diff --git a/data/survey_dataset.xml b/data/survey_dataset.xml
new file mode 100644
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--- /dev/null
+++ b/data/survey_dataset.xml
@@ -0,0 +1,2830 @@
+
+
+
+
+ Honey cake
+
+
+ Diabetic
+ Cakes
+
+ 24servings
+
+
+
+
+
+
+
+
+ 3
+
+
+ - eggs
+
+
+
+
+ 0.25
+ cup
+
+ - sugar
+
+
+
+
+ 0.25
+ cup
+
+ - Soft margarine
+
+
+
+
+ 2.5
+ cups
+
+ - flour
+
+
+
+
+ 1
+ teaspoon
+
+ - baking powder
+
+
+
+
+ 1
+ teaspoon
+
+ - baking soda
+
+
+
+
+ 0.5
+ teaspoon
+
+ - ground cinnamon
+
+
+
+
+ 0.25
+ teaspoon
+
+ - ground nutmeg
+
+
+
+
+ 0.125
+ teaspoon
+
+ - ground cloves
+
+
+
+
+ 0.25
+ cup
+
+ - honey
+
+
+
+
+ 1
+ cup
+
+ - Cold strong coffee
+
+
+
+
+ 1
+
+
+ - Ripe banana
+ mashed
+
+
+
+ Beat the eggs until thck. Ad the sugar gradually. Beat in the
+margarine.
+Stir the flour, Baking powder, soda, and spices together. Add
+gradually to the creamed mixture with the honey and the coffee. Beat
+until combined. Add the banana. Pour the batter into a lightly oiled
+and floured 10 inch tube pan or two 9 inch loaf pans. Bake in a 350
+F oven for 45 to 50 minutes. Remove fro mthe oven and cool on a wire
+rack for 5 minutes before removing frm the pan. Cool thoroughly
+before slicing. Calories per serving (1/24 of recipe): 93 calories
+Note: The honey cake has 1 tsp of sugar per serving. Source: The
+American diabetes association cookbook
+
+
+
+
+ Kahlua Cake
+
+
+ Bundt
+ Alcohol
+ Desserts
+ Cakes
+
+ 10servings
+
+
+
+
+
+
+
+ MARIE BARANDICA GJJF24B
+
+
+ 0
+
+
+ - Chocolate Fudge cake w/puddi
+
+
+
+
+ 2
+
+
+ - eggs
+
+
+
+
+ 0.5
+ cup
+
+ - Kahlua
+ or Amaretto
+
+
+
+ 0.25
+ cup
+
+ - oil
+
+
+
+
+ 1
+ pint
+
+ - sour cream
+
+
+
+
+ 12
+ ounces
+
+ - Chocolate chips (2 cups)
+
+
+
+
+
+ Mix together and pour into Bundt pan that has been lightly greased.
+Bake at 350 for 50 - 60 minutes until sides of cake begin to pull
+away from pan.
+
+
+
+
+ Ice Cream, Lowfat
+
+
+ Sugar free
+ Low fat
+ Dessert
+ Diabetic
+
+ 8servings
+
+
+
+
+
+
+
+ INGREDIENTS
+
+
+ 8
+ ounces
+
+ - Pet Lite Milk
+
+
+
+
+ 4
+ packages
+
+ - Sugar Substitute
+
+
+
+
+ 1
+ teaspoon
+
+ - vanilla
+
+
+
+
+ ADD: ONE OF THE FOLLOWING
+
+
+ 2
+
+
+ - Peach
+ peeled and diced
+
+
+
+ 1
+
+
+ - Banana
+ mashed
+
+
+
+ 4
+ slices
+
+ - Pineapple with juice
+
+
+
+
+ 8
+ ounces
+
+ - orange juice
+
+
+
+
+ 2
+ cups
+
+ - Strawberries
+ crushed
+
+
+
+
+ Directions: Mix all together and put in freezer of refrigerator until
+hardened. Remove - break up - put in blender and whip until creamy.
+Serve. Can also be made in one of the small electric machines, or one
+of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk
+and 1/2 Fruit
+
+From Files of A.Broaddus 6-24-93 From the files of Al Rice, North
+PoleAlaska, Feb 1994
+
+
+
+
+ Southwest Smoothie
+
+
+ Mexican
+ Fruits
+ Drinks
+
+ 3servings
+
+
+
+
+
+
+
+
+ 0.5
+ cup
+
+ - Banana
+ sliced
+
+
+
+ 0.5
+ cup
+
+ - Mango
+ Papaya,Or Guava; *
+
+
+
+ 2
+ cups
+
+ - milk
+
+
+
+
+ 1
+ tablespoon
+
+ - honey
+
+
+
+
+ * Fruit should be of one kind listed and be chopped.
+~---------------------------------------------------------------------
+~-- Place all ingredients in food processor workbowl fitted with
+steel blade or in blender container; cover and process on high speed
+until smooth. Strain if using mango.
+
+
+
+
+ Margarita Sunrise
+
+
+ Mexican
+ Juices
+ Drinks
+ Fruits
+ Alcohol
+
+ 6servings
+
+
+
+
+
+
+
+
+ 1
+ each
+
+ - Lime
+ Cut Into Halves
+
+
+
+ 1
+ per serving
+
+ - Granulated sugar
+
+
+
+
+ 3
+ cups
+
+ - Cracked Ice
+
+
+
+
+ 0.25
+ cup
+
+ - powdered sugar
+
+
+
+
+ 1
+ cup
+
+ - Tequila
+
+
+
+
+ 6
+ ounces
+
+ - Frozen Orange Juice
+ *
+
+
+
+ * Use 1 6-ounce can of thawed frozen concentrate.
+~---------------------------------------------------------------------
+~-- Rub rims of 4 stemmed glasses with 1 line half; dip rims of
+glasses in granulated sugar. Squeeze juice from both lime halves
+into blender container. Add remaining ingredients. Cover and blend
+on high speed until foamy.
+
+
+
+
+ Breaded Veal Cutlet ( Weinerschnitzel )
+
+
+ Veal
+ Penndutch
+
+ 1servings
+
+
+
+
+
+
+
+
+ 2
+ pounds
+
+ - Veal steak
+
+
+
+
+ 0
+
+
+ - Salt & pepper
+
+
+
+
+ 0
+
+
+ - Crackers
+ crushed
+
+
+
+ 0
+
+
+ - *OR:
+
+
+
+
+ 0
+
+
+ - bread crumbs
+
+
+
+
+ 1
+
+
+ - egg
+ beaten
+
+
+
+ 0
+
+
+ - lemon juice
+
+
+
+
+ 0
+
+
+ - egg
+ fried
+
+
+
+ Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving.
+Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in
+beaten egg, then again in crumbs. Let stand a few minutes then fry on
+both sides. Sprinkle with lemon juice and garnish with a fried egg
+per portion.
+
+Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
+Arts Press, 1936.
+
+
+
+
+ Blender Double Fudge Cake
+
+
+ Cake
+ Nuts
+ Chocolate
+
+ 10servings
+
+
+
+
+
+
+
+
+ 0.25
+ cup
+
+ - Nuts
+ chopped (cinnamon or,if possible)
+
+
+
+ 1
+
+
+ - egg
+
+
+
+
+ 3
+ tablespoons
+
+ - shortening
+ thinly sliced
+
+
+
+ 1
+ cup
+
+ - milk
+ patty pan,crookneck or a mixtu,cut in pieces about
+
+
+
+ 3
+ ounces
+
+ - Unsweetened Chocolate
+ premelted envelopes
+
+
+
+ 0.5
+ teaspoon
+
+ - vanilla
+ peeled,seeded and chopped
+
+
+
+ 1.25
+ cups
+
+ - flour
+
+
+
+
+ 1.33333
+ cups
+
+ - sugar
+
+
+
+
+ 1.25
+ teaspoons
+
+ - baking powder
+ chopped
+
+
+
+ 0.5
+ teaspoon
+
+ - salt
+
+
+
+
+ 0.25
+ teaspoon
+
+ - Soda
+
+
+
+
+ 0.5
+ cup
+
+ - Semisweet chocolate pieces
+
+
+
+
+ Heat oven to 350~. Grease and flour baking pan, 9x9x2". Measure nuts
+into b Set nuts aside. In order listed, measure remaining ingredients
+except choco Blend 30 seconds on high speed, stopping blender
+occasionally to scrape sid (Batter may be slightly lumpy). Pour
+batter into pan. Bake about 35 minutes or until wooden pick inserted
+in center comes out cle *To prepare cake with electric mixer, measure
+all ingredients except nuts a **If using self-rising flour, omit
+baking powder and salt.
+
+
+
+
+ Chinese: Cashew Chicken 1
+
+
+ Cashews
+ Nuts
+ Chicken
+ Chinese
+ Main dish
+
+ 4servings
+
+
+
+
+
+
+
+
+ 3
+ per serving
+
+ - Chicken Breasts *
+
+
+
+
+ 0.5
+ pound
+
+ - Chinese pea pods
+
+
+
+
+ 0.5
+ pound
+
+ - mushrooms
+
+
+
+
+ 4
+ per serving
+
+ - Green onions
+
+
+
+
+ 2
+ cups
+
+ - Bamboo Shoots
+ drained
+
+
+
+ 1
+ cup
+
+ - Chicken broth **
+
+
+
+
+ 0.25
+ cup
+
+ - soy sauce
+
+
+
+
+ 2
+ tablespoons
+
+ - corn starch
+
+
+
+
+ 0.5
+ teaspoon
+
+ - sugar
+
+
+
+
+ 0.5
+ teaspoon
+
+ - salt
+
+
+
+
+ 4
+ tablespoons
+
+ - Salad oil
+
+
+
+
+ 1
+ package
+
+ - Cashew nuts (about 4-oz)
+
+
+
+
+ * Boned and skinned ** Or bouillon cube dissolved in water
+
+Slice breasts horizontally into very thin slices and cut into inch
+squares. Place on tray. Prepare vegetables, removing ends and strings
+from pea pods, slicing mushrooms, green part of onions, and the
+bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and
+salt. Heat 1 tbls of oil in skillet over moderate heat, add all the
+nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
+Remove and reserve. Pour remaining oil in pan, fry chicken quickly,
+turning often until it looks opaque. Lower heat to low. Add pea pods,
+mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover,
+add soy sauce mixture, bamboo shoots, and cook until thickened,
+stirring constantly. Simmer uncovered a bit more and add green onions
+and nuts and serve immediately.
+
+
+
+
+ Bayou Shrimp Creole
+
+
+ Cajun
+ Shellfish
+ Main dish
+
+ 16servings
+
+
+
+
+
+
+
+
+ 1
+ cup
+
+ - Salad oil
+
+
+
+
+ 1
+
+
+ - Stalk Celery
+ diced
+
+
+
+ 5
+ cups
+
+ - onions
+ sliced
+
+
+
+ 1
+ cup
+
+ - Chili sauce
+
+
+
+
+ 1
+ teaspoon
+
+ - Curry Powder
+
+
+
+
+ 3
+
+
+ - Lge. bay leaf
+
+
+
+
+ 2
+ packages
+
+ - Frozen sliced okra
+
+
+
+
+ 2
+ cans
+
+ - Tomatoes (#303)
+
+
+
+
+ 3
+ large
+
+ - green peppers
+ sliced
+
+
+
+ 1
+
+
+ - Stalk celery leaves
+ chopped
+
+
+
+ 1
+ teaspoon
+
+ - thyme
+
+
+
+
+ 0
+
+
+ - salt
+ red & black pepper
+
+
+
+ 0.5
+ cup
+
+ - chopped parsley
+
+
+
+
+ 5
+ pounds
+
+ - Shrimp
+ cleaned & deveined
+
+
+
+ Heat oil in lge. frying pan. Add green peppers, celery, celery
+leaves and onions. Cook over low heat, stirring until vegetables are
+eslightly softened. Add remaining ingredients except shrimp. Cover
+and simmer for 1 hour, stirring occasionally. Refrigerate for 24
+hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over
+hot cooked rice. Courtesy Telephone Pioneers BillSpalding
+*P CRBR 38 A
+
+
+
+
+ Crab Burgers
+
+
+ Seafood
+ Sandwiches
+ Main dish
+ Eggs
+ Cheese
+
+ 4servings
+
+
+
+
+
+
+
+
+ 2
+ each
+
+ - eggs
+ Lg,hard cooked
+
+
+
+ 1
+ cup
+
+ - Crab Meat
+
+
+
+
+ 1
+ cup
+
+ - Cheddar
+ Md,grated
+
+
+
+ 1
+ each
+
+ - green onion
+ Md,diced
+
+
+
+ 0.5
+ cup
+
+ - mayonnaise
+
+
+
+
+ 1
+ per serving
+
+ - Catsup Or BBQ Sauce
+ to taste
+
+
+
+ 1
+ dash
+
+ - celery salt
+
+
+
+
+ 1
+ dash
+
+ - onion salt
+
+
+
+
+ 1
+ dash
+
+ - garlic powder
+
+
+
+
+ 2
+ tablespoons
+
+ - Sweet Pickle Juice
+
+
+
+
+ Mix the first 4 ingredients together. In a small bowl, combine the
+rest of the ingredients and then add them to the crab mixture. Spread
+on hamburger bun halves and broil until bubbly or slightly brown.
+Serve hot.
+
+
+
+
+ Broiled Flounder
+
+
+ Fish
+ Cyberealm
+ Main dish
+
+ 4servings
+
+
+
+
+
+
+
+
+ 4
+ per serving
+
+ - Double Filets of Flounder
+
+
+
+
+ 2
+ per serving
+
+ - eggs
+ separated
+
+
+
+ 1
+ pinch
+
+ - salt
+ pepper,Dry Mustard
+
+
+
+ 1
+ cup
+
+ - Peanut oil
+
+
+
+
+ 4
+ tablespoons
+
+ - pickle relish
+
+
+
+
+ 1
+ tablespoon
+
+ - parsley
+ chopped
+
+
+
+ 1
+ tablespoon
+
+ - lemon juice
+
+
+
+
+ 1
+ dash
+
+ - Tobasco
+
+
+
+
+ 1) Place the egg yolks in a blender, food processor or deep bowl.
+
+2) Blend in the salt, pepper and mustard. If blending by hand, use a
+small
+whisk.
+
+3) If using the machine, pour the oil through the funnel in a thin,
+steady
+stream with the machine running. If mixing by hand, add oil a few
+drops
+at a time, beating well in between each addition.
+
+4) When half the oil has been added, the rest may be added in a thin
+steady stream while beating constantly with a small whisk.
+
+5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
+whites until stiff but not dry and fold into the mayonnaise created
+through step 4.
+
+6) Broil the fish about 2 inches from the heat source for about 6-10
+minutes, depending on the thickness of the filets.
+
+7) Spread the sauce over each filet and broil for 3-5 minutes longer,
+or
+until the sauce puffs and browns lightly.
+
+From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
+Watertown,NY 315-786-1120
+
+
+
+
+ Coconut Beer Batter Shrimp
+
+
+ Fish
+ Nets
+ Appetizers
+ Cyberealm
+
+ 8servings
+
+
+
+
+
+
+
+ SEASONING MIX
+
+
+ 1
+ tablespoon
+
+ - Cayenne pepper
+
+
+
+
+ 2.25
+ teaspoons
+
+ - salt
+
+
+
+
+ 1.5
+ teaspoons
+
+ - Sweet paprika
+
+
+
+
+ 1.5
+ teaspoons
+
+ - black pepper
+
+
+
+
+ 1.25
+ teaspoons
+
+ - garlic powder
+
+
+
+
+ 0.75
+ teaspoon
+
+ - onion powder
+
+
+
+
+ 0.75
+ teaspoon
+
+ - Dried Thyme
+
+
+
+
+ 0.75
+ teaspoon
+
+ - dried oregano
+
+
+
+
+ FOR THE SHRIMP
+
+
+ 2
+
+
+ - eggs
+
+
+
+
+ 1.75
+ cups
+
+ - flour
+
+
+
+
+ 0.75
+ cup
+
+ - beer
+
+
+
+
+ 1
+ tablespoon
+
+ - baking powder
+
+
+
+
+ 4
+
+
+ - Dozen medium shrimp
+ peeled and deveined,about 2 lbs.
+
+
+
+ 0
+
+
+ - Vegetable Oil For Frying
+
+
+
+
+ 3
+ cups
+
+ - Grated coconut (6 oz)
+
+
+
+
+
+ 1. Thoroughly combine the ingredients for the seasoning mix in a
+small bowl and set aside.
+
+2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
+powder, eggs, and beer together in a bowl, breaking up all lumps
+until it is smooth.
+
+3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix
+and set aside. Place the coconut in a separate bowl.
+
+4. Sprinkle both sides of the shrimps with the remaining seasoning
+mix. Then hold shrimp by the tail, dredge in the flour mixture, shake
+off excess, dip each in batter and allow excess to drip off. Coat
+each shrimp with the coconut and place shrimp on a baking sheet.
+
+5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook
+until golden brown about 1/2 to 1 minute on each side. Do not crowd
+the fryer.
+
+6. Drain on paper towels and serve immediately. Wonderful with warm
+orange marmalade.
+
+Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
+Fields, Cyberealm BBS Watertown NY 1993
+
+
+
+
+ Coconut Fish Curry
+
+
+ Fish
+ Main dish
+
+ 4servings
+
+
+
+
+
+
+
+
+ 650
+ grams
+
+ - Thick white fish fillets
+
+
+
+
+ 2
+ teaspoons
+
+ - lemon juice
+
+
+
+
+ 1
+ teaspoon
+
+ - Cumin seeds
+
+
+
+
+ 0.5
+ teaspoon
+
+ - Fennel seeds
+
+
+
+
+ 0.5
+ cup
+
+ - Desiccated cocunt
+
+
+
+
+ 2
+
+
+ - Piece ginger chopped (2cm)
+
+
+
+
+ 2
+
+
+ - Dried chillies
+ soaked for
+
+
+
+ 0
+
+
+ - 15 minutes in hot water
+
+
+
+
+ 2
+
+
+ - cloves garlic
+
+
+
+
+ 1
+ medium
+
+ - onion
+
+
+
+
+ 0.75
+ teaspoon
+
+ - turmeric
+
+
+
+
+ 2
+ teaspoons
+
+ - Tamarind concentrate
+
+
+
+
+ 2
+ tablespoons
+
+ - butter
+
+
+
+
+ 1.5
+ cups
+
+ - water
+
+
+
+
+ 2
+ tablespoons
+
+ - Chopped coriander
+
+
+
+
+ Preparation time: 20 minutes Cooking time: 12 minutes
+
+Cut across the fillets to make thick slices. Sprinkle with lemon
+juice and set aside. Toast the cumin, fennel seeds and coconut in a
+dry pan until lightly golden and aromatic. Grind to a powder in a
+spice grinder. Grind the ginger, chillies, garlic and onion to a
+paste and add the ground spices, turmeric and tamarind. Fry the
+prepared seasoning paste in the butter for 1.5-2 minutes, stirring.
+Add water and bring to boil. Simmer for 6 minutes. Add the fish with
+half the coriander. Simmer gently until the fish is tender, about 6
+minutes. Serve with rice, garnishing with the remaining coriander.
+
+
+
+
+ Catalan Rice
+
+
+ Fish
+ Casserole
+ Main dish
+ Pork
+ Clams
+
+ 6servings
+
+
+
+
+
+
+
+
+ 2.5
+ cups
+
+ - Fish stock
+
+
+
+
+ 0.25
+ teaspoon
+
+ - Saffron Threads
+
+
+
+
+ 0.25
+ cup
+
+ - Dry white wine
+
+
+
+
+ 6
+ tablespoons
+
+ - Lard
+
+
+
+
+ 0.5
+ pound
+
+ - Chorizo
+ Sliced 1/4"
+
+
+
+ 1.5
+ pounds
+
+ - Pork Loin
+ 1" Cubes
+
+
+
+ 1
+
+
+ - onion
+ thinly sliced
+
+
+
+ 2
+
+
+ - Bell peppers
+ julienned
+
+
+
+ 2
+
+
+ - tomatoes
+ peeled,seeded
+
+
+
+ 3
+
+
+ - Large Squid
+
+
+
+
+ 2
+ cups
+
+ - Long-Grained Rice
+
+
+
+
+ 0.75
+ cup
+
+ - Blanched almonds
+
+
+
+
+ 0.333333
+ cup
+
+ - Pine Nuts
+
+
+
+
+ 3
+
+
+ - garlic cloves
+ minced
+
+
+
+ 1
+ cup
+
+ - Artichoke hearts
+ drained
+
+
+
+ 18
+
+
+ - Clams Or Mussels
+ scrubbed
+
+
+
+ 0.5
+ cup
+
+ - Peas
+
+
+
+
+ 0.25
+ cup
+
+ - Pimientos
+ julienned
+
+
+
+ 2
+ tablespoons
+
+ - Fresh parsley
+ minced
+
+
+
+ Clean squid and cut body sacs into rings. Cut tentacles in half. In
+a small saucepan, bring stock to a bare simmer. Crush saffron and
+combine it with wine in a small bowl. In a flameproof casserole or
+paella pan, heat the lard over moderately high heat. Saute the
+chorizo and pork, turning them until they are browned. Add the
+onion, bell peppers, tomatoes, and squid and cook the mixture over
+moderate heat, stirring, for 15 minutes. Stir in the rice and cook
+for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron
+mixture, and artichoke hearts. Ladle in enough stock to just cover
+the rice mixture. Bring to a boil and simmer it, covered, for 20
+minutes. Arrange the clams in the rice, add the peas, and simmer for
+10-15 minutes, or until the rice is just tender and the clams open.
+Discard any clams that do not open. Garnish with pimientos and
+parsley. This is a recipe by Elizabeth David, appearing in an article
+in 1972 by James Beard. It originated on Spain's Costa Brava. "not a
+true paella, but it is quite good." A 1972 Gourmet Magazine Favorite.
+
+
+
+
+ Baked Steak And Lima Beans
+
+
+ Beef
+
+ 8servings
+
+
+
+
+
+
+
+
+ 1
+ pound
+
+ - Dry lima beans
+
+
+
+
+ 6
+ cups
+
+ - water
+
+
+
+
+ 4
+ each
+
+ - Slices bacon
+
+
+
+
+ 2
+ pounds
+
+ - Round steak (cutin 1"stri
+
+
+
+
+ 18
+ ounces
+
+ - (1 cn) tomato juice
+
+
+
+
+ 1
+ tablespoon
+
+ - Packed brown sugar
+
+
+
+
+ 0.5
+ teaspoon
+
+ - salt
+ or to taste
+
+
+
+ 1
+ teaspoon
+
+ - dry mustard
+
+
+
+
+ 0.5
+ teaspoon
+
+ - black pepper
+
+
+
+
+ Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.
+Remove from heat; let stand, covered, 1 hour. Do not drain. After 1
+hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
+Drain, reserve drippings. Crumble bacon; set aside. Coat beef with
+flour. Brown beef in hot drippings, pour off excess fat. Stir in
+beans and onion. Combine toamto juice, brown sugar, salt, peper and
+mustard. Pour over beans and beef mizture. Bake covered in 325
+degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped
+with crunbled bacon and grated cheese to taste.
+
+
+
+
+ Tabasco Classic - Perfect Seared Steaks ****
+
+
+ Tabasco
+ Hot
+ Barbecue
+ Beef
+
+ 4servings
+
+
+
+
+
+
+
+
+ 4
+
+
+ - New York Strip Or:
+
+
+
+
+ 0
+
+
+ - Rib Eye Steaks
+ 2" Thick
+
+
+
+ 2.66667
+ teaspoons
+
+ - Tabasco Pepper Sauce
+
+
+
+
+ 0
+
+
+ - Freshly Cracked Black Pepper
+
+
+
+
+ 0
+
+
+ - salt
+
+
+
+
+ This is our favorite way to cook steaks outdoors on a charcoal grill,
+and it works well with hamburgers, too. Start with a good "steak
+fire" of white coals 3 to 4 inches below the grill. To test the
+fire, put the palm of your hand just above the grill. If you can
+keep it there only for as long as it takes to say "One thousand and
+one," the fire is ready.
+~---------------------------------------------------------------------
+~-- Place the steaks on a cutting board and, with the back of a
+spoon, briskly rub about 1/3 teaspoon Tabasco sauce and some pepper
+into both sides of each steak. Grill the steaks over a hot fire for
+about 5 minutes on each side for medium-rare.
+
+To broil, preheat the broiler, place the seasoned steaks on an oiled
+broiler rack, and cook 6 inches from the heat for 4 to 5 minutes on
+each side for medium-rare. Add salt to taste.
+
+From: The Tabasco Cookbook.
+
+
+
+
+ Salisbury Steak with Mushroom Sauce
+
+
+ Hamburger
+ Stove top
+ Beef
+
+ 1servings
+
+
+
+
+
+
+
+
+ 1
+ pound
+
+ - Beef chuck
+ ground
+
+
+
+ 0.25
+ teaspoon
+
+ - pepper
+
+
+
+
+ 2
+ tablespoons
+
+ - butter or margarine
+
+
+
+
+ 1
+ teaspoon
+
+ - Curry Powder
+
+
+
+
+ 1
+
+
+ - Beef bouillon cube
+
+
+
+
+ 1
+ teaspoon
+
+ - salt
+
+
+
+
+ 4
+ ounces
+
+ - Canned mushrooms
+ drained
+
+
+
+ 2
+ tablespoons
+
+ - flour
+
+
+
+
+ 1
+ cup
+
+ - water
+
+
+
+
+ Mix meat, salt and pepper and shape into 4 patties. Pan fry in
+lightly greased skillet until of desired doneness. Remove from
+skillet and keep hot. Cook mushrooms in butter for 2 - 3 minutes.
+Blend in flour and curry powder. Add water and bouillon cube; cook
+until smooth and thickened. Pour sauce over meat patties and serve at
+once.
+
+
+
+
+ Meatless Loaf
+
+
+ Vegan
+ Vegetarian
+
+ 4servings
+
+
+
+
+
+
+
+
+ 2
+ tablespoons
+
+ - Sunflower or other veg. oil
+
+
+
+
+ 2
+ medium
+
+ - onions
+ chopped
+
+
+
+ 4.5
+ ounces
+
+ - TVP granules
+
+
+
+
+ 1
+ cup
+
+ - Hot water or vegetable stock
+
+
+
+
+ 1.5
+ cups
+
+ - Breadcrumbs
+
+
+
+
+ 0.5
+ tablespoon
+
+ - Mixed herbs (such as parsley
+ sage,rosemary and thyme)
+
+
+
+ 1
+ tablespoon
+
+ - freshly chopped parsley
+
+
+
+
+ 2
+
+
+ - garlic cloves
+ crushed
+
+
+
+ 1
+
+
+ - Egg (or egg replacer) (beat egg if using)
+
+
+
+
+ 2
+ tablespoons
+
+ - soy sauce
+
+
+
+
+ 0
+
+
+ - Salt and pepper to taste
+
+
+
+ SAUCE
+
+
+ 32
+ ounces
+
+ - Canned chopped tomatoes
+
+
+
+
+ 6
+ ounces
+
+ - tomato paste
+
+
+
+
+ 0
+
+
+ - Salt and pepper to taste
+
+
+
+
+
+ Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
+onions until lightly browned. Add the TVP mince, stir and cook for
+two minutes. Pour the hot water or stock over the saute and simmer
+for four minutes.
+
+In a separate bowl, mix the breadcrumbs, herbs and garlic together
+with one cup cold water. Stir in the egg and leave to one side for
+ten minutes.
+
+Combine the cooked TVP mince with the breadcrumbs mixture, then add
+the soy sauce. Stir well and season to taste. Using your hands,
+shape the mixture into an oval mound and place it in the center of a
+large baking dish, leaving plenty of space all around for the tomato
+sauce to run.
+
+Heat the tomatoes, tomato paste and seasoning in a small saucepan,
+and pour over the loaf, then bake for one hour. Serves 6.
+
+JTK's notes: I usually add more herbs & chopped garlic, and saute
+chopped vegetables like celery, carrots, and/or mushrooms after
+onions are done but before adding TVP. Hot sauce is a good addition,
+too, or other flavored sauce like veg. Worcestershire. The egg
+replacer works fine --- not sure if it's even necessary. Also, I make
+the tomato sauce differently (sometimes I use canned/jar or homemade
+frozen sauce, and I prefer canned whole tomatoes, pureed, to
+prechopped ones), but it doesn't matter much. I make breadcrumbs from
+whatever bread is available, preferably wholewheat (lightly toasted
+for dryness) --- doesn't matter much either. Cracker crumbs would
+probably do as well, if you don't have bread around or a food
+processor/blender. I've made 1.5x recipe into a single loaf OK, but
+larger wouldn't work (would have to make separate loaves, if larger
+quantities are desired)
+
+makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with a
+couple inches margin around for sauce --- see above). VEGAN/OVO.
+
+(orig. posted by Jean Reese, adapted from Veg. Times)
+
+
+
+
+ Black Bean Soup
+
+
+ Appetizers
+ Vegetarian
+ Soups
+
+ 6servings
+
+
+
+
+
+
+
+
+ 1
+ pound
+
+ - Black beans
+ soaked
+
+
+
+ 8
+ cups
+
+ - water
+
+
+
+
+ 2
+ tablespoons
+
+ - salt
+
+
+
+
+ 1
+ cup
+
+ - onion
+ chopped
+
+
+
+ 1
+ cup
+
+ - green pepper
+ chopped
+
+
+
+ 1
+ cup
+
+ - celery
+ chopped
+
+
+
+ 1
+ cup
+
+ - carrots
+ chopped
+
+
+
+ 8
+ tablespoons
+
+ - olive oil
+
+
+
+
+ 6
+
+
+ - garlic cloves
+
+
+
+
+ 1
+ tablespoon
+
+ - cumin
+
+
+
+
+ 4
+ teaspoons
+
+ - white vinegar
+
+
+
+
+ 1
+ teaspoon
+
+ - soy sauce
+
+
+
+
+ Simmer beans in water till soft.
+
+Saute onions, pepper, celery & carrots in olive oil til the onions
+turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook,
+stirring for 3 minutes.
+
+Drain about 1/2 c water from beans & add it to the saute. Cook over
+a low heat for 30 minutes.
+
+Combine vegetables with beans. Cook for another 30 minutes, adding
+more water if necessary.
+
+Joel Rapp, "Mother Nature's Vegetarian Feasts"
+
+
+
+
+ Fava Bean Burgers
+
+
+ D/g
+ Boat
+ Burger
+ Vegetarian
+ Beans
+
+ 7servings
+
+
+
+
+
+
+
+
+ 1
+ cup
+
+ - Multi grain oats
+
+
+
+
+ 0.125
+ cup
+
+ - Bran
+
+
+
+
+ 0.25
+ cup
+
+ - Wheat germ
+
+
+
+
+ 0.333333
+ cup
+
+ - Dry potato flakes
+
+
+
+
+ 0.75
+ cup
+
+ - V-8 juice
+
+
+
+
+ 1
+
+
+ - egg
+
+
+
+
+ 1
+ can
+
+ - Fava beans - 19 oz. drained
+
+
+
+
+ 1
+ cup
+
+ - carrots
+ shredded
+
+
+
+ 0.5
+ cup
+
+ - onion
+ finely chopped
+
+
+
+ 0.25
+ cup
+
+ - green pepper
+ finely chopped
+
+
+ SPICES (REGULAR OPTION
+
+
+ 0.125
+ teaspoon
+
+ - garlic powder
+
+
+
+
+ 0.125
+ teaspoon
+
+ - white pepper
+
+
+
+
+ 0.25
+ teaspoon
+
+ - oregano
+
+
+
+
+ 0.25
+ teaspoon
+
+ - basil
+
+
+
+
+ 0.25
+ teaspoon
+
+ - rosemary
+
+
+
+
+ 0.25
+ teaspoon
+
+ - Ground sage
+
+
+
+
+ 4
+ dashes
+
+ - Tabasco
+
+
+
+
+
+ Place Oats, potato buds, bran, wheat germ in bowl and mix with the V
+8. Let stand for 15 minutes. Stir in egg and spices.
+
+Drain Fava beans, place in small bowl and mash with a fork.
+
+Mix vegetables, oat mixture and beans in medium bowl until well
+blended.
+
+Press firmly into 1/4 lb hamburger press.
+
+Lightly oil non stick fry pan and fry over med heat (325 if using
+electric fry pan) for approximately 8 minutes per side or until
+browned and crisp.
+
+Place on cake rack over cookie sheet and bake for 20-30 minutes so
+inside of burger gets set. Or make thinner burgers.
+
+Cool, wrap individually, freeze.
+
+Spices can be changed to Cajun, Indian, Italian, Mexican
+
+Adapted from recipe of Elizabeth Rodier == Courtesy of Dale & Gail
+Shipp, Columbia Md. ==
+
+
+
+
+ Angel Hair Pesto Primavera
+
+
+ Vegetarian
+ Pasta
+ California
+
+ 8servings
+
+
+
+
+
+
+
+
+ 8
+ tablespoons
+
+ - olive oil
+
+
+
+
+ 1
+ bunch
+
+ - Fresh basil
+
+
+
+
+ 0.25
+ cup
+
+ - Pine Nuts
+
+
+
+
+ 4
+
+
+ - garlic cloves
+
+
+
+
+ 0
+
+
+ - Salt (to taste)
+
+
+
+
+ 0
+
+
+ - White pepper (to taste)
+
+
+
+
+ 3
+ tablespoons
+
+ - butter
+
+
+
+
+ 2
+
+
+ - shallots
+ chopped
+
+
+
+ 1
+ tablespoon
+
+ - Fresh basil
+ chopped
+
+
+
+ 1.5
+ cups
+
+ - Broccoli (tiny florets)
+
+
+
+
+ 1.5
+ cups
+
+ - carrots
+ julienned
+
+
+
+ 1.5
+ cups
+
+ - zucchini
+ julienned
+
+
+
+ 1.5
+ cups
+
+ - Snow peas
+
+
+
+
+ 2
+ cups
+
+ - heavy cream
+
+
+
+
+ 32
+ ounces
+
+ - Angel hair pasta cooked al dente
+
+
+
+
+ 0.5
+ cup
+
+ - Parmesan
+ freshly grated
+
+
+
+ In a food processor place the olive oil, the bunch of basil, pine
+nuts, and garlic. Blend the ingredients together until a paste is
+formed. Add the salt and white pepper, and stir them in. Set the
+pesto aside.
+
+In a large skillet place the butter and heat it on medium high until
+it has melted. Add the shallots, the 1 tablespoon of basil,
+broccoli, carrots, zucchini, and snow peas. Saut� the vegetables for
+3 to 4 minutes, or until they are cooked al dente.
+
+Add the heavy cream and stir it in. Bring the ingredients to a boil.
+Add the cooked pasta and stir it in. Add the pesto to the angel hair
+pasta and stir it in well. Season the dish with the salt and the
+white pepper.
+
+On each of 4 individual serving plates place the pasta. Sprinkle the
+Parmesan cheese on top.
+
+Source: La Rive Gauche - Palos Verdes Estates, California "Southern
+California Beach Recipe" by Joan and Carl Stromquist ISBN:
+0-9622807-3-9 Typed for you by Karen Mintzias
+
+
+
+
+ EGGPLANT LASAGNE
+
+
+ Vegan
+ Vegetarian
+ Pasta
+ Main dish
+
+ 6servings
+
+
+
+
+
+
+
+
+ 1
+ medium
+
+ - eggplant
+
+
+
+
+ 0.5
+
+
+ - lemon
+ juiced
+
+
+
+ 0
+
+
+ - salt
+
+
+
+
+ 0.25
+ cup
+
+ - Unbleached Flour
+
+
+
+
+ 0.25
+ cup
+
+ - cornmeal
+
+
+
+
+ 0.5
+ teaspoon
+
+ - oregano
+
+
+
+
+ 0.5
+ teaspoon
+
+ - garlic powder
+
+
+
+
+ 0.125
+ teaspoon
+
+ - black pepper
+
+
+
+
+ 2
+ tablespoons
+
+ - oil
+
+
+
+ RICOTTA-STYLE FILLING
+
+
+ 1.5
+ pounds
+
+ - Firm tofu
+
+
+
+
+ 0.25
+ cup
+
+ - lemon juice
+
+
+
+
+ 2
+ teaspoons
+
+ - dried basil
+ -=OR=-
+
+
+
+ 2
+ tablespoons
+
+ - -Fresh chopped basil
+
+
+
+
+ 2
+ teaspoons
+
+ - honey
+
+
+
+
+ 1
+ teaspoon
+
+ - salt
+
+
+
+
+ 1
+
+
+ - garlic clove
+
+
+
+
+ 1.5
+ cups
+
+ - tomato sauce
+
+
+
+
+
+ Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
+racks or paper towels, then sprinkle with lemon juice and salt. Let
+stand 5-10 min then wipe off with paper towels. While eggplant is
+standing, mix flour, cornmeal, oregano, garlic powder and black
+pepper together in a bowl. Preheat oven to 350. Dredge eggplant
+slices in flour-cornmeal mix. Lay on cookie sheet spread with the
+oil. Oven-fry slices for 8-10 min on each side or until golden brown.
+
+Ricotta-Style Filling: While the eggplant slices are baking, prepare
+the tofu filling. Process the tofu, lemon juice, basil, honey, salt
+and garlic in food processor to a fine grainy texture like ricotta
+cheese.
+
+Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
+oven fried eggplant slices to cover the bottom of the pan. Then
+spread the tofu filling over, reserving 1/2 cup for the top. Next,
+cover the tofu filling with the rest of the eggplant slices, and pour
+the remaining tomato sauce over the top. Arrange reserved tofu mix in
+small dollops over the top. Bake about 45 min or until dollops are
+slightly browned.
+
+Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
+Carbs 36 g.
+
+FROM: MADELINE HIMY (NFBH49A)
+
+
+
\ No newline at end of file
diff --git a/src/net/woodyfolsom/cs6601/p2/Ingredient.java b/src/net/woodyfolsom/cs6601/p2/Ingredient.java
index d8a1fd2..b27da77 100644
--- a/src/net/woodyfolsom/cs6601/p2/Ingredient.java
+++ b/src/net/woodyfolsom/cs6601/p2/Ingredient.java
@@ -4,9 +4,30 @@ import com.thoughtworks.xstream.annotations.XStreamAlias;
@XStreamAlias("ing")
public class Ingredient {
+ public enum TYPE { ALCOHOL, DAIRY, EGGS, FISH, GLUTEN, GRAIN, NUTS, PORK, POULTRY, RED_MEAT, SHELLFISH, SPICE, SUGAR}
+
private String item;
public String getItem() {
return item;
}
+
+ public boolean isType(TYPE type) {
+ switch (type) {
+ case DAIRY :
+ return item.contains("margarine");
+ case EGGS :
+ return item.equals("egg") || item.equals("eggs");
+ case GLUTEN :
+ return item.contains("flour");
+ case RED_MEAT :
+ return item.contains("beef");
+ case SPICE :
+ return item.endsWith("cinnamon") || item.endsWith("nutmeg") || item.endsWith("cloves");
+ case SUGAR :
+ return item.endsWith("sugar");
+ default : //unknown ingredient, e.g. coffee, bananas, honey
+ return false;
+ }
+ }
}
diff --git a/src/net/woodyfolsom/cs6601/p2/IngredientDivision.java b/src/net/woodyfolsom/cs6601/p2/IngredientDivision.java
new file mode 100644
index 0000000..cd50ea8
--- /dev/null
+++ b/src/net/woodyfolsom/cs6601/p2/IngredientDivision.java
@@ -0,0 +1,33 @@
+package net.woodyfolsom.cs6601.p2;
+
+import java.util.List;
+
+import com.thoughtworks.xstream.annotations.XStreamAlias;
+import com.thoughtworks.xstream.annotations.XStreamImplicit;
+
+@XStreamAlias("ing-div")
+public class IngredientDivision {
+ @XStreamImplicit
+ private List ingredients;
+ private String title;
+
+ public boolean contains(Ingredient.TYPE ingredientType) {
+ for (Ingredient ingredient : ingredients) {
+ if (ingredient.isType(ingredientType)) {
+ return true;
+ }
+ }
+ return false;
+ }
+ public Ingredient getIngredient(int index) {
+ return ingredients.get(index);
+ }
+
+ public int getIngredientsSize() {
+ return ingredients.size();
+ }
+
+ public String getTitle() {
+ return title;
+ }
+}
diff --git a/src/net/woodyfolsom/cs6601/p2/Ingredients.java b/src/net/woodyfolsom/cs6601/p2/Ingredients.java
new file mode 100644
index 0000000..077b569
--- /dev/null
+++ b/src/net/woodyfolsom/cs6601/p2/Ingredients.java
@@ -0,0 +1,55 @@
+package net.woodyfolsom.cs6601.p2;
+
+import java.util.ArrayList;
+import java.util.List;
+
+import com.thoughtworks.xstream.annotations.XStreamAlias;
+import com.thoughtworks.xstream.annotations.XStreamImplicit;
+
+@XStreamAlias("ingredients")
+public class Ingredients {
+ @XStreamImplicit
+ private List ingredients;
+ @XStreamImplicit
+ private List ingDivs;
+
+ public boolean contains(Ingredient.TYPE ingredientType) {
+ for (Ingredient ingredient : ingredients) {
+ if (ingredient.isType(ingredientType)) {
+ return true;
+ }
+ }
+ for (IngredientDivision ingDiv : ingDivs) {
+ if (ingDiv.contains(ingredientType)) {
+ return true;
+ }
+ }
+ return false;
+ }
+
+ public List getIngredients() {
+ return ingredients;
+ }
+
+ public void setIngredients(List ingredients) {
+ this.ingredients = ingredients;
+ }
+
+ public List getIngDivs() {
+ return ingDivs;
+ }
+
+ private Object readResolve() {
+ if (ingDivs == null) {
+ ingDivs = new ArrayList();
+ }
+ if (ingredients == null) {
+ ingredients = new ArrayList();
+ }
+ return this;
+ }
+
+ public void setIngDivs(List ingDivs) {
+ this.ingDivs = ingDivs;
+ }
+}
diff --git a/src/net/woodyfolsom/cs6601/p2/Recipe.java b/src/net/woodyfolsom/cs6601/p2/Recipe.java
index 24d6182..fb1a655 100644
--- a/src/net/woodyfolsom/cs6601/p2/Recipe.java
+++ b/src/net/woodyfolsom/cs6601/p2/Recipe.java
@@ -1,24 +1,17 @@
package net.woodyfolsom.cs6601.p2;
-import java.util.List;
-
import com.thoughtworks.xstream.annotations.XStreamAlias;
@XStreamAlias("recipe")
public class Recipe {
-
- private List ingredients;
+ private Ingredients ingredients;
private RecipeHead head;
public RecipeHead getHead() {
return head;
}
- public Ingredient getIngredient(int index) {
- return ingredients.get(index);
- }
-
- public int getIngredientsSize() {
- return ingredients.size();
+ public Ingredients getIngredients() {
+ return ingredients;
}
}
\ No newline at end of file
diff --git a/test/net/woodyfolsom/cs6601/p2/SurveyDatasetReaderTest.java b/test/net/woodyfolsom/cs6601/p2/SurveyDatasetReaderTest.java
new file mode 100644
index 0000000..7278b89
--- /dev/null
+++ b/test/net/woodyfolsom/cs6601/p2/SurveyDatasetReaderTest.java
@@ -0,0 +1,36 @@
+package net.woodyfolsom.cs6601.p2;
+
+import static org.junit.Assert.assertFalse;
+import static org.junit.Assert.assertNotNull;
+import static org.junit.Assert.assertThat;
+import static org.junit.Assert.assertTrue;
+import static org.hamcrest.CoreMatchers.*;
+
+import java.io.File;
+
+import net.woodyfolsom.cs6601.p2.Ingredient.TYPE;
+import net.woodyfolsom.cs6601.p2.Recipe;
+import net.woodyfolsom.cs6601.p2.RecipeBook;
+import net.woodyfolsom.cs6601.p2.RecipeBookReader;
+
+import org.junit.Test;
+
+public class SurveyDatasetReaderTest {
+
+ @Test
+ public void testReadSurveyDataset() {
+ RecipeBook recipeBook = RecipeBookReader.readRecipeBook(new File("data/survey_dataset.xml"));
+ assertNotNull(recipeBook);
+ assertThat(recipeBook.getSize(), is(equalTo(22)));
+
+ Recipe recipe = recipeBook.getRecipe(0);
+ System.out.println(recipe.getHead().getTitle());
+ assertThat(recipe.getHead().getTitle(), is(equalTo("Honey cake")));
+ assertTrue(recipe.getIngredients().contains(TYPE.EGGS));
+ assertTrue(recipe.getIngredients().contains(TYPE.GLUTEN));
+ assertTrue(recipe.getIngredients().contains(TYPE.SPICE));
+ assertFalse(recipe.getIngredients().contains(TYPE.RED_MEAT));
+ assertFalse(recipe.getIngredients().contains(TYPE.POULTRY));
+ assertFalse(recipe.getIngredients().contains(TYPE.SHELLFISH));
+ }
+}