Structured Data Enriches Google Recipe Search

Google recently announced a new search feature that helps you find the perfect recipe. The feature, known as Google Recipe Search, lets you narrow your search results to show only recipes, with ratings, ingredients, and pictures displayed. You can further filter results by occasion, preparation time, and calories.

In honor of St. Patrick’s Day, here’s an example of a recipe search for Irish Soda Bread–refined to include raisins and caraway seeds, of course–using Google’s new feature:

According to the Webmaster Central Blog, “Recipe View is based on data from rich snippets markup,” which Google first introduced, at Searchology, in 2009.”

If you’re a recipe publisher, you can add markup to your webpages so that your content can appear with this improved presentation, in regular Google results as well as in Recipe View.

Recipe View is part of Google’s ongoing efforts “to enrich the search experience using structured data.”

Check out the video for what may be the world’s largest online cookbook.

Irish Soda Bread Recipe

For the road today, here’s my favorite Irish Soda Bread Recipe, with a blessing:

2 and ½ th sifted all-purpose flour

¼ th cup sugar

½ th teaspoon baking soda

2 teaspoons baking powder

½ th teaspoon salt

1/4th cup butter

1 large egg

1 cup sour cream

½ th cup milk

1 and ½ th cups golden raisins, tossed in 1-teaspoon all-purpose flour

1-teaspoon caraway seeds

  1. Place the oven to 375 F. Grease an 8-inch round cake pan.
  2. Sift the flour, sugar, baking soda, baking powder, and salt into a large mixing bowl. Blend in the butter, crumbling with your fingertips.
  3. Beat together the egg, sour cream, and milk in another bowl. Stir in the raisins and caraway seeds. Blend the wet and dry ingredients together to make a slightly lumpy dough. Turn it into the pan.
  4. Bake for 35 to 40 minutes. The tines of a fork pierced into the center will come out clean.
  5. Cool for about 15 to 20 minutes on a rack before cutting.The bread is delicious warm, at room temperature, or toasted.

May good luck be with you Wherever you go,

And your blessings outnumber

The shamrocks that grow.

 Happy St. Pat’s Day!

About This Blog: Copyright Information

Contacting the Author: Content for a Convergent World – Peg Mulligan’s Blog

From Peg’s Kitchen to Yours…


Thanksgiving is my favorite holiday. The day before Thanksgiving (tomorrow), will find me hard at work, baking about a half dozen pies with all three kids, each of whom has a favorite…We will officially start playing the Christmas carols tomorrow, and if we’re lucky, Tim Allen’s Santa Clause movies will be on, later that night. (I usually don’t get to bed, until very late, Thanksgiving night. Hubby, the early riser in the family, usually starts the turkey in the a.m.)

In the spirit of my last post on Julia Child, technical writer, I’m including a couple simple but tried and true recipes, as my way of thanking you for dropping by, and encouraging you to visit again…It makes and has made a difference.

Make-Ahead Turkey Gravy 

This many years into hosting Thanksgiving, I still have trouble coordinating serving everything at the same time, so enter this recipe…It’s a bit of work for just a gravy, but it’s usually a hit.

For me, there’s nothing better than the smell of turkey wings roasting the day before Thanksgiving…and with this recipe, I don’t have to worry about blowing the gravy (like the icing on the cake), last minute, on the actual day…

So, here you go…enjoy… 

4 turkey wings (about 3 to 4 lb)
2 medium onions, peeled and quartered
8 cups chicken broth
¾ th cup chopped carrots
½ th tsp dried thyme
¾ th cup flour
2 Tbsp stick butter
½ th tsp freshly ground pepper

  1. Heat oven to 400 F. Have ready a large roasting pan, a 5- to 6-qt pot and a 3-qt saucepan.
  2. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 ¼ th hours, or until wings are browned.
  3. Put wings and onions in pot. Add 1-cup water to roasting pan; stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1½ th hours.
  4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
  5. Strain broth into saucepan, pressing vegetables to extract liquid. Discard vegetables; skim fat off broth. (If time permits, refrigerate overnight so fat that rises to the top, solidifies and can be easily removed.)
  6. Whisk flour into remaining 2 cups broth, until well blended and smooth.
  7. Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Planning Tip: Freeze up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often.

Note: On Thanksgiving, after the turkey is cooked and removed from the roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

Celery, Stuffed

The kids help me stuff the celery, each Thanksgiving morning, just before we watch Macy’s Parade. I *love* Macy’s Parade, and some year, we’re all going to see it in person, together.

I’ll always remember the year Murphy, one of my three labs, raided the refrigerator (he could open the door to a previous refrig, with his nose), sometime late Thanksgiving night. He polished off most of the left-over turkey and side dishes there, but didn’t like the stuffed celery, which he left strewn all over my living room carpet.

Given my fondness for the recipe (which I’ve been making some version of since childhood), I was kind of insulted. Maybe you’ll like it better. 

Makes: about 3 ½ th dozen
Prep: 20 minutes

1-pound cream cheese, at room temperature
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 1/3rd  cups walnuts, chopped
½ th teaspoon onion salt
½ th teaspoon black pepper
1 bunch celery, trimmed, separated into ribs, rinsed, leafy ends kept on

  1. In medium-size bowl, with an electric mixer on medium speed, beat together the cream cheese, milk, and Worcestershire sauce until smooth, about 2 minutes. Stir in the walnuts, salt and pepper, until thoroughly blended.
  2. Cut celery ribs into 3-inch pieces. Fill each with about 1 tablespoon of the filling.
  3. Arrange the celery on a serving platter. Cover loosely with plastic wrap. Refrigerate until ready to serve.

Happy Thanksgiving!

About This Blog: Copyright Information

Contacting the Author: Content for a Convergent World – Peg Mulligan’s Blog