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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "1 3-layer (8-inch) cake" }

[ { "name": "lemon cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "vegetable oil", "quanity": "1 ⅓", "unit": "cups" }, { "name": "orange juice", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "lime flavored Jell-O mix", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "fresh lime juice", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans.\n", " To make the cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined. Pour into the prepared cake pans.\n", " Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely.\n", " Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy. Add confectioners' sugar and lime juice; mix until well combined.\n", " Fill and frost cooled cake layers.\n" ]

{ "Calories": "477", "Carbs": "50g", "Fat": "30g", "Protein": "4g" }

{ "active_time": null, "additional_time": "8 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "9 hrs 45 mins", "yield": "1 (9-inch) cheesecake" }

[ { "name": "graham cracker crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, melted", "quanity": "6", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "24", "unit": "ounces" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "grated lime zest", "quanity": "1", "unit": "tablespoon" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "key lime juice", "quanity": "⅔", "unit": "cup" } ]

[ " Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.\n", " Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.\n", " To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.\n", " Bake in the preheated oven for 55 to 65 minutes, or until set.\n", " Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.\n", " Refrigerate cheesecake 8 hours to overnight, and up to 3 days.\n" ]

{ "Calories": "382", "Carbs": "28g", "Fat": "28g", "Protein": "7g" }

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

[ { "name": "bacon, chopped, or more to taste", "quanity": "4", "unit": "slices" }, { "name": "green bell pepper, diced", "quanity": "1", "unit": "small" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "corned beef hash", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "sliced mushrooms, drained", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "eggs, beaten", "quanity": "4", "unit": "large" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "shredded Italian cheese blend", "quanity": "¾", "unit": "cup" } ]

[ " Gather the ingredients.\n", " Sauté bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.\n", " Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.\n", " Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.\n", " Stir in cheese and serve.\n" ]

{ "Calories": "414", "Carbs": "18g", "Fat": "27g", "Protein": "25g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "28", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "3 to 3 1/2 cups" }

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "frozen strawberries, thawed and cut into bite size pieces", "quanity": "2 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" } ]

[ " Whisk water and cornstarch together in a large saucepan. Stir in strawberries and sugar.\n", " Cook over medium heat until thickened, about 10 minutes. Allow to cool completely before use.\n" ]

{ "Calories": "28", "Carbs": "7g", "Fat": null, "Protein": "0g" }

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

[ { "name": "brown sugar", "quanity": "1/2", "unit": "cup" }, { "name": "paprika", "quanity": "1/2", "unit": "cup" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "cayenne pepper (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Mix brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl.\n", " Store in an airtight container or keep in the freezer in a resealable plastic bag.\n" ]

{ "Calories": "66", "Carbs": "15g", "Fat": "1g", "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": null }

[ { "name": "olive oil, or as desired", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken breasts, cut in half lengthwise (butterflied)", "quanity": "6", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "ground paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "seasoned bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "lemon, zested", "quanity": "1", "unit": "large" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.\n", " Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.\n", " Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.\n", " Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.\n", " Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.\n", " Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "383", "Carbs": "40g", "Fat": "9g", "Protein": "33g" }

{ "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": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "fresh asparagus", "quanity": "1", "unit": "bunch" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" } ]

[ " Gather the ingredients.\n", " Melt butter in a large skillet over medium heat. Add asparagus spears and garlic; cover and cook until asparagus is tender-crisp, about 5 to 10 minutes depending on thickness of asparagus.\n", " If you like your asparagus well done, reduce heat and cook for an additional few minutes.\n" ]

{ "Calories": "102", "Carbs": "5g", "Fat": "9g", "Protein": "3g" }

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

[ { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(12 ounce) container" }, { "name": "strawberry-flavored gelatin (such as Jell-O)", "quanity": "1", "unit": "(6 ounce) package" }, { "name": "crushed pineapple with juice", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "chopped walnuts (Optional)", "quanity": "1", "unit": "cup" }, { "name": "miniature marshmallows", "quanity": "1", "unit": "(10 ounce) package" } ]

[ " Gather the ingredients.\n", " Place whipped topping in a large bowl and stir until thawed and smooth.\n", " Add gelatin and mix well.\n", " Add pineapple with juice, walnuts, and marshmallows.\n", " Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.\n" ]

{ "Calories": "449", "Carbs": "63g", "Fat": "20g", "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": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "lamb shoulder", "quanity": "1 ½", "unit": "pounds" }, { "name": "large eggplants, peeled and chopped", "quanity": "2", "unit": "" }, { "name": "tomatoes, chopped", "quanity": "2", "unit": "large" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "green bell peppers, chopped", "quanity": "2", "unit": "" }, { "name": "garlic, chopped", "quanity": "10", "unit": "cloves" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "allspice", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.\n", " In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.\n" ]

{ "Calories": "292", "Carbs": "21g", "Fat": "16g", "Protein": "18g" }

{ "active_time": null, "additional_time": "2 days", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 days 20 mins", "yield": "1 cup" }

[ { "name": "fresh blackberries - rinsed, drained, and lightly crushed", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "fresh thyme, or to taste", "quanity": "2", "unit": "sprigs" }, { "name": "fresh sage, or to taste", "quanity": "2", "unit": "sprigs" }, { "name": "white vinegar", "quanity": "1", "unit": "cup" } ]

[ " Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.\n", " Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.\n", " Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.\n" ]

{ "Calories": "140", "Carbs": "36g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "brown lentils", "quanity": "¾", "unit": "cup" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "uncooked long grain rice", "quanity": "¾", "unit": "cup" }, { "name": "elbow macaroni", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "red pepper flakes, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.\n", " Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.\n", " Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.\n", " In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.\n" ]

{ "Calories": "469", "Carbs": "81g", "Fat": "8g", "Protein": "17g" }

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

[ { "name": "watermelon, cubed", "quanity": "½", "unit": "" }, { "name": "tequila", "quanity": "¾", "unit": "cup" }, { "name": "lime juice", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Place watermelon in a blender; blend until smooth. Pour through a fine mesh strainer to remove seeds and pulp.\n", " Pour watermelon juice into ice cube tray; place in freezer until frozen, about 3 hours.\n", " Place 4 cups of frozen watermelon cubes, tequila, lime juice, and sugar into a blender; pulse until smooth.\n" ]

{ "Calories": "403", "Carbs": "53g", "Fat": "1g", "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "broccoli crowns, cut into small pieces", "quanity": "1", "unit": "pound" }, { "name": "cauliflower, broken into small florets", "quanity": "½", "unit": "pound" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "half-and-half", "quanity": "1 ¼", "unit": "cups" }, { "name": "Dijon mustard", "quanity": "½", "unit": "teaspoon" }, { "name": "grated Cheddar cheese", "quanity": "⅔", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "paprika", "quanity": "1⁄16", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "grated Cheddar cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "bread crumbs", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; cook, uncovered, until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a baking dish.\n", " While the broccoli and cauliflower are cooking, melt butter in a saucepan over medium heat. Add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk in half-and-half and mustard; bring to a boil. Reduce the heat to medium-low and simmer until sauce thickens, about 2 minutes.\n", " Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into sauce; cook and stir until both cheeses are melted. Season with salt and pepper.\n", " Pour sauce over broccoli and cauliflower in the baking dish; sprinkle 3 tablespoons Cheddar cheese and bread crumbs over top.\n", " Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.\n" ]

{ "Calories": "213", "Carbs": "10g", "Fat": "16g", "Protein": "9g" }

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

[ { "name": "seedless watermelon cubes", "quanity": "2", "unit": "cups" }, { "name": "lime wedge", "quanity": "1", "unit": "" }, { "name": "kosher salt", "quanity": "1", "unit": "pinch" }, { "name": "ice cubes", "quanity": "", "unit": "" }, { "name": "silver tequila", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "orange-flavored liqueur (such as Cointreau)", "quanity": "¾", "unit": "fluid ounce" }, { "name": "lime juice", "quanity": "¾", "unit": "fluid ounce" }, { "name": "jalapeño slice, plus more for garnish", "quanity": "1", "unit": "thin slice" }, { "name": "watermelon wedge", "quanity": "1", "unit": "" } ]

[ " Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.\n", " In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.\n", " Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.\n" ]

{ "Calories": "382", "Carbs": "64g", "Fat": "1g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "0 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": "10 mins", "yield": null }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "orange zest", "quanity": "3", "unit": "strips" }, { "name": "cubed seeded watermelon", "quanity": "2", "unit": "cups" }, { "name": "white tequila", "quanity": "¾", "unit": "cup" }, { "name": "lime juice", "quanity": "¼", "unit": "cup" }, { "name": "salt or sugar for rimming glasses", "quanity": "1", "unit": "pinch" }, { "name": "lime, cut into wedges", "quanity": "1", "unit": "" }, { "name": "crushed ice, or as needed", "quanity": "2", "unit": "cups" } ]

[ " To make a simple syrup: Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely.\n", " Place watermelon in a blender or food processor. Pulse until pureed.\n", " Stir watermelon puree into a large pitcher with prepared simple syrup, tequila, and lime juice.\n", " Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.\n", " Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.\n" ]

{ "Calories": "241", "Carbs": "38g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "unsweetened, fruit-flavored soft drink mix", "quanity": "1", "unit": "(0.13 ounce) package" } ]

[ " Stir sugar and water together in a medium saucepan. Bring to a boil and simmer for about 1 minute. Remove from heat and stir in drink mix.\n", " Allow to cool, then store in a clean container for pouring. Pour over shaved ice to flavor.\n" ]

{ "Calories": "129", "Carbs": "33g", "Fat": null, "Protein": null }

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

[ { "name": "frozen limeade concentrate, thawed", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "Mexican beer (such as Corona)", "quanity": "3", "unit": "(12 fluid ounce) bottles" }, { "name": "vodka", "quanity": "½", "unit": "cup" }, { "name": "lime wedges, for garnish", "quanity": "6", "unit": "" } ]

[ " Combine the limeade, beer, and vodka in a pitcher; gently stir. Serve over ice and garnish with lime wedges.\n" ]

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

{ "active_time": null, "additional_time": "2 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": null }

[ { "name": "white sugar, or to taste", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "cubed seeded watermelon", "quanity": "3", "unit": "cups" } ]

[ " Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.\n", " Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze to desired consistency according to manufacturer's instructions.\n" ]

{ "Calories": "116", "Carbs": "30g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "cubed seeded watermelon", "quanity": "8", "unit": "cups" }, { "name": "limes, zested and juiced, divided", "quanity": "2", "unit": "medium" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "chili-lime seasoning (such as Tajin)", "quanity": "1", "unit": "pinch" } ]

[ " Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.\n", " Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.\n", " Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.\n", " Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.\n" ]

{ "Calories": "89", "Carbs": "23g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "cubed seeded watermelon", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "white sugar, or to taste", "quanity": "½", "unit": "cup" }, { "name": "lime", "quanity": "4", "unit": "slices " }, { "name": "fresh mint leaves", "quanity": "24", "unit": "" }, { "name": "ice, or as needed", "quanity": "8", "unit": "cups" } ]

[ " Purée watermelon and water in a blender until smooth. Add sugar to taste.\n", " Cut lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with 1 cup ice.\n", " Pour in watermelon agua fresca, and stir before serving.\n" ]

{ "Calories": "72", "Carbs": "19g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "fresh asparagus, trimmed", "quanity": "1", "unit": "bunch" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Drizzle olive oil into a large skillet over medium-high heat. Once oil is hot, add asparagus spears; cover and cook for 5 minutes, stirring occasionally.\n", " Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.\n" ]

{ "Calories": "84", "Carbs": "4g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "chopped green onion", "quanity": "¼", "unit": "cup" }, { "name": "prepared yellow mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.\n", " Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread, crackers, or salad greens.\n" ]

{ "Calories": "333", "Carbs": "2g", "Fat": "30g", "Protein": "13g" }

{ "active_time": null, "additional_time": "1 hr 50 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "9 rolls" }

[ { "name": "water", "quanity": "¾", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "white bread flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "nonfat dry milk powder", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "fast-rising dry yeast", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "light corn syrup", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "chopped pecans (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" } ]

[ " Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.\n", " Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.\n", " Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.\n" ]

{ "Calories": "251", "Carbs": "34g", "Fat": "12g", "Protein": "4g" }

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

[ { "name": "cooked white rice", "quanity": "4", "unit": "cups" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "chicken bouillon powder", "quanity": "2", "unit": "teaspoons" }, { "name": "seasoned salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "cooked, shredded chicken breast meat", "quanity": "5", "unit": "cups" }, { "name": "processed cheese food (eg. Velveeta), cubed", "quanity": "12", "unit": "ounces" }, { "name": "sour cream", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "crushed buttery round crackers", "quanity": "2", "unit": "cups" } ]

[ " Preheat oven to 450 degrees F (230 degrees C).\n", " Spread rice in the bottom of a 9x13 inch baking dish; set aside.\n", " In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.\n", " Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.\n" ]

{ "Calories": "973", "Carbs": "60g", "Fat": "56g", "Protein": "55g" }

{ "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": "12 servings" }

[ { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "paprika", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "skinless, boneless chicken breast halves, cut into bite-size pieces", "quanity": "6", "unit": "" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "chicken stock", "quanity": "1", "unit": "cup" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "sour cream", "quanity": "1 ½", "unit": "cups" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" } ]

[ " Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.\n", " Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.\n", " Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.\n", " Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.\n", " Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.\n" ]

{ "Calories": "170", "Carbs": "8g", "Fat": "10g", "Protein": "13g" }

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

[ { "name": "bulk pork sausage (Optional)", "quanity": "½", "unit": "pound" }, { "name": "frozen bread dough, thawed", "quanity": "1", "unit": "(1 pound) loaf" }, { "name": "hard salami", "quanity": "4", "unit": "slices" }, { "name": "thinly sliced ham", "quanity": "4", "unit": "slices" }, { "name": "American cheese", "quanity": "4", "unit": "slices" }, { "name": "shredded mozzarella cheese", "quanity": "1", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "egg white, lightly beaten", "quanity": "1", "unit": "" } ]

[ " Preheat oven to 425 degrees F (220 degrees C).\n", " Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.\n", " Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.\n", " Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.\n" ]

{ "Calories": "1065", "Carbs": "78g", "Fat": "55g", "Protein": "59g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "3 cups" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "anchovy fillets", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "finely chopped fresh oregano leaves", "quanity": "2", "unit": "tablespoons" }, { "name": "whole peeled tomatoes (preferably San Marzano), crushed", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "baking soda", "quanity": "1", "unit": "pinch" } ]

[ " Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.\n", " Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.\n" ]

{ "Calories": "54", "Carbs": "5g", "Fat": "4g", "Protein": "1g" }

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

[ { "name": "peanut oil", "quanity": "1", "unit": "tablespoon" }, { "name": "thinly sliced bamboo shoots", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "peanut oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "fresh red chile pepper, seeded and minced", "quanity": "1", "unit": "" }, { "name": "crushed red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "ground pork", "quanity": "3", "unit": "ounces" }, { "name": "Shaoxing rice wine", "quanity": "1", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "rice vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "chicken broth", "quanity": "3", "unit": "tablespoons" }, { "name": "green onions, thinly sliced", "quanity": "3", "unit": "" }, { "name": "sesame oil", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.\n", " Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.\n", " Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.\n" ]

{ "Calories": "353", "Carbs": "12g", "Fat": "30g", "Protein": "12g" }

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

[ { "name": "seasoned bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "penne pasta", "quanity": "1", "unit": "(16 ounce) box" }, { "name": "cubed cooked chicken", "quanity": "6", "unit": "cups" }, { "name": "shredded Italian cheese blend", "quanity": "4", "unit": "cups" }, { "name": "fresh baby spinach", "quanity": "3", "unit": "cups" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "Alfredo sauce", "quanity": "1", "unit": "(15 ounce) jar" }, { "name": "pesto sauce", "quanity": "1", "unit": "(15 ounce) jar" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.\n", " Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.\n", " Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.\n", " Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.\n" ]

{ "Calories": "760", "Carbs": "41g", "Fat": "47g", "Protein": "45g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 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": "16 mins", "yield": "24 servings" }

[ { "name": "smoked paprika", "quanity": "2", "unit": "tablespoons" }, { "name": "chili powder", "quanity": "2", "unit": "tablespoons" }, { "name": "curry powder", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "ground turmeric", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cardamom", "quanity": "2", "unit": "teaspoons" }, { "name": "ground coriander", "quanity": "2", "unit": "teaspoons" }, { "name": "onion powder", "quanity": "2", "unit": "teaspoons" }, { "name": "dry mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "fennel seeds", "quanity": "1", "unit": "teaspoon" }, { "name": "garam masala, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "rubbed sage", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "ground ginger", "quanity": "1", "unit": "pinch" } ]

[ " Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.\n" ]

{ "Calories": "13", "Carbs": "2g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": "8 hrs", "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": "9 hrs 20 mins", "yield": null }

[ { "name": "cold water", "quanity": "1", "unit": "quart" }, { "name": "maple syrup", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "chopped fresh ginger", "quanity": "3", "unit": "tablespoons" }, { "name": "cracked black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "dried rosemary", "quanity": "2", "unit": "teaspoons" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "boneless pork loin roast", "quanity": "1", "unit": "(2 1/2 pound)" }, { "name": "salt and freshly ground black pepper", "quanity": "", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "maple syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "tablespoons" } ]

[ " Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.\n", " Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.\n", " Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.\n", " Preheat the oven to 325 degrees F (165 degrees C).\n", " Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.\n", " Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.\n", " Mix maple syrup and Dijon together in a small bowl; spread mixture all over top and sides of roast. Continue to cook until pork is slightly pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "376", "Carbs": "19g", "Fat": "19g", "Protein": "31g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": "8 servings" }

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "shiitake mushrooms, sliced", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "fresh rosemary, chopped", "quanity": "1", "unit": "sprig" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "2 ½", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" }, { "name": "uncooked prepared beef, veal and pork meatloaf", "quanity": "1", "unit": "(2 1/2 pound)" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.\n", " Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.\n", " Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.\n", " Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.\n", " Remove from heat and stir in heavy cream.\n", " Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.\n", " Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n", " Remove pan from the oven and gently remove meatloaf to a serving platter.\n", " Skim off any extra fat from the surface of the sauce.\n", " Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.\n" ]

{ "Calories": "324", "Carbs": "14g", "Fat": "17g", "Protein": "28g" }

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

[ { "name": "pine nuts", "quanity": "¼", "unit": "cup" }, { "name": "chopped spinach", "quanity": "8", "unit": "cups" }, { "name": "halved cherry tomatoes", "quanity": "1", "unit": "cup" }, { "name": "chopped cooked chicken ", "quanity": "1 ½", "unit": "cups" }, { "name": "avocado - peeled, pitted, and sliced", "quanity": "1", "unit": "large" }, { "name": "corn kernels", "quanity": "½", "unit": "cup" }, { "name": "crumbled goat cheese", "quanity": "⅓", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" } ]

[ " Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.\n", " Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.\n", " Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.\n" ]

{ "Calories": "441", "Carbs": "18g", "Fat": "32g", "Protein": "26g" }

{ "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 brownie" }

[ { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "cocoa powder ", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "splash" } ]

[ " Stir flour, sugar, cocoa powder, cinnamon, and salt together in a microwave-safe mug. Stir water, oil, and vanilla extract into flour mixture with a fork until smooth.\n", " Microwave until set, 1 to 5 minutes.\n" ]

{ "Calories": "588", "Carbs": "81g", "Fat": "30g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 55 mins", "yield": null }

[ { "name": "sauerkraut, drained", "quanity": "3", "unit": "(32 ounce) packages" }, { "name": "Granny Smith apples, sliced", "quanity": "2", "unit": "" }, { "name": "onion, coarsely chopped", "quanity": "½", "unit": "large" }, { "name": "caraway seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "apple cider, or more to taste, divided", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "Thai seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "boneless pork loin roast", "quanity": "1", "unit": "(5 pound)" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.\n", " Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.\n", " Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.\n", " Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "372", "Carbs": "32g", "Fat": "12g", "Protein": "36g" }

{ "active_time": null, "additional_time": "4 hrs 10 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs 40 mins", "yield": null }

[ { "name": "whole milk", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg yolks", "quanity": "4", "unit": "large" }, { "name": "unsalted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "vanilla wafers", "quanity": "1", "unit": "(11 ounce) box" }, { "name": "bananas, sliced", "quanity": "4", "unit": "large" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "powdered sugar", "quanity": "¼", "unit": "cup" } ]

[ " Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.\n", " Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.\n", " Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.\n", " When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.\n", " Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.\n" ]

{ "Calories": "383", "Carbs": "54g", "Fat": "17g", "Protein": "5g" }

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

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs, separated, divided", "quanity": "4", "unit": "large" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla wafers, divided", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "bananas, sliced, or more to taste", "quanity": "4", "unit": "medium" }, { "name": "cream of tartar", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "5", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Make the pudding: Combine sugar, flour, and salt in a bowl. Set egg whites aside for meringue.\n", " Beat egg yolks in a heavy saucepan over medium heat. Add sugar mixture alternately with milk and vanilla, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.\n", " Line the bottom of a baking dish with 1/2 of the wafers. Layer 1/2 of the banana slices over wafers and cover with 1/2 of the pudding. Repeat layers once more.\n", " Make the meringue: Beat reserved egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla. Spoon meringue over pudding.\n", " Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.\n" ]

{ "Calories": "487", "Carbs": "86g", "Fat": "13g", "Protein": "8g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "1 9-inch pie" }

[ { "name": "vanilla wafer crumbs", "quanity": "2", "unit": "cups" }, { "name": "bananas, sliced into 1/4 inch slices", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "egg yolks", "quanity": "3", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "egg whites", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Preheat oven to 350 degrees F (175 degrees C).\n", " Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.\n", " To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.\n", " Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.\n", " Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.\n", " To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.\n", " Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.\n" ]

{ "Calories": "504", "Carbs": "92g", "Fat": "13g", "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": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "rotini pasta", "quanity": "unknown", "unit": "8 ounces" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "¼", "unit": "cup" }, { "name": "chili powder, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "whole kernel corn", "quanity": "1 ½", "unit": "cups" }, { "name": "black beans, drained and rinsed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced green bell pepper", "quanity": "½", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "fresh cilantro leaves", "quanity": "½", "unit": "cup" }, { "name": "chopped roma (plum) tomatoes", "quanity": "1", "unit": "cup" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.\n", " Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.\n", " Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.\n" ]

{ "Calories": "240", "Carbs": "31g", "Fat": "10g", "Protein": "8g" }

{ "active_time": null, "additional_time": "1 hr 45 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": "12 hot cross buns" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "egg, separated, divided", "quanity": "1", "unit": "large" }, { "name": "butter, softened", "quanity": "3", "unit": "tablespoons" }, { "name": "active dry yeast", "quanity": "1", "unit": "tablespoon" }, { "name": "instant powdered milk", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "⅜", "unit": "teaspoon" }, { "name": "dried currants", "quanity": "¾", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "confectioners' sugar", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "2", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" } ]

[ " Put flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.\n", " When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.\n", " Punch down dough on a floured surface, cover, and let rest for 10 minutes.\n", " Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough.\n", " Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.\n", " Mix together confectioners' sugar, milk, and vanilla until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.\n" ]

{ "Calories": "217", "Carbs": "41g", "Fat": "4g", "Protein": "5g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "tri-colored pasta assortment", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "tomatoes, diced", "quanity": "2", "unit": "large" }, { "name": "cucumber, peeled and diced", "quanity": "1", "unit": "large" }, { "name": "red onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "(16 ounce) bottle" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain and rinse in cold water.\n", " Combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing in a large bowl; toss to coat. Cover and refrigerate the salad for at least 1 hour to overnight.\n" ]

{ "Calories": "387", "Carbs": "52g", "Fat": "17g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "fresh ground black pepper ", "quanity": "¼", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "butter, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "dry white wine", "quanity": "1", "unit": "cup" }, { "name": "chicken broth", "quanity": "⅓", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "capers", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "angel hair pasta, cooked and drained", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Gather all ingredients.\n", " Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.\n", " Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.\n", " Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.\n", " Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.\n", " Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.\n", " Stir in parsley and remaining 2 tablespoons butter.\n", " Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.\n", " Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.\n", " Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.\n" ]

{ "Calories": "543", "Carbs": "43g", "Fat": "23g", "Protein": "31g" }

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

[ { "name": "bow-tie pasta", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "cucumber, thinly sliced", "quanity": "1", "unit": "large" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "large" }, { "name": "dried dill", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white vinegar", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "prepared mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.\n", " Stir pasta, cucumber, onion, and dill in a salad bowl.\n", " Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.\n" ]

{ "Calories": "228", "Carbs": "49g", "Fat": "3g", "Protein": "4g" }

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

[ { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "red wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly g", "quanity": "unknown", "unit": "unknown" }, { "name": "spring mix", "quanity": "4", "unit": "cups" }, { "name": "seedless watermelon, diced", "quanity": "4", "unit": "cups" }, { "name": "Montchevre honey goat cheese", "quanity": "½", "unit": "(4 ounce) log" }, { "name": "hazelnuts, chopped", "quanity": "½", "unit": "cup" } ]

[ " Whisk together olive oil, lemon juice, vinegar, salt, and pepper.\n", " In a large bowl, gently toss spring mix and watermelon together with vinaigrette.\n", " Top with goat cheese and hazelnuts to serve.\n" ]

{ "Calories": "163", "Carbs": "9g", "Fat": "14g", "Protein": "3g" }

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

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "white balsamic vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "grape tomatoes, halved", "quanity": "8", "unit": "ounces" }, { "name": "arugula", "quanity": "3", "unit": "cups" }, { "name": "sliced red onion", "quanity": "1", "unit": "cup" }, { "name": "watermelon, cubed", "quanity": "2", "unit": "pounds" }, { "name": "feta cheese, cut into 1/4-inch cubes", "quanity": "4", "unit": "ounces" } ]

[ " Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.\n" ]

{ "Calories": "131", "Carbs": "12g", "Fat": "8g", "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": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "green bell peppers, tops and seeds removed", "quanity": "4", "unit": "medium" }, { "name": "tomato sauce", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "lean ground beef", "quanity": "1 ½", "unit": "pounds" }, { "name": "leftover cooked white rice", "quanity": "1", "unit": "cup" }, { "name": "Italian-style bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "6", "unit": "tablespoons" }, { "name": "finely chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients. Bring a large pot of water to a boil.\n", " Add peppers and boil until softened, 4 to 5 minutes. Transfer peppers to a colander and run under cold water to cool.\n", " Mix ground beef, cooked rice, bread crumbs, 4 tablespoons Parmesan, onion, egg, garlic powder, salt, and pepper together in a large bowl until well combined.\n", " Preheat the oven to 350 degrees F (175 degrees C). Spoon beef mixture into peppers.\n", " Place peppers into a baking dish with the stuffing facing up.\n", " Stir tomato sauce and vinegar together in a bowl. Pour tomato sauce mixture over peppers.\n", " Sprinkle remaining 2 tablespoons Parmesan over top.\n", " Bake in the preheated oven, basting peppers with sauce several times, until beef filling is no longer pink in the center, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "557", "Carbs": "39g", "Fat": "26g", "Protein": "43g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "basil leaves", "quanity": "1/4", "unit": "cup" }, { "name": "1/2-inch cubes watermelon", "quanity": "4", "unit": "cups" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt, or to taste", "quanity": "1/4", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1/4", "unit": "teaspoon" } ]

[ " Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.\n", " Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.\n", " Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.\n" ]

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

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

[ { "name": "potatoes, sliced", "quanity": "4", "unit": "" }, { "name": "red onion, sliced", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "4", "unit": "tablespoons" } ]

[ " Preheat an outdoor grill for medium heat.\n", " For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.\n", " Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.\n" ]

{ "Calories": "278", "Carbs": "40g", "Fat": "12g", "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": "8", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "8 fritters" }

[ { "name": "seeded, grated summer squash", "quanity": "2", "unit": "cups" }, { "name": "all-purpose baking mix (such as Bisquick)", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "butter, melted", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic and herb seasoning, or more to taste", "quanity": "1", "unit": "pinch" }, { "name": "oil for frying, or as needed", "quanity": "⅓", "unit": "cup" } ]

[ " Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.\n", " Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 ½ to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.\n" ]

{ "Calories": "80", "Carbs": "6g", "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": "5", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "5 ears corn" }

[ { "name": "corn, husks and silk removed", "quanity": "5", "unit": "ears" }, { "name": "mayonnaise", "quanity": "1/2", "unit": "cup" }, { "name": "shredded Parmesan cheese", "quanity": "1", "unit": "cup" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.\n", " Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.\n", " Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.\n" ]

{ "Calories": "311", "Carbs": "20g", "Fat": "23g", "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": "4", "soak_time": null, "stand_time": null, "total_time": "8 hrs 5 mins", "yield": null }

[ { "name": "coconut milk", "quanity": "½", "unit": "(14 ounce) can" }, { "name": "evaporated milk", "quanity": "½", "unit": "(12 ounce) can" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" } ]

[ " Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.\n", " Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.\n" ]

{ "Calories": "212", "Carbs": "19g", "Fat": "14g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "6 cups" }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "cubed watermelon", "quanity": "4", "unit": "cups" }, { "name": "cold water", "quanity": "3", "unit": "cups" }, { "name": "fresh lemon juice", "quanity": "½", "unit": "cup" }, { "name": "ice cubes", "quanity": "6", "unit": "cups" } ]

[ " Place watermelon into a blender; cover and puree until smooth. Strain through a fine mesh sieve.\n", " Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat; stir in 3 cups of cold water and lemon juice.\n", " Divide ice into 12 glasses; scoop 2 to 3 tablespoons of watermelon puree over ice, then top with lemonade. Gently stir before serving.\n" ]

{ "Calories": "50", "Carbs": "13g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "192", "soak_time": null, "stand_time": null, "total_time": "2 hrs 55 mins", "yield": "6 pints" }

[ { "name": "diced yellow squash", "quanity": "8", "unit": "cups" }, { "name": "diced onion (Optional)", "quanity": "2", "unit": "cups" }, { "name": "red bell peppers, diced", "quanity": "2", "unit": "" }, { "name": "green bell peppers, diced", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "vinegar", "quanity": "2", "unit": "cups" }, { "name": "celery seeds", "quanity": "2", "unit": "teaspoons" }, { "name": "whole mustard seeds", "quanity": "2", "unit": "teaspoons" }, { "name": "(1 pint) canning jars with lids and rings", "quanity": "6", "unit": "" } ]

[ " Place squash, onion, and red and green bell peppers into a large bowl; sprinkle with salt and toss to combine. Allow vegetables to drain for 1 hour. Discard juice.\n", " Place sugar, vinegar, celery seeds, and mustard seeds into a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.\n", " Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.\n", " Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.\n", " Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.\n" ]

{ "Calories": "15", "Carbs": "4g", "Fat": null, "Protein": "0g" }

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

[ { "name": "watermelon, seeded and diced", "quanity": "1 ½", "unit": "cups" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" } ]

[ " Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into popsicle molds and freeze until solid, about 2 hours.\n", " Run hot water over popsicle molds for a few seconds to unmold.\n" ]

{ "Calories": "31", "Carbs": "8g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "seedless watermelon, cut into 1-inch cubes", "quanity": "1", "unit": "large" }, { "name": "tomatoes, cut into 1-inch dice", "quanity": "4", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "cup" }, { "name": "sweet onion, thinly sliced", "quanity": "1", "unit": "large" }, { "name": "mint leaves, sliced thinly", "quanity": "12", "unit": "" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "white balsamic vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "coarse salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Gently mix watermelon, tomatoes, feta cheese, onion, and mint in a large bowl.\n", " Whisk olive oil, vinegar, salt, and pepper together in a small bowl; drizzle over salad and gently toss to coat.\n" ]

{ "Calories": "314", "Carbs": "61g", "Fat": "9g", "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": "6", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "head of bok choy", "quanity": "1", "unit": "(2 pound)" }, { "name": "melted butter", "quanity": "¼", "unit": "cup" }, { "name": "garlic powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "paprika", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground black pepper, divided", "quanity": "1 ⅛", "unit": "teaspoons" }, { "name": "seasoned salt (such as Lawry's)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.\n", " Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.\n", " Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.\n" ]

{ "Calories": "90", "Carbs": "4g", "Fat": "8g", "Protein": "2g" }

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

[ { "name": "zucchini, finely grated", "quanity": "3", "unit": "large" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "5", "unit": "tablespoons" }, { "name": "Parmesan cheese", "quanity": "4", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "oil for frying", "quanity": "", "unit": "" }, { "name": "grated Parmesan cheese, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "sour cream, for topping", "quanity": "¼", "unit": "cup" } ]

[ " Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.\n", " Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.\n", " Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.\n" ]

{ "Calories": "138", "Carbs": "7g", "Fat": "11g", "Protein": "3g" }

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

[ { "name": "water, or as needed", "quanity": "1", "unit": "quart" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "cup" }, { "name": "corn", "quanity": "2", "unit": "ears" } ]

[ " Make a brine: Stir water, sugar, and salt together until sugar and salt dissolves in a container large enough to hold the corn.\n", " Submerge corn in the brine; let corn soak for at least 1 hour.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.\n" ]

{ "Calories": "271", "Carbs": "67g", "Fat": "1g", "Protein": "3g" }

{ "active_time": "20 mins", "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": null, "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "thick-cut bacon, chopped", "quanity": "2", "unit": "slices" }, { "name": "chopped yellow onion", "quanity": "1", "unit": "cup" }, { "name": "chopped red bell pepper", "quanity": "1", "unit": "cup" }, { "name": "ground sirloin", "quanity": "1", "unit": "pound" }, { "name": "hot pork country sausage (such as Jimmy Dean)", "quanity": "8", "unit": "ounces" }, { "name": "chopped garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "condensed cream of mushroom soup (such as Campbell's®)", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "whole milk", "quanity": "½", "unit": "cup" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "frozen corn kernels", "quanity": "1", "unit": "cup" }, { "name": "shredded extra-sharp Cheddar cheese, divided", "quanity": "1 ½", "unit": "cups" }, { "name": "frozen tater tots", "quanity": "1", "unit": "(32 ounce) package" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center position.\n", " Heat a large cast-iron skillet over medium. Add bacon and cook, stirring often, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings.\n", " Add onion and bell pepper to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Increase heat to medium-high and add ground beef and sausage. Cook, stirring, until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and drain fat, if desired. Stir in soup, milk, sour cream, salt, and black pepper. Stir in corn, bacon, and 1/2 cup of the cheese.\n", " Sprinkle top evenly with remaining 1 cup cheese and arrange tots in concentric circles over cheese layer (there will be about 1 1/2 cups tots leftover; reserve for another use).\n", " Bake in the preheated oven until top is golden brown and beef mixture is bubbly, about 35 minutes. Let sit for 5 minutes before serving. Sprinkle with parsley and serve hot.\n" ]

{ "Calories": "730", "Carbs": "44g", "Fat": "46g", "Protein": "38g" }

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

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onions, finely chopped", "quanity": "2", "unit": "" }, { "name": "tomato purée", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "dried oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.\n", " Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.\n" ]

{ "Calories": "106", "Carbs": "14g", "Fat": "5g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": "16 strawberries" }

[ { "name": "semisweet chocolate chips (such as Hershey's)", "quanity": "1", "unit": "(12 ounce) bag" }, { "name": "milk chocolate chips (such as Hershey's)", "quanity": "1", "unit": "(12 ounce) bag" }, { "name": "large strawberries", "quanity": "2", "unit": "(16 ounce) packages" } ]

[ " Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat and stir in remaining semisweet and milk chocolate chips until melted and smooth.\n", " Line a baking sheet with waxed paper. Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated, then arrange on the prepared baking sheet.\n", " Chill in the refrigerator until chocolate coating sets, about 2 hours.\n" ]

{ "Calories": "232", "Carbs": "30g", "Fat": "14g", "Protein": "3g" }

{ "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": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "large" }, { "name": "boneless lamb shoulder, cut into 1-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "water, or as needed to cover", "quanity": "2", "unit": "cups" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "frozen okra, thawed", "quanity": "1", "unit": "(10 ounce) package" } ]

[ " Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.\n", " Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.\n", " Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.\n" ]

{ "Calories": "339", "Carbs": "11g", "Fat": "26g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "baby bella mushrooms, sliced", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "carrot, chopped", "quanity": "1", "unit": "" }, { "name": "celery stalk, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "pearled farro", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper, to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "dry white wine", "quanity": "1", "unit": "cup" }, { "name": "low-sodium vegetable broth", "quanity": "5", "unit": "cups" }, { "name": "frozen peas", "quanity": "½", "unit": "cup" } ]

[ " Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.\n", " Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.\n", " Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.\n" ]

{ "Calories": "243", "Carbs": "39g", "Fat": "6g", "Protein": "7g" }

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

[ { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "celery, chopped", "quanity": "4", "unit": "stalks" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "dried tarragon", "quanity": "½", "unit": "teaspoon" }, { "name": "caraway seeds", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "beef stock", "quanity": "4", "unit": "cups" }, { "name": "half-and-half", "quanity": "1", "unit": "quart" }, { "name": "cooked corned beef, chopped", "quanity": "1", "unit": "pound" }, { "name": "sauerkraut", "quanity": "1", "unit": "cup" }, { "name": "seasoned salt (such as Spice Islands Beau Monde Seasoning)", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded Swiss cheese, divided", "quanity": "2 ½", "unit": "cups" }, { "name": "rye croutons", "quanity": "1", "unit": "(6 ounce) package" } ]

[ " Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.\n", " Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.\n", " Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.\n", " Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.\n" ]

{ "Calories": "590", "Carbs": "25g", "Fat": "43g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "russet potatoes, scrubbed", "quanity": "2", "unit": "large" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Poke potatoes several times with a fork; place onto a microwave-safe plate. Microwave on high power for 5 minutes, turning potatoes over halfway through.\n", " Slice each potato open lengthwise; microwave for 2 more minutes.\n", " Brush oil on the cut sides, then season with salt and pepper. Cook on the preheated grill until potatoes are tender on the inside and crispy on the outside, 15 to 20 minutes, turning halfway through.\n" ]

{ "Calories": "203", "Carbs": "32g", "Fat": "7g", "Protein": "4g" }

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

[ { "name": "fresh strawberries, hulled and halved", "quanity": "1", "unit": "pint" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "vanilla (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Hull strawberries and cut them in half.\n", " Combine strawberries, sugar, and vanilla in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.\n", " Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.\n", " Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.\n", " Add pureed mixture back into the remaining sauce and stir until blended.\n", " Serve over a slice of cheesecake.\n" ]

{ "Calories": "96", "Carbs": "24g", "Fat": "0g", "Protein": "1g" }

{ "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": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 40 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "boneless beef chuck, cut into 1-inch cubes", "quanity": "¾", "unit": "pound" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "red wine", "quanity": "½", "unit": "cup" }, { "name": "condensed tomato soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "water", "quanity": "1 ¼", "unit": "cups" }, { "name": "potatoes, peeled and diced", "quanity": "2", "unit": "" }, { "name": "carrots, cut into 1-inch pieces", "quanity": "2", "unit": "" }, { "name": "celery, coarsely chopped", "quanity": "2", "unit": "stalks" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(7 ounce) can" }, { "name": "chopped onion", "quanity": "¾", "unit": "cup" }, { "name": "beef stock concentrate (such as Knorr Homestyle Stock)", "quanity": "1", "unit": "(4.66 ounce) container" }, { "name": "mushroom stems and pieces, drained", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "dry vegetable soup mix (such as Knorr)", "quanity": "1", "unit": "(.4 ounce) packet" }, { "name": "dried basil", "quanity": "¼", "unit": "teaspoon" }, { "name": "beef stock, or as needed", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.\n", " Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.\n", " Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.\n", " Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.\n" ]

{ "Calories": "469", "Carbs": "56g", "Fat": "17g", "Protein": "18g" }

{ "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": null }

[ { "name": "extra virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "cubed pork stew meat", "quanity": "2", "unit": "pounds" }, { "name": "garlic powder, or to taste", "quanity": "1/2", "unit": "teaspoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "cornstarch, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "red potatoes", "quanity": "8", "unit": "" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "sweet onion, diced", "quanity": "1", "unit": "" }, { "name": "whole kernel corn", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "stewed tomatoes", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "beef broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "milk", "quanity": "1 ¼", "unit": "cups" }, { "name": "Italian seasoning", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat olive oil in a large skillet over medium heat. Sprinkle pork on all sides with garlic powder, salt, and pepper, then lightly coat with cornstarch. Place pork in the skillet and cook in hot oil until lightly browned but not done.\n", " Transfer pork to a slow cooker. Add potatoes, bell peppers, onion, and corn to pork in the slow cooker.\n", " Mix together tomatoes, broth, condensed soup, milk, and Italian seasoning in a medium bowl until combined; pour into the slow cooker.\n", " Cook on High for 1 hour. Reduce heat to Low and continue cooking for at least 1 more hour.\n" ]

{ "Calories": "798", "Carbs": "92g", "Fat": "31g", "Protein": "41g" }

{ "active_time": null, "additional_time": "1 hr 15 mins", "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": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "lemon cake mix (such as Duncan Hines Perfectly Moist Lemon Supreme)", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "lemon curd", "quanity": "1", "unit": "(11 ounce) jar" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "lemon zest (optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.\n", " Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.\n", " Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.\n", " Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.\n", " Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.\n" ]

{ "Calories": "231", "Carbs": "38g", "Fat": "8g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 40 mins", "yield": "1 loaf" }

[ { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "bread flour", "quanity": "2", "unit": "cups" }, { "name": "cake flour", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "5", "unit": "teaspoons" }, { "name": "dry instant yeast", "quanity": "½", "unit": "teaspoon" }, { "name": "pandan paste", "quanity": "1", "unit": "teaspoon" }, { "name": "pandan flavor", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Place milk, egg, bread flour, cake flour, sugar, yeast, pandan paste, pandan flavor, and butter into a bread machine in the order listed. Select light crust setting. Run bread cycle.\n", " Remove bread from the machine after the cycle is done, about 2 hours and 30 minutes.\n" ]

{ "Calories": "173", "Carbs": "29g", "Fat": "4g", "Protein": "5g" }

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

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "cream of tartar", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" } ]

[ " Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl until combined. Add milk and beaten eggs; stir until batter is consistency of thick cream.\n", " Heat a large nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.\n" ]

{ "Calories": "70", "Carbs": "13g", "Fat": "1g", "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "Vidalia or other sweet onion, sliced", "quanity": "½", "unit": "" }, { "name": "collard greens - rinsed, trimmed, and chopped", "quanity": "1 ½", "unit": "pounds" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "melted butter", "quanity": "5", "unit": "tablespoons" }, { "name": "balsamic vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "grated fresh ginger root", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until wilted slightly, and all fit in the skillet. Pour in water and cook, stirring occasionally, until greens are bright and tender, 5 to 7 minutes; check often and lower heat as necessary to prevent burning. Drain.\n", " While greens are cooking, whisk together melted butter, vinegar, honey, and ginger in a serving bowl.\n", " Add drained greens to the bowl and toss with vinegar mixture. Season with salt and pepper; serve warm.\n" ]

{ "Calories": "128", "Carbs": "11g", "Fat": "9g", "Protein": "2g" }

{ "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": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": null }

[ { "name": "salted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "red onions, thinly sliced", "quanity": "2", "unit": "large" }, { "name": "sweet onions, thinly sliced", "quanity": "2", "unit": "large" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "mushroom broth (such as Pacific Foods)", "quanity": "4", "unit": "cups" }, { "name": "fino dry sherry ", "quanity": "⅔", "unit": "cup" }, { "name": "vegan Worcestershire sauce (such as The Wizard's)", "quanity": "1", "unit": "tablespoon" }, { "name": "dried parsley", "quanity": "2", "unit": "teaspoons" }, { "name": "herbes de Provence", "quanity": "2", "unit": "teaspoons" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "Parmesan cheese rind", "quanity": "1", "unit": "(1 ounce) piece" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "French baguette slices", "quanity": "8", "unit": "" }, { "name": "grated Gruyère cheese", "quanity": "¾", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" } ]

[ " Melt butter with olive oil in a large pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.\n", " Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into caramelized onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.\n", " Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.\n", " Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for 20 more minutes.\n", " Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Arrange baguette slices on a baking sheet.\n", " Toast baguette slices under the preheated broiler for 2 to 3 minutes per side. Remove from the oven and set aside.\n", " Carefully remove cheese rind from the pot and discard.\n", " Fill 4 oven-safe bowls evenly with soup and sprinkle each lightly with Gruyère and Parmesan. Top each with 2 baguette slices and sprinkle with remaining Gruyère and Parmesan. Place the soup bowls on a baking sheet.\n", " Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.\n" ]

{ "Calories": "478", "Carbs": "37g", "Fat": "26g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "12 mushrooms" }

[ { "name": "bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "½", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "mushrooms", "quanity": "12", "unit": "medium" }, { "name": "oil for frying, or as needed", "quanity": "2", "unit": "cups" }, { "name": "tartar sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic", "quanity": "2", "unit": "cloves" } ]

[ " Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a medium resealable plastic bag.\n", " Beat egg in a large bowl. Add mushrooms and toss until well coated.\n", " Place 1 mushroom in bread crumb mixture in the bag; seal and shake to coat. Repeat with remaining mushrooms.\n", " Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Cook mushrooms in hot oil until golden brown, about 5 minutes. Remove to a paper towel-lined plate to cool and drain.\n", " Place tartar sauce in a small bowl. Crush garlic cloves into tartar sauce and mix well. Serve alongside fried mushrooms for dipping.\n" ]

{ "Calories": "201", "Carbs": "15g", "Fat": "14g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 5 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": "4 hrs 25 mins", "yield": null }

[ { "name": "all-purpose flour, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "onion powder, or more to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cubed beef stew meat", "quanity": "1 ½", "unit": "pounds" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "baby carrots, quartered", "quanity": "½", "unit": "(16 ounce) package" }, { "name": "yellow onion, quartered and sliced", "quanity": "½", "unit": "" }, { "name": "red potatoes, quartered", "quanity": "4", "unit": "" }, { "name": "celery, roughly chopped", "quanity": "2", "unit": "stalks" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "red wine", "quanity": "¾", "unit": "cup" }, { "name": "beef broth", "quanity": "¼", "unit": "cup" }, { "name": "tomato paste", "quanity": "¼", "unit": "cup" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" } ]

[ " Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.\n", " Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.\n", " Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.\n", " Cook on Low until beef and vegetables are tender, 4 to 6 hours.\n" ]

{ "Calories": "398", "Carbs": "27g", "Fat": "19g", "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": "30 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "8 hrs 30 mins", "yield": null }

[ { "name": "apples - peeled, cored and sliced", "quanity": "8", "unit": "" }, { "name": "sauerkraut with juice", "quanity": "1", "unit": "(32 ounce) package" }, { "name": "cocktail-size smoked link sausages", "quanity": "4", "unit": "(16 ounce) packages" }, { "name": "cola-flavored carbonated beverage", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "apple juice", "quanity": "1 ½", "unit": "cups" }, { "name": "brown sugar, or to taste", "quanity": "½", "unit": "cup" } ]

[ " Place apples, sauerkraut with juice, and smoked sausages into a slow cooker.\n", " Stir together cola, apple juice, and brown sugar in a large bowl until sugar dissolves; pour over apple mixture in the slow cooker. Stir to combine.\n", " Cook on High for 2 hours, then on Low for 6 to 8 hours.\n" ]

{ "Calories": "336", "Carbs": "19g", "Fat": "24g", "Protein": "12g" }

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

[ { "name": "lime soda", "quanity": "1", "unit": "liter" }, { "name": "rum", "quanity": "4", "unit": "fluid ounces" }, { "name": "grenadine syrup", "quanity": "4", "unit": "fluid ounces" }, { "name": "lime, juiced", "quanity": "1", "unit": "" }, { "name": "lime, sliced", "quanity": "1", "unit": "" }, { "name": "maraschino cherries", "quanity": "4", "unit": "" } ]

[ " Gather all ingredients.\n", " Stir together lime soda, rum, grenadine, and lime juice in a mixing glass.\n", " Pour into 4 chilled glasses.\n", " Garnish with lime slices and cherries.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 9-inch pie" }

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "unsweetened cocoa powder", "quanity": "5", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "pie crust, baked", "quanity": "1", "unit": "(9 inch)" }, { "name": "cream of tartar", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "6", "unit": "tablespoons" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Separate eggs. Set whites aside for meringue.\n", " Make the pie: Mix sugar, cocoa, and cornstarch together in a medium saucepan. Gradually mix in milk. Place over medium-high heat and cook, stirring often, until thickened and bubbly, 4 to 5 minutes. Reduce the heat to medium-low; cook and stir for 2 minutes. Remove from the heat.\n", " Pour about 1 cup hot filling into egg yolks, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; whisk to combine with hot filling.\n", " Set over medium heat and bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into crust.\n", " Make the meringue: Beat reserved egg whites and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form.\n", " Gradually beat in sugar, then continue to beat until stiff peaks form.\n", " Spread evenly over hot filling, all the way to the crust.\n", " Bake in the preheated oven until meringue is golden, 12 to 15 minutes.\n" ]

{ "Calories": "267", "Carbs": "44g", "Fat": "9g", "Protein": "6g" }

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

[ { "name": "fresh zucchini blossoms", "quanity": "12", "unit": "" }, { "name": "soft goat cheese at room temperature", "quanity": "¾", "unit": "cup" }, { "name": "shredded Gruyère cheese", "quanity": "¼", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "freshly ground black pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "self-rising flour", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "½", "unit": "cup" }, { "name": "ice-cold water, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "vegetable oil for frying, or as needed", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour, or as needed", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.\n", " Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.\n", " Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.\n", " Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.\n", " Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.\n", " Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.\n", " Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.\n", " Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.\n", " Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.\n" ]

{ "Calories": "448", "Carbs": "13g", "Fat": "42g", "Protein": "5g" }

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

[ { "name": "hamburger buns", "quanity": "4", "unit": "" }, { "name": "butter, softened, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "ground chuck beef (80% lean)", "quanity": "1", "unit": "pound" }, { "name": "4 (6-inch) squares parchment paper", "quanity": "unknown", "unit": "unknown" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "American cheese", "quanity": "4", "unit": "slices" }, { "name": "burger toppings of choice", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.\n", " Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.\n", " Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.\n", " Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.\n" ]

{ "Calories": "632", "Carbs": "22g", "Fat": "47g", "Protein": "29g" }

{ "active_time": null, "additional_time": "6 hrs", "bake_time": null, "chill_time": null, "cook_time": "10 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": "16 hrs 20 mins", "yield": null }

[ { "name": "dry navy beans", "quanity": "1", "unit": "pound" }, { "name": "water, or as needed to cover soaked beans", "quanity": "2", "unit": "quarts" }, { "name": "cubed cooked ham", "quanity": "2", "unit": "cups" }, { "name": "potatoes, peeled and diced", "quanity": "2", "unit": "medium" }, { "name": "carrots, peeled and shredded", "quanity": "3", "unit": "" }, { "name": "celery, sliced", "quanity": "3", "unit": "stalks" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" } ]

[ " Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.\n", " Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.\n", " Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.\n" ]

{ "Calories": "324", "Carbs": "47g", "Fat": "7g", "Protein": "19g" }

{ "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": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "carrots, chopped", "quanity": "2", "unit": "" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "pearl barley", "quanity": "¾", "unit": "cup" }, { "name": "dry brown lentils", "quanity": "¾", "unit": "cup" }, { "name": "dried porcini mushrooms, rinsed", "quanity": "⅓", "unit": "cup" }, { "name": "low-sodium beef broth", "quanity": "2", "unit": "quarts" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "sliced button mushrooms", "quanity": "4", "unit": "cups" }, { "name": "dry sherry (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.\n", " Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.\n" ]

{ "Calories": "265", "Carbs": "33g", "Fat": "9g", "Protein": "14g" }

{ "active_time": null, "additional_time": "3 hrs 40 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 30 mins", "yield": "1 loaf" }

[ { "name": "warm water", "quanity": "1", "unit": "cup" }, { "name": "bread flour, or as needed, divided", "quanity": "2 ½", "unit": "cups" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "white sugar", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cornmeal", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cornmeal, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until yeast softens and forms a creamy mixture, about 40 minutes.\n", " Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add 2 cups bread flour to yeast mixture until the dough pulls together.\n", " Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.\n", " Turn dough out onto a lightly floured surface and roll into a 14-inch-wide rectangle. Starting from the long end, roll dough into a loaf, finishing seam-side down.\n", " Dust a baking sheet with 1 tablespoon cornmeal. Place loaf onto the baking sheet, cover with a dry towel, and let rise until doubled in volume, about 1 hour.\n", " Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.\n", " Cut a 1/2-inch deep slash down the center of the loaf.\n", " Bake in the preheated oven until the top is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.\n" ]

{ "Calories": "103", "Carbs": "13g", "Fat": "5g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "beef broth", "quanity": "4", "unit": "quarts" }, { "name": "onion, sliced into rings", "quanity": "1", "unit": "large" }, { "name": "fresh ginger root", "quanity": "6", "unit": "slices" }, { "name": "lemongrass", "quanity": "1", "unit": "stalk" }, { "name": "cinnamon stick", "quanity": "1", "unit": "" }, { "name": "whole black peppercorns", "quanity": "1", "unit": "teaspoon" }, { "name": "bean sprouts", "quanity": "1", "unit": "(8 ounce) package " }, { "name": "fresh basil leaves", "quanity": "1", "unit": "cup" }, { "name": "fresh mint leaves", "quanity": "1", "unit": "cup" }, { "name": "loosely packed cilantro leaves", "quanity": "1", "unit": "cup" }, { "name": "fresh jalapeño peppers, sliced into rings", "quanity": "3", "unit": "unknown" }, { "name": "limes, cut into wedges", "quanity": "2", "unit": "" }, { "name": "dried rice noodles", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "sirloin tip, cut into thin slices", "quanity": "1", "unit": "pound" }, { "name": "fish sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "hoisin sauce", "quanity": "½", "unit": "tablespoon" }, { "name": "hot pepper sauce", "quanity": "1", "unit": "dash" } ]

[ " Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.\n", " When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.\n", " Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.\n", " Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.\n" ]

{ "Calories": "528", "Carbs": "73g", "Fat": "14g", "Protein": "27g" }

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

[ { "name": "jicama, peeled and cut into matchsticks", "quanity": "1", "unit": "large" }, { "name": "red bell pepper, cut into long thin strips", "quanity": "1", "unit": "unknown" }, { "name": "green bell pepper, cut into long thin strips", "quanity": "1", "unit": "unknown" }, { "name": "red onion, sliced lengthwise into thin slivers", "quanity": "1", "unit": "small" }, { "name": "green chile peppers - halved lengthwise, seeded, and cut into strips", "quanity": "2", "unit": "unknown" }, { "name": "carrot, cut into matchsticks", "quanity": "1", "unit": "unknown" }, { "name": "fresh ginger root, thinly sliced", "quanity": "1", "unit": "(2-inch) piece" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "vinegar", "quanity": "⅔", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.\n", " Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.\n" ]

{ "Calories": "113", "Carbs": "28g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "corned beef brisket", "quanity": "1", "unit": "(3 pound)" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 270 degrees F (132 degrees C).\n", " Rinse corned beef in running water to remove about 1/2 of the salt, then trim away any fat. Place corned beef into a baking dish and spread brown sugar in a 1/4-inch layer over the top. Cover the baking dish with aluminum foil.\n", " Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.\n", " Remove from the oven and discard any liquid. Slice the beef as thinly as you can.\n" ]

{ "Calories": "163", "Carbs": "4g", "Fat": "11g", "Protein": "11g" }

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

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "vegetable oil", "quanity": "¾", "unit": "cup" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "confectioners' sugar", "quanity": "3", "unit": "cups" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.\n", " Whisk cake mix, buttermilk, eggs, vegetable oil, and baking soda together in a bowl until thoroughly combined. Pour into the prepared pan.\n", " Stir brown sugar and cinnamon together in another bowl; spoon onto cake batter in several places. Use the spoon to gently swirl cinnamon-sugar mixture into cake batter; do not overmix as you want to have streaks and ribbons showing.\n", " Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and punch holes all over the cake with a table knife.\n", " Whisk confectioners' sugar, milk, and vanilla together in a bowl to form a smooth, runny icing. Pour icing all over warm cake, allowing it to soak into the holes. Let cool before serving, about 30 minutes.\n" ]

{ "Calories": "461", "Carbs": "74g", "Fat": "17g", "Protein": "5g" }

{ "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": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "quinoa", "quanity": "1", "unit": "cup" }, { "name": "cold water", "quanity": "1 ½", "unit": "cups" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "cubed fully cooked ham", "quanity": "1", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "chopped green onion, white and green parts separated and divided", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "rice vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "chile-garlic sauce (such as Sriracha), or more to taste (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame seeds, or to taste (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Rinse quinoa under cold water for about 1 minute; drain well.\n", " Place quinoa into a saucepan and cover with 1 1/2 cups cold water. Season with salt and bring to a boil. Reduce the heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork.\n", " Heat vegetable oil in a large skillet over medium heat. Add ham, bell pepper, and the white parts of the green onion; cook until ham begins to brown, about 5 minutes. Add garlic and remove from heat; stir until garlic becomes aromatic, 1 to 2 minutes.\n", " Stir in fluffed quinoa and return to the stove over medium-low heat. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with the dark green parts of the green onion.\n" ]

{ "Calories": "287", "Carbs": "30g", "Fat": "13g", "Protein": "13g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "chicken broth, divided", "quanity": "1 3/4", "unit": "cups" }, { "name": "rice", "quanity": "1", "unit": "cup" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "sliced white mushrooms", "quanity": "2", "unit": "cups" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "shredded cooked chicken", "quanity": "2", "unit": "cups" }, { "name": "fat-free condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "light sour cream", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "seasoned salt (such as LAWRY'S)", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "crushed garlic- and butter-flavored croutons", "quanity": "¼", "unit": "cup" } ]

[ " Bring 1 1/4 cups chicken broth and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.\n", " Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.\n", " Heat oil in a saucepan over medium heat. Add mushrooms and onion; sauté until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir in chicken, condensed soup, sour cream, milk, remaining 1/2 cup of chicken broth, seasoned salt, and black pepper. Reduce the heat to low and stir in cooked rice until well incorporated. Transfer mixture to the prepared baking dish.\n", " Bake in the preheated oven for 15 minutes. Top casserole with Cheddar cheese and crushed croutons, and continue to bake until the top begins to brown, about 10 more minutes. Let cool for 5 minutes before serving.\n" ]

{ "Calories": "623", "Carbs": "63g", "Fat": "26g", "Protein": "33g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "butter", "quanity": "1/2", "unit": "cup " }, { "name": "chopped onions", "quanity": "1 ½", "unit": "cups" }, { "name": "mixed vegetables, with liquid", "quanity": "4", "unit": "(15 ounce) cans" }, { "name": "chicken broth", "quanity": "4", "unit": "(14 ounce) cans" }, { "name": "kidney beans, with liquid", "quanity": "2", "unit": "(16 ounce) cans" }, { "name": "whole peeled tomatoes, with liquid", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "frozen chopped spinach", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "heavy cream", "quanity": "4", "unit": "cups" }, { "name": "uncooked elbow macaroni", "quanity": "1", "unit": "cup" }, { "name": "canned garbanzo beans, drained", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese, divided", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "4 ¼", "unit": "teaspoons" }, { "name": "dried parsley", "quanity": "4", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.\n", " Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.\n", " Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.\n", " Ladle into bowls and sprinkle with remaining Parmesan cheese.\n" ]

{ "Calories": "587", "Carbs": "43g", "Fat": "41g", "Protein": "16g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 48 mins", "yield": "1 9-inch pie" }

[ { "name": "white sugar, plus more for sprinkling", "quanity": "2", "unit": "cups" }, { "name": "lemons, thinly sliced", "quanity": "2", "unit": "" }, { "name": "eggs, beaten", "quanity": "4", "unit": "" }, { "name": "double-crust pie pastry, thawed, divided", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "milk, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine sugar and sliced lemons in a large bowl. Let stand for at least 4 hours or overnight.\n", " Preheat the oven to 450 degrees F (230 degrees C). Press one pie pastry into a pie plate.\n", " Add beaten eggs to the sugar-lemon mixture and mix until well combined. Pour into the bottom crust, then cover with remaining pie pastry. Brush top crust with milk and sprinkle with sugar as desired.\n", " Bake in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until a knife inserted into the center comes out clean, 20 to 25 more minutes.\n" ]

{ "Calories": "462", "Carbs": "74g", "Fat": "18g", "Protein": "6g" }

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

[ { "name": "shredded white cabbage", "quanity": "4", "unit": "cups" }, { "name": "finely shredded carrot", "quanity": "1", "unit": "cup" }, { "name": "olive oil, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "red wine vinegar, or more to taste", "quanity": "1 1/2", "unit": "tablespoons" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Combine cabbage, carrots, olive oil, vinegar, salt, and pepper in a bowl; toss well. Taste and add up to 2 tablespoons more olive oil and 1 1/2 tablespoons more vinegar as desired.\n", " Serve immediately or chill until ready to serve.\n" ]

{ "Calories": "73", "Carbs": "8g", "Fat": "5g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 35 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": "1 hr 40 mins", "yield": null }

[ { "name": "frozen mixed berries", "quanity": "6", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "orange juice", "quanity": "¼", "unit": "cup" }, { "name": "finely grated orange zest", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" } ]

[ " Stir frozen berries, sugar, orange juice, and orange zest together in a slow cooker. Cover and cook on High until bubbling, about 1 1/2 hours.\n", " Stir cornstarch and water together in a cup until fully dissolved. Stir into berry mixture. Cover again and cook until thickened, 5 to 10 minutes. Serve warm or at room temperature.\n" ]

{ "Calories": "140", "Carbs": "37g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "skin-on, bone-in whole chicken legs (drumsticks and thighs)", "quanity": "2", "unit": "pounds" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "canola oil", "quanity": "1", "unit": "tablespoon" }, { "name": "boiling water", "quanity": "2", "unit": "cups" }, { "name": "garlic powder", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken bouillon powder, or more to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Pat chicken dry and season generously with salt and pepper.\n", " Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, skin-side down, and cook until well browned, about 3 minutes; be careful it doesn't burn. Flip and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.\n", " Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) chicken until it comes about 1/3 of the way up the sides; do not cover chicken.\n", " Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Remove from the oven and transfer chicken to a platter; let sit for at least 5 to 10 minutes before serving.\n" ]

{ "Calories": "339", "Carbs": "3g", "Fat": "17g", "Protein": "42g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "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": "2 hrs 20 mins", "yield": "1 loaf" }

[ { "name": "prepared unbaked pizza dough", "quanity": "1", "unit": "(14 ounce) package" }, { "name": "salami, or more as needed", "quanity": "8", "unit": "slices" }, { "name": "tomato sauce, or other crushed tomato product", "quanity": "¼", "unit": "cup" }, { "name": "freshly grated Parmigiano-Reggiano cheese, plus more for dusting", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil, or as needed", "quanity": "2", "unit": "teaspoons" } ]

[ " Flatten dough into a rough rectangle on a generously floured work surface. Flour top of dough and roll out to a thickness of 1/4 to 1/2 inch.\n", " Leaving about one inch of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create a second single-layer row, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush the dough edges with water.\n", " Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching the dough too much to allow it room to rise, pinching in the ends as you go. Carefully transfer the roll, seam-side down, to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled in volume, 60 to 90 minutes.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated cheese.\n", " Bake on the center rack of the preheated oven until nicely browned and cooked through, 25 to 30 minutes. Transfer to a wire rack and let cool completely before slicing, about 30 minutes.\n" ]

{ "Calories": "366", "Carbs": "34g", "Fat": "17g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "7", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "carrots, chopped", "quanity": "4", "unit": "large" }, { "name": "white onion, finely chopped", "quanity": "1", "unit": "large" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "dried tarragon", "quanity": "½", "unit": "teaspoon" }, { "name": "cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "dry lentils", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "cup" }, { "name": "vegetable broth", "quanity": "2", "unit": "quarts" }, { "name": "spinach", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "zucchini, cut into small pieces", "quanity": "1", "unit": "large" }, { "name": "salt to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "olive oil, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.\n", " Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.\n", " Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.\n" ]

{ "Calories": "390", "Carbs": "56g", "Fat": "10g", "Protein": "21g" }

{ "active_time": null, "additional_time": "3 hrs 20 mins", "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": "10", "soak_time": null, "stand_time": null, "total_time": "4 hrs 10 mins", "yield": "1 9x5-inch loaf" }

[ { "name": "whole milk, warmed", "quanity": "1 ¼", "unit": "cups" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "all-purpose flour", "quanity": "2 ¾ to 3", "unit": "cups" }, { "name": "very soft unsalted butter, plus more for greasing the pan", "quanity": "3", "unit": "tablespoons" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "white vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "fine salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "all-purpose flour, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "melted butter, divided", "quanity": "2", "unit": "tablespoons" } ]

[ " Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes.\n", " Add 2 3/4 cups flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda. Knead on low speed until the dough begins to come together, adding up to 1/4 cup more flour if needed. Increase the speed slightly and knead for about 3 more minutes. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.\n", " Butter a spatula and a 9x5-inch loaf pan. Scrape the dough into the prepared loaf pan using the spatula. Smooth out the top to distribute the dough evenly. Dust the top with 1 tablespoon flour and press gently to even out the dough. Let rise in the pan for 30 minutes.\n", " Meanwhile, preheat the oven to 350 degrees F (175 degrees C).\n", " Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf; you may need to go over it several times. Brush the top with most of the melted butter.\n", " Bake in the preheated oven until golden brown, about 30 minutes.\n", " Remove from the oven and brush hot loaf with the remaining butter. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool for at least 1 hour before slicing.\n" ]

{ "Calories": "211", "Carbs": "30g", "Fat": "8g", "Protein": "6g" }

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

[ { "name": "crushed pineapple, drained", "quanity": "2", "unit": "(20 ounce) cans" }, { "name": "heavy whipping cream", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lime juice", "quanity": "2", "unit": "tablespoons" } ]

[ " Blend pineapple, cream, sugar, lemon juice, and lime juice together in a blender until smooth; freeze until slushy consistency, 1 to 2 hours.\n", " Transfer to an airtight container and freeze until firm, about 1 hour. Scoop into bowls, or, spoon into a piping bag fitted with a tip and pipe into bowls. Serve immediately.\n" ]

{ "Calories": "218", "Carbs": "26g", "Fat": "13g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "fresh pineapple - peeled, cored, and sliced", "quanity": "1", "unit": "large" }, { "name": "pineapple juice", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "cinnamon stick", "quanity": "1", "unit": "(4 inch)" }, { "name": "cloves", "quanity": "2", "unit": "whole" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "lemon zest", "quanity": "1", "unit": "tablespoon" } ]

[ " Coarsely blend pineapple in a blender.\n", " Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.\n", " Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.\n", " Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.\n", " Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.\n" ]

{ "Calories": "91", "Carbs": "24g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "Mexican-style chorizo", "quanity": "¼", "unit": "cup" }, { "name": "bacon grease", "quanity": "1", "unit": "tablespoon" }, { "name": "diced potatoes", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "2", "unit": "tablespoons" }, { "name": "serrano pepper, chopped", "quanity": "1", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "flour tortillas", "quanity": "4", "unit": "(8 inch)" }, { "name": "avocado oil cooking spray", "quanity": "", "unit": "" } ]

[ " Cook chorizo in a large skillet over medium-high heat, stirring frequently, until it turns dark red, 6 to 8 minutes. Remove from the skillet.\n", " Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper; cook and stir until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.\n", " Meanwhile, heat tortillas in a large skillet or directly over the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of a tortilla. Fold top and bottom of tortilla over the filling, then roll into a burrito shape. Mist with cooking spray and place into the air fryer basket. Repeat to make remaining burritos.\n", " Air-fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.\n" ]

{ "Calories": "254", "Carbs": "31g", "Fat": "10g", "Protein": "8g" }