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AWeirdDev

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all-recipes-sm

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

[ { "name": "olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "lemon-pepper seasoning, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "dried mustard, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder, or to taste", "quanity": "", "unit": "" }, { "name": "tilapia", "quanity": "4", "unit": "(4 ounce) fillets" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush other side. Cover with aluminum foil and refrigerate for 1 hour.\n", " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.\n", " Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.\n" ]

{ "Calories": "282", "Carbs": "1g", "Fat": "20g", "Protein": "24g" }

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

[ { "name": "bluefish fillets", "quanity": "4", "unit": "pounds" }, { "name": "orange juice", "quanity": "1", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "¼", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "dry white wine", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "citrus flavored seafood rub", "quanity": "¼", "unit": "cup" } ]

[ " Place fish fillets into a large bowl. Pour in orange juice, lime juice, lemon juice, olive oil, and white wine. Season with salt, pepper, and seafood rub. Stir to blend and coat fish. Leave squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.\n", " Preheat a grill for high heat. When the grill is hot, oil the grate.\n", " Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.\n" ]

{ "Calories": "722", "Carbs": "9g", "Fat": "33g", "Protein": "92g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "fresh rhubarb, trimmed and cut into 1/2 inch pieces", "quanity": "12", "unit": "ounces" }, { "name": "white sugar", "quanity": "1/2", "unit": "cup" } ]

[ " Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.\n", " Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.\n" ]

{ "Calories": "57", "Carbs": "14g", "Fat": "0g", "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "6 ears of corn" }

[ { "name": "corn", "quanity": "6", "unit": "ears" }, { "name": "butter, softened", "quanity": "6", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for high heat and lightly oil grate.\n", " Peel back corn husks and remove silk.\n", " Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.\n", " Wrap each ear of corn tightly in aluminum foil.\n", " Cook on the preheated grill, turning occasionally, until tender, about 30 minutes.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "179", "Carbs": "17g", "Fat": "13g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "cauliflower, cut into thick slices", "quanity": "1", "unit": "head" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoned salt (such as Lawry's)", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.\n", " Cook cauliflower on the preheated grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on the grill until tender, about 20 minutes.\n" ]

{ "Calories": "74", "Carbs": "9g", "Fat": "4g", "Protein": "3g" }

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

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "brown sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "cauliflower", "quanity": "2", "unit": "large heads" }, { "name": "minced cilantro (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat an outdoor grill to medium-high heat and lightly oil the grate.\n", " Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl; set aside.\n", " Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even \"steaks\", 1 to 1 ½  inches thick; remove any remaining small leaves from each steak. Place cauliflower steaks on a baking sheet.\n", " Brush one side of each steak with some of the oil mixture. Place steaks on the preheated grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top of steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.\n" ]

{ "Calories": "240", "Carbs": "28g", "Fat": "14g", "Protein": "9g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 15 mins", "yield": null }

[ { "name": "Burgundy wine", "quanity": "½", "unit": "cup" }, { "name": "BBQ, plus more for basting", "quanity": "¼", "unit": "cup" }, { "name": "cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "hot pepper sauce", "quanity": "¼", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared yellow mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "country-style pork ribs", "quanity": "4", "unit": "pounds" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" } ]

[ " Stir wine, BBQ sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in a bowl until well mixed. Place ribs in a baking dish; pour wine mixture over ribs and coat thoroughly.\n", " Mix onion powder and garlic powder in a bowl. Dust ribs with powder mixture; let marinate for 2 hours, turning once.\n", " Preheat the grill to medium-low heat and lightly oil the grate.\n", " Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once.\n", " Baste with barbeque sauce; continue grilling until meat is tender, about 15 minutes, turning and basting frequently.\n" ]

{ "Calories": "577", "Carbs": "8g", "Fat": "40g", "Protein": "39g" }

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

[ { "name": "olive oil, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "ground chipotle pepper, or more to taste", "quanity": "1", "unit": "pinch" }, { "name": "chili powder, or more to taste ", "quanity": "1", "unit": "pinch" }, { "name": "avocados, halved and pitted", "quanity": "4", "unit": "" } ]

[ " Preheat grill for medium heat and lightly oil the grate.\n", " Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.\n", " Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.\n" ]

{ "Calories": "221", "Carbs": "9g", "Fat": "22g", "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": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "8 skewers" }

[ { "name": "fresh pineapple, cut into chunks", "quanity": "1", "unit": "" }, { "name": "zucchinis, cut into 1-inch slices", "quanity": "2", "unit": "medium" }, { "name": "yellow squash, cut into 1-inch slices", "quanity": "2", "unit": "medium" }, { "name": "whole fresh mushrooms", "quanity": "½", "unit": "pound" }, { "name": "red onion, cut into chunks", "quanity": "1", "unit": "medium" }, { "name": "cherry tomatoes", "quanity": "12", "unit": "" }, { "name": "red bell pepper, cut into chunks", "quanity": "1", "unit": "medium" }, { "name": "bamboo skewers, soaked in water for 20 minutes", "quanity": "8", "unit": "" }, { "name": "olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "dried basil", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "¾", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat a grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.\n", " Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.\n", " Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "406", "Carbs": "60g", "Fat": "19g", "Protein": "7g" }

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

[ { "name": "potatoes, peeled and cut into 1-inch cubes", "quanity": "1", "unit": "pound" }, { "name": "leek, white parts only, quartered lengthwise and finely sliced", "quanity": "1", "unit": "" }, { "name": "coarse salt", "quanity": "½", "unit": "teaspoon" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "milk, warmed", "quanity": "⅓", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.\n", " Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.\n" ]

{ "Calories": "162", "Carbs": "24g", "Fat": "6g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "4 servings" }

[ { "name": "large shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "red pepper flakes", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "vine-ripe tomatoes, seeded", "quanity": "3", "unit": "" }, { "name": "butter, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "dry white wine", "quanity": "1", "unit": "cup" }, { "name": "olive oil", "quanity": "", "unit": "" }, { "name": "white onion, finely chopped", "quanity": "½", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "plum tomatoes, finely chopped", "quanity": "3", "unit": "" }, { "name": "dried basil", "quanity": "2", "unit": "tablespoons" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" } ]

[ " Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.\n", " Pulse vine tomatoes in a blender until smooth.\n", " Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.\n", " Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.\n", " Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.\n" ]

{ "Calories": "254", "Carbs": "14g", "Fat": "9g", "Protein": "21g" }

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

[ { "name": "frozen unsweetened acai pulp, partially defrosted in refrigerator overnight", "quanity": "7", "unit": "ounces" }, { "name": "ripe frozen bananas", "quanity": "2", "unit": "medium" }, { "name": "blueberries", "quanity": "1", "unit": "cup" }, { "name": "almond milk, or more as needed", "quanity": "¾", "unit": "cup" }, { "name": "honey, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "banana, sliced", "quanity": "1", "unit": "medium" }, { "name": "fresh blueberries, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "pomegranate seeds, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "large coconut flakes, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine acai, bananas, blueberries, almond milk, and honey in a blender. Blend until smooth. Smoothie should have a thick consistency, like frozen yogurt.\n", " Pour into 2 bowls and top with banana slices, blueberries, pomegranate seeds, and coconut.\n" ]

{ "Calories": "347", "Carbs": "68g", "Fat": "9g", "Protein": "3g" }

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

[ { "name": "dark rum", "quanity": "1", "unit": "fluid ounce" }, { "name": "light rum", "quanity": "1", "unit": "fluid ounce" }, { "name": "lime juice", "quanity": "2", "unit": "tablespoons" }, { "name": "passion fruit flavored syrup", "quanity": "1", "unit": "tablespoon" }, { "name": "ice", "quanity": "1", "unit": "cup" } ]

[ " Combine dark rum, light rum, lime juice, and passion fruit syrup in a cocktail shaker. Add ice; cover and shake until the outside of the shaker has frosted. Strain into a chilled glass.\n" ]

{ "Calories": "190", "Carbs": "17g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": "3 mins", "bake_time": null, "chill_time": null, "cook_time": "2 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 big bowl" }

[ { "name": "rolled oats", "quanity": "½", "unit": "cup" }, { "name": "banana, sliced", "quanity": "½", "unit": "" }, { "name": "ground cinnamon (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "Greek yogurt", "quanity": "¼", "unit": "cup" }, { "name": "strawberry jam", "quanity": "2", "unit": "tablespoons" }, { "name": "peanut butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.\n", " Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.\n" ]

{ "Calories": "470", "Carbs": "73g", "Fat": "16g", "Protein": "13g" }

{ "active_time": null, "additional_time": "7 days 1 hr", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "7 days 4 hrs 15 mins", "yield": null }

[ { "name": "water", "quanity": "8", "unit": "cups" }, { "name": "kosher salt", "quanity": "1 ¼", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "cinnamon stick, broken into pieces", "quanity": "1", "unit": "" }, { "name": "whole juniper berries ", "quanity": "12", "unit": "" }, { "name": "whole cloves", "quanity": "8", "unit": "" }, { "name": "whole allspice berries", "quanity": "8", "unit": "" }, { "name": "mustard seeds", "quanity": "1", "unit": "teaspoon" }, { "name": "black peppercorns", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaves, crumbled", "quanity": "2", "unit": "" }, { "name": "beef brisket, or larger, as desired", "quanity": "1 (6 pound) ", "unit": "unknown" }, { "name": " cool water, or as needed", "quanity": "8", "unit": "cups" }, { "name": "sea salt", "quanity": "1", "unit": "teaspoon" }, { "name": "celery root (celeriac), peeled and cut into cubes", "quanity": "2", "unit": "pounds" }, { "name": "red potatoes, cut into cubes", "quanity": "2", "unit": "pounds" }, { "name": "rutabagas, peeled and cut into cubes", "quanity": "1", "unit": "pound" }, { "name": "carrots - peeled, halved lengthwise, and cut into 1/2-inch strips", "quanity": "4", "unit": "" }, { "name": "parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips", "quanity": "4", "unit": "" }, { "name": "onions, sliced", "quanity": "2", "unit": "" }, { "name": "cabbage, cut into eighths", "quanity": "1", "unit": "head" } ]

[ " Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.\n", " Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.\n", " Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.\n", " Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).\n", " Remove brisket to a cutting board and cover tightly with aluminum foil.\n", " Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.\n", " Slice corned beef into thin slices and serve with vegetables.\n" ]

{ "Calories": "321", "Carbs": "29g", "Fat": "14g", "Protein": "21g" }

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

[ { "name": "riced cauliflower", "quanity": "2", "unit": "pounds" }, { "name": "red bell pepper, sliced, or more to taste", "quanity": "1", "unit": "" }, { "name": "red onion, halved and sliced", "quanity": "1", "unit": "small" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "garlic, grated", "quanity": "4", "unit": "cloves" }, { "name": "fajita seasoning", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "pinto beans, rinsed and drained", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "crumbled cotija cheese", "quanity": "4", "unit": "ounces" }, { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" }, { "name": "pepitas (pumpkin seeds) (Optional)", "quanity": "½", "unit": "cup" }, { "name": "green onions, thinly sliced", "quanity": "2", "unit": "" }, { "name": "lime, juiced", "quanity": "1", "unit": "" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.\n", " Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.\n", " Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.\n", " Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.\n" ]

{ "Calories": "516", "Carbs": "42g", "Fat": "32g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "dried cherries, chopped", "quanity": "⅓", "unit": "cup" }, { "name": "plain bread crumbs", "quanity": "¼", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "finely grated Parmigiano-Reggiano cheese", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "fresh thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh oregano, minced", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "skinless, boneless chicken breast halves", "quanity": "2", "unit": "(6 ounce)" }, { "name": "prosciutto", "quanity": "4", "unit": "thin slices " }, { "name": "chicken broth", "quanity": "¾", "unit": "cup" }, { "name": "balsamic vinegar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an ovenproof skillet with vegetable oil. Set aside.\n", " Mix together cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until stuffing is combined.\n", " Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.\n", " Open flap and place one butterflied chicken breast between 2 sheets of heavy plastic (resealable freezer bags work well, too) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Repeat with the other breast.\n", " Place each breast on a piece of plastic wrap, divide stuffing evenly between each breast, and roll into a tight roll, twisting the ends of the plastic wrap to create a tight package.\n", " On a piece of plastic wrap, slightly overlap 2 slices prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place breast at one end of prosciutto. Roll prosciutto around stuffed breast using the plastic to make a tight roll. Repeat with second stuffed breast and remaining 2 slices prosciutto.\n", " Lay 4 pieces of string on a cutting board, about 1-inch apart. Place a chicken roll across the strings and tie each into a knot to keep chicken from unrolling. Repeat with second stuffed breast.\n", " Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.\n", " Drain grease from the skillet as desired, leaving juice and browned bits. Pour in chicken broth and balsamic vinegar; bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until liquid is reduced by half, 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.\n", " Remove the twine from chicken; slice into bite-sized pieces. Serve drizzled with sauce.\n" ]

{ "Calories": "583", "Carbs": "31g", "Fat": "30g", "Protein": "44g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 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": "1 hr 40 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dried Italian herb seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground lamb", "quanity": "1 ¼", "unit": "pounds" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.\n", " Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.\n", " Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.\n", " Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.\n" ]

{ "Calories": "284", "Carbs": "2g", "Fat": "19g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "2 9-inch tart crusts" }

[ { "name": "sifted all-purpose flour, or more as needed", "quanity": "2 ¼", "unit": "cups" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter", "quanity": "14", "unit": "tablespoons" }, { "name": "chilled water, or more as needed", "quanity": "¼", "unit": "cup" } ]

[ " Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.\n", " Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.\n", " Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.\n" ]

{ "Calories": "153", "Carbs": "13g", "Fat": "10g", "Protein": "2g" }

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

[ { "name": "vodka", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "coffee-flavored liqueur (such as Kahlua®)", "quanity": "¾", "unit": "fluid ounce" }, { "name": "ice", "quanity": "1", "unit": "cup" } ]

[ " Combine vodka and coffee liqueur in a rocks glass. Add ice and stir to combine.\n" ]

{ "Calories": "177", "Carbs": "8g", "Fat": "0g", "Protein": null }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "celery, finely chopped", "quanity": "1", "unit": "stalk" }, { "name": "carrots, sliced", "quanity": "2", "unit": "" }, { "name": "onion, minced", "quanity": "1", "unit": "small" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "vegetable stock", "quanity": "1", "unit": "cup" }, { "name": "uncooked quinoa, rinsed", "quanity": "½", "unit": "cup" }, { "name": "dried basil", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "lime juice", "quanity": "1", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.\n", " Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.\n", " Stir in lime juice and season with salt.\n" ]

{ "Calories": "227", "Carbs": "27g", "Fat": "11g", "Protein": "5g" }

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

[ { "name": "russet potatoes", "quanity": "2", "unit": "" }, { "name": "olive oil", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "aluminum foil", "quanity": "2", "unit": "sheets" } ]

[ " Preheat an outdoor grill to medium heat.\n", " Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.\n" ]

{ "Calories": "229", "Carbs": "51g", "Fat": "1g", "Protein": "6g" }

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

[ { "name": "red bell pepper, cut into strips", "quanity": "1", "unit": "" }, { "name": "green bell pepper, cut into strips", "quanity": "1", "unit": "" }, { "name": "yellow bell pepper, cut into strips", "quanity": "1", "unit": "" }, { "name": "white onion, sliced into petals", "quanity": "1", "unit": "small" }, { "name": "red onion, sliced into petals", "quanity": "1", "unit": "small" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "dried Italian seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "hot Italian sausage links", "quanity": "5", "unit": "(4 ounce) links" } ]

[ " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper; stir well to coat. Poke 4 holes in each sausage using a toothpick; this will help to prevent them from exploding on the grill.\n", " Place vegetables in a grill basket and cook on preheated grill for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.\n" ]

{ "Calories": "305", "Carbs": "8g", "Fat": "23g", "Protein": "17g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "finely chopped parsley ", "quanity": "1", "unit": "pinch" }, { "name": "frozen shrimp, thawed and peeled", "quanity": "1", "unit": "pound" }, { "name": "metal skewers", "quanity": "", "unit": "" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.\n", " Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.\n", " Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.\n", " Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.\n" ]

{ "Calories": "141", "Carbs": "1g", "Fat": "10g", "Protein": "12g" }

{ "active_time": null, "additional_time": "3 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 25 mins", "yield": "1 (8-inch) cheesecake" }

[ { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "graham cracker crust, unbaked", "quanity": "1", "unit": "" }, { "name": "mango nectar, divided", "quanity": "1 ¼", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "ripe mangoes, peeled, pitted, and diced", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla; pour mixture into graham cracker crust, and smooth over the top.\n", " Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.\n", " While the cheesecake is baking, pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.\n" ]

{ "Calories": "484", "Carbs": "57g", "Fat": "26g", "Protein": "7g" }

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

[ { "name": "corn, husked and cleaned", "quanity": "10", "unit": "ears" }, { "name": "Cajun seasoning to taste", "quanity": "", "unit": "" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" }, { "name": "sliced bacon", "quanity": "1", "unit": "(1 pound) package" }, { "name": " (12x8-inch) sheets aluminum foil", "quanity": "10", "unit": "unknown" } ]

[ " Gather ingredients. Preheat an outdoor grill for high heat.\n", " Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.)\n", " Wrap the ears in aluminum foil, twisting the ends tightly to seal.\n", " Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.\n", " Enjoy!\n" ]

{ "Calories": "285", "Carbs": "18g", "Fat": "22g", "Protein": "8g" }

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

[ { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "sherry", "quanity": "2", "unit": "tablespoons" }, { "name": "sesame oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves - cut into 2-inch pieces", "quanity": "8", "unit": "unknown" }, { "name": "pineapple chunks, drained", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "bamboo skewers, soaked in water for 20 minutes", "quanity": " 8", "unit": "unknown" } ]

[ " Mix soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder together in a shallow glass dish. Stir in chicken pieces and pineapple chunks until well coated. Cover and marinate in the refrigerator for 1 to 2 hours.\n", " Preheat the grill to medium-high heat and lightly oil the grate.\n", " Thread chicken and pineapple alternately onto skewers. Discard excess marinade.\n", " Cook on the preheated grill, turning occasionally, until chicken is longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). \n" ]

{ "Calories": "203", "Carbs": "17g", "Fat": "4g", "Protein": "24g" }

{ "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": "cubed seeded watermelon", "quanity": "4", "unit": "cups" }, { "name": "sliced fresh strawberries", "quanity": "2", "unit": "cups" }, { "name": "fresh peaches, cut into cubes", "quanity": "2", "unit": "large " }, { "name": "nectarines, cut into cubes", "quanity": "2", "unit": "large " }, { "name": "red Anjou pear, cut into cubes", "quanity": "1", "unit": "" }, { "name": "seedless grapes, halved", "quanity": "1", "unit": "cup" }, { "name": "lemons, juiced", "quanity": "2", "unit": "" }, { "name": "minced fresh mint (chocolate mint preferred)", "quanity": "¼", "unit": "cup" }, { "name": "lemon, zested", "quanity": "½", "unit": "" }, { "name": "honey (fireweed honey preferred)", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.\n", " Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.\n", " For best results, refrigerate the fruit salad for 1 hour before serving.\n" ]

{ "Calories": "99", "Carbs": "25g", "Fat": "1g", "Protein": "2g" }

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

[ { "name": "kosher salt, or as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "ice, or as needed", "quanity": "8", "unit": "cups" }, { "name": "sweet and sour mix", "quanity": "2", "unit": "cups" }, { "name": "gold tequila", "quanity": "1 ½", "unit": "cups" }, { "name": "triple sec", "quanity": "1", "unit": "cup" }, { "name": "brandy-based orange liqueur (such as Grand Marnier)", "quanity": "⅓", "unit": "cup" }, { "name": "limes, quartered", "quanity": "2", "unit": "" } ]

[ " Gather all ingredients.\n", " To salt the rims of your glasses: Pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.\n", " Fill 8 glasses with ice.\n", " Combine sweet and sour mix, tequila, triple sec, and orange liqueur in a blender or pitcher.\n", " Pour into glasses, squeeze a quarter lime into each glass, and serve.\n" ]

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

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

[ { "name": "skinless, boneless chicken breasts, cut into 20 pieces", "quanity": "2", "unit": "" }, { "name": "Spanish chorizo, cut into 1/2 inch pieces", "quanity": "8", "unit": "ounces" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "sherry vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "red onion, cut into 1-inch squares", "quanity": "1", "unit": "" }, { "name": "red bell pepper, cut into 1-inch squares", "quanity": "1", "unit": "" }, { "name": "(12-inch) bamboo or metal skewers", "quanity": "4", "unit": "" } ]

[ " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.\n", " Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.\n", " Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.\n" ]

{ "Calories": "372", "Carbs": "6g", "Fat": "27g", "Protein": "26g" }

{ "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "lemon, quartered", "quanity": "1", "unit": "" }, { "name": "large artichokes", "quanity": "2", "unit": "" }, { "name": "olive oil", "quanity": "¾", "unit": "cup" }, { "name": "garlic, chopped", "quanity": "4", "unit": "cloves" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.\n", " Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain.\n", " Meanwhile, preheat an outdoor grill for medium-high heat.\n", " To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.\n", " Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.\n" ]

{ "Calories": "402", "Carbs": "10g", "Fat": "41g", "Protein": "3g" }

{ "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": "10 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "portobello mushrooms", "quanity": "3", "unit": "large" }, { "name": "canola oil", "quanity": "¼", "unit": "cup" }, { "name": "balsamic vinegar, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "chopped onion", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" } ]

[ " Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.\n", " Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.\n", " Preheat the grill to medium-high heat; grease the grate.\n", " Grill over the hot grill until caramelized and tender, about 5 minutes per side; serve warm.\n" ]

{ "Calories": "217", "Carbs": "11g", "Fat": "19g", "Protein": "3g" }

{ "active_time": null, "additional_time": "16 hrs", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "16 hrs 45 mins", "yield": null }

[ { "name": "soy sauce", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "prepared mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "salt, or to taste", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "coarsely cracked black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "lean beef, cut into 1-inch cubes", "quanity": "1 ½", "unit": "pounds" }, { "name": "mushroom caps", "quanity": "16", "unit": "" }, { "name": "metal skewers, or as needed", "quanity": "8", "unit": "" }, { "name": "green bell peppers, cut into chunks", "quanity": "2", "unit": "" }, { "name": "red bell pepper, cut into chunks", "quanity": "1", "unit": "" }, { "name": "onion, cut into large squares ", "quanity": "1", "unit": "large" } ]

[ " Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.\n", " Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.\n", " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.\n", " Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.\n", " Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.\n" ]

{ "Calories": "626", "Carbs": "15g", "Fat": "39g", "Protein": "54g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "2 dozen" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "unsweetened cocoa powder", "quanity": "¼", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, room temperature", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "tablespoons" }, { "name": "chocolate-hazelnut spread, such as Nutella", "quanity": "½", "unit": "cup" }, { "name": "chopped toasted hazelnuts", "quanity": "½", "unit": "cup" }, { "name": "chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.\n", " Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.\n", " Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.\n", " Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.\n", " Bake in preheated oven until edges look dry and cookies are fragrant, about 10 to 12 minutes. Allow to cool briefly on baking sheet before transferring to a wire rack.\n" ]

{ "Calories": "502", "Carbs": "63g", "Fat": "27g", "Protein": "6g" }

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

[ { "name": "blanched slivered almonds", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "shallots, thinly sliced", "quanity": "5", "unit": "small" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "fresh green beans, trimmed and snapped", "quanity": "1 ½", "unit": "pounds" } ]

[ " Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.\n", " Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.\n", " Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.\n" ]

{ "Calories": "148", "Carbs": "17g", "Fat": "8g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "4 servings" }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast half - cut into 1 1/2-inch cubes", "quanity": "1", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chicken broth", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared pesto", "quanity": "1", "unit": "(8 ounce) jar" }, { "name": "potato gnocchi", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "small fresh mozzarella balls ", "quanity": "4", "unit": "ounces" } ]

[ " Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.\n", " Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.\n", " Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.\n", " Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.\n" ]

{ "Calories": "570", "Carbs": "20g", "Fat": "44g", "Protein": "25g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" } ]

[ " Preheat a heavy based flat griddle or skillet on medium to low heat.\n", " Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.\n", " Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.\n", " Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.\n" ]

{ "Calories": "252", "Carbs": "51g", "Fat": "1g", "Protein": "9g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "3 cups" }

[ { "name": "rhubarb, diced small", "quanity": "2", "unit": "cups" }, { "name": "chopped apple", "quanity": "1", "unit": "cup" }, { "name": "green onions, chopped", "quanity": "3", "unit": "" }, { "name": "limes, juiced", "quanity": "2", "unit": "" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "jalapeno pepper, seeded and chopped", "quanity": "1", "unit": "" } ]

[ " Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.\n", " Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.\n" ]

{ "Calories": "47", "Carbs": "12g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 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": "4 hrs 26 mins", "yield": "6 servings" }

[ { "name": "eggs, separated", "quanity": "6", "unit": "" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "chilled heavy cream", "quanity": "1", "unit": "cup" }, { "name": "Irish cream liqueur", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "chocolate, chopped", "quanity": "8", "unit": "ounces" } ]

[ " In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.\n", " With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.\n", " In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.\n", " Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.\n", " Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.\n" ]

{ "Calories": "486", "Carbs": "46g", "Fat": "31g", "Protein": "9g" }

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

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "zucchini, diced", "quanity": "1", "unit": "large" }, { "name": "celery, diced", "quanity": "2", "unit": "stalks" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "" }, { "name": "red bell pepper, diced", "quanity": "½", "unit": "" }, { "name": "carrots, shredded", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth, or more as needed", "quanity": "3", "unit": "cups" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "fat-free half-and-half", "quanity": "1", "unit": "pint" }, { "name": "shredded rotisserie chicken meat", "quanity": "2", "unit": "cups" }, { "name": "small gnocchi", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "torn fresh spinach", "quanity": "2", "unit": "cups" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly grated nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.\n", " Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.\n", " Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.\n" ]

{ "Calories": "446", "Carbs": "35g", "Fat": "25g", "Protein": "21g" }

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

[ { "name": "potatoes, peeled and thinly sliced", "quanity": "2", "unit": "pounds" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt, divided", "quanity": "1½", "unit": "teaspoon" }, { "name": "ground black pepper, divided", "quanity": "1½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "dried tarragon, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain and set aside.\n", " Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.\n", " Press chicken into flour mixture until evenly coated.\n", " Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side. Remove from heat.\n", " Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.\n", " Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon tarragon over potatoes.\n", " Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.\n" ]

{ "Calories": "765", "Carbs": "49g", "Fat": "50g", "Protein": "32g" }

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

[ { "name": "soy sauce, divided", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil, divided", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "black sesame oil", "quanity": "½", "unit": "tablespoon" }, { "name": "boneless, skinless chicken breasts, cubed", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "oyster sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "mustard powder", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh minced garlic", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "potato starch", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "toasted sesame seeds, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sugar, and sesame oil in a large resealable plastic bag to make marinade. Add cubed chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 to 60 minutes.\n", " Meanwhile, mix together water, honey, brown sugar, oyster sauce, remaining 1 1/2 tablespoons soy sauce, mustard powder, and garlic in a small saucepan. Warm mixture over medium heat until sugar is dissolved and sauce is well combined, 3 to 5 minutes. Set aside.\n", " Combine potato starch, salt, and pepper in a shallow bowl. Remove chicken from marinade and shake off excess; discard remaining marinade. Dredge chicken cubes in potato starch mixture, ensuring all sides are covered.\n", " Heat remaining 2 tablespoons olive oil in a large skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken in the skillet and toss to coat. Sprinkle with toasted sesame seeds.\n" ]

{ "Calories": "362", "Carbs": "33g", "Fat": "15g", "Protein": "26g" }

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

[ { "name": "boneless venison roast", "quanity": "3", "unit": "pounds" }, { "name": "onion, sliced", "quanity": "1", "unit": "large" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "dry onion soup mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.75 ounce) can " } ]

[ " Gather all ingredients.\n", " Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.\n", " Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.\n", " Cover and cook on Low setting for 6 hours.\n", " Serve and enjoy!\n" ]

{ "Calories": "314", "Carbs": "10g", "Fat": "8g", "Protein": "48g" }

{ "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": "45 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "48 cookies" }

[ { "name": "shortening", "quanity": "½", "unit": "cup" }, { "name": "peanut butter", "quanity": "½", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar for rolling", "quanity": "¼", "unit": "cup" }, { "name": "chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold", "quanity": "24", "unit": "" }, { "name": "decorative candy eyeballs", "quanity": "48", "unit": "" }, { "name": "prepared chocolate frosting", "quanity": "½", "unit": "cup" } ]

[ " Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.\n", " Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.\n", " Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.\n", " Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.\n", " Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.\n", " Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.\n", " Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.\n", " Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.\n" ]

{ "Calories": "117", "Carbs": "14g", "Fat": "6g", "Protein": "2g" }

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

[ { "name": "cold heavy whipping cream", "quanity": "⅔", "unit": "cup" }, { "name": "1 1-cup canning jar with lid and ring", "quanity": "", "unit": "" } ]

[ " Pour cream into the jar and screw on the lid. Shake the jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.\n", " Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.\n" ]

{ "Calories": "137", "Carbs": "1g", "Fat": "15g", "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": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": "4 servings" }

[ { "name": "boneless beef chuck roast, cut into 2-inch cubes", "quanity": "2 ½", "unit": "pounds" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "Hungarian paprika", "quanity": "2", "unit": "tablespoons" }, { "name": "caraway seeds, crushed", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "1", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "chicken broth, divided", "quanity": "4", "unit": "cups" }, { "name": "tomato paste", "quanity": "¼", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "balsamic vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Season beef with salt and black pepper.\n", " Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.\n", " Transfer to a large stockpot and reserve drippings in the skillet.\n", " Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.\n", " Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.\n", " Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.\n", " Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.\n", " Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.\n" ]

{ "Calories": "573", "Carbs": "13g", "Fat": "41g", "Protein": "36g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 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": "6 hrs 15 mins", "yield": "8 servings" }

[ { "name": "pork butt roast", "quanity": "1", "unit": "(5 pound)" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "minced garlic", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "stone-ground mustard, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet onion (such as Vidalia®), chopped", "quanity": "1", "unit": "large" } ]

[ " Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.\n", " Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.\n", " Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.\n", " Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.\n" ]

{ "Calories": "381", "Carbs": "4g", "Fat": "27g", "Protein": "29g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "6 servings" }

[ { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "green onions, minced", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "lemon, juiced, or more to taste", "quanity": "1", "unit": "" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "chile-garlic sauce (such as sambal), or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "water, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.\n" ]

{ "Calories": "50", "Carbs": "13g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "1 ½", "unit": "cups" }, { "name": "Greek-style yogurt", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" } ]

[ " Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.\n", " Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.\n", " Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.\n", " Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.\n" ]

{ "Calories": "505", "Carbs": "100g", "Fat": "4g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "tomato, chopped", "quanity": "1", "unit": "" }, { "name": "habanero pepper (Optional)", "quanity": "2", "unit": "slices" }, { "name": "garlic clove, chopped", "quanity": "1", "unit": "" }, { "name": "Jamaican-style curry powder", "quanity": "2", "unit": "tablespoons" }, { "name": "ground thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces", "quanity": "2", "unit": "" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.\n", " Stir in chicken and cook until chicken is lightly browned, about 5 minutes.\n", " Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.\n", " Serve and enjoy!\n" ]

{ "Calories": "210", "Carbs": "6g", "Fat": "15g", "Protein": "13g" }

{ "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": "2", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "14 strips" }

[ { "name": "nori (dried seaweed), cut into thin strips", "quanity": "1", "unit": "sheet" }, { "name": "olive oil, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.\n", " Arrange nori smooth-side down on the prepared baking sheet. Lightly brush olive oil over nori; season with salt.\n", " Bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.\n" ]

{ "Calories": "22", "Carbs": "0g", "Fat": "2g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "8 servings" }

[ { "name": "mashed, boiled potatoes", "quanity": "5", "unit": "cups" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "cream cheese", "quanity": "2", "unit": "ounces" }, { "name": "butter, softened, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "egg yolk", "quanity": "1", "unit": "" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground lamb", "quanity": "1", "unit": "pound" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "stewed tomatoes with juice, chopped", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "carrot, peeled and chopped", "quanity": "1", "unit": "small" }, { "name": "peas", "quanity": "½", "unit": "cup" }, { "name": "Irish stout beer (such as Guinness®)", "quanity": "1", "unit": "cup" }, { "name": "beef bouillon", "quanity": "1", "unit": "cube" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "shredded sharp Cheddar cheese", "quanity": "¾", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "teaspoons" }, { "name": "smoked paprika", "quanity": "2", "unit": "teaspoons" } ]

[ " Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.\n", " Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.\n", " Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.\n", " Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.\n", " Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.\n", " Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.\n", " Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.\n", " Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.\n" ]

{ "Calories": "386", "Carbs": "30g", "Fat": "21g", "Protein": "17g" }

{ "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": "2", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": "2 cocktails" }

[ { "name": "Earl Grey tea leaves", "quanity": "1", "unit": "teaspoon" }, { "name": "gin", "quanity": "2", "unit": "(1.5 fluid ounce) jiggers" }, { "name": "white sugar, for rimming", "quanity": "", "unit": "" }, { "name": "lemon", "quanity": "1", "unit": "wedge" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "simple syrup", "quanity": "2", "unit": "fluid ounces" } ]

[ " Sprinkle the tea leaves over the gin in a small glass, and set aside to steep for 2 hours.\n", " Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate. Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside.\n", " Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed glasses to serve.\n" ]

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

{ "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": "10", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "10 servings" }

[ { "name": "olive oil, or as needed", "quanity": "", "unit": "" }, { "name": "hamburger buns, cut into 1-inch cubes", "quanity": "4", "unit": "" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "⅛", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "coarsely ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat oven to 350 degrees F (175 degrees C).\n", " Drizzle olive oil over hamburger bun cubs in a large bowl; toss to coat. Spread cubes onto a baking sheet. Sprinkle garlic powder, oregano, thyme, basil, salt, and black pepper over the cubes.\n", " Bake in the preheated oven until brown and crispy, 8 to 10 minutes. Cool completely before storing in an airtight container for up to 2 weeks.\n" ]

{ "Calories": "62", "Carbs": "9g", "Fat": "2g", "Protein": "2g" }

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

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, minced", "quanity": "1", "unit": "small" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "tomato paste", "quanity": "½", "unit": "(6 ounce) can" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "onion soup mix", "quanity": "1", "unit": "envelope" }, { "name": "beef bouillon cubes", "quanity": "2", "unit": "" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "frozen mixed vegetables", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "water", "quanity": "2", "unit": "quarts" }, { "name": "orzo pasta", "quanity": "⅔", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.\n", " Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.\n" ]

{ "Calories": "254", "Carbs": "33g", "Fat": "8g", "Protein": "16g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "4 steaks" }

[ { "name": "shallot, minced", "quanity": "2", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "blackberry jam", "quanity": "3", "unit": "tablespoons" }, { "name": "red wine", "quanity": "1", "unit": "cup" }, { "name": "beef stock", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "venison steaks", "quanity": "4", "unit": "(1/2 pound)" }, { "name": "fresh blackberries", "quanity": "12", "unit": "" } ]

[ " Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.\n", " Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.\n" ]

{ "Calories": "359", "Carbs": "15g", "Fat": "8g", "Protein": "44g" }

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

[ { "name": "white sugar", "quanity": "1 ⅓", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "6", "unit": "tablespoons" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.\n", " Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.\n", " Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.\n", " Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes.\n", " Serve warm or cold. Enjoy!\n" ]

{ "Calories": "290", "Carbs": "51g", "Fat": "9g", "Protein": "3g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 Bundt cake" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "lemon cake mix, divided", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "Neufchatel cheese, softened", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "freshly squeezed lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "eggs, at room temperature", "quanity": "2", "unit": "large" }, { "name": "lemon zest", "quanity": "1", "unit": "tablespoon" }, { "name": "blueberries, fresh or frozen", "quanity": "1", "unit": "cup" }, { "name": "powdered sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "lemon juice, or more as needed ", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.\n", " Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.\n", " Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.\n", " Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.\n", " Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.\n" ]

{ "Calories": "228", "Carbs": "39g", "Fat": "7g", "Protein": "4g" }

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

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "dark brown sugar", "quanity": "⅔", "unit": "cup" }, { "name": "rum", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "bananas, peeled and sliced lengthwise and crosswise", "quanity": "3", "unit": "" }, { "name": "coarsely chopped walnuts", "quanity": "¼", "unit": "cup" }, { "name": "vanilla ice cream", "quanity": "1", "unit": "pint" } ]

[ " Gather all ingredients.\n", " Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil.\n", " Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.\n", " Serve at once over vanilla ice cream. Enjoy!\n" ]

{ "Calories": "534", "Carbs": "73g", "Fat": "24g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "24 cookies" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "lemon extract", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.\n", " Sift flour, baking powder, and salt together. Beat sugar and butter together in a large bowl with an electric mixer until lighter in color. Beat in eggs and lemon extract. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.\n", " Drop batter by tablespoons onto prepared sheets 1 ½  inches apart.\n", " Bake cookies in the preheated oven until edges are golden brown, about 12 to 15 minutes.\n" ]

{ "Calories": "252", "Carbs": "39g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "4 dozen" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter or shortening", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "lemon zest", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "almond extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" } ]

[ " Beat sugar, butter, egg, milk, lemon zest, and almond extract together in a large mixing bowl with an electric mixer. Combine flour, baking powder, and salt; blend into butter mixture. Fold in blueberries. If you have time, cover and chill dough for 4 hours.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1½ inches apart.\n", " Bake in the preheated oven until edges are golden, about 12 to 15 minutes. Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.\n" ]

{ "Calories": "58", "Carbs": "9g", "Fat": "2g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": null }

[ { "name": "salsa", "quanity": "1", "unit": "(16 ounce) jar" }, { "name": "dry taco seasoning mix", "quanity": "1", "unit": "(1.25 ounce) package" }, { "name": "lime, juiced", "quanity": "1", "unit": "medium" }, { "name": "chopped fresh cilantro", "quanity": "3", "unit": "tablespoons" }, { "name": "skinless, boneless chicken thighs", "quanity": "3", "unit": "pounds" } ]

[ " Gather all ingredients.\n", " Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.\n", " Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Shred chicken in the crock with two forks, then mix with the sauce.\n", " Enjoy!\n" ]

{ "Calories": "147", "Carbs": "5g", "Fat": "2g", "Protein": "27g" }

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

[ { "name": "bulk pork sausage", "quanity": "½", "unit": "pound" }, { "name": "eggs", "quanity": "12", "unit": "" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "chopped green bell pepper, or to taste", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.\n", " Heat a large skillet over medium-high heat. Stir in sausage and cook until crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain off grease.\n", " Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese.\n", " Spoon into the prepared muffin cups.\n", " Bake in the preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "143", "Carbs": "2g", "Fat": "11g", "Protein": "10g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "1 12-inch crust" }

[ { "name": "active dry yeast", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¼", "unit": "teaspoon" }, { "name": "lukewarm water", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour, divided", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.\n", " Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.\n", " Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.\n", " Roll dough into a 12-inch circle. Transfer to a greased pizza pan.\n", " Add your favorite toppings, and bake. Enjoy!\n" ]

{ "Calories": "232", "Carbs": "48g", "Fat": "1g", "Protein": "7g" }

{ "active_time": null, "additional_time": "1 hr", "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": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "1 10-inch tube cake" }

[ { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "Rome Beauty apples, peeled, cored, and chopped", "quanity": "5", "unit": "large" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "orange juice", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.\n", " Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.\n" ]

{ "Calories": "528", "Carbs": "83g", "Fat": "20g", "Protein": "6g" }

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

[ { "name": "extra large shrimp (16-20), peeled and deveined, tail left on", "quanity": "1", "unit": "pound" }, { "name": "olive oil, or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "Aleppo pepper flakes, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "yellow onion, sliced", "quanity": "½", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "white wine", "quanity": "1", "unit": "cup" }, { "name": "canned crushed tomatoes (such as San Marzano)", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "thinly sliced fresh basil leaves", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.\n", " Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.\n", " Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.\n", " Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.\n", " Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.\n" ]

{ "Calories": "247", "Carbs": "13g", "Fat": "8g", "Protein": "21g" }

{ "active_time": null, "additional_time": "10 mins", "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": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "celery", "quanity": "4", "unit": "stalks" }, { "name": "carrots, diced", "quanity": "3", "unit": "" }, { "name": "onion, diced", "quanity": "½", "unit": "" }, { "name": "garlic, diced", "quanity": "3", "unit": "cloves" }, { "name": "water", "quanity": "2 ½", "unit": "cups" }, { "name": "stewed tomatoes", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "white wine", "quanity": "1", "unit": "cup" }, { "name": "clam juice", "quanity": "1", "unit": "(8 ounce) bottle" }, { "name": "sherry", "quanity": "¼", "unit": "cup" }, { "name": "chicken bouillon", "quanity": "2", "unit": "cubes " }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "medium shrimp - peeled and deveined", "quanity": "½", "unit": "pound" }, { "name": "white fish, cut into small chunks", "quanity": "½", "unit": "pound" }, { "name": "cilantro, chopped", "quanity": "½", "unit": "bunch" } ]

[ " Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic to hot oil; cook and stir until onion is tender. Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.\n", " Stir in shrimp, fish, and cilantro. Continue cooking until shrimp is opaque and fish flakes easily with a fork, about 5 minutes. Remove from heat and let sit for 10 minutes before serving.\n" ]

{ "Calories": "250", "Carbs": "13g", "Fat": "10g", "Protein": "18g" }

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

[ { "name": "onions", "quanity": "4", "unit": "large" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "chicken bouillon", "quanity": "4", "unit": "cubes " } ]

[ " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter. Replace the top of the onion, and wrap in aluminum foil.\n", " Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.\n" ]

{ "Calories": "137", "Carbs": "8g", "Fat": "12g", "Protein": "1g" }

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

[ { "name": "russet potatoes, cubed", "quanity": "3", "unit": "medium" }, { "name": "butter or margarine", "quanity": "3", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Rinse potato cubes with cold water and drain well.\n", " Melt butter in a large skillet over medium heat. Place potatoes in the skillet and season with salt and pepper; mix well. Cover and cook for 10 minutes.\n", " Remove the lid and cook, turning frequently, until brown and crisp on all sides, about 10 more minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "199", "Carbs": "28g", "Fat": "9g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "18 cookies" }

[ { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "sugar cookie mix", "quanity": "1", "unit": "(17.5 ounce) pouch" }, { "name": "raspberry baking chips", "quanity": "⅔", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.\n", " Beat cream cheese in a bowl with an electric mixer until soft and fluffy, then beat in egg until thoroughly combined. Mix in cookie mix, then stir in raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.\n", " Bake cookies in the preheated oven until the edges of the cookies are lightly golden, 10 to 12 minutes. Cool before serving.\n" ]

{ "Calories": "213", "Carbs": "28g", "Fat": "10g", "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": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "fresh blueberries", "quanity": "3", "unit": "cups" }, { "name": "stevia or your choice of sweetener, to taste", "quanity": "¼", "unit": "cup" }, { "name": "freshly squeezed lemon juice", "quanity": "½", "unit": "cup" }, { "name": "water, or more as needed", "quanity": "9", "unit": "cups" } ]

[ " Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir. Serve chilled or over ice.\n" ]

{ "Calories": "26", "Carbs": "9g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "crumbled chocolate sandwich cookies (such as Oreo)", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter, at room temperature", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, at room temperature ", "quanity": "3", "unit": "ounces" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "miniature semisweet chocolate chips", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.\n", " Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.\n", " Scoop cookie batter into 1 ½- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.\n", " Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.\n" ]

{ "Calories": "262", "Carbs": "34g", "Fat": "14g", "Protein": "2g" }

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

[ { "name": "fresh blueberries", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "cornstarch (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.\n" ]

{ "Calories": "77", "Carbs": "20g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "fresh or frozen blueberries", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "orange juice", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "cold water", "quanity": "¼", "unit": "cup" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "almond extract", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Combine blueberries, 1/4 cup of water, orange juice, and sugar in a saucepan over medium heat; stir gently and bring to a boil.\n", " Mix cornstarch and 1/4 cup cold water together in a cup or small bowl; gently stir this mixture into blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.\n" ]

{ "Calories": "120", "Carbs": "30g", "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": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1 smoothie" }

[ { "name": "almond milk", "quanity": "½", "unit": "cup" }, { "name": "frozen strawberries", "quanity": "½", "unit": "cup" }, { "name": "frozen blueberries", "quanity": "½", "unit": "cup" }, { "name": "low-fat plain yogurt", "quanity": "½", "unit": "cup" }, { "name": "flax seed oil", "quanity": "1", "unit": "teaspoon" }, { "name": "agave nectar", "quanity": "1", "unit": "teaspoon" } ]

[ " Blend almond milk, strawberries, blueberries, yogurt, flax seed oil, and agave nectar in a blender until smooth.\n" ]

{ "Calories": "231", "Carbs": "40g", "Fat": "5g", "Protein": "9g" }

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

[ { "name": "frozen blueberries, unthawed, divided", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "water", "quanity": "⅓", "unit": "cup" } ]

[ " Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.\n", " Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.\n" ]

{ "Calories": "41", "Carbs": "10g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "10 scones" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "⅓", "unit": "teaspoon" }, { "name": "cold butter, cut into pieces", "quanity": "¾", "unit": "cup" }, { "name": "milk", "quanity": "9", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "vinegar", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "cups" }, { "name": "butter, melted", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "water, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.\n", " Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.\n", " Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.\n", " Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.\n" ]

{ "Calories": "446", "Carbs": "62g", "Fat": "21g", "Protein": "5g" }

{ "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": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "8 scones" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon, zested", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "cold butter, cubed", "quanity": "½", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "heavy cream", "quanity": "2", "unit": "tablespoons" }, { "name": "powdered sugar", "quanity": "¼", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.\n", " Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.\n", " Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.\n", " Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.\n", " Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.\n", " To make the glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.\n" ]

{ "Calories": "345", "Carbs": "39g", "Fat": "19g", "Protein": "5g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "packed brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "chilled unsalted butter, cut into pieces", "quanity": "¼", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" }, { "name": "half-and-half cream", "quanity": "¾", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" } ]

[ " Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).\n", " Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.\n", " Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.\n", " Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.\n", " Transfer to an ungreased baking sheet and cut each round into 6 wedges.\n", " Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.\n" ]

{ "Calories": "160", "Carbs": "23g", "Fat": "6g", "Protein": "3g" }

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

[ { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "unsalted butter, chilled and cubed", "quanity": "5", "unit": "tablespoons" }, { "name": "miniature semisweet chocolate chips", "quanity": "½", "unit": "cup" }, { "name": "orange juice, or more if needed", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.\n", " Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.\n", " Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.\n", " Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.\n" ]

{ "Calories": "167", "Carbs": "25g", "Fat": "7g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "extra-virgin olive oil, plus more for garnish", "quanity": "2", "unit": "tablespoons" }, { "name": "boneless lamb shoulder, cut into 1/2 -inch pieces (Optional)", "quanity": "12", "unit": "ounces" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "kosher salt, divided, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "celery with leaves, chopped", "quanity": "2", "unit": "ribs" }, { "name": "water, or to taste", "quanity": "2", "unit": "cups" }, { "name": "chickpeas, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "green lentils, rinsed", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "cold water", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh cilantro, divided", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley, divided", "quanity": "½", "unit": "cup" }, { "name": "vermicelli, broken into 1/2-inch pieces", "quanity": "½", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.\n", " Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.\n", " Add tomato paste and cook and stir for about 1 minute.\n", " Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.\n", " Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.\n", " Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.\n", " Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.\n", " Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.\n", " Stir in vermicelli and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.\n", " Serve immediately with a drizzle of olive oil.\n" ]

{ "Calories": "214", "Carbs": "33g", "Fat": "6g", "Protein": "10g" }

{ "active_time": null, "additional_time": "4 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": "10", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": "1 (9-inch) cheesecake" }

[ { "name": "graham cracker cookies, or more as needed", "quanity": "20", "unit": "unknown" }, { "name": "butter, melted", "quanity": "⅓", "unit": "cup" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "heavy whipping cream", "quanity": "¾", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "hot water", "quanity": "½", "unit": "cup" }, { "name": "unflavored gelatin", "quanity": "1", "unit": "tablespoon" }, { "name": "mango puree", "quanity": "1", "unit": "cup" } ]

[ " Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.\n", " Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.\n", " Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.\n", " Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.\n" ]

{ "Calories": "278", "Carbs": "19g", "Fat": "21g", "Protein": "4g" }

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

[ { "name": "frozen chopped spinach, thawed and squeezed thoroughly to remove liquid", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "eggs or equivalent egg substitute", "quanity": "4", "unit": "" }, { "name": "part-skim ricotta cheese", "quanity": "1", "unit": "cup" }, { "name": "freshly grated Parmesan cheese", "quanity": "¾", "unit": "cup" }, { "name": "chopped portobello mushrooms", "quanity": "¾", "unit": "cup" }, { "name": "finely chopped scallions with some green tops", "quanity": "½", "unit": "cup" }, { "name": "dried Italian seasonings", "quanity": "¼", "unit": "teaspoon" }, { "name": "Salt and pepper, to taste", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.\n", " Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.\n" ]

{ "Calories": "163", "Carbs": "6g", "Fat": "10g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": null }

[ { "name": "pancetta bacon, finely diced", "quanity": "4", "unit": "ounces" }, { "name": "carrots, finely diced", "quanity": "3", "unit": "" }, { "name": "celery, finely diced", "quanity": "3", "unit": "stalks" }, { "name": "onions, finely diced", "quanity": "2", "unit": "" }, { "name": "extra-virgin olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "85% lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "San Marzano whole peeled tomatoes, drained", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "crushed red pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "beef stock", "quanity": "1", "unit": "cup" }, { "name": "heavy cream", "quanity": "¼", "unit": "cup" }, { "name": "tagliatelle pasta", "quanity": "1", "unit": "(16 ounce) box" }, { "name": "grated Parmesan cheese, or to taste", "quanity": "¼", "unit": "cup" } ]

[ " Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.\n", " Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.\n", " Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.\n", " Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.\n", " Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.\n", " Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.\n" ]

{ "Calories": "607", "Carbs": "55g", "Fat": "27g", "Protein": "34g" }

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

[ { "name": "coconut oil", "quanity": "1", "unit": "teaspoon" }, { "name": "Spanish sweet onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "fresh spinach", "quanity": "2", "unit": "cups" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "shredded mozzarella cheese", "quanity": "1", "unit": "ounce" }, { "name": "leftover mashed potatoes", "quanity": "1", "unit": "cup" }, { "name": "salsa", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.\n", " Lower heat and steam until eggs are set, about 5 minutes.\n", " Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.\n", " Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.\n" ]

{ "Calories": "500", "Carbs": "52g", "Fat": "21g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 hrs 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": "6 hrs 40 mins", "yield": null }

[ { "name": "bacon drippings", "quanity": "1", "unit": "tablespoon" }, { "name": "minced onion", "quanity": "1", "unit": "cup" }, { "name": "red apple, diced", "quanity": "1", "unit": "large" }, { "name": "caraway seeds", "quanity": "1", "unit": "teaspoon" }, { "name": "sauerkraut, drained and rinsed", "quanity": "2", "unit": "pounds" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "chicken stock", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "boneless pork loin roast", "quanity": "2", "unit": "pounds" }, { "name": "kielbasa sausage, cut into 3-inch pieces", "quanity": "1", "unit": "pound" } ]

[ " Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.\n", " Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.\n", " Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.\n", " Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.\n" ]

{ "Calories": "406", "Carbs": "16g", "Fat": "25g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "extra-lean ground beef", "quanity": "1 ¼", "unit": "pounds" }, { "name": "finely chopped sweet onion", "quanity": "½", "unit": "cup" }, { "name": "Italian seasoned bread crumbs", "quanity": "⅓", "unit": "cup" }, { "name": "beef broth, divided", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "flour, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "cream of mushroom soup", "quanity": "2", "unit": "(10.75 ounce) cans " }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "sweet onion, or to taste, sliced thin", "quanity": "1", "unit": "small" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.\n", " Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.\n", " Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.\n", " Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towels to drain excess grease.\n", " Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.\n", " Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.\n", " Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "516", "Carbs": "22g", "Fat": "33g", "Protein": "31g" }

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

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "russet potato (about 6 ounces), unpeeled", "quanity": "1", "unit": "medium" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt, or more to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an air fryer to 380 degrees F (190 degrees C). Spray the basket with nonstick spray.\n", " Cut potato in half lengthwise, then into 1/4-inch slices. Cut slices into 1/4-inch sticks. Put fries into a bowl and rinse well under cold running water. Drain and pat dry with paper towels.\n", " Transfer dried fries to a bowl. Add oil and toss until well combined. Sprinkle with salt and season with pepper; toss to combine. Working in batches if necessary, place fries into the prepared basket; spread in an even layer and don't overlap.\n", " Cook in the preheated air fryer for 7 minutes. Turn fries and cook until golden brown and crisp, 7 to 9 more minutes. Remove from the air fryer and sprinkle with more salt to taste.\n" ]

{ "Calories": "105", "Carbs": "19g", "Fat": "3g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 50 mins", "yield": null }

[ { "name": "water, or as needed", "quanity": "4", "unit": "cups" }, { "name": "carrots, sliced", "quanity": "3", "unit": "" }, { "name": "onion, sliced", "quanity": "1", "unit": "large" }, { "name": "celery, sliced", "quanity": "4", "unit": "stalks" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breasts", "quanity": "4", "unit": "" }, { "name": "egg noodles", "quanity": "3½", "unit": "cups" } ]

[ " Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker; mix well. Place chicken on top and push down slightly into the liquid. Cover and cook on Low for 8 hours or High for 4 hours.\n", " Remove chicken and shred meat or cut into bite-sized pieces. Return to the slow cooker.\n", " Add noodles and cook on High until noodles are tender, 30 to 45 minutes.\n" ]

{ "Calories": "200", "Carbs": "23g", "Fat": "3g", "Protein": "20g" }

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

[ { "name": "saffron threads", "quanity": "⅛", "unit": "teaspoon" }, { "name": "boiling water", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt, or more to taste", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "skinless cod fillets, about 1-inch thick", "quanity": "1½", "unit": "pounds" }, { "name": "grapeseed oil", "quanity": "¼", "unit": "cup" }, { "name": "orange, juiced", "quanity": "¼", "unit": "medium " }, { "name": "orange, cut into wedges", "quanity": "1", "unit": "medium " }, { "name": "lime, cut into wedges", "quanity": "1", "unit": "medium " } ]

[ " Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.\n", " Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.\n", " Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.\n", " Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.\n", " Transfer fish to a serving platter. Drizzle orange juice over top and serve with orange and lime wedges.\n" ]

{ "Calories": "300", "Carbs": "9g", "Fat": "15g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 9x5-inch loaf" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "rice flour", "quanity": "1", "unit": "cup" }, { "name": "stevia powder, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "ripe bananas, mashed", "quanity": "3", "unit": "" }, { "name": "unsweetened almond milk", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "pine nuts (Optional)", "quanity": "¾", "unit": "cup" }, { "name": "flax seeds (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.\n", " Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt together in a bowl.\n", " Combine bananas, almond milk, vegetable oil, and egg in another bowl; beat with an electric mixer until smooth. Stir banana mixture into flour mixture until incorporated, then fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.\n", " Bake in the preheated oven until a knife inserted in the center of loaf comes out clean, about 1 hour.\n" ]

{ "Calories": "242", "Carbs": "46g", "Fat": "8g", "Protein": "4g" }

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

[ { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon, juiced", "quanity": "½", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "fillet of fresh halibut", "quanity": "1", "unit": "(1 pound)" } ]

[ " Combine butter, honey, lemon juice, garlic, soy sauce, and pepper in a small bowl. Transfer a small amount of the mixture to another small bowl and reserve for serving.\n", " Portion halibut by cutting it into three pieces with a sharp knife. Brush each side with the remaining butter-honey mixture.\n", " Heat a skillet over high heat until sizzling hot. Add halibut and sear for 90 seconds on each side. Reduce the heat to medium and cook until the fish flakes easily with a fork, 2 to 3 minutes per side. Serve with reserved butter-honey marinade.\n" ]

{ "Calories": "281", "Carbs": "13g", "Fat": "11g", "Protein": "32g" }

{ "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": "18", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "18 small meatballs" }

[ { "name": "ground turkey", "quanity": "1", "unit": "pound" }, { "name": "minced cilantro", "quanity": "½", "unit": "cup" }, { "name": "dry bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "" }, { "name": "scallions, minced", "quanity": "2", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame oil", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh ginger, or more to taste", "quanity": "2", "unit": "slices" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "rice vinegar", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\n", " Make the meatballs: Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.\n", " Bake in the preheated oven until well browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " While the meatballs are cooking, make the dipping sauce: Smash ginger with the heavy side of a knife and place into a small pot. Add brown sugar, soy sauce, and rice vinegar. Cook over medium-low heat, stirring often, until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and pour sauce into small cups for serving.\n", " Serve meatballs alongside sauce, with toothpicks for dipping.\n" ]

{ "Calories": "82", "Carbs": "6g", "Fat": "4g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "3 burgers" }

[ { "name": "meatless ground beef substitute (such as Beyond Meat Beyond Beef Plant-Based Ground)", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "steak seasoning (such as McCormick) ", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.\n", " Form ground beef substitute into three equal patties. Spray the top of each patty with nonstick spray and sprinkle with 1/4 teaspoon steak seasoning. Flip patties, place into the air fryer basket, then spray and season the other side.\n", " Cook in the preheated air fryer for 3 minutes. Flip and cook until done, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "188", "Carbs": "7g", "Fat": "6g", "Protein": null }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "12 patties" }

[ { "name": "apple, chopped", "quanity": "1", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "ground sage", "quanity": "1", "unit": "tablespoon" }, { "name": "celery seed", "quanity": "1", "unit": "teaspoon" }, { "name": "anise seed", "quanity": "1", "unit": "teaspoon" }, { "name": "ground marjoram", "quanity": "1", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken thighs", "quanity": "1", "unit": "pound" } ]

[ " Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.\n", " Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.\n", " Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.\n", " Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.\n" ]

{ "Calories": "64", "Carbs": "3g", "Fat": "3g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs 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": "8 hrs 15 mins", "yield": null }

[ { "name": "vegetable oil, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "cubed beef or lamb stew meat", "quanity": "2", "unit": "pounds" }, { "name": "potatoes, peeled and diced", "quanity": "6", "unit": "" }, { "name": "yellow onions, sliced", "quanity": "4", "unit": "medium" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "beef bouillon cubes", "quanity": "2", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.\n", " Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.\n", " Cover and cook on Low for 8 hours.\n" ]

{ "Calories": "394", "Carbs": "33g", "Fat": "19g", "Protein": "22g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 35 mins", "yield": null }

[ { "name": "chuck roast", "quanity": "1", "unit": "(2 pound)" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "avocado oil, or more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "onions, chopped", "quanity": "2", "unit": "medium" }, { "name": "minced celery", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "herbes de Provence", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaves", "quanity": "2", "unit": "large" }, { "name": "red wine", "quanity": "½", "unit": "cup" }, { "name": "beef stock", "quanity": "1 ½", "unit": "cups" }, { "name": "tomato paste", "quanity": "3", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "fish sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "diced russet potatoes", "quanity": "2", "unit": "cups" }, { "name": "mushrooms, quartered", "quanity": "3", "unit": "(8 ounce) packages" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" } ]

[ " Cut roast into pieces that will fit into the inner pot of an Instant Pot. Pat dry with paper towels. Season one side with salt and pepper.\n", " Turn on the Instant Pot, add enough avocado oil to cover the entire bottom surface of the pot, and select the Sauté function. When the indicator reads \"hot,\" carefully add a piece of beef to the pot, seasoned-side down, and sauté until nicely browned, about 6 minutes. Season the other side with salt and pepper, then turn with tongs and sauté for 6 more minutes. Transfer to a plate and keep warm while you brown the remaining beef.\n", " Add onions to the drippings and sauté until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves; sauté until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot. Cook for about 2 minutes, then turn off the Sauté function.\n", " Cut browned beef into 1 1/2-inch cubes and remove any fat and gristle. Return to the pot.\n", " Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.\n", " Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid.\n", " Stir in mushrooms, making sure most are partially submerged in the liquid. Adjust seasonings if desired. Close and lock the lid. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid and stir the stew.\n", " Mix cornstarch and water together in a small bowl until no lumps remain, then stir into the pot. Select the Sauté function and cook until gravy is bubbly, stirring frequently, to ensure nothing sticks to the bottom, 3 to 5 minutes. Remove bay leaves and serve.\n" ]

{ "Calories": "450", "Carbs": "23g", "Fat": "26g", "Protein": "29g" }

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

[ { "name": "pitted dates", "quanity": "20", "unit": "" }, { "name": "blanched almonds, toasted", "quanity": "20", "unit": "" }, { "name": "creme fraiche", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "chopped toasted almonds, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.\n" ]

{ "Calories": "132", "Carbs": "22g", "Fat": "6g", "Protein": "2g" }

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

[ { "name": "chickpeas (garbanzo beans), drained and rinsed", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "ditalini pasta", "quanity": "½", "unit": "(16 ounce) package" }, { "name": "short-grain rice, rinsed", "quanity": "1 ½", "unit": "cups" }, { "name": "cold water, to cover", "quanity": "", "unit": "" }, { "name": "dark brown lentils", "quanity": "1 ½", "unit": "cups" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "yellow onion, minced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken stock", "quanity": "3", "unit": "cups" }, { "name": "French-fried onions", "quanity": "1", "unit": "(3 ounce) can" } ]

[ " Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.\n", " Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.\n", " Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.\n", " Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.\n", " Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.\n", " Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.\n", " Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.\n" ]

{ "Calories": "498", "Carbs": "84g", "Fat": "10g", "Protein": "18g" }

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

[ { "name": "crushed saltine crackers", "quanity": "2", "unit": "cups" }, { "name": "seasoned salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "skinless, boneless chicken breast halves", "quanity": "6", "unit": "" }, { "name": "margarine, melted", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Grease a large baking dish.\n", " Mix together crushed crackers, seasoned salt, and garlic powder in a shallow bowl.\n", " Dip chicken breasts into melted margarine, then press into cracker mixture until coated. Arrange chicken in the prepared baking dish.\n", " Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).\n", " Serve and enjoy!\n" ]

{ "Calories": "365", "Carbs": "17g", "Fat": "20g", "Protein": "27g" }