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AWeirdDev

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all-recipes-sm

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

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "asparagus, trimmed and cut into 1 1/2-inch diagonal pieces", "quanity": "1", "unit": "pound" }, { "name": "salt", "quanity": "", "unit": "" }, { "name": "lemon", "quanity": "1", "unit": "wedge" } ]

[ " Heat oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 4 to 7 minutes.\n", " Remove from the heat and season with salt. Squeeze lemon wedge over top and serve.\n" ]

{ "Calories": "84", "Carbs": "5g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": "2 days 1 hr", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 days 1 hr 20 mins", "yield": "1 quart" }

[ { "name": "thick asparagus spears, trimmed", "quanity": "1", "unit": "pound" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "crushed red pepper flakes", "quanity": "2", "unit": "teaspoons" }, { "name": "mustard seed", "quanity": "1", "unit": "teaspoon" }, { "name": "pink peppercorns (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "distilled white vinegar", "quanity": "1 ¾", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" } ]

[ " Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.\n", " Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.\n", " Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.\n", " Place in the refrigerator until pickled, at least 2 days.\n" ]

{ "Calories": "21", "Carbs": "4g", "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "3 cups" }

[ { "name": "corn, husk and silk removed", "quanity": "6", "unit": "ears " }, { "name": "asparagus spears, trimmed and cut into 1-inch pieces", "quanity": "1", "unit": "bunch" }, { "name": "roasted sweet red peppers, drained and chopped", "quanity": "1", "unit": "(7 ounce) jar" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "basil leaves, chopped", "quanity": "6", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for medium-low heat and lightly oil grate.\n", " Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.\n", " Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.\n", " Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.\n" ]

{ "Calories": "174", "Carbs": "35g", "Fat": "4g", "Protein": "6g" }

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

[ { "name": "asparagus spears", "quanity": "1", "unit": "bunch" }, { "name": "butter", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" } ]

[ " Place 3 cups water in the bottom half of a steamer pan set. Add butter and salt and bring to a boil.\n", " Trim dry ends off of asparagus. If spears are thick, peel them lightly with a vegetable peeler.\n", " Place asparagus spears in the top half of the steamer pan set. Steam until asparagus is tender, 5 to 10 minutes depending on thickness.\n" ]

{ "Calories": "32", "Carbs": "4g", "Fat": "1g", "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": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "chicken broth", "quanity": "1", "unit": "(32 ounce) container" }, { "name": "diced tomatoes and green chiles (such as RO*TEL)", "quanity": "2", "unit": "(10 ounce) cans" }, { "name": "skinless, boneless chicken breast", "quanity": "1", "unit": "pound" }, { "name": "black beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "enchilada sauce", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "frozen corn", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chili powder, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "crushed tortilla chips, or to taste", "quanity": "½", "unit": "cup" } ]

[ " Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.\n", " Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.\n" ]

{ "Calories": "195", "Carbs": "25g", "Fat": "3g", "Protein": "18g" }

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

[ { "name": "nonstick cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "Italian-seasoned bread crumbs", "quanity": "¼", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "grated Romano cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "orange roughy fillets", "quanity": "1", "unit": "pound" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Coat a medium baking dish with nonstick spray.\n", " Mix bread crumbs, Parmesan cheese, Romano cheese, salt, and garlic powder together in a shallow bowl.\n", " Brush orange roughy fillets on both sides with melted butter, then dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley.\n", " Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.\n" ]

{ "Calories": "242", "Carbs": "5g", "Fat": "14g", "Protein": "22g" }

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

[ { "name": "dry penne pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "garlic, peeled and chopped", "quanity": "1", "unit": "medium head" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh basil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\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, 8 to 10 minutes.\n", " While the pasta is cooking, add oil and garlic to a large skillet over low heat. Cook until oil is hot and garlic is sizzling, 8 to 12 minutes. Remove from the heat and stir in parsley, basil, oregano, and pepper flakes.\n", " Drain pasta and transfer to a large bowl. Add oil and garlic mixture, toss to coat, and let sit for 3 to 5 minutes. Sprinkle with Parmesan and serve.\n" ]

{ "Calories": "378", "Carbs": "44g", "Fat": "18g", "Protein": "12g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "1 pot pie" }

[ { "name": "olive oil, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "cubed beef stew meat", "quanity": "1", "unit": "pound" }, { "name": "bacon, chopped", "quanity": "2", "unit": "slices" }, { "name": "white onion, chopped", "quanity": "1", "unit": "" }, { "name": "carrot, sliced", "quanity": "1", "unit": "" }, { "name": "crimini mushrooms, sliced", "quanity": "⅓", "unit": "pound" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "Irish stout beer (such as Guinness®)", "quanity": "1", "unit": "cup" }, { "name": "beef stock", "quanity": "1 ¼", "unit": "cups" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "cornstarch, or as needed", "quanity": "½", "unit": "teaspoon" }, { "name": "water", "quanity": "1", "unit": "teaspoon" }, { "name": "frozen puff pastry, thawed", "quanity": "1", "unit": "sheet" }, { "name": "egg, beaten", "quanity": "1", "unit": "" } ]

[ " Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.\n", " Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.\n", " Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.\n" ]

{ "Calories": "500", "Carbs": "29g", "Fat": "32g", "Protein": "22g" }

{ "active_time": null, "additional_time": "8 hrs 40 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": "8", "soak_time": null, "stand_time": null, "total_time": "9 hrs 15 mins", "yield": null }

[ { "name": "giant white corn (such as Goya®)", "quanity": "14", "unit": "ounces" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Gather all ingredients.\n", " Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight.\n", " Drain corn and spread out in an even layer on a large baking sheet. Pat dry with paper towels. Air-dry for 20 minutes.\n", " Preheat the air fryer to 400 degrees F (200 degrees C).\n", " Place corn in a large bowl. Add oil and salt; stir until evenly coated.\n", " Working in batches, place corn into the air fryer basket in an even layer and cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 10 more minutes. Shake the basket again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Repeat with remaining corn.\n", " Allow corn nuts to cool until crisp before serving, about 20 minutes.\n" ]

{ "Calories": "225", "Carbs": "36g", "Fat": "7g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "8 tacos" }

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "cabbage slaw mix", "quanity": "4", "unit": "cups" }, { "name": "chopped fresh jalapeño pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "lime juice", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "apple cider vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "yellow cornmeal", "quanity": "¼", "unit": "cup" }, { "name": "taco seasoning mix", "quanity": "2", "unit": "tablespoons" }, { "name": "cod fillets, cut into bite-sized pieces", "quanity": "1", "unit": "pound" }, { "name": "corn tortillas", "quanity": "8", "unit": "(6 inch)" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.\n", " Combine cabbage slaw, jalapeño pepper, lime juice, olive oil, vinegar, salt, black pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.\n", " Mix together flour, cornmeal, and taco seasoning in a medium bowl until well combined. Add cod and toss until evenly coated; discard any excess seasoning mixture. Place coated cod in the prepared air fryer basket and mist lightly with cooking spray.\n", " Cook in the preheated air fryer for 5 minutes. Shake the basket and continue cooking until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate to drain.\n", " Place cabbage slaw mixture into the air fryer basket.\n", " Cook in the air fryer until cabbage is caramelized, about 8 minutes, stirring halfway.\n", " Spoon cabbage slaw evenly onto tortillas and top with fish.\n" ]

{ "Calories": "370", "Carbs": "48g", "Fat": "8g", "Protein": "26g" }

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

[ { "name": "potatoes, cut into small chunks", "quanity": "4", "unit": "large" }, { "name": "onion, cut into chunks", "quanity": "1", "unit": "" }, { "name": "baby carrots", "quanity": "2", "unit": "cups" }, { "name": "green bell pepper, cut into chunks", "quanity": "1", "unit": "large" }, { "name": "garlic", "quanity": "2", "unit": "cloves" }, { "name": "chicken bouillon", "quanity": "4", "unit": "cubes " }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "squirrels - skinned, gutted, and cut into pieces", "quanity": "3", "unit": "" }, { "name": "water, or as needed", "quanity": "6", "unit": "cups" }, { "name": "flour", "quanity": "2", "unit": "tablespoons" } ]

[ " Place potatoes, onion, carrots, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay squirrel meat on top of vegetable mixture. Pour in enough water to cover completely.\n", " Cover and cook on High for 6 hours. Stir in flour until incorporated and continue cooking for 2 more hours.\n" ]

{ "Calories": "520", "Carbs": "83g", "Fat": "5g", "Protein": "37g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "cubed pork stew meat", "quanity": "1 ½", "unit": "pounds" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "chicken broth", "quanity": "5", "unit": "cups" }, { "name": "chopped, roasted green chiles", "quanity": "2", "unit": "cups" }, { "name": "diced tomatoes with juice", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "tomatillo salsa", "quanity": "1 ½", "unit": "cups" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "1", "unit": "pinch" } ]

[ " Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.\n", " Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.\n", " After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.\n" ]

{ "Calories": "323", "Carbs": "12g", "Fat": "19g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 5 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "ground paprika, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cubed beef stew meat", "quanity": "2", "unit": "pounds" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "4", "unit": "cups" }, { "name": "potatoes, cubed", "quanity": "2", "unit": "large" }, { "name": "mushrooms, quartered", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "carrots, sliced, or more to taste", "quanity": "3", "unit": "medium" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "Worcestershire sauce", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "bay leaves", "quanity": "2", "unit": "" } ]

[ " Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.\n", " Heat olive oil in a cast iron Dutch oven or large pot over medium-high heat. Sear beef in hot oil until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves.\n", " Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.\n" ]

{ "Calories": "383", "Carbs": "28g", "Fat": "19g", "Protein": "24g" }

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

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "Worcestershire sauce", "quanity": "3", "unit": "teaspoons" }, { "name": "dry bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "lamb chops", "quanity": "12", "unit": "(5.5 ounce)" } ]

[ " Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).\n", " Beat together eggs and Worcestershire sauce in a shallow bowl.\n", " Place bread crumbs in a second shallow bowl. Dip each lamb chop in egg mixture, then lightly dredge in bread crumbs to coat. Arrange lamb chops in a 9x13-inch baking dish.\n", " Bake in the preheated oven for 20 minutes. Turn lamb chops over and continue cooking to desired doneness, about 20 more minutes. An instant-read thermometer inserted into the center of chops should read 130 degrees F (55 degrees C) for medium doneness.\n" ]

{ "Calories": "738", "Carbs": "27g", "Fat": "45g", "Protein": "52g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 35 mins", "yield": null }

[ { "name": "whole chicken", "quanity": "1", "unit": "(3 pound)" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "2", "unit": "ribs" }, { "name": "carrot, chopped", "quanity": "1", "unit": "" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "salt, or more to taste ", "quanity": "2", "unit": "teaspoons" }, { "name": "dried oregano leaves", "quanity": "¼", "unit": "teaspoon" }, { "name": "cold water", "quanity": "3", "unit": "quarts" }, { "name": "finely diced onion", "quanity": "2", "unit": "cups" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "arborio rice, or more to taste", "quanity": "⅔", "unit": "cup" }, { "name": "large eggs", "quanity": "2", "unit": "" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "fresh lemon juice", "quanity": "½", "unit": "cup" } ]

[ " Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).\n", " Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop chicken meat into bite-sized pieces and set aside.\n", " Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes.\n", " Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.\n", " Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Whisk another 1 cup broth mixture into egg mixture, then pour egg mixture into the pot. Stir well.\n", " Add chopped chicken and cook until heated through, about 5 minutes more.\n" ]

{ "Calories": "485", "Carbs": "33g", "Fat": "22g", "Protein": "37g" }

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

[ { "name": "cold milk", "quanity": "1", "unit": "cup" }, { "name": "vanilla fat-free yogurt", "quanity": "½", "unit": "cup" }, { "name": "sugar", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "oranges, peeled and segmented", "quanity": "2", "unit": "medium" }, { "name": "banana", "quanity": "1", "unit": "medium" }, { "name": "ice", "quanity": "4", "unit": "cubes " } ]

[ " Gather all ingredients.\n", " Combine milk, yogurt, sugar, and salt in a blender. Add oranges and banana and blend for about 1 minute. Add ice and blend until smooth.\n", " Serve and enjoy!\n" ]

{ "Calories": "340", "Carbs": "74g", "Fat": "3g", "Protein": "9g" }

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

[ { "name": "1/4 cup shea butter", "quanity": "unknown", "unit": "unknown" }, { "name": "coconut oil", "quanity": "3", "unit": "tablespoons" }, { "name": "1 tablespoon argan oil", "quanity": "", "unit": "" }, { "name": "2 tablespoons aloe vera juice", "quanity": "", "unit": "" }, { "name": "3 to 4 capsules vitamin E oil", "quanity": "", "unit": "" }, { "name": "7 drops rosemary essential oil", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Combine shea butter, coconut oil, and argan oil in the top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from the heat and let cool slightly, about 5 minutes; don't let it solidify.\n", " Pour mixture into a food processor; process on high speed until smooth.\n", " Pour aloe vera juice in slowly, with the processor running, and blend until creamy, 3 to 5 minutes.\n", " Add vitamin A oil and essential oil; blend until incorporated.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 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 40 mins", "yield": null }

[ { "name": "dry black-eyed peas", "quanity": "1", "unit": "pound" }, { "name": "water, plus more if needed", "quanity": "3", "unit": "cups" }, { "name": "smoked ham hocks", "quanity": "2", "unit": "" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "black pepper, plus more to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.\n", " Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.\n", " Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.\n" ]

{ "Calories": "516", "Carbs": "55g", "Fat": "18g", "Protein": "35g" }

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

[ { "name": "elbow macaroni", "quanity": "3", "unit": "cups" }, { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "cubed ham", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "condensed cream of celery soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "frozen peas", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "French-fried onions, crushed", "quanity": "1", "unit": "(6 ounce) can" } ]

[ " Bring a large pot of salted water to a boil. Cook macaroni in boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.\n", " Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in hot butter until onion is tender, about 5 minutes. Stir in garlic and cook for about 2 minutes more; remove the skillet from heat.\n", " Add macaroni, Cheddar cheese, condensed soup, peas, milk, sour cream, onion powder, and garlic powder to ham mixture in the skillet; mix until well combined. Transfer mixture to the prepared baking dish.\n", " Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions over casserole and continue baking until golden, about 5 minutes more.\n" ]

{ "Calories": "399", "Carbs": "35g", "Fat": "21g", "Protein": "17g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "24 muffins" }

[ { "name": "all-purpose flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "⅜", "unit": "teaspoon" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "¾", "unit": "cup" }, { "name": "frozen raspberries", "quanity": "¾", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.\n", " Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.\n", " Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.\n", " Spoon batter into the prepared muffin cups.\n", " Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.\n" ]

{ "Calories": "159", "Carbs": "20g", "Fat": "8g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "chicken stock", "quanity": "3 ½", "unit": "cups" }, { "name": "olive oil, or more to taste, divided", "quanity": "¼", "unit": "cup" }, { "name": "unsalted butter, divided", "quanity": "¼", "unit": "cup" }, { "name": "asparagus, cut into 1-inch pieces on the bias", "quanity": "½", "unit": "pound" }, { "name": "fresh morel mushrooms, halved", "quanity": "⅓", "unit": "pound" }, { "name": "shallot, minced", "quanity": "1", "unit": "" }, { "name": "Arborio rice", "quanity": "1", "unit": "cup" }, { "name": "dry white wine", "quanity": "¼", "unit": "cup" }, { "name": "fresh thyme leaves", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly grated Parmigiano-Reggiano cheese, or to taste", "quanity": "⅓", "unit": "cup" }, { "name": "finely chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "high-quality balsamic vinegar (Optional)", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Place chicken stock in a small saucepan over medium heat; bring to a simmer.\n", " Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.\n", " Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.\n", " Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.\n", " Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.\n" ]

{ "Calories": "508", "Carbs": "54g", "Fat": "28g", "Protein": "10g" }

{ "active_time": null, "additional_time": "4 hrs 20 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "5 hrs 45 mins", "yield": "1 (8 1/2-inch, 9-layer) cake" }

[ { "name": "heavy cream", "quanity": "4", "unit": "cups" }, { "name": "light corn syrup", "quanity": "¼", "unit": "cup" }, { "name": "bittersweet baking chocolate, chopped", "quanity": "24", "unit": "ounces" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "salted butter, softened", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "eggs, at room temperature", "quanity": "5", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour, sifted", "quanity": "3 ¾", "unit": "cups" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "¾", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "buttermilk, at room temperature", "quanity": "1 ¾", "unit": "cups" } ]

[ " Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from heat.\n", " Place chocolate in a large microwave-safe bowl and pour hot cream mixture over the top. Sprinkle with salt and let stand for 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.\n", " Meanwhile, prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Grease nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray paper lightly with more cooking spray.\n", " Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs one at a time and beat just until incorporated after each addition. Beat in vanilla.\n", " Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed. Divide batter evenly (about 1 cup each) among the prepared pans and smooth with an offset spatula.\n", " Bake in batches in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 14 minutes. Cool in the pans on a wire rack for 10 minutes, then turn cakes out onto wire racks to cool completely, about 20 minutes.\n", " Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with another 1/3 cup icing. Repeat the process with remaining cake layers and icing. Coat the top and sides of cake with a thin layer of icing. Chill cake in the refrigerator for 1 hour and reserve remaining icing.\n", " Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring between, until smooth and pourable, 60 to 90 seconds. Pour icing in a slow, steady stream over the top of cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.\n", " Chill cake in the refrigerator until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.\n" ]

{ "Calories": "845", "Carbs": "79g", "Fat": "56g", "Protein": "10g" }

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

[ { "name": "skinless, boneless chicken breasts", "quanity": "4", "unit": "" }, { "name": "maple syrup", "quanity": "¾", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "sesame oil", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "⅛", "unit": "cup" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "chipotle powder", "quanity": "2", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "dash" }, { "name": "cayenne pepper", "quanity": "1", "unit": "dash" }, { "name": "celery salt", "quanity": "1", "unit": "dash" } ]

[ " Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.\n", " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.\n" ]

{ "Calories": "445", "Carbs": "47g", "Fat": "17g", "Protein": "26g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "7", "soak_time": null, "stand_time": null, "total_time": "2 hrs 40 mins", "yield": null }

[ { "name": "nonstick cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "corned beef, rinsed", "quanity": "4 ½", "unit": "pounds" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "apricot preserves", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with nonstick cooking spray.\n", " Place corned beef into the prepared baking dish; pour in water. Cover the dish tightly with aluminum foil.\n", " Bake in the preheated oven for 2 hours; drain liquid.\n", " Combine apricot preserves, brown sugar, and soy sauce in a small bowl. Spread evenly over corned beef.\n", " Return to the oven and bake uncovered until meat is tender, 25 to 30 more minutes. Baste occasionally with pan drippings.\n", " Slice corned beef across grain and serve.\n" ]

{ "Calories": "463", "Carbs": "38g", "Fat": "24g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "9 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "44 mins", "yield": null }

[ { "name": "fresh asparagus spears, trimmed", "quanity": "20", "unit": "" }, { "name": "low-sodium chicken broth", "quanity": "4", "unit": "cups" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "celery, diced", "quanity": "1", "unit": "stalk" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "Arborio rice", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "freshly grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "½", "unit": "teaspoon" } ]

[ " 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 asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.\n", " Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.\n", " Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.\n", " Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.\n", " Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.\n" ]

{ "Calories": "357", "Carbs": "53g", "Fat": "9g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "aluminum foil", "quanity": "", "unit": "" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "¾", "unit": "cup" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "(1.25 ounce) package" }, { "name": "restaurant-style tortilla chips", "quanity": "1", "unit": "(18 ounce) package" }, { "name": "shredded sharp Cheddar cheese, or more to taste", "quanity": "1", "unit": "cup" }, { "name": "refried beans", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "pitted black olives, drained and chopped", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "salsa", "quanity": "1", "unit": "cup" }, { "name": "sour cream, or more to taste", "quanity": "1", "unit": "cup" }, { "name": "green onions, diced", "quanity": "4", "unit": "" }, { "name": "sliced jalapeno peppers, drained", "quanity": "1", "unit": "(4 ounce) can" } ]

[ " Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.\n", " Gather all ingredients.\n", " Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in water and taco seasoning mix; simmer until beef mixture has thickened, 8 to 10 minutes.\n", " Spread tortilla chips on the prepared baking sheet. Top with Cheddar cheese, then dot with refried beans and ground beef mixture.\n", " Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Top nachos with olives, salsa, sour cream, green onions, and jalapeño peppers.\n" ]

{ "Calories": "432", "Carbs": "40g", "Fat": "25g", "Protein": "15g" }

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

[ { "name": "stinging nettles", "quanity": "1", "unit": "pound" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "extra virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "white onion, diced", "quanity": "1", "unit": "" }, { "name": "basmati rice", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.\n", " Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.\n" ]

{ "Calories": "119", "Carbs": "19g", "Fat": "4g", "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": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "egg noodles", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "olive oil", "quanity": "1 ⅓", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped, cooked chicken meat", "quanity": "1", "unit": "cup" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "chicken stock", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "1 ½", "unit": "cups" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh asparagus, trimmed and cut into 2-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "grated Parmesan cheese, divided", "quanity": "8", "unit": "tablespoons" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.\n", " Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost tender, about 5 minutes. Drain well.\n", " Heat olive oil in a heavy skillet over medium heat; stir in onion and cook for 4 to 5 minutes, stirring frequently. Add cooked chicken, red bell pepper, celery, and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.\n", " Spread 1/2 of the chicken mixture into the prepared dish; arrange asparagus on top. Spread cooked noodles evenly over asparagus and top with 5 tablespoons of Parmesan cheese. Cover with remaining chicken mixture and sprinkle remaining 3 tablespoons Parmesan cheese on top. Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.\n" ]

{ "Calories": "376", "Carbs": "33g", "Fat": "20g", "Protein": "17g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (10-inch) quiche" }

[ { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh asparagus, trimmed and cut into 1/2-inch pieces", "quanity": "1", "unit": "bunch" }, { "name": "pastry for a 10-inch deep-dish pie crust", "quanity": "1", "unit": "" }, { "name": "eggs, beaten", "quanity": "6", "unit": "large" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "half-and-half cream", "quanity": "½", "unit": "cup" }, { "name": "French-fried onions", "quanity": "1", "unit": "(2.8 ounce) can" }, { "name": "shredded Swiss cheese", "quanity": "6", "unit": "ounces" }, { "name": "shredded Cheddar cheese", "quanity": "5", "unit": "ounces" }, { "name": "green onion, chopped", "quanity": "1", "unit": "" } ]

[ " Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.\n", " Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.\n", " Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.\n", " Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.\n" ]

{ "Calories": "437", "Carbs": "20g", "Fat": "31g", "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": "5 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "asparagus", "quanity": "1", "unit": "pound" }, { "name": "Cajun seasoning", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " Snap asparagus spears at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with Cajun seasoning.\n", " Bake in the preheated oven until tender, about 10 minutes.\n" ]

{ "Calories": "32", "Carbs": "6g", "Fat": "0g", "Protein": "3g" }

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

[ { "name": "prosciutto, sliced", "quanity": "½", "unit": "pound" }, { "name": "Neufchatel cheese, softened", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "fresh asparagus, trimmed", "quanity": "12", "unit": "spears" } ]

[ " Preheat oven to 450 degrees F (230 degrees C).\n", " Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.\n", " Bake 15 minutes in the preheated oven, until asparagus is tender.\n" ]

{ "Calories": "292", "Carbs": "3g", "Fat": "25g", "Protein": "15g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh asparagus, trimmed", "quanity": "16", "unit": "spears" }, { "name": "prosciutto", "quanity": "16", "unit": "slices" } ]

[ " Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.\n", " Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.\n", " Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.\n" ]

{ "Calories": "255", "Carbs": "3g", "Fat": "22g", "Protein": "13g" }

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

[ { "name": "fresh asparagus, trimmed", "quanity": "2", "unit": "pounds" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "ground sea salt", "quanity": "½", "unit": "pinch" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "balsamic vinegar", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (205 degrees C).\n", " Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.\n", " Bake in the preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.\n" ]

{ "Calories": "75", "Carbs": "7g", "Fat": "5g", "Protein": "3g" }

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

[ { "name": "white asparagus, peeled and trimmed", "quanity": "1", "unit": "bunch" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "herbes de Provence", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.\n", " Roast in the preheated oven until lightly browned, about 20 minutes.\n" ]

{ "Calories": "83", "Carbs": "4g", "Fat": "7g", "Protein": "3g" }

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

[ { "name": "vegetable oil for frying", "quanity": "4", "unit": "cups" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "skinless, boneless chicken thighs, cut into 1 1/2-inch pieces", "quanity": "1 ½", "unit": "pounds" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "white pepper", "quanity": "1", "unit": "pinch" }, { "name": "cornstarch", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped green onion", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "dried whole red chilies", "quanity": "6", "unit": "" }, { "name": "orange zest", "quanity": "1", "unit": "strip" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth", "quanity": "3", "unit": "tablespoons" }, { "name": "peanut oil", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame oil", "quanity": "2", "unit": "teaspoons" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "2", "unit": "teaspoons" }, { "name": "water", "quanity": "¼", "unit": "cup" } ]

[ " Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.\n", " Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.\n", " Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.\n", " Prepare sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.\n", " Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.\n", " Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.\n" ]

{ "Calories": "634", "Carbs": "55g", "Fat": "37g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "pork tenderloin", "quanity": "1", "unit": "(2 pound)" }, { "name": "fresh rosemary, leaves stripped", "quanity": "2", "unit": "sprigs" }, { "name": "fresh thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "thick-cut bacon", "quanity": "6", "unit": "slices" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.\n", " Season tenderloin with rosemary leaves, thyme, salt, and pepper. Wrap bacon around tenderloin and secure with toothpicks. Sprinkle garlic powder over bacon, then pack brown sugar around tenderloin.\n", " Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.\n" ]

{ "Calories": "182", "Carbs": "15g", "Fat": "5g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 5 mins", "yield": null }

[ { "name": "sweet potatoes", "quanity": "3", "unit": "large" }, { "name": "low-sodium chicken broth", "quanity": "3", "unit": "(14 ounce) cans" }, { "name": "brown sugar, or more to taste", "quanity": "¼", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper, or to taste", "quanity": " 1/8", "unit": "teaspoon" }, { "name": "cayenne pepper, or to taste", "quanity": " 1", "unit": "pinch" }, { "name": "heavy cream", "quanity": "⅓", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.\n", " Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.\n", " Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.\n", " Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.\n" ]

{ "Calories": "187", "Carbs": "29g", "Fat": "6g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "5 sandwiches" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "ground turkey", "quanity": "1 ¼", "unit": "pounds" }, { "name": "finely chopped white onion", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "prepared yellow mustard, divided", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "finely chopped jalapeno", "quanity": "¼", "unit": "cup" }, { "name": "hamburger buns", "quanity": "5", "unit": "" } ]

[ " Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink.\n", " Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.\n" ]

{ "Calories": "356", "Carbs": "26g", "Fat": "16g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 20 mins", "yield": null }

[ { "name": "cornstarch, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "skinless, boneless chicken thighs, cubed", "quanity": "1 ½", "unit": "pounds" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "pineapple chunks in juice", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "chicken stock", "quanity": "½", "unit": "cup" }, { "name": "rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "ketchup", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "red bell pepper, seeded and chopped", "quanity": "1", "unit": "medium" }, { "name": "green onion, chopped", "quanity": "1", "unit": "" } ]

[ " Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.\n", " Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.\n", " Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.\n", " Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.\n", " Cook on Low for 3 hours and 30 minutes.\n", " Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.\n", " Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.\n" ]

{ "Calories": "297", "Carbs": "32g", "Fat": "10g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "8 servings" }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped carrots", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "peeled and diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "kidney beans, drained and rinsed", "quanity": "2", "unit": "(19 ounce) cans" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "beef bouillon granules", "quanity": "5", "unit": "teaspoons" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped cabbage", "quanity": "2", "unit": "cups" }, { "name": "whole kernel corn", "quanity": "1", "unit": "(15.25 ounce) can" }, { "name": "green beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "macaroni", "quanity": "1", "unit": "cup" } ]

[ " Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.\n", " Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.\n" ]

{ "Calories": "441", "Carbs": "53g", "Fat": "17g", "Protein": "22g" }

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

[ { "name": "condensed cream of mushroom soup", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "water", "quanity": "1 ¼", "unit": "cups" }, { "name": "dry onion soup mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "pot roast", "quanity": "5 ½", "unit": "pounds" } ]

[ " Mix condensed soup, water, and dry onion soup mix in a slow cooker. Place pot roast in the slow cooker and coat with soup mixture.\n", " Cook on Low for 8 to 9 hours or High for 3 to 4 hours.\n" ]

{ "Calories": "426", "Carbs": "5g", "Fat": "24g", "Protein": "46g" }

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

[ { "name": "whole chicken", "quanity": "1", "unit": "(2 to 3 pound)" }, { "name": "chicken broth", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "yellow onions, quartered", "quanity": "2", "unit": "medium" }, { "name": "celery with leaves, cut into pieces", "quanity": "1", "unit": "bunch" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "baby carrots", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "eggs", "quanity": "5", "unit": "large" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "parsley flakes", "quanity": "½", "unit": "teaspoon" } ]

[ " Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.\n", " Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.\n", " Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.\n", " Cook until carrots are tender. Sprinkle with parsley flakes to serve.\n" ]

{ "Calories": "562", "Carbs": "45g", "Fat": "25g", "Protein": "36g" }

{ "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": "6 servings" }

[ { "name": "uncooked white rice", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves - cubed", "quanity": "2", "unit": "" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "sliced mushrooms", "quanity": "¾", "unit": "cup" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" }, { "name": "soy sauce, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.\n", " Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.\n", " Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.\n", " In a separate skillet, scramble eggs.\n", " To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.\n" ]

{ "Calories": "373", "Carbs": "53g", "Fat": "5g", "Protein": "26g" }

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

[ { "name": "fresh asparagus, trimmed", "quanity": "1", "unit": "pound" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "flour", "quanity": "2", "unit": "tablespoons" }, { "name": "low-fat milk", "quanity": "1", "unit": "cup" }, { "name": "freshly grated Parmesan cheese", "quanity": "¾", "unit": "cup" }, { "name": "salt and freshly cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "lemon zest", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\n", " Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.\n", " Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.\n", " Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.\n", " Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.\n", " Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.\n" ]

{ "Calories": "140", "Carbs": "8g", "Fat": "10g", "Protein": "7g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "2", "unit": "teaspoons" }, { "name": "asparagus, trimmed, cut into 1-inch pieces", "quanity": "½", "unit": "pound" }, { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "grated Parmesan cheese, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "7", "unit": "tablespoons" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh parsley (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.\n", " Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.\n", " Invert frittata onto a plate and garnish with parsley.\n" ]

{ "Calories": "242", "Carbs": "5g", "Fat": "18g", "Protein": "17g" }

{ "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": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "3 hrs 25 mins", "yield": null }

[ { "name": "fresh asparagus, trimmed and cut into 2½ inch pieces", "quanity": "2", "unit": "pounds" }, { "name": "balsamic vinaigrette salad dressing", "quanity": "1 ½", "unit": "cups" }, { "name": "grated lemon zest", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.\n", " Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.\n" ]

{ "Calories": "317", "Carbs": "18g", "Fat": "28g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "2 dozen" }

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "granulated sugar", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¾", "unit": "cup" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "5 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "fruit preserves, any flavor", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.\n", " Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.\n", " Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets. Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.\n", " Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.\n" ]

{ "Calories": "247", "Carbs": "40g", "Fat": "8g", "Protein": "4g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "fresh ginger root, minced", "quanity": "1", "unit": "(1 ½ inch) piece" }, { "name": "butternut squash - peeled, seeded, and cut into 1/2-inch cubes", "quanity": "1", "unit": "" }, { "name": "carrot, chopped", "quanity": "1", "unit": "" }, { "name": "apple - peeled, cored, and chopped", "quanity": "1", "unit": "" }, { "name": "vegetable broth", "quanity": "4", "unit": "cups" }, { "name": "coconut milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "salt and freshly ground pepper to taste", "quanity": "", "unit": "" }, { "name": "lemon, juiced", "quanity": "1", "unit": "small" }, { "name": "maple syrup, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.\n", " Puree soup with an immersion blender until smooth.\n", " Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.\n" ]

{ "Calories": "403", "Carbs": "48g", "Fat": "25g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "garlic", "quanity": "4", "unit": "cloves" }, { "name": "ginger, minced", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "salt, divided", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "¼", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "butternut squash, peeled and chopped", "quanity": "1", "unit": "" }, { "name": "yam, peeled and chopped", "quanity": "1", "unit": "" }, { "name": "carrots, peeled and chopped", "quanity": "2", "unit": "" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "water, or as needed", "quanity": "1", "unit": "quart" }, { "name": "maple syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "apple cider vinegar or lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.\n", " Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.\n", " Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.\n" ]

{ "Calories": "248", "Carbs": "51g", "Fat": "5g", "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": "6", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "18 sticks" }

[ { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "powdered sugar", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "maple syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "white bread, cut into thirds", "quanity": "6", "unit": "slices" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" } ]

[ " Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.\n", " Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.\n" ]

{ "Calories": "167", "Carbs": "30g", "Fat": "3g", "Protein": "5g" }

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

[ { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "butter, melted", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "day-old bread, cut into thirds", "quanity": "4", "unit": "slices" }, { "name": "confectioners' sugar, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl.\n", " Line an air fryer basket with parchment paper. Dip each piece of bread into the milk mixture and place in the basket. Make sure they are not touching; cook in batches if necessary.\n", " Preheat the air fryer to 370 degrees F (188 degrees C). Add basket and cook bread for 6 minutes; flip and cook for 3 minutes more. Sprinkle each stick with confectioners' sugar.\n" ]

{ "Calories": "159", "Carbs": "18g", "Fat": "6g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "12 sticks" }

[ { "name": "slightly stale thick bread, such as Texas toast", "quanity": "4", "unit": "slices" }, { "name": "parchment paper", "quanity": "", "unit": "" }, { "name": "eggs, lightly beaten", "quanity": "2", "unit": "" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg (Optional)", "quanity": "1", "unit": "pinch" } ]

[ " Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket.\n", " Preheat air fryer to 360 degrees F (180 degrees C).\n", " Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer.\n", " Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.\n" ]

{ "Calories": "232", "Carbs": "29g", "Fat": "7g", "Protein": "11g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "lemongrass stalks", "quanity": "2", "unit": "" }, { "name": "medium shrimp - peeled, deveined and shells reserved", "quanity": "½", "unit": "pound" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "makrut lime leaves ", "quanity": "4", "unit": "" }, { "name": "galangal", "quanity": "4", "unit": "slices" }, { "name": "chile padi (bird's eye chiles)", "quanity": "4", "unit": "" }, { "name": "fish sauce", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "limes, juiced", "quanity": "1 ½", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "hot chile paste", "quanity": "1", "unit": "teaspoon" }, { "name": "tom yum soup paste (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh button mushrooms, halved", "quanity": "12", "unit": "" }, { "name": "whole straw mushrooms, drained", "quanity": "1", "unit": "(6 ounce) can" } ]

[ " Trim lemongrass and cut into matchstick-sized pieces.\n", " To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.\n", " Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.\n", " Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.\n" ]

{ "Calories": "63", "Carbs": "4g", "Fat": "1g", "Protein": "10g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "8 hrs 5 mins", "yield": "1 1/2 cups" }

[ { "name": "mayonnaise", "quanity": "1 ¼", "unit": "cups" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "melted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "tomato paste", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Whisk mayonnaise, water, butter, tomato paste, sugar, garlic powder, paprika, and cayenne together until smooth. Cover and refrigerate, 8 hours to overnight.\n" ]

{ "Calories": "175", "Carbs": "1g", "Fat": "19g", "Protein": "0g" }

{ "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": "24", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "24 sliders" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "onion soup mix", "quanity": "1", "unit": "(1.25 ounce) envelope" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "dinner rolls, split", "quanity": "24", "unit": "" }, { "name": "sliced pickles (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Grease a sheet of aluminum foil; set aside.\n", " Mix together ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until beef is crumbly and evenly browned, 5 to 7 minutes. Drain and discard any excess grease. Remove the skillet from heat; stir in Cheddar cheese and mayonnaise.\n", " Place roll bottoms on the prepared baking sheet. Spread beef mixture onto each bottom. Cover with tops. Cover sandwiches with the prepared sheet of aluminum foil.\n", " Bake in the preheated oven until burgers are heated through and cheese is melted, about 30 minutes. Serve with sliced pickles.\n" ]

{ "Calories": "232", "Carbs": "16g", "Fat": "13g", "Protein": "12g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "9 hrs", "yield": "4 servings" }

[ { "name": "white wine", "quanity": "2", "unit": "cups" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "lime juice", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves, each cut into 4 pieces", "quanity": "4", "unit": "" }, { "name": "Caramelized onion:", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, cut into thin rings", "quanity": "1", "unit": "large" }, { "name": "salt", "quanity": "1", "unit": "Tablespoon" }, { "name": "onion powder", "quanity": "2", "unit": "teaspoons" }, { "name": "sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "mayonnaise", "quanity": "1/2", "unit": "cup" }, { "name": "coarsely chopped fresh chives", "quanity": "1", "unit": "tablespoon" }, { "name": "clove garlic", "quanity": "1", "unit": "clove" }, { "name": "lime juice", "quanity": "1", "unit": "teaspoon" }, { "name": "ground chipotle chili powder", "quanity": "1/2", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, cut into thin rings", "quanity": "1", "unit": "large" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "American cheese, cut into 4 strips", "quanity": "4", "unit": "slices" }, { "name": "small rolls, split and toasted", "quanity": "16", "unit": "unknown" } ]

[ " Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.\n", " Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.\n", " Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.\n", " Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.\n", " Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.\n", " Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.\n", " Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.\n" ]

{ "Calories": "1046", "Carbs": "74g", "Fat": "54g", "Protein": "45g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 dozen muffins" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "whole wheat flour", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "flaked coconut", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "applesauce", "quanity": "¼", "unit": "cup" }, { "name": "plain coconut milk yogurt", "quanity": "1", "unit": "(6 ounce) container" }, { "name": "skim milk", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "honey, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped dried mango", "quanity": "½", "unit": "cup" }, { "name": "crystallized ginger, finely chopped", "quanity": "8", "unit": "(1 inch) pieces" }, { "name": "flaked coconut", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat oven to 375 degrees F (190 degrees C).\n", " Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.\n", " Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.\n", " Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.\n", " Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.\n" ]

{ "Calories": "164", "Carbs": "26g", "Fat": "6g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs 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": "8 hrs 30 mins", "yield": "8 sliders" }

[ { "name": "boneless beef chuck roast", "quanity": "1", "unit": "(2 1/2 pound)" }, { "name": "seasoned salt", "quanity": "2", "unit": "teaspoons" }, { "name": "onion, cut into 1/2-inch slices", "quanity": "1", "unit": "medium" }, { "name": "cooking oil", "quanity": "2", "unit": "teaspoons" }, { "name": "beef consomme, undiluted", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "Worcestershire sauce, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "unsalted butter, or more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "slider-sized burger buns", "quanity": "½", "unit": "(15 ounce) package" }, { "name": "Provolone cheese, halved", "quanity": "8", "unit": "slices" } ]

[ " Season each side of the chuck roast with 1 teaspoon seasoning salt.\n", " Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.\n", " Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.\n", " Cover and cook on Low until the beef is very tender, 8 to 10 hours.\n", " Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.\n", " Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.\n", " Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.\n" ]

{ "Calories": "429", "Carbs": "177g", "Fat": "27g", "Protein": "27g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "12 sliders" }

[ { "name": "Hawaiian bread rolls (such as King's®)", "quanity": "1", "unit": "(12 count) package" }, { "name": "marinara sauce", "quanity": "½", "unit": "cup" }, { "name": "grated mozzarella cheese", "quanity": "8", "unit": "ounces" }, { "name": "Roma tomatoes, sliced", "quanity": "3", "unit": "" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "roasted garlic, finely minced", "quanity": "2", "unit": "cloves" }, { "name": "Italian seasoning", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.\n", " Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.\n", " Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.\n", " Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.\n" ]

{ "Calories": "369", "Carbs": "45g", "Fat": "7g", "Protein": "19g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "12 sliders" }

[ { "name": "cooking spray (such as Crisco®)", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "onion, minced", "quanity": "1", "unit": "" }, { "name": "Dijon mustard", "quanity": "3", "unit": "tablespoons" }, { "name": "poppy seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce, or more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "Hawaiian sweet rolls, split, or more as needed", "quanity": "1", "unit": "(12 count) package" }, { "name": "sliced deli ham, or more as needed", "quanity": "1", "unit": "pound" }, { "name": "Swiss cheese, or more as needed", "quanity": "8", "unit": "slices" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.\n", " Melt butter in a saucepan over medium-low heat; cook and stir onion in the melted butter until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes.\n", " Arrange the roll bottoms in the prepared baking dish. Spoon 2/3 of the onion mixture over top. Add ham and cheese to each roll. Place the roll tops over the cheese layer, then brush the remaining onion mixture over top. Cover the dish with aluminum foil.\n", " Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until the roll tops are lightly browned, 5 to 10 minutes.\n" ]

{ "Calories": "484", "Carbs": "47g", "Fat": "17g", "Protein": "26g" }

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

[ { "name": "ground chuck", "quanity": "1 ½", "unit": "pounds" }, { "name": "plain bread crumbs", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "dry onion soup mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "square dinner rolls", "quanity": "24", "unit": "small" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.\n", " Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.\n", " Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.\n" ]

{ "Calories": "155", "Carbs": "16g", "Fat": "6g", "Protein": "8g" }

{ "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": "5", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "10 sliders" }

[ { "name": "ground beef", "quanity": "½", "unit": "pound" }, { "name": "ground pork", "quanity": "½", "unit": "pound" }, { "name": "rolled oats", "quanity": "½", "unit": "cup" }, { "name": "bread, shredded", "quanity": "1", "unit": "slice" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "onion, diced", "quanity": "¼", "unit": "small" }, { "name": "green onion, sliced", "quanity": "1", "unit": "stalk" }, { "name": "dry onion soup mix", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame oil", "quanity": "½", "unit": "tablespoon" }, { "name": "slider-size burger buns", "quanity": "1", "unit": "(15 ounce) package" } ]

[ " Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.\n", " Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.\n", " While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.\n", " Add patties to toasted buns and serve.\n" ]

{ "Calories": "539", "Carbs": "570g", "Fat": "20g", "Protein": "26g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 hrs 10 mins", "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": "6 hrs 30 mins", "yield": "48 beef sliders" }

[ { "name": "unsalted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "grapeseed oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chuck roast, or more to taste", "quanity": "1", "unit": "(2 1/2 pound)" }, { "name": "taco seasoning mix, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "salsa, divided", "quanity": "1", "unit": "cup" }, { "name": "slider-size burger buns", "quanity": "4", "unit": "(15 ounce) packages" }, { "name": "avocados, diced", "quanity": "2", "unit": "" }, { "name": "sliced black olives", "quanity": "½", "unit": "cup" }, { "name": "jalapeno peppers, sliced", "quanity": "3", "unit": "medium" }, { "name": "Mexican crema, or to taste", "quanity": "½", "unit": "cup" }, { "name": "shredded Mexican cheese blend, or to taste", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.\n", " Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.\n", " Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.\n", " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.\n", " Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.\n" ]

{ "Calories": "194", "Carbs": "235g", "Fat": "8g", "Protein": "8g" }

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

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "sliced fresh button mushrooms", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "garlic, pressed", "quanity": "2", "unit": "cloves" }, { "name": "unsalted butter", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "2% milk ", "quanity": "1 ½", "unit": "cups" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper, or to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat a large skillet over medium heat; do not use a nonstick skillet. Spray lightly with cooking spray; add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released more juice and garlic is lightly browned. Transfer mushroom-garlic mixture with juices to a small bowl and set aside.\n", " Wipe the skillet out with a paper towel to remove any burnt garlic bits. Melt butter in the skillet over medium-low heat until it begins to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once roux has darkened slightly, add milk, a few tablespoons at a time, whisking smooth after each addition.\n", " Add mushroom-garlic mixture with juices back into the skillet; bring to a very slow simmer and cook until desired thickness is reached. Season with salt and pepper.\n" ]

{ "Calories": "110", "Carbs": "9g", "Fat": "6g", "Protein": "5g" }

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

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "lean beef, cut into 1-1/2 inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "potatoes, peeled and cut into large chunks", "quanity": "2", "unit": "" }, { "name": "carrots, cut into large chunks", "quanity": "4", "unit": "" }, { "name": "celery, thickly sliced", "quanity": "3", "unit": "stalks" } ]

[ " Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.\n", " Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.\n", " Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.\n" ]

{ "Calories": "463", "Carbs": "25g", "Fat": "25g", "Protein": "34g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "36 cookies" }

[ { "name": "butter or margarine, softened", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "orange juice", "quanity": "6", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "4 ½", "unit": "cups" }, { "name": "poppyseed filling", "quanity": "1", "unit": "(12 ounce) can" } ]

[ " Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, then stir in orange juice and vanilla until well combined. Mix in baking powder, then gradually stir in flour until dough forms a ball. Cover and refrigerate dough for at least 2 hours.\n", " Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.\n", " Roll dough out on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter or drinking glass to cut dough into 3-inch circles, then place on the prepared baking sheets. Spoon 1 teaspoon poppyseed filling onto the center of each circle. Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be chilled on the baking sheets before baking if desired to help retain their shape.\n", " Bake in the preheated oven until light golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to wire racks to cool completely.\n" ]

{ "Calories": "184", "Carbs": "23g", "Fat": "9g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "bacon", "quanity": "5", "unit": "slices" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped green onions", "quanity": "¼", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a oven-proof skillet, lightly grease a 7x11-inch baking dish.\n", " Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.\n", " Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.\n", " Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.\n" ]

{ "Calories": "245", "Carbs": "3g", "Fat": "19g", "Protein": "15g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "4 dozen" }

[ { "name": "ground pecans", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "apricot jam or preserves", "quanity": "1", "unit": "cup" } ]

[ " To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.\n", " Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.\n", " Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.\n", " Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.\n", " Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.\n", " Bake in the preheated oven until golden, about 12 to 15 minutes.\n" ]

{ "Calories": "112", "Carbs": "12g", "Fat": "7g", "Protein": "1g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "¾", "unit": "medium" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "sour cream", "quanity": "1", "unit": "(8 ounce) carton" }, { "name": "deli-sliced corned beef, diced", "quanity": "3", "unit": "(2.5 ounce) packages" }, { "name": "mayonnaise", "quanity": "1 ½", "unit": "cups" }, { "name": "shredded Swiss cheese", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "unsliced Italian bread", "quanity": "1", "unit": "(1 pound) loaf" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat oil in a skillet over medium heat. Cook and stir onion in the hot skillet until tender, 5 to 7 minutes.\n", " Transfer onion to a large mixing bowl. Add cream cheese, sour cream, and corned beef, then add mayonnaise, Swiss cheese, and garlic powder; mix until thoroughly combined.\n", " Cut off top of bread loaf. Create a bread bowl by tearing bread into chunks from the center of the loaf, leaving 1/2 inch bread on all sides. Reserve bread chunks for dipping if desired.\n", " Spoon corned beef mixture into bread bowl. Wrap bread bowl tightly with aluminum foil and place onto a baking sheet.\n", " Bake in the preheated oven until the dip is fully cooked and bubbling, 1 to 1 ½ hours.\n" ]

{ "Calories": "293", "Carbs": "12g", "Fat": "24g", "Protein": "8g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "4 hrs 50 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": "5 hrs 40 mins", "yield": "8 servings" }

[ { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(4 pound)" }, { "name": "yellow onion, thickly sliced", "quanity": "1", "unit": "medium" }, { "name": "celery, cut into 1-inch pieces", "quanity": "2", "unit": "stalks" }, { "name": "cold water, or as needed to cover", "quanity": "3", "unit": "quarts" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" }, { "name": "Savoy cabbage, cored and cut into 2-inch pieces", "quanity": "2", "unit": "small heads" }, { "name": "carrots, thickly sliced", "quanity": "3", "unit": "medium" }, { "name": "russet potatoes, quartered", "quanity": "5", "unit": "large" }, { "name": "unsalted butter, cut into slices", "quanity": "½", "unit": "cup" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "grated Irish Cheddar cheese, plus more to taste", "quanity": "¾", "unit": "cup" }, { "name": "chopped scallions, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n", " Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.\n", " Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.\n", " Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.\n", " Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.\n", " While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.\n", " Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.\n", " Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.\n", " Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.\n", " Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.\n", " Remove from the oven and let rest for 10 minutes.\n", " Meanwhile, warm any remaining broth over medium-low heat.\n", " Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.\n" ]

{ "Calories": "664", "Carbs": "59g", "Fat": "35g", "Protein": "31g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "potatoes, peeled and cubed", "quanity": "2", "unit": "pounds" }, { "name": "cabbage, chopped", "quanity": "1", "unit": "head" }, { "name": "green onions, chopped", "quanity": "1", "unit": "bunch" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "half-and-half cream", "quanity": "½", "unit": "cup" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place potatoes, cabbage, and green onions into a large saucepan; fill with water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.\n", " Drain vegetables and place them into a large bowl. Mash potatoes and vegetables with butter using a fork until mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper.\n" ]

{ "Calories": "272", "Carbs": "42g", "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "cabbage", "quanity": "1", "unit": "(3 pound)" }, { "name": "melted butter", "quanity": "½", "unit": "cup" }, { "name": "caraway seeds", "quanity": "2", "unit": "teaspoons" }, { "name": "white vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\n", " Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.\n", " Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.\n", " Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.\n" ]

{ "Calories": "146", "Carbs": "10g", "Fat": "12g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "bacon, chopped", "quanity": "3", "unit": "slices" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "cabbage, cut into thin wedges", "quanity": "6", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "pinch" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "cider vinegar", "quanity": "1", "unit": "tablespoon" } ]

[ " Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.\n", " Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.\n" ]

{ "Calories": "47", "Carbs": "5g", "Fat": "2g", "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": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "8 quarts" }

[ { "name": "bacon", "quanity": "½", "unit": "pound" }, { "name": "frozen hash brown potatoes", "quanity": "1", "unit": "(2 pound) package" }, { "name": "frozen O'Brien hash brown potatoes", "quanity": "2", "unit": "(16 ounce) packages" }, { "name": "chicken bouillon dissolved in 8 cups hot water", "quanity": "8", "unit": "cubes " }, { "name": "celery seed", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cream of chicken soup, undiluted", "quanity": "8", "unit": "(10.5 ounce) cans" }, { "name": "milk", "quanity": "2", "unit": "quarts" } ]

[ " Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.\n", " Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.\n", " Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.\n" ]

{ "Calories": "314", "Carbs": "36g", "Fat": "17g", "Protein": "12g" }

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

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "butter or margarine", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "½", "unit": "cup" } ]

[ " Stir together flour, baking powder, sugar, and salt in a bowl.\n", " Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon. Allow batter to rest for 3 to 5 minutes.\n", " Drop batter by spoonfuls into boiling stew or soup. Cover and simmer without lifting the lid for 15 minutes. Serve.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "105", "Carbs": "18g", "Fat": "2g", "Protein": "3g" }

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

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "cornmeal", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" } ]

[ " Mix together flour, cornmeal, milk, egg, sugar, oil, baking powder, and salt in a microwave-safe glass or ceramic bowl until well combined.\n", " Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes. Rotate the bowl halfway through cooking if the microwave does not have a turntable.\n" ]

{ "Calories": "154", "Carbs": "21g", "Fat": "6g", "Protein": "4g" }

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

[ { "name": "cabbage, sliced into six 1-inch pieces", "quanity": "1", "unit": "head" }, { "name": "olive oil", "quanity": "6", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " Brush each cabbage piece on both sides with olive oil; season with salt and black pepper. Arrange in a single layer on a baking sheet.\n", " Bake in the preheated oven until tender, 40 to 55 minutes.\n" ]

{ "Calories": "169", "Carbs": "11g", "Fat": "14g", "Protein": "3g" }

{ "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": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 (9x13-inch) dish" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "rice", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1 ½", "unit": "cups" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves, or more to taste", "quanity": "4", "unit": "" }, { "name": "cream of chicken soup", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "water, or more as needed", "quanity": "3", "unit": "cups" }, { "name": "dry onion soup mix (such as Lipton)", "quanity": "1", "unit": "(1 ounce) package" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.\n", " Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over rice; season with black pepper and salt. Arrange chicken evenly atop rice-cheese layer. Dot chicken evenly with rounded teaspoons of cream of chicken soup. Pour water over chicken, then sprinkle evenly with onion soup mix.\n", " Bake in the preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until chicken is no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Sprinkle remaining 1/2 cup Cheddar cheese over the dish to serve.\n" ]

{ "Calories": "794", "Carbs": "90g", "Fat": "26g", "Protein": "46g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 9x13-inch casserole" }

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground chicken", "quanity": "1", "unit": "pound" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "chili powder", "quanity": "2", "unit": "teaspoons" }, { "name": "cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes and green chiles (such as RO*TEL)", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "flour tortillas, or as needed", "quanity": "7", "unit": "(6 inch)" }, { "name": "shredded Mexican blend cheese", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick spray.\n", " Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion; cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt.\n", " Add black beans, corn, diced tomatoes and green chiles, and tomato sauce; stir until well combined. Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.\n", " Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish; spread into a thin layer. Place 3 or 4 tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Spread the remaining meat mixture over the tortillas. Top with the remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.\n", " Cover with shredded cheese. Spray a piece of foil with nonstick spray; place over the casserole dish, sprayed-side down. (This helps prevent \"cheese loss\" when you remove the foil.)\n", " Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.\n" ]

{ "Calories": "417", "Carbs": "41g", "Fat": "16g", "Protein": "29g" }

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

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "condensed cream of mushroom soup", "quanity": "2", "unit": "(10.5 ounce) cans " }, { "name": "onion, minced", "quanity": "1", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "rosemary", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "vegetable broth, or as needed", "quanity": "1", "unit": "cup" }, { "name": "refrigerated biscuit dough, torn into pieces", "quanity": "2", "unit": "(10 ounce) packages" } ]

[ " Combine chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Add enough vegetable broth to cover the ingredients completely. Cover and cook on High for 4 1/2 to 5 1/2 hours.\n", " Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.\n" ]

{ "Calories": "405", "Carbs": "45g", "Fat": "13g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "12 hrs", "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": "12 hrs 15 mins", "yield": null }

[ { "name": "beef rump roast", "quanity": "3", "unit": "pounds" }, { "name": "pork loin roast", "quanity": "3", "unit": "pounds" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "green enchilada sauce", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "diced green chiles", "quanity": "2", "unit": "(4 ounce) cans" } ]

[ " Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.\n", " Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.\n" ]

{ "Calories": "563", "Carbs": "7g", "Fat": "33g", "Protein": "57g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "skinless, boneless chicken breasts", "quanity": "2", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "white onion, chopped, divided", "quanity": "1", "unit": "large" }, { "name": "chopped cilantro, divided", "quanity": "1", "unit": "cup" }, { "name": "jalapeño peppers, halved and thinly sliced", "quanity": "2", "unit": "unknown" }, { "name": "limes, juiced", "quanity": "3", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "reduced-sodium chicken bouillon powder", "quanity": "2", "unit": "tablespoons" }, { "name": "firm, ripe avocados, cut into chunks", "quanity": "3", "unit": "large" }, { "name": "crumbled queso fresco, or to taste", "quanity": "¼", "unit": "cup" } ]

[ " Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.\n", " Run cool water over chicken to speed cooling process. Shred or finely slice chicken.\n", " Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.\n", " Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.\n", " Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.\n" ]

{ "Calories": "495", "Carbs": "29g", "Fat": "37g", "Protein": "19g" }

{ "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": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "russet potatoes, peeled and diced into 1/4-inch pieces", "quanity": "2", "unit": "large" }, { "name": "tomato purée", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "fire-roasted diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "water, divided", "quanity": "13 ½", "unit": "cups" }, { "name": "Italian seasoning", "quanity": "3", "unit": "tablespoons" }, { "name": "beef bouillon granules", "quanity": "2", "unit": "tablespoons" }, { "name": "cooking sherry", "quanity": "2", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "Sriracha sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaves", "quanity": "2", "unit": "large" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "frozen mixed vegetables", "quanity": "3", "unit": "cups" } ]

[ " Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.\n", " Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.\n", " Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.\n" ]

{ "Calories": "262", "Carbs": "27g", "Fat": "13g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "24 stuffed clams" }

[ { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "Portuguese chourico sausage links", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "quahogs", "quanity": "12", "unit": "" }, { "name": "onion, coarsely chopped", "quanity": "1", "unit": "large" }, { "name": "chicken-flavored bread stuffing mix (such as Kraft Stove Top)", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "margarine", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from sausage.\n", " Bring broth back to a simmer and add quahogs; cook until they open, 5 to 10 minutes. Remove quahogs; reserve the broth. Remove cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.\n", " Place sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor and blend about 5 seconds; stir into meat mixture.\n", " Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need.\n", " Mix stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).\n", " Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.\n" ]

{ "Calories": "350", "Carbs": "24g", "Fat": "23g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "18 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": "28 mins", "yield": "12 cups" }

[ { "name": "bacon", "quanity": "6", "unit": "slices" }, { "name": "refrigerated biscuit dough", "quanity": "1", "unit": "(16.3 ounce) can" }, { "name": "eggs", "quanity": "6", "unit": "" }, { "name": "Borden® Cheddar and Monterey Jack Shreds", "quanity": "½", "unit": "cup" }, { "name": "Borden® Cheddar and Monterey Jack Shreds, for topping", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat oven to 350 degrees F (175 degrees C).\n", " Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.\n", " Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.\n", " Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.\n", " Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.\n", " Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.\n" ]

{ "Calories": "208", "Carbs": "17g", "Fat": "11g", "Protein": "9g" }

{ "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": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "whole milk", "quanity": "2", "unit": "cups" }, { "name": "freshly cracked black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "rubbed sage", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "¼", "unit": "teaspoon" } ]

[ " Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a roux paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes.\n", " Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder.\n", " Cook until thickened but not boiling, about 5 minutes.\n" ]

{ "Calories": "103", "Carbs": "6g", "Fat": "8g", "Protein": "3g" }

{ "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": "35 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "dried rice noodles", "quanity": "2", "unit": "ounces" }, { "name": "sesame oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground beef", "quanity": "7", "unit": "ounces" }, { "name": "frozen mixed vegetables", "quanity": "1", "unit": "cup" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "egg roll wrappers", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "vegetable oil, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.\n", " Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling.\n", " Preheat the air fryer to 350 degrees F (175 degrees C).\n", " Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.\n", " Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.\n" ]

{ "Calories": "112", "Carbs": "16g", "Fat": "3g", "Protein": "4g" }

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

[ { "name": "poblano peppers", "quanity": "8", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, finely chopped", "quanity": "2", "unit": "cloves" }, { "name": "ground pork", "quanity": "1 ¾", "unit": "pounds" }, { "name": "peeled, seeded, and chopped tomatoes", "quanity": "2", "unit": "cups" }, { "name": "ripe plantain, chopped", "quanity": "1", "unit": "" }, { "name": "apple, chopped", "quanity": "1", "unit": "" }, { "name": "fresh peach, chopped", "quanity": "1", "unit": "" }, { "name": "fresh parsley, chopped", "quanity": "1", "unit": "bunch" }, { "name": "chopped candied orange peel", "quanity": "2", "unit": "tablespoons" }, { "name": "pine nuts", "quanity": "2", "unit": "tablespoons" }, { "name": "raisins", "quanity": "2", "unit": "tablespoons" }, { "name": "blanched almonds, chopped", "quanity": "2", "unit": "tablespoons" }, { "name": "whole cloves, ground", "quanity": "4", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped walnuts", "quanity": "2 ½", "unit": "cups" }, { "name": "milk", "quanity": "1 ¾", "unit": "cups" }, { "name": "soft goat cheese", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "cinnamon stick", "quanity": "1", "unit": "(1 inch) piece" }, { "name": "pomegranate seeds", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "½", "unit": "cup" } ]

[ " Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.\n", " Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.\n", " Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.\n", " Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.\n", " Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.\n" ]

{ "Calories": "724", "Carbs": "41g", "Fat": "51g", "Protein": "34g" }

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

[ { "name": "spaghetti", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "6", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "grated Pecorino Romano cheese", "quanity": "1 ¾", "unit": "cups" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.\n", " Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.\n" ]

{ "Calories": "807", "Carbs": "88g", "Fat": "36g", "Protein": "32g" }

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

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "milk, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and freshly ground white pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "shredded Emmentaler cheese", "quanity": "¼", "unit": "cup" } ]

[ " Whisk eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture is foamy, 2 to 3 minutes.\n", " Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg. Cook until egg starts to set, about 1 minute. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.\n", " Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute. Sprinkle Emmentaler cheese down the middle of omelette; fold in half. Cook until cheese is melted, about 20 seconds. Slide omelette onto a plate.\n" ]

{ "Calories": "509", "Carbs": "2g", "Fat": "45g", "Protein": "26g" }

{ "active_time": null, "additional_time": "1 hr 20 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "2 hrs 5 mins", "yield": "1 9x13-inch baking dish" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "lemons, zested and juiced, divided", "quanity": "2", "unit": "" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray.\n", " Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.\n", " Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.\n", " Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.\n", " Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.\n", " Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.\n" ]

{ "Calories": "171", "Carbs": "15g", "Fat": "12g", "Protein": "3g" }

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

[ { "name": "whole milk, or as needed", "quanity": "5", "unit": "cups" }, { "name": "parsnips, peeled and cubed", "quanity": "10", "unit": "" }, { "name": "salt, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or more to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Pour milk into a large pot over medium-low heat; bring to a simmer. Add parsnips and salt. Cover and cook until parsnips are tender, 25 to 30 minutes.\n", " Drain parsnips, reserving warm milk in a separate container.\n", " Mash together parsnips, 1 cup reserved warm milk, butter, thyme, and pepper in the same pot using a hand mixer or blender. Add more warm milk until desired consistency is reached. Season with salt and pepper.\n" ]

{ "Calories": "143", "Carbs": "7g", "Fat": "11g", "Protein": "5g" }

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

[ { "name": "olive oil, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "whole rainbow trout, gutted and cleaned, heads and tails still on", "quanity": "2", "unit": "" }, { "name": "dried dill weed", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "onion, sliced", "quanity": "½", "unit": "large" }, { "name": "lemon (Optional)", "quanity": "2", "unit": "thin slices" }, { "name": "hot water", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.\n", " Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients.\n", " Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish.\n", " Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "373", "Carbs": "2g", "Fat": "15g", "Protein": "54g" }

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

[ { "name": "dry fettuccine noodles", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "butter or margarine", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "chopped green onions", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "medium shrimp - peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "sea scallops", "quanity": "1", "unit": "pound" }, { "name": "half-and-half cream", "quanity": "2", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "freshly grated Parmesan cheese", "quanity": "1", "unit": "cup" }, { "name": "cornstarch (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.\n", " Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in green onions and garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low.\n", " Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat.\n", " Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.\n" ]

{ "Calories": "497", "Carbs": "53g", "Fat": "14g", "Protein": "38g" }

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

[ { "name": "yellow onion, sliced", "quanity": "½", "unit": "" }, { "name": "pork chops", "quanity": "4", "unit": "" }, { "name": "condensed cream of mushroom soup", "quanity": "26", "unit": "ounces" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "beef bouillon", "quanity": "2", "unit": "cubes" } ]

[ " Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).\n", " Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.\n", " Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.\n", " Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "419", "Carbs": "14g", "Fat": "20g", "Protein": "44g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "bell peppers, sliced into thin strips", "quanity": "2", "unit": "large" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "soy sauce", "quanity": "⅓", "unit": "cup" }, { "name": "honey", "quanity": "⅓", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "flank steak, cut into thin strips", "quanity": "1 ½", "unit": "pounds" } ]

[ " Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.\n", " Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.\n" ]

{ "Calories": "344", "Carbs": "21g", "Fat": "14g", "Protein": "33g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "11 hrs 20 mins", "yield": "8 eggs" }

[ { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "black tea leaves", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "black soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "tangerine zest", "quanity": "1", "unit": "tablespoon" }, { "name": "cinnamon stick", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "star anise", "quanity": "2", "unit": "pods" }, { "name": "salt, divided", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "eggs", "quanity": "8", "unit": "large" } ]

[ " Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.\n", " Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.\n", " Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 1/2 days.\n" ]

{ "Calories": "75", "Carbs": "1g", "Fat": "5g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "vegetable broth", "quanity": "4", "unit": "cups" }, { "name": "raw shrimp, unpeeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "limes, juiced with pulp", "quanity": "4", "unit": "" }, { "name": "Thai chile peppers, quartered (Optional)", "quanity": "4", "unit": "" }, { "name": "lemongrass, quartered", "quanity": "2", "unit": "stalks" }, { "name": "fresh ginger root", "quanity": "4", "unit": "(1/4-inch-thick) slices" }, { "name": "tom yum paste", "quanity": "2", "unit": "tablespoons" }, { "name": "fish sauce", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "chile sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "baby bella mushrooms, sliced", "quanity": "6", "unit": "" }, { "name": "green onions, thinly sliced", "quanity": "2", "unit": "" } ]

[ " Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.\n", " Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.\n", " Ladle soup into bowls. Top with mushrooms and green onions.\n" ]

{ "Calories": "146", "Carbs": "18g", "Fat": "2g", "Protein": "15g" }

{ "active_time": null, "additional_time": "20 mins", "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": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "beef stew meat, cut into bite-sized pieces", "quanity": "1", "unit": "pound" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "avocado oil, divided, or as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "sliced cremini mushrooms", "quanity": "8", "unit": "ounces" }, { "name": "roughly chopped carrots", "quanity": "1 ½", "unit": "cups" }, { "name": "roughly chopped onions", "quanity": "1 ½", "unit": "cups" }, { "name": "roughly chopped celery", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "dry red wine", "quanity": "½", "unit": "cup" }, { "name": "no-salt-added beef broth", "quanity": "6", "unit": "cups" }, { "name": "pearl barley, rinsed", "quanity": "⅔", "unit": "cup" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "beef bouillon base", "quanity": "½", "unit": "teaspoon" }, { "name": "red pepper flakes, or more to taste", "quanity": "1", "unit": "pinch" } ]

[ " Generously season beef with salt and pepper.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.\n", " Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.\n", " Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.\n", " Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.\n" ]

{ "Calories": "362", "Carbs": "26g", "Fat": "18g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "carrots, diced", "quanity": "3", "unit": "" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "Italian seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "1 ½", "unit": "cups" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "potatoes, peeled and diced", "quanity": "4", "unit": "" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "¼", "unit": "pound" } ]

[ " Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and carrot; cook and stir until onion has softened, about 5 minutes. Mix in flour, Italian seasoning, and cinnamon. Stir in parsley.\n", " Combine beef broth and tomato paste together in a jug; add to beef mixture. Season with salt and pepper; lower heat and simmer for 15 minutes, stirring occasionally, until slightly thickened.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Meanwhile, place diced potatoes in a medium saucepan; cover with water and place over high heat. Bring to a boil and simmer until potatoes are tender, about 15 minutes; drain. Mash potatoes until smooth, then add milk and butter; whip until fluffy. Season with salt and pepper.\n", " Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.\n", " Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.\n" ]

{ "Calories": "513", "Carbs": "35g", "Fat": "31g", "Protein": "24g" }