<http://schema.org/recipeInstructions>
" Fill 12-inch skillet with 1/4 inch water. Cover; heat to boiling. Add carrots; reduce heat to medium. Cover; cook 20 minutes or until tender. Drain; let cool. To food processor with knife blade attached, add carrots, orange juice, mayonnaise, vinegar, ginger, soy sauce, sesame oil, cayenne pepper, and 1/8 teaspoon salt. Puree until smooth, scraping down side of bowl. Can be refrigerated, covered, up to 1 day. Place 1 tablespoon puree in each endive leaf. Arrange on large platter. Garnish with chives."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10687/carrot-cups-recipe-ghk0411/?src=shelter_footer>