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Professional recipes
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Professional recipes
Description:
A range of food recipes including appetizers, mains and deserts
Rows:
41,758
Keywords:
food,appetizers,deserts,mains,starters
Download:
professional-recipes.gz
|
professional-recipes.zip
|
professional-recipes.sql
Preview
# MySQL dump # # Database is ported from MS Access #-------------------------------------------------------- # Program Version 2.0.46 CREATE DATABASE IF NOT EXISTS `movedb`; USE `movedb`; # # Table structure for table 'RECIPES_PRO_NEW' # DROP TABLE IF EXISTS `RECIPES_PRO_NEW`; CREATE TABLE `RECIPES_PRO_NEW` ( `Auto` INTEGER, `Category` VARCHAR(255), `Name` VARCHAR(255), `Recipe` TEXT ) TYPE=MyISAM; # # Dumping data for table 'RECIPES_PRO_NEW' # INSERT INTO `RECIPES_PRO_NEW` VALUES (120, 'Appetizers', 'Apricot & Cucumber Soup', '<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 oz Dried apricots <P>1 1/2 pt Vegetable stock <P>1 ea Orange, juiced & rind grated <P>1 md Cucumber <P>1 md Onion, finely chopped <P>1 tb Vegetable oil <P>2 ts Curry powder <P>Salt & pepper 2 tb Pumpkin seeds, to garnish <P>Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, \"Fruit\" <BR><BR></P></TD></TR></TBODY></TABLE>'); INSERT INTO `RECIPES_PRO_NEW` VALUES (121, 'Appetizers', 'Apricot Raisin Spread Davis', '<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Cream cheese, cut into bits <P>-softened 1/2 c Apricot jam <P>1/2 c Golden raisins <P>-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups. <BR><BR></P></TD></TR></TBODY></TABLE>'); INSERT INTO `RECIPES_PRO_NEW` VALUES (122, 'Appetizers', 'Arame-Stuffed Mushroom Caps', '<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c EDEN Arame <P>-- rinsed and soaked 18 lg Fresh mushrooms <P>1 ts EDEN Sesame Oil <P>1 md Onion <P>1
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