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AWeirdDev

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all-recipes-sm

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{ "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": null }

[ { "name": "cannellini beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "extra-virgin olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "celery, thinly sliced", "quanity": "3", "unit": "stalks" }, { "name": "carrots, chopped", "quanity": "3", "unit": "" }, { "name": "Spanish onion, chopped", "quanity": "1", "unit": "" }, { "name": "leek (white and light green part only), thinly sliced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "farro", "quanity": "1", "unit": "cup" }, { "name": "water, or more if needed", "quanity": "2", "unit": "cups" }, { "name": "cannellini beans, drained and rinsed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "low-sodium vegetable broth", "quanity": "1 ½", "unit": "cups" }, { "name": "zucchini, diced (Optional)", "quanity": "1", "unit": "" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "dried thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "kale, leaves stripped from stems and coarsely chopped", "quanity": "1", "unit": "bunch" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "tablespoon" } ]

[ " Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.\n", " Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.\n", " Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.\n", " Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.\n" ]

{ "Calories": "379", "Carbs": "65g", "Fat": "9g", "Protein": "14g" }

{ "active_time": null, "additional_time": "8 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "9 hrs 40 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "day-old bread, cut into 1-inch cubes", "quanity": "12", "unit": "slices" }, { "name": "cream cheese, cut into 1 inch cubes", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "12", "unit": "large" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "maple syrup", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.\n", " Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.\n", " Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).\n", " Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.\n", " Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.\n", " Serve portions of casserole on plates and pour warm syrup over top.\n" ]

{ "Calories": "485", "Carbs": "52g", "Fat": "25g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "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": "20 mins", "yield": "8 matzah breads" }

[ { "name": "all-purpose flour for dusting*", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour*", "quanity": "1", "unit": "cup" }, { "name": "water, or more if needed", "quanity": "⅓", "unit": "cup" }, { "name": "kosher salt, or as needed (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "olive oil, or as needed (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.\n", " Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.\n", " Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.\n", " Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.\n", " Divide dough into 4 equal pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.\n", " Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.\n", " With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.\n", " Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.\n", " Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.\n" ]

{ "Calories": "63", "Carbs": "12g", "Fat": "1g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "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": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "6 cups" }

[ { "name": "seashell pasta", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "chopped fresh dill weed", "quanity": "¼", "unit": "cup" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "small shrimp, drained", "quanity": "2", "unit": "(4 ounce) cans" }, { "name": "chopped celery", "quanity": "½", "unit": "cup" }, { "name": "chopped seeded cucumber", "quanity": "½", "unit": "cup" }, { "name": "tomatoes, diced", "quanity": "2", "unit": "" }, { "name": "minced shallot", "quanity": "3", "unit": "tablespoons" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.\n", " Combine mayonnaise, sour cream, lemon juice, mustard, dill, and black pepper in a serving bowl. Gently stir in cooled pasta, shrimp, celery, cucumber, tomatoes, and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.\n" ]

{ "Calories": "241", "Carbs": "17g", "Fat": "16g", "Protein": "8g" }

{ "active_time": null, "additional_time": "5 hrs", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "5 hrs 25 mins", "yield": null }

[ { "name": "boiling water", "quanity": "1", "unit": "cup" }, { "name": "lime flavored Jell-O® mix", "quanity": "1", "unit": "(6 ounce) package" }, { "name": "crushed pineapple, drained with juice reserved", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" } ]

[ " Gather the ingredients.\n", " Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.\n", " Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple.\n", " Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.\n", " Fold cream into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerate for at least 4 hours or until set.\n" ]

{ "Calories": "412", "Carbs": "27g", "Fat": "33g", "Protein": "5g" }

{ "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": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "ground cumin", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground cardamom", "quanity": "½", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "¼", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "red onion, cut in half and thinly sliced", "quanity": "1", "unit": "" }, { "name": "red, green, or yellow bell pepper, cut into 1-inch pieces", "quanity": "1", "unit": "unknown" }, { "name": "zucchinis, halved lengthwise and cut into ¾-inch pieces", "quanity": "2", "unit": "unknown" }, { "name": "golden raisins", "quanity": "½", "unit": "cup" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "grated zest of one orange", "quanity": "", "unit": "" }, { "name": "low-sodium chickpeas, rinsed and drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "chicken broth", "quanity": "1 ½", "unit": "cups" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "couscous ", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh mint", "quanity": "3", "unit": "tablespoons" } ]

[ " Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.\n", " Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.\n" ]

{ "Calories": "246", "Carbs": "48g", "Fat": "3g", "Protein": "8g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "10 hrs 45 mins", "yield": null }

[ { "name": "lamb meat, cut into 1 ½ inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "olive oil, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cardamom", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "¼", "unit": "teaspoon" }, { "name": "saffron", "quanity": "1", "unit": "pinch" }, { "name": "onions, cut into 1-inch cubes", "quanity": "2", "unit": "medium" }, { "name": "carrots, peeled, cut into fourths, then sliced lengthwise into thin strips", "quanity": "5", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "freshly grated ginger", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon, zested", "quanity": "1", "unit": "" }, { "name": "homemade chicken broth or low-sodium canned broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "sun-dried tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "cornstarch (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "water (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.\n", " Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.\n", " Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.\n", " Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.\n", " If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.\n", " Serve over couscous.\n" ]

{ "Calories": "423", "Carbs": "24g", "Fat": "21g", "Protein": "36g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "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": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "whole-wheat elbow pasta", "quanity": "2", "unit": "cups" }, { "name": "bell pepper, diced", "quanity": "½", "unit": "" }, { "name": "corn", "quanity": "⅓", "unit": "cup" }, { "name": "celery, diced", "quanity": "1", "unit": "stalk" }, { "name": "diced red onion", "quanity": "2", "unit": "tablespoons" }, { "name": "vegan mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "white vinegar", "quanity": "3", "unit": "teaspoons" }, { "name": "Dijon mustard", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white sugar (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.\n", " Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.\n", " Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.\n" ]

{ "Calories": "180", "Carbs": "25g", "Fat": "8g", "Protein": "4g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 1/2 cups" }

[ { "name": "cream cheese, at room temperature ", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "chopped dill pickles, or more to taste", "quanity": "1", "unit": "cup" }, { "name": "finely chopped sweet onion", "quanity": "¼", "unit": "cup" }, { "name": "pickle juice, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "dried dill weed", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.\n" ]

{ "Calories": "69", "Carbs": "1g", "Fat": "7g", "Protein": "2g" }

{ "active_time": null, "additional_time": "5 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": "15 mins", "yield": null }

[ { "name": "chocolate chips", "quanity": "1", "unit": "(12 ounce) bag" }, { "name": "large marshmallows", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "graham crackers (such as Honey Maid)", "quanity": "1", "unit": "(14.4 ounce) package" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.\n", " Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.\n", " Serve graham crackers alongside the dip.\n" ]

{ "Calories": "353", "Carbs": "63g", "Fat": "12g", "Protein": "4g" }

{ "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "fresh asparagus, trimmed", "quanity": "1", "unit": "pound" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "seasoned salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "dried bread crumbs", "quanity": "2", "unit": "tablespoons" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.\n", " Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.\n", " Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.\n" ]

{ "Calories": "69", "Carbs": "7g", "Fat": "3g", "Protein": "4g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "1 (9-inch) pie" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "butter-flavored shortening", "quanity": "1", "unit": "cup" }, { "name": "water, or as needed", "quanity": "6", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all purpose flour", "quanity": "1/4", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1/4", "unit": "teaspoon" }, { "name": "fresh apricots, pitted and quartered", "quanity": "5", "unit": "cups " }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" }, { "name": "sugar for sprinkling, or as desired", "quanity": "1 ", "unit": "1 teaspoon" }, { "name": "unknown", "quanity": "unknown", "unit": "unknown" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " To make the dough: Mix flour and salt together in a bowl. Cut in shortening with a pastry cutter until mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until dough just holds together. Divide dough in half and form each half into a ball.\n", " Roll each ball out on a floured surface into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift one crust, fold it into quarters, position it into a 9-inch pie dish, and unfold to fit. Set second crust aside.\n", " To make the filling: Mix 1 cup sugar, flour, and cinnamon together in a large bowl until thoroughly combined. Stir in apricots and lemon juice. Spoon filling over bottom crust, then top with remaining crust. Crimp crust edges together with a fork and cut away any excess. Cut slits into top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.\n", " Bake on the center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with remaining 1 teaspoon of sugar.\n" ]

{ "Calories": "542", "Carbs": "70g", "Fat": "28g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 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": "1 hr", "yield": null }

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "halved fresh apricots", "quanity": "6", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "7", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.\n", " Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.\n", " Bake in the preheated oven until golden brown, 30 to 35 minutes.\n" ]

{ "Calories": "272", "Carbs": "46g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": "3 hrs", "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": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 5 mins", "yield": null }

[ { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "evaporated milk", "quanity": "½", "unit": "cup" }, { "name": "instant chocolate pudding mix", "quanity": "1", "unit": "(3.5 ounce) package" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined.\n", " Pour into ice pop molds and freeze until firm, about 3 hours.\n" ]

{ "Calories": "122", "Carbs": "22g", "Fat": "3g", "Protein": "3g" }

{ "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": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "plain Greek yogurt", "quanity": "½", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop)", "quanity": "unknown", "unit": "unknown" }, { "name": "chopped cooked chicken", "quanity": "2", "unit": "cups" }, { "name": "celery, sliced", "quanity": "2", "unit": "stalks" }, { "name": "chopped toasted pecans", "quanity": "⅓", "unit": "cup" }, { "name": "minced red onion", "quanity": "2", "unit": "tablespoons" } ]

[ " Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.\n", " Serve immediately or refrigerate for up to 3 days.\n" ]

{ "Calories": "421", "Carbs": "4g", "Fat": "36g", "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": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "egg whites", "quanity": "3", "unit": "large" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "tablespoon" }, { "name": "shredded reduced-fat Cheddar cheese", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "⅛", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "½", "unit": "teaspoon" }, { "name": "sliced fresh mushrooms", "quanity": "½", "unit": "cup" }, { "name": "diced green onions", "quanity": "¼", "unit": "cup" }, { "name": "finely chopped red bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "torn fresh spinach", "quanity": "1", "unit": "cup" }, { "name": "diced fresh tomato", "quanity": "½", "unit": "cup" } ]

[ " Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.\n", " Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes.\n", " Cut into wedges and serve immediately.\n" ]

{ "Calories": "114", "Carbs": "6g", "Fat": "5g", "Protein": "13g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "unsalted butter, melted", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "powdered milk", "quanity": "1", "unit": "cup" }, { "name": "lemon extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.\n", " Meanwhile, cut waxed paper into twenty 4-inch squares.\n", " Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.\n" ]

{ "Calories": "280", "Carbs": "22g", "Fat": "20g", "Protein": "3g" }

{ "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "cooked chicken breast halves", "quanity": "6", "unit": "" }, { "name": "mayonnaise, or to taste", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "salt-free herb and spice blend", "quanity": "1", "unit": "teaspoon" } ]

[ " Dice chicken and place into a large bowl.\n", " Add mayonnaise, celery, and spice blend; mix until well combined. Use more or less mayonnaise, depending on your preference.\n" ]

{ "Calories": "352", "Carbs": "1g", "Fat": "28g", "Protein": "23g" }

{ "active_time": null, "additional_time": "10 mins", "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": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "peanut oil for frying, or as needed", "quanity": "3", "unit": "gallons" }, { "name": "whole turkey, neck and giblets removed", "quanity": "1", "unit": "(12 pound)" }, { "name": "Creole seasoning", "quanity": "¼", "unit": "cup" }, { "name": "white onion", "quanity": "1", "unit": "medium" } ]

[ " Gather the ingredients. Fill a turkey fryer or large stockpot with enough oil to fry turkey; be sure to leave room for turkey so oil doesn't spill over. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with food-safe paper bags.\n", " Rinse turkey and thoroughly pat dry with paper towels. Rub seasoning inside the cavity and all over the outer surfaces. Make sure the hole at the neck is open at least 2 inches so oil can flow freely into the cavity.\n", " Turn off the heat source. Place whole onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 45 minutes, or 3 1/2 minutes per pound.\n", " Carefully remove the basket from the fryer and drain turkey. 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) but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.\n", " Serve warm and enjoy!\n" ]

{ "Calories": "603", "Carbs": "2g", "Fat": "34g", "Protein": "69g" }

{ "active_time": null, "additional_time": "1 hr", "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "maple syrup", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "granulated garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "skin-on, bone-in chicken thighs", "quanity": "4", "unit": "" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "tapioca flour", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "granulated onion", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "granulated garlic", "quanity": "½", "unit": "teaspoon" }, { "name": "honey powder (such as Savory Spice)", "quanity": "½", "unit": "teaspoon" } ]

[ " Combine buttermilk, maple syrup, egg, and granulated garlic in a large resealable plastic bag. Add chicken thighs and seal the bag well. Marinate in the refrigerator for at least 1 hour or up to overnight.\n", " Make dry mix: Combine flour, tapioca flour, salt, sweet paprika, smoked paprika, granulated onion, black pepper, cayenne pepper, granulated garlic, and honey powder in a shallow bowl.\n", " Preheat an air fryer to 380 degrees F (190 degrees C).\n", " Drain and discard marinade from chicken thighs. Dredge chicken through dry mix and shake off excess. Place chicken skin-side down in the air fryer basket.\n", " Cook in the preheated air fryer for 12 minutes. Flip thighs and continue cooking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 13 minutes more.\n" ]

{ "Calories": "415", "Carbs": "51g", "Fat": "13g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "8 hrs 30 mins", "yield": "16 servings" }

[ { "name": "collard greens - rinsed, trimmed and chopped", "quanity": "4", "unit": "bunches" }, { "name": "ham shanks", "quanity": "1", "unit": "pound" }, { "name": "pickled jalapeno peppers, chopped", "quanity": "4", "unit": "" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic powder to taste", "quanity": "", "unit": "" } ]

[ " Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.\n", " As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.\n" ]

{ "Calories": "99", "Carbs": "4g", "Fat": "7g", "Protein": "7g" }

{ "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": "2", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "2 servings" }

[ { "name": "butter, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "finely chopped onion", "quanity": "½", "unit": "cup" }, { "name": "Arborio rice", "quanity": "⅔", "unit": "cup" }, { "name": "dry white wine", "quanity": "¼", "unit": "cup" }, { "name": "boiling vegetable broth", "quanity": "3", "unit": "cups" }, { "name": "sliced hearts of palm", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.\n", " Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.\n", " When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.\n" ]

{ "Calories": "375", "Carbs": "31g", "Fat": "22g", "Protein": "8g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "20 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 50 mins", "yield": null }

[ { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "unsalted butter", "quanity": "6", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves, pounded to 1/4-inch thickness", "quanity": "4", "unit": "(8 ounce)" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "panko bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "vegetable oil for frying, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.\n", " Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.\n", " Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.\n", " Remove chicken breast balls from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.\n", " Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.\n", " Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.\n", " Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for a few minutes before serving.\n" ]

{ "Calories": "790", "Carbs": "62g", "Fat": "38g", "Protein": "60g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "potatoes, cut into 1 1/2- inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "Irish sausages", "quanity": "1", "unit": "pound" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "heavy whipping cream, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "beef broth, divided", "quanity": "16", "unit": "tablespoons" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "small" }, { "name": "all-purpose flour", "quanity": "2", "unit": "teaspoons" }, { "name": "browning sauce", "quanity": "½", "unit": "teaspoon" } ]

[ " Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot). Layer sausages on top of potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.\n", " Preheat the oven to 200 degrees F (95 degrees C).\n", " Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up potatoes with a potato masher and stir in butter until melted and incorporated. Mix in whipping cream slowly until the desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the preheated oven to keep warm.\n", " Make gravy: Wash out the pressure cooker pot. Return to the cooker and select Sauté function. Melt butter in the pot. Cook sausages in melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.\n", " Deglaze the pot with 2 tablespoons broth, stirring and scraping the bottom of the pot to remove any brown bits. Add onion and sauté until softened and browned, 3 to 4 minutes.\n", " Whisk together flour and 2 tablespoons broth in a small bowl to create a slurry. Pour in remaining 12 tablespoons broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce until incorporated; season with salt and pepper.\n", " Place a scoop of warm mashed potatoes onto a plate. Top with 2 sausages and onion gravy to serve.\n" ]

{ "Calories": "871", "Carbs": "59g", "Fat": "51g", "Protein": "45g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "5 hrs", "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": "5 hrs 25 mins", "yield": null }

[ { "name": "bone-in leg of lamb, room temperature", "quanity": "1", "unit": "(3 pound)" }, { "name": "red wine", "quanity": "½", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "raw honey", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "apple cider vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "dried rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh cracked pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper in a medium bowl until a thick paste forms. Massage paste into lamb using your hands; gently place into the slow cooker.\n", " Cook on Low for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes before serving.\n" ]

{ "Calories": "285", "Carbs": "11g", "Fat": "14g", "Protein": "26g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "pink candy melts", "quanity": "12", "unit": "ounces" }, { "name": "white candy melts", "quanity": "6", "unit": "ounces" }, { "name": "orange candy melts", "quanity": "6", "unit": "ounces" }, { "name": "fresh strawberries", "quanity": "24", "unit": "unknown" } ]

[ " Line a baking sheet with waxed paper.\n", " Place pink, white, and orange candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.\n", " Drizzle a few tablespoons of white and orange onto pink base color using a spoon or whisk, but do not stir.\n", " Fully dip 1 strawberry into pink base, twisting and turning when lifting up to create a marbled pattern. Allow excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over pink base. Repeat with remaining strawberries.\n", " Refrigerate dipped strawberries until coating sets, at least 15 minutes.\n" ]

{ "Calories": "157", "Carbs": "18g", "Fat": "9g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr 5 mins", "bake_time": null, "chill_time": null, "cook_time": "35 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": "2 hrs", "yield": "12 puffs" }

[ { "name": "water", "quanity": "1/3", "unit": "cup" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1/3", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "marinara sauce, or to taste", "quanity": "1", "unit": "cup" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "anchovy fillet", "quanity": "1", "unit": "unknown" }, { "name": "low-moisture mozzarella cheese", "quanity": "4", "unit": "ounces" }, { "name": "canola oil, for frying", "quanity": "4", "unit": "cups" } ]

[ " Combine water, butter, and salt in a medium saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until dough starts coming together. Cook, scraping up and stirring dough, for 2 to 3 minutes.\n", " Remove from heat; transfer dough to a large bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.\n", " Seal dough and spatula with plastic wrap; place into the refrigerator until cool, about 1 hour.\n", " Meanwhile, season marinara sauce with balsamic vinegar, oregano, and red pepper flakes in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit, covered, until ready to use.\n", " Remove dough from the refrigerator; uncover. Grate mozzarella cheese over dough and stir to combine.\n", " Heat oil in a deep fryer or heavy-duty pan over medium heat to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.\n", " Scoop out about 2 tablespoons dough per puff and form into a football shape using two spoons.\n", " Fry puffs, 5 or 6 at a time, in hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in the preheated oven while frying remaining dough. Serve with hot marinara sauce.\n" ]

{ "Calories": "1439", "Carbs": "9g", "Fat": "155g", "Protein": "7g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "spaghetti", "quanity": "1", "unit": "pound" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "(16 ounce) bottle" }, { "name": "Italian seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "shredded Cheddar cheese", "quanity": "8", "unit": "ounces" }, { "name": "tomatoes, chopped", "quanity": "2", "unit": "" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "onion, chopped", "quanity": "½", "unit": "" }, { "name": "cucumber, peeled and chopped", "quanity": "1", "unit": "" } ]

[ " Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.\n", " Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.\n", " Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.\n" ]

{ "Calories": "502", "Carbs": "52g", "Fat": "26g", "Protein": "15g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "thin spaghetti ", "quanity": "1", "unit": "pound" }, { "name": "Italian salad dressing", "quanity": "1", "unit": "(8 ounce) bottle" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "red onion, chopped", "quanity": "1", "unit": "small" }, { "name": "pepperoni sausage, chopped", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "sliced mushrooms", "quanity": "1", "unit": "(4 ounce) jar" }, { "name": "Italian-style diced tomatoes, drained", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "sliced green olives, drained", "quanity": "1", "unit": "(3 ounce) jar" }, { "name": "salad seasoning mix", "quanity": "¼", "unit": "(2.62 ounce) bottle" }, { "name": "shredded Parmesan cheese", "quanity": "2", "unit": "cups" } ]

[ " Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.\n", " Pour salad dressing and vinegar over noodles; mix well. Add onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and Parmesan cheese; stir until well combined.\n", " Serve at room temperature, or cover and refrigerate for several hours, or overnight.\n" ]

{ "Calories": "372", "Carbs": "34g", "Fat": "19g", "Protein": "15g" }

{ "active_time": null, "additional_time": "2 hrs", "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": "2 hrs 30 mins", "yield": null }

[ { "name": "spaghetti, broken into pieces", "quanity": "1", "unit": "pound" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "(16 ounce) bottle" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "poppy seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoning salt", "quanity": "2", "unit": "teaspoons" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cucumber, chopped", "quanity": "1", "unit": "" }, { "name": "red onion, diced", "quanity": "1", "unit": "" }, { "name": "tomatoes, chopped", "quanity": "2", "unit": "" } ]

[ " Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.\n", " Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.\n" ]

{ "Calories": "270", "Carbs": "35g", "Fat": "12g", "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (9x13-inch) dish" }

[ { "name": "potatoes, peeled and thinly sliced", "quanity": "6", "unit": "" }, { "name": "butter, cut into thin slices", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "half-and-half", "quanity": "1", "unit": "pint" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Arrange potatoes in a 9x13-inch baking dish.\n", " Layer butter slices on top of potatoes. Season with salt and black pepper.\n", " Pour half-and-half evenly over potato mixture.\n", " Bake in the preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.\n" ]

{ "Calories": "316", "Carbs": "31g", "Fat": "20g", "Protein": "5g" }

{ "active_time": null, "additional_time": "15 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 15 mins", "yield": null }

[ { "name": "sweet Italian sausage", "quanity": "1", "unit": "pound" }, { "name": "lean ground beef", "quanity": "¾", "unit": "pound" }, { "name": "minced onion", "quanity": "½", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "canned tomato sauce", "quanity": "2", "unit": "(6.5 ounce) cans" }, { "name": "tomato paste", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "dried basil leaves", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt, divided, or to taste", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "Italian seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "fennel seeds", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "lasagna noodles", "quanity": "12", "unit": "" }, { "name": "ricotta cheese", "quanity": "16", "unit": "ounces" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "mozzarella cheese, sliced", "quanity": "¾", "unit": "pound" }, { "name": "grated Parmesan cheese", "quanity": "¾", "unit": "cup" } ]

[ " Gather all your ingredients.\n", " Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.\n", " Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.\n", " Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.\n", " In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.\n", " Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.\n", " Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.\n", " Rest lasagna for 15 minutes before serving.\n" ]

{ "Calories": "448", "Carbs": "37g", "Fat": "21g", "Protein": "30g" }

{ "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": "1", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "ice cubes", "quanity": "6", "unit": "" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "banana", "quanity": "1", "unit": "" }, { "name": "chocolate-flavored protein powder", "quanity": "1", "unit": "scoop" }, { "name": "peanut butter", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "unsweetened cocoa powder, or more to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.\n", " Enjoy!\n" ]

{ "Calories": "561", "Carbs": "67g", "Fat": "23g", "Protein": "31g" }

{ "active_time": null, "additional_time": "15 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": "36", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "36 cookies" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "anise extract, or 3 drops anise oil", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "3 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.\n", " Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.\n", " Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.\n", " Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.\n", " Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.\n", " Bake until lightly toasted and golden brown, 6 to 10 minutes per side.\n", " Serve and enjoy!\n" ]

{ "Calories": "83", "Carbs": "12g", "Fat": "3g", "Protein": "1g" }

{ "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "6 servings" }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "frozen cheese ravioli", "quanity": "½", "unit": "(25 ounce) package" }, { "name": "spaghetti sauce", "quanity": "1", "unit": "(14 ounce) jar" }, { "name": "diced tomatoes, drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "shredded mozzarella cheese", "quanity": "1", "unit": "cup" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C).\n", " Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.\n", " Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.\n", " Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.\n" ]

{ "Calories": "465", "Carbs": "31g", "Fat": "24g", "Protein": "31g" }

{ "active_time": null, "additional_time": null, "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": "12", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "fresh lemon juice", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "unsalted butter, cubed", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "grated lemon zest", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.\n", " Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.\n", " Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.\n", " Serve and enjoy!\n" ]

{ "Calories": "138", "Carbs": "14g", "Fat": "9g", "Protein": "2g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "frozen chopped broccoli", "quanity": "3", "unit": "(10 ounce) packages" }, { "name": "shredded sharp Cheddar cheese", "quanity": "8", "unit": "ounces" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "paprika", "quanity": "1", "unit": "dash" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.\n", " Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined.\n", " Place frozen broccoli into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika.\n", " Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour.\n", " Serve and enjoy!\n" ]

{ "Calories": "387", "Carbs": "9g", "Fat": "34g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 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": "2 hrs 30 mins", "yield": "1 (9x13-inch)dish" }

[ { "name": "crushed pretzels", "quanity": "2", "unit": "cups" }, { "name": "butter, melted", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "strawberry flavored Jell-O", "quanity": "2", "unit": "(3 ounce) packages" }, { "name": "boiling water", "quanity": "2", "unit": "cups" }, { "name": "frozen strawberries", "quanity": "2", "unit": "(10 ounce) packages" } ]

[ " Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).\n", " Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.\n", " Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.\n", " Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.\n", " Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.\n", " Serve and enjoy!\n" ]

{ "Calories": "424", "Carbs": "52g", "Fat": "23g", "Protein": "5g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "4 hrs 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "12 hrs 40 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "bacon", "quanity": "1", "unit": "pound" }, { "name": "bulk pork sausage", "quanity": "1", "unit": "pound" }, { "name": "bacon drippings", "quanity": "¼", "unit": "cup" }, { "name": "sweet onion, chopped", "quanity": "1", "unit": "large" }, { "name": "chopped garlic", "quanity": "¼", "unit": "cup" }, { "name": "diced green chile peppers, divided", "quanity": "2", "unit": "(4.5 ounce) cans" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "liquid smoke flavoring", "quanity": "2", "unit": "dashes" }, { "name": "hot pepper sauce (such as Cholula)", "quanity": "½", "unit": "teaspoon" }, { "name": "seasoned salt (such as Lawry's)", "quanity": "½", "unit": "teaspoon" }, { "name": "white pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "frozen hash brown potatoes, thawed", "quanity": "3", "unit": "pounds" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded pepper Jack cheese", "quanity": "1", "unit": "cup" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped black olives", "quanity": "1", "unit": "(4 ounce) can" } ]

[ " Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.\n", " Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.\n", " Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.\n", " Preheat an oven to 400 degrees F (200 degrees C).\n", " Bake the covered dish in the preheated oven for 1 hour.\n", " Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.\n" ]

{ "Calories": "573", "Carbs": "30g", "Fat": "46g", "Protein": "27g" }

{ "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": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 (7x11-inch) casserole" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "bacon", "quanity": "1", "unit": "pound" }, { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "3", "unit": "cups" }, { "name": "diced onion", "quanity": "¼", "unit": "cup" }, { "name": "diced green bell pepper", "quanity": "¼", "unit": "cup" }, { "name": "frozen hash brown potatoes, thawed", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish.\n", " Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.\n", " Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.\n", " Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.\n" ]

{ "Calories": "281", "Carbs": "10g", "Fat": "21g", "Protein": "18g" }

{ "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "milk", "quanity": "1", "unit": "quart" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" } ]

[ " Beat eggs in a large bowl with an electric mixer until well mixed.\n", " Transfer eggs to a double boiler; stir in milk, sugar, vanilla and nutmeg. Cook over medium heat for 30 minutes, constantly stirring with a metal slotted spoon to prevent scorching.\n", " When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down); let hang for about 3 hours.\n", " Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.\n" ]

{ "Calories": "372", "Carbs": "42g", "Fat": "14g", "Protein": "18g" }

{ "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": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "6 cups" }

[ { "name": "fresh strawberries, cleaned, hulled and sliced", "quanity": "2", "unit": "quarts" }, { "name": "white sugar", "quanity": "½", "unit": "cup" } ]

[ " Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.\n", " Cover and chill in the refrigerator until ready to serve.\n" ]

{ "Calories": "65", "Carbs": "16g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "2 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": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 35 mins", "yield": null }

[ { "name": "red potatoes, cut into bite-size pieces", "quanity": "2", "unit": "pounds" }, { "name": "sour cream", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "ranch dressing mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "cooked bacon, crumbled", "quanity": "1 ¼", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "green onions, thinly sliced", "quanity": "2", "unit": "bunches" } ]

[ " Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.\n", " Combine sour cream and ranch dressing mix in a small bowl until well-blended. Transfer potatoes, bacon, Cheddar cheese, and green onions to a large bowl; stir in sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.\n" ]

{ "Calories": "484", "Carbs": "27g", "Fat": "33g", "Protein": "22g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "margarine", "quanity": "¼", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "3", "unit": "stalks" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "condensed chicken broth", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "chicken bouillon powder", "quanity": "4", "unit": "tablespoons" }, { "name": "potato, peeled and diced", "quanity": "1", "unit": "" }, { "name": "fresh asparagus, trimmed and coarsely chopped", "quanity": "1", "unit": "pound" }, { "name": "half-and-half", "quanity": "¾", "unit": "cup" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.\n", " Puree soup in a food processor or blender in batches. Return to pot.\n", " Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.\n" ]

{ "Calories": "211", "Carbs": "18g", "Fat": "13g", "Protein": "8g" }

{ "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": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "dandelion greens, torn into 4-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, thinly sliced", "quanity": "½", "unit": "" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "grated Parmesan cheese (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.\n", " Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.\n", " Heat olive oil and butter in a large skillet over medium heat. Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated, 3 to 4 minutes. Season with salt and pepper.\n", " Sprinkle greens with Parmesan cheese to serve.\n" ]

{ "Calories": "150", "Carbs": "12g", "Fat": "11g", "Protein": "4g" }

{ "active_time": null, "additional_time": "1 day", "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": "40", "soak_time": null, "stand_time": null, "total_time": "1 day 1 hr 20 mins", "yield": "5 cups" }

[ { "name": "water, or more as needed", "quanity": "3 ¼", "unit": "cups" }, { "name": "lightly packed dandelion petals, divided", "quanity": "4", "unit": "cups" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "powdered fruit pectin", "quanity": "1", "unit": "(1.75 ounce) package" }, { "name": "yellow food coloring", "quanity": "1", "unit": "drop" }, { "name": "white sugar", "quanity": "4 ½", "unit": "cups" } ]

[ " Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.\n", " Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.\n", " Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.\n", " Place a rack in the bottom of a large pot and fill 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 if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.\n", " Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.\n" ]

{ "Calories": "92", "Carbs": "24g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 mins", "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "matzo sheets", "quanity": "4", "unit": "" }, { "name": "eggs, beaten", "quanity": "3", "unit": "large" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "sugar", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "apples - peeled, cored and cubed", "quanity": "2", "unit": "" }, { "name": "raisins", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Break matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.\n", " Mix eggs, salt, sugar, oil, and cinnamon together in a separate bowl. Add soaked matzo and mix well. Fold in apples and raisins; spoon into the prepared baking dish and spread evenly.\n", " Bake in the preheated oven until nicely browned and apples are tender, about 45 minutes.\n" ]

{ "Calories": "240", "Carbs": "38g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "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": "8", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "roughly chopped fresh mint leaves", "quanity": "½", "unit": "cup" }, { "name": "crushed ice, or as needed", "quanity": "8", "unit": "cups" }, { "name": "Kentucky bourbon", "quanity": "32", "unit": "fluid ounces" }, { "name": "fresh mint for garnish", "quanity": "8", "unit": "sprigs" } ]

[ " Make the simple syrup ahead of when you plan to serve: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan. Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool . Pour syrup through a strainer to remove mint leaves.\n", " To make the mint juleps: Fill eight glasses with crushed ice; pour 4 ounces bourbon and 1/4 cup mint syrup into each cup. (Add extra syrup for anyone with a sweet tooth.) Top each drink with a mint sprig.\n" ]

{ "Calories": "473", "Carbs": "50g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": "1 hr", "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": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh mint leaves", "quanity": "1", "unit": "tablespoon" }, { "name": "crushed ice", "quanity": "2", "unit": "cups" }, { "name": "prepared lemonade", "quanity": "½", "unit": "cup" }, { "name": "f", "quanity": "unknown", "unit": "unknown" } ]

[ " Combine water, sugar, and 1 tablespoon of chopped mint in a small saucepan; cook and stir until mixture has boiled and sugar has dissolved. Remove from heat and set aside to cool for about an hour; strain out mint leaves.\n", " Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of cooled sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.\n" ]

{ "Calories": "122", "Carbs": "32g", "Fat": null, "Protein": "0g" }

{ "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": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 50 mins", "yield": "6 servings" }

[ { "name": "brown sugar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "sea salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "dry mustard", "quanity": "¼", "unit": "teaspoon" }, { "name": "crushed fennel seeds", "quanity": "¼", "unit": "teaspoon" }, { "name": "boneless pork loin chops, 1/2 inch thick", "quanity": "6", "unit": "" }, { "name": "pure maple syrup, preferably dark amber (Grade B)", "quanity": "¼", "unit": "cup" }, { "name": "spicy brown mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "1", "unit": "pinch" }, { "name": "paprika", "quanity": "1", "unit": "pinch" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "seasoned bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "canola oil", "quanity": "1", "unit": "tablespoon" }, { "name": "clove garlic, crushed", "quanity": "1", "unit": "clove" } ]

[ " Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.\n", " Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.\n", " Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.\n", " Coat pork chops on all sides with seasoned bread crumbs.\n", " Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.\n", " Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.\n", " Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "344", "Carbs": "20g", "Fat": "18g", "Protein": "25g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "8 serving" }

[ { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "¼", "unit": "teaspoon" } ]

[ " Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.\n" ]

{ "Calories": "224", "Carbs": "2g", "Fat": "24g", "Protein": "0g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "3 hrs 50 mins", "yield": "6 croquettes" }

[ { "name": "bread, or more as needed", "quanity": "2", "unit": "slices" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "diced cooked turkey", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried rosemary", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "egg, beaten", "quanity": "1", "unit": "" } ]

[ " Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.\n", " Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.\n", " Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.\n", " Preheat oven to 350 degrees F (175 degrees C).\n", " Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.\n", " Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.\n" ]

{ "Calories": "346", "Carbs": "17g", "Fat": "16g", "Protein": "33g" }

{ "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": "16", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1 gallon" }

[ { "name": "lemons", "quanity": "2", "unit": "" }, { "name": "fresh ginger, or more to taste", "quanity": "3", "unit": "inch piece" }, { "name": "cinnamon sticks", "quanity": "2", "unit": "" }, { "name": "water", "quanity": "1", "unit": "gallon" } ]

[ " Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.\n" ]

{ "Calories": "5", "Carbs": "2g", "Fat": "0g", "Protein": "0g" }

{ "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": "bacon, chopped", "quanity": "3", "unit": "slices" }, { "name": "butter", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "fresh asparagus, trimmed", "quanity": "1", "unit": "pound" }, { "name": "shallot, thinly sliced", "quanity": "1", "unit": "medium" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Drain grease.\n", " Add butter to the skillet and let melt. Stir in asparagus and shallot, then season with salt and pepper. Cover and cook, stirring occasionally, until asparagus is tender, about 5 minutes.\n", " Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.\n" ]

{ "Calories": "88", "Carbs": "7g", "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": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "dry white wine (such as Sauvignon Blanc)", "quanity": "1 ¼", "unit": "cups" }, { "name": "kirsch (cherry brandy)", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, slightly crushed", "quanity": "1", "unit": "clove" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "freshly grated nutmeg", "quanity": "1", "unit": "pinch" }, { "name": "cornstarch", "quanity": "4", "unit": "teaspoons" }, { "name": "shredded Gruyère cheese", "quanity": "8", "unit": "ounces" }, { "name": "shredded Emmentaler cheese", "quanity": "8", "unit": "ounces" } ]

[ " Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.\n", " Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.\n", " Keep sauce warm while serving so it doesn't solidify.\n" ]

{ "Calories": "215", "Carbs": "3g", "Fat": "14g", "Protein": "13g" }

{ "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": "2", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "2 servings" }

[ { "name": "Italian-season bread crumbs, or more to taste", "quanity": "1", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "bay scallops, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Mix bread crumbs, salt, and pepper in a resealable plastic bag.\n", " Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.\n", " Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.\n" ]

{ "Calories": "487", "Carbs": "43g", "Fat": "24g", "Protein": "25g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 7 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 42 mins", "yield": "10 servings" }

[ { "name": "olive oil, or more as needed, divided", "quanity": "¼", "unit": "cup" }, { "name": "mutton chops, fat removed", "quanity": "8", "unit": "" }, { "name": "chicken drumsticks", "quanity": "4", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "onions, quartered", "quanity": "3", "unit": "" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "ground turmeric", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "2", "unit": "tablespoons" }, { "name": "ground coriander", "quanity": "2", "unit": "tablespoons" }, { "name": "potatoes, cut into chunks", "quanity": "3", "unit": "" }, { "name": "turnips, cut into chunks", "quanity": "3", "unit": "" }, { "name": "carrots, sliced lengthwise and cut into chunks", "quanity": "3", "unit": "" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "ras el hanout ", "quanity": "2", "unit": "tablespoons" }, { "name": "chickpeas, drained", "quanity": "1", "unit": "(7 ounce) can" }, { "name": "zucchini, sliced lengthwise and cut into chunks", "quanity": "2", "unit": "" }, { "name": "cilantro, chopped", "quanity": "5", "unit": "sprigs" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "couscous ", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "harissa", "quanity": "3", "unit": "tablespoons" } ]

[ " Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.\n", " Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.\n", " Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.\n", " Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.\n", " Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.\n", " Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.\n" ]

{ "Calories": "492", "Carbs": "57g", "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": "15 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "4 cups" }

[ { "name": "green onions, chopped", "quanity": "1", "unit": "bunch" }, { "name": "brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "soy sauce", "quanity": "1 ¼", "unit": "cups" }, { "name": "sherry", "quanity": "½", "unit": "cup" }, { "name": "finely chopped fresh ginger", "quanity": "5", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "5", "unit": "tablespoons" }, { "name": "sesame oil", "quanity": "¼", "unit": "cup" }, { "name": "sesame seeds", "quanity": "¼", "unit": "cup" }, { "name": "black bean sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "coarsely ground black pepper", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "garlic chile paste", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.\n" ]

{ "Calories": "66", "Carbs": "10g", "Fat": "2g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "9 hrs 25 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": "9 hrs 55 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "pancetta or salt pork, diced", "quanity": "6", "unit": "ounces" }, { "name": "beef chuck", "quanity": "2 ½", "unit": "pounds" }, { "name": "kosher salt, divided", "quanity": "3", "unit": "teaspoons" }, { "name": "diced celery", "quanity": "½", "unit": "cup" }, { "name": "diced carrots", "quanity": "½", "unit": "cup" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "white wine", "quanity": "⅔", "unit": "cup" }, { "name": "tomato paste", "quanity": "1", "unit": "heaping tablespoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "yellow onions, sliced", "quanity": "4", "unit": "pounds" }, { "name": "red onions, sliced", "quanity": "2", "unit": "pounds" }, { "name": "uncooked rigatoni", "quanity": "2", "unit": "(16 ounce) boxes" }, { "name": "freshly grated Parmigiano-Reggiano cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh marjoram leaves", "quanity": "1", "unit": "tablespoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.\n", " Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.\n", " Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.\n", " Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.\n", " Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.\n", " When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.\n", " Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.\n" ]

{ "Calories": "891", "Carbs": "117g", "Fat": "30g", "Protein": "39g" }

{ "active_time": null, "additional_time": "2 hrs", "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": "2", "soak_time": null, "stand_time": null, "total_time": "3 hrs 40 mins", "yield": null }

[ { "name": "yellow onion, coarsely chopped", "quanity": "1", "unit": "" }, { "name": "garlic, peeled and crushed", "quanity": "3", "unit": "cloves" }, { "name": "bay leaf", "quanity": "1", "unit": "large" }, { "name": "smoked Spanish paprika", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "white wine", "quanity": "½", "unit": "cup" }, { "name": "Spanish octopus", "quanity": "1", "unit": "(1 pound) piece" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "braising liquid", "quanity": "⅓", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper to taste", "quanity": "1", "unit": "pinch" } ]

[ " Place onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.\n", " Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.\n", " Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.\n", " Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.\n", " Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.\n", " Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, salt, and cayenne pepper to make the serving sauce.\n", " Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.\n", " Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.\n" ]

{ "Calories": "513", "Carbs": "15g", "Fat": "30g", "Protein": "35g" }

{ "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": "12 servings" }

[ { "name": "extra lean ground beef", "quanity": "2", "unit": "pounds" }, { "name": "green bell peppers, diced", "quanity": "2", "unit": "" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper, to taste", "quanity": "", "unit": "" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "ketchup", "quanity": "1", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1", "unit": "cup" } ]

[ " Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.\n", " Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.\n", " Set oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.\n", " Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.\n" ]

{ "Calories": "230", "Carbs": "12g", "Fat": "12g", "Protein": "19g" }

{ "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": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "whole chicken", "quanity": "1", "unit": "(3 pound)" }, { "name": "carrots, halved", "quanity": "4", "unit": "" }, { "name": "celery, halved", "quanity": "4", "unit": "stalks" }, { "name": "onion, halved", "quanity": "1", "unit": "large" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chicken bouillon granules (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.\n", " Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.\n", " Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.\n", " Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.\n", " Serve and enjoy!\n" ]

{ "Calories": "152", "Carbs": "4g", "Fat": "9g", "Protein": "13g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "6 patties" }

[ { "name": "canned salmon", "quanity": "1", "unit": "(14.75 ounce) can" }, { "name": "seasoned dry bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Drain and reserve liquid from canned salmon; place salmon in a medium bowl. Add bread crumbs, onion, and egg; mix well to combine.\n", " Shape mixture into patties, adding reserved liquid from salmon if the mixture is too dry.\n", " Heat oil in a large skillet over medium heat; add patties and cook until golden brown, about 3 to 4 minutes per side.\n", " Drain on paper towels. Serve and enjoy!\n" ]

{ "Calories": "187", "Carbs": "8g", "Fat": "9g", "Protein": "19g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "haddock fillets", "quanity": "2", "unit": "pounds" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter, cut in small pieces", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon, cut into wedges", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; spray with cooking spray.\n", " Arrange haddock fillets on the prepared baking sheet.\n", " Mix onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper in a small bowl; sprinkle seasoning over fish, then dot with butter.\n", " Broil in the preheated oven until fish flakes easily with a fork, 6 to 8 minutes.\n", " Serve with lemon wedges. Enjoy!\n" ]

{ "Calories": "229", "Carbs": "1g", "Fat": "5g", "Protein": "43g" }

{ "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": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "green cabbage, cut into 4 wedges", "quanity": "½", "unit": "head" }, { "name": "garlic powder, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "lemons, halved", "quanity": "2", "unit": "" } ]

[ " Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C).\n", " Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.\n", " Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more.\n", " Squeeze lemon over each wedge to serve. Enjoy!\n" ]

{ "Calories": "193", "Carbs": "37g", "Fat": "8g", "Protein": "5g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "1/2 cup" }

[ { "name": "brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "paprika", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Mix brown sugar, paprika, salt, pepper, and garlic powder together in a small bowl. Rub into pork ribs.\n", " For best results, allow ribs to marinate overnight. Enjoy!\n" ]

{ "Calories": "27", "Carbs": "7g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "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": "1 hr 30 mins", "yield": "1 9x13-inch lasagna" }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "spaghetti sauce", "quanity": "1", "unit": "(32 ounce) jar" }, { "name": "cottage cheese", "quanity": "32", "unit": "ounces" }, { "name": "shredded mozzarella cheese, divided", "quanity": "3", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "dried parsley", "quanity": "2", "unit": "teaspoons" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "lasagna noodles", "quanity": "9", "unit": "" }, { "name": "water", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Stir in spaghetti sauce and simmer for 5 minutes.\n", " Combine cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl.\n", " Spread 3/4 cup of sauce in a 9x13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Pour 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil.\n", " Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "377", "Carbs": "26g", "Fat": "17g", "Protein": "29g" }

{ "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": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "water", "quanity": "4", "unit": "quarts" }, { "name": "salt", "quanity": "2", "unit": "tablespoons" }, { "name": "cauliflower, cut into bite-sized pieces", "quanity": "1", "unit": "head" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "thinly sliced celery", "quanity": "½", "unit": "cup" }, { "name": "cooked bacon, crumbled", "quanity": "3", "unit": "slices" }, { "name": "minced onion", "quanity": "4", "unit": "tablespoons" }, { "name": "minced sweet pickles", "quanity": "3", "unit": "tablespoons" }, { "name": "spicy mustard, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "⅛", "unit": "teaspoon" }, { "name": "hard-boiled eggs, diced", "quanity": "2", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.\n", " Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.\n", " Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.\n" ]

{ "Calories": "242", "Carbs": "6g", "Fat": "23g", "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": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "small red new potatoes, halved", "quanity": "3", "unit": "pounds" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "salt and freshly ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.\n", " Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut-side down, on a rimmed cookie sheet or jellyroll pan.\n", " Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish.\n", " Serve and enjoy!\n" ]

{ "Calories": "179", "Carbs": "27g", "Fat": "7g", "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": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "white potatoes with skin", "quanity": "6", "unit": "medium" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "small" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped carrots", "quanity": "1", "unit": "cup" }, { "name": "celery seed", "quanity": "1", "unit": "teaspoon" }, { "name": "hard-cooked eggs, peeled and chopped", "quanity": "4", "unit": "" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "apple cider vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "prepared yellow mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "mayonnaise or salad dressing", "quanity": "1", "unit": "cup" } ]

[ " Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.\n", " While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.\n", " Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.\n" ]

{ "Calories": "497", "Carbs": "49g", "Fat": "31g", "Protein": "9g" }

{ "active_time": null, "additional_time": "10 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 9x5-inch loaf" }

[ { "name": "white sugar, divided", "quanity": "1 ⅓", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.\n", " Mix together 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl; set aside.\n", " Combine flour, remaining 1 cup sugar, baking powder, and salt together in a large bowl. Combine egg, milk, and oil in a separate bowl; add to flour mixture. Stir until just moistened.\n", " Pour 1/2 of the batter into the prepared pan. Sprinkle with 1/2 of the reserved cinnamon-sugar mixture. Repeat with remaining batter and cinnamon-sugar mixture. Draw a knife through batter to marble.\n", " Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes.\n", " Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.\n", " Serve and enjoy!\n" ]

{ "Calories": "233", "Carbs": "40g", "Fat": "7g", "Protein": "3g" }

{ "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": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 9x13-inch cake" }

[ { "name": "devil's food cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "water", "quanity": "1 ¼", "unit": "cups" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "sweetened condensed milk", "quanity": "½", "unit": "(14 ounce) can" }, { "name": "caramel ice cream topping, divided", "quanity": "8", "unit": "ounces" }, { "name": "chocolate covered toffee, chopped", "quanity": "3 ¼", "unit": "(1.4 ounce) bars" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.\n", " Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.\n", " Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.\n", " Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.\n", " Refrigerate until chilled through and serve right from the pan. Enjoy!\n" ]

{ "Calories": "236", "Carbs": "29g", "Fat": "13g", "Protein": "3g" }

{ "active_time": null, "additional_time": "2 hrs 40 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 55 mins", "yield": "1 babka" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "instant yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "granulated sugar", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "warm water (105 degrees F to 115 degrees F)", "quanity": "½", "unit": "cup" }, { "name": "unsalted butter, at room temperature", "quanity": "5", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "firmly packed light brown sugar", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "4", "unit": "teaspoons" }, { "name": "unsalted butter, melted and cooled", "quanity": "¼", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "tap water", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "firmly packed light brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cold unsalted butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.\n", " Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.\n", " Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.\n", " While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.\n", " Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.\n", " Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.\n", " Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.\n", " Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm.\n" ]

{ "Calories": "276", "Carbs": "38g", "Fat": "12g", "Protein": "5g" }

{ "active_time": null, "additional_time": "5 hrs", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "6 hrs 40 mins", "yield": "1 babka" }

[ { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "white sugar", "quanity": "1", "unit": "pinch" }, { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "¼", "unit": "cup" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "lukewarm milk", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "all-purpose flour, divided", "quanity": "4", "unit": "cups" }, { "name": "farmers' cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "sour cream", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "dried lemon peel", "quanity": "½", "unit": "teaspoon" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" } ]

[ " Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.\n", " Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.\n", " Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).\n", " Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.\n", " Preheat an oven to 350 degrees F (175 degrees C).\n", " Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.\n" ]

{ "Calories": "513", "Carbs": "44g", "Fat": "28g", "Protein": "19g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef chuck pot roast", "quanity": "3 ½", "unit": "pounds" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "diced carrots", "quanity": "1", "unit": "cup" }, { "name": "diced celery", "quanity": "1", "unit": "cup" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 275 degrees F (135 degrees C).\n", " Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.\n", " Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.\n", " Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.\n" ]

{ "Calories": "507", "Carbs": "6g", "Fat": "39g", "Protein": "32g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1 cup" }

[ { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "chili garlic sauce", "quanity": "1", "unit": "tablespoon" } ]

[ " Mix mayonnaise, sugar, and chili garlic sauce together in a small bowl until well combined.\n" ]

{ "Calories": "204", "Carbs": "3g", "Fat": "22g", "Protein": "0g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr 15 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": "9 hrs 45 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "home-style white bread, cut into 1-inch cubes, divided", "quanity": "12", "unit": "slices" }, { "name": "cold cream cheese, cut into 1-inch cubes", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "sliced fresh strawberries", "quanity": "1 ½", "unit": "cups" }, { "name": "half-and-half", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "pure maple syrup", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "sliced fresh strawberries", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Generously grease a 9x13-inch baking dish.\n", " Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 ½ cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.\n", " Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.\n", " Remove baking dish from refrigerator 45 minutes before baking.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.\n", " Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.\n" ]

{ "Calories": "433", "Carbs": "42g", "Fat": "25g", "Protein": "13g" }

{ "active_time": null, "additional_time": "1 hr 40 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": "2 loaves" }

[ { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "bread flour", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "active dry yeast", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "water (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "semisweet chocolate, finely chopped", "quanity": "5", "unit": "(1 ounce) squares" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "butter, chilled", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "butter, chilled", "quanity": "¼", "unit": "cup" }, { "name": "egg, beaten (Optional)", "quanity": "1", "unit": "large" }, { "name": "water (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Prepare the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.\n", " Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.\n", " Make chocolate filling and streusel while the dough is rising.\n", " For the filling: Stir together finely chopped chocolate, cinnamon, and sugar. Cut in chilled butter with a fork.\n", " Make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.\n", " When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.\n", " Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.\n", " Repeat with the second piece of dough.\n", " Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Make the egg wash: Combine egg and water in a small dish and whisk to combine.\n", " Brush the loaves with egg wash. Sprinkle streusel on top. Bake the loaves, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.\n" ]

{ "Calories": "378", "Carbs": "46g", "Fat": "20g", "Protein": "6g" }

{ "active_time": null, "additional_time": "3 hrs 20 mins", "bake_time": null, "chill_time": null, "cook_time": "35 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": "4 hrs 25 mins", "yield": "3 loaves" }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "hot milk (185 degrees F (85 degrees C))", "quanity": "1", "unit": "cup" }, { "name": "active dry yeast", "quanity": "2", "unit": "(.25 ounce) packages" }, { "name": "warm water (110 degrees F (43 degrees C))", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "all-purpose flour", "quanity": "4 ½", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "packed light brown sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, melted", "quanity": "⅓", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "walnuts, chopped", "quanity": "4", "unit": "cups" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" } ]

[ " Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.\n", " Stir milk mixture into yeast mixture. Add 2 eggs and 2 ½  cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.\n", " Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.\n", " Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.\n", " Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.\n", " Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.\n", " With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!\n", " Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.\n", " Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.\n", " Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.\n", " Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.\n" ]

{ "Calories": "338", "Carbs": "35g", "Fat": "20g", "Protein": "7g" }

{ "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": null, "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "6 disks" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "water", "quanity": "⅓", "unit": "cup" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.\n", " Mix flour, oil, and salt together in a bowl; add water and mix with a pastry cutter until dough is soft. Form dough into 6 balls; press into disks onto the prepared baking sheet with your hands.\n", " Bake in the preheated oven until bread is cooked, 8 to 10 minutes.\n" ]

{ "Calories": "183", "Carbs": "16g", "Fat": "12g", "Protein": "2g" }

{ "active_time": null, "additional_time": "45 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": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 sheet cake" }

[ { "name": "unsalted butter", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "firmly packed dark brown sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs, at room temperature", "quanity": "4", "unit": "" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "peeled and shredded carrots", "quanity": "3", "unit": "cups" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "raisins", "quanity": "½", "unit": "cup" }, { "name": "unsalted butter", "quanity": "6", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "powdered sugar", "quanity": "3", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.\n", " Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.\n", " Whisk flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt together in a bowl until well combined.\n", " Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.\n", " Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.\n", " Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.\n", " While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.\n", " Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.\n", " Spread frosting over the cooled cake. Chill cake until ready to serve.\n" ]

{ "Calories": "298", "Carbs": "36g", "Fat": "16g", "Protein": "3g" }

{ "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": "4 servings" }

[ { "name": "bolillo rolls, sliced in half lengthwise", "quanity": "4", "unit": "" }, { "name": "butter, room temperature", "quanity": "3", "unit": "tablespoons" }, { "name": "refried beans, heated", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "Borden® Southwestern Cheddar & Monterey Jack Shredded Cheese", "quanity": "1", "unit": "(7 ounce) package" }, { "name": "Mexican salsa or pico de gallo, for serving", "quanity": "", "unit": "" } ]

[ " Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.\n", " Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.\n", " Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.\n", " Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.\n", " Top molletes with Mexican salsa or pico de gallo.\n" ]

{ "Calories": "699", "Carbs": "85g", "Fat": "26g", "Protein": "28g" }

{ "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": "1", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "plain soy milk", "quanity": "1", "unit": "cup" }, { "name": "packed fresh spinach leaves", "quanity": "¾", "unit": "cup" }, { "name": "banana, sliced", "quanity": "1", "unit": "large" } ]

[ " Blend soy milk and spinach together in a blender until smooth. Add banana and pulse until thoroughly blended.\n" ]

{ "Calories": "257", "Carbs": "47g", "Fat": "5g", "Protein": "10g" }

{ "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": "48", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "2 cups" }

[ { "name": "ground dried New Mexico chiles", "quanity": "½", "unit": "cup" }, { "name": "paprika", "quanity": "¼", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "teaspoon" }, { "name": "cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cardamom", "quanity": "1", "unit": "teaspoon" }, { "name": "ground fenugreek", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.\n", " Store in an airtight container, preferably glass.\n" ]

{ "Calories": "3", "Carbs": "1g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs 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": "3 hrs 30 mins", "yield": null }

[ { "name": "thick-cut pork shank sections, 2 to 3 inches thick", "quanity": "6", "unit": "" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "ribs celery, diced", "quanity": "2", "unit": "" }, { "name": "carrot, diced", "quanity": "1", "unit": "large" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "tomato paste", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "white wine", "quanity": "1", "unit": "cup" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "dried rosemary", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly grated lemon zest", "quanity": "1", "unit": "tablespoon" } ]

[ " Season pork shank with salt and pepper.\n", " Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.\n", " Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.\n", " Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.\n", " Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.\n" ]

{ "Calories": "262", "Carbs": "10g", "Fat": "8g", "Protein": "30g" }

{ "active_time": null, "additional_time": "3 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "2 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "fresh eggs", "quanity": "3", "unit": "large" }, { "name": "cold water", "quanity": "½", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "unsalted butter, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "cayenne or white pepper to taste (Optional)", "quanity": "1", "unit": "pinch" } ]

[ " Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.\n", " Heat 1 1/2 tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.\n", " Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.\n", " Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.\n", " Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.\n" ]

{ "Calories": "393", "Carbs": "1g", "Fat": "36g", "Protein": "17g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "freshly grated Parmesan cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.\n", " Add cheese and garlic; whisk continuously until heated through. Stir in parsley and serve.\n", " Serve immediately and enjoy!\n" ]

{ "Calories": "439", "Carbs": "3g", "Fat": "42g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 45 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", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "boneless lamb shoulder, cut into 1 ½ inch pieces", "quanity": "2", "unit": "pounds" }, { "name": "salt, plus more to to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "onion, sliced", "quanity": "1", "unit": "large" }, { "name": "carrots, peeled and cut into large chunks", "quanity": "2", "unit": "" }, { "name": "parsnip, peeled and cut into large chunks (Optional)", "quanity": "1", "unit": "" }, { "name": "water, or as needed", "quanity": "4", "unit": "cups" }, { "name": "potatoes, peeled and quartered", "quanity": "3", "unit": "large" }, { "name": "chopped fresh rosemary (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "coarsely chopped leeks", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh parsley for garnish", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.\n", " Stir in onion, carrots, and parsnips and cook gently for a few minutes. Stir in water. Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 to 1 hour, depending on the cut of meat you used.\n", " Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.\n", " Serve piping hot in bowls garnished with fresh parsley.\n", " Enjoy!\n" ]

{ "Calories": "383", "Carbs": "37g", "Fat": "10g", "Protein": "35g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "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": "3 hrs 15 mins", "yield": "1 pork loin roast" }

[ { "name": "pork loin roast", "quanity": "1", "unit": "(3 pound)" }, { "name": "sauerkraut, drained", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "apples, cored and quartered", "quanity": "2", "unit": "large" }, { "name": "onions, quartered", "quanity": "2", "unit": "large" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "beer, or as needed", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" } ]

[ " Preheat the oven to 250 degrees F (120 degrees C).\n", " Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.\n", " Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.\n", " To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.\n" ]

{ "Calories": "338", "Carbs": "33g", "Fat": "9g", "Protein": "28g" }

{ "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": "2", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "2 lobster tails" }

[ { "name": "lobster tails", "quanity": "2", "unit": "(6 ounce)" }, { "name": "lemon, plus more for garnish", "quanity": "2", "unit": "slices " }, { "name": "butter, room temperature", "quanity": "2", "unit": "teaspoons" }, { "name": "dried parsley, or to taste", "quanity": "2", "unit": "pinches" }, { "name": "granulated garlic, or to taste", "quanity": "2", "unit": "pinches" } ]

[ " Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).\n", " Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.\n", " Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.\n", " Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.\n", " Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.\n" ]

{ "Calories": "196", "Carbs": "4g", "Fat": "8g", "Protein": "27g" }

{ "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": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "red potatoes, diced", "quanity": "3", "unit": "large" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "diced cooked turkey (Optional)", "quanity": "1", "unit": "cup" }, { "name": "diced cooked ham", "quanity": "1", "unit": "cup" }, { "name": "diced celery", "quanity": "⅔", "unit": "cup" }, { "name": "sliced carrots", "quanity": "⅔", "unit": "cup" }, { "name": "chopped asparagus", "quanity": "⅔", "unit": "cup" }, { "name": "frozen peas", "quanity": "⅔", "unit": "cup" }, { "name": "peeled and cubed butternut squash", "quanity": "⅔", "unit": "cup" }, { "name": "chicken broth", "quanity": "1", "unit": "(32 ounce) carton" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "Italian seasoning, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground white pepper, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaves", "quanity": "3", "unit": "" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "7", "unit": "tablespoons" }, { "name": "milk", "quanity": "2", "unit": "cups" } ]

[ " Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir in Italian seasoning, white pepper, salt, and bay leaves and continue to simmer.\n", " Meanwhile, melt butter in a saucepan over medium-low heat. Sprinkle in flour, whisking constantly, until thickened, about 1 minute. Slowly whisk in milk until mixture is smooth and thickened, 4 to 5 minutes.\n", " Stir milk mixture into simmering soup and cook until thickened and heated through, 3 to 5 minutes.\n" ]

{ "Calories": "255", "Carbs": "31g", "Fat": "9g", "Protein": "13g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "boneless chicken thighs, cut into bite-size pieces", "quanity": "1 ½", "unit": "pounds" }, { "name": "chipotle chile-flavored olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic-flavored olive oil, or more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "sugar snap peas", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "chopped orange bell pepper", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "white wine", "quanity": "¼", "unit": "cup" }, { "name": "garlic pepper seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "water, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "sliced fresh mushrooms", "quanity": "1", "unit": "cup" } ]

[ " Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.\n", " Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.\n", " Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.\n", " Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.\n" ]

{ "Calories": "427", "Carbs": "15g", "Fat": "26g", "Protein": "30g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr 55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "10 hrs 40 mins", "yield": null }

[ { "name": "dried great Northern beans, sorted and rinsed", "quanity": "½", "unit": "pound" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "ground lamb", "quanity": "1 ¼", "unit": "pounds" }, { "name": "carrots, peeled and diced", "quanity": "3", "unit": "" }, { "name": "celery, diced", "quanity": "3", "unit": "stalks" }, { "name": "canned roma tomatoes, with liquid", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper to taste ", "quanity": "unknown", "unit": "unknown" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "baby spinach leaves, rinsed and dried well", "quanity": "½", "unit": "pound" }, { "name": "feta cheese, crumbled", "quanity": "4", "unit": "ounces" } ]

[ " Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.\n", " Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.\n", " Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.\n", " Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.\n" ]

{ "Calories": "332", "Carbs": "22g", "Fat": "18g", "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": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "bacon strips, chopped", "quanity": "2", "unit": "strips" }, { "name": "celery, diced", "quanity": "2", "unit": "stalks" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "diced potatoes, drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "clam juice", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "whole milk", "quanity": "1", "unit": "cup" }, { "name": "chopped clams", "quanity": "1", "unit": "(6.5 ounce) can" }, { "name": "salt to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "ground white pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "oyster crackers", "quanity": "1", "unit": "cup" } ]

[ " Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.\n", " Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.\n", " Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.\n", " Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.\n" ]

{ "Calories": "676", "Carbs": "70g", "Fat": "26g", "Protein": "39g" }

{ "active_time": null, "additional_time": "50 mins", "bake_time": null, "chill_time": null, "cook_time": "35 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 35 mins", "yield": null }

[ { "name": "brown basmati rice", "quanity": "1", "unit": "cup" }, { "name": "whole green mung beans", "quanity": "½", "unit": "cup" }, { "name": "split yellow dal", "quanity": "¼", "unit": "cup" }, { "name": "ghee, divided (Optional)", "quanity": "8", "unit": "tablespoons" }, { "name": "cumin seeds", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "brown mustard seeds", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "shallot, sliced", "quanity": "1", "unit": "" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "1 tablespoon goda masala", "quanity": "", "unit": "" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "water", "quanity": "6", "unit": "cups" } ]

[ " Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.\n", " Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.\n", " Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.\n" ]

{ "Calories": "351", "Carbs": "40g", "Fat": "19g", "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "chunk chicken", "quanity": "2", "unit": "(10 ounce) cans" }, { "name": "sliced celery", "quanity": "1", "unit": "cup" }, { "name": "halved seedless green grapes", "quanity": "1", "unit": "cup" }, { "name": "halved seedless red grapes", "quanity": "1", "unit": "cup" }, { "name": "dried cranberries", "quanity": "¼", "unit": "cup" }, { "name": "dried chives", "quanity": "2", "unit": "teaspoons" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "mayonnaise", "quanity": "¾", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Mix together chicken, celery, green grapes, red grapes, cranberries, and chives in a large bowl.\n", " Whisk together honey, mustard, mayonnaise, salt, and pepper in a medium bowl. Pour over chicken mixture and stir to coat.\n" ]

{ "Calories": "432", "Carbs": "21g", "Fat": "30g", "Protein": "21g" }

{ "active_time": null, "additional_time": "25 mins", "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": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "shrimp, fresh, raw, jumbo (11-15)", "quanity": "16", "unit": "jumbo" }, { "name": "Cajun seasoning", "quanity": "¾", "unit": "teaspoon" }, { "name": "thin sliced bacon, cut in half", "quanity": "8", "unit": "strips" }, { "name": "16 toothpicks", "quanity": "", "unit": "" }, { "name": "hot honey (such as Mike's Hot Honey)", "quanity": "2", "unit": "tablespoons" } ]

[ " Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.\n", " Preheat the air fryer to 400 degrees F (200 degrees C).\n", " Place bacon-wrapped shrimp in the air fryer basket and cook in the preheated air fryer for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.\n", " Remove to a serving plate and drizzle with hot honey. Serve hot, being watchful of any toothpicks.\n" ]

{ "Calories": "241", "Carbs": "9g", "Fat": "9g", "Protein": "30g" }

{ "active_time": null, "additional_time": "1 hr 35 mins", "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": "24", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": "24 cookies" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cold unsalted butter", "quanity": "½", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "egg yolk, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "whole milk", "quanity": "6", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Whisk together flour, sugar, baking powder, and salt in a large bowl until combined. Grate in cold butter; stir mixture together until it resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.\n", " Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.\n", " Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.\n", " Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.\n", " Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan for 2 minutes, then transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store cookies in an airtight container at room temperature for up to 1 week.\n" ]

{ "Calories": "120", "Carbs": "19g", "Fat": "4g", "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": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "3 cups" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "chicken broth", "quanity": "¾", "unit": "cup" }, { "name": "white vinegar", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "cold water", "quanity": "¼", "unit": "cup" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" } ]

[ " Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.\n", " Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.\n" ]

{ "Calories": "83", "Carbs": "19g", "Fat": "1g", "Protein": "0g" }

{ "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": "20 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "green curry paste, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "eggplant, quartered and sliced", "quanity": "1", "unit": "" }, { "name": "coconut milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "vegetable stock", "quanity": "1", "unit": "cup" }, { "name": "sweet potato, peeled and sliced", "quanity": "1", "unit": "" }, { "name": "makrut lime leaves ", "quanity": "6", "unit": "" }, { "name": "lime juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lime zest", "quanity": "2", "unit": "teaspoons" }, { "name": "soft brown sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "", "unit": "" } ]

[ " Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.\n", " Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.\n" ]

{ "Calories": "277", "Carbs": "25g", "Fat": "20g", "Protein": "4g" }