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C:/Abyss Web Server/htdocs/Winemaker/_[ Writable ]

File:C:/Abyss Web Server/htdocs/Winemaker/recipes.sql

# MySQL-Front Dump 2.1
#
# Host: localhost   Database: recipes
#--------------------------------------------------------
# Server version 3.23.28-gamma


#
# Table structure for table 'ad_groups'
#

CREATE TABLE `ad_groups` (
  `groupid` int(10) unsigned NOT NULL default '0',
  `groupname` varchar(255) NOT NULL default '',
  PRIMARY KEY (`groupid`),
  UNIQUE KEY `groupid`(`groupid`),
  KEY `groupid_2`(`groupid`)
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'ad_groups'
#
INSERT INTO `ad_groups` VALUES("2","Banner Ad (468x60)");
INSERT INTO `ad_groups` VALUES("3","Skyscrapper Ad (120x400)");
INSERT INTO `ad_groups` VALUES("4","Box Ad (120x70)");


#
# Table structure for table 'admin_control'
#

CREATE TABLE `admin_control` (
  `approve_content` char(1) default 'Y'
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'admin_control'
#
INSERT INTO `admin_control` VALUES("Y");


#
# Table structure for table 'admin_login'
#

CREATE TABLE `admin_login` (
  `login` varchar(20) default NULL,
  `password` varchar(20) default NULL,
  `sessionkey` int(10) unsigned default NULL
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'admin_login'
#
INSERT INTO `admin_login` VALUES("brewmaster","linda","0");


#
# Table structure for table 'ads'
#

CREATE TABLE `ads` (
  `adid` int(10) unsigned NOT NULL default '0',
  `image` varchar(50) default NULL,
  `url` varchar(255) default NULL,
  `code` text,
  `impressions` int(10) unsigned default '0',
  `clicks` int(11) default '0',
  `groupid` int(10) unsigned default NULL,
  `type` char(1) default NULL,
  `name` varchar(255) default NULL,
  PRIMARY KEY (`adid`),
  UNIQUE KEY `adid`(`adid`),
  KEY `adid_2`(`adid`)
) TYPE=MyISAM COMMENT='Ads table';




#
# Dumping data for table 'ads'
#
INSERT INTO ads VALUES (8,NULL,NULL,'<script language="javascript1.2" type="text/javascript" src="http://www.funpageexchange.com/468x60.php?uid=399"></script>',1,'',2,'A','FPE Banner');
INSERT INTO ads VALUES (9,NULL,NULL,'<script language="javascript1.2" type="text/javascript" src="http://www.funpageexchange.com/120x600.php?uid=399"></script>',1,'',3,'A','FPE SkyScrapper');

#
# Table structure for table 'categories'
#

CREATE TABLE `categories` (
  `categoryid` int(10) unsigned NOT NULL default '0',
  `category` varchar(100) default NULL,
  PRIMARY KEY (`categoryid`),
  UNIQUE KEY `categoryid`(`categoryid`),
  KEY `categoryid_2`(`categoryid`)
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'categories'
#
INSERT INTO `categories` VALUES("1","Appetizers");
INSERT INTO `categories` VALUES("2","Breads");
INSERT INTO `categories` VALUES("3","Vegetables");
INSERT INTO `categories` VALUES("5","Desserts");
INSERT INTO `categories` VALUES("6","Meat/Poultry");
INSERT INTO `categories` VALUES("7","Pastas");
INSERT INTO `categories` VALUES("9","Seafood");
INSERT INTO `categories` VALUES("10","Salads");
INSERT INTO `categories` VALUES("12","Vegetarian");
INSERT INTO `categories` VALUES("13","Soups etc");
INSERT INTO `categories` VALUES("0","Misc");


#
# Table structure for table 'emailed_recipes'
#

CREATE TABLE `emailed_recipes` (
  `sender_email` varchar(255) default NULL,
  `friend_email` varchar(255) default NULL,
  `recipeid` int(10) unsigned default NULL
) TYPE=MyISAM COMMENT='';


#
# Table structure for table 'ingredients'
#

CREATE TABLE `ingredients` (
  `recipeid` int(10) unsigned NOT NULL default '0',
  `ingredient` varchar(255) NOT NULL default ''
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'ingredients'
#
INSERT INTO `ingredients` VALUES("2","1/2 cup warm water (110 degrees F/45 degrees C)");
INSERT INTO `ingredients` VALUES("2","1/2 cup warm milk");
INSERT INTO `ingredients` VALUES("2","1 egg");
INSERT INTO `ingredients` VALUES("2","1/3 cup butter, softened");
INSERT INTO `ingredients` VALUES("2","1/3 cup white sugar");
INSERT INTO `ingredients` VALUES("2","1 teaspoon salt");
INSERT INTO `ingredients` VALUES("2","3 3/4 cups all-purpose flour");
INSERT INTO `ingredients` VALUES("2","1 (.25 ounce) package active dry yeast");
INSERT INTO `ingredients` VALUES("2","1/4 cup butter, softened");
INSERT INTO `ingredients` VALUES("3","1 cup mayonaise or salad dressing");
INSERT INTO `ingredients` VALUES("3","1/4 cup chili sauce");
INSERT INTO `ingredients` VALUES("3","2 hard boiled eggs");
INSERT INTO `ingredients` VALUES("3","2 T chopped green onio");
INSERT INTO `ingredients` VALUES("3","4 1/2 tsp finely chopped onion");
INSERT INTO `ingredients` VALUES("3","1 tsp paprika");
INSERT INTO `ingredients` VALUES("3","1/2 tsp salt");
INSERT INTO `ingredients` VALUES("4","3 medium-sized  tomatoes");
INSERT INTO `ingredients` VALUES("4","3 plum tomatoes");
INSERT INTO `ingredients` VALUES("4","1 pint yellow cherry tomatoes");
INSERT INTO `ingredients` VALUES("4","1 small bunch chives");
INSERT INTO `ingredients` VALUES("4","1 large lime");
INSERT INTO `ingredients` VALUES("4","1/3 cup orange juice");
INSERT INTO `ingredients` VALUES("4","1 teaspoon honey");
INSERT INTO `ingredients` VALUES("4","1/4 teaspoon salt");
INSERT INTO `ingredients` VALUES("4","freshly ground pepper");
INSERT INTO `ingredients` VALUES("4","lime slices for garnish");
INSERT INTO `ingredients` VALUES("5","(1) 7 - 8 1/2 ounce package corn-muffin mix");
INSERT INTO `ingredients` VALUES("5","4 medium artichokes");
INSERT INTO `ingredients` VALUES("5","2 tablespoons salad oil");
INSERT INTO `ingredients` VALUES("5","1 medium red pepper, diced");
INSERT INTO `ingredients` VALUES("5","3/4 pound cooked ham, cut into 1/2 inch chunks");
INSERT INTO `ingredients` VALUES("5","3 green onions, sliced");
INSERT INTO `ingredients` VALUES("5","(1) 8 3/4 ounce can whole-kernel corn");
INSERT INTO `ingredients` VALUES("6","3 eggs, separated");
INSERT INTO `ingredients` VALUES("6","2 cups milk");
INSERT INTO `ingredients` VALUES("6","1 cup plus 3 tablespoons sugar, divided");
INSERT INTO `ingredients` VALUES("6","4 tablespoons cornstarch, divided");
INSERT INTO `ingredients` VALUES("6","1 teaspoon vanilla");
INSERT INTO `ingredients` VALUES("6","2 tablespoons or 1/4 stick butter");
INSERT INTO `ingredients` VALUES("6","2 bananas, sliced");
INSERT INTO `ingredients` VALUES("6","vanilla wafers");
INSERT INTO `ingredients` VALUES("7","1 package (21 ounces) brownie mix, batter prepared according to package directions");
INSERT INTO `ingredients` VALUES("7","2 packages (8 ounces each) cream cheese, softened");
INSERT INTO `ingredients` VALUES("7","2 eggs");
INSERT INTO `ingredients` VALUES("7","2 tablespoons sugar");
INSERT INTO `ingredients` VALUES("7","1 teaspoon vanilla extract");
INSERT INTO `ingredients` VALUES("8","12 large, ripe, vine strawberries, preferably with the stems still on, dried very well.");
INSERT INTO `ingredients` VALUES("8","1/2 pound of your favorite semi-sweet, milk, or white chocolate, coarsely chopped. (I suggest using Calibaut Belgian semi-sweet chocolate. It melts evenly to a smooth, creamy consistency, and it tastes very robust but not too sweet.)");
INSERT INTO `ingredients` VALUES("8","Toothpicks");
INSERT INTO `ingredients` VALUES("9","1 1/2 cups sugar");
INSERT INTO `ingredients` VALUES("9","1/2 cup butter");
INSERT INTO `ingredients` VALUES("9","1 tablespoon cornmeal (plain)");
INSERT INTO `ingredients` VALUES("9","3 eggs, large");
INSERT INTO `ingredients` VALUES("9","1 teaspoon cider vinegar");
INSERT INTO `ingredients` VALUES("9","1 teaspoon vanilla, or 6 tablespoons. lemon juice");
INSERT INTO `ingredients` VALUES("9","5 tablespoons light cream");
INSERT INTO `ingredients` VALUES("9","1 unbaked 9 inch pie shell");
INSERT INTO `ingredients` VALUES("10","1 cup water");
INSERT INTO `ingredients` VALUES("10","2 tablespoons instant coffee granules");
INSERT INTO `ingredients` VALUES("10","1/2 cup raisins");
INSERT INTO `ingredients` VALUES("10","1 teaspoon baking soda");
INSERT INTO `ingredients` VALUES("10","1 1/4 cups sugar");
INSERT INTO `ingredients` VALUES("10","1/4 cup (1/2 stick) butter, softened");
INSERT INTO `ingredients` VALUES("10","1/2 teaspoon vanilla extract");
INSERT INTO `ingredients` VALUES("10","1 egg");
INSERT INTO `ingredients` VALUES("10","1/8 teaspoon ground cinnamon");
INSERT INTO `ingredients` VALUES("10","2 cups all-purpose flour");
INSERT INTO `ingredients` VALUES("10","1/4 cup chopped walnuts");
INSERT INTO `ingredients` VALUES("11","1 (8 ounces) cream cheese, softened");
INSERT INTO `ingredients` VALUES("11","1/4 cup or 1/2 stick Parkay margarine, softened");
INSERT INTO `ingredients` VALUES("11","1 teaspoon vanilla");
INSERT INTO `ingredients` VALUES("11","4 cups powdered sugar, sifted");
INSERT INTO `ingredients` VALUES("12"," oil, as needed, for frying");
INSERT INTO `ingredients` VALUES("12","2 eggs");
INSERT INTO `ingredients` VALUES("12","1 teaspoon baking powder");
INSERT INTO `ingredients` VALUES("12","1 tablespoon sugar");
INSERT INTO `ingredients` VALUES("12","1 teaspoon salt");
INSERT INTO `ingredients` VALUES("12","1 cup vegetable oil");
INSERT INTO `ingredients` VALUES("12","1 cup evaporated milk");
INSERT INTO `ingredients` VALUES("12","5 cups all-purpose flour");
INSERT INTO `ingredients` VALUES("12","FILLING:");
INSERT INTO `ingredients` VALUES("12","dried apples or fresh apples, sliced and confectioners\' sugar, for dusting, if desired");
INSERT INTO `ingredients` VALUES("13","2 1/2 cups all-purpose flour");
INSERT INTO `ingredients` VALUES("13","1 cup sugar");
INSERT INTO `ingredients` VALUES("13","1 cup sour cream");
INSERT INTO `ingredients` VALUES("13","1 cup honey");
INSERT INTO `ingredients` VALUES("13","2 eggs");
INSERT INTO `ingredients` VALUES("13","2 tablespoons vegetable oil");
INSERT INTO `ingredients` VALUES("13","1 teaspoon baking soda");
INSERT INTO `ingredients` VALUES("13","1 1/2 teaspoons pumpkin pie spice");
INSERT INTO `ingredients` VALUES("13","2 tablespoons sliced almonds");
INSERT INTO `ingredients` VALUES("14","1 envelope plain gelatin");
INSERT INTO `ingredients` VALUES("14","1/4 cup cold water");
INSERT INTO `ingredients` VALUES("14","3/4 cup hot water");
INSERT INTO `ingredients` VALUES("14","1 cup sugar");
INSERT INTO `ingredients` VALUES("14","dash salt");
INSERT INTO `ingredients` VALUES("14","1 large can of evaporated milk, well chilled");
INSERT INTO `ingredients` VALUES("14","juice and pulp of 2 1/2 lemons");
INSERT INTO `ingredients` VALUES("14","2 graham cracker crusts");
INSERT INTO `ingredients` VALUES("15","1 cup butter");
INSERT INTO `ingredients` VALUES("15","2 cups sugar");
INSERT INTO `ingredients` VALUES("15","2 teaspoons vanilla");
INSERT INTO `ingredients` VALUES("15","3 eggs");
INSERT INTO `ingredients` VALUES("15","4 cups flour");
INSERT INTO `ingredients` VALUES("15","1 teaspoon baking soda");
INSERT INTO `ingredients` VALUES("15","2 teaspoons cream of tartar");
INSERT INTO `ingredients` VALUES("16","1 egg white, at room temperature");
INSERT INTO `ingredients` VALUES("16","1/4 teaspoon salt");
INSERT INTO `ingredients` VALUES("16","1 cup brown sugar, firmly packed");
INSERT INTO `ingredients` VALUES("16","1 cup chopped pecans");
INSERT INTO `ingredients` VALUES("17","1 cup red-hot cinnamon candies");
INSERT INTO `ingredients` VALUES("17","3 cups apple cider");
INSERT INTO `ingredients` VALUES("17","4 large pears, peeled (see Note)");
INSERT INTO `ingredients` VALUES("18","2 tablespoons olive oil");
INSERT INTO `ingredients` VALUES("18","One 4-pound boneless beef chuck roast");
INSERT INTO `ingredients` VALUES("18","1 tablespoon onion powder");
INSERT INTO `ingredients` VALUES("18","1 tablespoon garlic powder");
INSERT INTO `ingredients` VALUES("18","1 tablespoon dried oregano");
INSERT INTO `ingredients` VALUES("18","2 teaspoons salt");
INSERT INTO `ingredients` VALUES("18","1/4 teaspoon black pepper");
INSERT INTO `ingredients` VALUES("18","5 large onions, chopped");
INSERT INTO `ingredients` VALUES("18","1 can (28 ounces) diced tomatoes, undrained");
INSERT INTO `ingredients` VALUES("19","4 tablespoons vegetable oil");
INSERT INTO `ingredients` VALUES("19","2 large onions, chopped");
INSERT INTO `ingredients` VALUES("19","4 pounds split chicken wings");
INSERT INTO `ingredients` VALUES("19","3 jars (12 ounces each) beef gravy");
INSERT INTO `ingredients` VALUES("19","1 teaspoon (each) paprika, garlic powder, sugar, black pepper, onion powder");
INSERT INTO `ingredients` VALUES("19","2 pounds ground beef");
INSERT INTO `ingredients` VALUES("19","2 eggs");
INSERT INTO `ingredients` VALUES("19","1/2 cup bread crumbs");
INSERT INTO `ingredients` VALUES("19","1/8 teaspoon salt");
INSERT INTO `ingredients` VALUES("20"," One 3- to 3-1/2-pound chicken, cut into 8 pieces");
INSERT INTO `ingredients` VALUES("20","6 cups water");
INSERT INTO `ingredients` VALUES("20","2 cans (15 ounces each) tomato sauce");
INSERT INTO `ingredients` VALUES("20","1 large onion, finely chopped");
INSERT INTO `ingredients` VALUES("20","1 teaspoon dried thyme");
INSERT INTO `ingredients` VALUES("20","1 tablespoon salt");
INSERT INTO `ingredients` VALUES("20","1 teaspoon black pepper");
INSERT INTO `ingredients` VALUES("20","2 cups long- or whole-grain rice, rinsed");
INSERT INTO `ingredients` VALUES("21"," 4 medium-size ears of corn");
INSERT INTO `ingredients` VALUES("21","2 medium-size zucchini (about 10 ounces each)");
INSERT INTO `ingredients` VALUES("21","4 large plum tomatoes");
INSERT INTO `ingredients` VALUES("21","4 medium-size chicken-breast halves (about 2 1/2 pounds)");
INSERT INTO `ingredients` VALUES("21","1/2 teaspoon dried oregano leaves");
INSERT INTO `ingredients` VALUES("21","salt");
INSERT INTO `ingredients` VALUES("21","3 tablespoons lemon juice");
INSERT INTO `ingredients` VALUES("21","1 tablespoon olive or salad oil");
INSERT INTO `ingredients` VALUES("21"," 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves");
INSERT INTO `ingredients` VALUES("21","1/2 teaspoon sugar");
INSERT INTO `ingredients` VALUES("21","1/4 teaspoon crushed red pepper");
INSERT INTO `ingredients` VALUES("22","1 1/3 pounds ground sirloin, 90 percent lean ground beef");
INSERT INTO `ingredients` VALUES("22","1 slice white bread, spread with softened butter, then cut into small cubes");
INSERT INTO `ingredients` VALUES("22","1/8 cup (a splash) milk");
INSERT INTO `ingredients` VALUES("22","1 egg");
INSERT INTO `ingredients` VALUES("22","2 teaspoons grill seasoning blend, or coarse salt and black pepper combined");
INSERT INTO `ingredients` VALUES("22","1/2 teaspoon ground allspice");
INSERT INTO `ingredients` VALUES("22","1 rounded tablespoon tomato paste");
INSERT INTO `ingredients` VALUES("22","1 medium onion, finely chopped, reserve 1/4 amount");
INSERT INTO `ingredients` VALUES("22","3-Condiment Pan Gravy: (recipe to follow making of patties)");
INSERT INTO `ingredients` VALUES("23","2 pounds small red potatoes");
INSERT INTO `ingredients` VALUES("23","2 tablespoons butter");
INSERT INTO `ingredients` VALUES("23","2 tablespoons sour cream");
INSERT INTO `ingredients` VALUES("23","2 scallions, chopped, whites and greens");
INSERT INTO `ingredients` VALUES("23","1/2 cup milk");
INSERT INTO `ingredients` VALUES("24","Butter and/or olive oil for frying");
INSERT INTO `ingredients` VALUES("24","8 ounces mushrooms, sliced");
INSERT INTO `ingredients` VALUES("24","2 medium onions, diced");
INSERT INTO `ingredients` VALUES("24","1 (20-ounce) sirloin steak, cut into 1-inch strips");
INSERT INTO `ingredients` VALUES("24","Flour for dredging");
INSERT INTO `ingredients` VALUES("24","1/2 cup red or white wine, plus more for deglazing pan");
INSERT INTO `ingredients` VALUES("24","16 ounces beef stock");
INSERT INTO `ingredients` VALUES("24","1 pint sour cream");
INSERT INTO `ingredients` VALUES("24","1 tablespoon Worchestershire");
INSERT INTO `ingredients` VALUES("24","Salt and pepper");
INSERT INTO `ingredients` VALUES("24","Egg noodles or rice as an accompaniment");
INSERT INTO `ingredients` VALUES("24","Garnish: parsley");
INSERT INTO `ingredients` VALUES("25","Olive oil or bacon grease");
INSERT INTO `ingredients` VALUES("25","Salt and pepper to taste");
INSERT INTO `ingredients` VALUES("25","2 medium onions");
INSERT INTO `ingredients` VALUES("25","2 pounds ground beef");
INSERT INTO `ingredients` VALUES("25","1 large can baked beans (not the tomato kind");
INSERT INTO `ingredients` VALUES("25","2 pinches brown sugar (to taste)");
INSERT INTO `ingredients` VALUES("25","Buns");
INSERT INTO `ingredients` VALUES("25","Optional: lettuce or shredded cabbage");
INSERT INTO `ingredients` VALUES("26","1 to 2 pound round steak, tenderized");
INSERT INTO `ingredients` VALUES("26","Pinch tenderizer");
INSERT INTO `ingredients` VALUES("26","Pinch garlic salt");
INSERT INTO `ingredients` VALUES("26","Pinch black pepper");
INSERT INTO `ingredients` VALUES("26","1 egg");
INSERT INTO `ingredients` VALUES("26","1/2 cup milk");
INSERT INTO `ingredients` VALUES("26","1 teaspoon baking soda");
INSERT INTO `ingredients` VALUES("26","1 cup flour");
INSERT INTO `ingredients` VALUES("27","4 skinless, boneless chicken breasts");
INSERT INTO `ingredients` VALUES("27","2 tablespoons flour");
INSERT INTO `ingredients` VALUES("27","1 teaspoon butter");
INSERT INTO `ingredients` VALUES("27","3/4 cup chicken broth");
INSERT INTO `ingredients` VALUES("27","2 teaspoons minced fresh ginger");
INSERT INTO `ingredients` VALUES("27","2 teaspoons Dijon-style mustard");
INSERT INTO `ingredients` VALUES("27","2 teaspoons grainy mustard");
INSERT INTO `ingredients` VALUES("27","4 scallions -- minced");
INSERT INTO `ingredients` VALUES("27","Salt and freshly ground pepper -- to taste");
INSERT INTO `ingredients` VALUES("28","1 box (10 oz.)  Asparagus Cuts");
INSERT INTO `ingredients` VALUES("28","1/2 pound smoked turkey breast, cubed");
INSERT INTO `ingredients` VALUES("28","2 tablespoons creamy mustard blend");
INSERT INTO `ingredients` VALUES("28","1 teaspoon honey");
INSERT INTO `ingredients` VALUES("28","4 thick slices whole grain bread, lightly toasted");
INSERT INTO `ingredients` VALUES("28","Lettuce leaves");
INSERT INTO `ingredients` VALUES("28","1 large tomato, sliced");
INSERT INTO `ingredients` VALUES("28","1/2 cup alfalfa sprouts (optional)");
INSERT INTO `ingredients` VALUES("29","1 1/4 pounds ground beef");
INSERT INTO `ingredients` VALUES("29","1/2 cup chopped onion");
INSERT INTO `ingredients` VALUES("29","1/4 cup chopped green chile pepper");
INSERT INTO `ingredients` VALUES("29","1 (8 ounce) can tomato sauce");
INSERT INTO `ingredients` VALUES("29","2 teaspoons chili powder");
INSERT INTO `ingredients` VALUES("29","1/2 teaspoon garlic salt");
INSERT INTO `ingredients` VALUES("29","1 (10 ounce) can refrigerated buttermilk biscuit dough");
INSERT INTO `ingredients` VALUES("29","1 1/2 cups shredded Monterey Jack cheese, divided");
INSERT INTO `ingredients` VALUES("29","1/2 cup sour cream");
INSERT INTO `ingredients` VALUES("29","1 egg, lightly beaten");
INSERT INTO `ingredients` VALUES("30","4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness");
INSERT INTO `ingredients` VALUES("30","2 teaspoons seasoning salt");
INSERT INTO `ingredients` VALUES("30","6 slices bacon, cut in half");
INSERT INTO `ingredients` VALUES("30","1/2 cup prepared mustard");
INSERT INTO `ingredients` VALUES("30","1/2 cup honey");
INSERT INTO `ingredients` VALUES("30","1/4 cup light corn syrup");
INSERT INTO `ingredients` VALUES("30","1/4 cup mayonnaise");
INSERT INTO `ingredients` VALUES("30","1 tablespoon dried onion flakes");
INSERT INTO `ingredients` VALUES("30","1 tablespoon vegetable oil");
INSERT INTO `ingredients` VALUES("30","1 cup sliced fresh mushrooms");
INSERT INTO `ingredients` VALUES("30","2 cups shredded Colby-Monterey Jack cheese");
INSERT INTO `ingredients` VALUES("30","2 tablespoons chopped fresh parsley");
INSERT INTO `ingredients` VALUES("31","2 tablespoons vegetable oil");
INSERT INTO `ingredients` VALUES("31","4 potatoes, thinly sliced");
INSERT INTO `ingredients` VALUES("31","1 pound boneless skinless chicken breasts, cut into cubes");
INSERT INTO `ingredients` VALUES("31","1 (10.75 ounce) can  condensed cream of chicken soup");
INSERT INTO `ingredients` VALUES("31","1/2 cup milk");
INSERT INTO `ingredients` VALUES("31","1 onion, chopped");
INSERT INTO `ingredients` VALUES("31","1/4 teaspoon garlic powder");
INSERT INTO `ingredients` VALUES("31","2 cups frozen broccoli, carrots and cauliflower combination");
INSERT INTO `ingredients` VALUES("31","1/2 teaspoon dried parsley");
INSERT INTO `ingredients` VALUES("31","1/4 teaspoon dried marjoram");
INSERT INTO `ingredients` VALUES("31","1/4 teaspoon basil");
INSERT INTO `ingredients` VALUES("31","1/3 cup grated Parmesan cheese");
INSERT INTO `ingredients` VALUES("32","1 cup mayonnaise");
INSERT INTO `ingredients` VALUES("32","1/2 cup sour cream");
INSERT INTO `ingredients` VALUES("32","4 ounces feta cheese, crumbled");
INSERT INTO `ingredients` VALUES("32","1/4 cup chopped parsley");
INSERT INTO `ingredients` VALUES("32","1 tablespoon lemon juice");
INSERT INTO `ingredients` VALUES("32","1 tablespoon water");
INSERT INTO `ingredients` VALUES("32","2 teaspoons Worcestershire sauce");
INSERT INTO `ingredients` VALUES("32","1 garlic clove, crushed in garlic press");
INSERT INTO `ingredients` VALUES("32","1/2 teaspoon dried basil");
INSERT INTO `ingredients` VALUES("32","1/2 teaspoon dried oregano");
INSERT INTO `ingredients` VALUES("32","1/4 teaspoon pepper");
INSERT INTO `ingredients` VALUES("33","One 16 ounce can blackeyed peas, drained");
INSERT INTO `ingredients` VALUES("33","One 10-ounce can rotel tomatoes, drained");
INSERT INTO `ingredients` VALUES("33","3 cups rice, cooked");
INSERT INTO `ingredients` VALUES("33","1/2 teaspoon garlic salt");
INSERT INTO `ingredients` VALUES("33","2 tablespoons olive oil");
INSERT INTO `ingredients` VALUES("33","1/2 cup bell pepper, minced");
INSERT INTO `ingredients` VALUES("33","1/2 cup onion, minced");
INSERT INTO `ingredients` VALUES("33","1 teaspoon garlic, minced");
INSERT INTO `ingredients` VALUES("33","1/2 cup green onions, thinly");
INSERT INTO `ingredients` VALUES("34","1 medium onion, chopped");
INSERT INTO `ingredients` VALUES("34","1 cup raw mushrooms, sliced");
INSERT INTO `ingredients` VALUES("34","1 tablespoon butter, melted");
INSERT INTO `ingredients` VALUES("34","1 can Cheddar cheese soup");
INSERT INTO `ingredients` VALUES("34","6 ounces process cheese, sliced");
INSERT INTO `ingredients` VALUES("34","1 teaspoon garlic powder");
INSERT INTO `ingredients` VALUES("34","One 10-ounce package frozen broccoli, chopped");
INSERT INTO `ingredients` VALUES("34","3 cups cooked rice");
INSERT INTO `ingredients` VALUES("34","2 cups diced, cooked ham");
INSERT INTO `ingredients` VALUES("34","2 ounces pimientos, drained and diced");
INSERT INTO `ingredients` VALUES("34","1 can fried onion rings");
INSERT INTO `ingredients` VALUES("35","2 cans creamed corn");
INSERT INTO `ingredients` VALUES("35","2 cans whole corn with liquid");
INSERT INTO `ingredients` VALUES("35","One 16-ounce carton sour cream");
INSERT INTO `ingredients` VALUES("35","1 cup (2 sticks) butter, melted");
INSERT INTO `ingredients` VALUES("35","2 boxes cornbread mix");
INSERT INTO `ingredients` VALUES("36","1 large eggplant");
INSERT INTO `ingredients` VALUES("36","1 beaten egg");
INSERT INTO `ingredients` VALUES("36","3 to 6 tablespoons flour");
INSERT INTO `ingredients` VALUES("36","1/2 teaspoon red or black pepper");
INSERT INTO `ingredients` VALUES("36","1/2 teaspoon salt");
INSERT INTO `ingredients` VALUES("36","1/2 teaspoon baking powder");
INSERT INTO `ingredients` VALUES("37","1-1/2 cups grated green cabbage");
INSERT INTO `ingredients` VALUES("37","1-1/2 cups grated red cabbage");
INSERT INTO `ingredients` VALUES("37","2 medium carrots, grated");
INSERT INTO `ingredients` VALUES("37","3/4 cup fat-free Cole slaw dressing");
INSERT INTO `ingredients` VALUES("37","One 20-ounce can pineapple chunks");
INSERT INTO `ingredients` VALUES("37","Black pepper, freshly ground, to taste");
INSERT INTO `ingredients` VALUES("38","1 cup shredded cheddar cheese");
INSERT INTO `ingredients` VALUES("38","1/2 cup cottage cheese");
INSERT INTO `ingredients` VALUES("38","4 eggs beaten");
INSERT INTO `ingredients` VALUES("38","1 tablespoons parsley, minced");
INSERT INTO `ingredients` VALUES("38","1-1/2 teaspoon salt");
INSERT INTO `ingredients` VALUES("38","1/4 teaspoon freshly ground pepper");
INSERT INTO `ingredients` VALUES("38","2 pounds zucchini, sliced 1/4\" round");
INSERT INTO `ingredients` VALUES("38","3/4 cup bread crumbs");
INSERT INTO `ingredients` VALUES("38","1/4 cup grated Parmesan cheese");
INSERT INTO `ingredients` VALUES("38","1/4 cup (1/2 stick) butter");
INSERT INTO `ingredients` VALUES("39","3/4 cup fresh tomatoes, peeled and finely chopped");
INSERT INTO `ingredients` VALUES("39","1-1/2 cups chickpea flour");
INSERT INTO `ingredients` VALUES("39","2 hot green chili peppers, seeded and minced");
INSERT INTO `ingredients` VALUES("39","1 small bunch fresh coriander or Parsley leaves, minced");
INSERT INTO `ingredients` VALUES("39","1 teaspoon dry-roasted sesame seeds");
INSERT INTO `ingredients` VALUES("39","1/2 teaspoon turmeric");
INSERT INTO `ingredients` VALUES("39","1 tablespoon sugar");
INSERT INTO `ingredients` VALUES("39","1 teaspoon salt, to taste");
INSERT INTO `ingredients` VALUES("39","Dash white pepper (optional)");
INSERT INTO `ingredients` VALUES("39","1-1/2 cups cold water");
INSERT INTO `ingredients` VALUES("39","Ghee OR oil for griddle frying");
INSERT INTO `ingredients` VALUES("40","3 large acorn squash");
INSERT INTO `ingredients` VALUES("40","1 cup water");
INSERT INTO `ingredients` VALUES("40","6 tablespoons butter, melted");
INSERT INTO `ingredients` VALUES("40","1 teaspoon lemon juice");
INSERT INTO `ingredients` VALUES("40","3/4 teaspoon cinnamon");
INSERT INTO `ingredients` VALUES("40","1/3 cup brown sugar, firmly packed");
INSERT INTO `ingredients` VALUES("40","2-1/2 medium Granny Smith apples, peeled, cored, chopped");
INSERT INTO `ingredients` VALUES("40","1/2 cup chopped pecans");
INSERT INTO `ingredients` VALUES("41","3 tablespoons vegetable oil");
INSERT INTO `ingredients` VALUES("41","2 pounds fresh okra, chopped");
INSERT INTO `ingredients` VALUES("41","1 large onion, chopped fine");
INSERT INTO `ingredients` VALUES("41","1 medium bell pepper, diced");
INSERT INTO `ingredients` VALUES("41","1 medium tomato, diced");
INSERT INTO `ingredients` VALUES("41","10 slices of fried bacon");
INSERT INTO `ingredients` VALUES("41","1/2 cup bread crumbs (seasoned)");
INSERT INTO `ingredients` VALUES("41","1/2 cup grated Parmesan cheese");
INSERT INTO `ingredients` VALUES("41","Margarine (a few pats to put over crumbs)");
INSERT INTO `ingredients` VALUES("41","Parsley, optional, for garnishing");
INSERT INTO `ingredients` VALUES("42","1 Pound Regular Lump Crabmeat");
INSERT INTO `ingredients` VALUES("42","1-tsp. Dry Mustard");
INSERT INTO `ingredients` VALUES("42","1 Egg");
INSERT INTO `ingredients` VALUES("42","1-tbs. Parsley (chopped fine)");
INSERT INTO `ingredients` VALUES("42","1-tbs. Melted Butter");
INSERT INTO `ingredients` VALUES("42","3-tbs. Mayonnaise");
INSERT INTO `ingredients` VALUES("42","1-tbs. Worcestershire Sauce");
INSERT INTO `ingredients` VALUES("42","1-cup Saltine crackers");
INSERT INTO `ingredients` VALUES("42","1-tbs. Lemon Juice");
INSERT INTO `ingredients` VALUES("42","1-tsp. Old Bay seasoning");
INSERT INTO `ingredients` VALUES("43","8 Trout fillets (skinned)");
INSERT INTO `ingredients` VALUES("43","1 Stick of butter (1/4 Pound)");
INSERT INTO `ingredients` VALUES("43","1 Cup flour");
INSERT INTO `ingredients` VALUES("43","1 Juiced Lemon (keep juice)");
INSERT INTO `ingredients` VALUES("43","2 Teaspoons of salt or to taste");
INSERT INTO `ingredients` VALUES("43","� Cup of chopped parsley (Flat leaf preferably)");
INSERT INTO `ingredients` VALUES("43","3 Teaspoons of red pepper or to taste.");
INSERT INTO `ingredients` VALUES("43","� Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)");
INSERT INTO `ingredients` VALUES("44","1 1/2 pound butter");
INSERT INTO `ingredients` VALUES("44","1 teaspoon rosemary");
INSERT INTO `ingredients` VALUES("44","1 teaspoon leaf oregano");
INSERT INTO `ingredients` VALUES("44","1 teaspoon paprika");
INSERT INTO `ingredients` VALUES("44","1 teaspoon salt");
INSERT INTO `ingredients` VALUES("44","1 teaspoon red pepper");
INSERT INTO `ingredients` VALUES("44","8 cloves garlic, chopped");
INSERT INTO `ingredients` VALUES("44","4 bay leaves");
INSERT INTO `ingredients` VALUES("44","Juice of 1 lemon");
INSERT INTO `ingredients` VALUES("44","12 large shrimp, heads on (16 to 20 to the pound)");
INSERT INTO `ingredients` VALUES("45","4 Eight Ounce Fillets of Fish");
INSERT INTO `ingredients` VALUES("45","6 Garlic cloves crushed");
INSERT INTO `ingredients` VALUES("45","2 Tsp. Grated Lemon Peel");
INSERT INTO `ingredients` VALUES("45","1/3 Cup Olive Oil (extra virgin)");
INSERT INTO `ingredients` VALUES("45","1 Bunch Basil (thinly sliced)");
INSERT INTO `ingredients` VALUES("45","1/3 Cup Capers ( small ones)");
INSERT INTO `ingredients` VALUES("45","1 Lemon (juice)");
INSERT INTO `ingredients` VALUES("45","Salt and Pepper to taste");
INSERT INTO `ingredients` VALUES("46","2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums");
INSERT INTO `ingredients` VALUES("46","1 cup each: fresh blueberries,  fresh strawberries, cubed pineapple");
INSERT INTO `ingredients` VALUES("46","2 dozen (21-25) count boiled shrimp");
INSERT INTO `ingredients` VALUES("46","2 cups crawfish tails");
INSERT INTO `ingredients` VALUES("46","1 recipe fruity yogurt dressing");
INSERT INTO `ingredients` VALUES("46","1/2 cup chopped pecans");
INSERT INTO `ingredients` VALUES("47","1 cup raspberry or mixed berry yogurt");
INSERT INTO `ingredients` VALUES("47","1/4 cup fresh raspberries");
INSERT INTO `ingredients` VALUES("47","1/4 cup sliced strawberries");
INSERT INTO `ingredients` VALUES("47","1 tbsp honey");
INSERT INTO `ingredients` VALUES("47","1 tsp fresh mint");
INSERT INTO `ingredients` VALUES("48","1� tsp Worcestershire sauce");
INSERT INTO `ingredients` VALUES("48","2 tbsp melted butter");
INSERT INTO `ingredients` VALUES("48","2 cups pumpkin seeds");
INSERT INTO `ingredients` VALUES("49","1 large onion, quartered");
INSERT INTO `ingredients` VALUES("49","1 clove garlic");
INSERT INTO `ingredients` VALUES("49","1 medium eggplant");
INSERT INTO `ingredients` VALUES("49","pinch of chili powder");
INSERT INTO `ingredients` VALUES("49","olive oil");
INSERT INTO `ingredients` VALUES("49","lemon or lime juice to taste");
INSERT INTO `ingredients` VALUES("49","1 cup cream cheese");
INSERT INTO `ingredients` VALUES("49","salt and black pepper to taste");
INSERT INTO `ingredients` VALUES("50","2 pounds Velveeta cheese, diced");
INSERT INTO `ingredients` VALUES("50","1/4 cup red bell pepper, diced");
INSERT INTO `ingredients` VALUES("50","1 (12-ounce) can jalape�os, chopped");
INSERT INTO `ingredients` VALUES("50","2 tbsps garlic, minced");
INSERT INTO `ingredients` VALUES("50","1 pound andouille sausage, heavy smoked");
INSERT INTO `ingredients` VALUES("50","4 cups mayonnaise");
INSERT INTO `ingredients` VALUES("50","1/4 cup butter");
INSERT INTO `ingredients` VALUES("50","salt and cracked pepper to taste");
INSERT INTO `ingredients` VALUES("50","1 cup onion, diced");
INSERT INTO `ingredients` VALUES("50","Pepper Sauce to taste");
INSERT INTO `ingredients` VALUES("50","1/4 cup celery, diced");
INSERT INTO `ingredients` VALUES("50","1/4 cup parsley, minced");
INSERT INTO `ingredients` VALUES("51","6 pieces cold, spicy fried chicken");
INSERT INTO `ingredients` VALUES("51","1 tsp garlic, chopped");
INSERT INTO `ingredients` VALUES("51","6 cups cooked rotini pasta");
INSERT INTO `ingredients` VALUES("51","1/4 cup red bell peppers, minced");
INSERT INTO `ingredients` VALUES("51","6 boiled eggs, yolks separated");
INSERT INTO `ingredients` VALUES("51","1/4 cup green bell peppers, minced");
INSERT INTO `ingredients` VALUES("51","1 cup mayonnaise");
INSERT INTO `ingredients` VALUES("51","1/4 cup sliced green onions");
INSERT INTO `ingredients` VALUES("51","1 tbsp Creole mustard");
INSERT INTO `ingredients` VALUES("51","1/2 cup sweet pickle relish");
INSERT INTO `ingredients` VALUES("51","1/4 cup (each) onions, minced; celery minced");
INSERT INTO `ingredients` VALUES("51","salt and pepper to taste");
INSERT INTO `ingredients` VALUES("52","2 bunches broccoli");
INSERT INTO `ingredients` VALUES("52","1 tablespoon cooking oil");
INSERT INTO `ingredients` VALUES("52","6 slices bacon");
INSERT INTO `ingredients` VALUES("52","1/2 small red onion, chopped fine");
INSERT INTO `ingredients` VALUES("52","1 cup raisins");
INSERT INTO `ingredients` VALUES("53","2 tablespoons apple cider vinegar");
INSERT INTO `ingredients` VALUES("53","1 cup reduced-fat or lite mayonnaise or salad dressing");
INSERT INTO `ingredients` VALUES("53","1/4 cup sugar");
INSERT INTO `ingredients` VALUES("53","1/8 teaspoon celery seed (optional)");
INSERT INTO `ingredients` VALUES("54","1/2 cup minced onion");
INSERT INTO `ingredients` VALUES("54","1/2 cup peanut oil");
INSERT INTO `ingredients` VALUES("54","1/3 cup rice vinegar");
INSERT INTO `ingredients` VALUES("54","2 tablespoons water");
INSERT INTO `ingredients` VALUES("54","2 tablespoons minced fresh ginger");
INSERT INTO `ingredients` VALUES("54","2 tablespoons minced celery");
INSERT INTO `ingredients` VALUES("54","2 tablespoons ketchup");
INSERT INTO `ingredients` VALUES("54","4 teaspoons soy sauce");
INSERT INTO `ingredients` VALUES("54","2 teaspoons sugar");
INSERT INTO `ingredients` VALUES("54","2 teaspoons lemon juice");
INSERT INTO `ingredients` VALUES("54","1/2 teaspoon minced garlic");
INSERT INTO `ingredients` VALUES("54","1/2 teaspoon salt");
INSERT INTO `ingredients` VALUES("54","1/4 teaspoon black pepper");
INSERT INTO `ingredients` VALUES("55","3 small ripe bananas, peeled and mashed");
INSERT INTO `ingredients` VALUES("55","1 cup lite soymilk or other milk alternative");
INSERT INTO `ingredients` VALUES("55","2 Tablespoons oil");
INSERT INTO `ingredients` VALUES("55","4 1/4 cups unbleached white flour");
INSERT INTO `ingredients` VALUES("55","1 Tablespoon baking powder");
INSERT INTO `ingredients` VALUES("56","One 6-ounce package vegan \"bacon\"");
INSERT INTO `ingredients` VALUES("56","2 teaspoons oil");
INSERT INTO `ingredients` VALUES("56","One 24-ounce package frozen lima beans");
INSERT INTO `ingredients` VALUES("56","1/2 small onion, finely chopped");
INSERT INTO `ingredients` VALUES("56","One 8-ounce can tomato sauce");
INSERT INTO `ingredients` VALUES("56","1/2 cup molasses");
INSERT INTO `ingredients` VALUES("56","2 Tablespoons nutritional yeast");
INSERT INTO `ingredients` VALUES("57","1 cup unsweetened apple butter");
INSERT INTO `ingredients` VALUES("57","1 kiwi fruit, peeled and sliced");
INSERT INTO `ingredients` VALUES("57","6 large strawberries, sliced");
INSERT INTO `ingredients` VALUES("57","1 apple or pear, peeled, cored, and thinly sliced");
INSERT INTO `ingredients` VALUES("57","1/4 teaspoon cinnamon");
INSERT INTO `ingredients` VALUES("58","1 lb. extra-firm tofu");
INSERT INTO `ingredients` VALUES("58","1 cup cornmeal");
INSERT INTO `ingredients` VALUES("58","1 stick margarine");
INSERT INTO `ingredients` VALUES("58","Nutritional yeast");
INSERT INTO `ingredients` VALUES("58","Pinch of salt");
INSERT INTO `ingredients` VALUES("58","Sage");
INSERT INTO `ingredients` VALUES("58","Celery salt");
INSERT INTO `ingredients` VALUES("58","Corn flakes");
INSERT INTO `ingredients` VALUES("58","Brown rice flour or garbanzo flour");
INSERT INTO `ingredients` VALUES("59","2 cups chick peas (garbonzo beans)");
INSERT INTO `ingredients` VALUES("59","1/4 cup water");
INSERT INTO `ingredients` VALUES("59","1/4 cup fresh lemon juice");
INSERT INTO `ingredients` VALUES("59","4 cloves garlic, sliced");
INSERT INTO `ingredients` VALUES("59","3 tablespoons tahini");
INSERT INTO `ingredients` VALUES("59","3 tablespoons olive oil");
INSERT INTO `ingredients` VALUES("59","2 tablespoons chopped fresh parsley");
INSERT INTO `ingredients` VALUES("60","2 lbs. fresh mushrooms");
INSERT INTO `ingredients` VALUES("60","1 cup water or broth");
INSERT INTO `ingredients` VALUES("60","2 - 3 Tbsp. margarine");
INSERT INTO `ingredients` VALUES("60","2 Tbsp. tahini");
INSERT INTO `ingredients` VALUES("60","3 Tbsp. flour");
INSERT INTO `ingredients` VALUES("60","2 tsp. salt");
INSERT INTO `ingredients` VALUES("60","1/2 tsp. pepper");
INSERT INTO `ingredients` VALUES("60","1 large red onion, diced");
INSERT INTO `ingredients` VALUES("60","3 - 4 cloves garlic, minced");
INSERT INTO `ingredients` VALUES("60","2 Tbsp. miso");
INSERT INTO `ingredients` VALUES("60","1/2 - 1 cup red wine");
INSERT INTO `ingredients` VALUES("60","1 lb. fettucini");
INSERT INTO `ingredients` VALUES("61","1 onion, diced");
INSERT INTO `ingredients` VALUES("61","1/4 lb. mushrooms");
INSERT INTO `ingredients` VALUES("61","1/4 stick margarine");
INSERT INTO `ingredients` VALUES("61","1 tsp. flour");
INSERT INTO `ingredients` VALUES("61","/2 cup broth or water");
INSERT INTO `ingredients` VALUES("61","1 lb. chestnuts, boiled untili soft");
INSERT INTO `ingredients` VALUES("61","Salt & pepper to taste");
INSERT INTO `ingredients` VALUES("61","1/2 cup white wine");
INSERT INTO `ingredients` VALUES("62","2 small green peppers, diced");
INSERT INTO `ingredients` VALUES("62","1 large or 2 small onions, diced");
INSERT INTO `ingredients` VALUES("62","1 1/2 cups boiling water");
INSERT INTO `ingredients` VALUES("62","2 1/2 cups tomato sauce");
INSERT INTO `ingredients` VALUES("62","1 1/2 cups tvp");
INSERT INTO `ingredients` VALUES("62","2 Tbsp. mustard (or more)");
INSERT INTO `ingredients` VALUES("62","2 tsp. chili powder");
INSERT INTO `ingredients` VALUES("62","1/2 tsp. salt");
INSERT INTO `ingredients` VALUES("62","1 Tbsp. soy sauce");
INSERT INTO `ingredients` VALUES("62","1/2 tsp. pepper");
INSERT INTO `ingredients` VALUES("62","1 tsp. sugar");
INSERT INTO `ingredients` VALUES("63","2 cups brown lentils");
INSERT INTO `ingredients` VALUES("63","2 large onions");
INSERT INTO `ingredients` VALUES("63","5 tomatoes");
INSERT INTO `ingredients` VALUES("63","3 Tbsp. oil");
INSERT INTO `ingredients` VALUES("63","3/4 tsp. salt (or more to taste)");
INSERT INTO `ingredients` VALUES("63","1 1/2 tsp. marjoram");
INSERT INTO `ingredients` VALUES("63","1 1/2 tsp. savory");
INSERT INTO `ingredients` VALUES("64","4 cups green cabbage, sliced");
INSERT INTO `ingredients` VALUES("64","4 - 6 carrots, sliced thin");
INSERT INTO `ingredients` VALUES("64","2 onions, sliced");
INSERT INTO `ingredients` VALUES("64","2 cups bread crumbs");
INSERT INTO `ingredients` VALUES("64","1/4 cup sesame seeds");
INSERT INTO `ingredients` VALUES("64","2 Tbsp. oil");
INSERT INTO `ingredients` VALUES("64","1 tsp. salt");
INSERT INTO `ingredients` VALUES("64","1/4 tsp. pepper");
INSERT INTO `ingredients` VALUES("64","2 Tbsp. nutritional yeast");
INSERT INTO `ingredients` VALUES("65","8 to 10   Lasagna noodles, cooked");
INSERT INTO `ingredients` VALUES("65","2 Cups  cooked diced chicken");
INSERT INTO `ingredients` VALUES("65","2 T.  butter or margarine");
INSERT INTO `ingredients` VALUES("65","1 medium onion, chopped");
INSERT INTO `ingredients` VALUES("65","1/3 lb  mushrooms, sliced");
INSERT INTO `ingredients` VALUES("65","1 can  (16 oz) canned tomatoes");
INSERT INTO `ingredients` VALUES("65","1/2 tsp basil");
INSERT INTO `ingredients` VALUES("65","1/2 tsp oregano");
INSERT INTO `ingredients` VALUES("65","1/3 tsp each salt and pepper");
INSERT INTO `ingredients` VALUES("65","3 T.  butter or margarine");
INSERT INTO `ingredients` VALUES("65","3 T. all-purpose flour");
INSERT INTO `ingredients` VALUES("65","1 can (10 oz) chicken broth");
INSERT INTO `ingredients` VALUES("65","1/2 cup  half-and-half");
INSERT INTO `ingredients` VALUES("65","1 cup shredded mozzarella cheese");
INSERT INTO `ingredients` VALUES("65","1/2 cup  ricotta cheese");
INSERT INTO `ingredients` VALUES("65","parmesan cheese");
INSERT INTO `ingredients` VALUES("66","1 can cheddar cheese soup");
INSERT INTO `ingredients` VALUES("66","1/2 c milk");
INSERT INTO `ingredients` VALUES("66","1 tsp Worcestershire sauce.");
INSERT INTO `ingredients` VALUES("66","2 hot dogs");
INSERT INTO `ingredients` VALUES("67","1/2 cup fresh Ricotta cheese");
INSERT INTO `ingredients` VALUES("67","1/4 cup grated Mozzarella cheese");
INSERT INTO `ingredients` VALUES("67","1/4 cup grated Provolone cheese");
INSERT INTO `ingredients` VALUES("67","1 egg yolk");
INSERT INTO `ingredients` VALUES("67","1 teaspoon minced garlic");
INSERT INTO `ingredients` VALUES("67","1 tablespoon chopped parsley");
INSERT INTO `ingredients` VALUES("67","Salt and black pepper");
INSERT INTO `ingredients` VALUES("67","11 inches by 14 inches fresh pasta sheet, cut into 2-inch squares (about 32 squares)");
INSERT INTO `ingredients` VALUES("67","1 cup warm Marinara sauce");
INSERT INTO `ingredients` VALUES("67","1/4 cup grated Parmigiano-Reggiano cheese");
INSERT INTO `ingredients` VALUES("68","8 ounces pancetta, julienned");
INSERT INTO `ingredients` VALUES("68","2 ears of white sweet corn");
INSERT INTO `ingredients` VALUES("68","1 pound assorted exotic mushrooms, sliced");
INSERT INTO `ingredients` VALUES("68","1 tablespoon chopped garlic");
INSERT INTO `ingredients` VALUES("68","1 pound fresh fettuccini pasta");
INSERT INTO `ingredients` VALUES("68","Drizzle of white truffle oil");
INSERT INTO `ingredients` VALUES("68","3 ounces freshly grated Romano cheese");
INSERT INTO `ingredients` VALUES("68","2 tablespoons chiffonade basil");
INSERT INTO `ingredients` VALUES("69","1/4 cup  olive oil");
INSERT INTO `ingredients` VALUES("69","1 onion chopped");
INSERT INTO `ingredients` VALUES("69","1/2 tsp  granulated sugar");
INSERT INTO `ingredients` VALUES("69","1 1/2 cups warm water");
INSERT INTO `ingredients` VALUES("69","1 1/2 tsp  active dry yeast");
INSERT INTO `ingredients` VALUES("69","2 T.  olive oil");
INSERT INTO `ingredients` VALUES("69","1/2 tsp  salt");
INSERT INTO `ingredients` VALUES("69","3 cups all-purpose flour");
INSERT INTO `ingredients` VALUES("69","1 T.  chopped fresh rosemary");
INSERT INTO `ingredients` VALUES("69","cornmeal");
INSERT INTO `ingredients` VALUES("69","coarse salt");
INSERT INTO `ingredients` VALUES("70","1/2 lb  uncooked rotini");
INSERT INTO `ingredients` VALUES("70","1  12-1/2 oz can tuna, drained and flaked");
INSERT INTO `ingredients` VALUES("70","2 cups thinly sliced cucumbers");
INSERT INTO `ingredients` VALUES("70","1  tomato, chopped");
INSERT INTO `ingredients` VALUES("70","1/2 cup  sliced celery");
INSERT INTO `ingredients` VALUES("70","1/4 cup  chopped green pepper");
INSERT INTO `ingredients` VALUES("70","1/4 cup  sliced green onions");
INSERT INTO `ingredients` VALUES("70","1 cup  Italian dressing");
INSERT INTO `ingredients` VALUES("70","1/4 cup  mayonnaise");
INSERT INTO `ingredients` VALUES("70","1 T.  prepared mustard");
INSERT INTO `ingredients` VALUES("70","1 tsp  dill weed");
INSERT INTO `ingredients` VALUES("70","1 tsp  salt");
INSERT INTO `ingredients` VALUES("70","1/8 tsp  ground black pepper");
INSERT INTO `ingredients` VALUES("71","6 oz  penne pasta, uncooked vegetable cooking spray");
INSERT INTO `ingredients` VALUES("71","4 oz  Canadian bacon, chopped");
INSERT INTO `ingredients` VALUES("71","3/4 cup chopped sweet red pepper");
INSERT INTO `ingredients` VALUES("71","1/4 cup chopped onion");
INSERT INTO `ingredients` VALUES("71","1  clove garlic, minced");
INSERT INTO `ingredients` VALUES("71","1  (14-1/2 oz) can whole peeled tomatoes (no-salt)");
INSERT INTO `ingredients` VALUES("71","1 tsp sugar");
INSERT INTO `ingredients` VALUES("71","1/2 tsp dried basil");
INSERT INTO `ingredients` VALUES("71","1/4 tsp freshly ground pepper");
INSERT INTO `ingredients` VALUES("71","1/4 tsp salt");
INSERT INTO `ingredients` VALUES("71","2 tsp all-purpose flour");
INSERT INTO `ingredients` VALUES("71","1/4 cup evaporated skimmed milk");
INSERT INTO `ingredients` VALUES("72","2  12oz packages of elbow macaroni");
INSERT INTO `ingredients` VALUES("72","6  hard boiled eggs");
INSERT INTO `ingredients` VALUES("72","1 cup  thinly sliced celery");
INSERT INTO `ingredients` VALUES("72","1  red bell pepper, medium chopped");
INSERT INTO `ingredients` VALUES("72","1 green bell pepper, medium chopped");
INSERT INTO `ingredients` VALUES("72","2  tomatoes, medium chopped");
INSERT INTO `ingredients` VALUES("72","1 can  drained tuna fish");
INSERT INTO `ingredients` VALUES("72","1 1/2 cups mayonnaise or Miracle Whip");
INSERT INTO `ingredients` VALUES("72","salt and pepper to taste");
INSERT INTO `ingredients` VALUES("73","1 1/4 lb   eggplant");
INSERT INTO `ingredients` VALUES("73","1 1/2 cups ripe olives, pitted and halved");
INSERT INTO `ingredients` VALUES("73","3  cloves garlic, minced");
INSERT INTO `ingredients` VALUES("73","1 tsp  dried oregano");
INSERT INTO `ingredients` VALUES("73","8 oz   Mozzarella cheese");
INSERT INTO `ingredients` VALUES("73","15 oz   Ricotta cheese");
INSERT INTO `ingredients` VALUES("73","2 cups spaghetti sauce");
INSERT INTO `ingredients` VALUES("73","1/2 cup  olive oil");
INSERT INTO `ingredients` VALUES("73","2 tsp  fennel seed");
INSERT INTO `ingredients` VALUES("73","1 tsp  dried basil");
INSERT INTO `ingredients` VALUES("74","24 oz Great Northern Beans");
INSERT INTO `ingredients` VALUES("74","12 oz. water");
INSERT INTO `ingredients` VALUES("74","4 oz. tomato sauce");
INSERT INTO `ingredients` VALUES("74","2 carrots, sliced");
INSERT INTO `ingredients` VALUES("74","1 sm. onion, minced");
INSERT INTO `ingredients` VALUES("74","1 T. Worcestershire sauce");
INSERT INTO `ingredients` VALUES("74","1 1/2 lbs. ham, cooked and cubed");
INSERT INTO `ingredients` VALUES("75","1/4 lb. bleu cheese");
INSERT INTO `ingredients` VALUES("75","2 c. mayonaise");
INSERT INTO `ingredients` VALUES("75","1/4 c. vinegar");
INSERT INTO `ingredients` VALUES("75","2 T. sugar");
INSERT INTO `ingredients` VALUES("75","1/2 c. sour cream");
INSERT INTO `ingredients` VALUES("75","1 clove minced garlic");
INSERT INTO `ingredients` VALUES("76","1/2 c. water");
INSERT INTO `ingredients` VALUES("76","1/3 c. sugar");
INSERT INTO `ingredients` VALUES("76","1 T. light corn syrup");
INSERT INTO `ingredients` VALUES("76","1/8 tsp. salt");
INSERT INTO `ingredients` VALUES("76","1 sqs. (1 oz.) unsweetened chocolate");
INSERT INTO `ingredients` VALUES("76","1/8 tsp. vanilla");
INSERT INTO `ingredients` VALUES("76","2 T. peanut butter");
INSERT INTO `ingredients` VALUES("77","2 T. butter");
INSERT INTO `ingredients` VALUES("77","1/8 tsp. salt");
INSERT INTO `ingredients` VALUES("77","1/4 tsp. paprika");
INSERT INTO `ingredients` VALUES("77","2 T. flour");
INSERT INTO `ingredients` VALUES("77","1/8 tsp. salt");
INSERT INTO `ingredients` VALUES("77","1 c. cider 1/4 raisins");
INSERT INTO `ingredients` VALUES("78","1 c. sour cream");
INSERT INTO `ingredients` VALUES("78","1/2 c. salad dressing mayonaise");
INSERT INTO `ingredients` VALUES("78","1 T. horseradish");
INSERT INTO `ingredients` VALUES("79","1 lb. butter");
INSERT INTO `ingredients` VALUES("79","3 lbs. sausage");
INSERT INTO `ingredients` VALUES("79","3 c. flour");
INSERT INTO `ingredients` VALUES("79","1 gal. milk");
INSERT INTO `ingredients` VALUES("79","1 1/2 T. salt");
INSERT INTO `ingredients` VALUES("79","1 T. pepper");
INSERT INTO `ingredients` VALUES("79","1 T. sage");
INSERT INTO `ingredients` VALUES("80","2 c. salad dressing");
INSERT INTO `ingredients` VALUES("80","1 1/2 c. sour cream");
INSERT INTO `ingredients` VALUES("80","1/2 tsp. onion salt");
INSERT INTO `ingredients` VALUES("80","1/2 tsp. garlic salt");
INSERT INTO `ingredients` VALUES("80","1 1/2 tsp. parsley flakes");
INSERT INTO `ingredients` VALUES("80","1 tsp. Accent");
INSERT INTO `ingredients` VALUES("81","1 pkg Philadelphia Cream Cheese");
INSERT INTO `ingredients` VALUES("81","1 bottle of Pickapepper Sauce");
INSERT INTO `ingredients` VALUES("82","8 oz. cream cheese");
INSERT INTO `ingredients` VALUES("82","2 oz. marshmallow creme");
INSERT INTO `ingredients` VALUES("82","1/2 c. whipping cream");
INSERT INTO `ingredients` VALUES("82","1 tsp. pineapple or orange juice");
INSERT INTO `ingredients` VALUES("82","1/2 T. sugar");
INSERT INTO `ingredients` VALUES("83","1 lb. sausage");
INSERT INTO `ingredients` VALUES("83","8 oz. shredded cheddar cheese");
INSERT INTO `ingredients` VALUES("83","2  1/2 c. Bisquick");
INSERT INTO `ingredients` VALUES("84","8 oz. cream cheese");
INSERT INTO `ingredients` VALUES("84","1 (4 oz) pkg. shredded sharp cheddar cheese");
INSERT INTO `ingredients` VALUES("84","1 env. onion soup mix");
INSERT INTO `ingredients` VALUES("84","3/4 c. half & half");
INSERT INTO `ingredients` VALUES("85","1 c. brown sugar");
INSERT INTO `ingredients` VALUES("85","1 lb. bacon");
INSERT INTO `ingredients` VALUES("86","1 lg. pkg. lime Jello");
INSERT INTO `ingredients` VALUES("86","1 lg. container cottage cheese");
INSERT INTO `ingredients` VALUES("86","1 lg. can crushed pineapple, drained");
INSERT INTO `ingredients` VALUES("86","1 lg. container Cool Whip");
INSERT INTO `ingredients` VALUES("87","1 can mandarin oranges");
INSERT INTO `ingredients` VALUES("87","1 can chunk pineapple");
INSERT INTO `ingredients` VALUES("87","1 lg. container Cool Whip");
INSERT INTO `ingredients` VALUES("87","1 lb. cottage cheese");
INSERT INTO `ingredients` VALUES("87","1 (3oz) pkg. Jello (dry)");
INSERT INTO `ingredients` VALUES("88","6 unpeeled apples");
INSERT INTO `ingredients` VALUES("88","1 can crushed pineapple, drained");
INSERT INTO `ingredients` VALUES("88","1 lg. container Cool Whip");
INSERT INTO `ingredients` VALUES("88","2 T. sugar");
INSERT INTO `ingredients` VALUES("88","1/2 c. nuts");
INSERT INTO `ingredients` VALUES("89","1 T. oil");
INSERT INTO `ingredients` VALUES("89","2 eggs");
INSERT INTO `ingredients` VALUES("89","2 c. buttermilk");
INSERT INTO `ingredients` VALUES("89","1 tsp. baking soda");
INSERT INTO `ingredients` VALUES("89","2 c. yellow cornmeal");
INSERT INTO `ingredients` VALUES("89","1 tsp. salt");
INSERT INTO `ingredients` VALUES("90","1 pound lump crabmeat");
INSERT INTO `ingredients` VALUES("90","1 tablespoon butter");
INSERT INTO `ingredients` VALUES("90","1 tablespoon flour");
INSERT INTO `ingredients` VALUES("90","3/4 cup milk");
INSERT INTO `ingredients` VALUES("90","1� cups grated processed cheese");
INSERT INTO `ingredients` VALUES("90","2 green onions with tops");
INSERT INTO `ingredients` VALUES("90","1/4 teaspoon salt");
INSERT INTO `ingredients` VALUES("90","1/4 teaspoon pepper");
INSERT INTO `ingredients` VALUES("90","5 drops hot sauce");
INSERT INTO `ingredients` VALUES("91","1/4 cup butter or margarine");
INSERT INTO `ingredients` VALUES("91","3 tablespoon flour");
INSERT INTO `ingredients` VALUES("91","1 clove garlic");
INSERT INTO `ingredients` VALUES("91","1 tablespoon onion juice");
INSERT INTO `ingredients` VALUES("91","1 tablespoon Worcestershire sauce");
INSERT INTO `ingredients` VALUES("91","1/4 teaspoon celery seed");
INSERT INTO `ingredients` VALUES("91","1 2-ounce can mushrooms");
INSERT INTO `ingredients` VALUES("91","3/4 cup liquid");
INSERT INTO `ingredients` VALUES("91","18 medium boiled shrimp");
INSERT INTO `ingredients` VALUES("91","1� pints medium oysters");
INSERT INTO `ingredients` VALUES("91","Parmesan cheese");
INSERT INTO `ingredients` VALUES("92","1/2 cup vegetable oil");
INSERT INTO `ingredients` VALUES("92","1 quart cut up alligator meat");
INSERT INTO `ingredients` VALUES("92","1/2 cup chopped onion");
INSERT INTO `ingredients` VALUES("92","1/2 cup chopped bell pepper");
INSERT INTO `ingredients` VALUES("92","1/2 cup chopped celery");
INSERT INTO `ingredients` VALUES("92","2 tablespoons minced parsley");
INSERT INTO `ingredients` VALUES("92","1 10-ounce can tomatoes with green chilies");
INSERT INTO `ingredients` VALUES("92","salt and pepper");
INSERT INTO `ingredients` VALUES("92","1 cup cooked rice");
INSERT INTO `ingredients` VALUES("93","1/4 cup vegetable oil");
INSERT INTO `ingredients` VALUES("93","2 pounds crawfish tails");
INSERT INTO `ingredients` VALUES("93","1 bell pepper");
INSERT INTO `ingredients` VALUES("93","6 ribs celery");
INSERT INTO `ingredients` VALUES("93","2 onions");
INSERT INTO `ingredients` VALUES("93","1 15-ounce can tomato sauce with bits");
INSERT INTO `ingredients` VALUES("93","1 8-ounce can mushroom stems and pieces");
INSERT INTO `ingredients` VALUES("93","6 green onions");
INSERT INTO `ingredients` VALUES("93","2 12-ounce cans shoe peg corn");
INSERT INTO `ingredients` VALUES("93","2 sprigs parsley");
INSERT INTO `ingredients` VALUES("93","1 rounded teaspoon salt");
INSERT INTO `ingredients` VALUES("93","1/4 teaspoon hot sauce");
INSERT INTO `ingredients` VALUES("94","4 1-pound swordfish steaks");
INSERT INTO `ingredients` VALUES("94","salt and pepper");
INSERT INTO `ingredients` VALUES("94","2 tablespoons butter");
INSERT INTO `ingredients` VALUES("94","1 clove garlic");
INSERT INTO `ingredients` VALUES("94","1 tablespoon lemon juice");
INSERT INTO `ingredients` VALUES("94","2 tablespoons butter");
INSERT INTO `ingredients` VALUES("94","1 pound mushrooms");
INSERT INTO `ingredients` VALUES("94","1 cup chicken stock");
INSERT INTO `ingredients` VALUES("94","1 tablespoon cornstarch");
INSERT INTO `ingredients` VALUES("94","2 tablespoons soy sauce");
INSERT INTO `ingredients` VALUES("95","5 (6-8 oz) fillets of fish");
INSERT INTO `ingredients` VALUES("95","salt and pepper");
INSERT INTO `ingredients` VALUES("95","your favorite Louisiana hot sauce");
INSERT INTO `ingredients` VALUES("95","3 garlic cloves");
INSERT INTO `ingredients` VALUES("95","3/4 medium onion");
INSERT INTO `ingredients` VALUES("95","3 sprigs celery");
INSERT INTO `ingredients` VALUES("95","fresh lemon juice");
INSERT INTO `ingredients` VALUES("96","7 cups flour");
INSERT INTO `ingredients` VALUES("96","4 teaspoons salt");
INSERT INTO `ingredients` VALUES("96","3 teaspoons instant yeast");
INSERT INTO `ingredients` VALUES("96","1 tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.)");
INSERT INTO `ingredients` VALUES("96","2 tablespoons honey, or more to taste");
INSERT INTO `ingredients` VALUES("96","2 tablespoons butter, at room temperature, plus for greasing the bowl or pan if desired");
INSERT INTO `ingredients` VALUES("96","Scant 2 2/3 cups cool milk, preferable 2 % (warm milk to at least 70 degrees F)");
INSERT INTO `ingredients` VALUES("97","3 cups flour");
INSERT INTO `ingredients` VALUES("97","1 tbsp baking powder");
INSERT INTO `ingredients` VALUES("97","1/2 tsp salt");
INSERT INTO `ingredients` VALUES("97","1 cup warm water");
INSERT INTO `ingredients` VALUES("97","raisins  (optional)");
INSERT INTO `ingredients` VALUES("98","1 cup milk");
INSERT INTO `ingredients` VALUES("98","3/4 cup water");
INSERT INTO `ingredients` VALUES("98","1/3 cup butter or margarine");
INSERT INTO `ingredients` VALUES("98","6 1/2 - 7 1/2 cups flour");
INSERT INTO `ingredients` VALUES("98","6 tablespoons sugar");
INSERT INTO `ingredients` VALUES("98","1 tablespoon salt");
INSERT INTO `ingredients` VALUES("98","1 package yeast");
INSERT INTO `ingredients` VALUES("98","3 eggs at room tempeature");
INSERT INTO `ingredients` VALUES("98","1/2 cup sugar");
INSERT INTO `ingredients` VALUES("98","2 teaspoons cinnamon");
INSERT INTO `ingredients` VALUES("98","2 tablespoons butter or margarine melted");
INSERT INTO `ingredients` VALUES("98","1 egg white");
INSERT INTO `ingredients` VALUES("99","1 1/2 cup all purpose flour");
INSERT INTO `ingredients` VALUES("99","1/2 cup of water (adjust to make thin sheet)");
INSERT INTO `ingredients` VALUES("99","Combine: 2 Tsp oil, 1/3 cup chopped green onion, 1tsp salt");
INSERT INTO `ingredients` VALUES("100","2 C. flour");
INSERT INTO `ingredients` VALUES("100","1/2 C. dry milk");
INSERT INTO `ingredients` VALUES("100","1 pkg. Fleishman\'s dry yeast");
INSERT INTO `ingredients` VALUES("100","1 Tbs. sugar");
INSERT INTO `ingredients` VALUES("100","1 Tbs. oil");
INSERT INTO `ingredients` VALUES("100","1 tsp. salt");
INSERT INTO `ingredients` VALUES("100","1 whole egg");
INSERT INTO `ingredients` VALUES("100","1 C. water");
INSERT INTO `ingredients` VALUES("101","2 1/2 cups all purpose flour");
INSERT INTO `ingredients` VALUES("101","1 tsp baking powder");
INSERT INTO `ingredients` VALUES("101","1 tsp baking powder");
INSERT INTO `ingredients` VALUES("101","2 eggs");
INSERT INTO `ingredients` VALUES("101","3/4 tsp baking soda");
INSERT INTO `ingredients` VALUES("101","1 cup mashed ripe bananas");
INSERT INTO `ingredients` VALUES("101","3/4 tsp baking soda");
INSERT INTO `ingredients` VALUES("101","1T. grated fresh ginger");
INSERT INTO `ingredients` VALUES("101","1/2 tsp cinnamon");
INSERT INTO `ingredients` VALUES("101","1/3 cup margarine");
INSERT INTO `ingredients` VALUES("101","1 t grated lemon peel");
INSERT INTO `ingredients` VALUES("101","1/2 cup buttermilk");
INSERT INTO `ingredients` VALUES("102","1/2 cup warm water");
INSERT INTO `ingredients` VALUES("102","1 tsp. sugar");
INSERT INTO `ingredients` VALUES("102","1 tbls. yeast");
INSERT INTO `ingredients` VALUES("102","3 cups warm water");
INSERT INTO `ingredients` VALUES("102","1/3 cup sugar");
INSERT INTO `ingredients` VALUES("102","1/3 cup vegetable oil");
INSERT INTO `ingredients` VALUES("102","1 tsp. salt (I use kosher salt)");
INSERT INTO `ingredients` VALUES("102","4 cups semolina flour");
INSERT INTO `ingredients` VALUES("102","3 cups whole grain flour (I typically use 1c.rye, 2c. whole wheat)");
INSERT INTO `ingredients` VALUES("102","3 cups high gluten bread flour (more or less to make stiff dough)");
INSERT INTO `ingredients` VALUES("102","1 cup hulled sesame seeds");
INSERT INTO `ingredients` VALUES("103","4 chicken breast - diced up into bite size pieces");
INSERT INTO `ingredients` VALUES("103","1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces");
INSERT INTO `ingredients` VALUES("103","5 to 10 garlic cloves  - minced or pressed");
INSERT INTO `ingredients` VALUES("103","basil & oregno - to taste (aprox. 1/2 tps each)");
INSERT INTO `ingredients` VALUES("103","1 medium carton, Half and Half");
INSERT INTO `ingredients` VALUES("103","4 large ripe tomatoes");
INSERT INTO `ingredients` VALUES("103","1 10oz pack of small shell pasta");
INSERT INTO `ingredients` VALUES("103","olive oil");
INSERT INTO `ingredients` VALUES("103","grated parmesan cheese - to taste");
INSERT INTO `ingredients` VALUES("104","6 medium artichoke hearts, thinly sliced (you can use frozen)");
INSERT INTO `ingredients` VALUES("104","5 to 6 cups chicken broth and water, half of each");
INSERT INTO `ingredients` VALUES("104","3/4 cup dry white wine");
INSERT INTO `ingredients` VALUES("104","2 shallots, finely chopped OR 1 small onion finely chopped");
INSERT INTO `ingredients` VALUES("104","1 clove garlic finely chopped");
INSERT INTO `ingredients` VALUES("104","1 1/2 t oregano, leaves only, chopped, or 2 T fresh parsley, finely chopped");
INSERT INTO `ingredients` VALUES("104","3 T olive oil or 3 T butter or mix");
INSERT INTO `ingredients` VALUES("104","2 cupsArboriorice");
INSERT INTO `ingredients` VALUES("104","salt and freshly ground pepper");
INSERT INTO `ingredients` VALUES("104","1 cup freshly grated Parmesan cheese, or half Parmesan half 1 cup freshly grated Parmesan cheese, or half Parmesan half");
INSERT INTO `ingredients` VALUES("104","pecorino cheese, plus extra to pass at table");
INSERT INTO `ingredients` VALUES("105","1 cup tender, fresh snow peas, washed, lightly steamed or blanched");
INSERT INTO `ingredients` VALUES("105","1 cup fresh bean sprouts");
INSERT INTO `ingredients` VALUES("105","1 cup cooked chicken breast in 1 inch strips");
INSERT INTO `ingredients` VALUES("105","15 or more pitted green olives, more to taste, chopped");
INSERT INTO `ingredients` VALUES("105","2 tablespoons white wine vinegar or fresh lemon juice");
INSERT INTO `ingredients` VALUES("105","6 tablespoons extra virgin olive oil");
INSERT INTO `ingredients` VALUES("105","optional) 1 tsp mustard (classic French vinaigrette has this)");
INSERT INTO `ingredients` VALUES("105","(optional) 1 clove of garlic, peeled and minced fine");
INSERT INTO `ingredients` VALUES("105","(optional) 1 tsp fresh ginger, minced");
INSERT INTO `ingredients` VALUES("105","salt and freshly ground black pepper to taste");
INSERT INTO `ingredients` VALUES("105","8 oz cooked linguine or pasta of your choice");
INSERT INTO `ingredients` VALUES("106","1 1/2 lbs frozen shrimp, defrosted, dried off on paper towel");
INSERT INTO `ingredients` VALUES("106","3/4 cup light mayonnaise");
INSERT INTO `ingredients` VALUES("106","2-3 T fresh lemon juice, more to taste");
INSERT INTO `ingredients` VALUES("106","4 scallions, sliced in thin rounds");
INSERT INTO `ingredients` VALUES("106","8 radishes, washed, sliced in thin rounds");
INSERT INTO `ingredients` VALUES("106","cayenne pepper, a dash");
INSERT INTO `ingredients` VALUES("106","3 T fresh parsley, chopped");
INSERT INTO `ingredients` VALUES("106","3/4 lb conchiglie, (shells) or fusilli (screws)");
INSERT INTO `ingredients` VALUES("48","1 tsp salt");


#
# Table structure for table 'ratings'
#

CREATE TABLE `ratings` (
  `recipeid` int(11) NOT NULL default '0',
  `rating` float(10,2) NOT NULL default '0.00',
  `ip` varchar(50) default NULL,
  KEY `recipieid`(`recipeid`)
) TYPE=MyISAM COMMENT='';


#
# Table structure for table 'recipes'
#

CREATE TABLE `recipes` (
  `recipeid` int(10) unsigned NOT NULL default '0',
  `title` varchar(255) default NULL,
  `recipe` text,
  `userid` int(10) unsigned default NULL,
  `rating` int(10) unsigned default '0',
  `categoryid` int(10) unsigned default NULL,
  `date` varchar(20) NOT NULL default '',
  `story` text,
  `hits` int(10) unsigned default '0',
  `status` char(1) default 'W',
  PRIMARY KEY (`recipeid`),
  UNIQUE KEY `recipieid`(`recipeid`),
  KEY `recipieid_2`(`recipeid`)
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'recipes'
#
INSERT INTO `recipes` VALUES("2","Sweet Dinner Rolls","1.  Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. \r<BR>\n\r<BR>\n2.  When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). \r<BR>\n\r<BR>\n3.  Bake in preheated oven for 10 to 15 minutes, until golden. \r<BR>\n","0","0","2","2003-05-07","","6","L");
INSERT INTO `recipes` VALUES("3","Thousand Island Dressing","In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Serve over salad greens.\r<BR>\n\r<BR>\nYield 1 � C\r<BR>\n","0","0","13","2003-05-07","","2","L");
INSERT INTO `recipes` VALUES("4","Three Tomato Salad","Cut medium-sized tomatoes into 1/4  inch thick slices; cut each plum tomato and yellow cherry tomato in half. Chop enough chives to measure 1 tablespoon; reserve remaining chives for garnish. Squeeze juice from lime into small bowl; stir in chopped chives, orange juice, honey and salt.\r<BR>\n\r<BR>\nArrange sliced tomatoes around rim of platter. Pile plum tomatoes and yellow cherry tomatoes in center of platter. Drizzle salad with dressing; sprinkle with pepper. Garnish with lime slices and reserved chives. Makes 6 accompaniment servings. ","0","0","10","2003-05-07","","5","L");
INSERT INTO `recipes` VALUES("5","Stuffed Artichokes","ABOUT 2 HOURS BEFORE SERVING:\r<BR>\n\r<BR>\nPrepare corn muffin mix in an 8\" x 8\" pan as label directs for corn bread; cool completely.\r<BR>\n\r<BR>\nMeanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water. \r<BR>\n\r<BR>\nIn 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rince artichokes with running warm water, drain.\r<BR>\n\r<BR>\nWhile artichokes are steaming, in 12 inch skillet over medium heat, in hot sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it\'s liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.\r<BR>\n\r<BR>\nSpoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.  \r<BR>\n","0","0","3","2003-05-07","","2","L");
INSERT INTO `recipes` VALUES("6","Banana Pudding","In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.\r<BR>\n\r<BR>\nCover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.\r<BR>\n\r<BR>\nMERINGUE\r<BR>\n\r<BR>\nIn another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","This recipe is one that brings back a very happy childhood memory. When I was a little girl, every Sunday, I would cross the old country road that we lived down to join Mr and Mrs Freeman for lunch along with their 9 grandchildren. The Freemans didn\'t have much money but Sunday lunch at their house was so memorable. No matter what was cooked for lunch, whether it was basic Chicken and Rice or Ham and greens, lunch always ended with Mrs Freeman\'s delicious Banana Pudding. I hope you enjoy it as much as I did when I was a little girl!:)","2","L");
INSERT INTO `recipes` VALUES("7","Cheesecake Brownies","Preheat the oven to 350 degrees F. Coat a 9\" x 13\" baking pan with nonstick cooking spray. Spread half of the brownie batter into the baking pan. \r<BR>\nIn a medium-sized bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy. Spoon over the brownie batter, then top with the remaining half of the brownie batter. \r<BR>\n\r<BR>\nUsing a table knife, cut through the batter and swirl to create a marbled effect. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool, then cut into bars and serve, or cover and chill until ready to serve. \r<BR>\n\r<BR>\n","0","3","5","2003-05-07","","4","L");
INSERT INTO `recipes` VALUES("8","Chocolate Covered Strawberries","Melt the chocolate in a double boiler over hot, but not simmering, water. If you do not have a double boiler, use a heavy bottomed sauce pan over a very low flame, and stir often to avoid scalding. Remove from heat when no lumps remain.\r<BR>\n\r<BR>\nUsing a toothpick to hold the strawberries, dip them one at a time into the chocolate to about 3/4 up the side of the berry. Wipe excess off on the edge of the pan.\r<BR>\n\r<BR>\nPlace the other end of the toothpick into Styrofoam so that the strawberries can cool upside down. If you don\'t have Styrofoam, lay the strawberries carefully on the waxed paper. If the melted chocolate starts to thicken while you\'re working, slowly reheat it.\r<BR>\n\r<BR>\nRefrigerate the chocolate covered strawberries until ready to serve.\r<BR>\n\r<BR>\nCan it be prepared ahead of time? Yes, but these lovelies need to be eaten quickly because the strawberries will begin to rot inside the chocolate after about 24 hours. (Who could possibly stand to have them around that long anyway?)\r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("9","Chess Pie","Cream butter and sugar. Add cornmeal. Beat eggs together well and add vinegar, vanilla or lemon juice, and cream. Fold egg mixture into butter/sugar mixture. Pour into pie shell. Bake at 400 degrees F for 10 minutes and then lower heat to 325 degrees F. Bake an additional 25 minutes or until set.\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("10","Coffee Can Cakes","Preheat the oven to 350 degrees F. Coat the inside of 2 clean coffee cans with nonstick cooking spray. \r<BR>\nIn a small saucepan, combine the water, coffee granules, raisins, and baking soda. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from the heat and allow to cool. \r<BR>\n\r<BR>\nIn a medium bowl, cream the sugar and butter. Add the vanilla, egg, and cinnamon, beating until well mixed. Alternately stir in the flour and the cooled raisin mixture, mixing well. Fold in the nuts, then divide the batter evenly between the coffee cans. \r<BR>\n\r<BR>\nPlace both cans on a baking sheet and bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes, then remove from the cans and allow to cool completely. Slice and serve. \r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("11","Cream Cheese Frosting","Beat cream cheese, margarine and vanilla until fluffy. Add the sifted powdered sugar 1/2-cup at a time until all is used. If frosting becomes too stiff, thin with a few drops of water. \r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("12","Fried Apple Tarts","Mix eggs, baking powder, sugar and salt. Add oil and milk and stir well. Mix in flour, one cup at a time. Knead well until smooth.\r<BR>\n\r<BR>\nDivide the dough into ten pieces. Roll out each piece into a circle of dough. Place two to three heaping tablespoons of dried or fresh apple slices in center of each round. Fold over and crimp edges with a fork. Deep fry until golden brown in pre-heated p an of oil.\r<BR>\n\r<BR>\nDust with powdered sugar, if desired.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("13","Honey Cake","Preheat the oven to 350 degrees F. Coat two 9\" x 5\" loaf pans with nonstick cooking spray. \r<BR>\nIn a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note). \r<BR>\n\r<BR>\nBake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely. \r<BR>\n\r<BR>\nNOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning. \r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","2","L");
INSERT INTO `recipes` VALUES("14","Lemon Chiffon Pie","In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well.\r<BR>\n\r<BR>\nSlowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("15","Old Fashion Tea Cakes","Preheat oven to 350 degrees F. Lightly grease a cookie sheet.\r<BR>\n\r<BR>\nCream butter and sugar together until light and fluffy. Add vanilla. Beat in eggs, one at a time, beating well after each addition.\r<BR>\n\r<BR>\nSift together flour, baking soda and cream of tartar, then beat into creamed mixture.\r<BR>\n\r<BR>\nDivide the dough into 3 or 4 portions and roll them out, one at a time, on a lightly floured board to a thickness of 1/4-inch. Cut with a cookie cutter and transfer cutouts to a greased cookie sheet. Bake at 350 degrees F. until lightly browned -- no longer than 10 minutes.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("16","Pecan Meringue Kisses","Preheat oven to 300 degrees F. Grease a cookie sheet.\r<BR>\n\r<BR>\nBeat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.\r<BR>\n\r<BR>\nDrop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("17","Poached Pears","In a large saucepan, melt the cinnamon candies in the apple cider over medium heat. Add the pears and spoon the sauce over them, coating completely. Cover and cook for 25 to 30 minutes or until tender, turning occasionally and basting with the sauce. Serve warm with the sauce spooned over the pears or allow to cool and chill in the sauce until ready to serve. \r<BR>\nNOTE: To make sure the pears stand up when being served, slice a piece off the bottom of each one before poaching. \r<BR>\n\r<BR>\n","0","0","5","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("18","Stovetop Roast","In a large pot, heat the oil over medium-high heat and brown the roast for 8 minutes, turning to brown on all sides.\r<BR>\n\r<BR>\nSprinkle the onion powder, garlic powder, oregano, salt, and pepper over the roast, then add the onions and tomatoes to the pot. \r<BR>\n\r<BR>\nReduce the heat to low, cover, and simmer for 2-1/2 to 3 hours, or until the roast is tender. \r<BR>\n\r<BR>\nSlice the roast across the grain and serve with the pan juices. \r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("19","Chicken Fricassee","Cook a classic dinner for your family! Serve this over buttered egg noodles for a main dish. \r<BR>\n\r<BR>\nIn a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally. \r<BR>\n\r<BR>\nAdd the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally. \r<BR>\n\r<BR>\nMeanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs. \r<BR>\n\r<BR>\nGradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs. \r<BR>\n\r<BR>\nServing Tip: This is great served in bowls over your favorite egg noodles. \r<BR>\n\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("20","Country Chicken & Rice","In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.\r<BR>\n\r<BR>\nCover and allow to boil for 35 minutes. \r<BR>\n\r<BR>\nAdd the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("21","Autumn Chicken Dinner","Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.\r<BR>\n\r<BR>\nPlace chicken breasts in large roasting pan (17\" by 11 1/2\"); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.\r<BR>\n\r<BR>\nMeanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.\r<BR>\n\r<BR>\nArrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("22","Meatloaf Patty","Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. \r<BR>\n\r<BR>\nCombine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat.\r<BR>\n\r<BR>\n**3-Condiment Pan Gravy:**\r<BR>\n2 tablespoons butter\r<BR>\n1/4 medium onion, finely chopped, reserved from meatloaf mixture\r<BR>\n2 tablespoons (a handful) all-purpose flour \r<BR>\n1 to 1 1/2 cups beef stock \r<BR>\n1 tablespoon ketchup\r<BR>\n1 rounded teaspoon spicy brown mustard\r<BR>\n1 tablespoon steak sauce \r<BR>\n\r<BR>\nReduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. \r<BR>\n\r<BR>\nSlice meatloaf patties and drizzle with gravy. Pile smashed potatoes (see Vegetables for recipe) along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("23","Smashed Potatoes","Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste. \r<BR>\n\r<BR>\n\r<BR>\nServe with Meatloaf Patties (recipe found in meat/poultry section)\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("24","Beef Stroganoff","In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley. \r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("25","Rushville Sandwiches","In a frying pan, caramelize onions in olive oil or bacon grease. Add salt and pepper to taste. Add ground beef and cook until browned. Add beans and about 2 pinches of brown sugar, cook until heated through and consistency of a sandwich. Serve on bun with lettuce or shredded cabbage, if desired. \r<BR>\n\r<BR>\nVariations:\r<BR>\nIf desired, add one or more of the following before you add the ground beef:\r<BR>\n1 green pepper, diced\r<BR>\n3 stalks celery, diced\r<BR>\n\r<BR>\nIf desired, add one or more of the following when you add the beans:\r<BR>\n1/2 to 3/4 cup ketchup (to taste)\r<BR>\n1/2 cup barbecue sauce\r<BR>\n2 tablespoons yellow or brown mustard\r<BR>\nOther spices as desired (cayenne pepper, Worcestershire sauce, etc.)\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("26","Chicken Fried Steak","Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("27","Ginger-Mustard Chicken Breasts","Dust chicken lightly with flour. Melt butter in nonstick fry pan and \r<BR>\nsaute chicken over medium-high heat until brown on both sides, about \r<BR>\n2-3 minutes per side. Remove chicken and keep warm. \r<BR>\n\r<BR>\nPour broth into skillet, increase heat and deglaze skillet by boiling \r<BR>\nand scraping loose browned bits on bottom of pan. Add ginger and \r<BR>\ncook, stirring frequently, 2 minutes. Stir in mustards and scallions. \r<BR>\nSeason with salt and pepper. Spoon sauce over chicken.\r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("28","Open Face Smoked Turkey and Asparagus Sandwiches","In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again. \r<BR>\nIn large bowl, combine asparagus, turkey, mustard and honey. \r<BR>\nTo assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly. \r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("29","Beef and Biscuit","Preheat oven to 375 degrees F (190 degrees C).\r<BR>\n \r<BR>\nIn a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits. \r<BR>\n\r<BR>\nSeparate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer. \r<BR>\n\r<BR>\nRemove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top. \r<BR>\n\r<BR>\nBake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color. \r<BR>\n \r<BR>\n\r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("30","Aussie Chicken","Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. \r<BR>\n\r<BR>\nPreheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. \r<BR>\n\r<BR>\nIn a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. \r<BR>\n\r<BR>\nHeat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. \r<BR>\n\r<BR>\nBake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce. \r<BR>\n","0","0","6","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("31","Last Minute Chicken Dinner","Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.","0","0","6","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("32","Fresh Vegetables and Cheese Dip","Crudites:\r<BR>\nCelery sticks\r<BR>\nCucumber slices\r<BR>\nCarrot sticks\r<BR>\nBell pepper strips\r<BR>\nBroccoli florets\r<BR>\n\r<BR>\nCombine mayonnaise, sour cream, feta cheese, parsley, lemon juice, water, Worcestershire sauce, garlic, basil, oregano, and pepper. Cover and refrigerate for several hours. Serve with vegetables.\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","4","1","2003-05-07","","12","L");
INSERT INTO `recipes` VALUES("33","Acadiana Rice \'n Blackeyed Peas","Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8\" Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.\r<BR>\n\r<BR>\nServes 6.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("34","Broccoli and Rice Au Gratin","Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.\r<BR>\n\r<BR>\nAdd broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.\r<BR>\n\r<BR>\nTo bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.\r<BR>\n\r<BR>\nServes 8-10.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("35","Corn Pudding","Preheat oven to 400F. Mix melted butter with corn bread mix until smooth. Add remaining ingredients and stir until well blended. Cook 45 minutes, or until olden brown on top. Allow to sit 5 minutes before serving.\r<BR>\n\r<BR>\nServes 18-20.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("36","Eggplant Fritters","Peel and slice one large eggplant. Steam until tender, then drain. Mash and beat until smooth. Add the following ingredients: egg, flour, salt and pepper and baking powder. Beat well Form into 2 or 3 inch patties and fry in deep hot cooking oil. Brown on all sides (a light brown).\r<BR>\n\r<BR>\nServes 6 to 8.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("37","Mardi Gras Cole Slaw","Fold first 5 ingredients together in a large bowl with wooden spoon.\r<BR>\n\r<BR>\nChill and serve with a garnish of freshly ground black pepper. Serve with outdoor-cooked foods.\r<BR>\n\r<BR>\nServes 10.\r<BR>\n\r<BR>\n","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("38","Zucchini Bake","Preheat oven to 375F. Butter inside of shallow two quart baking dish. Combine first 6 ingredients in bowl and mix well. Place layer of zucchin1 in baking dish and layer with same of the cheese mixture. Repeat, ending with cheese mixture. Combine bread crumbs and Parmesan in small bowl.\r<BR>\n\r<BR>\nSprinkle over casserole. Dot with butter. Tent with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until top is brown. Serve hot.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("39","Summer Tomato Omelette","Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.\r<BR>\n\r<BR>\nServes: 4-6\r<BR>\n\r<BR>\nPLEASE NOTE: No eggs are listed in the ingredients for this omlette.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("40","Stuffed Acorn Squash","Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12\"e x 8\" pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.\r<BR>\n\r<BR>\nYield: 6 servings\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("41","Smothered Okra","Preheat oven to 350F. Pour oil into skillet, enough to cover bottom. Add okra, chopped onion, diced bell pepper and diced tomato. Smother all ingredients and cook until well done and wilted. Break up 5 slices of bacon and mix in with okra in a greased casserole dish (can be sprayed with a nonstick spray) and pour in okra. Mix bread crumbs and grated cheese together. Spread this mixture over okra. Dab this with pats of margarine, then use remaining 5 slices of bacon to garnish the dish. Bake at 350F for approximately 20 to 25 minutes. When done, garnish with parsley sprigs.\r<BR>\n\r<BR>\nServes 8 to 10.\r<BR>\n\r<BR>\n","0","0","3","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("42","Crabby Patties","Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.\r<BR>\nNote: Do not over mix because Crabmeat will break apart.\r<BR>\n\r<BR>\nCrab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown. ","0","0","9","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("43","Trout   Almandine","Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets. ","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("44","Barbecue Shrimp","Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight. Serves 2.","0","0","9","2003-05-07","","2","L");
INSERT INTO `recipes` VALUES("45","Grilled Redfish","Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.\r<BR>\nPrepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("46","Layered Fruit & Shrimp Salad","In a large glass serving bowl, layer fruit by alternating stratas of color.  Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl.  Top with *fruity yogurt dressing and toss the mixture to blend the dressing into the fruit.  Sprinkle with pecans and serve immediately.\r<BR>\n\r<BR>\n\r<BR>\n*Can be found in the Soups/Sauces/Dressings\r<BR>\n\r<BR>\n","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("47","Fruity Yogurt Dressing","In a blender, combine all ingredients.  Cover and blend on high speed about 15 seconds or until smooth.  Pour mixture into a serving bowl and serve immediately or refrigerate for up to 3 days for later use.\r<BR>\n\r<BR>\nTry this as an ambrosia dip for fresh strawberries, pineapple chunks, grapes, kiwi and melon slices!\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("48","Baked Pumpkin Seeds","Leave pumpkin seeds unwashed with shells left on but fibers rubbed off. Combine ingredients in shallow pan. Stirring frequently, bake at 250 degrees to 2 to 3 hours, until dry. Cool, then store in tightly covered container.\r<BR>\n\r<BR>\n","0","0","1","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("49","Roasted Onion and Eggplant P�t�","Preheat oven to 425 degrees F. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season p�t� with salt, pepper and lemon or lime juice to taste.\r<BR>\n\r<BR>\n","0","4","1","2003-05-07","","12","L");
INSERT INTO `recipes` VALUES("50","Jalape�o Cheese and Sausage Dip","Allow cheese to sit at room temperature for 30 minutes. Remove seeds from jalape�o peppers and rinse under cold, running water. This will remove some of the heat. Dice the andouille or other heavy-smoked sausage. In a heavy-bottom saut� pan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Saut� 3-5 minutes or until vegetables are wilted. Add jalape�os and continue to saut� 2-3 minutes more. Remove from heat and allow to cool. Pour the ingredients from the saut� pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise. Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency. Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave. Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips. This dip may also be served cold and will hold well in the refrigerator for a couple of days.","0","0","1","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("51","Spicy Fried Chicken Pasta Salad","If you don\'t have leftover fried chicken, simply take a trip to your favorite fried chicken fast food outlet and pick up 6 pieces of their spicy version. Personally, I love Popeyes. Debone chicken and cut into cubes, making sure that the skin is left intact. Set aside until later. In a large mixing bowl, mash egg yolks well with a fork, then add mayonnaise and Creole mustard, blending well into the yolks. Finely dice egg whites and add to the mixture. Combine all remaining ingredients except the chicken and pasta and mix well until all seasonings are thoroughly coated with the mayonnaise sauce. Add rotini pasta blending well into the mixture, then gently toss in the cold fried chicken cubes. Season to taste using salt and pepper. Place on a large serving platter and garnish with boiled eggs, or you may wish to surround the pasta with additional whole pieces of hot fried chicken. NOTE: Since the mayonnaise sauce is a typical blend for potato salad, you may wish to add your own special seasoning blend to personalize the dish. The most important flavor aspect here is the seasoning applied to the chicken prior to frying. \r<BR>\n\r<BR>\n","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("52","Broccoli Salad","Cut off the broccoli heads, and separate into small florets.\r<BR>\n\r<BR>\nSteam in a microwave for four minutes. Bite a piece. it should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process.  Remove into a colander and set aside to drain.\r<BR>\n\r<BR>\nPut cooking oil in a skillet. Chop bacon into tiny cubes and saut� on medium heat until crispy. Drain and spread onto a paper towel to blot grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)\r<BR>\nMake up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.\r<BR>\n\r<BR>\nIf you have a salad strainer, spin broccoli to remove more water. Place broccoli in a bowl, pour *dressing over it and mix lightly.\r<BR>\n\r<BR>\nRefrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.\r<BR>\n\r<BR>\n\r<BR>\n*Dressing can be found in Soups/Sauces/Dressings \r<BR>\n\r<BR>\n \r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("53","Broccoli Salad Dressing","Prepare Broccoli Salad according to the recipe found in the Salads section.\r<BR>\n\r<BR>\nMake up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.\r<BR>\n\r<BR>\n","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("54","Ginger Salad Dressing","Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. ","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("55","Banana Biscuits","Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.\r<BR>\nPlace dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm.\r<BR>\n\r<BR>\nThese delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","12","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("56","Baked Lima Beans","Fry vegan \"bacon\" in oil in a non-stick frying pan until crisp on both sides (about 10 minutes). Chop into very small pieces.\r<BR>\nPreheat oven to 350 degrees. Meanwhile, cook lima beans in boiling water for 10 minutes and drain.\r<BR>\nMix all the ingredients together and pour into a medium-size oven-proof baking dish. Cover and bake 30 minutes. Serve warm.\r<BR>\n\r<BR>\nServes 8","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("57","Fruit Pizza","Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.\r<BR>\n\r<BR>\nServes 4","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("58","Southern Baked Tofu","Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 - 1 stick margerine. When completely melted, dip tofu in margarine; make sure you coat all surfaces. Dredge tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray or cookie sheet. Bake until crunchy, about 8-10 minutes.","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("59","Hummus","Mix all ingredients in blender until it forms a smooth and rich consitancey. Serve with a variety of vegetables, such as carrot sticks and celery sticks or pretzles.\r<BR>\n ","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("60","Mushroom Madness","Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly. \r<BR>\n\r<BR>\nMelt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.  \r<BR>\n\r<BR>\nAdd all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.  \r<BR>\n","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("61","Chestnuts & Rice","Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling. \r<BR>\n\r<BR>\nSaute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.  \r<BR>\n\r<BR>\n \r<BR>\n","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("62","TVP Sloppy Joes","This is a very tasty version of sloppy joes. If you\'re looking for old fashioned \"comfort food\" you need look no further! \r<BR>\nMakes a sizeable amount for hungry people and/or leftovers. Use leftover pieces of any rustic bread that\'s otherwise too hard to eat - it will hold up better than fresher breads\r<BR>\n\r<BR>\nIn a very large covered frying pan, saute onions and peppers in water or oil. When soft, add remaining ingredients and stir well. Cook on low-medium heat for 20 minutes, covered, stirring occasionally. When done, serve over toast, toasted english muffins, or rice. \r<BR>\n ","0","0","12","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("63","Lentil Tomato Stew","Boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more. \r<BR>\n\r<BR>\nThis seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.  \r<BR>\n","0","0","12","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("64","Carrot Cabbage Casserole","Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish. \r<BR>\n\r<BR>\nTofu Sour Cream:  \r<BR>\n2 cups firm/x-tra firm tofu  \r<BR>\n1/4 cup oil  \r<BR>\n3 Tbsp. lemon juice  \r<BR>\n1/2 tsp. salt  \r<BR>\n1 tsp. sugar   \r<BR>\n\r<BR>\nBlend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.  \r<BR>\n\r<BR>\n \r<BR>\n","0","0","12","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("65","Chichen Lasagna","Tomato Sauce:\r<BR>\n\r<BR>\n1.  Melt butter in skillet.  Saute\' onions until transparent.  Add mushrooms, basil oregano, salt and pepper.  Cook for a few minutes. \r<BR>\n\r<BR>\nBlend tomatoes in blender or processor.  Add to mushrooms.  Simmer while making cream sauce, adding more tomatoes if needed.  Stir in chicken. \r<BR>\n\r<BR>\nCream Sauce:\r<BR>\n\r<BR>\nMelt butter in saucepan.  Stir in flour, cooking and stirring for 2 to 3 minutes. \r<BR>\n\r<BR>\nAdd broth, stirring until thickened.  Stir in half&half over low heat. \r<BR>\n\r<BR>\nLasagna Layering:\r<BR>\n\r<BR>\nSpoon small amount of cream sauce in baking pan.  Place 3 cooked noodles in baking pan.  Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. \r<BR>\nRepeat with remaining noodles and sauces.  Sprinkle top with parmesan cheese. \r<BR>\n\r<BR>\nBake at 350 F for 20 to 25 minutes. \r<BR>\n\r<BR>\n","0","3","7","2003-05-07","","10","L");
INSERT INTO `recipes` VALUES("66","Polka Dot Mac and Cheese","Heat Oven to 375F.\r<BR>\n\r<BR>\nCook as directed 7 oz elbow macaroni.\r<BR>\n\r<BR>\nSpread drained macaroni in 10\"x6\" baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.\r<BR>\n","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("67","Fried Ravioli","Preheat the fryer. In a mixing bowl, combine the cheeses, egg yolk, garlic and parsley together. Mix thoroughly. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Fry the squares in batches, until golden brown about 3 to 4 minutes. Remove the ravioli from the oil and drain on a paper-lined plate. Season the ravioli with salt and pepper. Serve the raviolis with the warm tomato sauce and garnish with the grated Parmesan cheese.\r<BR>\n\r<BR>\nMakes 4 appetizer servings","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("68","Sweet Corn and Mushroom Truffle Pasta","Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.\r<BR>\n\r<BR>\n\r<BR>\n\r<BR>\n","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("69","Rosemary Focaccia","In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring occasionally, for about 30 minutes or until golden.  Let cool.  Meanwhile, in large bowl, disolve sugar in warm water. Sprinkle with yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp olive oil and salt.  Add 2 cups of the flour and beat with electric mixer for 2 minutes or until smooth and elastic.  Gradually stir in remaining flour, onions and rosemary.\r<BR>\n\r<BR>\nTurn out onto lightly floured surface and knead lightly until smooth and elastic, adding flour as needed for 8 to 10 minutes.\r<BR>\nPlace in greased bowl, turning to grease all over.  Cover and let rise for 35 to 45 minutes.  Punch down.  Divide in half; pat each half into flat round.  Let rest for 5 minutes; stretch into 10-inch rounds.  Place on greased baking sheets sprinkled with cornmeal.  Cover and let rise for 35 to 45 minutes.  Brush tops with olive oil; sprinkle with coarse salt and rosemary.  Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and crisp.  Let stand for 10 minutes.  Cut into wedges to serve.  \r<BR>\nMakes 2 rounds.\r<BR>\n","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("70","Tuna Vegetable Pasta Salad","Prepare rotini according to package directions; drain.  In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions.  In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings.  Add to salad mixture; toss to coat.  Cover and chill.\r<BR>\n","0","0","10","2003-05-07","","2","L");
INSERT INTO `recipes` VALUES("71","Penne Pasta with Tomato Cream Sauce","Cook pasta according to package directions, omitting fat or salt, then drain and set aside.\r<BR>\n\r<BR>\nCoat a large non-stick skillet with cooking spray and place over a medium-high heat until hot.  Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.  \r<BR>\nAdd tomato and the next four ingredients.  Bring mixture to a boil.  Cover, reduce heat, and simmer 10 more minutes.\r<BR>\n\r<BR>\nAdd pasta, stirring well.  Cook over medium heat 2 to 3 minutes or until thoroughly heated.  Transfer mixture to a serving bowl.\r<BR>\n\r<BR>\nGarnish with a basil sprig if desired.\r<BR>\n\r<BR>\nMakes 4 servings.\r<BR>\n","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("72","Macaroni Salad","Boil the macaroni until tender; then place the pan in the sink and run cold water over the macaroni until it is completely cooled down.  Boil the eggs ahead of time, and run cold water over them until they are completely cool.  Chop up the eggs into bite-sized peices.  \r<BR>\n\r<BR>\nPut the vegetables, eggs, tuna, and mayonnaise in to a very large bowl.\r<BR>\n\r<BR>\nStir until slightly mixed.  Add macaroni and stir until completely mixed.\r<BR>\n","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("73","Eggplant Lasagna","Preheat the oven to 425 degrees.  Cut the eggplant into thin slices.\r<BR>\nMix the olive oil with all the herbs.  Brush on both sides of the eggplant slices.  Brown the eggplant slices on both sides until tender in a non-stick skillet.  Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish.  Repeat the layers.  Top with the\r<BR>\nremaining mozzarella.  Garnish with olives.  Cover.  Bake until hot and bubbly (about 25 minutes).  Let stand 15 minutes before serving.\r<BR>\n","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("74","Ham and Bean Soup","In large pan, cook sliced carrots and onion in water until tender. Add beans, ham, tomato sauce and Worcestershrie sauce. Simmer 1 hour. Can be made in a crockpot on low. Serves 4.\r<BR>\n","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("75","Creamy Bleu Cheese Salad Dressing","Crumble about 1 cup cheese and set aside a few tablespoons for garnish. In mixing bowl, combine remaining cheese with all other ingredients. Beat with electric or rotary mixer until fluffy. Chill thoroughly. Sprinkle with reserved cheese. Makes about 3 1/2 cups. Also makes great chip dip.","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("76","Chocolate Peanut Butter Sauce ( for ice cream sundaes)","Combine water, sugar, corn syrup, salt and chocolate; cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly. Remove from heat; add vanilla and peanut butter and stir to blend. Serve hot or cold over ice cream. Makes 1 cup.\r<BR>\n","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("77","Cider Raisin Sauce (Serve with pork roast or ham)","Blend butter and flour; add cider and stir until boiling. Add seasonings and raisins. Simmer 1/2 hour.","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("78","Prime Rib Sauce for Dipping","Stir ingredients and dip prime rib in the sauce. Tangy good!","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("79","Sausage Gravy (for biscuits and gravy)","Fry sausage in butter until brown; add salt, pepper and sage. Save 3 cups milk from gallon and mix with flour. Add rest of milk to sausage and heat to just under a boil. Add milk and flour mixture; stir until thickened. ","0","0","13","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("80","Chip Dip","Mix well and refrigerate.","0","0","1","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("81","Super Simple Cracker Spread ((but oooh sooo good!)","Place cream cheese block on serving dish. Pour Pickapepper sauce over cream cheese til it\'s well covered. Serve as a cracker spread. Enjoy!","0","4","1","2003-05-07","","26","L");
INSERT INTO `recipes` VALUES("82","Fruit Dip","Let cream cheese soften at room temperature. Mix cream cheese and marshmallow creme together. Gradually add juice. Add sugar to sweeten to taste. Add whipping cream. Whip together until smooth and well blended. Serve with fruit (bananas, oranges, apples, strawberries, etc.)\r<BR>\n","0","0","1","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("83","Sausage Balls","Mix well. Roll into small ball. Bake at 350 degrees for 11 to 15 minutes or until golden brown. Serve with toothpicks. ","0","0","1","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("84","Very Good Dip","Mix first 3 ingredients well. Gradually add Half & Half. This is really good with vegetables. ","0","0","1","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("85","Carmelized Bacon","Cut bacon strips in half. COver cookie sheet with foil. Spread bacon on foil and cover with brown sugar. Bake at 350 for 20 minutes. Drain on towel. ","0","0","1","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("86","Lime Salad","Sprinkle Jello over cottage cheese; stir until mixed. Let stand until Jello is dissolved, about 30 minutes. Add fruit. Fold in Cool Whip. Makes 12 servings. Nuts may be added, if desired. ","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("87","Dump Salad","Mix and chill.","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("88","Easy Apple Salad","Dice apples. Add rest of ingredients, mixing well. Top with chopped nuts.","0","0","10","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("89","Souther Cornbread","Preheat oven to 450. Generously grease 9-inch square pan with oil. Place in hot oven while mixing batter. Beat eggs, buttermilk and soda. dd cornmeal; beat well. Add salt. Pour into hot pan. \r<BR>\nBake 20 to 25 minutes.","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("90","Crabmeat Au Gratin","Place crabmeat in bottom of shallow baking dish. Melt butter in saucepan. Remove from heat; add flour and blend well. Over low heat, add milk; stir until thick. Add cheese, green onions, salt, pepper and hot sauce. Cook until cheese melts. Pour over crabmeat and bake at 450 degrees until cheese is lightly browned. \r<BR>\n","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("91","Oysters Bienville","To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly. \r<BR>\n","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("92","Alligator Stew","Put vegetable oil and alligator meat in heavy 4 quart cooking pot. Add chopped vegetables, parsley and tomatoes. Season with salt and pepper. Cover pot and cook over medium heat for one hour. Serve over hot cooked rice. Preparation time: 1 hour, 15 minutes. \r<BR>\n","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("93","Crawfish Maque Choux","Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Saut� for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, saut� the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste. \r<BR>\n\r<BR>\nServes: 10 \r<BR>\n","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("94","Swordfish Steaks with Mushroom Sauce","Wipe steaks with damp paper towel, sprinkle with salt and pepper. Set aside. In a large frying pan, saut� garlic in butter. Add lemon juice. Add steaks and turn periodically. Cook 4 to 5 minutes or until fish flakes when tested with a fork. Remove steaks to clean platter. Set steaks aside. Saut� mushrooms in butter in same pan. Add chicken stock, cornstarch and soy sauce. Cook, stirring continuously, until sauce thickens. Pour sauce over swordfish steaks. \r<BR>\n\r<BR>\nServes: 4 \r<BR>\n","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("95","General\'s Broiled Fish","Season the fillets. Line baking pan with foil. Spray with nonstick coating. Layer the seasoned fillets on bottom of pan. Sprinkle garlic over fish. Put slices of onions and strips of celery over garlic. Sprinkle fresh lemon juice over all. Put pan on lowest level of oven and broil fish for 20 minutes. Serve hot. \r<BR>\n\r<BR>\nServes: 3\r<BR>\n","0","0","9","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("96","Hearty White Sandwich Bread","Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface. \r<BR>\n\r<BR>\nNote that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves. \r<BR>\n\r<BR>\nGrease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven. \r<BR>\n\r<BR>\nBake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing. \r<BR>\n\r<BR>\nMakes 2 loaves.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("97","Indian Fry Bread","Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.\r<BR>\n\r<BR>\nPull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.\r<BR>\n","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("98","Cinnamon Bread","Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm. butter does not need to melt. \r<BR>\n\r<BR>\nPlace 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour. \r<BR>\n\r<BR>\nPlace in a well greased bowl and roll to grease top. Let rest covered until dough doubles in size. \r<BR>\n\r<BR>\nPunch dough down and devide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaceses well with shortening or cooking oil. \r<BR>\n\r<BR>\n","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("99","Chinese Pan Bread","Spread oiled green onion over sheet, then roll up and cut into 3-4 section-- depends on size.\r<BR>\n\r<BR>\nTo make the bread flat stand the section on end, depress while twisting (this makes it flaky). \r<BR>\n\r<BR>\nPan fry the bread with 1-2 Tsp oil depends on taste.\r<BR>\n\r<BR>\n","0","0","2","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("100","Sponge Bread Recipe","Put all together and beat thoroughly.\r<BR>\nLet rise fully (over hot water to speed rising). \r<BR>\n\r<BR>\nStir down: Put sponge at once into loaf pan.\r<BR>\nLet rise to fill pan 7/8\'s. \r<BR>\n\r<BR>\nPut into 400 degree oven 10 minutes, then 375 degree for 30 minutes. \r<BR>\n\r<BR>\n","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("101","Banana Ginger Bread","Stir flour, baking powder, soda & cinnamon together. In an another bowl beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in bananas, ginger & lemon peel. Stir in flour mixture. Spray loaf pan with cooking spray and pour in mixture. \r<BR>\n\r<BR>\nBake at 350 for 45 minutes. \r<BR>\n\r<BR>\n","0","0","2","2003-05-07","","1","L");
INSERT INTO `recipes` VALUES("102","Vegan Sesame Semolina Bread","Add the water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.\r<BR>\n\r<BR>\nAdd semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread at this point.\r<BR>\n\r<BR>\nAdd whole grain flour one cup at a time, mixing well after each addition.\r<BR>\n\r<BR>\nMix yeast, 1 tsp. sugar and 1/2 cup warm water in large bowl. Let sit until bubbly\r<BR>\n\r<BR>\nAdd bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes. Form into ball and place into large oiled bowl. \r<BR>\n\r<BR>\nCover with a damp cloth and let rise until doubled. Punch down dough and let rest 15 minutes. Can now be formed into loaves of any type. I started out making 4 round loaves and baking them on two cookie sheets, but I also like french loaves, buns or using whole recipe to make a party sandwich loaf.\r<BR>\n\r<BR>\nAfter forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and lots of sesame seeds.\r<BR>\n\r<BR>\nPlace onto greased pans and let rise until doubled. Bake in a preheated 375 degree oven until loaf sounds hollow when tapped on the bottom.\r<BR>\n","0","0","2","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("103","Pasta Chicken","Start water boiling for pasta and add pasta when boiling, cook until done and then  drain.\r<BR>\n\r<BR>\nCook broccoli (I steam fresh - or follow frozen package directions)\r<BR>\n\r<BR>\nBrown chicken pieces in olive oil, add tomatoes and garlic, simmer for approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.\r<BR>\n\r<BR>\nAdd Half and Half. Simmer again for 3 to 7 minutes, add pasta and parmesan cheese, stir well and serve.\r<BR>\n\r<BR>\nIts great served with french or garlic bread and a salad.\r<BR>\n\r<BR>\n","0","0","7","2003-05-07","\r<BR>\n\r<BR>\n","1","L");
INSERT INTO `recipes` VALUES("104","Artichoke Risotto","SLICE the artichokes thinly (bite-size slivers).\r<BR>\n\r<BR>\nIN a large, heavy saucepan with a handle (lots of stirring), saut� the shallot or onion, garlic, oregano or parsley in the olive oil over medium heat until translucent - a few minutes on medium heat.\r<BR>\n\r<BR>\nADD the artichoke and cook for about 10 minutes on low-medium heat, stirring occasionally with a wooden spoon and adding a few tablespoons of water to avoid drying out.\r<BR>\n\r<BR>\nADD the rice, cook 2 or 3 minutes, till nicely coated with liquid from the pan.\r<BR>\n\r<BR>\nADD wine and simmer, stirring frequently, till absorbed by rice.\r<BR>\n\r<BR>\nSEASON with salt and pepper to taste.\r<BR>\n\r<BR>\nHEAT the broth/water in a separate saucepan or the microwave (just under a simmer).\r<BR>\n\r<BR>\nSTART adding the stock 1/2 cup at a time as per instructions for risotto, remembering to stir quite frequently. RICE should cook at a steady slow simmer, bubbling lightly.\r<BR>\n\r<BR>\nTASTE the rice after it has cooked for about 20 to 25 minutes, if you feel it needs more cooking add more liquid and continue to cook to your taste (up to 40 minutes.\r<BR>\n\r<BR>\nTHE rice can be slightly al dente, with a very slight bite to it (many Italians prefer it this way), with the grains separate, and the rice creamy. If you prefer a softer, more \'amalgamated\' risotto, keep adding broth and cooking until it suits your taste. Remember that it will cook just a bit more as you let it rest after adding the cheese. Bear in mind that different brands and qualities of rice will need more or less liquid.\r<BR>\n\r<BR>\nREMOVE rice from heat, add the cheese, mix well. Cover and let sit for a minute or two.\r<BR>\n\r<BR>\nSERVE onto pre-heated plates passing more cheese at table.\r<BR>\n\r<BR>\n","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("105","Chicken, Snowpeas and Vinaigrette","Cook and drain pasta.\r<BR>\n\r<BR>\nLightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).\r<BR>\n\r<BR>\nCut the chicken breasts into bite sized pieces.\r<BR>\n\r<BR>\nMake vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).\r<BR>\n\r<BR>\nCombine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.\r<BR>\n\r<BR>\nServe.\r<BR>\n","0","0","7","2003-05-07","","0","L");
INSERT INTO `recipes` VALUES("106","Shrimp,  Mayhonaise and Radish Pasta Salad","Set pasta water to boil.\r<BR>\nCook the shrimp as per instructions on package. Do not overcook.\r<BR>\nRemove from heat, drain and allow to cool.\r<BR>\nPrepare radishes and scallions.\r<BR>\nMeanwhile, cook the pasta.\r<BR>\nDrain when al dente.\r<BR>\nRinse with cold water to stop cooking process and prevent from sticking.\r<BR>\nDrain again.\r<BR>\nPlace the pasta in a large serving bowl.\r<BR>\nMix in the mayonnaise, the lemon juice, salt and pepper.\r<BR>\nAdd the rest of the ingredients and toss, mixing well.\r<BR>\nSprinkle with a dash of cayenne pepper, or if you prefer Tabasco sauce.\r<BR>\nPlace in refrigerator for an hour or more.\r<BR>\nServe cold.\r<BR>\n\r<BR>\n\r<BR>\n","0","0","7","2003-05-07","","10","L");


#
# Table structure for table 'search_terms'
#

CREATE TABLE `search_terms` (
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  `count` int(10) unsigned default '0'
) TYPE=MyISAM COMMENT='';



#
# Table structure for table 'subscribers'
#

CREATE TABLE `subscribers` (
  `emailaddress` varchar(255) default NULL
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'subscribers'
#
INSERT INTO `subscribers` VALUES("pault@ratty.net");


#
# Table structure for table 'users'
#

CREATE TABLE `users` (
  `userid` int(10) unsigned NOT NULL default '0',
  `login` varchar(50) NOT NULL default '',
  `password` varchar(50) NOT NULL default '',
  `email` varchar(255) default NULL,
  `newsletter` int(1) unsigned default NULL,
  PRIMARY KEY (`userid`),
  UNIQUE KEY `userid`(`userid`,`login`),
  KEY `userid_2`(`userid`,`login`)
) TYPE=MyISAM COMMENT='';



#
# Dumping data for table 'users'
#
INSERT INTO `users` VALUES("2","ratty","wibble","pault@ratty.net","0");

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