredients": [ "strawberries", "nutella" ], "steps": [ "wash strawberries and pat dry", "remove caps and center 'stem'", "pipe 1 teaspoon of nutella into each strawberry" ], "nutrition": [ 111.6, 8.0, 47.0, 0.0, 2.0, 26.0, 4.0 ], "reviews": "[\"That is so good! This is going to be my new snack! Before I hadn't thought of putting anything in the middle of strawberries, but Nutella is so great as a filling.\", \"It's simple and delicious! The subtitle says it all!\", 'So simple and so good. What a delicious treat.', 'Love, love love these!!! I find one or two of these are a great sugar fix. Also great to slice the strawberries and spread nutella on a rice cake and top with strawberries.', 'I used this as the finishing touch on a my suprise german dinner for my b/f. They were great, I actually saved the caps and stuck them back on after pipping them full of nutella. He had no idea until he bit into one that they were filled. It was great. loved the flavor, next time I plan to dip them in chocolate in addition to filling them....', 'Very yummy, and so easy.', 'Perhaps the easiest snack ever, but one of the tastiest! :) so good during this hot summer when strawberries are extra fresh & yummy. Thanks for sharing this great idea!', 'This is so yummy! It is just as good as eating a chocolate-covered strawberry, because you get the hazelnut flavor paired with the chocolate, and you can scoop it right out of the jar, perfect for last minute guests or for young kids. Thank you for sharing.', 'My DD slices the strawberries and puts the Nutella and berries on toast. (either french bread or a sweet bread toasted. this is also a great filler for crepes!!', 'Made just for myself this time and stuffed the strawberry just using the spoon. This is DELICIOUS! Who needs the fondue pot when you have this! Thank you Marg! I love this one!', 'Scrumptious! I do love a recipe with only 2 ingredients. I have made this with figs as well, worth a try!', 'My 12 year old daughter loves nutella. She went nuts over this recipe and ate almost a pound of strawberries with the nutella on them. She thinks this would make a great breakfast. This recipe is easy and fast. Thanks for the recipe.', 'not sure how to remove the center stem but oh my is this good.I had a quart of fresh local strawberries and wanted to keep them uncooked This satisfied my dual craving for chocloate, berries and nuts :)', 'I never thought to put Nutella inside a strawberry! I just use a paring knife and cut out the stem and hollow it out a little. Then I put my nutella inside a plastic bag and cut a corner and SQUEEEEZE inside the strawberry. So good!']", "submitted": "2007-06-20T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 402, "original_id": 194908, "name": "pureed squash butternut acorn any hard winter squash", "description": "this process is so very easy. no peeling! take a look!\r\nsquash is great for pureeing, roasting and baking. once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. \r\nthe skin has many nutrients so go ahead and use it. or peel and discard. but you will never know it's in the puree.\r\ndress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/194908_v000.png", "markdown": "## 🍰 pureed squash butternut acorn any hard winter squash\n\n### Description\nthis process is so very easy. no peeling! take a look!\r\nsquash is great for pureeing, roasting and baking. once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. \r\nthe skin has many nutrients so go ahead and use it. or peel and discard. but you will never know it's in the puree.\r\ndress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- potatoes\n- vegetables\n- american\n- oven\n- easy\n- roast\n- fall\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- winter\n- food-processor-blender\n- dietary\n- christmas\n- thanksgiving\n- low-sodium\n- low-cholesterol\n- halloween\n- seasonal\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- northeastern-united-states\n- low-in-something\n- equipment\n- small-appliance\n- 4-hours-or-less\n\n### Ingredients\n1. butternut squash\n2. salt\n\n### Steps\n1. preheat oven to 350\n2. place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized\n3. remove from oven and let cool to handle\n4. slice in 1 / 2 and remove seeds\n5. puree in a vita mix blender optional skin and flesh with a pinch of salt till smooth\n6. cool and place 2 cups in freezer ziplock bags\n7. freeze till ready to use in your favorite pie , soup , bread or sauce !\n\n### Nutrition\n- 170.2\n- 0.0\n- 33.0\n- 2.0\n- 7.0\n- 0.0\n- 14.0\n\n### Reviews\n- Are you kidding me with this??? Who knew that you could just put a pumpkin in the oven and it would be ready in an hour. For goodness sakes, I will never buy pumpkin in a can again! I used 2 small pumpkins which must have been 2 different varieties (one from the local patch and one from my coop organic box) because 1 had a super soft skin and I could puree it and the other was harder than a rock (and when I cut it open the pumpkin just fell off the skin into the center which was very cool). Thanks for posting!!\n- This was as easy as calling my mother, who also lives in Edison! (and told me I could also do this in the pressure cooker) I have lots of butternut squash and cheese pumpkins to use that I got from my farm share at Rutgers. Thank you!\n- I always worry about halving the winter squash before roasting it in preparation for recipes - this is the solution! Who knew you could bake it whole? Now, I have to admit, I didn't puree the skin on - I peeled it off, but that's an easy job. I made two butternut squash, and got four 1 1/2 cup baggies of pureed squash, using my food processor. This is so easy, and I can't see myself doing it any other way from her on in! I used some to make recipe #447024 - delicious - and I can definately say that wouldn't have been made today if not for this recipe! Thanks, Rita~! Made for Veggie Swap 30 - January 2011.\n- This could NOT have been any easier! I roasted an acorn squash & a butternut squash. Both came out perfect. I then mashed some of each w/a bit of half-n-half and butter. Like mashed potatoes only way healthier!! I can't wait to go buy more squash to roast a bunch to freeze. THANKS!!\n- Hey, lady! Lady! Thanks for the tip!!!\n- Loved this! Worked like a charm! Now I can have yummy squash in my freezer, convenient and ready when I want it! Thanks Rita! You ROCK!\n- I can't believe how great this worked! I had a huge Hubbard ~ 7lbs. I just stuck it in the oven and 2 hours later it was done. I easily scooped out the flesh and froze it as is. Thank you for sharing.\n- What?! Puree it with the skin on?! That's what I was thinking, but then I thought, hey, a little extra fiber can only be good. And so it was. I chopped off the bit of stem, the bit at the bottom, and of course removed the seeds -- but the regular food processor handled my butternut squash just perfectly - skin and all. So simple, and who would have thought...\n- I had 2 large pattypans to cook, so I tried this. One was larger, and so the skin was still a little tough, even after 1 1/4 hours. I roasted garlic bulbs alongside the squash too. I will use the paste when I serve the squash. I used a Bosch blender, which blended it pretty well. However, there were still a few small chunks of skin, probably from the larger squash. Mine didn't get caramelized, but I added some margarine and garlic powder when pureeing, plus some water bcz the blender would get bogged down a little.\n- Perfect squash.\n\ni had a couple of squash of unknown (to me) variety. When i smelled the caramelising, i pulled them from the oven. If i had turned them over, the other side might have caramelised a bit; worth trying because the skin pulls away by itself!\n\ni mashed (not being in my own kitchen and having appliances) them with a tbsp. butter, tsp. demerara sugar, freshly ground pepper. Scrumptious!\n- Wow, I can't believe I forgot to rate this. I processed 2 butternut and 1 acorn using your method. I have since used it in pie recipes and it has been fantastic. I love the fact that you don't have to cut through the skin while it's hard--it's so much easier to handle when it's soft from cooking. I did use a regular blender (I'd love a Vita-Mix, I just can't justify it, yet!) and it took a little work to get the skin all chopped up (note to self: don't stick a wooden spoon down into the blades...), but it did eventually whip up beautifully. I love that this recipe uses the skin as well as the flesh. Thank You!!\n- This is a GREAT technique! I grew butternuts in my garden this year and was wondering what to do withthem. I roasted 3 of them at the same time. Super easy! I pureed them skin and all in my food processor. It was quick and the skin blended right in! I froze them in 2 c. increments. This will be great for soups and breads! Thanks so much for the great tip!\n- i have baked squash for years! Love this way. I mash it instead of putting it in a blender.\n- I used this method for making your Recipe #49853. Perfect and so simple. Thanks! :)\n- Great idea! And for those who love pumpkin pie, winter squash is so close to it, you can easily make pies & muffins with it. Thanks for the baking tips.\n- Thank you, thank you, thank you...My neighbor brought over 5 acorn squash and I really didn't want to even cut them in half. I just wanted to put them on a tray in the oven and bake them. Your recipe gave me the confidence to do just that! I didn't puree the skins (it seemed like that would work better with butternut squash). I made Kittencal's Delicious Acorn Squash Soup(71141)--yum!\n- Perfect. I gashed the skin, as I was afraid it would blow up in the oven, my knife was not sharp enough to remove the top. Used to make your Recipe #69271 I would use this anytime I want pureed squash as it definitely seems like the best way\n- I cooked my butternut squash this way last night and it was amazing! It sliced so easily and the seeds came out effortlessly! I'm so glad to have this trick, thanks for posting Rita!\n- hey this was awesome... i didn't know you could roast a whole squash without burning down the house. sooo much easier than peeling and chopping a raw giant squash. i used this technique with a pumpkin, and made soup out of the results. sweetness!\n- This was wonderfully easy! I just mashed ours with a fork instead of pureeing it. Really good.\n- Super easy. I composted the skin instead of using it, but this is the easiest way to cook hard winter squash I've found. Thanks!\n- This was so easy. I actually didn't use the skin because I only have a food processor and wasn't sure if the old thing could puree it small enough. I put 5-7 squash on a cookie sheet and do this...sometimes it takes a bit longer. I freeze it in different size amounts and use it anywhere pumpkin or squash is called for. I also use it as a fat substitute (like applesauce) it works very well in any baked goods I have ever used it in. If you grow squash in your garden and have a great crop this is a sneaky way to use it without everybody saying \"not again\".\n- I use this recipe all the time! It works great even for the bigger Kabochas (bake time is a little longer). On tall Kabochas I wrap the stem in foil to prevent burning, then rotate about halfway for even baking. The flesh comes out so tender it just melts away and mashes easily with a spoon. Just posted about this recipe on my garden blog, thank you Rita!\n- This is just awesome! I've almost lost fingers trying to cut squash in the past - but never again!\n- this was a great way to cook the squash, no fighting with the peel. It cooked up perfect and is waiting in the freezer to use later. Thanks!\n- This was soooooooo great!!! I chopped off the top stem and just put the squash into the oven. I did peel this because I'm making a really smooth soup with it, but it just slid right out! I can't believe how easy this was. I'll forever be using this method. Thank you so much.\n\n### Date\n2006-11-10 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "healthy", "5-ingredients-or-less", "sauces", "condiments-etc", "potatoes", "vegetables", "american", "oven", "easy", "roast", "fall", "holiday-event", "low-fat", "vegan", "vegetarian", "winter", "food-processor-blender", "dietary", "christmas", "thanksgiving", "low-sodium", "low-cholesterol", "halloween", "seasonal", "low-saturated-fat", "low-calorie", "healthy-2", "northeastern-united-states", "low-in-something", "equipment", "small-appliance", "4-hours-or-less" ], "ingredients": [ "butternut squash", "salt" ], "steps": [ "preheat oven to 350", "place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized", "remove from oven and let cool to handle", "slice in 1 / 2 and remove seeds", "puree in a vita mix blender optional skin and flesh with a pinch of salt till smooth", "cool and place 2 cups in freezer ziplock bags", "freeze till ready to use in your favorite pie , soup , bread or sauce !" ], "nutrition": [ 170.2, 0.0, 33.0, 2.0, 7.0, 0.0, 14.0 ], "reviews": "['Are you kidding me with this??? Who knew that you could just put a pumpkin in the oven and it would be ready in an hour. For goodness sakes, I will never buy pumpkin in a can again! I used 2 small pumpkins which must have been 2 different varieties (one from the local patch and one from my coop organic box) because 1 had a super soft skin and I could puree it and the other was harder than a rock (and when I cut it open the pumpkin just fell off the skin into the center which was very cool). Thanks for posting!!', 'This was as easy as calling my mother, who also lives in Edison! (and told me I could also do this in the pressure cooker) I have lots of butternut squash and cheese pumpkins to use that I got from my farm share at Rutgers. Thank you!', \"I always worry about halving the winter squash before roasting it in preparation for recipes - this is the solution! Who knew you could bake it whole? Now, I have to admit, I didn't puree the skin on - I peeled it off, but that's an easy job. I made two butternut squash, and got four 1 1/2 cup baggies of pureed squash, using my food processor. This is so easy, and I can't see myself doing it any other way from her on in! I used some to make recipe #447024 - delicious - and I can definately say that wouldn't have been made today if not for this recipe! Thanks, Rita~! Made for Veggie Swap 30 - January 2011.\", \"This could NOT have been any easier! I roasted an acorn squash & a butternut squash. Both came out perfect. I then mashed some of each w/a bit of half-n-half and butter. Like mashed potatoes only way healthier!! I can't wait to go buy more squash to roast a bunch to freeze. THANKS!!\", 'Hey, lady! Lady! Thanks for the tip!!!', 'Loved this! Worked like a charm! Now I can have yummy squash in my freezer, convenient and ready when I want it! Thanks Rita! You ROCK!', \"I can't believe how great this worked! I had a huge Hubbard ~ 7lbs. I just stuck it in the oven and 2 hours later it was done. I easily scooped out the flesh and froze it as is. Thank you for sharing.\", \"What?! Puree it with the skin on?! That's what I was thinking, but then I thought, hey, a little extra fiber can only be good. And so it was. I chopped off the bit of stem, the bit at the bottom, and of course removed the seeds -- but the regular food processor handled my butternut squash just perfectly - skin and all. So simple, and who would have thought...\", \"I had 2 large pattypans to cook, so I tried this. One was larger, and so the skin was still a little tough, even after 1 1/4 hours. I roasted garlic bulbs alongside the squash too. I will use the paste when I serve the squash. I used a Bosch blender, which blended it pretty well. However, there were still a few small chunks of skin, probably from the larger squash. Mine didn't get caramelized, but I added some margarine and garlic powder when pureeing, plus some water bcz the blender would get bogged down a little.\", 'Perfect squash.\\n\\ni had a couple of squash of unknown (to me) variety. When i smelled the caramelising, i pulled them from the oven. If i had turned them over, the other side might have caramelised a bit; worth trying because the skin pulls away by itself!\\n\\ni mashed (not being in my own kitchen and having appliances) them with a tbsp. butter, tsp. demerara sugar, freshly ground pepper. Scrumptious!', \"Wow, I can't believe I forgot to rate this. I processed 2 butternut and 1 acorn using your method. I have since used it in pie recipes and it has been fantastic. I love the fact that you don't have to cut through the skin while it's hard--it's so much easier to handle when it's soft from cooking. I did use a regular blender (I'd love a Vita-Mix, I just can't justify it, yet!) and it took a little work to get the skin all chopped up (note to self: don't stick a wooden spoon down into the blades...), but it did eventually whip up beautifully. I love that this recipe uses the skin as well as the flesh. Thank You!!\", 'This is a GREAT technique! I grew butternuts in my garden this year and was wondering what to do withthem. I roasted 3 of them at the same time. Super easy! I pureed them skin and all in my food processor. It was quick and the skin blended right in! I froze them in 2 c. increments. This will be great for soups and breads! Thanks so much for the great tip!', 'i have baked squash for years! Love this way. I mash it instead of putting it in a blender.', 'I used this method for making your Recipe #49853. Perfect and so simple. Thanks! :)', 'Great idea! And for those who love pumpkin pie, winter squash is so close to it, you can easily make pies & muffins with it. Thanks for the baking tips.', \"Thank you, thank you, thank you...My neighbor brought over 5 acorn squash and I really didn't want to even cut them in half. I just wanted to put them on a tray in the oven and bake them. Your recipe gave me the confidence to do just that! I didn't puree the skins (it seemed like that would work better with butternut squash). I made Kittencal's Delicious Acorn Squash Soup(71141)--yum!\", 'Perfect. I gashed the skin, as I was afraid it would blow up in the oven, my knife was not sharp enough to remove the top. Used to make your Recipe #69271 I would use this anytime I want pureed squash as it definitely seems like the best way', \"I cooked my butternut squash this way last night and it was amazing! It sliced so easily and the seeds came out effortlessly! I'm so glad to have this trick, thanks for posting Rita!\", \"hey this was awesome... i didn't know you could roast a whole squash without burning down the house. sooo much easier than peeling and chopping a raw giant squash. i used this technique with a pumpkin, and made soup out of the results. sweetness!\", 'This was wonderfully easy! I just mashed ours with a fork instead of pureeing it. Really good.', \"Super easy. I composted the skin instead of using it, but this is the easiest way to cook hard winter squash I've found. Thanks!\", 'This was so easy. I actually didn\\'t use the skin because I only have a food processor and wasn\\'t sure if the old thing could puree it small enough. I put 5-7 squash on a cookie sheet and do this...sometimes it takes a bit longer. I freeze it in different size amounts and use it anywhere pumpkin or squash is called for. I also use it as a fat substitute (like applesauce) it works very well in any baked goods I have ever used it in. If you grow squash in your garden and have a great crop this is a sneaky way to use it without everybody saying \"not again\".', 'I use this recipe all the time! It works great even for the bigger Kabochas (bake time is a little longer). On tall Kabochas I wrap the stem in foil to prevent burning, then rotate about halfway for even baking. The flesh comes out so tender it just melts away and mashes easily with a spoon. Just posted about this recipe on my garden blog, thank you Rita!', \"This is just awesome! I've almost lost fingers trying to cut squash in the past - but never again!\", 'this was a great way to cook the squash, no fighting with the peel. It cooked up perfect and is waiting in the freezer to use later. Thanks!', \"This was soooooooo great!!! I chopped off the top stem and just put the squash into the oven. I did peel this because I'm making a really smooth soup with it, but it just slid right out! I can't believe how easy this was. I'll forever be using this method. Thank you so much.\"]", "submitted": "2006-11-10T00:00:00", "minutes": 70, "n_steps": 7, "n_ingredients": 2 }, { "id": 403, "original_id": 205760, "name": "my famous shredded chicken", "description": "now, to me this really isn't a recipe, but i was telling a friend how i make shredded chicken for recipes and she said i should post it. it always comes out tender, and has frozen well for me. i usually make double at once for oamc since it is so easy.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/205760_v000.png", "markdown": "## 🍰 my famous shredded chicken\n\n### Description\nnow, to me this really isn't a recipe, but i was telling a friend how i make shredded chicken for recipes and she said i should post it. it always comes out tender, and has frozen well for me. i usually make double at once for oamc since it is so easy.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- poultry\n- easy\n- kid-friendly\n- chicken\n- dietary\n- low-sodium\n- high-protein\n- low-carb\n- inexpensive\n- high-in-something\n- low-in-something\n- meat\n- 4-hours-or-less\n\n### Ingredients\n1. chicken breasts\n2. chicken broth\n\n### Steps\n1. place chicken breasts in pan with broth\n2. bring to a boil\n3. turn heat to medium , and let simmer covered for 15-20 minutes , turning occasionally\n4. then turn to medium low and let cook covered for another 60 min\n5. you may need to add more broth during that hour if yours cooks down\n6. i have let it cook for even longer with great results\n7. let rest in pan for at least 10 minutes , or until you can shred the meat without burning yourself\n8. if you are saving the chicken for later , place it in a ziplock with the excess broth from the pan\n9. enjoy in any recipe that calls for shredded chicken\n10. you can also add spices / onion / garlic to the meat while cooking , but i like to make mine plain so it will go with any recipe\n\n### Nutrition\n- 321.5\n- 26.0\n- 0.0\n- 12.0\n- 78.0\n- 24.0\n- 0.0\n\n### Reviews\n- I've done this both stove-top and crock-pot. The crockpot is great for huge bags of chicken on sale but the stovetop is much easier for lesser amounts. Sometimes I brown the chicken a bit in the pan before adding the broth; the little browned bits seem to add a lot of flavor to the broth as it cooks down. I usually simmer it even longer, as you mentioned, and just add broth as needed. The chicken stays so tender and moist that way, especially if it's frozen with the broth. Thanks so much for posting!\n- Just wrote a review, and wanted to edit, but can't find it, so I'll amend it instead. Used this to make chicken enchiladas yesterday, and it worked perfectly. I added just a bit of salt and pepper, for flavor, will try other seasonings, for other dishes.\n- This recipe is a life saver :) I've never known how to shred chicken where it was actually tender...but this is it! I was kind of in a hurry, and only simmered it for maybe 45 minutes, but it was still just perfect! We made the most deliciouus chicken wraps with this, and I will definitely be making more very soon to freeze and use as needed! Thanks for many more dinners to come :)\n- Thanks, I have looked many times for the best way to cook your chicken ahead of time to shred it and this one is great. Only suggestion I would make is if you do have "the time" to quickly brown the chicken first and also add salt and pepper!\n- I am so glad you shared this method with us. Turned out Great!!! The chicken was moist and flavorful and shredded very easily.\n- Very simple & easy to make. I added some garlic powder, paprika & salt sense & pepper when I cooked them. My chicken breast were frozen when I started & were done in the 60 minutes. I used this for shredded chicken sandwiches. I wasn't sure how to make shredded chicken & this really helped. Thank you!\n- Excellent cooking method for shredded chicken. Also worked well with frozen chicken tenders--just reduced the simmering by 15 minutes and they were perfect. Thank you for sharing, Loves2Teach!\n- I do this the same way, more or less, except that I tend to let the meat cool a bit and shred by hand. Chicken in soups is always better shredded to me, because it sxeems more like home cooking. :-)\n- You can easily shred chicken if you have a stand mixer (such as Kitchen Aid) by throwing cooked chicken in mixer and using paddle attachment until shredded as small as you'd like. No need for broth but I'm sure that would make it even more tender and delicious.\n- I have shredded chicken only a couple times and hated doing it. This was so easy & using my kitchen aid mixer was amazing, a few minutes and its shredded. Chicken came out tender & tasty. I also added some salt, pepper, garlic & onion powder, it made the house smell wonderful.\n- This is so simple to start any shredded chicken recipe you want to make taste fantastic! Have made from frozen and thawed. Add a little spice to your broth adds a little spark to your mexican dishes.. thank you mm mm good.\n- Excellent method. I used frozen breasts and seasoned the broth with black pepper and grill seasoning. Shredded very easily by hand. Thanks for the recipe!!\n- I love this recipe. I added sliced onion and taco seasoning and my family just loved it. I also made it for a family potluck and it got rave reviews. Thank you.\n- Great! Thanks. I used the chicken for a BBQ chicken pizza (w/ Sweet Baby Ray's BBQ sauce, roasted red onions and cheese). So simple and yummy!... and the kids LOVED IT.\n- I love shredded chicken, and it seems I've always just been too impatient to cook it long enough to shred properly. I followed your instructions (though I just used water) and it shredded easily. Thanks!\n- I always made boiled chicken to shred but making it this way gives it a nice flavor. Used some in a recipe and froze some for later. Will be making my chicken this way from now on.\n- Perfect, I heard its simple to make shredded chicken but I have never done it, Thank you for teaching me how. I have used this more times than I can count! Thank you!\n- So delicious and way too easy. I added a bit more stock, a bay leaf, a bay leaf, salt and pepper. Super delicious and very versatile!\n- What brand chicken breasts did you use? I really want to try this\n- Very simple! I used frozen chicken tender strips and still only needed about 60 minutes, as recipe recommends. Very easy to shred and the house smelled really good!\n- Awesome! My fridge and freezer went so I used this to cook some of my defrosted chicken. I used 6 boneless skinless breasts. I added 1/2tsp. salt, pepper and garlic powder. Also sprinkled in some red pepper flakes. This shredded beautifully and was very moist! I let it sit a little while in the broth to soak up extra juice so it would freeze nicely. I put the rest of the broth in an ice cube tray and froze it so I'll have broth cubes. I'm well on my way to re-stocking my freezer. I chose to do this on the stove top as I already had another chicken recipe cooking in the crockpot! I did following the cooking time exactly. I'm very happy I chose this recipe. Thank you!\n- I did this in the crockpot as I had a lot of errands to run. Next time I will follow the recipe exactly (on the stovetop) and add some seasoning to the chicken. Thanks for the recipe!\n- Excellent. Moist, fully flavored. Yummy!\n- I like this recipe, making the chicken low and slow. I used low sodium chicken broth only and the flavor was perfect.\n- Thanks for sharing your method! I've never done shredded chicken before I saw this 'recipe', mostly because I assumed it was a lengthy, tedious process. And yeah, it's so easy! I have used this method many times now, and it turns out great every time. Thanks!\n- What's wrong with Walmart chicken?\n- Thanks for the recipe\n- Hahahahaha!!! Finally!! Thank you so much for this easy to follow demystification of shredding chicken! It has eluded me for years! I followed your instructions last night and my chicken tacos were fantastic! I made a huge batch and will use more of the shredded chicken tonight in soup! I really can't thank you enough! All the best!\n- I never knew shredded chicken could be so quick and easy. It came out very tender. I made this to go in GrammaJeanne's Pollo a la Crema (#282384), so I added some spices. My husband loved it! In fact, I had a hard time keeping him from eating all the chicken before I could add it to the crema sauce.\n- Used this foolproof method for shredded chicken, would give 10 stars if I could! Marinated 2 chicken breasts for a chinese chicken salad recipe beforehand and it was INCREDIBLE!!!! Thank you so much for this!\n- Excellent, moist chicken. Mine took about 40 minutes to cook and I repeatedly turned the chicken breasts so that the top stayed moist. I used low sodium chicken broth as the chicken stock condenses and is absorbed by the chicken while cooking. Regular chicken broth left the chicken too salty for most of my family. Definitely will make again. This bunch was added to a huge batch of veggie chili!!\n- Great cooking tip and much better than store bought cooked chicken. Have frozen to use in a multitude of dishes later on. I thought that there was not going to be enough liquid for all that chicken, but it was just right leaving enough to freeze with the meat.I am going to experiment next time with veg stock, or adding garlic herbs etc to use in specific dishes.\n- Perfect shredded chicken had eluded me up until I found this.. as a matter of fact.. it was impossible.. but now? Tender shredded chicken is less than an hour and a half away!\n- This is a great way to make chicken, especially when chicken is on sale and you can buy a bunch and freeze it in usage size ziplock bags. I did add garlic powder and onion powder to the broth and the chicken turned out fabulous! I'm going to use this method a lot!\n- Easy and delicious! I added Mexican spices to the broth and the chicken kept tons of flavor. It fell apart even before the cooking time was over. I will keep this recipe and tweak the spices for whatever I'm cooking that day. Thank you for posting this, I will use this all the time!\n- I used bone-in, skin-on chicken breasts and it worked like a dream. Only difference was I used probably 2 cups of chicken broth instead of one because of the added bulk of the bones, but everything else was right on (even the time). The meat was ridiculously easy to render from the skin and bones at the end of the hour. Thanks so much!!\n- Thank you for sharing this recipe. I've tried the slow cooker recipe for making shredded chicken but this method is so much better. The tender texture is perfect for many uses, even after having been frozen. So far, we have had shredded bbq chicken sandwiches and some delicious enchiladas using this chicken. This recipe has been added to my recipe book for those times when I don't have internet access.\n- Thanks for demystifying the world of shredded chicken! It's embarrassing that I have tried many times and failed to make chicken that was both easy and flavorful. I tend to use shredded chicken in Mexican dishes and add a little fajita seasoning, cayenne pepper, garlic, and salt and pepper. Turns out great for enchiladas and southwestern salads. Added bonus that I can save the broth to freeze and give to my dog as a treat.\n- I love it!! I did season mine since I'd only be using it today for nachos. Amazing. Tender not juicy but moist. I can make this for tacos, taquitos, flautas... Super glad I found this. Thanks!!\n- Thanks for posting this great "recipe" for shredded chicken. I have cooked chicken for shredding, both on top of stove and in crockpot without any real "formula" for years but the results were not always consistent. (I have always preferred the on top of stove version.) Your instructions gave a moist result with easy shredding. Glad you posted it.\n- Great recipe, thanks! I made it for chicken tortilla wraps so I added a bunch of spices to the chicken and to the broth and it was super extra flavorful. Chicken was super tender and easy to pull. I did cut my 2 breasts in halves(they were big) and used 2 cups of broth total. 45 mins on low was enough instead of 60. Will make again!!\n- I've made this a couple of times now; the only difference was in the method I cooked the breasts. I placed frozen boneless skinless chicken breasts into my crockpot, and added enough sodium-reduced chicken broth to cover. Cooked on low for about 6 hours, and shredded easily with a couple of forks. We use this chicken in salads, wraps, quesadillas, etc. The possibilities are endless.\n\n### Date\n2007-01-15 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "very-low-carbs", "main-dish", "poultry", "easy", "kid-friendly", "chicken", "dietary", "low-sodium", "high-protein", "low-carb", "inexpensive", "high-in-something", "low-in-something", "meat", "4-hours-or-less" ], "ingredients": [ "chicken breasts", "chicken broth" ], "steps": [ "place chicken breasts in pan with broth", "bring to a boil", "turn heat to medium , and let simmer covered for 15-20 minutes , turning occasionally", "then turn to medium low and let cook covered for another 60 min", "you may need to add more broth during that hour if yours cooks down", "i have let it cook for even longer with great results", "let rest in pan for at least 10 minutes , or until you can shred the meat without burning yourself", "if you are saving the chicken for later , place it in a ziplock with the excess broth from the pan", "enjoy in any recipe that calls for shredded chicken", "you can also add spices / onion / garlic to the meat while cooking , but i like to make mine plain so it will go with any recipe" ], "nutrition": [ 321.5, 26.0, 0.0, 12.0, 78.0, 24.0, 0.0 ], "reviews": "[\"I've done this both stove-top and crock-pot. The crockpot is great for huge bags of chicken on sale but the stovetop is much easier for lesser amounts. Sometimes I brown the chicken a bit in the pan before adding the broth; the little browned bits seem to add a lot of flavor to the broth as it cooks down. I usually simmer it even longer, as you mentioned, and just add broth as needed. The chicken stays so tender and moist that way, especially if it's frozen with the broth. Thanks so much for posting!\", 'Just wrote a review, and wanted to edit, but can't find it, so I'll amend it instead. Used this to make chicken enchiladas yesterday, and it worked perfectly. I added just a bit of salt and pepper, for flavor, will try other seasonings, for other dishes.', \"This recipe is a life saver :) I've never known how to shred chicken where it was actually tender...but this is it! I was kind of in a hurry, and only simmered it for maybe 45 minutes, but it was still just perfect! We made the most deliciouus chicken wraps with this, and I will definitely be making more very soon to freeze and use as needed! Thanks for many more dinners to come :)\", 'Thanks, I have looked many times for the best way to cook your chicken ahead of time to shred it and this one is great. Only suggestion I would make is if you do have "the time" to quickly brown the chicken first and also add salt and pepper!', 'I am so glad you shared this method with us. Turned out Great!!! The chicken was moist and flavorful and shredded very easily.', \"Very simple & easy to make. I added some garlic powder, paprika & salt sense & pepper when I cooked them. My chicken breast were frozen when I started & were done in the 60 minutes. I used this for shredded chicken sandwiches. I wasn't sure how to make shredded chicken & this really helped. Thank you!\", 'Excellent cooking method for shredded chicken. Also worked well with frozen chicken tenders--just reduced the simmering by 15 minutes and they were perfect. Thank you for sharing, Loves2Teach!', 'I do this the same way, more or less, except that I tend to let the meat cool a bit and shred by hand. Chicken in soups is always better shredded to me, because it sxeems more like home cooking. :-)', \"You can easily shred chicken if you have a stand mixer (such as Kitchen Aid) by throwing cooked chicken in mixer and using paddle attachment until shredded as small as you'd like. No need for broth but I'm sure that would make it even more tender and delicious.\", 'I have shredded chicken only a couple times and hated doing it. This was so easy & using my kitchen aid mixer was amazing, a few minutes and its shredded. Chicken came out tender & tasty. I also added some salt, pepper, garlic & onion powder, it made the house smell wonderful.', 'This is so simple to start any shredded chicken recipe you want to make taste fantastic! Have made from frozen and thawed. Add a little spice to your broth adds a little spark to your mexican dishes.. thank you mm mm good.', 'Excellent method. I used frozen breasts and seasoned the broth with black pepper and grill seasoning. Shredded very easily by hand. Thanks for the recipe!!', 'I love this recipe. I added sliced onion and taco seasoning and my family just loved it. I also made it for a family potluck and it got rave reviews. Thank you.', \"Great! Thanks. I used the chicken for a BBQ chicken pizza (w/ Sweet Baby Ray's BBQ sauce, roasted red onions and cheese). So simple and yummy!... and the kids LOVED IT.\", \"I love shredded chicken, and it seems I've always just been too impatient to cook it long enough to shred properly. I followed your instructions (though I just used water) and it shredded easily. Thanks!\", 'I always made boiled chicken to shred but making it this way gives it a nice flavor. Used some in a recipe and froze some for later. Will be making my chicken this way from now on.', 'Perfect, I heard its simple to make shredded chicken but I have never done it, Thank you for teaching me how. I have used this more times than I can count! Thank you!', 'So delicious and way too easy. I added a bit more stock, a bay leaf, a bay leaf, salt and pepper. Super delicious and very versatile!', 'What brand chicken breasts did you use? I really want to try this', 'Very simple! I used frozen chicken tender strips and still only needed about 60 minutes, as recipe recommends. Very easy to shred and the house smelled really good!', \"Awesome! My fridge and freezer went so I used this to cook some of my defrosted chicken. I used 6 boneless skinless breasts. I added 1/2tsp. salt, pepper and garlic powder. Also sprinkled in some red pepper flakes. This shredded beautifully and was very moist! I let it sit a little while in the broth to soak up extra juice so it would freeze nicely. I put the rest of the broth in an ice cube tray and froze it so I'll have broth cubes. I'm well on my way to re-stocking my freezer. I chose to do this on the stove top as I already had another chicken recipe cooking in the crockpot! I did following the cooking time exactly. I'm very happy I chose this recipe. Thank you!\", 'I did this in the crockpot as I had a lot of errands to run. Next time I will follow the recipe exactly (on the stovetop) and add some seasoning to the chicken. Thanks for the recipe!', 'Excellent. Moist, fully flavored. Yummy!', 'I like this recipe, making the chicken low and slow. I used low sodium chicken broth only and the flavor was perfect.', \"Thanks for sharing your method! I've never done shredded chicken before I saw this 'recipe', mostly because I assumed it was a lengthy, tedious process. And yeah, it's so easy! I have used this method many times now, and it turns out great every time. Thanks!\", \"What's wrong with Walmart chicken?\", 'Thanks for the recipe', 'Hahahahaha!!! Finally!! Thank you so much for this easy to follow demystification of shredding chicken! It has eluded me for years! I followed your instructions last night and my chicken tacos were fantastic! I made a huge batch and will use more of the shredded chicken tonight in soup! I really can't thank you enough! All the best!', \"I never knew shredded chicken could be so quick and easy. It came out very tender. I made this to go in GrammaJeanne's Pollo a la Crema (#282384), so I added some spices. My husband loved it! In fact, I had a hard time keeping him from eating all the chicken before I could add it to the crema sauce.\", 'Used this foolproof method for shredded chicken, would give 10 stars if I could! Marinated 2 chicken breasts for a chinese chicken salad recipe beforehand and it was INCREDIBLE!!!! Thank you so much for this!', 'Excellent, moist chicken. Mine took about 40 minutes to cook and I repeatedly turned the chicken breasts so that the top stayed moist. I used low sodium chicken broth as the chicken stock condenses and is absorbed by the chicken while cooking. Regular chicken broth left the chicken too salty for most of my family. Definitely will make again. This bunch was added to a huge batch of veggie chili!!', 'Great cooking tip and much better than store bought cooked chicken. Have frozen to use in a multitude of dishes later on. I thought that there was not going to be enough liquid for all that chicken, but it was just right leaving enough to freeze with the meat.I am going to experiment next time with veg stock, or adding garlic herbs etc to use in specific dishes.', 'Perfect shredded chicken had eluded me up until I found this.. as a matter of fact.. it was impossible.. but now? Tender shredded chicken is less than an hour and a half away!', \"This is a great way to make chicken, especially when chicken is on sale and you can buy a bunch and freeze it in usage size ziplock bags. I did add garlic powder and onion powder to the broth and the chicken turned out fabulous! I'm going to use this method a lot!\", \"Easy and delicious! I added Mexican spices to the broth and the chicken kept tons of flavor. It fell apart even before the cooking time was over. I will keep this recipe and tweak the spices for whatever I'm cooking that day. Thank you for posting this, I will use this all the time!\", 'I used bone-in, skin-on chicken breasts and it worked like a dream. Only difference was I used probably 2 cups of chicken broth instead of one because of the added bulk of the bones, but everything else was right on (even the time). The meat was ridiculously easy to render from the skin and bones at the end of the hour. Thanks so much!!', 'Thank you for sharing this recipe. I've tried the slow cooker recipe for making shredded chicken but this method is so much better. The tender texture is perfect for many uses, even after having been frozen. So far, we have had shredded bbq chicken sandwiches and some delicious enchiladas using this chicken. This recipe has been added to my recipe book for those times when I don't have internet access.', 'Thanks for demystifying the world of shredded chicken! It's embarrassing that I have tried many times and failed to make chicken that was both easy and flavorful. I tend to use shredded chicken in Mexican dishes and add a little fajita seasoning, cayenne pepper, garlic, and salt and pepper. Turns out great for enchiladas and southwestern salads. Added bonus that I can save the broth to freeze and give to my dog as a treat.', \"I love it!! I did season mine since I'd only be using it today for nachos. Amazing. Tender not juicy but moist. I can make this for tacos, taquitos, flautas... Super glad I found this. Thanks!!\", 'Thanks for posting this great "recipe" for shredded chicken. I have cooked chicken for shredding, both on top of stove and in crockpot without any real "formula" for years but the results were not always consistent. (I have always preferred the on top of stove version.) Your instructions gave a moist result with easy shredding. Glad you posted it.', 'Great recipe, thanks! I made it for chicken tortilla wraps so I added a bunch of spices to the chicken and to the broth and it was super extra flavorful. Chicken was super tender and easy to pull. I did cut my 2 breasts in halves(they were big) and used 2 cups of broth total. 45 mins on low was enough instead of 60. Will make again!!', \"I've made this a couple of times now; the only difference was in the method I cooked the breasts. I placed frozen boneless skinless chicken breasts into my crockpot, and added enough sodium-reduced chicken broth to cover. Cooked on low for about 6 hours, and shredded easily with a couple of forks. We use this chicken in salads, wraps, quesadillas, etc. The possibilities are endless.\"]", "submitted": "2007-01-15T00:00:00", "minutes": 90, "n_steps": 10, "n_ingredients": 2 }, { "id": 404, "original_id": 239838, "name": "couldn t be easier elephant ears", "description": "i got his from 500 best cookies, bars & squares.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/239838_v000.png", "markdown": "## 🍰 couldn t be easier elephant ears\n\n### Description\ni got his from 500 best cookies, bars & squares.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- desserts\n- easy\n- beginner-cook\n- kid-friendly\n- vegetarian\n- cookies-and-brownies\n- dietary\n- taste-mood\n- sweet\n- to-go\n\n### Ingredients\n1. granulated sugar\n2. frozen puff pastry\n\n### Steps\n1. preheat oven to 425f\n2. sprinkle a thick layer of sugar on a pastry board\n3. place puff pastry on top and roll into a neat oblong\n4. fold one long side of puff pastry inward , like a jellyroll , stopping at the centre\n5. repeat on the other side\n6. the 2 sides will meet in the centre\n7. cut into 1 / 4 inch slices and press each slice in sugar\n8. place slices on an ungreased cookie sheet\n9. bake for 6 to 8 minutes\n10. turn over and bake for another 6 to 8 minutes or until golden brown\n11. variation:\n12. in a food processor , process 1 / 2 cup chopped nuts , 2 tbsp sugar and 1 / 2 tsp ground cinnamon until finely ground\n13. sprinkle dough with mixture before folding\n\n### Nutrition\n- 104.3\n- 11.0\n- 0.0\n- 1.0\n- 2.0\n- 9.0\n- 2.0\n\n### Reviews\n- Wow, these are so good, and easy too! Sprinkled sugar on the pastry board, then used a combination of sugar, nuts and cinnamon on the inside. Brushed them lightly with melted butter before baking. YUM!\n- These really couldn't be any easier. I made them and asked others to rate them for me. (not quite a WW food :-()Rec'd good reviews from everyone. Thanks for posting. This is another one that when I hit a big goal I am going to give myself a treat with. Made for 123 wonders tag game\n- Everyone that tried these little beauts loved them. I made them smaller so they carmelized even more, the pastries were incredible, sweet, crispy and tender. I added cinnamon to the sugar and rolled both sides of the puff pastry in the sugar mixture. I can't wait to try filling these with finely chopped chocolate macadamian nuts and cinnamon. Thank you so much for sharing this lovely quick, versatile recipe, which I will make again and again.\n- So I sent my husband to the store to buy the frozen pastry and he came home with a box of individually wrapped little pastry squares. My teenage son had some friends over so I decided to go ahead and make them. I called them Baby Elephant Ears because they came out so small, like little bite size morsels. Because my squares were so small to begin with, I had to cut mine in inch increments and lay them on the cookie sheet with the folded side down. I also used the cinnamon, walnut, sugar filling. The kids loved them! I had to make another batch and they were gone in seconds. It may not be such a bad idea to make them tiny. Anyway, they tasted wonderful and I will be making them again.\n- so easy and yummy!\n- These are GREAT! Used a reduced fat puff pastry. First puff pastry dessert my son actually liked! I added pinches of cinnamon to the sugar, didnt have any nuts on hand, but I can see myself making these again with crushed walnuts or pistachios mixed with sugar and orange blosson/rose water. It is easy for a puff pastry dessert to feel really heavy after a couple of bites, these did not ruin my appetite. Lovely recipe, well worth the ratings. Will be using again for sure! Thanx!!\n- Super easy, super tasty little morsels! I luved this recipe! The instructions were very clear and I didnt have any problems at all with the recipe. I needed to bake my elephant ears (called pigs' ears here in Germany) a tiny bit longer than the stated 8 minutes per side, but I baked them at a lower temperature (400°F) and I made them very small so that I got way more than 12 cookies out of the recipe. Thank you so much for sharing, Dreamer! I will be using this recipe often.\n- Made for Photo Tag Fall 07\r\nThis is so easy and delightful with a cuppa!\n- So simple and easy to make, and so delicious. We made it with the pecans, sugar, and cinammon filling, and brushed the tops with some melted butter before baking. We loved them. Thanks for posting.\n- Today was the first time baking with puff pastry and what a great recipe to start with! I loved it loved it loved it! I 'm a big fan of fast and easy recipes. I'll try it with vanilla,cinnamon,nuts too. Thank you for introducing me to puff pastry and to a great recipe.\n- Excellent and so easy! I made these to take over to my granddaughters (4 & 2 yrs) as a special treat when I babysat tonight. They enjoyed two each but asked where the elephant's nose was... *lol* I used demerara sugar and the elephant ears tasted so light with just the right amount of sugar. So easy to make and would be perfect for breakfast or brunch. Definitely will make these again!\n- WOW! These were just like I remember them as a kid! I added cinnamon with my sugar omitting the nut suggestion. Thanks for the memories! Made for Veg 'N Swap tag!\n- easy and fun! Used the cinnamon and nut filling.yummmm...\n- These taste as good as they look! I filled them with chopped walnuts, sugar and cinnamon and brushed them with egg to give them a nice golden colour. Chilling the rolled pastry made them easier to cut\n- I have made something similar to this in the past so I knew this would be wonderful, I also added in some cinnamon to the sugar, so many things to make with puff pastry and this is a winner, thanks Dreamer!\n- Lovely little ending to a heavy meal. Loved these! I used demerara sugar, as I had some and wanted to use it up. Worked out wonderfully. :)\n- I've made variations of these lots of times. This time was for Valentine's Day so I rolled my pastry dough thinner, and folded them to be more of a heart shape.\n\n### Date\n2007-07-10 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "desserts", "easy", "beginner-cook", "kid-friendly", "vegetarian", "cookies-and-brownies", "dietary", "taste-mood", "sweet", "to-go" ], "ingredients": [ "granulated sugar", "frozen puff pastry" ], "steps": [ "preheat oven to 425f", "sprinkle a thick layer of sugar on a pastry board", "place puff pastry on top and roll into a neat oblong", "fold one long side of puff pastry inward , like a jellyroll , stopping at the centre", "repeat on the other side", "the 2 sides will meet in the centre", "cut into 1 / 4 inch slices and press each slice in sugar", "place slices on an ungreased cookie sheet", "bake for 6 to 8 minutes", "turn over and bake for another 6 to 8 minutes or until golden brown", "variation:", "in a food processor , process 1 / 2 cup chopped nuts , 2 tbsp sugar and 1 / 2 tsp ground cinnamon until finely ground", "sprinkle dough with mixture before folding" ], "nutrition": [ 104.3, 11.0, 0.0, 1.0, 2.0, 9.0, 2.0 ], "reviews": "['Wow, these are so good, and easy too! Sprinkled sugar on the pastry board, then used a combination of sugar, nuts and cinnamon on the inside. Brushed them lightly with melted butter before baking. YUM!', \"These really couldn't be any easier. I made them and asked others to rate them for me. (not quite a WW food :-()Rec'd good reviews from everyone. Thanks for posting. This is another one that when I hit a big goal I am going to give myself a treat with. Made for 123 wonders tag game\", \"Everyone that tried these little beauts loved them. I made them smaller so they carmelized even more, the pastries were incredible, sweet, crispy and tender. I added cinnamon to the sugar and rolled both sides of the puff pastry in the sugar mixture. I can't wait to try filling these with finely chopped chocolate macadamian nuts and cinnamon. Thank you so much for sharing this lovely quick, versatile recipe, which I will make again and again.\", 'So I sent my husband to the store to buy the frozen pastry and he came home with a box of individually wrapped little pastry squares. My teenage son had some friends over so I decided to go ahead and make them. I called them Baby Elephant Ears because they came out so small, like little bite size morsels. Because my squares were so small to begin with, I had to cut mine in inch increments and lay them on the cookie sheet with the folded side down. I also used the cinnamon, walnut, sugar filling. The kids loved them! I had to make another batch and they were gone in seconds. It may not be such a bad idea to make them tiny. Anyway, they tasted wonderful and I will be making them again.', 'so easy and yummy!', 'These are GREAT! Used a reduced fat puff pastry. First puff pastry dessert my son actually liked! I added pinches of cinnamon to the sugar, didnt have any nuts on hand, but I can see myself making these again with crushed walnuts or pistachios mixed with sugar and orange blosson/rose water. It is easy for a puff pastry dessert to feel really heavy after a couple of bites, these did not ruin my appetite. Lovely recipe, well worth the ratings. Will be using again for sure! Thanx!!', \"Super easy, super tasty little morsels! I luved this recipe! The instructions were very clear and I didnt have any problems at all with the recipe. I needed to bake my elephant ears (called pigs' ears here in Germany) a tiny bit longer than the stated 8 minutes per side, but I baked them at a lower temperature (400°F) and I made them very small so that I got way more than 12 cookies out of the recipe. Thank you so much for sharing, Dreamer! I will be using this recipe often.\", 'Made for Photo Tag Fall 07\\r\\nThis is so easy and delightful with a cuppa!', 'So simple and easy to make, and so delicious. We made it with the pecans, sugar, and cinammon filling, and brushed the tops with some melted butter before baking. We loved them. Thanks for posting.', \"Today was the first time baking with puff pastry and what a great recipe to start with! I loved it loved it loved it! I 'm a big fan of fast and easy recipes. I'll try it with vanilla,cinnamon,nuts too. Thank you for introducing me to puff pastry and to a great recipe.\", \"Excellent and so easy! I made these to take over to my granddaughters (4 & 2 yrs) as a special treat when I babysat tonight. They enjoyed two each but asked where the elephant's nose was... *lol* I used demerara sugar and the elephant ears tasted so light with just the right amount of sugar. So easy to make and would be perfect for breakfast or brunch. Definitely will make these again!\", \"WOW! These were just like I remember them as a kid! I added cinnamon with my sugar omitting the nut suggestion. Thanks for the memories! Made for Veg 'N Swap tag!\", 'easy and fun! Used the cinnamon and nut filling.yummmm...', 'These taste as good as they look! I filled them with chopped walnuts, sugar and cinnamon and brushed them with egg to give them a nice golden colour. Chilling the rolled pastry made them easier to cut', 'I have made something similar to this in the past so I knew this would be wonderful, I also added in some cinnamon to the sugar, so many things to make with puff pastry and this is a winner, thanks Dreamer!', 'Lovely little ending to a heavy meal. Loved these! I used demerara sugar, as I had some and wanted to use it up. Worked out wonderfully. :)', 'I've made variations of these lots of times. This time was for Valentine's Day so I rolled my pastry dough thinner, and folded them to be more of a heart shape.']", "submitted": "2007-07-10T00:00:00", "minutes": 22, "n_steps": 13, "n_ingredients": 2 }, { "id": 405, "original_id": 438574, "name": "wondra instant flour substitute", "description": "i don't use wondra® enough to warrant buying. i found this recipe and it worked so well on fried shrimp and made for a lovely, delicate coating. can be used in any recipe calling for wondra® brand instant flour.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/438574_v000.png", "markdown": "## 🍰 wondra instant flour substitute\n\n### Description\ni don't use wondra® enough to warrant buying. i found this recipe and it worked so well on fried shrimp and made for a lovely, delicate coating. can be used in any recipe calling for wondra® brand instant flour.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- healthy\n- 5-ingredients-or-less\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- low-in-something\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. all-purpose flour\n2. cornstarch\n\n### Steps\n1. for each cup of all-purpose flour , combine flour and cornstarch\n2. sift 3 times then remove 3 tablespoons\n3. this will aerate the flour and the weight will be right for the recipe\n\n### Nutrition\n- 460.1\n- 1.0\n- 1.0\n- 0.0\n- 25.0\n- 0.0\n- 32.0\n\n### Reviews\n- I love this recipe. I don't know how close this is to the actual wondra flour, but this is perfect for what I need. I usually just make the whole thing and put a third of it on the plate and save the rest for another time. I mainly use it for fish tacos. I mix in some old bay or crab boil seasoning, pat the flour on the fish, shake off the excess and pop it in the pan. No messy egg wash and a light, thin crust. Thank you for the recipe.\n- I have no idea what Wondra® flour is supposed to be like -- we cannot buy it in Australia. But I followed this recipe exactly and it produced a lovely, light result that I used very successfully in Recipe #438575. Thanks so much for posting and for expanding my horizons.\n- Well, I saw this message on another board, and the difference in proportions is quite surprising:\n"all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. "\nAs I'm British, I truly have never before heard of 'Wondra flour', and have never seen it for sale, anywhere other than 'Amazon' - and that was only in response to this posting.... so I'm wondering what to do here....\n- Great! Used this in recipe #607 and it worked well. Like you, I don't use Wondra often enough to keep on hand, so was thrilled to find this sub posted here. Thanks for sharing!\n- I use Wondra flour all the time. I never buy the small size but always get the big box. I use it to thicken sauces, stews, soups, chili....pretty much anything....and also to make gravy. You can do these things with regular flour but with Wondra you can sprinkle it even on hot liquids and it will not clump and will easily whip smooth.... unlike regular flour which you have to mix with some water first if you don't like yukky lumps. I almost never use it in regular cooking though I have seen a few recipes that call for its use in breading. This substitution does not work with thickening things any better than regular flour so it was a waste of my time and effort. Might work great in actual recipes....but even with the cornstarch and sifting....it will clump in hot liquids.\n- I don't use Wondra Flour often either. I would use mainly to thicken gravy and sauces to avoid lumps.
Thanks\n\n### Date\n2010-10-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "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", "technique" ], "ingredients": [ "all-purpose flour", "cornstarch" ], "steps": [ "for each cup of all-purpose flour , combine flour and cornstarch", "sift 3 times then remove 3 tablespoons", "this will aerate the flour and the weight will be right for the recipe" ], "nutrition": [ 460.1, 1.0, 1.0, 0.0, 25.0, 0.0, 32.0 ], "reviews": "['I love this recipe. I don't know how close this is to the actual wondra flour, but this is perfect for what I need. I usually just make the whole thing and put a third of it on the plate and save the rest for another time. I mainly use it for fish tacos. I mix in some old bay or crab boil seasoning, pat the flour on the fish, shake off the excess and pop it in the pan. No messy egg wash and a light, thin crust. Thank you for the recipe.', 'I have no idea what Wondra® flour is supposed to be like -- we cannot buy it in Australia. But I followed this recipe exactly and it produced a lovely, light result that I used very successfully in Recipe #438575. Thanks so much for posting and for expanding my horizons.', 'Well, I saw this message on another board, and the difference in proportions is quite surprising:\\n"all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. "\\nAs I'm British, I truly have never before heard of 'Wondra flour', and have never seen it for sale, anywhere other than 'Amazon' - and that was only in response to this posting.... so I'm wondering what to do here....', \"Great! Used this in recipe #607 and it worked well. Like you, I don't use Wondra often enough to keep on hand, so was thrilled to find this sub posted here. Thanks for sharing!\", \"I use Wondra flour all the time. I never buy the small size but always get the big box. I use it to thicken sauces, stews, soups, chili....pretty much anything....and also to make gravy. You can do these things with regular flour but with Wondra you can sprinkle it even on hot liquids and it will not clump and will easily whip smooth.... unlike regular flour which you have to mix with some water first if you don't like yukky lumps. I almost never use it in regular cooking though I have seen a few recipes that call for its use in breading. This substitution does not work with thickening things any better than regular flour so it was a waste of my time and effort. Might work great in actual recipes....but even with the cornstarch and sifting....it will clump in hot liquids.\", \"I don't use Wondra Flour often either. I would use mainly to thicken gravy and sauces to avoid lumps.
Thanks\"]", "submitted": "2010-10-01T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 406, "original_id": 70847, "name": "incredible chili cheese dip", "description": "so easy and fool-proof; not to mention really yummy! no matter where i've been and had this dip, there has never been any left:)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/70847_v000.png", "markdown": "## 🍰 incredible chili cheese dip\n\n### Description\nso easy and fool-proof; not to mention really yummy! no matter where i've been and had this dip, there has never been any left:)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- easy\n- dips\n- cheese\n- dietary\n- high-calcium\n- low-carb\n- high-in-something\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. velveeta cheese\n2. hormel chili\n\n### Steps\n1. microwave the velveeta and chili in a 2-quart microvwavable bowl on high power for 6-8 minutes , or until the velveeta is melted , stirring after 3 minutes\n2. serve hot with tortilla chips\n\n### Nutrition\n- 362.0\n- 40.0\n- 38.0\n- 74.0\n- 38.0\n- 86.0\n- 3.0\n\n### Reviews\n- The easiest and most delicious dip! I like to make it in my small slow cooker, but watch you don't burn it.\n- This is one of those great and simple recipes. Total guy food. Totally simple...perfect as a snack or chilling at home. No way to mess this up...I prefer mine more 'meaty' so, I tend to cut back some on the cheese,\n- It is a requirement in this house that I keep a can of chili and velveeta around. This is our favorite snack while watching movies. \n- This is my husband and my favorite recipe. We use a can of Hot Hormel with beans, and about 1/8 pd of velveeta. Melt in the microwave til bubbly, then I like to top with a few green onions. This is just for movie time just the two of us and we always clean the bowl out, DELICOUS and couldn't be easier than 3 ingredients and 4 minutes.\n- This tastes just like I remember it from my childhood. I love this stuff with fritos. This time I made it with 99% fat-free turkey chili (no beans) and light Velveeta cheese. I even used less cheese than the recipe called for, but it still tasted just as rich as I remember. \n- So Simple, yet So delicious! Great recipe. I am going to make it for all the Packer games. Go Pack Go! Thanks for a great recipe.\n- We absolutely love this stuff. It is rich. We also like it with corn chips.MMMMmmmm.\n- This is one of my favorite dips to make, and I actually dip french bread cubes in it and it is one of my cravings as a pregnant woman. This is super, and you can use the chili without beans for a more meaty dip, or a spicy chili. It is really good.\n- I have a girlfriend that mixes in a brick of cream cheese with this. It keeps it from setting when it cools. Really great idea and makes it taste even better!!!\n- We make this all the time. It's quick to put together and it's so good.\n- SO easy but SO good! I kept this warm in my mini crock-pot and it was devoured! Thanks.\n- A good taste and wonderful on tortilla chips. I added more velveeta to give it a little more liquidity.\n\n### Date\n2003-09-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "appetizers", "eggs-dairy", "easy", "dips", "cheese", "dietary", "high-calcium", "low-carb", "high-in-something", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "velveeta cheese", "hormel chili" ], "steps": [ "microwave the velveeta and chili in a 2-quart microvwavable bowl on high power for 6-8 minutes , or until the velveeta is melted , stirring after 3 minutes", "serve hot with tortilla chips" ], "nutrition": [ 362.0, 40.0, 38.0, 74.0, 38.0, 86.0, 3.0 ], "reviews": "[\"The easiest and most delicious dip! I like to make it in my small slow cooker, but watch you don't burn it.\", 'This is one of those great and simple recipes. Total guy food. Totally simple...perfect as a snack or chilling at home. No way to mess this up...I prefer mine more 'meaty' so, I tend to cut back some on the cheese,', 'It is a requirement in this house that I keep a can of chili and velveeta around. This is our favorite snack while watching movies. ', \"This is my husband and my favorite recipe. We use a can of Hot Hormel with beans, and about 1/8 pd of velveeta. Melt in the microwave til bubbly, then I like to top with a few green onions. This is just for movie time just the two of us and we always clean the bowl out, DELICOUS and couldn't be easier than 3 ingredients and 4 minutes.\", 'This tastes just like I remember it from my childhood. I love this stuff with fritos. This time I made it with 99% fat-free turkey chili (no beans) and light Velveeta cheese. I even used less cheese than the recipe called for, but it still tasted just as rich as I remember. ', 'So Simple, yet So delicious! Great recipe. I am going to make it for all the Packer games. Go Pack Go! Thanks for a great recipe.', 'We absolutely love this stuff. It is rich. We also like it with corn chips.MMMMmmmm.', 'This is one of my favorite dips to make, and I actually dip french bread cubes in it and it is one of my cravings as a pregnant woman. This is super, and you can use the chili without beans for a more meaty dip, or a spicy chili. It is really good.', 'I have a girlfriend that mixes in a brick of cream cheese with this. It keeps it from setting when it cools. Really great idea and makes it taste even better!!!', \"We make this all the time. It's quick to put together and it's so good.\", 'SO easy but SO good! I kept this warm in my mini crock-pot and it was devoured! Thanks.', 'A good taste and wonderful on tortilla chips. I added more velveeta to give it a little more liquidity.']", "submitted": "2003-09-09T00:00:00", "minutes": 8, "n_steps": 2, "n_ingredients": 2 }, { "id": 407, "original_id": 357226, "name": "toasted grapefruit", "description": "just grab your grapefruit spoon.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/357226_v000.png", "markdown": "## 🍰 toasted grapefruit\n\n### Description\njust grab your grapefruit spoon.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breakfast\n- fruit\n- american\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- citrus\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. grapefruit\n2. sugar\n\n### Steps\n1. cut the grapefruit in half\n2. place cut- side - up on a baking tray and sprinkle a tablespoon of sugar over each half\n3. grill until sugar starts to bubble\n\n### Nutrition\n- 86.5\n- 0.0\n- 50.0\n- 0.0\n- 1.0\n- 0.0\n- 7.0\n\n### Reviews\n- Nice way to make grapefruit more interesting. This was very good for breakfast and would be a nice little afternoon snack, too. Made for ZWT6 SSaSSy's\n- Makes me maa-yad. I should have thought of this.\n- I used brown sugar. It took about 5 minutes under the broiler to bubble. Love it!\n- A lovely start to breakfast!! I used dark brown sugar like another reviewer. This is the best grapefruit recipe I have made. I would make it again. Made for Veggie Swap 31 ~ February 2011\n- Would never have thought to 'toast' grapefruit, but this really does make for a very interesting & satisfying lead-in to the omelet breakfast we had! Will do this much more in the future, for sure! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]\n\n### Date\n2009-02-22 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "breakfast", "fruit", "american", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "citrus", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "grapefruit", "sugar" ], "steps": [ "cut the grapefruit in half", "place cut- side - up on a baking tray and sprinkle a tablespoon of sugar over each half", "grill until sugar starts to bubble" ], "nutrition": [ 86.5, 0.0, 50.0, 0.0, 1.0, 0.0, 7.0 ], "reviews": "[\"Nice way to make grapefruit more interesting. This was very good for breakfast and would be a nice little afternoon snack, too. Made for ZWT6 SSaSSy's\", 'Makes me maa-yad. I should have thought of this.', 'I used brown sugar. It took about 5 minutes under the broiler to bubble. Love it!', 'A lovely start to breakfast!! I used dark brown sugar like another reviewer. This is the best grapefruit recipe I have made. I would make it again. Made for Veggie Swap 31 ~ February 2011', \"Would never have thought to 'toast' grapefruit, but this really does make for a very interesting & satisfying lead-in to the omelet breakfast we had! Will do this much more in the future, for sure! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]\"]", "submitted": "2009-02-22T00:00:00", "minutes": 4, "n_steps": 3, "n_ingredients": 2 }, { "id": 408, "original_id": 178648, "name": "the west coast", "description": "from the glove, montreal. the specialty drink of the bar.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/178648_v000.png", "markdown": "## 🍰 the west coast\n\n### Description\nfrom the glove, montreal. the specialty drink of the bar.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. gin\n2. grapefruit juice\n\n### Steps\n1. in a cocktail shaker combine both ingredients and shake well\n2. pour mixture into a chilled stemmed cocktail glass filled with ice\n\n### Nutrition\n- 148.1\n- 0.0\n- 33.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- Superb cocktail. I had both regular and ruby red grapefruit juice and I chose to use the ruby red juice, and I think it was right. Because my drink was both sweet and tart with a refreshing tone to it. Thank you for sharing your recipe, lazyme. Made for the \"Best of 2011\" tag game.\n- Loved this great drink! I used bottled ruby red grapefruit juice and thought it was a great combination with the gin. Tasty, smooth and easy to drink - thanks for sharing the recipe!\n- Well, being Canadian and being a lover of gin, I knew I had to try this. Wow!! This was a great drink! I used freshly squeezed ruby red grapefruit juice and made enough for four drinks. We all had one and wished we had more ;)\r\nThis will be made by the pitcherful next time! Thanks for a yummy recipe.\n- I don't always like drinks made with gin but this one is so yummy. Thanks Lazyme :) Made for holiday tag game\n- Woot woot! This is excellent!! I used unsweetened red grapefruit juice. Easy and tasty! Thanks.\n- Great drink!\n\n### Date\n2006-07-21 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "gin", "grapefruit juice" ], "steps": [ "in a cocktail shaker combine both ingredients and shake well", "pour mixture into a chilled stemmed cocktail glass filled with ice" ], "nutrition": [ 148.1, 0.0, 33.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "['Superb cocktail. I had both regular and ruby red grapefruit juice and I chose to use the ruby red juice, and I think it was right. Because my drink was both sweet and tart with a refreshing tone to it. Thank you for sharing your recipe, lazyme. Made for the \"Best of 2011\" tag game.', 'Loved this great drink! I used bottled ruby red grapefruit juice and thought it was a great combination with the gin. Tasty, smooth and easy to drink - thanks for sharing the recipe!', 'Well, being Canadian and being a lover of gin, I knew I had to try this. Wow!! This was a great drink! I used freshly squeezed ruby red grapefruit juice and made enough for four drinks. We all had one and wished we had more ;)\\r\\nThis will be made by the pitcherful next time! Thanks for a yummy recipe.', 'I don't always like drinks made with gin but this one is so yummy. Thanks Lazyme :) Made for holiday tag game', 'Woot woot! This is excellent!! I used unsweetened red grapefruit juice. Easy and tasty! Thanks.', 'Great drink!']", "submitted": "2006-07-21T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 409, "original_id": 511941, "name": "chinese white rice", "description": "this is the perfect recipe for making great rice with individual grains... perfect for making into fried rice the next day as well as enjoying with your choice of toppings today! my mom took a chinese cooking class back in the '70's and we've used it to make rice ever since.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/511941_v000.png", "markdown": "## 🍰 chinese white rice\n\n### Description\nthis is the perfect recipe for making great rice with individual grains... perfect for making into fried rice the next day as well as enjoying with your choice of toppings today! my mom took a chinese cooking class back in the '70's and we've used it to make rice ever since.\n\n### Tags\n- lactose\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- rice\n- asian\n- chinese\n- easy\n- low-fat\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- pasta-rice-and-grains\n- white-rice\n- equipment\n- nut-free\n\n### Ingredients\n1. white rice\n2. water\n\n### Steps\n1. pour desired amount of rice into a pot with a good fitting lid\n2. cover rice several inches with water\n3. stir rice and water with your hand\n4. water will turn milky\n5. pour water off the rice using your hand or the lid to keep rice in the pot\n6. repeat rinsing and draining two more times\n7. water should be clear on last rinse\n8. cover rice with clean cold water to the depth of your first knuckle with the\n9. put pot on stove and turn burner to high\n10. bring to a boil , uncovered , and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible\n11. cover pot with lid and turn stove down to low\n12. keep covered and cook for 30 minutes more\n13. uncover and fluff up a few grains to test to see if it's done\n14. if necessary , cover and cook for a few more minutes\n15. when done , fluff rice with fork and serve\n16. if you're making fried rice , it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow !\n\n### Nutrition\n- 342.2\n- 0.0\n- 0.0\n- 0.0\n- 12.0\n- 0.0\n- 25.0\n\n### Reviews\n- Great technique for making plain rice! It came out nice and fluffy and perfectly cooked. It dried up but didn't stick to the bottom or burn. Will be using this method when I need white rice. Made for Spring PAC 2014.\n- If done right, it is a wonderful side dish\n- Total, gloppy fail. Chinese white rice is not complicated but this recipe is way too free-form. It's downright reckless. I'll use the epicurious recipe next time or just my old fashioned "American" White rice recipe. Sorry AZPARZYC and allypal but skip this one!\n- Worst way to make rice . horrible.\n- Towards rose198705 and gcherrits, the problem you both seem to have concerning goopy gluey rice lies in the starches. Removing most of the free starch when washing the rice is insanely important. Likewise, lowering the heat part way through the cooking process helps. While it isnt mentioned here, allowing the rice to rest off of the heat before fluffing acts like insurance. That rest period sets the remaining starches in the rice grains, giving you the desired end product. <3\n\n### Date\n2014-01-11 00:00:00\n", "tags": [ "lactose", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "healthy", "5-ingredients-or-less", "side-dishes", "rice", "asian", "chinese", "easy", "low-fat", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "inexpensive", "egg-free", "healthy-2", "free-of-something", "low-in-something", "pasta-rice-and-grains", "white-rice", "equipment", "nut-free" ], "ingredients": [ "white rice", "water" ], "steps": [ "pour desired amount of rice into a pot with a good fitting lid", "cover rice several inches with water", "stir rice and water with your hand", "water will turn milky", "pour water off the rice using your hand or the lid to keep rice in the pot", "repeat rinsing and draining two more times", "water should be clear on last rinse", "cover rice with clean cold water to the depth of your first knuckle with the", "put pot on stove and turn burner to high", "bring to a boil , uncovered , and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible", "cover pot with lid and turn stove down to low", "keep covered and cook for 30 minutes more", "uncover and fluff up a few grains to test to see if it's done", "if necessary , cover and cook for a few more minutes", "when done , fluff rice with fork and serve", "if you're making fried rice , it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow !" ], "nutrition": [ 342.2, 0.0, 0.0, 0.0, 12.0, 0.0, 25.0 ], "reviews": "['Great technique for making plain rice! It came out nice and fluffy and perfectly cooked. It dried up but didn't stick to the bottom or burn. Will be using this method when I need white rice. Made for Spring PAC 2014.', 'If done right, it is a wonderful side dish', 'Total, gloppy fail. Chinese white rice is not complicated but this recipe is way too free-form. It's downright reckless. I'll use the epicurious recipe next time or just my old fashioned "American" White rice recipe. Sorry AZPARZYC and allypal but skip this one!', 'Worst way to make rice . horrible.', 'Towards rose198705 and gcherrits, the problem you both seem to have concerning goopy gluey rice lies in the starches. Removing most of the free starch when washing the rice is insanely important. Likewise, lowering the heat part way through the cooking process helps. While it isnt mentioned here, allowing the rice to rest off of the heat before fluffing acts like insurance. That rest period sets the remaining starches in the rice grains, giving you the desired end product. <3']", "submitted": "2014-01-11T00:00:00", "minutes": 43, "n_steps": 16, "n_ingredients": 2 }, { "id": 410, "original_id": 369334, "name": "walnut oil", "description": "so much cheaper than store bought. a delicately flavored oil usually used to infuse flavor on already cooked food. there are quite a few recipes on zaar using walnut oil.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/369334_v000.png", "markdown": "## 🍰 walnut oil\n\n### Description\nso much cheaper than store bought. a delicately flavored oil usually used to infuse flavor on already cooked food. there are quite a few recipes on zaar using walnut oil.\n\n### Tags\n- lactose\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-large-groups\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- dietary\n- gifts\n- copycat\n- low-sodium\n- gluten-free\n- low-carb\n- inexpensive\n- egg-free\n- free-of-something\n- low-in-something\n- novelty\n- number-of-servings\n\n### Ingredients\n1. walnut pieces\n2. vegetable oil\n\n### Steps\n1. preheat oven to 350 degrees\n2. drop walnuts into boiling water in small saucepan\n3. boil 3 minutes\n4. drain\n5. spread walnuts in a single layer on a shallow baking sheet\n6. bake 15 - 25 minutes or until golden brown\n7. stirring once\n8. cool to lukewarm\n9. place warm nuts in a plastic bag and crush with mallet or rolling pin\n10. in large jar , combine nuts with oil\n11. when ready to use , strain walnuts from oil\n\n### Nutrition\n- 196.4\n- 33.0\n- 0.0\n- 0.0\n- 1.0\n- 13.0\n- 0.0\n\n### Reviews\n- Excellent, easy! I actually did make this a few days ago. Now I do wonder how long it keeps? Used this in Recipe#381946. Thank you gailanng for sharing. Made for Everyday.\n- This is super! Infusing the walnut flavor into (in my case) canola oil makes a simply delicious, healthier and way less expensive version of pure walnut oil. This in a salad of watercress, bleu cheese, roasted beets--heaven! And it gave fabulous flavor to Wicked's Classic Walnut Boule (#349732). Many thanks for sharing this!\n- I love the smell and flavor of the toasted walnuts! I used corn oil because that's what I had on hand. Thanks Gail! Made for Australian Recipe Swap-June 2009.\n- Now the little wheels are working in my head and wondering if I can make peanut oil as well using this method. I cannot even get my hands on walnut oil here in the land of Dracula so I'm even more thankful for this. Very flavorful and oh so easy. Made for Zwt 6.\n- i cut this in half, and it was delicious. I used it on some salad, it gave a lovely lift to it.\n- OK you have me sold! This was easy, the walnuts smelled wonderful while they were toasting, and here comes the best part of all the walnut oil gives a great new demotions to what ever you use it in. The only recommendations I would make is to make the walnut oil at least a day a head, the first day it was good how ever the dressing I made on the second day with what was left over from day one was really great. If you like using flavored oils, giving them as gifts, or would like to try giving new depths to your recipe this recipe is a must try. I will be using this a lot. Thanks for the post.\n\n### Date\n2009-05-04 00:00:00\n", "tags": [ "lactose", "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-large-groups", "5-ingredients-or-less", "condiments-etc", "easy", "dietary", "gifts", "copycat", "low-sodium", "gluten-free", "low-carb", "inexpensive", "egg-free", "free-of-something", "low-in-something", "novelty", "number-of-servings" ], "ingredients": [ "walnut pieces", "vegetable oil" ], "steps": [ "preheat oven to 350 degrees", "drop walnuts into boiling water in small saucepan", "boil 3 minutes", "drain", "spread walnuts in a single layer on a shallow baking sheet", "bake 15 - 25 minutes or until golden brown", "stirring once", "cool to lukewarm", "place warm nuts in a plastic bag and crush with mallet or rolling pin", "in large jar , combine nuts with oil", "when ready to use , strain walnuts from oil" ], "nutrition": [ 196.4, 33.0, 0.0, 0.0, 1.0, 13.0, 0.0 ], "reviews": "['Excellent, easy! I actually did make this a few days ago. Now I do wonder how long it keeps? Used this in Recipe#381946. Thank you gailanng for sharing. Made for Everyday.', \"This is super! Infusing the walnut flavor into (in my case) canola oil makes a simply delicious, healthier and way less expensive version of pure walnut oil. This in a salad of watercress, bleu cheese, roasted beets--heaven! And it gave fabulous flavor to Wicked's Classic Walnut Boule (#349732). Many thanks for sharing this!\", \"I love the smell and flavor of the toasted walnuts! I used corn oil because that's what I had on hand. Thanks Gail! Made for Australian Recipe Swap-June 2009.\", \"Now the little wheels are working in my head and wondering if I can make peanut oil as well using this method. I cannot even get my hands on walnut oil here in the land of Dracula so I'm even more thankful for this. Very flavorful and oh so easy. Made for Zwt 6.\", 'i cut this in half, and it was delicious. I used it on some salad, it gave a lovely lift to it.', 'OK you have me sold! This was easy, the walnuts smelled wonderful while they were toasting, and here comes the best part of all the walnut oil gives a great new demotions to what ever you use it in. The only recommendations I would make is to make the walnut oil at least a day a head, the first day it was good how ever the dressing I made on the second day with what was left over from day one was really great. If you like using flavored oils, giving them as gifts, or would like to try giving new depths to your recipe this recipe is a must try. I will be using this a lot. Thanks for the post.']", "submitted": "2009-05-04T00:00:00", "minutes": 30, "n_steps": 11, "n_ingredients": 2 }, { "id": 411, "original_id": 159839, "name": "plain rice make ahead oamc throw it in the freezer", "description": "i started doing this to save some time in the evenings. i don't like using that 10 minute uncle ben's but i do like having my rice ready that fast ;o). i really like using sushi rice! use whatever rice you prefer!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/159839_v000.png", "markdown": "## 🍰 plain rice make ahead oamc throw it in the freezer\n\n### Description\ni started doing this to save some time in the evenings. i don't like using that 10 minute uncle ben's but i do like having my rice ready that fast ;o). i really like using sushi rice! use whatever rice you prefer!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- rice\n- easy\n- low-fat\n- vegetarian\n- freezer\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- oamc-freezer-make-ahead\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- brown-rice\n- white-rice\n- medium-grain-rice\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. rice\n2. water\n\n### Steps\n1. cook as directed in rice cooker\n2. when rice is done immediately rinse , in strainer , with cold water till rice is cool\n3. fill ziplock baggies with 2 cups of rice each\n4. flatten out and remove air\n5. makes 4 bags\n6. i usually have 1 / 2 - 1 cup rice leftover which i just make a little dish for myself with\n7. use one bag for 2 of you ~ two bags for 4 of you :o) just take out of the freezer in the morning and throw in the fridge till you start cooking !\n\n### Nutrition\n- 263.2\n- 0.0\n- 0.0\n- 0.0\n- 9.0\n- 0.0\n- 19.0\n\n### Reviews\n- Awesome! I made my rice and froze in 2 cup packets. I pulled a packet out last night and put in the microwave for five minutes and had perfect rice. Thanks so much!\n- Ended up with 3 bags two cups each.\n- I have often tried to freeze rice but found it alway came out very soggy. After reading this recipe I realised why, not washing to stop the cooking. I often make sushi rice and freeze it for those evening where I crave sushi but cant be bothered to make up a whole batch. I used White basmati for this wich worked fine and plan to do some brown very soon. It is worth mentioning for the \"greener\" cooks among us that firstly once thawed you cant refreeze the rice (for example if you made a OMAC dish you wanted to freeze) and secondly once thawed and heated it cannot be heated again (for example if you made chilli and had some left over for lunch, you couldn't heat it up again) \n- My rice cooker states to rinse rice before cooking...however it\"s still starchy. This technique finally gave me no starch. Thanks...\n- I'm so glad I saw this! I had read somewhere NOT to freeze rice because it looses its texture! But after seeing these reviews, it must be a VERY OKAY thing to do! Thanks so much for posting! I'm off to cook up some rice! This will be AWESOME come winter for the \"on-the-fly\" 10 min chicken and rice soup! Bye bye Instant!\n- This never occurred to me and I'm not sure why not. I used 2 cups of uncooked rice, cooked, and put into sandwich bags. I then put them into the freezer bags with my cut up fresh broccoli and froze. When it was was time for stir fry, I microwaved the rice in a bowl for about a minute or so, and then made fried rice. This is exactly what I needed for fried rice especially since its best to use day old/cold rice. I'll continue doing this.\n- This is great! I've tried freezing rice before, but it always came out too dry and hard when reheated and I'd have to add liquid to make it eatable. I've used this method with dainty short grain brown rice. I made 8 - 1/2 cup (snack size bags) at oncea. I'm on a diet and it calls for 1/2 cup rice every day, so this is a great timesaver!\n- This worked really well! Not mushy or sticky at all. What an excellent \"trick.\" I made brown rice using weak (homemade) chicken stock and put it in gallon size freezer bags, spread into a very thin flat layer so that I can break off chunks as I need it (read that tip somewhere else). I microwaved it right from frozen and it was great.\n- This is a great idea! It worked perfectly. However, I forgot to thaw it in the fridge so when I was needing it, I microwaved it for 5 minutes, like another reviewer said. Great every time. (tried this 3 times so far) I don't like the minute rice either, so I am glad to have this back up plan. Thanks.\n- \"Thank You From the Bottom of My Heart\". I froze 2 cups per bag and got 5 bags. Since then I have used the rice with Chilli, made my version of Lazy Stuffed Cabbage & had it with Chicken & Vegetable Stir Fry. The rice was perfect every time when thawed and heated. While I love to cook from \"scratch\", it's nice to find a healthy short cut. This is a \"keeper\".\n- I have been doing this for a while now......never thought to post it so other knew also. Works great everytime. When I need to make rice because freezer is empty, I usually cook a whole bag and then package and freeze into meal size portions and individual portions for a fast lunch, just add left over meats.\n- I would never have figured this out on my own! It's such a time saver.\n- This is a great idea.\n- This works like a charm! I love the price on large bags of rice, but I hate having to wait 45-50 minutes for it to be ready for dinner. Now I've got enough rice for 3 dinners in the freezer and still saved money! The rice turns out wonderfully - the BF couldn't even tell it had come out of the freezer! (He just asked how I managed to cook the rice so fast - shhh! It's a secret!) Thanks, for the great idea!\n- This technique works perfectly. Thank you for posting. While I don't tend to use the rice to serve as dinner such as for red beans and rice, I do find it works great for things like fried rice, casseroles calling for cooked rice and in lunches. The texture does change some in the freezing, but being such a great time saver I don't care.\n- Great idea & far better than the processed instant rice in the store! Thanks so much!\n- I read that if you chill the rice in the fridge first, and then put in bags to freeze, it keeps the rice from thawing out sticky.\n- This worked exceptionally well. I made an extra large batch of rice in my rice cooker, rinsed it and bagged it! I worked amazingly well!\n- So Simple. . .So Smart. . .\n- Quick, easy and a great time saver. I used instant brown rice and it came out great.\n- What a great idea! I have so many recipes that I can make up ahead and just need some rice to finish it. I will make this now and put it in the freezer for the next time I need some rice. Thanks for a great idea to make my life run a little smoother.\n- Love this!!! SO EASY!!! When I'm making rice for dinner, I up the amount so that I can restock the freezer. I freeze 3c amounts (best for my family) ... just take straight from the freezer and put in the microwave for 5 min and you have perfect rice every time!!!\n- Thank you for a very good time saver. I do this all the time now.\n- Wow, this is a TEN star tip and works like a charm. I filled both the sandwich size zip lock bags for 2 of us and a few snack size for when I want rice for myself. Thanks so much for posting.\n- This is so simple, but I always had the problem of my frozen rice not being the right consistency upon thawing. This rice is just perfect; in fact, I think it turns out better after being frozen and reheated than the rice seems to be when it's freshly cooked! The grains are all perfectly separated and fluffy. I have made this with both jasmine and basmati rice.\n- I love this recipe. I think it is important to not overcook the rice. I let mine go a little too long and it was soft after thawing. I lso used a vacuum sealer. I wonder if the vacuum sealer works against us here... compacting the rice. It might be better to not use a vacuum sealer. Next time I will try without it. This is a great way to have a quick side dish. Heat up some frozen veggies and mix with the rice and some butter. Takes 5-8 minutes of microwaving and we have a starch and veggie!\n- Worked great, but after I thawed it, it seemed a bit 'crumbly', and the texture was not what I expected. I'll try again, as it was nice to have such a staple prepared and waiting. Thanks!\n- This is a great idea and so easy. I give it 5 stars, even though I didn't do mine right.....can we say read directions first?!? I didn't rinse to stop cooking. I went ahead and froze it, and I haven't tried it yet but I think mine will be sticky.\n- This worked out great! I used 2 cups of rice to 4 cups of water and now I have wonderful leftovers waiting in the freezer!\n- Love this so much! When I get home too tired or when I'm rushed in the morning and have no time to pack a lunch I take one of these out of the freezer, add frozen chicken and vegetables and throw it all into the microwave.\n- Great idea. Awesome time saver! Thanks!\n- This is one of those A-Ha recipes! I use this recipe for brown basmati and I cook it in chicken broth. No one should ever pay higher for quick cooking rice as this recipe lets you have good, high quality rice at your fingertips. I REALLY love this recipe and now keep stockpiles in my freezer for any old night.\n- What a wonderful tip- Thanks for sharing!!\n- What a great idea! I have my baggies in the freezer ready for me when I need them.I always rinse my rice really well in cold water before cooking and it turns out perfect.I also rinsed it after cooking following your directions and it is Perfect.\r\nThanks for posting this idea;my DH is a rice lover.\r\nRita\n- LOVE THIS! I used Jasmine Rice, put 2 cups cooked into cheap sandwich baggies, and put THOSE into a nicer zip-lock one to keep from freezer burn. I don't thaw - just take from freezer and put directly into microwave for 5 minutes or so. Has made eating rice SO convenient! Would make fresh for company as the texture of Jasmine is slightly altered, but perfect for meals for hubby and I. Am doing long-grain rice today and expect it to work just as great! THANKS!\n- This works so well; I do it with brown rice, which is healthier but I always disliked the 50 minute cooking time. Problem solved!! I didn't think 2 cups in a bag looked like enough last time, so I made it 3. Should have stuck with the recipe! For the two of us, a 2 cup bag is perfect for any meal, whether as a side dish or in a recipe that calls for precooked rice!\n- This is highly rated due to fact I am making rice for two dishes right now. Had I known this I would have had the rice ready. Thank You. I love rice and it is easy as can be. Hugs\n- What a clever idea! I cooked a huge batch of brown basmati which was being ignored in my cupboard. It takes a long time to prepare the brown basmatic (have to soak 25 minutes then cook another 25), so making it ahead and freezing was perfect. I've been taking a bag out every other day for one dish or another. Thank you for sharing this short cut!\n- Excellent idea! I made Lamb Curry Recipe #22275 for dinner tonight, and when noticed I had no rice in the cupboard. I remember I had some in the freezer - so had to zap it in the microwave straight from the freezer - and it turned out fantasic! Will always make sure I have plenty of rice in the freezer from now on. Thanks!\n- Very convenient and quick to make!! Only complaint was the rice was a little dry, but that may be my fault.\n- How is it I have not rated this one? I use this all the time after making my rice recipe#137364. The rice freezes wonderfully and reheats perfectly.\n\n### Date\n2006-03-14 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "side-dishes", "rice", "easy", "low-fat", "vegetarian", "freezer", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "oamc-freezer-make-ahead", "healthy-2", "low-in-something", "pasta-rice-and-grains", "brown-rice", "white-rice", "medium-grain-rice", "equipment", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "rice", "water" ], "steps": [ "cook as directed in rice cooker", "when rice is done immediately rinse , in strainer , with cold water till rice is cool", "fill ziplock baggies with 2 cups of rice each", "flatten out and remove air", "makes 4 bags", "i usually have 1 / 2 - 1 cup rice leftover which i just make a little dish for myself with", "use one bag for 2 of you ~ two bags for 4 of you :o) just take out of the freezer in the morning and throw in the fridge till you start cooking !" ], "nutrition": [ 263.2, 0.0, 0.0, 0.0, 9.0, 0.0, 19.0 ], "reviews": "['Awesome! I made my rice and froze in 2 cup packets. I pulled a packet out last night and put in the microwave for five minutes and had perfect rice. Thanks so much!', 'Ended up with 3 bags two cups each.', 'I have often tried to freeze rice but found it alway came out very soggy. After reading this recipe I realised why, not washing to stop the cooking. I often make sushi rice and freeze it for those evening where I crave sushi but cant be bothered to make up a whole batch. I used White basmati for this wich worked fine and plan to do some brown very soon. It is worth mentioning for the \"greener\" cooks among us that firstly once thawed you cant refreeze the rice (for example if you made a OMAC dish you wanted to freeze) and secondly once thawed and heated it cannot be heated again (for example if you made chilli and had some left over for lunch, you couldn\\'t heat it up again) ', 'My rice cooker states to rinse rice before cooking...however it\"s still starchy. This technique finally gave me no starch. Thanks...', 'I\\'m so glad I saw this! I had read somewhere NOT to freeze rice because it looses its texture! But after seeing these reviews, it must be a VERY OKAY thing to do! Thanks so much for posting! I\\'m off to cook up some rice! This will be AWESOME come winter for the \"on-the-fly\" 10 min chicken and rice soup! Bye bye Instant!', \"This never occurred to me and I'm not sure why not. I used 2 cups of uncooked rice, cooked, and put into sandwich bags. I then put them into the freezer bags with my cut up fresh broccoli and froze. When it was was time for stir fry, I microwaved the rice in a bowl for about a minute or so, and then made fried rice. This is exactly what I needed for fried rice especially since its best to use day old/cold rice. I'll continue doing this.\", \"This is great! I've tried freezing rice before, but it always came out too dry and hard when reheated and I'd have to add liquid to make it eatable. I've used this method with dainty short grain brown rice. I made 8 - 1/2 cup (snack size bags) at oncea. I'm on a diet and it calls for 1/2 cup rice every day, so this is a great timesaver!\", 'This worked really well! Not mushy or sticky at all. What an excellent \"trick.\" I made brown rice using weak (homemade) chicken stock and put it in gallon size freezer bags, spread into a very thin flat layer so that I can break off chunks as I need it (read that tip somewhere else). I microwaved it right from frozen and it was great.', \"This is a great idea! It worked perfectly. However, I forgot to thaw it in the fridge so when I was needing it, I microwaved it for 5 minutes, like another reviewer said. Great every time. (tried this 3 times so far) I don't like the minute rice either, so I am glad to have this back up plan. Thanks.\", '\"Thank You From the Bottom of My Heart\". I froze 2 cups per bag and got 5 bags. Since then I have used the rice with Chilli, made my version of Lazy Stuffed Cabbage & had it with Chicken & Vegetable Stir Fry. The rice was perfect every time when thawed and heated. While I love to cook from \"scratch\", it\\'s nice to find a healthy short cut. This is a \"keeper\".', 'I have been doing this for a while now......never thought to post it so other knew also. Works great everytime. When I need to make rice because freezer is empty, I usually cook a whole bag and then package and freeze into meal size portions and individual portions for a fast lunch, just add left over meats.', \"I would never have figured this out on my own! It's such a time saver.\", 'This is a great idea.', \"This works like a charm! I love the price on large bags of rice, but I hate having to wait 45-50 minutes for it to be ready for dinner. Now I've got enough rice for 3 dinners in the freezer and still saved money! The rice turns out wonderfully - the BF couldn't even tell it had come out of the freezer! (He just asked how I managed to cook the rice so fast - shhh! It's a secret!) Thanks, for the great idea!\", \"This technique works perfectly. Thank you for posting. While I don't tend to use the rice to serve as dinner such as for red beans and rice, I do find it works great for things like fried rice, casseroles calling for cooked rice and in lunches. The texture does change some in the freezing, but being such a great time saver I don't care.\", 'Great idea & far better than the processed instant rice in the store! Thanks so much!', 'I read that if you chill the rice in the fridge first, and then put in bags to freeze, it keeps the rice from thawing out sticky.', 'This worked exceptionally well. I made an extra large batch of rice in my rice cooker, rinsed it and bagged it! I worked amazingly well!', 'So Simple. . .So Smart. . .', 'Quick, easy and a great time saver. I used instant brown rice and it came out great.', 'What a great idea! I have so many recipes that I can make up ahead and just need some rice to finish it. I will make this now and put it in the freezer for the next time I need some rice. Thanks for a great idea to make my life run a little smoother.', \"Love this!!! SO EASY!!! When I'm making rice for dinner, I up the amount so that I can restock the freezer. I freeze 3c amounts (best for my family) ... just take straight from the freezer and put in the microwave for 5 min and you have perfect rice every time!!!\", 'Thank you for a very good time saver. I do this all the time now.', 'Wow, this is a TEN star tip and works like a charm. I filled both the sandwich size zip lock bags for 2 of us and a few snack size for when I want rice for myself. Thanks so much for posting.', \"This is so simple, but I always had the problem of my frozen rice not being the right consistency upon thawing. This rice is just perfect; in fact, I think it turns out better after being frozen and reheated than the rice seems to be when it's freshly cooked! The grains are all perfectly separated and fluffy. I have made this with both jasmine and basmati rice.\", 'I love this recipe. I think it is important to not overcook the rice. I let mine go a little too long and it was soft after thawing. I lso used a vacuum sealer. I wonder if the vacuum sealer works against us here... compacting the rice. It might be better to not use a vacuum sealer. Next time I will try without it. This is a great way to have a quick side dish. Heat up some frozen veggies and mix with the rice and some butter. Takes 5-8 minutes of microwaving and we have a starch and veggie!', \"Worked great, but after I thawed it, it seemed a bit 'crumbly', and the texture was not what I expected. I'll try again, as it was nice to have such a staple prepared and waiting. Thanks!\", \"This is a great idea and so easy. I give it 5 stars, even though I didn't do mine right.....can we say read directions first?!? I didn't rinse to stop cooking. I went ahead and froze it, and I haven't tried it yet but I think mine will be sticky.\", 'This worked out great! I used 2 cups of rice to 4 cups of water and now I have wonderful leftovers waiting in the freezer!', \"Love this so much! When I get home too tired or when I'm rushed in the morning and have no time to pack a lunch I take one of these out of the freezer, add frozen chicken and vegetables and throw it all into the microwave.\", 'Great idea. Awesome time saver! Thanks!', 'This is one of those A-Ha recipes! I use this recipe for brown basmati and I cook it in chicken broth. No one should ever pay higher for quick cooking rice as this recipe lets you have good, high quality rice at your fingertips. I REALLY love this recipe and now keep stockpiles in my freezer for any old night.', 'What a wonderful tip- Thanks for sharing!!', 'What a great idea! I have my baggies in the freezer ready for me when I need them.I always rinse my rice really well in cold water before cooking and it turns out perfect.I also rinsed it after cooking following your directions and it is Perfect.\\r\\nThanks for posting this idea;my DH is a rice lover.\\r\\nRita', \"LOVE THIS! I used Jasmine Rice, put 2 cups cooked into cheap sandwich baggies, and put THOSE into a nicer zip-lock one to keep from freezer burn. I don't thaw - just take from freezer and put directly into microwave for 5 minutes or so. Has made eating rice SO convenient! Would make fresh for company as the texture of Jasmine is slightly altered, but perfect for meals for hubby and I. Am doing long-grain rice today and expect it to work just as great! THANKS!\", \"This works so well; I do it with brown rice, which is healthier but I always disliked the 50 minute cooking time. Problem solved!! I didn't think 2 cups in a bag looked like enough last time, so I made it 3. Should have stuck with the recipe! For the two of us, a 2 cup bag is perfect for any meal, whether as a side dish or in a recipe that calls for precooked rice!\", 'This is highly rated due to fact I am making rice for two dishes right now. Had I known this I would have had the rice ready. Thank You. I love rice and it is easy as can be. Hugs', \"What a clever idea! I cooked a huge batch of brown basmati which was being ignored in my cupboard. It takes a long time to prepare the brown basmatic (have to soak 25 minutes then cook another 25), so making it ahead and freezing was perfect. I've been taking a bag out every other day for one dish or another. Thank you for sharing this short cut!\", 'Excellent idea! I made Lamb Curry Recipe #22275 for dinner tonight, and when noticed I had no rice in the cupboard. I remember I had some in the freezer - so had to zap it in the microwave straight from the freezer - and it turned out fantasic! Will always make sure I have plenty of rice in the freezer from now on. Thanks!', 'Very convenient and quick to make!! Only complaint was the rice was a little dry, but that may be my fault.', 'How is it I have not rated this one? I use this all the time after making my rice recipe#137364. The rice freezes wonderfully and reheats perfectly.']", "submitted": "2006-03-14T00:00:00", "minutes": 40, "n_steps": 7, "n_ingredients": 2 }, { "id": 412, "original_id": 26714, "name": "creamy coconut milk", "description": "this recipe is from the cookbook \"how it all vegan\".", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/26714_v000.png", "markdown": "## 🍰 creamy coconut milk\n\n### Description\nthis recipe is from the cookbook \"how it all vegan\".\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- refrigerator\n- vegan\n- vegetarian\n- nuts\n- food-processor-blender\n- dietary\n- coconut\n- equipment\n- small-appliance\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. boiling water\n2. coconut\n\n### Steps\n1. in a blender or food processor , puree the water and coconut until well incorporated\n2. strain out the coconut bits and chill\n\n### Nutrition\n- 280.7\n- 42.0\n- 12.0\n- 0.0\n- 5.0\n- 121.0\n- 3.0\n\n### Reviews\n- This is how I grew up making coconut milk. Use less water for a richer end result and more water for a less rich end result. We always use it to cook with or make coconut block (a frozen treat) Very delicious :).\n- We absolutely loved the results and plan on using it instead of rice milk. I removed one star since it wasn't \"creamy\" to me.\n- This made a very light slightly creamy coconut milk with desiccated unsweetened coconut. I think some people reviewing this recipe dont understand this is meant to be made with a fresh shredded coconut~thats how it would be creamy Im assuming. However without the fresh coconut this worked perfectly fine in Recipe #336835. I will defiantly use this recipe again if needed and would like to try it with freshly grated coconut also.\n- I used half a recipe in Recipe #68656. Very easy to do.\n- Surprizingly this turned out quite well and made an excelent coconut milk for the Tongian Coconut Rolls also on the Zaar.\r\n\r\nI put it in the fridge and found that the solids began forming at the top. I was also bothered by the fact that so much coconut was strained off and wasted after making (I doubled the recipe and used the same batch to make a second batch of the milk). I wish I had had a back up plan for the left over coconut, or knew if it was still fine to use it, as it was very light and fluffy from the moisture and the pureeing in the blender. Was much of the fat taken out? Likely.\r\n\r\nAnyways, I dont think this is a PERFECT replacement for the coconut milk in a can, but if you, like me, had run out of coconut milk and needed it to make a yummy new Zaar dish, it works just fine! Just a little less fatty than regular coconut milk. A bit too watery. But just a bit. Not enough to have to make any alterations in a recipe.\n- Exactly what I needed for a coconut rice recipe! If I didn't know I made it, I would not have known the difference! It works great on sweetened shredded coconut that is starting to dry out also! The strained coconut can then be used in other recipes such as coconut filled brownies. Yummy!\n- I was making Thai Coconut Rice #63446 and Coconut Chicken Curry #19177 and didn't have the coconut milk I thought I had. It didn't specify fresh or packaged coconut so I decided to experiment and used my regular slightly sweetened coconut flakes. I made 5-1/2 cups, enough for both recipes and WOW. This saved my dinner. It was VERY, VERY good. Thanks a lot for posting this, it saved me a trip to the store, also!!!! :)\n- Just what I was looking for!\n- Just what I needed. Thank you! I'm using it for recipe 97417 :)\n- Wonderful and easy recipe mielhollinger. \r\nI actually needed some coconut milk for **Jubes** Recipe #220272, I thought I had coconut milk and when it was time to add it ....... GASP!!\r\nI then found this recipe and it worked so very well, I was amazed at how quick and easy it was !!\r\nThanks again, this great recipe got me out of spot!\n\n### Date\n2002-04-28 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "beverages", "fruit", "easy", "refrigerator", "vegan", "vegetarian", "nuts", "food-processor-blender", "dietary", "coconut", "equipment", "small-appliance", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "boiling water", "coconut" ], "steps": [ "in a blender or food processor , puree the water and coconut until well incorporated", "strain out the coconut bits and chill" ], "nutrition": [ 280.7, 42.0, 12.0, 0.0, 5.0, 121.0, 3.0 ], "reviews": "['This is how I grew up making coconut milk. Use less water for a richer end result and more water for a less rich end result. We always use it to cook with or make coconut block (a frozen treat) Very delicious :).', 'We absolutely loved the results and plan on using it instead of rice milk. I removed one star since it wasn\\'t \"creamy\" to me.', 'This made a very light slightly creamy coconut milk with desiccated unsweetened coconut. I think some people reviewing this recipe dont understand this is meant to be made with a fresh shredded coconut~thats how it would be creamy Im assuming. However without the fresh coconut this worked perfectly fine in Recipe #336835. I will defiantly use this recipe again if needed and would like to try it with freshly grated coconut also.', 'I used half a recipe in Recipe #68656. Very easy to do.', 'Surprizingly this turned out quite well and made an excelent coconut milk for the Tongian Coconut Rolls also on the Zaar.\\r\\n\\r\\nI put it in the fridge and found that the solids began forming at the top. I was also bothered by the fact that so much coconut was strained off and wasted after making (I doubled the recipe and used the same batch to make a second batch of the milk). I wish I had had a back up plan for the left over coconut, or knew if it was still fine to use it, as it was very light and fluffy from the moisture and the pureeing in the blender. Was much of the fat taken out? Likely.\\r\\n\\r\\nAnyways, I dont think this is a PERFECT replacement for the coconut milk in a can, but if you, like me, had run out of coconut milk and needed it to make a yummy new Zaar dish, it works just fine! Just a little less fatty than regular coconut milk. A bit too watery. But just a bit. Not enough to have to make any alterations in a recipe.', \"Exactly what I needed for a coconut rice recipe! If I didn't know I made it, I would not have known the difference! It works great on sweetened shredded coconut that is starting to dry out also! The strained coconut can then be used in other recipes such as coconut filled brownies. Yummy!\", \"I was making Thai Coconut Rice #63446 and Coconut Chicken Curry #19177 and didn't have the coconut milk I thought I had. It didn't specify fresh or packaged coconut so I decided to experiment and used my regular slightly sweetened coconut flakes. I made 5-1/2 cups, enough for both recipes and WOW. This saved my dinner. It was VERY, VERY good. Thanks a lot for posting this, it saved me a trip to the store, also!!!! :)\", 'Just what I was looking for!', \"Just what I needed. Thank you! I'm using it for recipe 97417 :)\", 'Wonderful and easy recipe mielhollinger. \\r\\nI actually needed some coconut milk for **Jubes** Recipe #220272, I thought I had coconut milk and when it was time to add it ....... GASP!!\\r\\nI then found this recipe and it worked so very well, I was amazed at how quick and easy it was !!\\r\\nThanks again, this great recipe got me out of spot!']", "submitted": "2002-04-28T00:00:00", "minutes": 10, "n_steps": 2, "n_ingredients": 2 }, { "id": 413, "original_id": 369772, "name": "rowdy cowboy", "description": "i found this on a website that says it's a favorite at aussie clubs.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/369772_v000.png", "markdown": "## 🍰 rowdy cowboy\n\n### Description\ni found this on a website that says it's a favorite at aussie clubs.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- south-west-pacific\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- australian\n- easy\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. butterscotch schnapps\n2. baileys irish cream\n\n### Steps\n1. layer in shot glass\n2. salute !\n\n### Nutrition\n- 50.9\n- 3.0\n- 12.0\n- 0.0\n- 0.0\n- 7.0\n- 1.0\n\n### Reviews\n- Smooth, delightful, this was a delightful after-dinner dessert shot. The liquor was not overwhelming. My butterscotch schnapps was room temperature and my Bailey's was refrigerated; I used a clean measuring cup to measure the Bailey's and poured very slowly over the back of a tablespoon. Hooray, my layers stayed distinct! Made for The Wild Bunch for ZWT8's stay in Australia/NZ.\n- I tried Boomnies method to layer with the schnapps first but the Baileys sunk straight to the bottom from the first drop on. I'm never going to get the hang of this layering *sigh*. Although the photo doesn't look so great this is really yummy. I tried it two ways, as written for a shot and mixed with an ounce of light cream. It was a delight both ways so if you'd like a lighter hit of alcohol just add the 1/2 and 1/2.\n- You best make yourself a triple in this drink, it is so GOOD. I poured the Baileys first then the schnapps and it did not layer for me. I guess they must be to close to the same density. I'll be making this again! Made for Please Review My Recipe\n- I love this drink. I never could get it to layer..........but it sure didn't impact the taste. Thanks for sharing.\n- I layered it. First the butterscotch schnapps and then the baileys. It was great. Thanks Momaphet :) Made for Holiday tag\n- Just love the flavors of this shot!! In my area, it is called a buttery nipple, but it doesn't matter what you call it, it is just so yummy. We prefer ours cold, so added ice to a shaker then the liqueurs, shook and served!! Thanks for posting the recipe. Made for Newest Tag Game.\n- This shot is just great! I've made this chilled and shaken before but I really enjoyed it layered as well - gave it another taste dimension that was just wonderful. Thanks for sharing this!\n\n### Date\n2009-05-05 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "south-west-pacific", "for-1-or-2", "5-ingredients-or-less", "beverages", "australian", "easy", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "butterscotch schnapps", "baileys irish cream" ], "steps": [ "layer in shot glass", "salute !" ], "nutrition": [ 50.9, 3.0, 12.0, 0.0, 0.0, 7.0, 1.0 ], "reviews": "[\"Smooth, delightful, this was a delightful after-dinner dessert shot. The liquor was not overwhelming. My butterscotch schnapps was room temperature and my Bailey's was refrigerated; I used a clean measuring cup to measure the Bailey's and poured very slowly over the back of a tablespoon. Hooray, my layers stayed distinct! Made for The Wild Bunch for ZWT8's stay in Australia/NZ.\", \"I tried Boomnies method to layer with the schnapps first but the Baileys sunk straight to the bottom from the first drop on. I'm never going to get the hang of this layering *sigh*. Although the photo doesn't look so great this is really yummy. I tried it two ways, as written for a shot and mixed with an ounce of light cream. It was a delight both ways so if you'd like a lighter hit of alcohol just add the 1/2 and 1/2.\", \"You best make yourself a triple in this drink, it is so GOOD. I poured the Baileys first then the schnapps and it did not layer for me. I guess they must be to close to the same density. I'll be making this again! Made for Please Review My Recipe\", \"I love this drink. I never could get it to layer..........but it sure didn't impact the taste. Thanks for sharing.\", 'I layered it. First the butterscotch schnapps and then the baileys. It was great. Thanks Momaphet :) Made for Holiday tag', \"Just love the flavors of this shot!! In my area, it is called a buttery nipple, but it doesn't matter what you call it, it is just so yummy. We prefer ours cold, so added ice to a shaker then the liqueurs, shook and served!! Thanks for posting the recipe. Made for Newest Tag Game.\", \"This shot is just great! I've made this chilled and shaken before but I really enjoyed it layered as well - gave it another taste dimension that was just wonderful. Thanks for sharing this!\"]", "submitted": "2009-05-05T00:00:00", "minutes": 1, "n_steps": 2, "n_ingredients": 2 }, { "id": 414, "original_id": 187790, "name": "baked bacon oven fried bacon", "description": "serves 100; allow 3 slices per serving. reduce bacon by 6 lbs. for 2 slices per person. i used bacon i got over the meat counter in the store, so it was thicker. there were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. that way you'll have the correct amount. the bread is only here because i need more then one ingredient to post this. i like to fix ours this way when we have blt's. then all the bacon is still warm when we sit down to eat.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/187790_v000.png", "markdown": "## 🍰 baked bacon oven fried bacon\n\n### Description\nserves 100; allow 3 slices per serving. reduce bacon by 6 lbs. for 2 slices per person. i used bacon i got over the meat counter in the store, so it was thicker. there were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. that way you'll have the correct amount. the bread is only here because i need more then one ingredient to post this. i like to fix ours this way when we have blt's. then all the bacon is still warm when we sit down to eat.\n\n### Tags\n- bacon\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-large-groups\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- pork\n- american\n- oven\n- easy\n- dietary\n- low-carb\n- inexpensive\n- low-in-something\n- meat\n- brunch\n- equipment\n- number-of-servings\n\n### Ingredients\n1. bacon\n2. oil\n\n### Steps\n1. oil not needed , only for a second ingredient so it would post\n2. arrange slices in rows , across pans with fat edges slightly overlapping lean edges\n3. bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp\n4. i have been draining the grease and flipping the bacon , then back in the oven for 5 minutes or so\n5. watch closely\n6. do not overcook\n7. drain or skim off excess fat at needed\n8. drain thoroughly on paper towels\n9. for those with a convection oven use 325 degrees 20-25 minutes\n10. the longer you bake after 20 minutes the greater the risk of producing a dry , burnt piece of bacon\n\n### Nutrition\n- 373.9\n- 56.0\n- 0.0\n- 28.0\n- 18.0\n- 61.0\n- 0.0\n\n### Reviews\n- One addition I do is use cooling racks with nonstick spray to elevate the bacon above the grease. And no need to flip the bacon.\n- Fantastic! Trust Charlotte- watch your bacon after you flip it- it burns easily. I will pay better attention next time. Thanks\n- I rarely make bacon because I hate cleaning up the splatter of grease on the stove. This made preparation a cinch! The bacon turned out perfect -- Thanks!\n- I lined my pan with foil so cleanup was easy. The timing on this recipe was almost perfect. It was easy with no fuss. Thanks for the recipe.\n- Worked like a charm. I love cooking bacon this way, less splatter on me. Thank you for sharing this method with us.\n- I've been baking bacon for over 30 years--thanks to having married a chef. It is important to \"know\" your oven--the temperature and time may vary from the recipe. I drain the bacon half-way through the baking, and turn the bacon once. This cuts down on the spatters inside the oven. Not having to clean the cook top and the six feet surrounding it is great!\n- I started preparing my bacon this way when my daughters were in school. I cook it until it is almost done and then drain it on paper towels. I then place it in a container with waxed paper in between the slices and place it in the freezer. I take out however many slices I need and place them in the microwave for about 1 minute. Bacon for breakfast even on school days!\n- Followe the recipe but mine did not come out crispy, had to increase heat and time.\n- Baking bacon is the only way to go. I suggest lining the baking pan with parchment paper. That way you don't have to drain since the parchment absorbs a lot of the grease. Cooking time was spot on for me @ 375 since my oven runs about 25 degrees hot.\n- What an easy way to prepare bacon! I scaled this back to one package and loved that I didn't have a greasy mess to clean up. Thanks for posting this Charlotte ~ I may never fry bacon again! Made for Zaar Stars Tag.\n- I too have discovered baking bacon, and now won't consider making it any other way. But I'll add one little tip to this method- try placing a cookie cooling rack on the top of a cookie sheet lined with aluminum foil. The fat drips away and the clean up couldn't be easier. Finally, I like to add fresh ground black pepper before it goes into the oven, and always get uncured or applewood smoked bacon (TJ's is a great source). I can get a dozen slices done on the first pass, and then while the oven is hot will throw in a second batch- otherwise there would never be leftovers! BLTs are a snap!!\n- This is the only way to cook bacon from now on. No splatters and SO easy!! Thanks.\n- Loved the fact the stovetop was clear to make other things. This worked well for me. I baked one pound of bacon at 325 for 20 minutes, perfect! Thanks Charlotte J!\n- Baked bacon on rimmed, lined baking sheet. Baked for 30 minutes and it turned out perfect!\n- Love the idea of making bacon in the oven.\n- Excellent.....no more grease burns on my arms!!!\n- Delicious! I baked at 375° for 15 minutes in a an ordinary 13x9 baking sheet lined with foil to catch the grease.

I didn't turn the bacon or drain any grease away... the bacon was perfect after sitting on some newspaper to drain away the fat for 15 minutes.

This makes perfect bacon for a BLT sandwich.\n- What a great way to make a large amount of bacon. Mine took about 30 minutes and it truned out perfect. Thanks for sharing.\n- Worked well! Used a pound of regular bacon on a half sheet pan covered with parchment paper and baked as directed. Perfect bacon, easy clean up. Thanks for the recipe!\n- Excellent! I can not have crisp bacon. I had a trac(a breathing tube in my throat, years ago) I have a ledge in my throat so crisp anything doesn't go down well. I cook until tender done and very limp. Then I freeze between wax paper and finish cooking as needed. Or chop and use in other recipes. I cook for 325* This is a good recipe and the bacon doesn't shrink and if you want to add lemon pepper to the slices, you can, it won't fall off and...when the bacon is almost cooked, you can brush on a little melted honey. Yummmm!\r\nThanks for posting! This is super!\n- This was very handy for Christmas morning. I used regular grocery store bacon, just one pack. My bacon was not cooked in the time stated, even with preheating the pan. Not really a big deal, but I had timed everything else around the bacon being done in 25 minutes. I did end up crisping the bacon in the microwave, because I just didn't have any more time. I loved that I didn't get popped and burned, and I will definitely use this recipe again, but will up the time. Thanks!\n- We loved cooking bacon this way, it turned out fabulous, I cooked it at 400 for 15 minutes, drained, and cooked 15 minutes longer, it turned out nice and crispy, just how we like it, and there was no splatter mess to clean up either. I think we'll always cook bacon this way. Thanks so much!\n- I used to grill my bacon on the George Forman grill because I hated cooking bacon on the stove. the GF grill works great but now that I have 2 hungry kids, it take FOREVER to fry up a pack of bacon! (My 11 yr old son would eat an entire pack of bacon if I let him!) Anyway, this is a great way to cook the bacon all at once, pieces stay flat and evenly cooked. In fact I have a pan in the oven right now! Soon my family will wake to the smell of bacon and it will be already cooked and ready to go :) THANKS FOR THE GREAT IDEA!\n- Can't believe that I haven't reviewed this yet, well maybe I can....I use the parchment paper every time for easy clean up and love the way the house doesn't smell of fried bacon. Thank you.\n- I love the fact that there is no greasy mess and I can make a bunch of bacon at a time without standing over a frying pan for a half an hour or so. Great idea!! Oh, and lining the pan with foil is a must do. Thanks...\n- I only made a pound of bacon and I cooked this on the grill instead of the oven. This worked perfectly and I had a pound of bacon done all at once.\n- I can't believe I hadn't reviewed this yet--perfect bacon, one pound at a time, then I freeze it and use as needed. Absolutely a breeze!\n- Awesome! I hate frying bacon. It's always so greasy and messy. This was so easy and probably a little bit more healtheir than just pan frying. I didn't use the oil bc I knew it would make it's own grease. I will be making this again. What a great idea :)\n- Worked perfectly! I used this in a recipe where the bacon needed to be done, but not crispy. I cooked it for 10 minutes and it was just right!\n- OMG! Bacon heaven!! I used a medium priced, thick slice bacon, twelve slices. I followed other reviews and added cracked pepper. I also sprinkled on some organic coconut palm sugar. I was nervous about burning so I started with 15 minutes. Took bacon out of oven and turned over. I added 10 minutes to the timer. I checked every few minutes at this point (very important). Some pieces looked done sooner than others so I removed them to a plate. I put the rest back in and kept checking until all looked done. I put bacon on a plate lined with paper towels and blotted off as much grease as possible. I actually think the bacon shriveled less than with using the skillet and wow, my kind of cleanup!! I believe the 375 degree oven temperature, thick bacon and constant monitoring is the key. YUM!!\n- I only made a little (2 batches, each 1/2 pound) and after 10 minutes at 375 it was done. (Unfortunately I left the first batch in for 15 minutes -- too burnt for most people, but I ate it, heh.)\n\nIt certainly is easy and quick! I wouldn't have even bought bacon if I hadn't read you could bake it like this. =P\n- Did 8 oz. of bacon on aluminum foil line cookie sheet and was perfect in 20 minutes at 375 degrees. Great mess free way to do bacon!\n- I've been cooking bacon in the oven for years. It brings out the best flavor!!!\n- Im a \"beginning cook\" (never cooked anything before i married in june '06). I avoid cooking bacon because i can never get it right, its all soggy and floppy, the grease splatters me and HURTS..etc etc.. its kinda hit or miss. I decided to try this with some leftover frozen bacon. I de-thawed the bacon, then just layered it on my cookie pan (didn't overlap or anything, no extra oil). I dont (yet!) know what \"convection\" oven means - i just have a new flat-top electric stove. I preheated to 375F, popped in the bacon for 20 mins, drained at 20, flipped, and cooked for 7 more minutes. Then i took them out and layed them out on a napkin covered plate to drain. I must say this is PERFECT!! Im so excited...even had to call my mom about it (haha). I will ALWAYS cook my bacon like this now - its so easy and tastes great! Good, bacon'y and crispy..just like it should be! THANKS!! :)\n- I have been doing by bacon this way for years! I also cook it to almost done, vacuum seal it and freeze it. Just a minute in the microwave or frying pan and it is ready. Great for camping!\n- I just couldn't get my bacon to cook right. Maybe it was me -- maybe it was the bacon. My hysband got REALLY thick stuff. It took FOREVER to cook. And, ultimately, would have been faster to fry on a griddle. Of course, (eventually... after almost an hour) it IS bacon -- so I can't give too low of a rating! :) I will try again some other time ... when I have more time.\n- This is by far the best way to cook bacon! I used parchment paper as some of the other reviews suggested. Clean-up was a breeze, and I didn't have to worry about anyone getting splattered while the bacon was cooking!\n- This is such a no fuss way to make bacon!\n- Beats standing over the stove and the bacon is nice and uniform!\n- My Brother-in-law ALWAYS makes it this way, I could never remember the temp....Thank you sooooooo much for posting! I did not have to call AGAIN and ask how to do it! This is the easiest way to make bacon, so you can have your stove top free to fry the eggs! BLESS YOU!\n- I always burn the bacon at the last minute. This method has renewed my love affair with bacon! Thank you from the bottom of my aortic.\n- I have used this method for years, and we enjoy perfect bacon each time. I like to sprinkle on a little brown sugar, and some fresh cracked black pepper, prior to baking. To the individual that complained about spattering and clean up, bacon by its very nature will make some mess, whether in oven or stove top. I find if you bake it at 375\n- I used a cookie rack on my baking sheet, it worked wonderfully!\n- I used to bake my bacon all the time when I was making quiches, but hadn't made one (until today) for ages. I had forgotten the oven temp (thought it was lots lower) and time, so I thought I would try this. I worked out perfect.\r\n\r\nI put in 4-5 slices of bacon, but NOT overlapping any. I left ALL the bacon grease in the lasagna dish, and put the other half of the bacon in to bake. It worked out just like I wanted, and with much less mess than a frying pan (other than a lasagna dish to clean out). Thanks, CharlotteJ, for your recipe.\n- I used to make bacon like this at a hotel when I was in a cooking program and I've never really bothered to make them like this at home. We did today and it was great. The bacon looks so good too! I only cooked 12 slices though! I cooked them on parchment paper and had no clean-up. Thanks!\n- Perfect recipe for the person who loves cleaning. What a mess. Sure the baking sheet beneath the bacon is easy to clean but what about the rest of the oven. The bacon fat splatters everywhere. <br/><br/>I guess it's fine if you have the money to pay somebody else to clean your kitchen, otherwise I'd stick with more conventional methods.\n- This is how I have cooked bacon ever since I found it in Betty Crocker's cookbook. NO GREASY MESS!!!! I cook thicker bacon at 400 degreesas per the cookbook, but thin to regular bacon does well at 350 degrees.\n- This is a perfect way to get a bunch of bacon done with minimal mess and an excellent result. No more spattering grease for me!!\n- I’ve been cooking bacon this way for years and really like the fact that it is “no-fussâ€�. The only thing I do differently is to put cooling racks on the jellyroll pan then lay the bacon on top of that. This keeps the bacon above the fat while it’s cooking.\n- Yummy!!! This is the only way I cook the bacons! They are always nicely done and crispy...\n- This is how I always make bacon now. It lays flat so there is no curling and it is just so much easier than trying to fry it in a skillet.\n- yum.\n- We adjusted the recipe for approx 8 servings ( about 2 lbs of bacon ) broken up between 2 baking trays . The oven was set to a pre-heated 350 for 25 minutes. I like my bacon crisp DH likes it sort of \" mushy \" . This method made a nice middle ground between the two. This is how we are going to be doing bacon from now on :)\n- I have been baking my bacon for some time. The proper time for my oven is about 15 minutes at 325. If I use 350 or higher, the bacon begins to burn. This is great for busy mornings, as it allows your attention to go to the rest of breakfast prep, or even a quick shower while the bacon cooks.\n- I've done bacon this way several times now, and will NEVER fry bacon again! Comes out perfectly every time and my husband and kids love that it's never overcooked or undercooked. Aside from the fact that you don't get splatters and your house doesn't smell of bacon all day! The best way to cook bacon by far!\n- This recipe has saved my life numerous times! Fantastic results!\n- A super easy way to prepare bacon whether it is for 100 or 2 people!! I made some this morning and it was done in no time and no messy cleanup!! \r\nI put my bacon on a baking sheet lined with parchment paper, did not drain it, but did turn it over. \r\nThanks for posting this Charlotte!\n- Love making bacon this way! Saves so having to clean my gas cooktop, which is a big plus.\n- Ty... I used a broiler pan so the fat could drip down... crispy\n- Made using Williams thick sliced bacon. Sprayed bottom of broiler pan with pam, fit 9 slices of bacon and cooked in a 375 degree preheated oven for 20 minutes. I drained the grease, turned over the bacon and cooked for 5 minutes more. Made 2 batches for freezing leftovers. Perfect for thick sliced bacon. I soaked the broiler pan in warm water for a few minutes and it cleaned up easily. Delicious, thank you Charlotte J, for posting.\n- Perfect bacon - FINALLY! I've always dreaded cooking bacon on the stove because I find the results so random. Tried this last weekend for a bunch of bacon I was using for a salad and the finished product was perfection. I didn't use any additional oil and *did* overlap to fit all the bacon on my cookie sheet. I will never cook bacon on the stove again! Thank you!\n- I like this recipe! This is similar to mine exept I use oil becuase it has a sort of more smokey/crunchy taste great recipe and I love bacon hahahahhaa\n- I love this method of cooking bacon! One pound of thick sliced bacon will fit on one large cookie sheet. I followed another reviewer and baked at 350 for 25-30 minutes; however, I pulled it out at about 20 minutes, drained off the fat, rearranged the slices as necessary, then put it back in for the remaining time.\n- Why on earth did I ever make bacon any other way????? Thank you for the method, I wish I had tried this YEARS ago. Pan frying is painful and messy, and microwaving yields awful results. Your method is the way I will cook bacon from now on, and will teach my daughters to do the same. I lined the cookie sheet with foil, clean up was a breeze. The next time I will follow the suggestions of others and put the bacon on a rack over the cookie sheet. Regardless, this was easy, and I thank you so much for posting! :)\n- Mmmm good! Mine took about 30 minutes at 375; and I cooked a whole package of thick sliced bacon and sprinkled brown sugar on it as suggested by another review.\n- I thought this bacon was OUTSTANDING! My husband had 4 slices left of the grocery store packaged bacon ripped into 8 halves and I baked it 20 minutes on the first side, 5 on the other side. It worked perfectly! The bacon came out fully cooked, crisp but still nice, pretty thick, and with a juicy and very bacon-y taste! :) Also, I made it on an aluminum pan so there was no mess to clean up at all! It made for a wonderful compliment to my breakfast this morning and I'm so thankful for this recipe! It's a keeper I will definitely use again in the near future! Thank you!\n- My son will not eat micro bacon anymore. Calls it fake bacon. Found this recipe and crossed my finger. Yippee! I no longer have to fry bacon for him each morning before school. I can smell like perfume and soap instead of bacon all day. Made it just the way it states and it turned out perfect. I did line my pans with foil. No more frying bacon for me. Thanks for posting.\n\n### Date\n2006-09-26 00:00:00\n", "tags": [ "bacon", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-large-groups", "5-ingredients-or-less", "very-low-carbs", "main-dish", "pork", "american", "oven", "easy", "dietary", "low-carb", "inexpensive", "low-in-something", "meat", "brunch", "equipment", "number-of-servings" ], "ingredients": [ "bacon", "oil" ], "steps": [ "oil not needed , only for a second ingredient so it would post", "arrange slices in rows , across pans with fat edges slightly overlapping lean edges", "bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp", "i have been draining the grease and flipping the bacon , then back in the oven for 5 minutes or so", "watch closely", "do not overcook", "drain or skim off excess fat at needed", "drain thoroughly on paper towels", "for those with a convection oven use 325 degrees 20-25 minutes", "the longer you bake after 20 minutes the greater the risk of producing a dry , burnt piece of bacon" ], "nutrition": [ 373.9, 56.0, 0.0, 28.0, 18.0, 61.0, 0.0 ], "reviews": "['One addition I do is use cooling racks with nonstick spray to elevate the bacon above the grease. And no need to flip the bacon.', 'Fantastic! Trust Charlotte- watch your bacon after you flip it- it burns easily. I will pay better attention next time. Thanks', 'I rarely make bacon because I hate cleaning up the splatter of grease on the stove. This made preparation a cinch! The bacon turned out perfect -- Thanks!', 'I lined my pan with foil so cleanup was easy. The timing on this recipe was almost perfect. It was easy with no fuss. Thanks for the recipe.', 'Worked like a charm. I love cooking bacon this way, less splatter on me. Thank you for sharing this method with us.', 'I\\'ve been baking bacon for over 30 years--thanks to having married a chef. It is important to \"know\" your oven--the temperature and time may vary from the recipe. I drain the bacon half-way through the baking, and turn the bacon once. This cuts down on the spatters inside the oven. Not having to clean the cook top and the six feet surrounding it is great!', 'I started preparing my bacon this way when my daughters were in school. I cook it until it is almost done and then drain it on paper towels. I then place it in a container with waxed paper in between the slices and place it in the freezer. I take out however many slices I need and place them in the microwave for about 1 minute. Bacon for breakfast even on school days!', 'Followe the recipe but mine did not come out crispy, had to increase heat and time.', \"Baking bacon is the only way to go. I suggest lining the baking pan with parchment paper. That way you don't have to drain since the parchment absorbs a lot of the grease. Cooking time was spot on for me @ 375 since my oven runs about 25 degrees hot.\", \"What an easy way to prepare bacon! I scaled this back to one package and loved that I didn't have a greasy mess to clean up. Thanks for posting this Charlotte ~ I may never fry bacon again! Made for Zaar Stars Tag.\", \"I too have discovered baking bacon, and now won't consider making it any other way. But I'll add one little tip to this method- try placing a cookie cooling rack on the top of a cookie sheet lined with aluminum foil. The fat drips away and the clean up couldn't be easier. Finally, I like to add fresh ground black pepper before it goes into the oven, and always get uncured or applewood smoked bacon (TJ's is a great source). I can get a dozen slices done on the first pass, and then while the oven is hot will throw in a second batch- otherwise there would never be leftovers! BLTs are a snap!!\", 'This is the only way to cook bacon from now on. No splatters and SO easy!! Thanks.', 'Loved the fact the stovetop was clear to make other things. This worked well for me. I baked one pound of bacon at 325 for 20 minutes, perfect! Thanks Charlotte J!', 'Baked bacon on rimmed, lined baking sheet. Baked for 30 minutes and it turned out perfect!', 'Love the idea of making bacon in the oven.', 'Excellent.....no more grease burns on my arms!!!', \"Delicious! I baked at 375° for 15 minutes in a an ordinary 13x9 baking sheet lined with foil to catch the grease.

I didn't turn the bacon or drain any grease away... the bacon was perfect after sitting on some newspaper to drain away the fat for 15 minutes.

This makes perfect bacon for a BLT sandwich.\", 'What a great way to make a large amount of bacon. Mine took about 30 minutes and it truned out perfect. Thanks for sharing.', 'Worked well! Used a pound of regular bacon on a half sheet pan covered with parchment paper and baked as directed. Perfect bacon, easy clean up. Thanks for the recipe!', \"Excellent! I can not have crisp bacon. I had a trac(a breathing tube in my throat, years ago) I have a ledge in my throat so crisp anything doesn't go down well. I cook until tender done and very limp. Then I freeze between wax paper and finish cooking as needed. Or chop and use in other recipes. I cook for 325* This is a good recipe and the bacon doesn't shrink and if you want to add lemon pepper to the slices, you can, it won't fall off and...when the bacon is almost cooked, you can brush on a little melted honey. Yummmm!\\r\\nThanks for posting! This is super!\", \"This was very handy for Christmas morning. I used regular grocery store bacon, just one pack. My bacon was not cooked in the time stated, even with preheating the pan. Not really a big deal, but I had timed everything else around the bacon being done in 25 minutes. I did end up crisping the bacon in the microwave, because I just didn't have any more time. I loved that I didn't get popped and burned, and I will definitely use this recipe again, but will up the time. Thanks!\", \"We loved cooking bacon this way, it turned out fabulous, I cooked it at 400 for 15 minutes, drained, and cooked 15 minutes longer, it turned out nice and crispy, just how we like it, and there was no splatter mess to clean up either. I think we'll always cook bacon this way. Thanks so much!\", 'I used to grill my bacon on the George Forman grill because I hated cooking bacon on the stove. the GF grill works great but now that I have 2 hungry kids, it take FOREVER to fry up a pack of bacon! (My 11 yr old son would eat an entire pack of bacon if I let him!) Anyway, this is a great way to cook the bacon all at once, pieces stay flat and evenly cooked. In fact I have a pan in the oven right now! Soon my family will wake to the smell of bacon and it will be already cooked and ready to go :) THANKS FOR THE GREAT IDEA!', \"Can't believe that I haven't reviewed this yet, well maybe I can....I use the parchment paper every time for easy clean up and love the way the house doesn't smell of fried bacon. Thank you.\", 'I love the fact that there is no greasy mess and I can make a bunch of bacon at a time without standing over a frying pan for a half an hour or so. Great idea!! Oh, and lining the pan with foil is a must do. Thanks...', 'I only made a pound of bacon and I cooked this on the grill instead of the oven. This worked perfectly and I had a pound of bacon done all at once.', \"I can't believe I hadn't reviewed this yet--perfect bacon, one pound at a time, then I freeze it and use as needed. Absolutely a breeze!\", \"Awesome! I hate frying bacon. It's always so greasy and messy. This was so easy and probably a little bit more healtheir than just pan frying. I didn't use the oil bc I knew it would make it's own grease. I will be making this again. What a great idea :)\", 'Worked perfectly! I used this in a recipe where the bacon needed to be done, but not crispy. I cooked it for 10 minutes and it was just right!', 'OMG! Bacon heaven!! I used a medium priced, thick slice bacon, twelve slices. I followed other reviews and added cracked pepper. I also sprinkled on some organic coconut palm sugar. I was nervous about burning so I started with 15 minutes. Took bacon out of oven and turned over. I added 10 minutes to the timer. I checked every few minutes at this point (very important). Some pieces looked done sooner than others so I removed them to a plate. I put the rest back in and kept checking until all looked done. I put bacon on a plate lined with paper towels and blotted off as much grease as possible. I actually think the bacon shriveled less than with using the skillet and wow, my kind of cleanup!! I believe the 375 degree oven temperature, thick bacon and constant monitoring is the key. YUM!!', \"I only made a little (2 batches, each 1/2 pound) and after 10 minutes at 375 it was done. (Unfortunately I left the first batch in for 15 minutes -- too burnt for most people, but I ate it, heh.)\\n\\nIt certainly is easy and quick! I wouldn't have even bought bacon if I hadn't read you could bake it like this. =P\", 'Did 8 oz. of bacon on aluminum foil line cookie sheet and was perfect in 20 minutes at 375 degrees. Great mess free way to do bacon!', 'I've been cooking bacon in the oven for years. It brings out the best flavor!!!', 'Im a \"beginning cook\" (never cooked anything before i married in june \\'06). I avoid cooking bacon because i can never get it right, its all soggy and floppy, the grease splatters me and HURTS..etc etc.. its kinda hit or miss. I decided to try this with some leftover frozen bacon. I de-thawed the bacon, then just layered it on my cookie pan (didn\\'t overlap or anything, no extra oil). I dont (yet!) know what \"convection\" oven means - i just have a new flat-top electric stove. I preheated to 375F, popped in the bacon for 20 mins, drained at 20, flipped, and cooked for 7 more minutes. Then i took them out and layed them out on a napkin covered plate to drain. I must say this is PERFECT!! Im so excited...even had to call my mom about it (haha). I will ALWAYS cook my bacon like this now - its so easy and tastes great! Good, bacon\\'y and crispy..just like it should be! THANKS!! :)', 'I have been doing by bacon this way for years! I also cook it to almost done, vacuum seal it and freeze it. Just a minute in the microwave or frying pan and it is ready. Great for camping!', \"I just couldn't get my bacon to cook right. Maybe it was me -- maybe it was the bacon. My hysband got REALLY thick stuff. It took FOREVER to cook. And, ultimately, would have been faster to fry on a griddle. Of course, (eventually... after almost an hour) it IS bacon -- so I can't give too low of a rating! :) I will try again some other time ... when I have more time.\", \"This is by far the best way to cook bacon! I used parchment paper as some of the other reviews suggested. Clean-up was a breeze, and I didn't have to worry about anyone getting splattered while the bacon was cooking!\", 'This is such a no fuss way to make bacon!', 'Beats standing over the stove and the bacon is nice and uniform!', 'My Brother-in-law ALWAYS makes it this way, I could never remember the temp....Thank you sooooooo much for posting! I did not have to call AGAIN and ask how to do it! This is the easiest way to make bacon, so you can have your stove top free to fry the eggs! BLESS YOU!', 'I always burn the bacon at the last minute. This method has renewed my love affair with bacon! Thank you from the bottom of my aortic.', 'I have used this method for years, and we enjoy perfect bacon each time. I like to sprinkle on a little brown sugar, and some fresh cracked black pepper, prior to baking. To the individual that complained about spattering and clean up, bacon by its very nature will make some mess, whether in oven or stove top. I find if you bake it at 375', 'I used a cookie rack on my baking sheet, it worked wonderfully!', \"I used to bake my bacon all the time when I was making quiches, but hadn't made one (until today) for ages. I had forgotten the oven temp (thought it was lots lower) and time, so I thought I would try this. I worked out perfect.\\r\\n\\r\\nI put in 4-5 slices of bacon, but NOT overlapping any. I left ALL the bacon grease in the lasagna dish, and put the other half of the bacon in to bake. It worked out just like I wanted, and with much less mess than a frying pan (other than a lasagna dish to clean out). Thanks, CharlotteJ, for your recipe.\", \"I used to make bacon like this at a hotel when I was in a cooking program and I've never really bothered to make them like this at home. We did today and it was great. The bacon looks so good too! I only cooked 12 slices though! I cooked them on parchment paper and had no clean-up. Thanks!\", 'Perfect recipe for the person who loves cleaning. What a mess. Sure the baking sheet beneath the bacon is easy to clean but what about the rest of the oven. The bacon fat splatters everywhere. <br/><br/>I guess it's fine if you have the money to pay somebody else to clean your kitchen, otherwise I'd stick with more conventional methods.', \"This is how I have cooked bacon ever since I found it in Betty Crocker's cookbook. NO GREASY MESS!!!! I cook thicker bacon at 400 degreesas per the cookbook, but thin to regular bacon does well at 350 degrees.\", 'This is a perfect way to get a bunch of bacon done with minimal mess and an excellent result. No more spattering grease for me!!', 'I’ve been cooking bacon this way for years and really like the fact that it is “no-fussâ€�. The only thing I do differently is to put cooling racks on the jellyroll pan then lay the bacon on top of that. This keeps the bacon above the fat while it’s cooking.', 'Yummy!!! This is the only way I cook the bacons! They are always nicely done and crispy...', 'This is how I always make bacon now. It lays flat so there is no curling and it is just so much easier than trying to fry it in a skillet.', 'yum.', 'We adjusted the recipe for approx 8 servings ( about 2 lbs of bacon ) broken up between 2 baking trays . The oven was set to a pre-heated 350 for 25 minutes. I like my bacon crisp DH likes it sort of \" mushy \" . This method made a nice middle ground between the two. This is how we are going to be doing bacon from now on :)', 'I have been baking my bacon for some time. The proper time for my oven is about 15 minutes at 325. If I use 350 or higher, the bacon begins to burn. This is great for busy mornings, as it allows your attention to go to the rest of breakfast prep, or even a quick shower while the bacon cooks.', \"I've done bacon this way several times now, and will NEVER fry bacon again! Comes out perfectly every time and my husband and kids love that it's never overcooked or undercooked. Aside from the fact that you don't get splatters and your house doesn't smell of bacon all day! The best way to cook bacon by far!\", 'This recipe has saved my life numerous times! Fantastic results!', 'A super easy way to prepare bacon whether it is for 100 or 2 people!! I made some this morning and it was done in no time and no messy cleanup!! \\r\\nI put my bacon on a baking sheet lined with parchment paper, did not drain it, but did turn it over. \\r\\nThanks for posting this Charlotte!', 'Love making bacon this way! Saves so having to clean my gas cooktop, which is a big plus.', 'Ty... I used a broiler pan so the fat could drip down... crispy', 'Made using Williams thick sliced bacon. Sprayed bottom of broiler pan with pam, fit 9 slices of bacon and cooked in a 375 degree preheated oven for 20 minutes. I drained the grease, turned over the bacon and cooked for 5 minutes more. Made 2 batches for freezing leftovers. Perfect for thick sliced bacon. I soaked the broiler pan in warm water for a few minutes and it cleaned up easily. Delicious, thank you Charlotte J, for posting.', \"Perfect bacon - FINALLY! I've always dreaded cooking bacon on the stove because I find the results so random. Tried this last weekend for a bunch of bacon I was using for a salad and the finished product was perfection. I didn't use any additional oil and *did* overlap to fit all the bacon on my cookie sheet. I will never cook bacon on the stove again! Thank you!\", 'I like this recipe! This is similar to mine exept I use oil becuase it has a sort of more smokey/crunchy taste great recipe and I love bacon hahahahhaa', 'I love this method of cooking bacon! One pound of thick sliced bacon will fit on one large cookie sheet. I followed another reviewer and baked at 350 for 25-30 minutes; however, I pulled it out at about 20 minutes, drained off the fat, rearranged the slices as necessary, then put it back in for the remaining time.', 'Why on earth did I ever make bacon any other way????? Thank you for the method, I wish I had tried this YEARS ago. Pan frying is painful and messy, and microwaving yields awful results. Your method is the way I will cook bacon from now on, and will teach my daughters to do the same. I lined the cookie sheet with foil, clean up was a breeze. The next time I will follow the suggestions of others and put the bacon on a rack over the cookie sheet. Regardless, this was easy, and I thank you so much for posting! :)', 'Mmmm good! Mine took about 30 minutes at 375; and I cooked a whole package of thick sliced bacon and sprinkled brown sugar on it as suggested by another review.', \"I thought this bacon was OUTSTANDING! My husband had 4 slices left of the grocery store packaged bacon ripped into 8 halves and I baked it 20 minutes on the first side, 5 on the other side. It worked perfectly! The bacon came out fully cooked, crisp but still nice, pretty thick, and with a juicy and very bacon-y taste! :) Also, I made it on an aluminum pan so there was no mess to clean up at all! It made for a wonderful compliment to my breakfast this morning and I'm so thankful for this recipe! It's a keeper I will definitely use again in the near future! Thank you!\", 'My son will not eat micro bacon anymore. Calls it fake bacon. Found this recipe and crossed my finger. Yippee! I no longer have to fry bacon for him each morning before school. I can smell like perfume and soap instead of bacon all day. Made it just the way it states and it turned out perfect. I did line my pans with foil. No more frying bacon for me. Thanks for posting.']", "submitted": "2006-09-26T00:00:00", "minutes": 30, "n_steps": 10, "n_ingredients": 2 }, { "id": 415, "original_id": 41039, "name": "easy concord grape juice", "description": "very simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/41039_v000.png", "markdown": "## 🍰 easy concord grape juice\n\n### Description\nvery simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- canning\n- fruit\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- berries\n- grapes\n- number-of-servings\n- technique\n\n### Ingredients\n1. concord grapes\n2. sugar\n\n### Steps\n1. in sterilized jar place 2 cups grapes\n2. add 1 / 2 cup sugar\n3. fill to top with boiling water\n4. seal jars at once with 2 piece lids\n5. process in water-bath canner for 10 minutes\n6. remove from canner and keep out of drafts\n7. next day remove metal lid-bands , and label with date and contents\n8. let juice stand 3 to 4 weeks before using\n9. strain juice from grapes and use juice\n\n### Nutrition\n- 510.3\n- 0.0\n- 518.0\n- 0.0\n- 2.0\n- 1.0\n- 43.0\n\n### Reviews\n- It is always better to drink the grape juice without any sweetener as this helps in retaining the necessary nutrients that your body needs. Another important thing to remember is that you need to drink the fruit juice made out of a juicer as soon as you can to avoid the juice losing its nutritional value. Since this is a pure and natural fruit juice, it won’t last for 24 hours and will no longer be good to drink.\n- I'm trying it for the first time but using Agavae since it is a low glycemic sweetner.\n- Can you tell me, do you dilute the juice after you are ready to use it or just use it straight?\n- Wow, this is great, so easy to make and because I had loads of grapes its a great way to use them up. Thanks\n- I have made grape juice this way for years. The best. when all the young'un were home made it in half gallon jars, quart was not enough for them and their friends. My neice still asks about the juice when she calls.\n- Easy recipe. I have made them but now the waiting begins. Instead of putting sugar into the jars and filling with water I made a heavier syrup before preparing the jars. To every 5 cups of water I added 3 cups of sugar. <br/>I made several batches where you cook the grapes than strain them twice, add sugar and cook some more. A lot of work but taste very good so I'm hoping these will be just as or tastier than the other ones.\n- Easy and quick way to make good juice! Slightly sweeter than I prefer, may use a heaping 1/4 cup of sugar next time. Plan on making some jelly with this juice later when there is time. Thanks for sharing!\n- I have been using this recipe for years. I love the results. I tried it with less sugar and the results were not as good. Because the whole grape is used (grape seed and grape skin) I feel it must be very healthy. I bring it out when anyone is sick. I have given to my children and now my grandchildren. I think I probably use more grapes than suggested.\n- I tried this last year with concord grapes I was given from a friend's yard. I made several batches of grape jelly & had POUNDS of grapes leftover. this seemed a much simpler way than boiling the grapes up and straining, etc. I don't have a steam extractor... but man, what a disappointment. vaguely grape flavored, slightly bitter water. and this is 10 months later! I have several gallons of this downstairs and i think i'll be just pouring it all out and giving the grapes to the chickens - if they'll even eat them. If you drink Welsh's or any similar concord grape juice, THIS IS NOT IT. I wanted to do it with no sweetner, since we never buy grape juice that has added sweetener. I did some jars with none, some with a couple tablespoons of organic cane sugar, and some with a couple tablespoons of maple sugar. all quart jars. my nephews tasted it once & won't touch the stuff. i don't even want to drink it myself. it's not horrible, but it's certainly just not good. maybe if I did it and fully filled/stuffed the jars with grapes first, then just added water around them it would come out...but basically this is like grapes steeped for tea, not juice at all. what a waste of space on my canning shelves!\n- I made this recipe in October, and opened a bottle yesterday about 6 weeks since I made it. The juice is excellent, the recipe was so easy to follow and I plan to make it again next year. The only thing I made different from the recipe was cut the sugar back to 1/4 cup per quart as some of the previous reviews said it could be done safely . The juice taste sweet to me , very similar to welch grape juice you buy. My grapes were sweeter than usual this year I think because we had unusual warm weather this fall. I made 24 qts, if I would have known it was going to be this good I would have made lots more.Thank you so much for the great recipe, I will be sharing this with my friends.\n- This is great! I always have leftover grapes to use so this comes in handy! I do like to put in a little more grapes to get more grape flavor from it, but this is such a great, natural recipe for grape juice! I feel good serving it to the kids! Thanks for posting!\n- This recipe is one given to me by a friend at church and she says it is the BEST grape juice recipe, but that you MUST wait at least 6 months before drinking it for the best flavor. I just made it this week so I've got 120 quarts waiting for me! We did taste the 2 quarts that didn't seal and found that it was a bit too sweet for our taste. I did ask the Ball company about eliminating the sugar and they said that it was safe to do so, so in the future we will either halve the sugar or omit it and just add a sweetener if we want it when we drink it. The flavor in the ones we drank immediately after canning them was good, but weak, so I'm very interested to see how it tastes after waiting! However, the Ball Blue Book said to only use 1 cup grapes, so that is what we used. If I use 2 cups of grapes per quart we'll probably dilute it when we use it after we wait.\n\nThis recipe is VERY easy to do. My children all helped, from my toddler to my preschoolers.\n\nEnjoy!\n- we do this too we water bath it for 30 though its easy and can do alot of grapes have made jelly with the juice later when not so hot and busy\n- Just a question as i've not yet tried the recipe - but am doing so tomorrow as I have lots of concords in the back. Can the sugar be reduced or is it necessary for a safe canning process? Thanks for the recipe. Gretchen\n- This is the perfect recipe!! It's a fast way to get rid of all the extra grapes! And the best part is making it is fun !\n- My sister and I made this last fall. It is really good. You can use between 1 and 2 cups of grapes per jar, and it didn't make much difference. We added sugar to hers (really yummy), none to mine, still good but not sweet. When I open a jar I add stevia to taste...really yummy;) less calories. This is the recipe my husbands grandma used with plenty of sugar...back when he was happy to eat all things sweet.\n- Thank you so much for sharing! I have 25' of concord grape vines in my yard and heard of this easy method, but didn't know how to do it. I have now put up 10 qts of this juice (which was so much easier than last year, boiling, crushing the grapes, straining, etc...) And now I can share this recipe with my neighbors when I give them bushels of our grapes! Wonderful and simple! \n- My aunt gave my mom this recipe back in the 50's. They never put sugar in, and we loved it. When you steam extract grapes for juice, it is plenty sweet without sugar.\n\n### Date\n2002-09-24 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "canning", "fruit", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "berries", "grapes", "number-of-servings", "technique" ], "ingredients": [ "concord grapes", "sugar" ], "steps": [ "in sterilized jar place 2 cups grapes", "add 1 / 2 cup sugar", "fill to top with boiling water", "seal jars at once with 2 piece lids", "process in water-bath canner for 10 minutes", "remove from canner and keep out of drafts", "next day remove metal lid-bands , and label with date and contents", "let juice stand 3 to 4 weeks before using", "strain juice from grapes and use juice" ], "nutrition": [ 510.3, 0.0, 518.0, 0.0, 2.0, 1.0, 43.0 ], "reviews": "['It is always better to drink the grape juice without any sweetener as this helps in retaining the necessary nutrients that your body needs. Another important thing to remember is that you need to drink the fruit juice made out of a juicer as soon as you can to avoid the juice losing its nutritional value. Since this is a pure and natural fruit juice, it won’t last for 24 hours and will no longer be good to drink.', \"I'm trying it for the first time but using Agavae since it is a low glycemic sweetner.\", 'Can you tell me, do you dilute the juice after you are ready to use it or just use it straight?', 'Wow, this is great, so easy to make and because I had loads of grapes its a great way to use them up. Thanks', \"I have made grape juice this way for years. The best. when all the young'un were home made it in half gallon jars, quart was not enough for them and their friends. My neice still asks about the juice when she calls.\", 'Easy recipe. I have made them but now the waiting begins. Instead of putting sugar into the jars and filling with water I made a heavier syrup before preparing the jars. To every 5 cups of water I added 3 cups of sugar. <br/>I made several batches where you cook the grapes than strain them twice, add sugar and cook some more. A lot of work but taste very good so I'm hoping these will be just as or tastier than the other ones.', 'Easy and quick way to make good juice! Slightly sweeter than I prefer, may use a heaping 1/4 cup of sugar next time. Plan on making some jelly with this juice later when there is time. Thanks for sharing!', 'I have been using this recipe for years. I love the results. I tried it with less sugar and the results were not as good. Because the whole grape is used (grape seed and grape skin) I feel it must be very healthy. I bring it out when anyone is sick. I have given to my children and now my grandchildren. I think I probably use more grapes than suggested.', \"I tried this last year with concord grapes I was given from a friend's yard. I made several batches of grape jelly & had POUNDS of grapes leftover. this seemed a much simpler way than boiling the grapes up and straining, etc. I don't have a steam extractor... but man, what a disappointment. vaguely grape flavored, slightly bitter water. and this is 10 months later! I have several gallons of this downstairs and i think i'll be just pouring it all out and giving the grapes to the chickens - if they'll even eat them. If you drink Welsh's or any similar concord grape juice, THIS IS NOT IT. I wanted to do it with no sweetner, since we never buy grape juice that has added sweetener. I did some jars with none, some with a couple tablespoons of organic cane sugar, and some with a couple tablespoons of maple sugar. all quart jars. my nephews tasted it once & won't touch the stuff. i don't even want to drink it myself. it's not horrible, but it's certainly just not good. maybe if I did it and fully filled/stuffed the jars with grapes first, then just added water around them it would come out...but basically this is like grapes steeped for tea, not juice at all. what a waste of space on my canning shelves!\", 'I made this recipe in October, and opened a bottle yesterday about 6 weeks since I made it. The juice is excellent, the recipe was so easy to follow and I plan to make it again next year. The only thing I made different from the recipe was cut the sugar back to 1/4 cup per quart as some of the previous reviews said it could be done safely . The juice taste sweet to me , very similar to welch grape juice you buy. My grapes were sweeter than usual this year I think because we had unusual warm weather this fall. I made 24 qts, if I would have known it was going to be this good I would have made lots more.Thank you so much for the great recipe, I will be sharing this with my friends.', 'This is great! I always have leftover grapes to use so this comes in handy! I do like to put in a little more grapes to get more grape flavor from it, but this is such a great, natural recipe for grape juice! I feel good serving it to the kids! Thanks for posting!', \"This recipe is one given to me by a friend at church and she says it is the BEST grape juice recipe, but that you MUST wait at least 6 months before drinking it for the best flavor. I just made it this week so I've got 120 quarts waiting for me! We did taste the 2 quarts that didn't seal and found that it was a bit too sweet for our taste. I did ask the Ball company about eliminating the sugar and they said that it was safe to do so, so in the future we will either halve the sugar or omit it and just add a sweetener if we want it when we drink it. The flavor in the ones we drank immediately after canning them was good, but weak, so I'm very interested to see how it tastes after waiting! However, the Ball Blue Book said to only use 1 cup grapes, so that is what we used. If I use 2 cups of grapes per quart we'll probably dilute it when we use it after we wait.\\n\\nThis recipe is VERY easy to do. My children all helped, from my toddler to my preschoolers.\\n\\nEnjoy!\", 'we do this too we water bath it for 30 though its easy and can do alot of grapes have made jelly with the juice later when not so hot and busy', \"Just a question as i've not yet tried the recipe - but am doing so tomorrow as I have lots of concords in the back. Can the sugar be reduced or is it necessary for a safe canning process? Thanks for the recipe. Gretchen\", \"This is the perfect recipe!! It's a fast way to get rid of all the extra grapes! And the best part is making it is fun !\", \"My sister and I made this last fall. It is really good. You can use between 1 and 2 cups of grapes per jar, and it didn't make much difference. We added sugar to hers (really yummy), none to mine, still good but not sweet. When I open a jar I add stevia to taste...really yummy;) less calories. This is the recipe my husbands grandma used with plenty of sugar...back when he was happy to eat all things sweet.\", \"Thank you so much for sharing! I have 25' of concord grape vines in my yard and heard of this easy method, but didn't know how to do it. I have now put up 10 qts of this juice (which was so much easier than last year, boiling, crushing the grapes, straining, etc...) And now I can share this recipe with my neighbors when I give them bushels of our grapes! Wonderful and simple! \", \"My aunt gave my mom this recipe back in the 50's. They never put sugar in, and we loved it. When you steam extract grapes for juice, it is plenty sweet without sugar.\"]", "submitted": "2002-09-24T00:00:00", "minutes": 30, "n_steps": 9, "n_ingredients": 2 }, { "id": 416, "original_id": 8823, "name": "black russian", "description": "add a couple of drops of lemon juice and it is called a black magic.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/8823_v000.png", "markdown": "## 🍰 black russian\n\n### Description\nadd a couple of drops of lemon juice and it is called a black magic.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. vodka\n2. kahlua\n\n### Steps\n1. shake with ice and strain into a cocktail glass\n\n### Nutrition\n- 175.1\n- 0.0\n- 32.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- Delish! I served over ice. This does creep up on ya! Be careful! ;)\n- This is a great traditional Black Russian recipe! The proportions are spot on. I had forgotten all about Black Magic... so I made them tonight! We all loved them. Thanks for posting!\n- Used to drink Black Russian's, They kick like a mule. They are also very good.\n- It is good for what ails you!\n- These are a favorite of a friend. They do sneak up on you, though. As with any alcoholic drink, moderation is the key.\n- Delicious. These taste GOOD. REALLY good! I downed 'em like chocolate milk. But I'm here to tell you - these are NOT chocolate milk. Be prepared to keep your guests overnight if they like this as much as I did. Because they're so yummy you don't want to stop after just one. Or two. Or three. And you don't want them driving home. You can make a less lethal White Russian by making substituting cream or milk for the vodka and serving over ice. It's not the same, but you can drive home if you don't have too many. \n- I was familiar with a Black Russian but the Black Magic variation was unfamiliar to me. An enjoyable drink.\n- I enjoyed this. I have only had white russians in the past. Alas, I had to drink this alone, as dh doesn't like Kahlua. His loss! Thank you very much.\n- These are great! Can't believe I'd never tried them before. Very nice and easy going down! A must before all family functions.\n\n### Date\n2001-04-27 00:00:00\n", "tags": [ "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", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "number-of-servings", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "vodka", "kahlua" ], "steps": [ "shake with ice and strain into a cocktail glass" ], "nutrition": [ 175.1, 0.0, 32.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "['Delish! I served over ice. This does creep up on ya! Be careful! ;)', 'This is a great traditional Black Russian recipe! The proportions are spot on. I had forgotten all about Black Magic... so I made them tonight! We all loved them. Thanks for posting!', \"Used to drink Black Russian's, They kick like a mule. They are also very good.\", 'It is good for what ails you!', 'These are a favorite of a friend. They do sneak up on you, though. As with any alcoholic drink, moderation is the key.', \"Delicious. These taste GOOD. REALLY good! I downed 'em like chocolate milk. But I'm here to tell you - these are NOT chocolate milk. Be prepared to keep your guests overnight if they like this as much as I did. Because they're so yummy you don't want to stop after just one. Or two. Or three. And you don't want them driving home. You can make a less lethal White Russian by making substituting cream or milk for the vodka and serving over ice. It's not the same, but you can drive home if you don't have too many. \", 'I was familiar with a Black Russian but the Black Magic variation was unfamiliar to me. An enjoyable drink.', \"I enjoyed this. I have only had white russians in the past. Alas, I had to drink this alone, as dh doesn't like Kahlua. His loss! Thank you very much.\", \"These are great! Can't believe I'd never tried them before. Very nice and easy going down! A must before all family functions.\"]", "submitted": "2001-04-27T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 417, "original_id": 181188, "name": "idiot chicken", "description": "very juicy chicken breasts with the added zing of salsa.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/181188_v000.png", "markdown": "## 🍰 idiot chicken\n\n### Description\nvery juicy chicken breasts with the added zing of salsa.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- beginner-cook\n- low-fat\n- crock-pot-slow-cooker\n- dietary\n- spicy\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- meat\n- taste-mood\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. boneless skinless chicken breasts\n2. mild salsa\n\n### Steps\n1. place chicken in the bottom of the crock pot\n2. pour salsa over chicken to cover\n3. cover and cook on low for 8 hours or high for 4 hours\n\n### Nutrition\n- 180.4\n- 5.0\n- 20.0\n- 48.0\n- 55.0\n- 3.0\n- 3.0\n\n### Reviews\n- I make this all the time, but with a Middle Eastern slant and use either matbucha or add some Yemenite zchug to tomato sauce. It really is easy and delicious!\n- We do this all the time. The kids love it for their soft tacos. Left overs make great nachos.\n- So easy and good. Cut/shred it up and made chicken tacos with it!\n- I seem to collect half full jars of salsa and what a great way to use them up. I added a pack of taco seasonin (as suggested) and this was real yummy served over rice.\n- This recipe has a lot more flavor than expected. Buddha was leary of how it would taste because of just 2 ingredients but found it surprisingly flavorful. (I cooked a small portion of cubed chicken and used Pace Picante Salsa in my mini slow cooker and it overcooked, but we did not count that into the rating as it was chef's error). Now that we've sampled it, we look forward to making a full batch next time. Thanks for sharing the recipe. :)\n- We make this often and love it. It's low fat and delicious. I often top individual servings with a sprinkling of Mozzarella cheese, and serve over rice.\n- I usually make this in the oven. I just add 3 chicken breasts to a casserole dish (9x13), pour a jar of salsa over it, cover and bake at 350 for an hour. Comes out perfect. I also like to add shredded cheese on top and bake (uncovered) a few more minutes until melted. Serve over rice with a veggie or salad.\n- I`ve been making this for years!!! Alway`s wondered about my IQ,now I know!\n- Very tasty and easy to make. The chicken just fell apart when I took a fork to it. I made tacos with it and they were delicious! I will be making this again soon!\n- I have just invested in a slow cooker -and was attracted to this recipe as it had only two ingredients and had the word 'idiot' in the title...I felt confident that I couldn't mess it up.\nI cooked two chicken breasts on high for just under 4 hours. \nLike Annacia, I think the salsa was more of a topping than a sauce as such, but we still enjoyed nonetheless.\nA good healthy and low fat meal.\nThanks Sam.\n- This is tasty and super easy. I found the salsa to be a really nice sauce/topping as I can't say that it really infused into the chicken. I also need to say that I cooked it on low fro 4 hrs and the chicken was still a little frozen and it was completely done in that time (I used skinless boneless chicken and the one breast was so large that it was plenty for me and DH). I served it with brown rice, sliced avocado and tomato. This is really healthy too as well as good tasting.\n- THis has to be my favorite thing to make,its so simple and easy i add rice to it while its still cooking and alittle tomato juice or canned tomatoes with juice(or both if it gets a little dry) but you cant go wrong with chicken and salsa(that is if you like both of them)\n- I make this a lot -- though I have a couple additions to it. After cooking in the crockpot, I take it out and shred it, then put back in the crockpot and add a can of corn, and a can of black beans, and let cook for an additional hour and serve in tortillas with guacamole and sour cream -- best chicken tacos ever!\n- Yummy and couldn't be easier! The chicken was nice and juicy. I like the idea of using for taco meat as other reviewers said...I will definitely try that. We ate it the way it was with a little bit of shredded cheese on top. Thanks so much for this versatile and tasty recipe!\n- So easy to make. I followed the recipe as written other then mine only needed to cook for three hours on low. I topped this with some mexican blend cheese. Next time I will cut up the chicken into bit size pieces so the salsa draws through the chicken more.\n- Very good recipe, place some frozen chicken breast in the crockpot added some taco seasoning and the salsa. Cooked on high,took out the chicken and shredded it placed it back in the juices for about a half hour. Served as chicken soft tacos. Thanks for the easy and delicious recipe.\n\n### Date\n2006-08-09 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "main-dish", "poultry", "easy", "beginner-cook", "low-fat", "crock-pot-slow-cooker", "dietary", "spicy", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "meat", "taste-mood", "equipment", "3-steps-or-less" ], "ingredients": [ "boneless skinless chicken breasts", "mild salsa" ], "steps": [ "place chicken in the bottom of the crock pot", "pour salsa over chicken to cover", "cover and cook on low for 8 hours or high for 4 hours" ], "nutrition": [ 180.4, 5.0, 20.0, 48.0, 55.0, 3.0, 3.0 ], "reviews": "['I make this all the time, but with a Middle Eastern slant and use either matbucha or add some Yemenite zchug to tomato sauce. It really is easy and delicious!', 'We do this all the time. The kids love it for their soft tacos. Left overs make great nachos.', 'So easy and good. Cut/shred it up and made chicken tacos with it!', 'I seem to collect half full jars of salsa and what a great way to use them up. I added a pack of taco seasonin (as suggested) and this was real yummy served over rice.', \"This recipe has a lot more flavor than expected. Buddha was leary of how it would taste because of just 2 ingredients but found it surprisingly flavorful. (I cooked a small portion of cubed chicken and used Pace Picante Salsa in my mini slow cooker and it overcooked, but we did not count that into the rating as it was chef's error). Now that we've sampled it, we look forward to making a full batch next time. Thanks for sharing the recipe. :)\", \"We make this often and love it. It's low fat and delicious. I often top individual servings with a sprinkling of Mozzarella cheese, and serve over rice.\", 'I usually make this in the oven. I just add 3 chicken breasts to a casserole dish (9x13), pour a jar of salsa over it, cover and bake at 350 for an hour. Comes out perfect. I also like to add shredded cheese on top and bake (uncovered) a few more minutes until melted. Serve over rice with a veggie or salad.', 'I`ve been making this for years!!! Alway`s wondered about my IQ,now I know!', 'Very tasty and easy to make. The chicken just fell apart when I took a fork to it. I made tacos with it and they were delicious! I will be making this again soon!', \"I have just invested in a slow cooker -and was attracted to this recipe as it had only two ingredients and had the word 'idiot' in the title...I felt confident that I couldn't mess it up.\\nI cooked two chicken breasts on high for just under 4 hours. \\nLike Annacia, I think the salsa was more of a topping than a sauce as such, but we still enjoyed nonetheless.\\nA good healthy and low fat meal.\\nThanks Sam.\", \"This is tasty and super easy. I found the salsa to be a really nice sauce/topping as I can't say that it really infused into the chicken. I also need to say that I cooked it on low fro 4 hrs and the chicken was still a little frozen and it was completely done in that time (I used skinless boneless chicken and the one breast was so large that it was plenty for me and DH). I served it with brown rice, sliced avocado and tomato. This is really healthy too as well as good tasting.\", 'THis has to be my favorite thing to make,its so simple and easy i add rice to it while its still cooking and alittle tomato juice or canned tomatoes with juice(or both if it gets a little dry) but you cant go wrong with chicken and salsa(that is if you like both of them)', 'I make this a lot -- though I have a couple additions to it. After cooking in the crockpot, I take it out and shred it, then put back in the crockpot and add a can of corn, and a can of black beans, and let cook for an additional hour and serve in tortillas with guacamole and sour cream -- best chicken tacos ever!', \"Yummy and couldn't be easier! The chicken was nice and juicy. I like the idea of using for taco meat as other reviewers said...I will definitely try that. We ate it the way it was with a little bit of shredded cheese on top. Thanks so much for this versatile and tasty recipe!\", 'So easy to make. I followed the recipe as written other then mine only needed to cook for three hours on low. I topped this with some mexican blend cheese. Next time I will cut up the chicken into bit size pieces so the salsa draws through the chicken more.', 'Very good recipe, place some frozen chicken breast in the crockpot added some taco seasoning and the salsa. Cooked on high,took out the chicken and shredded it placed it back in the juices for about a half hour. Served as chicken soft tacos. Thanks for the easy and delicious recipe.']", "submitted": "2006-08-09T00:00:00", "minutes": 245, "n_steps": 3, "n_ingredients": 2 }, { "id": 418, "original_id": 392344, "name": "buttered breadcrumbs", "description": "buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables.\r\nfor extra rich buttered breadcrumbs, double the amount of butter.\r\nthis uses soft breadcrumbs which i posted separately. \r\nvariations: add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/392344_v000.png", "markdown": "## 🍰 buttered breadcrumbs\n\n### Description\nbuttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables.\r\nfor extra rich buttered breadcrumbs, double the amount of butter.\r\nthis uses soft breadcrumbs which i posted separately. \r\nvariations: add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. butter\n2. soft breadcrumbs\n\n### Steps\n1. melt butter in a small skillet over medium low heat\n2. as soon as butter is melted and frothy , stir in breadcrumbs\n3. continue stirring until crumbs are evenly crisp and golden brown\n4. if using any of the above mentioned variations add to the finshed buttered breadcrumbs\n\n### Nutrition\n- 26.9\n- 3.0\n- 0.0\n- 1.0\n- 0.0\n- 6.0\n- 0.0\n\n### Reviews\n- Delicious and so easy! I used fresh breadcrumbs made from a seasoned focaccia. It took about 5 minutes of stirring to get these perfectly lightly toasted, then I set aside in a bowl until the rest of our meal was ready. They were great on green beans and on pasta. I had made more than 1/2 cup, so we had some leftover which I ate with a spoon. :)\n- Wonderful! So simple and tasty! Thanks for sharing.\n- Yummy, easy and quick. I added garlic to my breadcrumbs and used them for shrimp and spaghetti. My family loved it. DH ate 2 big plates. Thanks, Debb! Made for Photo tag.\n- Made them for DD for breakfast with fusili and toasted walnuts and Recipe #297272. And of course with your soft breadcrumbs. I see that everyone else used them for savory dishes,but they're great on sweet ones too.\n- This turned out nice and crispy and buttery! I will enjoy this! Thanks! Made for Vegetarian Swap-Feb. 2010.\n- I served these over cauliflower the other night. It's a tasty and quick dress-up, not to mention economical. Made for Zaar Stars Tag.\n- Very easy and really added some crunch to the dish. I used this with Recipe#394230. It's worth adding these late in the cooking stage as it looked like they could get overdone more quickly then regular breadcrumbs- having already been cooked! Will definitely use this recipe again!\n- Made foir a perfect topping for my leftover spaghetti and grrens that I finished for lunch. Nice and simple. Very enjoyable. Made for 1-2-3 hit wonders.\n- Tastes just like the buttered ritz crackers I use on lots of my casseroles. I can make this more economically and easier, so I'll definitely use this again. Thanks so much for sharing your recipe!\n- I finished off my chicken alfredo dish with a sprinkling of your garlic buttered breadcrumbs. Now I call that a real 'happy ending'! Made for Everyday Is a Holiday.\n\n### Date\n2009-09-28 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "condiments-etc", "easy", "3-steps-or-less", "technique" ], "ingredients": [ "butter", "soft breadcrumbs" ], "steps": [ "melt butter in a small skillet over medium low heat", "as soon as butter is melted and frothy , stir in breadcrumbs", "continue stirring until crumbs are evenly crisp and golden brown", "if using any of the above mentioned variations add to the finshed buttered breadcrumbs" ], "nutrition": [ 26.9, 3.0, 0.0, 1.0, 0.0, 6.0, 0.0 ], "reviews": "['Delicious and so easy! I used fresh breadcrumbs made from a seasoned focaccia. It took about 5 minutes of stirring to get these perfectly lightly toasted, then I set aside in a bowl until the rest of our meal was ready. They were great on green beans and on pasta. I had made more than 1/2 cup, so we had some leftover which I ate with a spoon. :)', 'Wonderful! So simple and tasty! Thanks for sharing.', 'Yummy, easy and quick. I added garlic to my breadcrumbs and used them for shrimp and spaghetti. My family loved it. DH ate 2 big plates. Thanks, Debb! Made for Photo tag.', \"Made them for DD for breakfast with fusili and toasted walnuts and Recipe #297272. And of course with your soft breadcrumbs. I see that everyone else used them for savory dishes,but they're great on sweet ones too.\", 'This turned out nice and crispy and buttery! I will enjoy this! Thanks! Made for Vegetarian Swap-Feb. 2010.', \"I served these over cauliflower the other night. It's a tasty and quick dress-up, not to mention economical. Made for Zaar Stars Tag.\", \"Very easy and really added some crunch to the dish. I used this with Recipe#394230. It's worth adding these late in the cooking stage as it looked like they could get overdone more quickly then regular breadcrumbs- having already been cooked! Will definitely use this recipe again!\", 'Made foir a perfect topping for my leftover spaghetti and grrens that I finished for lunch. Nice and simple. Very enjoyable. Made for 1-2-3 hit wonders.', \"Tastes just like the buttered ritz crackers I use on lots of my casseroles. I can make this more economically and easier, so I'll definitely use this again. Thanks so much for sharing your recipe!\", \"I finished off my chicken alfredo dish with a sprinkling of your garlic buttered breadcrumbs. Now I call that a real 'happy ending'! Made for Everyday Is a Holiday.\"]", "submitted": "2009-09-28T00:00:00", "minutes": 6, "n_steps": 4, "n_ingredients": 2 }, { "id": 419, "original_id": 202744, "name": "herbal iced tea", "description": "adapted from barefoot contessa's family style cookbook, 2002. my husband loves this tea!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/202744_v000.png", "markdown": "## 🍰 herbal iced tea\n\n### Description\nadapted from barefoot contessa's family style cookbook, 2002. my husband loves this tea!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- beverages\n- easy\n\n### Ingredients\n1. tea bags\n2. apple juice\n\n### Steps\n1. steep the 8 tea bags in 4 cups of boiling water for about 10 minutes\n2. discard the tea bags\n3. combine the tea with the apple juice and refrigerate until cold\n4. serve over ice\n5. prep time does not include refrigeration time\n\n### Nutrition\n- 77.7\n- 0.0\n- 72.0\n- 0.0\n- 0.0\n- 0.0\n- 6.0\n\n### Reviews\n- Well, if I can drink it, it's good! Seriously, I'm not a big fan of tea and this combo is very palatable. It doesn't need sugar bcz of the apple juice. The cinnamon was a bit strong for me, so I might try cutting the cinnamon apple bags to 2 or 3 and adding a couple of green tea bags next time. Very easy to make. Thanks Juenessa!\n- Nice change from plain old Iced tea! My family does not care for anything other then plain old tea but I LOVe variety! This was nicely flavored and very refreshing! Thanks Juenessa!\n- Healthy and refreshing - I love it!\r\nI try to stay away from both sugar and artifical sweeteners. I was out of honey so I tried this. The apple juice is a wonderful natural sweetener. This IS a keeper - thank you.\n- A refreshing and delicious tea drink. I made it just by the recipe except in a half amount and I put a cinnamon stick into the pitcher. I made it last night and chilled it overnight. It's highly recommended with a high Yumm factor.\n- I love this stuff. I used orange tea bags in lieu of the peach passion kind - still tasted amazing. I also added about a tbsp of honey. :) Again, I love this - I will make it over and over.\n- Juenessa, I made this twice, as I wasn't too thrilled with how the tea tasted the first time, as the cinnamon was quite strong, so I made it again, and prefered this tea the 2nd time around. The second time I made this, I used 6 country peach passion tea bags, but only 3 cinnamon apple spice tea bags. The brand of Apple Juice I used in this tea was... Nature's Nectar. Also, when making the tea, I just bring the water to a boil, (but not a rolling boil) then I remove it immediately from the heat; pour it into a glass pitcher, (w/the tea bags) cover the pitcher with plastic wrap, and let the tea set for 1 hour. What a difference in the taste of the tea, after it sets for an hour. Otherwise the tea is a bit weak in flavor if it's just steep for 10 minutes. I'm editing my review, as I just added a packet of Splenda to my glass of tea filled with ice, and I enjoyed the tea even better. Thanks for the recipe Juenessa.\n\n### Date\n2006-12-31 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "beverages", "easy" ], "ingredients": [ "tea bags", "apple juice" ], "steps": [ "steep the 8 tea bags in 4 cups of boiling water for about 10 minutes", "discard the tea bags", "combine the tea with the apple juice and refrigerate until cold", "serve over ice", "prep time does not include refrigeration time" ], "nutrition": [ 77.7, 0.0, 72.0, 0.0, 0.0, 0.0, 6.0 ], "reviews": "[\"Well, if I can drink it, it's good! Seriously, I'm not a big fan of tea and this combo is very palatable. It doesn't need sugar bcz of the apple juice. The cinnamon was a bit strong for me, so I might try cutting the cinnamon apple bags to 2 or 3 and adding a couple of green tea bags next time. Very easy to make. Thanks Juenessa!\", 'Nice change from plain old Iced tea! My family does not care for anything other then plain old tea but I LOVe variety! This was nicely flavored and very refreshing! Thanks Juenessa!', 'Healthy and refreshing - I love it!\\r\\nI try to stay away from both sugar and artifical sweeteners. I was out of honey so I tried this. The apple juice is a wonderful natural sweetener. This IS a keeper - thank you.', \"A refreshing and delicious tea drink. I made it just by the recipe except in a half amount and I put a cinnamon stick into the pitcher. I made it last night and chilled it overnight. It's highly recommended with a high Yumm factor.\", 'I love this stuff. I used orange tea bags in lieu of the peach passion kind - still tasted amazing. I also added about a tbsp of honey. :) Again, I love this - I will make it over and over.', \"Juenessa, I made this twice, as I wasn't too thrilled with how the tea tasted the first time, as the cinnamon was quite strong, so I made it again, and prefered this tea the 2nd time around. The second time I made this, I used 6 country peach passion tea bags, but only 3 cinnamon apple spice tea bags. The brand of Apple Juice I used in this tea was... Nature's Nectar. Also, when making the tea, I just bring the water to a boil, (but not a rolling boil) then I remove it immediately from the heat; pour it into a glass pitcher, (w/the tea bags) cover the pitcher with plastic wrap, and let the tea set for 1 hour. What a difference in the taste of the tea, after it sets for an hour. Otherwise the tea is a bit weak in flavor if it's just steep for 10 minutes. I'm editing my review, as I just added a packet of Splenda to my glass of tea filled with ice, and I enjoyed the tea even better. Thanks for the recipe Juenessa.\"]", "submitted": "2006-12-31T00:00:00", "minutes": 15, "n_steps": 5, "n_ingredients": 2 }, { "id": 420, "original_id": 106986, "name": "fabulous broiled breakfast grapefruit", "description": "i saw this recipe on t.v. somewhere several years ago, and i've been making it ever since. i get lazy and don't bother to broil the grapefrut any more, but it still tastes great! even my 3-yr. old now eats grapefruit this way.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/106986_v000.png", "markdown": "## 🍰 fabulous broiled breakfast grapefruit\n\n### Description\ni saw this recipe on t.v. somewhere several years ago, and i've been making it ever since. i get lazy and don't bother to broil the grapefrut any more, but it still tastes great! even my 3-yr. old now eats grapefruit this way.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- fruit\n- easy\n- no-cook\n- beginner-cook\n- kid-friendly\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- healthy-2\n- toddler-friendly\n- low-in-something\n- citrus\n- number-of-servings\n- technique\n\n### Ingredients\n1. pink grapefruit\n2. brown sugar\n\n### Steps\n1. cut grapefruit in half\n2. sprinkle brown sugar over grapefruit sections , using more or less as desired\n3. grapefruit can be eaten as is , or broiled\n4. to broil , put halves sugar-side up on a cookie sheet in the oven and set oven on broil for a few minutes\n5. the brown sugar should melt and start to get crispy\n6. eat immediately by spooning out the half-sections of grapefruit\n\n### Nutrition\n- 155.8\n- 0.0\n- 121.0\n- 0.0\n- 3.0\n- 0.0\n- 13.0\n\n### Reviews\n- This is truly fabulous. I loved the brown sugar addition. I also really liked the broiled version of this. Thanks for sharing. Made for Think Pink 09 :)\n- Yummy! Grapefruit made fancy! Like a warm fruit compote, perfect with brunch. Thanks for sharing the recipe!\n- I don't eat grapefruit very often, but had received a fruit basket that contained 4 big, beautiful grapefruits. I had the first two my usual way, which was sliced in half with some white sugar sprinkled on top. Then I decided to look on Zaar for another way to have my grapefruit. I found this recipe and found out that I DO like grapefruit. LOL I sliced the grapefruit in half, sliced between each of the sections and cut around the edge of the grapefruit so that the sections would come out easily. Then I sprinkled a little white sugar on the grapefruit and topped it with the brown sugar before putting it under the broiler. Yummy! Now I plan to actually buy grapefruit and not wait until I receive a fruit basket. Thanks for the wonderful recipe.\n- One of the first recipes I learned to make as a kid in 4-H. They called it a \"Grapefruit Eye-opener\". Just bought grapefruit spoons at the request of DH but have always cut them in half, then between the membranes in each little section before broiling to make it easier to eat. Thanks for a yummy - quick way to star the day and a great way to introduce grapefruit to children.\n- I have been eating my grapefruit like this for years. I do broil mine to bring out the sweetness of the fruit, and love this with a cup of tea and some whole grain toast. Thanks for posting the simple recipe.\n- I too have been making grapefruit like this for years. It is our favorite way to eat grapefruit.\n- It never caramelised for me either but it was very nice all the same.\n- Delish! I added a sprinkle of cinnamon. Love it!\n- I've never been a fan of grapefruit, but I received a basket full of them as a gift. This recipe is by far the best way to eat grapefruit. I added a little pinch of cinnamon to each half. Yum! I strongly suggest cutting sections prior to broiling. Otherwise, you have a very sticky mess on your hands!\n- I tried one half with powdered stevia (concentrated) and one half with Sucanat (I don't buy brown sugar). I sprinkled both halves with cinnamon. I appreciated the instructions on how to broil them. I liked the half with stevia better - it was sweeter, with less sugar. I'll bet honey would be good, just maybe messier. And the previous reviewer's suggestion on cutting sections before broiling is a great idea!\n- These are great. My Mom used to make these for us, but she added a maraschino cherry top it off.\n- Mmmm. I've also sectioned the grapefruit and broiled it with with the brown sugar in custard dishes. It makes a nice, healthy dessert.\n- Thank you so much! I was telling dh about broiling grapefruit with brown sugar just yesterday. He thought I was nuts. I wasn't sure exactly how to go about doing it (how long, if it was just brown sugar, etc). Incrediblythe recipe is featured on 'zaar's homepage today. \r\n\r\nThose who did the pics did a great job. How can one go wrong?\n- Yum!\nTo make this easier to eat, I cut the skin off my grapefruit, then cut it in half, added the brown sugar and boiled it. Very tasty and I look forward to eating more grapefruit!\n- I've done this for years. It makes a really nice, but light first course to any meal. At Christmas I like to alternate red and green maraschino cherries in the middle of the grapefruit halves before broiling. It makes such a festive table!\n- I am on a grapefruit kick and this is a wonderful and different way to enjoy grapefruit!! Never had warm grapefruit before and loved it!!! Added a bit less than 1 tablespoon and broiled it for a few minutes! Thanks SAHMchef!! :)\n- I love Grapefruit and have had it prepared this way many times! Broiling it really brings out the flavor. Thanks for sharng!\n- Refreshing, warm and a bit sweet. Great on a cold morning. Used extra brown sugar.\n- Made this to include with some pancakes for breakfast the other day ~ GREAT, JUST GREAT! And so easy to do, too! We love grapefruit around here anyway, & this is a wonderful new way for us to eat it! [Made & reviewed in Healthy Choices ABC tag]\n- Very Yummy. Made using Splenda Brown Sugar for baking. This has always been my favorite way to eat grapefruit. Thanks for posting it.\n- Hmmm. This didn't work for me. I used Brown Sugar Splenda (diabetic, trying to save on sugar) so I think that's where I strayed. The flavor was fantastic, but it never got crispy on top. Also, it was a really juicy grapefruit so I don't know if that kept it from caramelizing. I will try this again and repost.\n- This was a very nice addition to a festive breakfast. It was simple to make & very tasty, DS especially enjoyed it. I wouldn't have thought to fix grapefruit this way w/o seeing this recipe. Thanks.\n- Very tasty! Thanks for sharing\n- This was such a great, simple recipe. I'd never eaten grapefruit this way, and actually hadn't had any grapefruit at all in a looong time. I broiled mine for about 4 minutes & had it with some hot tea. :)\n- Yum! So simple and so good. Loved the broiled brown sugar. Thanks for the keeper. Made for Think Pink Tag.\n- YUM, this is my favorite way to eat grapefruit. Before this I ate it cold with white sugar. I like the brown sugar and the warmed fruit, it adds a special touch the flavor is fantastic. I cut between the membranes to loosen sections prior to broiling so it's easy to eat with a spoon. I then squeeze the heck out of each half into my spoon and drink up the juice (leaving out any seeds that get squeezed out). Then I grab my bowl and slurp any leftover juice that's dripped! LOL, not very womanly, I know, but it's so good!\n\n### Date\n2004-12-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "breakfast", "lunch", "fruit", "easy", "no-cook", "beginner-cook", "kid-friendly", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "healthy-2", "toddler-friendly", "low-in-something", "citrus", "number-of-servings", "technique" ], "ingredients": [ "pink grapefruit", "brown sugar" ], "steps": [ "cut grapefruit in half", "sprinkle brown sugar over grapefruit sections , using more or less as desired", "grapefruit can be eaten as is , or broiled", "to broil , put halves sugar-side up on a cookie sheet in the oven and set oven on broil for a few minutes", "the brown sugar should melt and start to get crispy", "eat immediately by spooning out the half-sections of grapefruit" ], "nutrition": [ 155.8, 0.0, 121.0, 0.0, 3.0, 0.0, 13.0 ], "reviews": "['This is truly fabulous. I loved the brown sugar addition. I also really liked the broiled version of this. Thanks for sharing. Made for Think Pink 09 :)', 'Yummy! Grapefruit made fancy! Like a warm fruit compote, perfect with brunch. Thanks for sharing the recipe!', \"I don't eat grapefruit very often, but had received a fruit basket that contained 4 big, beautiful grapefruits. I had the first two my usual way, which was sliced in half with some white sugar sprinkled on top. Then I decided to look on Zaar for another way to have my grapefruit. I found this recipe and found out that I DO like grapefruit. LOL I sliced the grapefruit in half, sliced between each of the sections and cut around the edge of the grapefruit so that the sections would come out easily. Then I sprinkled a little white sugar on the grapefruit and topped it with the brown sugar before putting it under the broiler. Yummy! Now I plan to actually buy grapefruit and not wait until I receive a fruit basket. Thanks for the wonderful recipe.\", 'One of the first recipes I learned to make as a kid in 4-H. They called it a \"Grapefruit Eye-opener\". Just bought grapefruit spoons at the request of DH but have always cut them in half, then between the membranes in each little section before broiling to make it easier to eat. Thanks for a yummy - quick way to star the day and a great way to introduce grapefruit to children.', 'I have been eating my grapefruit like this for years. I do broil mine to bring out the sweetness of the fruit, and love this with a cup of tea and some whole grain toast. Thanks for posting the simple recipe.', 'I too have been making grapefruit like this for years. It is our favorite way to eat grapefruit.', 'It never caramelised for me either but it was very nice all the same.', 'Delish! I added a sprinkle of cinnamon. Love it!', \"I've never been a fan of grapefruit, but I received a basket full of them as a gift. This recipe is by far the best way to eat grapefruit. I added a little pinch of cinnamon to each half. Yum! I strongly suggest cutting sections prior to broiling. Otherwise, you have a very sticky mess on your hands!\", \"I tried one half with powdered stevia (concentrated) and one half with Sucanat (I don't buy brown sugar). I sprinkled both halves with cinnamon. I appreciated the instructions on how to broil them. I liked the half with stevia better - it was sweeter, with less sugar. I'll bet honey would be good, just maybe messier. And the previous reviewer's suggestion on cutting sections before broiling is a great idea!\", 'These are great. My Mom used to make these for us, but she added a maraschino cherry top it off.', \"Mmmm. I've also sectioned the grapefruit and broiled it with with the brown sugar in custard dishes. It makes a nice, healthy dessert.\", \"Thank you so much! I was telling dh about broiling grapefruit with brown sugar just yesterday. He thought I was nuts. I wasn't sure exactly how to go about doing it (how long, if it was just brown sugar, etc). Incrediblythe recipe is featured on 'zaar's homepage today. \\r\\n\\r\\nThose who did the pics did a great job. How can one go wrong?\", 'Yum!\\nTo make this easier to eat, I cut the skin off my grapefruit, then cut it in half, added the brown sugar and boiled it. Very tasty and I look forward to eating more grapefruit!', \"I've done this for years. It makes a really nice, but light first course to any meal. At Christmas I like to alternate red and green maraschino cherries in the middle of the grapefruit halves before broiling. It makes such a festive table!\", 'I am on a grapefruit kick and this is a wonderful and different way to enjoy grapefruit!! Never had warm grapefruit before and loved it!!! Added a bit less than 1 tablespoon and broiled it for a few minutes! Thanks SAHMchef!! :)', 'I love Grapefruit and have had it prepared this way many times! Broiling it really brings out the flavor. Thanks for sharng!', 'Refreshing, warm and a bit sweet. Great on a cold morning. Used extra brown sugar.', 'Made this to include with some pancakes for breakfast the other day ~ GREAT, JUST GREAT! And so easy to do, too! We love grapefruit around here anyway, & this is a wonderful new way for us to eat it! [Made & reviewed in Healthy Choices ABC tag]', 'Very Yummy. Made using Splenda Brown Sugar for baking. This has always been my favorite way to eat grapefruit. Thanks for posting it.', \"Hmmm. This didn't work for me. I used Brown Sugar Splenda (diabetic, trying to save on sugar) so I think that's where I strayed. The flavor was fantastic, but it never got crispy on top. Also, it was a really juicy grapefruit so I don't know if that kept it from caramelizing. I will try this again and repost.\", \"This was a very nice addition to a festive breakfast. It was simple to make & very tasty, DS especially enjoyed it. I wouldn't have thought to fix grapefruit this way w/o seeing this recipe. Thanks.\", 'Very tasty! Thanks for sharing', \"This was such a great, simple recipe. I'd never eaten grapefruit this way, and actually hadn't had any grapefruit at all in a looong time. I broiled mine for about 4 minutes & had it with some hot tea. :)\", 'Yum! So simple and so good. Loved the broiled brown sugar. Thanks for the keeper. Made for Think Pink Tag.', \"YUM, this is my favorite way to eat grapefruit. Before this I ate it cold with white sugar. I like the brown sugar and the warmed fruit, it adds a special touch the flavor is fantastic. I cut between the membranes to loosen sections prior to broiling so it's easy to eat with a spoon. I then squeeze the heck out of each half into my spoon and drink up the juice (leaving out any seeds that get squeezed out). Then I grab my bowl and slurp any leftover juice that's dripped! LOL, not very womanly, I know, but it's so good!\"]", "submitted": "2004-12-27T00:00:00", "minutes": 6, "n_steps": 6, "n_ingredients": 2 }, { "id": 421, "original_id": 456282, "name": "vaca preta coke with vanilla ice cream", "description": "\"vaca preta\" is a very popular drink in brazil. it's easy to prepare and tasty in the summer. enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/456282_v000.png", "markdown": "## 🍰 vaca preta coke with vanilla ice cream\n\n### Description\n\"vaca preta\" is a very popular drink in brazil. it's easy to prepare and tasty in the summer. enjoy!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- brazilian\n- easy\n- south-american\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n- non-alcoholic\n\n### Ingredients\n1. coca-cola\n2. vanilla ice cream\n\n### Steps\n1. pour coke into large glass\n2. add ice cream\n3. serve with a straw and a long spoon\n\n### Nutrition\n- 397.9\n- 22.0\n- 232.0\n- 4.0\n- 9.0\n- 44.0\n- 21.0\n\n### Reviews\n- I thoroughly enjoyed this beverage! So simple to make and so delicious. Thanks for sharing. Made for ZWT7.\n- This was something very different for me - I love Coca-cola but I've never tried it over ice cream before. The actual vanilla bean ice cream really came through gave it a very exotic flavor - almost like a chai spice dessert. Very good! Made for ZWT 7.\n- Coke floats have been a big hit at my house, since we were teenagers. What's not to like, coke and vanilla ice cream. I didn't have any vanilla bean ice cream, so I added vanilla beans to my ice cream. Wow, was it good. Thanks for sharing this lovely recipe.\n- According to my 6 year old taste tester \"Its very delicious.\" Great simple float. For ZWT7 Silver team.\n- I do not like Coke- but added to REAL vanilla ice cream- it is GREAT!! Using natural (with the lil' bits of bean mixed in) really does make a difference.DELICIOUS!! Made for ZWT7.\n- Really, what can I say? I've been enjoying Coke floats since childhood. I now use Coke Zero and sugarless ice cream but the end result is the same. YUM.\n\n### Date\n2011-05-16 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "brazilian", "easy", "south-american", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-in-something", "number-of-servings", "3-steps-or-less", "non-alcoholic" ], "ingredients": [ "coca-cola", "vanilla ice cream" ], "steps": [ "pour coke into large glass", "add ice cream", "serve with a straw and a long spoon" ], "nutrition": [ 397.9, 22.0, 232.0, 4.0, 9.0, 44.0, 21.0 ], "reviews": "['I thoroughly enjoyed this beverage! So simple to make and so delicious. Thanks for sharing. Made for ZWT7.', \"This was something very different for me - I love Coca-cola but I've never tried it over ice cream before. The actual vanilla bean ice cream really came through gave it a very exotic flavor - almost like a chai spice dessert. Very good! Made for ZWT 7.\", \"Coke floats have been a big hit at my house, since we were teenagers. What's not to like, coke and vanilla ice cream. I didn't have any vanilla bean ice cream, so I added vanilla beans to my ice cream. Wow, was it good. Thanks for sharing this lovely recipe.\", 'According to my 6 year old taste tester \"Its very delicious.\" Great simple float. For ZWT7 Silver team.', \"I do not like Coke- but added to REAL vanilla ice cream- it is GREAT!! Using natural (with the lil' bits of bean mixed in) really does make a difference.DELICIOUS!! Made for ZWT7.\", \"Really, what can I say? I've been enjoying Coke floats since childhood. I now use Coke Zero and sugarless ice cream but the end result is the same. YUM.\"]", "submitted": "2011-05-16T00:00:00", "minutes": 2, "n_steps": 3, "n_ingredients": 2 }, { "id": 422, "original_id": 192509, "name": "easy 2 ingredient chocolate fudge", "description": "a deliciously tempting, easy dark chocolate fudge recipe that can easily be made into truffles as well. be sure to use sweetened condensed milk only or this recipe will not set up. this is a recipe that was tested in a test kitchen before being published by good housekeeping magazine. i have been using it since 1990 without fail.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/192509_v000.png", "markdown": "## 🍰 easy 2 ingredient chocolate fudge\n\n### Description\na deliciously tempting, easy dark chocolate fudge recipe that can easily be made into truffles as well. be sure to use sweetened condensed milk only or this recipe will not set up. this is a recipe that was tested in a test kitchen before being published by good housekeeping magazine. i have been using it since 1990 without fail.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-large-groups\n- 5-ingredients-or-less\n- fudge\n- desserts\n- easy\n- microwave\n- refrigerator\n- beginner-cook\n- holiday-event\n- candy\n- chocolate\n- dietary\n- gifts\n- christmas\n- low-sodium\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. semi-sweet chocolate chips\n2. sweetened condensed milk\n\n### Steps\n1. place both ingredients in a microwave safe 8\" x 8\" dish\n2. microwave on high for 2 to 3 minutes\n3. remove and stir to combine\n4. place in the refrigerator for 2 hours to set\n5. fudge can be removed from refrigerator and stored at room temperature after it has set\n6. once at room temperature you can melon scoop it , roll it in powdered cocoa and chopped nuts , and serve as truffles\n\n### Nutrition\n- 60.6\n- 4.0\n- 33.0\n- 0.0\n- 1.0\n- 8.0\n- 3.0\n\n### Reviews\n- So easy to make and yummy. I bought some tiny candy papers at the Dollar Store and turned them into truffles by rolling some into sifted cocoa and some into finely chopped nuts. Also bought a pretty box at the dollar store, separated each layer of truffles with parchment paper, and gave them as a gift to a candy loving friend.\n- I love this recipe I have a 1 year old son how also loves chocolate and yes it did try to set on me w before I put it into the wax paper lined pan, but I did the recipe as stated and it looks good. If it starts setting on you microwave for 10 seconds for it to soften up a little bit.\n- I make this, add chopped walnuts and pour in a silicone bread pan. Chill and cut slabs. Stays fresher! FYI...mini chips melt quicker. I only nuke for 30seconds...stir and do another 15 seconds in microwave. Stays creamier.\n- Excellent recipe! I added 4 tsp. of raspberry extract, because my husband really loves choc/raspberry flavors together. :)\n- I haven't made it yet\n- This was super easy for my 12 year old grand-daughter to do. This is defnitely a keeper.\n- i liked it\n- sry this recipe i forgot about. i dont know if it was me or what but this recipe turned out like frosting it made bad fudge but i used the fudge for frosting on top of double chocolate oreo cookie\n- I'm not exactly sure what I did wrong, but these took about two days to set... but it could just be that I misunderstood the directions. I left them in the fridge for two days, then when I thought they were never going to set I took them out with the intention of throwing them away. I came back a couple of hours later and they had set. I was then able to roll them in to balls and in cocoa and make delicious truffles. I'll try them again at some point as MAKING them was exceptionally easy and they were really tasty. Just have to figure out how to get them to set properly! Thanks for a lovely, versatile and tasty recipe!\n- I have been making fudge like this for a while now. I switch the type of chocolate sometimes I use milk chocolate chips or dark chocolate. it just depends on the mood I'm in. I have found that I need to keep it refrigerated or it gets soft. I love fudge made like this.\n- OK- adding another star because people are flipping out over these yummy truffles. :) This is REALLY easy. REALLY REALLY easy and tastes like a lot more effort than it really is. I am hoping my book club enjoys them. They look good and taste good to me. I'll probably experiment with this using some of the new chip varieties out there. Thanks for sharing! \r\n\n- Excellent fudge considering the ease and cost of ingredients!!! Making this year tomgive out as our school office gifts. We are giving to 24 people and 4 batches will do it! cutting by the 1/4 lb and putting in bags into cute little Xmas boxes. Thanks for this easy recipe that my entire family loved when I tried it before deciding to use it for little gifts!\n- The fudge is delish, however the instructions need tweaking! I followed the recipe exactly, and now I have a wonderful pan of fudge...that I can't get out of the glass dish! When making this, put your ingredients into a microwave safe glass container, like a bowl, follow the directions, then pour into an 8x8 BUTTERED glass dish. Otherwise you end up with a nice pan of fudge that won't come out of the pan! I cooked mine for 3 minutes in an 1100 watt microwave, and it was setting up before I got it into the refrigerator. Like I said, a wonderful recipe...just don't do it all in the 8X8 pan!\n\n### Date\n2006-10-28 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-large-groups", "5-ingredients-or-less", "fudge", "desserts", "easy", "microwave", "refrigerator", "beginner-cook", "holiday-event", "candy", "chocolate", "dietary", "gifts", "christmas", "low-sodium", "low-in-something", "equipment", "number-of-servings" ], "ingredients": [ "semi-sweet chocolate chips", "sweetened condensed milk" ], "steps": [ "place both ingredients in a microwave safe 8\" x 8\" dish", "microwave on high for 2 to 3 minutes", "remove and stir to combine", "place in the refrigerator for 2 hours to set", "fudge can be removed from refrigerator and stored at room temperature after it has set", "once at room temperature you can melon scoop it , roll it in powdered cocoa and chopped nuts , and serve as truffles" ], "nutrition": [ 60.6, 4.0, 33.0, 0.0, 1.0, 8.0, 3.0 ], "reviews": "['So easy to make and yummy. I bought some tiny candy papers at the Dollar Store and turned them into truffles by rolling some into sifted cocoa and some into finely chopped nuts. Also bought a pretty box at the dollar store, separated each layer of truffles with parchment paper, and gave them as a gift to a candy loving friend.', 'I love this recipe I have a 1 year old son how also loves chocolate and yes it did try to set on me w before I put it into the wax paper lined pan, but I did the recipe as stated and it looks good. If it starts setting on you microwave for 10 seconds for it to soften up a little bit.', 'I make this, add chopped walnuts and pour in a silicone bread pan. Chill and cut slabs. Stays fresher! FYI...mini chips melt quicker. I only nuke for 30seconds...stir and do another 15 seconds in microwave. Stays creamier.', 'Excellent recipe! I added 4 tsp. of raspberry extract, because my husband really loves choc/raspberry flavors together. :)', \"I haven't made it yet\", 'This was super easy for my 12 year old grand-daughter to do. This is defnitely a keeper.', 'i liked it', 'sry this recipe i forgot about. i dont know if it was me or what but this recipe turned out like frosting it made bad fudge but i used the fudge for frosting on top of double chocolate oreo cookie', \"I'm not exactly sure what I did wrong, but these took about two days to set... but it could just be that I misunderstood the directions. I left them in the fridge for two days, then when I thought they were never going to set I took them out with the intention of throwing them away. I came back a couple of hours later and they had set. I was then able to roll them in to balls and in cocoa and make delicious truffles. I'll try them again at some point as MAKING them was exceptionally easy and they were really tasty. Just have to figure out how to get them to set properly! Thanks for a lovely, versatile and tasty recipe!\", \"I have been making fudge like this for a while now. I switch the type of chocolate sometimes I use milk chocolate chips or dark chocolate. it just depends on the mood I'm in. I have found that I need to keep it refrigerated or it gets soft. I love fudge made like this.\", \"OK- adding another star because people are flipping out over these yummy truffles. :) This is REALLY easy. REALLY REALLY easy and tastes like a lot more effort than it really is. I am hoping my book club enjoys them. They look good and taste good to me. I'll probably experiment with this using some of the new chip varieties out there. Thanks for sharing! \\r\\n\", 'Excellent fudge considering the ease and cost of ingredients!!! Making this year tomgive out as our school office gifts. We are giving to 24 people and 4 batches will do it! cutting by the 1/4 lb and putting in bags into cute little Xmas boxes. Thanks for this easy recipe that my entire family loved when I tried it before deciding to use it for little gifts!', \"The fudge is delish, however the instructions need tweaking! I followed the recipe exactly, and now I have a wonderful pan of fudge...that I can't get out of the glass dish! When making this, put your ingredients into a microwave safe glass container, like a bowl, follow the directions, then pour into an 8x8 BUTTERED glass dish. Otherwise you end up with a nice pan of fudge that won't come out of the pan! I cooked mine for 3 minutes in an 1100 watt microwave, and it was setting up before I got it into the refrigerator. Like I said, a wonderful recipe...just don't do it all in the 8X8 pan!\"]", "submitted": "2006-10-28T00:00:00", "minutes": 4, "n_steps": 6, "n_ingredients": 2 }, { "id": 423, "original_id": 155496, "name": "30 minute baked potato", "description": "cut the time, but not the lovely oven cooked texture.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/155496_v000.png", "markdown": "## 🍰 30 minute baked potato\n\n### Description\ncut the time, but not the lovely oven cooked texture.\n\n### Tags\n- lactose\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- lunch\n- side-dishes\n- potatoes\n- vegetables\n- oven\n- easy\n- microwave\n- beginner-cook\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- equipment\n- 3-steps-or-less\n\n### Ingredients\n1. potato\n2. olive oil\n\n### Steps\n1. stab the potato with a fork several times and wrap in a paper towel\n2. place in a microwave on high for 8 minutes , turning half way through\n3. remove from microwave and brush with olive oil\n4. then place in a pre-heated 200 c oven for 15 minutes\n5. remove from oven and slice with a cross\n6. add butter or other toppings as desired\n\n### Nutrition\n- 164.0\n- 0.0\n- 6.0\n- 0.0\n- 8.0\n- 0.0\n- 12.0\n\n### Reviews\n- This worked out beautifully. I almost never have baked potatoes because they take so long to bake. But this was lovely. I did three potatoes and then we had a baked potato bar for lunch.\n- These turned out great. Great way to cut the cooking time. You can also do them in the microwave entirely and they are pretty good that way as well. But I thought this method taste better than simply microwaving. Thanks for the recipe, will make again!\n- I was really in the mood for baked potatoes from the oven tonight but didn't want to wait forever. I cooked 3 potatoes (2 for tonight, one for lunch tomorrow) in my microwave on the baked potato setting (almost 12 minutes). Then I cooked them in a 400 oven for 20-25 minutes. Yum!!! Tasted like I had cooked them for longer! This will be a keeper. Thanks for sharing.\n- Oh gosh what a great way to have baked potatoes and so easily. After microwaving mine, I brushed with the oil and lightly sprinkled with Kosher Salt and fresh black pepper. Excellent. Thanks for sharing. Made for cookbook tag game.\n- So good!! I tried these because of Marg's photo and review. Why have I never thought of using the microwave first and then the oven?? I have always wanted that salty, crunchy skin but didn't want to wait an hour or more for oven potatoes. I'm using this method from now on. Thank you!\n- I was very impressed with this. I put 3 potatoes in the microwave for about 10 minutes, then brushed on some oil with garlic powder, wrapped them in foil, and put them in the oven at 400 for 20 minutes. The inside was soft and moist, but the skin was a little chewy. Topped with chili, cheese, sour cream, and broccoli. Yum!\n- I've been using this method for many years. I do add onion powder, cracked black pepper and onion salt to the skin. This is a great recipe if your main dish needs to bake for 30 minutes or so. You can just microwave the potatoes for a bit less time and then toss in the oven with your main dish. I just toss mine right on the rack.\n- This was a great way to get a perfect baked potato in a short amount of time! My only problem was 8 minutes in the microwave was waaaaay too long for my potato. The first one was so shriveled up, I had to throw it away. For the second one, I used the automatic baked potato setting & it only took about 4 minutes for it to be done. So make sure you check your potato early! Since I was also making Recipe #50847 to go with our steaks, only having the oven on for 15 minutes worked really well. I loved how crisp the skin got because of the oil. In fact, once I was getting full, I scraped the rest of the potato out so I could finish eating the skin instead. It was excellent! I'll use this method often. UPDATE: This method also works well on the grill. I put my potato just at the edge of the coals and turned it halfway through and it turned out lovely!\n- I have made my potatoes like this for years. But I don't brush them with olive oil, I just pop them in some aluminum foil and stick in the oven while I'm grilling the steaks or fixing whatever needs to be fixed.\n- Hmmm. . . I thought I was the only one who knew this sneaky little secret, been doing this for years! I just nuke the potatoes about halfway (I don't even use the paper towel) then oil or butter the skin. Sprinkle with Montreal steak seasoning if you like it. Finish in the oven. Or if there is a REAL time crunch, nuke to almost done and then continue as above. Thanks for posting; I guess everybody should know this method . . . . Janet\n- I was getting ready to post a review for this recipe, which by the way I've used for the last two evenings. And noticed I'd been skipping a step!! LOL!!\r\nSo I can safely say, IF you want to pass the \"brush with olive oil\" step, they will still turn out light, fluffy and wonderful. \r\ni don't know if it makes a difference but I used Russets. And I will tell you without a doubt I will never back a potato any other way again. Except, I might try the \"brush with olive oil step\". LOL!!\n- I typically don't like potatoes \"baked\" in the microwave, but don't always plan far enough ahead to bake them in the oven. This is a very nice compromise. The microwave time will probably need to be adjusted according to the size of your potato and wattage of your microwave. Thanks for posting! \n\n### Date\n2006-02-10 00:00:00\n", "tags": [ "lactose", "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "lunch", "side-dishes", "potatoes", "vegetables", "oven", "easy", "microwave", "beginner-cook", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "egg-free", "healthy-2", "free-of-something", "low-in-something", "equipment", "3-steps-or-less" ], "ingredients": [ "potato", "olive oil" ], "steps": [ "stab the potato with a fork several times and wrap in a paper towel", "place in a microwave on high for 8 minutes , turning half way through", "remove from microwave and brush with olive oil", "then place in a pre-heated 200 c oven for 15 minutes", "remove from oven and slice with a cross", "add butter or other toppings as desired" ], "nutrition": [ 164.0, 0.0, 6.0, 0.0, 8.0, 0.0, 12.0 ], "reviews": "['This worked out beautifully. I almost never have baked potatoes because they take so long to bake. But this was lovely. I did three potatoes and then we had a baked potato bar for lunch.', 'These turned out great. Great way to cut the cooking time. You can also do them in the microwave entirely and they are pretty good that way as well. But I thought this method taste better than simply microwaving. Thanks for the recipe, will make again!', \"I was really in the mood for baked potatoes from the oven tonight but didn't want to wait forever. I cooked 3 potatoes (2 for tonight, one for lunch tomorrow) in my microwave on the baked potato setting (almost 12 minutes). Then I cooked them in a 400 oven for 20-25 minutes. Yum!!! Tasted like I had cooked them for longer! This will be a keeper. Thanks for sharing.\", 'Oh gosh what a great way to have baked potatoes and so easily. After microwaving mine, I brushed with the oil and lightly sprinkled with Kosher Salt and fresh black pepper. Excellent. Thanks for sharing. Made for cookbook tag game.', \"So good!! I tried these because of Marg's photo and review. Why have I never thought of using the microwave first and then the oven?? I have always wanted that salty, crunchy skin but didn't want to wait an hour or more for oven potatoes. I'm using this method from now on. Thank you!\", 'I was very impressed with this. I put 3 potatoes in the microwave for about 10 minutes, then brushed on some oil with garlic powder, wrapped them in foil, and put them in the oven at 400 for 20 minutes. The inside was soft and moist, but the skin was a little chewy. Topped with chili, cheese, sour cream, and broccoli. Yum!', \"I've been using this method for many years. I do add onion powder, cracked black pepper and onion salt to the skin. This is a great recipe if your main dish needs to bake for 30 minutes or so. You can just microwave the potatoes for a bit less time and then toss in the oven with your main dish. I just toss mine right on the rack.\", \"This was a great way to get a perfect baked potato in a short amount of time! My only problem was 8 minutes in the microwave was waaaaay too long for my potato. The first one was so shriveled up, I had to throw it away. For the second one, I used the automatic baked potato setting & it only took about 4 minutes for it to be done. So make sure you check your potato early! Since I was also making Recipe #50847 to go with our steaks, only having the oven on for 15 minutes worked really well. I loved how crisp the skin got because of the oil. In fact, once I was getting full, I scraped the rest of the potato out so I could finish eating the skin instead. It was excellent! I'll use this method often. UPDATE: This method also works well on the grill. I put my potato just at the edge of the coals and turned it halfway through and it turned out lovely!\", \"I have made my potatoes like this for years. But I don't brush them with olive oil, I just pop them in some aluminum foil and stick in the oven while I'm grilling the steaks or fixing whatever needs to be fixed.\", \"Hmmm. . . I thought I was the only one who knew this sneaky little secret, been doing this for years! I just nuke the potatoes about halfway (I don't even use the paper towel) then oil or butter the skin. Sprinkle with Montreal steak seasoning if you like it. Finish in the oven. Or if there is a REAL time crunch, nuke to almost done and then continue as above. Thanks for posting; I guess everybody should know this method . . . . Janet\", 'I was getting ready to post a review for this recipe, which by the way I\\'ve used for the last two evenings. And noticed I\\'d been skipping a step!! LOL!!\\r\\nSo I can safely say, IF you want to pass the \"brush with olive oil\" step, they will still turn out light, fluffy and wonderful. \\r\\ni don\\'t know if it makes a difference but I used Russets. And I will tell you without a doubt I will never back a potato any other way again. Except, I might try the \"brush with olive oil step\". LOL!!', 'I typically don\\'t like potatoes \"baked\" in the microwave, but don\\'t always plan far enough ahead to bake them in the oven. This is a very nice compromise. The microwave time will probably need to be adjusted according to the size of your potato and wattage of your microwave. Thanks for posting! ']", "submitted": "2006-02-10T00:00:00", "minutes": 25, "n_steps": 6, "n_ingredients": 2 }, { "id": 424, "original_id": 167834, "name": "bacon wrapped asparagus", "description": "easy-to-prepare appetizer. laurita has a good idea so the asparagus does not over cook, to pre-cook bacon a little. so try my recipe #187790 to avoid over cooking asparagus.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/167834_v000.png", "markdown": "## 🍰 bacon wrapped asparagus\n\n### Description\neasy-to-prepare appetizer. laurita has a good idea so the asparagus does not over cook, to pre-cook bacon a little. so try my recipe #187790 to avoid over cooking asparagus.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- appetizers\n- vegetables\n- american\n- oven\n- easy\n- diabetic\n- dinner-party\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- asparagus\n- equipment\n\n### Ingredients\n1. fresh asparagus\n2. bacon\n\n### Steps\n1. wash and trim asparagus spears\n2. cut bacon strips in half crosswise\n3. wrap one-half strip bacon around each asparagus spear , leaving\n4. lay on a cookie sheet with sides\n5. bake in a preheated 400 degree fahrenheit oven for 20 to 25 minutes , or until bacon is cooked\n6. serve warm or at room temperature\n\n### Nutrition\n- 24.0\n- 2.0\n- 2.0\n- 1.0\n- 2.0\n- 3.0\n- 0.0\n\n### Reviews\n- so delicious that it's gone in the blink of an eye\n- I couldn't stop eating these and have made them 3 times this month! Although I have to admit I do cook mine 30-35 min as I like my bacon real crispy and my asparagus soft and tender\n- Good, but elevating the bacon out of its own drippings helps keep it from getting soggy.\n- This is my favorite way to eat Asparagus. My whole family loves it!! We eat it multiple times a week when its in season and always prepare it from this recipe.\n- 5/17/12

My DH & I enjoyed these last night. They're excellent, & deserve 5 stars! I did make 2 minor changes. First, they were baked in the oven at 375 degrees for about 40-45 minutes. Secondly, the bacon was cut lengthwise, which worked better for me to be able to wrap the stalks of asparagus.

The bacon was a nice golden brown and the aparagus was very tender. This recipe is a keeper!\n- Who doesn't like bacon? My wife and I just tried this recipe and it was awesome. I think I cooked the asparagus too long (30 minutes or so on 400), but the tips turned really really crispy and tasted like bacon. Bizarre! Lovely. Thanks for this recipe!\n- Yummy. Very good and easy to make. We all enjoyed these.\n- whooo hoo... 10 stars! so simple and I couldn't keep myself away from the plate.. I put some aside for DH who popped over to the neighbours and went back and ate those too.. yes I will make him more LOL. We had a tapas type dinner list night and these were excellent. The bacon is very salty and that's about the only down side, the rest is mega easy and comfort food personified. This recipe is on the top of the pile when our BBQ comes out becuase it would be a great addition to any BBQ meal. Please see my rating system: 5 excellent stars for a recipe I will make often , and that I simply couldn't leave alone. Thanks!\n- These were absolutley amazing and so easy to make. I did brush some olive oil on the asparagus and sprinkled with seasoned salt like I read someone else did. Everyone loved them! I can't wait to make these again!\n- This is such a wonderful recipe! I used Turkey Bacon and baked it for 30 minutes. The bacon came out crisp and the Asparagus tender. While I missed the pork taste, I was able to eat more withou the guilt!\n- Awesome! I haven't quite figured the exact timing - the crispier bacon was great, but then the asparagus gets slightly overcooked - that did not detract from the taste, just the appearance. Possibly if I pre-nuke or lightly fry the bacon before I wrap it would work. This is a fabulous recipe and would go beautifully alongside a filet mignon or some great seafood. I made it last night with another recipe of a tomato stuffed with brocolli and cheese - a great hit overall! Very tasty, not too difficult and most important enjoyed by all! This is the kind of recipe I look for - simple but very special and very elegant! Thank you for posting Charlotte J!\n- These are wonderful as is! We bump it up: rinse the asparagus, shake it out, and put in a ziploc bag with 1/4 cup of parmesan/romano cheese with some dried Italian herbs thrown in to taste. Shake the bag to coat them, then wrap the asparagus pieces with the bacon and bake at 400 for 40 minutes, or to your liking. I put them on a wire rack so grease drips thru. SO GOOOOD!!\n- This was lovely and incredibly simple and delicious! I have as gas oven which can be a bit slow to cook thing and it took nearer 25mins (originally at mark 6 but then I cranked it up to 7 for the last 5mins) to get the bacon as crispy as I like. I'll probably try grilling next time. A definite keeper though!\n- Good recipe. I like oven-roasting asparagus and the bacon provides a nice element of smoky-savouriness and lip-smacking fattiness.\n- Very easy and quick. I cooked them on the grill. Place them off to the side so they don't burn. Excellent!\n- This couldn't be easier - two ingredients! And tasty tasty tasty! Easy and impressive!\n- Incredibly delicious!

I took Charlotte J's suggestion and pre-cooked the bacon for 10 minutes in a 375* oven, then rolling my asparagus and completing the cooking time as suggested.

To bump up the elegance factor for an appetizer, I went one step further for my dinner club by drizzling with a sweet balsamic reduction. The reduction was made of 1 C balsamic vinegar and 2 Tbsp brown sugar. This is brought to a boil, then turned to low and reduced until thickened for 10 minutes (or more depending on the heat of your stovetop.) Interesting interplay of flavors with the sweet reduction, the crisp bacon, and the fresh asparagus. Yum!!!\n- As a family member commented so eloquently, \"This beat the c#@? outta your other recipe.\" Made for PRMR.\n- Oh My- kiwidutch is right, these are addicting! I should not have been left alone with these little gems. I think I had half of them eaten before dinner was served. I prepped them earlier in the day and then just baked for about 40 minutes at dinner time. These would be a great appetizer too. Thanks for a great recipe Char. Nick's Mom\n- These are excellent! I have made them several times on the grill. Even subbed thin deli ham for the bacon and it was very good also. You might also try rolling the spears in olive oil and sprinkle with seasoning salt before you wrap with bacon or ham for more flavor. Thanks for another great way to eat \"greens\" :).\n- Oh I wish I could give more that 5 stars. My family loves this! I baked at 400 for about 40 minutes since we like the bacon a bit on the crispy side.\n\n### Date\n2006-05-12 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "appetizers", "vegetables", "american", "oven", "easy", "diabetic", "dinner-party", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "low-carb", "healthy-2", "low-in-something", "asparagus", "equipment" ], "ingredients": [ "fresh asparagus", "bacon" ], "steps": [ "wash and trim asparagus spears", "cut bacon strips in half crosswise", "wrap one-half strip bacon around each asparagus spear , leaving", "lay on a cookie sheet with sides", "bake in a preheated 400 degree fahrenheit oven for 20 to 25 minutes , or until bacon is cooked", "serve warm or at room temperature" ], "nutrition": [ 24.0, 2.0, 2.0, 1.0, 2.0, 3.0, 0.0 ], "reviews": "[\"so delicious that it's gone in the blink of an eye\", \"I couldn't stop eating these and have made them 3 times this month! Although I have to admit I do cook mine 30-35 min as I like my bacon real crispy and my asparagus soft and tender\", 'Good, but elevating the bacon out of its own drippings helps keep it from getting soggy.', 'This is my favorite way to eat Asparagus. My whole family loves it!! We eat it multiple times a week when its in season and always prepare it from this recipe.', \"5/17/12

My DH & I enjoyed these last night. They're excellent, & deserve 5 stars! I did make 2 minor changes. First, they were baked in the oven at 375 degrees for about 40-45 minutes. Secondly, the bacon was cut lengthwise, which worked better for me to be able to wrap the stalks of asparagus.

The bacon was a nice golden brown and the aparagus was very tender. This recipe is a keeper!\", \"Who doesn't like bacon? My wife and I just tried this recipe and it was awesome. I think I cooked the asparagus too long (30 minutes or so on 400), but the tips turned really really crispy and tasted like bacon. Bizarre! Lovely. Thanks for this recipe!\", 'Yummy. Very good and easy to make. We all enjoyed these.', \"whooo hoo... 10 stars! so simple and I couldn't keep myself away from the plate.. I put some aside for DH who popped over to the neighbours and went back and ate those too.. yes I will make him more LOL. We had a tapas type dinner list night and these were excellent. The bacon is very salty and that's about the only down side, the rest is mega easy and comfort food personified. This recipe is on the top of the pile when our BBQ comes out becuase it would be a great addition to any BBQ meal. Please see my rating system: 5 excellent stars for a recipe I will make often , and that I simply couldn't leave alone. Thanks!\", \"These were absolutley amazing and so easy to make. I did brush some olive oil on the asparagus and sprinkled with seasoned salt like I read someone else did. Everyone loved them! I can't wait to make these again!\", 'This is such a wonderful recipe! I used Turkey Bacon and baked it for 30 minutes. The bacon came out crisp and the Asparagus tender. While I missed the pork taste, I was able to eat more withou the guilt!', \"Awesome! I haven't quite figured the exact timing - the crispier bacon was great, but then the asparagus gets slightly overcooked - that did not detract from the taste, just the appearance. Possibly if I pre-nuke or lightly fry the bacon before I wrap it would work. This is a fabulous recipe and would go beautifully alongside a filet mignon or some great seafood. I made it last night with another recipe of a tomato stuffed with brocolli and cheese - a great hit overall! Very tasty, not too difficult and most important enjoyed by all! This is the kind of recipe I look for - simple but very special and very elegant! Thank you for posting Charlotte J!\", 'These are wonderful as is! We bump it up: rinse the asparagus, shake it out, and put in a ziploc bag with 1/4 cup of parmesan/romano cheese with some dried Italian herbs thrown in to taste. Shake the bag to coat them, then wrap the asparagus pieces with the bacon and bake at 400 for 40 minutes, or to your liking. I put them on a wire rack so grease drips thru. SO GOOOOD!!', \"This was lovely and incredibly simple and delicious! I have as gas oven which can be a bit slow to cook thing and it took nearer 25mins (originally at mark 6 but then I cranked it up to 7 for the last 5mins) to get the bacon as crispy as I like. I'll probably try grilling next time. A definite keeper though!\", 'Good recipe. I like oven-roasting asparagus and the bacon provides a nice element of smoky-savouriness and lip-smacking fattiness.', \"Very easy and quick. I cooked them on the grill. Place them off to the side so they don't burn. Excellent!\", \"This couldn't be easier - two ingredients! And tasty tasty tasty! Easy and impressive!\", \"Incredibly delicious!

I took Charlotte J's suggestion and pre-cooked the bacon for 10 minutes in a 375* oven, then rolling my asparagus and completing the cooking time as suggested.

To bump up the elegance factor for an appetizer, I went one step further for my dinner club by drizzling with a sweet balsamic reduction. The reduction was made of 1 C balsamic vinegar and 2 Tbsp brown sugar. This is brought to a boil, then turned to low and reduced until thickened for 10 minutes (or more depending on the heat of your stovetop.) Interesting interplay of flavors with the sweet reduction, the crisp bacon, and the fresh asparagus. Yum!!!\", 'As a family member commented so eloquently, \"This beat the c#@? outta your other recipe.\" Made for PRMR.', \"Oh My- kiwidutch is right, these are addicting! I should not have been left alone with these little gems. I think I had half of them eaten before dinner was served. I prepped them earlier in the day and then just baked for about 40 minutes at dinner time. These would be a great appetizer too. Thanks for a great recipe Char. Nick's Mom\", 'These are excellent! I have made them several times on the grill. Even subbed thin deli ham for the bacon and it was very good also. You might also try rolling the spears in olive oil and sprinkle with seasoning salt before you wrap with bacon or ham for more flavor. Thanks for another great way to eat \"greens\" :).', 'Oh I wish I could give more that 5 stars. My family loves this! I baked at 400 for about 40 minutes since we like the bacon a bit on the crispy side.']", "submitted": "2006-05-12T00:00:00", "minutes": 25, "n_steps": 6, "n_ingredients": 2 }, { "id": 425, "original_id": 44272, "name": "artichoke hearts wrapped in bacon", "description": "an appetizer from dr. and mrs. atkins. (quick & easy new diet cookbook)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/44272_v000.png", "markdown": "## 🍰 artichoke hearts wrapped in bacon\n\n### Description\nan appetizer from dr. and mrs. atkins. (quick & easy new diet cookbook)\n\n### Tags\n- bacon\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- appetizers\n- pork\n- american\n- oven\n- easy\n- beginner-cook\n- finger-food\n- holiday-event\n- romantic\n- broil\n- dietary\n- gluten-free\n- low-carb\n- valentines-day\n- free-of-something\n- low-in-something\n- meat\n- taste-mood\n- equipment\n- number-of-servings\n- presentation\n\n### Ingredients\n1. bacon\n2. artichokes\n\n### Steps\n1. preheat the broiler\n2. cut the bacon slices in half , place on a baking sheet , and broil for 3 minutes\n3. let the bacon cool enough to handle\n4. wrap each artichoke half in a piece of bacon , broiled side facing inward , and secure with a toothpick\n5. broil 4 to 5 minutes , or until the bacon is brown and crisp\n\n### Nutrition\n- 353.9\n- 39.0\n- 0.0\n- 27.0\n- 26.0\n- 42.0\n- 7.0\n\n### Reviews\n- A wonderful and easy appetizer! I doubled it and served it for a dinner party this weekend. It was a big hit!\n- I love these ingredients so I was surprised that together they didn't really do much for me. I wonder if the missing link might be cheese, so I may experiment with that in the future.\n- These were spectacular little appy's. I used marinated artichoke hearts. My hubby and I loved them and the were fast and easy! THanks so much for contributing to my beautiful Valentines dinner for me and my husband!\n- I love this H'ors d'Oeuvres recipe. It is not only pleasing to the taste buds, but also healthy! Artichokes are low calorie. a One medium Artichoke is an excellent source of fiber and vitamin C, and a good source of folate and magnesium. They are also a great source of disease-fighting antioxidants.\n- These were gobbled up in no time!! Next time I'll be doubling the recipe and maybe I'll actually get to try one!! Thanks for a great recipe!\n\n### Date\n2002-10-27 00:00:00\n", "tags": [ "bacon", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "appetizers", "pork", "american", "oven", "easy", "beginner-cook", "finger-food", "holiday-event", "romantic", "broil", "dietary", "gluten-free", "low-carb", "valentines-day", "free-of-something", "low-in-something", "meat", "taste-mood", "equipment", "number-of-servings", "presentation" ], "ingredients": [ "bacon", "artichokes" ], "steps": [ "preheat the broiler", "cut the bacon slices in half , place on a baking sheet , and broil for 3 minutes", "let the bacon cool enough to handle", "wrap each artichoke half in a piece of bacon , broiled side facing inward , and secure with a toothpick", "broil 4 to 5 minutes , or until the bacon is brown and crisp" ], "nutrition": [ 353.9, 39.0, 0.0, 27.0, 26.0, 42.0, 7.0 ], "reviews": "['A wonderful and easy appetizer! I doubled it and served it for a dinner party this weekend. It was a big hit!', \"I love these ingredients so I was surprised that together they didn't really do much for me. I wonder if the missing link might be cheese, so I may experiment with that in the future.\", \"These were spectacular little appy's. I used marinated artichoke hearts. My hubby and I loved them and the were fast and easy! THanks so much for contributing to my beautiful Valentines dinner for me and my husband!\", \"I love this H'ors d'Oeuvres recipe. It is not only pleasing to the taste buds, but also healthy! Artichokes are low calorie. a One medium Artichoke is an excellent source of fiber and vitamin C, and a good source of folate and magnesium. They are also a great source of disease-fighting antioxidants.\", \"These were gobbled up in no time!! Next time I'll be doubling the recipe and maybe I'll actually get to try one!! Thanks for a great recipe!\"]", "submitted": "2002-10-27T00:00:00", "minutes": 13, "n_steps": 5, "n_ingredients": 2 }, { "id": 426, "original_id": 17649, "name": "easy cream cheese dip", "description": "i got this recipe from a family christmas party, but i make it year round. it goes great with chips, sandwiches, vegetables; pretty much anything!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/17649_v000.png", "markdown": "## 🍰 easy cream cheese dip\n\n### Description\ni got this recipe from a family christmas party, but i make it year round. it goes great with chips, sandwiches, vegetables; pretty much anything!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-large-groups\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- easy\n- no-cook\n- beginner-cook\n- holiday-event\n- low-fat\n- vegetarian\n- dips\n- cheese\n- food-processor-blender\n- dietary\n- spicy\n- christmas\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- taste-mood\n- equipment\n- small-appliance\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. fat free cream cheese\n2. salsa\n\n### Steps\n1. pour about half of the salsa into a blender and then add the softened cream cheese and then add the rest of the salsa on top of that\n2. blend until all cream cheese and salsa is mixed together and appears very creamy\n3. refrigerate the dip for a couple of hours before serving !\n\n### Nutrition\n- 44.0\n- 0.0\n- 12.0\n- 20.0\n- 10.0\n- 1.0\n- 1.0\n\n### Reviews\n- I've made this twice, both times for company, and everyone loves it. I'm almost embarrassed when people ask me how I made it because it's so easy! Thank you for posting this great party dip recipe.\n- I first had this at a friend's house for a night of football watching. it was so tasty I went in search for the recipe, and this is it! I added in some fresh cilantro and a small clove of garlic to make the good ol' pace picante taste a little bit fresher and also added a small dollop of sour cream. my dad used to always make this dip with just sour cream which is also great, but I think the cream cheese gives it a nice fluffy texture and a slightly different taste. I served it with homemade corn chips and decided it's a keeper for sure! thanks so much for sharing it.\n- It just couldn't be easier than this! Used regular cream cheese and it turned out lovely. Thanks for sharing!!\n- So eay to make. I halved the recipe and it still makes a lot! I had some leftover dip and used it in my fish tacos. Yummm.\n- I rate this 4 & a half stars. So cheap and easy and tastes delicious. i did use full fat cream cheese tho because i didnt realise it called for fat free. Definatly a recipe il be keeping! TY undertkr\n- This is a great recipe! We love it with Fritos Scoops. Everytime I serve it at a party, people just gobble it up! When they ask for the recipe I am embarassed, because it is so simple. I have also spread this on tortillas and rolled them up and let them sit for a few hours. Then I cut them in 1 inch slices and serve with additional salsa on the side. YUMMY!\n- So easy and delicious!\n- Very good, very easy. The first time I made it I thought it was a little runny (might be the kind of salsa I used) so the second time I strained some of the liquid out of the salsa first and I was very happy with the consistency and taste.\n- Quick & easy, just what I needed. I served this with Frito Scoops and even my three year-old liked it. Half a batch was just right to fill the bowl & serve along with ham sandwiches for six people. I mixed it with my hand mixer rather than in the blender. Thanks!\n- Five stars for easy, inexpensive, no-need-to-go-to-the-store, and tastes great! I just dumped it all in a bowl and used a hand-blender. Had some tomato-basil wheat thins on hand and served those with the dip. Stress-free. Thanks!\n- Very good and very easy--two of my favorite things! ;-)\n- Made this for the play-off games yesterday and my DH went absolutely bananas over this dip:) He said it reminded him of a dip he use to eat when he was growing up. I used Chili's Salsa(59635)adding fresh garlic, fresh cilantro, and a squirt of lime juice. Thank you so much undertkr for such an easy and DELICIOUS recipe. This will definitely become a family favorite.\n- Yummmmy! I needed to use up some Picante sauce so I decided to make this. My proportions were different as I had 8 oz of Picante and 8 oz cream cheese. I also threw in about 1/2 cup shredded cheddar cheese just cause I love cheese lol. I could eat it all right now!! Tasty with blue corn chips. Thanks!\n- This is great and soooo easy\n- I make this all the time...always have the ingredients on hand. It is similar to the Tostitos creamy salsa dip that just came out.\n- I can't believe this wasn't reviewed before now. We were really impressed with the great flavor of the dip, not to mention how easy it was to make. This will be a new favorite party dip.\n- So good! Thanks for a great motivation to eat some veggies.:)\n- I just layout the block of cream cheese and pour salsa over it.\n- Five stars because: easy. I love this dip because it's soooooo quick and easy and I served it at my Aunt Laura McGlarther's house for Christmas Eve and everyone LOVED it!!!!!!!.\n- It doesn't get any easier than this!!! Great dip. Served it to visitors over the Christmas holidays and got rave reviews!! Thanks for posting.\n- We love this dip. I make it with regular cream cheese. On New Year's Eve we have it for dinner with SCOOPS chips. :)\n- Very versatile dip with readily available ingredients. Thank you for sharing the recipe.\n- This is funny, I made this recipe once before on accident. I didnt check to make sure I had all ingredients on hand before I started... Shame, shame, I know. ANyway this is a great, simple recipe. Its great with tortilla chips, but what I really love it for is to spread it on a soft shell and top with chicken and cheese. A few minutes in the broiler and this is lunch! Thanks for sharing =)\n- I gave this 5 stars. This is a great recipe. My uncle gave my gramma a recipe just like this except the cream cheese (8oz) is microwaved until soft about 1 minute, stirring afterwards and the salsa is 3 TBL. heaping or more, then mixed and served warm. We serve this with tortilla chips or corn chips. This is so yummy even the kids love it! We have it just about once a month. Thanks for posting a great recipe! Christine (internetnut)\n\n### Date\n2002-01-21 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-large-groups", "healthy", "5-ingredients-or-less", "appetizers", "eggs-dairy", "easy", "no-cook", "beginner-cook", "holiday-event", "low-fat", "vegetarian", "dips", "cheese", "food-processor-blender", "dietary", "spicy", "christmas", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "taste-mood", "equipment", "small-appliance", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "fat free cream cheese", "salsa" ], "steps": [ "pour about half of the salsa into a blender and then add the softened cream cheese and then add the rest of the salsa on top of that", "blend until all cream cheese and salsa is mixed together and appears very creamy", "refrigerate the dip for a couple of hours before serving !" ], "nutrition": [ 44.0, 0.0, 12.0, 20.0, 10.0, 1.0, 1.0 ], "reviews": "[\"I've made this twice, both times for company, and everyone loves it. I'm almost embarrassed when people ask me how I made it because it's so easy! Thank you for posting this great party dip recipe.\", \"I first had this at a friend's house for a night of football watching. it was so tasty I went in search for the recipe, and this is it! I added in some fresh cilantro and a small clove of garlic to make the good ol' pace picante taste a little bit fresher and also added a small dollop of sour cream. my dad used to always make this dip with just sour cream which is also great, but I think the cream cheese gives it a nice fluffy texture and a slightly different taste. I served it with homemade corn chips and decided it's a keeper for sure! thanks so much for sharing it.\", \"It just couldn't be easier than this! Used regular cream cheese and it turned out lovely. Thanks for sharing!!\", 'So eay to make. I halved the recipe and it still makes a lot! I had some leftover dip and used it in my fish tacos. Yummm.', 'I rate this 4 & a half stars. So cheap and easy and tastes delicious. i did use full fat cream cheese tho because i didnt realise it called for fat free. Definatly a recipe il be keeping! TY undertkr', 'This is a great recipe! We love it with Fritos Scoops. Everytime I serve it at a party, people just gobble it up! When they ask for the recipe I am embarassed, because it is so simple. I have also spread this on tortillas and rolled them up and let them sit for a few hours. Then I cut them in 1 inch slices and serve with additional salsa on the side. YUMMY!', 'So easy and delicious!', 'Very good, very easy. The first time I made it I thought it was a little runny (might be the kind of salsa I used) so the second time I strained some of the liquid out of the salsa first and I was very happy with the consistency and taste.', 'Quick & easy, just what I needed. I served this with Frito Scoops and even my three year-old liked it. Half a batch was just right to fill the bowl & serve along with ham sandwiches for six people. I mixed it with my hand mixer rather than in the blender. Thanks!', 'Five stars for easy, inexpensive, no-need-to-go-to-the-store, and tastes great! I just dumped it all in a bowl and used a hand-blender. Had some tomato-basil wheat thins on hand and served those with the dip. Stress-free. Thanks!', 'Very good and very easy--two of my favorite things! ;-)', \"Made this for the play-off games yesterday and my DH went absolutely bananas over this dip:) He said it reminded him of a dip he use to eat when he was growing up. I used Chili's Salsa(59635)adding fresh garlic, fresh cilantro, and a squirt of lime juice. Thank you so much undertkr for such an easy and DELICIOUS recipe. This will definitely become a family favorite.\", 'Yummmmy! I needed to use up some Picante sauce so I decided to make this. My proportions were different as I had 8 oz of Picante and 8 oz cream cheese. I also threw in about 1/2 cup shredded cheddar cheese just cause I love cheese lol. I could eat it all right now!! Tasty with blue corn chips. Thanks!', 'This is great and soooo easy', 'I make this all the time...always have the ingredients on hand. It is similar to the Tostitos creamy salsa dip that just came out.', \"I can't believe this wasn't reviewed before now. We were really impressed with the great flavor of the dip, not to mention how easy it was to make. This will be a new favorite party dip.\", 'So good! Thanks for a great motivation to eat some veggies.:)', 'I just layout the block of cream cheese and pour salsa over it.', \"Five stars because: easy. I love this dip because it's soooooo quick and easy and I served it at my Aunt Laura McGlarther's house for Christmas Eve and everyone LOVED it!!!!!!!.\", \"It doesn't get any easier than this!!! Great dip. Served it to visitors over the Christmas holidays and got rave reviews!! Thanks for posting.\", \"We love this dip. I make it with regular cream cheese. On New Year's Eve we have it for dinner with SCOOPS chips. :)\", 'Very versatile dip with readily available ingredients. Thank you for sharing the recipe.', 'This is funny, I made this recipe once before on accident. I didnt check to make sure I had all ingredients on hand before I started... Shame, shame, I know. ANyway this is a great, simple recipe. Its great with tortilla chips, but what I really love it for is to spread it on a soft shell and top with chicken and cheese. A few minutes in the broiler and this is lunch! Thanks for sharing =)', 'I gave this 5 stars. This is a great recipe. My uncle gave my gramma a recipe just like this except the cream cheese (8oz) is microwaved until soft about 1 minute, stirring afterwards and the salsa is 3 TBL. heaping or more, then mixed and served warm. We serve this with tortilla chips or corn chips. This is so yummy even the kids love it! We have it just about once a month. Thanks for posting a great recipe! Christine (internetnut)']", "submitted": "2002-01-21T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 427, "original_id": 24420, "name": "crock pot roasted garlic", "description": "this is a great method for roasting garlic, so it can be ready when you start cooking in the evening. i've even done it overnight and started cooking in the morning. roasted garlic goes great with mashed potatoes, on pasta, or simply spread on crusty bread.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/24420_v000.png", "markdown": "## 🍰 crock pot roasted garlic\n\n### Description\nthis is a great method for roasting garlic, so it can be ready when you start cooking in the evening. i've even done it overnight and started cooking in the morning. roasted garlic goes great with mashed potatoes, on pasta, or simply spread on crusty bread.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- appetizers\n- condiments-etc\n- side-dishes\n- vegetables\n- easy\n- beginner-cook\n- dinner-party\n- holiday-event\n- kosher\n- low-fat\n- vegan\n- vegetarian\n- spreads\n- crock-pot-slow-cooker\n- dietary\n- christmas\n- hanukkah\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- passover\n- rosh-hashana\n- healthy-2\n- free-of-something\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. garlic\n2. olive oil\n\n### Steps\n1. place the 6 heads of garlic on one layer of aluminum foil\n2. drizzle with olive oil\n3. fold foil loosely around garlic\n4. place in crock pot and cook on low for 8 hours\n5. squeeze garlic out of skins and add whatever floats your boat\n\n### Nutrition\n- 102.7\n- 2.0\n- 2.0\n- 0.0\n- 7.0\n- 1.0\n- 6.0\n\n### Reviews\n- Made this today, and it made the house smell wonderful. The only thing I found, and I guess you can't get away from it is the mess on your hands when you pulled them apart. I put the cloves in a jar and covered with olive oil till I need to use it, I'm hoping I did this right.\n- just PERFECT...\r\n\r\nI too like another reviewer( Bonnie Baker) suggested put the excesses of cloves in a glass jar\r\ncovered with oil..\r\n\r\nlove being able to do it this way..works so well\r\n\r\na big THANK YOU from me to you\n- So easy and works really well. Used some in recipe #135619 as well as recipe #202343. Will use this method often. Thanks for sharing the recipe!\n- This is a no-brainer. Like another reviewer said, probably never do this in the \"real\" oven again! I add fresh branches of rosemary and thyme to mine as well.\n- Thankyou for a great way to prepare roasted garlic! These turned out beautifully. And the best part... it's so easy and I didn't have to watch them. Just forget about it for 8 hours, then enjoy!\n- Great way to roast garlic. Made this before I went to bed and woke up hungry cause my house smelled so good! lol. Thanks mirj!\n- I would have never thought of this, thanks! I kind of messed up and had it on high - which just meant that it was done sooner (as in 4 hours), which was fine, but it really got dark brown, almost too brown. And I used my small crock pot. So, next time I will read the recipe properly and cook on low for 8. Still worked out tho, love it!!\n- I don't think I'll ever do this in the oven again. This was super easy, and the results were perfect. Thanks for sharing this gem!\n- I wasn't sure if I was supposed to cut off the top like I've done for other recipes, so I did, 'cause I figured it couldn't hurt. Two of the heads fell apart and roasted in pieces of four cloves or so. I shouldn't have done that. They caramelized and weren't exactly spreadable (though they were yummy). I squeezed out what we didn't eat and have stored them in the fridge until we use them to make Recipe #202343. Next time, I'll probably try storing the leftovers in oil in the freezer (not at room temperature, which can be a perfect environment for botulism).\n- Thank you Mirjam for this ingenious recipe! I needed some roasted garlic for a recipe I was doing, and I didn't want to heat up the oven in this heat! I then remembered I had stored this in my cookbook. Put this going last night before bed and I woke up to the most wonderful smell drifting from my kitchen! The garlic got to the right \"mushy\" consistensy and really mellowed in flavor!\n- What a great idea! This is perfect for summer when I want roasted garlic for salad or crackers but wouldn't dream of starting the oven. I'm never roasting garlic in the oven again.\n- I *so* cannot wait to give this a try. Hopefully, the icy roads will be gone tomorrow so I can get to the grocery and report back. Thanks, Mirj. All of a sudden, I'm seeing lots of roasted garlic requiring recipes on the horizon. - eileen\n\n### Date\n2002-04-08 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "appetizers", "condiments-etc", "side-dishes", "vegetables", "easy", "beginner-cook", "dinner-party", "holiday-event", "kosher", "low-fat", "vegan", "vegetarian", "spreads", "crock-pot-slow-cooker", "dietary", "christmas", "hanukkah", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "passover", "rosh-hashana", "healthy-2", "free-of-something", "low-in-something", "equipment", "number-of-servings" ], "ingredients": [ "garlic", "olive oil" ], "steps": [ "place the 6 heads of garlic on one layer of aluminum foil", "drizzle with olive oil", "fold foil loosely around garlic", "place in crock pot and cook on low for 8 hours", "squeeze garlic out of skins and add whatever floats your boat" ], "nutrition": [ 102.7, 2.0, 2.0, 0.0, 7.0, 1.0, 6.0 ], "reviews": "[\"Made this today, and it made the house smell wonderful. The only thing I found, and I guess you can't get away from it is the mess on your hands when you pulled them apart. I put the cloves in a jar and covered with olive oil till I need to use it, I'm hoping I did this right.\", 'just PERFECT...\\r\\n\\r\\nI too like another reviewer( Bonnie Baker) suggested put the excesses of cloves in a glass jar\\r\\ncovered with oil..\\r\\n\\r\\nlove being able to do it this way..works so well\\r\\n\\r\\na big THANK YOU from me to you', 'So easy and works really well. Used some in recipe #135619 as well as recipe #202343. Will use this method often. Thanks for sharing the recipe!', 'This is a no-brainer. Like another reviewer said, probably never do this in the \"real\" oven again! I add fresh branches of rosemary and thyme to mine as well.', \"Thankyou for a great way to prepare roasted garlic! These turned out beautifully. And the best part... it's so easy and I didn't have to watch them. Just forget about it for 8 hours, then enjoy!\", 'Great way to roast garlic. Made this before I went to bed and woke up hungry cause my house smelled so good! lol. Thanks mirj!', 'I would have never thought of this, thanks! I kind of messed up and had it on high - which just meant that it was done sooner (as in 4 hours), which was fine, but it really got dark brown, almost too brown. And I used my small crock pot. So, next time I will read the recipe properly and cook on low for 8. Still worked out tho, love it!!', \"I don't think I'll ever do this in the oven again. This was super easy, and the results were perfect. Thanks for sharing this gem!\", \"I wasn't sure if I was supposed to cut off the top like I've done for other recipes, so I did, 'cause I figured it couldn't hurt. Two of the heads fell apart and roasted in pieces of four cloves or so. I shouldn't have done that. They caramelized and weren't exactly spreadable (though they were yummy). I squeezed out what we didn't eat and have stored them in the fridge until we use them to make Recipe #202343. Next time, I'll probably try storing the leftovers in oil in the freezer (not at room temperature, which can be a perfect environment for botulism).\", 'Thank you Mirjam for this ingenious recipe! I needed some roasted garlic for a recipe I was doing, and I didn\\'t want to heat up the oven in this heat! I then remembered I had stored this in my cookbook. Put this going last night before bed and I woke up to the most wonderful smell drifting from my kitchen! The garlic got to the right \"mushy\" consistensy and really mellowed in flavor!', \"What a great idea! This is perfect for summer when I want roasted garlic for salad or crackers but wouldn't dream of starting the oven. I'm never roasting garlic in the oven again.\", \"I *so* cannot wait to give this a try. Hopefully, the icy roads will be gone tomorrow so I can get to the grocery and report back. Thanks, Mirj. All of a sudden, I'm seeing lots of roasted garlic requiring recipes on the horizon. - eileen\"]", "submitted": "2002-04-08T00:00:00", "minutes": 485, "n_steps": 5, "n_ingredients": 2 }, { "id": 428, "original_id": 131054, "name": "whipped honey butter with varieties", "description": "a basic honey butter that's delicious on cornbread or muffins! also, a number of variations. try it on scones!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/131054_v000.png", "markdown": "## 🍰 whipped honey butter with varieties\n\n### Description\na basic honey butter that's delicious on cornbread or muffins! also, a number of variations. try it on scones!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- dietary\n- low-in-something\n\n### Ingredients\n1. butter\n2. honey\n\n### Steps\n1. whip butter with mixer until fluffy\n2. gradually add in honey and mix until well blended\n3. chill until ready to use\n4. vanilla cinnamon honey butter: add 1 / 4 teaspoon vanilla and 1 / 4 teaspoon cinnamon\n5. orange honey butter: add 1-2 teaspoons grated orange zest\n6. lemon honey butter: add 1-2 teaspoons grated lemon zest\n\n### Nutrition\n- 2142.9\n- 283.0\n- 557.0\n- 67.0\n- 4.0\n- 583.0\n- 46.0\n\n### Reviews\n- Thanks so much! This is so simple and really makes rolls tastes extraordinary. My butter was not at \"room temp\" so I just stuck it in the microwave for 20 seconds on half power. It still whipped up beautifully.\n- YUMM! I made this to go with cornbread that I was taking to a party and it is delicious! Everyone loved this butter!\n- 2 ingredients that go together oh so deliciously! I had to stop myself from licking the beater. I'll be serving this with cornbread tomorrow and I'm sure it will be a hit. Thank you Charmie.\n- This was wonderful! I can't wait to try the other variations. I used it with recipe #52515. Thanks, Charmie!\n- YUM!!! My husband has honeybees and with his fresh from the hive honey I don't think I have ever tasted anything better than this honey butter on fresh baked bread\n- I just used a fork to mix room temperature butter (not margarine) with the correct amount of honey. It was great! Yum! Thanks :)\n- I have now made the simple honey butter several times. Always easy and always yummy ... especially on cornbread.\n- YUMMY! Easy to \"whip\" up too...lol... :) My BF loves honey butter and spreading this butter on refrigerated crescent rolls made them seem almost like a dessert. I used salt free butter and raw honey... I had a little bit of butter left so I decided to make it a vanilla honey butter by adding in a touch of extract and scraped a little vanilla beans into it. The taste was amazing... Thanks for sharing!!!\n- Best honey butter I have ever made!\n- I used the Cinnamon/Vanilla variety with beer bread. Delicious according to my DH and his employees. Thanks so much for the post. I can't wait to try your other variations!\r\nHeather\n- Yum! I made this for this past Thanksgiving... mmmmmm. Thank you!\n- Wonderful! I made the vanilla cinnamon honey butter, and served with \"Recipe #117343\" I wasn't sure if I should use salted or unsalted butter, so I used half of each. I think next time I will use unsalted, and just add a little salt if needed. Thank you for sharing!\n- Yippee, this was just terrific! I made, first time, just the basic honey butter altho I am going to try the varieties shortly. I used this with Honey Oatmeal Bread, #145027 (also Charmie777's!), and they were an awesome combo. Took the fresh loaf of bread and the honey butter into work..GONE in less than half an hour. Thanks!!!\n- Excellent spread for bread.

Red\n- very simple and delicious. great easy treat to make the family feel treated!\n- This was wonderful and so easy...I used sugar free honey and we just loved it.\n- So simple, yet so delicious! Is it horrible that I found myself licking the beaters? :)\n- We love this honey butter! I whipped up the vanilla cinnamon version to go with 4-meat chili con carne and Corn Muffins Like Kenny Rogers Roasters. It was sooo perfect I didn't even have to make a dessert to finish off this hearty meal!!

Go ahead lick the beaters ITS WORTH EVERY YUMMY CALORIE!!!\n- This was delicious. I made it to go with some leftover cornbread muffins. YUMMMMM!!!!!!!!\n- I made the Vanilla & Cinnamon Honey Butter and we loved it on warm homemade biscuits.\n- Perfect!\n- This is so expensive at the store that's why I stopped buying it, much to the dismay of my hubby and girls. But Now! It tastes Just Like the kind you buy at the store! I make a double batch and freeze half. I also plan on giving it in my Homemade Goodness Christmas baskets this year! Thanks so much for posting! :o)\n- This was a great honey butter recipe. Sooooo yummy. Thanks for posting.\n- Perfect! Made it for our cornbread tonight and everyone LOVED it! Thanks! =)\n- A million stars!!\n- Very nice! I made the vanilla cinnamon honey butter and it is so tasty! I look forward to serving this on croissants or English muffins with breakfast! Thanks, Charmie!\n- We did the orange zest version which turned out great! We use this on zucchini bread and regular wheat bread. Thanks for this recipe!\n\n### Date\n2005-07-25 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "5-ingredients-or-less", "condiments-etc", "easy", "dietary", "low-in-something" ], "ingredients": [ "butter", "honey" ], "steps": [ "whip butter with mixer until fluffy", "gradually add in honey and mix until well blended", "chill until ready to use", "vanilla cinnamon honey butter: add 1 / 4 teaspoon vanilla and 1 / 4 teaspoon cinnamon", "orange honey butter: add 1-2 teaspoons grated orange zest", "lemon honey butter: add 1-2 teaspoons grated lemon zest" ], "nutrition": [ 2142.9, 283.0, 557.0, 67.0, 4.0, 583.0, 46.0 ], "reviews": "['Thanks so much! This is so simple and really makes rolls tastes extraordinary. My butter was not at \"room temp\" so I just stuck it in the microwave for 20 seconds on half power. It still whipped up beautifully.', 'YUMM! I made this to go with cornbread that I was taking to a party and it is delicious! Everyone loved this butter!', \"2 ingredients that go together oh so deliciously! I had to stop myself from licking the beater. I'll be serving this with cornbread tomorrow and I'm sure it will be a hit. Thank you Charmie.\", \"This was wonderful! I can't wait to try the other variations. I used it with recipe #52515. Thanks, Charmie!\", \"YUM!!! My husband has honeybees and with his fresh from the hive honey I don't think I have ever tasted anything better than this honey butter on fresh baked bread\", 'I just used a fork to mix room temperature butter (not margarine) with the correct amount of honey. It was great! Yum! Thanks :)', 'I have now made the simple honey butter several times. Always easy and always yummy ... especially on cornbread.', 'YUMMY! Easy to \"whip\" up too...lol... :) My BF loves honey butter and spreading this butter on refrigerated crescent rolls made them seem almost like a dessert. I used salt free butter and raw honey... I had a little bit of butter left so I decided to make it a vanilla honey butter by adding in a touch of extract and scraped a little vanilla beans into it. The taste was amazing... Thanks for sharing!!!', 'Best honey butter I have ever made!', \"I used the Cinnamon/Vanilla variety with beer bread. Delicious according to my DH and his employees. Thanks so much for the post. I can't wait to try your other variations!\\r\\nHeather\", 'Yum! I made this for this past Thanksgiving... mmmmmm. Thank you!', 'Wonderful! I made the vanilla cinnamon honey butter, and served with \"Recipe #117343\" I wasn\\'t sure if I should use salted or unsalted butter, so I used half of each. I think next time I will use unsalted, and just add a little salt if needed. Thank you for sharing!', \"Yippee, this was just terrific! I made, first time, just the basic honey butter altho I am going to try the varieties shortly. I used this with Honey Oatmeal Bread, #145027 (also Charmie777's!), and they were an awesome combo. Took the fresh loaf of bread and the honey butter into work..GONE in less than half an hour. Thanks!!!\", 'Excellent spread for bread.

Red', 'very simple and delicious. great easy treat to make the family feel treated!', 'This was wonderful and so easy...I used sugar free honey and we just loved it.', 'So simple, yet so delicious! Is it horrible that I found myself licking the beaters? :)', \"We love this honey butter! I whipped up the vanilla cinnamon version to go with 4-meat chili con carne and Corn Muffins Like Kenny Rogers Roasters. It was sooo perfect I didn't even have to make a dessert to finish off this hearty meal!!

Go ahead lick the beaters ITS WORTH EVERY YUMMY CALORIE!!!\", 'This was delicious. I made it to go with some leftover cornbread muffins. YUMMMMM!!!!!!!!', 'I made the Vanilla & Cinnamon Honey Butter and we loved it on warm homemade biscuits.', 'Perfect!', \"This is so expensive at the store that's why I stopped buying it, much to the dismay of my hubby and girls. But Now! It tastes Just Like the kind you buy at the store! I make a double batch and freeze half. I also plan on giving it in my Homemade Goodness Christmas baskets this year! Thanks so much for posting! :o)\", 'This was a great honey butter recipe. Sooooo yummy. Thanks for posting.', 'Perfect! Made it for our cornbread tonight and everyone LOVED it! Thanks! =)', 'A million stars!!', 'Very nice! I made the vanilla cinnamon honey butter and it is so tasty! I look forward to serving this on croissants or English muffins with breakfast! Thanks, Charmie!', 'We did the orange zest version which turned out great! We use this on zucchini bread and regular wheat bread. Thanks for this recipe!']", "submitted": "2005-07-25T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 429, "original_id": 41979, "name": "quick n zingy orange porridge 2 ingredients", "description": "quick, because it's microwaved, and zingy because of the unsweetened orange juice! try this for a healthy, nutritious and simply delicious start to your day!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/41979_v000.png", "markdown": "## 🍰 quick n zingy orange porridge 2 ingredients\n\n### Description\nquick, because it's microwaved, and zingy because of the unsweetened orange juice! try this for a healthy, nutritious and simply delicious start to your day!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- granola-and-porridge\n- breakfast\n- lunch\n- fruit\n- easy\n- microwave\n- beginner-cook\n- diabetic\n- fall\n- low-fat\n- vegan\n- vegetarian\n- winter\n- grains\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- novelty\n- equipment\n- number-of-servings\n\n### Ingredients\n1. oat bran\n2. unsweetened orange juice\n\n### Steps\n1. combine oat bran and orange juice in a medium sized microwave-safe bowl\n2. microwave on high for 2 minutes\n3. watch constantly and stop cooking when mixture threatens to bubble over the sides of the bowl\n4. stir occasionally\n5. after 2 minutes , check to see if all the orange juice has been absorbed\n6. if not , microwave for another 30 seconds to a minute\n7. stir , and , if desired , top with fresh orange slices for a yummy , citrusy breakfast !\n\n### Nutrition\n- 151.8\n- 3.0\n- 57.0\n- 0.0\n- 13.0\n- 2.0\n- 12.0\n\n### Reviews\n- I thought this would be a good way to start my day before a 5k walk. It was hearty but, like Paula, I think the orange taste was too strong. Interesting way to try oat bran, though! \n- I enjoyed this and used fresh squeezed juice and topped it with a diced apple - made a great snack after my gym session - so quick too !!!\n- When making this recipe, I used fresh squeezed juice from navel oranges & didn't find the OJ overpowering! Also stirred in some dried cranberries just before eating! Thanks for a very enjoyable breakfast! [Tagged, made & reviewed in Healthy Choices ABC Tag]\n- A poetic name this wonderful porridge does have!\r\nI started off my day with this today and loved the citrusy flavour it had. I used fresh orange juice(of 2 oranges).I microwaved the oats and juice mixture on HIGH for a total of 3 minutes. I didn't have it with any fruits, I just enjoyed it hot by itself:)\r\n\n- This sure is filling. I couldn't eat all of my breakfast after eating this.\r\nI found that I could barely taste the orange at all.\r\nIt's certainly worth a go. I'm going to try with other juices to see what they are like\n- This was a tasty, intensely orange porridge. A great way to start my day! I microwaved for 2 minutes 45 seconds. Thanks for the idea -- now I will have to try this with other kinds of juice! UPDATE: I have made this more than once, also trying apple juice instead of orange juice. I find that half water and half juice is what I like best -- not overly intense, but still with a nice fruity flavour.\n- Easy and delicious.\n- Keeping in mind the reviews that said the orange flavor was too intense, I did what Chef #48136 did and used 1/3 cup of cold water and 1/3 cup of juice. I microwaved it for a minute and a half total, stopping a couple of times to stir. The consistency seemed right after a minute and a half. It made for a delightfully different-tasting bowl of oat bran. Thanks for posting!\n- I'm sorry we just didn't care for this. The orange flavor was way to strong. I prefer oat bran a little creamy. It did cook in my microwave in the time frame specified.\n\n### Date\n2002-10-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "granola-and-porridge", "breakfast", "lunch", "fruit", "easy", "microwave", "beginner-cook", "diabetic", "fall", "low-fat", "vegan", "vegetarian", "winter", "grains", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "inexpensive", "healthy-2", "low-in-something", "pasta-rice-and-grains", "novelty", "equipment", "number-of-servings" ], "ingredients": [ "oat bran", "unsweetened orange juice" ], "steps": [ "combine oat bran and orange juice in a medium sized microwave-safe bowl", "microwave on high for 2 minutes", "watch constantly and stop cooking when mixture threatens to bubble over the sides of the bowl", "stir occasionally", "after 2 minutes , check to see if all the orange juice has been absorbed", "if not , microwave for another 30 seconds to a minute", "stir , and , if desired , top with fresh orange slices for a yummy , citrusy breakfast !" ], "nutrition": [ 151.8, 3.0, 57.0, 0.0, 13.0, 2.0, 12.0 ], "reviews": "['I thought this would be a good way to start my day before a 5k walk. It was hearty but, like Paula, I think the orange taste was too strong. Interesting way to try oat bran, though! ', 'I enjoyed this and used fresh squeezed juice and topped it with a diced apple - made a great snack after my gym session - so quick too !!!', \"When making this recipe, I used fresh squeezed juice from navel oranges & didn't find the OJ overpowering! Also stirred in some dried cranberries just before eating! Thanks for a very enjoyable breakfast! [Tagged, made & reviewed in Healthy Choices ABC Tag]\", \"A poetic name this wonderful porridge does have!\\r\\nI started off my day with this today and loved the citrusy flavour it had. I used fresh orange juice(of 2 oranges).I microwaved the oats and juice mixture on HIGH for a total of 3 minutes. I didn't have it with any fruits, I just enjoyed it hot by itself:)\\r\\n\", \"This sure is filling. I couldn't eat all of my breakfast after eating this.\\r\\nI found that I could barely taste the orange at all.\\r\\nIt's certainly worth a go. I'm going to try with other juices to see what they are like\", 'This was a tasty, intensely orange porridge. A great way to start my day! I microwaved for 2 minutes 45 seconds. Thanks for the idea -- now I will have to try this with other kinds of juice! UPDATE: I have made this more than once, also trying apple juice instead of orange juice. I find that half water and half juice is what I like best -- not overly intense, but still with a nice fruity flavour.', 'Easy and delicious.', 'Keeping in mind the reviews that said the orange flavor was too intense, I did what Chef #48136 did and used 1/3 cup of cold water and 1/3 cup of juice. I microwaved it for a minute and a half total, stopping a couple of times to stir. The consistency seemed right after a minute and a half. It made for a delightfully different-tasting bowl of oat bran. Thanks for posting!', \"I'm sorry we just didn't care for this. The orange flavor was way to strong. I prefer oat bran a little creamy. It did cook in my microwave in the time frame specified.\"]", "submitted": "2002-10-02T00:00:00", "minutes": 4, "n_steps": 7, "n_ingredients": 2 }, { "id": 430, "original_id": 251687, "name": "rum and coke", "description": "i can't believe that this isn't posted!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/251687_v000.png", "markdown": "## 🍰 rum and coke\n\n### Description\ni can't believe that this isn't posted!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- beginner-cook\n- low-fat\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. rum\n2. cola\n\n### Steps\n1. mix ingredients in a highball glass two-thirds full of ice\n2. stir briskly and serve\n\n### Nutrition\n- 148.8\n- 0.0\n- 50.0\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n\n### Reviews\n- One of my favorite drinks! The portions in this recipe are perfect. I used Capt. Morgan's Spiced Rum, it was delish and much enjoyed! Thanks!\n- This is my favorite cocktail to have while using Recipezaar's chat room. I prefer Captain Morgans Spiced Rum with Vanilla Coke. It tastes a bit like cream soda because of the spiced rum mixed with the vanilla in the coke\n- Best. Drink. Ever. Hehe, well at the very least, one of the oldies but goodies.\n\nLike the others who've reviewed it, I too prefer Captain Morgan's spiced rum. I usually do Diet Coke or Coke Zero. Refreshing and fun ;)\n- I also am a Captain Morgan girl, with a Lime please!\n- It's been one of those days...\n\n Captain Morgan Spiced Rum, one drop real vanilla extract and cherry Coke, please! Arr, arr, arr!\n- Always good to have a Rum and Coke, adding the vanilla is not a bad idea!\n\n### Date\n2007-09-09 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "beginner-cook", "low-fat", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "rum", "cola" ], "steps": [ "mix ingredients in a highball glass two-thirds full of ice", "stir briskly and serve" ], "nutrition": [ 148.8, 0.0, 50.0, 0.0, 0.0, 0.0, 4.0 ], "reviews": "[\"One of my favorite drinks! The portions in this recipe are perfect. I used Capt. Morgan's Spiced Rum, it was delish and much enjoyed! Thanks!\", \"This is my favorite cocktail to have while using Recipezaar's chat room. I prefer Captain Morgans Spiced Rum with Vanilla Coke. It tastes a bit like cream soda because of the spiced rum mixed with the vanilla in the coke\", \"Best. Drink. Ever. Hehe, well at the very least, one of the oldies but goodies.\\n\\nLike the others who've reviewed it, I too prefer Captain Morgan's spiced rum. I usually do Diet Coke or Coke Zero. Refreshing and fun ;)\", 'I also am a Captain Morgan girl, with a Lime please!', \"It's been one of those days...\\n\\n Captain Morgan Spiced Rum, one drop real vanilla extract and cherry Coke, please! Arr, arr, arr!\", 'Always good to have a Rum and Coke, adding the vanilla is not a bad idea!']", "submitted": "2007-09-09T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 431, "original_id": 123977, "name": "grandpa farrell s scrambled eggs", "description": "from my ex husband's grandfather. boys, this is where the eggs i cooked came from. he was a cook somewhere and they showed him this method. the eggs are very soft and perfect. don't overcrowd the cast iron pan with eggs. it's time consuming, but worth it if you don't have too many.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/123977_v000.png", "markdown": "## 🍰 grandpa farrell s scrambled eggs\n\n### Description\nfrom my ex husband's grandfather. boys, this is where the eggs i cooked came from. he was a cook somewhere and they showed him this method. the eggs are very soft and perfect. don't overcrowd the cast iron pan with eggs. it's time consuming, but worth it if you don't have too many.\n\n### Tags\n- bacon\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- very-low-carbs\n- breakfast\n- eggs-dairy\n- pork\n- easy\n- eggs\n- dietary\n- low-carb\n- low-in-something\n- meat\n- number-of-servings\n\n### Ingredients\n1. bacon\n2. eggs\n\n### Steps\n1. fry the bacon in the cast iron pan\n2. beat up the eggs while cooking the bacon\n3. take the bacon out and pour off most of the grease\n4. dump the eggs into hot pan and stir off heat till done\n\n### Nutrition\n- 252.9\n- 31.0\n- 1.0\n- 14.0\n- 30.0\n- 33.0\n- 0.0\n\n### Reviews\n- This is the way my mother sometimes made here eggs, both fried or scrambled, but she didn't have a cast iron pan. I made this as written, using a cast iron pan, and love the added flavor that the bacon grease brings to the eggs. I fried the bacon, and while egg was cooking, I toasted an english muffin, added a slice of cheese to it and then topped it with the egg and bacon slices for a great morning sandwich!!! Thanks for sharing the recipe and congrats on your win in the 12 Days of Christmas Surprise Event.\n- Great! This is the way that my Mom used to make scrambled eggs. Easy and good. Thanks for another keeper, Dee. Made for Went to the Market Tag.\n- Exactly how I remember having eggs/bacon when I was a youngster. Thanks for bringing such a lovely memory back~ I followed this exactly~ nice with the cast iron pan. Added an english muffin, and this was the best! Thanks for posting!\n- Just like my ex-mother-in-law used to make! She was a wonderful woman, and a fantastic cook. Thanks for bringing back some spectacular memories.\n- These were light and fluffy. I did add some non fat half and half. And fried in very little bacon fat.\n- What wonderful memories returned as I was eating this delicious breakfast this morning, my late father used to make a very similar breakfast but he would add mushrooms and cook them with the bacon and then scramble the eggs and serve with a thick slice of buttery toast - well I didn't do the mushrooms but still enjoyed my breakfast and my memories. Thank you Dienia B, made for Went To Market tag game.\n\n### Date\n2005-05-30 00:00:00\n", "tags": [ "bacon", "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", "pork", "easy", "eggs", "dietary", "low-carb", "low-in-something", "meat", "number-of-servings" ], "ingredients": [ "bacon", "eggs" ], "steps": [ "fry the bacon in the cast iron pan", "beat up the eggs while cooking the bacon", "take the bacon out and pour off most of the grease", "dump the eggs into hot pan and stir off heat till done" ], "nutrition": [ 252.9, 31.0, 1.0, 14.0, 30.0, 33.0, 0.0 ], "reviews": "[\"This is the way my mother sometimes made here eggs, both fried or scrambled, but she didn't have a cast iron pan. I made this as written, using a cast iron pan, and love the added flavor that the bacon grease brings to the eggs. I fried the bacon, and while egg was cooking, I toasted an english muffin, added a slice of cheese to it and then topped it with the egg and bacon slices for a great morning sandwich!!! Thanks for sharing the recipe and congrats on your win in the 12 Days of Christmas Surprise Event.\", 'Great! This is the way that my Mom used to make scrambled eggs. Easy and good. Thanks for another keeper, Dee. Made for Went to the Market Tag.', 'Exactly how I remember having eggs/bacon when I was a youngster. Thanks for bringing such a lovely memory back~ I followed this exactly~ nice with the cast iron pan. Added an english muffin, and this was the best! Thanks for posting!', 'Just like my ex-mother-in-law used to make! She was a wonderful woman, and a fantastic cook. Thanks for bringing back some spectacular memories.', 'These were light and fluffy. I did add some non fat half and half. And fried in very little bacon fat.', \"What wonderful memories returned as I was eating this delicious breakfast this morning, my late father used to make a very similar breakfast but he would add mushrooms and cook them with the bacon and then scramble the eggs and serve with a thick slice of buttery toast - well I didn't do the mushrooms but still enjoyed my breakfast and my memories. Thank you Dienia B, made for Went To Market tag game.\"]", "submitted": "2005-05-30T00:00:00", "minutes": 13, "n_steps": 4, "n_ingredients": 2 }, { "id": 432, "original_id": 185327, "name": "the devil made me chew it pumpkin brownie muffins", "description": "this super-simple 2-ingredient recipe is a weight watchers fave!\r\n(1 muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein - 3 ww points)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/185327_v000.png", "markdown": "## 🍰 the devil made me chew it pumpkin brownie muffins\n\n### Description\nthis super-simple 2-ingredient recipe is a weight watchers fave!\r\n(1 muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein - 3 ww points)\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- cupcakes\n- desserts\n- fruit\n- easy\n- beginner-cook\n- vegan\n- vegetarian\n- cakes\n- dietary\n- low-cholesterol\n- comfort-food\n- inexpensive\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- taste-mood\n- sweet\n- 3-steps-or-less\n\n### Ingredients\n1. devil's food cake mix\n2. solid pack pumpkin\n\n### Steps\n1. mix the two ingredients together\n2. don't add anything else that may be mentioned on the box , such as eggs , oil , or water\n3. the mixture will be very thick and you will be tempted to add in other things to make the batter smoother\n4. do not do this as it will ruin everything !\n5. place batter into muffin tins lined with paper , or sprayed with non-stick spray\n6. bake at 400 degrees for 20 minutes\n7. makes 12 regular or 36 mini muffins\n\n### Nutrition\n- 191.6\n- 10.0\n- 67.0\n- 14.0\n- 5.0\n- 7.0\n- 11.0\n\n### Reviews\n- Really good, especially for folks who need a low-fat alternative but still want good chocolate flavor. I use stand mixer for ease of preparation. The pumpkin makes mixing somewhat challenging, mixer makes short work of it. Healthy, tasty, what more can you ask?\n- I made these today and they were delicious. Kids loved them..\n- I was very hopeful that these would be good, but I'm not impressed. I used a brownie mix so they are plenty sweet, but they still taste undercooked. I wish there was some way to fluff them up to the texture of a brownie.\n- I made these as directed and we really enjoyed them. I made 12 big muffins. These were so easy to make and very tasty.\n- At first I wasn't too impressed, but they grew on me. The second time I made them, I added a few semi-sweet chocolate chips, which helped alot!\n- These were more like regular cupcakes but they taste amazing! My arms were killing me when I was mixing it but its ok since I'm burning more calories! Haha. I didn't have enough pumpkin so I used less of the cake mix so that might have affected the recipie.\n- I just made these 2 days ago following the recipe exactly. They were super easy. I found that mixing the batter up & down vs. in circles made it easier to mix on my wrist. I made 15 muffins and there's only 5 left so I guess my family enjoyed them. They came our really moist but for me just a little too bland. Next time I might add some vanilla or some cinnamon to the mix. Def making them again.\n- The ingredients made me try this recipe, but the health benefit made me eat one. I will be making these many times to come. These were so easy and so tasty. I made 12 regular sized cupcakes. You are right, the batter is very thick. Thank you for sharing this very easy but tasty recipe. \n- I just baked these! The house smelled so yummy! I only altered a bit, I added a teaspoon of vanilla, and also put some currants and dried berries in it. The combo was weird at first, but the flavor was super yummy. Just came out a bit dry for my taste, next time I think I will add 2 mashed bananas to it. Totally making this again!\n- These are okay. A bit dry - I took them out at 15 minutes instead of 20, and I'll bake them even less next time. They also took some time to mix. The final \"batter\" is more the consistency of a stiff cookie dough, so much so that I'll consider rolling it in balls before baking next time to improve the shape of the finished product. All that said, you cannot beat the simplicity of this recipe, nor the improvement in nutrition over regular cake. We'll make this one again - might try with spice cake mix next time.\n- True. Not really a brownie, but a good healthier alternative for a chocolate fix.\n- These did not impress us. They weren't really a muffin. They weren't really a brownie. The texture was off, and the flavor wasn't at all that rich or decadent. I am sorry that they weren't to our tastes.\n\n### Date\n2006-09-08 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "cupcakes", "desserts", "fruit", "easy", "beginner-cook", "vegan", "vegetarian", "cakes", "dietary", "low-cholesterol", "comfort-food", "inexpensive", "egg-free", "healthy-2", "free-of-something", "low-in-something", "taste-mood", "sweet", "3-steps-or-less" ], "ingredients": [ "devil's food cake mix", "solid pack pumpkin" ], "steps": [ "mix the two ingredients together", "don't add anything else that may be mentioned on the box , such as eggs , oil , or water", "the mixture will be very thick and you will be tempted to add in other things to make the batter smoother", "do not do this as it will ruin everything !", "place batter into muffin tins lined with paper , or sprayed with non-stick spray", "bake at 400 degrees for 20 minutes", "makes 12 regular or 36 mini muffins" ], "nutrition": [ 191.6, 10.0, 67.0, 14.0, 5.0, 7.0, 11.0 ], "reviews": "['Really good, especially for folks who need a low-fat alternative but still want good chocolate flavor. I use stand mixer for ease of preparation. The pumpkin makes mixing somewhat challenging, mixer makes short work of it. Healthy, tasty, what more can you ask?', 'I made these today and they were delicious. Kids loved them..', \"I was very hopeful that these would be good, but I'm not impressed. I used a brownie mix so they are plenty sweet, but they still taste undercooked. I wish there was some way to fluff them up to the texture of a brownie.\", 'I made these as directed and we really enjoyed them. I made 12 big muffins. These were so easy to make and very tasty.', \"At first I wasn't too impressed, but they grew on me. The second time I made them, I added a few semi-sweet chocolate chips, which helped alot!\", \"These were more like regular cupcakes but they taste amazing! My arms were killing me when I was mixing it but its ok since I'm burning more calories! Haha. I didn't have enough pumpkin so I used less of the cake mix so that might have affected the recipie.\", 'I just made these 2 days ago following the recipe exactly. They were super easy. I found that mixing the batter up & down vs. in circles made it easier to mix on my wrist. I made 15 muffins and there's only 5 left so I guess my family enjoyed them. They came our really moist but for me just a little too bland. Next time I might add some vanilla or some cinnamon to the mix. Def making them again.', 'The ingredients made me try this recipe, but the health benefit made me eat one. I will be making these many times to come. These were so easy and so tasty. I made 12 regular sized cupcakes. You are right, the batter is very thick. Thank you for sharing this very easy but tasty recipe. ', 'I just baked these! The house smelled so yummy! I only altered a bit, I added a teaspoon of vanilla, and also put some currants and dried berries in it. The combo was weird at first, but the flavor was super yummy. Just came out a bit dry for my taste, next time I think I will add 2 mashed bananas to it. Totally making this again!', 'These are okay. A bit dry - I took them out at 15 minutes instead of 20, and I\\'ll bake them even less next time. They also took some time to mix. The final \"batter\" is more the consistency of a stiff cookie dough, so much so that I\\'ll consider rolling it in balls before baking next time to improve the shape of the finished product. All that said, you cannot beat the simplicity of this recipe, nor the improvement in nutrition over regular cake. We\\'ll make this one again - might try with spice cake mix next time.', 'True. Not really a brownie, but a good healthier alternative for a chocolate fix.', \"These did not impress us. They weren't really a muffin. They weren't really a brownie. The texture was off, and the flavor wasn't at all that rich or decadent. I am sorry that they weren't to our tastes.\"]", "submitted": "2006-09-08T00:00:00", "minutes": 25, "n_steps": 7, "n_ingredients": 2 }, { "id": 433, "original_id": 60192, "name": "candied maple walnuts", "description": "good on ice cream or could be used to decorate the top of a cake. from bon appetit.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/60192_v000.png", "markdown": "## 🍰 candied maple walnuts\n\n### Description\ngood on ice cream or could be used to decorate the top of a cake. from bon appetit.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- fruit\n- oven\n- easy\n- nuts\n- dietary\n- low-sodium\n- low-in-something\n- equipment\n- number-of-servings\n\n### Ingredients\n1. walnut halves\n2. pure maple syrup\n\n### Steps\n1. preheat oven to 300 degrees\n2. line rimmed baking sheet with foil\n3. combine walnuts and maple syrup in medium bowl\n4. toss to coat\n5. spread out nuts on sheet\n6. bake until browned and dry , stirring often , about 22 minutes\n7. cool\n8. remove from foil\n9. coarsely chop nuts\n10. store in an airtight container at room temperature\n\n### Nutrition\n- 869.6\n- 117.0\n- 107.0\n- 0.0\n- 35.0\n- 35.0\n- 14.0\n\n### Reviews\n- This is so easy and so very delicious! I used organic maple syrup and organic walnuts for an extra nutritious treat. I (approximately) doubled this re cipe, poured a package of walnuts into a pyrex baking dish and drizzled maple syrup over them.....tossed to make sure all the nuts were covered, and baked for about 30 minutes. Maybe that was a little too long, but the aroma in the house is to die for, and the nuts will disappear quickly, I'm sure!\n- The pure maple syrup left a bitter taste to the nuts.\n- so yummy and SO easy!! we put them on some sweet potatoes but they were good alone too! thank you. this is the perfect recipe to make in a hurry.. or even if your not in a hurry. i will be making these a lot.. thank you!\n- When my walnuts were done cooking, I wanted them a little sweeter, so I added two more Tbsp organic maple syrup and baked and stirred again. They're like candy and I've almost eaten all of them, and they haven't even cooled yet. I'll make this recipe (with the extra syrup baked on) for my walnut-loving grandparents, package it in a Christmas tin and send it to them--Merry Christmas Grandma and Grandpa! This recipe will also be a great treat for my vegan friends.\n- Quick and easy. Very good. I would guess, that the reviewer who mentioned a bitter taste used walnuts that were turning rancid. \n\n### Date\n2003-04-18 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "condiments-etc", "fruit", "oven", "easy", "nuts", "dietary", "low-sodium", "low-in-something", "equipment", "number-of-servings" ], "ingredients": [ "walnut halves", "pure maple syrup" ], "steps": [ "preheat oven to 300 degrees", "line rimmed baking sheet with foil", "combine walnuts and maple syrup in medium bowl", "toss to coat", "spread out nuts on sheet", "bake until browned and dry , stirring often , about 22 minutes", "cool", "remove from foil", "coarsely chop nuts", "store in an airtight container at room temperature" ], "nutrition": [ 869.6, 117.0, 107.0, 0.0, 35.0, 35.0, 14.0 ], "reviews": "[\"This is so easy and so very delicious! I used organic maple syrup and organic walnuts for an extra nutritious treat. I (approximately) doubled this re cipe, poured a package of walnuts into a pyrex baking dish and drizzled maple syrup over them.....tossed to make sure all the nuts were covered, and baked for about 30 minutes. Maybe that was a little too long, but the aroma in the house is to die for, and the nuts will disappear quickly, I'm sure!\", 'The pure maple syrup left a bitter taste to the nuts.', 'so yummy and SO easy!! we put them on some sweet potatoes but they were good alone too! thank you. this is the perfect recipe to make in a hurry.. or even if your not in a hurry. i will be making these a lot.. thank you!', \"When my walnuts were done cooking, I wanted them a little sweeter, so I added two more Tbsp organic maple syrup and baked and stirred again. They're like candy and I've almost eaten all of them, and they haven't even cooled yet. I'll make this recipe (with the extra syrup baked on) for my walnut-loving grandparents, package it in a Christmas tin and send it to them--Merry Christmas Grandma and Grandpa! This recipe will also be a great treat for my vegan friends.\", 'Quick and easy. Very good. I would guess, that the reviewer who mentioned a bitter taste used walnuts that were turning rancid. ']", "submitted": "2003-04-18T00:00:00", "minutes": 27, "n_steps": 10, "n_ingredients": 2 }, { "id": 434, "original_id": 327904, "name": "banana sorbet raw food", "description": "this very simple recipe was found on the internet with the stipulation \"...super easy to make -- as long as you have a juicer.\" well, all you really need is a good, ol' fashioned potato masher & you're on! this will melt quickly, so make just enough to eat right away, or you'll need to stash some away in the freezer! obviously, if you use very ripe bananas you'll have a stronger banana flavor!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/327904_v000.png", "markdown": "## 🍰 banana sorbet raw food\n\n### Description\nthis very simple recipe was found on the internet with the stipulation \"...super easy to make -- as long as you have a juicer.\" well, all you really need is a good, ol' fashioned potato masher & you're on! this will melt quickly, so make just enough to eat right away, or you'll need to stash some away in the freezer! obviously, if you use very ripe bananas you'll have a stronger banana flavor!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- desserts\n- fruit\n- easy\n- low-fat\n- vegan\n- vegetarian\n- frozen-desserts\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- tropical-fruit\n- bananas\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. bananas\n2. banana\n\n### Steps\n1. in a bowl , mash the bananas\n2. spoon into a serving bowl , top with fresh fruit , a proper raw food granola , or nothing at all , & enjoy !\n\n### Nutrition\n- 315.1\n- 1.0\n- 173.0\n- 0.0\n- 7.0\n- 2.0\n- 26.0\n\n### Reviews\n- cut very thin slices of a banana, freeze the slices, and throw in a food processor until the banana starts whipping up. You are going to have to scrape the sides like 4 times but the end result is creamy like real banana ice cream!!! try it!\n- Excellent! This satisfies any dessert cravings in a healthy way. Yummy. I think I will run my frozen bananas through the food processor next time to get the texture even creamier. Thank you!\n- Super yummy! All of my favorite ingredients in one dish - you shouldn't have, Syd! I'm lazy so I put this in the food processor & probably took a couple months off the life of that thing. Nevertheless this was delicious! I topped it with banana slices and raw pistachios and ate it as an appetizer. I think tomorrow I will add a carob sauce topping and have it for breakfast :) Thanks!!! Made for Veggie Swap 23!\n- This does melt pretty quickly. Louisiana heat doesn't do it justice, either. You gotta try this and rediscover the banana. You'll never look at it in the same light again. Made for PRMR.\n- If you're looking for healthy and refreshing, this is it! I had never frozen a banana before and a potato masher would only go through partially frozen bananas, but if you catch them just before they are done freezing, it's ideal. I think next time I'll try adding chocolate sauce swirls, just to negate the fact that it's healthy! Made for Zaar's Newest Tag.\n- I love this!!! DD (toddler) liked it a lot as well. Raw is what I was looking for & simple too. Doesn't this little recipe just fit?!! I used Mindelicious' idea and topped with pistachio nuts that looked lovely green on top as you can see in her picture. I think next time I will do exactly the same as her and add sliced bananas. This time I added fresh blueberries but it didn't really go.. I will definitely make this again and again.\n- This is a great alternative to adding Yohgurt to a fruit salad! also if your eating raw this recipe takes away the monotony of just picking up fruit and eating it !\n- This is one of those it's so easy it's silly and still so yummy recipes . Served it with granola and loved every bite of it.\n- WOW, wow, wow! This recipe is just awesome! I cannot believe that one can make banana ice-cream that is creamy, thick and sinfully delicious just like that at home! Its so cool! Ill be making this often trying out different add-ins and flavour combinations. :)
Like Prose I had to thaw my bananas a bit before being able to mash them, but I found that crushing them between my fingers (in a plastic bag) worked wonderfully.
THANK YOU SO MUCH for sharing this true keeper with us, Syd!
Made and reviewed for WTTM May 2011.\n\n### Date\n2008-09-29 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "desserts", "fruit", "easy", "low-fat", "vegan", "vegetarian", "frozen-desserts", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "tropical-fruit", "bananas", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "bananas", "banana" ], "steps": [ "in a bowl , mash the bananas", "spoon into a serving bowl , top with fresh fruit , a proper raw food granola , or nothing at all , & enjoy !" ], "nutrition": [ 315.1, 1.0, 173.0, 0.0, 7.0, 2.0, 26.0 ], "reviews": "['cut very thin slices of a banana, freeze the slices, and throw in a food processor until the banana starts whipping up. You are going to have to scrape the sides like 4 times but the end result is creamy like real banana ice cream!!! try it!', 'Excellent! This satisfies any dessert cravings in a healthy way. Yummy. I think I will run my frozen bananas through the food processor next time to get the texture even creamier. Thank you!', \"Super yummy! All of my favorite ingredients in one dish - you shouldn't have, Syd! I'm lazy so I put this in the food processor & probably took a couple months off the life of that thing. Nevertheless this was delicious! I topped it with banana slices and raw pistachios and ate it as an appetizer. I think tomorrow I will add a carob sauce topping and have it for breakfast :) Thanks!!! Made for Veggie Swap 23!\", \"This does melt pretty quickly. Louisiana heat doesn't do it justice, either. You gotta try this and rediscover the banana. You'll never look at it in the same light again. Made for PRMR.\", \"If you're looking for healthy and refreshing, this is it! I had never frozen a banana before and a potato masher would only go through partially frozen bananas, but if you catch them just before they are done freezing, it's ideal. I think next time I'll try adding chocolate sauce swirls, just to negate the fact that it's healthy! Made for Zaar's Newest Tag.\", \"I love this!!! DD (toddler) liked it a lot as well. Raw is what I was looking for & simple too. Doesn't this little recipe just fit?!! I used Mindelicious' idea and topped with pistachio nuts that looked lovely green on top as you can see in her picture. I think next time I will do exactly the same as her and add sliced bananas. This time I added fresh blueberries but it didn't really go.. I will definitely make this again and again.\", 'This is a great alternative to adding Yohgurt to a fruit salad! also if your eating raw this recipe takes away the monotony of just picking up fruit and eating it !', \"This is one of those it's so easy it's silly and still so yummy recipes . Served it with granola and loved every bite of it.\", 'WOW, wow, wow! This recipe is just awesome! I cannot believe that one can make banana ice-cream that is creamy, thick and sinfully delicious just like that at home! Its so cool! Ill be making this often trying out different add-ins and flavour combinations. :)
Like Prose I had to thaw my bananas a bit before being able to mash them, but I found that crushing them between my fingers (in a plastic bag) worked wonderfully.
THANK YOU SO MUCH for sharing this true keeper with us, Syd!
Made and reviewed for WTTM May 2011.']", "submitted": "2008-09-29T00:00:00", "minutes": 3, "n_steps": 2, "n_ingredients": 2 }, { "id": 435, "original_id": 214733, "name": "healthy apple cider vinegar tea", "description": "when i say \"cider vinegar\" i don't mean the kind you buy in the grocery store, but the kind in the health food store. it is the one with the \"mother\" in it--i use bragg's apple cider vinegar. the \"mother\" is the goodness of the apple and you can see it in the bottle--just shake the bottle and it gets all mixed in. apple cider vinegar is wonderful for you. it was used in new england years ago as a cure-all for everything. the bragg's vinegar can be used as you would use any vinegar, but has a tad less bite than regular kind--it is very good. this tea is refreshing and you will find that you want to have a cup. my mom and i drink this. my mother's aunt drank this every day of her life. hummmmm.....", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/214733_v000.png", "markdown": "## 🍰 healthy apple cider vinegar tea\n\n### Description\nwhen i say \"cider vinegar\" i don't mean the kind you buy in the grocery store, but the kind in the health food store. it is the one with the \"mother\" in it--i use bragg's apple cider vinegar. the \"mother\" is the goodness of the apple and you can see it in the bottle--just shake the bottle and it gets all mixed in. apple cider vinegar is wonderful for you. it was used in new england years ago as a cure-all for everything. the bragg's vinegar can be used as you would use any vinegar, but has a tad less bite than regular kind--it is very good. this tea is refreshing and you will find that you want to have a cup. my mom and i drink this. my mother's aunt drank this every day of her life. hummmmm.....\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- fruit\n- easy\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- comfort-food\n- low-in-something\n- apples\n- taste-mood\n\n### Ingredients\n1. apple cider vinegar\n2. honey\n\n### Steps\n1. boil some water\n2. put the vinegar and honey in a pretty mug\n3. pour the boiling water over it and dissolve the honey\n4. drink and enjoy\n\n### Nutrition\n- 67.0\n- 0.0\n- 69.0\n- 0.0\n- 0.0\n- 0.0\n- 5.0\n\n### Reviews\n- Not too bad taste-wise. I am hoping this has all the health benefits it is rated 5 stars for. I used Eden organic apple cider vinegar (which means it does have the mother in it), and unpasteurized (but not raw sadly - they were out) honey from the health food store. I know the real apple cider vinegar does have many health benefits including killing yeast. I'd like to drink this for one week and see what happens.\n- This stuff is really good for you! The combination sounds strange, but it really is good. My grandparents drank this every morning at breakfast. Now I do too!\n- Yum, Yum, Yum! A nice change from the lemonwater, honeywater and herbal teas I've been drinking all week while on my 30-day detox. This was really yummy! A nice treat. I doubled the recipe for my 18oz mug and it was perfect. I actually did use the apple cider vinegar I bought at the grocery store and I thought it was fine.\n- I started drinking acv and water a couple of months ago, but didn't think of drinking it hot. A friend told us about it's healthy benefits. I get my vinegar from Trader Joes. If you want more info on it and other natural cures go to earthclinic.com, great site. I love the taste of this drink. Thank you\n- I look forward to this calming drink every evening. It's delicious!\n- Great stuff! I too drink this every day. I have even used it to cure one of my dog's sinus infection. Actually, for that I used the vinegar in his drinking water, and added honey and a crushed garlic clove to his food for 10 days.....sinues cleared! I swear by this in helping me to avoid winter colds and other maladies. One cup every morning after coffee, and I'm set to go! Thanks for sharing.\n- I saw that someone on here gave this to their dog along with a crushed garlic clove. For any other people on here that may be trying that, GARLIC IS EXTREMELY POISONOUS FOR DOGS! Please, look up the things you feed your animals before you experiment. There are a lot of things that may seem harmless but are very bad for them.\n- Tastes great!! Thank you. I hope to see any benefits soon. Even if not, I still think it's a tasty drink.\n- I drink this daily One cup a day to stay healthy or three cups a day to get over illness. But one thing you didnt mention that needs to be said is that you really need to use RAW UNFILTERED HONEY! Do not use that crap in the bear bottle. Even if u pay oremium prices it dsnt mean youre getting the real thing. Companies that dont say where the honey is from or if it isnt cert unfiltered..the distributor is buying it from dirt cheap places like china that often have bad contaminates in it. Also filtering removes the good antimicrobial and other properties of the honey.\n- I substituted plain water with Sobe life water in Fuji apple pear flavor and it came out great!\n- We have quite a bit in common. My son lives by this stuff. He says it helps his acne quite a bit and if we run out he starts breaking out worse. Did you know apple cider vinegar was one of the ingredients in the concoction the four thieves used to stay off the Bubonic plague? My elderly neighbor drank this three times a day and lost all the arthritic calcium knots on her knuckles that crippled her hands. Also, my son drank this while us three girls suffered the H1N1 flu this year. He got a fever one day and it went away and never came back. I could go on and on...\n- I gave this five stars not for its exceptional taste, but for its health benefits. I didn't know cider vinegar existed with the mother in it until reading Mimi's recipe--thanks for the enlightenment. I skip the honey, as I enjoy a zingy vinegar taste. And Mimi's suggestion of putting it all in a pretty mug is imperative--always a good way to start off any day. Thanks, Mimi.\n- I swear by this for my arthritis BUT please bear in mind that for the first 2 weeks of drinking this the pains will be worse. Worth it as the relief is fantastic.\n- I agree with Deep... I drink this every day and I also think this is one reason why I don't get many colds or sore throats. I love the taste... some find it very overpowering. I would suggest using only Braggs... it is the best. I also use raw honey... just delicious! Thanks for posting!!!\n- I added 1 tsp fresh ginger, along with juice from 1/2 lemon. Rest is hot water. I loved the combination.\n- I actually like the taste of this warm drink. I can't wait to see if it helps any \"challenges\" that my body has. I found the \"Braggs\" brand of Apple Cider in the Health Foods part of my regular grocery store, so that was nice I didn't have to make a special trip somewhere for that. Thanks for the recipe!\n\n### Date\n2007-03-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "fruit", "easy", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "comfort-food", "low-in-something", "apples", "taste-mood" ], "ingredients": [ "apple cider vinegar", "honey" ], "steps": [ "boil some water", "put the vinegar and honey in a pretty mug", "pour the boiling water over it and dissolve the honey", "drink and enjoy" ], "nutrition": [ 67.0, 0.0, 69.0, 0.0, 0.0, 0.0, 5.0 ], "reviews": "[\"Not too bad taste-wise. I am hoping this has all the health benefits it is rated 5 stars for. I used Eden organic apple cider vinegar (which means it does have the mother in it), and unpasteurized (but not raw sadly - they were out) honey from the health food store. I know the real apple cider vinegar does have many health benefits including killing yeast. I'd like to drink this for one week and see what happens.\", 'This stuff is really good for you! The combination sounds strange, but it really is good. My grandparents drank this every morning at breakfast. Now I do too!', \"Yum, Yum, Yum! A nice change from the lemonwater, honeywater and herbal teas I've been drinking all week while on my 30-day detox. This was really yummy! A nice treat. I doubled the recipe for my 18oz mug and it was perfect. I actually did use the apple cider vinegar I bought at the grocery store and I thought it was fine.\", \"I started drinking acv and water a couple of months ago, but didn't think of drinking it hot. A friend told us about it's healthy benefits. I get my vinegar from Trader Joes. If you want more info on it and other natural cures go to earthclinic.com, great site. I love the taste of this drink. Thank you\", \"I look forward to this calming drink every evening. It's delicious!\", \"Great stuff! I too drink this every day. I have even used it to cure one of my dog's sinus infection. Actually, for that I used the vinegar in his drinking water, and added honey and a crushed garlic clove to his food for 10 days.....sinues cleared! I swear by this in helping me to avoid winter colds and other maladies. One cup every morning after coffee, and I'm set to go! Thanks for sharing.\", 'I saw that someone on here gave this to their dog along with a crushed garlic clove. For any other people on here that may be trying that, GARLIC IS EXTREMELY POISONOUS FOR DOGS! Please, look up the things you feed your animals before you experiment. There are a lot of things that may seem harmless but are very bad for them.', 'Tastes great!! Thank you. I hope to see any benefits soon. Even if not, I still think it's a tasty drink.', 'I drink this daily One cup a day to stay healthy or three cups a day to get over illness. But one thing you didnt mention that needs to be said is that you really need to use RAW UNFILTERED HONEY! Do not use that crap in the bear bottle. Even if u pay oremium prices it dsnt mean youre getting the real thing. Companies that dont say where the honey is from or if it isnt cert unfiltered..the distributor is buying it from dirt cheap places like china that often have bad contaminates in it. Also filtering removes the good antimicrobial and other properties of the honey.', 'I substituted plain water with Sobe life water in Fuji apple pear flavor and it came out great!', 'We have quite a bit in common. My son lives by this stuff. He says it helps his acne quite a bit and if we run out he starts breaking out worse. Did you know apple cider vinegar was one of the ingredients in the concoction the four thieves used to stay off the Bubonic plague? My elderly neighbor drank this three times a day and lost all the arthritic calcium knots on her knuckles that crippled her hands. Also, my son drank this while us three girls suffered the H1N1 flu this year. He got a fever one day and it went away and never came back. I could go on and on...', \"I gave this five stars not for its exceptional taste, but for its health benefits. I didn't know cider vinegar existed with the mother in it until reading Mimi's recipe--thanks for the enlightenment. I skip the honey, as I enjoy a zingy vinegar taste. And Mimi's suggestion of putting it all in a pretty mug is imperative--always a good way to start off any day. Thanks, Mimi.\", 'I swear by this for my arthritis BUT please bear in mind that for the first 2 weeks of drinking this the pains will be worse. Worth it as the relief is fantastic.', \"I agree with Deep... I drink this every day and I also think this is one reason why I don't get many colds or sore throats. I love the taste... some find it very overpowering. I would suggest using only Braggs... it is the best. I also use raw honey... just delicious! Thanks for posting!!!\", 'I added 1 tsp fresh ginger, along with juice from 1/2 lemon. Rest is hot water. I loved the combination.', 'I actually like the taste of this warm drink. I can\\'t wait to see if it helps any \"challenges\" that my body has. I found the \"Braggs\" brand of Apple Cider in the Health Foods part of my regular grocery store, so that was nice I didn\\'t have to make a special trip somewhere for that. Thanks for the recipe!']", "submitted": "2007-03-02T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 436, "original_id": 153046, "name": "substitute sour cream", "description": "i saw this today on paula deen's show and had to try it since i had almost a quart of yogurt. it works. and i liked it better than using just yogurt. cooking time is refrigeration time, preparation is time for butter to cool.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/153046_v000.png", "markdown": "## 🍰 substitute sour cream\n\n### Description\ni saw this today on paula deen's show and had to try it since i had almost a quart of yogurt. it works. and i liked it better than using just yogurt. cooking time is refrigeration time, preparation is time for butter to cool.\n\n### Tags\n- time-to-make\n- course\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- dietary\n- low-carb\n- low-in-something\n- 4-hours-or-less\n\n### Ingredients\n1. plain yogurt\n2. butter\n\n### Steps\n1. melt butter and let cool to room temperature\n2. thoroughly mix butter and yogurt\n3. refrigerate an hour\n4. use like sour cream\n\n### Nutrition\n- 519.0\n- 80.0\n- 34.0\n- 17.0\n- 13.0\n- 165.0\n- 2.0\n\n### Reviews\n- I would like to rate this recipe a 5 for the flavor, very nice. For the texture and ease of making this recipe I would have to say a 3 so I will go in the middle and give a 4 star rating. \r\n\r\nThis substitute sour cream does have a milder but good sour cream flavor. The tang is there and someone who didnt know this wasnt real sour cream I dont think could tell a differnce.\r\n\r\nI melted the butter in the microwave and let cool to room temperature but my yogurt was right out of the refrigerator. When I mixed the two together the butter starting forming hard beads of butter. Let this mixture refrigerate for an hour and had to strain the sour cream before using and still did get some butter beads. I think having the butter and yogurt at room temperature before mixing would be best. Also, I do not think margarine could be substituted for the butter in this recipe. After adding the butter the yogurt thickened slightly and rose in the bowl.\r\n\r\nI would definitely use this substitute in recipes where the texture of the sour cream wasnt needed and just the flavor. Thank you countrywife for posting this recipe!\n- Thankyou for saving my dinner plans, i needed some sour cream and only realised at the last minute that I'd run out, this saved me from having to change my planned dinner at the last minute, thanks for posting!\n- This saved the day for hubby's birthday cheesecake. I went for the sour cream, opened up the container, and only found about 1 Tbsp. The recipe called for 1 cup. Not only did this work well, but it made just the right amount too! Way to go.\r\n\r\nIt did look a little different than regular sour cream, but that may have been because my \"room temperature\" was pretty cold, and the butter had virtually set up when I mixed it with the yogurt. It did blend in, but there was just something odd about the appearance.\n- Wow, this is an amazing substitute! I couldn't be bothered going back to the store when I ran out of sour cream, so I decided to try this. I let both the butter and yogurt get to room temperature before mixing together, and they mixed together really well. I was amazed at how well it turned out. It tastes exactly like sour cream to me, and I couldn't notice any difference in texture. I will definitely use this in the future when I need to use up some plain yogurt or when I run out of sour cream. Thanks so much for the great recipe!\n- Amazing substitute!!My cheesecake was same taste excact as i was using sour cream!!\n- My husband and I are currently living in Utsunomiya, Japan for his job. Sour cream is really expensive here and it much thicker than in the USA. I found this recipe to be a major problem solver for us! Thank YOU!!!\n\n### Date\n2006-01-23 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "low-protein", "5-ingredients-or-less", "condiments-etc", "easy", "dietary", "low-carb", "low-in-something", "4-hours-or-less" ], "ingredients": [ "plain yogurt", "butter" ], "steps": [ "melt butter and let cool to room temperature", "thoroughly mix butter and yogurt", "refrigerate an hour", "use like sour cream" ], "nutrition": [ 519.0, 80.0, 34.0, 17.0, 13.0, 165.0, 2.0 ], "reviews": "['I would like to rate this recipe a 5 for the flavor, very nice. For the texture and ease of making this recipe I would have to say a 3 so I will go in the middle and give a 4 star rating. \\r\\n\\r\\nThis substitute sour cream does have a milder but good sour cream flavor. The tang is there and someone who didnt know this wasnt real sour cream I dont think could tell a differnce.\\r\\n\\r\\nI melted the butter in the microwave and let cool to room temperature but my yogurt was right out of the refrigerator. When I mixed the two together the butter starting forming hard beads of butter. Let this mixture refrigerate for an hour and had to strain the sour cream before using and still did get some butter beads. I think having the butter and yogurt at room temperature before mixing would be best. Also, I do not think margarine could be substituted for the butter in this recipe. After adding the butter the yogurt thickened slightly and rose in the bowl.\\r\\n\\r\\nI would definitely use this substitute in recipes where the texture of the sour cream wasnt needed and just the flavor. Thank you countrywife for posting this recipe!', \"Thankyou for saving my dinner plans, i needed some sour cream and only realised at the last minute that I'd run out, this saved me from having to change my planned dinner at the last minute, thanks for posting!\", 'This saved the day for hubby\\'s birthday cheesecake. I went for the sour cream, opened up the container, and only found about 1 Tbsp. The recipe called for 1 cup. Not only did this work well, but it made just the right amount too! Way to go.\\r\\n\\r\\nIt did look a little different than regular sour cream, but that may have been because my \"room temperature\" was pretty cold, and the butter had virtually set up when I mixed it with the yogurt. It did blend in, but there was just something odd about the appearance.', \"Wow, this is an amazing substitute! I couldn't be bothered going back to the store when I ran out of sour cream, so I decided to try this. I let both the butter and yogurt get to room temperature before mixing together, and they mixed together really well. I was amazed at how well it turned out. It tastes exactly like sour cream to me, and I couldn't notice any difference in texture. I will definitely use this in the future when I need to use up some plain yogurt or when I run out of sour cream. Thanks so much for the great recipe!\", 'Amazing substitute!!My cheesecake was same taste excact as i was using sour cream!!', 'My husband and I are currently living in Utsunomiya, Japan for his job. Sour cream is really expensive here and it much thicker than in the USA. I found this recipe to be a major problem solver for us! Thank YOU!!!']", "submitted": "2006-01-23T00:00:00", "minutes": 70, "n_steps": 4, "n_ingredients": 2 }, { "id": 437, "original_id": 67046, "name": "neiman marcus strawberry butter", "description": "a lovely accompaniment to neiman marcus monkey bread #67045 or any other white bread. from the houston chronicle.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/67046_v000.png", "markdown": "## 🍰 neiman marcus strawberry butter\n\n### Description\na lovely accompaniment to neiman marcus monkey bread #67045 or any other white bread. from the houston chronicle.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- appetizers\n- eggs-dairy\n- fruit\n- american\n- easy\n- no-cook\n- refrigerator\n- spreads\n- dietary\n- low-in-something\n- berries\n- strawberries\n- brunch\n- equipment\n- small-appliance\n- mixer\n- presentation\n- served-cold\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. butter\n2. strawberry preserves\n\n### Steps\n1. whip butter in a bowl with electric mixer until fluffy\n2. fold in strawberry preserves\n3. return to refrigerator and allow butter to solidify\n\n### Nutrition\n- 157.3\n- 17.0\n- 38.0\n- 3.0\n- 0.0\n- 36.0\n- 4.0\n\n### Reviews\n- This is so easy and so quick. I added raspberry preserves and it was outstanding! Thanks for sharing your delicious recipe Molly53!\n- Doesn't get any easier! Quality is especially important considering there are only two ingredients. I used strawberry freezer jam my sister made, rather than preserves, and mine tasted especially lovely and bright. So nice spread on fresh home-baked bread. Thanks!\n- I have so many lovely memories associated w/ this recipe-me and MIL shopping and eating lunch-our special time together. This butter was her favorite and of course, I made some Monkey Bread, too! So easy and DELICIOUS! Thank you, Molly, for a sharing a great recipe that means so much! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.\n- Wow, I loved this quick and easy to make butter. I also used freezer jam that I made, for a bright, fresh, raw strawberry flavor. This was soooo good. I served it ontop of pancakes for an out of this world treat. I also served it with toasted montreal sesame bagels, crumpets and english muffins...it was incredible on each item. Thank you so much for sharing this winner Molly. Made for Think Pink /09 :)\n- Love it on oatmeal muffins.\n- This was really good. Can't wait to try this on some strawberry muffins I have cooking. Thank you for sharing.\n- This was different but very nice. Great on freshly baked biscuits mmm. I also snacked on some with graham crackers. I am only giving this four stars because even though I whipped my butter, after adding the preserves the butter seems to \"clump\" up a bit. I really thought it would be smooth in consistency. But as far as taste, this is awesome. The quality of preserves used will surely make a difference. Thanks for posting! Made for Cookbook Tag.\n- This is so simple and easy! I love it! It looks so fancy when it is does! Perfect for brunch! This is was wonderful on a toasted English muffin! Thanks for posting! Made for THINK PINK event October 2009!\n- SOOOO simple and so tastey! I can't wait to spread it on some buttermilk biscuits!\n\n### Date\n2003-07-18 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "appetizers", "eggs-dairy", "fruit", "american", "easy", "no-cook", "refrigerator", "spreads", "dietary", "low-in-something", "berries", "strawberries", "brunch", "equipment", "small-appliance", "mixer", "presentation", "served-cold", "3-steps-or-less", "technique" ], "ingredients": [ "butter", "strawberry preserves" ], "steps": [ "whip butter in a bowl with electric mixer until fluffy", "fold in strawberry preserves", "return to refrigerator and allow butter to solidify" ], "nutrition": [ 157.3, 17.0, 38.0, 3.0, 0.0, 36.0, 4.0 ], "reviews": "['This is so easy and so quick. I added raspberry preserves and it was outstanding! Thanks for sharing your delicious recipe Molly53!', \"Doesn't get any easier! Quality is especially important considering there are only two ingredients. I used strawberry freezer jam my sister made, rather than preserves, and mine tasted especially lovely and bright. So nice spread on fresh home-baked bread. Thanks!\", 'I have so many lovely memories associated w/ this recipe-me and MIL shopping and eating lunch-our special time together. This butter was her favorite and of course, I made some Monkey Bread, too! So easy and DELICIOUS! Thank you, Molly, for a sharing a great recipe that means so much! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.', 'Wow, I loved this quick and easy to make butter. I also used freezer jam that I made, for a bright, fresh, raw strawberry flavor. This was soooo good. I served it ontop of pancakes for an out of this world treat. I also served it with toasted montreal sesame bagels, crumpets and english muffins...it was incredible on each item. Thank you so much for sharing this winner Molly. Made for Think Pink /09 :)', 'Love it on oatmeal muffins.', \"This was really good. Can't wait to try this on some strawberry muffins I have cooking. Thank you for sharing.\", 'This was different but very nice. Great on freshly baked biscuits mmm. I also snacked on some with graham crackers. I am only giving this four stars because even though I whipped my butter, after adding the preserves the butter seems to \"clump\" up a bit. I really thought it would be smooth in consistency. But as far as taste, this is awesome. The quality of preserves used will surely make a difference. Thanks for posting! Made for Cookbook Tag.', 'This is so simple and easy! I love it! It looks so fancy when it is does! Perfect for brunch! This is was wonderful on a toasted English muffin! Thanks for posting! Made for THINK PINK event October 2009!', \"SOOOO simple and so tastey! I can't wait to spread it on some buttermilk biscuits!\"]", "submitted": "2003-07-18T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 438, "original_id": 166609, "name": "simple tortilla bowl for taco salad", "description": "like most foods, i suspect this would probably taste better if it were deep fried, or slathered in oil or butter - but if that's not an option for you, here's a simple way to make individual serving bowls for your taco salad. you'll need a non-stick frying pan and two bowls that fit snugly together, the larger bowl will dictate the size of your tortilla bowl.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/166609_v000.png", "markdown": "## 🍰 simple tortilla bowl for taco salad\n\n### Description\nlike most foods, i suspect this would probably taste better if it were deep fried, or slathered in oil or butter - but if that's not an option for you, here's a simple way to make individual serving bowls for your taco salad. you'll need a non-stick frying pan and two bowls that fit snugly together, the larger bowl will dictate the size of your tortilla bowl.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- salads\n- easy\n- dietary\n- low-cholesterol\n- low-in-something\n- novelty\n\n### Ingredients\n1. flour tortillas\n2. salt\n\n### Steps\n1. heat non-stick frying pan to medium high\n2. brown 1 tortilla on both sides , keep it moving or it will burn\n3. if you get bubbles press the tortilla down with a spatula , just remember: keep it moving !\n4. sprinkle with a little salt for flavour once tortillas are warm\n5. when both sides are covered in brown spots remove from pan and put in large bowl\n6. shape by putting smaller bowl on top\n7. be gentle or it will crack\n8. repeat with remaining tortillas\n9. use immediately\n10. i recommend filling them with paula deen's taco salad recipe #141195\n\n### Nutrition\n- 93.6\n- 3.0\n- 2.0\n- 9.0\n- 4.0\n- 2.0\n- 5.0\n\n### Reviews\n- Easy and good...I added a sprinkling of garlic powder, too. Been stickin' to my diet. I fear I may give the term 'skinny' a whole new zipcode. Made for Alphabet Soup Tag.\n- Who knew making taco bowls was so easy? I didn't. I really appreciate this a lot! Now that I know how to do it, I will never have to buy premade ones again. I always have flour tortillas! \n- Simply amazing!!!! I can't believe how simple, quick and effective this easy recipe works! I didn't really make it to use it for anything special...but was thinking that it would even make a plain old dinner salad seem special...especially for those trying to watch their calories. No added fat at all! Worked very very well. I will certainly make these again in the future. I only had the 12\" tortillas but bet the 14\" ones would be even better! Those big ones meant to use for burritoes would even make a lovely centerpiece filled with tortilla chips for guests! Made for Spring PAC 2010.\n- What a great idea! I only had 8\" tortillas and I think this would be even better with the large \"burrito\"-size ones. I forgot the salt but didn't miss it; after adding salad and vinaigrette (I didn't use for taco salad, just a \"regular\" salad), the tortilla bowl was seasoned enough for me. This is a recipe I will be utilizing over and over! Thanks for sharing!\n- I've never made taco salad bowls because I thought there were difficult. No more store bought bowls for me. This was quick and easy - delicious. Thank you for posting.\n\n### Date\n2006-05-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "healthy", "5-ingredients-or-less", "salads", "easy", "dietary", "low-cholesterol", "low-in-something", "novelty" ], "ingredients": [ "flour tortillas", "salt" ], "steps": [ "heat non-stick frying pan to medium high", "brown 1 tortilla on both sides , keep it moving or it will burn", "if you get bubbles press the tortilla down with a spatula , just remember: keep it moving !", "sprinkle with a little salt for flavour once tortillas are warm", "when both sides are covered in brown spots remove from pan and put in large bowl", "shape by putting smaller bowl on top", "be gentle or it will crack", "repeat with remaining tortillas", "use immediately", "i recommend filling them with paula deen's taco salad recipe #141195" ], "nutrition": [ 93.6, 3.0, 2.0, 9.0, 4.0, 2.0, 5.0 ], "reviews": "[\"Easy and good...I added a sprinkling of garlic powder, too. Been stickin' to my diet. I fear I may give the term 'skinny' a whole new zipcode. Made for Alphabet Soup Tag.\", \"Who knew making taco bowls was so easy? I didn't. I really appreciate this a lot! Now that I know how to do it, I will never have to buy premade ones again. I always have flour tortillas! \", 'Simply amazing!!!! I can\\'t believe how simple, quick and effective this easy recipe works! I didn\\'t really make it to use it for anything special...but was thinking that it would even make a plain old dinner salad seem special...especially for those trying to watch their calories. No added fat at all! Worked very very well. I will certainly make these again in the future. I only had the 12\" tortillas but bet the 14\" ones would be even better! Those big ones meant to use for burritoes would even make a lovely centerpiece filled with tortilla chips for guests! Made for Spring PAC 2010.', 'What a great idea! I only had 8\" tortillas and I think this would be even better with the large \"burrito\"-size ones. I forgot the salt but didn\\'t miss it; after adding salad and vinaigrette (I didn\\'t use for taco salad, just a \"regular\" salad), the tortilla bowl was seasoned enough for me. This is a recipe I will be utilizing over and over! Thanks for sharing!', \"I've never made taco salad bowls because I thought there were difficult. No more store bought bowls for me. This was quick and easy - delicious. Thank you for posting.\"]", "submitted": "2006-05-01T00:00:00", "minutes": 5, "n_steps": 10, "n_ingredients": 2 }, { "id": 439, "original_id": 27617, "name": "easy sausage blueberry muffin breakfast cake", "description": "this sounded so gross to me when i first heard of it at a church breakfast...sausage with blueberries?! after about a month of them pestering me to try it, i did and can't ever get enough! very easy to make and a big hit with children! cook time includes about 10 minutes to brown sausage.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/27617_v000.png", "markdown": "## 🍰 easy sausage blueberry muffin breakfast cake\n\n### Description\nthis sounded so gross to me when i first heard of it at a church breakfast...sausage with blueberries?! after about a month of them pestering me to try it, i did and can't ever get enough! very easy to make and a big hit with children! cook time includes about 10 minutes to brown sausage.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- breads\n- breakfast\n- fruit\n- pork\n- oven\n- easy\n- kid-friendly\n- dietary\n- quick-breads\n- berries\n- blueberries\n- meat\n- equipment\n- number-of-servings\n\n### Ingredients\n1. blueberry muffin mix\n2. roll of pork sausage\n\n### Steps\n1. other ingredients will vary according to box directions , such as eggs , oil , etc\n2. brown sausage in a frying pan\n3. drain\n4. prepare both boxes of blueberry muffin mix , according to directions , in a large bowl\n5. add sausage and pour into a 9x13 baking dish\n6. cooking times will vary , but mine is usually done in about 30 minutes , or until golden on top\n7. use a toothpick to test for doneness if you are unsure\n8. cut into squares\n\n### Nutrition\n- 115.0\n- 15.0\n- 0.0\n- 10.0\n- 11.0\n- 16.0\n- 0.0\n\n### Reviews\n- This sounded like a very strange combination, so I had to try it for myself. L-O-V-E IT! You can also make it into muffins and it tastes great. Sent the recipe to my 3 sisters and they all love it as well. \n- But it's not gross! Yummy!!! Made this for OAMC. Cut into squares, individually wrapped, and placed in freezer bags. It was so hard not to eat them as we were wrapping them! Totally addictive! Thanks for posting.\n- I found this recipe while searching for something to take to my church's Sunday School Introduction breakfast... well since there was no time to make it I saved the recipe and we made it for supper tonight with two dippy eggs. This was delicious...and I will definitely be making this again and again... Thanks for sharing!\n- MMMM, this sort of reminds me of the mc griddles at mc donalds with the sweet and then the spice of the sausage. the kids LOVE them.\n- I made this as a takealong for our trip home to the family, and it was great! I cut it in squares and put in ziplocs in the cooler, and everyone really liked it.\n- All of my boys (including my husband) just loved this cake! I liked it better cold later in the day, but the boys ate it for breakfast and again for dinner! My husband liked it right out of the toaster oven with melted butter. Thanks for posting :o)\n- This was very simple to make.\r\nEveryone enjoyed it.\r\nPoared pancake syrup on it\r\nright before eating it.\n- My kids loved this. We warmed it up and put syrup on it before they ate in the mornings before school. Very yummy!\n\n### Date\n2002-05-07 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "breads", "breakfast", "fruit", "pork", "oven", "easy", "kid-friendly", "dietary", "quick-breads", "berries", "blueberries", "meat", "equipment", "number-of-servings" ], "ingredients": [ "blueberry muffin mix", "roll of pork sausage" ], "steps": [ "other ingredients will vary according to box directions , such as eggs , oil , etc", "brown sausage in a frying pan", "drain", "prepare both boxes of blueberry muffin mix , according to directions , in a large bowl", "add sausage and pour into a 9x13 baking dish", "cooking times will vary , but mine is usually done in about 30 minutes , or until golden on top", "use a toothpick to test for doneness if you are unsure", "cut into squares" ], "nutrition": [ 115.0, 15.0, 0.0, 10.0, 11.0, 16.0, 0.0 ], "reviews": "['This sounded like a very strange combination, so I had to try it for myself. L-O-V-E IT! You can also make it into muffins and it tastes great. Sent the recipe to my 3 sisters and they all love it as well. ', \"But it's not gross! Yummy!!! Made this for OAMC. Cut into squares, individually wrapped, and placed in freezer bags. It was so hard not to eat them as we were wrapping them! Totally addictive! Thanks for posting.\", \"I found this recipe while searching for something to take to my church's Sunday School Introduction breakfast... well since there was no time to make it I saved the recipe and we made it for supper tonight with two dippy eggs. This was delicious...and I will definitely be making this again and again... Thanks for sharing!\", 'MMMM, this sort of reminds me of the mc griddles at mc donalds with the sweet and then the spice of the sausage. the kids LOVE them.', 'I made this as a takealong for our trip home to the family, and it was great! I cut it in squares and put in ziplocs in the cooler, and everyone really liked it.', 'All of my boys (including my husband) just loved this cake! I liked it better cold later in the day, but the boys ate it for breakfast and again for dinner! My husband liked it right out of the toaster oven with melted butter. Thanks for posting :o)', 'This was very simple to make.\\r\\nEveryone enjoyed it.\\r\\nPoared pancake syrup on it\\r\\nright before eating it.', 'My kids loved this. We warmed it up and put syrup on it before they ate in the mornings before school. Very yummy!']", "submitted": "2002-05-07T00:00:00", "minutes": 45, "n_steps": 8, "n_ingredients": 2 }, { "id": 440, "original_id": 457044, "name": "st moritz cocktail", "description": "saint moritz is more than just a great little resort town in switzerland, it's also a great shooter recipe! another lovely layered drink, just two little ingredients will leave you in creamy raspberry bliss in no time. if you want to go all out, consider garnishing with whipped cream. enjoy!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/457044_v000.png", "markdown": "## 🍰 st moritz cocktail\n\n### Description\nsaint moritz is more than just a great little resort town in switzerland, it's also a great shooter recipe! another lovely layered drink, just two little ingredients will leave you in creamy raspberry bliss in no time. if you want to go all out, consider garnishing with whipped cream. enjoy!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- swiss\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. raspberry liqueur\n2. cream\n\n### Steps\n1. grab a shot glass and add 3 / 4 oz of black raspberry liqueur\n2. next , carefully pour 3 / 4 oz of cream over the back of a bar spoon to create a second layer\n\n### Nutrition\n- 62.6\n- 10.0\n- 0.0\n- 0.0\n- 0.0\n- 20.0\n- 0.0\n\n### Reviews\n- So delicious! Chambord and cream - no way to go wrong! I added a little more Chambord then called for, this was a great dessert before bedtime treat! Made by one of the Toasted Tourists for the 2015 Culinary Quest\n- Oh, Yum! This was like drinking the inside of a raspberry truffle! Rich and creamy, but like a good truffle, just a little bit is needed to satisfy. Made for ZWT7- Emerald City Shakers\n- Delicious!! Who would have thought that just 2 ingredients make up this delicious drink!! Almost like a raspberry milkshake. Thanks so much for sharing your recipe Linky!! Made for your win in the football pool!\n- I'm not much of a cocktail or shot drinker, I usually stick to beer. I went to visit my GF at the tavern that she is the manager and bartender. I wrote down the 2 simple ingredients and took them with to have her make me one. She made two of them, one for each her and myself. Both of us really enjoyed it. She plans to add them to the light-up board as a special to serve there. Thanks for sharing this. Made for Team LBOB for CQ 2015\n- Very smooth, creamy and tasty bit of a drink, Linky. Thanks for sharing it. My photo isn't all that good, as all I have right now is my cell phone which doesn't take the best photos. But it was well worth trying. Made for Culinary Quest 2015 (Swiss)\n- Yummy! So simple and so good. Thanks for sharing, Linky. Congrats on your football win!\n- My roots probably contain bootleggers. Distant cousins of the Acadians. Made for A-NZ Reunion Tag.\n\n### Date\n2011-05-23 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "european", "swiss", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "raspberry liqueur", "cream" ], "steps": [ "grab a shot glass and add 3 / 4 oz of black raspberry liqueur", "next , carefully pour 3 / 4 oz of cream over the back of a bar spoon to create a second layer" ], "nutrition": [ 62.6, 10.0, 0.0, 0.0, 0.0, 20.0, 0.0 ], "reviews": "['So delicious! Chambord and cream - no way to go wrong! I added a little more Chambord then called for, this was a great dessert before bedtime treat! Made by one of the Toasted Tourists for the 2015 Culinary Quest', 'Oh, Yum! This was like drinking the inside of a raspberry truffle! Rich and creamy, but like a good truffle, just a little bit is needed to satisfy. Made for ZWT7- Emerald City Shakers', 'Delicious!! Who would have thought that just 2 ingredients make up this delicious drink!! Almost like a raspberry milkshake. Thanks so much for sharing your recipe Linky!! Made for your win in the football pool!', 'I'm not much of a cocktail or shot drinker, I usually stick to beer. I went to visit my GF at the tavern that she is the manager and bartender. I wrote down the 2 simple ingredients and took them with to have her make me one. She made two of them, one for each her and myself. Both of us really enjoyed it. She plans to add them to the light-up board as a special to serve there. Thanks for sharing this. Made for Team LBOB for CQ 2015', 'Very smooth, creamy and tasty bit of a drink, Linky. Thanks for sharing it. My photo isn't all that good, as all I have right now is my cell phone which doesn't take the best photos. But it was well worth trying. Made for Culinary Quest 2015 (Swiss)', 'Yummy! So simple and so good. Thanks for sharing, Linky. Congrats on your football win!', 'My roots probably contain bootleggers. Distant cousins of the Acadians. Made for A-NZ Reunion Tag.']", "submitted": "2011-05-23T00:00:00", "minutes": 2, "n_steps": 2, "n_ingredients": 2 }, { "id": 441, "original_id": 214576, "name": "bailey s raspberry martini", "description": "velvety indulgence with a fresh twist of raspberry - from bailey's website.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/214576_v000.png", "markdown": "## 🍰 bailey s raspberry martini\n\n### Description\nvelvety indulgence with a fresh twist of raspberry - from bailey's website.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- easy\n- dinner-party\n- romantic\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- brunch\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. baileys irish cream\n2. raspberry vodka\n\n### Steps\n1. combine ingredients in a shaker of ice\n2. shake\n3. pour into a martini glass\n4. garnish with a raspberry\n5. enjoy !\n6. )\n\n### Nutrition\n- 236.4\n- 15.0\n- 49.0\n- 2.0\n- 3.0\n- 30.0\n- 4.0\n\n### Reviews\n- I love Baileys and thought this was really nice with the twist of raspberry. I used Stoli's raspberry vodka. Thanks!\n- This was *devine* loved the Bailey's mixed with Smirnoff! Never would have put the two together. This is a quick to make drink and quick to dissappear. Thanks for another *Keeper* MommyD Cheers ~V\n- Yum! Lovely taste explosion! I added a touch of half and half cream and served on the rocks.\n- Yum! Pretty strong, nice and creamy, and the raspberry flavor goes great with the Baileys. I really enjoyed this drink!\n- Love Baileys! Love raspberries! Whats not to like about this little cocktail? I did add 1 ounce of the raspberry vodka to get more raspberry taste. I also garnished with fresh raspberries and let me say those covered with the Baileys ain't half bad either :) Mommy Diva, another hit from you!! Thanks!\n- WOW!! Was this ever good!! I had never had raspberry vodka before and had no idea it had so much FLAVOR! Too cool!!! I used \"Absolut Raspberri\" and it was TDF!!! Thank you very, very much!! I really enjoyed this!! :)\n- This drink is okay.It is a sipping drink I think the Irish Cream overpowers the raspberry vodka. I really couldn't taste the vodka. I also used a fell ounce of the vodka and a slight amount of Half-and-Half. I think if I were to make it again, I would mix equal amounts of the ingredients. Thanks for sharing your recipe. Made for the Feb Bevy Tag Game.\n\n### Date\n2007-03-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "easy", "dinner-party", "romantic", "cocktails", "dietary", "low-sodium", "low-in-something", "brunch", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "baileys irish cream", "raspberry vodka" ], "steps": [ "combine ingredients in a shaker of ice", "shake", "pour into a martini glass", "garnish with a raspberry", "enjoy !", ")" ], "nutrition": [ 236.4, 15.0, 49.0, 2.0, 3.0, 30.0, 4.0 ], "reviews": "[\"I love Baileys and thought this was really nice with the twist of raspberry. I used Stoli's raspberry vodka. Thanks!\", \"This was *devine* loved the Bailey's mixed with Smirnoff! Never would have put the two together. This is a quick to make drink and quick to dissappear. Thanks for another *Keeper* MommyD Cheers ~V\", 'Yum! Lovely taste explosion! I added a touch of half and half cream and served on the rocks.', 'Yum! Pretty strong, nice and creamy, and the raspberry flavor goes great with the Baileys. I really enjoyed this drink!', \"Love Baileys! Love raspberries! Whats not to like about this little cocktail? I did add 1 ounce of the raspberry vodka to get more raspberry taste. I also garnished with fresh raspberries and let me say those covered with the Baileys ain't half bad either :) Mommy Diva, another hit from you!! Thanks!\", 'WOW!! Was this ever good!! I had never had raspberry vodka before and had no idea it had so much FLAVOR! Too cool!!! I used \"Absolut Raspberri\" and it was TDF!!! Thank you very, very much!! I really enjoyed this!! :)', \"This drink is okay.It is a sipping drink I think the Irish Cream overpowers the raspberry vodka. I really couldn't taste the vodka. I also used a fell ounce of the vodka and a slight amount of Half-and-Half. I think if I were to make it again, I would mix equal amounts of the ingredients. Thanks for sharing your recipe. Made for the Feb Bevy Tag Game.\"]", "submitted": "2007-03-01T00:00:00", "minutes": 3, "n_steps": 6, "n_ingredients": 2 }, { "id": 442, "original_id": 263209, "name": "toddler yottage", "description": "this is always a hit when my young toddler is refusing to eat what i've cooked. because i don't want to feel like a short-order cook yet i don't want to let her \"starve\", this works out perfectly. there's no prep time and no cook time. you just throw it in a bowl and voila! the active cultures from the yogurt are fantastic for your toddler's digestive tract. there's plenty of calcium and protein, too. i'm going to write lowered fat ingredients for ease of the recipe. however, if you prefer your young toddler (under 2) to have full-fat ingredients, go for it. that's what i do for my now 20-month old. once she hits 24 months, i'll lower the fat content and start using low-fat yogurt and cottage cheese as it's written here.\r\n\r\neasy breakfast, lunch or dinner when nothing else is working for that picky toddler! note: this works for babies, too, if your ped has ok'd the use of dairy products for your baby.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/263209_v000.png", "markdown": "## 🍰 toddler yottage\n\n### Description\nthis is always a hit when my young toddler is refusing to eat what i've cooked. because i don't want to feel like a short-order cook yet i don't want to let her \"starve\", this works out perfectly. there's no prep time and no cook time. you just throw it in a bowl and voila! the active cultures from the yogurt are fantastic for your toddler's digestive tract. there's plenty of calcium and protein, too. i'm going to write lowered fat ingredients for ease of the recipe. however, if you prefer your young toddler (under 2) to have full-fat ingredients, go for it. that's what i do for my now 20-month old. once she hits 24 months, i'll lower the fat content and start using low-fat yogurt and cottage cheese as it's written here.\r\n\r\neasy breakfast, lunch or dinner when nothing else is working for that picky toddler! note: this works for babies, too, if your ped has ok'd the use of dairy products for your baby.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- healthy\n- 5-ingredients-or-less\n- easy\n- beginner-cook\n- kid-friendly\n- low-fat\n- vegetarian\n- dietary\n- low-cholesterol\n- infant-baby-friendly\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- toddler-friendly\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. low-fat vanilla yogurt\n2. low fat cottage cheese\n\n### Steps\n1. combine both ingredients in a toddler-safe bowl and serve !\n\n### Nutrition\n- 120.2\n- 3.0\n- 45.0\n- 11.0\n- 23.0\n- 6.0\n- 4.0\n\n### Reviews\n- Yes, I can definitely attest that this recipe is a life saver. I've been giving it to my DD since she was 9 months (I use full fat ingredients) and she just loves it. I also mix in different fresh fruits, and when im out of yogurt, apple sauce does the trick!\n- Both of my toddlers loved this, I actually used strawberry yogurt. I think next time I will try adding puree like your other recipe says to do! Thanks so much!\n- My 18 month old is also a fussy eater. I made this one night as a side for her dinner & she loved it. She didn't want anything else. Thank you for posting!!\n- I just add some cottage cheese to baby yogurt until I get the consistancy I like. My 1 yr old daughter loved this from the first spoonful. It makes the yogurt easier to feed to her and she can even practice using a spoon with it. So easy and helpful! We've used this with all the baby yogurt flavors.\n- well i have no toddlers or kids at all but i tried this for myself and i LOVE it. mmm. soo good but i use whatever kind of yogert i have not just vanilla. its fast and delicious.. thank you so much. i love it!\n\n### Date\n2007-11-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "healthy", "5-ingredients-or-less", "easy", "beginner-cook", "kid-friendly", "low-fat", "vegetarian", "dietary", "low-cholesterol", "infant-baby-friendly", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "toddler-friendly", "low-in-something", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "low-fat vanilla yogurt", "low fat cottage cheese" ], "steps": [ "combine both ingredients in a toddler-safe bowl and serve !" ], "nutrition": [ 120.2, 3.0, 45.0, 11.0, 23.0, 6.0, 4.0 ], "reviews": "[\"Yes, I can definitely attest that this recipe is a life saver. I've been giving it to my DD since she was 9 months (I use full fat ingredients) and she just loves it. I also mix in different fresh fruits, and when im out of yogurt, apple sauce does the trick!\", 'Both of my toddlers loved this, I actually used strawberry yogurt. I think next time I will try adding puree like your other recipe says to do! Thanks so much!', \"My 18 month old is also a fussy eater. I made this one night as a side for her dinner & she loved it. She didn't want anything else. Thank you for posting!!\", \"I just add some cottage cheese to baby yogurt until I get the consistancy I like. My 1 yr old daughter loved this from the first spoonful. It makes the yogurt easier to feed to her and she can even practice using a spoon with it. So easy and helpful! We've used this with all the baby yogurt flavors.\", 'well i have no toddlers or kids at all but i tried this for myself and i LOVE it. mmm. soo good but i use whatever kind of yogert i have not just vanilla. its fast and delicious.. thank you so much. i love it!']", "submitted": "2007-11-03T00:00:00", "minutes": 1, "n_steps": 1, "n_ingredients": 2 }, { "id": 443, "original_id": 392730, "name": "soft bread crumbs", "description": "a great way to turn unwanted bread scraps into a useful ingredient, with variations for making dry bread crumbs.\r\ncook time is for the dry bread crumbs.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/392730_v000.png", "markdown": "## 🍰 soft bread crumbs\n\n### Description\na great way to turn unwanted bread scraps into a useful ingredient, with variations for making dry bread crumbs.\r\ncook time is for the dry bread crumbs.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- preparation\n- healthy\n- 5-ingredients-or-less\n- easy\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- technique\n\n### Ingredients\n1. bread\n2. roll\n\n### Steps\n1. tear 1 small roll or 1 slice of bread at a time into a blender\n2. cover\n3. turn blender on and off repeatedly until bread is torn into light , uniform crumbs\n4. or put bread on a cutting board and use fork tines to tear off crumbs\n5. put crumbs into a plastic bag and toss to mix\n6. press air from bag\n7. close and freeze\n8. one bread slice makes about 1 / 2 cup lightly packed crumbs\n9. dry breadcrumbs:\n10. preheat oven to 250 degrees fahrenheit\n11. spread soft bread crumbs in a thin layer on a shallow baking sheet\n12. dry in oven 30 minutes\n13. cool\n14. spread crumbs out in an open plastic bag\n15. crush with a rolling pin\n16. 1 / 2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs\n\n### Nutrition\n- 484.8\n- 10.0\n- 17.0\n- 41.0\n- 31.0\n- 5.0\n- 29.0\n\n### Reviews\n- 5 stars for the new technique! I used the blender method- much neater than scraping the crumbs from stale bread. Thanks for posting Deb!\n- Thank you for this! I always have a lot of leftover bread and was drying it on a tray but wasn't happy about it. Now I have not one but two solutions. I'll never buy breadcrumbs again.\n- Great outcome! Had leftover bread to use.\r\nI used a food processor and blended bread with some parsley which I needed for a recipe. (Hence why the photo may be a little green.) Then I made more using just bread without parsley, which I have used to freeze.\r\nThanks Deb......Nobody could go wrong with this one\n- This is one of those basic core recipes that I use all the time. This method produces perfect soft and dry bread crumbs. Thanks\n- I agree with another reviewer: classic money-saving technique and wide open in terms of versatility. Thanks for posting, Debbwl! Made for Aussie New Zealand Recipe Swap.\n- I made this during the Stocking tag game in Holiday, and thought I'd posted a review....my photo is here, just not the review. This is a great way to use leftover bread and save some money! Thanks for sharing!\n- Like the other reviewers have said, this is a simple recipe as well as being easy on your budget. I used 2 sandwich buns which yielded 1 cup. I also plan to use the dried breadcrumb option. Thanks for sharing. Made for Photo Tag.\n- So easy to make! I used the ends of whole wheat bread and used a food processor and pulsed to desired size. I doubled the recipe and it was done in no time! I didn't dry them because I made buttered bread crumbs with it. Thanks! Made for Vegetarian Swap-Feb. 2010.\n- Who knew making bread crumbs homemade was THIS easy???? Wow! I made the dry crumb option, and I used the heavenly garlic bread from our local italian joint - pure heaven! Thanks so much for sharing this, Deb! Made for Zaar Stars.\n- I bake all of our family's bread,and as it has no preservatives,tends to go stale within a day or two..and I have been using it to make breadcrumbs like this for years.\nThis is a fantastic way of using up leftover bread,which has a multitude of uses (burgers,meatloaf,breading for chicken or fish..the list goes on!).\nI freeze my crumbs in ziplock bags,and just get out what I need (it comes to room temperature fairly quickly).\nEasily flavoured with parmesan,lemon zest or herbs to add a new twist.\nAlso,it's easy to dry them out too.\nThis has saved many a meal time,not to mention a few pounds over the years!!\nThanks for sharing!!\n- Great method! I won't need to run out to buy breadcrumbs when I'm out. I haven't tried the dried breadcrumb method yet but plan to soon. I'll also be using these crumbs to make Recipe #392344. Made for PRMR Tag.\n- This is an easy, money-saving technique that should be in every chef's repertoire. Seasonings of any sort can be added if desired. Thanks for posting! Made for Newest Zaar Tag.\n\n### Date\n2009-10-01 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "preparation", "healthy", "5-ingredients-or-less", "easy", "dietary", "low-cholesterol", "low-saturated-fat", "low-in-something", "technique" ], "ingredients": [ "bread", "roll" ], "steps": [ "tear 1 small roll or 1 slice of bread at a time into a blender", "cover", "turn blender on and off repeatedly until bread is torn into light , uniform crumbs", "or put bread on a cutting board and use fork tines to tear off crumbs", "put crumbs into a plastic bag and toss to mix", "press air from bag", "close and freeze", "one bread slice makes about 1 / 2 cup lightly packed crumbs", "dry breadcrumbs:", "preheat oven to 250 degrees fahrenheit", "spread soft bread crumbs in a thin layer on a shallow baking sheet", "dry in oven 30 minutes", "cool", "spread crumbs out in an open plastic bag", "crush with a rolling pin", "1 / 2 cup lightly packed soft breadcrumbs makes about 3 tablespoons fine dry breadcrumbs" ], "nutrition": [ 484.8, 10.0, 17.0, 41.0, 31.0, 5.0, 29.0 ], "reviews": "['5 stars for the new technique! I used the blender method- much neater than scraping the crumbs from stale bread. Thanks for posting Deb!', \"Thank you for this! I always have a lot of leftover bread and was drying it on a tray but wasn't happy about it. Now I have not one but two solutions. I'll never buy breadcrumbs again.\", 'Great outcome! Had leftover bread to use.\\r\\nI used a food processor and blended bread with some parsley which I needed for a recipe. (Hence why the photo may be a little green.) Then I made more using just bread without parsley, which I have used to freeze.\\r\\nThanks Deb......Nobody could go wrong with this one', 'This is one of those basic core recipes that I use all the time. This method produces perfect soft and dry bread crumbs. Thanks', 'I agree with another reviewer: classic money-saving technique and wide open in terms of versatility. Thanks for posting, Debbwl! Made for Aussie New Zealand Recipe Swap.', \"I made this during the Stocking tag game in Holiday, and thought I'd posted a review....my photo is here, just not the review. This is a great way to use leftover bread and save some money! Thanks for sharing!\", 'Like the other reviewers have said, this is a simple recipe as well as being easy on your budget. I used 2 sandwich buns which yielded 1 cup. I also plan to use the dried breadcrumb option. Thanks for sharing. Made for Photo Tag.', \"So easy to make! I used the ends of whole wheat bread and used a food processor and pulsed to desired size. I doubled the recipe and it was done in no time! I didn't dry them because I made buttered bread crumbs with it. Thanks! Made for Vegetarian Swap-Feb. 2010.\", 'Who knew making bread crumbs homemade was THIS easy???? Wow! I made the dry crumb option, and I used the heavenly garlic bread from our local italian joint - pure heaven! Thanks so much for sharing this, Deb! Made for Zaar Stars.', \"I bake all of our family's bread,and as it has no preservatives,tends to go stale within a day or two..and I have been using it to make breadcrumbs like this for years.\\nThis is a fantastic way of using up leftover bread,which has a multitude of uses (burgers,meatloaf,breading for chicken or fish..the list goes on!).\\nI freeze my crumbs in ziplock bags,and just get out what I need (it comes to room temperature fairly quickly).\\nEasily flavoured with parmesan,lemon zest or herbs to add a new twist.\\nAlso,it's easy to dry them out too.\\nThis has saved many a meal time,not to mention a few pounds over the years!!\\nThanks for sharing!!\", \"Great method! I won't need to run out to buy breadcrumbs when I'm out. I haven't tried the dried breadcrumb method yet but plan to soon. I'll also be using these crumbs to make Recipe #392344. Made for PRMR Tag.\", \"This is an easy, money-saving technique that should be in every chef's repertoire. Seasonings of any sort can be added if desired. Thanks for posting! Made for Newest Zaar Tag.\"]", "submitted": "2009-10-01T00:00:00", "minutes": 40, "n_steps": 16, "n_ingredients": 2 }, { "id": 444, "original_id": 493087, "name": "fruitful cottage parfaits", "description": "i found this old recipe recently. it makes a simple fruit dessert. use any kind of canned fruit you like.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/493087_v000.png", "markdown": "## 🍰 fruitful cottage parfaits\n\n### Description\ni found this old recipe recently. it makes a simple fruit dessert. use any kind of canned fruit you like.\n\n### Tags\n- weeknight\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- desserts\n- eggs-dairy\n- fruit\n- easy\n- beginner-cook\n- low-fat\n- cheese\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. peach slices in juice\n2. low fat cottage cheese\n\n### Steps\n1. drain the fruit\n2. place 1 / 4 cup cottage cheese in four parfait glasses\n3. top with 2 tablespoons fruit\n4. repeat the layers 2 times\n5. serve immediately or refrigerate until serving time\n\n### Nutrition\n- 189.4\n- 6.0\n- 65.0\n- 23.0\n- 41.0\n- 8.0\n- 5.0\n\n### Reviews\n- I usually have cottage cheese and fruit for my breakfast daily! In Summer I frequently use fresh fruits, but I always have canned peaches, apricots, and pineapple on hand when fresh fruit is not at peak flavor ~ this morning I used canned pineapple chunks, and tossed in some fresh blueberries to boot! Made for Rookie Recipe Tag (due August 14th).\n- I made this for dessert tonight and was very pleased. Super simple and fancy-looking to boot. Thanks for sharing. Made for Football Pool 2012.\n- Fruit and cottage cheese have been a tradition for me for many years. I used a fresh peach and made 2 smaller parfaits. DH and I enjoyed these this morning with a muffin for a breakfast. Made for Aussie Swap.\n- Loved this! I love cottage cheese with peaches and this was a simple, tasty, and pretty dish. Thanks for sharing. Congrats on your Football Win!\n- I love peaches with cottage cheese so this was a no-brainer for me. I didn't have a parfait glass so used a martini glass :) Thanks for sharing!\n\n### Date\n2013-01-05 00:00:00\n", "tags": [ "weeknight", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "desserts", "eggs-dairy", "fruit", "easy", "beginner-cook", "low-fat", "cheese", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "low-in-something", "3-steps-or-less" ], "ingredients": [ "peach slices in juice", "low fat cottage cheese" ], "steps": [ "drain the fruit", "place 1 / 4 cup cottage cheese in four parfait glasses", "top with 2 tablespoons fruit", "repeat the layers 2 times", "serve immediately or refrigerate until serving time" ], "nutrition": [ 189.4, 6.0, 65.0, 23.0, 41.0, 8.0, 5.0 ], "reviews": "['I usually have cottage cheese and fruit for my breakfast daily! In Summer I frequently use fresh fruits, but I always have canned peaches, apricots, and pineapple on hand when fresh fruit is not at peak flavor ~ this morning I used canned pineapple chunks, and tossed in some fresh blueberries to boot! Made for Rookie Recipe Tag (due August 14th).', 'I made this for dessert tonight and was very pleased. Super simple and fancy-looking to boot. Thanks for sharing. Made for Football Pool 2012.', 'Fruit and cottage cheese have been a tradition for me for many years. I used a fresh peach and made 2 smaller parfaits. DH and I enjoyed these this morning with a muffin for a breakfast. Made for Aussie Swap.', 'Loved this! I love cottage cheese with peaches and this was a simple, tasty, and pretty dish. Thanks for sharing. Congrats on your Football Win!', \"I love peaches with cottage cheese so this was a no-brainer for me. I didn't have a parfait glass so used a martini glass :) Thanks for sharing!\"]", "submitted": "2013-01-05T00:00:00", "minutes": 5, "n_steps": 5, "n_ingredients": 2 }, { "id": 445, "original_id": 108409, "name": "perfect short grain white rice by listening japanese korean c", "description": "i never could cook short-grain east asian-style rice until i learned this method from japanese cookbooks. i knew what i was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. for a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. i had been able to cook any kind of long-grain rice quite well for years; with that i seem to pick up on some cues i can't quite put into words, maybe just the timing, or some change in the smell. this knack didn't translate to short-grain rice, and i continued to struggle until i read some japanese cookbooks. as soon as i tried this method, i was able to produce nearly perfect short-grain white rice right away. the cues for how to cook the short-grain rice are in the sounds it makes while cooking. a japanese nursery rhyme explains: hajime choro choro (at first it bubbles) naka pa ppa (and then it hisses) akago naite mo (even if the baby is crying (from hunger)) futa toru na (don't remove the lid)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/108409_v000.png", "markdown": "## 🍰 perfect short grain white rice by listening japanese korean c\n\n### Description\ni never could cook short-grain east asian-style rice until i learned this method from japanese cookbooks. i knew what i was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. for a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. i had been able to cook any kind of long-grain rice quite well for years; with that i seem to pick up on some cues i can't quite put into words, maybe just the timing, or some change in the smell. this knack didn't translate to short-grain rice, and i continued to struggle until i read some japanese cookbooks. as soon as i tried this method, i was able to produce nearly perfect short-grain white rice right away. the cues for how to cook the short-grain rice are in the sounds it makes while cooking. a japanese nursery rhyme explains: hajime choro choro (at first it bubbles) naka pa ppa (and then it hisses) akago naite mo (even if the baby is crying (from hunger)) futa toru na (don't remove the lid)\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- rice\n- asian\n- chinese\n- japanese\n- korean\n- easy\n- steam\n- dinner-party\n- heirloom-historical\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- stove-top\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- free-of-something\n- low-in-something\n- pasta-rice-and-grains\n- white-rice\n- short-grain-rice\n- equipment\n- presentation\n- served-hot\n- technique\n\n### Ingredients\n1. short-grain rice\n2. water\n\n### Steps\n1. you will probably want to start preparing the rice before the rest of the meal\n2. if it is ready first , it will stay hot for a while in the pot\n3. first , wash the rice with water , by swishing the water through with your hands or a wooden spoon , and then draining-- some older cookbooks will tell you to rinse thoroughly , but most modern rice says on the package\"no talc , \" , so all you are doing is washing off the surface dust\n4. put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid\n5. ideally , you will soak the rice for 15 minutes to 3 hours before starting to cook it , but if you are pressed for time , you can add an extra tablespoon of water and skip the soak\n6. cover the pot , turn the heat on high , and bring the rice to a boil : you will know it is boiling because you will hear it bubbling and\"dancing\" inside the pot\n7. do not remove the lid\n8. turn the heat to low and simmer : you will hear the rice burbling a bit\n9. do not remove the lid\n10. when the water is all absorbed , the sound will change to a low hiss\n11. when you hear the hissing sound , turn the heat up to high again for just 20-30 seconds to help\"dry off\" the bottom of the rice\n12. do not remove the lid\n13. turn off the heat completely and let the rice stand covered and steam itself for another 10-20 minutes\n14. dampen a wooden spoon or wooden rice paddle\n15. now remove the lid !\n16. toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks\n17. if you need to keep the rice hot a while longer , hold a kitchen towel to the lid of the pot to absorb the moisture , then put the lid back on the pot\n18. serve in individual rice bowls\n\n### Nutrition\n- 358.0\n- 0.0\n- 0.0\n- 0.0\n- 13.0\n- 0.0\n- 26.0\n\n### Reviews\n- Wonderful way to make short-grain rice and I love the lullabye! I could never get the hang of cooking Japanese rice and here it works out beautifully. Thank you for posting Nose, great insstructions. Diane\n- This is the right way to make Japanese short-grain rice. There's none of the \"first knuckle\" stuff that makes some significant assumptions about the size of the pot. For each part of rice there is an equal amount PLUS one-fifths part of water. A bit of browning on the bottom of the pot (called okoge)is desirable as it adds flavor to the rice. This method will give you that little bit of browning, if you're careful not to burn it. Amazingly the Japanese have designed some of their rice cookers to make that crunchy bit on the bottom. Thanks for posting this, it's perfect!\n- A never fail method for cooking rice. I'm sure this will be cherished by us rice lovers!\n- First time EVER to make perfect rice!!! I was skeptical that these instructions would work, because most rice instructions say to put 2 parts water and 1 part rice. This method is 1 to 1 instead. I thought to myself that the rice would not have enough water and would turn out hard and uncooked. But despite my doubt, I tried these instructions EXACTLY how they were given. To my (pleasant) surprise, the rice turned out PERFECT!!! Finally, a go-to recipe to achieve perfect consistency of rice. I am soooooooo excited :D After years of mushy, gross rice.. I've found the way!\n- My japanese grandma showed me this but she also measured the rice/water ratio with her fingertips. Don't ask me how but it worked everytime for her...i have always measured though because I dont trust myself haha\n- Comes out perfect every time and I've made it a lot! This is the only way I'll cook rice now. Thank you!\n- Awemazing! The first time I have ever fixed rice that my husband would eat!!!\n- Well, I've got nice fluffy chewy rice with a crunchy bottom so I guess it's a five-star! I used a small claypot which didn't exactly have a tight lid. I rinsed out the rice (1 cup rice), used 1 cup of water. The rice had retained some water from the rinsing (about 1.5 or 2 tbs). I had to lift the lid a couple of times (very quickly!!) and after the final lifting of lid (step 14), I fluffed up the rice and put some Unagi (Japanese BBQ eel) on top to warm up. It is seriously good! Thank you for posting this. It's a keeper.\n- EXCELLENT!!! Thanks for the all the detailed guidance. I love when recipes tell you every alternative. This comes out perfect every time!\n- This was perfect! Thanks for the recipe and the story.\n- Thank you sooo much for teaching us all how to make this type of rice! My DH spontaneously said, \"Honey, this rice is SO GOOD! Did you do somthing different?\" Needless to say, I'll be making this often. :)\n- Consistently, this has been my go to recipe for short grained rice. I make it in a regular pot with a good tight lid. The timing is perfect, and it never-ever-never comes out wrong. Thank-you!\n- i was hesitant to make this, but only because i just barely learned how to make my regular white rice without it being sticky and mushy. however, i love steamed rice but we don't have a steamer. i'm not the greatest cook in the world, and i haven't fully developed my cooking instinct. so when i was making it, i wasn't sure if i was hearing everything right. the dancing part was easier to hear for me than the hiss because it was hard for me to hear the bubbling. however, i must've been right because it came out perfect. the bottom wasn't browned but i don't mind. i didn't think it was going to take quite so long but it was worth it. i'm sure it was amusing for my family to see me sitting next to the stove on a stool leaning towards the pot to try to hear it, but i'm glad i did :) the rice came out perfectly sticky like in a steamer! thanks so much for sharing the art of making japanese rice just right!\n- Great recipe. Rice comes out perfect!! Usually avoided making white rice because it would always come out gooey. Thanks a bunch!!\n- Worked like a charm.\n- i never could cook it properly, as im so used to long grains and they're a heck a lot easier to cook. i didnt know it's THIS hard to cook short grains~~~but hey, mine came out all perfect!!!! i cant thank you enough ^^\n- came out really nice but takes alot longer than the regular 20 minutes for good steamed rice! \r\n\r\nThanks for sharing\r\nMama\n- Thanks for sharing, the rice came out tasty and the texture was nice and sticky. However, some of the rice (on the bottom) was hard and uncooked. I followed the directions precisely on my first attempt. The second time I let it boil and simmer longer, but there was still uncooked rice at the bottom. Does anybody know why this happened and how I can fix it? I tried scooping the uncooked rice out and putting it in a bowl w/ water and microwaving it, but that didn't work out.\n- I've used this recipe 5 times and it comes out great everytime!! Thanks for posting it :)\n- i love your intro .now you got me all hyped to make your recipe.totally cute rhyme.\n- I have made this recipe more times than I can count on multiple stoves, electric and gas and it is ALWAYS PERFECT! Finally a fool proof way to make perfect rice both regular and fried rice. YUMMY! Thanks!\n- I live in Japan. I tried and tried to duplicate japanese rice, but all of the japanese nationals use rice cookers, and couldn't give me much advice. My rice always turned out gummy and gloppy. I tried this recipe, and voila, my rice turned out just like rice at a real Japanese restaurant! This is the only method I use for cooking genuine japanese rice. Thank you so much!!\n- Great advice for cooking short grain rice, which is something I did for the first time today! following this recipe gave me perfect sticky rice which topped of our dinner of Thai Pineapple Curry :O) Yum.\n- Excellent method! It produced the texture that I always try for (and fail). Thanks for posting this!\n\n### Date\n2005-01-15 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "rice", "asian", "chinese", "japanese", "korean", "easy", "steam", "dinner-party", "heirloom-historical", "holiday-event", "low-fat", "vegan", "vegetarian", "stove-top", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "free-of-something", "low-in-something", "pasta-rice-and-grains", "white-rice", "short-grain-rice", "equipment", "presentation", "served-hot", "technique" ], "ingredients": [ "short-grain rice", "water" ], "steps": [ "you will probably want to start preparing the rice before the rest of the meal", "if it is ready first , it will stay hot for a while in the pot", "first , wash the rice with water , by swishing the water through with your hands or a wooden spoon , and then draining-- some older cookbooks will tell you to rinse thoroughly , but most modern rice says on the package\"no talc , \" , so all you are doing is washing off the surface dust", "put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid", "ideally , you will soak the rice for 15 minutes to 3 hours before starting to cook it , but if you are pressed for time , you can add an extra tablespoon of water and skip the soak", "cover the pot , turn the heat on high , and bring the rice to a boil : you will know it is boiling because you will hear it bubbling and\"dancing\" inside the pot", "do not remove the lid", "turn the heat to low and simmer : you will hear the rice burbling a bit", "do not remove the lid", "when the water is all absorbed , the sound will change to a low hiss", "when you hear the hissing sound , turn the heat up to high again for just 20-30 seconds to help\"dry off\" the bottom of the rice", "do not remove the lid", "turn off the heat completely and let the rice stand covered and steam itself for another 10-20 minutes", "dampen a wooden spoon or wooden rice paddle", "now remove the lid !", "toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks", "if you need to keep the rice hot a while longer , hold a kitchen towel to the lid of the pot to absorb the moisture , then put the lid back on the pot", "serve in individual rice bowls" ], "nutrition": [ 358.0, 0.0, 0.0, 0.0, 13.0, 0.0, 26.0 ], "reviews": "['Wonderful way to make short-grain rice and I love the lullabye! I could never get the hang of cooking Japanese rice and here it works out beautifully. Thank you for posting Nose, great insstructions. Diane', 'This is the right way to make Japanese short-grain rice. There\\'s none of the \"first knuckle\" stuff that makes some significant assumptions about the size of the pot. For each part of rice there is an equal amount PLUS one-fifths part of water. A bit of browning on the bottom of the pot (called okoge)is desirable as it adds flavor to the rice. This method will give you that little bit of browning, if you\\'re careful not to burn it. Amazingly the Japanese have designed some of their rice cookers to make that crunchy bit on the bottom. Thanks for posting this, it\\'s perfect!', \"A never fail method for cooking rice. I'm sure this will be cherished by us rice lovers!\", 'First time EVER to make perfect rice!!! I was skeptical that these instructions would work, because most rice instructions say to put 2 parts water and 1 part rice. This method is 1 to 1 instead. I thought to myself that the rice would not have enough water and would turn out hard and uncooked. But despite my doubt, I tried these instructions EXACTLY how they were given. To my (pleasant) surprise, the rice turned out PERFECT!!! Finally, a go-to recipe to achieve perfect consistency of rice. I am soooooooo excited :D After years of mushy, gross rice.. I've found the way!', \"My japanese grandma showed me this but she also measured the rice/water ratio with her fingertips. Don't ask me how but it worked everytime for her...i have always measured though because I dont trust myself haha\", \"Comes out perfect every time and I've made it a lot! This is the only way I'll cook rice now. Thank you!\", 'Awemazing! The first time I have ever fixed rice that my husband would eat!!!', \"Well, I've got nice fluffy chewy rice with a crunchy bottom so I guess it's a five-star! I used a small claypot which didn't exactly have a tight lid. I rinsed out the rice (1 cup rice), used 1 cup of water. The rice had retained some water from the rinsing (about 1.5 or 2 tbs). I had to lift the lid a couple of times (very quickly!!) and after the final lifting of lid (step 14), I fluffed up the rice and put some Unagi (Japanese BBQ eel) on top to warm up. It is seriously good! Thank you for posting this. It's a keeper.\", 'EXCELLENT!!! Thanks for the all the detailed guidance. I love when recipes tell you every alternative. This comes out perfect every time!', 'This was perfect! Thanks for the recipe and the story.', 'Thank you sooo much for teaching us all how to make this type of rice! My DH spontaneously said, \"Honey, this rice is SO GOOD! Did you do somthing different?\" Needless to say, I\\'ll be making this often. :)', 'Consistently, this has been my go to recipe for short grained rice. I make it in a regular pot with a good tight lid. The timing is perfect, and it never-ever-never comes out wrong. Thank-you!', \"i was hesitant to make this, but only because i just barely learned how to make my regular white rice without it being sticky and mushy. however, i love steamed rice but we don't have a steamer. i'm not the greatest cook in the world, and i haven't fully developed my cooking instinct. so when i was making it, i wasn't sure if i was hearing everything right. the dancing part was easier to hear for me than the hiss because it was hard for me to hear the bubbling. however, i must've been right because it came out perfect. the bottom wasn't browned but i don't mind. i didn't think it was going to take quite so long but it was worth it. i'm sure it was amusing for my family to see me sitting next to the stove on a stool leaning towards the pot to try to hear it, but i'm glad i did :) the rice came out perfectly sticky like in a steamer! thanks so much for sharing the art of making japanese rice just right!\", 'Great recipe. Rice comes out perfect!! Usually avoided making white rice because it would always come out gooey. Thanks a bunch!!', 'Worked like a charm.', \"i never could cook it properly, as im so used to long grains and they're a heck a lot easier to cook. i didnt know it's THIS hard to cook short grains~~~but hey, mine came out all perfect!!!! i cant thank you enough ^^\", 'came out really nice but takes alot longer than the regular 20 minutes for good steamed rice! \\r\\n\\r\\nThanks for sharing\\r\\nMama', 'Thanks for sharing, the rice came out tasty and the texture was nice and sticky. However, some of the rice (on the bottom) was hard and uncooked. I followed the directions precisely on my first attempt. The second time I let it boil and simmer longer, but there was still uncooked rice at the bottom. Does anybody know why this happened and how I can fix it? I tried scooping the uncooked rice out and putting it in a bowl w/ water and microwaving it, but that didn't work out.', \"I've used this recipe 5 times and it comes out great everytime!! Thanks for posting it :)\", 'i love your intro .now you got me all hyped to make your recipe.totally cute rhyme.', 'I have made this recipe more times than I can count on multiple stoves, electric and gas and it is ALWAYS PERFECT! Finally a fool proof way to make perfect rice both regular and fried rice. YUMMY! Thanks!', \"I live in Japan. I tried and tried to duplicate japanese rice, but all of the japanese nationals use rice cookers, and couldn't give me much advice. My rice always turned out gummy and gloppy. I tried this recipe, and voila, my rice turned out just like rice at a real Japanese restaurant! This is the only method I use for cooking genuine japanese rice. Thank you so much!!\", 'Great advice for cooking short grain rice, which is something I did for the first time today! following this recipe gave me perfect sticky rice which topped of our dinner of Thai Pineapple Curry :O) Yum.', 'Excellent method! It produced the texture that I always try for (and fail). Thanks for posting this!']", "submitted": "2005-01-15T00:00:00", "minutes": 52, "n_steps": 18, "n_ingredients": 2 }, { "id": 446, "original_id": 27871, "name": "ice cream muffins", "description": "worlds easiest muffins.came from an older womens world magazine from england.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/27871_v000.png", "markdown": "## 🍰 ice cream muffins\n\n### Description\nworlds easiest muffins.came from an older womens world magazine from england.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- breads\n- eggs-dairy\n- easy\n- kid-friendly\n- muffins\n- dietary\n- low-sodium\n- quick-breads\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. self raising flour\n2. ice cream\n\n### Steps\n1. measure 2 cups ice cream and allow to soften\n2. add to 2 cups of flour and stir until mixed\n3. spoon into paper muffin cups and bake in 375 oven approx\n4. 15-18 minutes\n5. i know this sounds crazy but they really work !\n6. remember the better ice cream gives a better product my first batch was with generic vanilla , they were o\n7. k\n8. but not as good as the higher quality ice creams\n\n### Nutrition\n- 124.1\n- 4.0\n- 20.0\n- 0.0\n- 5.0\n- 8.0\n- 7.0\n\n### Reviews\n- I agree with the first reviewer. The batter was not the usual muffin batter. This was too sticky and infact pretty difficult to handle if you used an electric mixer like I did to mix the ice cream and flour. You had little specs of flour and ice cream flying all over the kitchen countertop. The muffins were ready in 15 minutes. I baked at 200C. I used Fruit Salad ice-cream(the latest family favourite in this household!). Even though the muffins rose well, they didn't have much flavour(infact hardly any flavour at all). I drizzled some Hershey's Strawberry syrup on them and garnished with some chocolate shavings before serving alingside some pistachio ice-cream. I called it a \"Cocktail dessert\" to make it more interesting for the family to dig in. Flavourings, for sure, will improve this - probably some vanilla essence, some sugar(definitely), some maple syrup and other flavourings.\n- This recipe successfully helped me destroy some perfectly good ice cream. I first tried it with vanilla thinking it would be pretty good, the taste however was not good at all I even used name brand ice cream. I fed that batch to the dogs. I then, being the optomistic person I am thought I would try it with a more flovorful ice cream, mint chip, my favorite. This batch was only slightly better and I could only force myself to eat one with a large amount of cool whip on top. So my advice is if you are looking to waste your time and ruin ice cream make this. No offense to the person who submitted this recipe.\n- the batter was very sticky and made a lot of mess but it did produce nice fluffy muffins. i used chocolate ice-cream and they didnt have much flavour, maybe adding flavourings would improve it. \n- I just made these muffins and mixing by hand. and I agree with the review done that something was missing in the taste. I added 4 tbsp sugar and 2 tsp rum extract and still something was missing. Maybe a citrus flavoring would be better than the rum. It is easy to make, but a texture that is different from the regular muffins batter.\n- Despite less than stellar reviews for this recipe, as posted by several different 'Zaar members, I thought it too interesting to not try for myself at least once. Well, all I can say is that I'm glad I halved the recipe. I used Mayfield Moose Tracks ice cream, thinking the swirls of chocolate and peanut butter cups would come through in the muffins, but they didn't. The muffins themselves were dense and flavorless, even with the addition of 1 tsp. of vanilla and a bit of sugar into the batter. Nobody liked them and we had to throw the rest of the batch away. \n\n### Date\n2002-05-08 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "breads", "eggs-dairy", "easy", "kid-friendly", "muffins", "dietary", "low-sodium", "quick-breads", "low-in-something", "number-of-servings" ], "ingredients": [ "self raising flour", "ice cream" ], "steps": [ "measure 2 cups ice cream and allow to soften", "add to 2 cups of flour and stir until mixed", "spoon into paper muffin cups and bake in 375 oven approx", "15-18 minutes", "i know this sounds crazy but they really work !", "remember the better ice cream gives a better product my first batch was with generic vanilla , they were o", "k", "but not as good as the higher quality ice creams" ], "nutrition": [ 124.1, 4.0, 20.0, 0.0, 5.0, 8.0, 7.0 ], "reviews": "['I agree with the first reviewer. The batter was not the usual muffin batter. This was too sticky and infact pretty difficult to handle if you used an electric mixer like I did to mix the ice cream and flour. You had little specs of flour and ice cream flying all over the kitchen countertop. The muffins were ready in 15 minutes. I baked at 200C. I used Fruit Salad ice-cream(the latest family favourite in this household!). Even though the muffins rose well, they didn\\'t have much flavour(infact hardly any flavour at all). I drizzled some Hershey\\'s Strawberry syrup on them and garnished with some chocolate shavings before serving alingside some pistachio ice-cream. I called it a \"Cocktail dessert\" to make it more interesting for the family to dig in. Flavourings, for sure, will improve this - probably some vanilla essence, some sugar(definitely), some maple syrup and other flavourings.', 'This recipe successfully helped me destroy some perfectly good ice cream. I first tried it with vanilla thinking it would be pretty good, the taste however was not good at all I even used name brand ice cream. I fed that batch to the dogs. I then, being the optomistic person I am thought I would try it with a more flovorful ice cream, mint chip, my favorite. This batch was only slightly better and I could only force myself to eat one with a large amount of cool whip on top. So my advice is if you are looking to waste your time and ruin ice cream make this. No offense to the person who submitted this recipe.', 'the batter was very sticky and made a lot of mess but it did produce nice fluffy muffins. i used chocolate ice-cream and they didnt have much flavour, maybe adding flavourings would improve it. ', 'I just made these muffins and mixing by hand. and I agree with the review done that something was missing in the taste. I added 4 tbsp sugar and 2 tsp rum extract and still something was missing. Maybe a citrus flavoring would be better than the rum. It is easy to make, but a texture that is different from the regular muffins batter.', \"Despite less than stellar reviews for this recipe, as posted by several different 'Zaar members, I thought it too interesting to not try for myself at least once. Well, all I can say is that I'm glad I halved the recipe. I used Mayfield Moose Tracks ice cream, thinking the swirls of chocolate and peanut butter cups would come through in the muffins, but they didn't. The muffins themselves were dense and flavorless, even with the addition of 1 tsp. of vanilla and a bit of sugar into the batter. Nobody liked them and we had to throw the rest of the batch away. \"]", "submitted": "2002-05-08T00:00:00", "minutes": 25, "n_steps": 8, "n_ingredients": 2 }, { "id": 447, "original_id": 225023, "name": "nonstick cooking spray", "description": "i can't take credit for inventing this. i found it on fiona hayne's about.com low fat cooking blog. it's so easy to put together, and it works just as well as pam.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/225023_v000.png", "markdown": "## 🍰 nonstick cooking spray\n\n### Description\ni can't take credit for inventing this. i found it on fiona hayne's about.com low fat cooking blog. it's so easy to put together, and it works just as well as pam.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- occasion\n- for-large-groups\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. canola oil\n2. water\n\n### Steps\n1. buy a new plant mister bottle\n2. wash thoroughly before using\n3. add two tablespoons of canola oil followed by 1 cup less two tablespoons of water\n4. use these sprays the same way you would use commercial cooking sprays\n5. just make sure you shake it before each use\n\n### Nutrition\n- 5.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I like olive oil so I did use that instead of the canola oil and it worked great. I bought a small mister bottle and will be using this from now on! Thank you poo235 for posting this recipe.\n- Hello,Pam! Can't get it here so this was a great substitute and it works like a charm.Thanks for sharing this.\n- This worked great. I too used olive oil as that is what I buy. I made up a bottle and keep it next to my stove. This worked just as well as the pam I normally buy.\n- This worked so great!! I love this homemade \"Pam\"! It worked just as well as a boughten can of cooking spray, and I like that it's not aerosol. Thanks for the keeper! Made for your football pool win :)\n- I made this for Football Pool, week 3 as well and I'm glad I did! This couldn't be any easier to make and it works great. I look forward to using this in my crockpot. Thanks poo235! :)\n- This worked really well! I've used it for several things since making up a batch. Simple and much cheaper than the store bought Pam. Thanks poo235 for sharing. Made for Football Pool - week 3. Congrats again on your win!!\n- No more buying 5- 9 dollar Pam cooking sprays for me. Between this and http://www.recipezaar.com/78579 I'll never be a slave to Pam again! Ty so much for posting.\n- I ran out of parchment paper for a recipe and searched around for a non-stick spray without lecithin. Saw this, made it was skeptical (it was very watery) but it worked perfectly! I used olive oil (healthier then canola). Since I didn't have an empty spray bottle on hand I shook it vigorously in a container and just brushed it on.\n\nJust in case you were wondering, this makes 1 cup of spray. 1 cup less two tablespoons means to minus two tablespoons of water from the measured cup.\n- Works great! I bought a spray bottle at the dollar store and used your recipe with olive oil. Will keep this one on hand all the time. Will never have to buy commercial sprays again! Just a note: recipe #78579 is great for greasing pans too. With these two recipes all my spraying and greasing are covered! Thanks.\n- I was a doubter until I used this in my crockpot, on baking sheets and even when I fried an egg. It works perfectly. I will not be purchasing an aerosal spray cans any longer. Made for your win in Week 3 of Football Pool. Congrats on your great picks that week!\n\n### Date\n2007-04-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "occasion", "for-large-groups", "low-protein", "5-ingredients-or-less", "very-low-carbs", "easy", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "novelty", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "canola oil", "water" ], "steps": [ "buy a new plant mister bottle", "wash thoroughly before using", "add two tablespoons of canola oil followed by 1 cup less two tablespoons of water", "use these sprays the same way you would use commercial cooking sprays", "just make sure you shake it before each use" ], "nutrition": [ 5.0, 0.0, 0.0, 0.0, 0.0, 0.0, 0.0 ], "reviews": "['I like olive oil so I did use that instead of the canola oil and it worked great. I bought a small mister bottle and will be using this from now on! Thank you poo235 for posting this recipe.', \"Hello,Pam! Can't get it here so this was a great substitute and it works like a charm.Thanks for sharing this.\", 'This worked great. I too used olive oil as that is what I buy. I made up a bottle and keep it next to my stove. This worked just as well as the pam I normally buy.', 'This worked so great!! I love this homemade \"Pam\"! It worked just as well as a boughten can of cooking spray, and I like that it\\'s not aerosol. Thanks for the keeper! Made for your football pool win :)', \"I made this for Football Pool, week 3 as well and I'm glad I did! This couldn't be any easier to make and it works great. I look forward to using this in my crockpot. Thanks poo235! :)\", \"This worked really well! I've used it for several things since making up a batch. Simple and much cheaper than the store bought Pam. Thanks poo235 for sharing. Made for Football Pool - week 3. Congrats again on your win!!\", \"No more buying 5- 9 dollar Pam cooking sprays for me. Between this and http://www.recipezaar.com/78579 I'll never be a slave to Pam again! Ty so much for posting.\", \"I ran out of parchment paper for a recipe and searched around for a non-stick spray without lecithin. Saw this, made it was skeptical (it was very watery) but it worked perfectly! I used olive oil (healthier then canola). Since I didn't have an empty spray bottle on hand I shook it vigorously in a container and just brushed it on.\\n\\nJust in case you were wondering, this makes 1 cup of spray. 1 cup less two tablespoons means to minus two tablespoons of water from the measured cup.\", 'Works great! I bought a spray bottle at the dollar store and used your recipe with olive oil. Will keep this one on hand all the time. Will never have to buy commercial sprays again! Just a note: recipe #78579 is great for greasing pans too. With these two recipes all my spraying and greasing are covered! Thanks.', 'I was a doubter until I used this in my crockpot, on baking sheets and even when I fried an egg. It works perfectly. I will not be purchasing an aerosal spray cans any longer. Made for your win in Week 3 of Football Pool. Congrats on your great picks that week!']", "submitted": "2007-04-27T00:00:00", "minutes": 5, "n_steps": 5, "n_ingredients": 2 }, { "id": 448, "original_id": 222751, "name": "pineapple angel food cake with variations", "description": "this is a very moist cake. it is good with all the variations, too!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/222751_v000.png", "markdown": "## 🍰 pineapple angel food cake with variations\n\n### Description\nthis is a very moist cake. it is good with all the variations, too!\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- healthy\n- 5-ingredients-or-less\n- desserts\n- easy\n- low-fat\n- cakes\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n\n### Ingredients\n1. angel food cake mix\n2. crushed pineapple in juice\n\n### Steps\n1. mix the angel food cake and the pineapple together and mix by hand until blended\n2. pour into a greased 9\" x 13\"\n3. bake at 350 for 35 - 40 minute\n4. variations:\n5. lemon- 1 cup plus 3 t water , 2 t lemon juice and 2 t grated lemon peel\n6. orange citrus - 1 c water , 1 / 4 c orange juice and 2 t grated orange rind\n7. cherry - 1 can lite cherry pie filling\n8. black cherry - add 1 / 2 c cocoa to cherry version\n9. cotton candy - 1 small pkg\n10. any flavor sugar free gelatin and 1 1 / 4 c water\n11. margarita - 1 c plus 2 t water , 2 t fresh lime juice and 1 1 / 2 t grated lime rind\n12. pina colada - add 1 t coconut extract to pineapple\n13. version\n14. pumpkin - 1 can pumpkin , 3 / 4 c water , 1 t vanilla and 1 t pumpkin pie spice\n15. spice - 1 1 / 4 c water , 1 1 / 2 t cinnamon , 1 / 2 t ginger , 1 / 2 t nutmeg and 1 / 4 t ground cloves\n\n### Nutrition\n- 224.7\n- 0.0\n- 123.0\n- 10.0\n- 9.0\n- 0.0\n- 17.0\n\n### Reviews\n- Really good. Made it tonight, as a quick cake for my husbands birthday. His favorite cake is Pineapple Upside, and this was very similar to it, but MUCH easier.\n\nI used a bundt pan, but it didn't want to release from the pan... But that was ok, we just scooped it out and ate it warm. It was very tasty. I will definitely make it again!\n- I was looking for this under the Weight Watchers recipes since that was where I first heard it. I wish I could remember how many points there were...\n- Easy Easy Easy~!! I love it! I don't even like Angel food cake much but adding pineapple made it very good. I am excited to try the other variations listed!! Thanks!\n- Great and easy recipe! For topping I put instant vanilla pudding with a little reserved pineapple juice in it and then added cool whip on top of that! Thanks for posting!\n- I love angel food cake and this recipe makes it a breeze to make. Loved the variations too.\n- great cake, moist, and easy!! Keep these two ingredients on hand for the \"emergency\" dessert.\n- LOVE this recipe! The basic recipe is so easy to prepare and smells like pineapple upside cake while baking. Tastes a bit like it, too, but without all the calories! I like it for breakfast with a cup of tea.\n\n### Date\n2007-04-16 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "healthy", "5-ingredients-or-less", "desserts", "easy", "low-fat", "cakes", "dietary", "low-cholesterol", "low-saturated-fat", "low-in-something" ], "ingredients": [ "angel food cake mix", "crushed pineapple in juice" ], "steps": [ "mix the angel food cake and the pineapple together and mix by hand until blended", "pour into a greased 9\" x 13\"", "bake at 350 for 35 - 40 minute", "variations:", "lemon- 1 cup plus 3 t water , 2 t lemon juice and 2 t grated lemon peel", "orange citrus - 1 c water , 1 / 4 c orange juice and 2 t grated orange rind", "cherry - 1 can lite cherry pie filling", "black cherry - add 1 / 2 c cocoa to cherry version", "cotton candy - 1 small pkg", "any flavor sugar free gelatin and 1 1 / 4 c water", "margarita - 1 c plus 2 t water , 2 t fresh lime juice and 1 1 / 2 t grated lime rind", "pina colada - add 1 t coconut extract to pineapple", "version", "pumpkin - 1 can pumpkin , 3 / 4 c water , 1 t vanilla and 1 t pumpkin pie spice", "spice - 1 1 / 4 c water , 1 1 / 2 t cinnamon , 1 / 2 t ginger , 1 / 2 t nutmeg and 1 / 4 t ground cloves" ], "nutrition": [ 224.7, 0.0, 123.0, 10.0, 9.0, 0.0, 17.0 ], "reviews": "[\"Really good. Made it tonight, as a quick cake for my husbands birthday. His favorite cake is Pineapple Upside, and this was very similar to it, but MUCH easier.\\n\\nI used a bundt pan, but it didn't want to release from the pan... But that was ok, we just scooped it out and ate it warm. It was very tasty. I will definitely make it again!\", 'I was looking for this under the Weight Watchers recipes since that was where I first heard it. I wish I could remember how many points there were...', \"Easy Easy Easy~!! I love it! I don't even like Angel food cake much but adding pineapple made it very good. I am excited to try the other variations listed!! Thanks!\", 'Great and easy recipe! For topping I put instant vanilla pudding with a little reserved pineapple juice in it and then added cool whip on top of that! Thanks for posting!', 'I love angel food cake and this recipe makes it a breeze to make. Loved the variations too.', 'great cake, moist, and easy!! Keep these two ingredients on hand for the \"emergency\" dessert.', 'LOVE this recipe! The basic recipe is so easy to prepare and smells like pineapple upside cake while baking. Tastes a bit like it, too, but without all the calories! I like it for breakfast with a cup of tea.']", "submitted": "2007-04-16T00:00:00", "minutes": 45, "n_steps": 15, "n_ingredients": 2 }, { "id": 449, "original_id": 85686, "name": "homemade no color strip cleansing shampoo", "description": "a former hairsylist turned me on to this secret for a cleansing shampoo for color-treated hair. commercial cleansing shampoos are made to throughly cleanse your hair (ie remove all product build-up), but they also strip color. this homemade version helps to prevent stripping of color, but also throughly cleanses your hair. it is also much cheaper and can be made with products already in your home. i love it and use it once per week!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/85686_v000.png", "markdown": "## 🍰 homemade no color strip cleansing shampoo\n\n### Description\na former hairsylist turned me on to this secret for a cleansing shampoo for color-treated hair. commercial cleansing shampoos are made to throughly cleanse your hair (ie remove all product build-up), but they also strip color. this homemade version helps to prevent stripping of color, but also throughly cleanses your hair. it is also much cheaper and can be made with products already in your home. i love it and use it once per week!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- preparation\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- easy\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. baking soda\n2. water\n\n### Steps\n1. mix baking soda and water in small plastic travel bottle\n2. shake well\n3. use as shampoo , massage through hair , and rinse throughly\n4. ideal to follow with conditioner\n\n### Nutrition\n- 0.0\n- 0.0\n- 0.0\n- 156.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I just want to shout it from the roof tops! I tried this this morning, and my hair looks and feels great! My hair is long, so I doubled the recipe, 2 tsp baking soda to 2 cups hot water, and took it in the shower with me. I poured it all over my wet hair and massaged it for a bit, then rinsed it. Then conditioner, then I followed that with 2 cups of water mixed with 2 tsp of lemon juice. I have city water, so I mixed all my ingredients with filtered water. I gave it a final clear rinse with a gallon of spring water, and voila! My hair is smooth and shiny! For the past weeks and months I thought about cutting my hair, which is past my armpits, because I have little stragglers sticking up everywhere and couldn't get it to lie down, even with conditioner. The humidity made it 10x worse. I tried almost every shampoo out there. Never again will I use regular shampoo! When I see women standing in the shampoo aisle now, I just want to go up to them and say, \"Let me give you a little advice....\" LOL. This is great, thanks a mill!\n- I love making DIY products but for some reason my hair isn't coming out clean. It smells like it is dirty and I feel oily. I have read so many comments that rave about it. Does anyone else have this problem or know how I can fix it?\n- A few years ago I went to my hairstylist in a complete panic because my hair was turning a dull flakey grey in patches. She took one look at it and laughingly told me not to worry that it was just product build up. She said it could be easily fixed by making a paste of baking soda and watert and letting it sit for about 5 - 10 minutes then deep conditioning. I trustingly went home and did as she instructed and was amazed that the patches were all gone and my hair was back to its normal color. I don't know that I would do it on a weekly basis but it does get rid of all the gunk that regular shampoo doesn't.\n- Can't believe how squeeky clean my hair is this morning, I'll pass this tip on to my GDs too. TFS\n- YESSSSSSSS. MY hair is hot. I use apple cider vinegar conditioner now too. my hair is fab!\n- I have never put anything on my hair that made it feel like this did... UGH!!! It must not be for all hair types because my hair felt like straw! Even after using conditioner, it was difficult to brush out. As soon as I tried to blow it dry my hair strands \"expanded\" and my hair felt like I had been riding in a convertible all day. I could not even get a brush through it - horrible, horrible experience :(\n- Fantastic! I was dubious because it was *so simple*, but I think the beauty product marketing folks count on that so that we spend a fortune on stuff we don't need. Anyway, I skipped the extra shampoo in the mixture and yes, it was quite thin and non-lathering, but it didn't matter; it did the trick! I combined it in a small travel bottle to shake it up and it separated almost immediately, so I shook... poured -- shook... poured. Afterwards, I just used a bit of detangler and my hair feels great! Thanks, Helping Hands, for helping to expose your former stylist's secret!\n- I really like the results I get with this... I use it a few times a week and my scalp feels great. I do not add any shampoo to this. Make sure you tilt your head way back and massage this in as you pour. I didn't think to do this the first time and it got in my mouth-- YUCK!\n- Used this morning instead of shampoo.This was really great.I can't believe how simple and cheap this is!I was afraid this would leave my hair too dry,but since it doesn't lather like commercial shampoos it left the natural oils and my hair was really soft.It seemed to add body to my hair,too,which is a plus since I have really thin ,fine hair.I'm not ready to give up my volumizing mousse just yet but this will definitely help stretch it and I'll know what to use when I run out and don't have time to go to the store.I think next time I may add some essential oils .I like that this is all natural.\n- This works miracles! Much better than a store/salon clarifier. I mixed with a small amount of shampoo. This will leave your scalp feeling so clean.\n- I also mixed it up in a small plastic travel bottle, works well in that. I did use a small bit of shampoo, since it seemed hard to get it all through my hair without it. My hair feels and looks better, I can really tell the difference in the texture and it shines more. I'll be using this once a week also, great tip THANKS!\n- This works! I mixed it with a small amount of my regular shampoo, and my hair has not felt this clean since a deep-cleansing treatment at the salon! Thanks!\n- I mixed this up in a cup because I didn't have a small travel type bottle. It did seperate so I took the spoon into the shower with me. I mixed it up, put it on my hair with a little shampoo. My hair feels great and I think it looks better too. I will try it once a week. thanks for sharing.\n- I agree with other ratings, this is great! I am naturaly white-blonde and my hair is dyed red so even anti fade shampoos don't do a whole lot for me but THIS DOES! Thanks!\n- Ok I am shocked that there are not MORE 5 star ratings on this!! It is past my bedtime but I could not wait until tomorrow to post this review. It is amazing, my hair feels like silk. I took a small bowl with the mix in it and dumped it on my head after I put the shampoo on, left it on for a minute and conditioned as usual. My hair is to my butt and the amount was perfect. I will use this once a week and I cannot wait until I get to work tomorrow to share this! Thanks so much for posting. FYI- my soda box stated you can add 1 tsbp directly to the shampoo, but I did the water mixture as you posted and I LOVE IT!! For every review reader (with hair) you must try this tonight :) Again thanks!\n- I have been using this method for years. It removes all of the residue from your hairsprays and styling products. I usually use this solution first and then wash with a mild baby shampoo. Sometimes if you have used alot of products in your hair you can smell an odor of ammonia as it washes out all of the junk you have used.\n- I have thin fine hair and wow what can I say!! My hair felt soooooo soft and silky after using this. \nWhat a great find - thanks!\n- Oh how I wished that I had found this sooner-like years ago!! I have fine thin hair. :( and this shampoo actually gives it the fullness and texture that I could not find anywhere else. I also have my hair dyed and this is the only \"product\" that saves the color. I have used so many and am always disappointed. DH was so impressed with my hair and stated \"boy the shampoo industry is such a scam!\" lol Thank you so much for posting this. What a find!! BTW- I use it as is and do not add any shamppo. I don't want to wreck it. :)\n\n### Date\n2004-03-04 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "preparation", "for-1-or-2", "low-protein", "5-ingredients-or-less", "very-low-carbs", "easy", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "number-of-servings" ], "ingredients": [ "baking soda", "water" ], "steps": [ "mix baking soda and water in small plastic travel bottle", "shake well", "use as shampoo , massage through hair , and rinse throughly", "ideal to follow with conditioner" ], "nutrition": [ 0.0, 0.0, 0.0, 156.0, 0.0, 0.0, 0.0 ], "reviews": "['I just want to shout it from the roof tops! I tried this this morning, and my hair looks and feels great! My hair is long, so I doubled the recipe, 2 tsp baking soda to 2 cups hot water, and took it in the shower with me. I poured it all over my wet hair and massaged it for a bit, then rinsed it. Then conditioner, then I followed that with 2 cups of water mixed with 2 tsp of lemon juice. I have city water, so I mixed all my ingredients with filtered water. I gave it a final clear rinse with a gallon of spring water, and voila! My hair is smooth and shiny! For the past weeks and months I thought about cutting my hair, which is past my armpits, because I have little stragglers sticking up everywhere and couldn\\'t get it to lie down, even with conditioner. The humidity made it 10x worse. I tried almost every shampoo out there. Never again will I use regular shampoo! When I see women standing in the shampoo aisle now, I just want to go up to them and say, \"Let me give you a little advice....\" LOL. This is great, thanks a mill!', \"I love making DIY products but for some reason my hair isn't coming out clean. It smells like it is dirty and I feel oily. I have read so many comments that rave about it. Does anyone else have this problem or know how I can fix it?\", \"A few years ago I went to my hairstylist in a complete panic because my hair was turning a dull flakey grey in patches. She took one look at it and laughingly told me not to worry that it was just product build up. She said it could be easily fixed by making a paste of baking soda and watert and letting it sit for about 5 - 10 minutes then deep conditioning. I trustingly went home and did as she instructed and was amazed that the patches were all gone and my hair was back to its normal color. I don't know that I would do it on a weekly basis but it does get rid of all the gunk that regular shampoo doesn't.\", \"Can't believe how squeeky clean my hair is this morning, I'll pass this tip on to my GDs too. TFS\", 'YESSSSSSSS. MY hair is hot. I use apple cider vinegar conditioner now too. my hair is fab!', 'I have never put anything on my hair that made it feel like this did... UGH!!! It must not be for all hair types because my hair felt like straw! Even after using conditioner, it was difficult to brush out. As soon as I tried to blow it dry my hair strands \"expanded\" and my hair felt like I had been riding in a convertible all day. I could not even get a brush through it - horrible, horrible experience :(', \"Fantastic! I was dubious because it was *so simple*, but I think the beauty product marketing folks count on that so that we spend a fortune on stuff we don't need. Anyway, I skipped the extra shampoo in the mixture and yes, it was quite thin and non-lathering, but it didn't matter; it did the trick! I combined it in a small travel bottle to shake it up and it separated almost immediately, so I shook... poured -- shook... poured. Afterwards, I just used a bit of detangler and my hair feels great! Thanks, Helping Hands, for helping to expose your former stylist's secret!\", \"I really like the results I get with this... I use it a few times a week and my scalp feels great. I do not add any shampoo to this. Make sure you tilt your head way back and massage this in as you pour. I didn't think to do this the first time and it got in my mouth-- YUCK!\", \"Used this morning instead of shampoo.This was really great.I can't believe how simple and cheap this is!I was afraid this would leave my hair too dry,but since it doesn't lather like commercial shampoos it left the natural oils and my hair was really soft.It seemed to add body to my hair,too,which is a plus since I have really thin ,fine hair.I'm not ready to give up my volumizing mousse just yet but this will definitely help stretch it and I'll know what to use when I run out and don't have time to go to the store.I think next time I may add some essential oils .I like that this is all natural.\", 'This works miracles! Much better than a store/salon clarifier. I mixed with a small amount of shampoo. This will leave your scalp feeling so clean.', \"I also mixed it up in a small plastic travel bottle, works well in that. I did use a small bit of shampoo, since it seemed hard to get it all through my hair without it. My hair feels and looks better, I can really tell the difference in the texture and it shines more. I'll be using this once a week also, great tip THANKS!\", 'This works! I mixed it with a small amount of my regular shampoo, and my hair has not felt this clean since a deep-cleansing treatment at the salon! Thanks!', \"I mixed this up in a cup because I didn't have a small travel type bottle. It did seperate so I took the spoon into the shower with me. I mixed it up, put it on my hair with a little shampoo. My hair feels great and I think it looks better too. I will try it once a week. thanks for sharing.\", \"I agree with other ratings, this is great! I am naturaly white-blonde and my hair is dyed red so even anti fade shampoos don't do a whole lot for me but THIS DOES! Thanks!\", 'Ok I am shocked that there are not MORE 5 star ratings on this!! It is past my bedtime but I could not wait until tomorrow to post this review. It is amazing, my hair feels like silk. I took a small bowl with the mix in it and dumped it on my head after I put the shampoo on, left it on for a minute and conditioned as usual. My hair is to my butt and the amount was perfect. I will use this once a week and I cannot wait until I get to work tomorrow to share this! Thanks so much for posting. FYI- my soda box stated you can add 1 tsbp directly to the shampoo, but I did the water mixture as you posted and I LOVE IT!! For every review reader (with hair) you must try this tonight :) Again thanks!', 'I have been using this method for years. It removes all of the residue from your hairsprays and styling products. I usually use this solution first and then wash with a mild baby shampoo. Sometimes if you have used alot of products in your hair you can smell an odor of ammonia as it washes out all of the junk you have used.', 'I have thin fine hair and wow what can I say!! My hair felt soooooo soft and silky after using this. \\nWhat a great find - thanks!', 'Oh how I wished that I had found this sooner-like years ago!! I have fine thin hair. :( and this shampoo actually gives it the fullness and texture that I could not find anywhere else. I also have my hair dyed and this is the only \"product\" that saves the color. I have used so many and am always disappointed. DH was so impressed with my hair and stated \"boy the shampoo industry is such a scam!\" lol Thank you so much for posting this. What a find!! BTW- I use it as is and do not add any shamppo. I don\\'t want to wreck it. :)']", "submitted": "2004-03-04T00:00:00", "minutes": 1, "n_steps": 4, "n_ingredients": 2 }, { "id": 450, "original_id": 15982, "name": "sweet fire jalapenos", "description": "this is a great appetizer or compliment to a meal. we find it so much better than the jars we purchase which cost anywhere from $5 to $8 for an eight ounce jar. you will be amazed!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/15982_v000.png", "markdown": "## 🍰 sweet fire jalapenos\n\n### Description\nthis is a great appetizer or compliment to a meal. we find it so much better than the jars we purchase which cost anywhere from $5 to $8 for an eight ounce jar. you will be amazed!\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- preparation\n- occasion\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- appetizers\n- lunch\n- condiments-etc\n- 1-day-or-more\n- easy\n- no-cook\n- finger-food\n- holiday-event\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- spicy\n- christmas\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- healthy-2\n- low-in-something\n- taste-mood\n- number-of-servings\n- presentation\n- technique\n\n### Ingredients\n1. jalapeno\n2. sugar\n\n### Steps\n1. drain and thoroughly rinse jalapenos in cold water\n2. place jalapenos in a glass container and cover with sugar\n3. refrigerate overnite or until sugar turns to syrup\n4. serve with cream cheese and crackers or with roasted turkey or chicken\n5. these are soooo expensive when purchased but so easy to make and yummy !\n\n### Nutrition\n- 82.8\n- 0.0\n- 82.0\n- 0.0\n- 0.0\n- 0.0\n- 7.0\n\n### Reviews\n- I made these with my DH in mind but I absolutely LOVE them! I can't tolerate too much heat but these were a great combo of hot/sweet. I put some in baked beans I made last night and they were awesome. I think next I will try some chopped up in potato salad instead of pickle relish. Thanks for the great recipe!\n- these are incredible!! i used a 12 ounce bottle of jalapenos and 3/4 cup of sugar. we love theses=\n- Very tasty! I love that I can now make these at home. I have always balked at the price of these peppers when I would see them at the store. These were delicious on toast spread with cream cheese.\n- Nice idea to serve the jalapenos up in a different way. Folks at work were intrigued with the easy recipe\n- These were so good and so easy. I tried a similar recipe in the past that required boiling all the ingredients together. This was so much easier. I served as suggested with cream cheese and crackers. This makes a lot of sweet/hot syrup; I'm thinking of adding the syrup to other things for a flavor boost.\n- Made these for a Christmas party dip this weekend. My host ran out of note paper for people who wanted the recipe!!!\r\n\r\nThanks! I will be making this again.\n- So easy to make and a great combination of sweet and hot! I served as suggested with cream cheese and crackers and also used as a condiment on burgers and enchiladas. Very versatile!\n- Love them! Found your recipe and figured it had to be cheaper to buy a big jar and make them than to buy what my family calls \"Sweet Hots\". I didn't want to do the whole jar as I like jalapenos with just about anything so I used a smaller jar, stuffed it full, and started with 1/4 cup sugar. Ended up (like another reviewer) using about 3/4 cup sugar in the end. But it was easily adjustable to personal sweet/hot preference. They are wonderful. Plan on making another jar and giving to my parents since they love them too. Thanks for posting!\n- An explosion of flavors on the tongue.\n- Amazing and this is from someone that paid the $5 to $8 for a jar. These were ready after about 24 hours. This will be on my gift giving list. Made for *PAC Spring 2008*\n\n### Date\n2001-12-18 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "preparation", "occasion", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "sauces", "appetizers", "lunch", "condiments-etc", "1-day-or-more", "easy", "no-cook", "finger-food", "holiday-event", "low-fat", "vegan", "vegetarian", "dietary", "spicy", "christmas", "low-sodium", "low-cholesterol", "low-saturated-fat", "healthy-2", "low-in-something", "taste-mood", "number-of-servings", "presentation", "technique" ], "ingredients": [ "jalapeno", "sugar" ], "steps": [ "drain and thoroughly rinse jalapenos in cold water", "place jalapenos in a glass container and cover with sugar", "refrigerate overnite or until sugar turns to syrup", "serve with cream cheese and crackers or with roasted turkey or chicken", "these are soooo expensive when purchased but so easy to make and yummy !" ], "nutrition": [ 82.8, 0.0, 82.0, 0.0, 0.0, 0.0, 7.0 ], "reviews": "[\"I made these with my DH in mind but I absolutely LOVE them! I can't tolerate too much heat but these were a great combo of hot/sweet. I put some in baked beans I made last night and they were awesome. I think next I will try some chopped up in potato salad instead of pickle relish. Thanks for the great recipe!\", 'these are incredible!! i used a 12 ounce bottle of jalapenos and 3/4 cup of sugar. we love theses=', 'Very tasty! I love that I can now make these at home. I have always balked at the price of these peppers when I would see them at the store. These were delicious on toast spread with cream cheese.', 'Nice idea to serve the jalapenos up in a different way. Folks at work were intrigued with the easy recipe', \"These were so good and so easy. I tried a similar recipe in the past that required boiling all the ingredients together. This was so much easier. I served as suggested with cream cheese and crackers. This makes a lot of sweet/hot syrup; I'm thinking of adding the syrup to other things for a flavor boost.\", 'Made these for a Christmas party dip this weekend. My host ran out of note paper for people who wanted the recipe!!!\\r\\n\\r\\nThanks! I will be making this again.', 'So easy to make and a great combination of sweet and hot! I served as suggested with cream cheese and crackers and also used as a condiment on burgers and enchiladas. Very versatile!', 'Love them! Found your recipe and figured it had to be cheaper to buy a big jar and make them than to buy what my family calls \"Sweet Hots\". I didn\\'t want to do the whole jar as I like jalapenos with just about anything so I used a smaller jar, stuffed it full, and started with 1/4 cup sugar. Ended up (like another reviewer) using about 3/4 cup sugar in the end. But it was easily adjustable to personal sweet/hot preference. They are wonderful. Plan on making another jar and giving to my parents since they love them too. Thanks for posting!', 'An explosion of flavors on the tongue.', 'Amazing and this is from someone that paid the $5 to $8 for a jar. These were ready after about 24 hours. This will be on my gift giving list. Made for *PAC Spring 2008*']", "submitted": "2001-12-18T00:00:00", "minutes": 1440, "n_steps": 5, "n_ingredients": 2 }, { "id": 451, "original_id": 370567, "name": "tasty approved golden quesadillas", "description": "you know when cheese has gone from that melted stage to that yummy, golden crusty stage? for this quesadilla recipe, you can use mild, medium or sharp cheese, monterey jack, parmesan, etc. corn tortillas can be used in place of the flour tortillas if you wish.!feliz cumpleanos, td! local recipe.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/370567_v000.png", "markdown": "## 🍰 tasty approved golden quesadillas\n\n### Description\nyou know when cheese has gone from that melted stage to that yummy, golden crusty stage? for this quesadilla recipe, you can use mild, medium or sharp cheese, monterey jack, parmesan, etc. corn tortillas can be used in place of the flour tortillas if you wish.!feliz cumpleanos, td! local recipe.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- north-american\n- 5-ingredients-or-less\n- lunch\n- snacks\n- mexican\n- easy\n- dietary\n- high-calcium\n- high-in-something\n\n### Ingredients\n1. cheese\n2. flour tortilla\n\n### Steps\n1. keep trying !\n2. in a small bowl , grate cheese and set aside\n3. heat a non-stick pan over medium-high heat until it becomes very warm to the touch\n4. sprinkle the shredded cheese of choice onto the surface of the pan , spreading out the cheese to the approximate diameter of the tortilla\n5. when the cheese starts to melt , lay the tortilla on top of the cheese and press it down into the melting cheese\n6. let the tortilla sit , undisturbed , in the pan for approximately 30 seconds\n7. gently test around the edges by sliding a wide spatula under the tortilla\n8. lift tortilla slightly to check if the cheese has turned golden and is sticking to the tortilla\n9. once the cheese has stuck , slide the spatula completely under the tortilla and flip it over to brown the other side\n10. slide tortilla onto a platter\n11. if desired , top with your favorite quesadilla fillings like guacamole , shredded lettuce , salsa , black olives , sour cream , etc\n\n### Nutrition\n- 218.2\n- 17.0\n- 2.0\n- 23.0\n- 19.0\n- 31.0\n- 6.0\n\n### Reviews\n- What a fun recipe! You're right, it did take me a couple of tries to get the cheese right - had to find the right balance of time and temperature. I used monterrey jack cheese and corn tortillas. Served with salsa of course and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!\n- Oh my gosh, we LOVE these things -- you can make it with any cheese, any time, and any size tortilla! YUMMY!\n- very tasty, I like how it melted the cheese, and then the tortilla was a bit crunchy. My kind of snack, quick and tasty and easy to clean up after! Thanks Cookgirl! Made for ZWT8 trip to Mexico.\n- I love the fact that you say it may take more than one try to get the cheese right. I did need a second try, but it was surely worth the first mistake, that was tasty, nonetheless. You really do need a nonstick pan, so I dug my non-stick wok out, to insure great cheesy coverage. I used a pepper jack, which was a good choice. Nice and crunchy, this stood alone, tho I may have one with guac for lunch today! :D Would be great, as an alternative to grilled cheese, with a steaming bowl of tomato soup! I plan to remember this, when winter comes...Thanks for sharing a great recipe, Cookgirl!\n- This is such a fun recipe and it was easy once you get the hang of it. For me the trick was not to be in too much of a hurry with flipping the tortilla and cheese over giving it time to reach the right stage. I like this so much better than regular quesadilla and instead of a snack had it for breakfast. Added salsa and sour cream to the topping when eating and it was a pleasant light breakfast. I'm thinking even the grandkids will like this one - specially if I add a few pepporonis to it on completion. Made for ZWT 8 the Mexican leg\n- this is a good snack after the tortilla was on cheese i twirled it a little to get even distributioni used swiss cheese and flour tortilla really good stuffzaar world tour 8\n- My kids enjoyed these for lunch, made for ZWT8, The Fearless Red Dragons\n\n### Date\n2009-05-08 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "north-american", "5-ingredients-or-less", "lunch", "snacks", "mexican", "easy", "dietary", "high-calcium", "high-in-something" ], "ingredients": [ "cheese", "flour tortilla" ], "steps": [ "keep trying !", "in a small bowl , grate cheese and set aside", "heat a non-stick pan over medium-high heat until it becomes very warm to the touch", "sprinkle the shredded cheese of choice onto the surface of the pan , spreading out the cheese to the approximate diameter of the tortilla", "when the cheese starts to melt , lay the tortilla on top of the cheese and press it down into the melting cheese", "let the tortilla sit , undisturbed , in the pan for approximately 30 seconds", "gently test around the edges by sliding a wide spatula under the tortilla", "lift tortilla slightly to check if the cheese has turned golden and is sticking to the tortilla", "once the cheese has stuck , slide the spatula completely under the tortilla and flip it over to brown the other side", "slide tortilla onto a platter", "if desired , top with your favorite quesadilla fillings like guacamole , shredded lettuce , salsa , black olives , sour cream , etc" ], "nutrition": [ 218.2, 17.0, 2.0, 23.0, 19.0, 31.0, 6.0 ], "reviews": "[\"What a fun recipe! You're right, it did take me a couple of tries to get the cheese right - had to find the right balance of time and temperature. I used monterrey jack cheese and corn tortillas. Served with salsa of course and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!\", 'Oh my gosh, we LOVE these things -- you can make it with any cheese, any time, and any size tortilla! YUMMY!', 'very tasty, I like how it melted the cheese, and then the tortilla was a bit crunchy. My kind of snack, quick and tasty and easy to clean up after! Thanks Cookgirl! Made for ZWT8 trip to Mexico.', 'I love the fact that you say it may take more than one try to get the cheese right. I did need a second try, but it was surely worth the first mistake, that was tasty, nonetheless. You really do need a nonstick pan, so I dug my non-stick wok out, to insure great cheesy coverage. I used a pepper jack, which was a good choice. Nice and crunchy, this stood alone, tho I may have one with guac for lunch today! :D Would be great, as an alternative to grilled cheese, with a steaming bowl of tomato soup! I plan to remember this, when winter comes...Thanks for sharing a great recipe, Cookgirl!', \"This is such a fun recipe and it was easy once you get the hang of it. For me the trick was not to be in too much of a hurry with flipping the tortilla and cheese over giving it time to reach the right stage. I like this so much better than regular quesadilla and instead of a snack had it for breakfast. Added salsa and sour cream to the topping when eating and it was a pleasant light breakfast. I'm thinking even the grandkids will like this one - specially if I add a few pepporonis to it on completion. Made for ZWT 8 the Mexican leg\", 'this is a good snack after the tortilla was on cheese i twirled it a little to get even distributioni used swiss cheese and flour tortilla really good stuffzaar world tour 8', 'My kids enjoyed these for lunch, made for ZWT8, The Fearless Red Dragons']", "submitted": "2009-05-08T00:00:00", "minutes": 7, "n_steps": 11, "n_ingredients": 2 }, { "id": 452, "original_id": 273212, "name": "homemade pop tarts", "description": "these are amazing. way better than the processed frankenfood version.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/273212_v000.png", "markdown": "## 🍰 homemade pop tarts\n\n### Description\nthese are amazing. way better than the processed frankenfood version.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- breakfast\n- easy\n\n### Ingredients\n1. refrigerated pie crust\n2. jelly\n\n### Steps\n1. roll out pie dough and cut into rectangles\n2. spread jam on half of them , leaving one-half inch or so on edges without jam\n3. cover with another rectange\n4. crimp edges with a fork\n5. bake until pie dough is done\n6. glaze with powdered sugar and milk or eat plain\n\n### Nutrition\n- 107.9\n- 10.0\n- 3.0\n- 5.0\n- 1.0\n- 11.0\n- 3.0\n\n### Reviews\n- Really, really good. They probably would have been fabulous frosted but I couldn't wait that long this time. I used the \"Most Incredible No Fail Pie Crust\" recipe off this site. Thanks so much for sharing!\n- Totally loved these!! My daughter is allergic to soy and eggs and thankfully, Pillsbury refrigerated pie crust is safe to eat! We used Conchito guava preserves. So good...thanks for posting!!\n- Fun, fun, fun!!! Even better is that they tasted way better than store bought pop tart! My DH was so impressed! I used strawberry jam, baked at 425 for about 12 mins, brushed with powdered sugar glaze that included a couple drops of almond extract and then finished with colorful sprinkles. They looked adorable! Thanks for the delicious, easy, quick keeper recipe!\n- This is a good idea! I made these for DH, who adores the real thing. Mine were very messy, but I chalk that up to user error since I had trouble rolling the crust. I used low sugar preserves (not frankensugar, just reduced sugar). It would have been nice to have an approximate amount of jam in the recipe. They must be yummy, because even though mine came out mangled I couldn't toss them :). ETA: DH just came home and tried these, and he is a fan. He says they are surprisingly like the real thing :).\n- These were really good! So much flakier and tastier than a regular pop tart. I put more fruit filling in them, too. I frosted them with a basic glaze and they were a big hit. I will be trying some variations for sure! Thanks!\n- Loved this recipe. It was so easy and earned me the titl of \"Best Nanna\" with the DGSs and friend who is visiting. They loved the taste and I loved knowing what was in it. So easy using refrigerated pie crusts and then I followed ZeeCooks idea of melting prepared frosting to use as the glaze and topping with sprinkles. Easy and looked great. Thanks so much for posting.\n- Five stars! Here's what I did: I used Pillsbury refrigerated pie crusts & rolled them out flatter, and trimmed them so I got six 3x5 rectangles out of each pie crust (so 12 rectangles = 6 poptarts). I spread 1 generous teaspoon of strawberry jam on half of them and topped with the other half. Crimped edges & pricked top with fork. Baked at 450 for 8 minutes. I melted some cake frosting and glazed them and used sprinkles too. Family loved them--better than the storebought, they said!\n- good food. looks like a real pop tart\n- I love these! Better than poptarts! I mix some cinnamon and brown sugar together for mine! I love that kind! What a great recipe, fun! Thank you!\n\n### Date\n2007-12-21 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "breakfast", "easy" ], "ingredients": [ "refrigerated pie crust", "jelly" ], "steps": [ "roll out pie dough and cut into rectangles", "spread jam on half of them , leaving one-half inch or so on edges without jam", "cover with another rectange", "crimp edges with a fork", "bake until pie dough is done", "glaze with powdered sugar and milk or eat plain" ], "nutrition": [ 107.9, 10.0, 3.0, 5.0, 1.0, 11.0, 3.0 ], "reviews": "['Really, really good. They probably would have been fabulous frosted but I couldn\\'t wait that long this time. I used the \"Most Incredible No Fail Pie Crust\" recipe off this site. Thanks so much for sharing!', 'Totally loved these!! My daughter is allergic to soy and eggs and thankfully, Pillsbury refrigerated pie crust is safe to eat! We used Conchito guava preserves. So good...thanks for posting!!', 'Fun, fun, fun!!! Even better is that they tasted way better than store bought pop tart! My DH was so impressed! I used strawberry jam, baked at 425 for about 12 mins, brushed with powdered sugar glaze that included a couple drops of almond extract and then finished with colorful sprinkles. They looked adorable! Thanks for the delicious, easy, quick keeper recipe!', \"This is a good idea! I made these for DH, who adores the real thing. Mine were very messy, but I chalk that up to user error since I had trouble rolling the crust. I used low sugar preserves (not frankensugar, just reduced sugar). It would have been nice to have an approximate amount of jam in the recipe. They must be yummy, because even though mine came out mangled I couldn't toss them :). ETA: DH just came home and tried these, and he is a fan. He says they are surprisingly like the real thing :).\", 'These were really good! So much flakier and tastier than a regular pop tart. I put more fruit filling in them, too. I frosted them with a basic glaze and they were a big hit. I will be trying some variations for sure! Thanks!', 'Loved this recipe. It was so easy and earned me the titl of \"Best Nanna\" with the DGSs and friend who is visiting. They loved the taste and I loved knowing what was in it. So easy using refrigerated pie crusts and then I followed ZeeCooks idea of melting prepared frosting to use as the glaze and topping with sprinkles. Easy and looked great. Thanks so much for posting.', \"Five stars! Here's what I did: I used Pillsbury refrigerated pie crusts & rolled them out flatter, and trimmed them so I got six 3x5 rectangles out of each pie crust (so 12 rectangles = 6 poptarts). I spread 1 generous teaspoon of strawberry jam on half of them and topped with the other half. Crimped edges & pricked top with fork. Baked at 450 for 8 minutes. I melted some cake frosting and glazed them and used sprinkles too. Family loved them--better than the storebought, they said!\", 'good food. looks like a real pop tart', 'I love these! Better than poptarts! I mix some cinnamon and brown sugar together for mine! I love that kind! What a great recipe, fun! Thank you!']", "submitted": "2007-12-21T00:00:00", "minutes": 60, "n_steps": 6, "n_ingredients": 2 }, { "id": 453, "original_id": 101155, "name": "unknownchef86 s chipotle pulled pork chicken or beef", "description": "this is so simple, it's almost a non-recipe, but so delicious i had to submit it. i came up with it one day when i wanted to do something different with a pork tenderloin. it was such a hit, it became a family favorite, replacing the pallid-by-comparison taco meat. it works just as well with boneless chicken or beef. it's very popular at potlucks and get-togethers, also. pork weight is an estimate...i just use a good-sized roast. this is also a good recipe for oamc, as you can cook and shred, then package the meat for later use.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/101155_v000.png", "markdown": "## 🍰 unknownchef86 s chipotle pulled pork chicken or beef\n\n### Description\nthis is so simple, it's almost a non-recipe, but so delicious i had to submit it. i came up with it one day when i wanted to do something different with a pork tenderloin. it was such a hit, it became a family favorite, replacing the pallid-by-comparison taco meat. it works just as well with boneless chicken or beef. it's very popular at potlucks and get-togethers, also. pork weight is an estimate...i just use a good-sized roast. this is also a good recipe for oamc, as you can cook and shred, then package the meat for later use.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- very-low-carbs\n- main-dish\n- beef\n- pork\n- poultry\n- easy\n- beginner-cook\n- potluck\n- low-fat\n- chicken\n- crock-pot-slow-cooker\n- dietary\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- oamc-freezer-make-ahead\n- low-carb\n- low-in-something\n- meat\n- roast-beef\n- chicken-breasts\n- taste-mood\n- to-go\n- equipment\n- number-of-servings\n\n### Ingredients\n1. pork tenderloin\n2. chipotle salsa\n\n### Steps\n1. make sure the pork is trimmed of excess fat , then rinse with cold water\n2. place roast in a crockpot and pour the salsa over the top\n3. let cook 6-8 hours or til meat easily shreds\n4. remove roast from crockpot and place on a platter\n5. shred with two forks and return to crockpot , mixing with remaining salsa\n6. use as you would taco meat , serving with tortillas and appropriate toppings\n7. if desired , after roast is cooked , juices in crockpot can be thickened with a tablespoon of flour and enough water to make a thin paste\n\n### Nutrition\n- 159.2\n- 6.0\n- 10.0\n- 23.0\n- 49.0\n- 6.0\n- 1.0\n\n### Reviews\n- This recipe is crazy good! And crazy easy! My husband loves it and has asked for it twice! Thanks for a fantastic, easy & delicious recipe! 5 stars all the way!\n- Great simple recipe\r\nI used 4ibs of Beef topside, 450g jar of Daniels fire roast mild Salsa & a few drops of Daves Roasted Garlic Hot Sauce, stuck it in the crock pot on low for 9 hours & it was fantastic as a filling in crispy bread rolls Thanks\n- Absolute Score! Followed recipe directions for a simple and easy meal using a pork tenderloin. The week before I'd made a new enchilada dish and had to throw it out,it was too spicy and hot for us to eat.Fearful that it might be \"too\" hot again, we nibbled...and we were delighted to find that the cooked tenderloin was fully spiced, and just right for 2 great dinners on 2 different week nights. I will make again, as Hubby bragged to adult sons, and they'd like to try it!\n- Really great recipe. I don't have a Crockpot, so I used a Dutch oven to cook it after cubing it into two inch pieces. Simmered for an hour, let it sit in the salsa for 20 minutes and it turned out perfectly, (also used the Safeway Chipotle Salsa). Thanks!!\n- I made this for my son's wedding cooking 12 porkloins in chipolte salsa for about 18 hours in a roasting oven. It was a sensational hit - so easy to do. I'm making it for a friend's July 4 party tonight. Highly recommend it as a crowd pleaser and a nice change from barbeque pork.\n- I LOVE THIS RECIPE! I used 3.8#s of pork tenderloin with 2 - 12 oz jars of chipotle (hot) salsa. How easy and awesome is that! I am all about easy cooking, especially with a newborn. I started this meal at 5 am when baby boy woke up for his feeding - I was delirious and still able to make this! We used only cilantro as a topping = )\n- I was banking on all these great reviews; served this for guests. Just wasn't great; not a lot of flavor. I used a store-brand Chipotle salsa, Wegman's.\n- Fantastic and easy! I used the salsa I had on hand - medium garlic - and it turned out really good. I would recommend trimming as much fat as you can out of the pork.\n- Excellent! I used a beef roast and medium salsa, and added a tiny bit of water just to coat the bottom of the crock. My pot is an older one and I ended up cooking it for about 14 hours (I think it runs at a lower temp than the newer slow cookers). I plan to freeze it in zip lock bags to use later. My only change next time will be to use a more spicy salsa; this time I added hot sauce at the end to spice it up a little. Thanks for posting.\n- I just took this out of the crockpot. It's intended for tomorrow night's dinner, but I can already tell you it's a winner! nibble, nibble... :) It has a fabulous, fiery flavor and great texture. (None of that 'mushiness' that turns my family off of many slow-cooker recipes.) As promised, it's ridiculously easy and really good! Thanks for sharing, UC86. \n- I made this recipe exactly as written with no deviations. I just happen to have a jar of Chipotle Salsa from Safeway! It is one of 2 of our favorite salsas. I used the remains of last nights roasted chicken and it turned out deliciously, as you can see from my photos. Husband loved it and cleaned his plate :) I saved the leftovers with my FoodSaver and froze them. I will definitely be making this again. Thanks for an easy and delicious recipe.\n- So simple & what a great idea! I used what I had on hand - a tequila lime turkey tenderloin and a jar of lime & garlic salsa. So yummy - perfect taco meat!!\n\n### Date\n2004-10-04 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "very-low-carbs", "main-dish", "beef", "pork", "poultry", "easy", "beginner-cook", "potluck", "low-fat", "chicken", "crock-pot-slow-cooker", "dietary", "low-saturated-fat", "low-calorie", "comfort-food", "oamc-freezer-make-ahead", "low-carb", "low-in-something", "meat", "roast-beef", "chicken-breasts", "taste-mood", "to-go", "equipment", "number-of-servings" ], "ingredients": [ "pork tenderloin", "chipotle salsa" ], "steps": [ "make sure the pork is trimmed of excess fat , then rinse with cold water", "place roast in a crockpot and pour the salsa over the top", "let cook 6-8 hours or til meat easily shreds", "remove roast from crockpot and place on a platter", "shred with two forks and return to crockpot , mixing with remaining salsa", "use as you would taco meat , serving with tortillas and appropriate toppings", "if desired , after roast is cooked , juices in crockpot can be thickened with a tablespoon of flour and enough water to make a thin paste" ], "nutrition": [ 159.2, 6.0, 10.0, 23.0, 49.0, 6.0, 1.0 ], "reviews": "['This recipe is crazy good! And crazy easy! My husband loves it and has asked for it twice! Thanks for a fantastic, easy & delicious recipe! 5 stars all the way!', 'Great simple recipe\\r\\nI used 4ibs of Beef topside, 450g jar of Daniels fire roast mild Salsa & a few drops of Daves Roasted Garlic Hot Sauce, stuck it in the crock pot on low for 9 hours & it was fantastic as a filling in crispy bread rolls Thanks', 'Absolute Score! Followed recipe directions for a simple and easy meal using a pork tenderloin. The week before I\\'d made a new enchilada dish and had to throw it out,it was too spicy and hot for us to eat.Fearful that it might be \"too\" hot again, we nibbled...and we were delighted to find that the cooked tenderloin was fully spiced, and just right for 2 great dinners on 2 different week nights. I will make again, as Hubby bragged to adult sons, and they\\'d like to try it!', \"Really great recipe. I don't have a Crockpot, so I used a Dutch oven to cook it after cubing it into two inch pieces. Simmered for an hour, let it sit in the salsa for 20 minutes and it turned out perfectly, (also used the Safeway Chipotle Salsa). Thanks!!\", \"I made this for my son's wedding cooking 12 porkloins in chipolte salsa for about 18 hours in a roasting oven. It was a sensational hit - so easy to do. I'm making it for a friend's July 4 party tonight. Highly recommend it as a crowd pleaser and a nice change from barbeque pork.\", 'I LOVE THIS RECIPE! I used 3.8#s of pork tenderloin with 2 - 12 oz jars of chipotle (hot) salsa. How easy and awesome is that! I am all about easy cooking, especially with a newborn. I started this meal at 5 am when baby boy woke up for his feeding - I was delirious and still able to make this! We used only cilantro as a topping = )', 'I was banking on all these great reviews; served this for guests. Just wasn't great; not a lot of flavor. I used a store-brand Chipotle salsa, Wegman's.', 'Fantastic and easy! I used the salsa I had on hand - medium garlic - and it turned out really good. I would recommend trimming as much fat as you can out of the pork.', 'Excellent! I used a beef roast and medium salsa, and added a tiny bit of water just to coat the bottom of the crock. My pot is an older one and I ended up cooking it for about 14 hours (I think it runs at a lower temp than the newer slow cookers). I plan to freeze it in zip lock bags to use later. My only change next time will be to use a more spicy salsa; this time I added hot sauce at the end to spice it up a little. Thanks for posting.', \"I just took this out of the crockpot. It's intended for tomorrow night's dinner, but I can already tell you it's a winner! nibble, nibble... :) It has a fabulous, fiery flavor and great texture. (None of that 'mushiness' that turns my family off of many slow-cooker recipes.) As promised, it's ridiculously easy and really good! Thanks for sharing, UC86. \", 'I made this recipe exactly as written with no deviations. I just happen to have a jar of Chipotle Salsa from Safeway! It is one of 2 of our favorite salsas. I used the remains of last nights roasted chicken and it turned out deliciously, as you can see from my photos. Husband loved it and cleaned his plate :) I saved the leftovers with my FoodSaver and froze them. I will definitely be making this again. Thanks for an easy and delicious recipe.', 'So simple & what a great idea! I used what I had on hand - a tequila lime turkey tenderloin and a jar of lime & garlic salsa. So yummy - perfect taco meat!!']", "submitted": "2004-10-04T00:00:00", "minutes": 365, "n_steps": 7, "n_ingredients": 2 }, { "id": 454, "original_id": 139704, "name": "really really really too easy kids pasta", "description": "heavily pregnant, kids hungry and at my wits end i slapped this together and suprisingly they ate it without complaining. i hope this gives you some ideas when you don't want to do anything!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/139704_v000.png", "markdown": "## 🍰 really really really too easy kids pasta\n\n### Description\nheavily pregnant, kids hungry and at my wits end i slapped this together and suprisingly they ate it without complaining. i hope this gives you some ideas when you don't want to do anything!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- pasta\n- easy\n- beginner-cook\n- kid-friendly\n- dietary\n- inexpensive\n- toddler-friendly\n- pasta-rice-and-grains\n- elbow-macaroni\n- penne\n- pasta-shells\n- 3-steps-or-less\n\n### Ingredients\n1. pasta\n2. soup\n\n### Steps\n1. boil pasta according to packet directions\n2. heat condensed soup til hot , pour over drained pasta\n3. give it to your kids and relax , you deserve it !\n\n### Nutrition\n- 309.2\n- 1.0\n- 5.0\n- 0.0\n- 21.0\n- 1.0\n- 20.0\n\n### Reviews\n- This simple recipe is really quite good. I used to have it for supper often when I was at university. You can use any cream soup...tomato, chicken, mushroom, celery, asparagus, whatever.\n- I used a chicken and sweetcorn soup and it was so simple and quick, i will have to try it again with a different flavour. Thanks for posting. Miss Pixie x x x :)\n- So many combinations come to mind here! I used chicken and sweetcorn soup, and added corn, chicken and asparagus, mixed through a little cheese and sprinkled some on top and baked for 10 minutes at 200C. Hey presto, dinner without thinking. Thanks for a keeper!\n- My mum would sometimes make this when I was a child if she needed something really quick. She used to add some grated cheese to the top and grill it a few minutes to increase the nutritional value. \n- I make this all the time, it's so easy, and I usually throw in a can of tuna or chicken and some sort of vegetable. Very easy to make and also very easy on the wallet! ;)\n\n### Date\n2005-10-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "main-dish", "pasta", "easy", "beginner-cook", "kid-friendly", "dietary", "inexpensive", "toddler-friendly", "pasta-rice-and-grains", "elbow-macaroni", "penne", "pasta-shells", "3-steps-or-less" ], "ingredients": [ "pasta", "soup" ], "steps": [ "boil pasta according to packet directions", "heat condensed soup til hot , pour over drained pasta", "give it to your kids and relax , you deserve it !" ], "nutrition": [ 309.2, 1.0, 5.0, 0.0, 21.0, 1.0, 20.0 ], "reviews": "['This simple recipe is really quite good. I used to have it for supper often when I was at university. You can use any cream soup...tomato, chicken, mushroom, celery, asparagus, whatever.', 'I used a chicken and sweetcorn soup and it was so simple and quick, i will have to try it again with a different flavour. Thanks for posting. Miss Pixie x x x :)', 'So many combinations come to mind here! I used chicken and sweetcorn soup, and added corn, chicken and asparagus, mixed through a little cheese and sprinkled some on top and baked for 10 minutes at 200C. Hey presto, dinner without thinking. Thanks for a keeper!', 'My mum would sometimes make this when I was a child if she needed something really quick. She used to add some grated cheese to the top and grill it a few minutes to increase the nutritional value. ', \"I make this all the time, it's so easy, and I usually throw in a can of tuna or chicken and some sort of vegetable. Very easy to make and also very easy on the wallet! ;)\"]", "submitted": "2005-10-03T00:00:00", "minutes": 15, "n_steps": 3, "n_ingredients": 2 }, { "id": 455, "original_id": 44459, "name": "celery salt", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/44459_v000.png", "markdown": "## 🍰 celery salt\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- condiments-etc\n- easy\n- dips\n- herb-and-spice-mixes\n- dietary\n- cooking-mixes\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. celery seed\n2. coarse salt\n\n### Steps\n1. process celery seeds in the blender or spice mill at highest speed until finely ground\n2. add salt and process at high speed until the salt is as fine as you like\n3. store in a small jar with a tight lid\n\n### Nutrition\n- 8.5\n- 0.0\n- 0.0\n- 193.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I make this all the time, I triple the recipe, much better the store bought. thanks.\n- Thanks, for your recipe. I never have to buy it now!\n- Thanks! What a lifesaver. I needed some celery salt for a BBQ rub and really didn't want to make a run to the store. Somehow, I knew I would find help here from my Zaar friends.\n- It's Canada Day and I needed celery salt to make a Caesar. The stores were all closed but this recipe came to the rescue.\r\nThanks for posting.\n- It's Thanksgiving and this has come in handy because I'm in need of it for my turkey. Thanks\n- Out of a field of over 176,000 recipes, only one for Celery Salt. And although I suspected that there was more salt than celery seed, I could have spent hours playing with the proportions. THANK YOU !!\n- Needed some for Chex Mix and turned out great.\n\n### Date\n2002-10-29 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "appetizers", "condiments-etc", "easy", "dips", "herb-and-spice-mixes", "dietary", "cooking-mixes", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "celery seed", "coarse salt" ], "steps": [ "process celery seeds in the blender or spice mill at highest speed until finely ground", "add salt and process at high speed until the salt is as fine as you like", "store in a small jar with a tight lid" ], "nutrition": [ 8.5, 0.0, 0.0, 193.0, 0.0, 0.0, 0.0 ], "reviews": "['I make this all the time, I triple the recipe, much better the store bought. thanks.', 'Thanks, for your recipe. I never have to buy it now!', \"Thanks! What a lifesaver. I needed some celery salt for a BBQ rub and really didn't want to make a run to the store. Somehow, I knew I would find help here from my Zaar friends.\", \"It's Canada Day and I needed celery salt to make a Caesar. The stores were all closed but this recipe came to the rescue.\\r\\nThanks for posting.\", \"It's Thanksgiving and this has come in handy because I'm in need of it for my turkey. Thanks\", 'Out of a field of over 176,000 recipes, only one for Celery Salt. And although I suspected that there was more salt than celery seed, I could have spent hours playing with the proportions. THANK YOU !!', 'Needed some for Chex Mix and turned out great.']", "submitted": "2002-10-29T00:00:00", "minutes": 10, "n_steps": 3, "n_ingredients": 2 }, { "id": 456, "original_id": 115415, "name": "green beer slinte", "description": "i myself love guinness a stout that's a very dark, almost black full-bodied beer!nothing like it! but for this you'll need a lighter beer like an irish amber, irish red ale, or a golden irish lager style beerpint glasses (16 oz). i make this for fun on st. patty's day. for the kids use a clear juice with coloring. this is a great way to get people interested in culture! bring them in and the teach them.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/115415_v000.png", "markdown": "## 🍰 green beer slinte\n\n### Description\ni myself love guinness a stout that's a very dark, almost black full-bodied beer!nothing like it! but for this you'll need a lighter beer like an irish amber, irish red ale, or a golden irish lager style beerpint glasses (16 oz). i make this for fun on st. patty's day. for the kids use a clear juice with coloring. this is a great way to get people interested in culture! bring them in and the teach them.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- no-cook\n- dinner-party\n- holiday-event\n- low-fat\n- vegetarian\n- irish\n- cocktails\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- st-patricks-day\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. lager beer\n2. green food coloring\n\n### Steps\n1. in a chilled pint size glass pour beer add food coloring and mix inches enjoy !\n2. \"slinte ! \" ,\n3. as the irish would say\n4. the traditional toast is the irish equivalent of cheers and means \"good health\" in gaelic\n\n### Nutrition\n- 195.1\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n- 0.0\n- 5.0\n\n### Reviews\n- Fun! The green doesn't alter the taste at all. For the kiddos, I use ginger ale! Looks pretty much the same.\n- What is not to like about a cold beer? \r\n\r\nReally fun! \r\n\r\nThanks!\n- Cold beer is great, green beer looks weird, but it tastes the same with your eyes closed!\n- A fun way to celebrate St. Patrick's Day and bring a little Irish cheer. ;) I didn't get pics but will post some with the kids juice version! Nice post Rita, thanks!\n- Well, being Irish and celebrating St. Paddy's with my usual gusto, I can tell you that I have had more than my fair share of Green Beer. I worked in a Pub and it was a fun annual tradition to serve these on St. Paddy's Day.\r\nThe beer has the same taste and flavour of course, just looks a little funny, but the point is, it is FUN!\r\nGive it a try! Thanks for posting Rita!\r\n\n- The worst of all the St Patrick's day 'traditions'. Leave the beer alone, it's that colour for a reason!\n- Maybe if some people would actually try a few green beers they would lighten up a little and have some fun. This is a fun recipe honoring our Irish brethren. Peace.\n- Thanks for the idea!! I needed a green drink for my St. Patricks day dinner for my kids.....no, I'm not giving them beer, I'm making green ginger ale!!!! \n- Green Beer and St. Pats go hand and hand... I have served literally thousands of these and have drank my fair share! This is a wonderful way to celebrate St. Pattys! It does nothing to the flavor... just make sure you don't get the coloring on your hand as you are dropping it in the glass! Cheers!!!! Thanks Rita for sharing this recipe!\n- very good!!!\n- What's not to like?? PERFECT!!!!!!! :)\n- Ah..memories of my college days. The going joke at the St. Patty's Party I went to was a Leprechaun peed in the beer and that's why it was green! Of course, I decided to decline my glass to be the designated driver, but it was hilarious watching everyone else drink the \"Leprechaun Pee\". College kids will be college kids! Thanks for the memory, Rita! Happy Patty's Day and CHEERS!\n- A must for every St. Patty's Day gathering. We had last minute dinner guest join us for our corned beef and cabbage, and I thought this would be the perfect thing to sip while I finished dinner prep.\n- Great idea for making Irish lager even more \"Irish\"! I used my very favorite, Harp lager.And, though it may not be very Irish of me, I add a bit of Rose's Lime Juice to mine. Thanks Rita! Made for Zaar World Tour.\n- What could be more fun?! I plan on having many of these this weekend!!! Thank you, Rita!\n- I love to do this....you can use blue food color also since it is mixed with beer which is yellow and makes green!!\n- I prefer dark beer. But, I think this idea is so cute for St. Patrick's Day!\n\n### Date\n2005-04-05 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "easy", "european", "no-cook", "dinner-party", "holiday-event", "low-fat", "vegetarian", "irish", "cocktails", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "st-patricks-day", "low-in-something", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "lager beer", "green food coloring" ], "steps": [ "in a chilled pint size glass pour beer add food coloring and mix inches enjoy !", "\"slinte ! \" ,", "as the irish would say", "the traditional toast is the irish equivalent of cheers and means \"good health\" in gaelic" ], "nutrition": [ 195.1, 0.0, 0.0, 0.0, 4.0, 0.0, 5.0 ], "reviews": "[\"Fun! The green doesn't alter the taste at all. For the kiddos, I use ginger ale! Looks pretty much the same.\", 'What is not to like about a cold beer? \\r\\n\\r\\nReally fun! \\r\\n\\r\\nThanks!', 'Cold beer is great, green beer looks weird, but it tastes the same with your eyes closed!', \"A fun way to celebrate St. Patrick's Day and bring a little Irish cheer. ;) I didn't get pics but will post some with the kids juice version! Nice post Rita, thanks!\", \"Well, being Irish and celebrating St. Paddy's with my usual gusto, I can tell you that I have had more than my fair share of Green Beer. I worked in a Pub and it was a fun annual tradition to serve these on St. Paddy's Day.\\r\\nThe beer has the same taste and flavour of course, just looks a little funny, but the point is, it is FUN!\\r\\nGive it a try! Thanks for posting Rita!\\r\\n\", \"The worst of all the St Patrick's day 'traditions'. Leave the beer alone, it's that colour for a reason!\", 'Maybe if some people would actually try a few green beers they would lighten up a little and have some fun. This is a fun recipe honoring our Irish brethren. Peace.', \"Thanks for the idea!! I needed a green drink for my St. Patricks day dinner for my kids.....no, I'm not giving them beer, I'm making green ginger ale!!!! \", \"Green Beer and St. Pats go hand and hand... I have served literally thousands of these and have drank my fair share! This is a wonderful way to celebrate St. Pattys! It does nothing to the flavor... just make sure you don't get the coloring on your hand as you are dropping it in the glass! Cheers!!!! Thanks Rita for sharing this recipe!\", 'very good!!!', \"What's not to like?? PERFECT!!!!!!! :)\", 'Ah..memories of my college days. The going joke at the St. Patty\\'s Party I went to was a Leprechaun peed in the beer and that\\'s why it was green! Of course, I decided to decline my glass to be the designated driver, but it was hilarious watching everyone else drink the \"Leprechaun Pee\". College kids will be college kids! Thanks for the memory, Rita! Happy Patty\\'s Day and CHEERS!', \"A must for every St. Patty's Day gathering. We had last minute dinner guest join us for our corned beef and cabbage, and I thought this would be the perfect thing to sip while I finished dinner prep.\", 'Great idea for making Irish lager even more \"Irish\"! I used my very favorite, Harp lager.And, though it may not be very Irish of me, I add a bit of Rose\\'s Lime Juice to mine. Thanks Rita! Made for Zaar World Tour.', 'What could be more fun?! I plan on having many of these this weekend!!! Thank you, Rita!', 'I love to do this....you can use blue food color also since it is mixed with beer which is yellow and makes green!!', \"I prefer dark beer. But, I think this idea is so cute for St. Patrick's Day!\"]", "submitted": "2005-04-05T00:00:00", "minutes": 2, "n_steps": 4, "n_ingredients": 2 }, { "id": 457, "original_id": 234292, "name": "the monk", "description": "an after-dinner cocktail that is very low in alcoholic content. served in margarita glasses this will certainly impress your guests.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/234292_v000.png", "markdown": "## 🍰 the monk\n\n### Description\nan after-dinner cocktail that is very low in alcoholic content. served in margarita glasses this will certainly impress your guests.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- 5-ingredients-or-less\n- beverages\n- eggs-dairy\n- american\n- easy\n- european\n- dinner-party\n- italian\n- cocktails\n- taste-mood\n- sweet\n- presentation\n- served-cold\n- 3-steps-or-less\n\n### Ingredients\n1. vanilla ice cream\n2. frangelico\n\n### Steps\n1. place all ingredients in a blender\n2. pour into a chilled glass\n\n### Nutrition\n- 54.3\n- 4.0\n- 22.0\n- 0.0\n- 1.0\n- 9.0\n- 2.0\n\n### Reviews\n- Thank you Julie for a wonderful dessert in a glass! I used low fat ice-cream and it was delicious. I will make this again for sure! (Made for Bevy Tag 09) Cheers ~V\n- This one tastes like butter brickle ice-cream- YUM!\n- Yum! If you like Frangelico, this is for you. This made a nice creamy dessert, of which we could have easily had seconds. Thanks Julie B! made for ZWT 4.\n- Perfect! I used fat free vanilla frozen yogurt and Marlitt's Recipe #180696 -- not too much alcohol and not even too fattening. Lovely flavor and very soothing. Thanks, Julie!\n- Mmmmmmmmm...so creamy and decadent. I felt like I was giving myself a real treat while I was sipping this drink. I used old-fashioned vanilla ice cream and swirled a little chocolate syrup on top of the drink. I''m definitely going to make another tomorrow night and enjoy it in front of a nice big fire. Thanks for a wonderful recipe, Julie. Made for December, 2008 Bevy Tag.\n- Mmmm, I couldnt resist grating some chocolate on the top of mine.\r\nI made 1/2 of this recipe and got one full martini glass.\r\nCreamy and oh so good :yummy:\n\n### Date\n2007-06-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "5-ingredients-or-less", "beverages", "eggs-dairy", "american", "easy", "european", "dinner-party", "italian", "cocktails", "taste-mood", "sweet", "presentation", "served-cold", "3-steps-or-less" ], "ingredients": [ "vanilla ice cream", "frangelico" ], "steps": [ "place all ingredients in a blender", "pour into a chilled glass" ], "nutrition": [ 54.3, 4.0, 22.0, 0.0, 1.0, 9.0, 2.0 ], "reviews": "['Thank you Julie for a wonderful dessert in a glass! I used low fat ice-cream and it was delicious. I will make this again for sure! (Made for Bevy Tag 09) Cheers ~V', 'This one tastes like butter brickle ice-cream- YUM!', 'Yum! If you like Frangelico, this is for you. This made a nice creamy dessert, of which we could have easily had seconds. Thanks Julie B! made for ZWT 4.', \"Perfect! I used fat free vanilla frozen yogurt and Marlitt's Recipe #180696 -- not too much alcohol and not even too fattening. Lovely flavor and very soothing. Thanks, Julie!\", \"Mmmmmmmmm...so creamy and decadent. I felt like I was giving myself a real treat while I was sipping this drink. I used old-fashioned vanilla ice cream and swirled a little chocolate syrup on top of the drink. I''m definitely going to make another tomorrow night and enjoy it in front of a nice big fire. Thanks for a wonderful recipe, Julie. Made for December, 2008 Bevy Tag.\", 'Mmmm, I couldnt resist grating some chocolate on the top of mine.\\r\\nI made 1/2 of this recipe and got one full martini glass.\\r\\nCreamy and oh so good :yummy:']", "submitted": "2007-06-12T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 458, "original_id": 143644, "name": "ginger ale ice cream floats", "description": "from the reed's ginger brew company. a delicious take on traditional root beer floats. tillamook ice cream would make a great pairing with the ginger brew.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/143644_v000.png", "markdown": "## 🍰 ginger ale ice cream floats\n\n### Description\nfrom the reed's ginger brew company. a delicious take on traditional root beer floats. tillamook ice cream would make a great pairing with the ginger brew.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- low-protein\n- 5-ingredients-or-less\n- desserts\n- eggs-dairy\n- american\n- easy\n- summer\n- frozen-desserts\n- dietary\n- low-sodium\n- seasonal\n- low-calorie\n- low-in-something\n\n### Ingredients\n1. ginger ale\n2. vanilla ice cream\n\n### Steps\n1. scoop 1 cup ice cream into individual sundae glasses\n2. pour enough ginger brew to the top without spilling over\n3. enjoy immediately\n4. diet later\n\n### Nutrition\n- 351.7\n- 24.0\n- 185.0\n- 5.0\n- 10.0\n- 48.0\n- 16.0\n\n### Reviews\n- Family Favorite this is. We use tall iced tea glasses and long thin iced teaspoons to eat the ice cream before drinking it. :) This beverage was always served while watching Atlanta Braves games on TV at my grandparents'. Breyers vanilla ice cream and Canada Dry ginger ale.\n- How have I missed this? .... Oh wait, I know, It isn't North African!. Kidding aside, this was a perfect refresher this afternoon. I always, well, usually, have ginger ale in the down stairs pantry where it stays colder than in the fridge so this was really fast and simple. Thanks CG for a lovely treat.\n- This was nice and refreshing on a hot day! Good change of pace however, i still love the root beer best.\n- This is something I've tried in the past and everyone had a blast out of this. Thanks for bringing back happy memories:)\r\n\n- I grew up drinking these floats. We always used VERNORS ginger ale, which unfortunately, I can't get in Virginia. I went to Michigan this summer an brought back a few cases. The odd thing is that we called these Boston Coolers. Go figure.\n\n### Date\n2005-11-02 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "low-protein", "5-ingredients-or-less", "desserts", "eggs-dairy", "american", "easy", "summer", "frozen-desserts", "dietary", "low-sodium", "seasonal", "low-calorie", "low-in-something" ], "ingredients": [ "ginger ale", "vanilla ice cream" ], "steps": [ "scoop 1 cup ice cream into individual sundae glasses", "pour enough ginger brew to the top without spilling over", "enjoy immediately", "diet later" ], "nutrition": [ 351.7, 24.0, 185.0, 5.0, 10.0, 48.0, 16.0 ], "reviews": "[\"Family Favorite this is. We use tall iced tea glasses and long thin iced teaspoons to eat the ice cream before drinking it. :) This beverage was always served while watching Atlanta Braves games on TV at my grandparents'. Breyers vanilla ice cream and Canada Dry ginger ale.\", 'How have I missed this? .... Oh wait, I know, It isn't North African!. Kidding aside, this was a perfect refresher this afternoon. I always, well, usually, have ginger ale in the down stairs pantry where it stays colder than in the fridge so this was really fast and simple. Thanks CG for a lovely treat.', 'This was nice and refreshing on a hot day! Good change of pace however, i still love the root beer best.', \"This is something I've tried in the past and everyone had a blast out of this. Thanks for bringing back happy memories:)\\r\\n\", \"I grew up drinking these floats. We always used VERNORS ginger ale, which unfortunately, I can't get in Virginia. I went to Michigan this summer an brought back a few cases. The odd thing is that we called these Boston Coolers. Go figure.\"]", "submitted": "2005-11-02T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 459, "original_id": 74086, "name": "nutella hot chocolate", "description": "this is too easy, and is an almost nightly ritual in my house. i've based the measurements on a recipe from another site, but that one calls for water to thin the nutella. i've never tried it that way. the cooking time is approximate.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/74086_v000.png", "markdown": "## 🍰 nutella hot chocolate\n\n### Description\nthis is too easy, and is an almost nightly ritual in my house. i've based the measurements on a recipe from another site, but that one calls for water to thin the nutella. i've never tried it that way. the cooking time is approximate.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- kid-friendly\n- chocolate\n- dietary\n- low-sodium\n- comfort-food\n- low-in-something\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. nutella\n2. milk\n\n### Steps\n1. put nutella and 1 / 3 cup milk in small saucepan over medium heat\n2. whisk until blended\n3. add remaining milk , increase heat to medium-high , and whisk until hot and frothy\n\n### Nutrition\n- 508.4\n- 43.0\n- 120.0\n- 7.0\n- 27.0\n- 115.0\n- 16.0\n\n### Reviews\n- This was simply wonderful. I made it with 1% milk but will try it with soy in the future as another reviewer suggested. Thanks for posting!\n- I don't know whether to love you or hate you for sharing this recipe! And to think...I was just getting started on my diet!! I made this with skim milk and it was still out of this world...thanks a million GokittenGo! \n- Amazing! I was searching for hot chocolate and this popped up. It is absolutely delicious and so simple to make. I love it even more because it isn't powdery, and it isn't oily. Lovely combination of hazelnut and hot chocolate. I am glad you posted it.\n- Yummy! Substituted half the milk with Light Silk Vanilla. Might try using only Silk milk to reduce the calories next time. It adds to the flavor perfectly and still has a good consistency. Thanks for sharing this treat.\n- So it was late last night and I should have been asleep like everyone else in my house. Instead I was looking at some things on zaar when I came across this recipe that sounded so very good. But still, I needed to go to bed. But then I realized that the dog needed to go out one last time. And since I was going to be up anyway and we just got a package from a friend that included the Trader Joe's version of nutella.. Well, I went for it. At first I thought 3 tbsp. sounded like an awful lot but it mellowed beautifully in the skim milk (all I have in the house). To really put it over the top I added a squirt of whipped cream. It was lovely as I sat in a dark quiet house and enjoyed the solitude.\n- I made this exactly as written, except I used a nutella clone--nugatti. It is very easy and has a strong, but pleasant taste of hazelnuts. Thanks for the recipe.\n- I was looking for something to use up the milk before it turned and stumbled on this. It is now a favorite of my guys! Thanks for sharing!\n- Loved it! Even my little sister that doesn't like netella enjoyed it. Will definitely make this again!\n- this was soooo yummy! made it for the whole family and everyone loved it! it is very rich! thanks for sharing this recipe!\n- This is great. It's so creamy with the nutella. The taste of the hazelnuts from the nutella comes out. Thanks GoKittenGo :) Made for Holiday tag game\n- This was effortless and sooo yummy for a snowing day in May in Colorado!\n- DH says this is very rich and creamy. \n- Very nice and chocolatey! Great for those cold nights.\n- Oh nooooooo! I so wish I had not found this recipe, because it is the most perfect and decadent beverage ever! And it's loaded with fat... and sugar... sigh. It really is as good as everyone says. By the way, I made it with 2 percent milk and only a heaping teaspoon of Nutella, and it was still fantastic.\n- Another great way to enjoy Nutella!!!\n- I really wanted a hot chocolate, thanks to you I'm drinking a quality one right now! Thanks\n- yummy!\n- Rich and utterly delicious. The nutella adds a different dimension to the hot chocolate flavor. Wonderful to sip on a cold morning.\n- I just graduated, so I can't cook at all. Made this easily though for some friends, it was delightful, perfect for the upcoming winter in Chicago.\n- Okay, I'll just add in another yummmmm! I would have never thought of using Nutella to make a drink, but it was delicious! DH loves this stuff, and he now will be having this in place of hot chocolate. Thank you for sharing!...Kittencal:)\n- Scrumptious! So easy and tastes like a gourmet beverage! Thank you for sharing this recipe!\n- We liked this easy hot chocolate that had a nutty taste. \r\n\r\nThanks GoKittenGo. \r\n\r\nBullwinkle\n- A rich and decedent drink. I doubled the recipe I got 2 and 1/4 mugs full. I put the left over 1/4 mug full into the fridge and the next morning I heated it up in the microwave. I tasted even more decedent if thats possible. I always have a jar of nutella in the cupboard and I will be making this recipe more often with it. \n- This was really good. The Nutella disolved very easily & this was very quick to make. I could taste the hazlenut along with the chocolate. Very yummy :0)\n- Pure comfort in a mug. It doesn't get any easier or richer than this. Try it, you'll like it.\n- I can see why this is a nightly ritual! So easy, and a delightful twist to traditional hot chocolate. Heating the Nutella brings out the nutty taste, and whipping it gives this hot drink some body. I'll do this again, and again... Thanks!\n- I served this on Christmas morning, and everyone loved it. Very rich, but what the heck it was Christmas morning after all!! Thank you.\n- This very easy process makes a delicious hazlenut flavored hot cocoa. It is very smooth, creamy and elegant tasting. Great change of pace from regular hot cocoa.\r\n\n- Awesome. My boyfriend had a craving for hot chocolate and I was expecting to make one from scratch using my cocoa powder and milk, but luckily I also have Nutella in my cupboard and decided to try your recipe. SOO EASY and yummy! I used soy milk, which made it seem thicker and I added some coconut shavings because I think coconut and chocolate taste really good together.\n- We really enjoy this, especially with some espresso added! Thanks so much for this idea!\n- First of all, let me say that I LOVE Nutella. I eat it by the spoonful - not a good thing if you're trying to lose weight. This was very good and rich even using skim milk. I'll definitely make this again as a special treat. Thanks GoKittenGo for a great recipe. Made for Zaar Chef Alphabet Soup 2008.\n- Takes a lot of Nutella, which ios expensive, but it is very good.\n- This Nutella hot chocolate is to die for. It is so rich, yet so delicious. Truly another great use for nutella!\n- so GOOD, delicieux, i made this after diner tonight, this is so good ! with a dash of cinnamon, Miam ! thank you very much ! \n- Simply delicious, and a nice change from regular hot chocolate. Thanks for posting !\n- I have one thing to say! Yum!!! I love Hot Chocolate late at nite and this it just over the top! I found Nutella in the specialty spot in my grocers and I just had to try it! This will always be a late nite treat! Thank you! \n- This is tastey!!! BUT!!!\r\n500 calories and 28 g. of fat\r\nso would a lot of things and \r\nthey are all called deserts\r\nnot hot chocolate. Several pieces of candy would be less calories\r\nand fat than this.\n- Fast, easy, and mmmmmmm yummy! I do perfer a more intense cocoa flavor, but the bigger problem is this means having a jar of nutella in the house... and that stuff is so good on toast or right out of the jar! :)\n- Oooh, so easy and so yummy! And good for you too?! Thanks for posting this!\n- what a yummy way to warm up. I am writing this review and sipping my hot chocolate.Thanks Go Kitten.\n- This was so delicious! So creamy, chocolatey and just a little nutty. I will make this very often!\n- WoW! Yummy!\n- Delicious! I also tried it with Trader Joe's coco-almond spread and that was also yummy. Thanks for sharing!\n- What a sweet treat! Tastier than most hot chocolate recipes I've tried; a keeper. Made for the Comfort Cafe, a tag game.\n- This is fantastic. It's a windy and chilly day today and this was the perfect pick-me-up-warm-me-up! This Nutella version of a hot chocolate is definitely a keeper! If you like Nutella (and who doesn't?) Then you'll love this. Thanks for posting!\n- WOW! This was perfect to fix my chocolate craving tonight. I created the craving as soon as your recipe hit the site, LOL! I got a jar of Nutella and tried this at midnight;) Really nice! There is no need to add water to thin it because it is quite thin as it is. A very nice comfort drink! I made some more to share with my little friend tomorrow - she's just 7 and will eat and drink anything I make for her. She's going to hug me tight for this:) Thank you for the simple and good recipe!\n- Oh this was perfect. Unfortunately it didn't help with my nutella addiction.\n- Omgosh I made this today and it was the best hot chocolate I have ever had. I used 2 percent milk and it was fantastic. Thanks for sharing.\n- I would have given this recipe a 5 star for taste and ease but I believe the servings should be listed as 2 instead of 1. Not only is there enough to share but way too many calories for one person.\n- So good! I love the hazelnut flavor. It is so simple and yummy.\n- Can't believe that I didn't rate this a long time ago. I've been using it for about a year now. Super delish! Lots of calories but sometimes flavor reigns supreme. I cut down on the nutella because I dont like it as sweet but rather creamier. If you can froth it then I suggest doing so for a bistro flare. Thanks!\n- Delicious and easy - thank you for the great recipe.\n- Im sitting here typing this review as I sip my nutella hot chocolate..its lovely and creamy and tastes great.\r\nThanks for sharing.\n- Very rich cocoa. I thought the hazelnut flavor was a bit too much, so I added some extra milk, and it was perfect.\n- Oh my, what a little sip of heaven! This was so delicious. I microwaved the milk for 30 sec, added the Nutella & microwaved an additional 40 sec and it was just perfect. Thanks for sharing!\n- I just made this with low fat milk and it still has a rich taste to it! (: I feel that the hazelnut taste is a bit too much for me though. This recipe isn't powdery nor oily. Thumbs up! :D\n- I made this for my son and me today...we have had a week of snow, ice and being cooped up I happend to have a partial container of Nutella and thought 'why not'\r\n\r\nI used half a can of sweetend condensed milk with the milk and added a touch of 'pumpkin spice'\r\n\r\nWe sipped it while frosting Christams cookies for the neighbors...made a memory!!\r\n\r\nThis is beyond GOOD!!\n- Yum yum yum. I had never tried Nutella before and this recipe was just the excuse I needed to finally buy some. Sooooo good. The only thing I would note is that this made what I would consider to be two servings. That's not a bad thing though. The only thing better than having a special treat is being able to share it with someone you love. \n- Dangerously good.\n- Best hot chocolate ever. Hands down. I didn't think it would be as rich as it is, and it's AMAZING!\n- This is so good, it's no wonder it's popular! I've actually tried this more than once and made servings for my family (they also love it)!\n- Delicious! Thanks for posting this one!\n- Yum, yum... I'm thinking about adding a dash of cinnamon next time. :)\n- Mmmm... so good! The bestest, simpleist ever!\n- This was so rich and delicious! I used a little less Nutella than was called for and it was decadently rich.\n- Dang it. I wish I never saw this recipe b/c now I will want it everyday!\n- Delicious! As if I needed to find a new way to get more Nutella in my diet! Smooth creamy hot chocolate couldn't be easier or better. Had some pretzels dipped in Nutella as a side. Yum!Thanks for posting, GoKittenGo!\n- This is such a great recipe!! I fell in love with Nutella while studying in Europe and this is the perfect way to enjoy it! Thanks for the recipe!\n- To add on, I just made this for a friend who is a hot chocaholic and she went back to the pan to get the dregs, she lvoed it so much. I asked her if she would prefer regular hot chocolate and she didnt stop sipping just shook her head no...spilling a little as she did\r\n\r\nthis is one time i wish the nutritional info could be hidden, because i want this far more often than sensible lol.\n- This is so easy and freaking good!!! Love the rich flavor of chocolate and hazelnut. The thickness and smoothness were just prefect for me. I might reduce the Nutella amount by a little next time and sprinkle some cinnamon. I think I will never buy instant hot chocolate from the store from now on since I found this awesome recipe! Thank you for posting!\n- What a yummy way to warm up! A delicious drink thanks GoKitten! I loved it!\n- Worked for me! Yummy!!!\n- This was a really good take on hot chocolate! The flavour was awesome but I just found that it had a slightly greasy texture.\n- This was sooooo good! I've told all my friends about it, and I don't think I can ever go back to regular hot chocolate. So thick and creamy. It's also very good with soymilk instead of regular milk.\n- If you have Nutella in your cupboard, I think you should also have this recipe in your cookbook. Fabulous! I was thirsty last night, but also hadn't had dessert and wanted \"something\"; I remembered this recipe and so finally gave it a try. It was delicious! Thanks for posting such an easy, yummy treat!\n- Uhhhh......Yum !\n- I'm so irritated with myself for not reviewing this before! I've been enjoying this rich and delicious drink for over six months now, and I can't say enough how glad I am that I tried it. If you're a Nutella lover, this is one recipe that you have got to try! \n- I don't understand some reviews. To say it tastes wonderful then to give it one star because it's high in fat and calories?? If one is concerned with fat and calories, common knowledge would suggest you should stay far away from Nutella. If you want a treat, however, I say make this and fagettaboutit.\n- Perfect! Thanks so much for sharing.\n- Oh yum! I made a large batch for my family to sip while we decorated our Christmas tree--we all loved it! Since he is the main hot chocolate drinker around here, I asked my son if he liked it better than the Godiva I keep on hand for him. His answer was a definitive \"Yes!\", so move on over Godiva. :) Thanks for sharing your recipe--it's wonderful!\n- This hot chocolate is hot, smooth and delish! Best hot chocolate in the world! I made it in my \"cocomotion\" and it turned out incredible!\n- Very very good (:\n- It was so good that when I went back for the rest that was left in the pot I was so excited about drinking it I burned my mouth!\n- Divine! I really need to leave this one alone! Thanks for the wonderful treat!\n- Sinful! I didn't measure, what could possibly have gone wrong anyway?\n- You go kitten go. This is fab!\n- This was a perfect and decadent treat for a chilly day. Thanks for sharing!\n- Umm...WOW!!\n- I am new to the fan club of Nutella! This is the first thing I prepared using Nutella, other than just spooning some out of the jar! LOL! This is awesome hot chocolate! After seeing others that reviewed and photographed it, it was just irresistable! Makes me wish for more cold weather here! It is a winner, GoKittenGo!\n- That was so yummy. I made it using a vegan chocolate and hazelnut spread and some soymilk. It was awesome. I also frothed the hot chocolate. So awesome. I also tried adding some espresso. Nutella Mocha.\n- I have eyed this up for a good while now but not dared to try it because I knew if I brought a jar of Nutella into this house it would spell diet disaster. It is just one of those amazingly addictive food items. Being as it is Christmas Eve, I decided tonight was the night for a bit of spoiling. I bought two single serving packets of Nutella from my supermarket to help avoid future temptation and made one very tasty cup! I made mine with fat free milk (lol..you have to do some justifying at times) and then topped it with a bit of light spray cream. Yummy.\n- I, too, made this for the Comfort Cafe tag game. I'm with the other 84 reviewers; this is awesome and highly addictive! I made this with skim milk and it was still very rich and creamy. It's probably a very good thing that I used the rest of my jar of Nutella in a cookie recipe; this stuff is dangerous (in a good way)!\n- super tasty, super quick, super nutella fix!\n- IT WAS AWESOME! Just a little too sweet, so add a little water after everything's done. And the portion is suitable for 2, so lessen the proportions a little if you're making it for yourself.\n- I'm NOT a fan of chocolate (normally)! Colorado temperatures are in the NEGATIVES this week and this recipe jumped out and looked at me like a big cup of 'WARM'! I easily give this 5 stars! Thank you!\n- There is only one word in the English language that does this justice! And that word is..decadent!\n- This was so yummy delicious! Made even easier in my hot chocolate maker where I just throw everything in and it mixes and heats it at the same time.\n- Oh my goodness! This is BY FAR the BEST hot chocolate I have ever had! I wouldn't change one thing as it is perfect just the way it is.\n- Just made this on a rainy day in British Columbia! Its delicious!! I only added 2 small spoons of Nutella, and used a Lactose Free 1% milk and is still very rich and delicious! Loved it!\n- Holy yummyness! I love Nutella but never thought about making hot chocolate with it. It was delicious. I did make a slight change though. Instead of 1 1/3 cup of milk, I used 1 cup of whipping cream and 1/3 cup of regular milk, just so it was a little thicker. Couldn't have been any easier to make too. Love this recipe. Thanks for sharing!\n- I've tried so many hot chocolates from dairy milk to galaxy and Nutella is by far the best use this recipe it is the best.\n- Perfect hot chocolate, I topped it off with some whip cream and it was absolutely heavenly!\n- YUMMMMMY! This is what I made with an almost empty jar of Nutella. I am going to buy a new one just for this cocoa. \n- Since Valentines day is coming around the corner, I think a jar of Nutella with the recipe attached will be a great gift. EXCELLENT treat for CHOCOLATE lovers! Thanks!\n- Finally found Nutella to buy! *125 miles away*. Made some hot chocoate last evening. OMG, was this delicious;I'm hooked!!!\n- This is absolutely sinful! Very, very, very good! So much better than regular hot chocolate. I made mine in the microwave. Heated the Nutella with 1/3 cup milk in a mug then stirred until combined. Then added the remaining cup of milk and heated until hot. Delicious!\n- Nice thick creamy rich flavor. I cheated though, adding one more tablespoon of Nutella (can't get enough of the stuff), and instead of adding the remaining milk all at once, I added it in parts. A sweet indulgence.\n- What an incredibly pampering treat! So much richer, thicker and more flavorful than regular hot chocolate and yet simpler to fix...what's not to love?? I adore Nutella and heating it enhances the flavor even more, something I didn't think was possible. Luxury in a cup, that's what this is! \n- This was great.....but a little too sweet for my taste. Great for a nice little pick me up none the less :)\n- This is absolutely heavenly. And it couldn't come together easier for when you need comfort fast. I used skim milk and it still feels indulgent. Thank you very much for posting!\n- If you love hazelnut flavor, this is the drink for you! Can only add my kudos to the rest. Thnx for sharing your simple but delicious recipe. Made for Comfort Cafe Snow Queen Chalet Jan 2010.\n- OMG this is really good! my husband is the Nutella enthusiast in our house. I surprised him with this tonight. To see his face, tickled me while he tried to figure out what it was and he did. He says forget the powdered stuff from now on it’s Nutella in my hot milk. You know it is a excellent way to get that last bit of Nutella from the jar, add hot milk and shake. Thank you for being obsessed with Nutella and posting this yummy recipe\n- Can use nonfat milk to cut down on the calories some. Maybe share with a friend or loved one to cut down on portion size, or just indulge in all of it! It is totally worth it, this is the best hot chocolate ever and I'm afraid that once the weather cools I'll be drinking these every night! Decadent!\n- Amazing how something so simple can really hit the spot. I made some of this tonight, on Christmas Eve Eve (23rd) and after a long day shopping and wrapping, it's perfect! Thanks GoKittenGo!\n- Oh yum! My 10 yo DD and I tried this recipe last night and we both loved it. So simple but so good.\n- Excellent. It's better than hot cocoa or chocolate.I made it in microwave. Keeper!!! Thank you.\n- I made this for the kids over the holidays - YUMMY! Rich, delicious and sooo simple.\n- Wow - This is magical... one sip and I can imagine myself, or myself and someone special - in front of a crackling fire, soft glow from candles, while the snow softly falls outside - if there's lots of milk and Nutella in the house - who cares - Let it snow, let it snow, let it snow.\r\nI live in FLORDIA and hate SNOW - that should tell you just how good this stuff is!\n- Sipping this hot chocolate as I type--yum!\r\nHave had this recipe in my cookbook\r\nfor ages,sorry I have waited so long to try.\r\nI used lactaid milk,because it's the only milk that I can drink.\r\nThe 717mg of Potassium is a plus for me.\r\nThanks for the recipe,it's the best hot chocolate I have ever drank!\n\n### Date\n2003-10-28 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "kid-friendly", "chocolate", "dietary", "low-sodium", "comfort-food", "low-in-something", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "nutella", "milk" ], "steps": [ "put nutella and 1 / 3 cup milk in small saucepan over medium heat", "whisk until blended", "add remaining milk , increase heat to medium-high , and whisk until hot and frothy" ], "nutrition": [ 508.4, 43.0, 120.0, 7.0, 27.0, 115.0, 16.0 ], "reviews": "['This was simply wonderful. I made it with 1% milk but will try it with soy in the future as another reviewer suggested. Thanks for posting!', \"I don't know whether to love you or hate you for sharing this recipe! And to think...I was just getting started on my diet!! I made this with skim milk and it was still out of this world...thanks a million GokittenGo! \", \"Amazing! I was searching for hot chocolate and this popped up. It is absolutely delicious and so simple to make. I love it even more because it isn't powdery, and it isn't oily. Lovely combination of hazelnut and hot chocolate. I am glad you posted it.\", 'Yummy! Substituted half the milk with Light Silk Vanilla. Might try using only Silk milk to reduce the calories next time. It adds to the flavor perfectly and still has a good consistency. Thanks for sharing this treat.', \"So it was late last night and I should have been asleep like everyone else in my house. Instead I was looking at some things on zaar when I came across this recipe that sounded so very good. But still, I needed to go to bed. But then I realized that the dog needed to go out one last time. And since I was going to be up anyway and we just got a package from a friend that included the Trader Joe's version of nutella.. Well, I went for it. At first I thought 3 tbsp. sounded like an awful lot but it mellowed beautifully in the skim milk (all I have in the house). To really put it over the top I added a squirt of whipped cream. It was lovely as I sat in a dark quiet house and enjoyed the solitude.\", 'I made this exactly as written, except I used a nutella clone--nugatti. It is very easy and has a strong, but pleasant taste of hazelnuts. Thanks for the recipe.', 'I was looking for something to use up the milk before it turned and stumbled on this. It is now a favorite of my guys! Thanks for sharing!', \"Loved it! Even my little sister that doesn't like netella enjoyed it. Will definitely make this again!\", 'this was soooo yummy! made it for the whole family and everyone loved it! it is very rich! thanks for sharing this recipe!', \"This is great. It's so creamy with the nutella. The taste of the hazelnuts from the nutella comes out. Thanks GoKittenGo :) Made for Holiday tag game\", 'This was effortless and sooo yummy for a snowing day in May in Colorado!', 'DH says this is very rich and creamy. ', 'Very nice and chocolatey! Great for those cold nights.', \"Oh nooooooo! I so wish I had not found this recipe, because it is the most perfect and decadent beverage ever! And it's loaded with fat... and sugar... sigh. It really is as good as everyone says. By the way, I made it with 2 percent milk and only a heaping teaspoon of Nutella, and it was still fantastic.\", 'Another great way to enjoy Nutella!!!', \"I really wanted a hot chocolate, thanks to you I'm drinking a quality one right now! Thanks\", 'yummy!', 'Rich and utterly delicious. The nutella adds a different dimension to the hot chocolate flavor. Wonderful to sip on a cold morning.', \"I just graduated, so I can't cook at all. Made this easily though for some friends, it was delightful, perfect for the upcoming winter in Chicago.\", \"Okay, I'll just add in another yummmmm! I would have never thought of using Nutella to make a drink, but it was delicious! DH loves this stuff, and he now will be having this in place of hot chocolate. Thank you for sharing!...Kittencal:)\", 'Scrumptious! So easy and tastes like a gourmet beverage! Thank you for sharing this recipe!', 'We liked this easy hot chocolate that had a nutty taste. \\r\\n\\r\\nThanks GoKittenGo. \\r\\n\\r\\nBullwinkle', 'A rich and decedent drink. I doubled the recipe I got 2 and 1/4 mugs full. I put the left over 1/4 mug full into the fridge and the next morning I heated it up in the microwave. I tasted even more decedent if thats possible. I always have a jar of nutella in the cupboard and I will be making this recipe more often with it. ', 'This was really good. The Nutella disolved very easily & this was very quick to make. I could taste the hazlenut along with the chocolate. Very yummy :0)', \"Pure comfort in a mug. It doesn't get any easier or richer than this. Try it, you'll like it.\", \"I can see why this is a nightly ritual! So easy, and a delightful twist to traditional hot chocolate. Heating the Nutella brings out the nutty taste, and whipping it gives this hot drink some body. I'll do this again, and again... Thanks!\", 'I served this on Christmas morning, and everyone loved it. Very rich, but what the heck it was Christmas morning after all!! Thank you.', 'This very easy process makes a delicious hazlenut flavored hot cocoa. It is very smooth, creamy and elegant tasting. Great change of pace from regular hot cocoa.\\r\\n', 'Awesome. My boyfriend had a craving for hot chocolate and I was expecting to make one from scratch using my cocoa powder and milk, but luckily I also have Nutella in my cupboard and decided to try your recipe. SOO EASY and yummy! I used soy milk, which made it seem thicker and I added some coconut shavings because I think coconut and chocolate taste really good together.', 'We really enjoy this, especially with some espresso added! Thanks so much for this idea!', \"First of all, let me say that I LOVE Nutella. I eat it by the spoonful - not a good thing if you're trying to lose weight. This was very good and rich even using skim milk. I'll definitely make this again as a special treat. Thanks GoKittenGo for a great recipe. Made for Zaar Chef Alphabet Soup 2008.\", 'Takes a lot of Nutella, which ios expensive, but it is very good.', 'This Nutella hot chocolate is to die for. It is so rich, yet so delicious. Truly another great use for nutella!', 'so GOOD, delicieux, i made this after diner tonight, this is so good ! with a dash of cinnamon, Miam ! thank you very much ! ', 'Simply delicious, and a nice change from regular hot chocolate. Thanks for posting !', 'I have one thing to say! Yum!!! I love Hot Chocolate late at nite and this it just over the top! I found Nutella in the specialty spot in my grocers and I just had to try it! This will always be a late nite treat! Thank you! ', 'This is tastey!!! BUT!!!\\r\\n500 calories and 28 g. of fat\\r\\nso would a lot of things and \\r\\nthey are all called deserts\\r\\nnot hot chocolate. Several pieces of candy would be less calories\\r\\nand fat than this.', 'Fast, easy, and mmmmmmm yummy! I do perfer a more intense cocoa flavor, but the bigger problem is this means having a jar of nutella in the house... and that stuff is so good on toast or right out of the jar! :)', 'Oooh, so easy and so yummy! And good for you too?! Thanks for posting this!', 'what a yummy way to warm up. I am writing this review and sipping my hot chocolate.Thanks Go Kitten.', 'This was so delicious! So creamy, chocolatey and just a little nutty. I will make this very often!', 'WoW! Yummy!', 'Delicious! I also tried it with Trader Joe's coco-almond spread and that was also yummy. Thanks for sharing!', \"What a sweet treat! Tastier than most hot chocolate recipes I've tried; a keeper. Made for the Comfort Cafe, a tag game.\", \"This is fantastic. It's a windy and chilly day today and this was the perfect pick-me-up-warm-me-up! This Nutella version of a hot chocolate is definitely a keeper! If you like Nutella (and who doesn't?) Then you'll love this. Thanks for posting!\", \"WOW! This was perfect to fix my chocolate craving tonight. I created the craving as soon as your recipe hit the site, LOL! I got a jar of Nutella and tried this at midnight;) Really nice! There is no need to add water to thin it because it is quite thin as it is. A very nice comfort drink! I made some more to share with my little friend tomorrow - she's just 7 and will eat and drink anything I make for her. She's going to hug me tight for this:) Thank you for the simple and good recipe!\", \"Oh this was perfect. Unfortunately it didn't help with my nutella addiction.\", 'Omgosh I made this today and it was the best hot chocolate I have ever had. I used 2 percent milk and it was fantastic. Thanks for sharing.', 'I would have given this recipe a 5 star for taste and ease but I believe the servings should be listed as 2 instead of 1. Not only is there enough to share but way too many calories for one person.', 'So good! I love the hazelnut flavor. It is so simple and yummy.', \"Can't believe that I didn't rate this a long time ago. I've been using it for about a year now. Super delish! Lots of calories but sometimes flavor reigns supreme. I cut down on the nutella because I dont like it as sweet but rather creamier. If you can froth it then I suggest doing so for a bistro flare. Thanks!\", 'Delicious and easy - thank you for the great recipe.', 'Im sitting here typing this review as I sip my nutella hot chocolate..its lovely and creamy and tastes great.\\r\\nThanks for sharing.', 'Very rich cocoa. I thought the hazelnut flavor was a bit too much, so I added some extra milk, and it was perfect.', 'Oh my, what a little sip of heaven! This was so delicious. I microwaved the milk for 30 sec, added the Nutella & microwaved an additional 40 sec and it was just perfect. Thanks for sharing!', \"I just made this with low fat milk and it still has a rich taste to it! (: I feel that the hazelnut taste is a bit too much for me though. This recipe isn't powdery nor oily. Thumbs up! :D\", \"I made this for my son and me today...we have had a week of snow, ice and being cooped up I happend to have a partial container of Nutella and thought 'why not'\\r\\n\\r\\nI used half a can of sweetend condensed milk with the milk and added a touch of 'pumpkin spice'\\r\\n\\r\\nWe sipped it while frosting Christams cookies for the neighbors...made a memory!!\\r\\n\\r\\nThis is beyond GOOD!!\", \"Yum yum yum. I had never tried Nutella before and this recipe was just the excuse I needed to finally buy some. Sooooo good. The only thing I would note is that this made what I would consider to be two servings. That's not a bad thing though. The only thing better than having a special treat is being able to share it with someone you love. \", 'Dangerously good.', \"Best hot chocolate ever. Hands down. I didn't think it would be as rich as it is, and it's AMAZING!\", \"This is so good, it's no wonder it's popular! I've actually tried this more than once and made servings for my family (they also love it)!\", 'Delicious! Thanks for posting this one!', \"Yum, yum... I'm thinking about adding a dash of cinnamon next time. :)\", 'Mmmm... so good! The bestest, simpleist ever!', 'This was so rich and delicious! I used a little less Nutella than was called for and it was decadently rich.', 'Dang it. I wish I never saw this recipe b/c now I will want it everyday!', \"Delicious! As if I needed to find a new way to get more Nutella in my diet! Smooth creamy hot chocolate couldn't be easier or better. Had some pretzels dipped in Nutella as a side. Yum!Thanks for posting, GoKittenGo!\", 'This is such a great recipe!! I fell in love with Nutella while studying in Europe and this is the perfect way to enjoy it! Thanks for the recipe!', 'To add on, I just made this for a friend who is a hot chocaholic and she went back to the pan to get the dregs, she lvoed it so much. I asked her if she would prefer regular hot chocolate and she didnt stop sipping just shook her head no...spilling a little as she did\\r\\n\\r\\nthis is one time i wish the nutritional info could be hidden, because i want this far more often than sensible lol.', 'This is so easy and freaking good!!! Love the rich flavor of chocolate and hazelnut. The thickness and smoothness were just prefect for me. I might reduce the Nutella amount by a little next time and sprinkle some cinnamon. I think I will never buy instant hot chocolate from the store from now on since I found this awesome recipe! Thank you for posting!', 'What a yummy way to warm up! A delicious drink thanks GoKitten! I loved it!', 'Worked for me! Yummy!!!', 'This was a really good take on hot chocolate! The flavour was awesome but I just found that it had a slightly greasy texture.', \"This was sooooo good! I've told all my friends about it, and I don't think I can ever go back to regular hot chocolate. So thick and creamy. It's also very good with soymilk instead of regular milk.\", 'If you have Nutella in your cupboard, I think you should also have this recipe in your cookbook. Fabulous! I was thirsty last night, but also hadn\\'t had dessert and wanted \"something\"; I remembered this recipe and so finally gave it a try. It was delicious! Thanks for posting such an easy, yummy treat!', 'Uhhhh......Yum !', \"I'm so irritated with myself for not reviewing this before! I've been enjoying this rich and delicious drink for over six months now, and I can't say enough how glad I am that I tried it. If you're a Nutella lover, this is one recipe that you have got to try! \", \"I don't understand some reviews. To say it tastes wonderful then to give it one star because it's high in fat and calories?? If one is concerned with fat and calories, common knowledge would suggest you should stay far away from Nutella. If you want a treat, however, I say make this and fagettaboutit.\", 'Perfect! Thanks so much for sharing.', 'Oh yum! I made a large batch for my family to sip while we decorated our Christmas tree--we all loved it! Since he is the main hot chocolate drinker around here, I asked my son if he liked it better than the Godiva I keep on hand for him. His answer was a definitive \"Yes!\", so move on over Godiva. :) Thanks for sharing your recipe--it\\'s wonderful!', 'This hot chocolate is hot, smooth and delish! Best hot chocolate in the world! I made it in my \"cocomotion\" and it turned out incredible!', 'Very very good (:', 'It was so good that when I went back for the rest that was left in the pot I was so excited about drinking it I burned my mouth!', 'Divine! I really need to leave this one alone! Thanks for the wonderful treat!', 'Sinful! I didn't measure, what could possibly have gone wrong anyway?', 'You go kitten go. This is fab!', 'This was a perfect and decadent treat for a chilly day. Thanks for sharing!', 'Umm...WOW!!', 'I am new to the fan club of Nutella! This is the first thing I prepared using Nutella, other than just spooning some out of the jar! LOL! This is awesome hot chocolate! After seeing others that reviewed and photographed it, it was just irresistable! Makes me wish for more cold weather here! It is a winner, GoKittenGo!', 'That was so yummy. I made it using a vegan chocolate and hazelnut spread and some soymilk. It was awesome. I also frothed the hot chocolate. So awesome. I also tried adding some espresso. Nutella Mocha.', 'I have eyed this up for a good while now but not dared to try it because I knew if I brought a jar of Nutella into this house it would spell diet disaster. It is just one of those amazingly addictive food items. Being as it is Christmas Eve, I decided tonight was the night for a bit of spoiling. I bought two single serving packets of Nutella from my supermarket to help avoid future temptation and made one very tasty cup! I made mine with fat free milk (lol..you have to do some justifying at times) and then topped it with a bit of light spray cream. Yummy.', \"I, too, made this for the Comfort Cafe tag game. I'm with the other 84 reviewers; this is awesome and highly addictive! I made this with skim milk and it was still very rich and creamy. It's probably a very good thing that I used the rest of my jar of Nutella in a cookie recipe; this stuff is dangerous (in a good way)!\", 'super tasty, super quick, super nutella fix!', 'IT WAS AWESOME! Just a little too sweet, so add a little water after everything's done. And the portion is suitable for 2, so lessen the proportions a little if you're making it for yourself.', \"I'm NOT a fan of chocolate (normally)! Colorado temperatures are in the NEGATIVES this week and this recipe jumped out and looked at me like a big cup of 'WARM'! I easily give this 5 stars! Thank you!\", 'There is only one word in the English language that does this justice! And that word is..decadent!', 'This was so yummy delicious! Made even easier in my hot chocolate maker where I just throw everything in and it mixes and heats it at the same time.', 'Oh my goodness! This is BY FAR the BEST hot chocolate I have ever had! I wouldn't change one thing as it is perfect just the way it is.', 'Just made this on a rainy day in British Columbia! Its delicious!! I only added 2 small spoons of Nutella, and used a Lactose Free 1% milk and is still very rich and delicious! Loved it!', \"Holy yummyness! I love Nutella but never thought about making hot chocolate with it. It was delicious. I did make a slight change though. Instead of 1 1/3 cup of milk, I used 1 cup of whipping cream and 1/3 cup of regular milk, just so it was a little thicker. Couldn't have been any easier to make too. Love this recipe. Thanks for sharing!\", \"I've tried so many hot chocolates from dairy milk to galaxy and Nutella is by far the best use this recipe it is the best.\", 'Perfect hot chocolate, I topped it off with some whip cream and it was absolutely heavenly!', 'YUMMMMMY! This is what I made with an almost empty jar of Nutella. I am going to buy a new one just for this cocoa. ', 'Since Valentines day is coming around the corner, I think a jar of Nutella with the recipe attached will be a great gift. EXCELLENT treat for CHOCOLATE lovers! Thanks!', \"Finally found Nutella to buy! *125 miles away*. Made some hot chocoate last evening. OMG, was this delicious;I'm hooked!!!\", 'This is absolutely sinful! Very, very, very good! So much better than regular hot chocolate. I made mine in the microwave. Heated the Nutella with 1/3 cup milk in a mug then stirred until combined. Then added the remaining cup of milk and heated until hot. Delicious!', \"Nice thick creamy rich flavor. I cheated though, adding one more tablespoon of Nutella (can't get enough of the stuff), and instead of adding the remaining milk all at once, I added it in parts. A sweet indulgence.\", \"What an incredibly pampering treat! So much richer, thicker and more flavorful than regular hot chocolate and yet simpler to fix...what's not to love?? I adore Nutella and heating it enhances the flavor even more, something I didn't think was possible. Luxury in a cup, that's what this is! \", 'This was great.....but a little too sweet for my taste. Great for a nice little pick me up none the less :)', \"This is absolutely heavenly. And it couldn't come together easier for when you need comfort fast. I used skim milk and it still feels indulgent. Thank you very much for posting!\", 'If you love hazelnut flavor, this is the drink for you! Can only add my kudos to the rest. Thnx for sharing your simple but delicious recipe. Made for Comfort Cafe Snow Queen Chalet Jan 2010.', 'OMG this is really good! my husband is the Nutella enthusiast in our house. I surprised him with this tonight. To see his face, tickled me while he tried to figure out what it was and he did. He says forget the powdered stuff from now on it’s Nutella in my hot milk. You know it is a excellent way to get that last bit of Nutella from the jar, add hot milk and shake. Thank you for being obsessed with Nutella and posting this yummy recipe', \"Can use nonfat milk to cut down on the calories some. Maybe share with a friend or loved one to cut down on portion size, or just indulge in all of it! It is totally worth it, this is the best hot chocolate ever and I'm afraid that once the weather cools I'll be drinking these every night! Decadent!\", \"Amazing how something so simple can really hit the spot. I made some of this tonight, on Christmas Eve Eve (23rd) and after a long day shopping and wrapping, it's perfect! Thanks GoKittenGo!\", 'Oh yum! My 10 yo DD and I tried this recipe last night and we both loved it. So simple but so good.', \"Excellent. It's better than hot cocoa or chocolate.I made it in microwave. Keeper!!! Thank you.\", 'I made this for the kids over the holidays - YUMMY! Rich, delicious and sooo simple.', \"Wow - This is magical... one sip and I can imagine myself, or myself and someone special - in front of a crackling fire, soft glow from candles, while the snow softly falls outside - if there's lots of milk and Nutella in the house - who cares - Let it snow, let it snow, let it snow.\\r\\nI live in FLORDIA and hate SNOW - that should tell you just how good this stuff is!\", \"Sipping this hot chocolate as I type--yum!\\r\\nHave had this recipe in my cookbook\\r\\nfor ages,sorry I have waited so long to try.\\r\\nI used lactaid milk,because it's the only milk that I can drink.\\r\\nThe 717mg of Potassium is a plus for me.\\r\\nThanks for the recipe,it's the best hot chocolate I have ever drank!\"]", "submitted": "2003-10-28T00:00:00", "minutes": 6, "n_steps": 3, "n_ingredients": 2 }, { "id": 460, "original_id": 82122, "name": "easy crock pot pulled pork", "description": "i got this from my friend kj's mil who lives in franklin, ky. it is really easy and very tasty. the servings will depend upon how large your cut of meat is.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/82122_v000.png", "markdown": "## 🍰 easy crock pot pulled pork\n\n### Description\ni got this from my friend kj's mil who lives in franklin, ky. it is really easy and very tasty. the servings will depend upon how large your cut of meat is.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- pork\n- american\n- southern-united-states\n- easy\n- potluck\n- holiday-event\n- low-fat\n- picnic\n- crock-pot-slow-cooker\n- dietary\n- low-sodium\n- low-saturated-fat\n- low-calorie\n- low-carb\n- brown-bag\n- low-in-something\n- meat\n- superbowl\n- to-go\n- equipment\n- number-of-servings\n\n### Ingredients\n1. pork roast\n2. ginger ale\n\n### Steps\n1. rinse the pork and loosely wrap in aluminum foil , and place in crock pot with opening on the bottom\n2. pour ginger ale over roast\n3. cook on low for 12-15 hours or until it starts to fall apart\n4. remove from pot , pull with two forks and serve with favorite bbq sauce\n\n### Nutrition\n- 700.5\n- 25.0\n- 127.0\n- 12.0\n- 199.0\n- 24.0\n- 10.0\n\n### Reviews\n- I have made this recipe several times. It is a favorite around my house. my boyfriend loves it and we often have friends over when we eat it. our favorite restraunt is sonny's bbq and this is just as good and alot cheaper. thanks!\n- This was the most tender pulled pork ever. The foil is the secret as it keeps the top of it from drying out. I added a bottle of barbque sauce to the ginger ale so both cooked together. The meat just fell apart and shredded very easily. I then mixed in more barbque sauce after shredding. Everyone love it. Thanks for sharing this. I may use the foil method when cooking beef in the crock pot as well.\n- Two words...simple and DELICIOUS! Thanks for posting.\n- My son loves pulled pork but can't have barbecue sauce. This has become his favorite way of having his pulled pork. So simple to do. Have used rootbeer and not enjoyed as much as this recipe.\n- My family loves this recipe! Very tasty. The only variations i make are to cut up an onion in the bottom and set the roast directly on top of them (no foil). After 12 hours I remove the onions, shred the meat, add the bbq sauce and cook on low another 3-4 hours. My only complaint is the amount of time it takes to cook.\n- There is only one word for this pulled pork: FABULOUS!!!! It was incredibly simple to make and absolutely impossible to resist! I can't wait for those summer barbecue parties!\n- Simple and easy! After I pulled the pork apart I put it back in the crock pot with BBQ sauce for 1-2 hrs. Will use this recipe again!!!\n\n### Date\n2004-01-26 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "main-dish", "pork", "american", "southern-united-states", "easy", "potluck", "holiday-event", "low-fat", "picnic", "crock-pot-slow-cooker", "dietary", "low-sodium", "low-saturated-fat", "low-calorie", "low-carb", "brown-bag", "low-in-something", "meat", "superbowl", "to-go", "equipment", "number-of-servings" ], "ingredients": [ "pork roast", "ginger ale" ], "steps": [ "rinse the pork and loosely wrap in aluminum foil , and place in crock pot with opening on the bottom", "pour ginger ale over roast", "cook on low for 12-15 hours or until it starts to fall apart", "remove from pot , pull with two forks and serve with favorite bbq sauce" ], "nutrition": [ 700.5, 25.0, 127.0, 12.0, 199.0, 24.0, 10.0 ], "reviews": "[\"I have made this recipe several times. It is a favorite around my house. my boyfriend loves it and we often have friends over when we eat it. our favorite restraunt is sonny's bbq and this is just as good and alot cheaper. thanks!\", 'This was the most tender pulled pork ever. The foil is the secret as it keeps the top of it from drying out. I added a bottle of barbque sauce to the ginger ale so both cooked together. The meat just fell apart and shredded very easily. I then mixed in more barbque sauce after shredding. Everyone love it. Thanks for sharing this. I may use the foil method when cooking beef in the crock pot as well.', 'Two words...simple and DELICIOUS! Thanks for posting.', \"My son loves pulled pork but can't have barbecue sauce. This has become his favorite way of having his pulled pork. So simple to do. Have used rootbeer and not enjoyed as much as this recipe.\", 'My family loves this recipe! Very tasty. The only variations i make are to cut up an onion in the bottom and set the roast directly on top of them (no foil). After 12 hours I remove the onions, shred the meat, add the bbq sauce and cook on low another 3-4 hours. My only complaint is the amount of time it takes to cook.', \"There is only one word for this pulled pork: FABULOUS!!!! It was incredibly simple to make and absolutely impossible to resist! I can't wait for those summer barbecue parties!\", 'Simple and easy! After I pulled the pork apart I put it back in the crock pot with BBQ sauce for 1-2 hrs. Will use this recipe again!!!']", "submitted": "2004-01-26T00:00:00", "minutes": 725, "n_steps": 4, "n_ingredients": 2 }, { "id": 461, "original_id": 121423, "name": "cauliflower rice low carb", "description": "this is a way to enjoy the texture of rice without cheating on the low carb diet. i had to add the salt as a recipe cannot be posted with only one ingredient.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/121423_v000.png", "markdown": "## 🍰 cauliflower rice low carb\n\n### Description\nthis is a way to enjoy the texture of rice without cheating on the low carb diet. i had to add the salt as a recipe cannot be posted with only one ingredient.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- lunch\n- side-dishes\n- vegetables\n- easy\n- diabetic\n- dinner-party\n- holiday-event\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- egg-free\n- healthy-2\n- free-of-something\n- low-in-something\n- cauliflower\n- brunch\n- 3-steps-or-less\n\n### Ingredients\n1. cauliflower\n2. salt\n\n### Steps\n1. put the cauliflower through the food processor or chop by hand to a semi fine consistency\n2. you can now steam , microwave or saut with butter\n3. please do not overcook\n\n### Nutrition\n- 24.5\n- 0.0\n- 7.0\n- 1.0\n- 3.0\n- 0.0\n- 1.0\n\n### Reviews\n- This is great! Arguably, I think it actually works better with many chicken dishes than white rice would. I like using the saute method, because I think it adds a depth to the cauliflower. Unsure if this would go over well for DH, I actually did a mix of half white rice and half cauliflower rice. I got a clean plate and a thumbs up. Thanks RR for a great recipe!\n- Was surprised that this really did turn out just like light fluffy rice. I made as written using the saute method, keeping in mind not to overcook as I think that is the trick to this recipe. I served as a simple plain side like one would white rice and would like to maybe try making it into a fried rice dish next time. One last note 1/2 a head feeds 4 very easily. Thanks for the post.\n- This is an Indian dish. I know it since 30 plus years. Nothing new. you can also make with potato or with both.\n- This was quite good. My husband said and I quote \"This might just be better than rice\". We served it under Trader Joe's Chicken Pasilla Chili and it was a hit. I used the fancy orange cauliflower and the 'rice' looked Spanish! I imagine it will look Indian when I make curry! Plus, if you like, you can steam it in a microwave safe bowl, depending on your watts, for a few minutes (don't add anything) and it comes out fluffy and gorgeous. Then add your pat of butter and serve!\n- I learned how to make cauliflower like this from a personal trainer when I was trying to eat lower-carb. I just put the cauliflower in the food processor and chop until it's the size of rice. Then I put it in a tightly covered microwave-safe container (I use glass). No need to add any water. Microwave about 7 to 10 minutes on high until done (better to under cook than over cook it). I add this to soups and sneak it in with white rice to stretch it and cut down the carbs. I don't even like cauliflower but I do like it this way. Refrigerate in a tight container -- it keeps in the fridge for a really long time so don't hesitate to make an entire head even if you're just one person. Fast, easy, cheap and nutritious. It doesn't get better than that!\n- Made this for dinner last night. It was so easy. I simply grated the head and placed it in the mircorwave for 5 minutes. A dash of salt and a tbsp of butter and wha la, a wonderful sub for rice. I paired this dish with Gordon's Seasoned Tilpia filets (found in the frozen section) and steamable garden medly veggies. So yummy and only took Ten Minutes to cook the entire meal. Great for Mom's on the go with little time to spare for cooking. I will most certainly be making this again. Maybe next time spice it up a bit with a dash of cinnamon and cumin prior to steaming in mircowave. We love our rice cooked that way so maybe it will work well with this concept too.\n- Simple and Easy to prepare. I served it with my Lower Carb Andouille and Okra Gumbo recipe and didn't miss the rice! Now if you could just come up with a cauliflower based crusty french bread, my meal would be complete :)\n- We have been following a low carb diet for about 1 1/2 yrs now and this is a great find. I made it to serve with a creamy seafood dish that is normally served over rice. We couldn't tell the difference! I cooked it for about 3-4 minutes as my microwave has a high wattage. Thank you, we will use this recipe again!\n- If you like the lo-carb mashed cauliflower substitute for mashed potatoes, you are going to LOVE this substitute for rice. The texture is surprisingly excellent and it is really good topped with anything you might put on top of rice. A big hit with me.\n- Really good. I jazzed it up by adding some dried parsley,grated parmesan and black pepper.\n- SO easy!\n- What a cool recipe! Great low-carb substitute for rice! Incredibly easy to make. Lovely with stir-frys and curries. Thank you!\n- We love cauliflower rice and make it often. Just wanted to let you know, it can be made just as well with frozen!! I zap the bag in the microwave for about 3 minutes (to soften - it will still be kinda frozen) then shred it in the food processor. I usually add a sprinkle of salt and a bit of butter and then throw it back in the microwave (covered) for 3-4 minutes to finish. We use it just like regular rice. The fresh is great - but when its not in season, the frozen is a LOT cheaper! HTH. :)\n- I sauteed in butter then served with a veggie stir fry. I like this even better than rice - very tasty!\n- I bought a food processor just so I could make this recipe. It was delicious as a rice substitute under Sesame Ginger Shrimp. Even my husband commented that it was the perfect texture and tasted great. This is easier to make than rice! I used a fresh head of cauliflower. After processing, I put in a microwave safe bowl, covered loosely and microwaved for 5 minutes, then added butter and salt. Perfect!\n- This can also be done using a spiralizer, use a small to med. size head, remove stem end, center on prongs of thin spiralizer plate. Makes perfect size bits. Can be frozen or used immediately. To cook, break it up, if frozen, toss into a skillet, toss for2-3 minutes to evaporate any water and use in any recipe, or add butter and seasonings of choice. Works Great! Scotty D.\n- What a phenomenal idea!!!! I made half a head of cauliflower and microwaved it for exactly 6 minutes and it was perfectly done, a little crunchy and so fluffy! After cooking, I sprinkled with some garlic salt, parmesan cheese and a drizzle of olive oil. Absolutely delicious! This will go directly into my \"WOW\" cookbook and thank you ever so much for sharing this great recipe.\n- Hey! This is a WONDERFUL substitute for regular rice! I am a dedicated low carber...but had never tried this before. I made some indian curries and served them over the cauliflower 'rice'..I felt satisfied and undeprived!\r\n\r\nThanks riffraff!\n- GREAT!!! I sauted it with some EVOO and then added some egg beaters, soy sauce, cooked broccoli, and steak pieces. I thought it looked a lot like rice, but my boyfriend didnt think so.\n\n### Date\n2005-05-10 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "lunch", "side-dishes", "vegetables", "easy", "diabetic", "dinner-party", "holiday-event", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "egg-free", "healthy-2", "free-of-something", "low-in-something", "cauliflower", "brunch", "3-steps-or-less" ], "ingredients": [ "cauliflower", "salt" ], "steps": [ "put the cauliflower through the food processor or chop by hand to a semi fine consistency", "you can now steam , microwave or saut with butter", "please do not overcook" ], "nutrition": [ 24.5, 0.0, 7.0, 1.0, 3.0, 0.0, 1.0 ], "reviews": "['This is great! Arguably, I think it actually works better with many chicken dishes than white rice would. I like using the saute method, because I think it adds a depth to the cauliflower. Unsure if this would go over well for DH, I actually did a mix of half white rice and half cauliflower rice. I got a clean plate and a thumbs up. Thanks RR for a great recipe!', 'Was surprised that this really did turn out just like light fluffy rice. I made as written using the saute method, keeping in mind not to overcook as I think that is the trick to this recipe. I served as a simple plain side like one would white rice and would like to maybe try making it into a fried rice dish next time. One last note 1/2 a head feeds 4 very easily. Thanks for the post.', 'This is an Indian dish. I know it since 30 plus years. Nothing new. you can also make with potato or with both.', 'This was quite good. My husband said and I quote \"This might just be better than rice\". We served it under Trader Joe\\'s Chicken Pasilla Chili and it was a hit. I used the fancy orange cauliflower and the \\'rice\\' looked Spanish! I imagine it will look Indian when I make curry! Plus, if you like, you can steam it in a microwave safe bowl, depending on your watts, for a few minutes (don\\'t add anything) and it comes out fluffy and gorgeous. Then add your pat of butter and serve!', \"I learned how to make cauliflower like this from a personal trainer when I was trying to eat lower-carb. I just put the cauliflower in the food processor and chop until it's the size of rice. Then I put it in a tightly covered microwave-safe container (I use glass). No need to add any water. Microwave about 7 to 10 minutes on high until done (better to under cook than over cook it). I add this to soups and sneak it in with white rice to stretch it and cut down the carbs. I don't even like cauliflower but I do like it this way. Refrigerate in a tight container -- it keeps in the fridge for a really long time so don't hesitate to make an entire head even if you're just one person. Fast, easy, cheap and nutritious. It doesn't get better than that!\", 'Made this for dinner last night. It was so easy. I simply grated the head and placed it in the mircorwave for 5 minutes. A dash of salt and a tbsp of butter and wha la, a wonderful sub for rice. I paired this dish with Gordon's Seasoned Tilpia filets (found in the frozen section) and steamable garden medly veggies. So yummy and only took Ten Minutes to cook the entire meal. Great for Mom's on the go with little time to spare for cooking. I will most certainly be making this again. Maybe next time spice it up a bit with a dash of cinnamon and cumin prior to steaming in mircowave. We love our rice cooked that way so maybe it will work well with this concept too.', 'Simple and Easy to prepare. I served it with my Lower Carb Andouille and Okra Gumbo recipe and didn't miss the rice! Now if you could just come up with a cauliflower based crusty french bread, my meal would be complete :)', 'We have been following a low carb diet for about 1 1/2 yrs now and this is a great find. I made it to serve with a creamy seafood dish that is normally served over rice. We couldn't tell the difference! I cooked it for about 3-4 minutes as my microwave has a high wattage. Thank you, we will use this recipe again!', 'If you like the lo-carb mashed cauliflower substitute for mashed potatoes, you are going to LOVE this substitute for rice. The texture is surprisingly excellent and it is really good topped with anything you might put on top of rice. A big hit with me.', 'Really good. I jazzed it up by adding some dried parsley,grated parmesan and black pepper.', 'SO easy!', 'What a cool recipe! Great low-carb substitute for rice! Incredibly easy to make. Lovely with stir-frys and curries. Thank you!', 'We love cauliflower rice and make it often. Just wanted to let you know, it can be made just as well with frozen!! I zap the bag in the microwave for about 3 minutes (to soften - it will still be kinda frozen) then shred it in the food processor. I usually add a sprinkle of salt and a bit of butter and then throw it back in the microwave (covered) for 3-4 minutes to finish. We use it just like regular rice. The fresh is great - but when its not in season, the frozen is a LOT cheaper! HTH. :)', 'I sauteed in butter then served with a veggie stir fry. I like this even better than rice - very tasty!', 'I bought a food processor just so I could make this recipe. It was delicious as a rice substitute under Sesame Ginger Shrimp. Even my husband commented that it was the perfect texture and tasted great. This is easier to make than rice! I used a fresh head of cauliflower. After processing, I put in a microwave safe bowl, covered loosely and microwaved for 5 minutes, then added butter and salt. Perfect!', 'This can also be done using a spiralizer, use a small to med. size head, remove stem end, center on prongs of thin spiralizer plate. Makes perfect size bits. Can be frozen or used immediately. To cook, break it up, if frozen, toss into a skillet, toss for2-3 minutes to evaporate any water and use in any recipe, or add butter and seasonings of choice. Works Great! Scotty D.', 'What a phenomenal idea!!!! I made half a head of cauliflower and microwaved it for exactly 6 minutes and it was perfectly done, a little crunchy and so fluffy! After cooking, I sprinkled with some garlic salt, parmesan cheese and a drizzle of olive oil. Absolutely delicious! This will go directly into my \"WOW\" cookbook and thank you ever so much for sharing this great recipe.', \"Hey! This is a WONDERFUL substitute for regular rice! I am a dedicated low carber...but had never tried this before. I made some indian curries and served them over the cauliflower 'rice'..I felt satisfied and undeprived!\\r\\n\\r\\nThanks riffraff!\", 'GREAT!!! I sauted it with some EVOO and then added some egg beaters, soy sauce, cooked broccoli, and steak pieces. I thought it looked a lot like rice, but my boyfriend didnt think so.']", "submitted": "2005-05-10T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 462, "original_id": 138409, "name": "jack wax", "description": "from www.syracuse.com; posted for zaar world tour. when poured on fresh snow, maple syrup becomes a taffy that can be scooped by hand or with a fork. this syrup-snow taffy is called \"jack wax.\" traditionally, this treat was the feature of the \"sugaring off\" party held at the sugar house to celebrate the end of the syrup harvest. if it's not snowing in your community, use crushed ice. the above is taken from the web-site where i found the recipe (if it can be called that!)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/138409_v000.png", "markdown": "## 🍰 jack wax\n\n### Description\nfrom www.syracuse.com; posted for zaar world tour. when poured on fresh snow, maple syrup becomes a taffy that can be scooped by hand or with a fork. this syrup-snow taffy is called \"jack wax.\" traditionally, this treat was the feature of the \"sugaring off\" party held at the sugar house to celebrate the end of the syrup harvest. if it's not snowing in your community, use crushed ice. the above is taken from the web-site where i found the recipe (if it can be called that!)\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- lunch\n- snacks\n- easy\n- beginner-cook\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-in-something\n- novelty\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. pure maple syrup\n2. snow\n\n### Steps\n1. fill up a 9x13 cake pan with clean snow , and pack it down\n2. heat maple syrup to 230 degrees f\n3. this is the soft ball stage if using a candy thermometer\n4. if you don't have a candy thermometer , let the syrup gently boil for about 20 minutes\n5. (if you don't get the syrup heated to the softball stage , you will end up with jack wax that is more like a slushy\n6. while syrup is hot , slowly pour over snow in a back-and-forth motion\n7. the syrup will turn in to a taffy-like candy , and you can eat it with your fingers\n\n### Nutrition\n- 210.1\n- 0.0\n- 191.0\n- 0.0\n- 0.0\n- 0.0\n- 18.0\n\n### Reviews\n- I grew up in Vermont so this recipe brings back many fond memories. It was always served with donuts and cider. One word of caution though - make sure you dig deep for the snow and of course beware of yellow snow!\n- I was just trying to explain \"sugaring off\" and \"jack wax\" to a co-worker! I grew up 30 minutes south of Syracuse, NY and spent many snowy days making & eating jack wax with my grandparents...what great memories...ice skating on the frozen creek & ponds then bringing in the metal tub of fresh snow!! Thank you for bringing back such great memories. I am going home and getting out my maple syrup to share this with my kids!\n- This is a treat that my mom made with us while I was growing up near Syracuse, NY. We would boil the syrup and pour it on fresh snow. It uses two ingredients that you can always count on in that region - maple syrup and snow! I made this for my kids when it last snowed (with maple syrup my folks brought us from central new york) and they were thrilled! Thanks for bringing back great memories and creating new ones! \n- This brought back alot of great memories. I grew up in Rome, NY. I skied at a small place called Woods Valley near Rome. When I was in grade school, the owner of Woods Valley tapped the trees and made Jack Wax at the ski place. It was terrific. I made this for my family. They loved it. \r\n\r\nUpdate: Right now we are in the middle of a Noreaster storm. It is snowing like crazy. I just had to make this today. It was great!! We can't do too much today anyway. All the schools are closed.\n- didn't they make this in one of the Little House on the Prairie books? I'm going to have to try this--when I get out of the city this winter, anyhow.\n- I am a huge fan O the Little House series and believe that was the first place I found this...thank you Bunny mom for publishing it. My eleven yr old wants to make it now!!!\n\n### Date\n2005-09-21 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "lunch", "snacks", "easy", "beginner-cook", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-in-something", "novelty", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "pure maple syrup", "snow" ], "steps": [ "fill up a 9x13 cake pan with clean snow , and pack it down", "heat maple syrup to 230 degrees f", "this is the soft ball stage if using a candy thermometer", "if you don't have a candy thermometer , let the syrup gently boil for about 20 minutes", "(if you don't get the syrup heated to the softball stage , you will end up with jack wax that is more like a slushy", "while syrup is hot , slowly pour over snow in a back-and-forth motion", "the syrup will turn in to a taffy-like candy , and you can eat it with your fingers" ], "nutrition": [ 210.1, 0.0, 191.0, 0.0, 0.0, 0.0, 18.0 ], "reviews": "['I grew up in Vermont so this recipe brings back many fond memories. It was always served with donuts and cider. One word of caution though - make sure you dig deep for the snow and of course beware of yellow snow!', 'I was just trying to explain \"sugaring off\" and \"jack wax\" to a co-worker! I grew up 30 minutes south of Syracuse, NY and spent many snowy days making & eating jack wax with my grandparents...what great memories...ice skating on the frozen creek & ponds then bringing in the metal tub of fresh snow!! Thank you for bringing back such great memories. I am going home and getting out my maple syrup to share this with my kids!', 'This is a treat that my mom made with us while I was growing up near Syracuse, NY. We would boil the syrup and pour it on fresh snow. It uses two ingredients that you can always count on in that region - maple syrup and snow! I made this for my kids when it last snowed (with maple syrup my folks brought us from central new york) and they were thrilled! Thanks for bringing back great memories and creating new ones! ', \"This brought back alot of great memories. I grew up in Rome, NY. I skied at a small place called Woods Valley near Rome. When I was in grade school, the owner of Woods Valley tapped the trees and made Jack Wax at the ski place. It was terrific. I made this for my family. They loved it. \\r\\n\\r\\nUpdate: Right now we are in the middle of a Noreaster storm. It is snowing like crazy. I just had to make this today. It was great!! We can't do too much today anyway. All the schools are closed.\", \"didn't they make this in one of the Little House on the Prairie books? I'm going to have to try this--when I get out of the city this winter, anyhow.\", 'I am a huge fan O the Little House series and believe that was the first place I found this...thank you Bunny mom for publishing it. My eleven yr old wants to make it now!!!']", "submitted": "2005-09-21T00:00:00", "minutes": 25, "n_steps": 7, "n_ingredients": 2 }, { "id": 463, "original_id": 191239, "name": "glazed kielbasa bites", "description": "this is a great appetizer for holiday buffets. so simple to make.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/191239_v000.png", "markdown": "## 🍰 glazed kielbasa bites\n\n### Description\nthis is a great appetizer for holiday buffets. so simple to make.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- appetizers\n- pork\n- easy\n- dietary\n- low-carb\n- low-in-something\n- meat\n- pork-sausage\n\n### Ingredients\n1. kielbasa\n2. ginger ale\n\n### Steps\n1. cut kielbasa into 2-inch slices\n2. place in a large skillet with the ginger ale\n3. bring to boil , then reduce heat to medium\n4. do not cover pan\n5. after 15 to 20 minutes , ginger ale will be reduced and start to caramelize\n6. watch carefully because you dont want it to burn\n7. at this point , keep stirring until chunks are glazed\n8. serve on a platter with toothpicks inserted\n9. they are sticky and yummy !\n\n### Nutrition\n- 243.7\n- 31.0\n- 15.0\n- 28.0\n- 18.0\n- 34.0\n- 1.0\n\n### Reviews\n- I made these for DH and my lunch today, along with some German Fried Potatoes. I used 1/2 lb. smoked sausage and 3 oz. of the ginger ale.
I agree that it adds a subtle sweetness, which was just perfect, as I am not a fan of really sweet glazes. This is so simple and just 2 ingredients, love it!!! Made for your win in the football pool.\n- This was awesome! It took longer than expected, but it doesn't get any easier! Everyone loved it.\n- We all really enjoyed this for dinner tonight. I didn't change a thing except I had to cook it for closer to 30 min for the glaze to be thick and sticky. Definitley a great and easy recipe I'll be making again! Thank you and God Bless.\n- great football food. Love the ginger ale and would never had thought to use it on keilbasa! Made for football pool week 3, 2010\n- Wow, so simple. Was a hit at the New Years eve get together. I served these tasty bites with two types of mustard. Spicy whole grain and cranberry mustard. Made for your win football Pool 2010 week 16.\n- Thanks Elaine for such an easy delicious dish. The ginger ale added a light sweet flavor to the sausage, but was not overpowering. I may not have cooked the sauce long enough as it never turned into a thick glaze, but that did not seem to to affect the taste in any way. I will make these again at my next potluck. Thanks for the post. Made for PAC, 2011.\n- These were very good. Served with cabbage casserole, fried potatoes and cornbread. Thanks for sharing.\n- This was really good and so very easy to make. Thanks for sharing it with us.\n- We prepared this then put into the slow cooker to keep warm til party time. Didn't quite get the glazed look - not sure why?\n- Made this using Reeds Ginger Brew, which is a very sweet, gingery ginger ale, and it turned out great! To those whose ginger ale did not reduce - a higher sugar content probably helps, and then you just have to boil off almost all of the water and carmelize the sugar, no matter how long that takes. (made this a second time with a different ginger ale, and the results were not as good, even though I simmered the liquid until it was almost gone). Using a higher temperature worked for me, as I kept an eye on the pan and stirred frequently. The kielbasa was glazed in thick ginger goodness! One thing I may try next time is reducing the ginger ale a little before adding the sausage slices, so they won't get overcooked. This is a great alternative to the ubiquitous bbq \"party weenies\" that always get brought to parties around here. Thanks!\n- SUPER EASY! Well worth your time. If you're in the kitchen anyway, throw these on. Your guests will enjoy them. I cut into fun diagonal pieces, which seemed a bit more festive next to the other Christmas appetizers.\n- These were very easy to make and delicious! I loved the slightly sweet glaze the ginger ale gave to the kielbasa. I added quite a bit of black pepper to mine, just because I like it a little spicy which I thought went good with the sweetness of the ginger ale glaze. Thanks for submitting this recipe. I'll definitely be making this again!\n- Simple simple and delish! This was wonderful. Made for a quick appey - gone gone gone! Will definitely make again. Thanks!\n- This was good, but the ginger ale didn't reduce down to a syrup even after 40 minutes of simmering. It did lose some of the liquid, so I wonder if it was the kind of ginger ale I used (Jamaican, all natural)? I'll try it again and repost if I get better results next time.\n- It certainly doesn't get any easier than this! The guests at my New Years eve party loved this quick and easy appetizer. The ginger ale gave the kielbasa a subtle sweetness unlike some glazes that tend to be too sweet. I used a low-fat chicken kielbasa and it worked well for this recipe. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
*Made for 2010 Football Pool*\n- This was great, I think. My DD and her BF ate them right out of the pan while they were cooling! I had only 1lb so I reduced the ginger ale in the sauce pan quite a bit before adding the kielbasa. They did get a beautiful glaze. The one I did taste was yummy! I will keep Vernors and kielbasa in the house just in case I need a quick and delicious appy. Thanks so much.\n- you can better believe when I saw this recipe, I said to myself; self this cannot be right!!! This was soooooooo different and luscious that I said to myself; \"Holy Cow\". Delightful delicious and different. Oops donot forget easy.

Thanks ElaineAnn from Pat Merwin\n- These were very simple to make. I was a little afraid of them coming out too sweet but they don't. I made this for dinner with fried cabbage and noodles, it made for a perfect dinner.\n- Great dish! I followed the directions exactly and these came out very sticky and gooey and yummy. After they were on the platter for a couple of minutes, a lot of the caramelized ginger ale dripped to the bottom of the plate and we were fighting to rub our kielbasa bites through the sauce. DH has requested these for our Super Bowl party and I'm sure that others will love these as much as we did. Thanks ElaineAnn for a simple and delish keeper.\n- Yummo! Guests were \"stealin\" out of the pan as it was cooking! I used cocktail sausages and added a splash of balsamic vinegar! This is way too easy for such a yummy dish. Thanx for posting!\n\n### Date\n2006-10-20 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "5-ingredients-or-less", "appetizers", "pork", "easy", "dietary", "low-carb", "low-in-something", "meat", "pork-sausage" ], "ingredients": [ "kielbasa", "ginger ale" ], "steps": [ "cut kielbasa into 2-inch slices", "place in a large skillet with the ginger ale", "bring to boil , then reduce heat to medium", "do not cover pan", "after 15 to 20 minutes , ginger ale will be reduced and start to caramelize", "watch carefully because you dont want it to burn", "at this point , keep stirring until chunks are glazed", "serve on a platter with toothpicks inserted", "they are sticky and yummy !" ], "nutrition": [ 243.7, 31.0, 15.0, 28.0, 18.0, 34.0, 1.0 ], "reviews": "['I made these for DH and my lunch today, along with some German Fried Potatoes. I used 1/2 lb. smoked sausage and 3 oz. of the ginger ale.
I agree that it adds a subtle sweetness, which was just perfect, as I am not a fan of really sweet glazes. This is so simple and just 2 ingredients, love it!!! Made for your win in the football pool.', \"This was awesome! It took longer than expected, but it doesn't get any easier! Everyone loved it.\", \"We all really enjoyed this for dinner tonight. I didn't change a thing except I had to cook it for closer to 30 min for the glaze to be thick and sticky. Definitley a great and easy recipe I'll be making again! Thank you and God Bless.\", 'great football food. Love the ginger ale and would never had thought to use it on keilbasa! Made for football pool week 3, 2010', 'Wow, so simple. Was a hit at the New Years eve get together. I served these tasty bites with two types of mustard. Spicy whole grain and cranberry mustard. Made for your win football Pool 2010 week 16.', 'Thanks Elaine for such an easy delicious dish. The ginger ale added a light sweet flavor to the sausage, but was not overpowering. I may not have cooked the sauce long enough as it never turned into a thick glaze, but that did not seem to to affect the taste in any way. I will make these again at my next potluck. Thanks for the post. Made for PAC, 2011.', 'These were very good. Served with cabbage casserole, fried potatoes and cornbread. Thanks for sharing.', 'This was really good and so very easy to make. Thanks for sharing it with us.', \"We prepared this then put into the slow cooker to keep warm til party time. Didn't quite get the glazed look - not sure why?\", 'Made this using Reeds Ginger Brew, which is a very sweet, gingery ginger ale, and it turned out great! To those whose ginger ale did not reduce - a higher sugar content probably helps, and then you just have to boil off almost all of the water and carmelize the sugar, no matter how long that takes. (made this a second time with a different ginger ale, and the results were not as good, even though I simmered the liquid until it was almost gone). Using a higher temperature worked for me, as I kept an eye on the pan and stirred frequently. The kielbasa was glazed in thick ginger goodness! One thing I may try next time is reducing the ginger ale a little before adding the sausage slices, so they won\\'t get overcooked. This is a great alternative to the ubiquitous bbq \"party weenies\" that always get brought to parties around here. Thanks!', \"SUPER EASY! Well worth your time. If you're in the kitchen anyway, throw these on. Your guests will enjoy them. I cut into fun diagonal pieces, which seemed a bit more festive next to the other Christmas appetizers.\", \"These were very easy to make and delicious! I loved the slightly sweet glaze the ginger ale gave to the kielbasa. I added quite a bit of black pepper to mine, just because I like it a little spicy which I thought went good with the sweetness of the ginger ale glaze. Thanks for submitting this recipe. I'll definitely be making this again!\", 'Simple simple and delish! This was wonderful. Made for a quick appey - gone gone gone! Will definitely make again. Thanks!', \"This was good, but the ginger ale didn't reduce down to a syrup even after 40 minutes of simmering. It did lose some of the liquid, so I wonder if it was the kind of ginger ale I used (Jamaican, all natural)? I'll try it again and repost if I get better results next time.\", \"It certainly doesn't get any easier than this! The guests at my New Years eve party loved this quick and easy appetizer. The ginger ale gave the kielbasa a subtle sweetness unlike some glazes that tend to be too sweet. I used a low-fat chicken kielbasa and it worked well for this recipe. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
*Made for 2010 Football Pool*\", 'This was great, I think. My DD and her BF ate them right out of the pan while they were cooling! I had only 1lb so I reduced the ginger ale in the sauce pan quite a bit before adding the kielbasa. They did get a beautiful glaze. The one I did taste was yummy! I will keep Vernors and kielbasa in the house just in case I need a quick and delicious appy. Thanks so much.', 'you can better believe when I saw this recipe, I said to myself; self this cannot be right!!! This was soooooooo different and luscious that I said to myself; \"Holy Cow\". Delightful delicious and different. Oops donot forget easy.

Thanks ElaineAnn from Pat Merwin', \"These were very simple to make. I was a little afraid of them coming out too sweet but they don't. I made this for dinner with fried cabbage and noodles, it made for a perfect dinner.\", \"Great dish! I followed the directions exactly and these came out very sticky and gooey and yummy. After they were on the platter for a couple of minutes, a lot of the caramelized ginger ale dripped to the bottom of the plate and we were fighting to rub our kielbasa bites through the sauce. DH has requested these for our Super Bowl party and I'm sure that others will love these as much as we did. Thanks ElaineAnn for a simple and delish keeper.\", 'Yummo! Guests were \"stealin\" out of the pan as it was cooking! I used cocktail sausages and added a splash of balsamic vinegar! This is way too easy for such a yummy dish. Thanx for posting!']", "submitted": "2006-10-20T00:00:00", "minutes": 30, "n_steps": 9, "n_ingredients": 2 }, { "id": 464, "original_id": 173201, "name": "best grill roasted corn on the cob", "description": "i live in the midwest and i am convinced that there is no better way to eat fresh summer sweet corn!\r\nthe trick is not to soak it! if you soak the corn the result will be steamed and not truly \"roasted\". the husks may get a little burned but the corn will be perfect. (i know, it was hard for me the first time too, just trust me)\r\np.s. use the freshest sweet corn you can get!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/173201_v000.png", "markdown": "## 🍰 best grill roasted corn on the cob\n\n### Description\ni live in the midwest and i am convinced that there is no better way to eat fresh summer sweet corn!\r\nthe trick is not to soak it! if you soak the corn the result will be steamed and not truly \"roasted\". the husks may get a little burned but the corn will be perfect. (i know, it was hard for me the first time too, just trust me)\r\np.s. use the freshest sweet corn you can get!\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- american\n- easy\n- low-fat\n- summer\n- dietary\n- low-sodium\n- low-cholesterol\n- seasonal\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- healthy-2\n- low-in-something\n- corn\n\n### Ingredients\n1. sweet corn\n2. butter\n\n### Steps\n1. lay the corn on a hot grill\n2. cook for twenty minutes , turning every few minutes\n3. remove from the grill with clean gloves and remove the husks and silk\n4. serve with lots of butter , salt and fresh ground pepper\n5. enjoy !\n\n### Nutrition\n- 77.4\n- 1.0\n- 11.0\n- 0.0\n- 5.0\n- 0.0\n- 5.0\n\n### Reviews\n- This was a great way to cook corn! Really easy to husk, and tasted great, thank-you!\n- This is a super easy way to fix good ol' corn on the cob and oh yes, it is absolutely delicious! My husband and I tried this the other night and loved it. Previously, we were always putting corn in foil, but there's no way we'll do it like that anymore...can't wait to get more ears of corn to roast in the husks again! Thank you Kevin, for sharing a simple and tasty recipe!\n- From grocery bag to grill--so easy! I wanted to rinse them off after removing the husks and was afraid it may cool them down too much but it did not. They held the heat for a good while. And the flavor is so wonderful. I added butter and salt but I think it is probably almost as good without any additions. Thanks so much for this recipe.\n- Once I discovered corn on the grill, we have never made it any other way. I'm the grill cook now, so I just discovered this about 4 years ago. Love it!\n- Perfect! We have produce delivered from our local organic farm and we are starting to get sweet corn in every delivery. This is definitely how I'll be making every batch! Thanks for posting.\n- I have been doing this for the last 5 years. What I like about it is no silk left on the corn. Also you don't have to worry about burnt corn. A little brown on the corn adds flavor as long you don't dry it out.\n- This recipe works! Perfect corn every time. My husband put two ears on the grill and 20 minutes later, perfectly roasted corn. He did suggest that next time we trim the "hairs" off the top, because of the flame, they went from wild "mohawk" to "flat top" in 15 seconds! :) <br/>Great "recipe" kevin! Thanks!\n- This is great. The husk and silks come off easily. Thanks for posting.\n- Super easy and delish!\n- Excellent! So good and easy to prepare! Easy to husk, too. Thanks, kevin4201\n- Great way to do corn! So easy and turned out delicious! The husks did get charred but the corn didn't at all. Thanks for sharing this technique!\n- This is a special treat when my hubby grills. I love it it tastes like the corn you get at the fairs.\n- This is one awesome way to prepare fresh corn on the cob! I prefer mine just a tad hard, so 15 minutes is perfect for me. The husks were slightly dried out so I removed a couple of layers and then rinsed/soaked for a bit. Corn was perfect and so very sweet. Served with butter, salt and pepper. Thanks for sharing!\n- Outstanding! I put the corn on a charcoal grill for 20 minutes, turning every 5 minutes. It was fantastic. I will never boil corn on the cob again!\n- I was a little worried that this would actually turn out roasted, but the corn tasted great!! Had a slightly smokey flavor, and it was done just right! Delicious! Thanks!\n- I tried it & I like it! E-Z but tricky to husk hot,hot corn. Need to buy gloves.Bot not one piece of silk on corn.Thanks Kevin4201\n- I agree with Kevin, at first, just tossing the husks on the grill is daunting, but it works. I have found that if the store hasn't trimmed the ears, it works best. The first time, I had run out of stove space, between my roast, veggies and things steaming for dessert. No problem. The corn came out perfectly.\n- I have also done this for years ,and it is the only way to eat corn on the cob.\n- My new favorite way to make corn. Super easy and absolutely perfect. The outside husks got black, but inside the corn was juicy and perfectly cooked. I have more on the grill tonight! Thanks for sharing!\n\n### Date\n2006-06-17 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "american", "easy", "low-fat", "summer", "dietary", "low-sodium", "low-cholesterol", "seasonal", "low-saturated-fat", "low-calorie", "inexpensive", "healthy-2", "low-in-something", "corn" ], "ingredients": [ "sweet corn", "butter" ], "steps": [ "lay the corn on a hot grill", "cook for twenty minutes , turning every few minutes", "remove from the grill with clean gloves and remove the husks and silk", "serve with lots of butter , salt and fresh ground pepper", "enjoy !" ], "nutrition": [ 77.4, 1.0, 11.0, 0.0, 5.0, 0.0, 5.0 ], "reviews": "['This was a great way to cook corn! Really easy to husk, and tasted great, thank-you!', \"This is a super easy way to fix good ol' corn on the cob and oh yes, it is absolutely delicious! My husband and I tried this the other night and loved it. Previously, we were always putting corn in foil, but there's no way we'll do it like that anymore...can't wait to get more ears of corn to roast in the husks again! Thank you Kevin, for sharing a simple and tasty recipe!\", 'From grocery bag to grill--so easy! I wanted to rinse them off after removing the husks and was afraid it may cool them down too much but it did not. They held the heat for a good while. And the flavor is so wonderful. I added butter and salt but I think it is probably almost as good without any additions. Thanks so much for this recipe.', \"Once I discovered corn on the grill, we have never made it any other way. I'm the grill cook now, so I just discovered this about 4 years ago. Love it!\", \"Perfect! We have produce delivered from our local organic farm and we are starting to get sweet corn in every delivery. This is definitely how I'll be making every batch! Thanks for posting.\", \"I have been doing this for the last 5 years. What I like about it is no silk left on the corn. Also you don't have to worry about burnt corn. A little brown on the corn adds flavor as long you don't dry it out.\", 'This recipe works! Perfect corn every time. My husband put two ears on the grill and 20 minutes later, perfectly roasted corn. He did suggest that next time we trim the "hairs" off the top, because of the flame, they went from wild "mohawk" to "flat top" in 15 seconds! :) <br/>Great "recipe" kevin! Thanks!', 'This is great. The husk and silks come off easily. Thanks for posting.', 'Super easy and delish!', 'Excellent! So good and easy to prepare! Easy to husk, too. Thanks, kevin4201', \"Great way to do corn! So easy and turned out delicious! The husks did get charred but the corn didn't at all. Thanks for sharing this technique!\", 'This is a special treat when my hubby grills. I love it it tastes like the corn you get at the fairs.', 'This is one awesome way to prepare fresh corn on the cob! I prefer mine just a tad hard, so 15 minutes is perfect for me. The husks were slightly dried out so I removed a couple of layers and then rinsed/soaked for a bit. Corn was perfect and so very sweet. Served with butter, salt and pepper. Thanks for sharing!', 'Outstanding! I put the corn on a charcoal grill for 20 minutes, turning every 5 minutes. It was fantastic. I will never boil corn on the cob again!', 'I was a little worried that this would actually turn out roasted, but the corn tasted great!! Had a slightly smokey flavor, and it was done just right! Delicious! Thanks!', 'I tried it & I like it! E-Z but tricky to husk hot,hot corn. Need to buy gloves.Bot not one piece of silk on corn.Thanks Kevin4201', \"I agree with Kevin, at first, just tossing the husks on the grill is daunting, but it works. I have found that if the store hasn't trimmed the ears, it works best. The first time, I had run out of stove space, between my roast, veggies and things steaming for dessert. No problem. The corn came out perfectly.\", 'I have also done this for years ,and it is the only way to eat corn on the cob.', 'My new favorite way to make corn. Super easy and absolutely perfect. The outside husks got black, but inside the corn was juicy and perfectly cooked. I have more on the grill tonight! Thanks for sharing!']", "submitted": "2006-06-17T00:00:00", "minutes": 20, "n_steps": 5, "n_ingredients": 2 }, { "id": 465, "original_id": 110452, "name": "pomegranate syrup grenadine", "description": "this is very versatile. you can us it to flavor drinks, including champagne, fruit mixes, sauces, desserts and can also be used on top of ice cream and crepes.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/110452_v000.png", "markdown": "## 🍰 pomegranate syrup grenadine\n\n### Description\nthis is very versatile. you can us it to flavor drinks, including champagne, fruit mixes, sauces, desserts and can also be used on top of ice cream and crepes.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n\n### Ingredients\n1. pomegranate juice\n2. sugar\n\n### Steps\n1. in a small sauce pan combine pomegranate juice and sugar\n2. bring to a boil over high heat , stirring until sugar is dissolved\n3. boil for 1 minute longer\n4. remove from heat and cool\n5. cover and refrigerate up to 2 weeks\n6. freeze in airtight containers up to 3 months\n\n### Nutrition\n- 309.6\n- 0.0\n- 319.0\n- 0.0\n- 0.0\n- 0.0\n- 26.0\n\n### Reviews\n- I love the idea of making my own grenadine so I can control the quality of ingredients and it is so much more economical. Thank you, CoffeeMom, for a great recipe! Initially for Recipe #322795 and Recipe #178833. Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.\n- Just what the doctor ordered! Needed grenadine for a recipe, and didn't want to buy a full bottle of the stuff. Trust 'Zaar to have exactly the recipe I needed! Thnx so much for posting, CoffeeMom.\n- I came across this recipe after I couldn't find grenadine at the store. I really love this recipe. The syrup is very easy to make and tastes great. I used it in a tequila sunrise, and will probably start flavoring my iced tea with it as well. I love the freezer tip as well; I made extra to store there for later. Thanks for the recipe!\n- Perfect. I am allergic to cherries, so I was so happy to see this recipe did not need them. This grenadine was absolutely perfect and so very delicious. Thank you SO much! Your recipe made my New Year's Eve!\n- Wow! I just made a batch using Splenda since I'm diabetic. I will be enjoying my homemade cherry lime-aids again. The hardest part was finding the juice. Thanks.\n- Delicious!\n- This was really simple and SO much better than the grenadine you can buy which is mostly just corn syrup. Thanks for the recipe!\n- thank you for posting this i use grenadinre in seveal of my recipes \"bananas in red goop\" and \"roy rogers\" and this comes in real handy thanks for posting dee\n\n### Date\n2005-02-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "condiments-etc", "easy" ], "ingredients": [ "pomegranate juice", "sugar" ], "steps": [ "in a small sauce pan combine pomegranate juice and sugar", "bring to a boil over high heat , stirring until sugar is dissolved", "boil for 1 minute longer", "remove from heat and cool", "cover and refrigerate up to 2 weeks", "freeze in airtight containers up to 3 months" ], "nutrition": [ 309.6, 0.0, 319.0, 0.0, 0.0, 0.0, 26.0 ], "reviews": "['I love the idea of making my own grenadine so I can control the quality of ingredients and it is so much more economical. Thank you, CoffeeMom, for a great recipe! Initially for Recipe #322795 and Recipe #178833. Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.', \"Just what the doctor ordered! Needed grenadine for a recipe, and didn't want to buy a full bottle of the stuff. Trust 'Zaar to have exactly the recipe I needed! Thnx so much for posting, CoffeeMom.\", \"I came across this recipe after I couldn't find grenadine at the store. I really love this recipe. The syrup is very easy to make and tastes great. I used it in a tequila sunrise, and will probably start flavoring my iced tea with it as well. I love the freezer tip as well; I made extra to store there for later. Thanks for the recipe!\", \"Perfect. I am allergic to cherries, so I was so happy to see this recipe did not need them. This grenadine was absolutely perfect and so very delicious. Thank you SO much! Your recipe made my New Year's Eve!\", \"Wow! I just made a batch using Splenda since I'm diabetic. I will be enjoying my homemade cherry lime-aids again. The hardest part was finding the juice. Thanks.\", 'Delicious!', 'This was really simple and SO much better than the grenadine you can buy which is mostly just corn syrup. Thanks for the recipe!', ' thank you for posting this i use grenadinre in seveal of my recipes \"bananas in red goop\" and \"roy rogers\" and this comes in real handy thanks for posting dee']", "submitted": "2005-02-07T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 466, "original_id": 53182, "name": "baked potatoes from the crock pot", "description": "this is a great way to have baked potatoes ready when you come home. i own two crock pots. in one i have my meat and the other i have a vegetable, some type of side or dessert. you can create a whole meal in a crock pot.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/53182_v000.png", "markdown": "## 🍰 baked potatoes from the crock pot\n\n### Description\nthis is a great way to have baked potatoes ready when you come home. i own two crock pots. in one i have my meat and the other i have a vegetable, some type of side or dessert. you can create a whole meal in a crock pot.\n\n### Tags\n- weeknight\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- low-fat\n- crock-pot-slow-cooker\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- equipment\n\n### Ingredients\n1. baking potatoes\n2. aluminum foil\n\n### Steps\n1. stab potatoes with fork\n2. wrap each in foil\n3. fill crock pot with potatoes\n4. cover and cook on high 2 1 / 2- 4 hours\n5. do not add water\n6. cooking time depends on how big your potatoes are\n7. use your best judgement\n8. it doesn't hurt to cook them for the 4 hours\n9. for large potatoes , i have cooked five to six on low for 8 to 10 hours and they turn out perfectly\n\n### Nutrition\n- 106.5\n- 0.0\n- 4.0\n- 0.0\n- 4.0\n- 0.0\n- 8.0\n\n### Reviews\n- Fabulous way to bake soft, yummy potatoes, especially if your oven is busy! We had these with roasted vegetables for a filling dinner. Note: I started a bit late, so I used smallish potatoes and gave them an hour on high before turning down to low for about 5 hours. Thanks!\n- made these when we went camping last week. How nice to have potatoes \"baking\" while we were swimming in the lake! The family liked them much more then \"nuked potatoes\" So I will make them at home too now...will be nice not to heat up the whole house.\n- I loved this method for baked potatoes! I put them in the crockpot in the morning and had perfect baked potatoes for dinner! They turned out just perfect. Thanks!\n- Wow, what a great, great method. Never knew I could do this, and now feeling kinda of silly about not figuring this out before. Easy, and works! What more could you say? I had 3 potatoes and wrapped in foil with a bit of salt after washing. Put in my crockpot for 2 hours on high. No hot stove, no hot grill. Just perfect potatoes and so tasty. Thank you Audrey!\n- I had 6 rather small baking potatoes and cooked them for 2 hours. That was a revelation to me. Thank you.\r\n\r\n \r\n\r\n\r\nI had 6 rather small baking potatoes and cooked them for 2 hours. That was a revelation to me. Thank you.\r\n\r\n\r\n\r\n\r\n \r\n\r\n\r\n \r\n\n- Good way to cook them without heating up the house. We made these yesterday and it was the hottest day of the month and the crock pot kept the heat down.\n- This was great. I was grilling steaks later that day & pop these in the crockpot. Steak & bake potatoes. UMMM Good\n- This was so very easy, loved the potatoes this way. I used my mini crockpot which has only 1 setting. It held 2 potatoes and was done when I checked them 5.5 hours later. I think next time I'll check them in 4 hours. Made for *1-2-3 Hit Wonders* game 2007\n- I would have never thought of this! I can't wait to try it. has anyone tried it with sweet potatoes? I think that would be a good idea too...\n- What a great way to do potatoes! We did them like this for Mother's Day - 4 large sweet potatoes - and then just had to take the salad out of the fridge and throw the meat on the grill - no fuss or worry about the potatoes being done! What could be easier that that!\n- use this way to \"bake\" potatoes in the summer...I like to either rub a little crisco or spray with a non stick spray and roll in Crazy Salt..and then reroll in foil...much better than nuked baked potatoes..thank you...for posting..\n- Yum! I stumbled upon this recipe when I was looking for easy crock pot recipes for a friend. As soon as I read it, I went, \"Well, duh! Why didn't I ever think of that? Baked potatoes without heating up the house!\" I did six large potatoes, rubbed with olive oil and seasonings, on high for 5 hours, and they're wonderful! Thank you Audrey! :)\n- 2 thumbs up. 6yo DD enjoyed her sweet potato while I had the perfect loaded baked potato. Both were cooked together. I did nothing but wash and wrap in foil. They cooked on high for 4 hr and were done but did great on low for 30 more minutes to buy me some time. My crockpot doesn't have the warm feature. Definitely a repeater.\n- It couldn't be easier! We take alot of baked potatoes to work for lunch. This recipe has an added bonus: it doen't heat up the house on summer days.\n- Loved this recipe! This will be used alot in the summer so I don't have to further heat up my 80 degree kitchen to get great baked potatoes. Thanks for posting!\n- This was such an easy way to fix baked potatoes. I had mine in the crock pot for 5 hours. They were still on the hard side. I guess I had really big baking potatoes. I did pick up the smallest potatoes I could find. Keep in mind that size does count. I will be making again but with more time for cooking or smaller potatoes. Thanks for posting Audrey M.\n- This turned out very well for me and certainly couldn't get any easier! I think I cooked them a little too long but they tasted great.\n- I believe. I didn't, but now I do. Perfect for summertime. I did 3 large baking potatoes for about 2 1/2 - 3 hours with excellent results. Thanks!\n- Worked like a charm! Much better than potatoes done in the microwave, and much easier! \r\nThanks! \n- I tried these tonight and wowzers, what a fabulous result! I added to it a bit by making them twice baked by taking the insides out, smooshing in some sour cream, chives, salt, butter and cheddar cheese, re stuffing the skins, re wrapping them and putting them back int he pot for about another 30 mins on low. I think I need to play a bit with the second times length in the crock pot, but the result was very, very good. Thanks. From now on baked potatoes will be back in my regular schedule.\n- Really great and really easy!!! I must be honest, this is the 2nd time I'm making this recipe and this time turned out MUCH better! The first time I made it I had large potatoes and put them in the crock for the 4 hours. At the 4 hour mark, dinner was done and the potatoes were not and they weren't great. This time I rolled them in some olive oil and then salted them before rolling them into tinfoil. I cooked them about 5 hours (they were medium in size) and they were PERFECT!!! Much better than in the microwave and I simply wouldn't take the time to bake potatoes in the oven so this will be my new go-to method. The potatoes were nice and fluffy inside. I followed another reviewers recommendation and checked them about 30-45 minutes before they were due to be done and pierced them with a fork. The ones on top weren't as cooked as the ones in the bottom so I just adjusted their positioning and all were cooked perfect. This couldn't have been easier and made making dinner super easy since I didn't have to even think about these potatoes until they were supposed to be put on the table. I paired this tonight with recipe #242154 and recipe #73021. Wonderful!\n- This was a great way to bake potatoes without heating up the kitchen. I rubbed them with olive oil then sprinkled with sea salt before wrapping in the foil. They were much better than microwaved potatoes. Thanks!\n- These potatoes are fabulous! My four year old always tells me he doesn't like potatoes. And unless they come in a Happy Meal, he won't eat them. After making these, I opened one up on his plate, let him spray parkay refrigerated butter spray and sprinkle seasoned salt on them, and he ate every bite. He said they were so good they made his head spin. I will never bake potatoes another way. There was so much flavor infused in every single bite. The texture was perfect. Thanks so much for posting such and easy and tasty recipe!\n- This method makes great baked potatoes. We like them better cooked this way because they come out perfect. They are moist, unlike when I do the oven method. I always do extra potatoes so that we have leftovers. I let the leftovers cool and refrigerate for making home fries the next day. I dice up the cold potatoes, toss in olive oil, throw in some kosher salt and black pepper and any other seasonings you like and saute in a little butter and olive oil. Thanks Audrey for posting this. It's a huge time/money saver for me.\n- What a fabulous find this recipe is! I'd have never thought of cooking potatoes in the crockpot, but shall now be doing it often. No, not just often: more probably all the time! And all the year round. I followed the advice of a couple of reviewers and coated the potatoes lightly with olive oil and then added a light sprinkling of garlic salt. While they were still warm, we positively feasted on some of the potatoes, served with Ravenseyes' scrumptious Tzatziki Recipe #306901. Thanks so much for sharing this recipe, bmcnichol. I agree with another reviewer's comment that this is probably the best crockpot recipe ever. I urge everyone who'd love a supply of potatoes ready for other recipes, let alone baked potatoes ready to fill with their favourite topping, to try it.\n- I love it when a recipe teaches me a new concept to use in my cooking rather than just showing me how to make a dish. This was so easy and the potatoes came out beautifully fluffy inside and the skin was much better than from in a microwave. My husband has a baked potato for lunch most days and he actually likes it when they are cold (yes, he is strange in some ways). So, this means rather than nuking him one every day I can just load up the crock pot and put a few days worth in and just pull them out of the fridge for his lunch. Plus, I love having a crock pot recipe where I don't have at on of clean up with the pot afterwards. Thank you for teaching me this method. Made for Zaar Stars tag.\n- These were fast, easy, and delish to prepare. Served with Recipe #63887 -- will use this a LOT!\n- I haven't tried this yet, but what a great idea!!! I love baked potatoes, but often times I don't make them due to the time it takes to bake them in the oven. Now they'll be waiting when I arrive home from work. Thank you for posting!!\n- This has been in my cookbook for a long time and I finally got around to trying it. What an intriguing way to bake potatoes! I wasn't sure if my potatoes were small, medium, or large. I decided they were \"medium\". I cooked them for about 6 hours and they were perfectly done.\n- What a great recipe to have and use especially during the hot, hot months here in Florida. I followed the directions as written, using two large potatoes. I love that this won't heat up the kitchen, although, I still think the texture is different that when cooked in the oven. We will definitely be using this recipe in the future. Thanks bmcnichol!!!\n- We make our baked potatoes like this all the time (just last night!) I also rub them with a little olive oil and kosher salt!\r\nThe texture is so much better than microwaved potatoes.\r\nIt's wonderful coming home from work and having the potatoes done!\n- This worked perfectly for me. I cooked 4 potatoes and they were done in exactly 8 hours. After they were cooled, I peeled & shredded them to use in hash browns.\n- If I could give more that 5 stars I would.... I used regular potatoes\r\nwashed and air dried. I poked them with the fork twice on each side.\r\nWrapped them in the foil and they were great... they took 3 1/2 hours in my 4 quart crock. Thanks for this keeper !\n- This was excellent. I have \"baked\" potatoes this way for years ONLY I don't use foil and I often use red potatoes.\r\nThanks for the reminder of how great something simple can be.\n- I have had this recipe posted on zaar for awhile. This is the best crock pot recipe to have in your recipe file. No mess, no heat, and the best baked potaotes you will ever have.\n- These were good and did free up the oven but I still prefer them baked.\n- An easy way to make light, fluffy baked potatoes. Thanks for posting this lifesaver... now the potatoes are ready when I get home from a long day at work.\n- I used to have a crock pot/slow cooker and remember reading somewhere that you shouldn't cook in it without liquid in the pot so this recipe is mind boggling in more ways than one! Has anyone else ever come across that rule? What is everyone using to make this recipe? I have to buy a new crock pot so am open to suggestions! Thanks.\n- These are simple and taste far better than cooking in the oven or microwave. Highly recommended.\n- What a great way to make baked potatoes! I rubbed a bit of olive oil on them and sprinkled on sea salt. After about 7 1/2 hours I had perfectly baked spuds.\n- I cooked 10 medium russett potatoes by this method. Excellent! What I most like about it, no heat in the kitchen, the skins are soft, the flavor is great.I checked them twice, a few on top were not quite cooked so I just put them on the bottom during the 4 hours. No problem and the foil I can reuse. I used 5 for one meal with butter and sour cream. Tonight I made potato salad and they peeled and sliced perfectly and easily. Do not store any cooked potatoes in the foil in the refrigerator. They will sweat and discolor the foil and taste. This is a time saver for me and I will use again and again.\r\nI used to bake them in foil in a large roaster on low heat but this method tops mine. Thanks for posting.\n- I'll never bake a potato any other way after trying this! Thank you!\n- Nothing is as good as an oven baked spud but these potatoes done in the crock pot are great when oven space is tight. Often serve with the works along a with prime rib roast using the "closed door method" to cook the meat.\n- Thanks for a great recipe! Many times I'd like baked potatoes with dinner but just don't want to hassle with the oven, etc, and I never thought to try them in the crock pot! I made them over the weekend making extra to use up a bag of spuds. Worked fantastic, and DH was happy to have extras to take in his lunch!\n- Awesome idea! I use this quite often now I found it! THANKS\n- I've made this recipe twice now, both with great results. I first rubbed the potatoes with a garlic-infused olive oil and instead of salt (can't use it, unfortunately) rubbed them with ground pepper. Cooked them on low and they came out great. Any leftovers are great for making hash brown potatoes or potato salad. The olive oil gives the left over dishes a lovely flavor.\n- Good. Great. Grand!\n\nI did one sweet potato in my mum's little crock pot for about 3 hours. Absolutely delish! I'll be making these a lot more. It's especially nice not to have to crank to oven in the spring time heat.\n\nThanks for posting this! :]\n- Perfect! I had an oven full of baby backs and this worked out perfectly. Thank you Audrey M for a keeper.\n- I've been doing this for years and it is a huge time saver. In addition, at the holidays I put my sweet potatoes in the crock pot, not wrapped or coated with anything and basically let them steam until they are soft (on high a couple of hours depending on size). The benefit is the skin just slides off and they are ready to mash. If you use a crockpot liner, just let the crock cool and put it away. No clean up.\n- Excellent! I was in a hurry, so turned it on high for about 2 hours, then to low. After 6 1/2 hrs. they were done! I did 4 potatoes. Thanks! Made for 123 Hit Wonders game.\n- THis worked wonders for me tonight Bonnette. I had the potatoes in the crockpot by 9a and then this afternoon I fried up some hamburg and added one large can of Hormel Chili-no-beans. Served it with chopped up onion, tomatoes, and shredded cheese and a dollop of sour cream.!!\r\n This is a great idea that has so many possibilites. Like you mentioned that you could do up a bunch on sunday and have them to your availability all week for meal time planning. Thanks for the idea~\n- I absolutely loved this! I used really large potatoes and thru in some sweet potatoes too, everything cooked perfect on low for about 8 hours. I used them for loaded baked potatoes and everyone loved them! cooked way better than in the microwave.\n- just a comment: these are STEAMED potatoes, not baked. Many people like their potatoes this way. I don't mind steamed, but I prefer the dry flavor of roasted potatoes. I have years of food service, and a baked potato is NOT wrapped in foil, until after it is baked (and only to keep it warm if not going to be eaten or served immediately).\n- WOW .......... Great idea lol\n- This is an easy and good way to make a baked potato. My DH says it is good but not quite like oven baked. Made for 1,2,3 Hit Wonders 2007.\n- I made a mistake and turned my crockpot on LOW instead of HIGH therefore after 4 hours it wasn't cooked. I re-read the recipe and noticed HIGH so I turned it on HIGH for another hour and it cooked just right. The potatoes came out soft and fluffy and flavorful since I seasoned them with salt, pepper and a cube of butter. THANKS FOR THE RECIPE!!\n- These are so good! You can not tell they were not cooked in the oven. Highly recommend!!\n- This was so easy. I'd have never thought of making potatoes this way. I useually do them in the microwave, but this is a great alternative...Will definately use when I have company comming.\n- Cooked six medium size (pretty small for russets) in small crockpot on high for 3.5 hours and they came out perfect! I washed the night before and let air dry. Then wrapped in foil before placing in the crockpot. I was sure to put the larger side (if there was on down in the crock. I also put part where the foil overlaps against the side of the crock so that they wouldn't get too hot right against the heat. Perfect.\n- This is great! It was SO easy! Just make sure your potatoes are all about the same size, I had 1 little guy in there and it ended up way overcooked. Otherwise, such a great idea!!!\n- Great. I cooked 6 medium Yukon golds. Sprayed the foil with a bit of cooking spray and then salted the outside of the potatoes before wrapping them. Yum, this is so easy!\n- Worked out great!\n- I can't believe I never reviewed this recipe. We use it for every holiday meal. It frees up the oven and makes fantastic fluffy baked potatoes. We have been known to rub the potato with olive oil and sprinkle with kosher salt before putting on the foil and putting in the crock pot.\n- I made these as a side dish for Christmas! It was very easy and they came out just perfect. I don't think I will cook them another way. Thank you for sharing!\n- I have cooked potatoes like this about five times now...and I love it. So easy and doesn't heat up the oven in the summmer. Great idea!!\n- The potatoes were excellent. I usually put mine in the microwave. My children said no more microwave, they said they had a lot better taste.\n- Pure genius! I can do this when I get home from work, in seconds, and clean up is easy. I popped two medium-small potatoes in the crock pot (after washing and pricking with a knife), without the foil, on high for 2 hours and they came out perfectly. I don't like the peel, but roommates do, so I will oil and salt the outside next time. Thanks for sharing!\n- Never thought of doing this. great idea! I havent' tried it yet, but will keep it in the back of my mind. I think this will come in handy. Thanks!\n- Finally!! A way to \"bake\" potatoes without overbaking them and having them come out mealy. I have never been able to make baked potatoes come out just right until now. They were nice and soft and tender and very tasty. I cooked them for the full 4 hours on high and then turned the heat off but left the potatoes in the crockpot while I made the rest of the dinner. I will definitely be \"baking\" my potatoes this way from now on and a lot more often. Thanks for a great recipe Audrey! \r\n Updated 12/6 to add that I rub Crisco shortning over the potatoes before wrapping them in foil. This makes the skins soft. \n- I have to say these didn't turn out like I expected. They seemed to be overcooked and didn't taste good at all. Could have been my crockpot, but I don't plan on trying the recipe again--takes too much time.\n- My DH put these in the crock pot and the potatoes came out GREAT!! Nice way to have potatoes without heating up the oven. Will use this method the next time I Make Yummy Baked Potato Skins (43908). Have made these a number of times now and found out you don't need to do step 1. I just wrap them in foil and place in the crock pot.\n- I've made these twice now and both times the results were delicious. This is a nice way to have baked potatoes in hot weather without heating up the house. Several friends now use this method too. Thanks for the tip.\n- I use this method a lot. I also keep some in the refrigerator after cooking of course, for up to 2 or 3 weeks. If I want potatoes with my eggs or anything else, I chop one up and heat up with olive oil in a pan with onion, green pepper etc. or just some onion powder which takes only 2 or 3 min to do and I have them to go with my eggs etc. Like having instant hash browns, only much better.\n- I never would have thought of baking potatoes in the crock pot, but now that I've followed your directions I don't plan to make them any other way. This is the perfect way to fix baked potatoes for a crowd, particularly in the summer! (My crock pot puts out a little heat so I put it in my garage while cooking. LOL) Thank you, thank you, thank you!\n- I would like to ask the reviewers why they would slow-cook baked potatoes for 4-5 hours when the microwave does the same thing in 8-15 minutes? I'm serious - are they that much better?\n- Despite all my attempts to mess this up, the potatoes turned out great! I mistakenly put the crock pot on low and realized it after about 4 hours. I switched to high for the remainder of time and the potatoes were perfect! Next time I'll try to manage to follow the directions! Thanks for sharing!!\n- Easy peezy!! <br/>Thank you,\n- I made these last night and I have to admit I was skeptical at first -- I thought they would come out dry or something. But they came out great! Fluffy, moist, just fabulous!\n- Really easy, and very favorful! And very little cleanup-I used bargin brand foil!\n- Made these tonight and loved them!\r\nI rubbed them in olive oil. Even made extra for the boys this week.\r\nThey were great!\n- When I saw this recipe, I was thrilled. I too thought " why didn't I think of this "? I made these a couple week ends ago. I used 4 med. yukon golds, rubbed with evoo and koser salt. Cooked on high for 4 1/2 hours and they were perfect, I won't make baked potatoes any other way. I will save on propane AND my a/c. Today, I have 12 medium boil in a bag red potatoes ( I want to make a cream cheese potatoe salad). I wrapped all 12 in foil,drizzled with an evoo lemon/ garlic& jalapeno dressing that I make and keep in the fridge to use on salads and such. I will post the results, when the results come in : )\n- This was my first time making baked potatoes in the crock pot and it worked perfect. I was worried about the top potatoes not getting cooked enough but they were. Thank you for sharing with us.\n\n### Date\n2003-02-03 00:00:00\n", "tags": [ "weeknight", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "easy", "low-fat", "crock-pot-slow-cooker", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "equipment" ], "ingredients": [ "baking potatoes", "aluminum foil" ], "steps": [ "stab potatoes with fork", "wrap each in foil", "fill crock pot with potatoes", "cover and cook on high 2 1 / 2- 4 hours", "do not add water", "cooking time depends on how big your potatoes are", "use your best judgement", "it doesn't hurt to cook them for the 4 hours", "for large potatoes , i have cooked five to six on low for 8 to 10 hours and they turn out perfectly" ], "nutrition": [ 106.5, 0.0, 4.0, 0.0, 4.0, 0.0, 8.0 ], "reviews": "['Fabulous way to bake soft, yummy potatoes, especially if your oven is busy! We had these with roasted vegetables for a filling dinner. Note: I started a bit late, so I used smallish potatoes and gave them an hour on high before turning down to low for about 5 hours. Thanks!', 'made these when we went camping last week. How nice to have potatoes \"baking\" while we were swimming in the lake! The family liked them much more then \"nuked potatoes\" So I will make them at home too now...will be nice not to heat up the whole house.', 'I loved this method for baked potatoes! I put them in the crockpot in the morning and had perfect baked potatoes for dinner! They turned out just perfect. Thanks!', 'Wow, what a great, great method. Never knew I could do this, and now feeling kinda of silly about not figuring this out before. Easy, and works! What more could you say? I had 3 potatoes and wrapped in foil with a bit of salt after washing. Put in my crockpot for 2 hours on high. No hot stove, no hot grill. Just perfect potatoes and so tasty. Thank you Audrey!', 'I had 6 rather small baking potatoes and cooked them for 2 hours. That was a revelation to me. Thank you.\\r\\n\\r\\n \\r\\n\\r\\n\\r\\nI had 6 rather small baking potatoes and cooked them for 2 hours. That was a revelation to me. Thank you.\\r\\n\\r\\n\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n \\r\\n', 'Good way to cook them without heating up the house. We made these yesterday and it was the hottest day of the month and the crock pot kept the heat down.', 'This was great. I was grilling steaks later that day & pop these in the crockpot. Steak & bake potatoes. UMMM Good', \"This was so very easy, loved the potatoes this way. I used my mini crockpot which has only 1 setting. It held 2 potatoes and was done when I checked them 5.5 hours later. I think next time I'll check them in 4 hours. Made for *1-2-3 Hit Wonders* game 2007\", 'I would have never thought of this! I can't wait to try it. has anyone tried it with sweet potatoes? I think that would be a good idea too...', \"What a great way to do potatoes! We did them like this for Mother's Day - 4 large sweet potatoes - and then just had to take the salad out of the fridge and throw the meat on the grill - no fuss or worry about the potatoes being done! What could be easier that that!\", 'use this way to \"bake\" potatoes in the summer...I like to either rub a little crisco or spray with a non stick spray and roll in Crazy Salt..and then reroll in foil...much better than nuked baked potatoes..thank you...for posting..', 'Yum! I stumbled upon this recipe when I was looking for easy crock pot recipes for a friend. As soon as I read it, I went, \"Well, duh! Why didn\\'t I ever think of that? Baked potatoes without heating up the house!\" I did six large potatoes, rubbed with olive oil and seasonings, on high for 5 hours, and they\\'re wonderful! Thank you Audrey! :)', \"2 thumbs up. 6yo DD enjoyed her sweet potato while I had the perfect loaded baked potato. Both were cooked together. I did nothing but wash and wrap in foil. They cooked on high for 4 hr and were done but did great on low for 30 more minutes to buy me some time. My crockpot doesn't have the warm feature. Definitely a repeater.\", \"It couldn't be easier! We take alot of baked potatoes to work for lunch. This recipe has an added bonus: it doen't heat up the house on summer days.\", \"Loved this recipe! This will be used alot in the summer so I don't have to further heat up my 80 degree kitchen to get great baked potatoes. Thanks for posting!\", 'This was such an easy way to fix baked potatoes. I had mine in the crock pot for 5 hours. They were still on the hard side. I guess I had really big baking potatoes. I did pick up the smallest potatoes I could find. Keep in mind that size does count. I will be making again but with more time for cooking or smaller potatoes. Thanks for posting Audrey M.', \"This turned out very well for me and certainly couldn't get any easier! I think I cooked them a little too long but they tasted great.\", \"I believe. I didn't, but now I do. Perfect for summertime. I did 3 large baking potatoes for about 2 1/2 - 3 hours with excellent results. Thanks!\", 'Worked like a charm! Much better than potatoes done in the microwave, and much easier! \\r\\nThanks! ', 'I tried these tonight and wowzers, what a fabulous result! I added to it a bit by making them twice baked by taking the insides out, smooshing in some sour cream, chives, salt, butter and cheddar cheese, re stuffing the skins, re wrapping them and putting them back int he pot for about another 30 mins on low. I think I need to play a bit with the second times length in the crock pot, but the result was very, very good. Thanks. From now on baked potatoes will be back in my regular schedule.', \"Really great and really easy!!! I must be honest, this is the 2nd time I'm making this recipe and this time turned out MUCH better! The first time I made it I had large potatoes and put them in the crock for the 4 hours. At the 4 hour mark, dinner was done and the potatoes were not and they weren't great. This time I rolled them in some olive oil and then salted them before rolling them into tinfoil. I cooked them about 5 hours (they were medium in size) and they were PERFECT!!! Much better than in the microwave and I simply wouldn't take the time to bake potatoes in the oven so this will be my new go-to method. The potatoes were nice and fluffy inside. I followed another reviewers recommendation and checked them about 30-45 minutes before they were due to be done and pierced them with a fork. The ones on top weren't as cooked as the ones in the bottom so I just adjusted their positioning and all were cooked perfect. This couldn't have been easier and made making dinner super easy since I didn't have to even think about these potatoes until they were supposed to be put on the table. I paired this tonight with recipe #242154 and recipe #73021. Wonderful!\", 'This was a great way to bake potatoes without heating up the kitchen. I rubbed them with olive oil then sprinkled with sea salt before wrapping in the foil. They were much better than microwaved potatoes. Thanks!', \"These potatoes are fabulous! My four year old always tells me he doesn't like potatoes. And unless they come in a Happy Meal, he won't eat them. After making these, I opened one up on his plate, let him spray parkay refrigerated butter spray and sprinkle seasoned salt on them, and he ate every bite. He said they were so good they made his head spin. I will never bake potatoes another way. There was so much flavor infused in every single bite. The texture was perfect. Thanks so much for posting such and easy and tasty recipe!\", \"This method makes great baked potatoes. We like them better cooked this way because they come out perfect. They are moist, unlike when I do the oven method. I always do extra potatoes so that we have leftovers. I let the leftovers cool and refrigerate for making home fries the next day. I dice up the cold potatoes, toss in olive oil, throw in some kosher salt and black pepper and any other seasonings you like and saute in a little butter and olive oil. Thanks Audrey for posting this. It's a huge time/money saver for me.\", \"What a fabulous find this recipe is! I'd have never thought of cooking potatoes in the crockpot, but shall now be doing it often. No, not just often: more probably all the time! And all the year round. I followed the advice of a couple of reviewers and coated the potatoes lightly with olive oil and then added a light sprinkling of garlic salt. While they were still warm, we positively feasted on some of the potatoes, served with Ravenseyes' scrumptious Tzatziki Recipe #306901. Thanks so much for sharing this recipe, bmcnichol. I agree with another reviewer's comment that this is probably the best crockpot recipe ever. I urge everyone who'd love a supply of potatoes ready for other recipes, let alone baked potatoes ready to fill with their favourite topping, to try it.\", \"I love it when a recipe teaches me a new concept to use in my cooking rather than just showing me how to make a dish. This was so easy and the potatoes came out beautifully fluffy inside and the skin was much better than from in a microwave. My husband has a baked potato for lunch most days and he actually likes it when they are cold (yes, he is strange in some ways). So, this means rather than nuking him one every day I can just load up the crock pot and put a few days worth in and just pull them out of the fridge for his lunch. Plus, I love having a crock pot recipe where I don't have at on of clean up with the pot afterwards. Thank you for teaching me this method. Made for Zaar Stars tag.\", 'These were fast, easy, and delish to prepare. Served with Recipe #63887 -- will use this a LOT!', \"I haven't tried this yet, but what a great idea!!! I love baked potatoes, but often times I don't make them due to the time it takes to bake them in the oven. Now they'll be waiting when I arrive home from work. Thank you for posting!!\", 'This has been in my cookbook for a long time and I finally got around to trying it. What an intriguing way to bake potatoes! I wasn\\'t sure if my potatoes were small, medium, or large. I decided they were \"medium\". I cooked them for about 6 hours and they were perfectly done.', \"What a great recipe to have and use especially during the hot, hot months here in Florida. I followed the directions as written, using two large potatoes. I love that this won't heat up the kitchen, although, I still think the texture is different that when cooked in the oven. We will definitely be using this recipe in the future. Thanks bmcnichol!!!\", \"We make our baked potatoes like this all the time (just last night!) I also rub them with a little olive oil and kosher salt!\\r\\nThe texture is so much better than microwaved potatoes.\\r\\nIt's wonderful coming home from work and having the potatoes done!\", 'This worked perfectly for me. I cooked 4 potatoes and they were done in exactly 8 hours. After they were cooled, I peeled & shredded them to use in hash browns.', 'If I could give more that 5 stars I would.... I used regular potatoes\\r\\nwashed and air dried. I poked them with the fork twice on each side.\\r\\nWrapped them in the foil and they were great... they took 3 1/2 hours in my 4 quart crock. Thanks for this keeper !', 'This was excellent. I have \"baked\" potatoes this way for years ONLY I don\\'t use foil and I often use red potatoes.\\r\\nThanks for the reminder of how great something simple can be.', 'I have had this recipe posted on zaar for awhile. This is the best crock pot recipe to have in your recipe file. No mess, no heat, and the best baked potaotes you will ever have.', 'These were good and did free up the oven but I still prefer them baked.', 'An easy way to make light, fluffy baked potatoes. Thanks for posting this lifesaver... now the potatoes are ready when I get home from a long day at work.', 'I used to have a crock pot/slow cooker and remember reading somewhere that you shouldn't cook in it without liquid in the pot so this recipe is mind boggling in more ways than one! Has anyone else ever come across that rule? What is everyone using to make this recipe? I have to buy a new crock pot so am open to suggestions! Thanks.', 'These are simple and taste far better than cooking in the oven or microwave. Highly recommended.', 'What a great way to make baked potatoes! I rubbed a bit of olive oil on them and sprinkled on sea salt. After about 7 1/2 hours I had perfectly baked spuds.', 'I cooked 10 medium russett potatoes by this method. Excellent! What I most like about it, no heat in the kitchen, the skins are soft, the flavor is great.I checked them twice, a few on top were not quite cooked so I just put them on the bottom during the 4 hours. No problem and the foil I can reuse. I used 5 for one meal with butter and sour cream. Tonight I made potato salad and they peeled and sliced perfectly and easily. Do not store any cooked potatoes in the foil in the refrigerator. They will sweat and discolor the foil and taste. This is a time saver for me and I will use again and again.\\r\\nI used to bake them in foil in a large roaster on low heat but this method tops mine. Thanks for posting.', \"I'll never bake a potato any other way after trying this! Thank you!\", 'Nothing is as good as an oven baked spud but these potatoes done in the crock pot are great when oven space is tight. Often serve with the works along a with prime rib roast using the "closed door method" to cook the meat.', \"Thanks for a great recipe! Many times I'd like baked potatoes with dinner but just don't want to hassle with the oven, etc, and I never thought to try them in the crock pot! I made them over the weekend making extra to use up a bag of spuds. Worked fantastic, and DH was happy to have extras to take in his lunch!\", 'Awesome idea! I use this quite often now I found it! THANKS', 'I've made this recipe twice now, both with great results. I first rubbed the potatoes with a garlic-infused olive oil and instead of salt (can't use it, unfortunately) rubbed them with ground pepper. Cooked them on low and they came out great. Any leftovers are great for making hash brown potatoes or potato salad. The olive oil gives the left over dishes a lovely flavor.', \"Good. Great. Grand!\\n\\nI did one sweet potato in my mum's little crock pot for about 3 hours. Absolutely delish! I'll be making these a lot more. It's especially nice not to have to crank to oven in the spring time heat.\\n\\nThanks for posting this! :]\", 'Perfect! I had an oven full of baby backs and this worked out perfectly. Thank you Audrey M for a keeper.', 'I've been doing this for years and it is a huge time saver. In addition, at the holidays I put my sweet potatoes in the crock pot, not wrapped or coated with anything and basically let them steam until they are soft (on high a couple of hours depending on size). The benefit is the skin just slides off and they are ready to mash. If you use a crockpot liner, just let the crock cool and put it away. No clean up.', 'Excellent! I was in a hurry, so turned it on high for about 2 hours, then to low. After 6 1/2 hrs. they were done! I did 4 potatoes. Thanks! Made for 123 Hit Wonders game.', 'THis worked wonders for me tonight Bonnette. I had the potatoes in the crockpot by 9a and then this afternoon I fried up some hamburg and added one large can of Hormel Chili-no-beans. Served it with chopped up onion, tomatoes, and shredded cheese and a dollop of sour cream.!!\\r\\n This is a great idea that has so many possibilites. Like you mentioned that you could do up a bunch on sunday and have them to your availability all week for meal time planning. Thanks for the idea~', 'I absolutely loved this! I used really large potatoes and thru in some sweet potatoes too, everything cooked perfect on low for about 8 hours. I used them for loaded baked potatoes and everyone loved them! cooked way better than in the microwave.', 'just a comment: these are STEAMED potatoes, not baked. Many people like their potatoes this way. I don't mind steamed, but I prefer the dry flavor of roasted potatoes. I have years of food service, and a baked potato is NOT wrapped in foil, until after it is baked (and only to keep it warm if not going to be eaten or served immediately).', 'WOW .......... Great idea lol', 'This is an easy and good way to make a baked potato. My DH says it is good but not quite like oven baked. Made for 1,2,3 Hit Wonders 2007.', \"I made a mistake and turned my crockpot on LOW instead of HIGH therefore after 4 hours it wasn't cooked. I re-read the recipe and noticed HIGH so I turned it on HIGH for another hour and it cooked just right. The potatoes came out soft and fluffy and flavorful since I seasoned them with salt, pepper and a cube of butter. THANKS FOR THE RECIPE!!\", 'These are so good! You can not tell they were not cooked in the oven. Highly recommend!!', \"This was so easy. I'd have never thought of making potatoes this way. I useually do them in the microwave, but this is a great alternative...Will definately use when I have company comming.\", 'Cooked six medium size (pretty small for russets) in small crockpot on high for 3.5 hours and they came out perfect! I washed the night before and let air dry. Then wrapped in foil before placing in the crockpot. I was sure to put the larger side (if there was on down in the crock. I also put part where the foil overlaps against the side of the crock so that they wouldn't get too hot right against the heat. Perfect.', 'This is great! It was SO easy! Just make sure your potatoes are all about the same size, I had 1 little guy in there and it ended up way overcooked. Otherwise, such a great idea!!!', 'Great. I cooked 6 medium Yukon golds. Sprayed the foil with a bit of cooking spray and then salted the outside of the potatoes before wrapping them. Yum, this is so easy!', 'Worked out great!', 'I can't believe I never reviewed this recipe. We use it for every holiday meal. It frees up the oven and makes fantastic fluffy baked potatoes. We have been known to rub the potato with olive oil and sprinkle with kosher salt before putting on the foil and putting in the crock pot.', \"I made these as a side dish for Christmas! It was very easy and they came out just perfect. I don't think I will cook them another way. Thank you for sharing!\", \"I have cooked potatoes like this about five times now...and I love it. So easy and doesn't heat up the oven in the summmer. Great idea!!\", ' The potatoes were excellent. I usually put mine in the microwave. My children said no more microwave, they said they had a lot better taste.', \"Pure genius! I can do this when I get home from work, in seconds, and clean up is easy. I popped two medium-small potatoes in the crock pot (after washing and pricking with a knife), without the foil, on high for 2 hours and they came out perfectly. I don't like the peel, but roommates do, so I will oil and salt the outside next time. Thanks for sharing!\", \"Never thought of doing this. great idea! I havent' tried it yet, but will keep it in the back of my mind. I think this will come in handy. Thanks!\", 'Finally!! A way to \"bake\" potatoes without overbaking them and having them come out mealy. I have never been able to make baked potatoes come out just right until now. They were nice and soft and tender and very tasty. I cooked them for the full 4 hours on high and then turned the heat off but left the potatoes in the crockpot while I made the rest of the dinner. I will definitely be \"baking\" my potatoes this way from now on and a lot more often. Thanks for a great recipe Audrey! \\r\\n Updated 12/6 to add that I rub Crisco shortning over the potatoes before wrapping them in foil. This makes the skins soft. ', \"I have to say these didn't turn out like I expected. They seemed to be overcooked and didn't taste good at all. Could have been my crockpot, but I don't plan on trying the recipe again--takes too much time.\", \"My DH put these in the crock pot and the potatoes came out GREAT!! Nice way to have potatoes without heating up the oven. Will use this method the next time I Make Yummy Baked Potato Skins (43908). Have made these a number of times now and found out you don't need to do step 1. I just wrap them in foil and place in the crock pot.\", \"I've made these twice now and both times the results were delicious. This is a nice way to have baked potatoes in hot weather without heating up the house. Several friends now use this method too. Thanks for the tip.\", 'I use this method a lot. I also keep some in the refrigerator after cooking of course, for up to 2 or 3 weeks. If I want potatoes with my eggs or anything else, I chop one up and heat up with olive oil in a pan with onion, green pepper etc. or just some onion powder which takes only 2 or 3 min to do and I have them to go with my eggs etc. Like having instant hash browns, only much better.', \"I never would have thought of baking potatoes in the crock pot, but now that I've followed your directions I don't plan to make them any other way. This is the perfect way to fix baked potatoes for a crowd, particularly in the summer! (My crock pot puts out a little heat so I put it in my garage while cooking. LOL) Thank you, thank you, thank you!\", 'I would like to ask the reviewers why they would slow-cook baked potatoes for 4-5 hours when the microwave does the same thing in 8-15 minutes? I'm serious - are they that much better?', \"Despite all my attempts to mess this up, the potatoes turned out great! I mistakenly put the crock pot on low and realized it after about 4 hours. I switched to high for the remainder of time and the potatoes were perfect! Next time I'll try to manage to follow the directions! Thanks for sharing!!\", 'Easy peezy!! <br/>Thank you,', 'I made these last night and I have to admit I was skeptical at first -- I thought they would come out dry or something. But they came out great! Fluffy, moist, just fabulous!', 'Really easy, and very favorful! And very little cleanup-I used bargin brand foil!', 'Made these tonight and loved them!\\r\\nI rubbed them in olive oil. Even made extra for the boys this week.\\r\\nThey were great!', 'When I saw this recipe, I was thrilled. I too thought " why didn't I think of this "? I made these a couple week ends ago. I used 4 med. yukon golds, rubbed with evoo and koser salt. Cooked on high for 4 1/2 hours and they were perfect, I won't make baked potatoes any other way. I will save on propane AND my a/c. Today, I have 12 medium boil in a bag red potatoes ( I want to make a cream cheese potatoe salad). I wrapped all 12 in foil,drizzled with an evoo lemon/ garlic& jalapeno dressing that I make and keep in the fridge to use on salads and such. I will post the results, when the results come in : )', 'This was my first time making baked potatoes in the crock pot and it worked perfect. I was worried about the top potatoes not getting cooked enough but they were. Thank you for sharing with us.']", "submitted": "2003-02-03T00:00:00", "minutes": 245, "n_steps": 9, "n_ingredients": 2 }, { "id": 467, "original_id": 270387, "name": "bacardi root beer float", "description": "i haven't tried this yet, but am posting it here so that i don't lose it.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/270387_v000.png", "markdown": "## 🍰 bacardi root beer float\n\n### Description\ni haven't tried this yet, but am posting it here so that i don't lose it.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- cocktails\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. vanilla rum\n2. root beer\n\n### Steps\n1. combine and mix together the rum and root beer in a beer mug\n2. add ice if desired and serve\n\n### Nutrition\n- 46.9\n- 0.0\n- 48.0\n- 0.0\n- 0.0\n- 0.0\n- 4.0\n\n### Reviews\n- Wow, this was one great drink. I made one, let the wife try it, and ended up having to make another. Congrats on the win.\n- I don't drink myself but my dbf enjoyed this mixed drink with some ice, he asked where the ice cream was tho lol. He must not have missed the ice cream too much, because I ended up having to make a second batch!\n- This one is absolutely wonderful, highly recommended!\n- That's a great drink. So easy. I love root beer and when I saw this drink, I had to try it. Thanks lazyme :) Made for Holiday tag game\n- This is awesome! I made this with friends b/c we wanted a simple but tasty drink. Too good!!! Also try the rum with Dr.Pepper. That was awesome too! Thanks for posting!:)\n- This is one very pleasant drink. It tastes marvelous without needing to buy fruit juices that I would never buy for anything else. What else can I say other than easy and yummy. It's a winner.\n- 100% Proof Positive-ly good and as a bonus to this wonderful indulgence, this ends with a magnificent root beer burp. Made for Best of 2011 recipe tag.\n\n### Date\n2007-12-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "cocktails", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "vanilla rum", "root beer" ], "steps": [ "combine and mix together the rum and root beer in a beer mug", "add ice if desired and serve" ], "nutrition": [ 46.9, 0.0, 48.0, 0.0, 0.0, 0.0, 4.0 ], "reviews": "['Wow, this was one great drink. I made one, let the wife try it, and ended up having to make another. Congrats on the win.', \"I don't drink myself but my dbf enjoyed this mixed drink with some ice, he asked where the ice cream was tho lol. He must not have missed the ice cream too much, because I ended up having to make a second batch!\", 'This one is absolutely wonderful, highly recommended!', \"That's a great drink. So easy. I love root beer and when I saw this drink, I had to try it. Thanks lazyme :) Made for Holiday tag game\", 'This is awesome! I made this with friends b/c we wanted a simple but tasty drink. Too good!!! Also try the rum with Dr.Pepper. That was awesome too! Thanks for posting!:)', \"This is one very pleasant drink. It tastes marvelous without needing to buy fruit juices that I would never buy for anything else. What else can I say other than easy and yummy. It's a winner.\", '100% Proof Positive-ly good and as a bonus to this wonderful indulgence, this ends with a magnificent root beer burp. Made for Best of 2011 recipe tag.']", "submitted": "2007-12-07T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 468, "original_id": 264011, "name": "quick microwave and nutritious steel cut oatmeal", "description": "this is from mccann’s website. i love that you can use the microwave and not have to worry about scorching your pot on the stovetop. of course, you can always use a double boiler, but that can take a while. i always enjoy steel cut oats because they are more nutritious than rolled oats and have a nice, nutty texture. note: cooking times may have to be adjusted for your microwave oven wattage. i have 1000 watts and had to cook 5 minutes covered and 11 minutes uncovered.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/264011_v000.png", "markdown": "## 🍰 quick microwave and nutritious steel cut oatmeal\n\n### Description\nthis is from mccann’s website. i love that you can use the microwave and not have to worry about scorching your pot on the stovetop. of course, you can always use a double boiler, but that can take a while. i always enjoy steel cut oats because they are more nutritious than rolled oats and have a nice, nutty texture. note: cooking times may have to be adjusted for your microwave oven wattage. i have 1000 watts and had to cook 5 minutes covered and 11 minutes uncovered.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- granola-and-porridge\n- breakfast\n- easy\n- microwave\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- low-in-something\n- equipment\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. steel cut oats\n2. water\n\n### Steps\n1. mix oats with water in a 2-quart glass microwaveable dish\n2. cover and place the dish in the microwave oven on high for 5 minutes\n3. stir\n4. cook uncovered for another 5 minutes\n\n### Nutrition\n- 151.7\n- 4.0\n- 0.0\n- 0.0\n- 13.0\n- 2.0\n- 8.0\n\n### Reviews\n- Came out great. I had to cook on stove for 45 minutes previously. 10 minutes in microwave. Cook on a plate it will not boil over\n- Good recipe; but add a dash of salt. Also VERY important to use the right size bowl. I cooked covered for 4 mins on full power, then cooked 6 mins on 50% powder at 2mins at a time, stirring in between ea 2mins. Then cooked for another 6 mins at 60% power at 2mins at a time, stirring in between ea 2min. TOTALLY worth the effort - came out perfect consistency and good quantity for 2 people.\n- Great recipe but don't forget a dash of salt. Also, you can't walk away from the microwave. First 5 minutes: 70%. Stop and stir. Next 5 minutes: 30-40%. Stop and stir half way through. Add milk and spices after.\n- All of the water boiled over the bowl I feel like the cook time was either too long or the water ratio is too much... steel cut oats are overrated anyways and there’s no quick way to cook them .\n- This was my first time cooking steel cut oats. I want to try it in the crockpot but this fit the bill for an unexpected batch for breakfast. I cooked covered for 5 minutes and uncovered for 12 minutes and it was probably firmer than it should have been but we both like it that way. Thanks!\n- Utter fail. 5 minutes covered in the microwave equaled 90% of it spilling over the rim of the huge bowl I had it in. I must have a mighty-powerful microwave. You might want to try fewer minutes at first, and watch it closely!\n- Utter Success, but did take longer than recipe calls for. Using a 2 Quart Glass bowl, the bubbles got only as close as 1" to the top, so it never boiled over in my 1000watt micro. I zapped them for 5 minutes covered, but after 5 minutes uncovered there still was a lot of water left. So it took a total of 8:30 minutes uncovered, after cooking for 5 minutes covered for the oatmeal to come out JUST RIGHT (i like them thickish). Beats 50 minutes on the stove top!! Thank for you for recipe!\n\n### Date\n2007-11-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "granola-and-porridge", "breakfast", "easy", "microwave", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "low-in-something", "equipment", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "steel cut oats", "water" ], "steps": [ "mix oats with water in a 2-quart glass microwaveable dish", "cover and place the dish in the microwave oven on high for 5 minutes", "stir", "cook uncovered for another 5 minutes" ], "nutrition": [ 151.7, 4.0, 0.0, 0.0, 13.0, 2.0, 8.0 ], "reviews": "['Came out great. I had to cook on stove for 45 minutes previously. 10 minutes in microwave. Cook on a plate it will not boil over', 'Good recipe; but add a dash of salt. Also VERY important to use the right size bowl. I cooked covered for 4 mins on full power, then cooked 6 mins on 50% powder at 2mins at a time, stirring in between ea 2mins. Then cooked for another 6 mins at 60% power at 2mins at a time, stirring in between ea 2min. TOTALLY worth the effort - came out perfect consistency and good quantity for 2 people.', \"Great recipe but don't forget a dash of salt. Also, you can't walk away from the microwave. First 5 minutes: 70%. Stop and stir. Next 5 minutes: 30-40%. Stop and stir half way through. Add milk and spices after.\", 'All of the water boiled over the bowl I feel like the cook time was either too long or the water ratio is too much... steel cut oats are overrated anyways and there’s no quick way to cook them .', 'This was my first time cooking steel cut oats. I want to try it in the crockpot but this fit the bill for an unexpected batch for breakfast. I cooked covered for 5 minutes and uncovered for 12 minutes and it was probably firmer than it should have been but we both like it that way. Thanks!', 'Utter fail. 5 minutes covered in the microwave equaled 90% of it spilling over the rim of the huge bowl I had it in. I must have a mighty-powerful microwave. You might want to try fewer minutes at first, and watch it closely!', 'Utter Success, but did take longer than recipe calls for. Using a 2 Quart Glass bowl, the bubbles got only as close as 1" to the top, so it never boiled over in my 1000watt micro. I zapped them for 5 minutes covered, but after 5 minutes uncovered there still was a lot of water left. So it took a total of 8:30 minutes uncovered, after cooking for 5 minutes covered for the oatmeal to come out JUST RIGHT (i like them thickish). Beats 50 minutes on the stove top!! Thank for you for recipe!']", "submitted": "2007-11-07T00:00:00", "minutes": 12, "n_steps": 4, "n_ingredients": 2 }, { "id": 469, "original_id": 259708, "name": "hot dr pepper", "description": "here's yet another trip down nostalgia lane by the old bone man. (there are more, including county fair specialties on my recipe list). they used to advertise this on american bandstand (hosted by dick clark) in the 50s and this drink's popularity finally died out somewhere around the mid-60s. but you can still do it if you have a notion! *.*", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/259708_v000.png", "markdown": "## 🍰 hot dr pepper\n\n### Description\nhere's yet another trip down nostalgia lane by the old bone man. (there are more, including county fair specialties on my recipe list). they used to advertise this on american bandstand (hosted by dick clark) in the 50s and this drink's popularity finally died out somewhere around the mid-60s. but you can still do it if you have a notion! *.*\n\n### Tags\n- celebrity\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- beverages\n- american\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- northeastern-united-states\n- low-in-something\n- novelty\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. dr. pepper cola\n2. lemon slices\n\n### Steps\n1. pour the dr\n2. pepper into a medium saucepan and heat to about 180-degrees f\n3. pour the hot dr\n4. pepper into a crystal tumbler and drop in the lemon slices\n5. enjoy !\n\n### Nutrition\n- 132.0\n- 0.0\n- 124.0\n- 0.0\n- 0.0\n- 0.0\n- 11.0\n\n### Reviews\n- Don't knock this! Dr. Pepper hot tastes completely different than cold...it is like a completely different drink.\n- This really brought back memories. \r\nWell, it is not a memory any longer, it will be a well favored beverage for our 16 year old and friends and not just Mom and Dad any more. Thanks for posting!\n- I just love hot dr. pepper. I can remember as a child my mom fixing me a hot cup of Dr. Pepper. Nice to have ran across this again.\n- Ah what memories!! Many years ago when I was but one poor kid, among 6, mom bought Dr. Pepper, but two bottles were split among the 6 of us to make it go further. And what a treat it was when we could have it hot with lemon slices! So good in that old farm house when the wind whistled in through the cracks! Try it... You'll love it!\n- I learned about Hot Dr. Pepper from a friend who served it when we worked in her unheated darkroom developing photographs....I still love it! I use Diet Doctor Pepper now, and I add orange and lemon slices, and squeeze them into the Doctor Pepper. Completely different hot than cold, and the added fruit just makes it wonderful! I'm so glad somebody thought to post this. I had it again on New Year's Eve this year--better than the wine we bought!\n\n### Date\n2007-10-17 00:00:00\n", "tags": [ "celebrity", "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "beverages", "american", "easy", "beginner-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "northeastern-united-states", "low-in-something", "novelty", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "dr. pepper cola", "lemon slices" ], "steps": [ "pour the dr", "pepper into a medium saucepan and heat to about 180-degrees f", "pour the hot dr", "pepper into a crystal tumbler and drop in the lemon slices", "enjoy !" ], "nutrition": [ 132.0, 0.0, 124.0, 0.0, 0.0, 0.0, 11.0 ], "reviews": "[\"Don't knock this! Dr. Pepper hot tastes completely different than cold...it is like a completely different drink.\", 'This really brought back memories. \\r\\nWell, it is not a memory any longer, it will be a well favored beverage for our 16 year old and friends and not just Mom and Dad any more. Thanks for posting!', 'I just love hot dr. pepper. I can remember as a child my mom fixing me a hot cup of Dr. Pepper. Nice to have ran across this again.', \"Ah what memories!! Many years ago when I was but one poor kid, among 6, mom bought Dr. Pepper, but two bottles were split among the 6 of us to make it go further. And what a treat it was when we could have it hot with lemon slices! So good in that old farm house when the wind whistled in through the cracks! Try it... You'll love it!\", 'I learned about Hot Dr. Pepper from a friend who served it when we worked in her unheated darkroom developing photographs....I still love it! I use Diet Doctor Pepper now, and I add orange and lemon slices, and squeeze them into the Doctor Pepper. Completely different hot than cold, and the added fruit just makes it wonderful! I'm so glad somebody thought to post this. I had it again on New Year's Eve this year--better than the wine we bought!']", "submitted": "2007-10-17T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 470, "original_id": 322906, "name": "macaroni and tomato soup", "description": "my mother and father were children of the great depression. sometimes my mom would pull these crazy recipes out but we as a family loved them! this is one that my children and i have to have still sometimes. eat it hot because it does not rewarm very well. imho, campbells soup works best in this, but feel free to use whatever tomato soup you would like. this sounds wierd but it is really good.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/322906_v000.png", "markdown": "## 🍰 macaroni and tomato soup\n\n### Description\nmy mother and father were children of the great depression. sometimes my mom would pull these crazy recipes out but we as a family loved them! this is one that my children and i have to have still sometimes. eat it hot because it does not rewarm very well. imho, campbells soup works best in this, but feel free to use whatever tomato soup you would like. this sounds wierd but it is really good.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- healthy\n- 5-ingredients-or-less\n- main-dish\n- pasta\n- easy\n- beginner-cook\n- low-fat\n- stove-top\n- dietary\n- one-dish-meal\n- low-cholesterol\n- low-saturated-fat\n- inexpensive\n- healthy-2\n- low-in-something\n- pasta-rice-and-grains\n- elbow-macaroni\n- equipment\n\n### Ingredients\n1. elbow macaroni\n2. tomato soup\n\n### Steps\n1. in lightly salted water , cook macaroni according to package directions , drain\n2. in pan you cooked macaroni in , empty soup into pan and slightly warm\n3. you don't need to bring the soup to a boil\n4. add macaroni back to pan and stir thoroughly mixing macaroni with soup\n5. salt and pepper if you would like\n6. eat warm and enjoy\n\n### Nutrition\n- 533.3\n- 4.0\n- 58.0\n- 23.0\n- 36.0\n- 2.0\n- 36.0\n\n### Reviews\n- i sometimes use drained ramen noodles and make it a bit thicker. Tastes just like spaghettios to me!! YUM! or add a can of mixed veggies and garlic powder!\n- You forgot the cheddar cheese. I love this recipe and have been eating it since I was a kid, usually with spaghetti. Thanks for posting it.\n- Great memories were brought back eating this! My mom would make tomato soup and macaroni for us on Saturday afternoons and we always looked forward to it. I used about 12 ounces of elbow macaroni as that was all I had on hand. Perfect for a chilly day when not feeling well too! Made and reviewed for the Whats in Season Forum's Comfort Food recipe tag game.\n- One of my favorite comfort foods also. I do add milk to the mixture also. Very good!!! Have also had this with just milk,macaroni and butter. Also good!!\n- Delicious! Takes me back to being a kid! This was a regular in our home! This is the first time I have shared this meal with my own little family ?\n- Yum!!! Grew up with this...the only difference is the addition of CHEESE- mozzarella or old cheddar. I often dump the macaroni in a Pyrex dish and melt it in the microwave if I want it quick. Great meatless dish that makes a lot for next to nothing cost wise.\n- We just had this tonight. My family loves it! Such a simple thing but it is very comforting and filling.\n- Omg! I'm eating this right now! It made me curious if anyone else did this, so I googled it. We ate this growing up. My mom made it, and I suppose it was because my grandma lived through the depression, and was given it. I made it for my kids, and one of my daughters still makes it too!! It is my comfort food! Lots of salt and white bread is what I eat it with. Thanks for sharing, my family isn't the only ones who do this!!!\n\n### Date\n2008-09-03 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "healthy", "5-ingredients-or-less", "main-dish", "pasta", "easy", "beginner-cook", "low-fat", "stove-top", "dietary", "one-dish-meal", "low-cholesterol", "low-saturated-fat", "inexpensive", "healthy-2", "low-in-something", "pasta-rice-and-grains", "elbow-macaroni", "equipment" ], "ingredients": [ "elbow macaroni", "tomato soup" ], "steps": [ "in lightly salted water , cook macaroni according to package directions , drain", "in pan you cooked macaroni in , empty soup into pan and slightly warm", "you don't need to bring the soup to a boil", "add macaroni back to pan and stir thoroughly mixing macaroni with soup", "salt and pepper if you would like", "eat warm and enjoy" ], "nutrition": [ 533.3, 4.0, 58.0, 23.0, 36.0, 2.0, 36.0 ], "reviews": "['i sometimes use drained ramen noodles and make it a bit thicker. Tastes just like spaghettios to me!! YUM! or add a can of mixed veggies and garlic powder!', 'You forgot the cheddar cheese. I love this recipe and have been eating it since I was a kid, usually with spaghetti. Thanks for posting it.', \"Great memories were brought back eating this! My mom would make tomato soup and macaroni for us on Saturday afternoons and we always looked forward to it. I used about 12 ounces of elbow macaroni as that was all I had on hand. Perfect for a chilly day when not feeling well too! Made and reviewed for the Whats in Season Forum's Comfort Food recipe tag game.\", 'One of my favorite comfort foods also. I do add milk to the mixture also. Very good!!! Have also had this with just milk,macaroni and butter. Also good!!', 'Delicious! Takes me back to being a kid! This was a regular in our home! This is the first time I have shared this meal with my own little family ?', 'Yum!!! Grew up with this...the only difference is the addition of CHEESE- mozzarella or old cheddar. I often dump the macaroni in a Pyrex dish and melt it in the microwave if I want it quick. Great meatless dish that makes a lot for next to nothing cost wise.', 'We just had this tonight. My family loves it! Such a simple thing but it is very comforting and filling.', \"Omg! I'm eating this right now! It made me curious if anyone else did this, so I googled it. We ate this growing up. My mom made it, and I suppose it was because my grandma lived through the depression, and was given it. I made it for my kids, and one of my daughters still makes it too!! It is my comfort food! Lots of salt and white bread is what I eat it with. Thanks for sharing, my family isn't the only ones who do this!!!\"]", "submitted": "2008-09-03T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 471, "original_id": 106942, "name": "froot loop candy", "description": "this idea was given to me by a fellow zaarian, parker's mom. she wasn't sure of quantities, so i fiddled around with the quantities until i got a combination that seemed good to me. posted with her permission. :) this stuff really is as delicious as she said! this is such a colorful snack and would be pretty for easter or a baby shower. recipe an easily be doubled or tripled. listed servings are 2-3 pieces each, but will vary depending on size of clusters. cook time listed is for cooling.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/106942_v000.png", "markdown": "## 🍰 froot loop candy\n\n### Description\nthis idea was given to me by a fellow zaarian, parker's mom. she wasn't sure of quantities, so i fiddled around with the quantities until i got a combination that seemed good to me. posted with her permission. :) this stuff really is as delicious as she said! this is such a colorful snack and would be pretty for easter or a baby shower. recipe an easily be doubled or tripled. listed servings are 2-3 pieces each, but will vary depending on size of clusters. cook time listed is for cooling.\n\n### Tags\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- desserts\n- lunch\n- snacks\n- easy\n- beginner-cook\n- holiday-event\n- candy\n- easter\n- dietary\n- 4-hours-or-less\n\n### Ingredients\n1. white chocolate bark\n2. fruit loops cereal\n\n### Steps\n1. melt bark in microwave for 1 minute\n2. stir thoroughly\n3. continue to melt in 20 second increments , stirring in between , until melted smooth\n4. pour cereal , one cup at a time , into melted bark\n5. stir well between each cup\n6. scrape most of mixture to side of bowl so that any remaining bark pooled in bottom of bowl is easily accessible\n7. add last 1 / 2 cup of cereal and try to mix as completely as possible\n8. spoon mixture onto wax paper in tablespoon-sized clusters\n9. allow to cool completely\n10. store in airtight container\n\n### Nutrition\n- 160.1\n- 11.0\n- 70.0\n- 2.0\n- 3.0\n- 23.0\n- 7.0\n\n### Reviews\n- My family LOVED this recipe. It was fruity and had a great texture. Loved them loved them loved them!!!\n- I had to bring a \"fruit loop\" treat for my son's preschool and remembered this recipe. Colorful, super easy, and kids love it. Can also be dumped out on waxed paper and broken into pieces. Would be really cute for a bake sale or kid's birthday party. Thanks, triviacat, for posting!\n- I just love this recipe. It is easy to make and tastes great. I made these for our church bakesale and they were gobbled up. Thank you for sharing.\n- I was given this recipe many years ago by a co-worker. It has been a #1 requested treat at Christmas time. I add 1 c. mixed nuts (minus the Brazil Nuts) and 1 c. mini-marshmallows after adding the Fruit Loops, plus I use more Almond Bark to cover generously.\n- What a delightful combination! And so attractive too! My first batch was gobbled up by my family, and they're already begging me to make more! Thanks for such a simple and delicious recipe!\n- My favorite Holiday treat! We put cashews in ours. Thanks for sharing this great recipe!\n- Our grandson and the neighborhood kids sort of swallowed these whole!!! In otherwords...they loved them. Fun for kids to made also. Thanks for the fun recipe Kathie.\n- I made these with my niece and she thought it was great fun. For me they were way too sweet but she likes them. I just can't see eating too many clusters at one time without getting a stomach ache! Maybe next time I could add some peanuts or something to break up the sweetness.\n- Nice, quick, and easy, and the little ones love it. May not be the healthiest snack in the world, but I'm making it for Christmas, when splurging is the name of the game. BTW, we did it with almond and vanilla bark, as well as white chocolate. All were eaten.\n- Simple enough to make. Looked cute, but no one cared for the taste. My husband was the only one in the house that would eat them. Maybe next time I will try with Franken Berry (Strawberry)cereal and regular chocolate. Chocolate and strawberries usually go well together.\n\n### Date\n2004-12-27 00:00:00\n", "tags": [ "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "desserts", "lunch", "snacks", "easy", "beginner-cook", "holiday-event", "candy", "easter", "dietary", "4-hours-or-less" ], "ingredients": [ "white chocolate bark", "fruit loops cereal" ], "steps": [ "melt bark in microwave for 1 minute", "stir thoroughly", "continue to melt in 20 second increments , stirring in between , until melted smooth", "pour cereal , one cup at a time , into melted bark", "stir well between each cup", "scrape most of mixture to side of bowl so that any remaining bark pooled in bottom of bowl is easily accessible", "add last 1 / 2 cup of cereal and try to mix as completely as possible", "spoon mixture onto wax paper in tablespoon-sized clusters", "allow to cool completely", "store in airtight container" ], "nutrition": [ 160.1, 11.0, 70.0, 2.0, 3.0, 23.0, 7.0 ], "reviews": "['My family LOVED this recipe. It was fruity and had a great texture. Loved them loved them loved them!!!', 'I had to bring a \"fruit loop\" treat for my son\\'s preschool and remembered this recipe. Colorful, super easy, and kids love it. Can also be dumped out on waxed paper and broken into pieces. Would be really cute for a bake sale or kid\\'s birthday party. Thanks, triviacat, for posting!', 'I just love this recipe. It is easy to make and tastes great. I made these for our church bakesale and they were gobbled up. Thank you for sharing.', 'I was given this recipe many years ago by a co-worker. It has been a #1 requested treat at Christmas time. I add 1 c. mixed nuts (minus the Brazil Nuts) and 1 c. mini-marshmallows after adding the Fruit Loops, plus I use more Almond Bark to cover generously.', \"What a delightful combination! And so attractive too! My first batch was gobbled up by my family, and they're already begging me to make more! Thanks for such a simple and delicious recipe!\", 'My favorite Holiday treat! We put cashews in ours. Thanks for sharing this great recipe!', 'Our grandson and the neighborhood kids sort of swallowed these whole!!! In otherwords...they loved them. Fun for kids to made also. Thanks for the fun recipe Kathie.', \"I made these with my niece and she thought it was great fun. For me they were way too sweet but she likes them. I just can't see eating too many clusters at one time without getting a stomach ache! Maybe next time I could add some peanuts or something to break up the sweetness.\", \"Nice, quick, and easy, and the little ones love it. May not be the healthiest snack in the world, but I'm making it for Christmas, when splurging is the name of the game. BTW, we did it with almond and vanilla bark, as well as white chocolate. All were eaten.\", 'Simple enough to make. Looked cute, but no one cared for the taste. My husband was the only one in the house that would eat them. Maybe next time I will try with Franken Berry (Strawberry)cereal and regular chocolate. Chocolate and strawberries usually go well together.']", "submitted": "2004-12-27T00:00:00", "minutes": 75, "n_steps": 10, "n_ingredients": 2 }, { "id": 472, "original_id": 11458, "name": "creamy salsa dip", "description": "super simple! friends always ask, \"mmmmm-what's in this?\" i hate to admit how easy it is.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/11458_v000.png", "markdown": "## 🍰 creamy salsa dip\n\n### Description\nsuper simple! friends always ask, \"mmmmm-what's in this?\" i hate to admit how easy it is.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- 5-ingredients-or-less\n- sauces\n- appetizers\n- condiments-etc\n- easy\n- dips\n- salsas\n- food-processor-blender\n- dietary\n- gluten-free\n- low-carb\n- free-of-something\n- low-in-something\n- equipment\n- small-appliance\n- number-of-servings\n\n### Ingredients\n1. cream cheese\n2. salsa\n\n### Steps\n1. combine cream cheese and salsa in food processor just until ingredients are blended\n2. chill\n3. serve with corn chips\n4. makes a good spread for tortilla wraps , also\n\n### Nutrition\n- 423.5\n- 60.0\n- 30.0\n- 47.0\n- 17.0\n- 109.0\n- 4.0\n\n### Reviews\n- I've been making this for years and I love it!! I use a whole jar of Chi-Chi's Fiesta Salsa (it has black beans and corn in it), and mix it with either light cream cheese or even 8 oz of light sour cream. I add in lots of cilantro, too....a quick and easy treat! The cream cheese or sour cream takes away most of the acidity of the salsa. Great for snacks, football games, and \"emergency, last-minute\" entertaining!\n- This is awesome! This is how I did it~ 1/2 cup salsa 1/2 cup cream cheese, blend it well with a fork. Add 1 roughly chopped tomato and onion and 1/2 cup of grated cheddar cheese. Microwave on high for 2 minutes till cheese melted; stir and microwave it again for another 1 minute. Hubby love it! Thank you!\n- This turned out great! So easy to make for an impromptu get together! Thanks for the recipe!\n- I have this dip at least twice every week, using fat free cream cheese and baked tortilla chips. It's delicious. \n- Awesome dip! My mom makes this all the time. Maybe it's just because of the way she makes it but I'm used to the dip being a little thicker than this turned out. I think next time I'll start with 1/2 or 3/4 c of salsa to 8 oz of cream cheese and see how that turns out. I'm sure it also depends on the type of salsa you are using.\n- I've been making this for years and everyone always loves it. When my kids were little they called it the \"pink dip\". We like it hot so I use hot salsa, whereas my mom and others prefer a milder taste so they use medium. Love the way you can change it up using all different flavors.\n- I made this today for my sons 4th birthday and everyone liked it. It still had some bits of cream cheese in it though but I got no complaints. Thanks for an easy recipe! \n- I made this for my daughter's Hallowe'en Party at school. I did add shredded cheddar cheese. Excellent dip. Thx.\n- I really love it that you posted this, even tho it is barely a recipe b/c I LOVE it! I had this about a year ago at a friends house and did the exact same thing.. \"wow, what is this?\" and now it is my go to no time in a rush dip. I love how you can changed it up using different salsas. My favorite right now is a chipotle flavored salsa with the cream cheese. tx!\n\n### Date\n2001-09-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "5-ingredients-or-less", "sauces", "appetizers", "condiments-etc", "easy", "dips", "salsas", "food-processor-blender", "dietary", "gluten-free", "low-carb", "free-of-something", "low-in-something", "equipment", "small-appliance", "number-of-servings" ], "ingredients": [ "cream cheese", "salsa" ], "steps": [ "combine cream cheese and salsa in food processor just until ingredients are blended", "chill", "serve with corn chips", "makes a good spread for tortilla wraps , also" ], "nutrition": [ 423.5, 60.0, 30.0, 47.0, 17.0, 109.0, 4.0 ], "reviews": "['I\\'ve been making this for years and I love it!! I use a whole jar of Chi-Chi\\'s Fiesta Salsa (it has black beans and corn in it), and mix it with either light cream cheese or even 8 oz of light sour cream. I add in lots of cilantro, too....a quick and easy treat! The cream cheese or sour cream takes away most of the acidity of the salsa. Great for snacks, football games, and \"emergency, last-minute\" entertaining!', 'This is awesome! This is how I did it~ 1/2 cup salsa 1/2 cup cream cheese, blend it well with a fork. Add 1 roughly chopped tomato and onion and 1/2 cup of grated cheddar cheese. Microwave on high for 2 minutes till cheese melted; stir and microwave it again for another 1 minute. Hubby love it! Thank you!', 'This turned out great! So easy to make for an impromptu get together! Thanks for the recipe!', \"I have this dip at least twice every week, using fat free cream cheese and baked tortilla chips. It's delicious. \", \"Awesome dip! My mom makes this all the time. Maybe it's just because of the way she makes it but I'm used to the dip being a little thicker than this turned out. I think next time I'll start with 1/2 or 3/4 c of salsa to 8 oz of cream cheese and see how that turns out. I'm sure it also depends on the type of salsa you are using.\", 'I\\'ve been making this for years and everyone always loves it. When my kids were little they called it the \"pink dip\". We like it hot so I use hot salsa, whereas my mom and others prefer a milder taste so they use medium. Love the way you can change it up using all different flavors.', 'I made this today for my sons 4th birthday and everyone liked it. It still had some bits of cream cheese in it though but I got no complaints. Thanks for an easy recipe! ', \"I made this for my daughter's Hallowe'en Party at school. I did add shredded cheddar cheese. Excellent dip. Thx.\", 'I really love it that you posted this, even tho it is barely a recipe b/c I LOVE it! I had this about a year ago at a friends house and did the exact same thing.. \"wow, what is this?\" and now it is my go to no time in a rush dip. I love how you can changed it up using different salsas. My favorite right now is a chipotle flavored salsa with the cream cheese. tx!']", "submitted": "2001-09-06T00:00:00", "minutes": 5, "n_steps": 4, "n_ingredients": 2 }, { "id": 473, "original_id": 98859, "name": "applesauce for canning", "description": "this is another from the ball blue book. posted in response to a request. the cinnamon, nutmeg and allspice are to taste. thus no exact measurements.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/98859_v000.png", "markdown": "## 🍰 applesauce for canning\n\n### Description\nthis is another from the ball blue book. posted in response to a request. the cinnamon, nutmeg and allspice are to taste. thus no exact measurements.\n\n### Tags\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- sauces\n- canning\n- condiments-etc\n- fruit\n- easy\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- sweet-sauces\n- low-in-something\n- apples\n- technique\n- water-bath\n- 4-hours-or-less\n\n### Ingredients\n1. apples\n2. water\n\n### Steps\n1. peel , core and quarter apples\n2. you will need 3 to 3-1 / 2 pounds per quart of applesauce\n3. place in large saucepot\n4. cook apples with just enough water so they don't stick\n5. cook over medium heat until soft\n6. puree in food processor or food mill until smooth\n7. return to pan and bring to a boil\n8. you may add sugar if desired\n9. taste to see how sweet the apples are\n10. you can also add cinnamon , nutmeg or allspice the last 5 minutes of cooking time\n11. keep applesauce boiling and ladle hot sauce into hot jars leaving 1 / 2 inch headspace\n12. remove air bubbles and adjust two piece caps\n13. process pints and quarts for 20 minutes in a boiling water canner\n14. if you like chunky sauce , only puree half of the apples and crush the other half with a potato masher\n15. prep time is an estimate as it depends on how many quarts of sauce you are preparing\n\n### Nutrition\n- 995.5\n- 5.0\n- 795.0\n- 0.0\n- 9.0\n- 2.0\n- 88.0\n\n### Reviews\n- no amounts for cinn, nutmeg or other spices.\n- Just beginning in the canning world, and slicing up apples and peaches this morning I took about 3 lbs of the mix and just started boiling while I was doing other things...and I found this recipe. I had already put in sugar, allspice, cinnamon & pumpkin pie spice, almond & vanilla extract, and my kitchen smells amazing! This recipe helps me know I'm on the right track and my jars are set to boil, thank you for a great and easy recipe I could already use!!!\n- This is an awesome recipe! Super easy my first Four quarts came out beautiful.\n- Easy & delicious recipe... even more so when you have a apple peeler-corer-slicer like I found at a yard sale for $3.00! Added a small amount of sugar because apples required it and now have several quarts of beautiful homemade applesauce. Thanks!\n- This is a perfect, basic recipe. We used red delicious, and the texture/taste was perfect without added sugar. As others have stated, add cinnamon and nutmeg to your personal taste. Thank you for posting, this walked me through, and I'm a very inexperienced canner!\n- This is a super recipe I will use forever. I washed my apples well and cored them but didn't peal them. I had a large 12 QT soup pan with a heavy bottom full of apples. I added about 2" of organic apple juice. I cooked them all down for about 30 minutes on med/high. I use the grill spatula with a long handle to scrape the bottom and mix every 5-7 minutes. I then put them through a food mill sieve. I did add some sugar, cinnamon and nutmeg according to taste. They canned beautifully. So so good!\n- Just made it and it is fabulous. My kitchen smelled so edible, lol.\n- This was delicious and will be added to my annual canning recipes. I added a couple of dashes of apple pie spice and sugar to taste (about 1/2 to 3/4 cup) and it was wonderful! DH and I are looking forward to making more of this.\n- A tried and true recipe. If you want a pink applesauce, you can leave the red skins on the apples while processing and then put them through a food mill. This time 13 lbs of McIntosh apples yielded me exactly 10 pint jars. Thanks for posting this keeper from the Ball Blue Book, JillAZ! [Made for Think Pink tag event]\n- This is a fool proof basic recipe for applesauce. I agree with moreplease and her comment about not following directions and then giving 3 stars. That is unfair. The Ball Blue Book is pretty much the bible for canning and preserving and I have had great luck with this same recipe for years! I do not peel the apples as I feel that is the best part. When you cook them until very tender and put them through a Foley food mill, it will not have chunks. As far as the amount of sugar, it depends on the apples. Simply add more if you desire sweeter sauce or you have a tart apple. You can always add a little more at a time with spices, too. Do not be afraid to try this recipe. It really is great. When you taste this sauce and compare it to watered down store bought applesauce, you will be amazed at how simple and how delicious it is. Canning is truly rewarding and FUN.\n- This recipe was very good, i used apples from wild apple trees, just went by my judgement on the taste of how much sugar and cinnamon. I always start with a little,you can always add more. Consistency was perfect. If it seems like its going to be to thin then you can drain a little of the water out before blending the apples. This is a recipe you can adjust to the way you want it. This was actually the first time i made applesauce and seeing how easy it was and how good it turned out,I won't ever by store bought again.\n- I love my apple sauce. First time I've made it and it's "DELISH" There are some things in this recipe (or not stated in the recipe) that's just plain common sense. I would of never thought of nutmeg. Sugar, cinnamon and nutmeg made my apple sauce very tasty. Better then store bought!\n- In my opinion the simpler a recipe like this the better...and this one is simple. This recipe is excellent for it says everything you need without any frill or complications.\n- I made this and my family loved it, but I didn't remove all the skins and the children found it to crunchy!\n- This is an incredibly AWESOME recipe and the only one I will use from now on. I am in LOVE, LOVE, LOVE with the flavor and I am super picky! Thank you!\n- We made 9 quarts, and will make more! We only used half a bushel of apples from the orchard down the road. I love the feeling of knowing exactly what is in it......fresh wholesome ingredients and no added sugar.\n- Love it!!! This was my first attempt to make apple sauce and it is so good!!!! I added 2 1/2 tbsps lemon juice to help keep the apples color.I didn't add spices or sugar. The flavor was great on it's own. I will be making some with cinnamon for baking. I followed the rest of the instructions exactly. What a wonderful way to use up my abundance of apples!!! I'll never buy apple sauce again. Thanks for posting.\n- I have canned applesuace for my family for years using this same simple recipe. I do add a little sugar only becasue I use tart Jonathan apples. Use a potato masher instead of a food processor......chunky applesauce is that way to go!!!\n- This is a very great recipe and have been canning up the sauce to later make it into apple butter. I added a little less sugar since I like the tartness, but each to their own taste.\n- I love how people don't follow the directions but give only 3 stars! The directions say to peel....that isn't the recipe writers fault. As far as amounts for cinnamon, nutmeg or other spices, you would need to do that on taste. I personally would add some sugar....and the amount would be dependent on the taste of the apples. You would need to taste test it. It is disappointing to other recipe searchers to see a perfectly good recipe only receive 3.5 stars, because of cook's error or stupidity. I am sorry for ranting. I almost didn't look at this recipe for the stars. I am going apple picking tomorrow and I will try this recipe out!! Thanks for sharing!\n- This is great I had no idea it would be so easy to make homemade applesauce and you don't have to add sugar or cornsyrup like the store bought stuff. I like to use it in baking and this makes it cheaper . Thanks for the recipe. I usually do just a few pint jars at a time because I don't have a big canner but this is great. I have to try making apple butter too.\n- Great recipe! So easy! I made 9 lbs of apples which made 3 quarts exactly! No need to use sugar with the sweetness that comes from MacIntosh, Granny Smith, and Rome. Added Cinnamon, Allspice, and Nutmeg. Major hit the family! I will definitely be making more!\n- This is a perfect basic recipe. My applesauce came out perfect! For those who rated it low due to it not having amount of spice to add, skins in sauce, etc., you sound like you really need to do a little *basic* research on canning! No offense, I am novice, too, but I did my research. And the Ball Blue book is a classic.<br/><br/>As far as the skins, leave them on, and cook til soft. When the apples are so soft that a wooden spoon will mash them, and the skins separate, they are ready. Then, run through a food mill or chinois sieve. If you don't know what these are, then you need to put the canning supplies away and get educated first before trying out these recipes.<br/><br/>As far as spices- get real!!! Add to taste. That simple. Start with a tiny amount, taste and then add more if needed. People!!! <br/><br/>Ok- I am off my rant, too. But this is a five star recipe and I hope my vote will help cancel out those votes of clueless people. Off soap box.\n- I used the recipe with a bit of variation. I added 4 diff. kinds of apples, but left the peels on the red ones. I did about a peck of apples, added r cups of water to an 8 qt. soup pan full of apples. When they were cooked down, I ran it through my grandma's conical food mill. then put back on the stoive, added my sugar to taste and cinnamon to taste. I even added about 20 cinnamon cancookie decoration cinnamon dots. Leaving the skin on the red apples gives it more of a pinkish color. I'm ready to ladle it into jars. Tastes & smells wonderfu.\n- I have made this recipe for three years running now. Every time it comes out perfect. The only change I make is after I run the cooked apples through the food processor, I add a bag of hard cinnamon candy (such as red hots). This gives it a nice pink color and a taste of cinnamon. If this recipe was any easier, it would make itself.\n- Did anyone use apple cider instead of water? If I use that instead of water, can I still water bath it or do I have to pressure cook it? I love the flavoring, but can't find a recipe that clarifies this question. Thanks,\n- I made my apple sauce chunky. I used half white sugar and half brown sugar. I also added cinnamon, nutmeg and allspice. Next time I will just add the cinnamon and brown sugar. Made for Zaar Chef Alphabet Soup.\n- Perfect!\r\nJust a note for novices...don't add too much water (like I did) or you'll be going at it all day adding more apples to thicken it up!\n- I am very new to canning could some one specify amount of water needed\n- Have been using this same recipe every fall...only I don't peal or core the apples just quarter them and run them though a canning sieve, saves work and waist. I also use this as my base for all apple jams, apple butters, and such. \n- I thought this was fantastic. I'm new to canning, so I'm sticking with basic, simple canning recipes right now, and this was as easy as they come. I made 1 quart to start with, and I used a trio of apples -- 1/3 Gala, 1/3 Fuji and 1/3 Honeycrisp apples, with only a touch of cinnamon. And I thought it produced a wonderfully tasty applesauce. Those are all sweet apple varieties, so it only took a touch (maybe 1/3 cup ??) of sugar to suit our taste preference. Thanks for posting this recipe, JillAZ.\n- Heavens to mergatroid this is easy. Heavens to Betsy it is delish!\n- Very good recipe..thanks JillAZ for posting! And I agree with other posters regarding those who give low ratings on a recipe after they've changed it or have disregarded the info/instructions..that pretty much undermines the rating system.\n- This is fantastic! Thanks for posting such an easy recipe. I took out my large electric turkey roaster to cook the apples down. I used my stick blender to puree. I added sugar and cinnamon to taste. Delicious!!! Unfortunately, one of my quart jars broke in the canner. So disappointed all that yummyness wasted.\n- I always start with apple cider or juice instead of water . This is the best recipe if you don't want super sweet sauce. I like it to taste like the apples.\n- Soooo good,\nThis is a delicious recipe for applesauce. I followed all the directions except I did not run it through a food processor but left it a little \nchunky. I used Macintosh apples which are tart and cook up very nicely and the taste is divine! My adult grandson stopped by and he said it was the best applesauce he ever ate!!\n\n### Date\n2004-08-31 00:00:00\n", "tags": [ "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "sauces", "canning", "condiments-etc", "fruit", "easy", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "sweet-sauces", "low-in-something", "apples", "technique", "water-bath", "4-hours-or-less" ], "ingredients": [ "apples", "water" ], "steps": [ "peel , core and quarter apples", "you will need 3 to 3-1 / 2 pounds per quart of applesauce", "place in large saucepot", "cook apples with just enough water so they don't stick", "cook over medium heat until soft", "puree in food processor or food mill until smooth", "return to pan and bring to a boil", "you may add sugar if desired", "taste to see how sweet the apples are", "you can also add cinnamon , nutmeg or allspice the last 5 minutes of cooking time", "keep applesauce boiling and ladle hot sauce into hot jars leaving 1 / 2 inch headspace", "remove air bubbles and adjust two piece caps", "process pints and quarts for 20 minutes in a boiling water canner", "if you like chunky sauce , only puree half of the apples and crush the other half with a potato masher", "prep time is an estimate as it depends on how many quarts of sauce you are preparing" ], "nutrition": [ 995.5, 5.0, 795.0, 0.0, 9.0, 2.0, 88.0 ], "reviews": "['no amounts for cinn, nutmeg or other spices.', \"Just beginning in the canning world, and slicing up apples and peaches this morning I took about 3 lbs of the mix and just started boiling while I was doing other things...and I found this recipe. I had already put in sugar, allspice, cinnamon & pumpkin pie spice, almond & vanilla extract, and my kitchen smells amazing! This recipe helps me know I'm on the right track and my jars are set to boil, thank you for a great and easy recipe I could already use!!!\", 'This is an awesome recipe! Super easy my first Four quarts came out beautiful.', 'Easy & delicious recipe... even more so when you have a apple peeler-corer-slicer like I found at a yard sale for $3.00! Added a small amount of sugar because apples required it and now have several quarts of beautiful homemade applesauce. Thanks!', \"This is a perfect, basic recipe. We used red delicious, and the texture/taste was perfect without added sugar. As others have stated, add cinnamon and nutmeg to your personal taste. Thank you for posting, this walked me through, and I'm a very inexperienced canner!\", 'This is a super recipe I will use forever. I washed my apples well and cored them but didn't peal them. I had a large 12 QT soup pan with a heavy bottom full of apples. I added about 2" of organic apple juice. I cooked them all down for about 30 minutes on med/high. I use the grill spatula with a long handle to scrape the bottom and mix every 5-7 minutes. I then put them through a food mill sieve. I did add some sugar, cinnamon and nutmeg according to taste. They canned beautifully. So so good!', 'Just made it and it is fabulous. My kitchen smelled so edible, lol.', 'This was delicious and will be added to my annual canning recipes. I added a couple of dashes of apple pie spice and sugar to taste (about 1/2 to 3/4 cup) and it was wonderful! DH and I are looking forward to making more of this.', 'A tried and true recipe. If you want a pink applesauce, you can leave the red skins on the apples while processing and then put them through a food mill. This time 13 lbs of McIntosh apples yielded me exactly 10 pint jars. Thanks for posting this keeper from the Ball Blue Book, JillAZ! [Made for Think Pink tag event]', 'This is a fool proof basic recipe for applesauce. I agree with moreplease and her comment about not following directions and then giving 3 stars. That is unfair. The Ball Blue Book is pretty much the bible for canning and preserving and I have had great luck with this same recipe for years! I do not peel the apples as I feel that is the best part. When you cook them until very tender and put them through a Foley food mill, it will not have chunks. As far as the amount of sugar, it depends on the apples. Simply add more if you desire sweeter sauce or you have a tart apple. You can always add a little more at a time with spices, too. Do not be afraid to try this recipe. It really is great. When you taste this sauce and compare it to watered down store bought applesauce, you will be amazed at how simple and how delicious it is. Canning is truly rewarding and FUN.', 'This recipe was very good, i used apples from wild apple trees, just went by my judgement on the taste of how much sugar and cinnamon. I always start with a little,you can always add more. Consistency was perfect. If it seems like its going to be to thin then you can drain a little of the water out before blending the apples. This is a recipe you can adjust to the way you want it. This was actually the first time i made applesauce and seeing how easy it was and how good it turned out,I won't ever by store bought again.', \"I love my apple sauce. First time I've made it and it's "DELISH" There are some things in this recipe (or not stated in the recipe) that's just plain common sense. I would of never thought of nutmeg. Sugar, cinnamon and nutmeg made my apple sauce very tasty. Better then store bought!\", 'In my opinion the simpler a recipe like this the better...and this one is simple. This recipe is excellent for it says everything you need without any frill or complications.', \"I made this and my family loved it, but I didn't remove all the skins and the children found it to crunchy!\", 'This is an incredibly AWESOME recipe and the only one I will use from now on. I am in LOVE, LOVE, LOVE with the flavor and I am super picky! Thank you!', 'We made 9 quarts, and will make more! We only used half a bushel of apples from the orchard down the road. I love the feeling of knowing exactly what is in it......fresh wholesome ingredients and no added sugar.', \"Love it!!! This was my first attempt to make apple sauce and it is so good!!!! I added 2 1/2 tbsps lemon juice to help keep the apples color.I didn't add spices or sugar. The flavor was great on it's own. I will be making some with cinnamon for baking. I followed the rest of the instructions exactly. What a wonderful way to use up my abundance of apples!!! I'll never buy apple sauce again. Thanks for posting.\", 'I have canned applesuace for my family for years using this same simple recipe. I do add a little sugar only becasue I use tart Jonathan apples. Use a potato masher instead of a food processor......chunky applesauce is that way to go!!!', 'This is a very great recipe and have been canning up the sauce to later make it into apple butter. I added a little less sugar since I like the tartness, but each to their own taste.', \"I love how people don't follow the directions but give only 3 stars! The directions say to peel....that isn't the recipe writers fault. As far as amounts for cinnamon, nutmeg or other spices, you would need to do that on taste. I personally would add some sugar....and the amount would be dependent on the taste of the apples. You would need to taste test it. It is disappointing to other recipe searchers to see a perfectly good recipe only receive 3.5 stars, because of cook's error or stupidity. I am sorry for ranting. I almost didn't look at this recipe for the stars. I am going apple picking tomorrow and I will try this recipe out!! Thanks for sharing!\", 'This is great I had no idea it would be so easy to make homemade applesauce and you don't have to add sugar or cornsyrup like the store bought stuff. I like to use it in baking and this makes it cheaper . Thanks for the recipe. I usually do just a few pint jars at a time because I don't have a big canner but this is great. I have to try making apple butter too.', 'Great recipe! So easy! I made 9 lbs of apples which made 3 quarts exactly! No need to use sugar with the sweetness that comes from MacIntosh, Granny Smith, and Rome. Added Cinnamon, Allspice, and Nutmeg. Major hit the family! I will definitely be making more!', 'This is a perfect basic recipe. My applesauce came out perfect! For those who rated it low due to it not having amount of spice to add, skins in sauce, etc., you sound like you really need to do a little *basic* research on canning! No offense, I am novice, too, but I did my research. And the Ball Blue book is a classic.<br/><br/>As far as the skins, leave them on, and cook til soft. When the apples are so soft that a wooden spoon will mash them, and the skins separate, they are ready. Then, run through a food mill or chinois sieve. If you don't know what these are, then you need to put the canning supplies away and get educated first before trying out these recipes.<br/><br/>As far as spices- get real!!! Add to taste. That simple. Start with a tiny amount, taste and then add more if needed. People!!! <br/><br/>Ok- I am off my rant, too. But this is a five star recipe and I hope my vote will help cancel out those votes of clueless people. Off soap box.', \"I used the recipe with a bit of variation. I added 4 diff. kinds of apples, but left the peels on the red ones. I did about a peck of apples, added r cups of water to an 8 qt. soup pan full of apples. When they were cooked down, I ran it through my grandma's conical food mill. then put back on the stoive, added my sugar to taste and cinnamon to taste. I even added about 20 cinnamon cancookie decoration cinnamon dots. Leaving the skin on the red apples gives it more of a pinkish color. I'm ready to ladle it into jars. Tastes & smells wonderfu.\", 'I have made this recipe for three years running now. Every time it comes out perfect. The only change I make is after I run the cooked apples through the food processor, I add a bag of hard cinnamon candy (such as red hots). This gives it a nice pink color and a taste of cinnamon. If this recipe was any easier, it would make itself.', \"Did anyone use apple cider instead of water? If I use that instead of water, can I still water bath it or do I have to pressure cook it? I love the flavoring, but can't find a recipe that clarifies this question. Thanks,\", 'I made my apple sauce chunky. I used half white sugar and half brown sugar. I also added cinnamon, nutmeg and allspice. Next time I will just add the cinnamon and brown sugar. Made for Zaar Chef Alphabet Soup.', \"Perfect!\\r\\nJust a note for novices...don't add too much water (like I did) or you'll be going at it all day adding more apples to thicken it up!\", 'I am very new to canning could some one specify amount of water needed', \"Have been using this same recipe every fall...only I don't peal or core the apples just quarter them and run them though a canning sieve, saves work and waist. I also use this as my base for all apple jams, apple butters, and such. \", \"I thought this was fantastic. I'm new to canning, so I'm sticking with basic, simple canning recipes right now, and this was as easy as they come. I made 1 quart to start with, and I used a trio of apples -- 1/3 Gala, 1/3 Fuji and 1/3 Honeycrisp apples, with only a touch of cinnamon. And I thought it produced a wonderfully tasty applesauce. Those are all sweet apple varieties, so it only took a touch (maybe 1/3 cup ??) of sugar to suit our taste preference. Thanks for posting this recipe, JillAZ.\", 'Heavens to mergatroid this is easy. Heavens to Betsy it is delish!', \"Very good recipe..thanks JillAZ for posting! And I agree with other posters regarding those who give low ratings on a recipe after they've changed it or have disregarded the info/instructions..that pretty much undermines the rating system.\", 'This is fantastic! Thanks for posting such an easy recipe. I took out my large electric turkey roaster to cook the apples down. I used my stick blender to puree. I added sugar and cinnamon to taste. Delicious!!! Unfortunately, one of my quart jars broke in the canner. So disappointed all that yummyness wasted.', \"I always start with apple cider or juice instead of water . This is the best recipe if you don't want super sweet sauce. I like it to taste like the apples.\", 'Soooo good,\\nThis is a delicious recipe for applesauce. I followed all the directions except I did not run it through a food processor but left it a little \\nchunky. I used Macintosh apples which are tart and cook up very nicely and the taste is divine! My adult grandson stopped by and he said it was the best applesauce he ever ate!!']", "submitted": "2004-08-31T00:00:00", "minutes": 80, "n_steps": 15, "n_ingredients": 2 }, { "id": 474, "original_id": 229351, "name": "sparkling paradise", "description": "recipe from the paradise mango rum liqueur insert. yummy!! paradise mango rum liqueur is slightly different from your traditional mango rum as this has the appearance of mango nectar - i might suggest adding some if you aren't using or can't find paradise mango rum liqueur in your area yet. it is only recently being imported to the states and somewhat limited in other parts of the world (from the phillipines). ours was a gift and delicious!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/229351_v000.png", "markdown": "## 🍰 sparkling paradise\n\n### Description\nrecipe from the paradise mango rum liqueur insert. yummy!! paradise mango rum liqueur is slightly different from your traditional mango rum as this has the appearance of mango nectar - i might suggest adding some if you aren't using or can't find paradise mango rum liqueur in your area yet. it is only recently being imported to the states and somewhat limited in other parts of the world (from the phillipines). ours was a gift and delicious!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- caribbean\n- easy\n- central-american\n- beginner-cook\n- dinner-party\n- cocktails\n- brunch\n- taste-mood\n- sweet\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. mango rum liqueur\n2. lemon-lime flavored soda\n\n### Steps\n1. into a cocktail glass , pour paradise mango rum and soft drink , then stir\n2. garnish and enjoy !\n3. to make it a bit more like the liqueur , you might want to add a splash of mango nectar ! delicious either way !\n\n### Nutrition\n- 34.4\n- 0.0\n- 30.0\n- 0.0\n- 0.0\n- 0.0\n- 2.0\n\n### Reviews\n- I also had to use the Cruzan mango rum, but was well pleased with the end product. Crisp and refreshing! I wish I had the mango nectar to try tonight. I will be picking some up in the future! Second one is even better than the first, lol!\n- This is *delicious* If you have never had mango rum, and you like refreshing drinks that are not cream based or heavy - RUN out and get yourself a bottle. I could not find Paradise Mango Rum so I had to use Cruzan but this drink is refreshing and delicious! Looks great in a water goblet too! Thanks Diva!\n- I do this quite often...I sometimes add a splash of passionfruit rum as well, then a good squeeze of fresh lemon juice. Refreshingly perfect!\n- I ran out and got this special ordered - It was that good! Will definitely have these again. Need to keep my review short as I'm PUI as I type. Will probably want to edit tomorrow, if the day ends today. OMG Mommy, dearest ;) this is so good. Made for ZWT3 Cheers, wish you were here ~V\n- Sure is delicious.Love it\n- I used Malibu Mango Rum and added 1.5 oz of Mango nectar. I also used diet 7up, but I think I would have preferred club soda. . .will make this one again! Made for ZWT5.\n- This was a nice, light refreshing drink. Perfect low alcohol drink for a hot sunny day! Thanks Mommy Diva!\n- Refreshing! I used club soda and it was not overly sweet. Just perfect!\n- Simplicity at its best. I used lime flavored club soda and would strongly recommend doing that since the rum (Cruzan Mango) is already sweet. Thank you.\n- Very refreshing and tasty. Made for the Dining Daredevils in ZWT5.\n\n### Date\n2007-05-22 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "beverages", "caribbean", "easy", "central-american", "beginner-cook", "dinner-party", "cocktails", "brunch", "taste-mood", "sweet", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "mango rum liqueur", "lemon-lime flavored soda" ], "steps": [ "into a cocktail glass , pour paradise mango rum and soft drink , then stir", "garnish and enjoy !", "to make it a bit more like the liqueur , you might want to add a splash of mango nectar ! delicious either way !" ], "nutrition": [ 34.4, 0.0, 30.0, 0.0, 0.0, 0.0, 2.0 ], "reviews": "['I also had to use the Cruzan mango rum, but was well pleased with the end product. Crisp and refreshing! I wish I had the mango nectar to try tonight. I will be picking some up in the future! Second one is even better than the first, lol!', 'This is *delicious* If you have never had mango rum, and you like refreshing drinks that are not cream based or heavy - RUN out and get yourself a bottle. I could not find Paradise Mango Rum so I had to use Cruzan but this drink is refreshing and delicious! Looks great in a water goblet too! Thanks Diva!', 'I do this quite often...I sometimes add a splash of passionfruit rum as well, then a good squeeze of fresh lemon juice. Refreshingly perfect!', \"I ran out and got this special ordered - It was that good! Will definitely have these again. Need to keep my review short as I'm PUI as I type. Will probably want to edit tomorrow, if the day ends today. OMG Mommy, dearest ;) this is so good. Made for ZWT3 Cheers, wish you were here ~V\", 'Sure is delicious.Love it', 'I used Malibu Mango Rum and added 1.5 oz of Mango nectar. I also used diet 7up, but I think I would have preferred club soda. . .will make this one again! Made for ZWT5.', 'This was a nice, light refreshing drink. Perfect low alcohol drink for a hot sunny day! Thanks Mommy Diva!', 'Refreshing! I used club soda and it was not overly sweet. Just perfect!', 'Simplicity at its best. I used lime flavored club soda and would strongly recommend doing that since the rum (Cruzan Mango) is already sweet. Thank you.', 'Very refreshing and tasty. Made for the Dining Daredevils in ZWT5.']", "submitted": "2007-05-22T00:00:00", "minutes": 3, "n_steps": 3, "n_ingredients": 2 }, { "id": 475, "original_id": 35252, "name": "grilled greek new potatoes", "description": "this is so easy and packed with flavour. it is a nice dish to serve with souvlaki or any pork or chicken dish.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/35252_v000.png", "markdown": "## 🍰 grilled greek new potatoes\n\n### Description\nthis is so easy and packed with flavour. it is a nice dish to serve with souvlaki or any pork or chicken dish.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- greek\n- barbecue\n- easy\n- european\n- dinner-party\n- holiday-event\n- kid-friendly\n- low-fat\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- comfort-food\n- independence-day\n- inexpensive\n- healthy-2\n- low-in-something\n- taste-mood\n- equipment\n- grilling\n\n### Ingredients\n1. new potatoes\n2. greek salad dressing\n\n### Steps\n1. cut potatoes into large chunks\n2. boil for 10 minutes until slightly softened\n3. toss with enough salad dressing to coat evenly while still warm\n4. place in grill basket or for easy clean up use disposable pie plate with holes poked in it\n5. grill over med heat for about 15 minutes until crispy on outside and tender inside\n\n### Nutrition\n- 130.9\n- 0.0\n- 5.0\n- 0.0\n- 6.0\n- 0.0\n- 9.0\n\n### Reviews\n- These were very flavorful and delicious, I served with greek yogurt BBQ chicken!\n- Potatoes mixed with Greek salad dressing and cooked on the grill. I knew this was just the perfect addition to the rest of our meal. Only 2 ingredients and I had neither. But that didn't stop me! I used 2 large baking potatoes, 1/4 cup of Italian salad dressing, 2 oz of mild feta cheese and to save time (mine) - I skipped the precooking and wrapped them in foil because DH was cooking the rest of dinner on the grill. Kate, it was a wonderful flavor combination and I think your original version would be even better. I will make this again.\n- Fast, easy, and delicious!!! I had some Greek dressing leftover from marinating pork tenderloin and came across your recipe and I am so glad I did-we loved these potatoes! I also let them marinate in the fridge about 5 hours. Served them w/ Recipe #13285 and some tzatziki for a wonderful meal. Thank you for a great recipe, Kate!!!\n- Planned to BBQ, but it was raining so put these in the broiler for about 15 mins. instead. DH really enjoyed them. I liked them, but wasn''t happy with the bottled salad dressing I used and, frankly, the dressing is the key here. Make sure you use a dressing you know you're going to like. Other than that, this is a good side for most BBQ. Thanks for posting.\n- This was really good - and so simple, too!! Everyone loved them!\n- So simple; so good. My son was especially impressed with these. I had very small potatoes and just left them whole after cooking them in the microwave. I let them marinate in the dressing for a while before grilling. Delightful!\n- Delicious! (I used Ken's Steak House Greek Dressing instead of Kraft). \n\n### Date\n2002-07-27 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "greek", "barbecue", "easy", "european", "dinner-party", "holiday-event", "kid-friendly", "low-fat", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "comfort-food", "independence-day", "inexpensive", "healthy-2", "low-in-something", "taste-mood", "equipment", "grilling" ], "ingredients": [ "new potatoes", "greek salad dressing" ], "steps": [ "cut potatoes into large chunks", "boil for 10 minutes until slightly softened", "toss with enough salad dressing to coat evenly while still warm", "place in grill basket or for easy clean up use disposable pie plate with holes poked in it", "grill over med heat for about 15 minutes until crispy on outside and tender inside" ], "nutrition": [ 130.9, 0.0, 5.0, 0.0, 6.0, 0.0, 9.0 ], "reviews": "['These were very flavorful and delicious, I served with greek yogurt BBQ chicken!', \"Potatoes mixed with Greek salad dressing and cooked on the grill. I knew this was just the perfect addition to the rest of our meal. Only 2 ingredients and I had neither. But that didn't stop me! I used 2 large baking potatoes, 1/4 cup of Italian salad dressing, 2 oz of mild feta cheese and to save time (mine) - I skipped the precooking and wrapped them in foil because DH was cooking the rest of dinner on the grill. Kate, it was a wonderful flavor combination and I think your original version would be even better. I will make this again.\", 'Fast, easy, and delicious!!! I had some Greek dressing leftover from marinating pork tenderloin and came across your recipe and I am so glad I did-we loved these potatoes! I also let them marinate in the fridge about 5 hours. Served them w/ Recipe #13285 and some tzatziki for a wonderful meal. Thank you for a great recipe, Kate!!!', \"Planned to BBQ, but it was raining so put these in the broiler for about 15 mins. instead. DH really enjoyed them. I liked them, but wasn''t happy with the bottled salad dressing I used and, frankly, the dressing is the key here. Make sure you use a dressing you know you're going to like. Other than that, this is a good side for most BBQ. Thanks for posting.\", 'This was really good - and so simple, too!! Everyone loved them!', 'So simple; so good. My son was especially impressed with these. I had very small potatoes and just left them whole after cooking them in the microwave. I let them marinate in the dressing for a while before grilling. Delightful!', \"Delicious! (I used Ken's Steak House Greek Dressing instead of Kraft). \"]", "submitted": "2002-07-27T00:00:00", "minutes": 30, "n_steps": 5, "n_ingredients": 2 }, { "id": 476, "original_id": 225178, "name": "homemade whipped butter", "description": "this is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. you can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. i have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes i got at the dollar store. one for each dinner guest is a nice touch.\r\ni store the whipped butter in a glass covered container on the counter top in cooler weather. in warmer weather i store it in the refrigerator and bring it to room temperature before using.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/225178_v000.png", "markdown": "## 🍰 homemade whipped butter\n\n### Description\nthis is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. you can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. i have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes i got at the dollar store. one for each dinner guest is a nice touch.\r\ni store the whipped butter in a glass covered container on the counter top in cooler weather. in warmer weather i store it in the refrigerator and bring it to room temperature before using.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- very-low-carbs\n- condiments-etc\n- eggs-dairy\n- easy\n- dietary\n- low-carb\n- garnishes\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. milk\n2. butter\n\n### Steps\n1. beat milk and butter together until light and fluffy\n2. this expands the volume by a third and makes it easier to spread\n\n### Nutrition\n- 166.7\n- 28.0\n- 0.0\n- 6.0\n- 0.0\n- 59.0\n- 0.0\n\n### Reviews\n- pj40 doesn't even review the recipe, but gives his/her own recipe instead?? That's lame! If you're so confident, submit it!!\n- This butter is spreadable if you use it right when you make it. However, if you put it in the refrigerator, it becomes hard again. So you have to take it out about 30-45 minutes before you want to use it. I was hoping to have some on hand for pancakes and biscuits in the morning, but this is too hard. I think to be truly spreadable, right out of the refrigerator, you have to use the recipe with oil in it, which is what I was trying to avoid. I thought this was good, you just have to plan when you are going to use it. OH, and you have to mix it longer than you think. At first I thought it wasn't working, and I left my stand mixer on and walked away and then it became fluffy.\n- I had a recipe with added oil. It tasted good, but I wanted to try a version with a smaller calorie count. I used one reviewers version with the 2% milk, and a bit of sea salt.<br/>Came out tasting great, and we call it I Can't Believe it's Not Margarine\n- I love this recipe. I double it by using a pound of butter and 1/2 cup 2% milk. It makes enough for 4 small containers. I take one container out at a time and find it does not need to be refrigerated if used in 2 to 3 days. I was paying over $2.00 for one container of whipped butter in the store.. Now, I can make 4 containers for the price of one.\n- I knew there was a way to do this. This is a great alternative to soft-spread margarines. No palm oils or hygrogentated fats.\n- Yum! I have made this a few times now and like to leave the mixer on a while to make it extra fluffy! I also like to add a few grinds of coarse sea salt or a couple pinches of coarse kosher salt to give it a little extra savory flavor and a crunch here and there just like Pittsburgh Blue Steakhouse. So smooth and creamy and I think it's delicious hard or soft, and can be left out overnight.\n- i made this and you do have to mix it a while for it to incorperate .good idea\n- This is an Excellent and easy recipe!!!! Made a lot of butter and everyone loved it!!\n- This is such a clever idea. I made a half recipe for our dinner tonight, and still have some leftover. But I like the idea that I don't have to buy separate spreadable butter (soft spread tub style). I could just make my own easy-spread butter. Thanks!\n- Couldn't be any easier! Be sure to use a large, deep mixing bowl to whip the butter or else the butter will fly all over the kitchen. Why didn't the thought cross my mind before to whip my own butter? Thanks! cg PS> I replaced some of the regular whole milk with half and half! ;)\n- I have been making my own whipped butter for years.\r\nThis is Extended Butter!\r\nI use my food processor.\r\n1 (one) cup canola oil, add 1 (one) Tsp. liquid lecithin and 5 ounces water (room temp.)\r\nBlend then add one pound of sweet or salted butter.( room temp.)\r\n This 'butter' stays soft even when cold. \r\nLower in calories and all the taste of butter.\r\nCalories; 180 per ounce.\r\nWe use it all the time.\n\n### Date\n2007-04-29 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "low-protein", "5-ingredients-or-less", "very-low-carbs", "condiments-etc", "eggs-dairy", "easy", "dietary", "low-carb", "garnishes", "low-in-something", "3-steps-or-less" ], "ingredients": [ "milk", "butter" ], "steps": [ "beat milk and butter together until light and fluffy", "this expands the volume by a third and makes it easier to spread" ], "nutrition": [ 166.7, 28.0, 0.0, 6.0, 0.0, 59.0, 0.0 ], "reviews": "[\"pj40 doesn't even review the recipe, but gives his/her own recipe instead?? That's lame! If you're so confident, submit it!!\", \"This butter is spreadable if you use it right when you make it. However, if you put it in the refrigerator, it becomes hard again. So you have to take it out about 30-45 minutes before you want to use it. I was hoping to have some on hand for pancakes and biscuits in the morning, but this is too hard. I think to be truly spreadable, right out of the refrigerator, you have to use the recipe with oil in it, which is what I was trying to avoid. I thought this was good, you just have to plan when you are going to use it. OH, and you have to mix it longer than you think. At first I thought it wasn't working, and I left my stand mixer on and walked away and then it became fluffy.\", 'I had a recipe with added oil. It tasted good, but I wanted to try a version with a smaller calorie count. I used one reviewers version with the 2% milk, and a bit of sea salt.<br/>Came out tasting great, and we call it I Can't Believe it's Not Margarine', 'I love this recipe. I double it by using a pound of butter and 1/2 cup 2% milk. It makes enough for 4 small containers. I take one container out at a time and find it does not need to be refrigerated if used in 2 to 3 days. I was paying over $2.00 for one container of whipped butter in the store.. Now, I can make 4 containers for the price of one.', 'I knew there was a way to do this. This is a great alternative to soft-spread margarines. No palm oils or hygrogentated fats.', \"Yum! I have made this a few times now and like to leave the mixer on a while to make it extra fluffy! I also like to add a few grinds of coarse sea salt or a couple pinches of coarse kosher salt to give it a little extra savory flavor and a crunch here and there just like Pittsburgh Blue Steakhouse. So smooth and creamy and I think it's delicious hard or soft, and can be left out overnight.\", 'i made this and you do have to mix it a while for it to incorperate .good idea', 'This is an Excellent and easy recipe!!!! Made a lot of butter and everyone loved it!!', \"This is such a clever idea. I made a half recipe for our dinner tonight, and still have some leftover. But I like the idea that I don't have to buy separate spreadable butter (soft spread tub style). I could just make my own easy-spread butter. Thanks!\", \"Couldn't be any easier! Be sure to use a large, deep mixing bowl to whip the butter or else the butter will fly all over the kitchen. Why didn't the thought cross my mind before to whip my own butter? Thanks! cg PS> I replaced some of the regular whole milk with half and half! ;)\", \"I have been making my own whipped butter for years.\\r\\nThis is Extended Butter!\\r\\nI use my food processor.\\r\\n1 (one) cup canola oil, add 1 (one) Tsp. liquid lecithin and 5 ounces water (room temp.)\\r\\nBlend then add one pound of sweet or salted butter.( room temp.)\\r\\n This 'butter' stays soft even when cold. \\r\\nLower in calories and all the taste of butter.\\r\\nCalories; 180 per ounce.\\r\\nWe use it all the time.\"]", "submitted": "2007-04-29T00:00:00", "minutes": 10, "n_steps": 2, "n_ingredients": 2 }, { "id": 477, "original_id": 144778, "name": "peach surprise", "description": "peaches and yogurt that look like eggs sunny-side up! my 10 yr old saw this idea on a children's tv show and used to surprise her younger sisters; it was a big hit. it would be a great afterschool snack or quick breakfast for slumber parties.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/144778_v000.png", "markdown": "## 🍰 peach surprise\n\n### Description\npeaches and yogurt that look like eggs sunny-side up! my 10 yr old saw this idea on a children's tv show and used to surprise her younger sisters; it was a big hit. it would be a great afterschool snack or quick breakfast for slumber parties.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- breakfast\n- lunch\n- snacks\n- eggs-dairy\n- fruit\n- easy\n- no-cook\n- beginner-cook\n- holiday-event\n- kid-friendly\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- comfort-food\n- low-carb\n- inexpensive\n- egg-free\n- free-of-something\n- low-in-something\n- pitted-fruit\n- peaches\n- novelty\n- taste-mood\n- sweet\n- number-of-servings\n- presentation\n- served-cold\n- 3-steps-or-less\n- technique\n- april-fools-day\n\n### Ingredients\n1. vanilla yogurt\n2. peach\n\n### Steps\n1. spread yogurt into circle on plate , using the back of a spoon\n2. place peach half , flat side down , in the center of the yogurt\n3. repeat for each serving desired\n\n### Nutrition\n- 79.0\n- 4.0\n- 40.0\n- 1.0\n- 7.0\n- 8.0\n- 3.0\n\n### Reviews\n- I made this as an April Fool's Day joke for my two kids and husband. They all thought it was great! I will definately make this again!!\n- My kids love this! They were feeling a bit hungry, so I whipped these together, took no time at all, and boy were they impressed, and inspired to make them themselves, they are currently on their 6th serve. I am glad thery are easy enough for them to prepare themselves, means I am not the one going back and forth to the kitchen!\n- This was just plain old fun. My teenage nephew was not impressed, but the younger one and I loved it. (Teens are just too busy not being children.) I added a sprinkle of nutmeg and sugar to give it a salt and pepper look. Served it with cinnamon toast.\n- Great idea that brought a smile to everyone's face.\n- Yummy yummy! Tristan said \"eggs...for dessert??\" but loved that it was actually his two of his favorites treats. Thanks, I wouldn't have had the creativity to come up with this one on my own! And my son loves that he can help \"make\" this in the kitchen.\n- These were our breakfast of choice on summer camping trips as kids. We also served them on slices of pound cake and called it \"Eggs on Toast\".\n- Yummy and cute!\n- I made this for my children for April Fool's Day and it was so funny.It was hard not to laugh as I was watching their faces as they tried it!They looked amazingly realistic and I can't wait to try it again!I toasted pound cake and put each \"egg\" on top.Thanks so much for an easy,clever idea!\n- Too funny, and so easy. We took it as a healthy dessert to an April Fool's potluck - everyone enjoyed very much. Thanks for sharing!\n- This is such a simple and tasty treat. It is an excellent breakfast and would work equally as well for a light snack or dessert. I can imagine it as a perfect \"trick\" for April Fool's. Thanks for posting a fun and healthy way to enjoy our food. :)\n- soooo gooood! I made a variation that was kinda like this recipe and kinda like another that had raisin toast under the \"egg\".\n- I was looking for the perfect little snack and this hit the spot! Thanks for posting. :)\n- I loved this! I made it for my dad for father's day and it looked sooo cute! Thanks so much for the GREAT idea!\n- How Clever! i will try it very soon! and when i do i will give my review!\n- This was to funny! I gave this to my sleepy DD this morning. She kept trying to break the yolk! She had a good laugh when I told her what it was. She wouldn't admit that I tricked her. I was pleased with myself anyway. Thanks for sharing this fun recipe.\n- Huge hit with the 4 kids! Even the picky eater ate it! Thank you so much for posting this easy breakfast recipe. The kids loved it, and it will definately become a regular around this house!\n\n### Date\n2005-11-13 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-1-or-2", "low-protein", "5-ingredients-or-less", "breakfast", "lunch", "snacks", "eggs-dairy", "fruit", "easy", "no-cook", "beginner-cook", "holiday-event", "kid-friendly", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "comfort-food", "low-carb", "inexpensive", "egg-free", "free-of-something", "low-in-something", "pitted-fruit", "peaches", "novelty", "taste-mood", "sweet", "number-of-servings", "presentation", "served-cold", "3-steps-or-less", "technique", "april-fools-day" ], "ingredients": [ "vanilla yogurt", "peach" ], "steps": [ "spread yogurt into circle on plate , using the back of a spoon", "place peach half , flat side down , in the center of the yogurt", "repeat for each serving desired" ], "nutrition": [ 79.0, 4.0, 40.0, 1.0, 7.0, 8.0, 3.0 ], "reviews": "[\"I made this as an April Fool's Day joke for my two kids and husband. They all thought it was great! I will definately make this again!!\", 'My kids love this! They were feeling a bit hungry, so I whipped these together, took no time at all, and boy were they impressed, and inspired to make them themselves, they are currently on their 6th serve. I am glad thery are easy enough for them to prepare themselves, means I am not the one going back and forth to the kitchen!', 'This was just plain old fun. My teenage nephew was not impressed, but the younger one and I loved it. (Teens are just too busy not being children.) I added a sprinkle of nutmeg and sugar to give it a salt and pepper look. Served it with cinnamon toast.', \"Great idea that brought a smile to everyone's face.\", 'Yummy yummy! Tristan said \"eggs...for dessert??\" but loved that it was actually his two of his favorites treats. Thanks, I wouldn\\'t have had the creativity to come up with this one on my own! And my son loves that he can help \"make\" this in the kitchen.', 'These were our breakfast of choice on summer camping trips as kids. We also served them on slices of pound cake and called it \"Eggs on Toast\".', 'Yummy and cute!', 'I made this for my children for April Fool\\'s Day and it was so funny.It was hard not to laugh as I was watching their faces as they tried it!They looked amazingly realistic and I can\\'t wait to try it again!I toasted pound cake and put each \"egg\" on top.Thanks so much for an easy,clever idea!', \"Too funny, and so easy. We took it as a healthy dessert to an April Fool's potluck - everyone enjoyed very much. Thanks for sharing!\", 'This is such a simple and tasty treat. It is an excellent breakfast and would work equally as well for a light snack or dessert. I can imagine it as a perfect \"trick\" for April Fool\\'s. Thanks for posting a fun and healthy way to enjoy our food. :)', 'soooo gooood! I made a variation that was kinda like this recipe and kinda like another that had raisin toast under the \"egg\".', 'I was looking for the perfect little snack and this hit the spot! Thanks for posting. :)', \"I loved this! I made it for my dad for father's day and it looked sooo cute! Thanks so much for the GREAT idea!\", 'How Clever! i will try it very soon! and when i do i will give my review!', \"This was to funny! I gave this to my sleepy DD this morning. She kept trying to break the yolk! She had a good laugh when I told her what it was. She wouldn't admit that I tricked her. I was pleased with myself anyway. Thanks for sharing this fun recipe.\", 'Huge hit with the 4 kids! Even the picky eater ate it! Thank you so much for posting this easy breakfast recipe. The kids loved it, and it will definately become a regular around this house!']", "submitted": "2005-11-13T00:00:00", "minutes": 3, "n_steps": 3, "n_ingredients": 2 }, { "id": 478, "original_id": 15895, "name": "irish nut", "description": "this is a drink that is meant to bring out the irish in you.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/15895_v000.png", "markdown": "## 🍰 irish nut\n\n### Description\nthis is a drink that is meant to bring out the irish in you.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beverages\n- easy\n- european\n- no-cook\n- beginner-cook\n- dinner-party\n- holiday-event\n- irish\n- cocktails\n- dietary\n- new-years\n- independence-day\n- st-patricks-day\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. baileys irish cream\n2. amaretto\n\n### Steps\n1. pour bailey's in a shot glass and then pour in the amaretto\n2. drink\n\n### Nutrition\n- 51.6\n- 3.0\n- 12.0\n- 0.0\n- 0.0\n- 7.0\n- 1.0\n\n### Reviews\n- I really enjoyed this combination a lot. Thanks!\n- Mmm, this is delicious! I made a double and could have had more! lol The flavors go together so well, and it is so very creamy. Warms you up through and through. Great recipe! Thanks for sharing.\n- Nice smooth drink, this finished off our St. Patricks Day cook a thon nicely.\n- YUM! Our first NYE drink of the night. Super smooth and sweet:) Thanks! My bff and I loved it.\n- I have been drinking this combination for years. I always called mine a \"Bailmaretto\"... LOL! It is a tasty blend that is well worth sharing with others (assuming there is enough to go around that is)! \n\n### Date\n2001-12-16 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beverages", "easy", "european", "no-cook", "beginner-cook", "dinner-party", "holiday-event", "irish", "cocktails", "dietary", "new-years", "independence-day", "st-patricks-day", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "baileys irish cream", "amaretto" ], "steps": [ "pour bailey's in a shot glass and then pour in the amaretto", "drink" ], "nutrition": [ 51.6, 3.0, 12.0, 0.0, 0.0, 7.0, 1.0 ], "reviews": "['I really enjoyed this combination a lot. Thanks!', 'Mmm, this is delicious! I made a double and could have had more! lol The flavors go together so well, and it is so very creamy. Warms you up through and through. Great recipe! Thanks for sharing.', 'Nice smooth drink, this finished off our St. Patricks Day cook a thon nicely.', 'YUM! Our first NYE drink of the night. Super smooth and sweet:) Thanks! My bff and I loved it.', 'I have been drinking this combination for years. I always called mine a \"Bailmaretto\"... LOL! It is a tasty blend that is well worth sharing with others (assuming there is enough to go around that is)! ']", "submitted": "2001-12-16T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 479, "original_id": 382325, "name": "quick and easy skillet potato halves", "description": "a fast and tasty way to cook potatoes. think a combination of baked and fried. only two ingredients. no hassle cooking while you prepare the rest of the meal. this is a family favorite. the recipe can be adjusted without effort for the number of people you plan to serve.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/382325_v000.png", "markdown": "## 🍰 quick and easy skillet potato halves\n\n### Description\na fast and tasty way to cook potatoes. think a combination of baked and fried. only two ingredients. no hassle cooking while you prepare the rest of the meal. this is a family favorite. the recipe can be adjusted without effort for the number of people you plan to serve.\n\n### Tags\n- weeknight\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- potatoes\n- vegetables\n- easy\n- beginner-cook\n- low-fat\n- dietary\n- low-sodium\n- low-cholesterol\n- low-calorie\n- comfort-food\n- healthy-2\n- low-in-something\n- taste-mood\n\n### Ingredients\n1. russet potatoes\n2. butter\n\n### Steps\n1. heat a lidded skillet on the stove over medium heat\n2. scrub potatoes and cut in half lengthwise\n3. place butter in skillet until melted\n4. spread butter evenly over the bottom of the skillet\n5. place potato halves cut side down in skillet\n6. cover and reduce heat to medium-low\n7. cook for approximately 30 minutes until potatoes are fork tender and the cut surfaces are golden brown\n8. serve with additional butter and salt as desired\n\n### Nutrition\n- 214.9\n- 9.0\n- 6.0\n- 2.0\n- 8.0\n- 18.0\n- 12.0\n\n### Reviews\n- Super easy and so good.I did use more butter then stated.\r\nThese will be made many times\r\n\r\nMade for PAC Fall 2009\n- Excellent, tbearmom03. Really enjoyed the smell of these cooking. I added a little salt & pepper to the cust sides before cooking. I will have these again soon. Made for PAC Fall 2009.\n- Oh My Goodness! These were too easy; fix 'em and forget 'em! My favorite kind of recipe! I did add some seasoning, as suggested by others; some garlic sea salt and fresh ground black pepper. I also used my oven as I was roasting something else; 400 for 40 minutes. They came out perfect! Thanks so much for sharing, tbearmom03.\n- i'm not sure whey these are so good. they are so simple with only 2 ingredients.\n- My husband really liked these, I found them a little bland and a bit dry. I will try this again cooking the potatoes a little longer. Thanks!\n- I love how easy these were to make! Just put em on and they cook themselves! And they were super good! They packed a lot of flavor without having to add salt. We ate ours with sour cream and Mr.s Dash table blend sprinkled on. Yummy!\n- This is one of those \"why didn't I think of this?\" recipes -- it's so easy and we loved the golden crusty top on the potatoes. I sprinkled with salt and pepper after they were done and topped with Smart Balance Light, light sour cream and fresh chives.\n- I needed a quick side dish to go with cheeseburgers on the grill. These were quick and easy to make. I cooked the potatoes in the microwave, then cut them up and cooked on the stove. I did add a bit more butter and also added salt and pepper. We enjoyed these.\n- I was skeptical, but these turned out great. I followed the recipe exactly, but added about 1/2 cup water halfway thru cooking. The potatoes turned out moist and tender with crispy edges.I served them with some shredded cheese and sour cream. Thanks for a tasty and very easy recipe!\n- These were great! They take less time than a traditional baked potato and more time than those done in the microwave but with better flavor and texture. We added some seasonings while they cooked but did everything else as written. Will go to these often. Thanks tbearmom03!\n- I had doubts that these would cook without burning, but I was proved wrong. They cooked beautifully and softened on the inside with a nice brown color on the cut side. They are a nice change of pace from the traditional baked potato. Thanks for posting! :)\n- Easy and delicious. Liked by all. Like a silly, I cut the potatoes in half widthwise, so after browning the potatoes, I popped them in the microwave to finish cooking them. I did add salt and pepper to the finished product. Next time, I will put a bit of minced garlic in the butter. Served with Recipe #30312 for a delicious and easy meal! Thanks for a definite repeat!\n- These potatoes were very tasty. I used medium sized new white potatoes and cut them in half. I used half olive oil and half butter. I cooked them for about 40 minutes.\n- I tried it and these are fantastic! So simple and genius. I've made them a variety of ways. I've cut the potatoes into french fry shapes, wedges and cubes. I use olive oil and sprinkle salt, pepper in the oil. Delish and easy. Thanks so much posting!!\n- A quick and delicious way to serve potatoes. But I think it would have benefitted by a little seasoning. Next time, I'll add a little garlic salt, and perhaps a light dusting of grated parmesan cheese. But we did enjoy this dish. Thanks, tbearmom03. Made for Fall '09 Pick-A-Chef.\n- Never made these....but...I line a cookie sheet with foil and melt butter on the foil then sprinkle with garlic salt....don't skimp and bake at 425* for about 45 min. Sooooooo good! I will also give this way a try.\n- Oh yeah, so good! I added seasoning salt and garlic powder. Even my picky toddler liked them! I had baby potatoes so did about 10 of them. They were done in about 35 minutes.\n- We really liked these. Mine took about 40 minutes to cook through. It was nice to be able to have these cook on the stove instead of heating up my kitchen with the oven.\n- Super easy and perfectly done. I have made these several times. I used sweet potatoes once and they were great as well.\n- tbearmom, a big thanks for this recipe! I just made it and like AzMama, they were done in 40 min. So simple, why couldn't I have thought of this years ago. I usually just bake whole potatoes in the oven wrapped in foil and always alongside a roast or casserole. Doing it your way on the stovetop saves so much energy. Now I can enjoy this often since it is so easy and very tasty. Kudos to you, tbearmom!!\n- I do something similar with baking potatoes in the oven: Split them lengthwise, score them, melt a combination of butter and a little oil, seasoned to taste, in a baking pan, lay the potatoes in face down, and bake until well browned. BUT, I never thought of doing that in a skillet. That would even be quicker! Will do that with leftover baked potatoes as a side for tonight's dinner! Thanks for the idea.\n\n### Date\n2009-07-21 00:00:00\n", "tags": [ "weeknight", "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "potatoes", "vegetables", "easy", "beginner-cook", "low-fat", "dietary", "low-sodium", "low-cholesterol", "low-calorie", "comfort-food", "healthy-2", "low-in-something", "taste-mood" ], "ingredients": [ "russet potatoes", "butter" ], "steps": [ "heat a lidded skillet on the stove over medium heat", "scrub potatoes and cut in half lengthwise", "place butter in skillet until melted", "spread butter evenly over the bottom of the skillet", "place potato halves cut side down in skillet", "cover and reduce heat to medium-low", "cook for approximately 30 minutes until potatoes are fork tender and the cut surfaces are golden brown", "serve with additional butter and salt as desired" ], "nutrition": [ 214.9, 9.0, 6.0, 2.0, 8.0, 18.0, 12.0 ], "reviews": "['Super easy and so good.I did use more butter then stated.\\r\\nThese will be made many times\\r\\n\\r\\nMade for PAC Fall 2009', 'Excellent, tbearmom03. Really enjoyed the smell of these cooking. I added a little salt & pepper to the cust sides before cooking. I will have these again soon. Made for PAC Fall 2009.', \"Oh My Goodness! These were too easy; fix 'em and forget 'em! My favorite kind of recipe! I did add some seasoning, as suggested by others; some garlic sea salt and fresh ground black pepper. I also used my oven as I was roasting something else; 400 for 40 minutes. They came out perfect! Thanks so much for sharing, tbearmom03.\", \"i'm not sure whey these are so good. they are so simple with only 2 ingredients.\", 'My husband really liked these, I found them a little bland and a bit dry. I will try this again cooking the potatoes a little longer. Thanks!', 'I love how easy these were to make! Just put em on and they cook themselves! And they were super good! They packed a lot of flavor without having to add salt. We ate ours with sour cream and Mr.s Dash table blend sprinkled on. Yummy!', 'This is one of those \"why didn\\'t I think of this?\" recipes -- it\\'s so easy and we loved the golden crusty top on the potatoes. I sprinkled with salt and pepper after they were done and topped with Smart Balance Light, light sour cream and fresh chives.', 'I needed a quick side dish to go with cheeseburgers on the grill. These were quick and easy to make. I cooked the potatoes in the microwave, then cut them up and cooked on the stove. I did add a bit more butter and also added salt and pepper. We enjoyed these.', 'I was skeptical, but these turned out great. I followed the recipe exactly, but added about 1/2 cup water halfway thru cooking. The potatoes turned out moist and tender with crispy edges.I served them with some shredded cheese and sour cream. Thanks for a tasty and very easy recipe!', 'These were great! They take less time than a traditional baked potato and more time than those done in the microwave but with better flavor and texture. We added some seasonings while they cooked but did everything else as written. Will go to these often. Thanks tbearmom03!', 'I had doubts that these would cook without burning, but I was proved wrong. They cooked beautifully and softened on the inside with a nice brown color on the cut side. They are a nice change of pace from the traditional baked potato. Thanks for posting! :)', 'Easy and delicious. Liked by all. Like a silly, I cut the potatoes in half widthwise, so after browning the potatoes, I popped them in the microwave to finish cooking them. I did add salt and pepper to the finished product. Next time, I will put a bit of minced garlic in the butter. Served with Recipe #30312 for a delicious and easy meal! Thanks for a definite repeat!', 'These potatoes were very tasty. I used medium sized new white potatoes and cut them in half. I used half olive oil and half butter. I cooked them for about 40 minutes.', \"I tried it and these are fantastic! So simple and genius. I've made them a variety of ways. I've cut the potatoes into french fry shapes, wedges and cubes. I use olive oil and sprinkle salt, pepper in the oil. Delish and easy. Thanks so much posting!!\", \"A quick and delicious way to serve potatoes. But I think it would have benefitted by a little seasoning. Next time, I'll add a little garlic salt, and perhaps a light dusting of grated parmesan cheese. But we did enjoy this dish. Thanks, tbearmom03. Made for Fall '09 Pick-A-Chef.\", \"Never made these....but...I line a cookie sheet with foil and melt butter on the foil then sprinkle with garlic salt....don't skimp and bake at 425* for about 45 min. Sooooooo good! I will also give this way a try.\", 'Oh yeah, so good! I added seasoning salt and garlic powder. Even my picky toddler liked them! I had baby potatoes so did about 10 of them. They were done in about 35 minutes.', 'We really liked these. Mine took about 40 minutes to cook through. It was nice to be able to have these cook on the stove instead of heating up my kitchen with the oven.', 'Super easy and perfectly done. I have made these several times. I used sweet potatoes once and they were great as well.', \"tbearmom, a big thanks for this recipe! I just made it and like AzMama, they were done in 40 min. So simple, why couldn't I have thought of this years ago. I usually just bake whole potatoes in the oven wrapped in foil and always alongside a roast or casserole. Doing it your way on the stovetop saves so much energy. Now I can enjoy this often since it is so easy and very tasty. Kudos to you, tbearmom!!\", \"I do something similar with baking potatoes in the oven: Split them lengthwise, score them, melt a combination of butter and a little oil, seasoned to taste, in a baking pan, lay the potatoes in face down, and bake until well browned. BUT, I never thought of doing that in a skillet. That would even be quicker! Will do that with leftover baked potatoes as a side for tonight's dinner! Thanks for the idea.\"]", "submitted": "2009-07-21T00:00:00", "minutes": 35, "n_steps": 8, "n_ingredients": 2 }, { "id": 480, "original_id": 264179, "name": "easy applesauce", "description": "use fresh cooking apples for this for best results. some examples are cameo, golden delicious, granny smith, jonathans, gravensteins, etc. i like to use a mixture for more balanced flavor. you can add sweeteners and spices of your choice to this, but taste it first. the cider does add some sweetness and some apple varieties are more naturally sweet. tnt", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/264179_v000.png", "markdown": "## 🍰 easy applesauce\n\n### Description\nuse fresh cooking apples for this for best results. some examples are cameo, golden delicious, granny smith, jonathans, gravensteins, etc. i like to use a mixture for more balanced flavor. you can add sweeteners and spices of your choice to this, but taste it first. the cider does add some sweetness and some apple varieties are more naturally sweet. tnt\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- 5-ingredients-or-less\n- side-dishes\n- fruit\n- easy\n- fall\n- kid-friendly\n- dietary\n- seasonal\n- apples\n- 3-steps-or-less\n\n### Ingredients\n1. cooking apples\n2. apple cider\n\n### Steps\n1. place apples and cider into a large saucepan and bring to a boil\n2. lower heat , cover and simmer for 30 minutes or until apples are tender\n3. allow to cool\n4. run cooked apples through a food mill\n5. add any sweeteners or spices at this time\n6. serve chilled for best flavor\n\n### Nutrition\n- 98.4\n- 0.0\n- 78.0\n- 0.0\n- 0.0\n- 0.0\n- 8.0\n\n### Reviews\n- Very easy to make & it has a very nice taste, what with the apple cider. I cooked mine for a little over 20 minutes & was happy enough with that after I cooled them down a bit & partially mashed the apples, leaving a somewhat chunky applesauce! We really enjoy homemade applesauce, & thank you, Sue, for sharing your recipe! [Tagged, made & reviewed in Comfort Cafe under my theme, \"Sassy Cider Sauces\"]\n- We love apple sauce.Taste good and shall freeze the rest in 1 cup portions as it made a lot with my left over apples.\n- Although easy to make, it's very difficult to stop eating! This is great. thanks for sharing.\n- Great, masha Allah. Actually preferred it warm. The best apple sauce I have made yet. I used a mixture of mostly Macintosh and some Spartan apples (I think). I am eating it warm, chunky (how I like it) out of the pot, no sweetener needed! I also cooked this for less time than stated leaving the pot covered when they were just about cooked taking it off the burner. I will keep this recipe on hand!!\n- What an easy and refreshing applesauce. I didn't have to cook it longer than 15 minutes, after which I just covered with a lid, removed from heat and let cool for about 1/2 hr. I used half Granny Smith and half Cameo apples. Three of each and they were a good size apple. I also just mashed them with a potato masher and it worked out great. I got a little over 2 quarts and the texture looks almost identical to your picture!\n- Absolutely wonderful recipe. I followed the recipe to a T and got perfect applesauce. I did not need sweetner - and only sprinkled a bit of cinnamon on some for myself (personal preference). The family loved it and I sent this to my SIL who was just looking for a good recipe to make some applesauce for Christmas dinner. PERFECT! ;) **Made for Beverage Tag 2007*\n\n### Date\n2007-11-07 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "5-ingredients-or-less", "side-dishes", "fruit", "easy", "fall", "kid-friendly", "dietary", "seasonal", "apples", "3-steps-or-less" ], "ingredients": [ "cooking apples", "apple cider" ], "steps": [ "place apples and cider into a large saucepan and bring to a boil", "lower heat , cover and simmer for 30 minutes or until apples are tender", "allow to cool", "run cooked apples through a food mill", "add any sweeteners or spices at this time", "serve chilled for best flavor" ], "nutrition": [ 98.4, 0.0, 78.0, 0.0, 0.0, 0.0, 8.0 ], "reviews": "['Very easy to make & it has a very nice taste, what with the apple cider. I cooked mine for a little over 20 minutes & was happy enough with that after I cooled them down a bit & partially mashed the apples, leaving a somewhat chunky applesauce! We really enjoy homemade applesauce, & thank you, Sue, for sharing your recipe! [Tagged, made & reviewed in Comfort Cafe under my theme, \"Sassy Cider Sauces\"]', 'We love apple sauce.Taste good and shall freeze the rest in 1 cup portions as it made a lot with my left over apples.', \"Although easy to make, it's very difficult to stop eating! This is great. thanks for sharing.\", 'Great, masha Allah. Actually preferred it warm. The best apple sauce I have made yet. I used a mixture of mostly Macintosh and some Spartan apples (I think). I am eating it warm, chunky (how I like it) out of the pot, no sweetener needed! I also cooked this for less time than stated leaving the pot covered when they were just about cooked taking it off the burner. I will keep this recipe on hand!!', \"What an easy and refreshing applesauce. I didn't have to cook it longer than 15 minutes, after which I just covered with a lid, removed from heat and let cool for about 1/2 hr. I used half Granny Smith and half Cameo apples. Three of each and they were a good size apple. I also just mashed them with a potato masher and it worked out great. I got a little over 2 quarts and the texture looks almost identical to your picture!\", 'Absolutely wonderful recipe. I followed the recipe to a T and got perfect applesauce. I did not need sweetner - and only sprinkled a bit of cinnamon on some for myself (personal preference). The family loved it and I sent this to my SIL who was just looking for a good recipe to make some applesauce for Christmas dinner. PERFECT! ;) **Made for Beverage Tag 2007*']", "submitted": "2007-11-07T00:00:00", "minutes": 50, "n_steps": 6, "n_ingredients": 2 }, { "id": 481, "original_id": 365705, "name": "perfect rib eye steaks", "description": "succulent, tender, and flavorful, just like at the famous steakhouses! these are great on the grill, but you can also pan sear or broil them too. you can also use prime rib or any other quality steak.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/365705_v000.png", "markdown": "## 🍰 perfect rib eye steaks\n\n### Description\nsucculent, tender, and flavorful, just like at the famous steakhouses! these are great on the grill, but you can also pan sear or broil them too. you can also use prime rib or any other quality steak.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- preparation\n- occasion\n- for-1-or-2\n- 5-ingredients-or-less\n- beef\n- easy\n- picnic\n- meat\n- steak\n- to-go\n- camping\n- equipment\n- grilling\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. mccormick's montreal brand steak seasoning\n2. rib eye steaks\n\n### Steps\n1. spread the steak seasoning in a line on a shallow dish\n2. holding the steaks upright , press the edge of the steak into the seasoning\n3. turn a little and repeat\n4. repeat with other steak\n5. grill or broil as usual and serve\n\n### Nutrition\n- 933.8\n- 115.0\n- 0.0\n- 7.0\n- 119.0\n- 153.0\n- 0.0\n\n### Reviews\n- This is a fantastic recipe! So easy, and delicious! For us the seasoning was just perfect, as we don't like the seasoning to overwhelm the flavor of a good steak! Thanks 2Bleu! Just great! Made for PRMR.\n- I just love ribeye steaks and the Montreal Steak Seasoning, so knew this would be a winner. My store had their ribeyes on sale and they were so marbled and flavorful, just loved the steak. Next time I would do as Boomette suggested, season all sides of the steak for more of the seasoning flavor. Thanks for sharing the recipe. Made for I Recommend Tag Game.\n- It's a great recipe, very simple. But we felt like it needed more spices, not only on the sides. Another time, we may sprinkle more on the steaks. Thanks 2Bleu. Made for PRMR.\n- Great steak. Made for Photo Tag.\n- Oh yummers TDF!!! This was indeed 'perfect'!!! I can't wait to do this one for company. This one automatically goes into my best of 2009 cookbook! 2Bleu - you guys outdid yourselves on this fantastically simple steak! Thanks so much for a new favorite!! Made for I Recommend tag.\n\n### Date\n2009-04-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "main-ingredient", "preparation", "occasion", "for-1-or-2", "5-ingredients-or-less", "beef", "easy", "picnic", "meat", "steak", "to-go", "camping", "equipment", "grilling", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "mccormick's montreal brand steak seasoning", "rib eye steaks" ], "steps": [ "spread the steak seasoning in a line on a shallow dish", "holding the steaks upright , press the edge of the steak into the seasoning", "turn a little and repeat", "repeat with other steak", "grill or broil as usual and serve" ], "nutrition": [ 933.8, 115.0, 0.0, 7.0, 119.0, 153.0, 0.0 ], "reviews": "[\"This is a fantastic recipe! So easy, and delicious! For us the seasoning was just perfect, as we don't like the seasoning to overwhelm the flavor of a good steak! Thanks 2Bleu! Just great! Made for PRMR.\", 'I just love ribeye steaks and the Montreal Steak Seasoning, so knew this would be a winner. My store had their ribeyes on sale and they were so marbled and flavorful, just loved the steak. Next time I would do as Boomette suggested, season all sides of the steak for more of the seasoning flavor. Thanks for sharing the recipe. Made for I Recommend Tag Game.', \"It's a great recipe, very simple. But we felt like it needed more spices, not only on the sides. Another time, we may sprinkle more on the steaks. Thanks 2Bleu. Made for PRMR.\", 'Great steak. Made for Photo Tag.', \"Oh yummers TDF!!! This was indeed 'perfect'!!! I can't wait to do this one for company. This one automatically goes into my best of 2009 cookbook! 2Bleu - you guys outdid yourselves on this fantastically simple steak! Thanks so much for a new favorite!! Made for I Recommend tag.\"]", "submitted": "2009-04-12T00:00:00", "minutes": 15, "n_steps": 5, "n_ingredients": 2 }, { "id": 482, "original_id": 224909, "name": "the easiest chicken ever", "description": "this is the recipe that convinced me to start taking advantage of cheap whole chicken prices. when i read about it (somewhere on the internet), i couldn't believe it was that easy. i couldn't believe you didn't need any liquid. you don't. trust me. better yet, don't trust me - try the recipe for yourself!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/224909_v000.png", "markdown": "## 🍰 the easiest chicken ever\n\n### Description\nthis is the recipe that convinced me to start taking advantage of cheap whole chicken prices. when i read about it (somewhere on the internet), i couldn't believe it was that easy. i couldn't believe you didn't need any liquid. you don't. trust me. better yet, don't trust me - try the recipe for yourself!\n\n### Tags\n- course\n- main-ingredient\n- preparation\n- 5-ingredients-or-less\n- main-dish\n- poultry\n- easy\n- beginner-cook\n- chicken\n- inexpensive\n- meat\n- whole-chicken\n\n### Ingredients\n1. roasting chicken\n2. dried italian salad dressing mix\n\n### Steps\n1. rip off a piece of aluminum foil\n2. separate into three parts\n3. roll into three balls\n4. stick in the bottom of you crockpot ina triangular shape\n5. open chicken\n6. rinse throughly inside and out\n7. pull out the \"stuff\" that is inside the carcass\n8. you will not be using any of it for this recipe\n9. pat chicken dry and place on top on aluminum foil tripod\n10. sprinkle with dressing mix\n11. cook on low for 6-8 hours\n12. you really do not need to add any liquid\n13. the chicken will stay moist\n\n### Nutrition\n- 158.2\n- 17.0\n- 0.0\n- 2.0\n- 25.0\n- 16.0\n- 0.0\n\n### Reviews\n- True to its title!! A recipe couldn't get any easier. It works, too. The chicken was so moist. I was worried that there would be too much Italian dressing, but the flavoring was perfect. Thanks!\n- I can't believe I didn't rate this. I have made this many many times and am planning it for today. Forget those rotisserie chickens at enourmous prices. This is the best, succulent, juicy chicken you will cook. Leftovers are to die for. Craft...thanks for posting this recipe which has become a staple in my house. Sue\n- I make chicken in the crockpot all the time but had never used italian dressing. This was good and easy to make. I didn't have a chicken with a pop up timer so I followed the recipe and cooked for six hours and this was really dry. I would try four next time.\n- This was wonderful and sooo easy to make.\n- This was the easiest chicken ever! It was good but could have used a little salt nd pepper, for my taste. I had enough for dinner and some left over that I froze to make a soup or jambalaya later. Thanks for the great post!\n\n### Date\n2007-04-26 00:00:00\n", "tags": [ "course", "main-ingredient", "preparation", "5-ingredients-or-less", "main-dish", "poultry", "easy", "beginner-cook", "chicken", "inexpensive", "meat", "whole-chicken" ], "ingredients": [ "roasting chicken", "dried italian salad dressing mix" ], "steps": [ "rip off a piece of aluminum foil", "separate into three parts", "roll into three balls", "stick in the bottom of you crockpot ina triangular shape", "open chicken", "rinse throughly inside and out", "pull out the \"stuff\" that is inside the carcass", "you will not be using any of it for this recipe", "pat chicken dry and place on top on aluminum foil tripod", "sprinkle with dressing mix", "cook on low for 6-8 hours", "you really do not need to add any liquid", "the chicken will stay moist" ], "nutrition": [ 158.2, 17.0, 0.0, 2.0, 25.0, 16.0, 0.0 ], "reviews": "[\"True to its title!! A recipe couldn't get any easier. It works, too. The chicken was so moist. I was worried that there would be too much Italian dressing, but the flavoring was perfect. Thanks!\", \"I can't believe I didn't rate this. I have made this many many times and am planning it for today. Forget those rotisserie chickens at enourmous prices. This is the best, succulent, juicy chicken you will cook. Leftovers are to die for. Craft...thanks for posting this recipe which has become a staple in my house. Sue\", \"I make chicken in the crockpot all the time but had never used italian dressing. This was good and easy to make. I didn't have a chicken with a pop up timer so I followed the recipe and cooked for six hours and this was really dry. I would try four next time.\", 'This was wonderful and sooo easy to make.', 'This was the easiest chicken ever! It was good but could have used a little salt nd pepper, for my taste. I had enough for dinner and some left over that I froze to make a soup or jambalaya later. Thanks for the great post!']", "submitted": "2007-04-26T00:00:00", "minutes": 365, "n_steps": 13, "n_ingredients": 2 }, { "id": 483, "original_id": 69868, "name": "crispy chocolate coconut nests", "description": "ever have those crunchy chocolate coconut candies from godiva? these are wonderful and sweet! lovely addition to christmas cookie trays and fun to make with children. takes maybe 10 minutes from start to finish.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/69868_v000.png", "markdown": "## 🍰 crispy chocolate coconut nests\n\n### Description\never have those crunchy chocolate coconut candies from godiva? these are wonderful and sweet! lovely addition to christmas cookie trays and fun to make with children. takes maybe 10 minutes from start to finish.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- drop-cookies\n- desserts\n- fruit\n- easy\n- microwave\n- beginner-cook\n- holiday-event\n- candy\n- cookies-and-brownies\n- easter\n- chocolate\n- nuts\n- dietary\n- gifts\n- copycat\n- christmas\n- low-sodium\n- gluten-free\n- valentines-day\n- inexpensive\n- free-of-something\n- low-in-something\n- coconut\n- superbowl\n- novelty\n- equipment\n- number-of-servings\n\n### Ingredients\n1. milk chocolate chips\n2. coconut\n\n### Steps\n1. i've estimated the bag size but you want to have approximately equal amounts of each ingredient\n2. spread the shredded coconut in a baking pan and toast in the oven at 400 until a shade darker than golden brown melt chocolate chips in microwave , stirring occasionally until melted\n3. stir coconut and chocolate together until all coconut is covered\n4. drop by small spoonfuls onto wax paper and refrigerate until solid\n5. --i don't like semisweet chocolate in this recipe\n6. milk or dark chocolate tastes better in my opinion , but use whatever you like\n\n### Nutrition\n- 170.2\n- 24.0\n- 14.0\n- 0.0\n- 3.0\n- 67.0\n- 2.0\n\n### Reviews\n- These were very good, and so easy to make! I just made sure to take the coconut out of the oven and move it around about every 2 mins. I also accidentally bought semi-sweet chocolate but decided to give it a go anyway - they were still very good but I can see why one would want to use milk chocolate instead. I will definitely make these again.\n- Very easy, Very sweet, they kind of remind me of macaroons. Next time I think I will make it in a baking dish and try to cut them into squares. Thanks for the recipe. \n- These are so easy to make--with great results! I used 12 oz. milk chocolate and 12 oz. sweetened coconut. Next time, I think that I'll use just a little more chocolate than coconut. I toasted the coconut on 350 for between 5-10 minutes, tossing it several times. Thanks for an easy and delicious recipe!\n- These couldn't be any better. I will definitely be making them regularly. Thanks for the great recipe.\n- How easy can it get? These turned out perfectly and were so much fun to add to. I used dark chocolate first and loved it because the coconut is so sweet, and the dark choc. didn't over-sweeten it. I added chopped almonds or cashews to some, and tried it with white chocolate, which was the BEST! These didn't last long here and will be on the Christmas cookie list for sure!\n- Delicious & Oh so easy to make.Used milk chocolate and sweetened flake coconut. Set oven at 350 degrees like someelse suggested had no problem.\nThank you for this easy, yummy recipe!\n- I used one 16 oz. bag of milk chocolate chips and 2 cups of sweetened, shredded coconut, and these were delicious! I also drizzled mine with just a bit of white chocolate for a decorative touch. These were so easy, even my 4 yo was able to help.\r\nI also took the suggestion to lower the oven temp to 375 and it worked perfectly.\r\nThanks again for a great recipe!\n- Made this with white chocolate and used pretty chocolate molds. I think I over-toasted the coconut, but everyone loved them just the same! I'll be doing this one many times!\n- Yummy! These are definitely a very easy keeper here! With the varieties of chocolates, and yogi's suggestions, I will definitely be trying these again with the white chocolate, and chopped hazelnuts next time! Definitely addicting for me!\n- Victoria, you're spot on. I used milk chocolate and sweetened coconut. My coconut also started to burn; I lowered the oven temperature and tossed it several times. I think the toastier, the better with the coconut, though - the crunch will last longer - so I'm going to try a 350 oven tonight and keep it in as long a possible. I melted chocolate in a bowl over simmering water - double-boiler style and added the coconut to the bowl. So easy, so delicious and everyone seems to love it.\n- Out of this world! Delicious and easy! I used milk chcolate and sweetened coconut. It would not taste good with unsweetened coconut. The oven temp. of 400 degrees almost burned the coconut in 5 minutes, so I would recommend decreasing the temperature to 375 degree and using a spatula to flip the coconut after 4 minutes for even cooking. Also, I melted the choc. chips on the stove top in a non-stick pan on the lowest heat and it worked perfectly, while stirring constantly. Yummy!!!\n- 4* for taste, but the recipe should be more specific! I used unsweetened coconut...apparently (from above) it was supposed to be sweetened. The semi-sweet chocolate combo probably would have been better this way. My chocolate chips would not melt in the microwave until I added a touch of water - they just dried up.\n\n### Date\n2003-08-27 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "drop-cookies", "desserts", "fruit", "easy", "microwave", "beginner-cook", "holiday-event", "candy", "cookies-and-brownies", "easter", "chocolate", "nuts", "dietary", "gifts", "copycat", "christmas", "low-sodium", "gluten-free", "valentines-day", "inexpensive", "free-of-something", "low-in-something", "coconut", "superbowl", "novelty", "equipment", "number-of-servings" ], "ingredients": [ "milk chocolate chips", "coconut" ], "steps": [ "i've estimated the bag size but you want to have approximately equal amounts of each ingredient", "spread the shredded coconut in a baking pan and toast in the oven at 400 until a shade darker than golden brown melt chocolate chips in microwave , stirring occasionally until melted", "stir coconut and chocolate together until all coconut is covered", "drop by small spoonfuls onto wax paper and refrigerate until solid", "--i don't like semisweet chocolate in this recipe", "milk or dark chocolate tastes better in my opinion , but use whatever you like" ], "nutrition": [ 170.2, 24.0, 14.0, 0.0, 3.0, 67.0, 2.0 ], "reviews": "['These were very good, and so easy to make! I just made sure to take the coconut out of the oven and move it around about every 2 mins. I also accidentally bought semi-sweet chocolate but decided to give it a go anyway - they were still very good but I can see why one would want to use milk chocolate instead. I will definitely make these again.', 'Very easy, Very sweet, they kind of remind me of macaroons. Next time I think I will make it in a baking dish and try to cut them into squares. Thanks for the recipe. ', \"These are so easy to make--with great results! I used 12 oz. milk chocolate and 12 oz. sweetened coconut. Next time, I think that I'll use just a little more chocolate than coconut. I toasted the coconut on 350 for between 5-10 minutes, tossing it several times. Thanks for an easy and delicious recipe!\", \"These couldn't be any better. I will definitely be making them regularly. Thanks for the great recipe.\", \"How easy can it get? These turned out perfectly and were so much fun to add to. I used dark chocolate first and loved it because the coconut is so sweet, and the dark choc. didn't over-sweeten it. I added chopped almonds or cashews to some, and tried it with white chocolate, which was the BEST! These didn't last long here and will be on the Christmas cookie list for sure!\", 'Delicious & Oh so easy to make.Used milk chocolate and sweetened flake coconut. Set oven at 350 degrees like someelse suggested had no problem.\\nThank you for this easy, yummy recipe!', 'I used one 16 oz. bag of milk chocolate chips and 2 cups of sweetened, shredded coconut, and these were delicious! I also drizzled mine with just a bit of white chocolate for a decorative touch. These were so easy, even my 4 yo was able to help.\\r\\nI also took the suggestion to lower the oven temp to 375 and it worked perfectly.\\r\\nThanks again for a great recipe!', \"Made this with white chocolate and used pretty chocolate molds. I think I over-toasted the coconut, but everyone loved them just the same! I'll be doing this one many times!\", \"Yummy! These are definitely a very easy keeper here! With the varieties of chocolates, and yogi's suggestions, I will definitely be trying these again with the white chocolate, and chopped hazelnuts next time! Definitely addicting for me!\", \"Victoria, you're spot on. I used milk chocolate and sweetened coconut. My coconut also started to burn; I lowered the oven temperature and tossed it several times. I think the toastier, the better with the coconut, though - the crunch will last longer - so I'm going to try a 350 oven tonight and keep it in as long a possible. I melted chocolate in a bowl over simmering water - double-boiler style and added the coconut to the bowl. So easy, so delicious and everyone seems to love it.\", 'Out of this world! Delicious and easy! I used milk chcolate and sweetened coconut. It would not taste good with unsweetened coconut. The oven temp. of 400 degrees almost burned the coconut in 5 minutes, so I would recommend decreasing the temperature to 375 degree and using a spatula to flip the coconut after 4 minutes for even cooking. Also, I melted the choc. chips on the stove top in a non-stick pan on the lowest heat and it worked perfectly, while stirring constantly. Yummy!!!', '4* for taste, but the recipe should be more specific! I used unsweetened coconut...apparently (from above) it was supposed to be sweetened. The semi-sweet chocolate combo probably would have been better this way. My chocolate chips would not melt in the microwave until I added a touch of water - they just dried up.']", "submitted": "2003-08-27T00:00:00", "minutes": 10, "n_steps": 6, "n_ingredients": 2 }, { "id": 484, "original_id": 133480, "name": "betty s easy meringue cookies 2 ingredients", "description": "betty was a family friend of my husband's grandfather and this is her recipe. my dh loved these as a child.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/133480_v000.png", "markdown": "## 🍰 betty s easy meringue cookies 2 ingredients\n\n### Description\nbetty was a family friend of my husband's grandfather and this is her recipe. my dh loved these as a child.\n\n### Tags\n- 60-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- healthy\n- 5-ingredients-or-less\n- desserts\n- eggs-dairy\n- oven\n- easy\n- beginner-cook\n- dinner-party\n- holiday-event\n- kid-friendly\n- kosher\n- low-fat\n- cookies-and-brownies\n- dietary\n- christmas\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- passover\n- low-in-something\n- equipment\n- small-appliance\n- mixer\n\n### Ingredients\n1. egg whites\n2. sugar\n\n### Steps\n1. beat whites until very stiff\n2. gradually add sugar and keep beating until mixture forms peaks\n3. grease or spray , with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart\n4. place in preheated 225 degree oven on the middle rack and bake for 30 minutes\n5. check to see if the center of the cookie is dry for doneness\n6. if dry , remove from oven and bang sheet- the cookies should jump off the sheet !\n\n### Nutrition\n- 105.3\n- 0.0\n- 100.0\n- 1.0\n- 3.0\n- 0.0\n- 8.0\n\n### Reviews\n- They were awful and did not cook right even though I followed the instructions 100%. They smelled like egg and I felt like dying when I tried one. Spare yourself the time and the cleanup and go try another recipe.\n- I added a tablespoon of baking cocoa and some chocolate chips and they came out delicious.\n- Powdered sugar is best used for these lovely cookies! I added 4 drops of red food coloring and I had pretty pink clouds! :)\n- This is a good meringue recipe with not a lot of cook time. I added vanilla bean, vanilla extract, cream of tartar and salt, which made the meringue cookies taste even better. I piped them with a star tip. They looked and tasted great.\n- They came together very nicely, BUT these cookies do NOT cook in 30 minutes! Not even close ... 1 1/2 hours later and they were still not dry. I'm thinking they need at least 2 hours.... and my goodness, they are sweet!\n- Baked for 1.5hrs and they were still not dry.\n- Instead of using granulated sugar, I used the same amount of powdered sugar and the cookies came out even better\n- Yummy...\r\n\r\nThese are very sweet, though. I am thinking you could even cut the sugar to 1/2 cup.\n- I made them a bit wrong, not enough beating I think. But I cooked them anyway and my sister still loves them!\n- This was the exact recipe I was looking for! I had them as a child also! We called them Forget me not cookies!! \n- awesome recipe i used a spatula to splat the meringues on the wax paper and it came out AMAZING! thank you betty. now my whole family wants a batch of meringues stat!\n- We eat a lot of meringues here. Good basic recipe. I had a lot of trouble getting mine to the dry stage. Took a very long time baking and never quite got there. Now, we don't mind a slightly soft meringue so it was fine with me!\n- they did not turn out.....\n- Adding a bit of vanilla helps to dilute the sugary taste. Overall, it is delicious!\n- I was making this cooking for me and my family because we are lactose intolerant, and we loved them. I begged my mom to let me make them and of course, she said yes. When they were cooking she came up to the mixing bowl, swiped her finger across the inside, said i should do this, and she put her finger in her mouth. Overall they are great and delicious, but the recipe makes more than 6-8 servings and it took 42 minutes and 50 seconds not including cooling time.\n\n### Date\n2005-08-15 00:00:00\n", "tags": [ "60-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "healthy", "5-ingredients-or-less", "desserts", "eggs-dairy", "oven", "easy", "beginner-cook", "dinner-party", "holiday-event", "kid-friendly", "kosher", "low-fat", "cookies-and-brownies", "dietary", "christmas", "low-sodium", "low-cholesterol", "low-saturated-fat", "passover", "low-in-something", "equipment", "small-appliance", "mixer" ], "ingredients": [ "egg whites", "sugar" ], "steps": [ "beat whites until very stiff", "gradually add sugar and keep beating until mixture forms peaks", "grease or spray , with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart", "place in preheated 225 degree oven on the middle rack and bake for 30 minutes", "check to see if the center of the cookie is dry for doneness", "if dry , remove from oven and bang sheet- the cookies should jump off the sheet !" ], "nutrition": [ 105.3, 0.0, 100.0, 1.0, 3.0, 0.0, 8.0 ], "reviews": "['They were awful and did not cook right even though I followed the instructions 100%. They smelled like egg and I felt like dying when I tried one. Spare yourself the time and the cleanup and go try another recipe.', 'I added a tablespoon of baking cocoa and some chocolate chips and they came out delicious.', 'Powdered sugar is best used for these lovely cookies! I added 4 drops of red food coloring and I had pretty pink clouds! :)', 'This is a good meringue recipe with not a lot of cook time. I added vanilla bean, vanilla extract, cream of tartar and salt, which made the meringue cookies taste even better. I piped them with a star tip. They looked and tasted great.', \"They came together very nicely, BUT these cookies do NOT cook in 30 minutes! Not even close ... 1 1/2 hours later and they were still not dry. I'm thinking they need at least 2 hours.... and my goodness, they are sweet!\", 'Baked for 1.5hrs and they were still not dry.', 'Instead of using granulated sugar, I used the same amount of powdered sugar and the cookies came out even better', 'Yummy...\\r\\n\\r\\nThese are very sweet, though. I am thinking you could even cut the sugar to 1/2 cup.', 'I made them a bit wrong, not enough beating I think. But I cooked them anyway and my sister still loves them!', 'This was the exact recipe I was looking for! I had them as a child also! We called them Forget me not cookies!! ', 'awesome recipe i used a spatula to splat the meringues on the wax paper and it came out AMAZING! thank you betty. now my whole family wants a batch of meringues stat!', \"We eat a lot of meringues here. Good basic recipe. I had a lot of trouble getting mine to the dry stage. Took a very long time baking and never quite got there. Now, we don't mind a slightly soft meringue so it was fine with me!\", 'they did not turn out.....', 'Adding a bit of vanilla helps to dilute the sugary taste. Overall, it is delicious!', 'I was making this cooking for me and my family because we are lactose intolerant, and we loved them. I begged my mom to let me make them and of course, she said yes. When they were cooking she came up to the mixing bowl, swiped her finger across the inside, said i should do this, and she put her finger in her mouth. Overall they are great and delicious, but the recipe makes more than 6-8 servings and it took 42 minutes and 50 seconds not including cooling time.']", "submitted": "2005-08-15T00:00:00", "minutes": 35, "n_steps": 6, "n_ingredients": 2 }, { "id": 485, "original_id": 62515, "name": "creme fraiche", "description": "so tasty topping desserts. so useful in cooking. this takes no time at all to mix up, but make it the night before you need to use it in a recipe (at least) as it does need 12-14 hours for the cream to sour.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/62515_v000.png", "markdown": "## 🍰 creme fraiche\n\n### Description\nso tasty topping desserts. so useful in cooking. this takes no time at all to mix up, but make it the night before you need to use it in a recipe (at least) as it does need 12-14 hours for the cream to sour.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- main-ingredient\n- cuisine\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- eggs-dairy\n- french\n- easy\n- european\n- dietary\n- low-sodium\n- low-carb\n- low-in-something\n- number-of-servings\n\n### Ingredients\n1. buttermilk\n2. heavy cream\n\n### Steps\n1. shake buttermilk and cream in a sterilized jar\n2. let stand , loosely covered , in warm place , until thickened , 12-14 hours\n3. stir well\n4. refrigerate , covered , up to 10 days\n\n### Nutrition\n- 833.1\n- 135.0\n- 6.0\n- 5.0\n- 11.0\n- 274.0\n- 2.0\n\n### Reviews\n- This worked wonderfully! I needed creme fraiche for another dish and could not find it at the market. Now, I'll no longer even look. After mixing, I covered the bowl and put it in the microwave leaving the door ajar so the light stayed on; 12 hours later it was thick and creamy. Thanks for sharing your recipe!\n- This worked out very well for me, and with no real effort at all. Thanks for posting it!\n- I'd never made this before, and only tasted it when it was incorporated into recipes. So easy and SO yummy, makes sour cream taste like a rubbery fake substance. Thanks so much, Ev! Your recipes can always be counted on!\n- Light and Luscious! We loved it!\n- Confession Time: This little 2-ingredient recipe was a bit of an adventure in discovery for me. I’d seen this listed as part of recipes, but had always avoided those recipes since I didn’t know what it was or how to make it. When French Cuisine approached for ZWT, I did some research & found it’s part of or accompanies a wide variety of dishes. So I made it to be sure I could & it worked. Now I’m busy searching for fun ways to use it in the next 10 days & the future. Thx for posting, Ev.\n- Had this with strawberry pie, made yesterday and left on top of the refridge overnight just covered loosely. Its warm up there. Actually I left this for 24 hours. I did not stir the whey on the bottom back into the top thick creme fraiche, kept it thick like a sour cream, then placed into the fridge what was left, for my blueberries.. Good easy recipe.\n- This turned out great! Thanks for the homemade version. It's impossible to find where I live. It really thickened up after I put it in the fridge after the 24 hours. Perfect! Thanks for posting!\n- I liked this one. Simple and guaranteed to work.\r\n\r\nJoy de K\n- Hey, this works. Delicious.\n- Oh, yummers!!! I only needed 1/2 cup so I cut the recipe in half. To bad, because this was really good! Thanks for the posting...I know that I will come back to this one again!!!\n- I made this recently and am happy I don't have to try and find it any more. A Keeper.\n- I've never had this nor have I seen this in a store. It is wonderful! It was really thick after about 18 hours and I refrigerated it in a glass jar. Thanks!\n- perfect!\n- This is wonderful. Works with yogurt too.\nIn Mexico it's called Creama Mexicana. It doesn't break in a sauce like sour cream. On strawberries it's incredible and it beats like whipping cream too.\nThanks for sharing!!!!\nTony\n- I have never EVER been able to find creme fraiche where I live so I've been forced to skip the recipes that call for it or substitute sour cream. Now I know what it tastes like...nothing like sour cream. This is so simple to make I'll be making it often. The taste is wonderful. Thank you, Sylvie!\n- I was given this recipe. I tried putting it in the oven with the light on. But have found that if I just put it on the counter and forget it, it is awesome. I even double the recipe. Last one I put in 2 Tablespoons of sour cream and 2 of yogurt, as I was out of buttermilk. It worked well. I believe the flavor is maybe a little more mild than with buttermilk. Love a dollop on fruit soups as well as in other dishes.\n- you always see them using this on food net work ,now i have the ingredient here in the boon docks\n- This is wonderful. Creme freche isn't stocked in the stores around here, at least not where I shop. I found it once at a deli, but that was years ago and they havn't had it since. Now I have a limitless supply!\n\n### Date\n2003-05-19 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "main-ingredient", "cuisine", "preparation", "low-protein", "5-ingredients-or-less", "eggs-dairy", "french", "easy", "european", "dietary", "low-sodium", "low-carb", "low-in-something", "number-of-servings" ], "ingredients": [ "buttermilk", "heavy cream" ], "steps": [ "shake buttermilk and cream in a sterilized jar", "let stand , loosely covered , in warm place , until thickened , 12-14 hours", "stir well", "refrigerate , covered , up to 10 days" ], "nutrition": [ 833.1, 135.0, 6.0, 5.0, 11.0, 274.0, 2.0 ], "reviews": "[\"This worked wonderfully! I needed creme fraiche for another dish and could not find it at the market. Now, I'll no longer even look. After mixing, I covered the bowl and put it in the microwave leaving the door ajar so the light stayed on; 12 hours later it was thick and creamy. Thanks for sharing your recipe!\", 'This worked out very well for me, and with no real effort at all. Thanks for posting it!', \"I'd never made this before, and only tasted it when it was incorporated into recipes. So easy and SO yummy, makes sour cream taste like a rubbery fake substance. Thanks so much, Ev! Your recipes can always be counted on!\", 'Light and Luscious! We loved it!', 'Confession Time: This little 2-ingredient recipe was a bit of an adventure in discovery for me. I’d seen this listed as part of recipes, but had always avoided those recipes since I didn’t know what it was or how to make it. When French Cuisine approached for ZWT, I did some research & found it’s part of or accompanies a wide variety of dishes. So I made it to be sure I could & it worked. Now I’m busy searching for fun ways to use it in the next 10 days & the future. Thx for posting, Ev.', 'Had this with strawberry pie, made yesterday and left on top of the refridge overnight just covered loosely. Its warm up there. Actually I left this for 24 hours. I did not stir the whey on the bottom back into the top thick creme fraiche, kept it thick like a sour cream, then placed into the fridge what was left, for my blueberries.. Good easy recipe.', \"This turned out great! Thanks for the homemade version. It's impossible to find where I live. It really thickened up after I put it in the fridge after the 24 hours. Perfect! Thanks for posting!\", 'I liked this one. Simple and guaranteed to work.\\r\\n\\r\\nJoy de K', 'Hey, this works. Delicious.', 'Oh, yummers!!! I only needed 1/2 cup so I cut the recipe in half. To bad, because this was really good! Thanks for the posting...I know that I will come back to this one again!!!', \"I made this recently and am happy I don't have to try and find it any more. A Keeper.\", \"I've never had this nor have I seen this in a store. It is wonderful! It was really thick after about 18 hours and I refrigerated it in a glass jar. Thanks!\", 'perfect!', \"This is wonderful. Works with yogurt too.\\nIn Mexico it's called Creama Mexicana. It doesn't break in a sauce like sour cream. On strawberries it's incredible and it beats like whipping cream too.\\nThanks for sharing!!!!\\nTony\", \"I have never EVER been able to find creme fraiche where I live so I've been forced to skip the recipes that call for it or substitute sour cream. Now I know what it tastes like...nothing like sour cream. This is so simple to make I'll be making it often. The taste is wonderful. Thank you, Sylvie!\", 'I was given this recipe. I tried putting it in the oven with the light on. But have found that if I just put it on the counter and forget it, it is awesome. I even double the recipe. Last one I put in 2 Tablespoons of sour cream and 2 of yogurt, as I was out of buttermilk. It worked well. I believe the flavor is maybe a little more mild than with buttermilk. Love a dollop on fruit soups as well as in other dishes.', 'you always see them using this on food net work ,now i have the ingredient here in the boon docks', \"This is wonderful. Creme freche isn't stocked in the stores around here, at least not where I shop. I found it once at a deli, but that was years ago and they havn't had it since. Now I have a limitless supply!\"]", "submitted": "2003-05-19T00:00:00", "minutes": 1, "n_steps": 4, "n_ingredients": 2 }, { "id": 486, "original_id": 13940, "name": "couve brazilian style collard greens", "description": "", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/13940_v000.png", "markdown": "## 🍰 couve brazilian style collard greens\n\n### Description\n\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- brazilian\n- easy\n- low-fat\n- vegetarian\n- south-american\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- healthy-2\n- free-of-something\n- low-in-something\n\n### Ingredients\n1. collard greens\n2. butter\n\n### Steps\n1. wash the collard greens\n2. remove the stems and roll the leaves tightly together\n3. slice into very thin strips with a sharp knife\n4. just before serving , melt the butter and add collard greens\n5. cook over high heat stirring constantly until collard greens just start to wilt\n6. sprinkle with salt and serve\n\n### Nutrition\n- 74.1\n- 1.0\n- 4.0\n- 1.0\n- 12.0\n- 0.0\n- 4.0\n\n### Reviews\n- Next time, I'll just omit the collard greens, and perhaps pour the melted butter over sliced carrots instead. File the recipe under \"O\" for \"Okra\".\n- I enjoyed this method more than boiling them. Used 4 bunches of collard greens and about 2 sticks of butter. Turned the collard greens with tongs in a stock pot until they were cooked through. Still found them to be bitter so I covered the pot and turned the fire down to low for 20 minutes, turning once or twice. Salted and ate them with grilled pork chops and Mean Chef's perfect rice. Thank you LikeitLoveit!\n- Sorry, but the greens are still very bitter.\n- I would like to make a comment on this recipe.Couve is agreen cultivated only in Brazil, that I know of and can not be substituted by any other green no matter what anyone say. Couve is very mild in taste and not bitter at all as was said by one of the reviewers. You can even have it in salad without cooking.\r\n\n- I love collards and kale cooked like this. I don't understand how anyone finds collards bitter. They are delicious! I usully use olive oil and chopped garlic.\n- Did this using dark Asian greens. Worked really well.\n- I got some beautiful collard greens and kale from my CSA and tried this for lunch today. Cooked them until just wilted, onto a plate, added a little parmesan and toasted pine nuts - delicious!\n- Thanks for the couve recipe! IMO it's the only way to unlock the potential of the collard green. This recipe should be a news flash to those people who think it takes hours of smelly turmoil to cook the collard green. \nLots of modifying can be done to suit health/guest requirements. I use olive oil for my own collards, and if guests or picky g/f's are eating, I always add a little lime or lemon juice, and sometimes a little sweet rice wine vinegar (mas, nao para brasileiros), particularly I get a batch of astringent tasting collards.\n\n### Date\n2001-11-07 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "brazilian", "easy", "low-fat", "vegetarian", "south-american", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "healthy-2", "free-of-something", "low-in-something" ], "ingredients": [ "collard greens", "butter" ], "steps": [ "wash the collard greens", "remove the stems and roll the leaves tightly together", "slice into very thin strips with a sharp knife", "just before serving , melt the butter and add collard greens", "cook over high heat stirring constantly until collard greens just start to wilt", "sprinkle with salt and serve" ], "nutrition": [ 74.1, 1.0, 4.0, 1.0, 12.0, 0.0, 4.0 ], "reviews": "['Next time, I\\'ll just omit the collard greens, and perhaps pour the melted butter over sliced carrots instead. File the recipe under \"O\" for \"Okra\".', \"I enjoyed this method more than boiling them. Used 4 bunches of collard greens and about 2 sticks of butter. Turned the collard greens with tongs in a stock pot until they were cooked through. Still found them to be bitter so I covered the pot and turned the fire down to low for 20 minutes, turning once or twice. Salted and ate them with grilled pork chops and Mean Chef's perfect rice. Thank you LikeitLoveit!\", 'Sorry, but the greens are still very bitter.', 'I would like to make a comment on this recipe.Couve is agreen cultivated only in Brazil, that I know of and can not be substituted by any other green no matter what anyone say. Couve is very mild in taste and not bitter at all as was said by one of the reviewers. You can even have it in salad without cooking.\\r\\n', \"I love collards and kale cooked like this. I don't understand how anyone finds collards bitter. They are delicious! I usully use olive oil and chopped garlic.\", 'Did this using dark Asian greens. Worked really well.', 'I got some beautiful collard greens and kale from my CSA and tried this for lunch today. Cooked them until just wilted, onto a plate, added a little parmesan and toasted pine nuts - delicious!', \"Thanks for the couve recipe! IMO it's the only way to unlock the potential of the collard green. This recipe should be a news flash to those people who think it takes hours of smelly turmoil to cook the collard green. \\nLots of modifying can be done to suit health/guest requirements. I use olive oil for my own collards, and if guests or picky g/f's are eating, I always add a little lime or lemon juice, and sometimes a little sweet rice wine vinegar (mas, nao para brasileiros), particularly I get a batch of astringent tasting collards.\"]", "submitted": "2001-11-07T00:00:00", "minutes": 6, "n_steps": 6, "n_ingredients": 2 }, { "id": 487, "original_id": 118677, "name": "whipping cream", "description": "easy whipped cream", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/118677_v000.png", "markdown": "## 🍰 whipping cream\n\n### Description\neasy whipped cream\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- 5-ingredients-or-less\n- breakfast\n- desserts\n- eggs-dairy\n- easy\n- dinner-party\n- dietary\n- low-sodium\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. whipping cream\n2. sugar\n\n### Steps\n1. whip cream on medium speed until peaks stay\n2. add sugar and mix\n3. serve on whatever calls for whipping cream\n\n### Nutrition\n- 241.8\n- 33.0\n- 38.0\n- 0.0\n- 2.0\n- 68.0\n- 3.0\n\n### Reviews\n- Absolutely a wonderful recipe! I was thrilled to have found this recipe this evening. I had made some jello and found that I didn't have any Cool Whip in the freezer so Zaar came to my rescue once again. This was so easy to make and taste better than Cool Whip. I will be using this from now on when I need Cool Whip. No more store brought brands ever again :)\nThanks so much for sharing this fabulous recipe!!\n- As easy as it may seem, I have experimented over the years to get the right sweetness to fresh whipped cream. This is OUTSTANDING! Thanks a bunch!\n- I make this often! It's so easy and SOOOO much better than Cool Whip.\n- excellent recipe, I made this to go on my pumpkin pie bars tonight. Will definately use this again. Perfect for pies or bars. Thanks for sharing such a easy tasty recipe.\r\n:)\n- the best i have ever had\n- i am so thrilled to learn this little nifty \"trick of the trade\". i didn't have any whipped cream for a dessert and this filled the void beautifully - i don't know if i am especially clueless but i had no idea this could be done (i guess that explains the self-evident name \"WHIPPING cream:)). thanks for this one, it's found a permanent place in my cookbook of knickknacks.\n\n### Date\n2005-04-22 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "5-ingredients-or-less", "breakfast", "desserts", "eggs-dairy", "easy", "dinner-party", "dietary", "low-sodium", "low-in-something", "3-steps-or-less" ], "ingredients": [ "whipping cream", "sugar" ], "steps": [ "whip cream on medium speed until peaks stay", "add sugar and mix", "serve on whatever calls for whipping cream" ], "nutrition": [ 241.8, 33.0, 38.0, 0.0, 2.0, 68.0, 3.0 ], "reviews": "[\"Absolutely a wonderful recipe! I was thrilled to have found this recipe this evening. I had made some jello and found that I didn't have any Cool Whip in the freezer so Zaar came to my rescue once again. This was so easy to make and taste better than Cool Whip. I will be using this from now on when I need Cool Whip. No more store brought brands ever again :)\\nThanks so much for sharing this fabulous recipe!!\", 'As easy as it may seem, I have experimented over the years to get the right sweetness to fresh whipped cream. This is OUTSTANDING! Thanks a bunch!', \"I make this often! It's so easy and SOOOO much better than Cool Whip.\", 'excellent recipe, I made this to go on my pumpkin pie bars tonight. Will definately use this again. Perfect for pies or bars. Thanks for sharing such a easy tasty recipe.\\r\\n:)', 'the best i have ever had', 'i am so thrilled to learn this little nifty \"trick of the trade\". i didn\\'t have any whipped cream for a dessert and this filled the void beautifully - i don\\'t know if i am especially clueless but i had no idea this could be done (i guess that explains the self-evident name \"WHIPPING cream:)). thanks for this one, it\\'s found a permanent place in my cookbook of knickknacks.']", "submitted": "2005-04-22T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 }, { "id": 488, "original_id": 260781, "name": "2 ingredient pumpkin muffins", "description": "this is too good to be true, right? with a box of cake mix and a can of pumpkin, you can have muffins in no time! adapted from sparkpeople.com.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/260781_v000.png", "markdown": "## 🍰 2 ingredient pumpkin muffins\n\n### Description\nthis is too good to be true, right? with a box of cake mix and a can of pumpkin, you can have muffins in no time! adapted from sparkpeople.com.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- for-large-groups\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- breads\n- vegetables\n- easy\n- beginner-cook\n- fall\n- holiday-event\n- kid-friendly\n- vegetarian\n- muffins\n- dietary\n- thanksgiving\n- low-cholesterol\n- seasonal\n- inexpensive\n- healthy-2\n- quick-breads\n- low-in-something\n- squash\n- brunch\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. spice cake mix\n2. pumpkin\n\n### Steps\n1. simply mix the pumpkin and the spice cake mix together with electric mixer until well combined\n2. spoon into paper lined small muffin / cupcake tins , 2 / 3 full\n3. bake at 350 18-22 minutes or until a knife comes out clean\n\n### Nutrition\n- 130.2\n- 6.0\n- 54.0\n- 7.0\n- 2.0\n- 4.0\n- 7.0\n\n### Reviews\n- These are very easy and very good!\n- Ok, I am rating this recipe on the simplicity and the basic idea. I thought I had the ingredients on hand (I mean, come on, there's only two of them!), but alas I only had pumpkin pie mix. Soooo, what I decided to do was use the pumpkin pie mix that has all of the spices and sub a yellow cake mix for the spice cake mix! Worked like a charm! These are so moist and delicious! I can't wait to try with other flavor combinations. Thanks so much!\n- never made this as muffins, but i do use this recipe to make cookies! spray the baking sheet, 350 degrees, about 10 minutes. makes a very soft cookie, sprinkle with powdered sugar when cooled. great with coffee.\n- Quick and easy to make. Dividing the batter into cupcake liners is what took the most time. Who knew something so simple to whip up would be so tasty to eat.\n- These just came out of the oven and sinced they smelled so wonderful I couldn't help myself and ate one hot. WASN'T dissapointed! I was very skeptical about this recipe. I have made choc-chip cookies with a cake mix but they came out awful but these are so moist and have a wonderful texture. As an added bonus SO easy. Thanks so much!\n- My 3-year-old and I made these together and they turned out delicious!\n- I have made this for years.. I do many different variations... adding raisens, craisens, coconut, nuts and glaze. They are always moist and delicious. The only thing I have never done is put them in muffin form. I usually use a small ice cream scoop and put on a pan so they make little cake like cookies.\n- I had DH make this for me for mother's day. We used a white cake mix, 15 oz can of pumpkin, 1/2 c. water, and a few spices. I asked for it because I'm following weight watchers and this is a pretty low-cal treat. The whole family loved it. Plus it's fool-proof.\n- YUM! Because I didn't have spice cake, I used a white cake mix, with great results! I took the advice of previous reviews and added some cinnamon and pumpkin pie spice. Then for a little more moistness, I added about a 1/4 C apple butter. Thanks for a keeper!\n- Super delicious with chocolate cake mix (I use a triple chocolate that has little chocolate chips in them). I add 1/4 c water (no more than that) to make them a little easier to scoop. I make these by the truckload and give them out to my very appreciative neighbors. Moist and chocolatey without being super sweet. And it's practically a vegetable :o)\n- I'm no cook but I do very occasionally bake so I thought I'd give these a try and they came out just fine. Another review said it was too hard to mix but using a hand blender worked just fine. Next time I would use a spice cake mix instead of yellow cake and add pumpkin pie spice. They're not super sweet so I think a vanilla glaze would be good too. Otherwise they're pretty tasty and, of course, super easy.\n- I used carrot cake mix instead of spice and added raisins, yummy!\n- Very good and easy to make. Thanks!\n- I made these exactly as the recipe instructed, and I was a bit disappointed. The muffins taste pretty bland, and are somewhat dry. My husband said they'd be OK with coffee, probably. If I make them again, I'll add a few more ingredients, maybe more pumpkin pie spices or apple sauce...something to give them more flavor and moisture.\n- Amazing! While still warm, try slathering them with cheesecake flavor cream cheese. WOW!!!!\n- These are incredible! So easy and so delicious! I added some nutmeg, cinnamon, cloves and chocolate chips. Yummy!\n- I really wanted to love these, because I love pumpkin. Followed directions, added a little cinnamon per some reviewers' advice. Unfortunately, they did not turn out well for me.\n- Delicious and SO easy! I added a couple sprinkles of cinnamon and pumpkin pie spice plus a little under 1/4 cup of pumpkin spice coffee creamer. I made some regular muffins and some mini-muffins; I used a little mini ice-cream scooper for filling the mini-muffins and it was sooo much easier. The minis cooked for 18 minutes, the regulars cooked for about 24 minutes. Thanks so much for this great recipe!!\n- My family did not like these they were toooo heavy. Box of cake and can of pumpkin wasted. We really wanted to love this because of the two ingredient factor. Sorry!\n- Very easy. I used 15 oz of canned pumpkin pie mix and yellow cake mix. Very moist! Added raisins and pecans. Drizzled sour cream icing on top of muffin. Wonderful!\n- WOW! All that flavor with only 2 ingredients!?! I did \"kick\" these muffins up a bit by making a cheesecake like filling then topping them with a brown sugar mix. Doing that reminded me of starbucks pumpkin muffins. But sssoooo much tastier. I made two plain muffins which were still very good. My husband wanted to eat the mix! I have 6 words to describe these muffins..... Easy Easy Easy and Tasty Tasty Tasty:D\n- Made these tonight with a yellow cake mix and added 2 tsp. Pumpkin Pie Spice. Batter is dry but keep mixing to get the most lumps of mix out. They don't absorb like regular muffins do because they don't have a lot of liquid in the mix. They are really good. Will try with raisins next time. A light glaze drizzled on top would be good too. Was crazy about texture but tasted good. Husband loved them.\n- I've been making this recipe for years. My favorite version uses Trader Joe's Orange Cranberry Muffin mix and canned pumpkin. So easy, so nutritious, so delicious!\n- I'm baking these now. The batter is tasty and the house smells wonderful. I'm so glad that I found this simple recipe!\n- Very easy recipe, no tweaks and the taste is great. My family loves these pumpkin muffins eventhough they are not pumpkin flavored fans.\n- I used spice cake mix, one can of pure pumpkin, 1 egg, approximately 1/2 cup applesauce, a few sprinkles of cinnamon, and a few sprinkles of pumpkin pie spice. Then, I divided the mixture into 4: 1 plain; 1 with golden raisins; 1 with mini chocolate chips; and 1 with walnuts (that I toasted before hand). After filling mini muffin pans, I topped each one with what the added item was so as to let everyone know what's what. Baked at 350 for 15 minutes - no paper on the muffin tin - sprayed well with cooking spray so they popped right out - moist and delicious - something for everyone! I have made these before with chocolate cake mix and added an egg, cinnamon, apple sauce and toasted pecans - another winner!\n- I used pumpkin pie mix instead of plain pumpkin, added an egg, walnuts and coconut. I would have added white chocolate chips, but I didn't have any...will next time They were good!\n- These are so easy to make and they smell divine! Mine also rose a little and they were nice and moist, almost fluffy. I added a teaspoon or two to the batter. Cinnamon is an absolute MUST for me when making anything pumpkin. They taste quite good, but I think that I would like these better if they were slightly sweeter.....\n- Such a great fall treat that's semi-guilt free! :) I used yellow cake mix to which I added 1/4 tsp pumpkin pie spice. Topped with sugar free white icing - so yummy! It's a keeper, thanks for sharing!\n- This recipe rocks!! I forgot to review this, but it's become a fantastic weekend morning addition to breakfast. So easy & so YUMMY!! We've even used vanilla cake mix & added cinnamon &/or pumpkin pie spice...it's a keeper Thanks\n- The best part of this recipe was only having 2 ingredients! They tasted fine, however, they were way too moist and crumbly. We ended up eating them on a plate with forks. Maybe I needed to bake longer (?).\n- These are soooo easy.I had a spice cake mix..aded 1 tsp Pumpkin pie mix and the can of pumpkin..it was so stiff I could barely mix it so I added 1 egg beaten with 1 tablespoon of water and they were perfect..next time I will add cranberries and maybe some chopped walnuts..if I can keep my husband out of them long enough I think cream chees glaze will be the finishing touch. My husband just said they are better than the ones I pay 4$ a dozen for and probably healthier!\n- Add 3/4 cup of cinnamon chips. Wonderful flavor.\n- Made this with a gluten-free cake mix and was pleasantly surprised with this simple recipe. : )\n- My daughter-in-law has been making these muffins for at least the past four years and everybody is fascinated with them because they are made so easily with only two ingredients -- but also because they taste so good!\n- Just made these! Easy and very tasty!!!! The only thing I did differently was add a preportioned cup of applesauce (about 1/3 cup). Very very good and worth trying!!!\n- anyone know the nurtrition info on these? specifically calories and fat content...\n- This was simple and delicious. I recommend using the Simply Balanced Organic 100% Pumpkin from Target in this recipe. I used a 6 muffin pan and have been having one of these for breakfast every morning.\n- Wonderful! Just tried this recipe after seeing it posted on Facebook. I used the spice cake mix and after reading all the reviews, I also made some adjustments. I used 2 Tbl of milk, 1 egg and since I didn't have applesauce, I peeled and minced an apple. I amped up the spices, because I love "fall" spices. Used another tsp of cinnamon and a 1/2 tsp of pumpkin spice. Threw in a handful of raisins, too! I also used my electric beater and an ice cream scoop, as it is a very thick and stiff batter. I cooked them at 325 for 25 minutes. They turned out perfectly. Very moist and held together completely. My husband is not a pumpkin fan, but he inhaled one as soon as they cooled! Happy eating!\n- 5 for taste but these were very crumbly. I used a cake mix that asked for egg and milk to be added to it. Perhaps if I has used a cake mix that only requested water it would have had a better \"sticking together\" texture.\n- We loved these! These were so easy to make and were so tasty. I followed the recipe exactly as written. I cooked mine for 22 minutes and they were perfect. I will be making these more often.\n- I just got through being these as we speak, one bite and...mmmmmmm!\nI added 4 Tablespoons of water, 1 egg plus added pumpkin spice ( dash or two) and a bit of nutmeg.\n4 Tblsp= 1/4 cup= 2oz.\nit is very moist and the butter should on names it heavenly..\nyou never know there is pumpkin in the mix, the only dead giveaway is the color.\n- WOW...soooooooooo moist. Added cinnamon, nutmeg, and 1/4 cup water like another reviewer stated. Added walnuts and M&M's too. EXCELLENT! Thank you Karen ! Will definitely make this again and will share this recipe with my friends. Baked mine 18 minutes exactly in my electric oven at 350 degrees.\n- Wow! These are so moist and delicious that it's hard to believe there's nothing more than cake mix and pumpkin. I used devils food cake mix instead of the spice cake and they turned out very fudgy and yummy without being overly sweet. They have a great texture too. This made 24 mini muffins and 5 regular sized muffins. Thanks for posting!\n- These were surprisingly very good! The texture was a bit different, but not bad. I added a few raisins and frosted half of them with cream cheese frosting. Good with or without the frosting. Thanks for sharing the simple though amazing recipe.\n- Used Make Your Own Cake Mix, Recipe #192436, with this. I use the basic recipe and add 1 1/2 - 2 teas pumpkin pie spice. If I am using store bought pumpkin, I add 1/4 c water. If I am using home processed pumpkin, I do not add water. <br/><br/>Easy & tasty!\n- Instead of making muffins, could you also make a 9X13 cake with the ingredients and perhaps just adjust the baking time?\n- So I was worried about the density, so i added 1 egg white, 1/3 cup of applesauce, then for flavor a tsp of vanilla and about of tbsp of pumpkin pie spice. then on one half i just did a light sprinkle of sugar on top and on the other half a few dark chocolate chips. My husband who could not understand why I was breaking out the pumpkin recipes so early in the season, now he completely understands and is encouraging my pumpkin baking adventures.\n- I made these yesterday and added some cinnamon, a bit of vegitable oil and a bag of semi-sweet chocolate chips. Then spinkled the top with some dark brown suger. They didn't out wonderful! A great treat for Halloween. Thanks for the recipe!\n- Wow! These are incredible. I added a little cinnamon and 1/4 Cup of milk... can't believe how easy these are, and they turned out perfect.\n- Quick and easy! Whipped together melted white chocolate chips and cream cheese with a little cinnamon and drizzled it on top. Yum.\n- Great easy recipe for cookies. I also add a package of chocolate chips and frost these with cream cheese frosting. Very easy cookies or muffins and people will think you were slaving in the kitchen!\n- So good and easy. Added 3/4 cup choco chip. made 12 muffins at 15 min and 1 small loaf at about 21 min or so. Boys want them again for Thanksgiving.\n- I added some leftover applesauce to this about 1/3 cup but don't recommend it. Texture was gummy. I even put them back in the oven for awhile, which didn't help. I also used paper liners in the muffin tin, and could not remove the paper from the muffin without tearing up the muffin. Don't recommend that. Overall disappointed.\n\n### Date\n2007-10-24 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "for-large-groups", "low-protein", "healthy", "5-ingredients-or-less", "breads", "vegetables", "easy", "beginner-cook", "fall", "holiday-event", "kid-friendly", "vegetarian", "muffins", "dietary", "thanksgiving", "low-cholesterol", "seasonal", "inexpensive", "healthy-2", "quick-breads", "low-in-something", "squash", "brunch", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "spice cake mix", "pumpkin" ], "steps": [ "simply mix the pumpkin and the spice cake mix together with electric mixer until well combined", "spoon into paper lined small muffin / cupcake tins , 2 / 3 full", "bake at 350 18-22 minutes or until a knife comes out clean" ], "nutrition": [ 130.2, 6.0, 54.0, 7.0, 2.0, 4.0, 7.0 ], "reviews": "['These are very easy and very good!', \"Ok, I am rating this recipe on the simplicity and the basic idea. I thought I had the ingredients on hand (I mean, come on, there's only two of them!), but alas I only had pumpkin pie mix. Soooo, what I decided to do was use the pumpkin pie mix that has all of the spices and sub a yellow cake mix for the spice cake mix! Worked like a charm! These are so moist and delicious! I can't wait to try with other flavor combinations. Thanks so much!\", 'never made this as muffins, but i do use this recipe to make cookies! spray the baking sheet, 350 degrees, about 10 minutes. makes a very soft cookie, sprinkle with powdered sugar when cooled. great with coffee.', 'Quick and easy to make. Dividing the batter into cupcake liners is what took the most time. Who knew something so simple to whip up would be so tasty to eat.', \"These just came out of the oven and sinced they smelled so wonderful I couldn't help myself and ate one hot. WASN'T dissapointed! I was very skeptical about this recipe. I have made choc-chip cookies with a cake mix but they came out awful but these are so moist and have a wonderful texture. As an added bonus SO easy. Thanks so much!\", 'My 3-year-old and I made these together and they turned out delicious!', 'I have made this for years.. I do many different variations... adding raisens, craisens, coconut, nuts and glaze. They are always moist and delicious. The only thing I have never done is put them in muffin form. I usually use a small ice cream scoop and put on a pan so they make little cake like cookies.', \"I had DH make this for me for mother's day. We used a white cake mix, 15 oz can of pumpkin, 1/2 c. water, and a few spices. I asked for it because I'm following weight watchers and this is a pretty low-cal treat. The whole family loved it. Plus it's fool-proof.\", \"YUM! Because I didn't have spice cake, I used a white cake mix, with great results! I took the advice of previous reviews and added some cinnamon and pumpkin pie spice. Then for a little more moistness, I added about a 1/4 C apple butter. Thanks for a keeper!\", \"Super delicious with chocolate cake mix (I use a triple chocolate that has little chocolate chips in them). I add 1/4 c water (no more than that) to make them a little easier to scoop. I make these by the truckload and give them out to my very appreciative neighbors. Moist and chocolatey without being super sweet. And it's practically a vegetable :o)\", 'I'm no cook but I do very occasionally bake so I thought I'd give these a try and they came out just fine. Another review said it was too hard to mix but using a hand blender worked just fine. Next time I would use a spice cake mix instead of yellow cake and add pumpkin pie spice. They're not super sweet so I think a vanilla glaze would be good too. Otherwise they're pretty tasty and, of course, super easy.', 'I used carrot cake mix instead of spice and added raisins, yummy!', 'Very good and easy to make. Thanks!', \"I made these exactly as the recipe instructed, and I was a bit disappointed. The muffins taste pretty bland, and are somewhat dry. My husband said they'd be OK with coffee, probably. If I make them again, I'll add a few more ingredients, maybe more pumpkin pie spices or apple sauce...something to give them more flavor and moisture.\", 'Amazing! While still warm, try slathering them with cheesecake flavor cream cheese. WOW!!!!', 'These are incredible! So easy and so delicious! I added some nutmeg, cinnamon, cloves and chocolate chips. Yummy!', \"I really wanted to love these, because I love pumpkin. Followed directions, added a little cinnamon per some reviewers' advice. Unfortunately, they did not turn out well for me.\", 'Delicious and SO easy! I added a couple sprinkles of cinnamon and pumpkin pie spice plus a little under 1/4 cup of pumpkin spice coffee creamer. I made some regular muffins and some mini-muffins; I used a little mini ice-cream scooper for filling the mini-muffins and it was sooo much easier. The minis cooked for 18 minutes, the regulars cooked for about 24 minutes. Thanks so much for this great recipe!!', 'My family did not like these they were toooo heavy. Box of cake and can of pumpkin wasted. We really wanted to love this because of the two ingredient factor. Sorry!', 'Very easy. I used 15 oz of canned pumpkin pie mix and yellow cake mix. Very moist! Added raisins and pecans. Drizzled sour cream icing on top of muffin. Wonderful!', 'WOW! All that flavor with only 2 ingredients!?! I did \"kick\" these muffins up a bit by making a cheesecake like filling then topping them with a brown sugar mix. Doing that reminded me of starbucks pumpkin muffins. But sssoooo much tastier. I made two plain muffins which were still very good. My husband wanted to eat the mix! I have 6 words to describe these muffins..... Easy Easy Easy and Tasty Tasty Tasty:D', \"Made these tonight with a yellow cake mix and added 2 tsp. Pumpkin Pie Spice. Batter is dry but keep mixing to get the most lumps of mix out. They don't absorb like regular muffins do because they don't have a lot of liquid in the mix. They are really good. Will try with raisins next time. A light glaze drizzled on top would be good too. Was crazy about texture but tasted good. Husband loved them.\", \"I've been making this recipe for years. My favorite version uses Trader Joe's Orange Cranberry Muffin mix and canned pumpkin. So easy, so nutritious, so delicious!\", 'I'm baking these now. The batter is tasty and the house smells wonderful. I'm so glad that I found this simple recipe!', 'Very easy recipe, no tweaks and the taste is great. My family loves these pumpkin muffins eventhough they are not pumpkin flavored fans.', \"I used spice cake mix, one can of pure pumpkin, 1 egg, approximately 1/2 cup applesauce, a few sprinkles of cinnamon, and a few sprinkles of pumpkin pie spice. Then, I divided the mixture into 4: 1 plain; 1 with golden raisins; 1 with mini chocolate chips; and 1 with walnuts (that I toasted before hand). After filling mini muffin pans, I topped each one with what the added item was so as to let everyone know what's what. Baked at 350 for 15 minutes - no paper on the muffin tin - sprayed well with cooking spray so they popped right out - moist and delicious - something for everyone! I have made these before with chocolate cake mix and added an egg, cinnamon, apple sauce and toasted pecans - another winner!\", 'I used pumpkin pie mix instead of plain pumpkin, added an egg, walnuts and coconut. I would have added white chocolate chips, but I didn't have any...will next time They were good!', 'These are so easy to make and they smell divine! Mine also rose a little and they were nice and moist, almost fluffy. I added a teaspoon or two to the batter. Cinnamon is an absolute MUST for me when making anything pumpkin. They taste quite good, but I think that I would like these better if they were slightly sweeter.....', \"Such a great fall treat that's semi-guilt free! :) I used yellow cake mix to which I added 1/4 tsp pumpkin pie spice. Topped with sugar free white icing - so yummy! It's a keeper, thanks for sharing!\", \"This recipe rocks!! I forgot to review this, but it's become a fantastic weekend morning addition to breakfast. So easy & so YUMMY!! We've even used vanilla cake mix & added cinnamon &/or pumpkin pie spice...it's a keeper Thanks\", 'The best part of this recipe was only having 2 ingredients! They tasted fine, however, they were way too moist and crumbly. We ended up eating them on a plate with forks. Maybe I needed to bake longer (?).', 'These are soooo easy.I had a spice cake mix..aded 1 tsp Pumpkin pie mix and the can of pumpkin..it was so stiff I could barely mix it so I added 1 egg beaten with 1 tablespoon of water and they were perfect..next time I will add cranberries and maybe some chopped walnuts..if I can keep my husband out of them long enough I think cream chees glaze will be the finishing touch. My husband just said they are better than the ones I pay 4$ a dozen for and probably healthier!', 'Add 3/4 cup of cinnamon chips. Wonderful flavor.', 'Made this with a gluten-free cake mix and was pleasantly surprised with this simple recipe. : )', 'My daughter-in-law has been making these muffins for at least the past four years and everybody is fascinated with them because they are made so easily with only two ingredients -- but also because they taste so good!', 'Just made these! Easy and very tasty!!!! The only thing I did differently was add a preportioned cup of applesauce (about 1/3 cup). Very very good and worth trying!!!', 'anyone know the nurtrition info on these? specifically calories and fat content...', 'This was simple and delicious. I recommend using the Simply Balanced Organic 100% Pumpkin from Target in this recipe. I used a 6 muffin pan and have been having one of these for breakfast every morning.', 'Wonderful! Just tried this recipe after seeing it posted on Facebook. I used the spice cake mix and after reading all the reviews, I also made some adjustments. I used 2 Tbl of milk, 1 egg and since I didn't have applesauce, I peeled and minced an apple. I amped up the spices, because I love "fall" spices. Used another tsp of cinnamon and a 1/2 tsp of pumpkin spice. Threw in a handful of raisins, too! I also used my electric beater and an ice cream scoop, as it is a very thick and stiff batter. I cooked them at 325 for 25 minutes. They turned out perfectly. Very moist and held together completely. My husband is not a pumpkin fan, but he inhaled one as soon as they cooled! Happy eating!', '5 for taste but these were very crumbly. I used a cake mix that asked for egg and milk to be added to it. Perhaps if I has used a cake mix that only requested water it would have had a better \"sticking together\" texture.', 'We loved these! These were so easy to make and were so tasty. I followed the recipe exactly as written. I cooked mine for 22 minutes and they were perfect. I will be making these more often.', 'I just got through being these as we speak, one bite and...mmmmmmm!\\nI added 4 Tablespoons of water, 1 egg plus added pumpkin spice ( dash or two) and a bit of nutmeg.\\n4 Tblsp= 1/4 cup= 2oz.\\nit is very moist and the butter should on names it heavenly..\\nyou never know there is pumpkin in the mix, the only dead giveaway is the color.', 'WOW...soooooooooo moist. Added cinnamon, nutmeg, and 1/4 cup water like another reviewer stated. Added walnuts and M&M's too. EXCELLENT! Thank you Karen ! Will definitely make this again and will share this recipe with my friends. Baked mine 18 minutes exactly in my electric oven at 350 degrees.', \"Wow! These are so moist and delicious that it's hard to believe there's nothing more than cake mix and pumpkin. I used devils food cake mix instead of the spice cake and they turned out very fudgy and yummy without being overly sweet. They have a great texture too. This made 24 mini muffins and 5 regular sized muffins. Thanks for posting!\", 'These were surprisingly very good! The texture was a bit different, but not bad. I added a few raisins and frosted half of them with cream cheese frosting. Good with or without the frosting. Thanks for sharing the simple though amazing recipe.', 'Used Make Your Own Cake Mix, Recipe #192436, with this. I use the basic recipe and add 1 1/2 - 2 teas pumpkin pie spice. If I am using store bought pumpkin, I add 1/4 c water. If I am using home processed pumpkin, I do not add water. <br/><br/>Easy & tasty!', 'Instead of making muffins, could you also make a 9X13 cake with the ingredients and perhaps just adjust the baking time?', 'So I was worried about the density, so i added 1 egg white, 1/3 cup of applesauce, then for flavor a tsp of vanilla and about of tbsp of pumpkin pie spice. then on one half i just did a light sprinkle of sugar on top and on the other half a few dark chocolate chips. My husband who could not understand why I was breaking out the pumpkin recipes so early in the season, now he completely understands and is encouraging my pumpkin baking adventures.', \"I made these yesterday and added some cinnamon, a bit of vegitable oil and a bag of semi-sweet chocolate chips. Then spinkled the top with some dark brown suger. They didn't out wonderful! A great treat for Halloween. Thanks for the recipe!\", \"Wow! These are incredible. I added a little cinnamon and 1/4 Cup of milk... can't believe how easy these are, and they turned out perfect.\", 'Quick and easy! Whipped together melted white chocolate chips and cream cheese with a little cinnamon and drizzled it on top. Yum.', 'Great easy recipe for cookies. I also add a package of chocolate chips and frost these with cream cheese frosting. Very easy cookies or muffins and people will think you were slaving in the kitchen!', 'So good and easy. Added 3/4 cup choco chip. made 12 muffins at 15 min and 1 small loaf at about 21 min or so. Boys want them again for Thanksgiving.', 'I added some leftover applesauce to this about 1/3 cup but don't recommend it. Texture was gummy. I even put them back in the oven for awhile, which didn't help. I also used paper liners in the muffin tin, and could not remove the paper from the muffin without tearing up the muffin. Don't recommend that. Overall disappointed.']", "submitted": "2007-10-24T00:00:00", "minutes": 25, "n_steps": 3, "n_ingredients": 2 }, { "id": 489, "original_id": 113203, "name": "low fat heavy cream substitute", "description": "i have used this a few times and you can't tell the difference.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/113203_v000.png", "markdown": "## 🍰 low fat heavy cream substitute\n\n### Description\ni have used this a few times and you can't tell the difference.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- north-american\n- healthy\n- 5-ingredients-or-less\n- sauces\n- condiments-etc\n- eggs-dairy\n- canadian\n- easy\n- no-cook\n- low-fat\n- food-processor-blender\n- dietary\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- cooking-mixes\n- healthy-2\n- ontario\n- low-in-something\n- equipment\n- small-appliance\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. low fat cottage cheese\n2. non-fat powdered milk\n\n### Steps\n1. combine and in a blender\n2. puree for 5 minutes\n\n### Nutrition\n- 275.8\n- 8.0\n- 79.0\n- 36.0\n- 69.0\n- 11.0\n- 6.0\n\n### Reviews\n- This was really terrific. I used it in place of half-and-half in Northwest Salmon Chower (from TasteofHome.com--very good) and it couldn't have been better. I had only fat-free cottage cheese and it was still wonderful. Thanks so much for the recipe.\n- I use this all the time in Indian sauce dishes to slash the fat cotent. The taste is identical -- the only difference is in texture, which can be slightly slightly grainy sometimes. Still well worth the trade-off -- especially because it is easy to prep.\n- I really wanted this to work and was a little skeptical at first but I was very pleased with the outcome!! After pureeing the ingredients the substitute is much thicker than heavy cream but works well after being completely incorporated into the dish. I used it in place of cream for Chicken Sausage Farfalle (#193880) with very tasty results. No one will ever guess that it is cottage cheese! Thanks!\n- I am a stickler for using the proper ingredients and am wary of substitutes. I tried this in a batch of Zuppa Toscano. Regarding flavor, my wife and I couldn't tell the difference and I would use it again in a soup/stew recipe. I did note that when it was added to the hot broth at the end of the cooking, it did curdle slightly. However, as I stirred, it eventually blended with the broth.\n- Used this recipe in Chicken Lazone recipe. It was great, I too was a little leary of using a substitute ,but this is definatly a keeper.\n- I'm not gonna rate this because I think something went wrong when I made it. Everything went ok until I added it to my pasta dish (which I had cooled somewhat) when it curdled and went rather disgusting! Clearly I've made a grievous error somewhere as noone else has had that problem, so I will have to try again at some point.\n- I used this for the first time in Olive Garden Stuffed Chicken Marsala (Recipe #206581) and it tasted great. I found a recipe on another site that I was going to use that used ricotta, tapioca and water, but this is much more simple and my other one took one hr. Thank you very much, now I can make recipes that need hvy cream.\n- I made ½ batch of this to use in recipe #36634 . As others have said, it works beautifully in a cream sauce! It took nowhere near 5 minutes (more like 1 minute ) to get thick and fluffy. It blended into the sauce quickly with no graininess. That said, the uncooked taste was not like heavy cream. The powdered milk whang was very predominant. I would not hesitate to use this again in a cooked dish but would be skeptical of using it an uncooked dish where the taste would be more evident. Thanks for posting a recipe that I am sure to use time and time again!\n- VERY GOOD! I used this as the cream in the recipe Superlicious Bacon mushroom pasta # 27212 and it turned out excellent! I will be using this again and again! Thanks for sharing.\n- Worked like a charm! Thanks!\n- The first time I used this was in a recipe where the heavy cream was a minor ingredient- and I couldn't tell the difference. This time I used it as the base for \"Olive Garden Alfredo Sauce\" Recipe #59913. I've made enough alfredo sauces to know that this substitute changed the texture a bit, but the flavor was terrific! Well worth it to lower the fat content of one of the most artery-clogging (and tastiest) sauces known to man!\n- So I love this idea but I'm with Wendy-Bob I used this one time in a pasta dish and it was perfect.<br/><br/>I used it again in a slightly cooled pasta dish (removed from the heat) and it curdled and got gross. Not sure what I did differently. If you can get it to work for you it's perfect. I'm going to keep trying and next time I'll either temper in some hot liquid or try nuking it in the microwave for a few seconds to heat before stirring it in.\n- I am sooo glad to have found this recipe! I used this to make fettucine alfredo last night and my son didn't have a clue that it wasn't the usual 'heart attack on a plate' alfredo. It was so AWESOME to eat it without feeling like I had to run longer on the treadmill to make up for the indulgence. Thank you so much!\n- I was a little sceptical if this working, as well, but based on others reviews I thought I'd give it a shot. I used it in recipe #234645 and it worked very well. I'll use this again, without hesitation, in other cream based dishes. Thank you for sharing this.\n- Ooooooooooooooooh!! I can't wait to try this!!\n- Just used this to make Butter Chicken from Recipe 88578 on this site. It worked beautifully. This stuff whips up very thickly, almost like whipped cream or pudding and it incorporates into the sauce very well. I had no graininess at all, though I did use the high speed on my blender (which did not like running for 5 minutes!).\n\nHighly recommended. Thanks for posting. I will use this often.\n- Love this! Worked well in my recipe. Thank you for this great recipe.\n- Worked great! I used this for http://www.recipezaar.com/32735 and I couldn't taste a difference. Thanks, I'll use this recipe more often!\n- This was a great substitute for heavy cream when I didn't have any and didn't feel like getting any when I only needed a small amount. I did this in my food processor and it didn't come out as smooth but still worked for the soup I made. Thanks!\n- I found this little gem of a recipe one day and I have used it several times with no problems. I have only used it in cooked dishes so I dont know how it would perform otherwise.\n- What a find! I can't believe how great this is. WONDERFUL texture; I had no graininess at all; it was wonderfully thick and smooth. I made this up to use in a creamed spinach recipe, but I'm now thinking of all sorts of uses -- and I'm going to try the grand science experiment this summer, and use it to make ice cream. Thanks so much for posting this!\n- I will use this again and again. I added 3 tbs of non fat creamo to thin it out a bit but depending on what I am using it for I may or may not do that again. Thanks for sharing.\n\n### Date\n2005-03-11 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "north-american", "healthy", "5-ingredients-or-less", "sauces", "condiments-etc", "eggs-dairy", "canadian", "easy", "no-cook", "low-fat", "food-processor-blender", "dietary", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "cooking-mixes", "healthy-2", "ontario", "low-in-something", "equipment", "small-appliance", "3-steps-or-less", "technique" ], "ingredients": [ "low fat cottage cheese", "non-fat powdered milk" ], "steps": [ "combine and in a blender", "puree for 5 minutes" ], "nutrition": [ 275.8, 8.0, 79.0, 36.0, 69.0, 11.0, 6.0 ], "reviews": "[\"This was really terrific. I used it in place of half-and-half in Northwest Salmon Chower (from TasteofHome.com--very good) and it couldn't have been better. I had only fat-free cottage cheese and it was still wonderful. Thanks so much for the recipe.\", 'I use this all the time in Indian sauce dishes to slash the fat cotent. The taste is identical -- the only difference is in texture, which can be slightly slightly grainy sometimes. Still well worth the trade-off -- especially because it is easy to prep.', 'I really wanted this to work and was a little skeptical at first but I was very pleased with the outcome!! After pureeing the ingredients the substitute is much thicker than heavy cream but works well after being completely incorporated into the dish. I used it in place of cream for Chicken Sausage Farfalle (#193880) with very tasty results. No one will ever guess that it is cottage cheese! Thanks!', 'I am a stickler for using the proper ingredients and am wary of substitutes. I tried this in a batch of Zuppa Toscano. Regarding flavor, my wife and I couldn't tell the difference and I would use it again in a soup/stew recipe. I did note that when it was added to the hot broth at the end of the cooking, it did curdle slightly. However, as I stirred, it eventually blended with the broth.', 'Used this recipe in Chicken Lazone recipe. It was great, I too was a little leary of using a substitute ,but this is definatly a keeper.', \"I'm not gonna rate this because I think something went wrong when I made it. Everything went ok until I added it to my pasta dish (which I had cooled somewhat) when it curdled and went rather disgusting! Clearly I've made a grievous error somewhere as noone else has had that problem, so I will have to try again at some point.\", 'I used this for the first time in Olive Garden Stuffed Chicken Marsala (Recipe #206581) and it tasted great. I found a recipe on another site that I was going to use that used ricotta, tapioca and water, but this is much more simple and my other one took one hr. Thank you very much, now I can make recipes that need hvy cream.', 'I made ½ batch of this to use in recipe #36634 . As others have said, it works beautifully in a cream sauce! It took nowhere near 5 minutes (more like 1 minute ) to get thick and fluffy. It blended into the sauce quickly with no graininess. That said, the uncooked taste was not like heavy cream. The powdered milk whang was very predominant. I would not hesitate to use this again in a cooked dish but would be skeptical of using it an uncooked dish where the taste would be more evident. Thanks for posting a recipe that I am sure to use time and time again!', 'VERY GOOD! I used this as the cream in the recipe Superlicious Bacon mushroom pasta # 27212 and it turned out excellent! I will be using this again and again! Thanks for sharing.', 'Worked like a charm! Thanks!', 'The first time I used this was in a recipe where the heavy cream was a minor ingredient- and I couldn\\'t tell the difference. This time I used it as the base for \"Olive Garden Alfredo Sauce\" Recipe #59913. I\\'ve made enough alfredo sauces to know that this substitute changed the texture a bit, but the flavor was terrific! Well worth it to lower the fat content of one of the most artery-clogging (and tastiest) sauces known to man!', 'So I love this idea but I'm with Wendy-Bob I used this one time in a pasta dish and it was perfect.<br/><br/>I used it again in a slightly cooled pasta dish (removed from the heat) and it curdled and got gross. Not sure what I did differently. If you can get it to work for you it's perfect. I'm going to keep trying and next time I'll either temper in some hot liquid or try nuking it in the microwave for a few seconds to heat before stirring it in.', \"I am sooo glad to have found this recipe! I used this to make fettucine alfredo last night and my son didn't have a clue that it wasn't the usual 'heart attack on a plate' alfredo. It was so AWESOME to eat it without feeling like I had to run longer on the treadmill to make up for the indulgence. Thank you so much!\", \"I was a little sceptical if this working, as well, but based on others reviews I thought I'd give it a shot. I used it in recipe #234645 and it worked very well. I'll use this again, without hesitation, in other cream based dishes. Thank you for sharing this.\", \"Ooooooooooooooooh!! I can't wait to try this!!\", 'Just used this to make Butter Chicken from Recipe 88578 on this site. It worked beautifully. This stuff whips up very thickly, almost like whipped cream or pudding and it incorporates into the sauce very well. I had no graininess at all, though I did use the high speed on my blender (which did not like running for 5 minutes!).\\n\\nHighly recommended. Thanks for posting. I will use this often.', 'Love this! Worked well in my recipe. Thank you for this great recipe.', \"Worked great! I used this for http://www.recipezaar.com/32735 and I couldn't taste a difference. Thanks, I'll use this recipe more often!\", \"This was a great substitute for heavy cream when I didn't have any and didn't feel like getting any when I only needed a small amount. I did this in my food processor and it didn't come out as smooth but still worked for the soup I made. Thanks!\", 'I found this little gem of a recipe one day and I have used it several times with no problems. I have only used it in cooked dishes so I dont know how it would perform otherwise.', \"What a find! I can't believe how great this is. WONDERFUL texture; I had no graininess at all; it was wonderfully thick and smooth. I made this up to use in a creamed spinach recipe, but I'm now thinking of all sorts of uses -- and I'm going to try the grand science experiment this summer, and use it to make ice cream. Thanks so much for posting this!\", 'I will use this again and again. I added 3 tbs of non fat creamo to thin it out a bit but depending on what I am using it for I may or may not do that again. Thanks for sharing.']", "submitted": "2005-03-11T00:00:00", "minutes": 5, "n_steps": 2, "n_ingredients": 2 }, { "id": 490, "original_id": 262230, "name": "mom s salad dressing", "description": "warning: this salad dressing might not fit your tastes. proceed with caution! :)\r\n\r\nmy brother and i had one choice of dressing for our salads growing up...mom's. i've tried for years to get her to give up the recipe but all she would say is \"sissy, i don't measure. you have to make this one from your memories.\"\r\n\r\nthis is my attempt to create the dressing i grew up with and loved! it's not for everyone but it sure is a hit in our family. (my brother pretty much refuses to eat any salad without it.) \r\n\r\nthanks mom!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/262230_v000.png", "markdown": "## 🍰 mom s salad dressing\n\n### Description\nwarning: this salad dressing might not fit your tastes. proceed with caution! :)\r\n\r\nmy brother and i had one choice of dressing for our salads growing up...mom's. i've tried for years to get her to give up the recipe but all she would say is \"sissy, i don't measure. you have to make this one from your memories.\"\r\n\r\nthis is my attempt to create the dressing i grew up with and loved! it's not for everyone but it sure is a hit in our family. (my brother pretty much refuses to eat any salad without it.) \r\n\r\nthanks mom!\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- low-protein\n- 5-ingredients-or-less\n- salads\n- easy\n- salad-dressings\n- dietary\n- low-in-something\n- 3-steps-or-less\n\n### Ingredients\n1. mayonnaise\n2. red wine vinegar\n\n### Steps\n1. mix all ingredients together and chill for at least 4 hours\n\n### Nutrition\n- 232.7\n- 30.0\n- 15.0\n- 17.0\n- 1.0\n- 14.0\n- 4.0\n\n### Reviews\n- Wow, this was delicious and easy and ingredients easily kept on hand! What could be better? I prepared 1/2 of the recipe and served it over a spinach salad and it was wonderful. I also used Hellmann's brand of mayo. I will definitely try the serving suggestions made by the other viewers. I am just begining to try homemade dressings instead of store bought and just love the freshness of homemade! Thanks Rickoholic83!\n- DH really liked this! Made it the other night and then read the review about serving on romaine with toasted pecans and granny smith apple and though that sounded delicious. Well long story short DH used as a veggie dip with out saying anything. So first I had dressing and no salad, then I had salad and no dressing LOL. Anyway DH said it was very good and next time I should make a full recipe instead of a partial. Thanks so much for the post.\n- Very good! I took Andi's Mom's suggestion and served over a sliced pear. Took my suggestion and added crumbled Bleu Cheese...even better.\r\nI liked this dressing!\n- romaine...toasted pecans...granny smith apple...this dressing and you have heaven....\n- This made the best and quickest dressing for coleslaw. Something I will make again.\n- What a simple yet perfect creamy salad dressing!!! I made it scaled back for the 2 of us and did add some salt, pepper and garlic salt, just delish! I served mine over a tossed salad that was a side for our steak dinner. I am not sure that it made it the full 4 hours of chill time, but it didn't matter as it was so tasty with the amount of time I had it in the fridge. This will be another dressing I will use instead of my normal vinegar/oil homemade dressing. Thanks for sharing a keeper. Made for PRMR Tag Game.\n- Wow this brought back memories. My mom made this often for sliced tomatoes and cucumbers adding salt and pepper and it was the greatest. We had some fresh room temperature tomatoes from the garden, and this was a great afternoon treat. Thanks for the walk down memory lane! :)\n- Thanks! This tastes just like my mom used to make. Like you mom, she never measured, either - just added vinegar until the consistency looked right to her.\n- I made this a day in advance and it was splendid! I don't see the need for the warning. Nothing is to everyone's tastes. This is a really excellent dressing. Good ingredients are essential; if you have them, you'll have something delightful! Thanks for posting!\n- I made it only for me because DH doesn't like dressing with mayonnaise. I liked the taste. I had it with a mix of romaine lettuce. I liked the tangyness of the red wine vinegar mixed with the mayo. Thanks rickoholic :) Made for PAC Fall 2012\n- You are right, this isn't for everyone's taste, but if you prefer a tangy salad dressing this is for you! Remember that episode of I Love Lucy where Lucy and Ethel decide to get rich making Aunt Martha's salad dressing? I'll bet this was the salad dressing!\n\nI used it on Recipe #233979. Just use this dressing rather than the one in that recipe.\n- This is a wonderful easy dressing. My mom used to make a similar dressing with white vinegar... the red wine vigegar is much more subtle, it had a very balanced flavor. I also added a pinch of salt! Thanks for the easy recipe - made for 1-2-3 hit wonders!\n- So easy and really tasty! I used on romaine lettuce and the simplicity was very satisfying! Thanks! Made for PRMR.\n- I am sorry, but the warning should be taken off. As soon as I saw this recipe I knew it was what I have been missing for years. There are many memories hooked to this treasure, and I never realized this was what made my mother's salad so delicious, and has made salad one of my most favorite all time foods. My mother also used this as a dressing for a little pear salad, a pear half, resting comfortably on a crisp lettuce leaf with a dollop of this dressing right in the middle of the pear. Oh yummy! Perhaps there are those folks that would use light mayo or reduce or add vinegar, maybe adding this or that or whatever, but really this recipe is just perfect the way it is. I used \"Hellmans\" (On East Coast Best is called this) and followed this precisely, (only added chives to the top for the picture). Didn't change a thing, except ours was eaten in less the 4 hours because we were greedy. Thanks rickoholic83 for posting this recipe of wonderfulness.\n- SPRING PAC 2009: WOW - simple and delicious! I love it! The tang that the red wine vinegar gives it - yum!\n\n### Date\n2007-10-30 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "low-protein", "5-ingredients-or-less", "salads", "easy", "salad-dressings", "dietary", "low-in-something", "3-steps-or-less" ], "ingredients": [ "mayonnaise", "red wine vinegar" ], "steps": [ "mix all ingredients together and chill for at least 4 hours" ], "nutrition": [ 232.7, 30.0, 15.0, 17.0, 1.0, 14.0, 4.0 ], "reviews": "[\"Wow, this was delicious and easy and ingredients easily kept on hand! What could be better? I prepared 1/2 of the recipe and served it over a spinach salad and it was wonderful. I also used Hellmann's brand of mayo. I will definitely try the serving suggestions made by the other viewers. I am just begining to try homemade dressings instead of store bought and just love the freshness of homemade! Thanks Rickoholic83!\", 'DH really liked this! Made it the other night and then read the review about serving on romaine with toasted pecans and granny smith apple and though that sounded delicious. Well long story short DH used as a veggie dip with out saying anything. So first I had dressing and no salad, then I had salad and no dressing LOL. Anyway DH said it was very good and next time I should make a full recipe instead of a partial. Thanks so much for the post.', \"Very good! I took Andi's Mom's suggestion and served over a sliced pear. Took my suggestion and added crumbled Bleu Cheese...even better.\\r\\nI liked this dressing!\", 'romaine...toasted pecans...granny smith apple...this dressing and you have heaven....', 'This made the best and quickest dressing for coleslaw. Something I will make again.', \"What a simple yet perfect creamy salad dressing!!! I made it scaled back for the 2 of us and did add some salt, pepper and garlic salt, just delish! I served mine over a tossed salad that was a side for our steak dinner. I am not sure that it made it the full 4 hours of chill time, but it didn't matter as it was so tasty with the amount of time I had it in the fridge. This will be another dressing I will use instead of my normal vinegar/oil homemade dressing. Thanks for sharing a keeper. Made for PRMR Tag Game.\", 'Wow this brought back memories. My mom made this often for sliced tomatoes and cucumbers adding salt and pepper and it was the greatest. We had some fresh room temperature tomatoes from the garden, and this was a great afternoon treat. Thanks for the walk down memory lane! :)', 'Thanks! This tastes just like my mom used to make. Like you mom, she never measured, either - just added vinegar until the consistency looked right to her.', \"I made this a day in advance and it was splendid! I don't see the need for the warning. Nothing is to everyone's tastes. This is a really excellent dressing. Good ingredients are essential; if you have them, you'll have something delightful! Thanks for posting!\", \"I made it only for me because DH doesn't like dressing with mayonnaise. I liked the taste. I had it with a mix of romaine lettuce. I liked the tangyness of the red wine vinegar mixed with the mayo. Thanks rickoholic :) Made for PAC Fall 2012\", \"You are right, this isn't for everyone's taste, but if you prefer a tangy salad dressing this is for you! Remember that episode of I Love Lucy where Lucy and Ethel decide to get rich making Aunt Martha's salad dressing? I'll bet this was the salad dressing!\\n\\nI used it on Recipe #233979. Just use this dressing rather than the one in that recipe.\", 'This is a wonderful easy dressing. My mom used to make a similar dressing with white vinegar... the red wine vigegar is much more subtle, it had a very balanced flavor. I also added a pinch of salt! Thanks for the easy recipe - made for 1-2-3 hit wonders!', 'So easy and really tasty! I used on romaine lettuce and the simplicity was very satisfying! Thanks! Made for PRMR.', 'I am sorry, but the warning should be taken off. As soon as I saw this recipe I knew it was what I have been missing for years. There are many memories hooked to this treasure, and I never realized this was what made my mother\\'s salad so delicious, and has made salad one of my most favorite all time foods. My mother also used this as a dressing for a little pear salad, a pear half, resting comfortably on a crisp lettuce leaf with a dollop of this dressing right in the middle of the pear. Oh yummy! Perhaps there are those folks that would use light mayo or reduce or add vinegar, maybe adding this or that or whatever, but really this recipe is just perfect the way it is. I used \"Hellmans\" (On East Coast Best is called this) and followed this precisely, (only added chives to the top for the picture). Didn\\'t change a thing, except ours was eaten in less the 4 hours because we were greedy. Thanks rickoholic83 for posting this recipe of wonderfulness.', 'SPRING PAC 2009: WOW - simple and delicious! I love it! The tang that the red wine vinegar gives it - yum!']", "submitted": "2007-10-30T00:00:00", "minutes": 5, "n_steps": 1, "n_ingredients": 2 }, { "id": 491, "original_id": 269611, "name": "bisquick dumplings", "description": "in the game forum i tagged recipes for bisquick mix and also beef stew that required dumplings. this is the original dumpling recipe from bettycrocker.com that i will be using.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/269611_v000.png", "markdown": "## 🍰 bisquick dumplings\n\n### Description\nin the game forum i tagged recipes for bisquick mix and also beef stew that required dumplings. this is the original dumpling recipe from bettycrocker.com that i will be using.\n\n### Tags\n- 30-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- side-dishes\n- easy\n- beginner-cook\n- winter\n- seasonal\n- comfort-food\n- taste-mood\n- 3-steps-or-less\n\n### Ingredients\n1. bisquick baking mix\n2. milk\n\n### Steps\n1. in a medium bowl add bisquick mix and milk stirring until a soft dough forms\n2. drop mixture by spoonfuls onto boiling stew and reduce heat\n3. cook dumplings uncovered for 10 minutes\n4. cover pot and cook an additional 10 minutes\n5. serve immediately\n\n### Nutrition\n- 120.0\n- 6.0\n- 11.0\n- 11.0\n- 5.0\n- 6.0\n- 5.0\n\n### Reviews\n- These are excellent! I have used this recipe for years and it has always turned out very light and fluffy.\n- One of my favorite meals my mom made! Chicken soup n dumplimgs!Yummy!\n- wonderful! came out perfect! I had never made dumplings before and didn't realize how much they expand when you put them in the soup - doubled or tripled in size (for other newbies). I followed the directions but was in a hurry and cut both of the 10-minute periods to probably 5 minutes but they still came out perfect, as far as anyone could tell. thanks so much for sharing such an easy recipe!\n- If your not making stew and want dumplings you can put them in beef or chicken stock and cook them. They were good!\n- Thanks for posting. Since I don't leave my Bisquick in the box I am always looking for this recipe!\n- Perfect! These come out very light and fluffy. I believe that the recipe on the box uses more milk, which makes the dumplings more doughy. These are awesome, Add a touch of parsley, chive, rosemary, cracked black pepper, or cilanto for an extra special treat.\n- I got a new box of Bisquick and the recipe for dumplings was not on it. Thank you so much for refreshing my memory.\n- Great...I added garlic and onion flakes\n- Excellent. Used these with the Venison Stew recipe off this site and put in the crock pot for the last 25 minutes with the cover on. Perfect.\n- Wonderful. I always add some ground sage, rosemary, and thyme. Used a generic brand of baking mix which didn't have the dumpling recipe, so I was glad to find this one. Thank you for posting!\n- why do my dumplings dissolve? not a dumpling to be found :-(\n- This is my favorite way to make a quick dumpling! I used a slightly different approach by making them dryer (less milk), patting out on my board and cutting into strips. I do like to cover the pot during the last 10 minutes to moisten up the top layer. Using reduced-fat Bisquick, these were terrific in Recipe #262945 .\n- I remember these from my childhood. Mom added salt, pepper, and a little amount of fresh summer savoury and sage when we had it with chicken.I have not had them for a long time but after seeing this recipe I think Chicken & Dumplings will be on tomorrow's menu.Thank You!!!\n- Years ago I bought some apples that were not good eating apples.\r\nI cooked them into sauce which came out very juicy. The flavor was the best ever. We used it for ice cream topping etc. I put the sauce into a baking dish and spooned the bisquick dumpling dough in small spoonfuls over the top with cinnamon and nutmeg, baked at 350 until the dumplings were done. We spooned the dumplings and sauce into dessert bowls and served warm with heavy cream. We make this every year after a trip to the apple orchard. I still have not found the original apple that was so horrible tasting. My friend thinks it might have been some kind of crabapple.\n- This is the recipe I have always used for dumplings. We love these with homemade chicken soup. I am glad to see it posted, the original recipe is no longer on the Bisquick box. It's nice to know it is saved here. Thanks for posting it!\n- Best, easiest homemade chicken dumpling soup ever! I’m a Trader Joe’s shopper so I used TJs baking mix and mirepoix (fresh chopped celery, onions and carrots.) And a fabulous $4.99 rotisserie chicken from Costco. Eat a meal of the chicken, there’s so much. Then take the rest of the meat off the bones, put bones, skin, drippings, water to cover, 2 bay leaves and 5 cloves, some chicken broth starter, salt and pepper. Simmer it while you’re home, it smells so heavenly. “Sweat” the veggies in a little butter and set them aside. Drain the broth through a colander, put chicken, veggies and broth back in the pan, bring to a boil and add your dumplings. I used the suggestion of another reviewer and added a bit of sage, rosemary and thyme that I ground in my mortar and pestle. Have a sick friend? Family coming in for the weekend? Make the soup except for the dumplings, make them when you’re ready to eat. Easy peasy and delicious.\n- Why did my dumplings disintegrate?\n- So easy!! Thanks!! :)\n- This is how my mom made dumplings for as long as I can remember. Luckily, my mom always cut out the recipes on the Bisquick box, so I still have it. Now I make mine the same way. What could be easier?!? We always boil chicken and add the dumplings to the broth. Simple and delicious. It is one of my family's favorite meals! As a matter of fact, the first time my DH tasted chicken & dumplings, close to 20 years ago, he loved them so much that he went to his mom to ask why she never made them :-) Thanks for posting!\n- Oh yeah these babies are the bomb for sure! I always make these kind of dumplings, they are light and fluffy and sooo good with some salt pepper and paprika sprinkled on top. If you wanna avoid all of the bad ingredients, like trans fat, then try making your own recipe #12648 works good, and there are many others like it. I tried making regular dumpling recipe i found here and they turned out to be so dense, and some people prefer them like that (like cracker barrel dumplings) but I do not. This light airy fluffy moist dumpling bisquick makes is MUCH better !!\r\nNote: If you want to make your own bisquick and it be free of transfat, then you'll need to use organic shortening, as all conventional shortenings have hydrogenated oils in them. Organic shortening is just pure palm oil and is not hydrogenated.\n- great dumplings, I have made these before this time I added in garlic powder and seasoned salt, I dropped them in my pork broth, thanks for sharing Lori, these were made for KK's forum Recipe Tag game\n- Fluffy! I add these to boiled chicken and dash some pepper on top.\n- These turned out just perfect! Great flavor (I added salt pepper and garlic powder that's the only change I made) They are fluffy and don't get soggy and the directs are just right so they cook all the way in the middle. Thanks for sharing\n- This recipe is the best, have been using Biscuick for my chicken dumpling soup since 1987...You can't go wrong. Light and delicious..\n- This is how I always made my dumplings, too. So good!\r\nI use them for Recipe #219330.\n- I have made this many many times. It is a wonderful recipe for dumplings. It thickens your broth and makes these moist, almost biscuit-like dumplings that just melt away in your mouth. You can add them to a simple beef broth for a quick wintertime lunch. I will add that I have never found the need to cover the pot after the first 10 minutes, I've found no difference if uncovered the entire cooking time. This is a must try for anyone who likes comfort food! Made for PHOTO TAG, WINTER 2007 (Cooking Game)\n- These turned out beautifully. I did add Salt, Pepper and Paprika to taste. I had a huge roasting pan full of stew so I couldn't boil the stew on my stovetop, so I turned the temperature up to 425 in the oven and left the top off the roasting pan and cooked for 20 minutes. The top was like a plain tea biscuit and the bottom were perfect dumplings!\n- The absolutely best recipe I have ever used. They were wonderfully fluffy. My family loved them, I followed the recipe exactly and had great results.\n- Finally! A recipe that reminds me of Grossmutter's dumplings. I'm so glad you posted it. They were wonderful. Put them on top of a beef stew in the crock pot and left the lid on. Let them cook for about 25 minutes. They were great! Can't wait to do it again.\n- Light and fluffy. So nice to have a sure-fire, come-out-right recipe.\n- This is the only way I make my dumplings for chicken n' dumplings. Usually I add a little black pepper and some paprika. Im glad I found this recipe on here. Now i'll always have it. Thanks for posting!!\n- I used the recipe as called but added some seasons by McCormick and Mrs Dash, turned out awesome and everyone loved it.\n- wonderful =light -fluffy-used them in a blueberry ish and was fantastic=\n\n### Date\n2007-12-03 00:00:00\n", "tags": [ "30-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "side-dishes", "easy", "beginner-cook", "winter", "seasonal", "comfort-food", "taste-mood", "3-steps-or-less" ], "ingredients": [ "bisquick baking mix", "milk" ], "steps": [ "in a medium bowl add bisquick mix and milk stirring until a soft dough forms", "drop mixture by spoonfuls onto boiling stew and reduce heat", "cook dumplings uncovered for 10 minutes", "cover pot and cook an additional 10 minutes", "serve immediately" ], "nutrition": [ 120.0, 6.0, 11.0, 11.0, 5.0, 6.0, 5.0 ], "reviews": "['These are excellent! I have used this recipe for years and it has always turned out very light and fluffy.', 'One of my favorite meals my mom made! Chicken soup n dumplimgs!Yummy!', \"wonderful! came out perfect! I had never made dumplings before and didn't realize how much they expand when you put them in the soup - doubled or tripled in size (for other newbies). I followed the directions but was in a hurry and cut both of the 10-minute periods to probably 5 minutes but they still came out perfect, as far as anyone could tell. thanks so much for sharing such an easy recipe!\", 'If your not making stew and want dumplings you can put them in beef or chicken stock and cook them. They were good!', \"Thanks for posting. Since I don't leave my Bisquick in the box I am always looking for this recipe!\", 'Perfect! These come out very light and fluffy. I believe that the recipe on the box uses more milk, which makes the dumplings more doughy. These are awesome, Add a touch of parsley, chive, rosemary, cracked black pepper, or cilanto for an extra special treat.', 'I got a new box of Bisquick and the recipe for dumplings was not on it. Thank you so much for refreshing my memory.', 'Great...I added garlic and onion flakes', 'Excellent. Used these with the Venison Stew recipe off this site and put in the crock pot for the last 25 minutes with the cover on. Perfect.', \"Wonderful. I always add some ground sage, rosemary, and thyme. Used a generic brand of baking mix which didn't have the dumpling recipe, so I was glad to find this one. Thank you for posting!\", 'why do my dumplings dissolve? not a dumpling to be found :-(', 'This is my favorite way to make a quick dumpling! I used a slightly different approach by making them dryer (less milk), patting out on my board and cutting into strips. I do like to cover the pot during the last 10 minutes to moisten up the top layer. Using reduced-fat Bisquick, these were terrific in Recipe #262945 .', \"I remember these from my childhood. Mom added salt, pepper, and a little amount of fresh summer savoury and sage when we had it with chicken.I have not had them for a long time but after seeing this recipe I think Chicken & Dumplings will be on tomorrow's menu.Thank You!!!\", 'Years ago I bought some apples that were not good eating apples.\\r\\nI cooked them into sauce which came out very juicy. The flavor was the best ever. We used it for ice cream topping etc. I put the sauce into a baking dish and spooned the bisquick dumpling dough in small spoonfuls over the top with cinnamon and nutmeg, baked at 350 until the dumplings were done. We spooned the dumplings and sauce into dessert bowls and served warm with heavy cream. We make this every year after a trip to the apple orchard. I still have not found the original apple that was so horrible tasting. My friend thinks it might have been some kind of crabapple.', \"This is the recipe I have always used for dumplings. We love these with homemade chicken soup. I am glad to see it posted, the original recipe is no longer on the Bisquick box. It's nice to know it is saved here. Thanks for posting it!\", 'Best, easiest homemade chicken dumpling soup ever! I’m a Trader Joe’s shopper so I used TJs baking mix and mirepoix (fresh chopped celery, onions and carrots.) And a fabulous $4.99 rotisserie chicken from Costco. Eat a meal of the chicken, there’s so much. Then take the rest of the meat off the bones, put bones, skin, drippings, water to cover, 2 bay leaves and 5 cloves, some chicken broth starter, salt and pepper. Simmer it while you’re home, it smells so heavenly. “Sweat” the veggies in a little butter and set them aside. Drain the broth through a colander, put chicken, veggies and broth back in the pan, bring to a boil and add your dumplings. I used the suggestion of another reviewer and added a bit of sage, rosemary and thyme that I ground in my mortar and pestle. Have a sick friend? Family coming in for the weekend? Make the soup except for the dumplings, make them when you’re ready to eat. Easy peasy and delicious.', 'Why did my dumplings disintegrate?', 'So easy!! Thanks!! :)', \"This is how my mom made dumplings for as long as I can remember. Luckily, my mom always cut out the recipes on the Bisquick box, so I still have it. Now I make mine the same way. What could be easier?!? We always boil chicken and add the dumplings to the broth. Simple and delicious. It is one of my family's favorite meals! As a matter of fact, the first time my DH tasted chicken & dumplings, close to 20 years ago, he loved them so much that he went to his mom to ask why she never made them :-) Thanks for posting!\", \"Oh yeah these babies are the bomb for sure! I always make these kind of dumplings, they are light and fluffy and sooo good with some salt pepper and paprika sprinkled on top. If you wanna avoid all of the bad ingredients, like trans fat, then try making your own recipe #12648 works good, and there are many others like it. I tried making regular dumpling recipe i found here and they turned out to be so dense, and some people prefer them like that (like cracker barrel dumplings) but I do not. This light airy fluffy moist dumpling bisquick makes is MUCH better !!\\r\\nNote: If you want to make your own bisquick and it be free of transfat, then you'll need to use organic shortening, as all conventional shortenings have hydrogenated oils in them. Organic shortening is just pure palm oil and is not hydrogenated.\", \"great dumplings, I have made these before this time I added in garlic powder and seasoned salt, I dropped them in my pork broth, thanks for sharing Lori, these were made for KK's forum Recipe Tag game\", 'Fluffy! I add these to boiled chicken and dash some pepper on top.', \"These turned out just perfect! Great flavor (I added salt pepper and garlic powder that's the only change I made) They are fluffy and don't get soggy and the directs are just right so they cook all the way in the middle. Thanks for sharing\", \"This recipe is the best, have been using Biscuick for my chicken dumpling soup since 1987...You can't go wrong. Light and delicious..\", 'This is how I always made my dumplings, too. So good!\\r\\nI use them for Recipe #219330.', \"I have made this many many times. It is a wonderful recipe for dumplings. It thickens your broth and makes these moist, almost biscuit-like dumplings that just melt away in your mouth. You can add them to a simple beef broth for a quick wintertime lunch. I will add that I have never found the need to cover the pot after the first 10 minutes, I've found no difference if uncovered the entire cooking time. This is a must try for anyone who likes comfort food! Made for PHOTO TAG, WINTER 2007 (Cooking Game)\", \"These turned out beautifully. I did add Salt, Pepper and Paprika to taste. I had a huge roasting pan full of stew so I couldn't boil the stew on my stovetop, so I turned the temperature up to 425 in the oven and left the top off the roasting pan and cooked for 20 minutes. The top was like a plain tea biscuit and the bottom were perfect dumplings!\", 'The absolutely best recipe I have ever used. They were wonderfully fluffy. My family loved them, I followed the recipe exactly and had great results.', \"Finally! A recipe that reminds me of Grossmutter's dumplings. I'm so glad you posted it. They were wonderful. Put them on top of a beef stew in the crock pot and left the lid on. Let them cook for about 25 minutes. They were great! Can't wait to do it again.\", 'Light and fluffy. So nice to have a sure-fire, come-out-right recipe.', \"This is the only way I make my dumplings for chicken n' dumplings. Usually I add a little black pepper and some paprika. Im glad I found this recipe on here. Now i'll always have it. Thanks for posting!!\", 'I used the recipe as called but added some seasons by McCormick and Mrs Dash, turned out awesome and everyone loved it.', 'wonderful =light -fluffy-used them in a blueberry ish and was fantastic=']", "submitted": "2007-12-03T00:00:00", "minutes": 25, "n_steps": 5, "n_ingredients": 2 }, { "id": 492, "original_id": 75660, "name": "kitchen bouquet wanna be", "description": "in general when a recipe calls for kitchen bouquet i use soy sauce. however, i found a roast recipe this wouldn't be appropriate for, and therefore found this recipe on the internet (www.recipegoldmine.com). to be honest, the first time i made this i didn't even follow the instructions, i just tossed some brown sugar in a pan, melted it and added water. but it worked fine. so i hope this is useful to whoever wants it.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/75660_v000.png", "markdown": "## 🍰 kitchen bouquet wanna be\n\n### Description\nin general when a recipe calls for kitchen bouquet i use soy sauce. however, i found a roast recipe this wouldn't be appropriate for, and therefore found this recipe on the internet (www.recipegoldmine.com). to be honest, the first time i made this i didn't even follow the instructions, i just tossed some brown sugar in a pan, melted it and added water. but it worked fine. so i hope this is useful to whoever wants it.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- easy\n- low-fat\n- herb-and-spice-mixes\n- dietary\n- copycat\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- inexpensive\n- cooking-mixes\n- low-in-something\n- novelty\n- number-of-servings\n\n### Ingredients\n1. brown sugar\n2. water\n\n### Steps\n1. put brown sugar in a pan on low-medium heat\n2. slowly stir until sugar has started to burn\n3. it will smell and might melt a bit , but in this amount and at this heat it won't melt entirely\n4. if you make a smaller amount for whatever reason it probably will melt completely but that shouldn't make a difference\n5. add water , stir well until liquid is lump-free\n6. bottle and use like kitchen bouquet\n\n### Nutrition\n- 414.7\n- 0.0\n- 423.0\n- 2.0\n- 0.0\n- 0.0\n- 35.0\n\n### Reviews\n- As theprevious reviewer, I also have not heard of the recipe before I saw it in recipe#607. I turned out excellent and I ended up using the whole recipe!!\n- Go slow, use your olfactory and if it's telling you it's burning, take it off the fire. It's best not to let it get to the melting point, but to remain granular; otherwise your kitchen will nowhere smell like a bouquet. Ask me how I know.\n- OH WOW!! If I could, I'd give this 10 stars! I use Kitchen Bouquet a lot, and now I can make it myself!! We love it as a broiling sauce for hamburgers!\n- Worked perfectly!\n- Perfect! I had never heard of Kitchen Bouquet until I went to make Recipe #47957. This worked like a charm! Thanks so much!!\n- This was really interesting. I didn't know that there really is something like this. Thank you for enlightening me!\n- this is NOT Kitchen Bouquet, which includes many spices and flavors. Kitchen Bouquet adds robustness and flavor to stews, sauces and gravies. This may have it's uses but do not think it can replace Kitchen Bouquet in recipes!\n- My grandmother has always sworn by this stuff for gravies and stews. Now I can make my own in the quantity needed without having to buy a bottle at the store and have it sit in my cupboard forever!It is great to have this recipe!\n\n### Date\n2003-11-05 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "easy", "low-fat", "herb-and-spice-mixes", "dietary", "copycat", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "inexpensive", "cooking-mixes", "low-in-something", "novelty", "number-of-servings" ], "ingredients": [ "brown sugar", "water" ], "steps": [ "put brown sugar in a pan on low-medium heat", "slowly stir until sugar has started to burn", "it will smell and might melt a bit , but in this amount and at this heat it won't melt entirely", "if you make a smaller amount for whatever reason it probably will melt completely but that shouldn't make a difference", "add water , stir well until liquid is lump-free", "bottle and use like kitchen bouquet" ], "nutrition": [ 414.7, 0.0, 423.0, 2.0, 0.0, 0.0, 35.0 ], "reviews": "['As theprevious reviewer, I also have not heard of the recipe before I saw it in recipe#607. I turned out excellent and I ended up using the whole recipe!!', \"Go slow, use your olfactory and if it's telling you it's burning, take it off the fire. It's best not to let it get to the melting point, but to remain granular; otherwise your kitchen will nowhere smell like a bouquet. Ask me how I know.\", \"OH WOW!! If I could, I'd give this 10 stars! I use Kitchen Bouquet a lot, and now I can make it myself!! We love it as a broiling sauce for hamburgers!\", 'Worked perfectly!', 'Perfect! I had never heard of Kitchen Bouquet until I went to make Recipe #47957. This worked like a charm! Thanks so much!!', \"This was really interesting. I didn't know that there really is something like this. Thank you for enlightening me!\", \"this is NOT Kitchen Bouquet, which includes many spices and flavors. Kitchen Bouquet adds robustness and flavor to stews, sauces and gravies. This may have it's uses but do not think it can replace Kitchen Bouquet in recipes!\", 'My grandmother has always sworn by this stuff for gravies and stews. Now I can make my own in the quantity needed without having to buy a bottle at the store and have it sit in my cupboard forever!It is great to have this recipe!']", "submitted": "2003-11-05T00:00:00", "minutes": 5, "n_steps": 6, "n_ingredients": 2 }, { "id": 493, "original_id": 136330, "name": "50 second fudge", "description": "the easiest more absurd fudge in the world, but for the skeptics out there, this recipe works.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/136330_v000.png", "markdown": "## 🍰 50 second fudge\n\n### Description\nthe easiest more absurd fudge in the world, but for the skeptics out there, this recipe works.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- 5-ingredients-or-less\n- fudge\n- desserts\n- easy\n- microwave\n- beginner-cook\n- kid-friendly\n- candy\n- dietary\n- equipment\n\n### Ingredients\n1. frosting\n2. peanut butter\n\n### Steps\n1. grease an 8 inch square pan\n2. i use cooking spray\n3. put the peanut butter and the frosting in a large microwave proof bowl\n4. cook for 50 seconds\n5. stir ingredients together\n6. put in the refrigerator\n\n### Nutrition\n- 153.0\n- 15.0\n- 41.0\n- 4.0\n- 8.0\n- 10.0\n- 4.0\n\n### Reviews\n- I used chocolate fudge frosting that comes with the multi-colored candy sprinkles on top of the can but think I will try it with milk chocolate frosting next time. Included it in my fudge assortment I made for my co-workers. Made a very pretty fudge.\n- Easy, fast and delicious. Excellent recipe - thank you.\n- Unbelievably easy. GREAT for one of those \"Gotta take something to work\" days.\r\nI made some and loved it. Wife took it to work with her...lasted about 30 minutes. Even used generic P.Butter.\r\nFAST...FAST...FAST and GOOD!\n- Thank you so much for this recipe. I am making 15 cookie/candy baskets for Christmas gifts and this was the perfect addition to the baskets. Of course I tried some of it and it was delicious. SO easy to make!!\n- Just one word... WOW!! I am amazed that something that normally takes a while to make comes together so quickly- this is my NEW fudge recipe!!\n- Made this it's a keeper. Not real sweet which is what I liked about it. Going to try some different nut butters and different flavors of icing.\n- Agreed that isn't the best for you but it was good. Fudge icing was good. For peanut butter we used the plain (no flavor) icing. We only microwaved the icing. We also skipped the Pam and lined the pan with waxed paper. You can actually stack two batches in one pan by putting wax paper between layers.\n- Yummy, but it is very soft. Probably because I used homemade frosting. I wouldn't recommend the store bought just to make it thicker though, because of both the taste and the nutrition.\n- I want to use this recipe for my Holiday Gift baskets along with Mandabears' Fat Free Sugar Free Hot Chocolate Mix but wanted to try it first. My grandson Skyler and I made it together and he had a blast helping me (he licked the spoon!). These turned out really good! Beware though - they are delicious but REALLY sweet and I cut the pieces too big. The consistency is very soft like the stuff you get from the stores. I used Fudge frosting, but may try it with White Chocolate to have a variety! These will be in my gift baskets for sure.\n- This is late-night eating disorder kind of \"food\". I wouln't recommend feeding it to your children.\n- This is positively delicious - who would ever want to use another fudge recipe when this is so simple? This is permanently in my recipe collection.\n- I made these before noticing that the can of frosting contained a large amount of trans fats, which clog your arteries and never leave the body. I only gave these three stars because it tasted okay, but I'd never make it again because it's really bad for you, especially little children.\n- I don't have much of a \"sweet tooth\", but my husband likes this; says it tastes similar to a peanut butter cup. And you can't get much faster or easier for when you need an emergency gift from the kitchen! The food police will just have to look the other way once in a while.\n- ABSOLUTELY DELICIOUS.....AND \" NO FAIL\". i never could make fudge....the candy temp thing....but is is fudge 101 !! thanks so much for this easy, tasty fudge. i made it excatly as posted...i used curnchy peanut butter. thanks patsy\n\n### Date\n2005-09-06 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "5-ingredients-or-less", "fudge", "desserts", "easy", "microwave", "beginner-cook", "kid-friendly", "candy", "dietary", "equipment" ], "ingredients": [ "frosting", "peanut butter" ], "steps": [ "grease an 8 inch square pan", "i use cooking spray", "put the peanut butter and the frosting in a large microwave proof bowl", "cook for 50 seconds", "stir ingredients together", "put in the refrigerator" ], "nutrition": [ 153.0, 15.0, 41.0, 4.0, 8.0, 10.0, 4.0 ], "reviews": "['I used chocolate fudge frosting that comes with the multi-colored candy sprinkles on top of the can but think I will try it with milk chocolate frosting next time. Included it in my fudge assortment I made for my co-workers. Made a very pretty fudge.', 'Easy, fast and delicious. Excellent recipe - thank you.', 'Unbelievably easy. GREAT for one of those \"Gotta take something to work\" days.\\r\\nI made some and loved it. Wife took it to work with her...lasted about 30 minutes. Even used generic P.Butter.\\r\\nFAST...FAST...FAST and GOOD!', 'Thank you so much for this recipe. I am making 15 cookie/candy baskets for Christmas gifts and this was the perfect addition to the baskets. Of course I tried some of it and it was delicious. SO easy to make!!', 'Just one word... WOW!! I am amazed that something that normally takes a while to make comes together so quickly- this is my NEW fudge recipe!!', \"Made this it's a keeper. Not real sweet which is what I liked about it. Going to try some different nut butters and different flavors of icing.\", 'Agreed that isn't the best for you but it was good. Fudge icing was good. For peanut butter we used the plain (no flavor) icing. We only microwaved the icing. We also skipped the Pam and lined the pan with waxed paper. You can actually stack two batches in one pan by putting wax paper between layers.', \"Yummy, but it is very soft. Probably because I used homemade frosting. I wouldn't recommend the store bought just to make it thicker though, because of both the taste and the nutrition.\", \"I want to use this recipe for my Holiday Gift baskets along with Mandabears' Fat Free Sugar Free Hot Chocolate Mix but wanted to try it first. My grandson Skyler and I made it together and he had a blast helping me (he licked the spoon!). These turned out really good! Beware though - they are delicious but REALLY sweet and I cut the pieces too big. The consistency is very soft like the stuff you get from the stores. I used Fudge frosting, but may try it with White Chocolate to have a variety! These will be in my gift baskets for sure.\", 'This is late-night eating disorder kind of \"food\". I wouln\\'t recommend feeding it to your children.', 'This is positively delicious - who would ever want to use another fudge recipe when this is so simple? This is permanently in my recipe collection.', \"I made these before noticing that the can of frosting contained a large amount of trans fats, which clog your arteries and never leave the body. I only gave these three stars because it tasted okay, but I'd never make it again because it's really bad for you, especially little children.\", 'I don\\'t have much of a \"sweet tooth\", but my husband likes this; says it tastes similar to a peanut butter cup. And you can\\'t get much faster or easier for when you need an emergency gift from the kitchen! The food police will just have to look the other way once in a while.', 'ABSOLUTELY DELICIOUS.....AND \" NO FAIL\". i never could make fudge....the candy temp thing....but is is fudge 101 !! thanks so much for this easy, tasty fudge. i made it excatly as posted...i used curnchy peanut butter. thanks patsy']", "submitted": "2005-09-06T00:00:00", "minutes": 2, "n_steps": 6, "n_ingredients": 2 }, { "id": 494, "original_id": 234849, "name": "easiest green beans ever", "description": "when i need something really fast and easy to serve company, i always get high marks with these. little do they know how simple the trick is--or at least they wouldn't know if i didn't usually open my big mouth and tell them! of course, you could also make these with fresh beans and they would be even better, but go with frozen if you're in a hurry.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/234849_v000.png", "markdown": "## 🍰 easiest green beans ever\n\n### Description\nwhen i need something really fast and easy to serve company, i always get high marks with these. little do they know how simple the trick is--or at least they wouldn't know if i didn't usually open my big mouth and tell them! of course, you could also make these with fresh beans and they would be even better, but go with frozen if you're in a hurry.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- preparation\n- occasion\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- side-dishes\n- vegetables\n- easy\n- dinner-party\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- low-carb\n- inexpensive\n- healthy-2\n- low-in-something\n- green-yellow-beans\n- presentation\n- 3-steps-or-less\n\n### Ingredients\n1. frozen green beans\n2. ranch dressing\n\n### Steps\n1. cook or microwave beans according to package directions\n2. toss with dressing and serve warm\n\n### Nutrition\n- 105.7\n- 12.0\n- 7.0\n- 6.0\n- 3.0\n- 6.0\n- 2.0\n\n### Reviews\n- Wow! I just knew we would like this. DH especially! I Didn't even think about using ranch dressing. This is a Green Goddess dressing match made in heaven. I make it homemade because I usually have everything that's in it on hand, and a bottled Green Goddess is not available where we live anyway. Be sure not to over cook your beans! Thanks for an easy delicious recipe!\n- I made two batches, one with green goddess and one with ranch. The ranch batch went to my parents (my mom was recovering from surgery and I sent them a dinner.) They were both good and very easy. I think I prefer the green goddess. I did use frozen beans (they are whole beans, not chopped). I'm sure they would be even better with fresh beans.\n- Very good! I used Green Goddess. I will make these again.\n- Delish! So simple and good! I used fresh green beans and ranch. I never would have thought to add ranch dressing to green beans, but they were very good. Thanks echo!\n- You can't get any easier than these green beans! They are yummy. I only made them with ranch dressing and I loved them. Thanks so much!\n- Can't be easier than this! Great tasty side dish. Used fresh green beans. Thanks echo echo! :)\n- This was ok. I used ranch. Didn't taste bad, but probably won't be my \"go to\" green bean method.\n- These were very easy to make but they were just OK for us. I used ranch dressing as I have never heard of green goddess. Made as directed.\n\n### Date\n2007-06-14 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "preparation", "occasion", "low-protein", "healthy", "5-ingredients-or-less", "side-dishes", "vegetables", "easy", "dinner-party", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "low-carb", "inexpensive", "healthy-2", "low-in-something", "green-yellow-beans", "presentation", "3-steps-or-less" ], "ingredients": [ "frozen green beans", "ranch dressing" ], "steps": [ "cook or microwave beans according to package directions", "toss with dressing and serve warm" ], "nutrition": [ 105.7, 12.0, 7.0, 6.0, 3.0, 6.0, 2.0 ], "reviews": "['Wow! I just knew we would like this. DH especially! I Didn't even think about using ranch dressing. This is a Green Goddess dressing match made in heaven. I make it homemade because I usually have everything that's in it on hand, and a bottled Green Goddess is not available where we live anyway. Be sure not to over cook your beans! Thanks for an easy delicious recipe!', \"I made two batches, one with green goddess and one with ranch. The ranch batch went to my parents (my mom was recovering from surgery and I sent them a dinner.) They were both good and very easy. I think I prefer the green goddess. I did use frozen beans (they are whole beans, not chopped). I'm sure they would be even better with fresh beans.\", 'Very good! I used Green Goddess. I will make these again.', 'Delish! So simple and good! I used fresh green beans and ranch. I never would have thought to add ranch dressing to green beans, but they were very good. Thanks echo!', \"You can't get any easier than these green beans! They are yummy. I only made them with ranch dressing and I loved them. Thanks so much!\", \"Can't be easier than this! Great tasty side dish. Used fresh green beans. Thanks echo echo! :)\", 'This was ok. I used ranch. Didn\\'t taste bad, but probably won\\'t be my \"go to\" green bean method.', 'These were very easy to make but they were just OK for us. I used ranch dressing as I have never heard of green goddess. Made as directed.']", "submitted": "2007-06-14T00:00:00", "minutes": 10, "n_steps": 2, "n_ingredients": 2 }, { "id": 495, "original_id": 214514, "name": "bailey s martini", "description": "a simple, tasty treat your friends will love! from the bailey's website.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/214514_v000.png", "markdown": "## 🍰 bailey s martini\n\n### Description\na simple, tasty treat your friends will love! from the bailey's website.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-1-or-2\n- low-protein\n- 5-ingredients-or-less\n- beverages\n- easy\n- dinner-party\n- holiday-event\n- romantic\n- cocktails\n- dietary\n- low-sodium\n- low-in-something\n- taste-mood\n- number-of-servings\n- 3-steps-or-less\n\n### Ingredients\n1. baileys irish cream\n2. vodka\n\n### Steps\n1. combine ingredients together in a shaker of ice\n2. pour into a martini glass\n3. enjoy !\n\n### Nutrition\n- 220.7\n- 15.0\n- 49.0\n- 2.0\n- 3.0\n- 30.0\n- 4.0\n\n### Reviews\n- It doesn't get any better (or easier!) than this. Utterly delicious. Made for ZWT3. Yum.\n- Ohhhh this is soooo good. Makes for a wonderful after dinner drink (or two). DH made these for us only he found out we were out of regular vodka so he used vanilla vodka with the Baileys...so rich and sweet. Definately one to make again. Thank you for posting. Made for Cook-A-Thon for Mommy Diva.\n- This is lethal! It goes down a treat but will get your drunk very quickly if you're not careful! I love anything with Baileys and this didn't disappoint! A definite keeper, thanks Mommy Diva!\n- Now THIS was easy to drink ! Sadly my photo doesn't do it at all justice, artificial light and no martini glass meant that I had to improvise.. I had to leave the ice in the main jug becuase the galss was too small so I think a martini glass needs to go onto my shopping list. I adore Baileys and liked this very much becuase yes the vodka cut down the sweetness of the Baileys, so this recipe is a favourite for me but not quite in my top 10. Please see my rating system: 4 stars for an easy, and great Baileys variation... excellent recipe to have tried. Thanks!\n- Wonderful dessert. In fact I had to have two. Thanks for a great martini!\n- Yum! This was so simple and tasty. Thanks Mommy Diva.\n- This is very good. But I used 1 1/2 ounces of baileys with 3/4 ounce of vodka. Cause 1/4 ounce of vodka was not enough for me lol Thanks MommyDiva. Made for beverage tag.\n- oh yes... served tonight to guests.. they loved this one. Thanks, mommy. LOL tagged in the forum\n- Yummers! This is a great easy drink! Goes very nicely as an after dinner drink! Thanks Mommy!\n- Ooooo! This goes down way too easily! Delicious! Make sure you shake over ice for the best flavor! Thank you, Mommy, for yet another wonderful recipe : )\n- This is my FAVORITE. Thanks for a great martini, I had more than one.... Cheers ~V\n- A lot of Bailey's and a little vodka, the way I like my drinks. If you don't like to taste your alcohol then this is the drink for you. I made this for ZWT III 2007 - British & Irish Region\n- This is just so good. After a full day with a 9month old teething grandson, this was truly a treat. Thanks and I wish you the best. Made for Mommy Diva's Cook-A-Thon\n- I really enjoyed this drink. The vodka cuts the sweetness just ever so slightly. Thanks MommyDiva!\n- Made for Holiday Beverage Tag 2007. I'm not much of a drinker (I usually have a drink or two a couple times a year), and I usually have a wine cooler or similar \"fruity\" drink. I have never had a martini before, and that is why I wanted to give this drink a try. I wasn't disappointed. This drink is soooooo good. I'm drinking my second one as I am typing this review and feeling all warm and fuzzy inside. Thanks for my first introduction to the world of martinis Mommy Diva.\n\n### Date\n2007-03-01 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-1-or-2", "low-protein", "5-ingredients-or-less", "beverages", "easy", "dinner-party", "holiday-event", "romantic", "cocktails", "dietary", "low-sodium", "low-in-something", "taste-mood", "number-of-servings", "3-steps-or-less" ], "ingredients": [ "baileys irish cream", "vodka" ], "steps": [ "combine ingredients together in a shaker of ice", "pour into a martini glass", "enjoy !" ], "nutrition": [ 220.7, 15.0, 49.0, 2.0, 3.0, 30.0, 4.0 ], "reviews": "[\"It doesn't get any better (or easier!) than this. Utterly delicious. Made for ZWT3. Yum.\", 'Ohhhh this is soooo good. Makes for a wonderful after dinner drink (or two). DH made these for us only he found out we were out of regular vodka so he used vanilla vodka with the Baileys...so rich and sweet. Definately one to make again. Thank you for posting. Made for Cook-A-Thon for Mommy Diva.', \"This is lethal! It goes down a treat but will get your drunk very quickly if you're not careful! I love anything with Baileys and this didn't disappoint! A definite keeper, thanks Mommy Diva!\", \"Now THIS was easy to drink ! Sadly my photo doesn't do it at all justice, artificial light and no martini glass meant that I had to improvise.. I had to leave the ice in the main jug becuase the galss was too small so I think a martini glass needs to go onto my shopping list. I adore Baileys and liked this very much becuase yes the vodka cut down the sweetness of the Baileys, so this recipe is a favourite for me but not quite in my top 10. Please see my rating system: 4 stars for an easy, and great Baileys variation... excellent recipe to have tried. Thanks!\", 'Wonderful dessert. In fact I had to have two. Thanks for a great martini!', 'Yum! This was so simple and tasty. Thanks Mommy Diva.', 'This is very good. But I used 1 1/2 ounces of baileys with 3/4 ounce of vodka. Cause 1/4 ounce of vodka was not enough for me lol Thanks MommyDiva. Made for beverage tag.', 'oh yes... served tonight to guests.. they loved this one. Thanks, mommy. LOL tagged in the forum', 'Yummers! This is a great easy drink! Goes very nicely as an after dinner drink! Thanks Mommy!', 'Ooooo! This goes down way too easily! Delicious! Make sure you shake over ice for the best flavor! Thank you, Mommy, for yet another wonderful recipe : )', 'This is my FAVORITE. Thanks for a great martini, I had more than one.... Cheers ~V', \"A lot of Bailey's and a little vodka, the way I like my drinks. If you don't like to taste your alcohol then this is the drink for you. I made this for ZWT III 2007 - British & Irish Region\", \"This is just so good. After a full day with a 9month old teething grandson, this was truly a treat. Thanks and I wish you the best. Made for Mommy Diva's Cook-A-Thon\", 'I really enjoyed this drink. The vodka cuts the sweetness just ever so slightly. Thanks MommyDiva!', 'Made for Holiday Beverage Tag 2007. I\\'m not much of a drinker (I usually have a drink or two a couple times a year), and I usually have a wine cooler or similar \"fruity\" drink. I have never had a martini before, and that is why I wanted to give this drink a try. I wasn\\'t disappointed. This drink is soooooo good. I\\'m drinking my second one as I am typing this review and feeling all warm and fuzzy inside. Thanks for my first introduction to the world of martinis Mommy Diva.']", "submitted": "2007-03-01T00:00:00", "minutes": 3, "n_steps": 3, "n_ingredients": 2 }, { "id": 496, "original_id": 118906, "name": "peanutty apple love", "description": "i have to share a beautiful thing...i love peanut butter...and recently discovered that apples and peanut butter make a lovely couple!", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/118906_v000.png", "markdown": "## 🍰 peanutty apple love\n\n### Description\ni have to share a beautiful thing...i love peanut butter...and recently discovered that apples and peanut butter make a lovely couple!\n\n### Tags\n- lactose\n- 15-minutes-or-less\n- time-to-make\n- course\n- main-ingredient\n- cuisine\n- preparation\n- occasion\n- north-american\n- for-1-or-2\n- 5-ingredients-or-less\n- lunch\n- snacks\n- fruit\n- canadian\n- easy\n- microwave\n- beginner-cook\n- fall\n- finger-food\n- holiday-event\n- summer\n- vegetarian\n- nuts\n- dietary\n- low-sodium\n- gluten-free\n- low-cholesterol\n- seasonal\n- valentines-day\n- inexpensive\n- healthy-2\n- free-of-something\n- low-in-something\n- apples\n- equipment\n- number-of-servings\n- presentation\n\n### Ingredients\n1. apples\n2. peanut butter\n\n### Steps\n1. slice apple\n2. put 2 tablesppons of peanut butter in a little bowl\n3. microwave peanut butter until \"runny\"\n4. dip apple slices into peanut butter and enjoy\n\n### Nutrition\n- 276.6\n- 25.0\n- 82.0\n- 6.0\n- 16.0\n- 17.0\n- 9.0\n\n### Reviews\n- I've been doing this for many years, it's one of my favorite night-time snacks - healthy, too! I like using crunchy peanut butter :)\n- Like lazyme I'd never tried this combo before, and all I can say is WOW, thanks for sharing this splendid idea! :D
Made for All ABoard The Love Train 2012.\n- I've been making this as a snack for years. It is a delicious and healthy combo (if you use natural peanut butter without the added hydrogenated fat).\n- Wow! I have never tried peanut butter with apples before - but now this will be repeated often in my house. My grandson and I were battling over the last few pieces. I can't wait to try this with the rest of the family next time we all get together. Quick, simple, and yummy! Thanks Little Italy for sharing. Made for Apple a Day Tag event.\n- I made this as a snack for my girls and they loved it! This was easy easy and simple to prepare.\n- Can't go wrong with apples and peanut butter.\n- Oh, yes! I love apples and peanut butter. I also make toasted apple and peanut butter sandwiches. I had never tried it this way and just as I suspected...mmmmmmm.....delicious!\r\nThanks for posting!\n\n### Date\n2005-04-24 00:00:00\n", "tags": [ "lactose", "15-minutes-or-less", "time-to-make", "course", "main-ingredient", "cuisine", "preparation", "occasion", "north-american", "for-1-or-2", "5-ingredients-or-less", "lunch", "snacks", "fruit", "canadian", "easy", "microwave", "beginner-cook", "fall", "finger-food", "holiday-event", "summer", "vegetarian", "nuts", "dietary", "low-sodium", "gluten-free", "low-cholesterol", "seasonal", "valentines-day", "inexpensive", "healthy-2", "free-of-something", "low-in-something", "apples", "equipment", "number-of-servings", "presentation" ], "ingredients": [ "apples", "peanut butter" ], "steps": [ "slice apple", "put 2 tablesppons of peanut butter in a little bowl", "microwave peanut butter until \"runny\"", "dip apple slices into peanut butter and enjoy" ], "nutrition": [ 276.6, 25.0, 82.0, 6.0, 16.0, 17.0, 9.0 ], "reviews": "[\"I've been doing this for many years, it's one of my favorite night-time snacks - healthy, too! I like using crunchy peanut butter :)\", \"Like lazyme I'd never tried this combo before, and all I can say is WOW, thanks for sharing this splendid idea! :D
Made for All ABoard The Love Train 2012.\", \"I've been making this as a snack for years. It is a delicious and healthy combo (if you use natural peanut butter without the added hydrogenated fat).\", \"Wow! I have never tried peanut butter with apples before - but now this will be repeated often in my house. My grandson and I were battling over the last few pieces. I can't wait to try this with the rest of the family next time we all get together. Quick, simple, and yummy! Thanks Little Italy for sharing. Made for Apple a Day Tag event.\", 'I made this as a snack for my girls and they loved it! This was easy easy and simple to prepare.', \"Can't go wrong with apples and peanut butter.\", 'Oh, yes! I love apples and peanut butter. I also make toasted apple and peanut butter sandwiches. I had never tried it this way and just as I suspected...mmmmmmm.....delicious!\\r\\nThanks for posting!']", "submitted": "2005-04-24T00:00:00", "minutes": 4, "n_steps": 4, "n_ingredients": 2 }, { "id": 497, "original_id": 258497, "name": "fantastic 10 minute chocolate cake", "description": "get this: only two ingredients, made in the microwave and is low fat!\r\neasier than pre-heating the oven ;)", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/258497_v000.png", "markdown": "## 🍰 fantastic 10 minute chocolate cake\n\n### Description\nget this: only two ingredients, made in the microwave and is low fat!\r\neasier than pre-heating the oven ;)\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- preparation\n- occasion\n- for-large-groups\n- 5-ingredients-or-less\n- desserts\n- easy\n- microwave\n- cakes\n- comfort-food\n- taste-mood\n- equipment\n- number-of-servings\n\n### Ingredients\n1. chocolate cake mix\n2. diet soda\n\n### Steps\n1. put them in a bowl\n2. mix for a minute\n3. pour in microwave proof dish\n4. microwave on 800w for 9-10 minutes\n5. enjoy !\n\n### Nutrition\n- 109.2\n- 6.0\n- 39.0\n- 8.0\n- 3.0\n- 4.0\n- 6.0\n\n### Reviews\n- I used a spice cake mix and diet ginger ale. The taste was delicious, and the texture was much better than I expected. After a day or two, the cake seemed to shrink, and pull away from the pan on all sides. Texture didn't stay great for long either. This is a great, fast cake to whip up, but it needs to be eaten within a day or so for the best texture and flavor. Thanks for posting a great time saver for a dessert in a pinch!\n- This was good and very easy to make. I followed the recipe as written using a milk chocolate cake and diet pepsi. Mine cooked in 8 minutes on high in my microwave.\n- Great quickie cake. I had my doubts but it turned out. I used Butter Yellow mix and Orange Soda. When put in a 9x13 it turns out 10 pieces that are 4 points each.(WW)\r\nQuick and low-cal.\n- WOW! Really! I tried this when my mom called saying people were coming over in 15 mins and if we had anything the kids would like. After I promised her I'd sort it I came onto zaar and looked for a 10 minute cake (quite skeptical that I'd actually find anything!) This one seemed so easy so I figured I'd try it. Glad I did!! The mom and her kids raved about it and I had to take the cake dish away from the 8 yr old after he had eaten half of it so he wouldn't get a sugar overdose!! Def. will be making this again!\n- 5 stars for simplicity and yumminess. I used chocolate cake mix with diet cherry pepsi and microwaved for 9 minutes. Next time I'll only cook for 8 minutes because I really liked how gooey it was in the bottom center and want more of that. Just wish I had some ice cream to go with it :)\n\n### Date\n2007-10-12 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "preparation", "occasion", "for-large-groups", "5-ingredients-or-less", "desserts", "easy", "microwave", "cakes", "comfort-food", "taste-mood", "equipment", "number-of-servings" ], "ingredients": [ "chocolate cake mix", "diet soda" ], "steps": [ "put them in a bowl", "mix for a minute", "pour in microwave proof dish", "microwave on 800w for 9-10 minutes", "enjoy !" ], "nutrition": [ 109.2, 6.0, 39.0, 8.0, 3.0, 4.0, 6.0 ], "reviews": "[\"I used a spice cake mix and diet ginger ale. The taste was delicious, and the texture was much better than I expected. After a day or two, the cake seemed to shrink, and pull away from the pan on all sides. Texture didn't stay great for long either. This is a great, fast cake to whip up, but it needs to be eaten within a day or so for the best texture and flavor. Thanks for posting a great time saver for a dessert in a pinch!\", 'This was good and very easy to make. I followed the recipe as written using a milk chocolate cake and diet pepsi. Mine cooked in 8 minutes on high in my microwave.', 'Great quickie cake. I had my doubts but it turned out. I used Butter Yellow mix and Orange Soda. When put in a 9x13 it turns out 10 pieces that are 4 points each.(WW)\\r\\nQuick and low-cal.', \"WOW! Really! I tried this when my mom called saying people were coming over in 15 mins and if we had anything the kids would like. After I promised her I'd sort it I came onto zaar and looked for a 10 minute cake (quite skeptical that I'd actually find anything!) This one seemed so easy so I figured I'd try it. Glad I did!! The mom and her kids raved about it and I had to take the cake dish away from the 8 yr old after he had eaten half of it so he wouldn't get a sugar overdose!! Def. will be making this again!\", \"5 stars for simplicity and yumminess. I used chocolate cake mix with diet cherry pepsi and microwaved for 9 minutes. Next time I'll only cook for 8 minutes because I really liked how gooey it was in the bottom center and want more of that. Just wish I had some ice cream to go with it :)\"]", "submitted": "2007-10-12T00:00:00", "minutes": 10, "n_steps": 5, "n_ingredients": 2 }, { "id": 498, "original_id": 275256, "name": "stupendous slow baked sweet potatoes", "description": "this is a super simple recipe that my entire extended family has adopted. it does takes 3 hours from start to finish, but the results are really worth it.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/275256_v000.png", "markdown": "## 🍰 stupendous slow baked sweet potatoes\n\n### Description\nthis is a super simple recipe that my entire extended family has adopted. it does takes 3 hours from start to finish, but the results are really worth it.\n\n### Tags\n- time-to-make\n- main-ingredient\n- preparation\n- yams-sweet-potatoes\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- potatoes\n- vegetables\n- oven\n- easy\n- beginner-cook\n- low-fat\n- vegan\n- vegetarian\n- dietary\n- low-sodium\n- low-cholesterol\n- low-saturated-fat\n- low-calorie\n- healthy-2\n- low-in-something\n- equipment\n- 4-hours-or-less\n\n### Ingredients\n1. sweet potatoes\n2. butter\n\n### Steps\n1. place rack in center of oven\n2. preheat to 350 degrees\n3. scrub sweet potatoes to remove any dirt\n4. place sweet potatoes on a foil-lined baking sheet or an oven-proof stone\n5. bake for one hour\n6. remove sweet potatoes from oven , flip them to the other side , and bake another hour\n7. once the second hour has passed , turn off the oven and keep the potatoes in the oven for another hour\n8. this long baking time produces a very sweet sweet potato that is very easy to peel\n9. they are almost carmelized\n\n### Nutrition\n- 111.8\n- 0.0\n- 21.0\n- 2.0\n- 4.0\n- 0.0\n- 8.0\n\n### Reviews\n- Wonderful recipe...just as good as Texas Roadhouse sweet potatoes!!\n- I learned this years ago from a Ph.D. in horticulture. He explained the chemical process of breaking down the sugars. 4 hours at 250° - even better! Slow and low is the way to go!\n- This turned out fantastic! I just shared this recipe on Facebook. I was inspired by a sweet potato I had at a restaurant and you didn't even need butter, it was sooo soft and delicious. Waitress said the trick is *low and slow* and I searched for a recipe, found this recipe, made it, and MAN IT WAS PERFECT! I didn't need butter, skin peeled right off.. THANK YOU! :D\n- The BEST sweet potato I have ever eaten. I skipped the butter as it didn't need it.....the natural sweetness was excellent. I can't believe that this recipe has been waiting for me all these years. So glad I finally found it. I am baking these for the 2nd time today and will be making many more times in the future. Thank you so much for posting.\n- We had these for dinner and they were very good but ours were a bit too mushy. Next time I will try cooking them 1.5 hours and then letting them set 1 hour. Thank you for this simply nice side dish.\n- veggie_mama, I'm sorry, what was that? I was looking in my oven...\n- I can't believe how sweet these potatoes are. There was no need to add butter at all. They were perfect as is. Made for Pac Fall '08\n- I tried your recipe and boy am I glad I did... they are absolutely the best sweet potatoes you could eat. Like you said peeling them is a breeeze.. I will make them often. Thanks a million for posting this recipe.\n\n### Date\n2008-01-02 00:00:00\n", "tags": [ "time-to-make", "main-ingredient", "preparation", "yams-sweet-potatoes", "low-protein", "healthy", "5-ingredients-or-less", "potatoes", "vegetables", "oven", "easy", "beginner-cook", "low-fat", "vegan", "vegetarian", "dietary", "low-sodium", "low-cholesterol", "low-saturated-fat", "low-calorie", "healthy-2", "low-in-something", "equipment", "4-hours-or-less" ], "ingredients": [ "sweet potatoes", "butter" ], "steps": [ "place rack in center of oven", "preheat to 350 degrees", "scrub sweet potatoes to remove any dirt", "place sweet potatoes on a foil-lined baking sheet or an oven-proof stone", "bake for one hour", "remove sweet potatoes from oven , flip them to the other side , and bake another hour", "once the second hour has passed , turn off the oven and keep the potatoes in the oven for another hour", "this long baking time produces a very sweet sweet potato that is very easy to peel", "they are almost carmelized" ], "nutrition": [ 111.8, 0.0, 21.0, 2.0, 4.0, 0.0, 8.0 ], "reviews": "['Wonderful recipe...just as good as Texas Roadhouse sweet potatoes!!', 'I learned this years ago from a Ph.D. in horticulture. He explained the chemical process of breaking down the sugars. 4 hours at 250° - even better! Slow and low is the way to go!', \"This turned out fantastic! I just shared this recipe on Facebook. I was inspired by a sweet potato I had at a restaurant and you didn't even need butter, it was sooo soft and delicious. Waitress said the trick is *low and slow* and I searched for a recipe, found this recipe, made it, and MAN IT WAS PERFECT! I didn't need butter, skin peeled right off.. THANK YOU! :D\", \"The BEST sweet potato I have ever eaten. I skipped the butter as it didn't need it.....the natural sweetness was excellent. I can't believe that this recipe has been waiting for me all these years. So glad I finally found it. I am baking these for the 2nd time today and will be making many more times in the future. Thank you so much for posting.\", 'We had these for dinner and they were very good but ours were a bit too mushy. Next time I will try cooking them 1.5 hours and then letting them set 1 hour. Thank you for this simply nice side dish.', \"veggie_mama, I'm sorry, what was that? I was looking in my oven...\", \"I can't believe how sweet these potatoes are. There was no need to add butter at all. They were perfect as is. Made for Pac Fall '08\", 'I tried your recipe and boy am I glad I did... they are absolutely the best sweet potatoes you could eat. Like you said peeling them is a breeeze.. I will make them often. Thanks a million for posting this recipe.']", "submitted": "2008-01-02T00:00:00", "minutes": 182, "n_steps": 9, "n_ingredients": 2 }, { "id": 499, "original_id": 38461, "name": "gluten free baking powder", "description": "a sure way to make sure that you are not using commerical baking powder that has gluten in it. i use this recipe all the time because my son cannot eat gluten.", "image_path": "/home/huseyina/code_mode/rag/multimodal_rag/2026-01-21-17-40-recipe_to_pdf_and_image_outputs/images/38461_v000.png", "markdown": "## 🍰 gluten free baking powder\n\n### Description\na sure way to make sure that you are not using commerical baking powder that has gluten in it. i use this recipe all the time because my son cannot eat gluten.\n\n### Tags\n- 15-minutes-or-less\n- time-to-make\n- course\n- cuisine\n- preparation\n- south-west-pacific\n- for-1-or-2\n- low-protein\n- healthy\n- 5-ingredients-or-less\n- condiments-etc\n- australian\n- easy\n- no-cook\n- low-fat\n- dietary\n- gluten-free\n- low-cholesterol\n- low-saturated-fat\n- cooking-mixes\n- free-of-something\n- low-in-something\n- number-of-servings\n- 3-steps-or-less\n- technique\n\n### Ingredients\n1. cream of tartar\n2. bicarbonate of soda\n\n### Steps\n1. combine the teaspoon of cream of tartar and the 1 / 2 teaspoon of bi-carb soda\n2. mix into 1 cup of gluten free plain flour and sift into a container to ensure that the cream of tartar and bi-carb soda is mixed through the flour\n3. use as desired in gluten free recipes which require self-rising flour\n\n### Nutrition\n- 7.7\n- 0.0\n- 0.0\n- 26.0\n- 0.0\n- 0.0\n- 0.0\n\n### Reviews\n- I used this to help me bake your Yoghurt Cake. Thanks for posting it! Now I have a healthier alternative to commercial baking powder.\n- Works wonderfully! Great option for gluten-free and corn-free families!\n- This worked really well in Gluten Free Apple Cinnamon Muffins. We aslo use flax seed egg replacer 104832 and everyone like the muffins. We are gluten, egg, milk, corn, soy.......free\n- I have been using this for years because we have corn allergies. Commercial baking powder has corn starch in it. So for 1 tsp baking powder use 1/2 tsp cream of tartar and 1/4 tsp baking soda. For 1 TBS baking powder use 1 1/2 tsp cream of tartar and 3/4 tsp baking soda. WE love this for making baking powder biscuits (that aren't gluten free) they come out very light and lovely.\n- It works! Had run out of baking powder so it was good to try this substitute.\n- i just wanted to let you all know that baking powder does NOT contain gluten. however, this is the substitute for baking powder and it is still gluten free.\n\n### Date\n2002-08-26 00:00:00\n", "tags": [ "15-minutes-or-less", "time-to-make", "course", "cuisine", "preparation", "south-west-pacific", "for-1-or-2", "low-protein", "healthy", "5-ingredients-or-less", "condiments-etc", "australian", "easy", "no-cook", "low-fat", "dietary", "gluten-free", "low-cholesterol", "low-saturated-fat", "cooking-mixes", "free-of-something", "low-in-something", "number-of-servings", "3-steps-or-less", "technique" ], "ingredients": [ "cream of tartar", "bicarbonate of soda" ], "steps": [ "combine the teaspoon of cream of tartar and the 1 / 2 teaspoon of bi-carb soda", "mix into 1 cup of gluten free plain flour and sift into a container to ensure that the cream of tartar and bi-carb soda is mixed through the flour", "use as desired in gluten free recipes which require self-rising flour" ], "nutrition": [ 7.7, 0.0, 0.0, 26.0, 0.0, 0.0, 0.0 ], "reviews": "['I used this to help me bake your Yoghurt Cake. Thanks for posting it! Now I have a healthier alternative to commercial baking powder.', 'Works wonderfully! Great option for gluten-free and corn-free families!', 'This worked really well in Gluten Free Apple Cinnamon Muffins. We aslo use flax seed egg replacer 104832 and everyone like the muffins. We are gluten, egg, milk, corn, soy.......free', \"I have been using this for years because we have corn allergies. Commercial baking powder has corn starch in it. So for 1 tsp baking powder use 1/2 tsp cream of tartar and 1/4 tsp baking soda. For 1 TBS baking powder use 1 1/2 tsp cream of tartar and 3/4 tsp baking soda. WE love this for making baking powder biscuits (that aren't gluten free) they come out very light and lovely.\", 'It works! Had run out of baking powder so it was good to try this substitute.', 'i just wanted to let you all know that baking powder does NOT contain gluten. however, this is the substitute for baking powder and it is still gluten free.']", "submitted": "2002-08-26T00:00:00", "minutes": 5, "n_steps": 3, "n_ingredients": 2 } ] }