CREATE TABLE `items` (
  `ItemID` int(10) NOT NULL auto_increment,
  `ItemTitle` varchar(255) NOT NULL default '',
  `ItemCategory` int(10) NOT NULL default '0',
  `ItemSubcategory` int(10) NOT NULL default '0',
  `ItemText` text,
  `ItemImage` varchar(255) NOT NULL default '',
  `Contributor` varchar(50) NOT NULL default '',
  `DateAdded` int(10) NOT NULL default '0',
  `ItemType` varchar(10) NOT NULL default '',
  `ItemStatus` varchar(20) NOT NULL default 'unapproved',
  PRIMARY KEY  (`ItemID`)
) TYPE=MyISAM AUTO_INCREMENT=1015;

INSERT INTO `items` VALUES (1, 'Spicy Couscous', 6, 2, '1/2 ts Vegetable oilrn       2    Green onions, choppedrn       1    Sweet red pepperrn       1    Garlic clove, mincedrn       2    Tomatoes, choppedrn       1    Zucchini, dicedrn       1 c  Chick peas, cookedrn       1 c  Boiling waterrn     1/4 ts Saltrn     1/2 ts Curry powderrn       1 ts Ground cuminrn       2 tb Fresh parsleyrn     1/8 ts Ground cinnamonrn     1/2 ts Gingerrn     1/4 ts Cayennern       1 c  Couscousrn|In a medium-size skillet; heat the oil.  Add green onions, sweetrn   pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.  Removern   from heat and keep warm. In a medium-size saucepan, combine the re-rn   maining ingredients . Mix, cover and let stand 5 minutes, untilrn   liquid is absorbed. Add the first mixture and fluff with a fork.rn', '', 'n/a', 1069966898, 'T', 'approved');
INSERT INTO `items` VALUES (2, 'Moroccan Chicken Stew', 6, 2, '8 ea Thighs, chicken, skinned,rn            -- broiler/fryer typern       1 tb Oil, vegetablern       1 lg Onion, choppedrn       2 lg Garlic, cloves, mincedrn     1/2 ts Turmericrn     1/4 ts Cinnamonrn     1/8 ts Pepper, redrn       4 ea Cloves, wholern       2 ea Bay leavesrn       4 c  Stock, chickenrn      16 oz Tomatoes, whole, cannedrn            -- quartered with juicern       1 md Pepper, green, sliced in rn            -- 1-inch piecesrn       2 ea Carrots, slicedrn     1/2 ts Saltrn      19 oz Chick peas, drainedrn       4 c  Couscous, hot, steamedrn     1/4 c  Raisins, seedlessrn     1/4 c  Almonds, slicedrn|Pour the oil into a Dutch oven over medium-high heat.  Add thern   onion, garlic, and cook, stirring, about 2 minutes or until the onionrn   is soft but not brown.rn   rn        Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.rn   Add chicken and chicken stock and cook over medium-high heat untilrn   liquid boils.rn   rn        Reduce heat to low, cover and cook for 25 minutes.rn   rn        Add tomatoes, green pepper, carrots, and salt, and cook forrn   another 10 minutes or until the chicken and the vegetables are tender.rn   rn        In each of eight soup plates, place one-eighth of the couscous.rn   With a slotted spoon, arrange the chicken and vegetables around thern   couscous.  Ladle broth over all, sprinkle with raisins and almonds.rn   Serve.rn', '', 'n/a', 1069966977, 'T', 'approved');
INSERT INTO `items` VALUES (3, 'Turkish Baklava', 6, 2, '1    Pkg Fillo Sheetsrn1 lb Butter, meltedrn1 lb Walnuts, choppedrn3 c  Sugar, white granulatedrn1/2 ts Ground Clovesrn1 ts Ground Cinnamon orrn1/4 ts Ground and 1 Stick Cinnamonrn9 x 13 Pyrex Baking DishrnPastry Brushrn|1. Chop walnuts to medium fine and mix with 1 cuprn   sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoonrn   ground Cloves. 2. Melt Butter. 3. Cut Fillo in half sorn   that each sheet fits the bottom of the Baking Pan. 4.rn   Generously butter the bottom and sides of the bakingrn   pan and place the Fillo, one sheet ata a time, in thern   baking pan. Generously spread butter on each sheet ofrn   fillo as it is placed in the pan.  Every 6 to 8 sheetsrn   of Fillo sp[read a layer of walnut mix.  Continuern   layering Fillo sheets and walnuts until Fillo isrn   complete.  Pour any remaining butter over top of thern   Baklava.  The secret to good flaky Baklava is to havern   each sheet of Fillo well buttered so that the sheetsrn   do not stick together. 5. With a sharp knife, cut thern   Baklava diagonally to form diamond shaped pieces. 6.rn   Preheat oven to 350 degrees and bake the Baklava forrn   40 to 45 minutes or until golden brown on top.  Removern   from oven and allow to cool completely. 7. SYRUP Mixrn   one cup water, two cups sugar, 1/4 teaspoon groundrn   cloves and either 3/4 teaspoons Cinnamon or thern   Cinnamon stick in a sauce pan and bring to a bnoil.rn   Simmer for 20 minutes. 8. Pour the boiling syrup overrn   the cool Baklava and allow to cool completely again.rn   When cool serve individual pieces with strongrn   (Turkish) sweet coffee and dried apricots for anrn   exquisite dessert.rn', '', 'n/a', 1069967043, 'T', 'approved');