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Id,category,text
1,snack,"""RecipeName"": "" Reese's™ Peanut Butter Layer Bars"",
""Ingredients"": [
""pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix"",
""Oil, water and egg called for on cookie mix pouch"",
""cup (from 14-oz can) sweetened condensed milk (not evaporated)"",
""cup creamy peanut butter"",
""cup (from 8-oz package) Reese's minis peanut butter cups, coarsely chopped"",
""cup semisweet chocolate chips"",
""cup Reese's peanut butter chips"",
""cup cocktail peanuts, chopped""
],
""PrepMethods"": [
""Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray."",
""In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes."",
""In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.""
]
"
2,dessert,"""RecipeName"": """"""""Just Bugging You"" Cupcake Cones"""""",
""Ingredients"": [
""box Betty Crocker™ Super Moist™ cake mix (any flavor)"",
""Water, vegetable oil and eggs called for on cake mix box"",
""to 36 flat-bottom ice-cream cones"",
""container Betty Crocker™ Whipped frosting (any flavor)"",
""Assorted candies and cookies, if desired ""
],
""PrepMethods"": [
""Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones."",
""Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour."",
""Frost with frosting. Decorate with candies and cookies to create bugs and butterflies. Use small cookies or licorice candies for bodies, miniature candy-coated chocolate baking bits for eyes and small pieces of licorice for legs and antennae. Store loosely covered.""
]
"
3,dessert,"""RecipeName"": """"""Easy Fruit Crisp ""Dump"" Dessert"""""",
""Ingredients"": [
""box Betty Crocker™ Super Moist™ yellow cake mix"",
""cup butter, melted"",
""can (21 oz) cherry pie filling"",
""can (8 oz) crushed pineapple, undrained""
],
""PrepMethods"": [
""Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside."",
""Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit."",
""Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.""
]
"
4,snack,"""RecipeName"": ""3-Ingredient Crunchy Snack Mix"",
""Ingredients"": [
""cups popped light butter-flavor microwave popcorn"",
""cups Wheat, Corn or Rice Chex™ cereal"",
""jar (7 ounces) marshmallow creme""
],
""PrepMethods"": [
""Heat oven to 350°. Spray cookie sheet with cooking spray. Mix popcorn and cereal in large bowl; set aside."",
""Microwave marshmallow creme in medium microwavable bowl uncovered on High 1 minute; stir. Microwave about 1 minute longer or until melted; stir. Pour over popcorn mixture, stirring until evenly coated. Spread mixture on cookie sheet."",
""Bake 5 minutes; stir. Bake about 5 minutes longer or until coating is light golden brown. Spread on waxed paper or aluminum foil to cool. Store in tightly covered container up to 2 weeks.""
]
"
5,condiment,"""RecipeName"": ""5-Minute Poppy Seed Dressing"",
""Ingredients"": [
""cup mayonnaise or salad dressing"",
""cup sugar"",
""tablespoons cider vinegar"",
""teaspoons poppy seed""
],
""PrepMethods"": [
""""""
In small bowl, mix all ingredients with wire whisk. Store covered in refrigerator.
""""""
]
"
6,condiment,"""RecipeName"": ""Ambrosia Salsa"",
""Ingredients"": [
""red grapefruit (4 lb)"",
""navel oranges (3 lb)"",
""cup pomegranate seeds"",
""cup flaked coconut, toasted"",
""tablespoons chopped crystallized ginger"",
""tablespoons fresh lime juice"",
""tablespoons light agave nectar or honey""
],
""PrepMethods"": [
""Peel grapefruit and oranges down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections, reserving 1/4 cup grapefruit and orange juice combined. Chop sectioned fruit."",
""In large bowl, mix chopped orange and grapefruit, reserved juices, pomegranate seeds, coconut, ginger, lime juice and agave nectar. Serve immediately or refrigerate until serving time.""
]
"
7,beverage,"""RecipeName"": ""Angel Food Cake Shakes"",
""Ingredients"": [
""cups vanilla fat-free frozen yogurt, slightly softened"",
""cup fat-free (skim) milk"",
""cooled slice angel food cake, torn into pieces (from 12-inch cake)"",
""Fat-free whipped topping, thawed, if desired"",
""Fresh berries, if desired"",
""Reduced-calorie chocolate-flavor syrup, if desired""
],
""PrepMethods"": [
""In blender, place yogurt and milk. Cover and blend on high speed until smooth and creamy. Add cake pieces; cover and blend until smooth, stopping blender to scrape down sides if necessary."",
""Pour into 2 glasses; top with whipped topping and berries. Drizzle with chocolate syrup. Serve immediately.""
]
"
8,dessert,"""RecipeName"": ""Angel Food Flag Cake"",
""Ingredients"": [
""package Betty Crocker™ white angel food cake mix"",
""cups water"",
""cups fresh or frozen unsweetened (thawed and drained) raspberries"",
""tablespoons sugar"",
""tablespoons seedless red raspberry jam, melted"",
""container (8 ounces) Cool Whip frozen whipped topping, thawed (3 cups)"",
""cups fresh or frozen (thawed and drained) blueberries""
],
""PrepMethods"": [
""Move oven rack to middle position. Heat oven to 350°F. "",
""Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches. "",
""Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans. "",
""Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled. "",
""To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries. ""
]
"
9,snack,"""RecipeName"": ""Animal Cracker Cookies"",
""Ingredients"": [
""cup shortening"",
""cup milk"",
""tablespoons honey"",
""cup Gold Medal™ whole wheat flour"",
""cup Gold Medal™ all-purpose flour"",
""teaspoon baking powder"",
""teaspoon salt""
],
""PrepMethods"": [
""Heat oven to 350°F. In large bowl, beat shortening, milk and honey with electric mixer on medium speed until blended. Stir in remaining ingredients until well blended."",
""Divide dough in half. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut with about 1 1/4- to 1 1/2-inch animal-shaped cookie cutters. On ungreased cookie sheet, place cutouts about 1 inch apart."",
""Bake 6 to 8 minutes or until edges are very light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.""
]
"
10,appetizer,"""RecipeName"": ""Antipasto Platter"",
""Ingredients"": [
""slices prosciutto or thinly sliced fully cooked ham (about 6 oz), cut in half"",
""slices provolone cheese (about 3/4 lb), cut in half"",
""thin slices Genoa salami (about 3/4 lb)"",
""marinated mushrooms"",
""marinated artichoke hearts"",
""kalamata olives, pitted"",
""cup olive or vegetable oil"",
""cup lemon juice"",
""tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves"",
""slices hard-crusted round Italian bread or 24 slices French bread (1/2 inch thick)""
],
""PrepMethods"": [
""On large platter, arrange all ingredients except oil, lemon juice, oregano and bread."",
""In small bowl, mix oil, lemon juice and oregano. Drizzle over meats, cheese and vegetables."",
""If using Italian bread, cut each slice in half. On large plate, arrange bread. Serve with meats, cheese and vegetables.""
]
"
11,appetizer,"""RecipeName"": ""Appetizer Cracker Basket"",
""Ingredients"": [
""cup Gold Medal™ all-purpose flour"",
""cup cornmeal or semolina (pasta) flour"",
""teaspoon salt"",
""cup warm water"",
""4-quart ovenproof bowl"",
""tablespoon sesame seed, mustard seed, poppy seed or coarse ground black pepper"",
""Cheese and fruit, if desired""
],
""PrepMethods"": [
""Mix flour, cornmeal, salt and water until smooth. Cover and refrigerate at least 1 hour but no longer than 12 hours."",
""Heat oven to 350°F. Spray outside of bowl with cooking spray; place upside down in 15x10x1-inch pan. Shape dough into 2 balls. Roll each ball on lightly floured surface with rolling pin until 1/8 inch thick. Sprinkle with sesame seed; gently roll seed into dough. Shape 1 dough, seed side down, over bowl, pleating if necessary. Place remaining dough for cracker bread, seed side up, on cookie sheet lined with cooking parchment paper."",
""Bake basket 8 to 12 minutes or until golden brown; remove from oven. Set oven control to broil. Broil dough for cracker bread with top 6 to 8 inches from heat 3 to 5 minutes; turn over and broil 3 to 5 minutes longer or until light brown. Cool completely, about 30 minutes. Remove basket from bowl. Break cracker bread into pieces. Fill basket with cracker bread and cheeses.""
]
"
12,beverage,"""RecipeName"": ""Apple Berry Smoothies"",
""Ingredients"": [
""cup fat-free (skim) milk"",
""unpeeled Granny Smith apple, cored, coarsely chopped"",
""pouch (7.6 oz) Yoplait® Smoothie triple berry""
],
""PrepMethods"": [
""In blender, place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth."",
""Pour into 2 glasses. Serve immediately.""
]
"
13,condiment,"""RecipeName"": ""Apple Butter"",
""Ingredients"": [
""medium Granny Smith or other cooking apples, peeled and cut into fourths"",
""cups packed brown sugar"",
""cup apple juice"",
""tablespoon ground cinnamon"",
""tablespoon lemon juice"",
""teaspoon ground allspice"",
""teaspoon ground nutmeg"",
""teaspoon ground cloves""
],
""PrepMethods"": [
""Mix all ingredients in 5- to 6-quart slow cooker."",
""Cover and cook on low heat setting 8 to 10 hours or until apples are very tender."",
""Mash apples with potato masher or large fork."",
""Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours."",
""Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.""
]
"
14,beverage,"""RecipeName"": ""Apple Cinnamon Cereal Smoothies"",
""Ingredients"": [
""cup Apple Cinnamon Cheerios™ cereal"",
""cup 2% milk"",
""container (5.3 oz) Yoplait® Greek 100 protein apple pie or vanilla yogurt""
],
""PrepMethods"": [
""In blender, place all ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides."",
""Pour into 2 glasses. Serve immediately.""
]
"
15,condiment,"""RecipeName"": ""Apple Freezer Jam"",
""Ingredients"": [
""cups Gala apples (about 3), peeled and diced"",
""cups Granny Smith apples (about 2), peeled and diced"",
""cup sugar"",
""teaspoon ground cinnamon"",
""teaspoon ground ginger"",
""box (1.75 oz) fruit pectin"",
""Clean canning jars and lids""
],
""PrepMethods"": [
""In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes."",
""Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes."",
""Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.""
]
"
16,beverage,"""RecipeName"": ""Apple Ginger Martini "",
""Ingredients"": [
""cup chopped unpeeled apple"",
""tablespoon chopped gingerroot"",
""cup vodka (2 oz)"",
""tablespoons orange-flavored liqueur (1 oz)"",
""tablespoons white cranberry juice cocktail (1 oz)"",
""tablespoon lime juice"",
""Ice cubes or crushed ice"",
""Apple slice or lime wedge""
],
""PrepMethods"": [
""In bottom of cocktail shaker, muddle chopped apple and gingerroot with muddler or end of wooden spoon. Add vodka, liqueur, cranberry juice cocktail and lime juice."",
""Fill cocktail shaker with ice; shake until blended. Pour into chilled martini glass, straining out apple, gingerroot and ice. Garnish with apple slice.""
]
"
17,snack,"""RecipeName"": ""Apple Molasses Snack Cake"",
""Ingredients"": [
""cups Gold Medal™ all-purpose flour"",
""teaspoon baking powder"",
""teaspoon ground cinnamon"",
""teaspoon ground ginger"",
""teaspoon ground nutmeg"",
""teaspoon baking soda"",
""teaspoon salt"",
""cup packed brown sugar"",
""cup butter, softened"",
""eggs"",
""cup molasses"",
""cup buttermilk"",
""cups chopped peeled baking apples (1 1/2 medium)"",
""cups powdered sugar"",
""cup butter, softened"",
""tablespoons buttermilk"",
""teaspoon vanilla""
],
""PrepMethods"": [
""Heat oven to 350°F. Grease 8-inch square pan with shortening; lightly flour."",
""In small bowl, mix 1 3/4 cups of the flour, the baking powder, cinnamon, ginger, nutmeg, baking soda and salt. In medium bowl, beat brown sugar and 1/2 cup butter with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time. On low speed, beat in molasses. Add flour mixture to butter mixture alternately with 1/2 cup buttermilk, beating after each addition just until smooth. Mix remaining 1/4 cup flour and the apples. Fold into batter. Pour into pan."",
""Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 2 hours."",
""In medium bowl, beat powdered sugar, 1/4 cup butter, 2 tablespoons buttermilk and the vanilla with electric mixer on medium speed 2 minutes or until smooth. Frost cake. Sprinkle with additional nutmeg, if desired. Cut into 4 rows by 4 rows.""
]
"
18,condiment,"""RecipeName"": ""Apple Relish"",
""Ingredients"": [
""large red cooking apple, chopped"",
""large tart green apple, chopped"",
""medium onion, finely chopped (1/2 cup)"",
""cup sweetened dried cranberries"",
""cup honey"",
""cup cider vinegar"",
""teaspoon ground cinnamon"",
""teaspoon salt""
],
""PrepMethods"": [
""In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender."",
""Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.""
]
"
19,snack,"""RecipeName"": ""Apple Snack Stacks"",
""Ingredients"": [
""medium apples"",
""tablespoons peanut butter, process cheese dip or sauce, or cream cheese""
],
""PrepMethods"": [
""Wash apples; remove core, leaving apples whole. Fill center of each apple with about 2 tablespoons peanut butter, packing gently. Wrap each tightly in plastic wrap. Refrigerate until filling is set, about 30 minutes."",
""Cut each apple crosswise into 1/2-inch-thick slices. Divide slices into 4 portions; wrap each portion tightly in plastic wrap. Refrigerate until serving time.""
]
"
20,condiment,"""RecipeName"": ""Apple, Radish and Celery Salsa"",
""Ingredients"": [
""cup chopped Granny Smith apple"",
""cup chopped radishes"",
""cup chopped celery"",
""cup chopped green onions"",
""cup chopped fresh basil leaves"",
""tablespoons chopped sweetened dried cranberries"",
""tablespoons olive oil"",
""teaspoons honey"",
""teaspoons cider vinegar"",
""teaspoon grated lemon peel"",
""teaspoons lemon juice"",
""Salt and pepper to taste""
],
""PrepMethods"": [
""In medium bowl, toss apple, radishes, celery, onions, basil and cranberries."",
""In small bowl, mix oil, honey, vinegar, lemon peel and lemon juice with whisk. Pour over apple mixture and toss to coat. Season with salt and pepper."",
""Cover; refrigerate 30 minutes to 2 hours. Serve chilled or at room temperature.""
]
"
21,snack,"""RecipeName"": ""Apple-Cinnamon Crunch Treats"",
""Ingredients"": [
""cups Cinnamon Toast Crunch™ cereal"",
""tablespoons salted butter"",
""apples, peeled, finely chopped"",
""tablespoons sugar"",
""cup salted butter"",
""cups miniature marshmallows"",
""teaspoon ground cinnamon""
],
""PrepMethods"": [
""Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in very large bowl; set aside."",
""Heat 10-inch skillet, melt 2 tablespoons butter over medium heat. Add apples; stir to coat in butter and cook 3 to 4 minutes. Cover skillet with lid; cook 3 to 5 minutes longer or until apples are turning golden and liquid is gone. Sprinkle sugar over apples; stir. Set aside to cool."",
""Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium heat. Add marshmallows and cinnamon; cook and stir until marshmallows are completely melted. Stir in apples."",
""Pour marshmallow mixture over cereal; fold to combine. Spoon into lined muffin cups. Cool slightly, about 5 minutes before serving.""
]
"
22,dessert,"""RecipeName"": ""Apple-Cranberry Bake"",
""Ingredients"": [
""cups sliced peeled all-purpose apples"",
""cup fresh or frozen (thawed) cranberries"",
""cup granulated sugar"",
""tablespoons Original Bisquick™ mix"",
""teaspoon ground cinnamon"",
""cup Original Bisquick™ mix"",
""cup chopped nuts"",
""cup packed brown sugar"",
""cup butter or margarine, softened""
],
""PrepMethods"": [
""Heat oven to 375°F. "",
""Stir together apples, cranberries, granulated sugar, 2 tablespoons Bisquick and the cinnamon in medium bowl. Spread in ungreased square baking dish, 8x8x2 inches."",
""Stir together remaining ingredients; sprinkle evenly over apple mixture."",
""Bake 35 to 40 minutes or until topping is brown.""
]
"
23,dessert,"""RecipeName"": ""Apple-Cranberry Dessert"",
""Ingredients"": [
""cups sliced peeled apples (about 6 medium)"",
""cup sweetened dried cranberries"",
""teaspoon ground cinnamon"",
""tablespoons maple-flavored syrup"",
""tablespoon lemon juice"",
""cup quick-cooking oats"",
""cup packed brown sugar"",
""cup Original Bisquick™ mix"",
""cup chopped walnuts"",
""cup butter or margarine, softened"",
""Vanilla ice cream, if desired""
],
""PrepMethods"": [
""Heat oven to 375°F. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish."",
""In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture. "",
""Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream. ""
]
"
24,condiment,"""RecipeName"": ""Apple-Pepper Jelly"",
""Ingredients"": [
""cups water"",
""can (6 ounces) frozen apple juice concentrate, thawed"",
""package (1 3/4 ounces) powdered fruit pectin"",
""cups sugar"",
""Few drops of red food color, if desired"",
""to 2 tablespoons crushed red pepper""
],
""PrepMethods"": [
""Mix water, apple juice concentrate and pectin in 3-quart saucepan until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Stir in food color. Quickly skim off foam. Stir in pepper."",
""Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Store in refrigerator up to 1 month or in freezer up to 2 months. Thaw before serving.""
]
"
25,dessert,"""RecipeName"": ""Applesauce Doughnuts"",
""Ingredients"": [
""cups Gold Medal™ all-purpose flour"",
""cup applesauce"",
""cup sugar"",
""tablespoons shortening"",
""teaspoons baking powder"",
""teaspoon ground cinnamon"",
""teaspoon salt"",
""eggs"",
""Vegetable oil"",
""Cinnamon-sugar mixture, if desired""
],
""PrepMethods"": [
""Beat 1 1/3 cups of the flour and the remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens."",
""Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375°F. Divide dough in half. Place half of the dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough."",
""Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.""
]
"
26,condiment,"""RecipeName"": ""Applesauce"",
""Ingredients"": [
""medium cooking apples (1 1/3 lb), peeled, cut into fourths and cored"",
""cup water"",
""cup packed brown sugar or 3 to 4 tablespoons granulated sugar"",
""teaspoon ground cinnamon"",
""teaspoon ground nutmeg""
],
""PrepMethods"": [
""In 2-quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally to break up apples, until tender."",
""Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute. Cover and refrigerate until serving. Store covered in refrigerator.""
]
"
27,appetizer,"""RecipeName"": ""Apricot Baked Brie"",
""Ingredients"": [
""cup apricot preserves"",
""cup chopped pecans"",
""tablespoons finely chopped red onion"",
""sheet puff pastry (from 17.3-oz package), thawed"",
""round (8 oz) Brie cheese, cut horizontally in half"",
""tablespoon whipping (heavy) cream or half-and-half""
],
""PrepMethods"": [
""Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In small bowl, mix preserves, pecans and onion; set aside."",
""On lightly floured surface, roll pastry into 10x14-inch rectangle. Using the round of cheese as a pattern, cut a pastry circle 3 to 4 inches larger than the cheese. Set aside excess pastry."",
""Spread half of the preserves mixture in center of pastry circle, leaving 3-inch edge. Place 1 cheese round (in rind) on preserves. Spoon remaining preserves over cheese. Top with remaining cheese round."",
""Gently fold edges of pastry up and over cheese to cover, folding and pinching edges to seal. Place seam side down on cookie sheet. Cut out decorative pieces from excess pastry. Brush pastry with whipping cream; place pastry cutouts on top."",
""Bake 20 to 25 minutes or until golden brown. Serve warm.""
]
"
28,beverage,"""RecipeName"": ""Apricot Cooler"",
""Ingredients"": [
""can (46 oz) apricot nectar, chilled"",
""cup frozen (thawed) lemonade concentrate (half 12-oz can)"",
""cups lemon-lime carbonated beverage, chilled""
],
""PrepMethods"": [
""In 2 1/2- to 3-quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time."",
""Just before serving, gently stir in carbonated beverage. Serve over ice.""
]
"
29,condiment,"""RecipeName"": ""Apricot-Rosemary Salsa"",
""Ingredients"": [
""can (5 1/2 ounces) apricot nectar"",
""cup chopped dried apricots"",
""tablespoon chopped shallot"",
""medium roma (plum) tomatoes, chopped (3/4 cup)"",
""teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled"",
""teaspoon lemon juice"",
""teaspoon ground cinnamon"",
""teaspoon ground ginger"",
""tablespoons chopped fresh parsley""
],
""PrepMethods"": [
""Mix apricot nectar, apricots and shallots in 2-quart saucepan. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining ingredients except parsley; heat through. Stir in parsley. Serve warm or cold. ""
]
"
30,appetizer,"""RecipeName"": ""Artichoke-Rosemary Bruschetta"",
""Ingredients"": [
""loaf (1 pound) French bread, cut horizontally in half"",
""cup shredded mozzarella cheese (4 ounces)"",
""cup grated Parmesan cheese"",
""tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled"",
""cup mayonnaise or salad dressing"",
""jar (6 ounces) marinated artichoke hearts, drained and chopped""
],
""PrepMethods"": [
""Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes."",
""Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.""
]
"
31,condiment,"""RecipeName"": ""Asian Dressing"",
""Ingredients"": [
""cup rice, white or cider vinegar"",
""cup vegetable oil"",
""tablespoons soy sauce"",
""tablespoon sesame seed, toasted if desired"",
""tablespoons dry sherry or apple juice"",
""teaspoon grated gingerroot or 1/4 teaspoon ground ginger"",
""drops dark sesame oil, if desired""
],
""PrepMethods"": [
""In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.""
]
"
32,snack,"""RecipeName"": ""Asian Snack Mix"",
""Ingredients"": [
""cups Corn Chex™ cereal"",
""cups Bugles® original corn snacks"",
""cups chow mein noodles"",
""cup pretzel sticks"",
""cup salted peanuts"",
""tablespoons butter or margarine"",
""teaspoon garlic powder"",
""tablespoons soy sauce"",
""package (1 oz) chow mein oriental seasoning mix"",
""cup wasabi-coated peas""
],
""PrepMethods"": [
""In large microwavable bowl, mix cereal, corn snacks, chow mein noodles, pretzels and peanuts."",
""In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in garlic powder, soy sauce and chow mein seasoning mix with wire whisk until well mixed. Pour over cereal mixture, stirring until evenly coated."",
""Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture looks dry and crisp. Spread on paper towels; cool 15 minutes. Place in serving bowl; stir in wasabi-coated peas. Store in airtight container.""
]
"
33,appetizer,"""RecipeName"": ""Asparagus & Prosciutto Vase"",
""Ingredients"": [
""Supplies:"",
""cups fresh cranberries"",
""to 12 fresh small bay leaves"",
""yards (1/8-inch-wide) gold ribbon or gold wire"",
""Large yarn needle"",
""bunches asparagus (about 2 1/2 pounds)"",
""pound thinly sliced prosciutto, cut into 6x1-inch strips"",
""cup spreadable cheese"",
""Food-safe flowerpot (4 to 5 inches in diameter)"",
""Caesar dressing""
],
""PrepMethods"": [
""Thread cranberries and bay leaves onto ribbon or wire, using needle, to make a garland."",
""Blanch asparagus and pat dry; chill about 1 hour. Brush prosciutto strips with thin layer of cheese. Tightly wrap prosciutto strip, cheese side in, around each asparagus stalk. Arrange in flowerpot."",
""Wrap garland around asparagus and pot. Serve with dressing.""
]
"
34,appetizer,"""RecipeName"": ""Athenian-Style Bruschetta"",
""Ingredients"": [
""loaf (18 inch) baguette French bread (8 oz), cut into 1/2-inch-thick slices (about 30)"",
""tablespoons olive oil "",
""cup finely chopped red bell pepper"",
""cup finely chopped yellow bell pepper"",
""tablespoons finely chopped red onion"",
""cloves garlic, finely chopped"",
""teaspoon salt"",
""teaspoon chopped fresh oregano leaves"",
""teaspoon chopped fresh thyme leaves"",
""cup reduced-fat balsamic vinaigrette"",
""pitted kalamata olives, finely chopped (1/3 cup)"",
""cup crumbled feta cheese (1 oz)"",
""tablespoons finely chopped fresh parsley, if desired""
],
""PrepMethods"": [
""Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp."",
""Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender."",
""Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated."",
""Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley. ""
]
"
35,dessert,"""RecipeName"": ""Baby Shower Cake"",
""Ingredients"": [
""box Betty Crocker™ Super Moist™ white cake mix"",
""Water, vegetable oil and egg whites called for on cake mix box"",
""Red and blue food colors"",
""containers Betty Crocker™ Rich & Creamy vanilla frosting""
],
""PrepMethods"": [
""Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 8-inch or 9-inch round pans."",
""Make cake batter as directed on box. Pour 1 1/2 cups of the batter into small bowl. Pour another 1 1/2 cups of the batter into one of the pans."",
""Stir 6 to 10 drops red food color into batter in small bowl. Stir 6 to 10 drops blue food color into batter in large bowl. Pour pink batter into another pan; pour blue batter into remaining pan. (If necessary, refrigerate 1 pan of batter until ready to bake.)"",
""Bake 8-inch pans 19 to 24 minutes, 9-inch pans 17 to 22 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour."",
""Place blue layer, top side down, on plate. Spread 1/3 cup frosting on blue layer almost to edge. Place white layer, top side down, on frosted layer. Spread 1/3 cup frosting on white layer almost to edge. Place pink layer, top side up, on frosted layer. Frost side and top of cake with remaining frosting. Store loosely covered.""
]
"
36,dessert,"""RecipeName"": ""Baby's Bib Cake"",
""Ingredients"": [
""box Betty Crocker™ Super Moist™ cake mix (any flavor)"",
""Water, vegetable oil and eggs called for on cake mix box"",
""containers Betty Crocker™ Rich & Creamy vanilla frosting"",
""Red food color"",
""Blue food color""
],
""PrepMethods"": [
""Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds."",
""Reserve 1 cup frosting for decorating. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Make vertical lines on side of cake with decorating comb or tines of fork if desired."",
""Tint 2/3 cup of the reserved frosting pink with 1 or 2 drops red food color. Place pink frosting in decorating bag with small writing tip #2. Pipe 2 circles around outer top edge of cake, about 1 inch apart, leaving 3-inch opening at top. Make loop design within circles."",
""Tint remaining 1/3 cup frosting blue with 1 or 2 drops blue food color. Place blue frosting in decorating bag with writing tip #5; pipe outer border of bib. Pipe inner opening of bib about 3 inches in diameter; join circles with tie at top. Make small bows on bib and write desired message in bib opening. Pipe dots between bows with remaining pink frosting if desired. Store loosely covered.""
]
"
37,dessert,"""RecipeName"": ""Baby's Booties"",
""Ingredients"": [
""box Betty Crocker™ Super Moist™ cake mix (any flavor)"",
""Water, vegetable oil and eggs called for on cake mix box"",
""containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting"",
""Miniature marshmallows"",
""Large gumdrops""
],
""PrepMethods"": [
""Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes."",
""Remove paper baking cups. Place 2 cupcakes upside down on separate plates. Cut small piece off side of a third cupcake to make a flat surface. Cut third cupcake horizontally in half. Place one half with cut side against cupcake on plate as shown in diagram. Place other half against second cupcake. Repeat with remaining cupcakes."",
""Frost cupcake booties, attaching toe piece to cupcake with frosting. Decorate booties with marshmallows and bow shapes cut from gumdrops rolled with a rolling pin. Store loosely covered.""
]
"
38,appetizer,"""RecipeName"": ""Bacon and Sun-Dried Tomato Ranch Dip"",
""Ingredients"": [
""cup sour cream"",
""cup ranch dressing"",
""cup finely chopped sun-dried tomatoes in oil and herbs"",
""slices bacon, crisply cooked and finely chopped"",
""Assorted raw vegetables""
],
""PrepMethods"": [
""Mix all ingredients except fresh vegetables in medium bowl with spoon."",
""Serve dip with vegetables.""
]
"
39,appetizer,"""RecipeName"": ""Baked Buffalo Wings"",
""Ingredients"": [
""lb chicken wing drummettes (about 24)"",
""tablespoons honey"",
""tablespoons ketchup"",
""tablespoons red pepper sauce"",
""tablespoon Worcestershire sauce"",
""Paprika"",
""Celery sticks, if desired"",
""cup reduced-fat cottage cheese"",
""teaspoon white wine vinegar"",
""tablespoons milk"",
""tablespoon crumbled blue cheese"",
""teaspoon white pepper"",
""clove garlic, finely chopped""
],
""PrepMethods"": [
""Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken. "",
""In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce and Worcestershire sauce. Add chicken. Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. "",
""Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. "",
""Meanwhile, in blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Serve chicken wings with sauce and celery sticks.""
]
"
40,snack,"""RecipeName"": ""Baked Butternut Squash Fries"",
""Ingredients"": [
""large butternut squash, peeled, seeded"",
""Salt and pepper to taste""
],
""PrepMethods"": [
""Heat oven to 425°F. Line cookie sheet with cooking parchment paper and spray paper with cooking spray, or line with silicone baking mat."",
""Cut squash widthwise into 1-inch slices. Cut slices into thin strips to look like French fries; place on cookie sheet. Sprinkle with salt and pepper."",
""Bake about 50 minutes, turning over halfway through baking, until fries are deep golden brown and mostly crispy. Serve warm.""
]
"
41,appetizer,"""RecipeName"": ""Baked Chicken Wings"",
""Ingredients"": [
""pounds chicken drummettes (24)"",
""tablespoons honey"",
""tablespoons ketchup"",
""tablespoon red pepper sauce"",
""tablespoon Worcestershire sauce"",
""Paprika"",
""cup ranch dressing""
],
""PrepMethods"": [
""Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove skin from chicken. "",
""Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours. "",
""Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing. ""
]
"
42,dessert,"""RecipeName"": ""Banana Split Cake"",
""Ingredients"": [
""box Betty Crocker™ Super Moist™ white cake mix"",
""Water, vegetable oil and whole eggs called for on cake mix box"",
""cup mashed bananas (2 medium)"",
""cup miniature semisweet chocolate chips"",
""container Betty Crocker™ Rich & Creamy chocolate frosting"",
""Banana slices"",
""Whipped topping"",
""Betty Crocker™ rainbow mix decorating decors"",
""Cherries""
],
""PrepMethods"": [
""Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan."",
""Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes."",
""In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.""
]
"
43,dessert,"""RecipeName"": ""Banana-Coconut Cream Dessert"",
""Ingredients"": [
""cups Original Bisquick™ mix"",
""tablespoons sugar"",
""cup firm butter or margarine"",
""package (4-serving size) vanilla instant pudding and pie filling mix"",
""cups milk"",
""medium bananas, sliced"",
""cups whipped cream"",
""cup toasted shredded coconut""
],
""PrepMethods"": [
""Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches."",
""Bake about 15 minutes or until light brown. Cool completely, about 30 minutes."",
""Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.""
]
"
44,dessert,"""RecipeName"": ""Banana-Coffee Caramel-Filled Cupcakes"",
""Ingredients"": [
""teaspoons instant coffee granules or crystals"",
""tablespoon boiling water"",
""cups Gold Medal™ all-purpose flour"",
""teaspoon baking soda"",
""teaspoon salt"",
""cup unsalted butter, softened"",
""cups granulated sugar"",
""medium ripe bananas, mashed (1 1/2 cups)"",
""teaspoon vanilla"",
""eggs"",
""cup sour cream"",
""cup granulated sugar"",
""tablespoons water"",
""cup unsalted butter, softened"",
""cup whipping cream"",
""teaspoon vanilla"",
""teaspoon salt"",
""cup milk"",
""tablespoons plus 1 teaspoon instant coffee granules or crystals"",
""cup unsalted butter, softened"",
""cups powdered sugar"",
""cup whipping cream, whipped"",
""Chocolate-covered coffee beans, if desired""
],
""PrepMethods"": [
""Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside."",
""In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture. "",
""Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full."",
""Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes."",
""Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes."",
""In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth."",
""Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish."",
""Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.""
]
"
45,dessert,"""RecipeName"": ""Banana-Nut Splits"",
""Ingredients"": [
""package Betty Crocker™ banana nut muffin mix"",
""cup water"",
""tablespoons vegetable oil"",
""egg"",
""Ice cream"",
""bananas"",
""Ice-cream topping"",
""Sweetened whipped cream"",
""Maraschino cherry, if desired""
],
""PrepMethods"": [
""""""
Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
"""""",
""Stir muffin mix, water, oil and egg in medium bowl just until blended. Divide batter evenly among muffin cups. "",
""Bake 15 to 20 minutes or until golden brown; cool."",
""For each serving, cut 1 muffin in half and place on dessert plate. Top with 1 scoop ice cream. Cut banana crosswise in half; cut each half lengthwise in half. Arrange banana around ice cream. Spoon topping over ice cream and banana. Garnish with whipped cream and a cherry. ""
]
"
46,appetizer,"""RecipeName"": ""Banderillas"",
""Ingredients"": [
""asparagus spears, each cut into 6 (1-inch) pieces"",
""cup water"",
""frilled toothpicks or cocktail-size skewers"",
""cooked deveined peeled tiny shrimp (about 90 count per lb), tails removed"",
""small pieces (1x1/2 inch each) fully cooked smoked ham"",
""pitted green Spanish olives"",
""cup olive or vegetable oil"",
""cloves garlic, sliced"",
""cup finely chopped fresh parsley"",
""cup finely chopped dill pickle""
],
""PrepMethods"": [
""In 1-quart microwavable bowl, place asparagus and add water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High about 2 minutes or until asparagus is just tender and can be pierced with a fork; drain. Immediately rinse with cold water; drain."",
""On each toothpick, skewer 1 shrimp, 1 asparagus piece, 1 ham piece and 1 olive."",
""In small microwavable bowl, place 1 tablespoon of the oil and the garlic. Microwave uncovered on High 30 to 60 seconds or until garlic is softened. In food processor or blender, place parsley, cooked garlic in oil, pickle and remaining 3 tablespoons oil; cover and process about 1 minute or until mixture is smooth. Serve banderillas with sauce.""
]
"
47,appetizer,"""RecipeName"": ""Barbecued Chicken Nachos"",
""Ingredients"": [
""cups corn tortilla chips"",
""cups cut-up cooked chicken"",
""cups barbecue sauce"",
""cans (15 ounces each) chili beans in sauce, undrained"",
""cans (2 1/4 ounces each) sliced ripe olives, drained"",
""large tomatoes, chopped (2 cups)"",
""cups shredded Colby-Monterey Jack cheese (24 ounces)""
],
""PrepMethods"": [
""Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray."",
""Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips."",
""Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.""
]
"
48,condiment,"""RecipeName"": ""Basil and Parsley Pesto"",
""Ingredients"": [
""cup olive oil"",
""cloves garlic"",
""cup pine nuts"",
""cup fresh basil leaves"",
""cup fresh Italian parsley"",
""cup grated Parmesan cheese"",
""tablespoon grated lemon peel""
],
""PrepMethods"": [
""In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.""
]
"
49,appetizer,"""RecipeName"": ""Bayou Shrimp with Lemon-Rosemary Aioli "",
""Ingredients"": [
""cup mayonnaise or salad dressing"",
""tablespoons extra-virgin olive oil"",
""medium clove garlic, finely chopped"",
""to 3 teaspoons lemon juice"",
""teaspoon grated lemon peel"",
""teaspoon chopped fresh rosemary leaves"",
""teaspoons extra-virgin olive oil"",
""lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp)"",
""teaspoon seafood seasoning"",
""Fresh rosemary sprigs"",
""Lemon wedges""
],
""PrepMethods"": [
""In small bowl, mix aioli ingredients until well blended."",
""Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink."",
""To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.""
]
"
50,appetizer,"""RecipeName"": ""Beef Crostini with Pesto Mayonnaise"",
""Ingredients"": [
""pounds beef tenderloin"",
""tablespoon olive or vegetable oil"",
""teaspoon salt"",
""teaspoon coarsely ground pepper"",
""teaspoon crushed dried rosemary leaves"",
""cup basil pesto"",
""cup mayonnaise or salad dressing"",
""diagonally cut slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)"",
""tablespoons olive or vegetable oil"",
""small fresh basil leaves""
],
""PrepMethods"": [
""Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°."",
""While beef is baking, mix pesto and mayonnaise in small bowl."",
""Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp."",
""Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.""
]
"
51,beverage,"""RecipeName"": ""Beergaritas"",
""Ingredients"": [
""can (12 oz) frozen limeade concentrate, thawed"",
""cup tequila"",
""cup orange-flavored liqueur"",
""bottles (12 oz each) light-colored beer"",
""Crushed ice"",
""lime slices""
],
""PrepMethods"": [
""In pitcher, mix limeade concentrate, tequila and liqueur until well blended. Pour beer into pitcher; stir."",
""Fill 8 lowball or margarita glasses with crushed ice. Pour beer mixture over ice. Garnish each with lime slice.""
]
"
52,snack,"""RecipeName"": ""Beer-Lover's Peanuts"",
""Ingredients"": [
""teaspoons vegetable oil"",
""teaspoons Cajun seasoning"",
""teaspoon ground red pepper (cayenne)"",
""cups lightly salted dry-roasted peanuts""
],
""PrepMethods"": [
""Heat oil in 10-inch skillet over medium heat. Stir in Cajun seasoning and red pepper. Stir in peanuts."",
""Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly. Serve warm or cool. Store tightly covered up to 3 weeks. ""
]
"
53,dessert,"""RecipeName"": ""Berry Cheesecake in Chocolate Crust"",
""Ingredients"": [
""cups chocolate wafer cookie crumbs"",
""cup butter or margarine, melted"",
""packages (8 ounces each) cream cheese, softened"",
""cup sugar"",
""cup sour cream"",
""tablespoon grated orange peel"",
""eggs"",
""cup sour cream"",
""tablespoons sugar"",
""cups berries""
],
""PrepMethods"": [
""Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom. "",
""Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust."",
""Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours."",
""Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries. ""
]
"
54,beverage,"""RecipeName"": ""Berry Orange Smoothies"",
""Ingredients"": [
""cup fat-free (skim) milk"",
""cup ready-to-eat baby-cut carrots"",
""orange or 2 clementines, peeled and quartered"",
""pouch (7.6 oz) Yoplait® Smoothie triple berry""
],
""PrepMethods"": [
""In blender, place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth."",
""Pour into 2 glasses. Serve immediately.""
]
"
55,beverage,"""RecipeName"": ""Berry-Banana Smoothie"",
""Ingredients"": [
""cup Yoplait® vanilla, plain, strawberry or raspberry fat-free yogurt"",
""cup Cheerios™ or another round oat cereal"",
""tablespoons ground flaxseed or flaxseed meal"",
""cup fresh strawberry halves or raspberries, or frozen whole strawberries"",
""cup fat-free (skim) milk"",
""to 2 tablespoons sugar"",
""banana""
],
""PrepMethods"": [
""Place all ingredients in blender. Cover and blend on high speed 10 seconds; stop blender to scrape sides. Cover and blend about 20 seconds longer or until smooth."",
""Pour mixture into glasses. Serve immediately.""
]
"
56,snack,"""RecipeName"": ""Birthday Cake Celebration Chex Mix™"",
""Ingredients"": [
""cups Corn Chex™ cereal or Rice Chex™ cereal (or combination)"",
""cup Betty Crocker™ Rich & Creamy vanilla frosting"",
""cup white vanilla baking chips (from 12-oz bag)"",
""teaspoon vanilla "",
""cups powdered sugar "",
""tablespoons assorted Betty Crocker™ candy sprinkles "",
""cups popped popcorn""
],
""PrepMethods"": [
""In large bowl, place cereal; set aside. "",
""In medium microwavable bowl, microwave frosting and white vanilla baking chips uncovered on High 1 minute; stir. Microwave 30 to 60 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. "",
""Add powdered sugar and sprinkles. Seal bag; shake until well coated. Spread on waxed paper to cool. Stir in popcorn. Store in airtight container in refrigerator. ""
]
"
57,snack,"""RecipeName"": ""Birthday Cake Yogurt Cup"",
""Ingredients"": [
""container (6 oz) Yoplait® Original yogurt French vanilla"",
""tablespoons chopped white or vanilla cake"",
""tablespoon whipped cream"",
""teaspoon candy sprinkles""
],
""PrepMethods"": [
""Remove 1 tablespoon yogurt from yogurt container. Stir in chopped cake."",
""Top with whipped cream and candy sprinkles.""
]
"
58,condiment,"""RecipeName"": ""Black Bean Relish"",
""Ingredients"": [
""can (15 oz) Progresso™ black beans, drained, rinsed"",
""medium tomato, finely chopped (3/4 cup)"",
""small red bell pepper, chopped (1/2 cup)"",
""serrano chili, seeded and finely chopped"",
""cup finely chopped red onion"",
""tablespoons white wine vinegar"",
""tablespoon vegetable oil"",
""teaspoon salt""
],
""PrepMethods"": [
""Mix all ingredients."",
""""""
Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.
""""""
]
"
59,snack,"""RecipeName"": ""Black Hills Gold Chex Mix"",
""Ingredients"": [
""cups Corn Chex™ cereal"",
""cup Golden Grahams™ cereal"",
""cup sesame sticks"",
""cup butter"",
""tablespoons light corn syrup"",
""cup chopped dried mango"",
""cup chopped dried pineapple"",
""cup chopped dried papaya""
],
""PrepMethods"": [
""In large microwavable bowl, mix cereals and sesame sticks."",
""In 2-cup microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup. Pour over cereal mixture, stirring until evenly coated."",
""Microwave uncovered on High 4 minutes, stirring and scraping bowl every 2 minutes. Stir in dried fruits. Spread on waxed paper to cool. Store in airtight container.""
]
"
60,beverage,"""RecipeName"": ""Blackberry-Basil Spritzer"",
""Ingredients"": [
""tablespoon sugar"",
""tablespoon water"",
""blackberries"",
""Juice of 1 lemon"",
""tablespoons gin or blackberry-flavored vodka, if desired"",
""fresh basil leaves"",
""Ice"",
""cup club soda (8 oz)""
],
""PrepMethods"": [
""In cocktail shaker, place sugar and water; stir until sugar is dissolved."",
""Cut 8 of the blackberries into quarters; add to shaker. Add lemon juice, gin and 2 of the basil leaves. Fill shaker with ice. Cover tightly with shaker lid; shake vigorously."",
""Strain mixture into 2 cocktail glasses filled with ice. Top each glass with 1/2 cup club soda. Garnish each with 1 whole blackberry and 1 basil leaf. Serve immediately.""
]
"
61,condiment,"""RecipeName"": ""Blended Thanksgiving Butters"",
""Ingredients"": [
""cup shredded sweetened coconut"",
""cup salted butter, softened"",