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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "English cucumbers", "quanity": "2", "unit": "" }, { "name": "kosher salt, plus more as needed", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, finely crushed", "quanity": "2", "unit": "cloves" }, { "name": "seasoned rice vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes to taste", "quanity": "", "unit": "" }, { "name": "toasted sesame seeds", "quanity": "2", "unit": "teaspoons" } ]

[ " Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.\n", " Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.\n", " Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.\n", " Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.\n", " Place cucumbers in a serving bowl and sprinkle with sesame seeds.\n" ]

{ "Calories": "29", "Carbs": "4g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": "12 servings" }

[ { "name": "water", "quanity": "9", "unit": "cups" }, { "name": "whole chicken", "quanity": "1", "unit": "" }, { "name": "plantains, peeled and cut into 2-inch pieces", "quanity": "2", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" }, { "name": "garlic, chopped", "quanity": "5", "unit": "cloves" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "yuca (cassava) roots, peeled and cut into 1-inch cubes", "quanity": "3", "unit": "pounds" }, { "name": "red potatoes, quartered", "quanity": "6", "unit": "small" }, { "name": "corn, drained", "quanity": "1", "unit": "(15.25 ounce) can" } ]

[ " Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).\n", " Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.\n", " Discard chicken skin and bones. Place meat back into the soup; stir to combine.\n" ]

{ "Calories": "456", "Carbs": "75g", "Fat": "9g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "2 dozen cookies" }

[ { "name": "salted butter, at room temperature", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar, plus extra for dusting", "quanity": "⅓", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "almond extract", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "all-purpose flour, sifted", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour, sifted", "quanity": "2", "unit": "tablespoons" }, { "name": "almonds, finely chopped", "quanity": "½", "unit": "cup" } ]

[ " Preheat oven to 325 degrees F (165 degrees C).\n", " Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.\n", " Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.\n", " Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.\n", " Roll cookies in sifted confectioners' sugar when cooled.\n" ]

{ "Calories": "70", "Carbs": "6g", "Fat": "5g", "Protein": "1g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "6 servings" }

[ { "name": "Arborio rice", "quanity": "1 ½", "unit": "cups" }, { "name": "hot chicken stock", "quanity": "4 ½", "unit": "cups" }, { "name": "grated Parmesan cheese (Optional)", "quanity": "1", "unit": "cup" } ]

[ " Place the rice and heated chicken stock into the rice cooker.\n", " Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.\n", " Sprinkle Parmesan cheese over the rice and stir.\n" ]

{ "Calories": "268", "Carbs": "47g", "Fat": "4g", "Protein": "9g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": "10 servings" }

[ { "name": "onion, chopped, or more to taste", "quanity": "1", "unit": "" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "ketchup, or more to taste (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "Hungarian paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar (Optional)", "quanity": "1", "unit": "pinch" } ]

[ " Place onion in a food processor and pulse until onion is minced. Add lemon juice, ketchup, cayenne pepper, paprika, salt, and sugar and pulse until evenly combined. Transfer sauce to an airtight container and refrigerate until flavors combine, 2 to 3 hours.\n" ]

{ "Calories": "11", "Carbs": "3g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": null }

[ { "name": "thinly sliced green onions", "quanity": "⅓", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "sesame oil", "quanity": "2", "unit": "tablespoons" }, { "name": "crushed, roasted macadamia nuts", "quanity": "2", "unit": "tablespoons" }, { "name": "finely crumbled dried seaweed", "quanity": "1", "unit": "tablespoon" }, { "name": "grated fresh ginger root", "quanity": "1", "unit": "teaspoon" }, { "name": "hot red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "kosher salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes", "quanity": "1", "unit": "pound" }, { "name": "thinly sliced green onions, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "toasted sesame seeds", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" } ]

[ " Make the poke: Whisk green onions, soy sauce, sesame oil, macadamia nuts, seaweed, ginger, pepper flakes, and salt together in a large glass or ceramic bowl. Add tuna and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.\n", " Remove poke from refrigerator and stir. Sprinkle with green onions and sesame seeds, then drizzle lemon juice over top.\n" ]

{ "Calories": "231", "Carbs": "3g", "Fat": "12g", "Protein": "28g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "8 servings" }

[ { "name": "water, divided", "quanity": "8", "unit": "cups" }, { "name": "quick-cooking oats", "quanity": "1", "unit": "cup" }, { "name": "cinnamon stick", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" } ]

[ " Combine 5 cups water, quick-cooking oats, and cinnamon stick in a blender; blend until combined, about 1 minute.\n", " Pour the oat mixture through a strainer, collecting the liquids in a pitcher and reserving the solids. Pour remaining water through the strainer containing the solids and into the pitcher. Add sugar and vanilla extract; refrigerate until chilled, about 1 hour.\n" ]

{ "Calories": "91", "Carbs": "20g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 35 mins", "yield": "6 servings" }

[ { "name": "garlic (or more to taste), crushed or very finely minced", "quanity": "6", "unit": "cloves" }, { "name": "dried oregano", "quanity": "2", "unit": "tablespoons" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken leg quarters", "quanity": "6", "unit": "" }, { "name": "lemon, cut into wedges", "quanity": "1", "unit": "" } ]

[ " Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.\n", " Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.\n", " Transfer chicken to paper-towel-lined sheet pan to drain slightly.\n", " Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.\n" ]

{ "Calories": "449", "Carbs": "5g", "Fat": "30g", "Protein": "40g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "25", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "25 dumplings" }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "vegetable oil for frying", "quanity": "1 ½", "unit": "cups" }, { "name": "finely chopped green onions", "quanity": "½", "unit": "cup" }, { "name": "finely chopped cabbage", "quanity": "½", "unit": "cup" }, { "name": "finely chopped carrot", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "½", "unit": "cup" }, { "name": "sesame oil, divided", "quanity": "4", "unit": "teaspoons" }, { "name": "toasted sesame seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "monosodium glutamate (such as Ac'cent®)", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "wonton wrappers", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "rice wine vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "toasted sesame seeds, or more to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.\n", " Heat vegetable oil in a separate skillet over medium heat.\n", " Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.\n", " Crack the second egg into a bowl and beat well.\n", " Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.\n", " Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.\n", " Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.\n" ]

{ "Calories": "125", "Carbs": "12g", "Fat": "6g", "Protein": "6g" }

{ "active_time": null, "additional_time": "35 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "9 brownies" }

[ { "name": "all-purpose flour", "quanity": "⅔", "unit": "cup" }, { "name": "kosher salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "unsweetened chocolate, chopped", "quanity": "3", "unit": "ounces" }, { "name": "unsalted butter", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "pure vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.\n", " Mix flour and salt together in a bowl; set aside.\n", " Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.\n", " Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.\n", " Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.\n", " Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.\n" ]

{ "Calories": "296", "Carbs": "38g", "Fat": "16g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (8-inch) pudding cake" }

[ { "name": "eggs, separated", "quanity": "4", "unit": "large" }, { "name": "lemon juice", "quanity": "⅓", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "sifted all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.\n", " Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored.\n", " Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.\n", " Beat egg whites in a glass, metal, or ceramic bowl until stiff.\n", " Gently blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.\n", " Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.\n" ]

{ "Calories": "188", "Carbs": "41g", "Fat": "2g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "1 1/2 pounds" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "light corn syrup", "quanity": "½", "unit": "cup" }, { "name": "salted peanuts", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" } ]

[ " Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe bowl.\n", " Microwave on high for 4 minutes, stirring halfway through cooking time. Stir in peanuts and microwave on high for 3 1/2 minutes more. Stir in butter and vanilla: microwave for 1 1/2 minutes.\n", " Stir in baking soda until light and foamy; immediately pour onto the prepared cookie sheet and spread thin. Cool completely. Break into pieces, and store in an airtight container.\n" ]

{ "Calories": "89", "Carbs": "15g", "Fat": "3g", "Protein": "1g" }

{ "active_time": null, "additional_time": "12 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "12 hrs 15 mins", "yield": null }

[ { "name": "green beans, drained", "quanity": "1", "unit": "(15-ounce) can" }, { "name": "yellow wax beans, drained", "quanity": "1", "unit": "(14.5-ounce) can" }, { "name": "kidney beans, drained and rinsed", "quanity": "1", "unit": "(15-ounce) can" }, { "name": "onion, sliced into thin rings", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "⅔", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "½", "unit": "teaspoon" } ]

[ " Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.\n" ]

{ "Calories": "112", "Carbs": "16g", "Fat": "5g", "Protein": "2g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "chicken breasts, diced into bite-sized pieces", "quanity": "½", "unit": "pound" }, { "name": "chicken breasts, filleted", "quanity": "½", "unit": "pound" }, { "name": "low-sodium chicken stock, divided", "quanity": "8", "unit": "ounces" }, { "name": "cannellini beans, drained and rinsed, divided", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "chopped green chilies", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "low-fat cream cheese, cut into cubes", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "avocado, diced, or to taste (Optional)", "quanity": "1", "unit": "" }, { "name": "chopped fresh cilantro, or to taste (Optional)", "quanity": "1", "unit": "bunch" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.\n", " Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.\n", " Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.\n", " Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.\n" ]

{ "Calories": "364", "Carbs": "21g", "Fat": "17g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "rotini pasta", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "tri-color rotini pasta", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "roma (plum) tomatoes, chopped", "quanity": "6", "unit": "" }, { "name": "cucumber, chopped", "quanity": "1", "unit": "" }, { "name": "red onion, diced", "quanity": "½", "unit": "cup" }, { "name": "ranch dressing", "quanity": "1", "unit": "(16-ounce) bottle" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "(16-ounce) bottle" } ]

[ " Bring a large pot of lightly salted water to a boil; cook rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.\n", " Combine pasta, tomatoes, cucumber, and red onion in a large bowl.\n", " Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.\n" ]

{ "Calories": "517", "Carbs": "50g", "Fat": "31g", "Protein": "9g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "3 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "4 hrs 5 mins", "yield": null }

[ { "name": "caraway seeds", "quanity": "3", "unit": "tablespoons" }, { "name": "bacon", "quanity": "4", "unit": "slices" }, { "name": "baby back pork ribs", "quanity": "1", "unit": "slab " }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "sauerkraut, drained", "quanity": "1", "unit": "pound" }, { "name": "dry white wine", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 365 degrees F (185 degrees C).\n", " Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.\n", " Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave bacon fat in the pot. Mince bacon and set aside.\n", " Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.\n", " Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.\n", " Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.\n", " Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.\n" ]

{ "Calories": "742", "Carbs": "14g", "Fat": "45g", "Protein": "39g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "vegetable oil for frying, or as needed", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "biscuit mix", "quanity": "1 ½", "unit": "cups" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh asparagus, trimmed", "quanity": "1", "unit": "bunch" } ]

[ " Heat vegetable oil in a large skillet over medium heat.\n", " Whisk milk and eggs together in a bowl.\n", " Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.\n", " Dip asparagus into milk mixture.\n", " Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.\n", " Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.\n" ]

{ "Calories": "423", "Carbs": "37g", "Fat": "25g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "sliced fresh mushrooms", "quanity": "2", "unit": "cups" }, { "name": "finely chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped carrot", "quanity": "1", "unit": "cup" }, { "name": "chopped green bell pepper", "quanity": "¾", "unit": "cup" }, { "name": "chopped celery", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "chili powder, or more to taste ", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1 ⅛", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "¾", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "¾", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "¾", "unit": "teaspoon" }, { "name": "whole peeled tomatoes with juice", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "black beans, undrained", "quanity": "3", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "tomato paste", "quanity": "½", "unit": "(6 ounce) can" }, { "name": "red wine", "quanity": "¼", "unit": "cup" }, { "name": "hot pepper sauce (such as Tabasco)", "quanity": "¾", "unit": "teaspoon" } ]

[ " Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano in hot oil until onion begins to soften, 2 to 3 minutes.\n", " Stir in tomatoes with their liquid, black beans and their liquid, water, tomato paste, red wine, and hot pepper sauce.\n", " Bring chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.\n" ]

{ "Calories": "224", "Carbs": "27g", "Fat": "10g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "fresh asparagus spears, trimmed", "quanity": "10", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic salt", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.\n", " Lightly spray asparagus with cooking spray; place onto the prepared baking sheet.\n", " Bake in the preheated oven until tender, about 12 minutes, flipping spears halfway through.\n", " Meanwhile, mix Parmesan cheese and garlic salt together in a small bowl.\n", " Remove asparagus from the oven and sprinkle Parmesan mixture over top.\n" ]

{ "Calories": "32", "Carbs": "4g", "Fat": "1g", "Protein": "3g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "Dijon mustard", "quanity": "3", "unit": "tablespoons" }, { "name": "cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "olive oil", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh tarragon", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh dill", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh Italian parsley", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh chives", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped fresh thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "rotini (corkscrew) pasta", "quanity": "1", "unit": "pound" }, { "name": "sliced snow peas", "quanity": "1", "unit": "cup" }, { "name": "thinly sliced carrots", "quanity": "1", "unit": "cup" }, { "name": "shelled English peas", "quanity": "½", "unit": "cup" }, { "name": "broccoli florets", "quanity": "1", "unit": "cup" }, { "name": "diced bell peppers", "quanity": "½", "unit": "cup" }, { "name": "sliced cherry tomatoes", "quanity": "1", "unit": "cup" }, { "name": "finely diced red onion", "quanity": "¼", "unit": "cup" }, { "name": "sliced green onions", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.\n", " Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.\n", " Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.\n", " Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.\n", " You can serve this right away, but for best results, cover with plastic wrap and chill in the refrigerator for 4 to 6 hours. Toss and adjust seasoning before serving.\n" ]

{ "Calories": "492", "Carbs": "51g", "Fat": "28g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "young dandelion greens, washed and torn", "quanity": "½", "unit": "pound" }, { "name": "red onion, chopped", "quanity": "½", "unit": "" }, { "name": " ripe tomatoes, chopped", "quanity": "2", "unit": "unknown" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Toss dandelion greens, red onion, and tomatoes together in a medium bowl. Season with basil, salt, and pepper.\n" ]

{ "Calories": "43", "Carbs": "9g", "Fat": "1g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "new potatoes, halved", "quanity": "1 ¾", "unit": "pounds" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh chives", "quanity": "½", "unit": "cup" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh chives for garnish", "quanity": "½", "unit": "cup" } ]

[ " Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.\n", " Stir sour cream, mayonnaise, and 1/2 cup of chives together in a large bowl; stir in cooled potatoes. Season with salt and pepper; garnish with remaining chives.\n" ]

{ "Calories": "318", "Carbs": "26g", "Fat": "23g", "Protein": "4g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "12 eggs" }

[ { "name": "eggs, at room temperature", "quanity": "12", "unit": "" } ]

[ " Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil over medium heat. Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.\n", " Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes, then peel.\n" ]

{ "Calories": "72", "Carbs": "0g", "Fat": "5g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "red potatoes, chopped", "quanity": "5", "unit": "pounds" }, { "name": "mayonnaise", "quanity": "3", "unit": "cups" }, { "name": "finely chopped pickles", "quanity": "2", "unit": "cups" }, { "name": "hard-cooked eggs, chopped", "quanity": "5", "unit": "large" }, { "name": "chopped red onion", "quanity": "½", "unit": "cup" }, { "name": "chopped celery", "quanity": "½", "unit": "cup" }, { "name": "prepared mustard", "quanity": "3", "unit": "tablespoons" }, { "name": "apple cider vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.\n", " Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined.\n", " For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.\n" ]

{ "Calories": "339", "Carbs": "20g", "Fat": "28g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.\n", " Mix flour and salt in a large bowl; make a well in the center.\n", " Beat eggs and melted butter together; pour into the well in flour mixture and mix with a fork until crumbly. Slowly add milk to flour mixture, using hands to mix dough into a ball.\n", " Roll dough into a flat loaf and place on the prepared baking sheet.\n", " Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.\n" ]

{ "Calories": "307", "Carbs": "49g", "Fat": "7g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "1 (9x13-inch) kugel" }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "potatoes, peeled and grated", "quanity": "10", "unit": "medium" }, { "name": "onions, peeled and grated", "quanity": "2", "unit": "medium" }, { "name": "eggs", "quanity": "5", "unit": "large" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon vegetable oil.\n", " Combine grated potatoes and onions in a large bowl. Mix in eggs, 1/3 cup of vegetable oil, salt, and pepper until well combined; pour mixture into the prepared dish.\n", " Bake in the preheated oven until golden brown and crisp on top, 1 ½ to 2 hours.\n" ]

{ "Calories": "119", "Carbs": "17g", "Fat": "5g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 day 30 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 day 1 hr 25 mins", "yield": null }

[ { "name": "vegetable oil for frying", "quanity": "½", "unit": "cup" }, { "name": "cod fillets, cut into 2 to 3 ounce portions", "quanity": "3", "unit": "pounds" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "onions, peeled and sliced into rings", "quanity": "2", "unit": "large" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "red chile pepper, seeded and sliced lengthwise", "quanity": "1", "unit": "" }, { "name": "bay leaves", "quanity": "3", "unit": "large" }, { "name": "whole black peppercorns", "quanity": "8", "unit": "" }, { "name": "whole allspice berries", "quanity": "4", "unit": "" }, { "name": "red wine vinegar", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "packed brown sugar, or to taste", "quanity": "½", "unit": "cup" }, { "name": "curry powder", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "ground coriander", "quanity": "2", "unit": "teaspoons" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.\n", " Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.\n", " Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.\n" ]

{ "Calories": "238", "Carbs": "16g", "Fat": "10g", "Protein": "21g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "2 (9-inch) deep-dish pies" }

[ { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "ricotta cheese", "quanity": "3", "unit": "pounds" }, { "name": "miniature semisweet chocolate chips, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "5", "unit": "teaspoons" }, { "name": "shortening, chilled", "quanity": "½", "unit": "cup" }, { "name": "shortening, chilled", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs, lightly beaten", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" } ]

[ " Make the filling: Beat eggs, sugar, and vanilla together in a large bowl. Stir in ricotta cheese and chocolate chips; set aside.\n", " Make the crust: Combine flour, sugar, and baking powder together in a large bowl; cut in shortening until mixture resembles coarse crumbs. Mix in beaten eggs and vanilla. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.\n", " Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch, deep-dish pie plates.\n", " Roll out two dough balls and line the bottom and sides of each prepared pie plate. Try not to make the crust too thick, as it will expand during cooking. Roll the remaining two dough balls out into 10-inch circles. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel.\n", " Pour ricotta filling evenly into pie crusts. Start with the longest strips of dough and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust; brush lattice top with milk. Arrange foil on edges of crust.\n", " Bake in the preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.\n" ]

{ "Calories": "352", "Carbs": "46g", "Fat": "13g", "Protein": "13g" }

{ "active_time": null, "additional_time": "5 hrs 20 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "6 hrs 40 mins", "yield": "3 round loaves" }

[ { "name": "active dry yeast", "quanity": "2", "unit": "(.25 ounce) packages" }, { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "warm milk", "quanity": "3", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "eggs, beaten", "quanity": "6", "unit": "large" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "lemon zest", "quanity": "¼", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "12", "unit": "cups" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" } ]

[ " Proof yeast in 1/2 cup warm water in a large bowl until slightly frothy, about 5 to 10 minutes.\n", " Meanwhile, dissolve 1/2 cup sugar in warm milk; allow to cool to lukewarm. Once cooled, add milk mixture to yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.\n", " Stir in beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon zest until well blended. Gradually add remaining flour, one cup at a time, to form a very soft dough.\n", " Knead dough on a floured board until soft and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.\n", " Divide dough into three parts and shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bake in preheated oven until loaves are deep golden brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.\n" ]

{ "Calories": "600", "Carbs": "98g", "Fat": "15g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "cauliflower florets", "quanity": "3", "unit": "cups" }, { "name": "vegetable broth", "quanity": "¾", "unit": "cup" }, { "name": "multigrain spaghetti, uncooked", "quanity": "6", "unit": "ounces" }, { "name": "finely shredded Parmesan cheese, plus more for garnish", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "broccoli florets, cut into 1-inch pieces", "quanity": "4", "unit": "cups" }, { "name": "red bell pepper, cut into bite-sized strips", "quanity": "1", "unit": "unknown" }, { "name": "sliced fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon zest (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.\n", " Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.\n", " Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.\n", " Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.\n" ]

{ "Calories": "295", "Carbs": "48g", "Fat": "7g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "4 pork chops" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "medium" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "pinch" }, { "name": "bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "pork chops", "quanity": "4", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.\n", " Beat together soy sauce, egg, water, garlic powder, and ginger in a shallow bowl. Pour bread crumbs into a separate shallow bowl. Dip pork chops in egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.\n", " Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "260", "Carbs": "21g", "Fat": "10g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "leek", "quanity": "1", "unit": "large" }, { "name": "extra-virgin olive oil, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground fenugreek", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "finely chopped fresh parsley", "quanity": "1 ½", "unit": "cups" }, { "name": "finely chopped fresh cilantro", "quanity": "1", "unit": "cup" }, { "name": "finely chopped fresh dill", "quanity": "¾", "unit": "cup" } ]

[ " Slice leek in half lengthwise, then slice thinly crosswise.\n", " Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.\n", " Preheat the oven's broiler with the rack in the upper third position.\n", " Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.\n", " Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.\n", " Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.\n" ]

{ "Calories": "203", "Carbs": "9g", "Fat": "16g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "coconut oil", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves, cut into chunks", "quanity": "6", "unit": "" }, { "name": "chopped celery", "quanity": "2", "unit": "cups" }, { "name": "chopped red onion", "quanity": "½", "unit": "cup" }, { "name": "curry powder", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "light coconut milk", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes with green chile peppers", "quanity": "2", "unit": "(10 ounce) cans" }, { "name": "butternut squash cubes", "quanity": "2", "unit": "cups" }, { "name": "sweetened shredded coconut", "quanity": "¾", "unit": "cup" }, { "name": "firm bananas, thickly sliced", "quanity": "2", "unit": "" } ]

[ " Melt coconut oil in a large pot over medium-high heat. Sauté chicken in hot oil until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until onion is tender, 8 to 10 minutes more.\n", " Pour chicken broth, water, and coconut milk into the pot; add diced tomatoes with green chile peppers, butternut squash, and coconut. Bring to a boil, reduce heat to medium-low, and cook at a simmer until squash is soft, about 40 minutes.\n", " Stir bananas into soup; simmer until bananas are soft, about 5 minutes more.\n" ]

{ "Calories": "183", "Carbs": "15g", "Fat": "8g", "Protein": "13g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 (8-inch) round pie" }

[ { "name": "cauliflower, cut into florets with 1-inch stalks", "quanity": "21", "unit": "ounces" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "salt, divided", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper, divided", "quanity": "½", "unit": "teaspoon" }, { "name": "bacon, chopped", "quanity": "1 ½", "unit": "ounces" }, { "name": "diced onion", "quanity": "⅓", "unit": "cup" }, { "name": "diced carrots", "quanity": "⅓", "unit": "cup" }, { "name": "chopped celery", "quanity": "⅓", "unit": "cup" }, { "name": "chicken breast, cubed", "quanity": "7 ½", "unit": "ounces" }, { "name": "frozen peas", "quanity": "⅓", "unit": "cup" }, { "name": "cremini mushrooms, sliced", "quanity": "2", "unit": "ounces" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.\n", " Place cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside to cool completely, about 10 minutes.\n", " Transfer cauliflower rice to a cheesecloth and squeeze out as much water as possible to ensure it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.\n", " Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.\n", " Remove cauliflower from the oven; stir to mix and dry as it cools.\n", " Increase the oven temperature to 400 degrees F (200 degrees C).\n", " Place cooled cauliflower rice into a large bowl. Add 1/2 cup Cheddar cheese, beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick pan to form a crust.\n", " Bake in the preheated oven until browned, about 25 minutes.\n", " Meanwhile, heat a cast iron skillet over medium-high heat. Cook bacon in the hot skillet until crisp and the fat has rendered. Add onion, carrots, and celery; cook and stir until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.\n", " Pour in chicken broth and cream. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; stir well. Reduce heat and simmer at a low boil until sauce is reduced by one-fourth, about 5 minutes. Mix together cornstarch and water in a small bowl to create a paste. Add slowly to chicken mixture in the skillet, stirring constantly, until sauce thickens.\n", " Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.\n", " Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.\n" ]

{ "Calories": "830", "Carbs": "39g", "Fat": "56g", "Protein": "46g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (8x4-inch) loaf pan" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "ground venison", "quanity": "1 ½", "unit": "pounds" }, { "name": "pork sausage (such as Jimmy Dean)", "quanity": "½", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "onion sandwich buns (such as S. Rosen's)", "quanity": "2", "unit": "unknown" }, { "name": "large eggs", "quanity": "2", "unit": "" }, { "name": "brandy (such as Christian Brothers)", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "bacon grease", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "seasoned salt (such as LAWRY'S)", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic and herb seasoning (such as McCormick)", "quanity": "½", "unit": "teaspoon" }, { "name": "finely ground black pepper ", "quanity": "½", "unit": "teaspoon" }, { "name": "ground sage", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.\n", " Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.\n", " Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.\n", " Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "344", "Carbs": "13g", "Fat": "16g", "Protein": "31g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "6 dumplings" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "cup" } ]

[ " Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.\n" ]

{ "Calories": "173", "Carbs": "34g", "Fat": "1g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "2 servings" }

[ { "name": "carrot, finely sliced or shredded", "quanity": "1", "unit": "large" }, { "name": "shredded green cabbage", "quanity": "2", "unit": "cups" }, { "name": "red bell pepper, thinly sliced", "quanity": "1", "unit": "" }, { "name": "jalapeno pepper, seeded and minced", "quanity": "2", "unit": "" }, { "name": "chopped green onions", "quanity": "½", "unit": "cup" }, { "name": "garlic, finely crushed", "quanity": "3", "unit": "cloves" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "seasoned rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "hoisin sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce, plus more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "sriracha hot sauce, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "dried rice noodles", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cooked chicken breast, torn into bite-size pieces", "quanity": "8", "unit": "ounces" }, { "name": "sesame oil", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly chopped cilantro", "quanity": "½", "unit": "cup" } ]

[ " Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.\n", " Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.\n", " Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.\n", " Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.\n" ]

{ "Calories": "895", "Carbs": "129g", "Fat": "24g", "Protein": "39g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "whole chicken, rinsed", "quanity": "1", "unit": "(4 pound)" }, { "name": "water", "quanity": "2", "unit": "quarts" }, { "name": "bay leaf", "quanity": "1", "unit": "large" }, { "name": "whole clove", "quanity": "1", "unit": "" }, { "name": "garlic, peeled", "quanity": "4", "unit": "cloves" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "carrots, cut into 1/2-inch pieces", "quanity": "3", "unit": "" }, { "name": "celery, cut into 1/2-inch pieces", "quanity": "3", "unit": "ribs" }, { "name": "onion, cut into 1/2-inch pieces", "quanity": "1", "unit": "large" }, { "name": "mushrooms, quartered", "quanity": "6", "unit": "" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground white pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "herbes de Provence", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh tarragon, chopped", "quanity": "3", "unit": "tablespoons" }, { "name": "fresh rosemary, chopped", "quanity": "2", "unit": "tablespoons" }, { "name": "refrigerated biscuit dough", "quanity": "1", "unit": "(10 ounce) can" } ]

[ " Place chicken in large (9-quart) stockpot, pour in water, and drop in bay leaf and clove. Bring to a simmer over medium-low heat. As foam rises to the top of broth, skim and discard with a ladle. Add peeled garlic cloves, cover the pot, and simmer over low heat for 1 hour.\n", " Remove chicken from the pot and allow to cool for a few minutes. When cool enough to handle, remove meat from the bones and set meat aside. Pour stock into a large bowl and set aside.\n", " Melt butter in a large oven-safe pot or Dutch oven over medium heat. Cook and stir carrots, celery, onion, and mushrooms in hot butter until vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add 1/2 of the reserved stock; stir with vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer and cook uncovered for 45 minutes.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Stir milk into sauce until incorporated, then gently mix in reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring stew back to a simmer and cook for 10 more minutes.\n", " Pop open the can of biscuit dough, separate, and place biscuits on top of stew.\n", " Bake in the preheated oven until biscuits are golden brown and stew is bubbling, about 20 minutes. Cover the pot and continue baking until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of stew.\n" ]

{ "Calories": "746", "Carbs": "28g", "Fat": "59g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "mayonnaise", "quanity": "¾", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "sour cream", "quanity": "2", "unit": "tablespoons" }, { "name": "sweet pickle relish", "quanity": "1", "unit": "tablespoon" }, { "name": "minced red onion", "quanity": "½", "unit": "tablespoon" }, { "name": "Dijon mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "tortilla chips", "quanity": "1", "unit": "(11 ounce) package" }, { "name": "shredded Swiss cheese", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "dried dill weed", "quanity": "½", "unit": "teaspoon" }, { "name": "shredded cooked corned beef brisket", "quanity": "2", "unit": "cups" }, { "name": "Bavarian-style sauerkraut with caraway seeds, drained", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.\n", " Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.\n", " Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Top nachos evenly with corned beef and sauerkraut.\n", " Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.\n" ]

{ "Calories": "854", "Carbs": "42g", "Fat": "64g", "Protein": "31g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "cauliflower florets", "quanity": "1 ½", "unit": "pounds" }, { "name": "egg substitute, liquid", "quanity": "4", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "vegan Buffalo wing sauce (such as Frank's)", "quanity": "½", "unit": "cup" } ]

[ " Preheat the air fryer to 400 degrees F (200 degrees C).\n", " Place cauliflower florets in a large bowl. Pour egg substitute over florets and stir to coat.\n", " Mix together flour, garlic powder, paprika, salt, and pepper in a large plastic resealable bag. Seal the bag and shake until evenly combined.\n", " Drop 1/2 of the florets into seasoned flour in the bag. Seal the bag and shake until evenly coated. Place florets in the air fryer basket. Spray the tops with nonstick cooking spray.\n", " Cook in the preheated air fryer for 5 minutes. Flip cauliflower over, spray any chalky spots, and cook for 5 minutes more. Repeat with remaining cauliflower florets.\n", " Meanwhile, heat buffalo wing sauce in a small saucepan over medium heat until warm.\n", " Transfer cauliflower to a large bowl. Pour warm sauce over the top and toss until evenly coated. Serve hot.\n" ]

{ "Calories": "175", "Carbs": "33g", "Fat": "2g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": "2 hrs", "cook_time": "45 mins", "cool_time": "30 mins", "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "large russet potatoes", "quanity": "3", "unit": "pounds" }, { "name": "kosher salt", "quanity": "¼", "unit": "cup" }, { "name": "cold water", "quanity": "10", "unit": "cups" }, { "name": "finely diced celery", "quanity": "½", "unit": "cup" }, { "name": "finely diced sweet onion (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "large hard-boiled eggs, peeled and cut into chunks", "quanity": "3", "unit": "" }, { "name": "chopped fresh chives for garnish", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika for garnish", "quanity": "1", "unit": "pinch" }, { "name": "mayonnaise, or more if needed", "quanity": "1 ¼", "unit": "cups" }, { "name": "apple cider vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt, plus more as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper to taste", "quanity": "", "unit": "" } ]

[ " Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.\n", " When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.\n", " Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.\n", " Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.\n" ]

{ "Calories": "279", "Carbs": "22g", "Fat": "20g", "Protein": "4g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 30 mins", "yield": null }

[ { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "sliced beets with liquid", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "white vinegar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon (Optional)", "quanity": "½", "unit": "teaspoon" } ]

[ " Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.\n", " Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.\n", " Cover and chill for 4 hours to overnight.\n" ]

{ "Calories": "137", "Carbs": "17g", "Fat": "5g", "Protein": "7g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "12 hard-boiled eggs" }

[ { "name": "eggs", "quanity": "12", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Put an egg in each cup of a standard muffin tin.\n", " Bake in the preheated oven for 30 minutes.\n", " Transfer baked eggs to a large bowl filled with ice water. Let sit until cooled completely, about 10 minutes.\n" ]

{ "Calories": "63", "Carbs": "0g", "Fat": "4g", "Protein": "6g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": null, "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "eggs, room temperature", "quanity": "6", "unit": "large" } ]

[ " Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket.\n", " Cook eggs in the preheated air fryer for 15 minutes. Transfer eggs to a cold water bath until fully cooled, 8 to 10 minutes.\n" ]

{ "Calories": "72", "Carbs": "0g", "Fat": "5g", "Protein": "6g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "0 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "16 hard-boiled eggs" }

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "16", "unit": "large" } ]

[ " Insert a wire rack at the bottom of a multifunctional pressure cooker, such as an Instant Pot. Pour in water. Carefully place raw eggs onto the rack, tightly fitting them in. Close and lock the lid.\n", " Select High pressure, according to the manufacturer's instructions; set a timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.\n", " As soon as the timer goes off, hit cancel and release pressure using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will overcook them.\n", " Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.\n" ]

{ "Calories": "63", "Carbs": "0g", "Fat": "4g", "Protein": "6g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": null }

[ { "name": "bone-in ham ", "quanity": "1", "unit": "(5 pound)" }, { "name": "prepared yellow mustard, or to taste", "quanity": "⅓", "unit": "cup" }, { "name": "maple syrup", "quanity": "⅓", "unit": "cup" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "onion powder", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Place ham in a shallow roasting pan. Mix mustard, maple syrup, brown sugar, and onion powder together in a small bowl. Coat ham entirely with the glaze using a spoon or brush.\n", " Roast ham in the preheated oven, uncovered, until heated through, about 2 hours. Let ham rest for about 15 minutes before carving to keep it from drying out.\n" ]

{ "Calories": "604", "Carbs": "11g", "Fat": "42g", "Protein": "42g" }

{ "active_time": null, "additional_time": "9 hrs 10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "10 hrs 50 mins", "yield": null }

[ { "name": "extra virgin olive oil", "quanity": "⅔", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "lime juice", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "2", "unit": "tablespoons" }, { "name": "dried mint flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "¾", "unit": "teaspoon" }, { "name": "crushed rosemary", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "boneless leg of lamb", "quanity": "2 ¼", "unit": "pounds" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "white potatoes, cut into large chunks (Optional)", "quanity": "3", "unit": "" }, { "name": "carrots, cut into large chunks (Optional)", "quanity": "3", "unit": "large" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" } ]

[ " Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.\n", " Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.\n", " Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.\n", " Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.\n", " Place lamb in the middle of the prepared roasting pan.\n", " Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.\n", " Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.\n" ]

{ "Calories": "558", "Carbs": "24g", "Fat": "42g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "cream cheese", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "confectioners' sugar", "quanity": "1 ¾", "unit": "cups" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" } ]

[ " Beat cream cheese and sugar in a large bowl until smooth; fold in whipped topping.\n" ]

{ "Calories": "155", "Carbs": "23g", "Fat": "7g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 1 (9x13-inch) rice pie" }

[ { "name": "butter for greasing", "quanity": "unknown", "unit": "unknown" }, { "name": "eggs", "quanity": "9", "unit": "large" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "ricotta cheese", "quanity": "2", "unit": "pounds" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "cooked white rice", "quanity": "1", "unit": "cup" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(15 ounce) can" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch pan; set aside.\n", " Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple; pour into prepared pan.\n", " Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.\n" ]

{ "Calories": "643", "Carbs": "59g", "Fat": "36g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ¾", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded carrots", "quanity": "2", "unit": "cups" }, { "name": "flaked coconut", "quanity": "1", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "1", "unit": "cup" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.\n", " To make the cake: Mix together flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)\n", " To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until creamy.\n" ]

{ "Calories": "329", "Carbs": "38g", "Fat": "19g", "Protein": "4g" }

{ "active_time": null, "additional_time": "40 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "unsalted butter", "quanity": "¼", "unit": "cup" }, { "name": "coconut oil", "quanity": "1", "unit": "cup" }, { "name": "finely grated carrots, or more to taste", "quanity": "2", "unit": "cups" }, { "name": "finely crushed pineapple, drained", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "finely chopped pecans (Optional)", "quanity": "½", "unit": "cup" }, { "name": "finely chopped walnuts (Optional)", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "unsalted butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract, or to taste", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "confectioners' sugar, or to taste", "quanity": "3", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.\n", " Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.\n", " Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.\n", " Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.\n", " Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.\n", " Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.\n" ]

{ "Calories": "728", "Carbs": "88g", "Fat": "41g", "Protein": "7g" }

{ "active_time": null, "additional_time": "1 day 1 hr 10 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 day 1 hr 20 mins", "yield": null }

[ { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "pickled beets", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "sliced red onion (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.\n", " Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.\n", " Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.\n", " Slice eggs in half and arrange on a tray to serve.\n" ]

{ "Calories": "84", "Carbs": "3g", "Fat": "5g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "½", "unit": "cup" }, { "name": "green onions, chopped", "quanity": "3", "unit": "medium" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "sliced honey ham, finely chopped", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "shredded Cheddar cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "dried breadcrumbs, divided", "quanity": "3", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "oil for frying", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "⅛", "unit": "cup" } ]

[ " Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.\n", " Transfer onion mixture into a large bowl. Stir in ham, Cheddar cheese, and 1 ½ cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.\n", " Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.\n" ]

{ "Calories": "347", "Carbs": "27g", "Fat": "18g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "6 croquettes" }

[ { "name": "diced ham", "quanity": "½", "unit": "pound" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "mayonnaise", "quanity": "1", "unit": "tablespoon" }, { "name": "dry bread crumbs, divided", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix ham, egg, mayonnaise, and half of the bread crumbs together in a bowl; shape into 6 balls. Spread remaining bread crumbs onto a plate; roll balls in crumbs to coat; arrange in a baking dish.\n", " Bake croquettes in the preheated oven until golden brown, 20 to 25 minutes.\n" ]

{ "Calories": "140", "Carbs": "14g", "Fat": "5g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "50 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "2 (10-inch) pies" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "uncooked white rice", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "quart" }, { "name": "ricotta cheese", "quanity": "1", "unit": "(15 ounce) container" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "grated lemon zest", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "6", "unit": "large" } ]

[ " Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10-inch pie plates. Line the pie plates with crust, and refrigerate until needed.\n", " Bring water to a boil in a saucepan; stir in rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in milk and continue cooking, stirring frequently, until mixture thickens. Set aside to cool.\n", " Preheat the oven to 325 degrees F (165 degrees C).\n", " Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.\n", " Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.\n" ]

{ "Calories": "323", "Carbs": "49g", "Fat": "9g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "potatoes, peeled and cubed", "quanity": "8", "unit": "large" }, { "name": "cream cheese", "quanity": "4", "unit": "ounces" }, { "name": "butter", "quanity": "⅓", "unit": "cup" }, { "name": "sour cream", "quanity": "8", "unit": "ounces" }, { "name": "dry Ranch-style dressing mix", "quanity": "½", "unit": "(1 ounce) package" } ]

[ " Preheat the oven to 350 degrees F ( 175 degrees C).\n", " Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain, then add cream cheese, butter, sour cream, and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.\n", " Bake in the preheated oven until the top is golden brown, about 30 minutes.\n" ]

{ "Calories": "373", "Carbs": "54g", "Fat": "15g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "reduced-sodium soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "oyster sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame oil", "quanity": "2", "unit": "teaspoons" }, { "name": "brown sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "raw peeled and deveined shrimp", "quanity": "1", "unit": "pound" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "cold water", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh broccoli florets", "quanity": "2", "unit": "cups" }, { "name": "green onions, chopped (Optional)", "quanity": "2", "unit": "" }, { "name": "toasted sesame seeds (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and garlic together in a small bowl until smooth.\n", " Pour sauce into a multifunctional pressure cooker (such as Instant Pot). Stir in shrimp. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 10 minutes for pressure to build.\n", " Meanwhile, whisk cornstarch and cold water together in a small bowl until smooth.\n", " Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select the Sauté function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.\n", " Garnish shrimp and broccoli with green onions and sesame seeds.\n" ]

{ "Calories": "173", "Carbs": "11g", "Fat": "5g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "roasted garlic, mashed into a paste", "quanity": "3", "unit": "cloves" }, { "name": "cumin", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch " }, { "name": "garbanzo beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "crumbled feta cheese", "quanity": "½", "unit": "cup" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.\n", " Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.\n", " Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.\n" ]

{ "Calories": "197", "Carbs": "18g", "Fat": "12g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "diced red onion", "quanity": "1", "unit": "cup" }, { "name": "chopped carrot", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "coarsely chopped red cabbage", "quanity": "4", "unit": "cups" }, { "name": "beef broth", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "pinto beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat a large soup pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.\n", " Add onion and carrot to the pot; sauté until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours.\n" ]

{ "Calories": "356", "Carbs": "30g", "Fat": "14g", "Protein": "29g" }

{ "active_time": null, "additional_time": "4 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "5 hrs 40 mins", "yield": "1 9x13-inch cake" }

[ { "name": "yellow cake mix (such as Duncan Hines)", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "lime-flavored gelatin mix (such as Jell-O)", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "boiling water", "quanity": "1", "unit": "cup" }, { "name": "key lime juice, or more to taste", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "egg yolks", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "lime juice, or more to taste", "quanity": "¾", "unit": "cup" }, { "name": "lime zest, or to taste", "quanity": "4", "unit": "teaspoons" }, { "name": "cornstarch", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "green food coloring (Optional)", "quanity": "2", "unit": "drops" }, { "name": "whipped topping (such as Cool Whip)", "quanity": "1", "unit": "(8 ounce) container" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.\n", " Make the cake: Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on low speed until moistened. Increase the speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.\n", " Make the poke filling: Dissolve gelatin mix in boiling water. Add key lime juice and mix well.\n", " Use a fork to poke holes all over the cake. Spoon poke filling all over cake, then place into the refrigerator to cool while you make the curd and frosting.\n", " Make the lime curd: Whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heatproof bowl.\n", " Place the heatproof bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until boiling, about 5 minutes.\n", " Slowly whisk the hot sugar mixture, little by little, into beaten eggs. Place the bowl over the pot of simmering water and whisk until the curd coats the back of a spoon, up to 10 minutes. Remove from the heat; mix in butter until melted.\n", " Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly with plastic wrap and refrigerate until completely cool, about 2 hours.\n", " Make the frosting: Transfer 3/4 of the curd to a separate bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more.\n", " Top the poke cake with the remaining lime curd.\n" ]

{ "Calories": "433", "Carbs": "57g", "Fat": "21g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "water", "quanity": "20", "unit": "cups" }, { "name": "whole chicken", "quanity": "1", "unit": "(2 to 3 pound)" }, { "name": "white onion, chopped", "quanity": "½", "unit": "" }, { "name": "carrots, chopped", "quanity": "2", "unit": "large" }, { "name": "celery ribs, chopped", "quanity": "2", "unit": "" }, { "name": "leeks, cut into 1-inch chunks, or more to taste", "quanity": "6", "unit": "large" }, { "name": "pearl barley", "quanity": "⅔", "unit": "cup" }, { "name": "celery seed", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).\n", " Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.\n", " Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.\n", " When the stock is done, remove bones and vegetables using a slotted spoon; discard.\n", " Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.\n" ]

{ "Calories": "285", "Carbs": "20g", "Fat": "18g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "tomato paste", "quanity": "1", "unit": "teaspoon" }, { "name": "anchovy fillet, chopped", "quanity": "1", "unit": "" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "dry cheese tortellini", "quanity": "1", "unit": "cup" }, { "name": "white beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "red pepper flakes, plus more for garnish", "quanity": "1", "unit": "pinch" }, { "name": "dried oregano", "quanity": "1", "unit": "pinch" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "baby spinach leaves", "quanity": "2", "unit": "cups" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.\n", " Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.\n", " Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.\n", " Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.\n" ]

{ "Calories": "278", "Carbs": "35g", "Fat": "10g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "clove garlic, minced", "quanity": "1", "unit": "small" }, { "name": "condensed tomato soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "bottled marinara sauce", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "5 1/4", "unit": "ounces" }, { "name": "chopped fresh oregano, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped fresh basil, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "Italian-style seasoned croutons, or as needed", "quanity": "6", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat olive oil in a large saucepan over medium heat. Add garlic and sauté until tender and fragrant, 2 to 3 minutes. Stir in condensed soup and marinara. Fill the soup can halfway with water, swirl, and slowly pour into the soup.\n", " Add oregano and pepper; bring to a simmer. Reduce the heat to low and cook until the flavors blend, about 15 minutes. Stir in basil.\n", " Ladle into bowls and top with croutons and Parmesan cheese.\n" ]

{ "Calories": "394", "Carbs": "36g", "Fat": "25g", "Protein": "6g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "lemon, zested and juiced", "quanity": "1", "unit": "" }, { "name": "olive oil, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "ras el hanout, divided ", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "salt, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "bone-in chicken thighs with skin", "quanity": "4", "unit": "(6 ounce)" }, { "name": "cubed sweet potato (1-inch chunks)", "quanity": "14", "unit": "ounces" }, { "name": "zucchini, cut into 1-inch chunks", "quanity": "1", "unit": "medium" }, { "name": "chickpeas, drained and rinsed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "quartered artichoke hearts, drained", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "pomegranate seeds", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "shelled pistachios, coarsely chopped", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.\n", " Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.\n", " While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.\n", " Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.\n", " Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.\n", " Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).\n", " Garnish with pomegranate seeds, parsley, and pistachios before serving.\n" ]

{ "Calories": "648", "Carbs": "53g", "Fat": "35g", "Protein": "33g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 10-inch Bundt cake" }

[ { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "butter, softened", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs at room temperature", "quanity": "6", "unit": "" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour, sifted", "quanity": "3", "unit": "cups" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).\n", " Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream cheese and vanilla. Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into the prepared pan.\n", " Bake in the preheated oven until top is golden brown, about 1 1/2 hours.\n" ]

{ "Calories": "525", "Carbs": "64g", "Fat": "28g", "Protein": "7g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" }, { "name": "orange juice", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "peanut butter", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "minced fresh ginger root", "quanity": "2", "unit": "teaspoons" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "pork tenderloins", "quanity": "2", "unit": "(1 pound)" }, { "name": "chicken stock", "quanity": "½", "unit": "cup" } ]

[ " Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.\n", " Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.\n", " Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.\n", " Transfer pork tenderloins to the prepared baking sheet, reserving marinade.\n", " Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).\n", " While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.\n", " Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.\n" ]

{ "Calories": "136", "Carbs": "7g", "Fat": "5g", "Protein": "17g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 9x5-inch meatloaf" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "minced onion", "quanity": "¾", "unit": "cup" }, { "name": "finely chopped bell pepper", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "ketchup, divided", "quanity": "¾", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce, divided", "quanity": "4", "unit": "teaspoons" }, { "name": "minced fresh thyme", "quanity": "2", "unit": "teaspoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "seasoned bread crumbs", "quanity": "¾", "unit": "cup" }, { "name": "ground sirloin", "quanity": "2", "unit": "pounds" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "¾", "unit": "teaspoon" }, { "name": "balsamic vinegar", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.\n", " Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire sauce, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.\n", " Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.\n", " Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.\n" ]

{ "Calories": "324", "Carbs": "18g", "Fat": "16g", "Protein": "27g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "11 hrs", "yield": null }

[ { "name": "dried great northern beans", "quanity": "1", "unit": "pound" }, { "name": "cooked ham, diced", "quanity": "1", "unit": "pound" }, { "name": "ham bone", "quanity": "1", "unit": "(10 ounce)" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "celery, sliced", "quanity": "4", "unit": "stalks" }, { "name": "1 bouquet garni", "quanity": "", "unit": "" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "water, or enough to cover", "quanity": "8", "unit": "cups" }, { "name": "potatoes, peeled and cubed", "quanity": "3", "unit": "medium" }, { "name": "carrots, sliced", "quanity": "2", "unit": "medium" } ]

[ " Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.\n", " Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.\n", " Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.\n" ]

{ "Calories": "425", "Carbs": "57g", "Fat": "11g", "Protein": "26g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "russet potatoes", "quanity": "4", "unit": "medium" }, { "name": "butter, at room temperature", "quanity": "¼", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "⅛", "unit": "teaspoon" }, { "name": "pepper, or to taste", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cooked shrimp, peeled and deveined", "quanity": "½", "unit": "pound" }, { "name": "shredded Cheddar cheese", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.\n", " Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.\n", " Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.\n", " Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.\n", " Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.\n", " Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.\n" ]

{ "Calories": "445", "Carbs": "40g", "Fat": "23g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "dry lentils, rinsed", "quanity": "½", "unit": "pound" }, { "name": "chicken bouillon", "quanity": "1", "unit": "cube" }, { "name": "water, or as needed to cover lentils by 2 inches", "quanity": "2", "unit": "cups" }, { "name": "Mexican chorizo, casing removed and meat crumbled", "quanity": "½", "unit": "pound" }, { "name": "bacon", "quanity": "6", "unit": "slices" }, { "name": "Roma (plum) tomato, diced", "quanity": "1", "unit": "" }, { "name": "tomatillo, diced", "quanity": "1", "unit": "" }, { "name": "white onion, diced", "quanity": "1", "unit": "small" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "cilantro, chopped", "quanity": "½", "unit": "bunch" }, { "name": "cumin", "quanity": "⅛", "unit": "teaspoon" }, { "name": "crumbled cotija cheese", "quanity": "5", "unit": "teaspoons" }, { "name": "sour cream", "quanity": "5", "unit": "teaspoons" } ]

[ " Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.\n", " Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.\n", " Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.\n", " Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.\n", " Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.\n", " Ladle soup into bowls. Top with cotija cheese and sour cream.\n" ]

{ "Calories": "528", "Carbs": "27g", "Fat": "35g", "Protein": "27g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "reduced-sodium soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "dark brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame oil", "quanity": "2", "unit": "teaspoons" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "cornstarch", "quanity": "½", "unit": "cup" }, { "name": "chicken breast tenderloins, cut into bite-sized pieces", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "ginger paste", "quanity": "½", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "¼", "unit": "cup" } ]

[ " Make the sauce: Whisk soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and pepper flakes together in a bowl. Set aside.\n", " Make the chicken: Crack egg into a shallow bowl. Place cornstarch into a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place onto a plate.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer to a clean plate.\n", " Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press the Cancel button. Add chicken to the pot and stir to coat.\n", " Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 minutes for pressure to build.\n", " Release the pressure using the quick release method according to the manufacturer's instructions, about 5 minutes. Stir the chicken.\n", " Select the Sauté function again and cook until the sauce has thickened, about 3 minutes.\n" ]

{ "Calories": "735", "Carbs": "48g", "Fat": "24g", "Protein": "76g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "cauliflower", "quanity": "1", "unit": "head" }, { "name": "butter, cut into pieces", "quanity": "¼", "unit": "cup" }, { "name": "mayonnaise", "quanity": "1", "unit": "teaspoon" }, { "name": "prepared mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" } ]

[ " Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.\n", " Bake in the preheated oven uncovered, for about 30 minutes, or until cheese is brown.\n" ]

{ "Calories": "162", "Carbs": "7g", "Fat": "13g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "dried parsley, plus more for garnish", "quanity": "1", "unit": "tablespoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "boneless, skin-on chicken thighs", "quanity": "6", "unit": "unknown" } ]

[ " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.\n", " Combine butter, garlic, soy sauce, parsley, and pepper in a microwave-safe bowl. Microwave on high until butter is melted, stirring halfway through, about 2 minutes.\n", " Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting.\n", " Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley to serve.\n" ]

{ "Calories": "303", "Carbs": "2g", "Fat": "25g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "8 patties" }

[ { "name": "fresh bean sprouts", "quanity": "8", "unit": "ounces" }, { "name": "cooked small shrimp", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "thinly sliced green onions", "quanity": "⅓", "unit": "cup" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "3", "unit": "cups" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "Chinese cooking wine, sherry, or apple cider vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" } ]

[ " Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.\n", " Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.\n", " Meanwhile, make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.\n", " Spoon sauce over patties.\n" ]

{ "Calories": "227", "Carbs": "15g", "Fat": "12g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped cooked ham", "quanity": "1 ¾", "unit": "cups" }, { "name": "chopped red bell pepper", "quanity": "¾", "unit": "cup" }, { "name": "sliced fresh mushrooms", "quanity": "¾", "unit": "cup" }, { "name": "sliced green onion", "quanity": "¾", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with cooking spray.\n", " Whisk eggs, milk, sour cream, and salt together in a large bowl until well blended. Mix ham, bell peppers, mushrooms, and green onion into egg mixture; pour into the prepared baking dish.\n", " Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.\n" ]

{ "Calories": "379", "Carbs": "5g", "Fat": "28g", "Protein": "27g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "eggplant", "quanity": "1", "unit": "large" }, { "name": "garlic, smashed", "quanity": "4", "unit": "cloves" }, { "name": "tahini sauce", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "lemon, juiced", "quanity": "½", "unit": "medium" }, { "name": "red pepper flakes (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "olive oil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "dried parsley flakes, for garnish", "quanity": "1", "unit": "pinch" } ]

[ " Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).\n", " Cut a shallow slit along the side of the eggplant and place into a baking dish.\n", " Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.\n", " Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.\n", " Drizzle olive oil over top and garnish with parsley.\n" ]

{ "Calories": "101", "Carbs": "10g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "24 squares" }

[ { "name": "pumpkin purée", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "evaporated milk", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "pumpkin pie spice", "quanity": "4", "unit": "teaspoons" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "unsalted butter, melted", "quanity": "¾", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "1 ½", "unit": "cups" } ]

[ " Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Mix pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined; pour into the prepared dish.\n", " Sprinkle cake mix over top, then drizzle with melted butter and top with walnuts.\n", " Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.\n" ]

{ "Calories": "261", "Carbs": "29g", "Fat": "15g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 9-inch pie" }

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "fresh serviceberries", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "unsalted butter, cut into pieces", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather the ingredients.\n", " Preheat the oven to 425 degrees F (220 degrees C). Combine sugar and flour in a bowl.\n", " Simmer berries and water in a large saucepan for 10 minutes. Stir in lemon juice, then stir in sugar mixture.\n", " Press one pie pastry into the bottom of a 9-inch pie pan. Pour berry mixture into the pan and dot with butter.\n", " Place second pie pastry over top; seal and flute the edges.\n", " Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 to 45 minutes more.\n" ]

{ "Calories": "366", "Carbs": "52g", "Fat": "17g", "Protein": "4g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 (9x13-inch) carrot cake" }

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1 ¼", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "grated carrots", "quanity": "3", "unit": "cups" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "8", "unit": "ounces" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.\n", " Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.\n", " To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.\n" ]

{ "Calories": "575", "Carbs": "64g", "Fat": "35g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 lamb cake" }

[ { "name": "vegetable oil, as needed", "quanity": "", "unit": "" }, { "name": "cake flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "unsalted butter, softened", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "egg whites", "quanity": "4", "unit": "" } ]

[ " Coat a lamb cake mold with vegetable oil; let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.\n", " Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside.\n", " Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition. Stir in vanilla.\n", " Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in remaining whites.\n", " Fill the face side of the mold with batter. Gently move a wooden spoon through the batter to remove any air pockets, without disturbing the greased and floured surface of the mold. Put the lid on the mold, securely locking or tying it together so the steam and rising batter do not force the two sections apart. Place onto a cookie sheet.\n", " Bake in the preheated oven until a skewer or wooden toothpick inserted through a steam vent comes out clean, about 1 hour. Transfer the mold to a wire rack for about 15 minutes, then carefully remove the top of the mold. Let the bottom of the cake cool in the mold until all the steam escapes and the cake firms up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely. For best results, do not sit the cake upright until completely cooled.\n" ]

{ "Calories": "267", "Carbs": "42g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "40", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "5 cups" }

[ { "name": "fresh strawberries, hulled", "quanity": "2", "unit": "pounds" }, { "name": "white sugar", "quanity": "4", "unit": "cups" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" } ]

[ " Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries.\n", " Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).\n", " Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.\n", " Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.\n", " Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.\n" ]

{ "Calories": "85", "Carbs": "22g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "eggs", "quanity": "8", "unit": "" }, { "name": "prepared mustard", "quanity": "½", "unit": "teaspoon" }, { "name": "creamy salad dressing (such as Miracle Whip®), or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "paprika", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.\n", " Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.\n", " Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.\n", " Refill each egg half with the yolk mixture and sprinkle with paprika.\n" ]

{ "Calories": "77", "Carbs": "1g", "Fat": "6g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "4 servings" }

[ { "name": "cauliflower, cut into florets", "quanity": "1", "unit": "head" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "Italian-seasoned bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside.\n", " Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter.\n", " Mash cauliflower in the pot using a hand blender until creamy.\n", " Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper.\n", " Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.\n" ]

{ "Calories": "274", "Carbs": "30g", "Fat": "14g", "Protein": "9g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "oyster mushrooms, trimmed", "quanity": "4", "unit": "ounces" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "ground mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "nonstick cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat an air fryer to 390 degrees F (200 degrees C).\n", " Place oyster mushrooms into a bowl and pour buttermilk over top. Toss to coat mushrooms with buttermilk, then marinate for 15 minutes.\n", " Add flour, salt, pepper, garlic powder, onion powder, paprika, and ground mustard to a large resealable bag. Seal the bag and shake until evenly combined.\n", " One at a time, take a mushroom out of the buttermilk mixture and drop into the bag of seasoned flour. Toss until coated, then transfer to a plate. Once all mushrooms are coated, repeat the breading step once more (so all mushrooms have been breaded twice) and place mushrooms onto a clean plate.\n", " Spray the air fryer basket with nonstick spray. Working in batches, spread several breaded mushrooms over the bottom of the basket, making sure not to overcrowd.\n", " Air-fry mushrooms for 4 minutes. Liberally brush mushrooms with vegetable oil and air-fry for 4 more minutes. Use tongs to flip the mushrooms over and cook for 2 more minutes. Repeat to air-fry the remaining mushrooms.\n" ]

{ "Calories": "279", "Carbs": "42g", "Fat": "8g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "bulk Italian sausage", "quanity": "2", "unit": "pounds" }, { "name": "chicken broth", "quanity": "2", "unit": "(32 ounce) cartons" }, { "name": "cannellini beans, rinsed and drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "escarole, chopped", "quanity": "1", "unit": "head" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" } ]

[ " Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.\n" ]

{ "Calories": "334", "Carbs": "21g", "Fat": "19g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (10-inch) Bundt cake" }

[ { "name": "chocolate cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "instant chocolate pudding mix", "quanity": "1", "unit": "(3.9 ounce) package" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "hot water", "quanity": "½", "unit": "cup" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "mini semi-sweet chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.\n", " Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.\n", " Bake in the preheated oven for 1 hour. Allow to cool.\n" ]

{ "Calories": "516", "Carbs": "50g", "Fat": "35g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "clean fresh snow", "quanity": "8", "unit": "cups" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Mix snow, sweetened condensed milk, and vanilla in a bowl until well combined.\n" ]

{ "Calories": "216", "Carbs": "36g", "Fat": "6g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": "10 mins", "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "whole artichokes", "quanity": "4", "unit": "large" }, { "name": "lemon", "quanity": "1", "unit": "" }, { "name": "plain dry bread crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh parsley, plus more for garnish", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "6", "unit": "cloves" }, { "name": "kosher salt, divided", "quanity": "4", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "water", "quanity": "2 ½", "unit": "cups" }, { "name": "olive oil", "quanity": "½", "unit": "cup" } ]

[ " Gather all your ingredients.\n", " Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves.\n", " Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.\n", " Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.\n", " Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.\n", " Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.\n", " Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired.\n", " Serve warm or at room temperature.\n" ]

{ "Calories": "253", "Carbs": "26g", "Fat": "15g", "Protein": "6g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "3 dozen strawberries" }

[ { "name": "Baker's Real Milk Dipping Chocolate", "quanity": "1", "unit": "(7 ounce) package" }, { "name": "medium strawberries ", "quanity": "36", "unit": "" } ]

[ " Line a baking sheet with waxed paper.\n", " Melt chocolate in the microwave as directed on package, 1 to 2 minutes.\n", " Dip strawberries in chocolate; let excess chocolate drip off. Place onto the prepared baking sheet. Let stand at room temperature or refrigerate until firm, about 30 min.\n" ]

{ "Calories": null, "Carbs": null, "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "brown sugar", "quanity": "2", "unit": "cups" }, { "name": "prepared yellow mustard, or as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "boneless ham", "quanity": "1", "unit": "(7-pound)" }, { "name": "pineapple rings in juice, drained and juice reserved", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "honey", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix brown sugar with enough mustard to make a smooth, pourable sauce. Score ham by making 1/2-inch-deep diagonal cuts in a diamond pattern.\n", " Place ham into a roasting pan. Drizzle honey, reserved pineapple juice, and brown sugar mixture over top. Arrange pineapple rings decoratively on ham and secure with wooden toothpicks.\n", " Bake in the preheated oven, basting every 15 minutes with pan juices, until the diamond pattern on ham splits open, about 1 to 1 1/2 hours.\n" ]

{ "Calories": "507", "Carbs": "31g", "Fat": "30g", "Protein": "30g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "12 cookies" }

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "unsweetened cocoa powder", "quanity": "¼", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "butter, cut into chunks", "quanity": "½", "unit": "cup" }, { "name": "semisweet chocolate chips", "quanity": "¾", "unit": "cup" }, { "name": "brown sugar", "quanity": "⅔", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper and spray with nonstick spray.\n", " Combine flour, cocoa powder, baking powder, and 1/2 teaspoon sea salt in a bowl.\n", " Heat butter in a saucepan over low heat until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.\n", " Beat brown sugar, white sugar, eggs, and vanilla in a bowl with an electric mixer until creamy. Pour in a small amount of chocolate mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly to avoid curdling the eggs. Fold in flour mixture until just combined; do not overmix.\n", " Drop six large scoops of batter about 2 inches apart onto each of the prepared baking sheets.\n", " Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger and the tops are crinkled and puffed, 12 to 14 minutes.\n", " Remove from the oven and place the baking sheets onto a wire rack. Immediately sprinkle the cookies with sea salt. Let cool for 18 to 20 minutes, then use a spatula to transfer cookies to a serving platter.\n" ]

{ "Calories": "236", "Carbs": "32g", "Fat": "12g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "30", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "30 cookies" }

[ { "name": "butter, softened", "quanity": "1/2", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "1/2", "unit": "cup" }, { "name": "white sugar", "quanity": "1/2", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": " large" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "raisins", "quanity": "1", "unit": "cup" }, { "name": "shredded carrots", "quanity": "3/4", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1/2", "unit": "teaspoon" }, { "name": "salt", "quanity": "1/2", "unit": "teaspoon" }, { "name": "chopped walnuts, toasted, divided (Optional)", "quanity": "1", "unit": "cup" }, { "name": "cream cheese", "quanity": "4", "unit": "ounces" }, { "name": "butter", "quanity": "1/4", "unit": "cup" }, { "name": "vanilla", "quanity": "1", "unit": "teaspoon" }, { "name": "powdered sugar", "quanity": "2 ½ to 3", "unit": "cups" } ]

[ " To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.\n", " Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.\n", " Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.\n", " Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.\n", " Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.\n", " Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.\n", " Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.\n", " Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.\n" ]

{ "Calories": "171", "Carbs": "28g", "Fat": "6g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "wide egg noodles", "quanity": "2 ½", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "12", "unit": "cups" }, { "name": "salt", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "poultry seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "⅓", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "diced, cooked chicken meat", "quanity": "3", "unit": "cups" } ]

[ " Gather the ingredients.\n", " Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.\n", " Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.\n", " Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "147", "Carbs": "11g", "Fat": "4g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "spaghetti", "quanity": "4", "unit": "ounces" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon, zested; zest cut into thin slivers", "quanity": "1", "unit": "" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "10", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.\n", " While spaghetti is cooking, heat olive oil in a large skillet over low heat. Cook and stir lemon zest in hot oil for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in lemony oil, stirring occasionally, until shrimp turns pink and opaque, about 3 minutes. Season with salt and pepper.\n", " Drain spaghetti, reserving about 1/2 cup cooking water. Add drained spaghetti, reserved cooking water, and basil to shrimp mixture in the skillet and mix well. Serve hot.\n" ]

{ "Calories": "744", "Carbs": "85g", "Fat": "30g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 8 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 28 mins", "yield": null }

[ { "name": "olive oil, divided", "quanity": "7", "unit": "tablespoons" }, { "name": "onions, peeled and sliced", "quanity": "2", "unit": "" }, { "name": "whole chicken, cut into pieces", "quanity": "1", "unit": "" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "cinnamon sticks", "quanity": "3", "unit": "" }, { "name": "bay leaves, crushed", "quanity": "2", "unit": "" }, { "name": "fresh cilantro, chopped", "quanity": "1", "unit": "bunch" }, { "name": "fresh ginger root, peeled and minced", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "pears, cored and sliced", "quanity": "2", "unit": "" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat oven to 350 degrees F (175 degrees C).\n", " Heat 2 tablespoon olive oil in a skillet over medium heat. Add onions; cook and stir until softened and browned, 8 to 10 minutes. Transfer onions into a tagine pot. Layer chicken pieces on top of onions.\n", " Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine pot with a lid.\n", " Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.\n", " Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.\n" ]

{ "Calories": "533", "Carbs": "20g", "Fat": "36g", "Protein": "33g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "8 French toast slices" }

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "challah bread", "quanity": "8", "unit": "(1/2 inch) slices" }, { "name": "butter, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.\n", " Working in batches, soak challah slices in egg mixture for 3 minutes per side.\n", " Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.\n" ]

{ "Calories": "188", "Carbs": "23g", "Fat": "7g", "Protein": "7g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "dried ancho chilies, stemmed and seeded", "quanity": "2", "unit": "" }, { "name": "eggs, beaten", "quanity": "6", "unit": "large" }, { "name": "shrimp powder", "quanity": "¼", "unit": "cup" }, { "name": "vegetable oil, for frying", "quanity": "1", "unit": "cup" }, { "name": "white onion, coarsely chopped", "quanity": "½", "unit": "" }, { "name": "water, or more as needed", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "chicken bouillon cubes", "quanity": "1 ½", "unit": "" }, { "name": "nopales (cactus), drained and rinsed", "quanity": "1", "unit": "(16 ounce) jar" }, { "name": "chopped fresh cilantro, or to taste (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.\n", " Whisk together beaten eggs and shrimp powder in a medium bowl until well combined.\n", " Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.\n", " Blend together ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency. Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro to serve.\n" ]

{ "Calories": "145", "Carbs": "8g", "Fat": "9g", "Protein": "9g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "10 hrs 35 mins", "yield": null }

[ { "name": "dried pinto beans", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "minced garlic", "quanity": "½", "unit": "teaspoon" }, { "name": "beef broth", "quanity": "2", "unit": "(14 ounce) cans" }, { "name": "tomato juice", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "potatoes, diced", "quanity": "4", "unit": "" }, { "name": "carrots, diced", "quanity": "2", "unit": "" }, { "name": "dried oregano", "quanity": "¾", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¾", "unit": "teaspoon" }, { "name": "smoked sausage", "quanity": "1", "unit": "(13 ounce) package" }, { "name": "chopped fresh parsley", "quanity": "½", "unit": "cup" } ]

[ " Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.\n", " Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.\n", " Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.\n", " Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.\n", " Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.\n", " Place smoked sausage on a baking sheet.\n", " Bake sausage in the preheated oven until browned, about 10 minutes.\n", " Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.\n" ]

{ "Calories": "444", "Carbs": "52g", "Fat": "17g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves - cut into chunks", "quanity": "2", "unit": "" }, { "name": "onion, chopped", "quanity": "½", "unit": "medium" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "butternut squash, peeled and chopped", "quanity": "1", "unit": "small" }, { "name": "chickpeas, drained and rinsed", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "diced tomatoes, undrained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "vegetable broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "carrot, peeled and chopped", "quanity": "1", "unit": "medium" }, { "name": "sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.\n", " Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.\n" ]

{ "Calories": "266", "Carbs": "45g", "Fat": "4g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onions, peeled and sliced into rings", "quanity": "2", "unit": "large" }, { "name": "lamb meat, cut into 1 1/2 inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander seed", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "pears - peeled, cored and cut into 1 1/2 inch chunks", "quanity": "4", "unit": "" }, { "name": "golden raisins", "quanity": "½", "unit": "cup" }, { "name": "blanched slivered almonds", "quanity": "½", "unit": "cup" } ]

[ " Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.\n", " Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.\n", " Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.\n" ]

{ "Calories": "394", "Carbs": "43g", "Fat": "15g", "Protein": "26g" }