Dollar Databases

this CSV file is a MySQL export separated by semicolons.

this CSV file is a MySQL export separated by commas.

sample entry:
[INSERT INTO `recipes` VALUES ('1971', 'Zucchini Oatmeal Muffins', 'Zucchini Oatmeal Muffins recipe | muffin recipes | muffins', 'Zucchini Oatmeal Muffins 2 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 cup pecans, chopped 1/2 cup quick-cooking oats, uncooked 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 medium zucchini (10 ounces), finely shredded 3/4 cup vegetable oil Grease 12 (3-inch) muffin pan cups. Preheat oven to 400 degrees F. Into large bowl, measure flour, sugar, pecans, oats, baking powder, salt and cinnamon. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans. Serve muffins warm or cool on wire rack to serve later. Makes 12 muffins. ', 'muffins', null, null, null);]

[INSERT INTO `ethnic_recipes` VALUES ('1872', 'cantaloupe salsa', 'cantaloupe salsa recipe | mexican recipes', 'Cantaloupe Salsa 1 (2 pound) ripe cantaloupe 1/2 sweet red bell pepper, seeded 2 serrano chiles, finely minced 2 tablespoons finely chopped cilantro 1 tablespoon unseasoned rice vinegar Juice of 1 Mexican lime Sugar, to taste Cut cantaloupe and red pepper into 1/4-inch cubes. Combine with chiles, cilantro, vinegar, and lime juice. Add sugar, if necessary. Let sit for 30 minutes in the refrigerator before serving. Use it the same day it is made.', 'mexican', 'salsas', null, null);]

sample entry:
[INSERT INTO `items` VALUES (946, 'Philadelphia Sticky Buns', 17, 0, '1 package dry yeast\r\n1/2 tsp. sugar\r\n1/4 tsp. salt\r\n3 tbsp. very warm water\r\n1 cup unsalted butter − cut into chunks\r\n3 cups all−purpose flour\r\n3 egg yolks\r\n1/4 cup sugar\r\n1 cup sour cream\r\n\r\nCombine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it\r\nresembles fine, grainy meal. (This can also be done in a food processor, using the\r\nmetal blade and pulsing until mixture is grainy.)\r\nMix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this\r\nmixture, the yeast and flour together. Stir with a wooden spoon until a soft dough\r\nforms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.\r\nRefrigerate overnight. At this point, dough can also be wrapped well in plastic and\r\nfrozen. If you intend to use it for small pastries, divide dough in appropriate\r\nportions.|1/2 cup butter − melted\r\n3/4 cup brown sugar − packed\r\n1−1/2 tsp. cinnamon\r\n1/2 cup raisins − plumped and drained\r\n1/2 cup chopped nuts (optional)\r\n\r\nPreheat oven to 350 F.\r\nIn the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown\r\nsugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the\r\npan bottom as evenly as possible.\r\nMix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out\r\nthe dough into a rectangle − approximately 10 x 12 inches. Brush with some\r\nmelted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut\r\ninto slices − about 3/4 to 1 inch wide.\r\nPlace slices close to each other in prepared pan. Cover lightly and let rise\r\nuntil doubled (about 45 minutes). Brush top with remaining melted butter.\r\nBake 25−30 minutes until evenly brown. Serve while warm. Makes 1−1−1/2 dozen buns.\r\nGiant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown\r\nsugar 2 tsp. cinnamon 3/4 cup raisins − plumped and drained 3/4 cup chopped\r\nnuts (optional)\r\nSame procedure as above but use a large cookie sheet instead. These\r\noversized sticky buns make an indelible impression at a special brunch.', '', 'n/a', 1112925550, 'T', 'approved');]