"All-American" Strawberry Pie

Recipe (RecipeNLG) Active Key: rnlg_3536
019cc6db-d72e-70f8-8fc0-58e9a021fb53

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# Linked Contract Term Key Key Qty Value 1 Value 2
1 019cc6dc-14d... component component_item 1.000 - -
2 019c7913-239... component component_item 1.000 - -
3 019ca39c-222... component component_item 1.000 - -
4 019cc6dc-150... component component_item 1.000 - -
5 019ca39c-227... component component_item 1.000 - -
6 019ca39c-256... component component_item 1.000 - -
Key Name Type
component_item string
directions json
ingredients_raw json
link string
ner json
origin_data json
source string
title string
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origin_data
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Key Name Type
component_item string
directions json
ingredients_raw json
link string
ner json
origin_data json
source string
title string
Key Value
directions ["To make glaze:", "Melt jelly; whisk until smooth.", "Mix cornstarch and water.", "Stir into jelly.", "Bring to boil; cook and stir 4 to 5 minutes until mixture is the consistency of thin jam. Cool to room temperature.", "Brush inside of each pie shell with 1/4 cup jelly mixture.", "Gently toss strawberries with remaining jelly mixture to coat.", "Mound strawberry mixture into", "pie shells, dividing equally.", "Turn several strawberries in each pie so that point ends face up.", "Refrigerate at least 2 hours or up to 8 hours before serving.", "Cut each pie into 8 wedges; top each serving with 2 tablespoons whipped cream.", "Yield:", "24 servings (three 9-inch pies)."]
ingredients_raw ["3 c. strawberry jelly", "6 Tbsp. cornstarch", "6 Tbsp. water", "3 baked 9-inch pie shells", "6 lb. fresh, whole, stemmed California strawberries", "3 c. lightly sweetened whipped cream"]
link www.cookbooks.com/Recipe-Details.aspx?id=466314
ner ["strawberry jelly", "cornstarch", "water", "pie shells", "fresh", "whipped cream"]
origin_data {"title" : "\"All-American\" Strawberry Pie", "ingredients" : ["3 c. strawberry jelly", "6 Tbsp. cornstarch", "6 Tbsp. water", "3 baked 9-inch pie shells", "6 lb. fresh, whole, stemmed California strawberries", "3 c. lightly sweetened whipped cream"], "directions" : ["To make glaze:", "Melt jelly; whisk until smooth.", "Mix cornstarch and water.", "Stir into jelly.", "Bring to boil; cook and stir 4 to 5 minutes until mixture is the consistency of thin jam. Cool to room temperature.", "Brush inside of each pie shell with 1/4 cup jelly mixture.", "Gently toss strawberries with remaining jelly mixture to coat.", "Mound strawberry mixture into", "pie shells, dividing equally.", "Turn several strawberries in each pie so that point ends face up.", "Refrigerate at least 2 hours or up to 8 hours before serving.", "Cut each pie into 8 wedges; top each serving with 2 tablespoons whipped cream.", "Yield:", "24 servings (three 9-inch pies)."], "link" : "www.cookbooks.com/Recipe-Details.aspx?id=466314", "source" : "Gathered", "ner" : ["strawberry jelly", "cornstarch", "water", "pie shells", "fresh", "whipped cream"]}
source Gathered
title "All-American" Strawberry Pie
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Append-only: events cannot be edited or deleted
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