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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "3 cups" }

[ { "name": "horseradish root - peeled, ends trimmed, cut into 1/4-inch dice", "quanity": "1", "unit": "pound" }, { "name": "water, or as needed - divided", "quanity": "¾", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).\n", " Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.\n" ]

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

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

[ { "name": "unsalted butter", "quanity": "4", "unit": "tablespoons" }, { "name": "trimmed leeks, cleaned and thinly cut", "quanity": "1 ½", "unit": "pounds" }, { "name": "kosher salt, plus more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "Yukon Gold potatoes, peeled, cut into eighths", "quanity": "1 ¼", "unit": "pounds" }, { "name": "chicken or vegetable broth, or more as needed to adjust thickness", "quanity": "3", "unit": "cups" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "creme fraiche", "quanity": "½", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "Chopped fresh chives for garnish", "quanity": "", "unit": "" } ]

[ " Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.\n", " Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.\n", " Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.\n" ]

{ "Calories": "424", "Carbs": "35g", "Fat": "31g", "Protein": "6g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "butter, cut into 12 cubes, frozen", "quanity": "½", "unit": "cup" }, { "name": "sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ice water", "quanity": "6", "unit": "tablespoons" } ]

[ " Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.\n", " Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.\n", " Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.\n", " Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.\n" ]

{ "Calories": "295", "Carbs": "34g", "Fat": "16g", "Protein": "5g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "18 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": "43 mins", "yield": "6 halibut cakes" }

[ { "name": "vegetable oil, divided", "quanity": "¼", "unit": "cup" }, { "name": "skinless, boneless halibut fillets", "quanity": "1", "unit": "pound" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "shredded Italian cheese blend", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "mayonnaise, or more as needed", "quanity": "¼", "unit": "cup" }, { "name": "minced onion", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "panko bread crumbs", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dry mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "seafood seasoning (such as Old Bay®)", "quanity": "1", "unit": "teaspoon" }, { "name": "panko bread crumbs", "quanity": "¾", "unit": "cup" } ]

[ " Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.\n", " Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut, adding more mayonnaise if the mixture seems dry.\n", " Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.\n", " Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.\n" ]

{ "Calories": "358", "Carbs": "14g", "Fat": "25g", "Protein": "23g" }

{ "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": "2/3 cup" }

[ { "name": "fresh garlic, peeled and sliced", "quanity": "4", "unit": "large cloves" }, { "name": "kosher salt, or other course-grain salt", "quanity": "½", "unit": "teaspoon" }, { "name": "lemon juice, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "light, extra-virgin olive oil", "quanity": "½", "unit": "cup" }, { "name": "water to adjust texture, or more as needed", "quanity": "1", "unit": "teaspoon" } ]

[ " Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.\n", " Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.\n" ]

{ "Calories": "173", "Carbs": "1g", "Fat": "19g", "Protein": "0g" }

{ "active_time": null, "additional_time": "11 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "12 hrs 15 mins", "yield": "2 loaves" }

[ { "name": "warm water", "quanity": "½", "unit": "cup" }, { "name": "flour", "quanity": "½", "unit": "cup" }, { "name": "active dry yeast", "quanity": "½", "unit": "teaspoon" }, { "name": "active dry yeast", "quanity": "1", "unit": "package" }, { "name": "white sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "warm water", "quanity": "¾", "unit": "cup" }, { "name": "lard", "quanity": "3", "unit": "tablespoons" }, { "name": "fine salt", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour, or as needed - divided", "quanity": "3", "unit": "cups" }, { "name": "vegetable oil, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "cornmeal", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.\n", " Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.\n", " Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.\n", " Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.\n", " Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.\n", " Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.\n", " Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.\n", " Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.\n", " Transfer loaves to cooling rack and let cool to room temperature before slicing.\n" ]

{ "Calories": "172", "Carbs": "29g", "Fat": "4g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "4 dozen crackers" }

[ { "name": "cooked brown rice", "quanity": "1", "unit": "cup" }, { "name": "cooked quinoa", "quanity": "1", "unit": "cup" }, { "name": "tamari (gluten-free soy sauce) (Optional)", "quanity": "2", "unit": "teaspoons" }, { "name": "water, or as needed (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "chia seeds", "quanity": "¼", "unit": "cup" }, { "name": "sesame seeds", "quanity": "¼", "unit": "cup" }, { "name": "flax seeds", "quanity": "¼", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.\n", " Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.\n", " Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.\n", " Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.\n", " Bake until crackers are dry and crisp, 2 to 3 minutes more.\n" ]

{ "Calories": "126", "Carbs": "15g", "Fat": "6g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 8x10-inch coffee cake" }

[ { "name": "pecans, finely chopped", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "packed light brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "melted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ⅞", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¾", "unit": "teaspoon" }, { "name": "fine sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter, softened", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "sour cream or creme fraiche", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.\n", " Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.\n", " Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.\n", " Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.\n", " Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.\n", " Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.\n" ]

{ "Calories": "634", "Carbs": "69g", "Fat": "38g", "Protein": "8g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": "8 servings" }

[ { "name": "beef tripe, trimmed of fat and cut into cubes", "quanity": "3", "unit": "pounds" }, { "name": "lemons, juiced", "quanity": "4", "unit": "" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "beef stock, divided", "quanity": "3", "unit": "quarts" }, { "name": "cassava, peeled and cubed", "quanity": "8", "unit": "ounces" }, { "name": "potatoes, peeled and cubed", "quanity": "8", "unit": "ounces" }, { "name": "yams, peeled and cubed", "quanity": "8", "unit": "ounces" }, { "name": "pumpkin, peeled and cubed", "quanity": "8", "unit": "ounces" }, { "name": "sweet potatoes, peeled and cubed", "quanity": "8", "unit": "ounces" }, { "name": "tomato sauce", "quanity": "½", "unit": "(16 ounce) can" }, { "name": "sofrito", "quanity": "⅔", "unit": "cup" }, { "name": "corn, cut into 1-inch pieces", "quanity": "1", "unit": "ear" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.\n", " Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.\n", " Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.\n", " Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.\n" ]

{ "Calories": "351", "Carbs": "43g", "Fat": "10g", "Protein": "22g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "16 sausage rolls" }

[ { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "finely minced onion", "quanity": "2", "unit": "tablespoons" }, { "name": "crushed garlic", "quanity": "1", "unit": "clove" }, { "name": "minced fresh sage", "quanity": "1", "unit": "tablespoon" }, { "name": "dry bread crumbs", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt, or to taste", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "freshly grated nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "1", "unit": "teaspoon" }, { "name": "frozen puff pastry, partially thawed", "quanity": "1", "unit": "sheet" }, { "name": "Sesame seeds for garnish", "quanity": "2", "unit": "teaspoons" } ]

[ " Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.\n", " Whisk egg with water to make the egg wash.\n", " Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.\n", " Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.\n", " Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.\n", " Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.\n", " Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.\n" ]

{ "Calories": "301", "Carbs": "15g", "Fat": "21g", "Protein": "13g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "12 potato roses" }

[ { "name": "Yukon Gold potatoes, no wider than a muffin tin cup", "quanity": "3", "unit": "pounds" }, { "name": "melted butter, or as needed, divided", "quanity": "⅓", "unit": "cup" }, { "name": "minced fresh rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "¾", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "grated Parmigiano-Reggiano cheese ", "quanity": "¾", "unit": "cup" } ]

[ " Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.\n", " Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.\n", " Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.\n", " Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.\n", " Loosen edges of potato roses with a fork and lift out of pan to serving dish.\n" ]

{ "Calories": "157", "Carbs": "21g", "Fat": "7g", "Protein": "4g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "2 apple roses" }

[ { "name": "red apple, cored and very thinly sliced", "quanity": "1", "unit": "large" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "frozen puff pastry, thawed", "quanity": "1", "unit": "sheet" }, { "name": "melted butter", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "2", "unit": "teaspoons" }, { "name": "confectioners' sugar (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Adjust an oven rack to the middle position. Butter two (6 to 8-ounce) ramekins and dust with white sugar.\n", " Place apple slices on a microwave-safe plate, overlapping slightly if necessary. Microwave on high until slices slightly soften, about 45 seconds. Cover the plate with plastic wrap and a kitchen towel.\n", " Mix together sugar and cinnamon in a small bowl.\n", " Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two (3x12-inch) rectangles. Reserve remaining pieces for another use.\n", " Spread melted butter over dough; sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long \"folder\" of dough with rounded edges of apple slices exposed.\n", " Beat together egg and water in a small bowl. Brush surface of dough with egg wash. Sprinkle with cinnamon sugar.\n", " Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins. Sprinkle with cinnamon sugar.\n", " Bake on the middle rack in the preheated oven until well browned, about 45 minutes. Use tongs to remove the ramekins to a baking sheet to cool for 5 to 10 minutes. Remove apple roses from the ramekins and finish cooling on a wire rack. Dust with confectioners' sugar before serving.\n" ]

{ "Calories": "1058", "Carbs": "96g", "Fat": "71g", "Protein": "12g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "6 servings" }

[ { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "garlic, chopped", "quanity": "4", "unit": "cloves" }, { "name": "chopped fresh thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon, zested and halved", "quanity": "1", "unit": "" }, { "name": "salt, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "whole chicken", "quanity": "1", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat oven to 400 degrees F (200 degrees C).\n", " Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.\n", " Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.\n", " Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.\n" ]

{ "Calories": "381", "Carbs": "3g", "Fat": "27g", "Protein": "31g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 45 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": "2 hrs 35 mins", "yield": "2 servings" }

[ { "name": "pork tenderloin", "quanity": "1", "unit": "(1 1/4 pound)" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "fresh sage leaves, or as needed", "quanity": "12", "unit": "" }, { "name": "large, thin slices prosciutto", "quanity": "4", "unit": "" }, { "name": "all purpose flour for dusting", "quanity": "2", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "dry white wine", "quanity": "⅔", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped pork trimmings (optional)", "quanity": "", "unit": "" }, { "name": "homemade or low-sodium chicken broth", "quanity": "1", "unit": "cup" }, { "name": "water, or as needed", "quanity": "½", "unit": "cup" }, { "name": "unflavored gelatin", "quanity": "1", "unit": "teaspoon" } ]

[ " Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small \"head\" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.\n", " Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.\n", " Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.\n", " Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.\n", " Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.\n", " Strain pork broth into a bowl.\n", " Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.\n", " Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.\n", " Spoon hot sauce over pork sections.\n" ]

{ "Calories": "552", "Carbs": "5g", "Fat": "30g", "Protein": "49g" }

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

[ { "name": "sharp white Cheddar cheese", "quanity": "½", "unit": "pound" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic cloves, minced", "quanity": "2", "unit": "" }, { "name": "scallions, thinly sliced, dark green parts set aside", "quanity": "1", "unit": "bunch" }, { "name": "kosher salt, plus more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground dried chipotle pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "fire-roasted diced green chiles", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "seeded and diced Roma tomatoes", "quanity": "½", "unit": "cup" }, { "name": "evaporated milk", "quanity": "1", "unit": "(12 ounce) can" }, { "name": "finely chopped cilantro", "quanity": "¼", "unit": "cup" }, { "name": "cayenne pepper, or to taste (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "diced Roma tomato", "quanity": "1", "unit": "tablespoon" } ]

[ " Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.\n", " Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.\n", " Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.\n" ]

{ "Calories": "136", "Carbs": "6g", "Fat": "10g", "Protein": "7g" }

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

[ { "name": "prepared pizza dough", "quanity": "1", "unit": "(13.8 ounce) can" }, { "name": "shredded mozzarella cheese", "quanity": "2", "unit": "cups" }, { "name": "sliced pepperoni", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "freshly grated Parmesan cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "pizza sauce", "quanity": "1", "unit": "cup" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.\n", " Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.\n", " Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.\n", " Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.\n" ]

{ "Calories": "836", "Carbs": "55g", "Fat": "46g", "Protein": "48g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "4 sweet potato halves" }

[ { "name": "orange-fleshed sweet potatoes", "quanity": "4", "unit": "" }, { "name": "olive oil", "quanity": "½", "unit": "tablespoon" }, { "name": "bacon, diced", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "sliced green onions", "quanity": "⅓", "unit": "cup" }, { "name": "diced jalapeño peppers", "quanity": "¼", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded sharp white Cheddar cheese", "quanity": "½", "unit": "cup" }, { "name": "creme fraiche", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh lime juice", "quanity": "2", "unit": "teaspoons" }, { "name": "shredded sharp white Cheddar cheese, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.\n", " Bake in the preheated oven until completely tender, about 35 minutes.\n", " Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.\n", " Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.\n", " Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.\n", " Bake until heated through and tops have started to brown, 20 to 25 minutes.\n" ]

{ "Calories": "464", "Carbs": "59g", "Fat": "19g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": "3 1/2 pounds boneless pork shoulder" }

[ { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "aged balsamic vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "3", "unit": "tablespoons" }, { "name": "anchovy fillet, or more to taste, mashed", "quanity": "1", "unit": "" }, { "name": "finely chopped green onions", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "minced fresh rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "boneless pork shoulder", "quanity": "3 ½", "unit": "pounds" } ]

[ " Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.\n", " Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.\n", " Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.\n", " Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.\n" ]

{ "Calories": "199", "Carbs": "7g", "Fat": "13g", "Protein": "14g" }

{ "active_time": null, "additional_time": "1 hr 40 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 35 mins", "yield": "1 loaf" }

[ { "name": "warm water (100 degrees F/40 degrees C)", "quanity": "1", "unit": "cup" }, { "name": "active dry yeast", "quanity": "2", "unit": "teaspoons" }, { "name": "bread flour", "quanity": "3", "unit": "cups" }, { "name": "coconut oil, melted", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine water and yeast and let sit until foamy, about 10 minutes.\n", " Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.\n", " Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.\n", " Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.\n" ]

{ "Calories": "230", "Carbs": "35g", "Fat": "8g", "Protein": "6g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "12 canelés" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "egg yolks", "quanity": "4", "unit": "unknown" }, { "name": "rum", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "whole milk", "quanity": "2", "unit": "cups" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "unsalted butter", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "beeswax", "quanity": "2", "unit": "tablespoons" } ]

[ " Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.\n", " Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.\n", " Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.\n", " Preheat the oven to 450 degrees F (230 degrees C).\n", " Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.\n", " Ladle canelés batter into muffin cups until almost to the top.\n", " Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.\n", " Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.\n" ]

{ "Calories": "193", "Carbs": "27g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 hr 15 mins", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": "4 sausages" }

[ { "name": "butter, or to taste, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "minced shallot", "quanity": "2", "unit": "tablespoons" }, { "name": "boneless, skinless sole, chilled and cubed", "quanity": "8", "unit": "ounces" }, { "name": "skinless salmon fillet, chilled and cubed", "quanity": "1", "unit": "(4 ounce)" }, { "name": "shrimp - chilled, peeled, deveined, and chopped", "quanity": "4", "unit": "ounces" }, { "name": "plain dry breadcrumbs", "quanity": "2", "unit": "tablespoons" }, { "name": "large egg whites", "quanity": "4", "unit": "" }, { "name": "large egg", "quanity": "1", "unit": "" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper, or to taste", "quanity": "2", "unit": "pinches" }, { "name": "chopped Italian parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "cold butter", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped Italian parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.\n", " Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.\n", " Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.\n", " Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.\n", " Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.\n", " Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.\n", " Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.\n", " Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.\n", " Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.\n" ]

{ "Calories": "284", "Carbs": "7g", "Fat": "17g", "Protein": "28g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": "2 khachapuri" }

[ { "name": "warm milk", "quanity": "½", "unit": "cup" }, { "name": "warm water", "quanity": "⅓", "unit": "cup" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "white sugar", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "all-purpose flour, or more as needed, for dusting", "quanity": "2 ¼", "unit": "cups" }, { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "feta cheese, crumbled", "quanity": "8", "unit": "ounces" }, { "name": "Monterey Jack cheese, shredded", "quanity": "4", "unit": "ounces" }, { "name": "low-moisture mozzarella cheese, shredded", "quanity": "4", "unit": "ounces" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "butter, cut into 4 pats", "quanity": "1", "unit": "tablespoon" }, { "name": "sea salt to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or to taste (Optional)", "quanity": "1", "unit": "pinch" } ]

[ " Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.\n", " Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.\n", " Preheat the oven to 475 degrees F (245 degrees C).\n", " While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.\n", " Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.\n", " Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.\n", " Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.\n", " Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.\n" ]

{ "Calories": "692", "Carbs": "61g", "Fat": "34g", "Protein": "34g" }

{ "active_time": null, "additional_time": "5 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": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "8 servings" }

[ { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "smoked paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "unsweetened cocoa powder", "quanity": "1", "unit": "teaspoon" }, { "name": "cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground turkey", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "jalapeno pepper, seeded and minced", "quanity": "1", "unit": "" }, { "name": "fire-roasted diced tomatoes", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "dark red kidney beans, drained and rinsed", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "light red kidney beans, drained and rinsed", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "chipotle pepper in adobo sauce, minced", "quanity": "1", "unit": "" }, { "name": "adobo sauce from chipotle peppers", "quanity": "2", "unit": "tablespoons" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.\n", " Select high pressure according to manufacturer's instructions; set timer for 20 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. Stir chili and adjust salt, if desired. Serve with your favorite toppings.\n" ]

{ "Calories": "247", "Carbs": "27g", "Fat": "8g", "Protein": "19g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 9-inch pie" }

[ { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "large eggs", "quanity": "3", "unit": "" }, { "name": "Meyer lemon juice", "quanity": "3 ¾", "unit": "fluid ounces" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "pastry shell, unbaked", "quanity": "1", "unit": "(9 inch)" } ]

[ " Gather all Ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.\n", " Pour melted butter into the blender and blend for 30 seconds more.\n", " Transfer lemon filling to pastry shell.\n", " Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.\n" ]

{ "Calories": "316", "Carbs": "43g", "Fat": "15g", "Protein": "4g" }

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

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "shredded Colby-Monterey Jack cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "wonton wrappers", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "vegetable oil, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.\n", " Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal the edges together with water.\n", " Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.\n", " Fry wontons in hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.\n" ]

{ "Calories": "196", "Carbs": "13g", "Fat": "12g", "Protein": "10g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "sliced pepperoni sausage", "quanity": "¼", "unit": "pound" }, { "name": "pizza sauce", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "refrigerated buttermilk biscuit dough", "quanity": "2", "unit": "(12 ounce) packages" }, { "name": "onion, sliced and separated into rings", "quanity": "½", "unit": "" }, { "name": "sliced black olives", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "sliced mushrooms", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "shredded mozzarella cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.\n", " Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until crumbly and evenly browned. Stir in pepperoni; cook and stir until browned.\n", " Drain excess fat. Stir in pizza sauce. Remove from heat and set aside.\n", " Cut each dough round into quarters and place in the bottom of the prepared baking dish.\n", " Spread meat mixture evenly over dough. Sprinkle with onion, olives, and mushrooms.\n", " Bake, uncovered, in the preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese\n", " Continue baking until cheese is melted, 5 to 10 minutes more. Let stand for 10 minutes before serving.\n" ]

{ "Calories": "567", "Carbs": "48g", "Fat": "27g", "Protein": "32g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "cabbage, shredded", "quanity": "½", "unit": "medium head" }, { "name": "chopped fresh cilantro leaves", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced red onion", "quanity": "¼", "unit": "cup" }, { "name": "jalapeño pepper, seeded and diced", "quanity": "1", "unit": "medium" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "red wine vinegar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "pinch" } ]

[ " Place cabbage in a large bowl with cilantro, onion, and jalapeño; toss to combine.\n", " Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.\n" ]

{ "Calories": "157", "Carbs": "9g", "Fat": "14g", "Protein": "2g" }

{ "active_time": null, "additional_time": "10 mins", "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": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 40 mins", "yield": null }

[ { "name": "corned beef brisket with spice packet, divided", "quanity": "1", "unit": "(3 pound)" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "Irish stout beer (such as Guinness), or more if needed", "quanity": "4", "unit": "(12 fluid ounce) cans or bottles" }, { "name": "beef stock", "quanity": "1", "unit": "quart" }, { "name": "onion, peeled", "quanity": "1", "unit": "" }, { "name": "garlic, peeled", "quanity": "2", "unit": "cloves" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "whole black peppercorns", "quanity": "12", "unit": "" }, { "name": "red potatoes, quartered", "quanity": "2", "unit": "pounds" }, { "name": "carrots, cut into sticks", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "cabbage, cut into wedges", "quanity": "1", "unit": "head" } ]

[ " Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.\n", " Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.\n", " Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.\n", " Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.\n" ]

{ "Calories": "577", "Carbs": "74g", "Fat": "20g", "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": "1", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "fully cooked frozen breakfast sausage", "quanity": "1", "unit": "(1.2 oz) patty" }, { "name": "English muffin, split", "quanity": "1", "unit": "medium" }, { "name": "American cheese", "quanity": "1", "unit": "slice" } ]

[ " Preheat an air fryer to 350 degrees F (175 degrees C).\n", " Place a Mason jar lid upside down in the center of a 5-inch square of aluminum foil. Fold the foil up and around the lid to act as a round mold. Spray the foil with nonstick spray. Crack egg into the center of the lid and season with salt and pepper.\n", " Place egg mold and frozen sausage patty next to each other in the air fryer basket; cook for 4 minutes. Flip sausage patty over, add English muffin halves, and cook 4 more minutes.\n", " Place one English muffin half on a sheet of parchment paper. Add cheese, sausage patty, and egg. Top with remaining English muffin half. Wrap and go.\n" ]

{ "Calories": "399", "Carbs": "27g", "Fat": "22g", "Protein": "24g" }

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

[ { "name": "orange-fleshed sweet potatoes", "quanity": "1 ½", "unit": "pounds" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "fresh ginger root, thinly sliced", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "red curry paste", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable broth", "quanity": "3", "unit": "cups" }, { "name": "unsweetened coconut milk", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "lemon juice", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "sea salt", "quanity": "1", "unit": "teaspoon" }, { "name": "toasted sesame oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.\n", " While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.\n", " Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.\n", " Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.\n" ]

{ "Calories": "306", "Carbs": "31g", "Fat": "20g", "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": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "4 small portions" }

[ { "name": "orecchiette pasta", "quanity": "8", "unit": "ounces" }, { "name": "ricotta cheese", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "kosher salt, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "lemon, zested", "quanity": "1", "unit": "" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "pesto, or to taste", "quanity": "¼", "unit": "cup" } ]

[ " Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.\n", " Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.\n", " Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.\n" ]

{ "Calories": "297", "Carbs": "42g", "Fat": "9g", "Protein": "11g" }

{ "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": "1 hr", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "24 truffles" }

[ { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "unsalted butter, room temperature", "quanity": "5", "unit": "tablespoons" }, { "name": "dark chocolate, chopped", "quanity": "6", "unit": "ounces" }, { "name": "whole chestnuts", "quanity": "14", "unit": "ounces" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "brandy", "quanity": "¼", "unit": "cup" }, { "name": "white chocolate, chopped", "quanity": "8", "unit": "ounces" }, { "name": "confectioners' sugar", "quanity": "⅓", "unit": "cup" }, { "name": "milk, or as needed", "quanity": "2", "unit": "teaspoons" }, { "name": "paper candy cups", "quanity": "", "unit": "" }, { "name": "red food coloring, or more as needed", "quanity": "1", "unit": "drop" } ]

[ " Cream sugar and butter together with a spatula until light and creamy. Set aside.\n", " Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.\n", " Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.\n", " Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.\n", " Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.\n", " Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.\n", " Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.\n" ]

{ "Calories": "169", "Carbs": "21g", "Fat": "8g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "4 cups" }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "low-sodium chicken broth", "quanity": "4", "unit": "cups" }, { "name": "chicken bouillon granules", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried rosemary", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.\n" ]

{ "Calories": "52", "Carbs": "4g", "Fat": "4g", "Protein": "1g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "4 servings" }

[ { "name": "pork belly, cut into 3/4-inch cubes", "quanity": "1", "unit": "pound" }, { "name": "Chinese cooking wine", "quanity": "2", "unit": "teaspoons" }, { "name": "oyster sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "vegetable oil", "quanity": "1", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "fried shallots (Optional)", "quanity": "½", "unit": "tablespoon" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "light soy sauce, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "dark soy sauce", "quanity": "¼", "unit": "teaspoon" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "¼", "unit": "pound" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "3", "unit": "tablespoons" }, { "name": "frozen peas", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "2", "unit": "tablespoons" }, { "name": "cooked jasmine rice, cooled, or more to taste", "quanity": "2", "unit": "cups" }, { "name": "oyster sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "light soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame oil, or to taste", "quanity": "3", "unit": "drops" } ]

[ " Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.\n", " Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.\n", " Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.\n", " Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.\n", " Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.\n", " Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.\n" ]

{ "Calories": "466", "Carbs": "34g", "Fat": "26g", "Protein": "22g" }

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

[ { "name": "sun-dried tomato pesto", "quanity": "2", "unit": "tablespoons" }, { "name": "soft goat cheese (such as Chavrie®)", "quanity": "2", "unit": "tablespoons" }, { "name": "puff pastry", "quanity": "2", "unit": "sheets" }, { "name": "freshly grated Pecorino-Romano cheese, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\n", " Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.\n", " Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.\n", " Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.\n", " Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.\n", " Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.\n", " Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.\n", " Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.\n" ]

{ "Calories": "355", "Carbs": "28g", "Fat": "25g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "8 servings" }

[ { "name": "large shrimp, deveined with shell and head left on", "quanity": "20", "unit": "" }, { "name": "tomatoes, or more to taste", "quanity": "4", "unit": "" }, { "name": "flat-leaf parsley, divided", "quanity": "1", "unit": "bunch" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "fresh red chile pepper, finely chopped", "quanity": "1", "unit": "" }, { "name": "garlic, sliced, or more to taste", "quanity": "4", "unit": "large cloves" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "spaghetti (Optional)", "quanity": "1 ⅝", "unit": "pounds" } ]

[ " Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.\n", " Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.\n", " Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.\n", " Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.\n", " Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.\n", " In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.\n" ]

{ "Calories": "486", "Carbs": "78g", "Fat": "9g", "Protein": "22g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 34 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 59 mins", "yield": "6 servings" }

[ { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "boneless rib-eye steaks", "quanity": "2", "unit": "(8 ounce)" }, { "name": "canola oil", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "white mushrooms, thinly sliced", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "cremini mushrooms, thinly sliced", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "shallots, diced", "quanity": "3", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "Arborio rice", "quanity": "1 ½", "unit": "cups" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "low-sodium chicken broth, divided", "quanity": "6", "unit": "cups" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "finely chopped fresh chives", "quanity": "2", "unit": "tablespoons" }, { "name": "sea salt to taste", "quanity": "", "unit": "" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.\n", " Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.\n", " Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.\n", " Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.\n", " Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.\n", " Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.\n", " Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.\n", " Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.\n" ]

{ "Calories": "549", "Carbs": "57g", "Fat": "25g", "Protein": "22g" }

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

[ { "name": "frozen large shrimp (21-25 count) - thawed, peeled, and deveined", "quanity": "1", "unit": "pound" }, { "name": "hot smoked paprika (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" }, { "name": "garlic", "quanity": "4", "unit": "cloves" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "dry sherry", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped Italian flat-leaf parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.\n", " Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley.\n" ]

{ "Calories": "227", "Carbs": "3g", "Fat": "15g", "Protein": "19g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "8 servings" }

[ { "name": "boneless, skinless chicken thighs, trimmed of fat and diced into 1/4-inch cubes", "quanity": "10", "unit": "ounces" }, { "name": "Italian-seasoned bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "shredded mozzarella cheese", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" } ]

[ " Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.\n", " Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.\n" ]

{ "Calories": "190", "Carbs": "7g", "Fat": "14g", "Protein": "9g" }

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

[ { "name": "egg, room temperature", "quanity": "1", "unit": "" }, { "name": "garlic, peeled", "quanity": "1", "unit": "clove" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "Dijon mustard", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "¾", "unit": "cup" } ]

[ " Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.\n" ]

{ "Calories": "188", "Carbs": "0g", "Fat": "21g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs 2 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": "8 hrs 12 mins", "yield": "1 pound of ribs" }

[ { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "pork spareribs", "quanity": "1", "unit": "pound" }, { "name": "red pepper flakes, or to taste (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "five-spice powder, or to taste (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper, or to taste (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "liquid smoke flavoring, or to taste (Optional)", "quanity": "2", "unit": "teaspoons" }, { "name": "barbecue sauce, or to taste", "quanity": "½", "unit": "cup" } ]

[ " Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.\n", " Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.\n", " Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.\n", " Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.\n", " Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.\n" ]

{ "Calories": "278", "Carbs": "15g", "Fat": "17g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "8 servings" }

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "poultry seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "skinless, boneless chicken breasts, cut into thick strips", "quanity": "2", "unit": "pounds" }, { "name": "olive oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "red potatoes, quartered", "quanity": "6", "unit": "small" }, { "name": "butter, or more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "sliced fresh mushrooms", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "green onions, diced", "quanity": "3", "unit": "" }, { "name": "garlic, diced", "quanity": "3", "unit": "cloves" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "low-sodium chicken broth", "quanity": "1", "unit": "cup" }, { "name": "sherry wine", "quanity": "½", "unit": "cup" }, { "name": "fresh spinach", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "shredded mozzarella cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.\n", " Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.\n", " Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.\n", " Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.\n", " Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.\n", " Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.\n" ]

{ "Calories": "441", "Carbs": "37g", "Fat": "15g", "Protein": "39g" }

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

[ { "name": "potatoes, peeled and thinly sliced", "quanity": "2", "unit": "pounds" }, { "name": "zucchini, thinly sliced", "quanity": "4", "unit": "medium" }, { "name": "red onions, thinly sliced", "quanity": "4", "unit": "small" }, { "name": "ripe tomatoes, puréed", "quanity": "6", "unit": "unknown" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "sea salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).\n", " Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).\n", " Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.\n", " Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.\n", " Cool briam slightly before serving or serve at room temperature.\n" ]

{ "Calories": "534", "Carbs": "66g", "Fat": "28g", "Protein": "11g" }

{ "active_time": null, "additional_time": "2 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 20 mins", "yield": "6 naan" }

[ { "name": "warm water, or more as needed", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "bread flour, or more as needed", "quanity": "2", "unit": "cups" }, { "name": "plain yogurt", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped cilantro (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.\n", " Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.\n", " Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.\n", " Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.\n", " Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.\n", " Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.\n", " Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.\n", " Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.\n", " Brush naan with more garlic butter before serving.\n" ]

{ "Calories": "227", "Carbs": "31g", "Fat": "9g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "2 bowls" }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "flour tortillas", "quanity": "2", "unit": "(8 inch)" }, { "name": "oven-safe ramekins, about 4 inches in diameter", "quanity": "2", "unit": "" }, { "name": "Aluminum foil", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Brush oil on both sides of tortillas.\n", " Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.\n", " Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.\n", " Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.\n", " Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.\n", " Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.\n", " Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.\n", " Transfer basket burritos to a rack to cool completely.\n", " Enjoy!\n" ]

{ "Calories": "220", "Carbs": "27g", "Fat": "10g", "Protein": "4g" }

{ "active_time": null, "additional_time": "8 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "43 mins", "yield": "4 servings" }

[ { "name": "spaghetti", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "poblano peppers", "quanity": "2", "unit": "" }, { "name": "Mexican-style sour cream", "quanity": "1 ½", "unit": "cups" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "3", "unit": "tablespoons" }, { "name": "vegetable bouillon", "quanity": "2", "unit": "cubes " }, { "name": "garlic cloves, peeled", "quanity": "2", "unit": "" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "grated Parmesan cheese, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh cilantro leaves, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.\n", " Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.\n", " Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.\n", " Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.\n" ]

{ "Calories": "748", "Carbs": "90g", "Fat": "36g", "Protein": "20g" }

{ "active_time": null, "additional_time": "5 hrs", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "5 hrs 55 mins", "yield": "6 croissants" }

[ { "name": "warm water (100 degrees F or 38 degrees C)", "quanity": "½", "unit": "cup" }, { "name": "active dry yeast", "quanity": "½", "unit": "(.25 ounce) package" }, { "name": "granulated white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "unbleached bread flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "butter, room temperature, cut into pieces", "quanity": "3", "unit": "tablespoons" }, { "name": "unsalted European-style butter", "quanity": "1", "unit": "stick" }, { "name": "chopped bittersweet chocolate", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "coarse sea salt to taste", "quanity": "1", "unit": "pinch" } ]

[ " Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.\n", " Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.\n", " Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.\n", " Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.\n", " Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.\n", " Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.\n", " Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.\n", " Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.\n", " Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.\n", " Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.\n", " Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.\n", " Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.\n", " Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.\n", " Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.\n" ]

{ "Calories": "566", "Carbs": "53g", "Fat": "36g", "Protein": "8g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": "16 jalapeno poppers" }

[ { "name": "duck breast halves", "quanity": "2", "unit": "" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "2", "unit": "tablespoons" }, { "name": "ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)", "quanity": "1", "unit": "tablespoon" }, { "name": "apple cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "monosodium glutamate (such as Ac'cent®)", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "hot pepper sauce", "quanity": "5", "unit": "drops" }, { "name": "jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste", "quanity": "8", "unit": "" }, { "name": "pepper Jack cheese, sliced, or to taste", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "bacon, or to taste", "quanity": "8", "unit": "thick slices" }, { "name": "toothpicks", "quanity": "", "unit": "" } ]

[ " Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.\n", " Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.\n", " Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.\n", " Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.\n" ]

{ "Calories": "164", "Carbs": "2g", "Fat": "13g", "Protein": "9g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "1 dozen muffins" }

[ { "name": "old-fashioned oats", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "whole wheat flour", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "¾", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "unsweetened applesauce", "quanity": "1", "unit": "cup" }, { "name": "egg whites", "quanity": "2", "unit": "" }, { "name": "skim milk", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh raspberries", "quanity": "½", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "¼", "unit": "cup" }, { "name": "fresh blackberries", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.\n", " Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries; batter will be lumpy and thick. Divide batter evenly into the prepared muffin cups.\n", " Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.\n", " Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.\n" ]

{ "Calories": "160", "Carbs": "30g", "Fat": "3g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "58 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 23 mins", "yield": "24 servings" }

[ { "name": "beef top sirloin steaks", "quanity": "1", "unit": "pound" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "red bell pepper", "quanity": "1", "unit": "" }, { "name": "green bell pepper", "quanity": "1", "unit": "" }, { "name": "pepperoncini peppers", "quanity": "½", "unit": "cup" }, { "name": "pickled red peppers (such as Peppadew®)", "quanity": "7", "unit": "" }, { "name": "jalapeno peppers", "quanity": "3", "unit": "" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "provolone cheese", "quanity": "½", "unit": "pound" }, { "name": "Worcestershire sauce", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Slice steak into thick pieces. Season generously on both sides with salt and pepper.\n", " Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.\n", " Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.\n", " Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.\n", " Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.\n", " Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.\n" ]

{ "Calories": "143", "Carbs": "3g", "Fat": "11g", "Protein": "7g" }

{ "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 55 mins", "yield": "1 whole chicken" }

[ { "name": "white miso", "quanity": "3", "unit": "tablespoons" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "hot sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "whole chicken, halved, wing tips separated", "quanity": "1", "unit": "" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" }, { "name": "lemon, cut into wedges, or to taste", "quanity": "½", "unit": "" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.\n", " Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.\n", " Flip chicken over in the bowl. Sprinkle more kosher salt on top.\n", " Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.\n", " Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.\n", " Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.\n", " Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.\n" ]

{ "Calories": "255", "Carbs": "7g", "Fat": "13g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "13 mins", "cool_time": null, "fry_time": null, "marinate_time": "45 mins", "prep_time": "5 mins", "rest_time": "20 mins", "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 23 mins", "yield": "2 steaks" }

[ { "name": "beef top sirloin steaks", "quanity": "2", "unit": "(6 ounce)" }, { "name": "orange juice", "quanity": "2", "unit": "cups" }, { "name": "apple cider vinegar", "quanity": "1", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "½", "unit": "cup" }, { "name": "steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "sea salt to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce.\n", " Marinate, uncovered, in the refrigerator for 45 minutes.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.\n", " Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.\n", " Heat olive oil in a cast-iron skillet over high heat.\n", " Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes.\n", " Flip and cook until browned on the other side and red in the center, about 2 minutes more.\n", " Transfer skillet with the steaks to the oven.\n", " Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).\n", " Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.\n", " Enjoy!\n" ]

{ "Calories": "457", "Carbs": "43g", "Fat": "15g", "Protein": "32g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "3 hrs 55 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": "12 hrs 15 mins", "yield": "1 3-pound brisket" }

[ { "name": "first-cut brisket (or flat-cut), trimmed of fat", "quanity": "3", "unit": "pounds" }, { "name": "kosher salt", "quanity": "4", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow onion, sliced", "quanity": "1", "unit": "large" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, sliced", "quanity": "4", "unit": "cloves" }, { "name": "minced fresh rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "apple juice", "quanity": "1", "unit": "cup" } ]

[ " Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil \"rack\" set over a plate and refrigerate, uncovered, 8 to 12 hours.\n", " Preheat the oven to 325 degrees F (165 degrees C).\n", " Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.\n", " Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.\n", " Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.\n", " Transfer brisket to a plate and tent with foil.\n", " Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.\n", " Slice brisket across the grain and serve with the gravy.\n" ]

{ "Calories": "338", "Carbs": "6g", "Fat": "27g", "Protein": "18g" }

{ "active_time": null, "additional_time": "4 hrs 25 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "5 hrs 30 mins", "yield": "1 9-inch cheesecake" }

[ { "name": "soft unsalted butter, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "parchment paper", "quanity": "", "unit": "" }, { "name": "cream cheese, softened", "quanity": "3", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "fine salt", "quanity": "½", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs, at room temperature", "quanity": "4", "unit": "jumbo" }, { "name": "heavy cream", "quanity": "1 ¼", "unit": "cups" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.\n", " Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy.\n", " Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.\n", " Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.\n", " Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes.\n", " Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.\n" ]

{ "Calories": "467", "Carbs": "25g", "Fat": "38g", "Protein": "9g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 9x13-inch casserole" }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "red bell pepper, chopped", "quanity": "½", "unit": "" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "frozen corn", "quanity": "½", "unit": "cup" }, { "name": "shredded Mexican cheese blend, divided, or more to taste", "quanity": "1", "unit": "cup" }, { "name": "salsa", "quanity": "1", "unit": "cup" }, { "name": "cornmeal", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.\n", " Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.\n", " Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.\n", " Bake in the preheated oven until browned on top, about 30 minutes.\n" ]

{ "Calories": "304", "Carbs": "22g", "Fat": "16g", "Protein": "18g" }

{ "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": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "24 small baked potato puffs" }

[ { "name": "Yukon gold potatoes, or as needed, quartered", "quanity": "4", "unit": "small" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" }, { "name": "flour", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "freshly grated nutmeg", "quanity": "1", "unit": "pinch" } ]

[ " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.\n", " Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.\n", " Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.\n", " Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.\n", " Scoop potato dough into the greased muffin cups.\n", " Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.\n" ]

{ "Calories": "45", "Carbs": "5g", "Fat": "2g", "Protein": "1g" }

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

[ { "name": "pork bones, with meat", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "leeks, chopped", "quanity": "2", "unit": "small" }, { "name": "onion, roughly chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "large cloves" }, { "name": "water, divided", "quanity": "5", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "dashi granules", "quanity": "1", "unit": "teaspoon" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "shiro miso (white fermented soybean paste)", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh spinach", "quanity": "¼", "unit": "cup" }, { "name": "ramen noodles, or to taste", "quanity": "2", "unit": "(3 ounce) packages" } ]

[ " Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.\n", " Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.\n", " Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.\n", " Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and \"soften\" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).\n", " Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.\n" ]

{ "Calories": "436", "Carbs": "11g", "Fat": "37g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "potatoes, peeled and cut into chunks, or more to taste", "quanity": "4", "unit": "large" }, { "name": "carrots, chopped, or more to taste", "quanity": "4", "unit": "large" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "celery with leaves, diced", "quanity": "½", "unit": "stalk" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "dried parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "dried basil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef bouillon powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "water, or as needed", "quanity": "8", "unit": "cups" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" } ]

[ " Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill the pot with enough water to cover. Cover the pot and bring to a boil; cook until vegetables begin to soften, 15 to 20 minutes. Remove from heat.\n", " Crumble in ground beef, a little at a time, stirring between additions. Return to heat and bring back to a boil. Reduce heat and cook at a simmer until vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.\n" ]

{ "Calories": "371", "Carbs": "51g", "Fat": "10g", "Protein": "21g" }

{ "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "1 8x4-inch loaf" }

[ { "name": "ice cream", "quanity": "2", "unit": "cups" }, { "name": "self-rising flour", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.\n", " Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan.\n", " Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.\n" ]

{ "Calories": "149", "Carbs": "25g", "Fat": "4g", "Protein": "4g" }

{ "active_time": null, "additional_time": "15 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": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "fresh strawberries, sliced", "quanity": "1", "unit": "quart" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "prepared sponge cake dessert cups", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "whipped cream, or to taste", "quanity": "1", "unit": "(7 ounce) can" } ]

[ " Place strawberries in a bowl; add sugar and stir to coat. Cover and refrigerate until sugar has dissolved, about 15 minutes.\n", " Place 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.\n" ]

{ "Calories": "311", "Carbs": "55g", "Fat": "9g", "Protein": "5g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 (9x13-inch) crumble" }

[ { "name": "diced rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "packed light brown sugar", "quanity": "1", "unit": "cup" }, { "name": "quick-cooking oats", "quanity": "1", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.\n", " Mix 1 1/2 cups flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.\n", " Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.\n" ]

{ "Calories": "374", "Carbs": "55g", "Fat": "16g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of prepared pan.\n", " Bake in the preheated oven until crust is lightly browned, about 15 minutes.\n", " Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.\n", " Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.\n", " Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.\n" ]

{ "Calories": "519", "Carbs": "81g", "Fat": "20g", "Protein": "7g" }

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

[ { "name": "diced rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "packed light brown sugar", "quanity": "1", "unit": "cup" }, { "name": "quick cooking oats", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Place rhubarb in a large mixing bowl. Add white sugar and 3 tablespoons flour; stir well to coat and spread evenly in the bottom of the prepared baking dish. Set aside.\n", " Combine 1 ½ cups flour, brown sugar, and oats in a separate mixing bowl; cut in butter until the mixture is crumbly. Sprinkle crumble mixture over rhubarb layer.\n", " Bake in the preheated oven until rhubarb is bubbling and crumble is golden brown, about 40 minutes. Serve hot or cold.\n" ]

{ "Calories": "366", "Carbs": "54g", "Fat": "16g", "Protein": "3g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "6 servings" }

[ { "name": "cubed butternut squash (1-inch)", "quanity": "8", "unit": "cups" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "Himalayan sea salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "coarsely chopped candied pecans", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.\n", " Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.\n", " Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.\n" ]

{ "Calories": "174", "Carbs": "29g", "Fat": "6g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 55 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": "2 hrs", "yield": "4 servings" }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet Italian sausage links", "quanity": "4", "unit": "(6 ounce)" }, { "name": "white wine", "quanity": "¼", "unit": "cup" }, { "name": "marinara sauce", "quanity": "1", "unit": "(32 ounce) jar" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "spaghetti", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "freshly grated Parmigiano-Reggiano cheese", "quanity": "½", "unit": "cup" }, { "name": "chopped flat-leaf (Italian) parsley, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.\n", " While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.\n", " Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.\n", " Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.\n", " Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.\n", " Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.\n" ]

{ "Calories": "1336", "Carbs": "123g", "Fat": "65g", "Protein": "58g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "2 servings" }

[ { "name": "russet potatoes, peeled and quartered", "quanity": "2", "unit": "medium" }, { "name": "cod fillets", "quanity": "2", "unit": "(6 to 8 ounce)" }, { "name": "cayenne pepper, divided, or to taste", "quanity": "2", "unit": "pinches" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "unsalted butter, divided", "quanity": "7", "unit": "tablespoons" }, { "name": "finely chopped shallot", "quanity": "2", "unit": "tablespoons" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "lemon zest", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh tarragon", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly grated Parmigiano-Reggiano, or to taste", "quanity": "2", "unit": "teaspoons" } ]

[ " Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.\n", " While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.\n", " Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.\n", " Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.\n", " Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.\n", " Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.\n", " Pour in lemon juice and turn off the heat; stir for about 30 seconds.\n", " Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.\n", " Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.\n", " Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.\n", " Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.\n" ]

{ "Calories": "1090", "Carbs": "44g", "Fat": "86g", "Protein": "39g" }

{ "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": "9", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 (9-inch square) cobbler" }

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "butter, diced", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cold butter, cubed", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.\n", " To make the filling: Mix sugar and cornstarch together in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.\n", " To make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.\n", " Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.\n", " Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.\n" ]

{ "Calories": "218", "Carbs": "36g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "8 servings" }

[ { "name": "bone-in, skin-on chicken thighs", "quanity": "8", "unit": "(5 ounce)" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow onions, diced", "quanity": "2", "unit": "medium" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "4", "unit": "teaspoons" }, { "name": "kosher salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "sweet Hungarian paprika", "quanity": "¼", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "sour cream, room temperature", "quanity": "⅔", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "¼", "unit": "cup" } ]

[ " Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.\n", " Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.\n", " Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.\n", " Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.\n" ]

{ "Calories": "353", "Carbs": "8g", "Fat": "25g", "Protein": "24g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9-inch) pie" }

[ { "name": "chopped rhubarb", "quanity": "2", "unit": "cups" }, { "name": "cherry pie filling", "quanity": "1", "unit": "(21 ounce) can" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "quick-cooking tapioca", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).\n", " Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.\n", " Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.\n" ]

{ "Calories": "287", "Carbs": "54g", "Fat": "8g", "Protein": "2g" }

{ "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "1 (9-inch) pie" }

[ { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "light brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "quick-cooking tapioca", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "diced rhubarb", "quanity": "3", "unit": "cups" }, { "name": "fresh blueberries", "quanity": "3", "unit": "cups" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "unknown", "quanity": "unknown", "unit": "unknown" }, { "name": "unknown", "quanity": "unknown", "unit": "unknown" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.\n", " Divide pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of dough and top with remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.\n", " Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.\n" ]

{ "Calories": "324", "Carbs": "45g", "Fat": "15g", "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "wide egg noodles", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "chopped cooked chicken breast", "quanity": "2", "unit": "cups" }, { "name": "cooked ham, cubed", "quanity": "8", "unit": "ounces" }, { "name": "Swiss cheese, cubed", "quanity": "8", "unit": "ounces" }, { "name": "reduced-fat, reduced-sodium cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "2% milk ", "quanity": "1/2", "unit": "cup" }, { "name": "light sour cream", "quanity": "1/2", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "seasoned bread crumbs", "quanity": "1/3", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "1/4", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.\n", " Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.\n", " Top noodles with chicken, ham, and Swiss cheese.\n", " Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.\n", " Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.\n", " Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.\n", " Allow to cool slightly before serving.\n" ]

{ "Calories": "455", "Carbs": "30g", "Fat": "24g", "Protein": "30g" }

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

[ { "name": "diced rhubarb", "quanity": "10", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" } ]

[ " Place rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally.\n", " Remove from heat; stir in sugar and cinnamon until sugar has dissolved. Serve hot or cold.\n" ]

{ "Calories": "108", "Carbs": "27g", "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": "24", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "3 cups" }

[ { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "white sugar, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.\n", " Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.\n", " Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.\n" ]

{ "Calories": "69", "Carbs": "18g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 35 mins", "yield": null }

[ { "name": "thinly sliced rhubarb", "quanity": "2", "unit": "cups" }, { "name": "red onion, coarsely chopped", "quanity": "1", "unit": "small" }, { "name": "green bell pepper, seeded and coarsely chopped", "quanity": "1", "unit": "large" }, { "name": "red bell pepper, seeded and coarsely chopped", "quanity": "1", "unit": "large" }, { "name": "yellow bell pepper, seeded and coarsely chopped", "quanity": "1", "unit": "large" }, { "name": " jalapeño pepper, seeded and coarsely chopped - or to taste", "quanity": "1", "unit": "unknown" }, { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" }, { "name": "roma (plum) tomatoes, finely diced", "quanity": "3", "unit": "" }, { "name": "brown sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "Key lime juice", "quanity": "5", "unit": "tablespoons" }, { "name": "coarse salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.\n", " Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.\n", " Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.\n" ]

{ "Calories": "26", "Carbs": "6g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "strawberry-flavored gelatin mix (such as Jell-O)", "quanity": "1", "unit": "(3 ounce) package" } ]

[ " Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.\n", " Remove from the heat and let cool to room temperature, about 30 minutes.\n", " Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.\n" ]

{ "Calories": "133", "Carbs": "32g", "Fat": "0g", "Protein": "2g" }

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

[ { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "thinly sliced rhubarb", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" } ]

[ " Melt butter in a large skillet over high heat.\n", " Stir in rhubarb and sugar; continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.\n" ]

{ "Calories": "145", "Carbs": "32g", "Fat": "3g", "Protein": "0g" }

{ "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": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 (9-inch) cheesecake" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "chopped rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "cream cheese", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter in a medium bowl; mix until crumbly and pat into the bottom of a 9-inch springform pan.\n", " Toss chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour together; pour onto crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).\n", " Beat cream cheese and 1/2 cup sugar together in a large bowl until creamy; beat in eggs one at a time. Pour mixture over hot rhubarb in the pan.\n", " Bake in the preheated oven until filling is set, about 30 minutes. Cover with sour cream topping while still hot.\n", " To make the sour cream topping: Combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl. Mix well and spread on top of cake.\n" ]

{ "Calories": "388", "Carbs": "35g", "Fat": "26g", "Protein": "6g" }

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

[ { "name": "unbaked pie crust", "quanity": "1", "unit": "(9 inch)" }, { "name": "rhubarb, sliced 1/4-inch thick", "quanity": "3", "unit": "cups" }, { "name": "fresh strawberries, quartered", "quanity": "1", "unit": "cup" }, { "name": "large eggs", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "freshly grated nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter, diced", "quanity": "1", "unit": "tablespoon" }, { "name": "strawberry jam", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.\n", " Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.\n", " Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.\n", " Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.\n", " Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.\n" ]

{ "Calories": "342", "Carbs": "57g", "Fat": "11g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (9x13-inch) crisp" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "oats", "quanity": "¾", "unit": "cup" }, { "name": "melted butter", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "diced rhubarb", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish.\n", " Sprinkle rhubarb over oat mixture.\n", " Combine white sugar, water, cornstarch, and vanilla in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes.\n", " Pour sugar mixture over rhubarb.\n", " Sprinkle remaining oat mixture over rhubarb.\n", " Bake in the preheated oven until the crisp is lightly brown and bubbling, about 1 hour.\n" ]

{ "Calories": "329", "Carbs": "59g", "Fat": "10g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (8x8-inch) crisp" }

[ { "name": "diced fresh rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground allspice (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "rolled oats", "quanity": "1", "unit": "cup" }, { "name": "brown sugar (packed)", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.\n", " Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.\n", " Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.\n", " Press about 1/2 of the oat topping into the bottom of the prepared baking dish.\n", " Top with rhubarb mixture; cover with remaining topping.\n", " Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.\n" ]

{ "Calories": "282", "Carbs": "45g", "Fat": "11g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 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": "24", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "24 muffins" }

[ { "name": "flour", "quanity": "2 ½", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "brown sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "diced rhubarb", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "melted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.\n", " To make the muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top.\n", " To make the streusel: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.\n", " Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.\n" ]

{ "Calories": "164", "Carbs": "23g", "Fat": "7g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr", "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": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "boiling water", "quanity": "1 ½", "unit": "cups" }, { "name": "dried shiitake mushrooms", "quanity": "1", "unit": "ounce" }, { "name": "firm tofu, chopped into small bits", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "minced canned water chestnuts", "quanity": "¼", "unit": "cup" }, { "name": "fatty ground pork (at least 20% fat)", "quanity": "1", "unit": "pound" }, { "name": "finely sliced green onions (white and light green parts only)", "quanity": "¼", "unit": "cup" }, { "name": "garlic, finely minced", "quanity": "4", "unit": "cloves" }, { "name": "finely grated peeled fresh ginger", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "Shao Hsing rice wine or dry sherry (see Note)", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "napa cabbage", "quanity": "1", "unit": "small head" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "sherry wine or rice wine", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "cornstarch", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "sesame oil, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "sliced green onion tops", "quanity": "¼", "unit": "cup" }, { "name": "hot chili oil", "quanity": "2", "unit": "tablespoons" } ]

[ " Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.\n", " Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.\n", " Form mixture into 6 large meatballs with wet hands.\n", " Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.\n", " Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.\n", " For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.\n", " Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.\n", " Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.\n", " Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.\n" ]

{ "Calories": "365", "Carbs": "10g", "Fat": "24g", "Protein": "27g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 50 mins", "yield": "2 pancakes" }

[ { "name": "bread flour", "quanity": "2", "unit": "cups" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "very hot water", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "sesame oil", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "teaspoon" }, { "name": "green onions, mostly green parts, thinly sliced", "quanity": "1", "unit": "bunch" }, { "name": "vegetable oil, or as needed", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.\n", " Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.\n", " Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.\n", " Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.\n", " Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.\n", " Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.\n", " Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.\n" ]

{ "Calories": "200", "Carbs": "25g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "12 shrimp" }

[ { "name": "large shrimp, peeled and deveined", "quanity": "12", "unit": "" }, { "name": "canola oil for frying", "quanity": "", "unit": "" }, { "name": "self-rising flour", "quanity": "¼", "unit": "cup" }, { "name": "potato starch", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "cold sparkling water", "quanity": "½", "unit": "cup" }, { "name": "prepared dashi stock", "quanity": "½", "unit": "cup" }, { "name": "mirin", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "white sugar, or to taste (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "grated daikon radish (Optional)", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.\n", " Heat oil in a deep fryer to 375 degrees F (190 degrees C).\n", " Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.\n", " Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.\n", " Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.\n", " Serve shrimp with dipping sauce.\n" ]

{ "Calories": "170", "Carbs": "19g", "Fat": "1g", "Protein": "15g" }

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

[ { "name": "chicken broth", "quanity": "⅓", "unit": "cup" }, { "name": "oyster sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "fish sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "brown sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless, boneless chicken thighs, coarsely chopped", "quanity": "1", "unit": "pound" }, { "name": "sliced shallots", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "minced Thai chilies, Serrano, or other hot pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "very thinly sliced fresh basil leaves", "quanity": "1", "unit": "cup" }, { "name": "hot cooked rice", "quanity": "2", "unit": "cups" } ]

[ " Gather ingredients.\n", " Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.\n", " Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.\n", " Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.\n", " Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.\n", " Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.\n", " Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "715", "Carbs": "59g", "Fat": "30g", "Protein": "50g" }

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

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, minced", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "fresh ginger root, finely chopped", "quanity": "2", "unit": "teaspoons" }, { "name": "whole cloves", "quanity": "6", "unit": "" }, { "name": "cinnamon, crushed", "quanity": "2", "unit": "(2-inch) sticks" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "pinch of", "unit": "unknown" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "chickpeas", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "cup" } ]

[ " Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.\n", " Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.\n" ]

{ "Calories": "135", "Carbs": "21g", "Fat": "5g", "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": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 Bundt cake" }

[ { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "5", "unit": "large" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "large lemon, zested", "quanity": "1", "unit": "" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt).\n", " Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.\n", " Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.\n" ]

{ "Calories": "372", "Carbs": "50g", "Fat": "18g", "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": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "1 1/2 cups" }

[ { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "egg yolks", "quanity": "4", "unit": "unknown" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.\n", " While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.\n", " Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.\n", " Serve and enjoy!\n" ]

{ "Calories": "109", "Carbs": "6g", "Fat": "9g", "Protein": "1g" }

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

[ { "name": "baby spinach", "quanity": "2", "unit": "(10 ounce) bags" }, { "name": "bananas, sliced", "quanity": "2", "unit": "" }, { "name": "fresh strawberries, sliced", "quanity": "12", "unit": "" }, { "name": "mandarin oranges, drained", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "dried cranberries", "quanity": "½", "unit": "cup" }, { "name": "pine nuts", "quanity": "½", "unit": "cup" }, { "name": "poppy seed salad dressing", "quanity": "1", "unit": "cup" } ]

[ " Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. Toss with poppy seed dressing before serving.\n" ]

{ "Calories": "292", "Carbs": "30g", "Fat": "18g", "Protein": "5g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "very small red potatoes, scrubbed", "quanity": "2", "unit": "pounds" }, { "name": "unsalted butter, cut into several pieces and softened", "quanity": "3", "unit": "tablespoons" }, { "name": "finely chopped fresh chives ", "quanity": "3", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.\n", " Cut potatoes in half and place into a serving bowl.\n", " Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.\n" ]

{ "Calories": "236", "Carbs": "36g", "Fat": "9g", "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "penne pasta", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped cooked chicken", "quanity": "3", "unit": "cups" }, { "name": "Italian-style diced tomatoes", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "spinach", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "shredded mozzarella cheese", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.\n", " Heat olive oil in a skillet over medium-high heat. Sauté onion in hot oil until tender, 5 to 7 minutes.\n", " Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.\n", " Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.\n" ]

{ "Calories": "544", "Carbs": "53g", "Fat": "22g", "Protein": "34g" }

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

[ { "name": "fresh green beans, trimmed", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "freshly grated Parmesan cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "white wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, sliced", "quanity": "3", "unit": "cloves" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam to your desired degree of tenderness, about 5 minutes.\n", " Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.\n", " Remove garlic slices and garnish with parsley before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "146", "Carbs": "9g", "Fat": "11g", "Protein": "4g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "8 crab cakes" }

[ { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "Dijon mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "seafood seasoning (such as Old Bay)", "quanity": "1", "unit": "teaspoon" }, { "name": "hot pepper sauce", "quanity": "½", "unit": "teaspoon" }, { "name": "finely chopped green onion", "quanity": "2", "unit": "tablespoons" }, { "name": "lump crabmeat, drained and picked over", "quanity": "1", "unit": "pound" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "saltine crackers, crushed", "quanity": "11", "unit": "" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon", "quanity": "4", "unit": "wedges" }, { "name": "olive oil cooking spray", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside.\n", " Place crabmeat in a medium bowl and break up with a fork. Add milk, salt, and black pepper; toss to coat. Add saltine crackers and baking powder; toss lightly to combine. Add to egg mixture, stirring gently and being careful not to break apart crab lumps.\n", " Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.\n", " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Spray crab cakes on both sides with cooking spray and place in the air fryer basket.\n", " Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more.\n" ]

{ "Calories": "242", "Carbs": "11g", "Fat": "9g", "Protein": "28g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "water", "quanity": "5", "unit": "cups" }, { "name": "peels and cores from red apples - seeds removed", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Combine water with apple peels and cores in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the apple flavor and color have permeated the water, about 30 minutes.\n", " Strain apple juice into a mixing bowl; discard all solids. Stir in sugar until dissolved. Allow to cool for 30 minutes before drinking.\n" ]

{ "Calories": "82", "Carbs": "21g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "1 hr 15 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": "1 (9-inch) pie" }

[ { "name": "sliced strawberries", "quanity": "3", "unit": "cups" }, { "name": "sliced rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "instant tapioca", "quanity": "¼", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "squeeze" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": " (14.1 ounce) package" }, { "name": "butter, cut into small pieces", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.\n", " Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.\n", " Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. Press the edges together and crimp with a fork to seal. Cut several slits in the top crust with a sharp knife.\n", " Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.\n" ]

{ "Calories": "442", "Carbs": "69g", "Fat": "18g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "sliced almonds (Optional)", "quanity": "½", "unit": "cup" }, { "name": "frozen strawberries - thawed, drained, and juice reserved", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "water as needed", "quanity": "", "unit": "" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "3", "unit": "large" }, { "name": "white sugar", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "Italian bread", "quanity": "1", "unit": "loaf" }, { "name": "butter, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.\n", " Add enough water to reserved strawberry liquid to equal 1 cup liquid.\n", " Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.\n", " Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 ½ teaspoons sugar, cinnamon, and nutmeg together in a bowl.\n", " Slice bread at 1 ½-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.\n", " Dip bread slices in egg mixture to coat completely.\n", " Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.\n" ]

{ "Calories": "802", "Carbs": "107g", "Fat": "32g", "Protein": "23g" }

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

[ { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "5", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "sliced fresh strawberries", "quanity": "4", "unit": "cups" }, { "name": "sliced rhubarb", "quanity": "1", "unit": "cup" }, { "name": "red food coloring", "quanity": "5", "unit": "drops" } ]

[ " Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat.\n", " Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork until blended. Stir in food coloring, if using. Serve warm or cold.\n" ]

{ "Calories": "44", "Carbs": "11g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "sliced strawberries", "quanity": "2", "unit": "cups" }, { "name": "strawberry-flavored gelatin mix (such as Jell-O)", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "white sugar, or more to taste (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "warm water", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.\n", " Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.\n", " Bake in the preheated oven until cake is bubbly, about 20 minutes.\n" ]

{ "Calories": "248", "Carbs": "42g", "Fat": "8g", "Protein": "3g" }

{ "active_time": null, "additional_time": "40 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": null, "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "chopped fresh strawberries", "quanity": "2", "unit": "cups" }, { "name": "chopped rhubarb", "quanity": "2", "unit": "cups" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.\n", " Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.\n" ]

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

{ "active_time": null, "additional_time": "4 hrs 5 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs 25 mins", "yield": "1 trifle" }

[ { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(5.1 ounce) package" }, { "name": "cold milk", "quanity": "3", "unit": "cups" }, { "name": "angel food cake, cut in cubes", "quanity": "1", "unit": "(9 inch)" }, { "name": "bananas, sliced", "quanity": "4", "unit": "medium" }, { "name": "frozen strawberries, thawed", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(12 ounce) container" } ]

[ " Place pudding mix into a bowl. Add cold milk and whisk together for 2 minutes. Let rest for 5 minutes.\n", " Layer 1/2 of the cake cubes in a trifle bowl or other glass serving dish. Layer 1/2 of the pudding, 1/2 of the bananas, 1/2 of the strawberries, and 1/2 of the whipped topping over top. Repeat all layers once more.\n", " Cover trifle and chill in the refrigerator for at least 4 hours before serving.\n" ]

{ "Calories": "1122", "Carbs": "239g", "Fat": "11g", "Protein": "24g" }