Datasets:

AWeirdDev

/

all-recipes-sm

like 0

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 (9x13 inch) lasagna" }

[ { "name": "matzo sheets", "quanity": "6", "unit": "" }, { "name": "eggs, lightly beaten", "quanity": "4", "unit": "large" }, { "name": "cottage cheese", "quanity": "1", "unit": "(24 ounce) carton" }, { "name": "shredded mozzarella cheese, divided", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "marinara sauce", "quanity": "1", "unit": "(28 ounce) jar" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds; drain.\n", " Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over matzo. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.\n", " Bake in the preheated oven until cheese is melted and sauce is bubbly, about 30 to 40 minutes.\n" ]

{ "Calories": "242", "Carbs": "23g", "Fat": "9g", "Protein": "16g" }

{ "active_time": null, "additional_time": "1 hr 25 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "50 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "very cold butter, cut into pieces", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "cold water, or more as needed ", "quanity": "4", "unit": "tablespoons" }, { "name": "ricotta cheese, drained", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "low-moisture mozzarella cheese, cubed", "quanity": "8", "unit": "ounces" }, { "name": "grated Pecorino Romano cheese", "quanity": "2", "unit": "ounces" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs, beaten", "quanity": "7", "unit": "large" }, { "name": "cooked, crumbled Italian sausage", "quanity": "¾", "unit": "pound" }, { "name": "smoked ham, cubed", "quanity": "¼", "unit": "pound" }, { "name": "salami, cubed", "quanity": "¼", "unit": "pound" }, { "name": "pepperoni slices, cut into strips", "quanity": "¼", "unit": "pound" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "1", "unit": "teaspoon" } ]

[ " For the crust: Combine flour, salt, butter, and olive oil in a large bowl. Blend butter into flour with a pastry cutter or your fingertips until it resembles coarse crumbs. Make a well in the center of flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.\n", " Transfer dough to a work surface and press into a disk. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.\n", " To make the filling: While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.\n", " Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.\n", " Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.\n", " Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.\n", " Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.\n", " Mix egg and water for egg wash together in a small bowl.\n", " Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.\n", " Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.\n", " Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.\n" ]

{ "Calories": "767", "Carbs": "36g", "Fat": "51g", "Protein": "40g" }

{ "active_time": null, "additional_time": "19 hrs", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "30", "soak_time": null, "stand_time": null, "total_time": "20 hrs 10 mins", "yield": "1 gingerbread house" }

[ { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "molasses", "quanity": "¾", "unit": "cup" }, { "name": "egg yolks", "quanity": "2", "unit": "large" }, { "name": "all-purpose flour", "quanity": "5", "unit": "cups" }, { "name": "ground cloves", "quanity": "2", "unit": "teaspoons" }, { "name": "ground ginger", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "teaspoon" }, { "name": "egg whites, divided", "quanity": "6", "unit": "large" }, { "name": "sifted confectioners' sugar, divided", "quanity": "13 ¾ to 15", "unit": "cups" }, { "name": "assorted candies, or as needed", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " To make the gingerbread: Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks.\n", " Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms.\n", " Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.\n", " Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others.\n", " Roll out the 4 smaller portions of dough 1/4-inch thick; use the templates to cut out 4 walls.\n", " Cut windows and a front door into the walls as desired.\n", " Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.\n", " Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.\n", " To make the icing: Lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioner's sugar, adding more if necessary, until a smooth icing forms with firm peaks.\n", " Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.\n", " Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.\n", " Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.\n", " Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves. \n", " Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.\n", " Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies.\n", " Finish the gingerbread house with a thin layer of sifted confectioners' sugar.\n" ]

{ "Calories": "275", "Carbs": "50g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 (9-inch) layer cake" }

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "cream cheese", "quanity": "8", "unit": "ounces" }, { "name": "confectioners' sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "crushed pineapple with juice", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "mandarin oranges, drained", "quanity": "2", "unit": "(8 ounce) cans" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.5 ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" } ]

[ " Mix and bake cake mix as per package instruction for two 9-inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.\n", " Whip cream cheese in a large bowl until soft, then gradually mix in confectioners' sugar. Stir in pineapple with juice and drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in dry pudding mix. Fold in whipped topping.\n", " Place one cake layer on a cake plate cut-side up; spread with frosting. Place another layer cut-side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. For best results refrigerate overnight before serving.\n" ]

{ "Calories": "392", "Carbs": "68g", "Fat": "13g", "Protein": "3g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "boneless leg of lamb, tied in netting", "quanity": "1", "unit": "(5½ pound)" }, { "name": "garlic, peeled, or more to taste", "quanity": "20", "unit": "cloves" }, { "name": "garlic powder, or to taste", "quanity": "", "unit": "" }, { "name": "fresh rosemary sprigs", "quanity": "10", "unit": "" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.\n", " Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.\n" ]

{ "Calories": "346", "Carbs": "3g", "Fat": "20g", "Protein": "36g" }

{ "active_time": null, "additional_time": "1 hr 55 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "3 hrs 10 mins", "yield": "1 (1-pound) loaf" }

[ { "name": "all-purpose flour, divided", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "whole eggs, dyed if desired", "quanity": "5", "unit": "large" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" } ]

[ " Stir 1 cup flour, sugar, salt, and yeast together in a bowl until well combined.\n", " Heat milk and 2 tablespoons butter in a small saucepan over medium-low heat until milk is warm and butter is softened but not melted, 2 to 3 minutes.\n", " Gradually add milk mixture to flour mixture, stirring constantly. Add ½ cup flour and two eggs; mix until well combined. Add remaining 1 ½ cups flour in three batches, stirring well after each addition, until dough pulls together. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.\n", " Place dough into a lightly oiled bowl; turn to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.\n", " Punch down dough, then turn out onto a lightly floured surface. Divide in half and gently form into rounds; cover and let rest for 10 minutes.\n", " Meanwhile, butter a baking sheet.\n", " Roll each dough round into a 36-inch-long roll about 1 ½ inches thick. Twist dough loosely and form into a ring on the prepared baking sheet, leaving five spaces for eggs. Seal the ends of the ring together, and set whole eggs into the spaces in the dough. Cover loosely with a damp towel and let rise in a warm place until doubled in volume, about 45 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Brush risen loaf with melted butter. Bake in the preheated oven until golden brown, about 30 minutes.\n" ]

{ "Calories": "234", "Carbs": "30g", "Fat": "9g", "Protein": "9g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "8 rolls" }

[ { "name": "refrigerated crescent dinner rolls ", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "2", "unit": "tablespoons" }, { "name": "large marshmallows", "quanity": "8", "unit": "" }, { "name": "melted butter", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.\n", " Separate crescent rolls into individual triangles.\n", " Mix sugar and cinnamon together in a small bowl.\n", " Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap dough around marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place roll on a baking sheet; repeat.\n", " Bake in the preheated oven until golden brown, about 15 minutes.\n" ]

{ "Calories": "228", "Carbs": "24g", "Fat": "13g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "2 large eggs" }

[ { "name": "confectioners' sugar", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "creamy peanut butter", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" }, { "name": "semisweet chocolate, cut into 1/2-inch chunks", "quanity": "8", "unit": "(1 ounce) squares" }, { "name": "shortening", "quanity": "1", "unit": "tablespoon" } ]

[ " Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs. Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.\n", " When the eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.\n", " Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate as desired.\n" ]

{ "Calories": "307", "Carbs": "39g", "Fat": "16g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "2 (9-inch) pies" }

[ { "name": "ricotta cheese", "quanity": "2", "unit": "pounds" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "cooked ham, chopped", "quanity": "1", "unit": "pound" }, { "name": "Genoa salami, chopped", "quanity": "½", "unit": "pound" }, { "name": "mozzarella cheese, grated", "quanity": "½", "unit": "pound" }, { "name": "prosciutto, chopped", "quanity": "¼", "unit": "pound" }, { "name": "unbaked pie crusts", "quanity": "4", "unit": "(9 inch) " }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.\n", " Line two 9-inch pans with pastry. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover with top pastry. Crimp the edges and cut steam vents in tops.\n", " Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.\n" ]

{ "Calories": "727", "Carbs": "31g", "Fat": "51g", "Protein": "34g" }

{ "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": "1 gallon" }

[ { "name": "frozen sliced strawberries, thawed", "quanity": "2", "unit": "(10 ounce) packages" }, { "name": "frozen lemonade concentrate, thawed", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "chilled rosé wine, such as white Zinfandel", "quanity": "2", "unit": "(750 milliliter) bottles" }, { "name": "pineapple juice", "quanity": "2", "unit": "cups" }, { "name": "ginger ale", "quanity": "1", "unit": "liter" } ]

[ " Stir the strawberries, lemonade concentrate, rosé wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.\n" ]

{ "Calories": "134", "Carbs": "22g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "fresh strawberries", "quanity": "1", "unit": "pound" }, { "name": "seedless watermelon", "quanity": "1", "unit": "pound" }, { "name": "fresh raspberries", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "rosé wine", "quanity": "2", "unit": "(750 milliliter) bottles" }, { "name": "white vermouth", "quanity": "¾", "unit": "cup" }, { "name": "honey", "quanity": "¼", "unit": "cup" }, { "name": "fresh basil leaves", "quanity": "1", "unit": "sprig" }, { "name": "chilled cucumber-flavored sparkling water, or to taste", "quanity": "3", "unit": "(12 fluid ounce) cans" } ]

[ " Cut strawberries in half and watermelon into chunks, or use a melon baller.\n", " Combine strawberries, watermelon, and raspberries in a large bowl. Pour rosé, vermouth, and honey into a large pitcher and stir until honey dissolves. Add 1/2 of the fruit and basil. Place pitcher and remaining fruit in a refrigerator for at least 6 hours.\n", " Scoop a large spoonful of cold fruit into the bottom of glasses; add sangria and sparkling cucumber water to taste.\n" ]

{ "Calories": "185", "Carbs": "20g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "vegetable oil", "quanity": "½", "unit": "teaspoon" }, { "name": "hot water", "quanity": "2", "unit": "cups" }, { "name": "matzo sheets", "quanity": "2", "unit": "(6-inch)" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "kosher salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "butter, divided", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" } ]

[ " Heat vegetable oil in a nonstick frying pan over low heat.\n", " Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.\n", " Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.\n", " Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.\n", " Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.\n", " Slide matzo pattie onto a plate.\n", " Place remaining 1/2 tablespoon butter into the hot pan.\n", " Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.\n", " Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.\n" ]

{ "Calories": "485", "Carbs": "49g", "Fat": "24g", "Protein": "19g" }

{ "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": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "12 deviled eggs" }

[ { "name": "hard-boiled eggs, peeled", "quanity": "12", "unit": "" }, { "name": "mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow mustard", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "dill pickle, finely chopped", "quanity": "1", "unit": "" }, { "name": "prepared horseradish, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "pickle juice", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "carrot, cut into rounds", "quanity": "1", "unit": "" }, { "name": "canned black olives, or as needed", "quanity": "12", "unit": "slices" } ]

[ " Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.\n", " Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.\n", " Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.\n", " Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.\n" ]

{ "Calories": "99", "Carbs": "2g", "Fat": "7g", "Protein": "7g" }

{ "active_time": null, "additional_time": "50 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "24 deviled eggs halves" }

[ { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "creamy salad dressing (such as Miracle Whip)", "quanity": "¼", "unit": "cup" }, { "name": "dry mustard", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "hot sauce", "quanity": "", "unit": "" }, { "name": "red food coloring, or desired amount", "quanity": "4", "unit": "drops" }, { "name": "blue food coloring, or desired amount", "quanity": "4", "unit": "drops" }, { "name": "green food coloring, or desired amount", "quanity": "4", "unit": "drops" }, { "name": "water, divided, or as needed", "quanity": "3", "unit": "cups" } ]

[ " Place eggs into a large saucepan; cover with cold water and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.\n", " Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.\n", " Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.\n", " Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.\n" ]

{ "Calories": "87", "Carbs": "1g", "Fat": "6g", "Protein": "6g" }

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

[ { "name": "ricotta cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "unbaked pie crust", "quanity": "1", "unit": "(9-inch)" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Dissolve cornstarch in 1/2 cup milk in a large bowl; stir in ricotta, remaining 1 cup milk, eggs, vanilla, and sugar until well blended.\n", " Pour filling into unbaked pie crust.\n", " Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Sprinkle top with cinnamon; cool.\n" ]

{ "Calories": "212", "Carbs": "27g", "Fat": "10g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 40 mins", "yield": "6 servings" }

[ { "name": "beef short ribs (8 to 10 oz. each)", "quanity": "6", "unit": "" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, peeled and crushed", "quanity": "8", "unit": "cloves" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "whole black peppercorns, freshly crushed", "quanity": "2", "unit": "tablespoons" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "sage leaves", "quanity": "3", "unit": "" }, { "name": "fresh rosemary", "quanity": "3", "unit": "small sprigs" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "red wine, preferably Chianti", "quanity": "2", "unit": "cups" }, { "name": "salt to taste, to adjust sauce", "quanity": "", "unit": "" } ]

[ " Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.\n", " Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.\n", " Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.\n", " Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.\n", " When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.\n" ]

{ "Calories": "655", "Carbs": "5g", "Fat": "52g", "Protein": "28g" }

{ "active_time": null, "additional_time": "2 hrs 35 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs", "yield": "12 tarts" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cold water", "quanity": "⅓", "unit": "cup" }, { "name": "high-quality unsalted butter, fully softened, divided", "quanity": "1", "unit": "stick" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "cinnamon stick (Optional)", "quanity": "1", "unit": "" }, { "name": "lemon, zested in large strips (Optional)", "quanity": "1", "unit": "" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "egg yolks", "quanity": "6", "unit": "large" }, { "name": "vanilla extract (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.\n", " Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.\n", " Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.\n", " Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.\n", " Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.\n", " Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.\n", " Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.\n", " Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.\n", " Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.\n", " Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.\n", " Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.\n", " Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.\n", " Fill each cup 3/4 of the way with custard.\n", " Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.\n", " Cool tarts briefly and serve warm. Enjoy!\n" ]

{ "Calories": "210", "Carbs": "25g", "Fat": "11g", "Protein": "4g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "canola oil", "quanity": "¼", "unit": "cup" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until no lumps remain.\n", " Add milk, eggs, and oil; whisk until batter is runny and smooth.\n", " Heat a nonstick griddle over medium heat and lightly coat with cooking spray.\n", " Working in batches, ladle a generous 1/4 cup batter for each pancake onto the preheated grill and cook until bubbles appear, 3 to 4 minutes. Flip and cook, pressing middle gently with the spatula, until bottom is lightly browned, 2 to 3 minutes more. Repeat with remaining batter.\n", " Serve and enjoy!\n" ]

{ "Calories": "243", "Carbs": "32g", "Fat": "10g", "Protein": "7g" }

{ "active_time": null, "additional_time": "3 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs 35 mins", "yield": "12 kouign-amann" }

[ { "name": "warm water", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "active dry yeast", "quanity": "1", "unit": "teaspoon" }, { "name": "bread flour, divided", "quanity": "2 ½", "unit": "cups" }, { "name": "melted butter, or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ice-cold unsalted butter, divided", "quanity": "2", "unit": "sticks" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "sea salt", "quanity": "2", "unit": "teaspoons" } ]

[ " Make dough: Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.\n", " Add 2 cups flour, 1 tablespoon melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.\n", " Dust work surface with remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours.\n", " Make seasoned sugar: Mix together sugar and most of the sea salt in a bowl. Taste and add remaining salt if desired.\n", " Grease a 12-cup muffin tin with remaining 1 tablespoon melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.\n", " Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate 1 stick ice-cold butter over dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.\n", " Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.\n", " Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.\n", " Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.\n" ]

{ "Calories": "291", "Carbs": "30g", "Fat": "18g", "Protein": "3g" }

{ "active_time": null, "additional_time": "8 hrs", "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": "16", "soak_time": null, "stand_time": null, "total_time": "8 hrs 20 mins", "yield": "2 cups" }

[ { "name": "thinly sliced pancetta", "quanity": "4", "unit": "ounces" }, { "name": "Calabrian chili peppers in oil", "quanity": "⅓", "unit": "cup" }, { "name": "sliced salami", "quanity": "12", "unit": "ounces" }, { "name": "olive oil, or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "butter, at room temperature", "quanity": "¼", "unit": "cup" } ]

[ " Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.\n", " Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.\n", " Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.\n", " Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.\n" ]

{ "Calories": "138", "Carbs": "1g", "Fat": "12g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "1 10-inch pan" }

[ { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "banana liqueur (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "cold butter", "quanity": "1", "unit": "tablespoon" }, { "name": "very ripe bananas, or more to taste, sliced", "quanity": "3", "unit": "" }, { "name": "freshly squeezed lemon juice", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "miniature vanilla wafers", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "cream of tartar", "quanity": "⅛", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" } ]

[ " Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.\n", " Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.\n", " Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.\n", " Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Begin to assemble the pudding: Toss banana slices with lemon juice.\n", " Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.\n", " Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.\n", " Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.\n" ]

{ "Calories": "408", "Carbs": "64g", "Fat": "14g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "unsalted butter", "quanity": "½", "unit": "cup" }, { "name": "buttermilk", "quanity": "1 ½", "unit": "cups" }, { "name": "cornmeal", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "honey, or to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "fine salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "self-rising flour", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.\n", " Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.\n" ]

{ "Calories": "281", "Carbs": "34g", "Fat": "14g", "Protein": "6g" }

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

[ { "name": "maple syrup", "quanity": "2", "unit": "cups" }, { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "unsalted butter, at room temperature ", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "eggs, at room temperature", "quanity": "2", "unit": "" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "fine salt", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.\n", " Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.\n", " Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.\n", " Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.\n", " Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.\n" ]

{ "Calories": "602", "Carbs": "76g", "Fat": "33g", "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": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "oyster sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "fish sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "sesame oil", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "unsalted butter", "quanity": "4", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "8", "unit": "cloves" }, { "name": "spaghetti", "quanity": "6", "unit": "ounces" }, { "name": "finely grated Parmigiano-Reggiano cheese", "quanity": "¼", "unit": "cup" }, { "name": "chopped green onion, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.\n", " Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.\n", " Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.\n", " Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.\n", " Plate noodles; garnish with green onions and red pepper flakes.\n" ]

{ "Calories": "600", "Carbs": "70g", "Fat": "28g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "10 hrs 15 mins", "yield": "4 cups" }

[ { "name": "Granny Smith apples, cored and cut into 1-inch pieces", "quanity": "5", "unit": "pounds" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly grated nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "apple cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "splash" } ]

[ " Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.\n", " Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.\n", " Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.\n" ]

{ "Calories": "82", "Carbs": "22g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "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": "1 9-inch pie" }

[ { "name": "unbaked pie crust", "quanity": "1", "unit": "recipe" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "frozen raspberries", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "water", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "heavy cream", "quanity": "1 ½", "unit": "cups" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "powdered sugar", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "sour cream", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.\n", " Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.\n", " Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.\n", " Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.\n", " Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.\n", " Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.\n" ]

{ "Calories": "505", "Carbs": "36g", "Fat": "38g", "Protein": "5g" }

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

[ { "name": "chopped baby carrots", "quanity": "⅔", "unit": "cup" }, { "name": "frozen green peas", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced, or to taste (Optional)", "quanity": "1", "unit": "clove" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "leftover cooked and chilled white rice", "quanity": "3", "unit": "cups" }, { "name": "soy sauce, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame oil, or to taste", "quanity": "2", "unit": "teaspoons" } ]

[ " Assemble ingredients.\n", " Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.\n", " Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.\n", " Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "152", "Carbs": "19g", "Fat": "7g", "Protein": "4g" }

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

[ { "name": "espresso coffee", "quanity": "2", "unit": "fluid ounces" }, { "name": "gingerbread flavored syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "milk, steamed", "quanity": "½", "unit": "cup" }, { "name": "whipped cream", "quanity": "⅛", "unit": "cup" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" }, { "name": "vanilla powder", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " In a coffee mug, combined espresso coffee with flavored syrup. Pour in steamed milk.\n", " Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.\n" ]

{ "Calories": "239", "Carbs": "37g", "Fat": "8g", "Protein": "5g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr 30 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": "8 dozen" }

[ { "name": "cream cheese, softened", "quanity": "12", "unit": "ounces" }, { "name": "butter, softened", "quanity": "1", "unit": "pound" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "cream cheese, softened", "quanity": "12", "unit": "ounces" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "pumpkin pie spice", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "solid pack pumpkin", "quanity": "2", "unit": "cups" }, { "name": "evaporated milk", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "vegetable shortening", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "8", "unit": "ounces" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "marshmallow creme", "quanity": "1", "unit": "(7 ounce) jar" }, { "name": "finely chopped pecans, divided", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients and preheat oven to 350 degrees F (175 degrees C).\n", " Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable.\n", " Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.\n", " To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.\n", " Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces).\n", " Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.\n", " Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.\n", " Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy.\n", " Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.\n" ]

{ "Calories": "313", "Carbs": "29g", "Fat": "21g", "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": "36", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "36 blondies" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "pumpkin puree", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "canola oil", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.\n", " Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.\n", " Remove from the oven and cool completely before cutting into 1 1/2-inch squares.\n" ]

{ "Calories": "61", "Carbs": "11g", "Fat": "2g", "Protein": "1g" }

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

[ { "name": "yuca, peeled, and cut into 4-inch sections", "quanity": "2", "unit": "pounds" }, { "name": "vegetable oil for frying", "quanity": "2", "unit": "quarts" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Place yuca into a large pot; add water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer until yuca can be pierced easily with a fork, 20 to 30 minutes. Drain and allow to steam for several minutes until cool enough to handle.\n", " Cut yuca into French fry-sized sticks, discarding fibrous core.\n", " Heat oil in a deep fryer to 375 degrees F (190 degrees C).\n", " Working in batches, fry yuca in hot oil until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain in a paper towel-lined bowl.\n", " Season with salt and serve hot.\n" ]

{ "Calories": "437", "Carbs": "41g", "Fat": "29g", "Protein": "5g" }

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

[ { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "chile-garlic sauce (such as Sriracha®)", "quanity": "½", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "pinch" }, { "name": "lemon", "quanity": "1", "unit": "thin slice" } ]

[ " Gather all ingredients.\n", " Stir together soy sauce, chile-garlic sauce, sesame oil, and garlic powder in a small bowl; add lemon slice.\n", " Serve and enjoy!\n" ]

{ "Calories": "17", "Carbs": "2g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": "8 hrs", "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": "5", "soak_time": null, "stand_time": null, "total_time": "9 hrs 25 mins", "yield": null }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "crushed saltine crackers", "quanity": "1", "unit": "cup" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can" } ]

[ " Mix ground beef, milk, crackers, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet. Cover and refrigerate, 8 hours to overnight.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat a large skillet over medium-high heat. Cut loaf into 1-inch thick slices and sear in the hot skillet until browned, 2 to 3 minutes per side. The inside will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.\n", " Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "322", "Carbs": "9g", "Fat": "19g", "Protein": "28g" }

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

[ { "name": "water", "quanity": "1", "unit": "quart" }, { "name": "tiger prawns with shell", "quanity": "1", "unit": "pound" }, { "name": "Old Bay Seasoning", "quanity": "3", "unit": "ounces" }, { "name": "cocktail sauce", "quanity": "1", "unit": "(12 ounce) jar" } ]

[ " In a large pot, bring 1 quart of water to a boil.\n", " Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.\n", " Steam shrimp until pink, about 3 to 5 minutes.\n", " Eat by removing shells as you go and dipping in cocktail sauce.\n" ]

{ "Calories": "368", "Carbs": "39g", "Fat": "4g", "Protein": "41g" }

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

[ { "name": "Gala apple, peeled, cored and chopped", "quanity": "1", "unit": "medium" }, { "name": "frozen banana, peeled and chopped", "quanity": "1", "unit": "unknown" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Combine apple, frozen banana, orange juice, and milk in a blender; blend until smooth.\n", " Pour into glasses to serve. Enjoy!\n" ]

{ "Calories": "145", "Carbs": "33g", "Fat": "1g", "Protein": "2g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "32 pot stickers" }

[ { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "minced garlic", "quanity": "4", "unit": "cloves" }, { "name": "finely chopped green onions", "quanity": "½", "unit": "cup" }, { "name": "very finely minced fresh ginger", "quanity": "3", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "finely chopped green cabbage", "quanity": "1 ½", "unit": "cups" }, { "name": "all-purpose flour, or more as needed", "quanity": "2 ½", "unit": "cups" }, { "name": "kosher salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "hot water, about 130 - 150 F (55-65 C)", "quanity": "1", "unit": "cup" }, { "name": "seasoned rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "vegetable oil for frying, or as needed - divided", "quanity": "6", "unit": "tablespoons" }, { "name": "water for steaming, divided", "quanity": "8", "unit": "tablespoons" } ]

[ " Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.\n", " Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.\n", " When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.\n", " Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming \"pleats\" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.\n", " Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.\n", " Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "439", "Carbs": "46g", "Fat": "19g", "Protein": "20g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "boneless chicken breasts, cut into 2-inch pieces", "quanity": "2", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped carrots", "quanity": "1", "unit": "cup" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "egg noodles", "quanity": "2", "unit": "cups" } ]

[ " Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.\n" ]

{ "Calories": "188", "Carbs": "22g", "Fat": "3g", "Protein": "16g" }

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

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "tomato sauce", "quanity": "5", "unit": "ounces" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "chili powder", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "dash" } ]

[ " Place ground beef and water in a large saucepan; use a potato masher to break apart beef.\n", " Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce.\n", " Bring to a boil, then simmer over medium heat until beef is cooked and chili thickens, about 20 minutes.\n" ]

{ "Calories": "168", "Carbs": "8g", "Fat": "9g", "Protein": "14g" }

{ "active_time": null, "additional_time": "2 hrs 15 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "50 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "3 hrs 15 mins", "yield": "1 (13-inch) Yule log" }

[ { "name": "powdered sugar", "quanity": "1 ⅔", "unit": "cups" }, { "name": "unsalted butter, at room temperature", "quanity": "½", "unit": "cup" }, { "name": "coffee-flavored liqueur", "quanity": "2", "unit": "tablespoons" }, { "name": "unsweetened cocoa powder", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "mascarpone cheese", "quanity": "⅓", "unit": "cup" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "unsweetened cocoa powder", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs, at room temperature", "quanity": "5", "unit": "large" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "vanilla", "quanity": "½", "unit": "teaspoon" }, { "name": "powdered sugar, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "heavy cream, boiling-hot", "quanity": "1", "unit": "cup" }, { "name": "dark chocolate chips", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.\n", " Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Prepare a 13x18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top.\n", " Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps.\n", " Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes.\n", " Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds.\n", " Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended.\n", " Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.\n", " Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles.\n", " Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.\n", " While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.\n", " Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.\n", " Quickly flip the pan on top of the sugared area on the towel to invert the cake.\n", " Carefully remove the parchment paper, then sift more powdered sugar over the cake.\n", " Gently roll the cake up inside the towel; allow to cool for 15 minutes.\n", " Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.\n", " Roll cake up over the filling, using the towel to lift it if needed.\n", " Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours.\n", " Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted.\n", " Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan.\n", " Apply some filling to the angled slice and attach it to one side of the log.\n", " Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache.\n", " Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled.\n", " Dust with cocoa powder and powdered sugar before serving.\n" ]

{ "Calories": "526", "Carbs": "56g", "Fat": "34g", "Protein": "6g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "grated carrots", "quanity": "3", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vegetable oil", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "crushed pineapple with juice", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "chopped pecans", "quanity": "¾", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "3 ½", "unit": "cups" }, { "name": "Neufchatel cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.\n", " Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼  teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.\n", " To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.\n" ]

{ "Calories": "369", "Carbs": "47g", "Fat": "20g", "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (10-inch) pie" }

[ { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "flaked coconut", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "butter, softened", "quanity": "6", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch pie plate.\n", " Place milk, coconut, eggs, butter, sugar, flour, and vanilla in a blender; blend until well mixed. Pour into prepared pie plate. Sprinkle nutmeg on top.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.\n" ]

{ "Calories": "282", "Carbs": "33g", "Fat": "14g", "Protein": "6g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "40 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": "55 mins", "yield": "1 (9-inch) coconut pie" }

[ { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "baking mix", "quanity": "½", "unit": "cup" }, { "name": "unsalted butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "flaked coconut (Optional)", "quanity": "1", "unit": "cup" } ]

[ " Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.\n", " Combine milk, sugar, baking mix, butter, eggs, and vanilla in blender; blend on low speed for 3 minutes.\n", " Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle coconut over top.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Serve warm.\n" ]

{ "Calories": "259", "Carbs": "32g", "Fat": "12g", "Protein": "6g" }

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

[ { "name": "hard-boiled eggs, peeled and halved", "quanity": "6", "unit": "" }, { "name": "avocado - peeled, pitted, and diced", "quanity": "1", "unit": "" }, { "name": "cooked turkey bacon, chopped, divided", "quanity": "3", "unit": "slices" }, { "name": "mayonnaise", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "lime juice", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "sea salt to taste", "quanity": "", "unit": "" }, { "name": " jalapeño pepper, thinly sliced (Optional)", "quanity": "1", "unit": "unknown" }, { "name": "hot sauce, or to taste (Optional)", "quanity": "1", "unit": "dash" } ]

[ " Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.\n", " Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeño slice, and dash hot sauce.\n" ]

{ "Calories": "105", "Carbs": "2g", "Fat": "9g", "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "hard-cooked eggs, peeled", "quanity": "12", "unit": "" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "3", "unit": "cups" }, { "name": "chicken bouillon granules", "quanity": "1", "unit": "tablespoon" }, { "name": "white bread, lightly toasted", "quanity": "6", "unit": "slices" }, { "name": "salt and white pepper to taste", "quanity": "", "unit": "" } ]

[ " Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.\n", " Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.\n", " Serve over toast and season with salt and white pepper.\n" ]

{ "Calories": "391", "Carbs": "28g", "Fat": "22g", "Protein": "20g" }

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

[ { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "ground white pepper (Optional)", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.\n", " Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.\n", " Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.\n" ]

{ "Calories": "312", "Carbs": "12g", "Fat": "21g", "Protein": "19g" }

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

[ { "name": "Dole crushed pineapple, undrained", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "thawed whipped topping", "quanity": "1", "unit": "cup" }, { "name": "round angel food cake, cut horizontally into 3 layers", "quanity": "1", "unit": "(10 ounce)" }, { "name": "seasonal berries, or to taste", "quanity": "1 ½", "unit": "cups" } ]

[ " Mix undrained pineapple and pudding mix in medium bowl. Gently stir in whipped topping.\n", " Stack cake layers on a serving plate, spreading pudding mixture between each layer and on top of the cake. Refrigerate for 1 hour or until ready to serve.\n", " Garnish with berries before serving.\n" ]

{ "Calories": "157", "Carbs": "33g", "Fat": "2g", "Protein": "2g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "2 (9-inch) pizzagainas" }

[ { "name": "unbaked 9-inch pie crusts, divided", "quanity": "4", "unit": "" }, { "name": "whole-milk ricotta cheese", "quanity": "2", "unit": "(16 ounce) containers" }, { "name": "shredded mozzarella cheese", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "sweet capicola (coppa)", "quanity": "½", "unit": "pound" }, { "name": "hot capicola (coppa)", "quanity": "½", "unit": "pound" }, { "name": "pepperoni", "quanity": "¼", "unit": "pound" }, { "name": "egg white, slightly beaten", "quanity": "1", "unit": "large" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.\n", " Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.\n", " Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.\n", " Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.\n" ]

{ "Calories": "529", "Carbs": "23g", "Fat": "40g", "Protein": "19g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 (8x12-inch) pan" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "buttermilk", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "shredded carrots", "quanity": "2", "unit": "cups" }, { "name": "crushed pineapple with juice", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "flaked coconut", "quanity": "1", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "1", "unit": "cup" }, { "name": "raisins", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.\n", " Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.\n", " Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.\n", " Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.\n" ]

{ "Calories": "374", "Carbs": "49g", "Fat": "19g", "Protein": "5g" }

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

[ { "name": "instant vanilla pudding mix", "quanity": "2", "unit": "(3.4 ounce) packages" }, { "name": "buttermilk", "quanity": "2", "unit": "cups" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "12", "unit": "ounces" }, { "name": "pineapple chunks, drained", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "mandarin oranges, drained", "quanity": "2", "unit": "(11 ounce) cans" }, { "name": "fudge stripe cookies", "quanity": "½", "unit": "(11.5 ounce) package" } ]

[ " Mix pudding mix and buttermilk together in a large bowl; fold in whipped topping. Mix in pineapple chunks and mandarin oranges; cover and chill until ready to serve.\n", " Crush cookies and mix in just before serving.\n" ]

{ "Calories": "500", "Carbs": "73g", "Fat": "22g", "Protein": "7g" }

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

[ { "name": "fudge stripe cookies", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.5 ounce) package" }, { "name": "bananas, cut into 1/2-inch pieces", "quanity": "3", "unit": "" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "mandarin oranges, drained", "quanity": "1", "unit": "(8 ounce) can" } ]

[ " Break 2/3 of the fudge stripe cookies into quarters.\n", " Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.\n" ]

{ "Calories": "324", "Carbs": "47g", "Fat": "14g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1/3 cup" }

[ { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "dried basil", "quanity": "2", "unit": "teaspoons" }, { "name": "dried Greek oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "dried rosemary, minced", "quanity": "1", "unit": "teaspoon" }, { "name": "dried dill weed", "quanity": "1", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "1", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" } ]

[ " Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.\n", " Transfer to an airtight container for storage.\n" ]

{ "Calories": "9", "Carbs": "2g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": "6 to 8 servings" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "sirloin tips, cubed", "quanity": "1 ½", "unit": "pounds" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "dry sherry", "quanity": "½", "unit": "cup" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "red wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "pimento-stuffed green olives", "quanity": "¼", "unit": "cup" }, { "name": "raisins", "quanity": "¼", "unit": "cup" }, { "name": "capers", "quanity": "2", "unit": "tablespoons" }, { "name": "potatoes, peeled and quartered", "quanity": "4", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.\n", " Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.\n", " Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.\n" ]

{ "Calories": "353", "Carbs": "29g", "Fat": "17g", "Protein": "20g" }

{ "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": "2 servings" }

[ { "name": "potato starch, or as needed", "quanity": "1", "unit": "cup" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "teaspoon" }, { "name": "boiling water, or as needed", "quanity": "¾", "unit": "cup" }, { "name": "oyster sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "4", "unit": "teaspoons" }, { "name": "sesame oil", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "6", "unit": "cloves" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "thinly sliced green onions", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh cilantro, or to taste", "quanity": "¼", "unit": "cup" } ]

[ " Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.\n", " Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.\n", " Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.\n", " While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.\n", " Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.\n", " Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.\n", " Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.\n", " Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.\n", " Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.\n" ]

{ "Calories": "371", "Carbs": "69g", "Fat": "10g", "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": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "2 servings" }

[ { "name": "packed all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "fine salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "pure vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "eggs, at room temperature", "quanity": "3", "unit": "large" }, { "name": "milk, at room temperature", "quanity": "⅔", "unit": "cup" }, { "name": "clarified butter, melted", "quanity": "3", "unit": "tablespoons" }, { "name": "fresh blueberries, or more to taste", "quanity": "⅓", "unit": "cup" }, { "name": "unsalted butter, melted", "quanity": "1", "unit": "tablespoon" }, { "name": "Meyer lemon, juiced", "quanity": "½", "unit": "" }, { "name": "powdered sugar, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "maple syrup, or to taste (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.\n", " Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.\n", " Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.\n", " Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.\n", " Cut in wedges to serve and drizzle with maple syrup.\n" ]

{ "Calories": "567", "Carbs": "56g", "Fat": "33g", "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "4 servings" }

[ { "name": "shell-on deveined jumbo shrimp", "quanity": "1", "unit": "pound" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "hot pepper sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "reduced-sodium seafood seasoning (such as Old Bay®)", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon, for serving", "quanity": "2", "unit": "wedges" } ]

[ " Preheat an air fryer to 390 degrees F (200 degrees C).\n", " Quickly rinse shrimp under cold water to remove any ice or sediment. Pat dry with paper towels. Place shrimp in one layer in the basket of the air fryer and lightly mist with cooking spray. You may have to do 2 batches depending on the size of your air fryer.\n", " Air-fry shrimp for 5 minutes. Flip and continue cooking shrimp until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes longer.\n", " Meanwhile, place butter in a small microwave-safe bowl. Heat butter at 50 percent power until melted, 30 to 60 seconds. Mix in hot sauce and Old Bay® seasoning.\n", " Place cooked shrimp into a large bowl. Drizzle with butter mixture and toss to coat. Serve immediately with lemon wedges.\n" ]

{ "Calories": "166", "Carbs": "1g", "Fat": "10g", "Protein": "19g" }

{ "active_time": null, "additional_time": "1 hr", "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": "4 servings" }

[ { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "2", "unit": "pinches" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "whole milk", "quanity": "¾", "unit": "cup" }, { "name": "cold water", "quanity": "¼", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "pork sausage", "quanity": "4", "unit": "links" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "red onion, minced", "quanity": "1", "unit": "large" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "teaspoon" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "teaspoon" }, { "name": "onions, spring or scallions (includes tops and bulb), raw", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh chives, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.\n", " Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.\n", " Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.\n", " While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.\n", " While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.\n", " When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.\n", " Serve with extra gravy.\n" ]

{ "Calories": "491", "Carbs": "37g", "Fat": "31g", "Protein": "17g" }

{ "active_time": null, "additional_time": "10 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": "2", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "2 servings" }

[ { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "maple syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "¾", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "finely ground almond meal", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, or as needed", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.\n", " Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.\n" ]

{ "Calories": "497", "Carbs": "31g", "Fat": "31g", "Protein": "29g" }

{ "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "6 potatoes" }

[ { "name": "russet potatoes", "quanity": "6", "unit": "medium" }, { "name": "vegetable oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "sea salt, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "lemon-pepper seasoning, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "12 large squares aluminum foil", "quanity": "", "unit": "" } ]

[ " Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C).\n", " Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning.\n", " Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.\n", " Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.\n", " Serve with butter, sour cream, or any of your favorite toppings!\n" ]

{ "Calories": "184", "Carbs": "37g", "Fat": "3g", "Protein": "4g" }

{ "active_time": null, "additional_time": "3 hrs 30 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": "50", "soak_time": null, "stand_time": null, "total_time": "4 hrs 45 mins", "yield": "50 servings" }

[ { "name": "tamarind pods, peeled ", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "orange, peeled and segmented", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "4", "unit": "cups" }, { "name": "chile-lime seasoning (such as Tajin®), or more to taste", "quanity": "4", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.\n", " Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.\n", " Blend outer casings with juicy pulp in an electric blender.\n", " Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.\n", " Remove from heat and let cool, about 2 hours.\n", " Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.\n" ]

{ "Calories": "86", "Carbs": "22g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "bean dip", "quanity": "1", "unit": "(9 ounce) can" }, { "name": "guacamole", "quanity": "1", "unit": "(6 ounce) container" }, { "name": "sour cream", "quanity": "12", "unit": "ounces" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "jalapeno pepper, seeded and diced", "quanity": "1", "unit": "" }, { "name": "tomato, chopped", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Spread bean dip in a glass dish or on a large serving platter; top with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.\n", " Meanwhile, mix sour cream and taco seasoning in a bowl until evenly combined.\n", " When the chilled mixture is sufficiently thickened, spread a layer of sour cream mixture over guacamole; top with grated cheese. Garnish with tomatoes and jalapeños. Enjoy with your favorite chips!\n" ]

{ "Calories": "70", "Carbs": "3g", "Fat": "5g", "Protein": "3g" }

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

[ { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "half-and-half", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "frozen blueberries", "quanity": "1", "unit": "cup" }, { "name": "frozen strawberries", "quanity": "1", "unit": "cup" }, { "name": "frozen raspberries", "quanity": "½", "unit": "cup" }, { "name": "frozen blackberries", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" } ]

[ " Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.\n" ]

{ "Calories": "517", "Carbs": "42g", "Fat": "38g", "Protein": "6g" }

{ "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": "16", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "16 chokladbollar" }

[ { "name": "quick-cooking rolled oats", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cocoa powder", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "unsalted butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "coconut oil, at room temperature", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "strong brewed coffee", "quanity": "2", "unit": "tablespoons" }, { "name": "unsweetened grated coconut, or as needed", "quanity": "½", "unit": "cup" } ]

[ " Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.\n", " Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.\n", " Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.\n" ]

{ "Calories": "131", "Carbs": "13g", "Fat": "9g", "Protein": "2g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "2 servings" }

[ { "name": "whole wheat couscous", "quanity": "1 ¼", "unit": "cups" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast half", "quanity": "1", "unit": "(8 ounce)" }, { "name": "kosher salt to taste", "quanity": "1", "unit": "pinch" }, { "name": "olive oil, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "diced red onion", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "diced zucchini", "quanity": "½", "unit": "cup" }, { "name": "diced green beans", "quanity": "½", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced green onions", "quanity": "¼", "unit": "cup" }, { "name": "smoked paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped flat-leaf (Italian) parsley, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "crumbled feta cheese, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "chili flakes", "quanity": "1", "unit": "pinch" } ]

[ " Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.\n", " Season chicken on both sides with salt.\n", " Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.\n", " Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.\n", " Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.\n", " When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.\n", " Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.\n" ]

{ "Calories": "966", "Carbs": "125g", "Fat": "35g", "Protein": "46g" }

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

[ { "name": "ground beef", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "red onion, diced", "quanity": "½", "unit": "" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "hot English mustard", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat an air fryer to 350 degrees F (175 degrees C).\n", " Mix beef, red onion, garlic, salt, pepper, Worcestershire, and English mustard together in a mixing bowl.\n", " Form patties by pressing a ball of ground beef with your hand and rounding the sides to your desired size.\n", " Cook burgers in the preheated air fryer until firm and no longer pink in the centers, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "215", "Carbs": "2g", "Fat": "14g", "Protein": "19g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "cubed day-old white French bread, dried", "quanity": "8", "unit": "cups" }, { "name": "unsalted butter, divided", "quanity": "1 ½", "unit": "sticks" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "diced celery", "quanity": "1 ½", "unit": "cups" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried sage", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried thyme leaves", "quanity": "½", "unit": "teaspoon" }, { "name": "turkey broth", "quanity": "2 ½", "unit": "cups" }, { "name": "chopped fresh Italian parsley", "quanity": "½", "unit": "cup" }, { "name": "minced fresh rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Add dry bread cubes to a large mixing bowl and set aside.\n", " Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.\n", " Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.\n", " Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.\n", " Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.\n", " Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time.\n", " Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.\n", " Transfer to a casserole dish or serving plate.\n" ]

{ "Calories": "301", "Carbs": "26g", "Fat": "20g", "Protein": "5g" }

{ "active_time": null, "additional_time": "15 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": "3", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "3 servings" }

[ { "name": "skinless, boneless chicken breasts, cut into bite-sized cubes", "quanity": "3", "unit": "(4 ounce)" }, { "name": "garlic salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, chopped", "quanity": "5", "unit": "cloves" }, { "name": "Worcestershire sauce", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "soy-based liquid seasoning (such as Maggi)", "quanity": "½", "unit": "tablespoon" }, { "name": "serrano pepper, sliced diagonally", "quanity": "1", "unit": "" } ]

[ " Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.\n", " Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.\n" ]

{ "Calories": "224", "Carbs": "4g", "Fat": "12g", "Protein": "24g" }

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

[ { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "½", "unit": "cup" }, { "name": "Snow Crab clusters, thawed if necessary", "quanity": "4", "unit": "pounds" } ]

[ " Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Whisk butter, olive oil, and garlic together in a bowl until well combined; generously brush onto crab.\n", " Cook crab on the preheated grill, turning once, until the shell just begins to brown, about 5 to 6 minutes.\n", " Serve with lemon and more melted butter if you like, enjoy!\n" ]

{ "Calories": "957", "Carbs": "6g", "Fat": "73g", "Protein": "69g" }

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

[ { "name": "mayonnaise", "quanity": "⅓", "unit": "cup" }, { "name": "sweet chili sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "salmon fillets", "quanity": "4", "unit": "(5 ounce)" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "thinly sliced green onion, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.\n", " Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.\n", " Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.\n", " Air-fry until salmon flakes easily with a fork, about 10 minutes.\n", " To serve, drizzle salmon with extra sauce and sprinkle green onion over top.\n" ]

{ "Calories": "413", "Carbs": "6g", "Fat": "30g", "Protein": "29g" }

{ "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": "2 hrs", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": "24 pastries" }

[ { "name": "almond paste", "quanity": "⅓", "unit": "cup" }, { "name": "ground almonds", "quanity": "2 ¾", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "egg whites", "quanity": "2", "unit": "" }, { "name": "almond extract", "quanity": "½", "unit": "teaspoon" }, { "name": "amaretto liqueur", "quanity": "2", "unit": "teaspoons" }, { "name": "puff pastry", "quanity": "3", "unit": "pounds" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "sliced almonds, for garnish", "quanity": "3", "unit": "tablespoons" }, { "name": "confectioners' sugar for dusting", "quanity": "3", "unit": "tablespoons" } ]

[ " In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.\n", " Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.\n", " Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.\n", " Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.\n", " Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.\n" ]

{ "Calories": "419", "Carbs": "36g", "Fat": "26g", "Protein": "10g" }

{ "active_time": null, "additional_time": "3 hrs 15 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "3 hrs 40 mins", "yield": null }

[ { "name": "fresh peaches, or as needed", "quanity": "4", "unit": "medium" }, { "name": "white sugar, or to taste", "quanity": "⅓", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "heavy cream", "quanity": "1 ½", "unit": "cups" } ]

[ " Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.\n", " Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.\n", " Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.\n" ]

{ "Calories": "397", "Carbs": "25g", "Fat": "33g", "Protein": "2g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "12 cabbage rolls" }

[ { "name": "cabbage", "quanity": "1", "unit": "medium head" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "ground pork", "quanity": "½", "unit": "pound" }, { "name": "ground veal", "quanity": "½", "unit": "pound" }, { "name": "cooked rice", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "minced fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "2", "unit": "large cloves" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried thyme, divided", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried basil, divided", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried oregano, divided", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "crushed tomatoes with tomato purée", "quanity": "1", "unit": "(28 ounce) can" } ]

[ " Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.\n", " While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).\n", " Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.\n", " Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.\n", " Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.\n", " Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.\n", " Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.\n" ]

{ "Calories": "419", "Carbs": "28g", "Fat": "21g", "Protein": "32g" }

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

[ { "name": "kale leaves", "quanity": "6", "unit": "ounces" }, { "name": "olive oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.\n", " Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.\n", " Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.\n" ]

{ "Calories": "68", "Carbs": "5g", "Fat": "5g", "Protein": "2g" }

{ "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": "2 hrs", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "3 pounds" }

[ { "name": "cake flour", "quanity": "1 ¼", "unit": "cups" }, { "name": "bread flour", "quanity": "3 ¾", "unit": "cups" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "cold butter, cut into tablespoon-sized pieces", "quanity": "1 ¼", "unit": "cups" }, { "name": "cold water", "quanity": "1 ¼", "unit": "cups" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.\n", " On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.\n", " Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.\n", " To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.\n" ]

{ "Calories": "120", "Carbs": "8g", "Fat": "10g", "Protein": "1g" }

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

[ { "name": "butter, softened", "quanity": "¾", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried parsley", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried dill weed (Optional)", "quanity": "¾", "unit": "teaspoon" }, { "name": "white sugar (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "(1-inch thick) halibut steaks", "quanity": "4", "unit": "unknown" } ]

[ " Gather ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks.\n", " Cook on the preheated grill until fish flakes easily with a fork, 5 to 6 minutes per side.\n", " Serve and enjoy!\n" ]

{ "Calories": "498", "Carbs": "2g", "Fat": "38g", "Protein": "36g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": "16 tamales" }

[ { "name": "pork loin", "quanity": "1 ¼", "unit": "pounds" }, { "name": "onion, halved", "quanity": "1", "unit": "large" }, { "name": "garlic", "quanity": "1", "unit": "clove" }, { "name": "dried chile peppers", "quanity": "4", "unit": "" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried corn husks", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "lard", "quanity": "⅔", "unit": "cup" }, { "name": "beef broth, or as needed", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "masa harina", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.\n", " Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.\n", " Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.\n", " Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.\n", " Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.\n", " While the husks are soaking, beat lard with 1 tablespoon broth until fluffy.\n", " Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.\n", " Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.\n", " Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.\n", " Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.\n", " Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce.\n", " Serve with your favorites sides, enjoy!\n" ]

{ "Calories": "246", "Carbs": "16g", "Fat": "15g", "Protein": "12g" }

{ "active_time": null, "additional_time": "2 hrs", "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": "60", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "5 dozen" }

[ { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "3 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "shortening", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "5", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "butter flavored extract", "quanity": "¼", "unit": "teaspoon" } ]

[ " In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.\n", " Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.\n", " Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.\n", " Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.\n" ]

{ "Calories": "112", "Carbs": "16g", "Fat": "5g", "Protein": "1g" }

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

[ { "name": "salad shrimp", "quanity": "½", "unit": "pound" }, { "name": "roma (plum) tomatoes, diced", "quanity": "2", "unit": "" }, { "name": "red onion, diced", "quanity": "½", "unit": "" }, { "name": "minced cilantro", "quanity": "¼", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" } ]

[ " Stir shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.\n" ]

{ "Calories": "26", "Carbs": "2g", "Fat": "0g", "Protein": "4g" }

{ "active_time": null, "additional_time": "1 hr 5 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "72", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": "6 dozen" }

[ { "name": "white sugar", "quanity": "2 ⅛", "unit": "cups" }, { "name": "butter, softened", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "egg yolks", "quanity": "6", "unit": "" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "7", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "hot water or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Make the cookies: In a large bowl, cream together the sugar and butter until smooth. Beat in 4 whole eggs and 6 egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour.\n", " Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.\n", " On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.\n", " Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.\n", " While cookies are baking, make the frosting: Mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. Gradually add enough hot water to achieve a spreadable consistency.\n", " Spread frosting over warm cookies.\n" ]

{ "Calories": "148", "Carbs": "21g", "Fat": "6g", "Protein": "2g" }

{ "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": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "24 servings" }

[ { "name": "all-purpose flour", "quanity": "5 ½", "unit": "cups" }, { "name": "cream of tartar", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter, room temperature", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "large eggs", "quanity": "2", "unit": "" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.\n", " Sift flour, cream of tartar, baking soda, and salt together in a large bowl.\n", " Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.\n", " Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.\n", " Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.\n" ]

{ "Calories": "311", "Carbs": "39g", "Fat": "16g", "Protein": "4g" }

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

[ { "name": "confectioners' sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "light corn syrup", "quanity": "1", "unit": "tablespoon" }, { "name": "food coloring (Optional)", "quanity": "10", "unit": "drops" } ]

[ " Stir confectioners' sugar, water, and corn syrup together in a bowl until smooth.\n", " Stir in food coloring if desired.\n" ]

{ "Calories": "22", "Carbs": "6g", "Fat": null, "Protein": null }

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

[ { "name": "finely chopped leeks", "quanity": "¾", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "creamy salad dressing", "quanity": "1", "unit": "cup" }, { "name": "white vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "bacon bits", "quanity": "½", "unit": "(12 ounce) jar" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Mix chopped leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt, and pepper together in a medium bowl. Refrigerate until well chilled, about 2 to 3 hours.\n" ]

{ "Calories": "110", "Carbs": "3g", "Fat": "9g", "Protein": "5g" }

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

[ { "name": "romaine lettuce, torn into bite-size pieces", "quanity": "1", "unit": "head" }, { "name": "red onion, sliced", "quanity": "1", "unit": "" }, { "name": "fresh strawberries, sliced", "quanity": "1", "unit": "pint" }, { "name": "mandarin oranges", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "maraschino cherry juice", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "poppy seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "⅛", "unit": "teaspoon" } ]

[ " In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges.\n", " In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.\n" ]

{ "Calories": "367", "Carbs": "26g", "Fat": "30g", "Protein": "2g" }

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

[ { "name": "romaine lettuce - rinsed, dried, and chopped", "quanity": "1", "unit": "head" }, { "name": "fresh spinach - chopped, washed and dried", "quanity": "2", "unit": "bunches" }, { "name": "fresh strawberries, sliced", "quanity": "1", "unit": "pint" }, { "name": "Bermuda onion, sliced", "quanity": "1", "unit": "" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "poppy seeds", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.\n", " Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.\n" ]

{ "Calories": "257", "Carbs": "25g", "Fat": "17g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": "6 mins", "chill_time": "1 hr", "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "60", "soak_time": null, "stand_time": null, "total_time": "1 hr 26 mins", "yield": "60 cookies" }

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "butter, softened", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "5", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Beat sugar and softened butter together in a large bowl with an electric mixer until smooth.\n", " Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight).\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness.\n", " Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets.\n", " Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.\n", " Enjoy!\n" ]

{ "Calories": "110", "Carbs": "15g", "Fat": "5g", "Protein": "2g" }

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

[ { "name": "angel food cake", "quanity": "1", "unit": "(10 inch)" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "fresh strawberries, sliced", "quanity": "1", "unit": "quart" }, { "name": "strawberry glaze", "quanity": "1", "unit": "(18 ounce) jar" } ]

[ " Crumble or cut cake into bite-sized pieces. Arrange in a 9x13-inch dish; press cake down to form a layer.\n", " Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping; spread cream cheese mixture over cake layer.\n", " Combine strawberries and glaze in a bowl until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.\n" ]

{ "Calories": "261", "Carbs": "36g", "Fat": "11g", "Protein": "3g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 25 mins", "yield": null }

[ { "name": "red potatoes, cut into chunks", "quanity": "3", "unit": "pounds" }, { "name": "hard-cooked eggs, chopped", "quanity": "4", "unit": "large" }, { "name": "low-fat sour cream", "quanity": "1", "unit": "cup" }, { "name": "light mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "celery stalk, chopped", "quanity": "⅓", "unit": "" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" }, { "name": "dill pickle, chopped", "quanity": "1", "unit": "" }, { "name": "Dijon mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "white vinegar", "quanity": "1", "unit": "teaspoon" }, { "name": "hot sauce", "quanity": "1", "unit": "dash" }, { "name": "dried dill weed", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion salt", "quanity": "1", "unit": "dash" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.\n", " Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat.\n", " Chill in the refrigerator for at least 3 hours before serving.\n" ]

{ "Calories": "163", "Carbs": "25g", "Fat": "5g", "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": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "bread", "quanity": "12", "unit": "thick slices" } ]

[ " Gather all ingredients.\n", " Measure flour into a large mixing bowl. Slowly whisk in milk. Whisk in eggs, sugar, vanilla extract, cinnamon, and salt until smooth.\n", " Heat a lightly oiled griddle or frying pan over medium heat. Meanwhile, soak bread slices in milk mixture until saturated.\n", " Working in batches, cook bread on the preheated griddle or pan until golden brown on each side.\n", " Serve hot and enjoy.\n" ]

{ "Calories": "123", "Carbs": "19g", "Fat": "3g", "Protein": "5g" }

{ "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": "32", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "2 pints" }

[ { "name": "fresh rhubarb, chopped", "quanity": "2 ½", "unit": "pounds" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "orange juice", "quanity": "⅓", "unit": "cup" }, { "name": "grated orange zest", "quanity": "2", "unit": "teaspoons" } ]

[ " Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.\n", " Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.\n" ]

{ "Calories": "57", "Carbs": "14g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "fusilli (spiral) pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "cherry tomatoes, halved", "quanity": "3", "unit": "cups" }, { "name": "provolone cheese, cubed", "quanity": "½", "unit": "pound" }, { "name": "salami, cubed", "quanity": "½", "unit": "pound" }, { "name": "sliced pepperoni, cut in half", "quanity": "¼", "unit": "pound" }, { "name": "green bell pepper, cut into 1 inch pieces", "quanity": "1", "unit": "large" }, { "name": "black olives, drained", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "pimentos, drained", "quanity": "1", "unit": "(4 ounce) jar" }, { "name": "Italian salad dressing", "quanity": "1", "unit": "(8 ounce) bottle" } ]

[ " Gather all ingredients.\n", " Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.\n", " Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.\n", " Enjoy!\n" ]

{ "Calories": "247", "Carbs": "14g", "Fat": "17g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "peeled and diced potatoes", "quanity": "3 ½", "unit": "cups" }, { "name": "water", "quanity": "3 ¼", "unit": "cups" }, { "name": "diced cooked ham", "quanity": "¾", "unit": "cup" }, { "name": "diced celery", "quanity": "⅓", "unit": "cup" }, { "name": "finely chopped onion", "quanity": "⅓", "unit": "cup" }, { "name": "chicken bouillon granules", "quanity": "2", "unit": "tablespoons" }, { "name": "ground white or black pepper, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "5", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "5", "unit": "tablespoons" }, { "name": "milk", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.\n", " Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.\n", " Pour milk mixture into the stockpot; cook and stir until warmed through.\n", " Serve and enjoy!\n" ]

{ "Calories": "195", "Carbs": "20g", "Fat": "11g", "Protein": "6g" }

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

[ { "name": "rotini pasta", "quanity": "8", "unit": "ounces" }, { "name": "frozen mixed vegetables", "quanity": "2 ½", "unit": "cups" }, { "name": "diced Cheddar cheese", "quanity": "½", "unit": "cup" }, { "name": "pitted black olives (Optional)", "quanity": "⅓", "unit": "cup" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "cup" } ]

[ " Cook pasta according to package directions. Drain and rinse with cold water until completely cool.\n", " Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.\n" ]

{ "Calories": "338", "Carbs": "41g", "Fat": "16g", "Protein": "10g" }

{ "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "elbow macaroni", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "baby peas, drained", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "tuna, drained", "quanity": "1", "unit": "(5 ounce) can" }, { "name": "chopped sweet onion", "quanity": "2", "unit": "tablespoons" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "sweet pickle relish", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "hard-cooked eggs, quartered", "quanity": "3", "unit": "large" }, { "name": "paprika, for garnish", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.\n", " Stir together macaroni, peas, celery, tuna, and onion in a large bowl.\n", " Mix in mayonnaise, relish, salt and pepper.\n", " Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.\n" ]

{ "Calories": "582", "Carbs": "52g", "Fat": "33g", "Protein": "19g" }

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

[ { "name": "fiddleheads", "quanity": "1", "unit": "pound" }, { "name": "butter", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" } ]

[ " Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.\n", " Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.\n", " Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.\n" ]

{ "Calories": "53", "Carbs": "6g", "Fat": "2g", "Protein": "5g" }

{ "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "butter", "quanity": "¾", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "dry bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "⅓", "unit": "cup" }, { "name": "chopped fresh thyme", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh oregano", "quanity": "2", "unit": "tablespoons" }, { "name": "pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "6", "unit": "(4 ounce)" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat butter and garlic in a saucepan over medium heat until butter starts to bubble; remove from the heat and allow to cool slightly.\n", " Mix bread crumbs, Parmesan cheese, thyme, basil, oregano, pepper, and salt together in a bowl. Dip chicken breasts into melted butter mixture, then press into seasoned bread crumbs. Arrange breaded chicken breasts in a 9x13-inch baking dish.\n", " Bake in the preheated oven until golden brown on top and chicken is no longer pink in the center, about 45 to 50 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "423", "Carbs": "14g", "Fat": "28g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "28", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "3 1/2 cups" }

[ { "name": "garlic scapes, cut into 2-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "grated Parmesan cheese", "quanity": "1 ¼", "unit": "cups" }, { "name": "olive oil", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Blend garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.\n" ]

{ "Calories": "108", "Carbs": "6g", "Fat": "9g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "uncooked orzo pasta", "quanity": "1 ½", "unit": "cups" }, { "name": "marinated artichoke hearts", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "cucumber, seeded and chopped", "quanity": "1", "unit": "" }, { "name": "tomato, seeded and chopped", "quanity": "1", "unit": "" }, { "name": "red onion, chopped", "quanity": "1", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "cup" }, { "name": "black olives, drained", "quanity": "1", "unit": "(2 ounce) can" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "lemon pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.\n", " Drain artichoke hearts, reserving liquid.\n", " Gather prepared ingredients together.\n", " Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.\n", " Just before serving, drizzle reserved artichoke marinade over salad.\n", " Enjoy!\n" ]

{ "Calories": "393", "Carbs": "57g", "Fat": "13g", "Protein": "14g" }

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

[ { "name": "uncooked orzo pasta", "quanity": "½", "unit": "(16 ounce) package" }, { "name": "cherry tomatoes, halved", "quanity": "½", "unit": "pint" }, { "name": "diced red onion", "quanity": "½", "unit": "cup" }, { "name": "diced cucumber", "quanity": "1", "unit": "cup" }, { "name": "pitted Mediterranean olives, cut in half", "quanity": "1", "unit": "cup" }, { "name": "finely diced Asiago cheese", "quanity": "1", "unit": "cup" }, { "name": "minced fresh garlic", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "extra-virgin olive oil", "quanity": "½", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "½", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "½", "unit": "" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.\n", " Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.\n", " To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.\n" ]

{ "Calories": "418", "Carbs": "35g", "Fat": "27g", "Protein": "11g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "penne pasta", "quanity": "2", "unit": "cups" }, { "name": "extra-virgin olive oil", "quanity": "⅔", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "cherry tomatoes, halved", "quanity": "10", "unit": "" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "red onion, chopped", "quanity": "1", "unit": "small" }, { "name": "cucumber, sliced", "quanity": "½", "unit": "" }, { "name": "sliced black olives", "quanity": "½", "unit": "cup" }, { "name": "crumbled feta cheese", "quanity": "½", "unit": "cup" } ]

[ " Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.\n", " Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.\n", " Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well. Cover and chill for 3 hours before serving.\n" ]

{ "Calories": "307", "Carbs": "19g", "Fat": "24g", "Protein": "5g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 cup" }

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "fresh mint leaves", "quanity": "1", "unit": "cup" } ]

[ " Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 1 minute; remove from heat and let syrup steep, about 30 minutes.\n", " Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.\n" ]

{ "Calories": "98", "Carbs": "25g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "white cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "cream of coconut", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "flaked coconut", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Prepare and bake white cake mix in a 9x13-inch dish according to package directions.\n", " While cake is still hot, poke holes with a fork all over the top.\n", " Mix cream of coconut and sweetened condensed milk together in a bowl.\n", " Pour over the top of hot cake. Let cake cool completely.\n", " Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.\n", " Enjoy!\n" ]

{ "Calories": "297", "Carbs": "40g", "Fat": "14g", "Protein": "3g" }