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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": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "freshly grated Parmesan cheese, divided", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "pine nuts", "quanity": "2", "unit": "tablespoons" }, { "name": "potato gnocchi", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "olive oil, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "zucchini, chopped", "quanity": "1", "unit": "" }, { "name": "fresh mushrooms, cleaned and stems trimmed", "quanity": "12", "unit": "" }, { "name": "grape tomatoes", "quanity": "12", "unit": "" }, { "name": "torn fresh basil leaves", "quanity": "10", "unit": "" } ]

[ " Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.\n", " Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.\n", " Cook gnocchi according to the package directions; drain them in a colander set in the sink.\n", " Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.\n", " To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.\n" ]

{ "Calories": "327", "Carbs": "26g", "Fat": "21g", "Protein": "10g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "12 cupcakes" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅔", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "finely grated carrot", "quanity": "1", "unit": "cup" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "confectioners' sugar", "quanity": "3", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.\n", " To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.\n", " Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.\n", " Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.\n", " Pour batter into the prepared muffin cups, filling them 3/4 full.\n", " Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.\n", " To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.\n", " Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.\n" ]

{ "Calories": "515", "Carbs": "65g", "Fat": "27g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (9x13-inch) cake" }

[ { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "rhubarb, chopped", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "packed brown sugar", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Beat butter and sugar together in a large bowl with an electric mixer until lighter in color. Beat in egg and vanilla.\n", " Sift 2 cups flour, baking soda, and salt together in a separate bowl; add alternately with buttermilk to butter mixture.\n", " Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13-inch pan, and smooth the surface.\n", " Mix brown sugar, 1/4 cup butter, and cinnamon together; sprinkle evenly over batter.\n", " Bake in preheated oven until a toothpick inserted into the cake comes out clean and the top is golden, about 45 minutes.\n" ]

{ "Calories": "245", "Carbs": "41g", "Fat": "8g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 Bundt cake" }

[ { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "chopped rhubarb", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour, divided", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter, at room temperature", "quanity": "¼", "unit": "cup" }, { "name": "full-fat yogurt", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " To make the topping: Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.\n", " Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) and set aside.\n", " Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.\n" ]

{ "Calories": "259", "Carbs": "43g", "Fat": "8g", "Protein": "5g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "2 (9x5-inch) loaves" }

[ { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "brown sugar, divided", "quanity": "1 ¾", "unit": "cups" }, { "name": "vegetable oil", "quanity": "⅔", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped rhubarb", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "butter, melted", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.\n", " Stir milk, lemon juice, and vanilla together in a small bowl; let stand for 10 minutes.\n", " Mix 1 ½ cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda; stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.\n", " Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.\n", " Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 to 60 minutes.\n" ]

{ "Calories": "207", "Carbs": "26g", "Fat": "11g", "Protein": "3g" }

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

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "potatoes, sliced", "quanity": "2", "unit": "medium" }, { "name": "raw radish greens", "quanity": "4", "unit": "cups" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "heavy cream", "quanity": "⅓", "unit": "cup" }, { "name": "radishes, sliced", "quanity": "5", "unit": "" } ]

[ " Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.\n", " Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.\n", " Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.\n" ]

{ "Calories": "166", "Carbs": "18g", "Fat": "9g", "Protein": "4g" }

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

[ { "name": "boiling water", "quanity": "2", "unit": "cups" }, { "name": "lavender flowers", "quanity": "1", "unit": "cup" }, { "name": "cold water", "quanity": "2", "unit": "cups" }, { "name": "lemon juice", "quanity": "1", "unit": "cup" }, { "name": "sugar", "quanity": "1", "unit": "cup" } ]

[ " Place lavender in a pitcher; pour boiling water over the lavender. Cover with plastic wrap and allow lavender to steep for 10 minutes; strain and discard lavender from water and return water to the pitcher.\n", " Add cold water, lemon juice, and sugar to the pitcher; stir until sugar dissolves. Refrigerate until serving.\n" ]

{ "Calories": "108", "Carbs": "28g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "3 hrs 45 mins", "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": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 5 mins", "yield": null }

[ { "name": "ripe strawberries, hulled and halved", "quanity": "2", "unit": "pounds" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "white sugar, or to taste", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "balsamic vinegar (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "tiny pinch" } ]

[ " Rinse strawberries with cold water, then drain.\n", " Place berries into a blender with water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish; the mixture should only be about 3/8 inch deep in the dish.\n", " Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.\n", " Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.\n", " Portion granita into small serving bowls to serve.\n" ]

{ "Calories": "69", "Carbs": "17g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "California walnuts", "quanity": "3", "unit": "cups" }, { "name": "dry bread crumbs", "quanity": "6", "unit": "tablespoons" }, { "name": "finely grated lemon zest", "quanity": "6", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped fresh dill", "quanity": "3", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "skin-on salmon fillets", "quanity": "12", "unit": "(3 ounce)" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.\n", " Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.\n", " Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.\n", " Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.\n" ]

{ "Calories": "388", "Carbs": "8g", "Fat": "31g", "Protein": "20g" }

{ "active_time": null, "additional_time": "1 hr 20 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 25 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 55 mins", "yield": null }

[ { "name": "dry navy beans", "quanity": "1", "unit": "cup" }, { "name": "water, divided, plus more as needed for beans", "quanity": "8", "unit": "cups" }, { "name": "large meaty smoked ham bone", "quanity": "1", "unit": "" }, { "name": "chopped fresh parsley", "quanity": "6", "unit": "tablespoons" }, { "name": "dried minced onion flakes", "quanity": "3", "unit": "tablespoons" }, { "name": "minced fresh garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "whole bay leaves", "quanity": "2", "unit": "" }, { "name": "dried thyme leaves", "quanity": "½", "unit": "teaspoon" }, { "name": "dry mustard powder", "quanity": "½", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "tomato purée", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "sliced celery", "quanity": "1", "unit": "cup" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "chicken soup base", "quanity": "3", "unit": "tablespoons" }, { "name": "molasses", "quanity": "3", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "cracked black pepper, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "uncooked small shell pasta", "quanity": "½", "unit": "cup" } ]

[ " Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.\n", " Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.\n", " When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.\n" ]

{ "Calories": "154", "Carbs": "29g", "Fat": "2g", "Protein": "7g" }

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

[ { "name": "grapefruit, cut in half", "quanity": "2", "unit": "" }, { "name": "brown sugar", "quanity": "6", "unit": "tablespoons" } ]

[ " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Place grapefruit halves, cut-sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoons of brown sugar.\n", " Broil in the preheated oven until brown sugar melts and begins to bubble, 3 to 8 minutes. Let cool for a few minutes, then serve warm.\n" ]

{ "Calories": "137", "Carbs": "35g", "Fat": null, "Protein": "1g" }

{ "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": "1", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "pineapple juice", "quanity": "¾", "unit": "cup" }, { "name": "fresh spinach leaves", "quanity": "½", "unit": "cup" }, { "name": "broccoli florets", "quanity": "3", "unit": "" }, { "name": "pear, chopped", "quanity": "¼", "unit": "" }, { "name": "green apple, chopped", "quanity": "¼", "unit": "" }, { "name": "avocado, chopped", "quanity": "¼", "unit": "" } ]

[ " Blend pineapple juice, spinach, broccoli florets, pear, apple, and avocado in a blender until smooth.\n" ]

{ "Calories": "379", "Carbs": "70g", "Fat": "9g", "Protein": "15g" }

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

[ { "name": "brewers' yeast", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic salt", "quanity": "2", "unit": "tablespoons" }, { "name": "celery salt", "quanity": "2", "unit": "tablespoons" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "curry powder", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper (Optional)", "quanity": "½", "unit": "teaspoon" } ]

[ " Mix brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper together in a small bowl. Store in an airtight container.\n" ]

{ "Calories": "6", "Carbs": "1g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "skinless, boneless chicken breast halves, diced", "quanity": "1", "unit": "pound" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "sweet onion, sliced", "quanity": "⅓", "unit": "large" }, { "name": "green bell pepper, sliced", "quanity": "⅓", "unit": "" }, { "name": "red bell pepper, sliced", "quanity": "⅓", "unit": "" }, { "name": "yellow bell pepper, sliced", "quanity": "⅓", "unit": "" }, { "name": "diced tomatoes and green chiles (such as RO*TEL)", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "frozen cauliflower rice", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "shredded mild Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "avocado, diced", "quanity": "½", "unit": "" }, { "name": "salsa", "quanity": "2", "unit": "tablespoons" }, { "name": "sour cream", "quanity": "2", "unit": "tablespoons" } ]

[ " Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.\n", " Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.\n", " Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.\n", " Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.\n" ]

{ "Calories": "648", "Carbs": "23g", "Fat": "34g", "Protein": "65g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 25 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 35 mins", "yield": null }

[ { "name": "smoked streaky bacon", "quanity": "½", "unit": "pound" }, { "name": "good-quality sausages", "quanity": "1", "unit": "pound" }, { "name": "onion, thickly sliced", "quanity": "1", "unit": "" }, { "name": "potatoes, peeled and quartered", "quanity": "8", "unit": "large" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "chopped parsley, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving grease in the skillet. Roughly chop bacon into large chunks and transfer to a large pot.\n", " Cook sausages in the skillet in the reserved bacon grease until browned, turning occasionally, about 5 minutes. Transfer to the pot.\n", " Add onion to the skillet and cook until softened, about 5 minutes. Transfer to the pot.\n", " Arrange potatoes over onion in the pot. Pour in enough water to cover potatoes. Cover the pot and bring to a boil. Reduce the heat to the lowest temperature and simmer until potatoes are tender, 60 to 90 minutes. Garnish with parsley.\n" ]

{ "Calories": "477", "Carbs": "67g", "Fat": "15g", "Protein": "20g" }

{ "active_time": null, "additional_time": "2 hrs 5 mins", "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": "2 hrs 15 mins", "yield": "1 9-inch pie" }

[ { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "1", "unit": "(8 ounce) tub" }, { "name": "lemon juice", "quanity": "½", "unit": "cup" }, { "name": "kumquat purée", "quanity": "⅔", "unit": "cup" }, { "name": "prepared graham cracker crust", "quanity": "1", "unit": "(9 inch)" } ]

[ " Beat condensed milk and whipped topping in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat purée. Pour into pie crust.\n", " Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.\n" ]

{ "Calories": "386", "Carbs": "54g", "Fat": "16g", "Protein": "5g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, coarsely chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "herbes de Provence", "quanity": "1", "unit": "tablespoon" }, { "name": "ground turmeric", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "bay leaves", "quanity": "2", "unit": "large" }, { "name": "cayenne pepper (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "vegetable stock, or more as needed", "quanity": "1", "unit": "(32 fluid ounce) container" }, { "name": "water, or more as needed", "quanity": "3", "unit": "cups" }, { "name": "dried split peas, rinsed", "quanity": "1", "unit": "pound" }, { "name": "new potatoes, cut into bite-sized chunks", "quanity": "2", "unit": "pounds" }, { "name": "carrots, cut into bite-sized chunks", "quanity": "¾", "unit": "pound" }, { "name": "chopped lean cooked ham (Optional)", "quanity": "1 ½", "unit": "cups" } ]

[ " Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.\n", " Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.\n", " Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.\n" ]

{ "Calories": "386", "Carbs": "54g", "Fat": "12g", "Protein": "17g" }

{ "active_time": null, "additional_time": "1 hr 15 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "warm water (no more than 100 degrees F/40 degrees C)", "quanity": "½", "unit": "cup" }, { "name": "active dry yeast", "quanity": "2", "unit": "teaspoons" }, { "name": "cake flour", "quanity": "1 ½", "unit": "cups" }, { "name": "cornmeal", "quanity": "½", "unit": "cup" }, { "name": "superfine sugar", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "melted butter", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "unknown" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "raisins (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.\n", " Sift cake flour, cornmeal, sugar, and salt together in a small bowl.\n", " Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.\n", " Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.\n", " Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.\n", " Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.\n" ]

{ "Calories": "264", "Carbs": "41g", "Fat": "9g", "Protein": "5g" }

{ "active_time": null, "additional_time": "9 hrs", "bake_time": null, "chill_time": null, "cook_time": "3 hrs 20 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": "12 hrs 40 mins", "yield": null }

[ { "name": "bone-in pork shoulder roast", "quanity": "3 ½", "unit": "pounds" }, { "name": "garlic, halved", "quanity": "6", "unit": "cloves" }, { "name": "olive oil, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "Italian seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "thinly sliced baby romaine lettuce", "quanity": "¼", "unit": "cup" }, { "name": "halved cherry tomatoes", "quanity": "¼", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "cooked white beans", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.\n", " Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.\n", " Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.\n", " Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.\n", " Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.\n", " Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.\n" ]

{ "Calories": "456", "Carbs": "15g", "Fat": "30g", "Protein": "31g" }

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

[ { "name": "russet potatoes, sliced into 12 wedges, each with skin on", "quanity": "2", "unit": "unknown" }, { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoned salt", "quanity": "2", "unit": "teaspoons" }, { "name": "finely chopped fresh rosemary", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat an air fryer to 380 degrees F (190 degrees C).\n", " Place potatoes into a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.\n", " Working in batches if necessary, place potatoes in an even layer in the air fryer basket. Cook in the preheated air fryer for 10 minutes. Flip wedges with tongs and continue to cook to the desired doneness, about 10 more minutes.\n" ]

{ "Calories": "115", "Carbs": "19g", "Fat": "4g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "bacon, or more to taste", "quanity": "4", "unit": "slices" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "celery, diced", "quanity": "1", "unit": "stalk" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "dry black-eyed peas - sorted, rinsed, and drained", "quanity": "4", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Cook bacon in a 5-quart Dutch oven over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.\n", " Heat bacon drippings over medium-high heat. Add onion, celery, and garlic and cook until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.\n", " Reduce the heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.\n" ]

{ "Calories": "329", "Carbs": "54g", "Fat": "3g", "Protein": "23g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "bacon, cut into 1-inch pieces", "quanity": "4", "unit": "slices" }, { "name": "garlic, minced", "quanity": "5", "unit": "cloves" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "celery, thinly sliced", "quanity": "3", "unit": "stalks" }, { "name": "carrot, diced", "quanity": "1", "unit": "medium" }, { "name": "russet potatoes, peeled and cubed", "quanity": "4", "unit": "medium" }, { "name": "whole kernel corn", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "vegetable broth", "quanity": "2", "unit": "cups" }, { "name": "haddock fillets", "quanity": "6", "unit": "(4 ounce)" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "1", "unit": "cup" }, { "name": "sea scallops", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "1", "unit": "cup" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and brown for 5 to 7 minutes. Add garlic and sauté for 30 seconds. Add onion, then stir in celery and carrot. Cook for 1 to 2 minutes, stirring occasionally. Turn off.\n", " Layer potatoes on top of vegetable mixture, then corn. Pour in vegetable broth. Place haddock on top, followed by shrimp and scallops. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.\n", " Select the Sauté function and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.\n" ]

{ "Calories": "203", "Carbs": "25g", "Fat": "4g", "Protein": "19g" }

{ "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "ground venison", "quanity": "1", "unit": "pound" }, { "name": "jalapeño pepper, seeded and diced", "quanity": "1", "unit": "unknown" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "garlic, diced", "quanity": "1", "unit": "clove" }, { "name": "molasses", "quanity": "2", "unit": "teaspoons" }, { "name": "prepared yellow mustard", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.\n" ]

{ "Calories": "175", "Carbs": "11g", "Fat": "4g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "goat cheese with garlic and herbs", "quanity": "4", "unit": "ounces" }, { "name": "chopped sun-dried tomatoes with herbs (such as California Sun-Dry)", "quanity": "¼", "unit": "cup" }, { "name": "flour", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "boneless, skinless chicken thighs", "quanity": "1 ½", "unit": "pounds" }, { "name": "butter, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh sage", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "white wine", "quanity": "½", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "1 ", "unit": "medium " } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.\n", " Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.\n", " Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.\n", " Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.\n", " Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.\n", " Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.\n" ]

{ "Calories": "620", "Carbs": "13g", "Fat": "45g", "Protein": "37g" }

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

[ { "name": "diced onion", "quanity": "½", "unit": "cup" }, { "name": "diced carrot", "quanity": "½", "unit": "cup" }, { "name": "canola oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "cooked and cooled rice", "quanity": "5", "unit": "cups" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "frozen peas", "quanity": "¾", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "green onions, chopped", "quanity": "2", "unit": "medium" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "Sriracha", "quanity": "1", "unit": "tablespoon" }, { "name": "rice vinegar", "quanity": "2", "unit": "teaspoons" } ]

[ " Set an oven rack in the center of the oven and preheat the oven's broiler.\n", " Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.\n", " Broil in the preheated oven for 5 minutes.\n", " Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.\n", " Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.\n", " Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.\n", " Drizzle Sriracha mayo over fried rice and sprinkle with green onions.\n" ]

{ "Calories": "519", "Carbs": "66g", "Fat": "22g", "Protein": "14g" }

{ "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": "25 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "Brussels sprouts, trimmed and cut in half", "quanity": "1", "unit": "pound" }, { "name": "sweet potatoes, cut into wedges", "quanity": "2", "unit": "large" }, { "name": "sweet onion, cut into wedges", "quanity": "1", "unit": "medium" }, { "name": "olive oil, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt, divided", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "ground black pepper, divided", "quanity": "¾", "unit": "teaspoon" }, { "name": "bone-in, skin-on chicken pieces", "quanity": "4", "unit": "(5 ounce)" }, { "name": "grainy mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "Champagne vinegar", "quanity": "4", "unit": "teaspoons" }, { "name": "maple syrup", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.\n", " Prepare the chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.\n", " Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.\n", " Roast in the preheated oven until chicken is cooked through, golden, and crisp, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Meanwhile, prepare the vinaigrette: Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.\n", " Drizzle vinaigrette over veggies and chicken.\n" ]

{ "Calories": "536", "Carbs": "64g", "Fat": "17g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 45 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": "3 hrs 5 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "celery salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chuck roast, cut into 2-inch pieces", "quanity": "3", "unit": "pounds" }, { "name": "bacon drippings", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "3", "unit": "medium" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "molasses", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "carrots, chopped", "quanity": "6", "unit": "" }, { "name": "raisins", "quanity": "½", "unit": "cup" }, { "name": "cooked rice", "quanity": "4", "unit": "cups" } ]

[ " Combine flour, salt, celery salt, ginger, garlic salt, and pepper in a small bowl. Sprinkle mixture evenly over beef.\n", " Heat bacon drippings in a large, heavy-bottomed pot over medium-high heat. Add seasoned beef and brown, stirring as necessary. Drain excess fat.\n", " Add onions, diced tomatoes, molasses, water, and vinegar. Bring to a boil, then cover and simmer for 2 hours.\n", " Add carrots and raisins; simmer until carrots are tender, about 30 minutes. Serve with steamed rice.\n" ]

{ "Calories": "499", "Carbs": "57g", "Fat": "19g", "Protein": "24g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "2 tablespoons Country Crock Spread", "quanity": "unknown", "unit": "unknown" }, { "name": "garlic, chopped", "quanity": "1", "unit": "clove" }, { "name": "broccoli florets", "quanity": "4", "unit": "cups" }, { "name": "vegetable broth", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Heat Country Crock Spread in large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Add broccoli and cook until crisp-tender, 4 to 5 minutes.\n", " Add broth and simmer until broccoli is tender, about 5 minutes. Season to taste with salt and pepper.\n" ]

{ "Calories": "24", "Carbs": "5g", "Fat": "0g", "Protein": "2g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "lamb shoulder, cubed", "quanity": "1 ¼", "unit": "pounds" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "shallots, diced", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "white cooking wine", "quanity": "½", "unit": "teaspoon" }, { "name": "small red potatoes, halved", "quanity": "¾", "unit": "pound" }, { "name": "carrots, sliced into rounds, or more to taste", "quanity": "2", "unit": "unknown" }, { "name": "dried rosemary", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "beef broth", "quanity": "1 ½", "unit": "cups" }, { "name": "cold water", "quanity": "2", "unit": "tablespoons" }, { "name": "potato starch", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.\n", " Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.\n", " Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.\n", " Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.\n" ]

{ "Calories": "389", "Carbs": "26g", "Fat": "22g", "Protein": "22g" }

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

[ { "name": "harissa sauce, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "bone-in chicken thighs, or more to taste", "quanity": "4", "unit": "(5 ounce)" }, { "name": "multicolored carrots, peeled, halved lengthwise and crosswise", "quanity": "8", "unit": "ounces" }, { "name": "cauliflower florets", "quanity": "8", "unit": "ounces" }, { "name": "baby potatoes, halved", "quanity": "8", "unit": "ounces" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "grated orange zest", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with foil.\n", " Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.\n", " Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).\n", " Stir together parsley, garlic, and orange zest in a small bowl.\n", " To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.\n" ]

{ "Calories": "383", "Carbs": "20g", "Fat": "22g", "Protein": "27g" }

{ "active_time": null, "additional_time": "10 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": null }

[ { "name": "leg of lamb", "quanity": "5", "unit": "pounds" }, { "name": "garlic, sliced", "quanity": "4", "unit": "cloves" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "fresh rosemary", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.\n", " Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb.\n", " Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.\n", " Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.\n", " Serve with your favorite sides, enjoy!\n" ]

{ "Calories": "382", "Carbs": "0g", "Fat": "25g", "Protein": "36g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": null }

[ { "name": "new potatoes, quartered", "quanity": "½", "unit": "pound" }, { "name": "fresh green beans - rinsed, trimmed and blanched", "quanity": "⅓", "unit": "pound" }, { "name": "tuna", "quanity": "1", "unit": "(5 ounce) can" }, { "name": "onion, thinly sliced", "quanity": "½", "unit": "" }, { "name": "pitted nicoise olives", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "mixed salad greens", "quanity": "½", "unit": "pound" }, { "name": "lemon vinaigrette", "quanity": "1", "unit": "cup" }, { "name": "hard-cooked eggs, quartered", "quanity": "3", "unit": "" }, { "name": "roma (plum) tomatoes, thinly sliced", "quanity": "3", "unit": "" }, { "name": "anchovy filets", "quanity": "4", "unit": "" }, { "name": "capers", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.\n", " Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.\n", " Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.\n", " Enjoy!\n" ]

{ "Calories": "287", "Carbs": "35g", "Fat": "9g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "1 dozen" }

[ { "name": "peanut butter", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" } ]

[ " Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.\n", " Mix peanut butter, white sugar, and egg in a medium bowl until smooth.\n", " Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.\n", " Bake in the preheated oven until cookies are just barely brown on the bottoms, about 6 to 8 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.\n", " Serve and enjoy!\n" ]

{ "Calories": "394", "Carbs": "42g", "Fat": "23g", "Protein": "12g" }

{ "active_time": null, "additional_time": "6 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "6 hrs 10 mins", "yield": "1 (9-inch) pie" }

[ { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "egg yolks", "quanity": "2", "unit": "large" }, { "name": "lemons, juiced", "quanity": "3", "unit": "medium" }, { "name": "prepared graham cracker crust", "quanity": "1", "unit": "(9 inch)" } ]

[ " Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.\n", " Refrigerate pie until set in the middle, 6 hours to overnight.\n" ]

{ "Calories": "322", "Carbs": "48g", "Fat": "13g", "Protein": "6g" }

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

[ { "name": "prepared graham cracker crust", "quanity": "1", "unit": "(9 inch)" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "lemons, juiced", "quanity": "2", "unit": "" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" } ]

[ " Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.\n", " Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.\n" ]

{ "Calories": "506", "Carbs": "51g", "Fat": "31g", "Protein": "10g" }

{ "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": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "1 (9-inch) pie" }

[ { "name": "prepared graham cracker crust", "quanity": "1", "unit": "(9 inch)" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "egg yolks", "quanity": "3", "unit": "" }, { "name": "lemon juice", "quanity": "½", "unit": "cup" }, { "name": "egg whites", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "5", "unit": "teaspoons" } ]

[ " Preheat the broiler to 500 degrees F (260 degrees C).\n", " Beat condensed milk, egg yolks, and lemon juice together in a medium mixing bowl; pour mixture into graham cracker crust.\n", " Beat egg whites with sugar in a separate glass or metal mixing bowl until stiff peaks form. Spread evenly on top of lemon filling.\n", " Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.\n" ]

{ "Calories": "345", "Carbs": "50g", "Fat": "13g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 (9-inch) pie" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chilled butter", "quanity": "⅓", "unit": "cup" }, { "name": "cold water, or more as needed ", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "rhubarb, sliced ½-inch thick", "quanity": "2", "unit": "cups" }, { "name": "sliced fresh strawberries", "quanity": "2", "unit": "cups" }, { "name": "chopped pecans", "quanity": "⅓", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "chilled butter", "quanity": "⅓", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.\n", " Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.\n", " Mix 1 ¼ cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.\n", " Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.\n" ]

{ "Calories": "506", "Carbs": "81g", "Fat": "19g", "Protein": "5g" }

{ "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": "20 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "3 (½-pint) jars" }

[ { "name": "diced rhubarb", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "minced fresh ginger root", "quanity": "3", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "half-pint canning jars with lids and rings", "quanity": "3", "unit": "" } ]

[ " Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.\n", " Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.\n", " Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.\n", " Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).\n" ]

{ "Calories": "163", "Carbs": "42g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "new red potatoes", "quanity": "3", "unit": "pounds" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "¾", "unit": "cup" }, { "name": "dried dill weed", "quanity": "2", "unit": "tablespoons" }, { "name": "green onions, chopped", "quanity": "4", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" } ]

[ " Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.\n", " Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.\n" ]

{ "Calories": "245", "Carbs": "20g", "Fat": "18g", "Protein": "3g" }

{ "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": "6 hrs", "rest_time": null, "servings": "30", "soak_time": null, "stand_time": null, "total_time": "6 hrs 25 mins", "yield": "5 loaves" }

[ { "name": "whole milk", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter", "quanity": "1", "unit": "cup" }, { "name": "margarine", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "lukewarm water", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "active dry yeast", "quanity": "2", "unit": "(.25 ounce) envelopes" }, { "name": "eggs", "quanity": "5", "unit": "large" }, { "name": "all-purpose flour, or as needed", "quanity": "6", "unit": "cups" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground mahleb", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "sesame seeds", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.\n", " Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.\n", " Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.\n", " Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.\n", " When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.\n", " Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.\n", " Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.\n", " Bake in the preheated oven until nicely golden brown all over, about 25 minutes.\n" ]

{ "Calories": "248", "Carbs": "27g", "Fat": "14g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "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": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "water or 1/2 cup for a thicker filling", "quanity": "1", "unit": "cup" }, { "name": "strawberries, hulled", "quanity": "3", "unit": "cups" }, { "name": "butter, diced", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (205 degrees C). Grease a 2-quart baking dish.\n", " Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.\n", " Sift flour, sugar, baking powder, and salt together. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs; stir in cream. The mixture should be fairly soft. Spoon on top of berries.\n", " Bake in the preheated oven until cobbler is golden brown and filling is bubbly, about 25 minutes.\n" ]

{ "Calories": "249", "Carbs": "32g", "Fat": "13g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr 25 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": "10", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "1 loaf" }

[ { "name": "all-purpose flour, divided", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "rapid rise yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "anise extract", "quanity": "1", "unit": "teaspoon" }, { "name": "butter at room temperature", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "colored candy decorating dragees, or as desired", "quanity": "½", "unit": "tablespoon" } ]

[ " Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of flour mixture with your hand, and pour in milk mixture; swirl with your hand in a circular motion to combine flour mixture with milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.\n", " Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.\n", " On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)\n", " Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let dough rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.\n", " Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.\n" ]

{ "Calories": "212", "Carbs": "35g", "Fat": "5g", "Protein": "7g" }

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

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "bread crumbs", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "seasoned salt", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "thinly sliced onion", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "1", "unit": "cup" }, { "name": "cooking sherry", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoned salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Mix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.\n", " Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.\n", " Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.\n", " Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "319", "Carbs": "14g", "Fat": "19g", "Protein": "23g" }

{ "active_time": null, "additional_time": "5 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": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "oats", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" }, { "name": "chopped rhubarb", "quanity": "1", "unit": "cup" }, { "name": "blueberries", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "oats", "quanity": "⅓", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" }, { "name": "melted butter, divided", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.\n", " Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.\n", " Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.\n" ]

{ "Calories": "292", "Carbs": "36g", "Fat": "16g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 day", "bake_time": null, "chill_time": null, "cook_time": "1 hr 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 day 1 hr 55 mins", "yield": null }

[ { "name": "fine bulgur", "quanity": "2", "unit": "cups" }, { "name": "dry garbanzo beans", "quanity": "½", "unit": "cup" }, { "name": "dry white beans", "quanity": "½", "unit": "cup" }, { "name": "raisins", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "15", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "dried apricots", "quanity": "¼", "unit": "cup" }, { "name": "orange peel, chopped", "quanity": "¼", "unit": "cup" }, { "name": "whole cloves", "quanity": "5", "unit": "" }, { "name": "sesame seeds, toasted", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped walnuts", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped pistachio nuts", "quanity": "2", "unit": "tablespoons" }, { "name": "dried currants", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" } ]

[ " To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.\n", " The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.\n", " Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.\n", " When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.\n", " Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.\n" ]

{ "Calories": "390", "Carbs": "88g", "Fat": "3g", "Protein": "8g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fatty ham scraps", "quanity": "½", "unit": "cup" }, { "name": "ham", "quanity": "4", "unit": "(1/4 inch thick) slices" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or to taste", "quanity": "⅛", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "teaspoon" }, { "name": "brewed coffee", "quanity": "⅔", "unit": "cup" } ]

[ " Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.\n", " Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.\n", " Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.\n" ]

{ "Calories": "214", "Carbs": "1g", "Fat": "17g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 (9x13-inch) crisp" }

[ { "name": "halved fresh strawberries", "quanity": "6", "unit": "cups" }, { "name": "all-purpose white flour", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "rolled oats", "quanity": "1", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish.\n", " Combine 1 ½ cup flour, 1 ¼ cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.\n", " Bake in the preheated oven until bubbly and light brown, about 45 minutes.\n" ]

{ "Calories": "339", "Carbs": "47g", "Fat": "16g", "Protein": "3g" }

{ "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": "30 dandelions" }

[ { "name": "dandelion flowers", "quanity": "30", "unit": "" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "curry powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "lager-style beer, or more if needed", "quanity": "½", "unit": "cup" }, { "name": "canola oil for frying", "quanity": "2", "unit": "cups" } ]

[ " Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.\n", " Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix until batter is similar to runny pancake batter. Add more beer if batter is too thick.\n", " Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat oil until it begins to shimmer.\n", " Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.\n" ]

{ "Calories": "167", "Carbs": "18g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": "1 day", "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": "20", "soak_time": null, "stand_time": null, "total_time": "1 day 55 mins", "yield": null }

[ { "name": "12 ounces dandelion flowers", "quanity": "", "unit": "" }, { "name": "water", "quanity": "", "unit": "" }, { "name": "raw cane sugar, or more to taste", "quanity": "1 ½", "unit": "cups" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" } ]

[ " Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ ounces of petals and discard the stems and leaves.\n", " Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.\n", " Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.\n", " Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.\n" ]

{ "Calories": "21", "Carbs": "6g", "Fat": null, "Protein": "0g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "2 1/4 cups" }

[ { "name": "ham stock cubes", "quanity": "4", "unit": "" }, { "name": "instant coffee granules", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.\n", " Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes.\n", " Add stock mixture, ½ cup at a time to the roux, stirring constantly, until it has the consistency of gravy, 5 to 7 minutes.\n", " Stir in black pepper. Remove from heat. Serve warm with meal of choice.\n" ]

{ "Calories": "73", "Carbs": "4g", "Fat": "6g", "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": "30 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "2 dozen" }

[ { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "lard", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "1 ½", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.\n", " Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.\n", " Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.\n", " Serve and enjoy!\n" ]

{ "Calories": "86", "Carbs": "16g", "Fat": "1g", "Protein": "2g" }

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

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "coarse salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "fresh asparagus spears, trimmed", "quanity": "1", "unit": "pound" } ]

[ " Gather all ingredients.\n", " Melt butter in a skillet over medium-high heat. Add olive oil, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds.\n", " Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 10 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "188", "Carbs": "5g", "Fat": "18g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "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": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "crumbled cornbread", "quanity": "3", "unit": "cups" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "chopped celery", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "chicken stock", "quanity": "2", "unit": "cups" }, { "name": "dried sage, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.\n", " Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.\n", " Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.\n", " Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "250", "Carbs": "38g", "Fat": "9g", "Protein": "5g" }

{ "active_time": null, "additional_time": "45 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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "3", "unit": " large" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "pound" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "2", "unit": "(10 ounce) packages" }, { "name": "minced onion", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Place butter in a 9x13-inch baking dish and melt butter in the oven. Remove the dish when butter is melted, about 3 minutes.\n", " Beat eggs in a large mixing bowl. Mix in flour, milk, and baking powder until combined. Mix in cheese, spinach, and onion. Spoon mixture into the buttered baking dish.\n", " Bake in the preheated oven for 35 minutes. Let cool for 45 minutes, then cut into bite-sized squares.\n" ]

{ "Calories": "272", "Carbs": "13g", "Fat": "18g", "Protein": "16g" }

{ "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": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, pressed", "quanity": "1", "unit": "clove" }, { "name": "pork chops", "quanity": "6", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "mushrooms, drained", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "dry sherry", "quanity": "1", "unit": "cup" }, { "name": "beef broth", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.\n", " Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.\n", " Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.\n", " Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.\n", " Remove chops from the pan to a serving platter, and place the baking pan on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.\n" ]

{ "Calories": "209", "Carbs": "11g", "Fat": "8g", "Protein": "19g" }

{ "active_time": null, "additional_time": "3 days", "bake_time": null, "chill_time": null, "cook_time": "5 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": "3 days 35 mins", "yield": "1 1/2 cups" }

[ { "name": "red jalapeno peppers, stems cut off", "quanity": "1", "unit": "pound" }, { "name": "red serrano peppers, stems cut off", "quanity": "½", "unit": "pound" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, peeled", "quanity": "4", "unit": "cloves" }, { "name": "light brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "distilled white vinegar", "quanity": "½", "unit": "cup" } ]

[ " Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.\n", " Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.\n", " Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.\n", " Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.\n", " Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.\n", " Enjoy!\n" ]

{ "Calories": "16", "Carbs": "4g", "Fat": "0g", "Protein": "1g" }

{ "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": "1 hr", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "warm water", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "warm water", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil for frying", "quanity": "6", "unit": "cups" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, minced", "quanity": "1", "unit": "large" }, { "name": "diced tomatoes, undrained", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "tomato paste", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chili powder, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "Cheddar cheese, coarsely shredded", "quanity": "½", "unit": "pound" }, { "name": "iceberg lettuce, cored and shredded", "quanity": "1", "unit": "head" }, { "name": "finely chopped onion, or as desired", "quanity": "1", "unit": "cup" }, { "name": "finely chopped mild green chiles, or as desired", "quanity": "1", "unit": "cup" } ]

[ " Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.\n", " Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.\n", " Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).\n", " Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.\n", " Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.\n", " Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.\n" ]

{ "Calories": "2643", "Carbs": "79g", "Fat": "245g", "Protein": "42g" }

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

[ { "name": "melted butter", "quanity": "½", "unit": "cup" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "finely chopped rhubarb", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh strawberries", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.\n", " Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.\n", " Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.\n", " Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.\n" ]

{ "Calories": "226", "Carbs": "35g", "Fat": "8g", "Protein": "4g" }

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

[ { "name": "fresh asparagus, trimmed", "quanity": "2", "unit": "pounds" }, { "name": "butter, divided", "quanity": "5", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "bread, toasted", "quanity": "6", "unit": "slices" } ]

[ " Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.\n", " Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.\n", " Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.\n" ]

{ "Calories": "237", "Carbs": "25g", "Fat": "12g", "Protein": "8g" }

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

[ { "name": "butter", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "chopped carrots", "quanity": "½", "unit": "cup" }, { "name": "chopped scallions", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "orzo", "quanity": "½", "unit": "cup" }, { "name": "fresh spinach, chopped", "quanity": "1", "unit": "(10 ounce) bag" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.\n", " Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.\n" ]

{ "Calories": "137", "Carbs": "17g", "Fat": "6g", "Protein": "5g" }

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

[ { "name": "baby spinach leaves", "quanity": "1", "unit": "(10 ounce) bag" }, { "name": "Swiss cheese, shredded", "quanity": "10", "unit": "ounces" }, { "name": "hard-cooked eggs, peeled and sliced", "quanity": "4", "unit": "" }, { "name": "sliced mushrooms", "quanity": "1", "unit": "cup" }, { "name": "strips crisply cooked bacon, crumbled", "quanity": "4", "unit": "" }, { "name": "toasted sliced almonds", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "shallot, minced", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "1", "unit": "teaspoon" }, { "name": "white wine vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "⅓", "unit": "cup" }, { "name": "honey", "quanity": "⅓", "unit": "cup" }, { "name": "strips crisply cooked bacon, crumbled", "quanity": "2", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, and almonds.\n", " Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.\n", " Pour hot dressing over spinach and toss to coat.\n" ]

{ "Calories": "663", "Carbs": "40g", "Fat": "41g", "Protein": "36g" }

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

[ { "name": "rotini or farfalle pasta", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "broccoli florets, cut into bite-size pieces", "quanity": "1", "unit": "(12 ounce) bag" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "4", "unit": "teaspoons" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "finely shredded Romano cheese", "quanity": "½", "unit": "cup" }, { "name": "finely chopped fresh flat-leaf parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.\n", " While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.\n", " Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.\n", " Add cheese, parsley, black pepper, and salt; toss to combine.\n" ]

{ "Calories": "275", "Carbs": "32g", "Fat": "13g", "Protein": "10g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "potato, coarsely chopped", "quanity": "1", "unit": "large" }, { "name": "pickle relish", "quanity": "2", "unit": "teaspoons" }, { "name": "mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "creamy salad dressing (such as Miracle Whip)", "quanity": "4", "unit": "teaspoons" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "paprika for garnish", "quanity": "", "unit": "" } ]

[ " Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.\n", " While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.\n", " Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.\n", " Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.\n" ]

{ "Calories": "58", "Carbs": "5g", "Fat": "3g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "unbaked pie crust", "quanity": "1", "unit": "(9-inch)" }, { "name": "chopped fresh rhubarb", "quanity": "4", "unit": "cups" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 450 degrees F (220 degrees C).\n", " Arrange pie crust in a 9-inch pie pan. Spread rhubarb in an even layer in the bottom of the crust.\n", " Whisk egg, white sugar, sour cream, and 1/3 cup of flour together in a medium bowl until smooth. Pour over rhubarb.\n", " Mix 1/2 cup of flour and brown sugar together in a small bowl; stir in melted butter until mixture is crumbly. Sprinkle over top of the pie.\n", " Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake until the edges have puffed, and the topping is golden, about 40 minutes. The center may still be slightly jiggly. Cool completely before slicing and serving.\n" ]

{ "Calories": "493", "Carbs": "75g", "Fat": "20g", "Protein": "5g" }

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

[ { "name": "red potatoes", "quanity": "5", "unit": "" }, { "name": "reduced-fat mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "cider vinegar", "quanity": "4", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "red onion, thinly sliced", "quanity": "½", "unit": "" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" } ]

[ " Gather all ingredients.\n", " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.\n", " Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.\n", " Add potatoes, red onion, and green onions; gently toss to combine.\n" ]

{ "Calories": "155", "Carbs": "24g", "Fat": "6g", "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": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "eggs", "quanity": "6", "unit": "" }, { "name": "bacon", "quanity": "1", "unit": "pound" }, { "name": "fresh spinach, rinsed and dried", "quanity": "2", "unit": "bunches" }, { "name": "green onions, thinly sliced", "quanity": "4", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" } ]

[ " Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.\n", " Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.\n", " Toss spinach and green onions together in a large bowl.\n", " Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.\n", " Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.\n" ]

{ "Calories": "221", "Carbs": "11g", "Fat": "13g", "Protein": "16g" }

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

[ { "name": "bacon", "quanity": "5", "unit": "slices" }, { "name": "red wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "leaf lettuce - rinsed, dried and torn into bite-size pieces", "quanity": "1", "unit": "head" }, { "name": "green onions with tops, thinly sliced", "quanity": "6", "unit": "" } ]

[ " Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.\n", " Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.\n", " Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat. Sprinkle salad with bacon and serve.\n" ]

{ "Calories": "124", "Carbs": "4g", "Fat": "11g", "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": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "medium shell pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "sliced bacon", "quanity": "1", "unit": "pound" }, { "name": "ripe Roma tomatoes, diced", "quanity": "4", "unit": "unknown" }, { "name": "red onion, chopped", "quanity": "1", "unit": "small" }, { "name": " ranch dressing", "quanity": "1 ", "unit": "cup" }, { "name": "freshly ground black pepper", "quanity": "1/2", "unit": "teaspoon" }, { "name": "romaine lettuce, shredded (about 3 cups)", "quanity": "1", "unit": "head" } ]

[ " 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 water to cool.\n", " Meanwhile, cook bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels; crumble and set aside.\n", " Combine pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper in a large bowl; toss to coat. Mix in lettuce. Top with remaining bacon.\n" ]

{ "Calories": "363", "Carbs": "12g", "Fat": "27g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "bacon", "quanity": "8", "unit": "slices" }, { "name": "baby red potatoes", "quanity": "24", "unit": "" }, { "name": "olive oil, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "Caesar salad dressing", "quanity": "⅓", "unit": "cup" }, { "name": "green onions, diced", "quanity": "4", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.\n", " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.\n", " Bake in the preheated oven until tender, about 10 minutes.\n", " Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.\n" ]

{ "Calories": "239", "Carbs": "41g", "Fat": "6g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "7 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "7 hrs 10 mins", "yield": null }

[ { "name": "picnic ham", "quanity": "1", "unit": "(6 to 7 pound)" }, { "name": "pineapple rings, juice drained and reserved", "quanity": "1", "unit": "(15.25 ounce) can" }, { "name": "cola-flavored carbonated beverage (such as Pepsi)", "quanity": "1", "unit": "(16 ounce) can" } ]

[ " Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham; pour over pineapple juice. Pour cola into the slow cooker.\n", " Cover and cook on Low for 7 to 10 hours.\n" ]

{ "Calories": "382", "Carbs": "10g", "Fat": "24g", "Protein": "31g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "70", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "garden rotini pasta", "quanity": "3", "unit": "pounds" }, { "name": "steam-in-bag frozen broccoli florets", "quanity": "2", "unit": "(16 ounce) packages" }, { "name": "tomatoes, chopped", "quanity": "6", "unit": "" }, { "name": "Italian-style salad dressing", "quanity": "2", "unit": "(16 ounce) bottles" }, { "name": "Cheddar cheese, cubed", "quanity": "16", "unit": "ounces" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" } ]

[ " Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.\n", " While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.\n", " Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.\n" ]

{ "Calories": "141", "Carbs": "17g", "Fat": "6g", "Protein": "5g" }

{ "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": "water", "quanity": "½", "unit": "cup" }, { "name": "white vinegar", "quanity": "½", "unit": "cup" }, { "name": "seafood seasoning (such as Old Bay)", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh large shrimp, deveined with shells on", "quanity": "1", "unit": "pound" } ]

[ " Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.\n", " Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.\n" ]

{ "Calories": "88", "Carbs": null, "Fat": "1g", "Protein": "19g" }

{ "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": "1", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "matzo cracker", "quanity": "1", "unit": "" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "butter or vegetable oil", "quanity": "1", "unit": "teaspoon" } ]

[ " Break matzo into pieces in a bowl; cover with hot water and soak until matzo just begins to soften, about 30 to 60 seconds. Drain and squeeze out water; set matzo aside.\n", " Beat egg, salt, and pepper together in a small bowl until fluffy; mix in matzo.\n", " Heat butter or oil in a skillet over medium heat; pour matzo-egg mixture into pan. Cook until egg is cooked on one side, about 1 minute; flip and cook on other side, about 1 minute more.\n" ]

{ "Calories": "222", "Carbs": "24g", "Fat": "10g", "Protein": "9g" }

{ "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": "16", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "16 mini tarts" }

[ { "name": "unbaked tart shells", "quanity": "16", "unit": "(3 inch)" }, { "name": "raisins", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "¾", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "maple syrup", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.\n", " Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.\n", " Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.\n" ]

{ "Calories": "258", "Carbs": "41g", "Fat": "10g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 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": "5 hrs 30 mins", "yield": "6 servings" }

[ { "name": "beef neck bones, or more to taste", "quanity": "1 ½", "unit": "pounds" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour, divided", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "beef broth", "quanity": "2", "unit": "cups" }, { "name": "onion, sliced into long pieces", "quanity": "1", "unit": "" } ]

[ " Preheat slow cooker to High.\n", " Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.\n", " Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.\n", " Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.\n", " Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.\n", " Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.\n" ]

{ "Calories": "124", "Carbs": "13g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 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": "1 hr 35 mins", "yield": "8 servings" }

[ { "name": "green cabbage, cut into bite-size pieces", "quanity": "1", "unit": "head" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "white rice", "quanity": "1", "unit": "cup" }, { "name": "condensed tomato soup (such as Campbell's)", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "crushed tomatoes (such as Hunt's)", "quanity": "1", "unit": "(32 ounce) container" } ]

[ " Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.\n", " Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.\n", " Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.\n", " Preheat oven to 350 degrees F (175 degrees C).\n", " Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.\n", " Bake in the preheated oven until bubbling, about 45 minutes.\n" ]

{ "Calories": "287", "Carbs": "37g", "Fat": "10g", "Protein": "14g" }

{ "active_time": null, "additional_time": "1 hr 20 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": "1 12-inch pizza" }

[ { "name": "warm water", "quanity": "1 ⅓", "unit": "cups" }, { "name": "active dry yeast", "quanity": "2 ¼", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "melted butter", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "fine salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cornmeal", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3 ¾", "unit": "cups" }, { "name": "olive oil, or as needed, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "pizza sauce, or to taste", "quanity": "4", "unit": "cups" }, { "name": "sliced provolone cheese", "quanity": "4", "unit": "ounces" }, { "name": "fresh mozzarella cheese, cubed", "quanity": "8", "unit": "ounces" }, { "name": "spicy Italian sausage, casings removed", "quanity": "1", "unit": "pound" }, { "name": "shredded part-skim, low-moisture mozzarella cheese", "quanity": "4", "unit": "ounces" }, { "name": "Parmigiano-Reggiano cheese", "quanity": "2", "unit": "ounces" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Make the dough: Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour, in that order. Knead, stopping occasionally to scrape down the sides and adding more flour as needed, until smooth and elastic.\n", " Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and transfer to a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.\n", " While the dough is rising, simmer pizza sauce in a pot over low heat until very thick, 60 to 90 minutes.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush the skillet with 1 1/2 teaspoons olive oil. Place dough into the skillet; stretch and pull to evenly distribute it over the bottom and sides.\n", " Apply fillings and toppings in order as follows: Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella over provolone, then add Italian sausage and firm mozzarella. Ladle pizza sauce generously over top. Grate Parmesan cheese over pizza sauce, then fold the crust edges in towards the center to seal in the sides. Drizzle 1 tablespoon olive oil over crust and center of pizza.\n", " Bake in the center of the preheated oven until crust sounds hollow when tapped and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.\n" ]

{ "Calories": "613", "Carbs": "53g", "Fat": "32g", "Protein": "25g" }

{ "active_time": null, "additional_time": "21 hrs", "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": "21 hrs 55 mins", "yield": "1 loaf" }

[ { "name": "active sourdough starter", "quanity": "100", "unit": "grams" }, { "name": "bread flour", "quanity": "394", "unit": "grams" }, { "name": "water", "quanity": "250", "unit": "grams" }, { "name": "kosher salt", "quanity": "8", "unit": "grams" }, { "name": "rice flour, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.\n", " Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).\n", " Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.\n", " Generously dust a proofing basket (banneton) with rice flour.\n", " Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.\n", " Cover and refrigerate for 12 hours to slow the fermentation process.\n", " Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.\n", " Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.\n", " Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.\n", " Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.\n", " Transfer loaf to a wire rack and let cool completely before slicing.\n" ]

{ "Calories": "205", "Carbs": "41g", "Fat": "1g", "Protein": "7g" }

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

[ { "name": "butter, plus more for greasing", "quanity": "3", "unit": "tablespoons" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "small" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "whole milk", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "Worcestershire sauce", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "russet potatoes, peeled and thinly sliced", "quanity": "4", "unit": "large" }, { "name": "chopped hickory smoked ham", "quanity": "1 ½", "unit": "cups" }, { "name": "grated Cheddar cheese", "quanity": "½", "unit": "cup" }, { "name": "grated Monterey Jack cheese", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish with butter.\n", " Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until slightly softened, 3 to 4 minutes. Whisk in flour and cook until golden brown, about 2 minutes. Pour in half-and-half and milk; whisk until sauce is thickened, 3 to 4 minutes more. Remove from heat; season with salt and pepper. Stir in garlic powder, Worcestershire sauce, onion powder, and paprika.\n", " Place 1/2 of the sliced potatoes into the prepared baking dish; top with 3/4 cup ham. Sprinkle with 1/4 cup Cheddar cheese and 1/4 cup Monterey Jack cheese. Pour in 1/2 of the sauce from the skillet. Repeat layering the remaining potatoes, 3/4 cup ham, 1/4 cup Cheddar, 1/4 cup Monterey Jack, and sauce. Cover the dish with aluminum foil.\n", " Bake in the preheated oven for 40 minutes. Remove the foil and continue to bake until cheese is golden and sauce is bubbling, 20 to 30 minutes more.\n" ]

{ "Calories": "364", "Carbs": "38g", "Fat": "18g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "uncooked instant rice", "quanity": "2", "unit": "cups" }, { "name": "chunk chicken, drained", "quanity": "2", "unit": "(10 ounce) cans" }, { "name": "frozen chopped broccoli", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "processed cheese food, cubed", "quanity": "1", "unit": "pound" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "butter, cubed", "quanity": "¼", "unit": "cup" }, { "name": "white onion, chopped", "quanity": "1", "unit": "small" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes.\n", " Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9x13-inch baking dish.\n", " Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly.\n" ]

{ "Calories": "756", "Carbs": "83g", "Fat": "31g", "Protein": "36g" }

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

[ { "name": "elbow macaroni", "quanity": "2 ½", "unit": "cups" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "4", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "pound" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "buttery round crackers, crushed", "quanity": "1", "unit": "sleeve" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " 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; drain well.\n", " Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt; cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.\n", " Turn off the heat and stir in Cheddar cheese until cheese is melted. Add macaroni and stir to coat; pour into a 9x13-inch baking dish. Mix the remaining 1/4 cup of melted butter and crushed crackers together in a bowl; scatter evenly over macaroni mixture.\n", " Bake in the preheated oven until golden brown on top, about 45 minutes.\n" ]

{ "Calories": "810", "Carbs": "57g", "Fat": "50g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "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": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "sliced brown or white mushrooms", "quanity": "1 ½", "unit": "cups" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "garlic, minced or crushed", "quanity": "3", "unit": "cloves" }, { "name": "red bell pepper, diced", "quanity": "1", "unit": "" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "pinch of cayenne pepper", "quanity": "", "unit": "" }, { "name": "smoked ham", "quanity": "4", "unit": "slices" }, { "name": "shredded Monterey Jack cheese for the top", "quanity": "½", "unit": "cup" }, { "name": "ricotta cheese", "quanity": "12", "unit": "ounces" }, { "name": "Monterey Jack cheese, grated", "quanity": "2", "unit": "ounces" }, { "name": "finely grated Parmigiano-Reggiano (1/2 cup packed if grated on a microplane)", "quanity": "½", "unit": "ounce" }, { "name": "kosher salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "nutmeg", "quanity": "1", "unit": "pinch" }, { "name": "freshly chopped Italian parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and a large pinch of salt. Sauté, stirring occasionally, until mushrooms start to turn golden brown and onions are transparent, about 5 minutes.\n", " Make space in the center of the pan, add garlic, and cook until fragrant, about 30 seconds, adding more olive oil if needed. Add bell peppers and sauté until they just start to soften, about 2 minutes. Season with black pepper, cayenne, and more salt to taste if needed.\n", " Remove from heat, transfer to a baking dish or pan, and preheat the oven to 400 degrees F (200 degrees F).\n", " Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated.\n", " Divide filling between 4 slices of ham, and roll each up into a tube.\n", " Set on top of vegetable mixture, and top with grated Monterey Jack cheese.\n", " Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes.\n", " Garnish with parsley if you like and serve hot!\n" ]

{ "Calories": "381", "Carbs": "13g", "Fat": "26g", "Protein": "25g" }

{ "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": "2", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "kasseri cheese", "quanity": "1", "unit": "(4 ounce) package" }, { "name": "water, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "brandy, at room temperature", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon, or to taste", "quanity": "½", "unit": "" }, { "name": "freshly chopped Italian parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.\n", " Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.\n", " Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.\n" ]

{ "Calories": "391", "Carbs": "15g", "Fat": "25g", "Protein": "16g" }

{ "active_time": null, "additional_time": "30 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": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "corn syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.\n", " Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).\n", " Remove from heat. Whisk in baking soda until just incorporated.\n", " Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.\n", " Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.\n" ]

{ "Calories": "71", "Carbs": "19g", "Fat": null, "Protein": null }

{ "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 servings" }

[ { "name": "medium seashell pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "mixed vegetables, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tuna, drained", "quanity": "1", "unit": "(5 ounce) can" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).\n", " In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.\n", " Bake in a preheated oven until cheese is melted and bubbly.\n" ]

{ "Calories": "1697", "Carbs": "190g", "Fat": "68g", "Protein": "86g" }

{ "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": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "skinless, boneless chicken thighs", "quanity": "3", "unit": "pounds" }, { "name": "chicken stock", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "yellow onion, halved", "quanity": "1", "unit": "large" }, { "name": "peeled whole garlic cloves", "quanity": "3", "unit": "" }, { "name": "kosher salt, plus more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "chipotle peppers in adobo sauce", "quanity": "1", "unit": "(7 ounce) can" }, { "name": "peeled plum tomatoes (preferably San Marzano)", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "chopped fresh cilantro, or more to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "crumbled cotija cheese, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.\n", " Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.\n", " Pour broth through a strainer into a large bowl.\n", " Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.\n", " Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.\n", " Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.\n", " Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.\n" ]

{ "Calories": "483", "Carbs": "14g", "Fat": "30g", "Protein": "39g" }

{ "active_time": null, "additional_time": "1 hr 45 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": "24", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "24 servings" }

[ { "name": "all-purpose flour", "quanity": "8", "unit": "cups" }, { "name": "compressed fresh yeast", "quanity": "3", "unit": "ounces" }, { "name": "white sugar", "quanity": "1", "unit": "pinch" }, { "name": "lukewarm milk", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "unsalted butter", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "egg yolks", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped blanched almonds", "quanity": "1 ¾", "unit": "cups" }, { "name": "raisins", "quanity": "1 ¼", "unit": "cups" }, { "name": "candied lemon peel", "quanity": "6", "unit": "tablespoons" }, { "name": "chopped candied orange peel", "quanity": "6", "unit": "tablespoons" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.\n", " Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.\n", " Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.\n", " Line a baking sheet with parchment paper.\n", " Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.\n", " Preheat oven to 375 degrees F (190 degrees C).\n", " Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.\n", " Serve and enjoy!\n" ]

{ "Calories": "396", "Carbs": "57g", "Fat": "16g", "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": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "2 pork chops" }

[ { "name": "light brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, crushed, or more to taste", "quanity": "6", "unit": "cloves" }, { "name": "rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "fish sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "hot sauce, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "thick-cut bone-in pork chops", "quanity": "2", "unit": "(10 ounce)" }, { "name": "vegetable oil", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.\n", " Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.\n", " Remove chops to a plate, scraping any excess marinade back into the baking dish.\n", " Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.\n", " Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.\n", " Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).\n", " Plate each pork chop and spoon a portion of the sticky garlic sauce on top.\n" ]

{ "Calories": "500", "Carbs": "42g", "Fat": "21g", "Protein": "35g" }

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

[ { "name": "ground beef", "quanity": "2", "unit": "(4 ounce) patties" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "beef stock", "quanity": "1 ½", "unit": "cups" }, { "name": "soy sauce", "quanity": "4", "unit": "teaspoons" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "4", "unit": "teaspoons" }, { "name": "ketchup", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar (Optional)", "quanity": "2", "unit": "teaspoons" }, { "name": "sesame oil, or to taste", "quanity": "2", "unit": "drops" }, { "name": "unsalted butter, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "minced green onions, white and light green parts only", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "hot cooked white rice", "quanity": "2", "unit": "cups" } ]

[ " Season patties with salt, pepper, and cayenne; set aside.\n", " Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.\n", " Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.\n", " Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.\n", " Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.\n", " Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "608", "Carbs": "60g", "Fat": "25g", "Protein": "34g" }

{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "30 biscotti" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "fine salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "unsalted butter, room temperature", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "large eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "almond extract", "quanity": "¾", "unit": "teaspoon" }, { "name": "whole roasted almonds", "quanity": "½", "unit": "cup" }, { "name": "chopped roasted almonds", "quanity": "½", "unit": "cup" } ]

[ " Whisk flour, baking powder, and salt together in a mixing bowl.\n", " Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.\n", " Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.\n", " Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.\n", " Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.\n", " Reduce oven temperature to 325 degrees F (165 degrees C).\n", " Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.\n", " Transfer biscotti to a cooling rack; let cool to room temperature.\n" ]

{ "Calories": "200", "Carbs": "29g", "Fat": "8g", "Protein": "4g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "long-grain white rice", "quanity": "2", "unit": "cups" }, { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "sesame oil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "diced ham", "quanity": "1", "unit": "cup" }, { "name": "sliced green onions", "quanity": "½", "unit": "cup" }, { "name": "diced red bell peppers", "quanity": "½", "unit": "cup" }, { "name": "diced carrots", "quanity": "½", "unit": "cup" }, { "name": "green peas", "quanity": "½", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "chicken broth", "quanity": "3", "unit": "cups" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "chile paste (Optional)", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.\n", " Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.\n", " Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).\n", " Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.\n" ]

{ "Calories": "361", "Carbs": "57g", "Fat": "10g", "Protein": "10g" }

{ "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": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": "12 pumpkin rolls" }

[ { "name": "warm water (100 degrees F/38 degrees C)", "quanity": "¼", "unit": "cup" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "pumpkin puree", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "evaporated milk", "quanity": "1", "unit": "(5 ounce) can" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "pumpkin pie spice", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour, or more if needed", "quanity": "5", "unit": "cups" }, { "name": "melted butter", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar, packed", "quanity": "1 ¼", "unit": "cups" }, { "name": "pumpkin pie spice", "quanity": "2", "unit": "tablespoons" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.\n", " Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.\n", " Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough.\n", " Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls.\n", " Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.\n", " While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.\n", " Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy!\n" ]

{ "Calories": "514", "Carbs": "91g", "Fat": "14g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "thick-cut bacon", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "penne pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "ground black pepper, divided", "quanity": "3", "unit": "teaspoons" }, { "name": "skinless, boneless chicken breasts, sliced", "quanity": "3", "unit": "" }, { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "grated Parmesan-Romano cheese blend", "quanity": "1", "unit": "cup" }, { "name": "shredded Colby Jack cheese blend", "quanity": "1", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "3", "unit": "" } ]

[ " Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.\n", " Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.\n", " While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.\n", " Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta and stir until coated with sauce.\n" ]

{ "Calories": "808", "Carbs": "44g", "Fat": "56g", "Protein": "34g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "water", "quanity": "6", "unit": "cups" }, { "name": "uncooked grits", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese, divided", "quanity": "3", "unit": "cups" }, { "name": "butter, cut into pieces, divided", "quanity": "½", "unit": "cup" }, { "name": "ground pork sausage", "quanity": "1", "unit": "pound" }, { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.\n", " Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.\n", " Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.\n", " Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.\n", " Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.\n", " Bake in the preheated oven until lightly browned, about 30 minutes.\n" ]

{ "Calories": "403", "Carbs": "17g", "Fat": "30g", "Protein": "17g" }

{ "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": "30 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "2 hrs 40 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "granulated sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "almond extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "Non-stick cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "red decorating cookie icing", "quanity": "2", "unit": "(7 ounce) pouches" }, { "name": "white decorating cookie icing", "quanity": "2", "unit": "(7 ounce) pouches" }, { "name": "red candy-coated chocolate pieces", "quanity": "22", "unit": "" }, { "name": "semisweet chocolate morsels", "quanity": "44", "unit": "" }, { "name": "Whipped Topping", "quanity": "unknown", "unit": "unknown" } ]

[ " Gather all ingredients.\n", " Combine flour, baking powder, and salt in a medium bowl; set aside.\n", " Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended.\n", " Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until throughly chilled and firm enough to handle.\n", " Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.\n", " Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1-inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.\n", " Bake in the preheated oven until edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.\n", " Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes.\n", " Top beard with whipped cream just before serving. Serve and enjoy!\n" ]

{ "Calories": "547", "Carbs": "77g", "Fat": "28g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 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": "1 hr 25 mins", "yield": null }

[ { "name": "potatoes, peeled and thinly sliced", "quanity": "6", "unit": "medium" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "shredded Swiss cheese", "quanity": "¾", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.\n", " Arrange sliced potatoes in the casserole dish; season with salt.\n", " Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.\n", " Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.\n" ]

{ "Calories": "289", "Carbs": "43g", "Fat": "9g", "Protein": "10g" }

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

[ { "name": "red potatoes", "quanity": "8", "unit": "large" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "condensed cream of broccoli soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "condensed cream of celery soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "4", "unit": "cups" } ]

[ " Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.\n", " Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Arrange potatoes in the prepared dish.\n", " Melt butter in a large pot over medium-high heat. Cook onion and garlic in melted butter until soft and translucent, 7 to 10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about ½  of the Cheddar cheese; cook until cheese has melted. Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.\n", " Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.\n" ]

{ "Calories": "481", "Carbs": "55g", "Fat": "22g", "Protein": "19g" }

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

[ { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "russet potatoes, halved and thinly sliced", "quanity": "5", "unit": "large" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "butter", "quanity": "6", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "4", "unit": "cups" }, { "name": "chopped garlic (Optional)", "quanity": "4", "unit": "tablespoons" }, { "name": "shredded sharp Cheddar cheese", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.\n", " Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.\n", " Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.\n", " Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.\n" ]

{ "Calories": "576", "Carbs": "55g", "Fat": "30g", "Protein": "24g" }

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

[ { "name": "potatoes, peeled and thinly sliced", "quanity": "3", "unit": "pounds" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped cooked ham", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Place sliced potatoes into the slow cooker. Mix shredded cheese, ham, and onion together in a bowl. Add to potatoes in the slow cooker; mix well.\n", " Stir condensed soup and water together in the bowl. Season with garlic powder, salt, and pepper. Pour evenly over potato mixture.\n", " Cook on High until potatoes are tender, about 4 hours.\n" ]

{ "Calories": "265", "Carbs": "33g", "Fat": "10g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "potatoes, peeled and thinly sliced", "quanity": "8", "unit": "" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk", "quanity": "3", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "diced ham", "quanity": "3", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.\n", " Bring a large pot of water to a boil. Add potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well and set aside.\n", " Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.\n", " Layer ½ of the potatoes in the bottom of the prepared baking dish. Top with 1 ½ cups diced ham and ½ of the Cheddar cheese sauce. Repeat another layer with remaining potatoes, ham, and sauce.\n", " Bake in the preheated oven until the top is lightly browned, about 1 hour.\n" ]

{ "Calories": "473", "Carbs": "41g", "Fat": "26g", "Protein": "20g" }