Exampleoutput.txt

[{"title": "Grilled Chicken with Sun-Dried Tomato Paste", "ingredients": "3/4 c Dried tomatoes; dry packed|4 md Garlic cloves|1 ts Extra virgin olive oil|1 ts Crushed red pepper|2 tb Dijon mustard|2 tb Balsamic vinegar|1/4 ts Salt; to taste|1/8 ts Black pepper; to taste|30 oz Chicken breasts; boned (6 fillets), trimmed and flattened|4 tb Unsalted butter; at room temperature", "servings": "6 Servings", "instructions": "1. Soften the dry-packed sun-dried tomatoes in boiling water for at least 15 minutes. Drain well. 2. Mince the garlic in a food processor fitted with a steel blade. Add the drained tomatoes and the rest of the ingredients for the paste and process until pureed and the consistency of a thick paste. Reserve 2 tablespoons. 3. Place the chicken breasts in large, shallow, nonaluminum dish and coat evenly with the paste. Make sure to put some under the skin. Refrigerate 2 to 8 hours, turning several times to make sure the marinade is adhering to the chicken. (The longer it marinates, the spicier it will be.) 4. In a food processor fitted with a steel blade process the butter with the reserved tomato paste until well blended. Place on a sheet of wax paper and roll up into a cylinder. Refrigearte for at least 4 hours or until read to use. It should become very firm. 5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3 inches from the flame for 7 to 10 minutes per side basting with a slice of the butter mixture on each side. 6. Arrange the chicken on individual plates and top each piece with a thin slice of the butter. Advance Preparation: This may be prepared 8 hrs in advance through step 4 and refrigerated. As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and arugula."}, {"title": "Canning Tomato Paste", "ingredients": "8 qt Peeled, cored, chopped tomatoes (about 48 large)|1 1/2 c Chopped sweet red peppers (about 3)|2 ea Bay leaves|1 tb Salt|1 ea Garlic clove; peeled if desired", "servings": "1 Servings", "instructions": "This recipe makes about nine 1/2 pint jars. You will need all the basic equipment, in addition to a fine sieve. 1. Organize and prepare ingredients, equipment, and work area. 2. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally. 3. Press through a fine sieve and return to kettle. Discard seeds and bay leaves. 4. Add garlic, if used, and continue to cook over medium to medium low heat, stirring frequently, until tomato mixture is thick enough to mound on a spoon, about 2-1/2 hours. Remove garlic. 5. Pour hot paste into hot 1/2 pint jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional paste, if necessary, to within 1/4 inch of tops. 6. Wipe tops and threads of jars with damp clean cloth. 7. Put on lids and screw bands as manufacturer directs. 8. Process in a boiling water bath 45 minutes. 9. Follow basic steps for boiling water bath canning, 10 through 19."}, {"title": "Dried Tomato Paste", "ingredients": "20 lb Tomatoes|(quartered|5 lg Onions -- chopped|10 Celery ribs with leaves|(chopped|10 Cloves garlic -- minced|1 bn Fresh parsley -- chopped|10 Sprigs fresh oregano --|Chop|10 Sprigs fresh thyme -- chop|2 Bay leaves|1/2 tb Black peppercorns --|Crushed|20 Whole cloves|3 tb Salt", "servings": "1 Servings", "instructions": "Simmer everything together, mash the tomatoes a little, for about an hour; stirring occasionally. Puree the sauce in a blender or food processsor in small batches to fit your container. Return mixture to pan over very low heat, simmer, stirring occasionally until the mixture is reduced by half and very thick. (Several hours) Spread the mixture 1/2 inch thick on cookie sheets and put out in the sun. As it starts to dry, cut through the paste in a crisscross pattern, allowing air to penetrate as much as possible. Protect the paste from insects with a storm or screen window, a piece of cheesecloth, or netting. A day or two of hot sun will dry the mixture to where you can scrape it off the cookie sheets and form into nonsticky small balls. Oven drying: 140~ about 7 hours Dehydrater: until you can form into nonsticky balls Let the balls dry a day more at room temperature, and store them in a tightly lidded jar. To use, dilute with a little boiling water or stock and use soups and sauces. : "}, {"title": "Tomato Paste, Garlic", "ingredients": "**** NO E *****", "servings": "1 Servings", "instructions": "To store tomato paste: Most recipes for tomato-based pasta sauce call for a single Tablespoon of tomato paste as a thickener. Here's a great way to keep what's left over. Using a hand-held can opener, open both ends of can, discard one. Using the stem of a spoon as a plunger against the other end, push paste out, in its original shape, onto a piece of plastic wrap. Score the paste into Tablespoon-size pieces (most cans contain 6 - 8 Tablespoon worth sizes). Gently roll the plastic around the paste and freeze. When you need a single Tablespoon, just cut off a frozen slice."}]