# qa_checklist_item

block: shopping
item_key: shp_06
status: fail
updated_at: 2026-03-27 19:11:34.891009
notes:
  is not bound to a Session; attribute refresh operation cannot proceed (Background on this error at: https://sqlalche.me/e/20/bhk3)


block: shopping
item_key: shp_08
status: fail
updated_at: 2026-03-27 19:12:52.482457
notes:
  various issues, here is one error... is not bound to a Session; attribute refresh operation cannot proceed (Background on this error at: https://sqlalche.me/e/20/bhk3)


# user

username: admin
role: admin
status: active
created_at: 2026-02-06 06:25:44.501937
last_login: 2026-04-05 00:21:36.971338
last_seen: 2026-04-05 02:25:36.785631
timezone: America/Los_Angeles
zip_code: 92626
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$L8YaqXAzLPBYmxm8$488d7ca4c61161c0c5f008071d3a0aad0d8c3b365e84f3c913770b8caeac6b7a18c40280c4dfa5d242b3eff3ba5bf276ba07a54716aec52ca64c8dbd059ef225

api_key_claude:
  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


username: Mod
role: moderator
status: active
created_at: 2026-02-12 20:14:42.612040
last_login: 2026-03-27 20:54:12.366131
last_seen: 2026-03-27 20:54:53.473368
timezone: America/Los_Angeles
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$TjElTQDwSbuHTQvy$39a97a03b3dadcf1151ec4c2e844a866b47c764ae2fa7f8796c59255ce658217c26326488de4760217ccb1742258ea91e0c751813fd74185cb249fed48b1005d


username: Spazz
email: josh@bardin.one
role: user
status: active
created_at: 2026-02-14 07:07:56.798185
last_login: 2026-02-13 23:07:56.898137
timezone: America/Los_Angeles
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$hzXmHgvENlB73MQV$9291c5d3f37834e9f76b318f5a8b13be2bf4153be370456c8293a02517ac105eac3abe8c95305a07cb297d477860464e47fc71ef93cb7d662b5964cc152d3589


username: ChefBeezy
email: joshua.v.bardin@me.com
role: user
status: active
created_at: 2026-02-19 00:21:43.074875
last_login: 2026-03-27 19:25:28.485665
last_seen: 2026-03-27 19:25:39.744980
timezone: America/Los_Angeles
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$3r8jiGJrfOSBXrKI$bc81978a9e0009841dcb63bd3a8d1f40e2dfda2bb52abdcb9c454f460ba39dd78a0c95e1120ec8fceba6dba38d08e7e528f1cab5dc6ecf6f7fcaf6ee6917bf5b


username: Aimkas
email: aim76@hotmail.com
role: user
status: active
created_at: 2026-02-19 00:27:32.679761
last_login: 2026-02-19 00:29:06.268293
timezone: America/Chicago
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$3p76Cl2nkycUYru1$00c48bb95e66824c8bfd523d62b220e55b711dffcad4414b000d3f86b70de76656b406e3841e19bf35bff78b668ce64b719ebbe13cb84c8315f097df7038d8da


username: Phaba
email: syncope.punchy.3q@icloud.com
role: user
status: active
created_at: 2026-02-19 01:36:22.538172
last_login: 2026-02-19 01:40:34.098165
timezone: America/Chicago
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$uKjpUtFGyPuSOq0g$41e57c455138b911f8c25da204af0fd8d52bc16c8b52397b902d160c38731c61ce79ebc1edb16fde949f0fab593de9d2a37f4879ba0fd1fc3e894cf2f6428f39


username: demo
email: demo@kitchencrate.local
role: user
status: active
created_at: 2026-03-26 19:57:17.662314
last_login: 2026-04-05 01:46:08.270467
last_seen: 2026-04-05 01:46:10.719918
timezone: America/Los_Angeles
preferred_ai_provider: claude
password_hash:
  scrypt:32768:8:1$oNiC51Mye1nXBl2E$1c5e6c3585471c360b248d98dbcf101fef475ef7fcadf5d25dfea5d930a1ba1e6eae753a7d40da68dddbbb4a7ee6dd87a24ea9ecac24e802d66e25b74528dede


# recipe

title: Croque Monsieur
cuisine: French
culinary_type: Sandwich
source: ai
created_at: 2026-04-03 22:32:14.052069
pdf_filename: batch_1_20260403_223214_CROQUE MONSIEUR.pdf
description:
  A classic French ham and cheese sandwich with rich béchamel sauce, grilled until golden and topped with melted Gruyère cheese. First served in 1910 at a Paris café, this elegant grilled cheese is a fixture on many casual menus.

instructions:
  Step 1: Make béchamel sauce: Melt butter in a small saucepan over medium heat until just starting to bubble. Add flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.
  Step 2: Whisking constantly, slowly add milk; continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and set aside.
  Step 3: Heat broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese; cover with remaining 4 bread slices, pressing gently to adhere. Generously butter outer sides, spreading it all the way to the edges.
  Step 4: Place sandwiches on griddle or in skillet. Cook until golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to work surface; divide béchamel sauce evenly over tops, spreading to edges; sprinkle with grated cheese.
  Step 5: Transfer to broiler, and cook until topping is melted and golden, 2 to 3 minutes. Serve immediately.


title: Easy Chicken Cordon Bleu
cuisine: French
culinary_type: Main Course
source: ai
created_at: 2026-04-03 22:32:37.571029
pdf_filename: batch_1_20260403_223237_Easy Chicken Cordon Bleu.pdf
description:
  A baked version of Chicken Cordon Bleu stuffed with swiss cheese and ham, served with a traditional Dijon Cream Sauce. Faster and healthier than the classic fried version.

instructions:
  Step 1: Preheat oven to 200C/390F (standard) or 180C/350F (fan).
  Step 2: Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
  Step 3: Cut a pocket into each chicken breast, as per the photo.
  Step 4: Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
  Step 5 (Super Easy Method): Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
  Step 6 (Super Easy Method): Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
  Step 5 (Quick Dredge Method): Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
  Step 6 (Baking): Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
  Step 7 (Dijon Cream Sauce): Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
  Step 8 (Dijon Cream Sauce): Add half the milk and whisk until the flour mixture is blended in.
  Step 9 (Dijon Cream Sauce): Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
  Step 10 (Dijon Cream Sauce): Remove from heat, add salt and pepper to taste. Serve with chicken.


title: International Instant Coffee
cuisine: General
culinary_type: Beverage
source: ai
created_at: 2026-04-03 22:46:05.816770
pdf_filename: batch_1_20260403_224605_International Instant Coffee.pdf
description:
  A customizable instant coffee mix that can be prepared in four international styles: Mocha, Vienna, Mint, or Cappuccino. Simply combine the base ingredients with your choice of flavoring.

instructions:
  Step 1: Combine instant coffee, creamer, and sugar in a container.
  Step 2: Choose one of the following flavor add-ins and mix in: MOCHA - add 1 tablespoon Hershey's chocolate mix or 1 package dry hot cocoa mix; VIENNA - add 1 teaspoon cinnamon; MINT - add 1 crushed peppermint stick; CAPPUCCINO - add 1 orange candy.
  Step 3: Stir all ingredients together until well combined. Add hot water to desired strength and serve.


title: Larbo's Mango Margarita
instructions: Step 1: In a blender combine tequila, triple sec, mango, water and ice. Blend until smooth.
cuisine: Mexican
culinary_type: Cocktail / Mocktail
source: ai
created_at: 2026-04-03 22:46:32.385401
pdf_filename: batch_1_20260403_224632_Larbo's Mango Margarita.pdf
description:
  A delicious and refreshing fresh mango margarita blended until smooth. For an extra special twist, pour a thin layer of Grand Marnier over the top.


title: Orange Julius
cuisine: American
culinary_type: Beverage
source: ai
created_at: 2026-04-03 22:47:21.307142
pdf_filename: batch_1_20260403_224721_Orange Julius.pdf
description:
  A classic blended orange drink made with orange juice, eggs, vanilla, and ice. Smooth, frothy, and refreshing.

instructions:
  Step 1: Combine all of the ingredients in a blender.
  Step 2: Set on high speed and blend for exactly one minute.
  Step 3: Pour and serve immediately.


title: Swiss Miss Cocoa Mix
cuisine: American
culinary_type: Beverage
source: ai
created_at: 2026-04-03 22:49:02.608975
pdf_filename: batch_1_20260403_224902_Swiss Miss Cocoa Mix.pdf
description:
  A simple homemade copycat of Swiss Miss cocoa mix made with non-fat dry milk, sugar, and cocoa powder. Just add hot water for a quick hot chocolate.

instructions:
  Step 1: Sift all ingredients together three times.
  Step 2: Store the mixture in a tightly sealed container in a cool place.
  Step 3: When ready to use, add a couple of heaping tablespoons to hot water.


title: Swiss Mocha
cuisine: American
culinary_type: Beverage
source: ai
created_at: 2026-04-03 22:49:31.814548
pdf_filename: batch_1_20260403_224931_Swiss Mocha.pdf
description:
  A simple homemade Swiss Mocha mix combining powdered non-dairy creamer, sugar, instant coffee, and cocoa. Just add boiling water for a quick and delicious hot drink.

instructions:
  Step 1: Combine all ingredients (powdered non-dairy coffee creamer, sugar, instant coffee, and cocoa).
  Step 2: Sift or blend until completely mixed.
  Step 3: Use 1 level tablespoon of mix with 6 ounces of boiling water for each cup. Stir well.
  Step 4: If desired, serve with a dollop of whipped cream.


title: Tropical Kiwi Cocktail
cuisine: General
culinary_type: Beverage
source: ai
created_at: 2026-04-03 22:50:05.183338
pdf_filename: batch_1_20260403_225005_Tropical Kiwi Cocktail.pdf
description:
  A refreshing tropical mocktail made with blended kiwi, orange juice, lemon juice, and milk, garnished with a fresh kiwi slice.

instructions:
  Step 1: For the garnish, cut the peeled kiwi into half inch round slices. Cover and refrigerate.
  Step 2: Cut the other kiwi into small, 1-inch pieces. Place in a blender with the sugar, orange and lemon juices. Puree until smooth. Transfer to a small pitcher and refrigerate.
  Step 3: To serve: Stir in milk to the puree. Pour into cocktail glasses and garnish with a kiwi slice.


title: Wet-and-Wild Berry Slush
cuisine: American
culinary_type: Beverage
source: ai
created_at: 2026-04-03 22:51:04.590669
pdf_filename: batch_1_20260403_225104_Wild Berry Slush & State Fair Lemonade.pdf
description:
  A refreshing frozen berry slush made with fresh strawberries and frozen juice concentrate, blended to a slushy consistency.

instructions:
  Step 1: In a blender combine 3 cups fresh strawberries, 1/2 of a 12-ounce can frozen cherry or orange juice concentrate, and a spoonful of sugar.
  Step 2: While blending, add ice cubes through hole in lid till slushy.
  Step 3: Grab a straw and start sippin'. Serves 4.


title: Sweetened Condensed Milk
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-03 23:04:01.268330
pdf_filename: batch_1_20260403_230401_Sweetened Condensed Milk.pdf
description:
  A homemade substitute for Borden's sweetened condensed milk, yielding approximately 1 1/2 cups. Blend together simple pantry ingredients for an easy, cost-effective alternative.

instructions:
  Step 1: Combine sugar, boiling water, dry milk, butter, and vanilla in a blender.
  Step 2: Blend until smooth.
  Step 3: Store in a covered jar in the refrigerator.
  Step 4: If mixture is too thick, add a small amount of additional water to reach desired consistency.


title: Amaretto Cheese Ball
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 01:32:54.078008
pdf_filename: batch_1_20260404_013254_Amaretto Cheese Ball.pdf
description:
  A five-ingredient cheese ball made with cream cheese, dried apricots, toasted nuts, and amaretto. Can be made ahead and served with apple slices and crackers.

instructions:
  Step 1: Mix softened cream cheese, 1/2 cup chopped apricots, 1/2 cup nuts, and amaretto together until combined.
  Step 2: Divide the mixture and roll into 2 balls.
  Step 3: Mix the remaining nuts and apricots together in a bowl.
  Step 4: Roll each cheese ball in the nut-fruit mixture to coat.
  Step 5: Serve with apple slices and crackers.


title: Brookville Hotel Creamed Corn
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 01:33:03.604685
pdf_filename: batch_1_20260404_013303_Brookville Hotel Creamed Corn.pdf
description:
  A simple and delicious creamed corn dish made with frozen corn and whipping cream, thickened with cornstarch. A classic recipe carried down by fellow viewer Kate Moore.

instructions:
  Step 1: Add salt, sugar, and cream (reserve a bit to smooth out cornstarch) to corn.
  Step 2: Bring to a boil, then reduce to low or simmer.
  Step 3: Mix cornstarch with reserved cream until smooth, then stir into corn mixture.
  Step 4: Heat to desired thickness.


title: Classic Bread Stuffing
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 01:33:22.950264
pdf_filename: batch_1_20260404_013322_Classic Bread Stuffing.pdf
description:
  A classic holiday bread stuffing made with sautéed vegetables, fresh herbs, and bread cubes. Can be stuffed into a turkey or baked separately in a casserole.

instructions:
  Step 1: In a large skillet over medium heat, melt half the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 min.
  Step 2: Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper.
  Step 3: Melt the remaining butter. Pour it over the stuffing, along with the stock, and toss to coat. The stuffing should just hold together when mounded on a spoon.
  Step 4: Stuff the bird — or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock, milk or white wine over the stuffing to replace the juices the stuffing would have absorbed from the bird.
  Step 5: Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top, uncover it for the last 15 min. of baking.


title: Cream Cheese Garlic Mashed Potatoes
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 01:33:31.723845
pdf_filename: batch_1_20260404_013331_Cream cheese garlic mashed potatoes.pdf
description:
  Creamy mashed potatoes made with Philadelphia cream cheese spread and garlic for a rich, flavorful side dish.

instructions:
  Step 1: Cook potatoes and garlic in boiling water in large covered saucepan for 20 minutes or until potatoes are tender; drain.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Philadelphia Cream Cheese Spread", "product_id": 204}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Philadelphia Cream Cheese Spread", "flag_type": "product_review"}


title: Maple Mashed Sweet Potatoes
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 01:34:06.442409
pdf_filename: batch_1_20260404_013406_Maple Mashed Sweet Potatoes.pdf
description:
  A quick and easy side dish of sweet potatoes mashed with maple-flavored syrup and butter, topped with crunchy pecan pieces.

instructions:
  Step 1: Place syrup and butter in medium saucepan. Bring just to boil on medium heat. Reduce heat to low; simmer 2 minutes.
  Step 2: Add sweet potatoes; stir to coat. Cook 10 minutes, stirring occasionally. Remove from heat. Beat with electric mixer on medium speed until smooth.
  Step 3: Place sweet potato mixture in serving dish; sprinkle with pecans.


title: Perfect Mashed Potatoes
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 01:34:45.381214
pdf_filename: batch_1_20260404_013445_Mashed Potatoes.pdf
description:
  Classic creamy mashed potatoes made with butter and milk or cream. Can be prepared using either a potato ricer or electric mixer method.

instructions:
  Step 1: Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. Bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  Step 2: If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl on top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  Step 3: Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  Step 4: For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.


title: Mini Macaroni and Cheese Pies
cuisine: American
culinary_type: Snack
source: ai
created_at: 2026-04-04 01:34:57.131303
pdf_filename: batch_1_20260404_013457_Mini Mac n Cheese Pies.pdf
description:
  Adorable individual macaroni and cheese pies baked in a muffin tin using flaky biscuit dough as the crust, topped with crispy bacon pieces.

instructions:
  Step 1: Make macaroni and cheese.
  Step 2: Preheat oven to 350F. Grease a muffin/cupcake pan. Pop open can of biscuit dough. Remove each biscuit piece and press into muffin mold, so that it completely lines the muffin mold, with some dough coming above the muffin mold as well. Make sure to thin out the dough so neither the bottom or top is too thick as it will expand further when baking.
  Step 3: Scoop about 1/4 cup of macaroni and cheese into the middle of each mold. Sprinkle some small pieces of bacon on top. Bake for about 20 minutes until biscuits come out golden brown.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Pillsbury Flaky Biscuit Dough", "product_id": 205}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Pillsbury Flaky Biscuit Dough", "flag_type": "product_review"}


title: Shrimp and Corn Bisque
cuisine: Cajun
culinary_type: Soup
source: ai
created_at: 2026-04-04 01:35:58.550639
pdf_filename: batch_1_20260404_013558_Shrimp and Com Bisque.pdf
description:
  A low-fat shrimp and corn bisque with a blend of spices, creamy nonfat dairy, and fresh vegetables, adapted from Chef Paul Prudhomme.

instructions:
  Step 1: To make the seasoning mixture, put mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl. Set aside.
  Step 2: To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender. Mix until smooth and creamy. Set aside.
  Step 3: Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor.
  Step 4: Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Stir the pureed ingredients into the pot, and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, for about 12 minutes, until a brown crust forms on the bottom and the volume is reduced.
  Step 5: Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix. Stir. Add the remaining apple juice, scrape the bottom of the pot and cook for 15 minutes, stirring occasionally.
  Step 6: Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil.
  Step 7: Remove from heat, stir in parsley and serve immediately.


title: Sweet Potato Fries
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 01:36:07.735341
pdf_filename: batch_1_20260404_013607_Sweet Potato Fries.pdf
description:
  A simple and delicious sweet potato side dish pan-fried in butter and brown sugar until golden brown and tender.

instructions:
  Step 1: Bring a large pot of water to a boil. Add peeled sweet potatoes and boil for 5 minutes.
  Step 2: Remove from water. Cut into 1/2 inch slices or large julienne strips.
  Step 3: Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved.
  Step 4: Add sweet potatoes and fry until golden brown and tender, turning occasionally.


title: Banana Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 01:40:41.324178
pdf_filename: ai_1_20260404_014029_Banana_Bread.pdf
description:
  A classic American banana bread made with ripe mashed bananas, butter, and sugar. Moist and flavorful, with optional chopped walnuts for added texture.

instructions:
  Step 1: Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
  Step 2: In a large bowl, mix mashed bananas with melted butter.
  Step 3: Mix in sugar, beaten egg, and vanilla extract.
  Step 4: Sprinkle baking soda and salt over mixture and stir to combine.
  Step 5: Add flour and mix until just combined. Do not overmix.
  Step 6: Fold in walnuts if using.
  Step 7: Pour batter into prepared loaf pan.
  Step 8: Bake for 55-65 minutes until a toothpick inserted in center comes out clean.
  Step 9: Let cool in pan for 10 minutes then turn out onto a wire rack to cool completely.


title: Shrimp Scampi
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 01:41:51.807143
pdf_filename: batch_1_20260404_014151_Shrimp Scampi.pdf
description:
  A classic Italian-American dish featuring tender shrimp in a garlic butter white wine sauce tossed with linguine pasta. Ready in minutes and perfect for a quick weeknight dinner or elegant date night.

instructions:
  Step 1: Cook linguine according to package directions. Reserve 1/2 cup pasta water before draining.
  Step 2: Pat shrimp dry with paper towels. Season with salt and pepper.
  Step 3: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  Step 4: Add shrimp in a single layer and cook 1-2 minutes per side until pink. Remove from pan.
  Step 5: Add remaining butter to pan. Add garlic and red pepper flakes. Cook 1 minute until fragrant.
  Step 6: Add white wine and lemon juice. Simmer 2 minutes.
  Step 7: Return shrimp to pan. Add drained pasta and toss to combine. Add pasta water as needed.
  Step 8: Remove from heat. Stir in fresh parsley.
  Step 9: Serve immediately garnished with extra parsley and lemon wedges.


title: Beef Tacos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 01:42:04.973837
pdf_filename: batch_1_20260404_014204_Beef Tacos.pdf
description:
  Classic Mexican-style beef tacos made with seasoned ground beef, crispy taco shells, and all the traditional toppings including cheese, lettuce, tomato, sour cream, and salsa.

instructions:
  Step 1: Brown ground beef in a skillet over medium-high heat. Drain excess fat.
  Step 2: Add taco seasoning and water. Stir to combine.
  Step 3: Simmer for 5 minutes until liquid is absorbed and beef is well seasoned.
  Step 4: Warm taco shells according to package directions.
  Step 5: Fill each shell with seasoned beef.
  Step 6: Top with shredded cheese, lettuce, diced tomatoes, and onion.
  Step 7: Add a dollop of sour cream and salsa.
  Step 8: Serve with lime wedges.


title: Chicken Tikka Masala
cuisine: Indian
source: ai
created_at: 2026-04-04 01:42:25.435371
pdf_filename: batch_1_20260404_014225_Chicken Tikka Masala.pdf
description:
  A classic Indian dish featuring tender marinated chicken broiled to perfection and simmered in a rich, creamy tomato-based sauce seasoned with aromatic spices.

instructions:
  Step 1: Combine yogurt, lemon juice, cumin, paprika, turmeric, garam masala, and salt in a bowl. Add chicken and marinate at least 1 hour or overnight.
  Step 2: Thread chicken onto skewers or place on a baking sheet. Broil for 10-12 minutes until charred and cooked through. Set aside.
  Step 3: Melt butter in a large skillet over medium heat. Add onion and cook until golden, about 8 minutes.
  Step 4: Add garlic and ginger. Cook 2 minutes until fragrant.
  Step 5: Add cumin, paprika, and garam masala. Cook 1 minute.
  Step 6: Add crushed tomatoes and simmer 10 minutes.
  Step 7: Stir in heavy cream and simmer 5 minutes until sauce thickens.
  Step 8: Add cooked chicken and simmer 5 more minutes.
  Step 9: Garnish with fresh cilantro. Serve with rice or naan.


title: Classic Caesar Salad
cuisine: American
culinary_type: Salad
source: ai
created_at: 2026-04-04 01:42:39.243976
pdf_filename: batch_1_20260404_014239_Classic Caesar Salad.pdf
description:
  A classic Caesar salad featuring crisp romaine lettuce tossed in a rich, creamy homemade dressing with anchovies, Parmesan cheese, and crunchy croutons.

instructions:
  Step 1: In a large bowl, whisk together mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire sauce, anchovies, salt and pepper until smooth.
  Step 2: Add olive oil in a thin stream, whisking constantly until dressing is emulsified.
  Step 3: Add chopped romaine lettuce to the bowl and toss well to coat with dressing.
  Step 4: Add half the Parmesan cheese and toss again.
  Step 5: Top with croutons and remaining Parmesan cheese.
  Step 6: Serve immediately.


title: New England Clam Chowder
cuisine: American
culinary_type: Soup
source: ai
created_at: 2026-04-04 01:43:15.299937
pdf_filename: batch_1_20260404_014315_New England Clam Chowder.pdf
description:
  A rich and creamy New England-style clam chowder made with bacon, tender potatoes, and clams in a velvety broth of whole milk and heavy cream.

instructions:
  Step 1: Cook bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving drippings in pot.
  Step 2: Add onion and celery to pot. Cook until softened, about 5 minutes.
  Step 3: Add garlic and cook 1 minute.
  Step 4: Sprinkle flour over vegetables and stir to coat. Cook 2 minutes.
  Step 5: Add chicken broth and reserved clam juice. Stir until smooth.
  Step 6: Add potatoes and thyme. Bring to a boil then reduce heat and simmer 15 minutes until potatoes are tender.
  Step 7: Stir in milk, heavy cream, and butter. Heat gently — do not boil.
  Step 8: Add clams and season with salt and white pepper.
  Step 9: Simmer 5 minutes. Garnish with bacon and fresh parsley.
  Step 10: Serve with oyster crackers.


title: Eggs Benedict
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 01:43:32.315602
pdf_filename: batch_1_20260404_014332_Eggs Benedict.pdf
description:
  A classic American brunch dish featuring poached eggs and Canadian bacon on toasted English muffins, topped with a rich and creamy homemade hollandaise sauce.

instructions:
  Step 1: Make hollandaise: Whisk egg yolks and lemon juice in a double boiler over simmering water until thickened.
  Step 2: Slowly drizzle in melted butter while whisking constantly until sauce is thick and creamy.
  Step 3: Season hollandaise with cayenne and salt. Keep warm.
  Step 4: Pan-fry Canadian bacon in a skillet until heated through. Set aside.
  Step 5: Fill a deep skillet with 3 inches of water. Add vinegar and bring to a gentle simmer.
  Step 6: Crack each egg into a small cup. Gently slide eggs into simmering water.
  Step 7: Poach eggs 3-4 minutes until whites are set but yolks are still runny.
  Step 8: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon.
  Step 9: Use a slotted spoon to remove poached eggs and place on top of bacon.
  Step 10: Spoon hollandaise sauce generously over each egg. Garnish with parsley. Serve immediately.


title: French Onion Soup
cuisine: French
culinary_type: Soup
source: ai
created_at: 2026-04-04 01:44:15.740133
pdf_filename: batch_1_20260404_014415_French Onion Soup.pdf
description:
  A classic French soup featuring deeply caramelized onions in a rich beef and chicken broth, topped with toasted baguette slices and melted Gruyere cheese.

instructions:
  Step 1: Melt butter with olive oil in a large heavy pot over medium heat.
  Step 2: Add onions and cook, stirring occasionally, for 15 minutes until softened.
  Step 3: Add sugar and salt. Continue cooking, stirring often, for 30-40 minutes until onions are deeply caramelized and golden brown.
  Step 4: Sprinkle flour over onions and stir to coat. Cook 2 minutes.
  Step 5: Add white wine and stir to deglaze, scraping up any browned bits.
  Step 6: Add beef broth, chicken broth, Worcestershire sauce, bay leaf, and thyme. Bring to a boil then reduce heat and simmer 20 minutes.
  Step 7: Remove bay leaf. Season with salt and pepper.
  Step 8: Ladle soup into oven-safe bowls. Top each with 2 slices of toasted baguette.
  Step 9: Cover generously with shredded Gruyere cheese.
  Step 10: Broil until cheese is melted, bubbly, and lightly browned, about 3-4 minutes. Serve immediately.


title: Baked Halibut with Herb Crust
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:37:03.010961
pdf_filename: batch_1_20260404_033703_Baked Halibut with Herb Crust.pdf
description:
  Tender halibut fillets topped with a golden, herby panko crust made with fresh parsley, dill, lemon zest, and Parmesan. Ready in about 25 minutes and also adaptable for the air fryer.

instructions:
  Step 1: Preheat oven to 400°F (200°C).
  Step 2: Pat halibut dry and season with salt and pepper.
  Step 3: In a bowl, mix panko, parsley, dill, lemon zest, Parmesan, and melted butter until crumbly and evenly coated.
  Step 4: Brush halibut fillets with olive oil, then press the breadcrumb mixture firmly onto the top of each fillet.
  Step 5: Place on a lightly greased baking sheet or in a parchment-lined dish.
  Step 6: Bake for 12–15 minutes, until the fish is opaque and flakes easily. The crust should be golden brown.
  Step 7: Serve immediately with lemon wedges.

  Air Fryer Adaptation:
  Step 1: Prep fillets exactly as in the herb-crust recipe.
  Step 2: Preheat air fryer to 380°F (193°C).
  Step 3: Cook fillets in a single layer for 8–10 minutes, crust-side up only.
  Step 4: Check internal temperature — should reach 130–135°F (54–57°C). Rest for 2 minutes before serving.


title: Baked Salmon in Foil with Garlic, Rosemary and Thyme
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:38:39.991963
pdf_filename: batch_1_20260404_033839_Baked Salmon With Garlic, Rosemary & Thyme.pdf
description:
  A simple and delicious baked salmon fillet coated in melted ghee, fresh garlic, rosemary, and thyme, then finished under the broiler for a lightly crispy skin. Perfect for holiday meals or weeknight dinners.

instructions:
  Step 1: Preheat your oven to 400°F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.
  Step 2: In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.
  Step 3: Pour the ghee mixture over the salmon to evenly coat, rubbing the ghee on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.
  Step 4: Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time will depend on thickness).
  Step 5: Unwrap the salmon so the top is completely exposed and switch the oven to broil. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.
  Step 6: Remove from the oven, sprinkle with minced parsley and serve immediately. Store leftovers in a sealed container in the refrigerator for up to 3-4 days.


title: Breaded Parmesan Chicken
description: A filling, rich breaded chicken that is baked. A comfort food that is good with mashed potatoes.
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:38:52.528955
pdf_filename: batch_1_20260404_033852_Breaded Parmesan Chicken.pdf
instructions:
  Step 1: Preheat oven to 350 degrees F (175 degrees C).
  Step 2: In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
  Step 3: In an 8x11 inch baking dish, melt the butter in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
  Step 4: Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!


title: Easy Weeknight Garlic Chicken Parmesan
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:39:06.153995
pdf_filename: batch_1_20260404_033906_Easy Weeknight Garlic Chicken Parmesan.pdf
description:
  A quick and easy weeknight dinner featuring garlic butter-dredged chicken breasts coated in a Parmesan cracker crust, topped with pasta sauce and melted mozzarella cheese.

instructions:
  Step 1: In a small bowl, melt the butter and stir in the minced garlic. In a large bowl, stir together the crushed crackers, Parmesan cheese and Italian seasoning.
  Step 2: Dredge the chicken through the butter/garlic mixture.
  Step 3: Next dredge the cracker mixture coating the chicken thoroughly.
  Step 4: Bake in a 375 degree oven for 30-45 minutes or until chicken is done.
  Step 5: Remove from oven.
  Step 6: Top each chicken breast with 1/4 cup of pasta sauce in your choice of flavor.
  Step 7: Add the cheese slices, one per chicken breast or sprinkle 1/4 cup of shredded cheese on each breast.
  Step 8: Place back in the oven for about 5 minutes to melt cheese. Remove as soon as cheese has completely melted.
  Step 9: Serve!


title: Garlic Butter Baked Salmon
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:39:26.638051
pdf_filename: batch_1_20260404_033926_Garlic Butter Baked Salmon.pdf
description:
  Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus, and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients.

instructions:
  Step 1: Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
  Step 2: Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
  Step 3: Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
  Step 4: Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, about 10 minutes. Optional: broil in the last 2 minutes for charred edges.
  Step 5: Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices.


title: Garlic Butter Shrimp
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:39:55.662901
pdf_filename: batch_1_20260404_033955_Garlic Butter Shrimp.pdf
description:
  An amazing flavor combination of garlicky, buttery goodness that is elegant and easy to make in 20 minutes or less.

instructions:
  Step 1: Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  Step 2: Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  Step 3: Stir in shrimp and gently toss to combine.
  Step 4: Serve immediately, garnished with parsley leaves, if desired.


title: Italian Crescent Casserole
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:40:23.601054
pdf_filename: batch_1_20260404_034023_Italian Crescent Casserole.pdf
description:
  A quick and easy casserole featuring seasoned ground beef in garlic tomato pasta sauce, topped with crescent roll dough and Italian cheese blend. A comforting weeknight dinner the whole family will love.

instructions:
  Step 1: In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
  Step 2: Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
  Step 3: Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
  Step 4: Spoon meat mixture evenly over cheese.
  Step 5: Bring tips of dough over filling to meet in center; do not overlap.
  Step 6: Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.


title: Sun-Dried Tomato and Turkey Meatballs
cuisine: Italian
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 03:40:53.656536
pdf_filename: batch_1_20260404_034053_Turkey Meatballs.pdf
description:
  Flavorful mini turkey meatballs made with sun-dried tomatoes, parmesan, and Italian herbs. Can be cooked on the stovetop or baked in the oven.

instructions:
  Step 1: Thoroughly combine all ingredients.
  Step 2: Form into balls (about a 1/2 inch for mini meatballs).
  Step 3: For smaller batches, cook with a little olive oil in a cast iron pan on the stovetop over medium-low heat, about six minutes a side. For large batches, bake on a sheet pan at 375°F for about 20-25 minutes, turning once if necessary.


title: Angel Hair Pasta with Chicken
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:52:44.125482
pdf_filename: batch_1_20260404_035244_Angel hair pasta with chicken.pdf
description:
  A quick and easy pasta dish featuring tender chicken breast, broccoli, and carrots tossed with angel hair pasta in a savory chicken broth and basil sauce, topped with grated Parmesan cheese.

instructions:
  Step 1: Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
  Step 2: Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.
  Step 3: Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
  Step 4: Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.


title: Baked Penne with Chicken and Sun-Dried Tomatoes
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:53:07.815928
pdf_filename: batch_1_20260404_035307_Baked Panne with Chicken and Sun-Dried Tomatoes.pdf
description:
  A hearty baked pasta dish with tender chicken, sun-dried tomatoes, mushrooms, and a creamy provolone-Parmesan sauce. Makes two baking dishes — serve one tonight and freeze the other for later.

instructions:
  Step 1: Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  Step 2: In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  Step 3: In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  Step 4: Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
  Step 5: Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
  Step 6: To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.


title: Chicken Mozzarella Pasta with Sun-Dried Tomatoes
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:53:28.137795
pdf_filename: batch_1_20260404_035328_Chicken Mozzarella Pasta with Sun-Dried Tomatoes.pdf
description:
  A creamy, cheesy pasta dish featuring tender chicken, sun-dried tomatoes, and melted mozzarella in a rich half-and-half sauce, finished with basil and red pepper flakes.

instructions:
  Step 1: Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below.
  Step 2: In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
  Step 3: Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
  Step 4: Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet too, and bring to boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick, add some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add basil, stir to combine.
  Step 5: Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once — you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
  Step 6: Note: Make sure to salt the dish just enough to bring out the flavors of basil and sun-dried tomatoes.


title: Creole Chicken Pasta
cuisine: Cajun
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:53:40.763912
pdf_filename: batch_1_20260404_035340_Creole Chicken Pasta.pdf
description:
  A quick and flavorful Cajun-inspired dish featuring chicken strips simmered with stewed tomatoes and bell pepper, served over savory pasta. Low in fat at just 3.5g per serving.

instructions:
  Step 1: Coat a large nonstick skillet with cooking spray.
  Step 2: Brown chicken strips; remove from skillet.
  Step 3: Add remaining ingredients except Savory Pasta; bring to a boil.
  Step 4: Reduce heat; cover and simmer 10 minutes.
  Step 5: Return chicken to skillet; heat through.
  Step 6: Serve over Savory Pasta.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Wyler's Chicken-Flavor Bouillon Granules", "item_type": "ingredient", "quantity": "1", "raw_unit": "tbsp", "matched_unit": "tbsp", "modifiers": "", "package_size": "", "order_index": 4}], "unmatched_modifiers": [{"ingredient": "Tomato", "ingredient_id": 1177, "modifiers": ["Cajun-style stewed"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Wyler's Chicken-Flavor Bouillon Granules. Unrecognized modifiers \u2014 Tomato: Cajun-style stewed", "flag_type": "product_review"}


title: Spicy Parmesan Chicken Pasta
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:54:33.214688
pdf_filename: batch_1_20260404_035433_Spicy Parmesan Chicken Pasta.pdf
description:
  A flavorful pasta dish featuring marinated chicken breast tossed with penne pasta in a savory, spicy Parmesan sauce. Quick to prepare and packed with bold flavors from garlic, soy sauce, and red pepper flakes.

instructions:
  Step 1: In a medium bowl, combine 1/3 cup olive oil, 1/4 cup Parmesan cheese, garlic, brown sugar, soy sauce and red pepper flakes. Add the diced chicken to the marinade and stir to coat chicken. Cover bowl with saran wrap and chill in fridge. Let marinate at least 30 minutes, or up to 8 hours.
  Step 2: In a large pot of boiling water, cook pasta according to package directions; drain well. Toss cooked pasta with 1 teaspoon olive oil and remaining Parmesan cheese.
  Step 3: Meanwhile, heat a large skillet over medium high heat. Add the chicken and marinade mixture. Cook and stir chicken for 10-12 minutes, or until chicken is no longer pink. Stir in the pasta and gently toss to combine. Season with salt and pepper.
  Step 4: Serve immediately with sliced green onion and extra Parmesan cheese.


title: Crispy Pepper and Ham Pizza
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:58:33.360699
pdf_filename: batch_1_20260404_035833_Crispy pepper and ham pizza.pdf
description:
  A crispy homemade pizza topped with pizza sauce, ham, roasted red peppers, Gorgonzola, mozzarella, fresh basil, and minced garlic on a golden, cornmeal-dusted crust.

instructions:
  Step 1: In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes.
  Step 2: In a medium bowl, stir together flour and salt.
  Step 3: Pour yeast mixture over flour mixture and mix well with a spoon until dough begins to pull away from sides of the bowl.
  Step 4: Preheat pizza stone in oven at 450°F for 15 minutes.
  Step 5: Turn dough onto floured surface and knead for 2 minutes, until smooth and elastic.
  Step 6: Sprinkle surface with corn meal and roll dough into a 12-inch circle.
  Step 7: Spread sauce evenly over crust, leaving a 1/2 inch edge.
  Step 8: Sprinkle with remaining toppings.
  Step 9: Carefully slide pizza onto hot stone.
  Step 10: Bake 10-14 minutes, until crisp and edges are golden.


title: Pepper Calzones
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 03:58:57.308528
pdf_filename: batch_1_20260404_035857_Pepper calzones.pdf
description:
  A pizza-in-a-pocket recipe filled with ricotta cheese, bell peppers, and onions in a whole wheat dough. Can be made ahead and refrigerated or frozen for a quick meal.

instructions:
  Step 1: Make dough: Combine warm water and sugar in large bowl. Sprinkle yeast over top; let stand 10 minutes until creamy.
  Step 2: Stir in whole wheat flour with a large wooden spoon. Cover and let stand in a warm, draft-free place 30 to 40 minutes until mixture is slightly bubbly around edges.
  Step 3: Stir in olive oil and salt. Gradually stir in 1 1/2 cups all-purpose flour until dough comes together.
  Step 4: Turn dough onto floured surface and knead, adding remaining flour as needed, until smooth and elastic.
  Step 5: Make filling: Heat olive oil in a skillet over medium heat. Add chopped onions, red bell pepper, green bell pepper, and minced garlic. Cook until softened.
  Step 6: In a bowl, combine ricotta cheese, Romano or Parmesan cheese, oregano, salt, and pepper. Stir in cooked vegetable mixture.
  Step 7: Divide dough into portions and roll each into a circle. Place filling on one half of each circle, fold dough over, and seal edges.
  Step 8: Spray a baking sheet with vegetable cooking spray. Place calzones on prepared baking sheet.
  Step 9: Bake at appropriate temperature for 23 to 25 minutes until golden brown.


title: The Best Pizza Dough
cuisine: Italian
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 03:59:22.812642
pdf_filename: batch_1_20260404_035922_Pizza Dough.pdf
description:
  A versatile and easy homemade pizza dough made with either all-purpose or 00 flour, yielding two crusts with a perfectly smooth and elastic texture. Optional dried herbs and seasoning variations allow for a customizable crust.

instructions:
  Step 1: In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface.
  Step 2: In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.
  Step 3: Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes.
  Step 4: Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight.
  Step 5: Allow dough to come to room temperature, about 30 minutes, before rolling.


title: Pizzaria Uno's Pizza
cuisine: Italian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:00:24.272508
pdf_filename: batch_1_20260404_040024_Pizzaria Uno's Pizza.pdf
description:
  A copycat recipe for Pizzaria Uno's famous deep-dish Chicago-style pizza, featuring a thick yeast dough crust topped with mozzarella, Italian sausage, tomatoes, and herbs.

instructions:
  Step 1: Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil.
  Step 2: In a large mixer bowl, sprinkle yeast into warm water. Stir till dissolved. Stir in 1 1/2 cups of the flour, the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can.
  Step 3: Cover, let rise in warm place till double. Punch down. Let rest 5 minutes.
  Step 4: Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes.
  Step 5: Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herb and Parmesan.
  Step 6: Bake in a 500 degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. Let the pizza stand 5 to 10 minutes before cutting.


title: Portobello Pizza
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:00:34.275246
pdf_filename: batch_1_20260404_040034_Portobello pizza.pdf
description:
  A low-carb pizza alternative using large portobello mushroom caps as the base, topped with favorite pizza toppings and melted mozzarella cheese.

instructions:
  Step 1: Preheat oven to 375°F.
  Step 2: Rub portobello caps with oil. Place on a cookie sheet and bake 5 minutes on each side.
  Step 3: Remove from oven and let stand 5 minutes; leave oven on.
  Step 4: Add favorite pizza toppings and smother with cheese.
  Step 5: Return to oven for 5 minutes more, or until cheese is bubbly.


title: Applebee's Southwestern Sauce
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:12:41.702519
pdf_filename: batch_1_20260404_041241_Applebee’s Southwestern sauce.pdf
description:
  A quick and easy copycat Applebee's Southwestern Sauce made with just three ingredients. Great as a dipping sauce with tortilla chips or as a dressing for taco salad.

instructions:
  Step 1: Mix all three ingredients together and blend until smooth.
  Step 2: Cover and place in the refrigerator to let the flavors blend.
  Step 3: Serve as a dressing for dinner salad, taco salad, or as a dip with tortilla chips.


title: Arby's Sauce
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:12:52.783360
pdf_filename: batch_1_20260404_041252_Arby's Sauce.pdf
description:
  A copycat version of the famous Arby's sauce made with catsup, spices, and hot pepper sauce. Simple to prepare and keeps well in the refrigerator for a month or two.

instructions:
  Step 1: Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
  Step 2: Remove the sauce from the heat. Cover and allow to cool.
  Step 3: Pour into a covered container for storage in your refrigerator.
  Step 4: Keeps for a month or two. Makes 1 cup.


title: Outback Bloomin' Onion
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:13:17.706408
pdf_filename: batch_1_20260404_041317_Bloomin' Onion (Outback).pdf
description:
  A copycat recipe for the famous Outback Steakhouse Bloomin' Onion — a large sweet onion cut into wedges, dipped in seasoned beer batter, deep-fried until golden, and served with a creamy chili dipping sauce.

instructions:
  Step 1: Mix cornstarch, flour, garlic, paprika, salt, and pepper until well blended. Add beer and mix well.
  Step 2: Cut about 3/4 inch off the top of each onion and peel.
  Step 3: Cut into 12 to 16 vertical wedges but do not cut through the bottom root end.
  Step 4: Remove about 1 inch of petals from the center of each onion.
  Step 5: Prepare Seasoned Flour by combining flour, paprika, garlic powder, pepper, and cayenne and mixing well.
  Step 6: Dip onion in seasoned flour and remove excess by shaking.
  Step 7: Separate petals to coat thoroughly with beer batter.
  Step 8: Gently place in fryer basket and deep-fry at 375 to 400°F for 1-1/2 minutes.
  Step 9: Turn over and fry 1-1/2 minutes longer or until golden brown.
  Step 10: Drain on paper towels. Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer.
  Step 11: Prepare Creamy Chili Sauce by combining mayonnaise, sour cream, tomato chili sauce, and cayenne and mixing well.
  Step 12: Serve hot with Creamy Chili Sauce.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Chile Sauce", "product_id": 210}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Chile Sauce", "flag_type": "product_review"}


title: Chili's Southwestern Eggrolls
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:13:56.147179
pdf_filename: batch_1_20260404_041356_Chili's Southwestern Eggrolls.pdf
description:
  A copycat recipe of Chili's famous Southwestern Eggrolls filled with chicken, black beans, corn, spinach, and Monterey Jack cheese, served with a creamy avocado-ranch dipping sauce.

instructions:
  Step 1: Preheat barbecue grill to high heat.
  Step 2: Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools enough to handle.
  Step 3: Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
  Step 4: Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
  Step 5: Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
  Step 6: Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
  Step 7: Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  Step 8: Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
  Step 9: While the eggrolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
  Step 10: Preheat 4-6 cups of oil to 375°F.
  Step 11: Deep fry the eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
  Step 12: Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.


title: Chili's Southwestern Vegetable Soup
cuisine: Mexican
culinary_type: Soup
source: ai
created_at: 2026-04-04 04:14:18.418922
pdf_filename: batch_1_20260404_041418_Chili's Southwestern Vegetable Soup.pdf
description:
  A hearty, low-fat Southwestern-style vegetable soup packed with veggies, beans, and corn tortillas, garnished with shredded cheese and crumbled tortilla chips.

instructions:
  Step 1: Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
  Step 2: Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
  Step 3: To serve, ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.


title: Chili's Salsa
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:14:32.659412
pdf_filename: batch_1_20260404_041432_Chili’s salsa.pdf
description:
  A quick and easy restaurant-style salsa made with canned tomatoes, jalapeños, and spices, blended to a chunky consistency and served with thin corn tortilla chips.

instructions:
  Step 1: Place jalapeños and diced onion in a food processor. Process for just a few seconds.
  Step 2: Add both cans of tomatoes (including juice), garlic salt, sugar, and cumin.
  Step 3: Process all ingredients until well blended but do not puree.
  Step 4: Transfer to a covered container and chill. Allow a couple of hours of chilling to help blend and enrich the flavor.
  Step 5: Serve with your favorite thin corn tortilla chips.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Tomatoes and Green Chilis", "item_type": "ingredient", "quantity": "1", "raw_unit": "can", "matched_unit": "can", "modifiers": "", "package_size": "14.5 oz", "order_index": 0}], "unmatched_modifiers": [{"ingredient": "Tomato", "ingredient_id": 1177, "modifiers": ["with juice"]}, {"ingredient": "Garlic Powder", "ingredient_id": 1852, "modifiers": ["garlic salt"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Tomatoes and Green Chilis. Unrecognized modifiers \u2014 Tomato: with juice; Garlic Powder: garlic salt", "flag_type": "product_review"}


title: Chili's Skillet Queso
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:14:41.843296
pdf_filename: batch_1_20260404_041441_Chili’s skillet queso.pdf
description:
  A simple and easy copycat recipe for Chili's Skillet Queso made with just two ingredients. Perfect as a quick appetizer served with heated corn chips.

instructions:
  Step 1: Place the Velveeta cheese and Hormel no-bean chili into a crock pot.
  Step 2: Heat together for a few hours or until the cheese is fully melted.
  Step 3: For the most accurate texture, mix the sauce in a blender.
  Step 4: Serve with heated corn chips.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Hormel no-bean chili", "item_type": "ingredient", "quantity": "2", "raw_unit": "can", "matched_unit": "can", "modifiers": "", "package_size": "", "order_index": 1}], "unmatched_modifiers": [{"ingredient": "Cheese", "ingredient_id": 879, "modifiers": ["block"]}, {"ingredient": "Corn chip", "ingredient_id": 1618, "modifiers": ["heated"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Hormel no-bean chili. Unrecognized modifiers \u2014 Cheese: block; Corn chip: heated", "flag_type": "product_review"}


title: Don Pablo's Tortilla Soup
cuisine: Mexican
culinary_type: Soup
source: ai
created_at: 2026-04-04 04:15:33.520367
pdf_filename: batch_1_20260404_041533_Don Pablo’s Tortilla Soup.pdf
description:
  A copycat version of Don Pablo's restaurant tortilla soup made with chicken broth, salsa, dried tomatoes, and topped with tortilla chips, avocado, corn, and Monterey jack cheese.

instructions:
  Step 1: In a 2-qt. saucepan, mix broth, salsa, dried tomatoes, and cumin.
  Step 2: Bring to a boil, reduce heat and simmer gently 8 to 10 minutes, until dried tomatoes are tender.
  Step 3: Mix in 2 tablespoons of the cilantro and the lime juice.
  Step 4: Ladle hot soup into four bowls, dividing equally.
  Step 5: Divide the remaining cilantro, the tortilla chips, corn, avocado, and cheese among the four bowls.
  Step 6: You can also add a little sour cream to the individual bowls.


title: El Torito Sweet Corn Cake
cuisine: Mexican
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 04:15:52.291621
pdf_filename: batch_1_20260404_041552_El Torito Sweet Corn Cake.pdf
description:
  A copycat recipe of El Torito Restaurant's famous sweet corn cake, made with masa harina, corn kernels, and whipping cream. Moist and tender, it can be baked or steamed in a water bath.

instructions:
  Step 1: Place butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa harina gradually while mixing; add water gradually and mix thoroughly.
  Step 2: Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina mixture.
  Step 3: Place cornmeal, sugar, whipping cream, baking powder, and salt in a large mixing bowl; mix quickly.
  Step 4: Add masa mixture and mix lightly, just until blended. Pour into greased 8-inch-square baking pan. Cover with foil.
  Step 5 (Method 1): Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
  Step 5 (Method 2): Place pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water if necessary. When cooked through, remove corn cake pan from water.
  Step 6: Let cooked cake stand at room temperature for a few minutes before cutting into squares or using a small ice cream scoop to serve. Store leftovers in the refrigerator.


title: K.C. Masterpiece Original Barbecue Sauce
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:16:33.321240
pdf_filename: batch_1_20260404_041633_KC masterpiece original barbecue sauce.pdf
description:
  A homemade clone of the famous K.C. Masterpiece Original Barbecue Sauce, made by simmering simple pantry ingredients into a thick, award-winning sauce perfect for grilled meats, burgers, sandwiches, and dipping.

instructions:
  Step 1: Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
  Step 2: Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
  Step 3: Cool then store in a covered container in the refrigerator overnight so that flavors can develop.


title: Onion Ring Loaf (Ala Tony Roma's)
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 04:16:46.794810
pdf_filename: batch_1_20260404_041646_Onion ring Loaf (Tony Roma's).pdf
description:
  A copycat recipe of Tony Roma's famous onion ring loaf, featuring battered and fried onion rings packed into a loaf pan and baked until golden.

instructions:
  Step 1: Slice onions crosswise and separate into rings.
  Step 2: Combine milk, eggs, and salt to taste in a mixing bowl.
  Step 3: Soak onion rings in the milk mixture for 30 minutes.
  Step 4: Place pancake mix in a shallow bowl.
  Step 5: Heat oil for frying in a skillet to 375 degrees.
  Step 6: Remove onion rings from the milk mixture, dip in pancake mix, and place in hot oil.
  Step 7: Fry rings until golden brown.
  Step 8: Drain fried onion rings on paper towels.
  Step 9: Pack fried onion rings solidly but loosely, without pressing, into an 8x4-inch loaf pan.
  Step 10: Bake at 400 degrees for 10 to 15 minutes.
  Step 11: Turn onto serving plate and garnish with parsley.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Pancake Mix", "product_id": 211}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Pancake Mix", "flag_type": "product_review"}


title: Sonic Drive Inn Frito's Chili Cheese Wrap
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:17:30.966755
pdf_filename: batch_1_20260404_041730_Sonic Drive Inn Frito's Chili Cheese Wrap.pdf
description:
  A quick and easy copycat of Sonic's Frito Chili Cheese Wrap, combining warm chili and crunchy corn chips with shredded cheddar and diced onions wrapped in a flour burrito shell.

instructions:
  Step 1: Mix Fritos with chili.
  Step 2: Place 1/4 of the chili mixture in the middle of a flour burrito shell.
  Step 3: Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste.
  Step 4: Fold one side of the shell halfway on top of the chili.
  Step 5: Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of the wrapped shell.
  Step 6: Pop into the microwave for 15-20 seconds.
  Step 7: Serve immediately and enjoy.


title: Egg White & Smoked Chicken Ciabatta Sandwich
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 04:17:57.698561
pdf_filename: batch_1_20260404_041757_Starbucks Egg White & Smoked Chicken Ciabatta Sandwich.pdf
description:
  A light and satisfying sandwich featuring fluffy steamed egg whites and smoky chicken layered on sun-dried tomato ciabatta rolls, topped with melted cheddar cheese.

instructions:
  Step 1: Whisk the egg whites with a pinch of salt and pepper.
  Step 2: Steam the egg whites in a non-stick skillet over low heat, covered, until they are fully set and fluffy. Alternatively, microwave the egg whites in a microwave-safe dish, covered with plastic wrap (leave a small vent), and heat in 30-second intervals until set.
  Step 3: Slice the ciabatta rolls in half and toast lightly if desired.
  Step 4: Layer the steamed egg whites on the bottom half of each ciabatta roll.
  Step 5: Add the smoked chicken slices on top of the egg whites.
  Step 6: Place a slice of cheddar cheese over the smoked chicken.
  Step 7: Place the assembled sandwich in a preheated oven (or toaster oven) at 350°F (175°C) until the cheese melts slightly.
  Step 8: Top with the other half of the ciabatta roll and enjoy warm.


title: Stephan Pyles' Jicama-Black Bean Salsa
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:18:34.985289
pdf_filename: batch_1_20260404_041834_Steven Pyles’ Jacama-Black bean salsa.pdf
description:
  A fresh and vibrant Tex-Mex salsa combining black beans, jicama, mango, tomatillos, and serrano chilies, dressed with lime juice and vinaigrette. Best served after resting for at least an hour to allow flavors to meld.

instructions:
  Step 1: Combine all ingredients in a mixing bowl and mix well.
  Step 2: Let sit for at least an hour before serving.


title: TGI Friday's 9 Layer Dip
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:18:54.201641
pdf_filename: batch_1_20260404_041854_TGI Fridays 9 Layer Dip.pdf
description:
  A crowd-pleasing 9-layer dip featuring refried beans, seasoned sour cream, guacamole, salsa, and fresh toppings. Great for parties and gatherings.

instructions:
  Step 1: Fry diced bacon until done, add refried beans and cook slowly, stirring frequently, until the bacon and bean drippings are mixed through, about 15 minutes. Remove from heat.
  Step 2: Mix taco seasoning with sour cream and set aside.
  Step 3: To build the 9-layer dip, place ingredients on a serving platter in this order: spread refried beans out to 1 to 1-1/2 inches thick.
  Step 4: Layer 1/2 cup shredded cheese over the beans.
  Step 5: Layer 1/2 cup prepared sour cream over the cheese.
  Step 6: Layer 3/4 cup guacamole over the sour cream.
  Step 7: Add diced tomatoes (salsa).
  Step 8: Add diced cilantro.
  Step 9: Add black olives.
  Step 10: Add sliced green onion.
  Step 11: Garnish with 1/4 cup cheese on top.
  Step 12: Serve with crisp corn chips and a very cold beverage of choice.


title: Top Secret Recipes version of Taco Bell Enchirito
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:19:41.038554
pdf_filename: batch_1_20260404_041941_Taco Bell Enchirito.pdf
description:
  A copycat clone of Taco Bell's classic burrito/enchilada hybrid, the Enchirito, featuring seasoned ground beef, refried beans, enchilada sauce, and cheddar cheese wrapped in a flour tortilla.

instructions:
  Step 1: Brown the ground beef in a skillet over medium heat, using a wooden spoon or spatula to separate the beef into pea-size pieces. Drain fat.
  Step 2: Add the flour, chili powder, salt, dried minced onion, paprika, onion powder, garlic powder, and water.
  Step 3: Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.
  Step 4: Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.
  Step 5: Spoon about 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 tablespoon of diced onion and about 1/4 cup of refried beans. Fold the sides of the tortilla over the filling. Place the enchirito seam-side down in a baking pan. Pour enchilada sauce over the top, then sprinkle with shredded cheddar cheese and sliced black olives.
  Step 6: Bake until cheese is melted and sauce is heated through, then serve.


title: Jean's Taco Soup
cuisine: American
culinary_type: Soup
source: ai
created_at: 2026-04-04 04:22:34.497301
pdf_filename: batch_1_20260404_042234_Aunt Jean’s Taco Soup.pdf
description:
  A hearty and flavorful taco soup made with ground beef, three kinds of beans, tomatoes, and seasoned with taco and ranch dressing mixes. Makes a large pot perfect for feeding a crowd.

instructions:
  Step 1: In a large soup pot, brown 1 lb. ground beef (optional).
  Step 2: Add one large chopped onion and one chopped red or green bell pepper. Stir to blend.
  Step 3: Add a 14 oz can of chopped tomatoes (Mexican tomatoes if available), one 14 oz can of pinto beans, one 14 oz can of white or navy beans, and one 14 oz can of kidney beans.
  Step 4: Add 4 cups of water. Heat to boiling.
  Step 5: Reduce heat and add one package of taco seasoning mix and one package of dry Ranch Dressing mix.
  Step 6: Optionally, add one cup of frozen or canned corn.
  Step 7: Optional variation: Use meatballs in place of ground beef. Add them at the end of cooking.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Taco Seasoning Mix", "product_id": 212}, {"raw_name": "Ranch Dressing Mix", "product_id": 213}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Ranch Dressing Mix", "flag_type": "product_review"}


title: Bean Picadillo Tortillas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:22:53.211882
pdf_filename: batch_1_20260404_042253_Bean Picadillo Tortillas.pdf
description:
  Hearty bean picadillo tortillas filled with spiced kidney and pinto beans, topped with a warm corn salsa and garnished with olives and tomato wedges.

instructions:
  Step 1: Heat oven to 350°F. Wrap tortillas in foil; heat at 350°F for 15 minutes.
  Step 2: Meanwhile, melt margarine in large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
  Step 3: Stir in all remaining picadillo ingredients. Bring to a boil. Reduce heat to low; cover and simmer 12 minutes or until thoroughly heated, stirring occasionally.
  Step 4: In small saucepan, combine salsa ingredients; bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated, stirring occasionally.
  Step 5: To serve, spread 1/2 cup hot picadillo on each tortilla to within 1 inch of edges; roll up, enclosing filling. Top with hot salsa mixture. Garnish with sliced ripe olives and tomato wedges.


title: Chicken Tortilla Sandwich
cuisine: Mexican
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 04:23:10.310038
pdf_filename: batch_1_20260404_042310_CHICKEN TORTILLA SANDWICH.pdf
description:
  Crispy broiled flour tortilla sandwiches filled with chicken, cheese, vegetables, and spices. Can be served hot or at room temperature.

instructions:
  Step 1: Preheat the oven to 400°F. Wrap the tortillas in aluminum foil and heat in the oven for 5 minutes or until warm. Preheat the broiler, setting the rack 6 inches from the heat.
  Step 2: Meanwhile, in a medium-size bowl, combine the chicken, cheese, onion, peppers, chilies, garlic, cumin, and cilantro. Spread an equal amount of the mixture in the center of each tortilla, then fold the tortilla in half to enclose the filling.
  Step 3: Brush both sides of each sandwich with the oil and transfer to a baking sheet. Broil for 2½ to 3 minutes on each side or until crisp and blistered. Serve immediately or wrap the sandwiches in aluminum foil and refrigerate for up to 2 days, letting them come to room temperature before serving.


title: Chilaquile Casserole
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:23:28.452491
pdf_filename: batch_1_20260404_042328_CHILAQUILE CASSEROLE.pdf
description:
  A comforting lunch or supper casserole that is easy to assemble and a great way to use up leftover tortillas. Canned mild green chilies add just the right amount of heat, even for finicky kids.

instructions:
  Step 1: Heat oven to 375 degrees. Heat oil in medium skillet over medium-low heat; add onions and garlic and cook 5 minutes until tender.
  Step 2: Grease an 11x7-inch baking dish; spread half the tortillas along bottom of baking dish. Sprinkle half the cheese and 1 can chilies over top. Sprinkle onion mixture over chilies. Repeat layering remaining tortillas, cheese and chilies.
  Step 3: Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl. Pour over casserole. Bake 45 minutes until set and browned on top. Makes 6 servings.


title: Chicken Bean Burrito Casserole
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:23:44.658943
pdf_filename: batch_1_20260404_042344_Chicken bean burrito casserole.pdf
description:
  A hearty baked casserole featuring flour tortillas filled with seasoned chicken, black beans, rice, corn, and cheese, topped with salsa and baked until bubbly.

instructions:
  Step 1: In medium saucepan, bring 1 inch of water to boil over medium heat. Add chicken, reduce to low heat. Cover and simmer 15 minutes till chicken is tender. Remove chicken from water and cool.
  Step 2: Preheat oven to 375°F. Coat 9x13" casserole dish with nonstick spray.
  Step 3: Cut chicken into small pieces. In medium bowl, combine chicken, beans, 1/2 cup salsa, rice, 1/2 cup of cheese, corn, chili powder, salt and pepper, mix well. Spread about 1/3 cup of chicken mixture on each tortilla; roll up. Put burritos in dish with 3/4 cup salsa over top. Cover and bake 20 minutes. Remove from oven; put rest of cheese on top. Bake uncovered 10 minutes longer. Top with green onions.


title: Chili Con Queso Casserole
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:24:10.974476
pdf_filename: batch_1_20260404_042410_Chili con queso casserole.pdf
description:
  A hearty casserole layered with green chilies, tomatoes, and cheddar cheese, topped with a smooth Bisquick batter. Baked until golden and set.

instructions:
  Step 1: Grease pan.
  Step 2: Place chilies in pan. Sprinkle with tomatoes and cheese.
  Step 3: Beat remaining ingredients (Bisquick, sour cream, milk, and eggs) until smooth. Pour in pan.
  Step 4: Bake uncovered at 375°F for 35-40 minutes.


title: Enchilada Casserole
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:24:46.754618
pdf_filename: batch_1_20260404_042446_Enchilada casserole.pdf
description:
  A hearty vegetarian enchilada casserole layered with corn tortillas, tomato sauce, pinto beans, and a creamy yogurt-cottage cheese mixture, topped with skim mozzarella cheese.

instructions:
  Step 1: Sauté onion, garlic, green pepper and mushrooms until onions are transparent.
  Step 2: Add tomato sauce, chili powder and beans. Heat through.
  Step 3: Stir yogurt and cottage cheese together.
  Step 4: In a 1½-qt. non-stick casserole, put a layer of tortillas, a layer of sauce, sprinkle of Mozzarella cheese and a layer of yogurt mixture.
  Step 5: Repeat until all ingredients are used, ending with a layer of sauce. Top with yogurt mixture.
  Step 6: Bake at 350° for 15-20 minutes. Serve hot.


title: Giant Beef Tostadas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:25:14.064235
pdf_filename: batch_1_20260404_042514_Giant Beef Tostadas.pdf
description:
  Texas-size flour tortillas crisped in the microwave and topped with marinated grilled beef, avocado mixture, lettuce, tomato, jicama, and green onion. Served with prepared salsa.

instructions:
  Step 1: Make marinade: Combine all ingredients in medium bowl and whisk until smooth.
  Step 2: Place beef in shallow nonaluminum dish. Add marinade; toss to coat. Cover and refrigerate 2 hours or overnight. Thirty minutes before serving, prepare grill or heat broiler. Remove beef from refrigerator.
  Step 3: Combine avocado, cilantro, lemon juice, salt and peppers in bowl. Mash with spoon or potato masher until chunky. Cover tightly and refrigerate until serving.
  Step 4: Grill beef 4 inches from heat source 5 to 6 minutes per side for medium-rare. Cover and let stand 10 minutes. Meanwhile, place 1 tortilla between 2 double layers of paper towels. Microwave on High 1 to 1 1/2 minutes, until crisp. Place on large serving platter. Repeat with remaining tortillas.
  Step 5: Slice beef thin diagonally. Spread each tortilla with about 1/3 cup avocado mixture. Top each with sliced beef, then sprinkle evenly with lettuce, tomato, jicama and green onion. Serve with prepared salsa.


title: How to Make Corn Tortillas
cuisine: Mexican
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 04:25:53.791539
pdf_filename: batch_1_20260404_042553_How to make corn tortillas.pdf
description:
  A guide to making fresh, handmade corn tortillas at home using Masa Harina and water, cooked on a cast-iron skillet or griddle.

instructions:
  Step 1: Mix the Masa Harina and water together; start with 1-1/4 cups water and add more a teaspoon at a time if the dough seems too dry. Knead to form your masa (dough).
  Step 2: Pinch off a golf-ball sized piece of masa and roll it into a ball.
  Step 3: Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
  Step 4: Press the masa.
  Step 5: Hold the pressed tortilla (with the plastic on both sides) in one hand. Peel away the top plastic from the tortilla (not the tortilla from the plastic). Flip it over into your other hand, and peel away the other piece of plastic.
  Step 6: Gently place the tortilla on a hot, dry cast-iron skillet or griddle. It should make a soft sizzling sound when you do.
  Step 7: Cook for about 30 seconds on one side; gently turn.
  Step 8: Cook for about 60 seconds (it should puff slightly); turn back to the first side.
  Step 9: Cook for another 30 seconds on the first side.
  Step 10: Remove and keep the tortilla warm in an aluminum foil pouch wrapped in a kitchen towel or napkin.
  Step 11: Repeat with remaining masa. Keep masa covered with plastic wrap while making tortillas to prevent drying.
  Step 12: To make ahead, corn tortillas can be made 2 hours in advance, wrapped, and reheated. Bake in a 350°F oven for about 12 minutes.


title: Make-Ahead Chimichangas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:26:31.032160
pdf_filename: batch_1_20260404_042631_MAKE-AHEAD CHIMICHANGAS.pdf
description:
  A make-ahead Mexican favorite using leftover cooked beef, pork, or chicken combined with salsa, refried beans, and cheese, wrapped in flour tortillas and frozen for easy preparation later.

instructions:
  Step 1: Using two forks, shred cooked meat or chicken (should have about 3 cups).
  Step 2: In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat till heated through.
  Step 3: In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
  Step 4: For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side.
  Step 5: Place in freezer containers. Seal, label, and freeze for up to 6 months.
  Step 6: To prepare, wrap frozen chimichangas individually in foil. Bake in a 350° oven about 50 minutes or till heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.)
  Step 7: Remove foil. Bake 10 minutes more or till tortilla is crisp and brown.
  Step 8: Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or till golden, turning often.
  Step 9: Serve with salsa, dairy sour cream, and hot cooked rice, if desired.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Burrito Seasoning Mix", "product_id": 214}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Burrito Seasoning Mix", "flag_type": "product_review"}


title: Mexican Baked Fish
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:26:44.472553
pdf_filename: batch_1_20260404_042644_Mexican Baked Fish.pdf
description:
  A simple baked cod dish topped with salsa, cheddar cheese, and crushed corn chips, served with sliced avocado and sour cream. Choose your salsa heat level for a festive Mexican-inspired meal.

instructions:
  Step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
  Step 2: Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
  Step 3: Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.


title: Mexican Fried Rice
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:27:43.254172
pdf_filename: batch_1_20260404_042743_Mexican Fried Rice.pdf
description:
  A hearty Mexican-style fried rice dish made with prawns, vegetables, and scrambled eggs, seasoned with chilli flakes and soy sauce, served topped with a sunny-side up fried egg.

instructions:
  Step 1: Prepare the rice the day before. Heat olive oil and cook garlic, onion, celery and green pepper. Add rice and brown, taking care not to burn the grains. Stir in tomato paste and vegetable or chicken broth. Add in salt, then cover and cook over low heat until rice is almost fully cooked. Cool rapidly then stir in peas, carrots and coriander. Refrigerate as soon as possible, leave overnight. Shell and devein the prawns, then chop into large pieces.
  Step 2: Heat sesame oil in a large pan and saute the cabbage, bean sprouts, carrots and peppers.
  Step 3: Stir in the prawns and cook until almost done. Sprinkle in chilli flakes to taste. Add the cooked rice and scrambled eggs and stir to distribute ingredients evenly. Add soy sauce to taste and sprinkle in spring onions.
  Step 4: Pack a portion of rice firmly into a bowl, place a plate over the bowl and invert. Carefully lift away the bowl. Repeat with remaining portions. Top each mound of rice with a fried egg.


title: Mexican Chicken Burgers
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:28:04.800844
pdf_filename: batch_1_20260404_042804_Mexican chicken burgers.pdf
description:
  Spicy ground chicken burgers seasoned with cumin, cilantro, and green onions, served on toasted English muffins with avocado, salsa, and fresh toppings.

instructions:
  Step 1: Combine chicken, 3 tablespoons bread crumbs and milk in medium bowl. Stir in green onions, cilantro, cumin, salt and pepper.
  Step 2: Place remaining 1/2 cup bread crumbs in pie plate. With slightly wet hands, shape chicken mixture into 4 patties. Coat with crumbs.
  Step 3: Heat oil in large nonstick skillet over medium heat. Add patties; cook 12 to 14 minutes, turning once, until meat thermometer inserted in center of each patty reaches 160°F.
  Step 4: Meanwhile, place English muffins on 4 plates. On 4 muffin halves, layer lettuce leaf, a red onion slice, cooked burger, 3 avocado slices, 1 tablespoon salsa and cilantro sprig, if desired. Top with other muffin half. Serve immediately.


title: Mexican-Style Chicken Roll-Ups
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:28:24.218910
pdf_filename: batch_1_20260404_042824_Mexican style chicken roll ups.pdf
description:
  Tender chicken breasts stuffed with green chiles and Monterey Jack cheese, coated in a seasoned breadcrumb mixture and baked until golden. Served over shredded lettuce with picante sauce and plain low-fat yogurt.

instructions:
  Step 1: Trim excess fat from chicken. Place each chicken breast half between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
  Step 2: Place a green chile half and one strip of cheese in center of each chicken breast half; roll up lengthwise, tucking edges under. Secure with wooden picks.
  Step 3: Combine breadcrumbs, chili powder, cumin, salt, and garlic powder. Dip chicken rolls in milk; dredge in breadcrumb mixture, coating well.
  Step 4: Place chicken in a 12x8x2-inch baking dish coated with cooking spray. Bake at 400°F for 30 minutes or until chicken is done.
  Step 5: Place each chicken roll on 1/2 cup shredded lettuce; top each with picante sauce and plain low-fat yogurt.


title: Pollo Relleno
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:29:02.870239
pdf_filename: batch_1_20260404_042902_Pollo Relleno.pdf
description:
  Stuffed chicken breast rolls filled with green chili peppers and Monterey Jack cheese, coated in a seasoned cornmeal crust and baked until golden. Served with warm taco sauce or salsa.

instructions:
  Step 1: Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
  Step 2: In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
  Step 3: For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese.
  Step 4: Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Taco Seasoning Mix", "product_id": 212}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Taco Seasoning Mix", "flag_type": "product_review"}


title: Pork and Black Bean Burritos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:29:21.152905
pdf_filename: batch_1_20260404_042921_Pork and black bean burritos.pdf
description:
  A Mexican-inspired dish that is high in protein and low in fat, ready in just 30 minutes. Filled with seasoned pork, black beans, and salsa, served with lettuce and tomato.

instructions:
  Step 1: Heat oil in Dutch oven over medium heat. Add onion and cook until tender, 3 to 4 minutes.
  Step 2: Add garlic and cook 1 minute more.
  Step 3: Add pork, salsa and water; cover and simmer 20 minutes.
  Step 4: Add beans and simmer until heated through. Stir in lime juice and salt. Sprinkle with cilantro.
  Step 5: Fill each tortilla with generous 1/3 cup filling. Serve with lettuce and tomato. Garnish with lime wedges if desired.


title: Relleno-Stuffed Chicken with Black Beans and Creamy Cilantro Dressing
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:30:14.402496
pdf_filename: batch_1_20260404_043014_Relleno-Stuffed Chicken with Black Beans and Creamy Cilantro Sauce_.pdf
description:
  Boneless chicken breast halves stuffed with a cheesy cilantro-cumin filling under the skin, served with a fresh black bean and avocado salad and a creamy cilantro dressing.

instructions:
  Step 1: Heat oven to 425°F. Combine cheese, green onions, cilantro, garlic and cumin in bowl.
  Step 2: Loosen skin from 1 chicken breast half and spoon 2 tablespoons of cheese filling under skin. Repeat with remaining breasts and filling.
  Step 3: Arrange stuffed breasts, skin side up, in single layer in broiler pan or shallow roasting pan.
  Step 4: Drizzle chicken with oil and sprinkle with salt and pepper. Bake 25 to 30 minutes, until skin is golden and juices run clear when chicken is pierced with a fork. Let stand 5 minutes before slicing.
  Step 5: To serve, cut each chicken breast into 1/2-inch slices. Arrange lettuce on each of 8 serving plates, then top with 1 cup Black Bean Salad, sliced chicken and 3 tablespoons dressing. Makes 8 servings.
  Black Bean Salad: Combine black beans, tomatoes, avocados, green onions, lime juice, vegetable oil, cumin, salt and pepper in medium bowl. Toss to coat well. Makes 8 cups.
  Creamy Cilantro Dressing: Combine cilantro, sour cream, mayonnaise, lime juice and garlic in blender; blend until smooth. Stir in lime peel, and salt and pepper to taste. Cover and refrigerate until ready to use. Makes 1 1/2 cups.


title: Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
cuisine: Mexican
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:30:39.674251
pdf_filename: batch_1_20260404_043039_Roast Chicken-Chipotle Nachos.pdf
description:
  Crispy corn tortilla chips topped with a spiced roast chicken-chipotle mixture and melted jack cheese, finished with a creamy cilantro-avocado crema. A flavorful appetizer perfect for entertaining.

instructions:
  Step 1: In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
  Step 2: Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
  Step 3: Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
  Step 4 (Cilantro-Avocado Crema): In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.


title: Southwest Arroz con Pollo
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:30:59.722087
pdf_filename: batch_1_20260404_043059_SOUTHWEST ARROZ CON POLLO.pdf
description:
  A classic arroz con pollo adapted with black beans, the staple legume of South America. A flavorful one-pan chicken and rice dish with Southwest flair.

instructions:
  Step 1: Heat oil in large, deep skillet or Dutch oven over medium-high heat. Rinse and pat chicken dry. Add half the chicken to skillet and brown well, 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
  Step 2: Add onions to skillet and cook, stirring, until browned. Add garlic, cumin and rice; cook, stirring, 1 minute. Stir in broth and water, green chilies, salt and pepper. Bring to boil. Return chicken to skillet. Cover and simmer over medium heat until rice is tender, 20 minutes. Stir in beans and tomatoes. Cover and simmer 5 minutes more. Stir in cilantro. Serve with lime wedges, if desired.


title: Slow Cooker Cheesy Chicken Quesadillas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:31:35.415767
pdf_filename: batch_1_20260404_043135_Slow Cooker Cheesy Chicken Quesadilla.pdf
description:
  Tender shredded chicken cooked low and slow with diced tomatoes, green chilis, and cream cheese, then stuffed into golden-brown tortillas with melted Monterey Jack cheese.

instructions:
  Step 1: Spray your slow cooker with non-stick cooking spray.
  Step 2: Place your chicken breasts in the slow cooker.
  Step 3: Dump in the diced tomatoes, green chilis, and cream cheese.
  Step 4: Place the lid on the slow cooker and cook for 6-8 hours on LOW or 3-4 hours on HIGH.
  Step 5: Once the chicken is cooked, take it out and shred it.
  Step 6: Return chicken to slow cooker, mix it in so it absorbs some of the juices, and keep warm until ready to make quesadillas.
  Step 7: To make quesadillas, heat a skillet over medium heat.
  Step 8: Top half of each tortilla with cheese and a scoop of the chicken mixture (use a slotted spoon to drain excess juice). If you want heat, add chopped jalapenos.
  Step 9: Fold the tortilla over and press down.
  Step 10: Lightly brush melted butter on both sides.
  Step 11: Cook two filled tortillas at a time for 3-4 minutes each, turning once, until golden brown.
  Step 12: Serve with your favorite salsa, guacamole, and sour cream.


title: Southwest Burgers
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:34:04.016680
pdf_filename: batch_1_20260404_043404_Southwest Bugers.pdf
description:
  Zesty ground beef burgers mixed with Monterey Jack cheese and green chilies, broiled to perfection. Great served in lettuce-lined pita pockets with salsa, guacamole, and sour cream.

instructions:
  Step 1: Mix all ingredients. Shape mixture into 6 patties, each about 1/2 inch thick.
  Step 2: Set oven control to broil.
  Step 3: Place patties on rack in broiler pan. Broil with tops 3 to 4 inches from heat 10 to 12 minutes for medium, turning once, until no longer pink in center and juice is clear.


title: Spanish Chicken With Yellow Rice
cuisine: Spanish
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:34:24.899423
pdf_filename: batch_1_20260404_043424_Spanish chicken with yellow rice.pdf
description:
  A simple yet savory low-fat chicken dish made with whole chicken legs simmered in a tomato-based sauce with vegetables and spices, served alongside turmeric-seasoned yellow rice.

instructions:
  Step 1: Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken in two batches and cook 4 minutes per side until browned; transfer to plate.
  Step 2: Add green pepper, celery, onions and garlic to pot; cook 5 minutes, stirring occasionally until vegetables have softened. Add cumin; cook 30 seconds.
  Step 3: Stir in tomatoes with juice, breaking up tomatoes. Stir in broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Return chicken to pot, stirring to cover with sauce. Bring to a boil; reduce heat to medium, cover and simmer 20 minutes. Uncover and simmer 20 minutes more until chicken is cooked through. Combine flour and wine in small bowl. Stir into stew and cook 5 minutes.
  Step 4: Make Yellow Rice: Meanwhile, bring water to boil in medium saucepan; stir in rice, salt and turmeric. Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender. Makes 6 servings.


title: Saucy Pork Fajitas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:34:44.973358
pdf_filename: batch_1_20260404_043444_Spicy pork fajitas.pdf
description:
  Juicy, succulent pork in a Mexican-accented sauce wrapped in steaming-hot tortillas. Features a surprise ingredient — peach preserves — that gives the mix a fruity sweetness.

instructions:
  Step 1: Toss pork with salt and pepper. Heat 2 teaspoons oil in large skillet over high heat. Add half of pork; cook, stirring, until brown, 1 to 2 minutes. Remove with slotted spoon; repeat with 2 more teaspoons oil and remaining pork. Remove from skillet. Reduce heat to medium.
  Step 2: Add remaining 2 teaspoons oil to skillet; cook peppers and onions until tender, 10 to 12 minutes.
  Step 3: Return pork to skillet. Stir in salsa and preserves; heat through. Remove from heat; stir in green onions and cilantro.
  Step 4: Place tortillas between dampened paper towels; microwave on High 30 to 50 seconds or until warm and just steaming. Fill each tortilla with a scant 1/2 cup pork mixture. Serve each with a dollop of sour cream.


title: Tortilla Soup
cuisine: Mexican
culinary_type: Soup
source: ai
created_at: 2026-04-04 04:35:06.907078
pdf_filename: batch_1_20260404_043506_TORTILLA SOUP.pdf
description:
  A quick and easy low-fat, low-calorie chicken tortilla soup loaded with vegetables, hominy, and corn, ready in just 15 minutes of cooking time.

instructions:
  Step 1: Place all the vegetables in a large Dutch oven.
  Step 2: Add chicken, chicken broth, hominy, corn, cumin, thyme, and bay leaf.
  Step 3: Bring all soup ingredients to a boil over medium-high heat.
  Step 4: Reduce heat to medium-low and simmer for 15 minutes until soup is hot and vegetables have softened slightly.
  Step 5: Remove bay leaf. Ladle soup into 4 serving bowls.
  Step 6: Garnish each serving as desired with lime wedges, shredded Monterey Jack cheese, baked tortilla chips, sliced jalapeno or serrano pepper, red pepper sauce, and fresh thyme. Serve with crusty bread if desired.


title: Chicken (or Turkey) Tamale Pie
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:35:26.676302
pdf_filename: batch_1_20260404_043526_Tamale Pie.pdf
description:
  A Mexican-inspired casserole combining tortilla chips, cheese, corn, chicken, and bell peppers with a cornmeal topping. Great for using up leftover turkey or chicken.

instructions:
  Step 1: Preheat the oven to 350 degrees.
  Step 2: If you're using fresh or frozen corn, steam over simmering water for 1 to 2 minutes, or until cooked but still firm.
  Step 3: If you're using canned corn, drain.
  Step 4: In a bowl, mix the corn, bell peppers, and parsley and season to taste with salt and pepper.
  Step 5: Line a large casserole or baking dish with half of tortilla chips, overlapping them to completely cover the bottom.
  Step 6: Top with all of the turkey and/or chicken, then half of the tomatoes and half of the cheese.
  Step 7: Layer the remaining tortilla chips, the corn mixture, and the rest of the tomatoes on top.
  Step 8: Sprinkle with the cornmeal and the remaining half of the cheese.
  Step 9: Cover the casserole and bake for 25 minutes.
  Step 10: Remove the cover and place the dish under the broiler for about 3 to 5 minutes, or until the cheese is bubbling and the cornmeal crust turns golden brown.
  Step 11: Cut and serve like lasagna, making sure each serving goes down to the bottom of the casserole.
  Step 12: Serve accompaniments in separate bowls.


title: Tequila Chicken
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:35:39.471356
pdf_filename: batch_1_20260404_043539_Tequila chicken.pdf
description:
  A zesty tequila-marinated chicken dish featuring fresh lime juice, orange juice, chili peppers, and jalapeño for a bold, spicy flavor.

instructions:
  Step 1: Combine tequila, fresh lime juice, orange juice, chili pepper, chopped garlic, chopped and seeded jalapeño pepper, salt, and pepper in a bowl to make the marinade.
  Step 2: Add boneless, skinless chicken breasts to the marinade and coat well.
  Step 3: Marinate in the refrigerator for several hours or overnight.
  Step 4: Grill or cook chicken as desired until cooked through. See over for additional instructions.


title: Tex-Mex Chicken and Tortilla Stack
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:36:30.125724
pdf_filename: batch_1_20260404_043630_Tex-Mex Chicken and Tortilla Stack.pdf
description:
  A layered Tex-Mex stack featuring flour tortillas piled high with chicken, avocado dip, refried beans, sour cream, and cheese. Perfect for summer dining with easy Mexican-style ingredients.

instructions:
  Step 1: Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
  Step 2: Place one of the flour tortillas on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onions, and cheese.
  Step 3: Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve immediately or cover and chill for up to 3 hours.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Avocado Dip", "product_id": 215}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Avocado Dip", "flag_type": "product_review"}


title: Tortilla Soup with Avocados
cuisine: Mexican
culinary_type: Soup
source: ai
created_at: 2026-04-04 04:36:42.604407
pdf_filename: batch_1_20260404_043642_Tortilla Soup with Avacados.pdf
description:
  A quick and easy tortilla soup made with creamy corn and roasted red pepper soup, fire-roasted tomatoes, and taco seasoning, topped with crunchy tortilla chips and fresh avocado.

instructions:
  Step 1: Combine soup, diced tomatoes, and taco seasoning. Cook until heated through.
  Step 2: Add broken tortilla chips.
  Step 3: Peel and chop avocados. Squeeze lemon over avocados to preserve color.
  Step 4: Top soup with avocado and serve.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Creamy Corn And Roasted Red Pepper Soup", "product_id": 216}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Creamy Corn And Roasted Red Pepper Soup", "flag_type": "product_review"}


title: Tostadas de Pollo
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:37:35.157702
pdf_filename: batch_1_20260404_043735_Tostadas de Pollo.pdf
description:
  A fresh and flavorful Mexican-inspired dish featuring poached chicken strips served over tostada shells with refried beans, black beans, guacamole, and feta cheese.

instructions:
  Step 1: CLEAN: Wash hands. Scoop avocado into small bowl and mash with fork. Stir in lime juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, and pepper sauce.
  Step 2: Combine tomato, peppers, and onion in bowl. Season to taste with salt and pepper.
  Step 3: COOK: Meanwhile, bring large saucepan of salted water to boil. Slip chicken into water; reduce heat and simmer until juices are clear when thickest part of breast is pierced. Remove chicken; when cool enough to handle, tear into strips.
  Step 4: SERVE: Spread refried beans over tostada shells and sprinkle with black beans. Top with lettuce, 1 cup tomato mixture, and all chicken. Spoon guacamole on top. Sprinkle with remaining tomato mixture and feta cheese. Serve immediately.
  Step 5: TIP: Refrigerate leftovers.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Chile Sauce", "product_id": 210}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Chile Sauce", "flag_type": "product_review"}


title: Avocado-Crab Enchiladas with Green Sauce
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:37:56.744126
pdf_filename: batch_1_20260404_043756_avocado crab enchiladas with green sauce.pdf
description:
  A rich and creamy enchilada dish featuring California avocados and lump crabmeat, rolled in flour tortillas and topped with a smooth green sauce made from avocado, jalapeño, and cilantro. Finished with shredded Monterey Jack cheese and baked to perfection.

instructions:
  Step 1: Process 1 cup broth, next 5 ingredients, and 1/2 teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
  Step 2: Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining 1/4 teaspoon salt. Set aside.
  Step 3: Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
  Step 4: Cover and chill up to 4 hours, if desired.
  Step 5: Spoon crabmeat mixture evenly down center of tortillas.
  Step 6: Sprinkle evenly with 2 cups cheese, and roll up.
  Step 7: Place seam side down in a lightly greased 13x9-inch baking dish.
  Step 8: Cover and chill up to 4 hours, if desired.
  Step 9: Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
  Step 10: Bake at 350°F for 20 minutes.
  Step 11: Serve immediately.


title: Caribbean Guacamole
cuisine: Caribbean
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:38:08.377302
pdf_filename: batch_1_20260404_043808_Caribbean Guacamole.pdf
description:
  A tropical twist on classic guacamole featuring fresh mango, pineapple, coconut, and red pepper flakes mixed with creamy California avocados. Best served fresh with chips or as a dip.

instructions:
  Step 1: Coarsely mash avocados (DO NOT PUREE); stir in lime juice. Fold in remaining ingredients.
  Step 2: Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.


title: Award Winning Guacamole
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:38:53.727866
pdf_filename: batch_1_20260404_043853_Guacamole (award-winning).pdf
description:
  A classic, award-winning guacamole made with ripe California avocados, fresh vegetables, and bold seasonings. Simple to prepare and perfect for serving a crowd.

instructions:
  Step 1: In a large mixing bowl, coarsely mash avocados, leaving some chunks.
  Step 2: Add remaining ingredients and mix to blend.
  Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Lawry'S Seasoned Salt", "product_id": 217}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Lawry'S Seasoned Salt", "flag_type": "product_review"}


title: Guacamole
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:39:23.284731
pdf_filename: batch_1_20260404_043923_Guacamole.pdf
description:
  A creamy blended guacamole made with ripe avocados, hot chiles, cherry tomatoes, and sour cream. Easy to scale up or down depending on your needs.

instructions:
  Step 1: Rinse and chop the green onions before placing in the blender.
  Step 2: Put all ingredients except the avocados and sour cream into the blender and mix together.
  Step 3: Add the avocados and sour cream and blend everything together until smooth.
  Step 4: Add salt and pepper to taste.
  Step 5: Note: This recipe makes a large batch. To make less, use 2 or 3 avocados and cut the other ingredients accordingly, or keep the same amounts of the other ingredients for a stronger, spicier result.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Ortega Hot Chiles", "item_type": "ingredient", "quantity": "4", "raw_unit": "whole", "matched_unit": "whole", "modifiers": "hot", "package_size": "", "order_index": 3}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Unrecognized ingredients: Ortega Hot Chiles", "flag_type": "product_review"}


title: Layered Taco Dip
cuisine: Mexican
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:39:58.130229
pdf_filename: batch_1_20260404_043958_Layered taco Dip.pdf
description:
  A classic five-layer taco dip built on a large plate, featuring bean dip, seasoned avocado, spiced sour cream, salsa with fresh vegetables, and topped with grated cheese.

instructions:
  Step 1: Begin layers on a large plate.
  Step 2: First Layer - Spread bean dip (2 cans) over the plate.
  Step 3: Second Layer - Mash 3 avocados with 2 tablespoons lemon juice and salt and pepper to taste. Spread over the first layer.
  Step 4: Third Layer - Mix together 1 cup sour cream, 1/2 cup mayonnaise, and 1 package taco seasoning. Spread over the top.
  Step 5: Fourth Layer - Mix together 1 small can green chili salsa, 3 chopped well-drained tomatoes, 3-4 chopped green onions, and 1 small can chopped olives. Spread over the top.
  Step 6: Fifth Layer - Top with grated cheese.


title: Mexican Bean Dip
cuisine: Mexican
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 04:40:08.247924
pdf_filename: batch_1_20260404_044008_Mexican bean dip.pdf
description:
  A warm, creamy Mexican bean dip made with refried beans, Rotel tomatoes, Velveeta cheese, and spices. Serve with tortillas or corn chips.

instructions:
  Step 1: Heat beans, tomatoes, and cheese in a double boiler.
  Step 2: Add cumin and cook slowly about 30 minutes or until smooth.
  Step 3: Add chili powder only if you desire a more fiery dip.
  Step 4: Serve in a chafing dish with tortillas or corn chips.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Rotel tomatoes and chilies", "item_type": "ingredient", "quantity": "1", "raw_unit": "can", "matched_unit": "can", "modifiers": "", "package_size": "10 oz", "order_index": 1}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Unrecognized ingredients: Rotel tomatoes and chilies", "flag_type": "product_review"}


title: Nacho Fondue
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:40:50.303494
pdf_filename: batch_1_20260404_044050_Nacho fondue.pdf
description:
  A quick and easy cheesy nacho fondue made with Campbell's Nacho Cheese Soup, Monterey Jack cheese, and salsa. Perfect for dipping chips, bread, or fresh vegetables.

instructions:
  Step 1: In a 1½-qt. saucepan, stir soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly.
  Step 2: Stir in salsa; remove from heat. Serve in fondue pot with chips, bread chunks or fresh vegetables for dipping. Makes 2½ cups.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Campbell's Nacho Cheese Soup", "item_type": "ingredient", "quantity": "1", "raw_unit": "can", "matched_unit": "can", "modifiers": "", "package_size": "", "order_index": 0}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Unrecognized ingredients: Campbell's Nacho Cheese Soup", "flag_type": "product_review"}


title: Spicy Black Bean Dip
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:41:21.860252
pdf_filename: batch_1_20260404_044121_Spicy Black Bean Dip.pdf
description:
  A quick and easy spicy black bean dip blended with cream cheese, jalapeños, and warm spices. Serve with vegetable dippers or tortilla chips.

instructions:
  Step 1: Place all ingredients except the hollowed-out vegetable in a blender or food processor container. Cover and process until well blended.
  Step 2: Heat bean mixture in a saucepan over low heat until thoroughly heated, stirring occasionally.
  Step 3: Serve bean mixture in a hollowed-out vegetable, if desired. Makes 1 3/4 cups.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Cream Cheese With Chives And Onions", "product_id": 219}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Cream Cheese With Chives And Onions", "flag_type": "product_review"}


title: Pico de Gallo
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:41:51.860970
pdf_filename: batch_1_20260404_044151_pico de gallo.pdf
description:
  A fresh and zesty Mexican salsa made with sweet onion, tomatoes, cilantro, and lime juice. Optionally includes avocado for extra richness.

instructions:
  Step 1: Combine all ingredients and mix well.
  Step 2: Refrigerate.
  Step 3: Serve with tortilla chips, fajitas, or Mexican egg dishes. Makes about 4 cups.


title: Easy Beef Enchiladas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:42:23.685095
pdf_filename: batch_1_20260404_044223_Easy Beef Enchiladas.pdf
description:
  A simple and delicious beef enchilada recipe made with seasoned ground beef, red enchilada sauce, green chiles, and melted cheddar cheese wrapped in soft flour tortillas. Ready in just 50 minutes.

instructions:
  Step 1: Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  Step 2: In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
  Step 3: Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  Step 4: Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.


title: Easy Chicken Enchiladas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:43:05.187463
pdf_filename: batch_1_20260404_044305_Easy Chicken Enchiladas.pdf
description:
  Flour tortillas stuffed with shredded chicken, black beans, corn, and cheese, smothered in zesty red enchilada sauce and baked until warm and crispy. A perfect weeknight dinner.

instructions:
  Step 1: Preheat oven to 350°F. Grease a 9x13-inch baking dish. Spread about 1/4 cup of the enchilada sauce in the bottom of the pan; set aside.
  Step 2: In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat. Stir in chicken, 3/4 cup of the enchilada sauce, 1/2 cup of the cheddar, 1/2 cup of the Monterey Jack, beans, corn, cumin and chili powder. Taste and season with salt and pepper, if desired.
  Step 3: Place chicken mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
  Step 4: Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.


title: Micro Black-Bean Enchiladas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:43:25.704656
pdf_filename: batch_1_20260404_044325_MICRO BLACK-BEAN ENCHILADAS_.pdf
description:
  A quick and easy vegetarian enchilada dish made entirely in the microwave, filled with black beans, cheese, and green chilies, topped with a spiced tomato sauce.

instructions:
  Step 1: Combine onions and garlic in medium microwaveproof bowl. Cover with wax paper or plastic wrap, turning back one section to vent. Microwave on High 2 minutes.
  Step 2: Stir in chili powder, cumin, oregano, salt and red pepper. Cover and microwave 1 minute.
  Step 3: Stir in tomatoes; microwave, uncovered, 3 minutes more. Transfer 1 cup tomato mixture to another bowl, add beans and toss to combine. Reserve the remaining mixture for topping.
  Step 4: For each enchilada, sprinkle 1/4 cup cheese down center of 1 tortilla. Top with 1 heaping tablespoon green chilies and 1/2 cup black-bean mixture. Roll up and place seam side down in 13x9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients.
  Step 5: Spoon remaining tomato mixture over enchiladas; sprinkle with remaining 1/2 cup cheese. Cover and microwave 4 minutes, turning dish once halfway through, until heated through.
  Step 6: Sprinkle with green onion and cilantro. Makes 6 servings.


title: Mom's Cheese Enchiladas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:43:53.183842
pdf_filename: batch_1_20260404_044353_Mom’s Cheese Enchiladas.pdf
description:
  A simple and comforting Mexican-style cheese enchiladas recipe made with corn tortillas, shredded cheese, and a creamy enchilada sauce mixture. Perfect for a quick family dinner.

instructions:
  Step 1: Preheat oven to 350°F.
  Step 2: Mix cream of mushroom or chicken soup and enchilada sauce together until creamy. If desired, add tomato sauce to dilute the mixture.
  Step 3: Soften corn tortillas in the microwave.
  Step 4: Roll shredded cheese into each softened tortilla and place in a baking dish.
  Step 5: Cover the rolled tortillas with the sauce mixture.
  Step 6: Sprinkle shredded cheese on top.
  Step 7: Bake until cheese is melted.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Cream Of Mushroom Soup", "product_id": 220}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Cream Of Mushroom Soup", "flag_type": "product_review"}


title: Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:44:44.678618
pdf_filename: batch_1_20260404_044444_Roasted Shrimp Enchiladas.pdf
description:
  Cheesy shrimp enchiladas smothered in a rich, homemade jalapeño cream sauce. Filled with roasted shrimp, cabbage, carrot, spinach, and chipotle pepper for a bold and satisfying meal.

instructions:
  Step 1: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  Step 2: Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
  Step 3: Reduce oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  Step 4: Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
  Step 5: To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper to taste. Remove from heat and stir in cilantro.
  Step 6: To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
  Step 7: Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
  Step 8: Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.


title: Beef and Vegetable Fajitas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:45:00.938209
pdf_filename: batch_1_20260404_044500_BEEF AND VEGETABLE FAJITAS.pdf
description:
  A lean and flavorful fajita recipe featuring flank steak marinated in lime juice, balsamic vinegar, and fresh coriander, broiled with colorful vegetables and served in flour tortillas.

instructions:
  Step 1: Place steak, onion and red pepper in shallow dish. Combine garlic, lime juice, oil, vinegar, coriander, cumin and salt; pour over steak and vegetables. Toss, cover and refrigerate 1 to 2 hours.
  Step 2: Preheat broiler. Broil steak 8 to 10 minutes, one side; turn. Add vegetables and remaining marinade; broil 10 more minutes or until meat is done. Cut meat at 45° angle in thin slices. Mound steak and veggies in tortillas; fold. Serve.


title: Fajitas-On-A-Stick
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:45:18.081412
pdf_filename: batch_1_20260404_044518_FAJITAS-ON-A-STICK.pdf
description:
  Grilled beef sirloin skewers with bell peppers and onions, served in warm flour tortillas with salsa. A quick and flavorful fajita recipe ready in 35 minutes.

instructions:
  Step 1: Soak 8 (9") bamboo skewers in water 10 minutes; drain.
  Step 2: Trim fat from beef steak. Cut steak crosswise into 1/2" thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.
  Step 3: In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers and onions.
  Step 4: Place vegetables on grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.
  Step 5: Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Dressing", "product_id": 221}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Dressing", "flag_type": "product_review"}


title: Fajitas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:53:26.569819
pdf_filename: batch_1_20260404_045326_FAJITAS.pdf
description:
  Marinated flank steak stir-fried with peppers, onions, and tomatoes, served in warm flour tortillas with avocado dip, picante sauce, and sour cream.

instructions:
  Step 1: Pour Marinade over steak in bowl. Chill, covered, overnight.
  Step 2: Wrap tortillas in foil. Warm in 350° oven for 10 minutes.
  Step 3: Heat oil in very large cast-iron skillet over medium-high heat. Remove steak from Marinade. Pat dry with paper toweling. Stir-fry meat in batches, 3 to 4 minutes; push meat to side of skillet as it cooks. Add pepper and onion; stir-fry 3 to 5 minutes. Add tomatoes; stir-fry 2 minutes.
  Step 4: Bring skillet to table so everyone can fill a tortilla with meat and vegetables and choose a topping.
  Marinade: Stir together 1/2 cup Italian salad dressing, 1/4 cup fresh lime juice, 2 tablespoons light brown sugar, 1/4 teaspoon ground coriander, 1 clove garlic finely chopped, and 1/2 teaspoon salt.


title: Grilled Steak Fajita
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:53:46.845676
pdf_filename: batch_1_20260404_045346_GRILLED STEAK FAJITA.pdf
description:
  A satisfying and low-fat fajita stuffed with lean sirloin, vegetables, rice, and salsa wrapped in a warm tortilla. Perfect for a healthy weeknight dinner.

instructions:
  Step 1: Heat grill. Heat oil in large nonstick skillet over medium heat. Add peppers, onion and garlic. Cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in 1/4 teaspoon salt.
  Step 2: Meanwhile, combine remaining 1/2 teaspoon salt, cumin, chili powder, pepper, oregano and cinnamon in cup. Sprinkle on steak. Grill steak 6 to 8 minutes per side for medium rare.
  Step 3: Microwave tortillas in dampened paper towels on High 30 to 50 seconds. Slice meat. Divide meat in center of each tortilla; top with vegetables. Roll up. Serve with salsa and rice. Makes 4 servings.


title: Pork Fajitas From LHJ
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:54:05.774806
pdf_filename: batch_1_20260404_045405_Pork fajitas.pdf
description:
  Lean pork tenderloin and seasoned vegetables make delicious, fast and easy fajitas. A low-fat, low-calorie weeknight favorite.

instructions:
  Step 1: Heat oil in large skillet over high heat. Add pork; sprinkle with salt and pepper and cook, stirring, 2 minutes.
  Step 2: Stir in peppers, onion, garlic and cumin. Cook until vegetables are tender-crisp, 3 to 4 minutes more. Stir in lime juice. Makes 6 cups.
  Step 3: To serve, roll 3/4 cup pork mixture in each tortilla with 1 tablespoon salsa and choice of garnishes. Makes 4 servings.


title: Slow Cooker Steak Fajitas
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 04:54:27.700306
pdf_filename: batch_1_20260404_045427_Slow Cooker Steak Fajitas.pdf
description:
  Easy slow cooker steak fajitas seasoned with a flavorful spice paste, served with sautéed peppers and onions in warm flour tortillas. A set-it-and-forget-it meal perfect for busy weeknights.

instructions:
  Step 1: Make a paste with the red wine vinegar, lime juice, paprika, salt, black pepper, chili powder, cumin, and garlic powder. If it is too dry to spread, add a few drops of water until it is spreadable.
  Step 2: Spread the seasoning paste on the steak and place the steak in the slow cooker. Add a few slices of onion on top.
  Step 3: Allow the slow cooker to cook on high for 4 hours.
  Step 4 (Cooking the veggies): There are a few ways to do the veggies. You can toss them in during the last hour of cooking time — do not add them at the beginning or they will be mushy.
  Step 5: Alternatively, add some minced garlic and olive oil and a bit of the fajita seasoning to a skillet on the stove and toss the veggies in over high heat until sizzling loudly and showing signs of some char.
  Step 6: Serve with flour tortillas, Mexican rice, black beans, guacamole, sour cream, and salsa.


title: Avocado Mango Salsa
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:54:40.762599
pdf_filename: batch_1_20260404_045440_Avocado Mango Salsa.pdf
description:
  A fresh and vibrant salsa combining ripe mango, avocado, tomato, and jalapeño with a squeeze of lime juice. Great served with grilled chicken, swordfish, or tuna steaks.

instructions:
  Step 1: Combine the Mango, Tomato, Onions, Jalapeño Chili Pepper and Lime juice in a bowl. (This can be prepared up to 3 hours ahead and refrigerated).
  Step 2: Finally, stir in the Avocado and season to taste with salt/pepper.
  Step 3: Yields approximately 3 cups. Serve with grilled Chicken, Swordfish or Tuna Steaks.


title: Avocado Salsa
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:54:52.842933
pdf_filename: batch_1_20260404_045452_Avocado salsa.pdf
description:
  A fresh and simple avocado salsa combining diced avocado, tomato, corn, lime juice, and cilantro. Optionally spiced with cayenne or jalapeño for extra heat.

instructions:
  Step 1: Combine avocado, tomato, corn, lime juice, and cilantro.
  Step 2: Toss together gently.
  Step 3: Season to taste with salt and pepper.
  Step 4: For a spicier salsa, season with cayenne or minced jalapenos.


title: Corn Black Bean Salsa
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:55:36.661291
pdf_filename: batch_1_20260404_045536_Corn Black Bean Salsa.pdf
description:
  A fresh and vibrant salsa combining black beans, corn, bell pepper, and cilantro with a tangy balsamic and lime dressing.

instructions:
  Step 1: Rinse and drain the black beans.
  Step 2: Combine black beans, corn, chopped bell pepper, cilantro, and green onions in a large bowl.
  Step 3: In a small bowl, whisk together balsamic vinegar, lime juice, ground cumin, and salt.
  Step 4: Pour dressing over the bean mixture and toss to combine.
  Step 5: Serve immediately or refrigerate until ready to serve.


title: Corn and Blackbean Salsa
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:56:03.656149
pdf_filename: batch_1_20260404_045603_Corn black bean salsa (alternative).pdf
description:
  A quick and easy no-cook salsa made with black beans, chunky tomatoes, and whole kernel corn, seasoned with hot chili powder and salt.

instructions:
  Step 1: Process black beans and salsa-style chunky tomatoes in a food processor or blender until finely chopped.
  Step 2: Stir in remaining ingredients (corn, hot chili powder, and salt).

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "salsa-style chunky tomatoes", "item_type": "ingredient", "quantity": "1", "raw_unit": "can", "matched_unit": "can", "modifiers": "", "package_size": "14.5 oz", "order_index": 1}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Unrecognized ingredients: salsa-style chunky tomatoes", "flag_type": "product_review"}


title: Hawaiian Salsa
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:56:35.197904
pdf_filename: batch_1_20260404_045635_Hawaiian salsa.pdf
description:
  A tropical fruit salsa combining fresh mango, guava, pineapple, papaya, and star fruit with coconut milk, rice wine vinegar, brown sugar, and hot peppers. Optionally spiked with tequila for an extra kick.

instructions:
  Step 1: Mix liquids together (coconut milk, tequila if using, rice wine vinegar, and brown sugar).
  Step 2: Add all diced fruit (mango, guava, pineapple, star fruit if using, and papaya) to the liquid mixture and stir to combine.
  Step 3: Fold in the finely diced hot peppers.
  Step 4: Serve chilled or at room temperature.


title: Hot and Sweet Mango Salsa
cuisine: General
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:57:05.690261
pdf_filename: batch_1_20260404_045705_Hot and sweet mango salsa.pdf
description:
  A vibrant and flavorful salsa combining fresh mango, orange, coconut, and jalapeño. Great with grilled chicken, tuna, salmon, swordfish, or shrimp.

instructions:
  Step 1: Cut peel and white pith from orange. Cut orange into 1/4-inch pieces. Place in medium bowl.
  Step 2: Add all remaining ingredients to same bowl.
  Step 3: Season salsa to taste with salt and pepper; toss to blend.
  Step 4: Can be prepared 2 hours ahead. Cover and refrigerate.


title: Mango Salsa
cuisine: General
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:57:36.480238
pdf_filename: batch_1_20260404_045736_Mango Salsa.pdf
description:
  A fresh and vibrant salsa combining mango, orange, avocado, and red sweet pepper with a zesty lime-lemon dressing and aromatic ginger and cilantro.

instructions:
  Step 1: Peel, section, and dice the oranges.
  Step 2: Chop the avocado, red onion, and red sweet pepper.
  Step 3: Mince the garlic and grate the ginger root.
  Step 4: Combine all ingredients — oranges, avocado, red onion, red sweet pepper, lime/lemon juice, cilantro, ginger root, garlic, and mango — in a bowl.
  Step 5: Stir gently to combine. Serve immediately or refrigerate until ready to serve.
  Note: Double the recipe for a party-size amount.


title: Mango-Kiwi Salsa
cuisine: General
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:58:08.722806
pdf_filename: batch_1_20260404_045808_Mango-Kiwi Salsa.pdf
description:
  A tangy fruit salsa made with mango, kiwifruit, and fresh herbs, served with decorative jicama cutouts instead of chips.

instructions:
  Step 1: For salsa, in a mixing bowl combine mango, kiwifruit, green onion, red sweet pepper, ginger, brown sugar, cilantro, lime juice, and ground red pepper. Toss to coat well. Cover and chill for 1 to 4 hours.
  Step 2: For jicama chips, peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. If desired, cut jicama slices into desired shapes using cookie cutters for the flower shapes. Serve with salsa. Makes about 2 cups salsa (sixteen, 2-tablespoon servings).


title: Papaya Salsa
cuisine: General
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:58:18.020194
pdf_filename: batch_1_20260404_045818_Papaya salsa.pdf
description:
  A fresh and vibrant fruit salsa made with chopped papaya, peppers, green onions, and Thai chilies, mixed with Japanese rice vinegar and served with chips.

instructions:
  Step 1: Chop papaya, green/red pepper, green onions, and Thai red or green chilias.
  Step 2: Mix chopped ingredients with Japanese rice vinegar.
  Step 3: Serve with chips.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Bird Chili", "product_id": 222}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Bird Chili", "flag_type": "product_review"}


title: Red Savina Tropical Mango Salsa
cuisine: General
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:59:06.785055
pdf_filename: batch_1_20260404_045906_Red Savina Tropical Mango Salsa.pdf
description:
  A vibrant tropical salsa combining mango, papaya, and avocado with the intense heat of Red Savina chile. Perfect as a dip or served over grilled fish or chicken.

instructions:
  Step 1: Combine all ingredients in a bowl.
  Step 2: Let sit for 30 minutes.
  Step 3: Serve as salsa or over grilled fish or chicken.
  To reconstitute Red Savina chiles: Wearing gloves, place Red Savina chiles in hot water or stock for 20 minutes. Remove softened chiles, cut away stems and seeds.


title: Tom Salsa
cuisine: Mexican
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 04:59:34.922647
pdf_filename: batch_1_20260404_045934_Tomato salsa.pdf
description:
  A chunky homemade tomato salsa made with crushed and diced tomatoes, jalapeños, green chilies, and fresh cilantro with a hint of lime.

instructions:
  Step 1: Combine crushed tomatoes and diced tomatoes in a large bowl.
  Step 2: Add green chilies, diced onion, chopped jalapeño peppers, and minced garlic.
  Step 3: Stir in cilantro, lime juice, and sugar.
  Step 4: Mix well and adjust seasoning to taste. Refrigerate until ready to serve.


title: Baja Shrimp Tacos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 05:00:10.890462
pdf_filename: batch_1_20260404_050010_Baja shrimp tacos.pdf
description:
  Fresh shrimp tacos seasoned with taco seasoning and garlic-pepper blend, topped with a mango salsa and coleslaw blend, wrapped in warm flour tortillas.

instructions:
  Step 1: In medium bowl, combine salsa, diced mango and chopped cilantro; mix well. Set aside.
  Step 2: In large bowl, combine shrimp and oil; mix gently to coat. Stir in taco seasoning mix and garlic-pepper seasoning blend.
  Step 3: Heat large skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
  Step 4: Top each warm tortilla with shrimp, coleslaw blend and salsa mixture. Fold bottom 1/3 of each tortilla over filling; fold sides in toward center, leaving top open. Arrange on serving platter. Garnish as desired.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Old El Paso Flour Tortillas for Soft Tacos & Fajitas", "item_type": "ingredient", "quantity": "6", "raw_unit": "whole", "matched_unit": "whole", "modifiers": "heated, 6 to 7-inch", "package_size": "", "order_index": 7}], "unmatched_modifiers": [{"ingredient": "Seasoning Mix", "ingredient_id": 3255, "modifiers": ["garlic-pepper"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Old El Paso Flour Tortillas for Soft Tacos & Fajitas. Unrecognized modifiers \u2014 Seasoning Mix: garlic-pepper", "flag_type": "product_review"}


title: Blackened Catfish Tacos with Mango Chutney and Cilantro Black Beans
cuisine: Southern
culinary_type: Main Course
source: ai
created_at: 2026-04-04 05:00:52.725218
pdf_filename: batch_1_20260404_050052_Blackened Catfish Tacos.pdf
description:
  Southern-inspired blackened catfish tacos topped with homemade mango chutney, cilantro black beans, avocado, and sour cream. A healthier spin on Southern cooking.

instructions:
  Step 1: For chutney, in a pot combine the mango, bell pepper, the chopped onion, finely chopped jalapeño pepper, the 1 clove garlic, brown sugar, the juice of 2 limes, and vinegars. Season with salt and black pepper. Cook over medium heat for 20 minutes or until the chutney is thickened, stirring occasionally. Remove from the heat and cover to keep warm.
  Step 2: For black beans, coat a pot with 2 tablespoons oil and place over medium-low heat. When the oil is hot, add chopped onion, finely chopped jalapeño pepper, the 2 cloves garlic, and the ½ teaspoon cumin. Season with salt and black pepper. Cook and stir for 2 minutes or until the vegetables are softened and fragrant. Stir in the beans and cook for 5 minutes longer, stirring occasionally. Remove from the heat. Squeeze in the juice of 1 lime and stir in the ¼ cup cilantro. Cover to keep warm.
  Step 3: For tacos, in a pie plate combine the granulated garlic, chili powder, onion powder, paprika, the ½ tablespoon cumin, and cayenne pepper. Mix with a fork to evenly distribute the spices. Dip both sides of the catfish pieces in the spice mixture to evenly coat, tapping off the excess.
  Step 4: Brush a large grill pan with 2 tablespoons oil and place over medium-high heat. When the oil begins to smoke, place the catfish in the pan and grill for 3 to 5 minutes. Turn the fish over and grill for 3 minutes longer or until the fish is completely cooked through. Transfer the fish to a cutting board and use two forks to shred into pieces. Place the tortillas in the grill pan for 30 seconds on each side to warm them up.
  Step 5: To serve, place 2 tortillas on each plate and top each with a heaping spoonful of the black beans. Divide the catfish among the tortillas. Top each serving with a spoonful of the chutney and garnish with shredded lettuce, avocado, sour cream, and additional cilantro.


title: Burrito Bites
cuisine: Mexican
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 05:01:10.349956
pdf_filename: batch_1_20260404_050110_Burrito bites.pdf
description:
  Bite-sized burritos filled with seasoned rice, refried beans, and cheddar cheese, baked until hot and topped with salsa. Makes 40 bite-size pieces perfect for appetizers or parties.

instructions:
  Step 1: Preheat oven to 350°F. Spray a 9x12-inch baking dish with cooking spray; set aside.
  Step 2: In a medium saucepan, combine Rotel diced tomatoes and green chilies, rice, and water; heat to a boil.
  Step 3: Reduce heat, cover and simmer 1 minute. Remove from heat and let sit 5 minutes or until all liquid is absorbed.
  Step 4: Stir in diced green pepper, sliced green onions, and 1 cup of the shredded cheddar cheese.
  Step 5: Spread about 3 tablespoons of refried beans over each tortilla to within 1/8-inch from edge.
  Step 6: Layer rice mixture over beans; roll up. Place seam side down in prepared baking dish; cover with foil.
  Step 7: Bake in preheated oven 25 minutes or until hot.
  Step 8: Cut each tortilla into 4 pieces and place on platter. Top with salsa and remaining cheese.
  Step 9: To serve as a delicious entree, prepare as directed but do not cut. Top with salsa and cheese. Return to oven and bake 5 minutes or until cheese melts.


title: Chili Lime Chicken Tacos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 05:01:22.703441
pdf_filename: batch_1_20260404_050122_Chili Lime Chicken Tacos.pdf
description:
  Quick and flavorful tacos made with crumbled chili lime chicken burgers served in warm mini corn tortillas, topped with your favorite garnishes.

instructions:
  Step 1: Heat oil in a large skillet over medium-high flame.
  Step 2: Add the four chicken burgers and cook through, crumbling burgers into taco-style meat as you cook. Set aside and keep warm.
  Step 3: In a separate skillet, heat additional oil and lightly sauté tortillas until soft, turning frequently. Or, wrap tortillas in paper towels and place them in the microwave for about 30 seconds.
  Step 4: Fill tortillas with crumbled chicken and top with your favorite garnishes.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "TJ's Avocado's Number Guacamole", "item_type": "ingredient", "quantity": "1", "raw_unit": "package", "matched_unit": "pkg", "modifiers": "optional", "package_size": "", "order_index": 2}, {"raw_name": "TJ's Salsa Autentica", "item_type": "ingredient", "quantity": "1", "raw_unit": "package", "matched_unit": "pkg", "modifiers": "optional", "package_size": "", "order_index": 3}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Unrecognized ingredients: TJ's Avocado's Number Guacamole, TJ's Salsa Autentica", "flag_type": "product_review"}


title: Chorizo Burritos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 05:02:02.397944
pdf_filename: batch_1_20260404_050202_Chorizo burritos.pdf
description:
  A hearty burrito filled with Spanish chorizo, diced new potatoes, and softly scrambled eggs, wrapped in warm flour tortillas.

instructions:
  Step 1: Boil the potatoes until they are just tender — do not overcook. Cool them under cold water, peel and dice.
  Step 2: Remove sausages from casing and cook in an ungreased, hot pan, breaking them into small pieces. Skim off fat.
  Step 3: When the sausage is cooked, add the potatoes and mix in thoroughly.
  Step 4: Beat eggs with a few tablespoons of water or milk. Heat another pan and make softly scrambled eggs.
  Step 5: Heat tortillas over an open flame.
  Step 6: Put scrambled eggs down the centre of each tortilla, then top with the chorizo/potato mixture. Fold up bottom and sides of tortilla and serve immediately.


title: Knife-and-Fork Breakfast Burrito
cuisine: Mexican
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 05:02:40.702970
pdf_filename: batch_1_20260404_050240_Knife-and-Fork Breakfast Burrito.pdf
description:
  A hearty breakfast burrito made with egg 'tortillas' filled with a black bean and salsa mixture, topped with queso fresco, sour cream, and fresh mint.

instructions:
  Step 1: In a small saucepan mash the beans slightly. Stir in the 1/3 cup salsa. Heat through over low heat. Cover and keep warm while making egg "tortillas."
  Step 2: In a medium bowl combine eggs, milk, pepper, and salt. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
  Step 3: For each of the egg "tortillas" pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly browned on bottom (do not turn).
  Step 4: Loosen edges of the egg "tortilla" with spatula; carefully slide out onto a serving plate, browned side down. On one half of the "tortilla," spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos. Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired. Makes 4 servings.


title: Pulled Pork Tacos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 05:02:49.319896
pdf_filename: batch_1_20260404_050249_Pulled Pork Tacos.pdf
description:
  A quick and easy taco recipe using BBQ pulled pork layered with black beans, sour cream, shredded cheese, and green onions in taco shells.

instructions:
  Step 1: Cook pork and taco shells according to package instructions.
  Step 2: Heat beans, if desired.
  Step 3: Layer pork, black beans, sour cream, cheese, and green onions into taco shells.
  Step 4: Serve!

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Bbq Pulled Pork", "product_id": 226}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Bbq Pulled Pork", "flag_type": "product_review"}


title: Spicy Pork and Bean Burritos
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 05:03:52.472866
pdf_filename: batch_1_20260404_050352_SPICY PORK AND BEAN BURRITOS.pdf
description:
  A flavorful low-fat, low-calorie burrito filled with spicy pork, pinto beans, rice, and fresh toppings, served with lime wedges and salsa.

instructions:
  Step 1: Heat broiler. Line a small cookie sheet with foil. Broil chile 2 inches from heat, turning once, 8 to 10 minutes, until skin is charred on all sides. Wrap in foil and let stand until cool enough to handle, 10 minutes. Remove stem, peel and seeds from chile, then chop chile.
  Step 2: Meanwhile, on a sheet of waxed paper, rub 1/2 teaspoon cumin and 1/2 teaspoon salt on both sides of pork. Heat a 3-quart saucepan or small Dutch oven over medium-high heat 1 minute. Add oil and brown pork, 2 minutes per side. Transfer to cutting board; cut into 1/2-inch pieces and add to bowl. Set aside.
  Step 3: Reduce heat to medium; add chopped jalapeno, celery, onions, carrot, garlic, remaining 1/2 teaspoon each cumin and salt, cinnamon and ground red pepper. Cook, stirring, until onion softens, 5 to 8 minutes. Add canned tomatoes and cook 3 minutes, until heated through. Stir in broth, beans, pork and any juices. Bring to boil; cover and simmer 30 minutes. Uncover and cook until mixture thickens slightly, 15 to 20 minutes more. Stir in cilantro.
  Step 4: Meanwhile, heat oven to 350 degrees. Transfer 1 1/2 cups bean mixture without pork to a food processor or blender and puree. Return pureed bean mixture to saucepan and simmer over medium-low heat, just until heated through; be careful not to burn.
  Step 5: Microwave or steam tortillas according to package directions. Spoon 1/4 cup of rice down center of one tortilla. Spoon 1/2 cup of bean mixture on top of rice; sprinkle with 1 tablespoon of cheese. Arrange 1/8 cup of lettuce and 2 tablespoons fresh tomato on top of cheese; fold in sides of tortilla and roll up. Place burrito seam side down on cookie sheet. Cover loosely with foil and keep warm in oven. Repeat with remaining tortillas, rice, bean mixture, cheese, lettuce and fresh tomato. Serve with lime wedges and salsa, if desired. Makes 8 burritos.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Low-Fat Burrito-Size Flour Tortillas", "product_id": 227}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Low-Fat Burrito-Size Flour Tortillas", "flag_type": "product_review"}


title: Basic Baking Mix
cuisine: American
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 05:15:17.304736
pdf_filename: batch_1_20260404_051517_BASIC BAKING MIX & BUSCUITS.pdf
description:
  A homemade baking mix resembling commercial biscuit or baking mixes like Bisquick, made with flour, dry milk powder, baking powder, salt, and vegetable shortening. Can be stored and used in place of store-bought baking mix.

instructions:
  Step 1: In a large bowl or container, mix or sift together flour, dry milk powder, baking powder, and salt.
  Step 2: Rub or cut shortening into the dry ingredients to the consistency of cornmeal. Shortening should be cold.
  Step 3: Store mix in an airtight container in a cool, dry place. Makes about 6 cups. Use as directed.
  Note: Recipe may be doubled. The cooler the temperature, the longer this mix will keep fresh. Storage times range from six weeks at room temperature to a year if refrigerated.


title: Coconut Shortbread
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 05:15:29.785980
pdf_filename: batch_1_20260404_051529_COCONUT SHORTBREAD.pdf
description:
  Old-fashioned icebox cookies made with butter, vanilla, and flaked coconut. Keep a brick of dough in your freezer to slice and bake at a moment's notice.

instructions:
  Step 1: Beat butter in mixer bowl until creamy. Beat in sugar until light and fluffy. Beat in vanilla.
  Step 2: Gradually add flour. Stir in coconut until well combined.
  Step 3: Shape dough into a 12x3x1-inch brick, wrap in wax paper and freeze 2 hours or refrigerate overnight.
  Step 4: Heat oven to 300 degrees. Slice dough 1/4-inch thick and arrange slices 1 inch apart on cookie sheets.
  Step 5: Bake 27 to 30 minutes, until edges begin to turn golden. Transfer to wire racks to cool. (Can be made ahead. Wrap well and freeze up to 2 weeks.) Makes about 40 cookies.


title: Corn Dog Mini Muffins
cuisine: American
culinary_type: Snack
source: ai
created_at: 2026-04-04 05:15:44.156642
pdf_filename: batch_1_20260404_051544_Corn Dog Mini Muffins.pdf
description:
  Bite-sized mini muffins made with a cornmeal batter and a piece of beef frank baked right in the center. Perfect for game day snacking served with ketchup and mustard.

instructions:
  Step 1: Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
  Step 2: In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, sugar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  Step 3: Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center.
  Step 4: Place into oven and bake for 8-10 minutes, or until golden brown.
  Step 5: Remove from oven and cool on a wire rack.
  Step 6: Serve immediately with ketchup and/or mustard.


title: Garlic Cheese Bombs
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 05:15:57.476501
pdf_filename: batch_1_20260404_051557_Garlic Cheese Bombs.pdf
description:
  Fluffy biscuit dough wrapped around melted cheddar cheese cubes, dipped in garlic butter and parmesan, then baked until golden brown.

instructions:
  Step 1: Preheat oven to 375 degrees.
  Step 2: Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.
  Step 3: Place butter and garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl, combine parsley and parmesan cheese.
  Step 4: Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place on a parchment lined pan.
  Step 5: Bake 10-12 minutes or just until browned.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Premade Biscuits", "product_id": 228}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Premade Biscuits", "flag_type": "product_review"}


title: Gatsby Cheese Toast
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 05:16:27.960662
pdf_filename: batch_1_20260404_051627_Gatsby Cheese Toast.pdf
description:
  A garlic cheese toast inspired by a Los Angeles restaurant, featuring a blend of three melted cheeses on French bread with a buttery garlic base.

instructions:
  Step 1: Preheat broiler.
  Step 2: Combine all three cheeses (cheddar, Swiss, and Romano) in a bowl and set aside.
  Step 3: Combine butter, garlic, and ground chili pepper in a saucepan over low heat and allow to simmer for about 7 minutes.
  Step 4: Brush the butter mixture onto the sliced French bread.
  Step 5: Sprinkle the cheese mixture on top of the bread and place on a baking sheet.
  Step 6: Broil for a few minutes, or until cheese is melted.


title: Soft Pretzels
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:17:12.683410
pdf_filename: batch_1_20260404_051712_Soft Pretzels.pdf
description:
  Classic homemade soft pretzels with a golden brown crust, made from scratch with yeast dough and finished with a baking soda bath and kosher salt topping.

instructions:
  Step 1: Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
  Step 2: Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
  Step 3: Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  Step 4: Preheat oven to 425°.
  Step 5: Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
  Step 6: Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
  Step 7: Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.


title: Croissants
cuisine: French
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:17:39.065261
pdf_filename: batch_1_20260404_051739_croissants.pdf
description:
  Authentic French croissants made from scratch with a buttery, flaky laminated dough. Patience and effort are required but the results are totally worth it!

instructions:
  Step 1: Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  Step 2: Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.
  Step 3: Deflate gently, and let rise again until doubled, about another 3 hours.
  Step 4: Deflate dough and chill for 20 minutes.
  Step 5: Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
  Step 6: Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
  Step 7: Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
  Step 8: Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
  Step 9: Preheat the oven to 475 degrees F (245 degrees C).
  Step 10: To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
  Step 11: Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
  Step 12: Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
  Step 13: In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  Step 14: Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.


title: Cook's Gift Basket Bread Twists
cuisine: American
culinary_type: Snack
source: ai
created_at: 2026-04-04 05:18:13.881955
pdf_filename: batch_1_20260404_051813_Bread Stick Twists.pdf
description:
  Homemade Parmesan and herb bread twists made from refrigerated breadstick dough, perfect for gifting in a cook's basket alongside kitchen utensils and fresh herbs.

instructions:
  Step 1: Preheat oven to 350°F. Spray 2 baking sheets with nonstick cooking spray. Combine Parmesan cheese, oregano, basil and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
  Step 2: Unroll breadstick dough; separate along perforation lines.
  Step 3: Cut each dough strip in half lengthwise to make two separate strips, each about 1/2 inch thick.
  Step 4: Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.
  Step 5: Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg mixture; sprinkle twists with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "refrigerated breadstick dough", "item_type": "ingredient", "quantity": "1", "raw_unit": "can", "matched_unit": "can", "modifiers": "", "package_size": "11 oz", "order_index": 6}], "unmatched_modifiers": [{"ingredient": "Basil", "ingredient_id": 1064, "modifiers": ["potted"]}, {"ingredient": "Oregano", "ingredient_id": 1150, "modifiers": ["potted"]}], "unit_warnings": [], "message": "Unrecognized ingredients: refrigerated breadstick dough. Unrecognized modifiers \u2014 Basil: potted; Oregano: potted", "flag_type": "product_review"}


title: 1 Hour Dinner Rolls Italiano
cuisine: Italian
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:18:33.432658
pdf_filename: batch_1_20260404_051833_Dinner Rolls 1 hour.pdf
description:
  Soft and fluffy Italian-seasoned dinner rolls made with Parmesan cheese and garlic salt, ready in about an hour. Perfect as a side for any Italian meal.

instructions:
  Step 1: In a large bowl, combine 1 1/2 cups flour, yeast, sugar, garlic salt, and Italian seasoning; mix well.
  Step 2: In a saucepan, heat milk, water, and margarine until warm (120-130°F). Add to flour mixture.
  Step 3: Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed.
  Step 4: By hand, gradually stir in 1/2 cup cheese and enough remaining flour to make a firm dough.
  Step 5: Knead on a well-floured surface until smooth and elastic, about 3-5 minutes.
  Step 6: Place in a greased bowl, turning to grease top. Cover and let rise in a warm oven (turn oven to lowest setting for 1 minute, then turn off) for 15 minutes.
  Step 7: Punch down and divide into 16 pieces. Form into balls.
  Step 8: Dip tops into melted margarine and 1/4 cup grated Parmesan cheese.
  Step 9: Place in a well-greased 13x9 inch baking pan. Cover and let rise 10 minutes.
  Step 10: Bake at 375°F for 20-25 minutes. Remove from pan and cool. Makes 16 rolls.


title: Flaky Buttermilk Biscuits
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:19:07.719134
pdf_filename: batch_1_20260404_051907_Flaky Buttermilk Biscuits.pdf
description:
  Warm, flaky, melt-in-your-mouth buttermilk biscuits ready in just 25 minutes. Perfect as a side or snack.

instructions:
  Step 1: Heat oven to 425°F.
  Step 2: In a large bowl, combine flour, baking powder, and salt.
  Step 3: Cut in shortening until crumbly.
  Step 4: Stir in buttermilk just until moistened.
  Step 5: Turn dough onto a lightly floured surface and knead until smooth, about 1 minute.
  Step 6: Roll out dough to 3/4" thickness.
  Step 7: Cut into 8 (2") biscuits and place 1" apart on a cookie sheet.
  Step 8: Bake for 10 to 14 minutes or until lightly browned.


title: Honey-Cornmeal Biscuits
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:19:39.765971
pdf_filename: batch_1_20260404_051939_Honey-Cornmeal Biscuits.pdf
description:
  Golden, tender biscuits made with Bisquick baking mix, yellow cornmeal, and honey, served with optional honey butter.

instructions:
  Step 1: Heat oven to 450°F.
  Step 2: Mix all ingredients (baking mix, cornmeal, milk, and honey) until dough forms; beat 30 seconds.
  Step 3: Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2" thick. Cut with 2" cutter dipped in baking mix.
  Step 4: Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Serve with additional honey or Honey Butter. Makes 12 biscuits.
  Honey Butter: Beat 1/2 cup margarine or butter, softened, 1/4 cup honey and, if desired, 1/2 tsp. grated orange peel until fluffy.
  Honey-Cornmeal Drop Biscuits: After beating, drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes.
  High Altitude: Heat oven to 475°F.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Bisquick Baking Mix", "product_id": 229}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Bisquick Baking Mix", "flag_type": "product_review"}


title: KFC Buttermilk Biscuits
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:20:07.953369
pdf_filename: batch_1_20260404_052007_KFC Buttermilk Biscuits.pdf
description:
  A copycat recipe for KFC's famous buttermilk biscuits, made with Bisquick biscuit mix, butter, and club soda for a light, golden result.

instructions:
  Step 1: Preheat oven to 450 degrees F.
  Step 2: Combine all of the ingredients. Knead the dough by hand until smooth.
  Step 3: Flour your hands. Pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits with a biscuit cutter.
  Step 4: Bake on greased baking sheet for 12 minutes, or until golden brown. Makes 18 biscuits.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Bisquick Biscuit Mix", "product_id": 230}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Bisquick Biscuit Mix", "flag_type": "product_review"}


title: Red Lobster Cheddar Bay Biscuits
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:20:40.045047
pdf_filename: batch_1_20260404_052040_Red lobster cheddar Bay biscuits.pdf
description:
  A copycat recipe for Red Lobster's famous Cheddar Bay Biscuits, made with Bisquick, sharp cheddar cheese, and brushed with a garlic butter seasoning blend.

instructions:
  Step 1: Preheat oven to 450 degrees.
  Step 2: Mix together baking mix, cold water, and grated cheese.
  Step 3: Roll out biscuits on a floured surface to approximately one inch thick.
  Step 4: Cut biscuits with a cutter and place onto an ungreased baking dish.
  Step 5: Melt butter and seasonings together.
  Step 6: Brush biscuits with the butter and spices mixture.
  Step 7: Bake for 8 to 10 minutes.


title: Basic Yeast Rolls
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:21:08.419046
pdf_filename: batch_1_20260404_052108_Yeast Rolls.pdf
description:
  A classic yeast roll recipe that produces light, fluffy rolls. The versatile dough can also be used for cinnamon rolls, doughnuts, and more.

instructions:
  Step 1: Scald the milk and add the butter. Let cool.
  Step 2: Add sugar, salt, yeast mixture, and flour.
  Step 3: Knead lightly and place in a greased bowl.
  Step 4: Let the dough rise until doubled.
  Step 5: Punch down and knead until all air is escaped.
  Step 6: Shape into rolls and let rise until double in size.
  Step 7: Bake at 400°F until done.
  Note: Recipe can be used for cinnamon rolls, doughnuts, etc.


title: Amish Friendship Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:21:53.418906
pdf_filename: batch_1_20260404_052153_Amish friendship bread.pdf
description:
  A sweet, cinnamon-flavored quick bread made from a fermented sourdough-style starter that is passed along to friends. The 10-day process results in a moist, tender loaf with warm spices and vanilla pudding.

instructions:
  Step 1: Day 1 - This is the day you receive the batter. Do nothing.
  Step 2: Day 2 - Squeeze the bag.
  Step 3: Day 3 - Squeeze the bag.
  Step 4: Day 4 - Squeeze the bag.
  Step 5: Day 5 - Squeeze the bag.
  Step 6: Day 6 - Add 1 cup flour, 1 cup sugar, and 1 cup milk.
  Step 7: Day 7 - Squeeze the bag.
  Step 8: Day 8 - Squeeze the bag.
  Step 9: Day 9 - Squeeze the bag.
  Step 10: Day 10 - Combine in a large bowl the batter and add 1 cup flour, 1 cup sugar, and 1 cup milk. Mix with wooden spoon or spatula. Pour 4 one-cup starters into ziplock bags. Keep one starter for yourself and give the other three starters to your friends along with the instructions.
  Step 11: To the remaining batter in the bowl, add: 1 cup oil, 1 cup sugar, 1 tsp vanilla, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 cups flour, 1/2 cup milk, 1/2 tsp baking soda, 1 large box Instant Vanilla Pudding, 2 tsp cinnamon, and 3 large eggs. Mix well.
  Step 12: Pour into 2 large, well greased and sugared (mix cinnamon and sugar) loaf pans, or 1 bundt pan.
  Step 13: You can sprinkle some extra cinnamon and sugar on top.
  Step 14: Bake at 325°F for 1 hour. Optional: Add 1 cup of chopped pecans and/or 1/2 cup raisins if desired.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Instant Vanilla Pudding", "product_id": 231}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Instant Vanilla Pudding", "flag_type": "product_review"}


title: Choose-A-Fruit-Or-Vegetable Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:22:11.151726
pdf_filename: batch_1_20260404_052211_CHOOSE-A-FRUIT-OR- VEGETABLE BREAD.pdf
description:
  A customizable quick bread that lets you choose from zucchini, carrot, pear, or peach as the star ingredient. Simple, summery, and delicious with a hint of lemon and crunchy walnuts.

instructions:
  Step 1: Combine all-purpose flour, whole wheat flour, oats, and baking soda; set aside.
  Step 2: In a large mixer bowl, beat butter or margarine with an electric mixer on medium speed for 30 seconds.
  Step 3: Add sugar; beat till fluffy, scraping sides of bowl often.
  Step 4: Add eggs, milk, vanilla, and lemon peel; beat well.
  Step 5: Stir in vegetable or fruit.
  Step 6: Add flour mixture, a third at a time, beating on low speed till combined.
  Step 7: Stir in walnuts.
  Step 8: Spread batter in a greased 5½-cup ring mold or 8x4x2-inch loaf pan.
  Step 9: Bake in a 350°F oven 35 to 40 minutes for ring mold or 55 to 60 minutes for loaf pan, or till a wooden toothpick inserted in center comes out clean.
  Step 10: Cover with foil the last 10 minutes of baking.
  Step 11: Cool 10 minutes. Remove from pan; cool on wire rack.
  Step 12: Wrap and store overnight for easier slicing. Makes 1 loaf, 12 servings.


title: Cherry Zucchini Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:22:43.833044
pdf_filename: batch_1_20260404_052243_Cherry Zucchini Bread.pdf
description:
  A moist quick bread combining shredded zucchini, dried tart cherries, and lemon peel, baked into a single loaf with warm cinnamon flavor.

instructions:
  Step 1: Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored.
  Step 2: Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, soda and salt.
  Step 3: Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
  Step 4: Grease and flour the bottom only of a 8-1/2 x 4-1/2-inch loaf pan. Pour batter into prepared pan.
  Step 5: Bake in a preheated 350-degree oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean.
  Step 6: Let cool in pan on wire rack 10 minutes.
  Step 7: Loosen edges with a metal spatula. Remove from pan. Let cool completely.
  Step 8: To store, wrap tightly in plastic wrap.
  Step 9: Courtesy of the Cherry Marketing Institute.


title: Old-Fashioned Banana Bread Pudding
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 05:23:20.142811
pdf_filename: batch_1_20260404_052320_Old-fashioned banana bread.pdf
description:
  A cozy, comforting, and scrumptious old-fashioned banana bread pudding served warm with a sweet vanilla sauce.

instructions:
  Step 1: Heat oven to 375°F.
  Step 2: In a 2-qt. casserole, melt 1/4 cup butter in oven (4 to 6 minutes).
  Step 3: Stir in bread cubes.
  Step 4: In a medium bowl, slightly beat eggs; stir in remaining pudding ingredients except bananas.
  Step 5: Stir in bananas.
  Step 6: Pour over bread cubes; stir to coat.
  Step 7: Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
  Step 8: Meanwhile, in a 1-qt. saucepan, melt 3 tbsp. butter over medium heat.
  Step 9: Stir in sugar and cornstarch; add remaining sauce ingredients except vanilla.
  Step 10: Continue cooking, stirring occasionally, until sauce comes to a full boil (3 to 4 minutes).
  Step 11: Boil 1 minute. Stir in vanilla.
  Step 12: Serve sauce over warm pudding.


title: Original Ranch Grilled Bread
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 05:23:30.195107
pdf_filename: batch_1_20260404_052330_Original Ranch Grilled Bread.pdf
description:
  A simple and flavorful grilled bread made with Hidden Valley Ranch dressing mix blended into softened butter and spread on French bread, then grilled or broiled until golden.

instructions:
  Step 1: Soften butter and stir in dressing mix.
  Step 2: Spread butter mixture on bread.
  Step 3: Grill or broil until golden.
  Step 4: For Mozzarella Bread Variation, sprinkle 1/2 cup shredded Mozzarella cheese on top before grilling or broiling.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Hidden Valley Original Ranch Dressing Mix", "item_type": "ingredient", "quantity": "1", "raw_unit": "package", "matched_unit": "pkg", "modifiers": "", "package_size": "", "order_index": 0}], "unmatched_modifiers": [{"ingredient": "French Bread", "ingredient_id": 4157, "modifiers": ["cut in half lengthwise"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Hidden Valley Original Ranch Dressing Mix. Unrecognized modifiers \u2014 French Bread: cut in half lengthwise", "flag_type": "product_review"}


title: Persimmon Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:24:15.591413
pdf_filename: batch_1_20260404_052415_PERSIMMON BREAD.pdf
description:
  A moist and flavorful quick bread made with pureed persimmon pulp, warm cinnamon, raisins, and chopped nuts. Makes two loaves.

instructions:
  Step 1: Combine flour, cinnamon, baking soda, salt, and sugar. Stir in raisins and nuts.
  Step 2: Beat eggs with oil. Add persimmon pulp and lemon juice. Add flour mixture and stir to combine.
  Step 3: Turn into 2 greased 8x4-inch loaf pans.
  Step 4: Bake at 350 degrees (325 degrees for glass pans) for 1 hour, or until a wooden pick inserted in the center comes out clean.
  Note: Bread will not have high volume. Makes 2 loaves.


title: Pineapple Macadamia Nut Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:24:40.292929
pdf_filename: batch_1_20260404_052440_PINEAPPLE MACADAMIA NUT BREAD.pdf
description:
  A moist quick bread combining pineapple juice and chopped macadamia nuts, baked as a loaf or muffins.

instructions:
  Step 1: Combine eggs, sugar, oil, and pineapple juice. Mix well.
  Step 2: Sift baking powder with flour and mix into pineapple mixture.
  Step 3: Fold in chopped macadamia nuts.
  Step 4: Pour into a greased wax paper lined 9x5 loaf pan. Bake at 350 degrees for 50 minutes. Or fill greased muffin tins 3/4 full and bake 25 minutes.


title: Persimmon Nut Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:25:15.355453
pdf_filename: batch_1_20260404_052515_Persimmon nut bread.pdf
description:
  A moist and flavorful quick bread made with persimmon pulp, brown sugar, and chopped nuts, with optional raisins or dates and candied orange peel for extra sweetness.

instructions:
  Step 1: Combine persimmon pulp, brown sugar, oil and egg. Blend well.
  Step 2: Dust raisins or dates with a little of the flour.
  Step 3: Sift flour, baking powder, soda and salt.
  Step 4: Add dry ingredients to creamed mixture.
  Step 5: Add raisins, vanilla, orange peel and nuts.
  Step 6: Bake in a greased and floured 9x5-inch loaf pan at 350 degrees 45 minutes to 1 hour or until bread tests done.


title: Pull-Apart Sweet Loaf
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:25:45.417016
pdf_filename: batch_1_20260404_052545_Pull-Apart Sweet Loaf.pdf
description:
  A warm, sweet pull-apart bread made with King's Hawaiian Bread, filled and topped with a buttery brown sugar, honey, coconut, and spice glaze. Perfect for sharing as a sweet treat or dessert.

instructions:
  Step 1: Preheat oven to 400°F.
  Step 2: Combine brown sugar, butter, and honey in a small saucepan. Cook over low heat for 5 minutes, stirring constantly. Remove from heat.
  Step 3: Reserve 1 1/2 tablespoons of flaked coconut for garnish. Blend remaining coconut, cinnamon, and nutmeg into the glaze.
  Step 4: Remove the loaf from its aluminum pan. Make 4 vertical slices about 1 1/2 inches apart, stopping 1/2 inch above the bottom crust.
  Step 5: Open each slice and carefully spread 1-2 tablespoons of the glaze on one side of the bread. Press together. Continue until all slices are filled.
  Step 6: Turn the loaf one quarter. Make another 4 cuts as described above and fill with glaze.
  Step 7: Hold the loaf together for about 30 seconds and place back into the aluminum pan.
  Step 8: Spread remaining glaze over the top of the bread. If too thick, gently heat. Sprinkle with reserved coconut.
  Step 9: Bake for 10 minutes. Serve warm.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "King'S Hawaiian Bread", "product_id": 232}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: King'S Hawaiian Bread", "flag_type": "product_review"}


title: Quick Bread Mix
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 05:26:24.364101
pdf_filename: batch_1_20260404_052624_Quick Bread Mix.pdf
description:
  A versatile homemade quick bread mix that can be stored at room temperature for up to 6 weeks or frozen for longer storage. Use it to make pancakes, biscuits, or waffles.

instructions:
  Step 1: In a large mixing bowl, sift together 10 cups all-purpose flour, 1/3 cup baking powder, 1/4 cup sugar, and 1 tablespoon salt. Sift together twice.
  Step 2: Cut in 2 cups shortening (that does not require refrigeration) until mixture resembles coarse cornmeal.
  Step 3: Store in a covered container up to 6 weeks at room temperature. For longer storage, place in freezer. Makes 12 cups.

  Pancakes:
  Step 4: Combine 1 beaten egg and 1/3 cup milk. Add 2 cups quick bread mix and beat smooth with a rotary beater.
  Step 5: Bake on hot, lightly greased griddle. Makes 10 4-inch pancakes.

  Biscuits:
  Step 6: Make a well in 2 cups quick bread mix; add 2/3 cup milk all at once. Stir quickly with fork just till dough follows fork around bowl.
  Step 7: On lightly floured surface, knead dough 10-12 strokes. Roll or pat to 1/2 inch thickness. Dip biscuit cutter in flour; cut dough straight down.
  Step 8: Bake on ungreased baking sheet at 450°F for 10-12 minutes. Makes 10 biscuits.

  Waffles:
  Step 9: Combine 2 beaten egg yolks, 1/3 cup milk, and 2 tablespoons oil or melted shortening. Stir in 2 cups quick bread mix; beat smooth with rotary beater.
  Step 10: Fold in 2 stiffly beaten egg whites leaving a few fluffs. Bake in preheated waffle baker. Makes 3 10-inch waffles.


title: Quick-Start Sourdough
cuisine: American
source: ai
created_at: 2026-04-04 05:26:39.441274
pdf_filename: batch_1_20260404_052639_Quick-Start Sourdough.pdf
description:
  A quick sourdough bread made with yogurt and yeast that mimics the tangy flavor of traditional sourdough. Makes 2 rustic round loaves with a crisp crust.

instructions:
  Step 1: Grease a cookie sheet and, if desired, sprinkle with cornmeal.
  Step 2: In a large bowl, dissolve yeast in warm water. Blend in yogurt and salt.
  Step 3: Lightly spoon flour into a measuring cup and level off. Add 2 1/2 cups flour. Blend at low speed until moistened, then beat 3 minutes at medium speed.
  Step 4: By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
  Step 5: On a floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5-8 minutes.
  Step 6: Place dough in a greased bowl; cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80°-85°) until light and doubled in size, about 1 hour.
  Step 7: Punch down dough. Divide into 2 parts and shape into balls. Place on the prepared cookie sheet.
  Step 8: Cover and let rise in a warm place until light and doubled in size, about 1 hour.
  Step 9: Heat oven to 400°F. With a sharp knife, cut 3 slashes in the top of each loaf. Brush loaves with water.
  Step 10: Bake at 400°F for 35-45 minutes, brushing with water every 15 minutes, until loaves sound hollow when lightly tapped. Remove from pan immediately. Makes 2 loaves.


title: Acorn Squash With Pear Stuffing
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 06:49:01.170200
pdf_filename: batch_1_20260404_064901_Acorn squash with pear stuffing.pdf
description:
  Tender baked acorn squash halves filled with a savory-sweet pear and onion stuffing, finished with a bourbon-spiced glaze and a drizzle of orange juice syrup.

instructions:
  Step 1: Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.
  Step 2: Bake, covered, at 400°F for 45 minutes. Drain. Return squash halves to dish, cut side up. Set aside.
  Step 3: Melt butter in a large skillet over medium heat; add onion, and cook, stirring occasionally, 20 minutes. Add pear and next 5 ingredients (brown sugar, bourbon, salt, ground ginger, ground nutmeg); cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
  Step 4: Bake at 350°F for 15 to 20 minutes.
  Step 5: Bring orange juice to a boil in a small saucepan. Stir in sugar, and boil 10 minutes. Serve over squash.


title: Apricot Wraps (Appetizers)
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:49:20.851888
pdf_filename: batch_1_20260404_064920_Apricots Wraps.pdf
description:
  Dried apricots stuffed with whole almonds, wrapped in bacon, and baked until crispy. Served with a sweet and savory apple or plum jelly dipping sauce.

instructions:
  Step 1: Preheat oven to 375°F.
  Step 2: Fold each dried apricot around a whole blanched almond. Cut bacon strips into thirds and wrap a strip around each apricot, securing with a wooden toothpick.
  Step 3: Place in a single layer on 2 ungreased baking sheets with sides. Bake, uncovered, in oven for 25 minutes or until bacon is cooked.
  Step 4: Mix apple or plum jelly with soy sauce to make a dipping sauce and serve alongside.


title: Buffalo Chicken Cheese Balls
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:50:20.788165
pdf_filename: batch_1_20260404_065020_Buffalo Chicken Cheese Balls.pdf
description:
  Crispy fried chicken balls made with rotisserie chicken, hot sauce, and cheddar cheese, served alongside a homemade blue cheese dipping sauce.

instructions:
  Step 1: Heat oil to 350 degrees F.
  Step 2: Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  Step 3: Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  Step 4: When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  Step 5: To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.


title: Buffalo Chicken Crescent Ring
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:50:36.048165
pdf_filename: batch_1_20260404_065036_Buffalo Chicken Crescent Ring.pdf
description:
  A classic Buffalo chicken appetizer wrapped in crescent roll dough formed into a ring shape, perfect for Game Day entertaining.

instructions:
  Step 1: Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
  Step 2: Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. (Dough will overlap; half of each rectangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
  Step 3: Spoon cream cheese mixture on the half of each rectangle closest to center of ring. Top with blue cheese crumbles.
  Step 4: Bring each dough rectangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  Step 5: Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Refrigerated Crescent Dinner Rolls", "product_id": 233}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Refrigerated Crescent Dinner Rolls", "flag_type": "product_review"}


title: Chicken Wings Pacifica
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:51:11.362779
pdf_filename: batch_1_20260404_065111_CHICKEN WINGS PACIFICA.pdf
description:
  Tender chicken wings marinated in a savory soy sauce and brown sugar mixture, then baked until golden. Serve hot or cold as an appetizer.

instructions:
  Step 1: Disjoint chicken wings, discarding tips. Arrange meatier portions in a shallow baking pan.
  Step 2: Combine soy sauce, brown sugar, butter, mustard, and water in a saucepan and heat until sugar and butter dissolve.
  Step 3: Cool the marinade and pour over the wings. Marinate in refrigerator for 2 hours, turning occasionally.
  Step 4: Bake in the marinade at 350 degrees for 45 minutes, turning once and spooning marinade over chicken occasionally.
  Step 5: Drain on paper towels and serve hot or cold.


title: Classic Creamed Corn Au Gratin
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 06:51:59.982391
pdf_filename: batch_1_20260404_065159_Classic cream corn au gratin.pdf
description:
  A rich and creamy corn casserole made with whipping cream, butter, and flour, finished with Parmesan cheese and browned under the broiler.

instructions:
  Step 1: Combine corn, cream, salt, sugar, and white pepper in a pot and bring to a boil.
  Step 2: Simmer 5 minutes.
  Step 3: Make a roux from butter and flour, add to corn, mix well and remove from heat.
  Step 4: Transfer corn mixture to casserole.
  Step 5: Sprinkle with Parmesan cheese and brown under broiler.


title: Crab Cakes with Avocado Wasabi Mayonnaise
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:52:48.815408
pdf_filename: batch_1_20260404_065248_Crabcakes with avocado wasabi mayonnaise.pdf
description:
  Delicate lump crab cakes sautéed until golden brown, served with a creamy avocado wasabi mayonnaise. A signature recipe from Windows on the Water at Sundial Beach Resort.

instructions:
  Step 1: Gently pick through crabmeat to remove cartilage.
  Step 2: In a mixing bowl, gently combine all crab cake ingredients.
  Step 3: Portion mixture into 2-ounce cakes.
  Step 4: Dredge cakes with flour and sauté with butter until golden brown on each side.
  Step 5: For the Avocado Wasabi Mayonnaise, combine all mayonnaise ingredients well and chill.
  Step 6: Serve crab cakes with Avocado Wasabi Mayonnaise.


title: Crescent-Wrapped Brie
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:53:42.433014
pdf_filename: batch_1_20260404_065342_Crescent-wrapped brie.pdf
description:
  A simple and elegant appetizer featuring a round of Brie cheese wrapped in crescent roll dough, baked until golden brown and served warm.

instructions:
  Step 1: Heat oven to 350 degrees F. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough.
  Step 2: With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
  Step 3: Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
  Step 4: Bake at 350 degrees F. for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.


title: Hawaiian Tidbits
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:54:13.109501
pdf_filename: batch_1_20260404_065413_Hawaiian Tidbits.pdf
description:
  A sweet and savory hot appetizer featuring ham and pineapple chunks on toothpicks, simmered in a Dr Pepper and orange marmalade sauce with ginger and soy sauce.

instructions:
  Step 1: Cut ham in 3/4-inch cubes.
  Step 2: Heat oil in 10-inch skillet. Brown ham cubes evenly.
  Step 3: Drain ham cubes and reserve 2 tablespoons oil for sauce.
  Step 4: Place pineapple chunk and cube of ham on toothpick.
  Step 5: Make sauce in pan in which ham was browned by adding the 2 tablespoons oil, soy sauce, marmalade, Dr Pepper, salt, ginger, and dissolved cornstarch.
  Step 6: Simmer 8 to 10 minutes.
  Step 7: Add picks with ham and pineapple. Cover and simmer until hot, about 10 minutes.
  Step 8: Serve as hot appetizer in chafing dish.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Dr Pepper", "product_id": 234}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Dr Pepper", "flag_type": "product_review"}


title: Jiffy Cocktail Meatballs
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:54:38.603396
pdf_filename: batch_1_20260404_065438_Jiffy cocktail meatballs.pdf
description:
  Quick and easy miniature cocktail meatballs made with ground beef and oatmeal, baked on a broiler pan to drain excess fat, then served in a chafing dish with DPQ sauce.

instructions:
  Step 1: Mix all ingredients (ground beef, oatmeal, DPQ sauce, and eggs) well.
  Step 2: Form the mixture into miniature meatballs.
  Step 3: Place meatballs on a broiler pan grid and bake at 350°F for 30 minutes. (Cooking on the broiler pan allows all fats to drain away.)
  Step 4: Remove meatballs from broiler pan and place in a chafing dish.
  Step 5: Heat DPQ sauce and pour over meatballs in the chafing dish.
  Step 6: Serve with toothpicks for skewering.


title: Lemon-Cabbage Rolls
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 06:55:27.355571
pdf_filename: batch_1_20260404_065527_Lemon cabbage rolls.pdf
description:
  Savory cabbage rolls filled with ground beef, rice, parsley, and feta cheese, simmered and baked with a lemon sauce. Handwritten notes suggest using frozen egg roll skins as an alternative to cabbage leaves and frying instead of baking.

instructions:
  Step 1: Cover cabbage leaves with boiling water. Cook and stir ground beef, onion, and garlic over medium heat until beef is light brown; drain.
  Step 2: Stir rice, parsley, 1½ teaspoons salt, lemon pepper, cinnamon, oregano, 1½ cups water, and cheese into beef.
  Step 3: Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
  Step 4: Heat oven to 350°F. Dry cabbage leaves; sprinkle with ¼ teaspoon salt. Mound ½ cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish (11¾x7½x1¾ inches).
  Step 5: Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
  Step 6 (Lemon Sauce): Mix 1 package (about 1 ounce) chicken gravy mix, ¾ cup water, and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.
  Note 1: Eliminate Lemon Sauce.
  Note 2: Eliminate rice unless you really need to stretch the meat; if rice is used, increase salt to original amount.
  Note 3: Use frozen egg roll skins in place of cabbage leaves.
  Note 4: To make egg roll skins stick together when rolled, use 1 egg beaten and brushed on seams and edges.
  Note 5: Fry in ½ inch oil in deep frying pan; drain on paper toweling.
  Note 6: If meat is to be spicier, double cinnamon and oregano.


title: Maple Sweet Potatoes with Apples & Bacon
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 06:56:11.288032
pdf_filename: batch_1_20260404_065611_Maple Sweet Potatoes with Apples & Bacon.pdf
description:
  A savory-sweet side dish combining roasted sweet potatoes with crispy bacon, sautéed onions, diced apples, and a drizzle of maple syrup.

instructions:
  Step 1: Preheat oven to 400°F.
  Step 2: Toss sweet potatoes with olive oil and sea salt. Place in roasting pan and bake for 20 minutes.
  Step 3: In a large pot, sauté bacon over medium heat. Add onions once the bacon has begun to render fat.
  Step 4: Cook until bacon begins to become crisp and onions appear translucent.
  Step 5: Add apples and cook for an additional two minutes.
  Step 6: Add roasted sweet potatoes to the mixture and cook for approximately five minutes or until potatoes begin to become soft.
  Step 7: Toss with maple syrup and serve.


title: Mediterranean Crescent Pinwheels
cuisine: Mediterranean
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:57:11.942382
pdf_filename: batch_1_20260404_065711_Mediterranean Crescent Pinwheels.pdf
description:
  Flaky crescent roll pinwheels filled with prosciutto, feta cheese, fresh basil, and olive oil. A quick and elegant appetizer perfect for entertaining.

instructions:
  Step 1: Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.
  Step 2: Arrange 1/8 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
  Step 3: Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.
  Step 4: Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Refrigerated Crescent Dinner Rolls", "product_id": 233}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Refrigerated Crescent Dinner Rolls", "flag_type": "product_review"}


title: Party Scramble
cuisine: American
culinary_type: Snack
source: ai
created_at: 2026-04-04 06:58:16.820023
pdf_filename: batch_1_20260404_065816_Party Scramble.pdf
description:
  A savory snack mix combining multiple cereals, pretzels, and nuts tossed in a buttery Dr Pepper and Worcestershire sauce blend, then baked until crispy.

instructions:
  Step 1: Melt butter in a saucepan; add Dr Pepper, Worcestershire sauce, salt, onion salt, garlic powder, and red hot sauce, and simmer.
  Step 2: Combine Rice Chex, Wheat Chex, Corn Chex, slim pretzels, Cheerios, bite-size shredded wheat, and mixed salted nuts in a large bowl.
  Step 3: Drizzle butter sauce over all. Toss until well mixed with sauce.
  Step 4: Pour onto two jelly roll pans and heat at 300°F for 45 minutes.
  Step 5: Cool before storing in a tightly covered container.
  Note: If you desire a more highly seasoned snack, you may double the amount of sauce ingredients.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Wheat Chex", "item_type": "ingredient", "quantity": "2", "raw_unit": "cup", "matched_unit": "c", "modifiers": "", "package_size": "", "order_index": 8}, {"raw_name": "Cheerios", "item_type": "ingredient", "quantity": "2", "raw_unit": "cup", "matched_unit": "c", "modifiers": "", "package_size": "", "order_index": 11}], "unmatched_modifiers": [{"ingredient": "Pretzels Snacks", "ingredient_id": 1933, "modifiers": ["slim"]}, {"ingredient": "Breakfast cereal", "ingredient_id": 1288, "modifiers": ["bite-size shredded wheat"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Wheat Chex, Cheerios. Unrecognized modifiers \u2014 Pretzels Snacks: slim; Breakfast cereal: bite-size shredded wheat", "flag_type": "product_review"}


title: Layered Chili Cheese Dip
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:58:26.868403
pdf_filename: batch_1_20260404_065826_Rosie O’Donnell show appetizer.pdf
description:
  A quick and easy layered dip with cream cheese, sour cream, chili, salsa, and cheddar cheese, microwaved and served hot with tortilla chips.

instructions:
  Step 1: In one bowl, mix the cream cheese and sour cream together until creamy.
  Step 2: In another bowl, mix the chili and salsa together.
  Step 3: Layer half a bowl with the white (cream cheese) mixture, then layer half the bowl with the red (chili) mixture.
  Step 4: Add cheddar cheese on top of the red layer.
  Step 5: Repeat the layering process.
  Step 6: Microwave for 5 minutes.
  Step 7: Serve hot with tortilla chips. Scoop and eat.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Hormel Chili", "product_id": 237}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Hormel Chili", "flag_type": "product_review"}


title: Spinach Dip Crescent Wreath
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 06:59:52.135552
pdf_filename: batch_1_20260404_065952_Spinach dip crescent wreath.pdf
description:
  A festive holiday appetizer made with crescent roll dough arranged in a wreath shape, topped with a creamy spinach dip and garnished with colorful vegetables to resemble a holiday wreath.

instructions:
  Step 1: Heat oven to 375 degrees F. Invert 10-oz. custard cup on center of ungreased large cookie sheet.
  Step 2: Remove dough from one can, keeping dough in one piece; do not unroll. (Keep remaining can of dough in refrigerator.) With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 of the 20 slices, slightly overlapping, around custard cup.
  Step 3: Repeat with second can of dough, cutting log into 20 slices. Arrange slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.
  Step 4: Bake at 375 degrees F. for 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet and carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
  Step 5: Meanwhile, cook spinach as directed on package. Place cooked spinach in strainer or colander; rinse with cold water to cool. Squeeze to drain completely.
  Step 6: In medium bowl, combine sour cream, mayonnaise and milk; blend well. Add spinach and all remaining topping ingredients; mix well. Cover; refrigerate until serving time.
  Step 7: Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate for up to 2 hours before serving.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls", "product_id": 238}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls", "flag_type": "product_review"}


title: Texas BBQ Sausage A'La Dr Pepper
cuisine: Southern
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 15:57:13.133719
pdf_filename: batch_1_20260404_155713_Texas BBQ sausage a'la Dr Pepper.pdf
description:
  A savory BBQ sausage appetizer featuring Polish sausage simmered in a tangy Dr Pepper-based sauce with spices and Worcestershire. Served from a chafing dish with cocktail picks.

instructions:
  Step 1: Combine all ingredients except sausage in a saucepan.
  Step 2: Bring to a boil. Simmer 10 to 15 minutes.
  Step 3: Cut sausage in 1-inch circles. Add to sauce.
  Step 4: Stir and simmer about 5 minutes.
  Step 5: Serve from chafing dish with cocktail picks.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Dr Pepper", "product_id": 234}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Dr Pepper", "flag_type": "product_review"}


title: The Little Mushroom Chicken over Avocados
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 15:57:30.238898
pdf_filename: batch_1_20260404_155730_The Little Mushroom Chicken over Avocados.pdf
description:
  A creamy baked chicken dish from The Little Mushroom restaurant in Dallas, Texas, featuring shredded chicken in a curry-mayo sauce served over avocados and topped with cheddar cheese.

instructions:
  Step 1: In a large pot, simmer the chicken breasts in enough water to cover, with the celery, onion, salt and pepper, until tender.
  Step 2: Remove from the stock and cool. Debone and shred into bite size pieces.
  Step 3: Strain the stock and refrigerate for another use.
  Step 4: Combine the chicken, mayonnaise, soup, soup base, and curry powder.
  Step 5: Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13x9 baking dish or even a casserole dish.)
  Step 6: Pour chicken mixture over the avocados and top with the cheese.
  Step 7: Bake about 20 minutes at 350 degrees or until bubbly.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Cream Of Chicken Soup", "product_id": 239}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Cream Of Chicken Soup", "flag_type": "product_review"}


title: Broiled Steak and Asparagus with Feta Cream Sauce
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 15:57:55.928105
pdf_filename: batch_1_20260404_155755_Broiled Steak and Asparagus with Feta Cream.pdf
description:
  Juicy broiled sirloin tip steaks and tender asparagus served with a creamy, tangy feta cream sauce made with sour cream, olive oil, and fresh chives.

instructions:
  Step 1: Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.
  Step 2: Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even.
  Step 3: Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack.
  Step 4: Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.)
  Step 5: While the steaks and asparagus cook, make the feta cream sauce. Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives.
  Step 6: Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.


title: Chicken Apple Sausage Wrap
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 15:58:08.360195
pdf_filename: batch_1_20260404_155808_CHICKEN APPLE SAUSAGE WRAP.pdf
description:
  A quick and flavorful wrap featuring grilled Aidells Chicken & Apple Sausage with shredded Napa cabbage, Granny Smith apple, red onion, and honey mustard dressing in a flour tortilla.

instructions:
  Step 1: On a barbecue grill or frying pan, over medium high heat, cook the sausage about 5-8 minutes until brown.
  Step 2: Divide between the tortillas, keeping the sausage in the center of the tortilla.
  Step 3: Top with the cabbage, apple, onion and dressing.
  Step 4: Fold the bottom of the tortilla over once, then roll in each side to create a pocket.
  Step 5: Wrap in foil or wax paper for transport.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Aidells Chicken & Apple Sausage", "item_type": "ingredient", "quantity": "4", "raw_unit": "whole", "matched_unit": "whole", "modifiers": "", "package_size": "", "order_index": 0}], "unmatched_modifiers": [{"ingredient": "Tortilla", "ingredient_id": 1608, "modifiers": ["flour"]}, {"ingredient": "Apple", "ingredient_id": 977, "modifiers": ["Granny Smith"]}, {"ingredient": "Salad dressing", "ingredient_id": 1570, "modifiers": ["honey mustard"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Aidells Chicken & Apple Sausage. Unrecognized modifiers \u2014 Tortilla: flour; Apple: Granny Smith; Salad dressing: honey mustard", "flag_type": "product_review"}


title: Chicken Fried Chicken with Pan Gravy
cuisine: Southern
culinary_type: Main Course
source: ai
created_at: 2026-04-04 15:58:34.829512
pdf_filename: batch_1_20260404_155834_Chicken Fried Chicken with Pan Gravy.pdf
description:
  Southern comfort food at its finest — tender chicken breasts pounded thin, coated in a seasoned crispy crust, fried golden, and smothered in creamy peppery pan gravy. Best served with silky mashed potatoes.

instructions:
  Step 1: Pound chicken breasts between two pieces of cling wrap with a meat tenderizer or a rolling pin until they are about 1/4 inch thick. Be careful that the chicken doesn't start breaking apart into pieces.
  Step 2: Cut the large pieces into smaller ones for easier flipping in the frying pan and to make plate-friendly portion sizes. Season both sides of the chicken with salt and pepper.
  Step 3: In a shallow dish (pie plates work well), combine the flour, garlic powder, 1 tsp salt, 1/2 tsp pepper, and cayenne pepper. In another shallow dish combine the milk and egg. Beat the egg with a fork or whisk until it's completely combined with the milk.
  Step 4: Set up your assembly line: 1. chicken, 2. wet mixture, 3. dry mixture, 4. a clean plate for the coated chicken. Dip the chicken in the wet mixture, then the dry mixture, and repeat again with the wet mixture then the dry mixture. Each piece will be dipped four times before making it to the clean plate.
  Step 5: Heat the canola oil in a heavy skillet over medium heat. Use enough oil to coat the bottom of the pan, but not completely cover the chicken when it's added. Make sure it's good and hot before adding the chicken. Don't use high heat or it will burn the coating before the inside cooks through. Fry the chicken in batches for about 3–3.5 minutes per side. When you flip it, the coating should be golden and crispy. Place the cooked pieces on a paper towel lined plate. The finished chicken should be cooked to an internal temperature of 165°F.
  Step 6: After frying all of the chicken, pour off the oil into a measuring cup, keeping as many of the brown bits in the pan as you can. Put about 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux. Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.
  Step 7: Slowly add the milk to the roux, whisking constantly until all of the milk has been combined. Add additional milk until the gravy is the consistency that you like. Then season generously with salt and pepper to taste. Keep adding seasoning and tasting until it tastes yummy.
  Step 8: Serve with a side of mashed potatoes and slather the chicken and the taters with the pan gravy.


title: Ann's Restaurant Chicken Fried Steak
cuisine: Southern
culinary_type: Main Course
source: ai
created_at: 2026-04-04 15:59:15.574872
pdf_filename: batch_1_20260404_155915_Chicken Fried Steak.pdf
description:
  A classic Southern-style chicken fried steak with a seasoned flour coating, fried until golden, and served with a rich homemade white gravy.

instructions:
  Step 1: Dissolve cornstarch in milk. Add eggs and butter; set aside.
  Step 2: Meanwhile, combine flour, white pepper, salt, garlic powder and thyme.
  Step 3: Dip steaks into milk mixture, allowing excess to drip off. Then dredge in flour mixture to coat evenly. Set aside on wax paper for 10 minutes to allow breading to set.
  Step 4: Heat 1 inch of vegetable oil in skillet over medium-high heat. Fry steaks in hot oil until golden on each side, about 5 to 7 minutes. Drain on absorbent paper; keep warm while preparing gravy. Makes 4 servings.
  Step 5 (White Gravy): Dissolve 3 chicken bouillon cubes in 1 cup hot water. Set aside. Pour off frying oil from skillet. Melt 4 tablespoons butter in skillet over medium heat. Stir in 4 tablespoons flour and cook until flour bubbles. Do not allow to brown. Whisk in hot water, stirring constantly to prevent lumping. Stir in 2 cups of warm milk, 1 teaspoon white pepper, 1 teaspoon salt and 1/2 teaspoon ground nutmeg. Stir until gravy thickens. Reduce heat and keep warm. Adjust seasoning to taste.


title: Chili with Beans
cuisine: Mexican
culinary_type: Stew
source: ai
created_at: 2026-04-04 15:59:29.014648
pdf_filename: batch_1_20260404_155929_Chili with beans.pdf
description:
  A hearty Southwestern-style chili made with ground pork, kidney beans, and tomatoes, seasoned with Mexican spices, cinnamon, and cumin.

instructions:
  Step 1: Cook ground pork in a large skillet over medium heat until brown, about 2 to 5 minutes. Rinse with water after meat is cooked.
  Step 2: Add onions and green peppers; cook for 3 minutes.
  Step 3: Add Mexican seasonings, cinnamon, cumin, and salt; cook for 30 seconds.
  Step 4: Add tomatoes in juice and break up tomatoes with a spoon.
  Step 5: Add drained kidney beans. Cook, stirring occasionally, over medium heat for 15 minutes.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Seasoning", "product_id": 240}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Seasoning", "flag_type": "product_review"}


title: Crouton Crushed Chicken Tenders with Orange Barbeque Sauce
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:00:09.509925
pdf_filename: batch_1_20260404_160009_Crouton Crushed Chicken Tenders.pdf
description:
  Crispy baked chicken tenders coated in crushed garlic butter croutons and bread crumbs, served with a tangy orange barbeque dipping sauce.

instructions:
  Step 1: Preheat the oven to 375 degrees F.
  Step 2: Cut the corner off of the bag of croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.
  Step 3: Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons and the bread crumbs.
  Step 4: Dip chicken tenders into the flour and shake off any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.
  Step 5: Transfer to a platter and serve with the orange barbeque sauce.
  Step 6: Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "garlic and butter croutons", "item_type": "ingredient", "quantity": "1", "raw_unit": "bag", "matched_unit": "bag", "modifiers": "", "package_size": "6 oz", "order_index": 0}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Unrecognized ingredients: garlic and butter croutons", "flag_type": "product_review"}


title: Deep Fried Tofu in Breadcrumb Batter
cuisine: General
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 16:00:23.050785
pdf_filename: batch_1_20260404_160023_Deep fried tofu in breadcrumb batter.pdf
description:
  Crispy deep-fried tofu pieces marinated in soy sauce, coated in wholewheat flour, egg or flour-water batter, and wholewheat breadcrumbs. A simple and delicious vegetarian dish.

instructions:
  Step 1: If necessary, press the tofu to make it firm enough to hold together, then cut it into fingers or slices.
  Step 2: Dip the pieces of tofu in the soy sauce, turn them and leave them for a few minutes to marinate.
  Step 3: Remove the tofu and dip it in the wholewheat flour, covering all sides of each piece.
  Step 4: Dip the tofu in the egg or flour and water mixture (this is lovely) and finally dip it in the breadcrumbs, making sure that all sides are well covered.
  Step 5: Drop the pieces in hot oil and deep fry them for 3-4 minutes until brown. (If you like, these can be shallow fried by using a generous amount of oil in the pan and turning them once to cook both sides.)


title: Honey-Mustard Spareribs
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:01:01.856361
pdf_filename: batch_1_20260404_160101_Honey-Mustard Spareribs.pdf
description:
  Savory barbecued spareribs with a sweet and spicy honey-mustard teriyaki coating, using the microwave to cut cooking time before finishing over the grill.

instructions:
  Step 1: Combine teriyaki sauce, honey, mustard, and garlic powder in a large bowl. Add spareribs and toss until pieces are thoroughly coated.
  Step 2: Reserving sauce, remove ribs and place meaty side up in a 9x13-inch microwave-safe baking dish. Let stand 10 minutes.
  Step 3: Cover and microwave on Medium High (70 percent power) for 14 minutes, rotating dish once.
  Step 4: Meanwhile, prepare coals for grilling. Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce.
  Step 5: Cook ribs 8 to 10 minutes, turning and brushing occasionally with sauce.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Bottled Teriyaki Marinade", "product_id": 241}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Bottled Teriyaki Marinade", "flag_type": "product_review"}


title: Jalapeño Cheeseburgers
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 16:01:31.041084
pdf_filename: batch_1_20260404_160131_JALAPENO CHEESEBURGERS.pdf
description:
  Spicy grilled cheeseburgers made with jalapeño pepper and Mexican seasoning, topped with Monterey Jack cheese and fresh tomato on toasted buns.

instructions:
  Step 1: In medium bowl, combine ground beef, jalapeño pepper and Mexican seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick patties.
  Step 2: Place patties on grid over medium ash-covered coals. Grill uncovered 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp cheese.
  Step 3: Place one slice tomato on bottom half of each bun; top with burger. Close sandwiches.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Seasoning", "product_id": 240}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Seasoning", "flag_type": "product_review"}


title: Southwest Beef & Mostaccioli
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:02:04.848098
pdf_filename: batch_1_20260404_160204_Southwest Beef & Mostaccioli.pdf
description:
  A southwestern-style skillet dish featuring stir-fry beef strips, red bell pepper, and green chiles tossed with mostaccioli pasta in a savory beef bouillon sauce.

instructions:
  Step 1: Coat a large nonstick skillet with cooking spray.
  Step 2: Over medium-high heat, cook beef strips, onion, chili powder, and garlic until beef is lightly browned.
  Step 3: Add red bell pepper and green chiles; cook and stir until pepper is tender-crisp.
  Step 4: Stir in Savory Pasta (prepared with mostaccioli), water, and bouillon granules; heat through.
  Step 5: Serve immediately, with Parmesan cheese if desired.


title: Southwest Turkey Melts
cuisine: Mexican
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 16:02:34.818634
pdf_filename: batch_1_20260404_160234_Southwest turkey melts.pdf
description:
  A broiled, open-faced sandwich with Tex-Mex flavor, perfect for using leftover turkey. Serve with additional salsa, chips, and fresh jicama cut into sticks.

instructions:
  Step 1: Heat broiler. Combine 1/4 cup salsa, the mayonnaise, green onions, and cilantro in a medium bowl. Add turkey and toss.
  Step 2: Place toast slices on a cookie sheet. Spoon turkey mixture evenly on toast and top with cheese.
  Step 3: Broil 1 to 3 minutes, until cheese begins to brown.
  Step 4: Top sandwiches with avocado and remaining 4 teaspoons salsa. Garnish with cilantro leaves and lime wedges, if desired.


title: Southwestern Corn Chowder
cuisine: Mexican
culinary_type: Soup
source: ai
created_at: 2026-04-04 16:03:06.464716
pdf_filename: batch_1_20260404_160306_Southwestern corn chowder.pdf
description:
  A rich and creamy Tex-Mex corn chowder with double the corn, a spike of chile pepper, and plenty of fragrant cilantro. Just as satisfying as the classic but with a southwestern twist.

instructions:
  Step 1: Melt butter in Dutch oven over medium heat. Add onions and cook 5 minutes.
  Step 2: Add cumin; cook 1 minute. Add broth, water, chipotle and salt; bring to boil.
  Step 3: Add potatoes; cover and simmer 10 minutes until tender. Add corn; cook 5 minutes.
  Step 4: Remove 1 1/2 cups of chowder and puree in blender until smooth. Return to Dutch oven.
  Step 5: Add milk and cream and cook just until heated through. Stir in cilantro. Makes 9 cups.


title: Sweet Tea
cuisine: Southern
culinary_type: Beverage
source: ai
created_at: 2026-04-04 16:03:16.698320
pdf_filename: batch_1_20260404_160316_Sweet Tea.pdf
description:
  A refreshing Southern-style iced sweet tea, perfect for hot weather. The only iced tea that truly goes with barbecue.

instructions:
  Step 1: Pour 1 quart of water into a large saucepan and bring to a boil.
  Step 2: Remove from heat and add the tea bags and sugar. Steep for 5 minutes.
  Step 3: Discard tea bags and stir to ensure sugar is dissolved.
  Step 4: Add 1 quart of iced water and stir to combine.
  Step 5: Serve over ice with lemon wedges.


title: Tex-Mex Egg Salad
cuisine: Mexican
culinary_type: Salad
source: ai
created_at: 2026-04-04 16:04:00.220304
pdf_filename: batch_1_20260404_160400_Tex-Mex Egg Salad.pdf
description:
  A zesty Tex-Mex twist on classic egg salad featuring jalapeño, cilantro, and Monterey Jack cheese blended with creamy mayo and sour cream.

instructions:
  Step 1: Peel and chop the hard-cooked eggs and place in a mixing bowl.
  Step 2: Add mayonnaise, sour cream or yogurt, and shredded Monterey Jack cheese.
  Step 3: Stir in the green onion, cilantro, and salt.
  Step 4: Fold in the chopped, seeded jalapeño.
  Step 5: Mix until well combined. Serve chilled.


title: Real Texas Chili
cuisine: American
culinary_type: Stew
source: ai
created_at: 2026-04-04 16:04:44.900212
pdf_filename: batch_1_20260404_160444_Texas Chili.pdf
description:
  A hearty, bean-free Texas chili made with beef stew meat, jalapeño, cumin, and a rich blend of wine, beer, and beef broth. True to Lone Star tradition, this chili skips the beans and delivers bold, smoky flavor.

instructions:
  Step 1: Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper.
  Step 2: Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
  Step 3: Add 3 cups onion to pan; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 1 minute.
  Step 4: Add wine, scraping pan to loosen browned bits. Return beef to pan.
  Step 5: Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
  Step 6: Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro.
  Step 7: Serve with onion and sour cream.


title: Texas Stew
cuisine: American
culinary_type: Stew
source: ai
created_at: 2026-04-04 16:04:59.866152
pdf_filename: batch_1_20260404_160459_Texas Stew.pdf
description:
  A hearty slow-cooked beef stew with Mexican-style tomatoes, corn, carrots, and picante sauce, thickened with a simple flour and water mixture.

instructions:
  Step 1: Combine beef, tomatoes, broth, picante sauce, corn, carrots, onion, garlic, cumin and salt in a 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until meat is tender.
  Step 2: Mix water and flour in a bowl. Stir into meat mixture; cover and cook on high for 1 hour or until stew has thickened.


title: Twenty Four Hour Omelet
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:05:39.189703
pdf_filename: batch_1_20260404_160539_24 hour omelette.pdf
description:
  A make-ahead egg and cheese casserole layered with bread, cheddar, and cream cheese, refrigerated overnight and baked until set. Perfect for brunch or breakfast gatherings.

instructions:
  Step 1: Tear bread into chunks and place evenly in a well-buttered casserole dish.
  Step 2: Sprinkle with grated cheddar cheese and cream cheese.
  Step 3: Beat together eggs, milk, salt, mustard, pepper, and chives.
  Step 4: Pour egg mixture over bread and cheeses.
  Step 5: Refrigerate, covered, overnight.
  Step 6: Bake covered at 325 degrees F for 1 hour or until egg mixture is set.
  Step 7: Uncover for the last ten minutes.
  Step 8: Enjoy.


title: Açaí Berry Bowl
cuisine: General
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:05:54.063836
pdf_filename: batch_1_20260404_160554_Açaí Berry Bowl Recipe.pdf
description:
  A thick and refreshing açaí bowl blended with frozen berries and banana, topped with fresh fruit, granola, shredded coconut, and chia seeds.

instructions:
  Step 1: Run the frozen açaí packets under warm water for a few seconds to soften slightly, then break them into chunks.
  Step 2: In a blender, combine the açaí puree, frozen mixed berries, frozen banana, and almond milk. Blend on high until smooth and thick. You may need to stop and scrape down the sides or add a splash more liquid if it's too thick to blend.
  Step 3: Pour the blended mixture into a bowl.
  Step 4: Top your açaí base with fresh banana slices, berries, granola, shredded coconut, and chia seeds. Drizzle with honey or agave if desired.
  Step 5: Serve immediately while the bowl is still cold and thick.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "A\u00e7a\u00ed Puree", "product_id": 242}, {"raw_name": "Berries", "product_id": 243}, {"raw_name": "Granola", "product_id": 244}], "unmatched_modifiers": [], "unit_warnings": [], "message": "Pending product review: Granola", "flag_type": "product_review"}


title: Bisquick Baking Mix (Top Secret Recipe)
cuisine: American
source: ai
created_at: 2026-04-04 16:06:35.186823
pdf_filename: batch_1_20260404_160635_Bisquick Baking Mix.pdf
description:
  A homemade clone of Bisquick baking mix made with just four simple ingredients. Makes about 6 cups and can be used to make pancakes, waffles, or biscuits.

instructions:
  Step 1: Combine all dry ingredients in a large bowl.
  Step 2: Add shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.
  Step 3: Use the mix as you would the real thing by following directions on the box (see Tidbits).


title: Breakfast Casserole
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:07:06.262447
pdf_filename: batch_1_20260404_160706_Breakfast Casserole.pdf
description:
  A hearty breakfast casserole made with crusty French bread, eggs, milk, chicken sausage, and Monterey Jack cheese, baked until golden brown.

instructions:
  Step 1: Preheat oven to 350° and grease baking pan with your choice of oil or butter.
  Step 2: Place bread pieces in pan and distribute evenly.
  Step 3: Beat the eggs, milk, and any spices you desire (salt, pepper, garlic powder, etc.) and pour over the bread.
  Step 4: Add the remaining ingredients and bake for 25 minutes or until top is golden brown and a knife put in the center comes out clean.
  Step 5: Let sit for 5 minutes before serving.


title: Brown Sugar Bacon
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:07:31.222060
pdf_filename: batch_1_20260404_160731_Brown Sugar Bacon.pdf
description:
  Crispy oven-baked bacon coated with brown sugar for a sweet and savory treat. Simple to make and irresistibly delicious.

instructions:
  Step 1: Preheat oven to 350°F.
  Step 2: Lightly grease a baking sheet and arrange bacon slices flat, leaving space between each slice.
  Step 3: Sprinkle liberally with brown sugar (don't be timid, it will cook down).
  Step 4: Bake the bacon for 30-40 minutes until crisp and delicious.
  Step 5: Enjoy.


title: French Toast Roll-Ups
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:08:08.118059
pdf_filename: batch_1_20260404_160808_French Toast Rollups.pdf
description:
  Delicious French toast roll-ups filled with cream cheese, strawberries, or Nutella, then rolled in cinnamon sugar for a sweet breakfast treat.

instructions:
  Step 1: Cut the crust from each slice of bread and flatten it out with a rolling pin.
  Step 2: Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  Step 3: In a shallow bowl whisk the eggs and milk until well combined.
  Step 4: In a separate shallow bowl mix the sugar with the cinnamon.
  Step 5: Heat a skillet set over medium heat and melt a tablespoon of butter.
  Step 6: Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  Step 7: Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. Serve with syrup for dipping if desired.


title: Pickled Eggs
cuisine: American
culinary_type: Deli / Specialty
source: ai
created_at: 2026-04-04 16:08:38.788531
pdf_filename: batch_1_20260404_160838_Pickled Eggs.pdf
description:
  A tangy, spicy pickled egg recipe using yellow hot chile peppers, cider vinegar, and water. Optional add-ins like onions, cauliflower, beets, celery, carrots, and green olives make it visually appealing and delicious.

instructions:
  Step 1: Hard boil 1-2 dozen eggs and peel them.
  Step 2: Place eggs into a large jar.
  Step 3: Add 1 small jar of yellow hot chile peppers, including the liquid, into the jar.
  Step 4: Fill the pepper jar with cider vinegar and add it to the egg jar.
  Step 5: Fill the pepper jar with water and add it to the egg jar.
  Step 6: Optionally add onions, cauliflower, small/mixed red peppers, beets, celery, carrots, green olives, or other items for appearance and flavor.
  Step 7: Seal the jar and refrigerate. Wait three weeks before eating.


title: Tofu French Toast Without Eggs
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:48:06.875588
pdf_filename: batch_1_20260404_164806_TOFU FRENCH TOAST WITHOUT EGGS.pdf
description:
  A vegan take on classic French toast using blended tofu as the egg-free batter, fried until golden and served with your favorite toppings.

instructions:
  Step 1: Blend the tofu, honey (if used), water, and soy sauce until smooth.
  Step 2: Dip both sides of the bread in the batter and fry each piece in vegetable oil until done, turning it once. Serve with honey, apple sauce or jam, or maple syrup.


title: Tofu Spinach Quiche
cuisine: General
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:48:23.059183
pdf_filename: batch_1_20260404_164823_Tofu, spinach quiche.pdf
description:
  A wholesome vegetarian quiche featuring a wholewheat pastry crust filled with sautéed onions, spinach, fresh herbs, and blended tofu for a creamy, protein-rich filling.

instructions:
  Step 1: Combine the pastry ingredients and knead the dough into a cohesive ball.
  Step 2: Roll out the pastry on a floured board and press it into a greased pie dish.
  Step 3: Sauté the onions in oil until they are transparent.
  Step 4: Add the dill weed, parsley, spinach (defrosted) and salt and mix them in well.
  Step 5: Blend the tofu in a liquidizer with the soymilk if it is difficult to blend on its own. (You might also put the parsley into the blender to chop it up more easily.)


title: Tortilla Egg Bake
cuisine: Mexican
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:48:35.852007
pdf_filename: batch_1_20260404_164835_Unknown recipe 2.pdf
description:
  A simple baked dish featuring flour tortillas layered with cheddar cheese, green chilies, and a seasoned egg mixture, topped with picante sauce.

instructions:
  Step 1: Preheat oven to 350°F.
  Step 2: Spray a baking dish with cooking spray.
  Step 3: Layer flour tortillas in the prepared baking dish.
  Step 4: Sprinkle cheddar cheese and chopped green chilies over the tortillas.
  Step 5: In a bowl, whisk together eggs, skim milk, chili powder, and pepper.
  Step 6: Pour the egg mixture over the tortillas.
  Step 7: Spoon picante sauce over the top.
  Step 8: Bake at 350°F for 30-35 minutes until set.


title: Blueberry Muffins
description: Easy blueberry muffins with a crunchy pecan and brown sugar streusel topping. Makes one dozen.
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:48:50.652238
pdf_filename: batch_1_20260404_164850_BLUEBERRY MUFFINS.pdf
instructions:
  Step 1: Preheat oven to 350°F. Line muffin tins.
  Step 2: Combine dry ingredients.
  Step 3: Make a well in the center and pour in egg, melted margarine, and milk.
  Step 4: Stir just until dry ingredients are wet. Don't overmix.
  Step 5: Fold in blueberries.
  Step 6: Fill tins 3/4 full.
  Step 7: Combine topping ingredients and sprinkle on top of each muffin.
  Step 8: Bake 20 to 25 minutes. Enjoy!


title: Blueberry White Chip Muffins
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:49:29.858300
pdf_filename: batch_1_20260404_164929_Blueberry White Chip Muffins.pdf
description:
  Fluffy blueberry muffins loaded with white chocolate morsels and topped with a buttery cinnamon streusel, finished with a white chocolate drizzle.

instructions:
  Step 1: Preheat oven to 375°F.
  Step 2: Paper line 18 muffin cups.
  Step 3: Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
  Step 4: Stir in milk, egg, butter and lemon peel.
  Step 5: Stir in 1 1/2 cups morsels and blueberries.
  Step 6: Spoon into prepared muffin cups, filling almost full.
  Step 7: Sprinkle with Streusel Topping.
  Step 8: Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
  Step 9: Cool in pans for 5 minutes; remove to wire racks to cool slightly.
  Step 10: Place remaining morsels in small, heavy-duty plastic bag.
  Step 11: Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead.
  Step 12: Microwave at additional 10- to 20-second intervals, kneading until smooth.
  Step 13: Cut tiny corner from bag; squeeze to drizzle over muffins.
  Step 14: Serve warm.
  Step 15: For Streusel Topping: Combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl.
  Step 16: Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.


title: Blueberry-Yogurt Muffins
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:49:46.710315
pdf_filename: batch_1_20260404_164946_Blueberry-Yogurt muffins.pdf
description:
  Light and tender muffins made with whole-wheat flour, yogurt, and fresh or frozen blueberries, spiced with cinnamon and nutmeg.

instructions:
  Step 1: Preheat oven to 350 degrees.
  Step 2: Line muffin tins with paper cups.
  Step 3: In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla.
  Step 4: Add flour, baking powder and salt alternately with milk and yogurt. Do not over mix.
  Step 5: Carefully fold in blueberries.
  Step 6: Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.


title: Crumble-Top Pumpkin Muffins
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:50:25.419947
pdf_filename: batch_1_20260404_165025_Crumble-Top Pumpkin Muffins_.pdf
description:
  Moist pumpkin muffins made with buttermilk baking mix and pumpkin pie mix, topped with a sweet cinnamon streusel crumble. Makes 24 muffins.

instructions:
  Step 1: Preheat oven to 400°F. Grease or line 24 muffin cups with paper liners.
  Step 2: Combine baking mix, wheat germ, sugar, cinnamon, and raisins in a large bowl.
  Step 3: Combine pumpkin pie mix and eggs in a medium bowl.
  Step 4: Add liquid ingredients to dry ingredients and stir until just moistened.
  Step 5: Spoon batter into prepared muffin cups.
  Step 6: For Streusel Topping: Combine flour, granulated sugar, and cinnamon in a small bowl. Cut in butter or margarine until mixture is crumbly.
  Step 7: Sprinkle Streusel Topping over batter in muffin cups.
  Step 8: Bake in preheated 400°F oven for 14 to 16 minutes or until a wooden pick inserted in the center comes out clean.
  Step 9: Cool for 5 minutes in pan, then remove to a wire rack to cool completely.


title: Raspberry Swirl Banana Muffins
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:50:55.821493
pdf_filename: batch_1_20260404_165055_Raspberry Swirl Banana Muffins.pdf
description:
  Moist banana muffins swirled with raspberry jam for a beautiful marbled effect. A quick and easy baked treat that makes 12 muffins.

instructions:
  Step 1: Preheat oven to 375°F. Coat 12 muffin cups with nonstick cooking spray. In a large bowl combine flour, sugar, baking powder, salt and baking soda; mix well. Set aside.
  Step 2: In a medium bowl combine bananas, eggs, oil, honey and vanilla; mix well. Add to dry ingredients; stir just to combine (do not overmix).
  Step 3: Fill muffin cups two-thirds full. Spoon 1 teaspoon of the raspberry jam on top of each; gently swirl with a large skewer or a small knife to create a marbled effect.
  Step 4: Bake 15 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Remove pan from oven, and let muffins cool in pan several minutes. Transfer muffins to a wire cooling rack; let cool completely.


title: Spicy Pumpkin Muffins
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:51:25.942230
pdf_filename: batch_1_20260404_165125_Spicy Pumpkin Muffins.pdf
description:
  Warmly spiced pumpkin muffins made with whole wheat flour, brown sugar, and chopped walnuts. A wholesome and flavorful treat perfect for fall.

instructions:
  Step 1: Preheat the oven to 400 degrees F. Butter the insides and top of a regular-sized (1/3-cup) muffin pan.
  Step 2: In a large bowl, thoroughly combine the first 8 ingredients.
  Step 3: In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin, oil, and milk until well mixed.
  Step 4: Mix the pumpkin mixture into the dry ingredients until just combined. Don't overmix. Stir in the raisins and all but 2 tablespoons of the walnuts.
  Step 5: Spoon the batter into the muffin cups, then sprinkle the remaining walnuts on top of the muffins. Bake 15 to 17 minutes, or until a knife inserted in the center of a muffin comes out clean. Let sit 2 minutes before removing from pan. Serve warm or at room temperature, not hot.


title: Zucchini Muffins
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 16:51:46.606481
pdf_filename: batch_1_20260404_165146_Zucchini Muffins.pdf
description:
  Gluten-free zucchini muffins made with a homemade rice flour blend, studded with raisins and chopped nuts. A moist, lightly spiced treat that bakes up in just 20 minutes.

instructions:
  Step 1: Preheat oven to 400°F. Grease muffin tins.
  Step 2: Beat together 1/3 cup sugar, 2 eggs, and 3 tablespoons vegetable oil.
  Step 3: Combine 1 cup gluten-free flour mixture, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  Step 4: Stir the dry ingredients into the sugar mixture. The batter will seem dry.
  Step 5: Stir in 1 cup grated zucchini, 1/4 cup raisins, and 1/4 cup chopped nuts.
  Step 6: Spoon batter into muffin tins to fill two-thirds full.
  Step 7: Bake for 20 minutes. Makes 10 to 12 muffins.
  Gluten-Free Flour Mixture: Combine 6 parts white rice flour to 2 parts potato starch flour and 1 part tapioca flour.


title: Heart Happy Blueberry Pancakes
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:52:23.311390
pdf_filename: batch_1_20260404_165223_Blueberry Pancakes.pdf
description:
  Hearty multigrain pancakes made with whole grain blueberry instant oatmeal and freeze dried blueberries for a wholesome, berry-packed breakfast.

instructions:
  Step 1: Prepare the oatmeal according to the directions on the box and allow it to cool to room temperature.
  Step 2: Combine the pancake mix with the milk, egg and oil and mix together.
  Step 3: Stir in the prepared oatmeal, then carefully fold in the freeze dried berries.
  Step 4: Drop approximately 1/4 cup of batter onto a hot griddle (or more, or less, depending on preferred pancake diameter).
  Step 5: Cook on one side for two minutes or until bubbles form, then flip to the other side and cook for another 2-3 minutes.
  Step 6: Repeat until you have a stack. Optional: top with syrup, fresh blueberries or a dusting of powdered sugar.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "TJ's Heart Healthy Whole Grain Blueberry Instant Oatmeal", "item_type": "ingredient", "quantity": "1", "raw_unit": "package", "matched_unit": "pkg", "modifiers": "", "package_size": "", "order_index": 0}], "unmatched_modifiers": [{"ingredient": "Egg", "ingredient_id": 818, "modifiers": ["cage free"]}], "unit_warnings": [], "message": "Unrecognized ingredients: TJ's Heart Healthy Whole Grain Blueberry Instant Oatmeal. Unrecognized modifiers \u2014 Egg: cage free", "flag_type": "product_review"}


title: Classic Waffles
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:52:55.416836
pdf_filename: batch_1_20260404_165255_Classic Waffles.pdf
description:
  A classic waffle recipe using basic ingredients you probably already have on hand, creating a perfectly crisp breakfast item.

instructions:
  Step 1: In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
  Step 2: In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  Step 3: Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.


title: Crepes
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 16:53:24.392646
pdf_filename: batch_1_20260404_165324_Crêpes.pdf
description:
  A simple and delicious dessert made with flattened white bread filled with a cream cheese mixture, rolled in butter and cinnamon sugar, then baked until golden. Serve with fresh fruit and whipped cream.

instructions:
  Step 1: Mix together 1 pound softened cream cheese, 2 egg yolks, and 1/2 cup sugar until well combined.
  Step 2: Flatten 20-30 slices of white bread with crusts cut off using a rolling pin.
  Step 3: Melt 4 tablespoons of butter in a small frying pan (may need more).
  Step 4: Mix together 1/2 cup sugar and 1/2 tablespoon cinnamon in a shallow bowl.
  Step 5: Spread the cream cheese mixture onto each flattened bread slice and roll up.
  Step 6: Roll each bread roll in the melted butter (or brush the butter on, as the bread may soak up a lot).
  Step 7: Roll the buttered bread rolls in the cinnamon-sugar mixture.
  Step 8: Bake at 350°F for 15-20 minutes.
  Step 9: Serve with fresh fruit topping, whipped cream, or other desired toppings.


title: Fluffy Pancakes
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:53:53.741992
pdf_filename: batch_1_20260404_165353_Fluffy Pancakes.pdf
description:
  Tall, fluffy pancakes that are delicious served with butter and syrup or topped with strawberries and whipped cream.

instructions:
  Step 1: Combine milk with vinegar in a medium bowl and set aside for 5 minutes to sour.
  Step 2: Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  Step 3: Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.


title: Fruited Buttermilk Oven Pancakes
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:54:27.519283
pdf_filename: batch_1_20260404_165427_Fruit buttermilk oven pancakes.pdf
description:
  A baked oven pancake made with buttermilk and topped with fresh or frozen blueberries or pineapple, sprinkled with sugar and cinnamon. Served with optional Orange Butter and maple-flavored syrup.

instructions:
  Step 1: In a mixing bowl combine flour, sugar, baking soda, baking powder, and salt.
  Step 2: In another mixing bowl combine egg, buttermilk, and cooking oil. Add all at once to dry ingredients. Stir just till mixed but still slightly lumpy.
  Step 3: Spread batter evenly in a greased and floured 13x10x1-inch baking pan. Sprinkle fruit over top of the batter. Combine sugar and cinnamon; sprinkle evenly over fruit.
  Step 4: Bake in a 350°F oven for 16 to 18 minutes or till top springs back when lightly touched and top is lightly brown around the edges.
  Step 5: Cut into 12 square pancakes. Serve with Orange Butter and maple-flavored syrup, if desired.


title: IHOP Pancakes
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:55:21.838309
pdf_filename: batch_1_20260404_165521_IHOP pancakes.pdf
description:
  A copycat recipe for IHOP's famous fluffy pancakes, made with buttermilk and simple pantry ingredients. Makes 8-10 light, golden pancakes.

instructions:
  Step 1: Preheat a skillet over medium heat. Use a pan with a nonstick surface, or use nonstick spray.
  Step 2: In a blender, or with a mixer, combine all of the remaining ingredients until smooth.
  Step 3: Pour the batter by spoonfuls into the hot pan, forming 5" circles.
  Step 4: When the edges appear to harden, flip the pancakes; they should be light brown.
  Step 5: Cook on the other side for the same amount of time. They should be light brown.
  Makes 8-10 pancakes.


title: McKay House Pecan French Toast
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 16:55:53.283140
pdf_filename: batch_1_20260404_165553_Pecan French Toast.pdf
description:
  A make-ahead baked French toast soaked overnight in a spiced egg and orange juice mixture, then baked with melted butter, pecans, and grated orange peel until golden.

instructions:
  Step 1: Using a wire whisk, beat together eggs, orange juice, milk, sugar, nutmeg, and vanilla.
  Step 2: Place bread slices with edges touching in a single layer in a large flat dish.
  Step 3: Pour milk mixture over bread, cover and refrigerate overnight, turning once.
  Step 4: When ready to cook, preheat oven to 400°F.
  Step 5: Pour melted butter on a jellyroll pan, spreading evenly.
  Step 6: Arrange soaked bread slices in a single layer on pan.
  Step 7: Sprinkle evenly with orange peel and pecans.
  Step 8: Bake until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.
  Step 9: Serve with maple syrup and butter or fresh fruit.


title: Butternut Squash Casserole
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 16:56:28.208951
pdf_filename: batch_1_20260404_165628_BUTTERNUT SQUASH CASSEROLE.pdf
description:
  A savory-sweet butternut squash casserole with sautéed onion, garlic, and fresh cranberries, topped with buttered breadcrumbs and baked until golden.

instructions:
  Step 1: Bring squash and water to cover to a boil; cook 30 minutes or until tender. Remove from heat; drain. Mash until smooth.
  Step 2: Melt 1 tablespoon butter in skillet. Add onion and garlic; sauté 5 minutes or until tender. Remove from heat.
  Step 3: Stir in squash, 2 tablespoons butter, eggs, sugar, salt, and pepper. Fold in cranberries.
  Step 4: Spoon mixture into a lightly greased 1-quart baking dish.
  Step 5: Combine breadcrumbs and remaining 1 tablespoon butter. Sprinkle over casserole.
  Step 6: Bake at 375°F for 1 hour and 15 minutes or until set and golden.


title: Baked Honey Mustard Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:56:40.731852
pdf_filename: batch_1_20260404_165640_Baked honey mustard chicken.pdf
description:
  Tender skinless chicken breasts baked in a sweet and tangy honey mustard glaze with herbs. Simple to prepare and full of flavor.

instructions:
  Step 1: Preheat oven to 350°F.
  Step 2: Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 9x13 inch baking dish.
  Step 3: In a small bowl combine honey, mustard, basil, paprika, and parsley. Mix well. Pour half of the mixture on the chicken and brush on. Bake for 30 minutes. Turn over chicken and brush on the rest of the mixture and bake 10-15 minutes. Cool for 10 minutes.


title: Bang Bang Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:57:24.827358
pdf_filename: batch_1_20260404_165724_Bang Bang Chicken.pdf
description:
  Amazingly crisp chicken bites dredged in a buttermilk batter and Panko breadcrumbs, then pan-fried and drizzled with a sweet chili mayo sauce.

instructions:
  Step 1: To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
  Step 2: Heat vegetable oil in a large skillet over medium high heat.
  Step 3: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  Step 4: Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  Step 5: Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  Step 6: Serve immediately, drizzled with sweet chili sauce.


title: Stovetop Chicken and Broccoli Casserole
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:57:41.712267
pdf_filename: batch_1_20260404_165741_Chicken & Broccoli Casserole.pdf
description:
  A lightened-up cheesy chicken and broccoli casserole made entirely on the stovetop. All raw ingredients are layered in a skillet and simmered for a quick weeknight dinner.

instructions:
  Step 1: Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
  Step 2: Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt, and pepper in a medium bowl. Pour over the broccoli.
  Step 3: Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
  Step 4: Meanwhile, position rack in upper third of oven; preheat broiler.
  Step 5: When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


title: Chick-Chick Chicken Pasta Bake
cuisine: British
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:58:31.519110
pdf_filename: batch_1_20260404_165831_Chicken Pasta Bake.pdf
description:
  A comforting pasta bake inspired by the Dale family, featuring chicken, mushrooms, and butternut squash puree, topped with cheesy breadcrumbs.

instructions:
  Step 1: Preheat the oven to 400 degrees F. Steam the butternut squash and carrot pieces for 10 minutes until tender, then process them together with a handheld immersion blender until you have a soft puree.
  Step 2: Heat the oil in a medium saucepan and add the chicken pieces. Cook the chicken for 10 minutes, turning occasionally, until cooked through, then add the mushrooms and cook for a further 4-5 minutes. Stir in 1/2 cup of the butternut squash and carrot puree (freeze any you have left over), then add the milk, stir, and cook for a further 1 minute. Remove the mixture from the heat.
  Step 3: Meanwhile, cook the pasta according to the packet instructions until al dente. Drain, and then add the pasta to the chicken mixture and mix together thoroughly. Transfer everything to a small, shallow ovenproof dish.
  Step 4: Using a food processor, process the bread into breadcrumbs, then place them in a bowl and stir through the grated Cheddar. Spoon the cheesy breadcrumb mixture over the pasta bake and cook in the oven for 20 minutes until the top is golden and crispy.


title: Creamy Swiss Chicken Bake
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:58:44.938834
pdf_filename: batch_1_20260404_165844_Creamy Swiss Chicken Bake.pdf
description:
  A simple and comforting baked chicken dish topped with Swiss cheese and a creamy Parmesan sauce. Serve over rice for a complete meal.

instructions:
  Step 1: Preheat oven to 375.
  Step 2: Pat chicken dry and place in a greased 9x13 pan.
  Step 3: Add sliced cheese on top of chicken breasts.
  Step 4: In a bowl mix mayonnaise, sour cream, 1/2 cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
  Step 5: Bake for 1 hour. Serve over rice if desired or serve alone.


title: Honey-Mustard Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 16:59:30.896369
pdf_filename: batch_1_20260404_165930_Honey-mustard chicken.pdf
description:
  A simple and flavorful oven-baked chicken glazed with a honey-Dijon mustard sauce infused with fresh dill and orange peel. Ready in under 45 minutes with minimal prep.

instructions:
  Step 1: Preheat oven to 400°F. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
  Step 2: Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.
  Step 3: Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
  Step 4: Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.


title: Macaroni and Cheese with Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:07:49.028526
pdf_filename: batch_1_20260404_170749_Mac n Cheese with Chicken.pdf
description:
  A satisfying casserole made with smoked mozzarella and Parmigiano-Reggiano instead of the usual Cheddar, featuring a creamy rosemary béchamel sauce.

instructions:
  Step 1: Preheat oven to 450 degrees F. Butter a 1 1/2-quart gratin or baking dish.
  Step 2: In a large pot of boiling salted water, cook pasta until al dente, about 11 minutes. Drain, run under cold water, and drain again. Transfer to a large bowl.
  Step 3: In a medium skillet over medium heat, heat oil. Add onion and a pinch of salt, reduce heat to medium-low, and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  Step 4: Add onion to pasta and stir to combine. Add mozzarella, chicken, 2/3 cup Parmesan, and rosemary; stir to combine.
  Step 5: In a medium heavy saucepan over medium-low heat, melt butter. Add flour and cook over low heat, whisking, for 3 minutes. Add hot milk, whisking vigorously, then add garlic and 1 1/2 teaspoons salt. Bring mixture to a simmer, whisking; then reduce heat and gently simmer, whisking occasionally, until béchamel is thickened (the sauce should thickly coat the back of a spoon), about 10 minutes. Discard garlic before adding béchamel to pasta, season with pepper, and stir.
  Step 6: Transfer into baking dish and smooth top. Sprinkle with remaining 1/3 cup Parmesan and more pepper. Bake until bubbling and golden, 12 to 15 minutes. Let sit for 15 minutes before serving.


title: Squash Puff
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 17:08:05.987128
pdf_filename: batch_1_20260404_170805_SQUASH PUFF.pdf
description:
  A light and airy soufflé-style dish made with butternut squash, whipping cream, and maple syrup, topped with slivered almonds. Elegant enough for a dinner party yet simple to prepare.

instructions:
  Step 1: Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.
  Step 2: Bake, covered, at 375°F for 30 to 40 minutes. Let cool; scoop out pulp, and mash.
  Step 3: Beat pulp, egg yolks, whipping cream, and next 5 ingredients (butter, maple syrup, cornstarch, brown sugar, and salt) at medium speed with an electric mixer until blended. Set mixture aside.
  Step 4: Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart soufflé dish. Sprinkle with almonds.
  Step 5: Bake at 350°F for 55 minutes or until puffed and golden. Serve immediately.


title: Savory Crescent Chicken Squares
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:08:18.810011
pdf_filename: batch_1_20260404_170818_Savory crescent chicken squares.pdf
description:
  Flaky crescent roll pastry pockets filled with a creamy chicken mixture. A great way to use leftover chicken.

instructions:
  Step 1: Preheat oven to 350°F.
  Step 2: In a medium mixing bowl, combine cream cheese and 2 tablespoons butter. Add chicken, milk, green onion, pepper and salt; mix well.
  Step 3: Divide crescent rolls and form into 4 rectangles, pressing edges together to seal. Divide chicken mixture among the rectangles.
  Step 4: Fold dough over mixture and press edges to seal. Place on an ungreased baking sheet and brush each packet with remaining butter.
  Step 5: Bake for 20 to 25 minutes or until golden brown.


title: Sesame Seed Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:08:31.409810
pdf_filename: batch_1_20260404_170831_Sesame Seed Chicken.pdf
description:
  A comforting baked chicken and rice casserole with a creamy sauce base, topped with crushed Ritz crackers, melted butter, and sesame seeds.

instructions:
  Step 1: Mix together chicken, sour cream, broth and soup. Mix well.
  Step 2: Pour cooked rice into a 13x9 inch baking pan.
  Step 3: Top rice with mixture.
  Step 4: Crush ritz crackers on top of mixture.
  Step 5: Pour melted butter evenly across the crackers.
  Step 6: Top with sesame seeds.
  Step 7: Bake at 350°F for 45 minutes.


title: Spicy Chicken Casserole
cuisine: Mexican
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:09:09.229305
pdf_filename: batch_1_20260404_170909_Spicy Chicken Casserole.pdf
description:
  A spicy, cheesy chicken casserole layered with tortillas, rotisserie chicken, pinto beans, and cheddar cheese. Quick to make and packed with bold flavors.

instructions:
  Step 1: Preheat oven to 425 degrees F. Grease shallow 2-quart baking dish.
  Step 2: Puree in blender salsa, tomato sauce, chipotle chile in adobo, and adobo sauce until smooth. Transfer to large bowl.
  Step 3: Stir in shredded rotisserie chicken and pinto beans.
  Step 4: Arrange 2 tortillas (tearing to fit) on bottom of baking dish. Top with half of chicken mixture, 1/2 cup shredded Cheddar cheese, and 1/2 cup cilantro. Repeat layering once with 2 tortillas, remaining chicken mixture, 1/2 cup Cheddar, and 1/2 cup cilantro.
  Step 5: Top with 1 tortilla and remaining 1/2 cup Cheddar. Bake 15 to 20 minutes or until bubbling.


title: White Chicken Chili
cuisine: American
culinary_type: Soup
source: ai
created_at: 2026-04-04 17:09:24.398779
pdf_filename: batch_1_20260404_170924_White Chicken Chili.pdf
description:
  A hearty white chicken chili made with Great Northern Beans, green chiles, and tender chicken breast. Perfect for tailgating or a quick weeknight meal.

instructions:
  Step 1: In large skillet, cook onion in oil for 4 minutes or until transparent. Add chiles, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
  Step 2: Garnish with cheese, sour cream and salsa, if desired.


title: Artichoke Sausage Vegetable Skewers
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:10:08.980827
pdf_filename: batch_1_20260404_171008_ARTICHOKE SAUSAGE VEGETABLE SKEWERS.pdf
description:
  Marinated vegetables and Artichoke & Garlic Sausage threaded onto skewers and grilled until browned, served over rice or pasta.

instructions:
  Step 1: In a bowl, combine the garlic, oregano, salt, pepper, vinegar and olive oil.
  Step 2: Toss the vegetables in the marinade and refrigerate 2-4 hours.
  Step 3: Set up your grill for medium high heat.
  Step 4: Thread the vegetables and sausage alternately onto skewers and grill 8-10 minutes, until the sausage is brown and heated through.
  Step 5: Serve over rice or small pasta tossed with herbs and butter.


title: Beef Tips
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:10:26.480022
pdf_filename: batch_1_20260404_171026_Beef Tips.pdf
description:
  Tender beef or sirloin tips slow-cooked in a savory broth with mushrooms, shallots, and a rich red wine gravy, served over buttered noodles.

instructions:
  Step 1: Combine 1/2 cup flour with salt and pepper; toss with beef cubes to coat thoroughly.
  Step 2: Place coated beef in crock pot. Add shallots and mushrooms.
  Step 3: Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables and stir well.
  Step 4: Cover and cook on low setting for 7-12 hours.
  Step 5: One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour, stir into crock pot, mixing well.
  Step 6: Cover and cook until thickened. Serve over hot buttered noodles.


title: Classic Sunday Pot Roast
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:11:15.762607
pdf_filename: batch_1_20260404_171115_Classic Sunday Pot Roast.pdf
description:
  A hearty and filling comfort food classic made with beef chuck roast, vegetables, and savory broth. Works as an oven braise, slow cooker, or Instant Pot recipe.

instructions:
  Step 1: Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
  Step 2: Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
  Step 3: Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
  Step 4: Pour Worcestershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
  Step 5: Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.


title: Company Pot Roast
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:11:45.125488
pdf_filename: batch_1_20260404_171145_Company Pot Roast.pdf
description:
  A classic braised beef chuck roast slow-cooked with vegetables, red wine, and herbs until fork tender, finished with a rich, velvety sauce. Recipe courtesy of Ina Garten from Barefoot Contessa: Modern Comfort Food.

instructions:
  Step 1: Preheat the oven to 325 degrees F.
  Step 2: Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  Step 3: Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
  Step 4: Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.


title: Mini Shepherd's Pot Pies
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:12:46.365987
pdf_filename: batch_1_20260404_171246_Mini Shepherd's Pot Pies.pdf
description:
  Individual mini shepherd's pies baked in muffin tins with flaky pie crust shells, savory ground beef and vegetable filling, topped with cheddar cheese and mashed potatoes.

instructions:
  Step 1: Prepare mashed potatoes and set aside.
  Step 2: Over medium high heat, brown beef until fully cooked. Drain off any excess fat. Remove and set aside.
  Step 3: Saute onions and garlic until translucent.
  Step 4: Add mixed vegetables, crumble the beef bouillon cube and simmer until vegetables are soft.
  Step 5: Add beef, Worcestershire sauce, tomato paste and season with pepper to taste. Reduce heat to medium and simmer for 15 minutes.
  Step 6: Meanwhile, unroll the pie crusts and roll each crust to 12" in diameter. Cut six 4" rounds from each crust.
  Step 7: Press each round on the bottom and sides of a muffin pan and bake at 350 degrees F for 7-10 minutes or until lightly browned. Remove from oven and set aside.
  Step 8: Divide beef mixture among all 12 cups.
  Step 9: Top with some cheddar cheese and finish with mashed potatoes.
  Step 10: Bake at 350 degrees F for 30 minutes or until crusts are golden brown and mashed potatoes have browned.
  Step 11: Broil at 450 degrees F for 5 minutes if needed to brown the potatoes some more.
  Step 12: Let it stand for 10 minutes and remove by running a knife outside each pie.
  Step 13: Dish and serve warm.


title: 3-Ingredient Pulled Pork
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:13:40.372723
pdf_filename: batch_1_20260404_171340_Pulled Pork.pdf
description:
  A simple slow cooker pulled pork made with just three ingredients — pork tenderloin, root beer, and barbecue sauce. Served on hamburger buns for an easy and delicious meal.

instructions:
  Step 1: Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
  Step 2: After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.


title: Buffalo Chicken Panini
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 17:13:56.106339
pdf_filename: batch_1_20260404_171356_Buffalo Chicken Panini.pdf
description:
  A hearty panini featuring pulled chicken in BBQ sauce topped with a creamy blue cheese dressing made with mayonnaise, sour cream, celery, and green onions, pressed until golden and crispy.

instructions:
  Step 1: Heat a heavy skillet over medium heat.
  Step 2: In a bowl, mix together the mayonnaise, sour cream, blue cheese, celery, and green onions.
  Step 3: Season the mixture with salt and pepper.
  Step 4: Slice the rolls in half and butter each slice on the outside.
  Step 5: Spread blue cheese dressing on the inside of each roll.
  Step 6: Pile the chicken on the bottom half of the roll and cover with the top half.
  Step 7: Place in the hot skillet and press down with a heavy spatula or small heavy pan for about 2 minutes.
  Step 8: Flip and press down for an additional 2 to 3 minutes.
  Step 9: Serve and enjoy!


title: Classic Meatball Subs
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 17:14:07.876796
pdf_filename: batch_1_20260404_171407_Classic Meatball Sub.pdf
description:
  A hearty meatball sub made with toasted baguette, turkey or meatless meatballs, marinara sauce, sautéed onions and peppers, and melted mozzarella cheese.

instructions:
  Step 1: Prepare meatballs according to package directions.
  Step 2: Toast bread in oven at 300 degrees for about 5-8 minutes or until slightly golden and warm.
  Step 3: Remove from oven and add meatballs, onions, peppers, sauce, and cheese to bread.
  Step 4: Return to oven until cheese is melted.


title: Mini Barbecue Meatball Sliders
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 17:14:18.063871
pdf_filename: batch_1_20260404_171418_Mini Barbecue Meatball Sliders.pdf
description:
  Made with Light Turkey Meatballs, these little sliders are big on flavor and low on calories. A quick and easy recipe perfect for parties or weeknight meals.

instructions:
  Step 1: Preheat broiler, with rack set 4 inches from heat.
  Step 2: Lightly oil a rimmed baking sheet; place meatballs on sheet.
  Step 3: Broil, turning occasionally, until cooked through, 10 to 12 minutes.
  Step 4: Place meatballs inside rolls and top with barbecue sauce.


title: Wendy's Chicken Caesar Fresh Stuffed Pita
cuisine: American
culinary_type: Sandwich
source: ai
created_at: 2026-04-04 17:15:17.156407
pdf_filename: batch_1_20260404_171517_Wendy’s chicken Caesar stuffed pita.pdf
description:
  A copycat version of Wendy's Cold Fresh Stuffed Pita sandwich featuring grilled chicken breast, romaine salad, and homemade Caesar-style dressing wrapped in a warm pita bread.

instructions:
  Step 1: Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil.
  Step 2: Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil.
  Step 3: Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
  Step 4: Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it.
  Step 5: While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
  Step 6: Prepare the sandwiches by first microwaving each pita for 20 seconds.
  Step 7: Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
  Step 8: Add about 1/3 cup of diced chicken on top of the salad in the pita.
  Step 9: Pour about a tablespoon of dressing over each sandwich.
  Step 10: Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.


title: Fried Garlic Lime Shrimp
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:16:14.952739
pdf_filename: batch_1_20260404_171614_Fried Garlic Lime Shrimp.pdf
description:
  Crispy panko-breaded shrimp marinated in garlic, lime, and lemon juice, then fried until golden brown. Served alongside a bean sprout slaw for a delicious crunchy meal.

instructions:
  Step 1: Marinate the Shrimp: In a bowl, combine shrimp, garlic, lime juice, lemon juice, salt, and pepper. Let it marinate for 10-15 minutes. This step infuses the shrimp with flavor before breading.
  Step 2: Bread the Shrimp: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each marinated shrimp first in flour, then egg, and finally coat with panko breadcrumbs.
  Step 3: Fry the Shrimp: Heat oil in a large skillet over medium-high heat. Fry the breaded shrimp in batches, cooking until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
  Step 4: Serve: Serve the crispy fried shrimp alongside the bean sprout slaw. You can even place the slaw on top of the shrimp for a delicious crunch with each bite.


title: Strawberry Nut Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:27:20.204576
pdf_filename: batch_1_20260404_172720_STRAWBERRY NUT BREAD.pdf
description:
  A moist and flavorful quick bread made with strawberry jam, sour cream, and walnuts, yielding five small loaves perfect for gifting or sharing.

instructions:
  Step 1: In a mixing bowl, cream butter, sugar, vanilla, and lemon extract until fluffy.
  Step 2: Add eggs one at a time, beating well after each addition.
  Step 3: Sift together flour, salt, cream of tartar, and baking soda.
  Step 4: Combine strawberry jam and sour cream.
  Step 5: Add jam mixture alternately with dry ingredients to the creamed mixture, beating until well combined.
  Step 6: Stir in walnuts.
  Step 7: Divide batter among 5 greased and floured 4 1/2 x 2 3/4 x 2 1/4-inch loaf pans.
  Step 8: Bake in a 350°F oven for 50-55 minutes or until done.
  Step 9: Cool 10 minutes in pans, then remove and cool completely on wire racks.


title: Streusel Blueberry Buckle
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 17:28:32.133147
pdf_filename: batch_1_20260404_172832_Streusel Blueberry Buckle.pdf
description:
  A homespun blueberry coffee cake topped with a cinnamon-nutmeg streusel crumble. So good you'll bake it for breakfast, brunch, or picnics.

instructions:
  Step 1: Heat oven to 375°F.
  Step 2: In a large mixer bowl, combine all blueberry buckle ingredients except blueberries. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
  Step 3: By hand, fold blueberries into batter.
  Step 4: Spread batter into a greased and floured 9-inch square baking pan.
  Step 5: In a small bowl, stir together all streusel ingredients except butter. Cut in butter until crumbly; sprinkle over batter.
  Step 6: Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.


title: Zucchini Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:29:02.531680
pdf_filename: batch_1_20260404_172902_Zucchini bread (handwritten).pdf
description:
  A classic moist zucchini bread with cinnamon, vanilla, and nuts. Baked at 350°F for one hour in greased and floured pans.

instructions:
  Step 1: Preheat oven to 350°F. Grease and flour loaf pans.
  Step 2: In a large bowl, mix together 3 beaten eggs, 1 cup oil, 2 1/4 cups sugar, and 2 cups shredded zucchini.
  Step 3: Sift together 2 1/2 cups flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, and 3 tsp cinnamon. Add to the wet mixture.
  Step 4: Stir in 3 tsp vanilla and 1 cup nuts.
  Step 5: Pour batter into greased and floured pans. Bake at 350°F for 1 hour.


title: Corn Bread
cuisine: Southern
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:30:03.424370
pdf_filename: batch_1_20260404_173003_Cornbread.pdf
description:
  A classic Southern-style corn bread baked in a preheated cast iron skillet for a crispy crust. Simple and hearty, made with cornmeal, flour, and basic pantry staples.

instructions:
  Step 1: Preheat oven to 450°F with your favorite 10-inch oven-proof skillet inside.
  Step 2: Combine all the dry ingredients (cornmeal, flour, baking powder, salt, and optional sugar), and add the 1/4 cup shortening. Hand blend until thoroughly mixed and crumbly.
  Step 3: Mix the egg and milk together first, then add to the dry ingredients.
  Step 4: When the oven is preheated, remove the skillet and add the remaining tablespoon of shortening, swirling to cover bottom and sides.
  Step 5: Once the shortening melts, add the batter. Bake for 35 to 40 minutes, until lightly browned and corn bread springs back when you touch it. Makes 4 to 6 servings.


title: Honey-Moist Cornbread
description: Moist and tender cornbread sweetened with honey and whipping cream. Even better served with butter.
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:30:17.627926
pdf_filename: batch_1_20260404_173017_Honey-Moist Cornbread.pdf
instructions:
  Step 1: Heat oven to 400°F.
  Step 2: In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
  Step 3: Stir in remaining ingredients (whipping cream, vegetable oil, honey, and eggs) just until moistened.
  Step 4: Pour into a greased 9-inch square baking pan.
  Step 5: Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

  Microwave Directions:
  Step 1: Mix cornbread as directed above.
  Step 2: Pour into a greased 6-cup microwave ring mold.
  Step 3: Microwave on HIGH, turning dish every 3 minutes, until cornbread pulls away from sides of pan and is dry on top (7 to 9 minutes).
  Step 4: Let stand 3 minutes.


title: Marie Calender's Cornbread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:30:49.087813
pdf_filename: batch_1_20260404_173049_Marie Calendar’s Cornbread.pdf
description:
  A classic copycat cornbread recipe inspired by Marie Callender's, featuring a tender, slightly sweet crumb made with Bisquick and cornmeal. Served with a simple honey-butter spread.

instructions:
  Step 1: Mix dry ingredients (Bisquick, cornmeal, baking soda, and sugar) together in a bowl.
  Step 2: In a separate bowl, mix melted margarine, milk, and eggs together.
  Step 3: Add the wet mixture to the dry mixture.
  Step 4: Stir until mixed well. Batter will be lumpy.
  Step 5: Bake in an 8 or 9-inch square pan at 325°F for 40 minutes.
  Step 6: To make honey-butter: Mix 2 parts of soft spread margarine to one part honey. Mix thoroughly.


title: Marie Calendar's Corn Bread
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:31:17.208300
pdf_filename: batch_1_20260404_173117_Marie Callender cornbread.pdf
description:
  A classic homestyle corn bread made with Bisquick, yellow cornmeal, and butter, baked in a black iron skillet or square pan until golden.

instructions:
  Step 1: Preheat oven to 325-350 degrees F.
  Step 2: Melt butter in a black iron skillet in the oven.
  Step 3: Mix all ingredients together and add the melted butter.
  Step 4: Mix well.
  Step 5: Bake in a greased black iron skillet or 9x9 inch pan at 325-350 degrees for 30-35 minutes.


title: Sourdough English Muffins
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 17:31:49.219843
pdf_filename: batch_1_20260404_173149_English Muffins.pdf
description:
  A simple stovetop sourdough English muffin recipe that uses an active sourdough starter and baking soda for lift, yielding two golden brown muffins.

instructions:
  Step 1: Mix - Combine starter, milk, flour, salt, and sugar. Let sit for 2-4 hours.
  Step 2: Cook - Add baking soda and shape into 2 rounds. Cook on a greased skillet over medium heat for 7-10 minutes per side until golden brown.


title: Sourdough Garlic Bread
cuisine: American
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 17:32:13.805675
pdf_filename: batch_1_20260404_173213_Garlic Bread.pdf
description:
  A quick and easy garlic bread made with a crusty baguette, slathered in a buttery garlic herb spread and baked until golden.

instructions:
  Step 1: Mix Garlic Butter: Mix butter, garlic, parsley, and salt.
  Step 2: Toast: Cut baguette in half lengthwise and spread the garlic butter over the bread.
  Step 3: Bake: Bake at 400°F (200°C) for 10-12 minutes until golden.


title: Sourdough Pancakes
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 17:32:46.680296
pdf_filename: batch_1_20260404_173246_Pancakes.pdf
description:
  Fluffy sourdough pancakes made with an active starter for a subtle tangy flavor. Quick to prepare and cooked on a griddle until golden.

instructions:
  Step 1: Mix Batter — Combine starter, milk, flour, sugar, and egg. Let rest for 15-30 minutes.
  Step 2: Cook — Add baking soda and mix gently. Cook on a greased griddle or pan on medium heat until bubbles form, then flip.


title: Sourdough Pizza Dough (12" pizza)
cuisine: Italian
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:33:15.057320
pdf_filename: batch_1_20260404_173315_Pizza Dough (12 inch).pdf
description:
  A simple sourdough pizza dough made with active sourdough starter that yields a flavorful 12-inch pizza crust. Requires a long fermentation time for optimal flavor and texture.

instructions:
  Step 1: Mix Dough: Combine starter, water, flour, salt, and olive oil until it forms a dough.
  Step 2: First Rise: Let the dough rise for 4-6 hours.
  Step 3: Shape: Stretch and shape into a 12" circle.
  Step 4: Second Rise: Let rest for 1-2 hours.
  Step 5: Bake: Add toppings and bake at 475°F (245°C) for 12-15 minutes.


title: Sourdough Starter
cuisine: General
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:33:48.752284
pdf_filename: batch_1_20260404_173348_Sour Dough Starter.pdf
description:
  A simple homemade sourdough starter made with whole wheat flour and water, developed over 5-7 days through regular feedings until active and ready for baking.

instructions:
  Step 1 (Day 1): In a clean glass jar, mix 1/4 cup of whole wheat flour with 2 tablespoons of filtered water. Aim for a thick batter consistency, adjusting with a little more water or flour as needed.
  Step 2 (Day 1): Cover the jar loosely with a lid or cloth to allow airflow. Let it sit at room temperature (around 70°F) for 24 hours.
  Step 3 (Day 2): After 24 hours, check for bubbles. If none are present, don't worry — it might need more time.
  Step 4 (Day 2): Discard half of the mixture and add 1/4 cup flour and 2 tablespoons of water. Stir until smooth. Cover loosely again and leave at room temperature for another 24 hours.
  Step 5 (Day 3): By day 3, you should start seeing some bubbles. Discard half of the starter and feed it again with 1/4 cup of flour and 2 tablespoons of water.
  Step 6 (Day 3): From now on, feed the starter every 12 hours, discarding half and adding the same amounts of flour and water each time.
  Step 7 (Days 4-7): Continue discarding and feeding twice a day. By day 5-7, the starter should consistently rise and bubble. Once it reliably doubles in size within 4-6 hours after feeding, it is ready for baking.


title: Sourdough Cinnamon Rolls
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:34:19.044015
pdf_filename: batch_1_20260404_173419_Sourdough Cinnamon Rolls.pdf
description:
  Soft and fluffy sourdough cinnamon rolls made with an active starter, filled with brown sugar and cinnamon, and naturally leavened for a rich, tangy flavor.

instructions:
  Step 1: Mix starter, warm milk, sugar, egg, and salt in a bowl. Gradually add flour and softened butter. Knead for about 5 minutes until smooth. Let rise for 4-6 hours until doubled in size.
  Step 2: Roll dough into a rectangle (about 6x12 inches). Spread softened butter on top, then sprinkle with brown sugar and cinnamon.
  Step 3: Roll up the dough and cut into 6 smaller rolls. Place in a greased baking dish.
  Step 4: Let them rise again for 2-4 hours.
  Step 5: Bake at 350°F (180°C) for 20-25 minutes until golden brown.


title: Sourdough Sweet Bread (Mini Loaf)
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 17:34:48.347785
pdf_filename: batch_1_20260404_173448_Sweet Bread.pdf
description:
  A lightly sweet mini sourdough loaf made with an active starter, enriched with butter, egg, and milk for a soft, tender crumb.

instructions:
  Step 1: Mix - Combine starter, milk, sugar, and egg. Gradually add flour, salt, and butter. Mix until dough forms.
  Step 2: Rise - Cover and let it rise for 4-6 hours.
  Step 3: Shape - Shape into a small loaf and place in a loaf pan.
  Step 4: Second Rise - Let rise another 2-4 hours.
  Step 5: Bake - Bake at 350°F (180°C) for 25-30 minutes.


title: Sourdough Waffles
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 17:35:17.825594
pdf_filename: batch_1_20260404_173517_Waffles.pdf
description:
  Light and tangy waffles made with active sourdough starter, perfect for a weekend breakfast. Makes 2-3 Belgian waffles or 4 classic waffles.

instructions:
  Step 1: Mix starter, milk, flour, sugar, and salt. Let rest for 30 minutes.
  Step 2: Add the baking soda and melted butter, then cook in a waffle iron according to manufacturer instructions.


title: Asian Pasta Toss
cuisine: General
culinary_type: Salad
source: ai
created_at: 2026-04-04 17:51:52.200252
pdf_filename: batch_1_20260404_175152_Asian pasta toss.pdf
description:
  A refreshing cold pasta salad with chicken, crisp vegetables, and a tangy honey-mustard soy dressing. Perfect for make-ahead meals and entertaining.

instructions:
  Step 1: Prepare pasta according to package directions. Rinse in cold water; drain thoroughly.
  Step 2: In a large bowl, mix pasta with bean sprouts, chicken, carrots, celery, water chestnuts, and green pepper.
  Step 3: Mix remaining ingredients (honey-mustard salad dressing, Dijon-style mustard, pepper, and low-sodium soy sauce) together.
  Step 4: Stir dressing mixture into pasta mixture.
  Step 5: Cover and chill several hours before serving. Makes 6 to 8 servings.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "honey-mustard salad dressing", "item_type": "ingredient", "quantity": "1", "raw_unit": "cup", "matched_unit": "c", "modifiers": "", "package_size": "", "order_index": 7}], "unmatched_modifiers": [{"ingredient": "Pasta", "ingredient_id": 1289, "modifiers": ["rotini"]}, {"ingredient": "Bell Pepper", "ingredient_id": 1820, "modifiers": ["cut into matchstick strips"]}], "unit_warnings": [], "message": "Unrecognized ingredients: honey-mustard salad dressing. Unrecognized modifiers \u2014 Pasta: rotini; Bell Pepper: cut into matchstick strips", "flag_type": "product_review"}


title: Baked Teriyaki Chicken
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:52:08.839269
pdf_filename: batch_1_20260404_175208_Baked Teriyaki Chicken.pdf
description:
  A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Easy to double for a large group.

instructions:
  Step 1: In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  Step 2: Preheat oven to 425 degrees F (220 degrees C).
  Step 3: Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  Step 4: Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


title: Laksa
cuisine: Malaysian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:52:51.934290
pdf_filename: batch_1_20260404_175251_Laksa.pdf
description:
  A rich and spicy Malaysian noodle soup made with fish, prawns, coconut milk, and a fragrant blended spice paste, served with white noodles, bean sprouts, and sambal.

instructions:
  Step 1: Rub the fish (Ikan Selar/mackerel) with salt and turmeric. Fry the fish and debone it. Mash the fish with a potato masher or in a mortar and pestle.
  Step 2: Grate 1000g of coconut (approximately 2 coconuts). Add about 10 metric cups of water and blend in a blender. Strain out the milk and squeeze well to extract all milk from coconuts. You will need 10-12 cups of coconut milk.
  Step 3: Boil 500g of fresh prawns in 2 cups of water until prawns turn pink. Strain and keep the stock to add to the laksa gravy. Remove shells and slice the prawns lengthwise for garnish.
  Step 4: Place the following in a blender and grind into a paste with some water: 10 fresh red chillies, 10 shallots, 4 big onions, 10 cloves garlic, 25g langkuas (blue ginger), 25g kunyit (fresh turmeric), 30g serai (lemongrass), 100g dried prawns, 12 buah keras (candle nuts) soaked in water and strained for 20 minutes, 10 dried chillies soaked in water and strained for 20 minutes, 20g blachan (shrimp paste) mixed with a little water. Leave out the 2 tsp sugar — add when cooking, not when blending.
  Step 5: In a deep pot, add 3/4 cup of oil (the oil from the fried fish can be used). Add the paste from Step 4 and fry together with the mashed fish until well cooked, about 10 to 15 minutes or a little longer. Add 2 tsp sugar when cooking.
  Step 6: Add a handful of sea salt, 1 bruised piece of serai (lemongrass), 20 fish balls, a handful of daun kesum (Vietnamese coriander/flavouring leaf), and 1 piece of dried assam gelugo (dried lemon skin). Add all of this into the pot together with the coconut milk and prawn stock. Add a little water to the coconut if needed. Allow to boil, then lower the flame and simmer for at least 20 to 25 minutes.
  Step 7: For the Sambal: Grind 2 onions, 4 cloves garlic, 25g roasted blachan, and 10 dried chillies soaked in water into a paste. Add 3-6 tbsp oil and fry the above. Add salt and sugar to taste.
  Step 8: Prepare 2 kg of white noodles and 1/2 kg of bean sprouts blanched in boiling water.
  Step 9: Garnish with shredded cucumber, prawns, and sambal.


title: Miniature Teriyaki Pork Kabobs
cuisine: American
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 17:53:07.481243
pdf_filename: batch_1_20260404_175307_Miniature Teriyaki Pork Kebabs.pdf
description:
  Tender pork loin strips threaded accordion-style with mandarin oranges and green pepper on bamboo skewers, brushed with a honey teriyaki sauce and broiled to perfection.

instructions:
  Step 1: Soak bamboo skewers in cold water for 20-30 minutes.
  Step 2: On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper strip to the ends of each skewer.
  Step 3: For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and garlic powder; mix well.
  Step 4: Brush sauce over kabobs. Broil 6 inches from heat 5-6 minutes, turning and brushing with sauce occasionally.


title: Quick & Easy Curry
cuisine: Indian
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:53:22.454633
pdf_filename: batch_1_20260404_175322_Quick and easy curry.pdf
description:
  A quick and easy chicken curry with a surprise ingredient — applesauce — that creates a smooth, flavorful sauce. Served over hot cooked rice and garnished with chopped green onions.

instructions:
  Step 1: In a heavy 3-quart saucepan, heat oil over medium-high heat.
  Step 2: Add onions, garlic, carrots, celery, and curry powder; sauté until onions are translucent, about 5 minutes.
  Step 3: Add chicken broth and applesauce. Bring to a boil, lower heat and simmer, uncovered, 40 to 45 minutes, stirring occasionally.
  Step 4: Pour into blender and purée until smooth.
  Step 5: Return purée to saucepan, add cooked chicken, and simmer over low heat just until heated through.
  Step 6: Serve curry over rice, garnished with chopped green onions.


title: Hong Kong Style Char Siu (Chinese BBQ Pork)
cuisine: Cantonese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:53:53.717532
pdf_filename: batch_1_20260404_175353_Char Sui (Chinese BBQ Pork).pdf
description:
  A classic Hong Kong-style Chinese BBQ pork featuring tender pork marinated in a savory-sweet sauce with hoisin, oyster sauce, and five-spice, then roasted and finished with a honey glaze for a caramelized, slightly charred exterior.

instructions:
  Step 1: Cut the pork into long strips about 2 inches thick. Pork shoulder offers a balance of meat and fat for juiciness; pork tenderloin is a leaner option that cooks faster. Pat the pork dry with paper towels to help the marinade adhere better.
  Step 2: Make the marinade. Option 1 (From Scratch): In a large bowl, combine all marinade ingredients and mix thoroughly until well combined. Option 2 (Store-Bought): In a large bowl, combine the store-bought Char Siu sauce, honey, Shaoxing wine, and red food coloring if using, and stir well.
  Step 3: Add the pork strips to your chosen marinade, ensuring each piece is fully coated. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  Step 4: Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top.
  Step 5: Remove the pork from the marinade, letting excess drip off. Reserve the leftover marinade for basting. Place pork strips on the wire rack evenly spaced. Roast pork shoulder for 20 minutes or pork tenderloin for 15 minutes.
  Step 6: Remove pork from the oven. Baste generously with reserved marinade on all sides, then flip the pieces. Return to oven and roast an additional 15 minutes for pork shoulder or 10 minutes for pork tenderloin.
  Step 7: In a small bowl, mix 2 tablespoons of honey with 1 tablespoon of hot water until diluted and easy to brush.
  Step 8: Remove pork from the oven and brush the honey glaze generously over each piece. Return to oven and roast an additional 5 minutes for pork shoulder or 3-5 minutes for pork tenderloin. For a caramelized and slightly charred finish, broil on high for the last 2 minutes, watching carefully to prevent burning.
  Step 9: Use a meat thermometer to check doneness. Pork shoulder should reach 160°F (71°C); pork tenderloin should reach 145°F (63°C).
  Step 10: Remove from the oven and let rest for 10 minutes. Slice into thin, bite-sized pieces and serve hot with your choice of accompaniments.


title: Asian-Inspired Fajita Beef Stir-Fry
cuisine: Chinese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:54:11.760855
pdf_filename: batch_1_20260404_175411_Fajita Beef Stir-Fry.pdf
description:
  A fusion stir-fry that uses seasoned fajita beef with classic Asian sauces like hoisin, soy, and oyster sauce, served over rice or noodles.

instructions:
  Step 1: Prepare the Sauce: In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, rice cooking wine, and sesame oil. Set aside.
  Step 2: Cook the Beef: Heat a wok or large skillet over high heat. Add a bit of vegetable oil, then add the seasoned fajita beef. Stir-fry for 2-3 minutes until the beef is cooked through. Remove the beef from the wok and set aside.
  Step 3: Cook the Aromatics: Add a bit more vegetable oil if needed, then stir-fry the minced garlic, minced ginger, and sliced onion for 2-3 minutes until fragrant and the onion is slightly softened.
  Step 4: Combine Everything: Return the beef to the wok, add the sauce, and toss everything together. If the sauce needs thickening, add the cornstarch slurry and cook until the sauce coats the beef and onions evenly.
  Step 5: Serve: Serve hot over rice or noodles.


title: Fried Rice, Cantonese Style
cuisine: Cantonese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:54:48.655805
pdf_filename: batch_1_20260404_175448_Fried Rice (Cantonese Style).pdf
description:
  A classic Cantonese-style fried rice made with eggs, bean sprouts, and cooked rice, stir-fried together in a wok for a light and flavorful dish. Optional cooked meat can be added for extra heartiness.

instructions:
  Step 1: Beat eggs with salt and sherry.
  Step 2: Heat oil in a Stir-Fry Pan or Wok over medium high. Stir in minced onion and then the egg mixture. Scramble and break into small pieces until quite dry. Add rice, brown syrup, and bean sprouts. Stir constantly until the ingredients are well blended and thoroughly heated — about 8 to 10 minutes.
  Step 3: One-half cup diced or shredded cooked meat such as pork, ham, chicken, shrimp, or beef may be added with the rice, if desired.
  Note: For lighter, fluffier fried rice use day-old, cooked long grain white rice. Fried rice is the way Chinese use leftover rice. Never use soy sauce as it tends to make the rice too soft.


title: Garlic Soy Grilled Spatchcocked Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:55:00.944152
pdf_filename: batch_1_20260404_175500_Garlic Soy Grilled Spatchcocked Chicken.pdf
description:
  Juicy spatchcocked Cornish hens marinated in a buttery garlic soy sauce and grilled to perfection. A simple yet flavorful recipe perfect for outdoor grilling.

instructions:
  Step 1: In a large bowl, mix up the marinade by mixing together the butter, garlic, lemon juice and soy sauce.
  Step 2: Allow the cornish hens to sit in the large bowl of marinade for 1 hour. Flip them over at 30 minutes.
  Step 3: Once they have marinated, fire up the grill.
  Step 4: Place them flat on the surface of the hot grill. Cook for 20 minutes each side. Use a spatula to press them down and keep them flat while they are cooking. Alternatively, place a foil covered brick on top. Add more marinade as they are cooking.
  Step 5: Total cook time was about 40-45 minutes for juicy, delicious Cornish Hens.


title: Hong Kong Style Sausage Rolls
cuisine: Cantonese
culinary_type: Deli / Specialty
source: ai
created_at: 2026-04-04 17:56:06.090853
pdf_filename: batch_1_20260404_175606_HK Style Sausage Rolls.pdf
description:
  Soft and fluffy Hong Kong-style bread rolls wrapped around sausages, made with a rich tangzhong dough for an extra tender crumb.

instructions:
  Step 1: Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, stretch it with two hands — if it forms a thin elastic membrane and a poked hole stays circular (not an irregular tear), the dough is ready. Do not over-knead.
  Step 2: Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof until doubled in size, about 40 minutes. The best proofing temperature is 28°C.
  Step 3: Transfer to a clean floured surface. Deflate and divide the dough into 4 to 6 equal portions. Knead into ball shapes. Cover with cling wrap and let rest for 15 minutes.
  Step 4: Knead each portion into a long tube, about 41 cm in length. Roll each around a sausage to enclose it, with seals facing down. Place rolls on a tray lined with baking paper, cover with cling wrap or a wet towel, and leave for a second round of proofing, about 45 to 60 minutes, until doubled in size.
  Step 5: Brush whisked egg on the surface of the rolls. Bake in a preheated 180°C (356°F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.


title: Hakka Steamed Eggs
cuisine: Chinese
culinary_type: Side Dish
source: ai
created_at: 2026-04-04 17:56:16.207171
pdf_filename: batch_1_20260404_175616_Hakka Steamed Egg.pdf
description:
  A simple and comforting Hakka-style steamed egg dish seasoned with soy sauce and rice cooking wine, topped with fresh green onions. Great for children and older persons.

instructions:
  Step 1: Whisk eggs lightly.
  Step 2: Add the seasoning mixture (salt, soy sauce, and rice cooking wine) and mix well.
  Step 3: Place in a rice cooker or steamer and steam over low heat for 25 minutes or until done.
  Step 4: Remove and sprinkle chopped green onions on top.
  Step 5: Serve while still hot.


title: Honey Garlic Chicken
cuisine: American
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:57:01.620235
pdf_filename: batch_1_20260404_175701_Honey Garlic Chicken.pdf
description:
  Crispy fried chicken chunks coated in a savory-sweet honey garlic sauce, served over hot rice. A flavorful and satisfying meal ready in just 30 minutes.

instructions:
  Step 1: Rinse chicken and pat dry, then cut into 2 inch chunks.
  Step 2: Place chicken in a large bowl, coat with all the spices, mix well and set aside.
  Step 3: Add about 3 tablespoons of olive oil to a skillet over medium heat.
  Step 4: Coat chicken in cornstarch, shake off excess, place chicken in hot oil. Fry about 3 minutes per side in batches.
  Step 5: Drain chicken on paper napkin as you complete the frying process.
  Step 6: Repeat until all chicken is complete.
  Step 7: To Prepare the Honey Garlic Sauce: Mix all sauce ingredients together and set aside.
  Step 8: Once chicken is complete, add all the chicken back to the pan. You don't have to drain the excess oil from the pan.
  Step 9: Pour sauce over chicken, bring mixture to a boil, reduce heat and simmer for about 3 minutes.
  Step 10: Serve chicken over hot rice, garnished with green onions.


title: Moo Shu Omelets
cuisine: Chinese
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 17:57:24.116862
pdf_filename: batch_1_20260404_175724_Moo Shu Omelets.pdf
description:
  Meatless omelets filled with crisp-tender asparagus, carrots, and green onions, topped with a sweet-and-sour sauce and toasted nuts. Perfect for brunch, lunch, or dinner for two.

instructions:
  Step 1: In a large saucepan, cook asparagus, carrots, and green onions in a small amount of boiling, lightly salted water for 7 to 9 minutes or till crisp-tender. Drain.
  Step 2: Meanwhile, for sauce, stir together sweet-and-sour sauce, pineapple or orange juice, and gingerroot or ginger. Set aside.
  Step 3: For omelets, in a small mixing bowl combine eggs and water; using a fork, beat till combined but not frothy.
  Step 4: In an 8- or 10-inch skillet with flared sides, heat 1 teaspoon of the cooking oil till a drop of water sizzles. Lift and tilt pan to coat sides of skillet.
  Step 5: Add 1/2 cup of the egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting the uncooked portion flow underneath.
  Step 6: When eggs are set but still shiny, transfer omelet to a warm plate; cover with plastic wrap. Repeat with remaining egg mixture and oil as needed, to make 2 omelets.
  Step 7: To assemble, spread some of the sauce onto each omelet. Arrange steamed vegetables on one quarter of each omelet, fanning vegetables at edge of omelets. Fold each omelet over vegetables; fold again.
  Step 8: Top with additional sauce; sprinkle with the walnuts or almonds. If desired, garnish with shredded radish and sliced cucumber. Makes 2 main-dish servings.
  Microwave directions: Prepare as directed, except in a 1½-quart microwave-safe casserole combine asparagus, carrots, green onions, and 2 tablespoons water. Micro-cook, covered, on 100% power (high) for 5 to 7 minutes or till vegetables are crisp-tender. Drain. Continue as directed.


title: Plum Sweet & Sour Sauce
cuisine: Chinese
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 17:57:35.095273
pdf_filename: batch_1_20260404_175735_Plum Sweet + Sour Sauce (for egg rolls).pdf
description:
  A homemade sweet and sour dipping sauce made with crushed pineapple, plum sauce, and vinegar, perfect for serving alongside egg rolls.

instructions:
  Step 1: Heat pineapple (with syrup), sugar, 1 cup water, vinegar, and soy sauce to boiling.
  Step 2: Mix cornstarch and 2 tbsp cold water; stir into pineapple mixture.
  Step 3: Heat to boiling, stirring constantly.
  Step 4: Cool to room temperature; stir in plum sauce.
  Step 5: Cover and refrigerate.


title: Shrimp Balls
cuisine: General
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 17:58:14.856964
pdf_filename: batch_1_20260404_175814_Shrimp balls.pdf
description:
  Simple shrimp balls made by wrapping shrimp and rice in plastic wrap, then squeezing into firm balls. A quick and elegant appetizer or snack.

instructions:
  Step 1: Cut 1 piece of shrimp in half sideways.
  Step 2: Place plastic wrap on your hand, then place the shrimp on top.
  Step 3: Add one scoop of rice on top of the shrimp, then fold the wrap around and squeeze until firm.
  Step 4: Unwrap, place on a plate, and garnish.


title: Chinese Sausage Buns (Lop Cheung Bao)
cuisine: Chinese
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 17:59:06.503037
pdf_filename: batch_1_20260404_175906_Steamed Sausage Bun.pdf
description:
  Chinese Sausage Buns (Lop Cheung Bao) are fluffy steamed mantou buns wrapped around sweet cured Chinese sausage. A tasty throwback treat perfect as an appetizer or snack.

instructions:
  Step 1: In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast blooms and foams (about 15 minutes). Stir in 1 tablespoon oil and set aside.
  Step 2: Whisk together the flour, cornstarch, salt, and baking soda in a medium-sized bowl, and stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hands (or in your mixer) until the dough becomes smooth and soft. If the dough looks sticky, add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth and soft. The dough should be soft, but not sticky.
  Step 3: Coat the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough proof at room temperature until it has doubled in size (about 1 hour).
  Step 4: While the dough is proofing, prepare your steaming device/setup of choice. Place the lop cheung (Chinese sausages) on a heatproof plate and steam for 10 minutes. Let cool.
  Step 5: For this recipe, we called for a whole lop cheung in each bun, but if you feel this is too much, just split them lengthwise after they've steamed and cooled and use half a Chinese sausage for each bun.
  Step 6: After the dough is finished proofing, punch the dough down and knead it for a few minutes to get rid of all the air bubbles. Portion the dough into 10 equal balls and shape each ball into a long strip, measuring 10 inches long. Wrap each length of dough around one lop cheung so the dough overlaps. Tuck in the loose ends.
  Step 7: Place each bun on one of your prepared rectangles of parchment paper, and place the buns into your steamer. Cover with a damp kitchen towel to keep the dough from drying out, and let rest for 20 minutes.
  Step 8: Place the buns in the steamer with 1½ inches of cold water, and turn the heat on high. Once you can see steam coming out, turn the heat down to medium, and let the buns steam for another 10 minutes until they have expanded in size.
  Step 9: Remove the steamer from the stove. Let the buns rest inside the steamer for 5 minutes — do not remove the cover. This is an important step, because if you remove the cover too early, the buns will collapse and lose their fluffy shape.
  Step 10: After those five minutes have elapsed, transfer the buns to a plate and serve warm.
  Step 11: These Chinese sausage buns freeze and reheat really nicely. Make sure you steam the buns and let them cool completely before freezing. Reheat by placing the frozen buns into a steamer, and steaming for about 10 minutes.


title: Stir-Fried Shrimp and Scallop Noodles
cuisine: Chinese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 17:59:27.793382
pdf_filename: batch_1_20260404_175927_Stir-Fried Shrimp and Scallop Noodles.pdf
description:
  A quick and flavorful stir-fry combining tender shrimp and seared scallops with noodles, aromatics, and a savory sauce. Ready in minutes and perfect for a satisfying weeknight meal.

instructions:
  Step 1: Thaw Shrimp and Scallops: If frozen, thaw them by running them under cold water or leaving them in the fridge ahead of time.
  Step 2: Prepare Noodles: Cook the noodles according to package instructions. Drain and set aside.
  Step 3: Cook Shrimp and Scallops: Heat 1 tbsp of vegetable oil in a skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink, about 2-3 minutes. Add scallops and sear them for 1-2 minutes per side until golden and cooked through. Remove shrimp and scallops from the skillet and set aside.
  Step 4: Sauté Aromatics: In the same pan, add the remaining oil. Sauté minced garlic and ginger for about 30 seconds until fragrant.
  Step 5: Stir-Fry Vegetables: If using vegetables, add them now and stir-fry until they are tender but still crisp, about 2-3 minutes.
  Step 6: Combine Noodles and Sauce: Return the cooked shrimp and scallops to the pan. Add cooked noodles, scallions, soy sauce, oyster sauce, sesame oil, salt, and pepper. Toss everything together until well combined and heated through, about 2-3 minutes.
  Step 7: Optional Garnish: Squeeze lime juice over the dish for added freshness and sprinkle with red pepper flakes if you like a bit of heat.
  Step 8: Serve: Divide into two plates or bowls and enjoy!


title: Sweet and Sour Pork
cuisine: Chinese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:00:01.486465
pdf_filename: batch_1_20260404_180001_Sweet & Sour Pork.pdf
description:
  A classic Chinese-style sweet and sour pork dish featuring tender stir-fried pork strips with green pepper, onion, and pineapple in a tangy sauce. Served over rice for a complete meal.

instructions:
  Step 1: Partially freeze pork. Cut across the grain into 2 1/2 x 2 1/4-inch strips; set aside.
  Step 2: Preheat a wok or large skillet over high heat; add oil.
  Step 3: Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender.
  Step 4: Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm.
  Step 5: Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly.
  Step 6: Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture.
  Step 7: Cook and stir until heated through. Serve with rice, if desired.


title: Sweet Sausage Buns (Hong Kong Style)
cuisine: Cantonese
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 18:00:19.850046
pdf_filename: batch_1_20260404_180019_Sweet Sausage Buns (HK Style).pdf
description:
  Hong Kong-style sweet sausage buns made with a soft, pillowy tangzhong-based bread dough. The tangzhong method creates an exceptionally tender and fluffy texture.

instructions:
  Step 1: Combine the bread flour, water, and milk for the tangzhong in a small saucepan. Whisk until no lumps remain.
  Step 2: Place the saucepan over medium heat, stirring constantly to avoid lumps. Cook until the mixture thickens and forms lines or streaks as you stir (about 65°C/149°F).
  Step 3: Remove from heat and let the tangzhong cool to room temperature before using it in your dough.
  Step 4: In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.
  Step 5: Add milk, egg, and the cooled tangzhong mixture. Mix until the dough comes together, then knead until smooth (about 5-7 minutes by hand or 3-5 minutes with a stand mixer).
  Step 6: Add the softened butter and continue kneading until fully incorporated and the dough is smooth, elastic, and slightly tacky (an additional 5-7 minutes).
  Step 7: Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).
  Step 8: Punch down the dough, shape it into your desired form (rolls, loaf, etc.), place in your baking pan, and let it rise again until doubled (30-45 minutes).
  Step 9: Preheat the oven to 180°C (350°F). Brush the top of the dough with milk or egg wash for a shiny finish, then bake for 25-30 minutes or until golden brown.
  Step 10: Let the bread cool slightly before serving.


title: Blackout Shrimp Tempura
cuisine: Japanese
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 18:00:54.214067
pdf_filename: batch_1_20260404_180054_Blackout Shrimp Tempura.pdf
description:
  Lightly battered shrimp, briefly fried, and served with a soy-scallion dipping sauce. Made on the stovetop during a 4-day power blackout.

instructions:
  Step 1: Prepare shrimp by making two 1/4-inch slits on the underside of each shrimp to help straighten them.
  Step 2: Prepare tempura batter according to recipe.
  Step 3: Heat oil in a pot or deep pan on the stovetop to frying temperature.
  Step 4: Dip shrimp in batter and fry in batches for approximately 1 minute until cooked through and lightly golden.
  Step 5: Drain and serve with soy-scallion dipping sauce.


title: How to Roll Sushi
cuisine: Japanese
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 18:01:33.595778
pdf_filename: batch_1_20260404_180133_How to Roll Sushi.pdf
description:
  A step-by-step guide to making homemade sushi rolls filled with rice, smoked salmon, and cucumber — a party-perfect finger food.

instructions:
  Step 1: Spread cooked rice in a shallow pan. Drizzle vinegar mixture over rice. Using a spatula, pull rice toward you, folding it over on itself while being careful not to cut rice grains. Repeat folding process until rice absorbs vinegar mixture.
  Step 2: Place a seaweed sheet on a bamboo mat lined with plastic wrap, or on other flexible material such as pastry cloth lined with plastic wrap. With moistened hands, spread about 1/2 cup prepared rice evenly over one side of each seaweed sheet, stopping 1 inch short of the longer edge.
  Step 3: Place cucumber and salmon strips on top of rice. Use finger to dot rice with a small amount of wasabi alongside salmon and cucumber strips. With finger, spread wasabi on rice to make a thin line.
  Step 4: Starting with the rice-covered edge, roll up each sheet jelly-roll style. Take care to roll sushi evenly. Moisten seaweed edge with water and press lightly to seal.
  Step 5: To cut sushi roll, dip a sharp, thin-bladed knife into hot water. Using a sawing (back-and-forth) motion and very light pressure, slice each sushi roll crosswise into eight or more pieces. For easier cutting, frequently dip knife blade into hot water.


title: California Roll
cuisine: Japanese
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 18:02:02.316812
pdf_filename: batch_1_20260404_180202_Inside out sushi roll.pdf
description:
  An inside-out sushi roll made with avocado, imitation crab, and sesame seeds. A popular sushi roll that is easy to bite due to its inside-out construction with rice on the outside.

instructions:
  Step 1: Peel an avocado and cut it into strips or mash it.
  Step 2: Put imitation crab in a bowl and mix with salt and mayonnaise.
  Step 3: Cover a bamboo mat with plastic wrap.
  Step 4: Put a sheet of dried seaweed on top of the mat.
  Step 5: Spread sushi rice on top of the seaweed and press firmly.
  Step 6: Sprinkle sesame seeds over the sushi rice.
  Step 7: Turn the sushi layer over so that the seaweed is on top.
  Step 8: Place avocado and crab lengthwise on the seaweed.
  Step 9: Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
  Step 10: Press firmly the bamboo mat with hands, then remove the rolled sushi.
  Step 11: Cut the sushi roll into bite-sized pieces. *Wipe the knife with a wet cloth before slicing sushi.


title: Japanese Style Bacon and Cheese Bread (Tangzhong Method)
cuisine: Japanese
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 18:02:50.893755
pdf_filename: batch_1_20260404_180250_Japanese Style Bacon + Cheese Bread (Tangzhong Method).pdf
description:
  A soft and fluffy Japanese-style bread made using the tangzhong method, filled with savory bacon and cheese. The tangzhong starter creates an exceptionally tender crumb.

instructions:
  Step 1: Make the tangzhong: Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking.
  Step 2: The mixture becomes thicker and thicker. Once you notice some lines appear in the mixture for every stir you make with the spoon, it is done. Remove from heat.
  Step 3: Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Measure out 120g for this recipe. Store leftover tangzhong in fridge up to a few days as long as it doesn't turn grey. Chilled tangzhong should return to room temperature before use.
  Step 4: Make the bread: Combine all dry ingredients — flour, salt, sugar, and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients — milk, egg, and tangzhong — then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not sticky, and elastic. To test if the dough is ready, stretch the dough — if it forms a thin membrane, it is done.
  Step 5: Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof until doubled in size, about 40 minutes. The best temperature for proofing is 28C.
  Step 6: Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap and let rest for 15 minutes.
  Step 7: Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom. Flatten the dough with your rolling pin, then roll once again. Place seals face down.
  Step 8: Arrange the rolled-up dough in a greased or non-stick loaf tin. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
  Step 9: Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once thoroughly cooled.


title: Okonomiyaki Recipe - Japanese Recipe
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:03:07.290913
pdf_filename: batch_1_20260404_180307_Japanese Style Pizza (Okonomiyaki).pdf
description:
  Okonomiyaki is a Japanese-style savory pancake made with flour, egg, cabbage, and dashi, topped with a variety of meats, seafood, and classic Japanese condiments.

instructions:
  Step 1: Cut the cabbage into very thin slices.
  Step 2: Beat an egg in a bowl and add dashi soup stock or water to it.
  Step 3: Add flour to the bowl and mix well.
  Step 4: Combine the sliced cabbage in the flour mixture.
  Step 5: Fry meat, squid, or shrimp (your choice of toppings) in an electric cooking pan or a frying pan.
  Step 6: Pour the flour mixture over the toppings in the pan to make a couple of pancakes.
  Step 7: Cook for a few minutes, then flip the pancakes and cook for a few more minutes.
  Step 8: Put okonomiyaki sauce and mayonnaise on top of the pan cakes.
  Step 9: Sprinkle katsuobushi flakes, aonori, and beni-shoga on top.


title: Miso Soup with Tofu Cubes
cuisine: Japanese
culinary_type: Soup
source: ai
created_at: 2026-04-04 18:03:38.578476
pdf_filename: batch_1_20260404_180338_MISO SOUP WITH TOFU CUBES.pdf
description:
  A simple and nourishing Japanese-style miso soup made with sautéed vegetables, wakame seaweed, and tofu cubes, finished with miso paste dissolved in the broth.

instructions:
  Step 1: Brush a little oil onto the base of a large pan and sauté the onion for a couple of minutes.
  Step 2: Add the carrot and celery and sauté them for a few more minutes.
  Step 3: Add the water and wakame, bring the soup to the boil and cook until the vegetables are done — about 20 minutes or so.
  Step 4: At the end of cooking, add the tofu cubes, bring the soup back to the boil briefly, then remove the pan from the heat and mix the miso with a small amount of soup stock to dissolve it.
  Step 5: Add this to the soup or put the miso into individual bowls and ladle the soup into the bowls; this way amounts of miso can be adjusted to each person's taste or needs.


title: Thai Peanut Pork Chops
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:04:49.371233
pdf_filename: batch_1_20260404_180449_Peanut pork chops.pdf
description:
  Market Day boneless pork chops stir-fried with a creamy peanut sauce flavored with soy, garlic, ginger, and honey, finished with fresh green onion and cucumber.

instructions:
  Step 1: In a shallow glass baking dish combine soy sauce, sugar, garlic and ginger. Add pork; cover. Refrigerate 30 minutes.
  Step 2: Spray a large non-stick skillet with vegetable cooking spray.
  Step 3: Heat over medium heat until hot. Add pork; stir-fry 2-3 minutes or until cooked through.
  Step 4: Combine milk, peanut butter and honey. Add to pork mixture; heat until thickened.
  Step 5: Stir in green onion and cucumber.
  Step 6: Serve immediately.


title: Miso Soup with Tofu Recipe
cuisine: Japanese
culinary_type: Soup
source: ai
created_at: 2026-04-04 18:07:54.128191
pdf_filename: batch_1_20260404_180754_Miso soup with tofu.pdf
description:
  A traditional Japanese miso soup featuring silky tofu cubes in a delicate dashi broth, finished with fresh green onions. A light, authentic starter or light meal.

instructions:
  Step 1: Put dashi soup stock in a pan and bring to a boil.
  Step 2: Cut tofu into small cubes and add them to the soup.
  Step 3: Scoop out some soup stock from the pan and dissolve miso paste in it.
  Step 4: Return the soup to the pan.
  Step 5: Stop the heat and add chopped green onion.
  Step 6: Remember not to boil the soup after you put miso in.


title: Pork Belly Ramen Bowl with Soft Boiled Eggs
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:08:07.115045
pdf_filename: batch_1_20260404_180807_Pork Belly Ramen.pdf
description:
  An easy pork belly ramen bowl recipe with a delicious full-bodied broth, tender ramen noodles, and savory pork belly. The soy sauce and sesame give this Asian noodle bowl a rich, umami flavor with all your favorite ramen toppings.

instructions:
  Step 1: Melt the butter with sesame oil over medium heat in a large skillet until it just begins to bubble then add the pieces of cooked pork belly. Warm until lightly browned, about 2-3 minutes. Use tongs to transfer your pork belly to a plate. Set aside.
  Step 2: Saute ginger and garlic in the pork belly pan juices over medium heat for a minute. Then add the remaining liquid ingredients: chicken broth, soy sauce, hoisin sauce, and rice vinegar. Whisk the broth ingredients to combine, bring to a low boil, and reduce the heat to low to keep warm.
  Step 3: While you heat the broth bring a small saucepan of water to a rolling boil to cook the ramen noodles. Boil for 3 minutes then remove from heat once the noodles have reached your desired level of tenderness. Drain and rinse under cool running water.
  Step 4: Assemble your ramen bowls by portioning out the cooked noodles into bowls, and pouring the broth over them. Add any desired optional ingredients, or use the additional ingredients as toppings for garnish.


title: Japanese Recipe - Spicy Tuna Roll
cuisine: Japanese
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 18:08:15.160228
pdf_filename: batch_1_20260404_180815_Spicy tuna roll.pdf
description:
  A classic sushi roll featuring spicy tuna mixed with mayonnaise and togarashi, wrapped in nori and sushi rice. Makes 4 rolls.

instructions:
  1. Chop tuna and mix with mayonnaise and togarashi.
  2. Put a nori sheet on top of a bamboo mat (makisu).
  3. Spread the sushi rice on top of the nori sheet.
  4. Sprinkle sesame seed on top of the sushi rice.
  5. Place the tuna mixture lengthwise on the rice.
  6. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
  7. Press the bamboo mat firmly and remove it from the sushi.
  8. Cut the rolled sushi into bite-sized pieces.


title: Sushi Rice, California Roll, Una Kiyu Cone, and Tekka Maki
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:08:36.292539
pdf_filename: batch_1_20260404_180836_Super Sushi (Chef Wah).pdf
description:
  A comprehensive sushi-making lesson from Chef Wah of Tokio Joe, covering the preparation of sushi rice and four signature sushi rolls including California Roll, Una Kiyu Cone, and Tekka Maki.

instructions:
  Step 1: Wash two cups of Japanese rice and drain once the rice is clean. Step 2: Add two cups of water and cook in an electric rice cooker. Step 3: Leave the rice uncovered for 15 minutes after turning off the heat. Step 4: Place the cooked rice in a flat-bottomed, wooden container. Step 5: While the rice is still hot, mix in the vinegar with a rice paddle and gently flip every four minutes. Step 6: Do this until the rice is light and fluffy, and the flavour of the vinegar is dispersed. Step 7: For California Roll: Mold the sushi rice into a ball and place in the centre of the nori, then spread evenly. Leave 2cm of the seaweed free at the edge. Step 8: Turn over the nori. Arrange the crab stick, cucumber, avocado and mayonnaise neatly along the centre of the nori. Step 9: Pick up one side and roll into a cylindrical shape with your hands. Step 10: Place a food wrap onto the roll and then press firmly together with a bamboo mat. Step 11: Press even the two ends of the sushi, and removed the bamboo mat. Step 12: Cut the sushi roll in half, and food wrap. Cut the sushi roll into six small pieces. Step 13: For Una Kiyu Cone: Cut the eel into a long, thin strip and then cook in oven with a little sauce. Step 14: Put on one side. Mold the sushi rice into a ball. Step 15: Place in one corner of the nori, at slight angle then spread it evenly across, leaving one corner showing. Step 16: Arrange the eel and cucumber over the rice. Step 17: Roll up into a cone shape. Step 18: For Tekka Maki: Place the nori on the bamboo mat. Mold the sushi rice into a ball. Step 19: Place in the centre of the nori, then spread evenly from left to right. Step 20: Leave 1cm of the seaweed free at the edge. Step 21: Arrange the tuna and wasabi neatly along the centre of the rice. Step 22: Pick up one side of the seaweed to roll the sushi into a cylindrical shape. Step 23: Press together firmly with the bamboo mat. Step 24: Press even the two ends of the sushi, and removed the bamboo mat. Step 25: Cut the sushi into six small pieces.


title: Teriyaki Chicken Wrap Wagner Slaw
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:08:44.867927
pdf_filename: batch_1_20260404_180844_Teriyaki chicken wrap with ginger slaw.pdf
description:
  Marinated chicken tenders served in warm flour tortillas with ginger slaw and teriyaki sauce, rolled like burritos.

instructions:
  Step 1: Prepare the ginger slaw by combining white vinegar, oil, sugar, teriyaki sauce, grated ginger, and salt. Mix in coleslaw or shredded fresh cabbage and set aside.
  Step 2: Marinate chicken tenders in teriyaki sauce for at least 15 minutes.
  Step 3: Remove chicken from marinade and cook in oil until done.
  Step 4: Heat flour tortillas and spoon rice onto each tortilla.
  Step 5: Add cooked chicken to tortillas along with ginger slaw.
  Step 6: Fold tortillas and roll like burritos to serve.


title: Japanese Recipe - Teriyaki Chicken
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:08:52.090247
pdf_filename: batch_1_20260404_180852_Teriyaki chicken.pdf
description:
  A classic Japanese teriyaki chicken dish with a glossy sauce made from sake, soy sauce, mirin, and sugar. The chicken is marinated and then pan-fried until golden, finished with a thick, caramelized glaze.

instructions:
  Step 1: Cut chicken breasts into small chunks.
  Step 2: Mix other ingredients in a bowl.
  Step 3: Marinate the chicken chunks in the mixture for at least 50 minutes in the fridge.
  Step 4: Heat a pan and pour in vegetable oil (2-3 tsp).
  Step 5: Place the chicken chunks in the pan and fry them on low heat.
  Step 6: Turn the chicken chunks over to fry both sides.
  Step 7: Stop the heat and add in the sauce that the chicken was marinated in.
  Step 8: Start the heat again and simmer on low heat until the sauce becomes thick.
  Note: Marinate longer if you want a stronger taste. Add a little bit of grated ginger or chopped green onion after cooking, if you would like.


title: Norimaki (Sushi Roll)
cuisine: Japanese
culinary_type: Appetizer
source: ai
created_at: 2026-04-04 18:08:57.728814
pdf_filename: batch_1_20260404_180857_norimaki sushi roll.pdf
description:
  A Japanese sushi roll made with smoked salmon, cucumber, and rice wrapped in nori seaweed, served with soy sauce.

instructions:
  Step 1: Cut cucumber into sticks.
  Step 2: Spread rice on 3/4 of a sheet of Nori on a sushi-roller (see figure).
  Step 3: Place a stick of cucumber and stripes of salmon on the rice.
  Step 4: Roll up first half firmly.
  Step 5: Roll up softly to the edge and shape roll.
  Step 6: Cut into serving size and serve with soy sauce.


title: Baked Spareribs—Bulkalbee
cuisine: Korean
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:09:23.746815
pdf_filename: batch_1_20260404_180923_Baked Spareribs (Bulkalbee).pdf
description:
  Korean-style beef spareribs marinated in barbecue sauce and baked in the oven until cooked through, served with red leaf lettuce and lemon wedges.

instructions:
  Step 1: Cut spareribs into serving pieces.
  Step 2: Remove film covering the meat carefully.
  Step 3: Remove excess fat and membrane from the bone side.
  Step 4: With meaty side down, insert kniejust under bone and slice, leaving the end uncut. Open out flat.
  Step 5: Then slice the meat into half thickness, leaving the end uncut and open out flat.
  Step 6: Make a slit along the center of each bone. This eases the membrane when grilled and makes the meat apart easily.
  Step 7: In a large bowl place spareribs and pour over marinade. Rub and turn with fingers; let stand 15 minutes. Bake both sides on preheated grill.
  For Oven-barbecued Spareribs variation: Preheat oven to 425F(220C). Place spareribs on a wire rack. Cook until done turning and brushing with the marinade sauce occasionally. Serve on red leaf lettuce (bronze lettuce) and lemon wedges.


title: Barbequed Beef—Pulgoki
cuisine: Korean
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:09:45.462310
pdf_filename: batch_1_20260404_180945_Barbecued beef (Pulgoki).pdf
description:
  A classic Korean grilled beef dish marinated in a sweet and savory soy-based sauce with ginger, garlic, and sesame seeds, traditionally cooked at the table over charcoal.

instructions:
  Step 1: Make a sauce by mixing all ingredients of marinade. Cook over high heat. Bring to a boil and reduce heat then cook 15 minutes. Reduce heat again and simmer a further 15 minutes; let stand to cool overnight.
  Step 2: When ready to use, strain the mixture and add roasted sesame seeds and chopped green onion.
  Step 3: Mix roasted sesame seeds and finely chopped green onion, if desired. Cut beef into bite size pieces.
  Step 4: Rub sauce into beef with finger tips. Let the meat marinate for at least 1 hour.
  Step 5: Heat the pulgoki grill over a charcoal fire. Then barbeque the beef. Use frying pan or an oven broiler if you don't have a pulgoki grill. Serve immediately.


title: Chinese Cabbage Kimchee (Pechu Kimchee)
cuisine: Korean
culinary_type: Sauce / Condiment
source: ai
created_at: 2026-04-04 18:10:00.295775
pdf_filename: batch_1_20260404_181000_Chinese cabbage kimchee (Pechu Kimchee).pdf
description:
  A traditional Korean fermented pickle made with Chinese cabbage, radish, and a spiced marinade of chili pepper, garlic, ginger, and anchovy sauce. This moist, colorful kimchee is a staple on the Korean dining table.

instructions:
  1. Discard dead leaves. Cut in half.
  2. Make a slit at root end, pull apart each half. If using small Chinese cabbage, cut in half.
  3. Sprinkle salt between leaves, heavily over root side.
  4. In a large container, place cabbage, top with a light weight and let stand a whole day and night (in summertime, overnight), turning over several times for even salting. Rinse in water; drain and set aside 30 minutes. Peel radish, shred and sprinkle with salt; squeeze out water gently.
  5. Prepare marinade. In a small pan heat A ingredients to boiling, constantly stirring.
  6. Reduce heat to medium. Continue to cook stirring constantly to prevent burning. When forming a paste, remove from heat; cool. When completely cooled, add B and radish, mix.
  7. Between leaves, spread marinade paste. Grease your hand with sesame oil to prevent irritation caused by the chili pepper.
  8. Folding each section in two, pack in rectangular container. Cover with plastic wrap, keep in cold and dark place. Moisture comes out in 2-3 days, but do not take out at this point. Leave a further 4-5 days at least. Take out necessary amount, press down remainder to remove air.


title: JON (Korean Pancake)
cuisine: Korean
culinary_type: Snack
source: ai
created_at: 2026-04-04 18:10:25.264212
pdf_filename: batch_1_20260404_181025_JON (Korean Pancake).pdf
description:
  A popular Korean snack/entree pancake with variations from family to family, made with a savory shrimp and vegetable batter.

instructions:
  Step 1: Mix together the flour, salt, water and shrimp. Add the scallions and peppers and mix thoroughly but gently.
  Step 2: Heat an 8-inch skillet. Add the oil for pan-frying and warm up over moderate heat. Then add half the batter mixture which should make a pancake about 1/4 inch thick, and fry it on both sides for 3 or 4 minutes.
  Step 3: Slip pancake onto a cutting board and cut into 3-inch pieces. Then quickly reassemble the pieces into their original pancake shape. (Or you may present the uncut pancake, which is then divided at the table.)
  Step 4: Serve warm with traditional Korean dip made of 2 tablespoons of soy sauce, 1/4 teaspoon Korean sesame oil, 1/2 teaspoon toasted sesame seeds, 1 teaspoon thin-sliced scallion and 1/2 teaspoon dried hot red chili flakes. (For children, scallions and chili flakes are optional.)


title: Beef Bibimbap
cuisine: Korean
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:10:39.659540
pdf_filename: batch_1_20260404_181039_Mixed vegetables with beef (Chapche).pdf
description:
  A Korean mixed rice bowl featuring marinated beef strips, seasoned vegetables, bean threads, and a savory sauce, served with roasted sesame seeds.

instructions:
  1. In salted boiling water, cook bean threads 3-4 minutes until transparent. Remove from heat.
  2. Drain and cut into 2 1/2 in (6.5cm) length.
  3. Cut beef into julienne strips.
  4. In a bowl combine A and add beef to marinate.
  5. Slice green onion diagonally.
  6. Remove stems of mushrooms and cut into julienne strips.
  7. Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into julienne strips.
  8. Heat salad oil in a skillet, and add green onion. Cook briefly and season on with salt and pepper. In the same manner cook all vegetables.
  9. Heat salad oil in a skillet and cook beef strips.
  10. In a bowl combine B. Add bean threads and mix well.
  11. Add vegetables and beef. Mix lightly and transfer to serving bowl.


title: Pork and Kimchee Casserole (Kimchee Chighe)
cuisine: Korean
culinary_type: Stew
source: ai
created_at: 2026-04-04 18:10:59.142763
pdf_filename: batch_1_20260404_181059_Pork and kimchee casserole (Kimchee Chighe).pdf
description:
  A Korean-inspired casserole combining tender pork with kimchee, tofu, and mushrooms in a savory broth, garnished with green onions.

instructions:
  Step 1: Slice pork into 3/16 in (0.5 cm). Cut Kimchee into 1/8 in (0.3 cm) length.
  Step 2: In a pan over medium heat, in hot oil, cook and stir pork.
  Step 3: When meat is nearly done, stir drained Kimchee. Reserve the Kimchee liquid.
  Step 4: Stir in the liquid and continue to cook. Add water, bring to a boil; remove from heat.
  Step 5: In a shallow saucepan, arrange cut-up tofu, mushrooms, and slivered green onion.
  Step 6: Add (4) and heat.


title: Rolled Rice With Seaweed—Kimbap
cuisine: Korean
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:11:25.484775
pdf_filename: batch_1_20260404_181125_Rolled rice with seaweed (Kimbap).pdf
description:
  Korean rolled rice with seaweed (nori) filled with marinated beef, vegetables, and egg. A popular Korean dish served in rolls and cut into bite-sized pieces.

instructions:
  Step 1: Cut beef into strips.
  Step 2: Combine mixture A; add beef to marinate.
  Step 3: Halve cucumber lengthwise, then cut into thin diagonal slices. Sprinkle with salt, let stand until soft; squeeze out water.
  Step 4: Cut carrot into 2 in (5cm) long strips.
  Step 5: Soak dried mushrooms in lukewarm water until soft. Discard stems and slice thinly.
  Step 6: Heat salad oil in a skillet and cook beef over high heat; set aside. Likewise stir-fry each ingredient lightly and season with salt and pepper.
  Step 7: Mix egg and mixture B well. Pour over lightly greased square omelet pan thinly.
  Step 8: When half-set, roll from far aside tightly. When golden brown, remove from heat.
  Step 9: Cut lengthwise in three.
  Step 10: Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers with vinegared water and press gently.
  Step 11: Leave 1/2 in (1.5 cm) on your side, 1 in (2.5 cm) on far side uncovered.
  Step 12: Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center.
  Step 13: Holding edges of fillings, roll in one motion so the uncovered seaweed meet each other.
  Step 14: Roll up and shape. Press ends.
  Step 15: Cut each roll into 8. Wipe the knife with wet cloth after each slice. Arrange on a plate cut side up.


title: Gochujang-Glazed Cauliflower
cuisine: Korean
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:11:35.698703
pdf_filename: batch_1_20260404_181135_Spicy Cauliflower.pdf
description:
  Crispy battered cauliflower florets coated in a savory-sweet gochujang glaze with maple syrup, soy sauce, and mirin, served over steamed rice with sesame seeds and scallions.

instructions:
  Step 1: Preheat oven to 400°F. Whisk flour, cornstarch, baking powder, and salt in a large bowl to combine. Whisk in 1 cup water to create a thin pancake-like batter (you may need to add more water to achieve the right consistency). Using your hand or 2 forks and working one at a time, dip cauliflower florets into batter, letting excess drip back into bowl, and divide between 2 parchment-lined rimmed baking sheets. Bake cauliflower until edges are just beginning to turn golden brown, 20-25 minutes.
  Step 2: Meanwhile, whisk gochujang, soy sauce, maple syrup, mirin, and 1 cup water in a medium bowl. Pour sauce into a skillet large enough to hold all of the cauliflower florets (a 12" skillet should do it) and bring to a simmer over medium heat, whisking occasionally. Cook, whisking, until sauce is thick enough to coat a spoon, 8-10 minutes. Stir in vinegar and remove pan from heat.
  Step 3: Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
  Step 4: Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.


title: Vegetables And Beef On Rice - Bibimbap
cuisine: Korean
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:11:56.542258
pdf_filename: batch_1_20260404_181156_Vegetables and beef on rice (Bibimbap).pdf
description:
  A Korean rice bowl topped with seasoned vegetables, beef, and a fried egg, served with Kochujang hot sauce and sesame oil. Ingredients are mixed together when eating.

instructions:
  Step 1: Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. Place hot cooked rice in serving bowl.
  Step 2: Arrange 4 kinds of seasoned vegetable on rice. Place beef in center.
  Step 3: Heat oil in a skillet. Drop egg and cook.
  Step 4: Place fried egg on top of beef. Serve with Kochujang (hot sauce) and sesame oil in small dish. Mix everything when eating.


title: Chicken with Cashews
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:12:13.148691
pdf_filename: batch_1_20260404_181213_Chicken with cashews.pdf
description:
  A quick stir-fry dish featuring tender chicken breast with cashews, green onions, garlic, and red Thai chilies in an oyster and soy sauce base.

instructions:
  Step 1: Heat oil in wok and add garlic. Stir-fry adding chicken and stir until opaque.
  Step 2: Add onion and sauces. Stir. Add spring onion.
  Step 3: Add nuts and chilies mixing quickly to heat. Remove and place on platter.


title: Chilli and Honey-Cured Dried Beef
cuisine: Vietnamese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:12:32.200069
pdf_filename: batch_1_20260404_181232_Chili and honey-cured dried beef.pdf
description:
  A traditional South-East Asian dish where beef is cured with chilli, lemongrass, garlic, and honey, then dried and grilled. The drying process intensifies flavours while the honey adds subtle sweetness.

instructions:
  Step 1: Trim the beef and cut it across the grain into thin, rectangular slices, then set aside.
  Step 2: Using a mortar and pestle, grind the chopped lemongrass, garlic and chillies to a paste. Stir in the honey, nuoc mam and soy sauce. Put the beef into a bowl, add the paste and rub it into the meat.
  Step 3: Spread out the meat on a wire rack and place it in the refrigerator, uncovered, for 2 days, or until dry and hard.
  Step 4: Cook the dried beef on the barbecue or under a conventional grill (broiler) until heated through, and serve it with rice wrappers, fresh herbs and a dipping sauce.


title: Coconut-Curry Lentil Soup with Spicy Shrimp
cuisine: Thai
culinary_type: Soup
source: ai
created_at: 2026-04-04 18:12:56.443905
pdf_filename: batch_1_20260404_181256_Coconut-Curry Lentil Soup with Spicy Shrimp.pdf
description:
  A fragrant coconut and lentil soup infused with warm spices, topped with spicy pan-seared shrimp. This elegant dish combines earthy lentils with aromatic curry flavors and succulent seafood.

instructions:
  1. For spicy shrimp, peel and devein shrimp; rinse shrimp and pat dry with paper towels. In a bowl combine oil, Sriracha hot sauce, dash cumin, dash turmeric, dash curry powder, cayenne pepper, dash salt, and dash black pepper. Add shrimp and stir to coat with oil mixture. Cover and chill in the refrigerator while preparing soup.
  2. For soup, rinse and drain the red and green lentils; set aside. In a small skillet toast the 1 teaspoon cumin, the 1 teaspoon turmeric, the 1 teaspoon curry powder, and ginger over low heat for 30 seconds or until fragrant. Remove from heat.
  3. In a large skillet heat the butter over medium heat until melted. Add the carrots and onion and cook for 3 minutes or until onion is almost tender, stirring occasionally. Add the garlic and cook for 2 minutes longer. Add chicken stock, stirring to scrape up crusty browned bits. Stir in the lentils, toasted spices, coconut milk, tomato paste, and curry pastes. Bring to a boil over medium heat; reduce heat. Simmer for 15 to 20 minutes or until lentils are tender. Season with salt and black pepper.
  4. Heat an oiled large skillet over high heat. Add shrimp and cook for 3 minutes on each side or until shrimp are opaque.
  5. To serve, ladle soup into bowls; place 3 shrimp in the middle of each bowl. Scatter green onions around shrimp.


title: Garlic Ginger Grilled Tuna
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:13:32.722858
pdf_filename: batch_1_20260404_181332_Garlic ginger grilled tuna.pdf
description:
  Fresh tuna steaks grilled with a ginger-garlic marinade, served with your choice of Southeast Asian Pesto or Mango Chile Salsa. A light, flavorful seafood dish from Stop and Smell the Rosemary.

instructions:
  Step 1: Brush tuna steaks with olive oil and season with pepper. Refrigerate until ready to use. Step 2: Combine minced fresh ginger, minced garlic, salt, white pepper, lemon juice, and white wine vinegar in a saucepan. Boil 2 to 3 minutes. Step 3: Cool slightly and whisk in olive oil. Step 4: Prepare grill. Brush tuna with marinade, then grill quickly until it feels springy to the touch, about 5 minutes per side. Step 5: Serve with Southeast Asian Pesto or Mango Chile Salsa.


title: An easy Thai stir-fry
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:13:42.688343
pdf_filename: batch_1_20260404_181342_Lite pad Thai.pdf
description:
  A healthful Thai stir-fry featuring boneless chicken strips, bean sprouts, noodles and shrimp with minimal sodium, seasoned with garlic and cilantro.

instructions:
  Cook linguine according to package directions, omitting salt; drain. Combine tomato juice, soy sauce, vinegar, sugar and cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove. Heat remaining oil in same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute. Stir in linguine and cook 2 minutes, or until heated through. Return chicken with shrimp, cilantro and tomato juice mixture. Cook, stirring, until sauce boils and thickens. Serve with lime wedges. Makes 4 servings.


title: Noodles with Snow Peas and Bok Choy with Soy-Orange Dressing
cuisine: Chinese
culinary_type: Salad
source: ai
created_at: 2026-04-04 18:14:06.509372
pdf_filename: batch_1_20260404_181406_Noodles with snow peas and bok choy with soy-orange dressing.pdf
description:
  A light and refreshing Asian salad made with thin Chinese egg noodles, crisp snow peas, baby bok choy, and fresh vegetables tossed in a bright soy-orange dressing with sesame and ginger flavors.

instructions:
  Step 1: Soak dried shiitake mushrooms in boiling water until softened, about 30 minutes. Remove stems and cut caps into thin strips.
  Step 2: Cook snow peas, bok choy, and green onions in large pot of boiling water for 1 minute. Drain and cool under cold water.
  Step 3: If using fresh Chinese egg noodles, cook for 1 minute in another large pot of boiling water. If using dried vermicelli, cook as directed on the package.
  Step 4: Drain noodles and cool under cold running water.
  Step 5: Combine noodles, mushrooms, cooked vegetables, bean sprouts, and cilantro in a large bowl.
  Step 6: For dressing, whisk together garlic, ginger, sugar, orange juice, sherry vinegar, soy sauce, and sesame oil in another large bowl until blended. Gradually whisk in peanut oil until combined.
  Step 7: Toss salad with enough dressing to coat well. Sprinkle with sesame seeds and serve.
  Step 8: Can be made up to 1 day ahead. Cover and refrigerate.


title: Pad Thai
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:14:15.766392
pdf_filename: batch_1_20260404_181415_Pad Thai.pdf
description:
  A classic Thai stir-fried noodle dish with rice vermicelli, shrimp, tofu, and fresh vegetables, balanced with tangy lime juice and fish sauce.

instructions:
  Soak rice noodles in water for 2 hrs until soft
  Drain and set aside
  Heat skillet till hot and add oil
  Add garlic and shrimp and stir fry
  Add noodles; stir fry until clear; add fish sauce, sugar, paprika and stir until combined
  Stir in tofu and egg and turn the heat on high until the egg sets, stirring gently; cook for 2 minutes until the liquid is reduced
  Mix in chives, peanuts and beansprouts
  Place on serving dish garnishing with lime


title: Phad Thai Goong Sod
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:14:41.064897
pdf_filename: batch_1_20260404_181441_Pod Thai goong sod.pdf
description:
  A classic Thai fried rice noodle dish with prawns, featuring a perfect balance of sweet, sour, and savory flavors with ground roasted peanuts and fresh vegetables.

instructions:
  Step 1: Heat three tablespoons oil in a pan and sauté garlic and shallots.
  Step 2: Add the noodles and fry, turning constantly to prevent sticking. Remove noodles and set aside.
  Step 3: Put three more tablespoons of oil into the pan, add the pickled white radish, beancurd and dried chillies. Stir fry for 2 to 3 minutes. Put the noodles back, add sugar, fish sauce and tamarind juice, mix thoroughly. Add half the bean sprouts and Chinese chives, mix together and set aside.
  Step 4: Put another two tablespoons of oil into heated pan. Break three eggs into the pan and scramble spreading egg in a thin layer. Put the mixed noodles in the middle and wrap the four sides of the egg round the noodles.
  Step 5: Serve with the bean sprouts, banana blossom and chives.


title: Red Bean Dessert
cuisine: General
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:17:46.036487
pdf_filename: batch_1_20260404_181746_Red Bean Dessert.pdf
description:
  A sweet red bean dessert made with soaked azuki beans, sugar, and coconut cream, simmered until tender and served warm with a coconut cream topping.

instructions:
  Step 1: Drain soaked beans and put into 2.2 litres of water. Bring to boil and simmer uncovered 40 minutes.
  Step 2: Add sugar and pandan leaves and cook for another 10 minutes.
  Step 3: Put into bowls and serve warm.
  Step 4: Top with coconut cream.


title: Thai Salmon en Papillote
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:17:53.383441
pdf_filename: batch_1_20260404_181753_Salmon en Papillote.pdf
description:
  Salmon fillets steamed en papillote (in parchment) with Thai-inspired aromatics including garlic, cilantro, basil, lime, and coconut milk.

instructions:
  1. Cut 4 square feet of foil, each about 12 inches. Can use parchment paper. Place salmon on foil.
  2. Mince garlic, cilantro, and basil in food processor. Add lime rind, soy sauce, coconut milk, and puree.


title: Shells With Thai-Style Chicken
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:18:03.412502
pdf_filename: batch_1_20260404_181803_Shells with Thai style chicken.pdf
description:
  A quick Asian-influenced pasta dish featuring Thai flavors with chicken, green beans, and fresh herbs combined with coconut milk and lime.

instructions:
  Step 1: In large saucepot, prepare pasta in boiling salted water as label directs. After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
  Step 2: Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken and cook, stirring often, about 2 minutes, until chicken just loses its pink color.
  Step 3: Add ginger, garlic, crushed red pepper and salt, stirring constantly, about 30 seconds. Stir in coconut milk and lime juice; heat to boiling.
  Step 4: Drain pasta and beans; return to saucepot. Add coconut-milk mixture and cilantro; toss well. Makes 4 servings.


title: Spicy Coconut Chicken Casserole
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:18:12.711526
pdf_filename: batch_1_20260404_181812_Spicy Coconut Chichen Casserole.pdf
description:
  Settle in for the night with this cozy, Thai-style meal that gets to the table quickly and gets cleaned up even faster.

instructions:
  Step 1: In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
  Step 2: To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
  Step 3: Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.


title: Steamed Tofu
cuisine: Japanese
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:18:18.755736
pdf_filename: batch_1_20260404_181818_Steamed Tofu.pdf
description:
  A simple Asian-inspired steamed tofu dish with fresh ginger and spring onion, finished with a soy and sesame oil sauce.

instructions:
  1. Chop 3-4 tbsp of fresh ginger finely. 2. Chop the same amount of spring onion. 3. Mix 1/3 cup of Kikkoman soy sauce with 2 tsp of sesame oil. 4. Add ginger and onion to soy/oil mix and pour over tofu. 5. Cover tofu with saran and microwave for 40 seconds. 6. Serve immediately.


title: Thai Pork Burritos
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:18:58.545493
pdf_filename: batch_1_20260404_181858_Thai Pork Burritos.pdf
description:
  A fusion dish combining Thai flavors with the burrito format, featuring seasoned ground pork with ginger, garlic, and coleslaw wrapped in warm flour tortillas.

instructions:
  Step 1: Heat large nonstick skillet over high heat.
  Step 2: Add pork, cook, crumble and stir until pork is no longer pink, about 3 to 4 minutes.
  Step 3: Add ginger, garlic, onion and cole slaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted.
  Step 4: Combine all remaining ingredients except tortillas and cilantro in small bowl and add to skillet. Stir constantly to blend all ingredients well, about 1 minute.
  Step 5: Spoon equal portions of mixture onto warm flour tortillas, garnish with cilantro, roll up to encase filling and serve.
  Step 6: Preparation Time: 15 minutes


title: Thai Pasta with Shrimp
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:19:25.696803
pdf_filename: batch_1_20260404_181925_Thai pasta with shrimp.pdf
description:
  A quick and flavorful Thai-inspired pasta dish with shrimp, vegetables, and a creamy peanut sauce with lime and cilantro.

instructions:
  1. Bring a large pot of salted water to a boil. Remove carrots from package and slice. Cut broccoli into small flowerets. Cut snow peas in half.
  2. Make sauce by whisking all ingredients until smooth.
  3. Add pasta and carrots to boiling water. Cook according to pasta package directions.
  4. About 4 minutes before pasta is done, add remaining vegetables. Cook for 3 minutes and add shrimp. Cook for 1 minute or until pink and cooked through.
  5. Drain pasta and vegetables. Return to pan or place in bowl. Add sauce and toss well. Divide among plates and sprinkle with nuts.


title: Thai Shrimp From LHJ
cuisine: Thai
culinary_type: Main Course
source: ai
created_at: 2026-04-04 18:19:33.230522
pdf_filename: batch_1_20260404_181933_Thai shrimp.pdf
description:
  A quick and easy Thai shrimp dish with fresh cilantro and Thai chilies, served over rice. This dish features a flavorful combination of ginger, garlic, fish sauce, and coconut milk.

instructions:
  1. Combine onion, ginger, garlic, fish sauce, salt, chilies and shrimp in medium bowl. Let stand 20 minutes.
  2. Heat oil in large skillet over high heat. Add shrimp mixture; stir-fry until opaque. Stir in coconut milk; cook 2 minutes. Sprinkle with cilantro and serve with cooked rice. Makes 4 servings.


title: Thai-style Chicken and Coconut Soup
cuisine: Thai
culinary_type: Soup
source: ai
created_at: 2026-04-04 18:19:59.013113
pdf_filename: batch_1_20260404_181959_chicken and coconut soup.pdf
description:
  A fragrant Thai-inspired soup featuring tender chicken in a rich coconut broth infused with aromatic spices, fresh herbs, and tangy lime juice.

instructions:
  Step 1: Heat the oil in a frying pan, add the onion and garlic and cook, stirring, until the onion is soft.
  Step 2: Add the spices, chile and lemongrass and cook, stirring, until the lemongrass is tender.
  Step 3: Add the lime juice, stock, coconut milk and fish sauce and bring to a boil.
  Step 4: Stir in the chicken and simmer, uncovered, for about 3 minutes, or until the chicken is tender.
  Step 5: Stir in the remaining ingredients and cook until hot.


title: Thai Fried Bananas (Kluay Tod)
cuisine: Thai
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:20:07.284176
pdf_filename: batch_1_20260404_182007_Fried Bananas.pdf
description:
  Crispy Thai fried bananas coated in a rice flour batter with sesame seeds and shredded coconut. Served warm, they're delicious on their own or drizzled with honey or sweet coconut sauce.

instructions:
  Step 1: Peel the bananas and slice them lengthwise into thin pieces, about 1/4-inch thick. If using small Thai bananas, you may cut them in half lengthwise.
  Step 2: In a mixing bowl, combine the rice flour, sugar, salt, baking powder, sesame seeds, and shredded coconut.
  Step 3: Gradually add coconut milk or water, stirring continuously until you achieve a smooth, slightly thick batter. The batter should coat the bananas evenly without dripping excessively.
  Step 4: In a deep frying pan or wok, pour enough palm oil (or peanut oil) to submerge the bananas.
  Step 5: Heat the oil over medium heat to 350°F (175°C). Use a thermometer to maintain the temperature accurately.
  Step 6: Dip each banana slice into the batter, allowing any excess to drip off.
  Step 7: Carefully place the coated bananas into the hot oil. Fry in small batches to prevent overcrowding and to maintain the oil temperature.
  Step 8: Fry until golden brown and crispy, about 2-3 minutes per side.
  Step 9: Use a slotted spoon to remove the fried bananas and place them on a wire rack to drain excess oil. This helps keep them crispy.
  Step 10: Serve immediately while warm. They are delicious on their own or drizzled with honey or a sweet coconut sauce.


title: Thai Fried Sweet Potatoes (Man Tod)
cuisine: Thai
culinary_type: Snack
source: ai
created_at: 2026-04-04 18:20:40.675951
pdf_filename: batch_1_20260404_182040_Fried Sweet Potatoes.pdf
description:
  Crispy Thai-style fried sweet potato slices coated in a sesame and coconut batter. A popular Thai street snack and dessert served warm, optionally with sweet dipping sauce.

instructions:
  Step 1: Peel the sweet potatoes and slice them into thin strips or rounds, about 1/4-inch thick. Thin slices ensure they cook evenly and become crispy.
  Step 2: In a bowl, mix the rice flour, sugar, salt, baking powder, sesame seeds, and shredded coconut.
  Step 3: Slowly add coconut milk or water, stirring until you have a smooth, slightly thick batter.
  Step 4: Fill a deep frying pan or wok with enough palm oil (or peanut oil) for deep frying.
  Step 5: Heat over medium heat to 350°F (175°C), monitoring the temperature with a thermometer.
  Step 6: Dip the sweet potato slices into the batter, letting excess batter drip off.
  Step 7: Carefully place them into the hot oil. Fry in small batches to prevent the oil temperature from dropping.
  Step 8: Fry until they are crisp and golden brown, approximately 3-5 minutes.
  Step 9: Remove the fried sweet potatoes with a slotted spoon and place them on a wire rack to drain excess oil.
  Step 10: Serve immediately while warm. They can be enjoyed plain or with a sweet dipping sauce.


title: Butterscotch-Pecan Divinity
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:28:52.970208
pdf_filename: batch_1_20260404_182852_BUTTERSCOTCH-PECAN DIVINITY.pdf
description:
  A light and airy divinity candy with intriguing butterscotch flavor and delicate beige tint, formed into a log and covered with caramel and chopped nuts.

instructions:
  Before you begin, crisp the nuts (Chapter 2). Place egg whites in large mixer bowl. Line an 8" (20.3cm) square pan with foil and lightly butter the foil.

  Step 1: Place sugar, water, syrup and salt in a heavy three-quart (three-liter) saucepan. Set pan over medium-high heat and stir constantly with a wooden spoon until all sugar crystals are dissolved. Wash down sides of pan with a pastry brush dipped in warm water, then clip on thermometer. Now cook, without stirring, until thermometer registers 252°F (122°C), about 17 minutes. Remove from heat. Wash down sides of pan twice more during cooking period.

  Step 2: Start to beat the egg whites just before the mixture above comes to a boil. Beat at high speed to soft peaks. Pour cooked mixture into beaten egg whites in a very thin stream, while beating at high speed. Continue beating about six minutes, adding flavoring as you beat. Mixture will be glossy and thicken rapidly. If necessary, beat by hand about two minutes longer, adding nuts as you beat. Test for consistency by dropping a small spoonful on wax paper. If it holds its shape and remains glossy, candy is finished.

  Step 3: Scrape into prepared pan. Butter a spatula and press to level candy. Allow to cool and firm about one hour at room temperature. Cut into 1" (2.5cm) squares with a sharp buttered knife. To store, wrap uncut candy closely in plastic wrap and refrigerate for several weeks. Yield: 64 pieces.


title: Baked Red Velvet Donuts
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 18:29:03.169338
pdf_filename: batch_1_20260404_182903_Baked Red Velvet Donuts.pdf
description:
  Red velvet meets baked donuts in this striking breakfast treat. A dozen delicious homemade donuts with chocolate glaze.

instructions:
  Step 1: Preheat the oven to 350F. Spray a donut pan with cooking spray.
  Step 2: In a large bowl, combine the flour, baking powder, baking soda and salt.
  Step 3: In another bowl, mix together the sugar and egg. Add the melted butter and melted chocolate to the egg-sugar mixture. Add in the vanilla and buttermilk and red food coloring.
  Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill the donut pan with the batter, filling each about 2/3 full. Bake in the preheated oven for 12-15 minutes.
  Step 5: In small bowl, stir together all icing ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.


title: Chocolate Almond Torte With Raspberries From LHJ
cuisine: General
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:29:13.477484
pdf_filename: batch_1_20260404_182913_CHOCOLATE ALMOND TORTE WITH RASPBERRIES.pdf
description:
  A tender, low-fat chocolate cake with a crackly top, made with both chocolate and cocoa. This easy dessert combines chocolate, almonds, and fresh raspberries for a satisfying treat.

instructions:
  1. Heat oven to 375°F. Line bottom of 8x3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray.
  2. Combine 3/4 cup sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on Medium (50% power) 1 to 1 1/2 minutes. Whisk in brandy and extract, then yolks.
  3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 cup sugar until stiff but not dry.
  4. Whisk flour and almonds into chocolate mixture. Fold some of the egg whites into chocolate, then fold in remaining.
  5. Spoon batter evenly into prepared pan. Bake 30 minutes, until toothpick inserted in center comes out with moist crumbs. Cool completely on wire rack.


title: Caramel Chews
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:29:20.749865
pdf_filename: batch_1_20260404_182920_Caramel chews.pdf
description:
  Delicious chewy caramel candies coated with crispy cereal, nuts, and shredded coconut. These homemade treats are made by melting vanilla caramels with cream and mixing in crunchy ingredients, then dropped onto waxed paper to cool.

instructions:
  Step 1: Place caramels and cream in top of a double boiler over simmering water.
  Step 2: Heat until caramels melt, stirring occasionally.
  Step 3: Toss together corn flakes, rice cereal, coconut and pecans.
  Step 4: Add caramel mixture and mix well, using a buttered spoon.
  Step 5: Drop by teaspoonfuls onto waxed paper.
  Step 6: Let cool.


title: Chocolate Pudding
cuisine: General
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:29:27.200057
pdf_filename: batch_1_20260404_182927_Chocolate Pudding.pdf
description:
  A rich and creamy chocolate pudding served in small glasses or ramekins, finished with a drizzle of olive oil and coarse sea salt.

instructions:
  Step 1: Combine the sugar and cornstarch in a medium saucepan over low heat.
  Step 2: Slowly add the milk, whisking to blend.
  Step 3: Bring to a bare simmer, then stir in the butter, chocolate, vanilla, and a pinch of table salt.
  Step 4: Remove from the heat and continue stirring until the chocolate has melted uniformly.
  Step 5: Pour into 4 small glasses or ramekins and place in the fridge for at least 2 hours.
  Step 6: Before serving, drizzle the puddings with a bit of olive oil and top each with a pinch of sea salt.


title: Church Windows
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:29:33.024216
pdf_filename: batch_1_20260404_182933_Church windows.pdf
description:
  A festive no-bake chocolate and coconut candy with colorful miniature marshmallows, makes about 4 dozen pieces.

instructions:
  Step 1: Melt butter in top of double boiler over hot water.
  Step 2: Add chocolate morsels and stir until melted, then remove from heat and let cool.
  Step 3: Add marshmallows and stir lightly.
  Step 4: Spread half of the coconut in a greased 9x9x2-inch pan.
  Step 5: Spread chocolate mixture over coconut in pan.
  Step 6: Top with remaining coconut.
  Step 7: Press down with a spoon.
  Step 8: Refrigerate until set.
  Step 9: When well chilled, cut into small squares.


title: Individual Fruit Galettes
cuisine: French
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:29:40.284417
pdf_filename: batch_1_20260404_182940_Fruit Galettes.pdf
description:
  Individual pastry tarts filled with fresh sliced stone fruit like nectarines, peaches, or plums, topped with butter and sugar, then baked until golden and glazed.

instructions:
  Preheat oven to 375 F.
  Pit the fruit and slice into very thin slices, less than 1/4 inch thick. Set aside.
  Sprinkle some flour on a work surface and place a pastry sheet on it, rolling it slightly to smooth out if it was folded. Cut into quarters to make rectangles 6x4 inches.
  Place quarters on an ungreased baking sheet. Fold each of the long edges in 1/2 inch. Place slices of fruit down the center, being careful to keep them inside the folded edges.
  Repeat with remaining puff pastry sheet and fruit.
  Dot the fruit with the pieces of butter and sprinkle each pastry with a tablespoon of sugar. Bake until the pastry is puffed and brown and a glaze has formed on the fruit, about 20 minutes. Remove and let stand 5 minutes before serving or serve at room temperature.


title: Mini Red Velvet Cheesecakes
description: Bite sized creamy red velvet cheesecakes with chocolate crust and fresh sweetened whipped cream.
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:30:05.272796
pdf_filename: batch_1_20260404_183005_Mini Red Velvet Cheesecakes.pdf
instructions:
  Step 1: Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan.
  Step 2: In a food processor, blend cookies until only small pieces remain. Add butter to combine. Add 1 small cookie scoop of crumbs to each cheesecake cavity. Press down with a flat sided object, such as a small shot glass, to form an even crust.
  Step 3: Bake for 5 minutes.
  Step 4: Reduce oven temperature to 325 degrees.
  Step 5: In a large bowl, beat softened cream cheese, sour cream and sugar together until smooth. Add cocoa powder, mixing on low until combined. Add vanilla and red food color, followed by the egg.
  Step 6: Fill each cheesecake cavity 3/4 full (roughly 1 and 1/4 medium scoop). Bake for 15-18 minutes.
  Step 7: Cool on a wire rack for 1 hour before transferring to the refrigerator to chill overnight.
  Step 8: When ready to eat, carefully remove cheesecakes from pan.
  Step 9: Prepare whipped cream. Beat ingredients together in a small bowl until soft peaks form. Add a dollop to each mini cheesecake. Serve immediately.


title: Rhubarb Fool
cuisine: British
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:30:30.089788
pdf_filename: batch_1_20260404_183030_RHUBARB FOOL.pdf
description:
  A classic creamy dessert featuring stewed rhubarb swirled with whipped cream and vanilla. Perfect for spring celebrations with its beautiful marbled appearance and jam-like consistency.

instructions:
  Step 1: Combine rhubarb, water and salt in medium saucepan and bring to boil. Boil 5 minutes; stir in sugar. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally, until mixture reaches the consistency of jam. Cool to room temperature, about 15 minutes.
  Step 2: Beat cream and vanilla in large mixer bowl on medium-high speed to soft peaks. Spoon rhubarb over whipped cream; run a knife or thin spatula through rhubarb and cream to marbleize. Pour into serving bowl or eight glasses. Cover and refrigerate 2 hours. (Can be made ahead. Refrigerate up to 24 hours.) Makes 8 servings.


title: Rhubarb Crisp from LHJ
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:30:58.051442
pdf_filename: batch_1_20260404_183058_Rhubarb crisp.pdf
description:
  A springtime dessert featuring fresh rhubarb topped with a buttery, cinnamon-walnut crumble, best served warm with vanilla ice cream.

instructions:
  1. Heat oven to 400 degrees. Combine rhubarb, sugar and flour in large bowl, tossing to coat well. Transfer to 10-inch deep-dish pie plate.
  2. Make topping: Beat butter and sugars in mixer bowl until creamy. Stir in flour and cinnamon until blended. Stir in walnuts. Crumble over rhubarb.
  3. Place crisp on foil-lined cookie sheet. Bake 35 to 40 minutes, until filling is bubbly and top is golden brown. Cool slightly and serve warm with ice cream. Makes 8 servings.


title: Snowballs
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:31:14.261165
pdf_filename: batch_1_20260404_183114_Snowballs.pdf
description:
  Christmas cookies that look like little snow balls. A classic holiday treat made with pecans, butter, and confectioners' sugar.

instructions:
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cream butter and white sugar. Add nuts and vanilla. Blend in flour and mix well.
  3. Form dough into small balls and bake on an ungreased sheet for 8 to 10 minutes until barely brown. Coat in confectioner's sugar while still hot.


title: Cheese Strata
cuisine: American
culinary_type: Breakfast / Brunch
source: ai
created_at: 2026-04-04 18:31:31.519795
pdf_filename: batch_1_20260404_183131_Strata.pdf
description:
  A savory bread and cheese casserole with sausage, eggs, and milk baked until golden. Perfect for breakfast or brunch.

instructions:
  Step 1: Cut bread into 12 slices and butter cubed pieces. Step 2: Cook and drain 16 oz sausage. Step 3: Layer sausage, cheddar cheese, and buttered bread cubes in a dish, repeating layers. Step 4: Lightly beat 6 eggs with 2 cups milk and pour over mixture. Step 5: Cover with foil and refrigerate. Step 6: Bake 1 hour at 350°F.


title: Strawberry Delight
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:31:55.205562
pdf_filename: batch_1_20260404_183155_Strawberry Delight.pdf
description:
  A four-layered dessert featuring a buttery nutty crust, strawberry gelatin layer, vanilla pudding filling, and cream cheese frosting topped with whipped cream.

instructions:
  First Layer: Spread in a long (3 quart) baking dish forming a crust. Bake at 350 degrees until slightly brown. Cool. Second layer: Puree berries in blender with sugar. Soften gelatin in cold water. Stir in boiling water until dissolved. Add with lemon juice to strawberry puree. Mix well. Chill until mixture mounds when dropped from spoon. Fold in yogurt. Spoon onto first layer. Third Layer: Mix according to package directions using 2 cups sweet milk. Whip cream with sugar. Fold whipped cream into cold pudding. Spread on top of 2nd layer. Fourth Layer: Blend cream cheese and powdered sugar until smooth. Fold in whipped cream and spread over third layer. Decorate with some of the cream cheese mixture. If desired also decorate with fresh strawberries.


title: Summer Snowballs
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:32:01.072994
pdf_filename: batch_1_20260404_183201_Summer snowballs.pdf
description:
  No-bake candy treats made with vanilla wafers, nuts, butter, confectioners' sugar, orange juice concentrate, and shredded coconut. Makes about 4 dozen snowballs.

instructions:
  Step 1: Crush vanilla wafers. Step 2: Combine wafer crumbs with chopped nuts in a large mixing bowl; set aside. Step 3: In a small saucepan, combine butter, confectioners' sugar and orange juice concentrate. Step 4: Cook over low heat until butter melts, stirring occasionally. Step 5: Remove from heat. Step 6: Add butter mixture to reserved wafer mixture. Step 7: Mix by hand until well blended. Step 8: Roll mixture into 1-inch balls. Step 9: Roll balls in shredded coconut.


title: Warm Gingerbread Pudding from LHJ Online
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:32:30.005404
pdf_filename: batch_1_20260404_183230_WARM GINGERBREAD PUDDING.pdf
description:
  Fresh ginger updates an old favorite Indian pudding, a New England cornmeal and molasses dessert. This lighter version features folded egg whites and is served warm with vanilla ice cream and maple syrup.

instructions:
  Step 1: Heat oven to 375 degrees Fahrenheit. Butter shallow 2-quart baking dish.
  Step 2: Combine milk and cornmeal in large saucepan. Bring to boil, whisking; reduce heat and simmer, stirring constantly, 5 minutes. Remove from heat and whisk in molasses, flour and seasonings, then yolks. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.) Whisk in baking powder.
  Step 3: Beat egg whites in large mixer bowl to soft peaks. Fold egg whites into cornmeal mixture. Pour into prepared dish. Bake 35 to 40 minutes, until center is just set. Serve warm with vanilla ice cream and maple syrup.
  Makes 8 servings.


title: Wilton Chocolate Almond Divinity Puffs
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:32:48.567567
pdf_filename: batch_1_20260404_183248_WILTON CHOCOLATE ALMOND DIVINITY PUFFS.pdf
description:
  A classic and deluxe divinity candy with a creamy texture and subtle touch of chocolate, featuring chopped almonds and almond extract for rich flavor.

instructions:
  1. Combine sugar, syrup and water in a three-quart (three-liter) heavy saucepan. Stir constantly with a wooden spoon until all sugar crystals are dissolved. Wash down sides of pan with a pastry brush dipped in hot water, then clip on thermometer. Continue cooking, without stirring, until temperature reaches 250°F (121°C). Remove from heat. Cooking time is about ten minutes.
  2. When cooked mixture starts to boil, start beating egg whites with mixer set at highest speed. Beat to stiff peaks. Turn mixer to medium speed and pour cooked mixture in a very thin stream into beaten egg whites. Do not scrape cooking pan. Turn mixer to highest speed and beat about one minute more.
  3. Add chopped chocolate and almond extract and beat at lowest speed just long enough to incorporate chocolate. Fold in nuts. Test candy by dropping a little on wax paper. If it holds its shape and is glossy, candy is finished.
  4. Working quickly, drop by teaspoon onto prepared cookie sheets. Allow to firm for one to two hours at room temperature. Serve the day the candy is made, or store in a tightly sealed container for several weeks at room temperature. Yield: about 90 puffs.


title: Wilton Snow White Divinity Puffs
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:32:58.431916
pdf_filename: batch_1_20260404_183258_Wilton Snow White divinity puffs.pdf
description:
  Light and airy cloud-like puffs that are crisp on the outside and creamy on the inside. A classic divinity candy made with egg whites, sugar, and walnuts.

instructions:
  Before you begin, crisp the nuts. Line two cookie sheets with wax paper. Place egg whites in large mixer bowl.
  1. Combine granulated sugar, corn syrup and water in a three-quart (three-liter) heavy saucepan. Place over high heat and stir constantly with a wooden spoon until all sugar crystals are dissolved. Wash down sides of pan with a pastry brush dipped in hot water. Clip on thermometer. Continue cooking, without stirring, washing down sides of pan twice more. When temperature reaches 250°F (121°C), remove from heat. Cooking time is about ten minutes.
  2. When cooked mixture starts to boil, start to beat egg whites with mixer set at highest speed. Beat to stiff peaks. Set mixer at medium speed and pour cooked mixture into beaten egg whites in a very thin stream. Do not scrape cooking pan. When all cooked mixture has been thoroughly incorporated, turn mixer to highest speed again and beat about one minute more.
  3. Add confectioners' sugar and beat at lowest speed just until sugar has been incorporated. Fold in nuts and vanilla. Test by dropping a little of the candy on wax paper. If it holds its shape and is glossy, candy is finished. If not, beat a little longer.
  4. Working quickly, drop by teaspoon onto prepared cookie sheets. Allow to firm for one to two hours at room temperature. Serve the day the candy is made, or store for several weeks at room temperature in a sealed container. Yield: about 90 puffs.


title: Black and White Brownies
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:33:24.299255
pdf_filename: batch_1_20260404_183324_Black and white brownies.pdf
description:
  A two-layered brownie treat with rich fudge and chocolate layers topped with white vanilla chips and finished with a smooth white vanilla frosting studded with pecans.

instructions:
  Step 1: Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1/2 cup pecans, chocolate chips and 1 cup white vanilla chips; mix well. Spread in greased pan.
  Step 2: Bake at 350 degrees F. for 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with 1 cup white vanilla chips. Cover pan with cutting board. Let stand 2 minutes to soften chips; spread evenly over brownies with back of spoon. Cool.
  Step 3: In small bowl, combine all frosting ingredients except pecan halves. Beat until smooth. (Mixture will be thin.) Spoon over melted white vanilla chips; spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or until completely cooled. Cut into bars.
  Step 4: For high altitude (above 3500 feet): Increase water amount to 1/3 cup. Increase oil amount to 1/3 cup. Add 1/3 cup flour to dry brownie mix. Bake at 375 degrees F. for 30 to 35 minutes.


title: Brickle Bark
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:33:30.834739
pdf_filename: batch_1_20260404_183330_Brickle bark.pdf
description:
  A delightful candy confection combining vanilla and chocolate coatings with crispy almond brickle chips, easily made in the microwave or on the stovetop.

instructions:
  Step 1: Line 2 cookie sheets with waxed paper.
  Step 2 (Microwave): In a 1-quart microwave-safe bowl or 4-cup microwave-safe measuring cup, melt vanilla coating on MEDIUM for 2.5 to 3 minutes or until melted, stirring once halfway through heating. Stir until smooth.
  Step 3: Stir in half of the brickle chips.
  Step 4: Spread mixture on waxed paper-lined cookie sheet.
  Step 5: Repeat using chocolate coating and remaining brickle chips.
  Step 6: Refrigerate until set.
  Step 7: Break into pieces.
  Step 8: Store in airtight container in cool, dry place.
  Step 2 (Conventional): Line 2 cookie sheets with waxed paper. In 2 medium saucepans over low heat, melt vanilla coating and chocolate coating separately, stirring constantly. Continue as directed above.


title: Brownies
instructions: Mix all ingredients together well. Preheat oven to 350°F. Cook 30-35 minutes.
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:34:13.785078
pdf_filename: batch_1_20260404_183413_Brownies.pdf
description:
  Classic chocolate brownies made with butter, eggs, cocoa powder, and nuts. A simple, fudgy dessert baked at 350°F.


title: Caramel-Cheese Brownies from LHJ
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:34:40.490847
pdf_filename: batch_1_20260404_183440_CARAMEL-CHEESE BROWNIES.pdf
description:
  Rich, fudgy brownies with a creamy caramel-cheese layer in the center. Moderate difficulty with microwave and conventional baking techniques.

instructions:
  1. Heat oven to 350 degrees. Line a 13x9-inch baking pan with foil, letting foil extend at ends. Grease foil.
  2. Whisk cream cheese and egg in medium bowl until smooth; set aside.
  3. Combine caramels with water in small microwaveproof bowl. Cover with plastic wrap, turning back one section to vent. Microwave on Medium 1 minute; stir. Microwave 1 minute more. Stir mixture until caramels are melted. Set aside and cool slightly while making brownies.
  4. Make brownies: Microwave butter on Medium in a large microwaveproof bowl 1 to 1 1/2 minutes, until melted. Whisk in cocoa until smooth; let stand 5 minutes to cool slightly. Whisk both sugars into chocolate mixture.
  5. Combined. Add eggs 1 at a time, whisking after each addition until blended. Stir in flour, vanilla and salt.
  6. Spread 1 3/4 cups brownie batter in prepared pan. Gently stir melted caramels into cream-cheese mixture just until marbleized, then slowly pour over brownie layer, spreading evenly to cover. Spread remaining brownie batter evenly over cream cheese-caramel layer (there may be a few spots where it won't cover completely).
  7. Bake 40 minutes, until crumbs cling to toothpick inserted in center. Cool completely in pan on wire rack.
  8. Using foil at ends, remove brownie from pan. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw at room temperature 2 hours.) Peel off foil. Cut into twelve 3x3-inch squares, then cut each square in half diagonally into triangles. Makes 24 brownies.


title: Christmas Bark
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:34:46.413278
pdf_filename: batch_1_20260404_183446_Christmas bark.pdf
description:
  A festive vanilla-flavored candy coating studded with pecans and candied cherries, melted and spread onto waxed paper, then broken into pieces.

instructions:
  Step 1: Line cookie sheet with waxed paper.
  Step 2: Melt vanilla-flavored candy coating in medium saucepan over low heat, stirring constantly.
  Step 3: Add pecan halves, red candied cherries (halved), and green candied cherries (halved); toss to coat.
  Step 4: Spread mixture on waxed paper-lined cookie sheet.
  Step 5: Let stand until set.
  Step 6: Break into pieces.
  Alternative microwave method: Line cookie sheet with waxed paper. Place candy coating in 2-quart microwave-safe bowl or 8-cup microwave-safe measuring cup. Microwave on medium for 3 to 4½ minutes, stirring once halfway through melting. Stir until smooth. Continue as directed above.


title: Fudgy Brownie Cups
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:35:10.822987
pdf_filename: batch_1_20260404_183510_Fudgy brownie cups.pdf
description:
  Rich chocolate brownie filling baked in puff pastry cups for an elegant individual dessert. Quick to prepare with frozen pastry sheets and Baker's chocolate.

instructions:
  1. Thaw pastry sheet at room temperature 30 minutes. Heat oven to 400 degrees F.
  2. Microwave chocolate and margarine in microwavable bowl on HIGH 1 minute or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
  3. Unfold each pastry sheet on lightly floured surface. Roll into 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Press 1 square into bottoms of 3-inch muffin cups. Spoon about 1 tablespoon chocolate mixture into center of each pastry square.
  4. Bake 15 to 20 minutes or until pastry is golden. Remove from muffin pans. Cool on wire racks. Sprinkle with powdered sugar, if desired. Makes 20.


title: German Sweet Chocolate Cream Cheese Brownies
cuisine: German
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:49:27.433285
pdf_filename: batch_1_20260404_184927_GERMAN SWEAT CHOCOLATE CREAM CHEESE BROWNIES.pdf
description:
  Rich German sweet chocolate brownies topped with a creamy cream cheese layer, baked together for a decadent dessert.

instructions:
  Step 1: Microwave German's Sweet Chocolate and margarine in a large microwaveable bowl at HIGH for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
  Step 2: Stir sugar into melted chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch square pan.
  Step 3: In same bowl, mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture and swirl with knife to marbleize.
  Step 4: Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan and cut into squares. Makes 16 brownies.
  Step 5: RANGE TOP ALTERNATIVE: Melt chocolate and margarine in 2-quart saucepan over very low heat, stirring constantly just until melted. Remove from heat and continue as above.


title: Baker's One-Bowl Brownies
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:49:33.751196
pdf_filename: batch_1_20260404_184933_ONE-BOWL BROWNIES.pdf
description:
  A simple one-bowl brownie recipe using Baker's unsweetened chocolate. The chocolate and margarine are melted together in the microwave, then combined with sugar, eggs, vanilla, flour, and optional nuts.

instructions:
  Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate until well blended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 × 9-inch pan. Bake at 350°F for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 24 brownies.


title: Peanut Butter Brownies
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:49:40.362087
pdf_filename: batch_1_20260404_184940_PEANUT BUTTER BROWNIES.pdf
description:
  Rich chocolate brownies with peanut butter swirled throughout, baked in a 9-inch square pan and cut into small squares.

instructions:
  Step 1: Combine peanut butter and butter, blending well. Step 2: Gradually add sugar, beating until light and fluffy. Step 3: Add eggs, beating well. Step 4: Stir in almond extract. Step 5: Combine flour, baking powder, and salt. Step 6: Add to creamed mixture and stir well. Step 7: Spread mixture evenly in a greased 9-inch square pan. Step 8: Bake at 350°F for 30 to 35 minutes. Step 9: Cool completely in pan, and cut into 1½ inch squares.


title: Red Velvet Cheesecake Swirl Brownies
description: Chewy, moist, decadent red velvet brownies swirled with cheesecake.
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:49:57.133426
pdf_filename: batch_1_20260404_184957_Red Velvet Cheesecake Swirl Brownies.pdf
instructions:
  Step 1: Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.
  Step 2: Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar.
  Step 3: Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
  Step 4: Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
  Step 5: Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.


title: 30-Day Friendship Cake
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:50:12.922437
pdf_filename: batch_1_20260404_185012_30-day friendship cake.pdf
description:
  A 30-day fermented fruit starter cake where sugar and fruit are added over three weeks, then the fruit is divided and three cakes are baked from the accumulated starter.

instructions:
  Day 1: Add 2 cups sugar and 1 large (29 oz) sliced peaches with liquid to starter. Stir daily for 10 days. Day 10: Add 2 cups sugar and 1 can (14 oz) chunk pineapple with liquid. Stir daily. Day 20: Add 1 can (29 oz) fruit cocktail with juice and 1 jar (10 oz) Maraschino Cherries with juice. Stir. Day 30: Drain juice from fruit and divide juice into 1.5 cups each portions for friends (place in covered containers or jars). Divide fruit into three equal parts for three cakes. For each cake: Mix together 1 yellow or lemon cake mix (with pudding), 2/3 cup oil, 3-4 eggs, 1 cup nuts (optional), 1 cup coconut (optional), 1 box Instant Pudding mix, and 1/3 of the fruit. Mix and bake in floured bundt pan for 50-60 minutes at 350°F. Storage: If storing starter, add 1 tbsp sugar to juice every 2-3 days to keep yeast action going. Keep fruit in covered container during 30-day period. Container lid may pop but that's okay as long as covered. Do not refrigerate fruit during this time.


title: Choose-Your-Fruit Coffee Cake
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:51:16.979304
pdf_filename: batch_1_20260404_185116_CHOOSE-YOUR-FRUIT COFFEE CAKE.pdf
description:
  A versatile coffee cake that can be made with any fruit of your choice, such as raspberries, blueberries, peaches, apricots, or pineapple. The cake is easy to prepare and can be baked the night before serving.

instructions:
  Step 1: In a medium saucepan, combine fruit and 1/4 cup water. Simmer, covered, for 5 minutes or till fruit is tender. Stir in lemon juice. Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture. Cook and stir till thickened. Cool.
  Step 2: In a mixing bowl, stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk, and vanilla. Add to flour mixture, mixing till blended.
  Step 3: Spread half of the batter in a greased 9x9-inch baking pan.
  Step 4: Spread the cooled fruit over batter.
  Step 5: Spread remaining batter over fruit.
  Step 6: Combine 1/4 cup sugar and 1/4 cup flour; cut in the 2 tablespoons margarine till mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
  Step 7: Bake in a 350° oven for 40 to 45 minutes or till done. Cool. Makes 1 coffee cake (12 servings).


title: Dr Pepper Fruit Cake
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:51:41.953700
pdf_filename: batch_1_20260404_185141_DR PEPPER FRUIT CAKE.pdf
description:
  A rich, spiced fruit cake made with candied fruits, pecans, and Dr Pepper that requires several weeks of aging to develop its full flavor.

instructions:
  Step 1: Place candied fruits in a bowl and pour 1/3 cup Dr Pepper over fruit. Allow to stand several hours or overnight.
  Step 2: Cream together the margarine and sugar until light and fluffy.
  Step 3: Add the soaked fruit and pecans, reserving a few cherries and pecan halves for decoration of the top.
  Step 4: Sift together the flour, baking powder, salt and spices.
  Step 5: Add the flour mixture to the creamed mixture alternately with the remaining 1/3 cup Dr Pepper and eggs which have been combined.
  Step 6: Pour into small loaf pans which have been lined with brown paper and greased.
  Step 7: Cover with brown paper or foil, set in a shallow pan of water (water should not be over 1/4 depth of cake pan).
  Step 8: Bake 1 pound loaf cakes two hours at 275°F.
  Step 9: Bake 1 hour, then remove paper from top and the cake pan from the water.
  Step 10: Continue baking until done, when toothpick inserted in cake comes out clean.
  Step 11: Cool in pan and remove paper from the cake.
  Step 12: Wrap in foil, store in cool dry place to ripen and blend flavors.
  Step 13: Allow 3 to 4 weeks before slicing to serve.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Dr Pepper", "product_id": 234}], "unmatched_modifiers": [], "unit_warnings": [], "flag_type": "product_review", "message": "Pending product review: Dr Pepper"}


title: Camp Cake
description: A simple layered cake with pineapple, cherries, and yellow cake mix.
instructions: Layer ingredients in order and bake according to cake mix instructions.
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:51:47.852077
pdf_filename: batch_1_20260404_185147_Damp Cake.pdf
flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Temponcake Box", "item_type": "ingredient", "quantity": "1", "raw_unit": "whole", "matched_unit": "whole", "modifiers": "", "package_size": "", "order_index": 8}], "unmatched_modifiers": [], "unit_warnings": ["\"cube\" for Butter"], "message": "Unrecognized ingredients: Temponcake Box. Unrecognized units: \"cube\" for Butter", "flag_type": "product_review"}


title: Dump Cake
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:52:11.476837
pdf_filename: batch_1_20260404_185211_Dumo Cake.pdf
description:
  A simple dessert made with cherry and pineapple fillings, yellow cake mix, melted oleo, nuts, and coconut. Baked until golden and can be topped with whipped cream or ice cream.

instructions:
  Step 1: Grease the bottom of a 9 x 13 inch pan.
  Step 2: Pour cherry filling into the pan and spread around.
  Step 3: Spread crushed pineapple in its own juice over the cherry layer.
  Step 4: Dump dry yellow cake mix over the fruit.
  Step 5: Pour melted oleo over all ingredients.
  Step 6: Top with chopped nuts and coconut.
  Step 7: Bake 50 minutes at 350°F (or 325°F if using a glass pan).
  Step 8: Top with cool whip or ice cream if desired.


title: Easy Cake
instructions: Mix all ingredients in pan. Bake in any size pan at temperature noted on cake mix box.
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:52:27.688208
pdf_filename: batch_1_20260404_185227_Easy cake.pdf
description:
  A simple chocolate cake made with oil, water, and chocolate pudding mix, topped with chocolate chips.


title: Ginger-Pineapple Upside-Down Cake
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:52:50.213467
pdf_filename: batch_1_20260404_185250_GINGER-PINEAPPLE UPSIDE-DOWN CAKE.pdf
description:
  A molasses-spice cake with warm gingerbread flavor, topped with caramelized brown sugar and pineapple slices, baked in a 9-inch round pan.

instructions:
  1. Heat oven to 350 degrees. Lightly brush 9-inch round cake pan with some melted butter; reserve remaining butter. Sprinkle brown sugar over bottom of pan. Arrange 7 pineapple slices in a single layer on top (reserve remaining slice for another use). 2. Combine flour, granulated sugar, baking soda, ginger, cinnamon and salt in large bowl. Whisk together remaining butter, egg, egg white, milk, molasses and vanilla in small bowl. 3. Stir wet ingredients into dry ingredients until blended. Pour into prepared pan. Bake 40 minutes until toothpick inserted in center comes out clean. Immediately invert cake onto serving platter; remove pan. Serve warm. Makes 12 servings.


title: Gingerbread Cupcakes
cuisine: American
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:53:09.109917
pdf_filename: batch_1_20260404_185309_Gingerbread Cupcakes.pdf
description:
  Crackly topped cupcakes with warm gingerbread spices and molasses flavor reminiscent of gingersnap cookies.

instructions:
  Step 1: Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.
  Step 2: In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
  Step 3: Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).


title: Orange Sponge Cake from LHJ
cuisine: British
culinary_type: Dessert
source: ai
created_at: 2026-04-04 18:53:29.627183
pdf_filename: batch_1_20260404_185329_ORANGE SPONGE CAKE.pdf
description:
  A moist, tender sponge cake infused with fresh orange and citrus flavors. Light and low-calorie, perfect served with coffee or tea.

instructions:
  Step 1: Heat oven to 350°F. Sift flour, baking powder and salt in medium bowl.
  Step 2: Heat orange juice in small saucepan over low heat just until warm to the touch. Set aside.
  Step 3: Beat egg yolks, 3/4 cup sugar and hot water in large mixer bowl at medium speed until mixture is light and forms ribbon when beaters are lifted. At low speed, beat juice into yolks until blended. Beat in vanilla, orange and lemon peel until mixture is light and foamy, 2 minutes. With rubber spatula, gently fold in dry ingredients.
  Step 4: In clean mixer bowl with clean beaters, beat the 6 egg whites at medium speed until foamy. At high speed, gradually add remaining 1/4 cup sugar, beating until stiff. Gently whisk one third of the whites into yolk mixture. Fold in remaining whites. Spoon batter into ungreased 10-inch tube pan.
  Step 5: Bake 28 to 33 minutes, until cake springs back when touched lightly. Invert pan onto a bottle and cool completely. To unmold, run thin knife around edge of pan to loosen. Invert onto serving plate. Makes 12 servings.


title: Peanut Butter Coffee Cake Wreath
cuisine: American
culinary_type: Bread & Pastry
source: ai
created_at: 2026-04-04 18:53:49.817276
pdf_filename: batch_1_20260404_185349_Peanut butter coffee cake wreath.pdf
description:
  A beautiful coffee cake shaped like a wreath, featuring a peanut butter filling and cocoa glaze. Perfect for breakfast or brunch gatherings.

instructions:
  Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water in large bowl. Beat in sour cream, sugar, salt, margarine, egg and 1½ cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto well-floured surface; knead until smooth, 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 hour. Prepare filling. Punch down dough. Roll into rectangle, 25x6 inches. Make 1½-inch cuts on 25-inch sides at ½-inch intervals. Spread filling down center. Crisscross strips over filling. Shape into ring on greased cookie sheet. Pinch ends together. Cover and let rise until almost double, 1 hour. Heat oven to 375°. Bake until golden brown, 20 to 25 minutes. Cool slightly; top with Cocoa Glaze.


