# 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: 2026-04-04 04:50:14.655517
last_seen: 2026-04-04 16:37:52.746732
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: 2026-04-04 03:41:34.904001
last_seen: 2026-04-04 03:51:23.745748
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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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.

flag_notes:
  {"severity": "warning", "unmatched_ingredients": [{"raw_name": "Lime Zest", "item_type": "ingredient", "quantity": "1/4", "raw_unit": "tsp", "matched_unit": "tsp", "modifiers": "grated", "package_size": "", "order_index": 24}], "unmatched_modifiers": [{"ingredient": "Chicken Breast", "ingredient_id": 1832, "modifiers": ["with skin"]}, {"ingredient": "Tomato", "ingredient_id": 1177, "modifiers": ["plum"]}], "unit_warnings": [], "message": "Unrecognized ingredients: Lime Zest. Unrecognized modifiers \u2014 Chicken Breast: with skin; Tomato: plum"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


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"}


title: Top Secret Recipes version of Bisquick Baking Mix
cuisine: American
culinary_type: Bread & Pastry
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.


