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AWeirdDev

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all-recipes-xs

like 0

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "15", "soak_time": null, "total_time": "40 mins", "yield": "15 muffins" }

[ { "name": "rolled oats", "quanity": "1 ½", "unit": "cups" }, { "name": "ripe bananas, mashed", "quanity": "2", "unit": "" }, { "name": "creamy natural peanut butter", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "flax seed meal", "quanity": "¼", "unit": "cup" }, { "name": "almond flour", "quanity": "¼", "unit": "cup" }, { "name": "plain non-fat Greek-style yogurt", "quanity": "¼", "unit": "cup" }, { "name": "agave nectar", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "tablespoons" }, { "name": "powdered stevia baking blend", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "maple-flavored extract (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.\n", " Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.\n", " Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.\n" ]

{ "Calories": "155", "Carbs": "18g", "Fat": "8g", "Protein": "5g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "cook_time": "15 hrs 35 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "23 hrs 45 mins", "yield": null }

[ { "name": "dried black-eyed peas", "quanity": "1", "unit": "pound" }, { "name": "smoked ham hocks, or more to taste", "quanity": "3", "unit": "" }, { "name": "water, plus more as needed", "quanity": "6", "unit": "cups" }, { "name": "onion, chopped small", "quanity": "1", "unit": "" }, { "name": "garlic, crushed", "quanity": "1", "unit": "large clove" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak for 8 hours to overnight.\n", " Place ham hocks into a stockpot with 6 cups water. Bring to a boil, reduce heat to low, cover the pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate ham stock, 8 hours to overnight.\n", " Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in peas; add onion, garlic, red pepper flakes, and sugar.\n", " Skim congealed fat from the surface of ham stock; discard. Pour stock into the slow cooker. Add enough water to cover peas by 1 1/2 inches.\n", " Cook on Low for 14 hours. Season with salt.\n" ]

{ "Calories": "802", "Carbs": "74g", "Fat": "33g", "Protein": "53g" }

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

[ { "name": "oats", "quanity": "1", "unit": "cup" }, { "name": "almond-coconut milk", "quanity": "1", "unit": "cup" }, { "name": "chia seeds", "quanity": "2", "unit": "tablespoons" }, { "name": "shredded coconut", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cardamom", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "nutmeg", "quanity": "¼", "unit": "teaspoon" } ]

[ " Combine oats, almond-coconut milk, chia seeds, coconut, cardamom, cinnamon, vanilla, ginger, and nutmeg in a serving bowl until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.\n" ]

{ "Calories": "267", "Carbs": "37g", "Fat": "10g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "4 hrs 15 mins", "yield": null }

[ { "name": "green lentils, sorted and rinsed", "quanity": "1", "unit": "pound" }, { "name": "petite diced tomatoes ", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "jarred minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "chili powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "paprika", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or more to taste ", "quanity": "½", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "7", "unit": "cups" }, { "name": "bone-in, skin-on chicken thighs, or more to taste", "quanity": "1 ½", "unit": "pounds" } ]

[ " Combine green lentils, tomatoes, onion, minced garlic, cumin, oregano, chili powder, paprika, garlic powder, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings. Settle chicken thighs into broth, ensuring they are submerged in liquid.\n", " Cook on High for 4 hours. Chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).\n", " Use tongs to remove chicken from soup to a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite-sized pieces; discard the bones. Stir meat into soup and adjust seasonings as desired.\n" ]

{ "Calories": "378", "Carbs": "41g", "Fat": "11g", "Protein": "29g" }

{ "active_time": null, "additional_time": "1 hr 40 mins", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "2", "soak_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "russet potato", "quanity": "1", "unit": "" }, { "name": "vegetable oil", "quanity": "2", "unit": "teaspoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "malt beer", "quanity": "¾", "unit": "cup" }, { "name": "cod fillets", "quanity": "4", "unit": "(3 ounce)" } ]

[ " Make chips: Peel potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.\n", " Meanwhile, prepare fish: Mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a large bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.\n", " Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over fillets. Place the rack in the freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the other side with remaining batter. Return to the freezer for 35 more minutes.\n", " Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.\n", " Cook frozen fish fillets in the preheated air fryer for 15 minutes, flipping at the halfway point.\n", " Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Place in a medium bowl and add oil, salt, and pepper; toss until well coated.\n", " Cook coated potato wedges in the preheated air fryer for 15 minutes.\n" ]

{ "Calories": "465", "Carbs": "62g", "Fat": "6g", "Protein": "38g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "25", "soak_time": null, "total_time": "15 mins", "yield": "25 sandwiches" }

[ { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "French bread, sliced", "quanity": "2", "unit": "loaves" }, { "name": "sliced sausage of your choice", "quanity": "1", "unit": "pound" }, { "name": "cucumber, sliced", "quanity": "1", "unit": "" }, { "name": "tomatoes, sliced", "quanity": "3", "unit": "medium" }, { "name": "hard-cooked egg, chopped", "quanity": "1", "unit": "" } ]

[ " Stir together cream cheese, butter, and garlic in a small bowl until well combined. Spread onto each bread slice. Top each with a sausage slice, cucumber slice, and tomato slice, then sprinkle chopped egg over each one. Serve open-faced.\n" ]

{ "Calories": "233", "Carbs": "22g", "Fat": "13g", "Protein": "8g" }

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

[ { "name": "egg yolks", "quanity": "3", "unit": "" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "Dijon mustard", "quanity": "¼", "unit": "teaspoon" }, { "name": "hot pepper sauce (e.g. Tabasco™)", "quanity": "1", "unit": "dash" }, { "name": "butter", "quanity": "½", "unit": "cup" } ]

[ " Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.\n", " Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.\n", " Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.\n" ]

{ "Calories": "163", "Carbs": "1g", "Fat": "18g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "3 hrs 15 mins", "yield": null }

[ { "name": "boneless, skinless chicken breasts", "quanity": "4", "unit": "" }, { "name": "sweet onion, chopped", "quanity": "1", "unit": "large" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "water", "quanity": "2 ½", "unit": "cups" }, { "name": "yellow rice mix (such as Zatarain's)", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Place chicken in the bottom of a slow cooker. Scatter onion over the top. Cover with condensed soup.\n", " Cook on Low for 7 to 8 hours or High for 3 to 4 hours.\n", " When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 25 minutes.\n", " Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.\n" ]

{ "Calories": "424", "Carbs": "49g", "Fat": "14g", "Protein": "24g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "3 hrs", "yield": "12 to 15 servings" }

[ { "name": "red potatoes", "quanity": "5", "unit": "pounds" }, { "name": "eggs", "quanity": "6", "unit": "" }, { "name": "mayonnaise", "quanity": "2", "unit": "cups" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "green onions, thinly sliced", "quanity": "2", "unit": "" }, { "name": "green bell pepper, seeded and diced", "quanity": "1", "unit": "small" }, { "name": "celery, thinly sliced", "quanity": "3", "unit": "stalks" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.\n", " Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.\n", " In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.\n" ]

{ "Calories": "329", "Carbs": "41g", "Fat": "16g", "Protein": "7g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "15", "soak_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9x13-inch) crisp" }

[ { "name": "apples, cored and diced", "quanity": "6", "unit": "large" }, { "name": "diced rhubarb", "quanity": "1", "unit": "cup" }, { "name": "white sugar (Optional)", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour, divided", "quanity": "1 ¾", "unit": "cups" }, { "name": "ground cinnamon, divided (Optional)", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "quick-cooking oats", "quanity": "1 ¾", "unit": "cups" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "chilled butter, cut into pieces", "quanity": "1", "unit": "cup" }, { "name": "white sugar, or to taste (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.\n", " Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined. Spread fruit mixture into the bottom of the prepared baking dish.\n", " Mix oats, remaining 1 ½ cups flour, and brown sugar in a separate bowl; cut in butter until crumbly. Spread evenly over fruit mixture.\n", " Mix 2 tablespoons white sugar with remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle over oat topping.\n", " Bake in the preheated oven until fruit is bubbling and thick and topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes, then serve.\n" ]

{ "Calories": "358", "Carbs": "59g", "Fat": "13g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "55 mins", "yield": "6 servings" }

[ { "name": "Italian seasoned bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "pork tenderloin", "quanity": "2", "unit": "pounds" } ]

[ " Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C).\n", " Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.\n", " Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.\n", " Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.\n", " Let the pork rest for 10 minutes, then cut into 1/2 inch slices.\n" ]

{ "Calories": "437", "Carbs": "27g", "Fat": "24g", "Protein": "29g" }

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

[ { "name": "frozen pineapple chunks", "quanity": "2", "unit": "cups" }, { "name": "spinach leaves, packed", "quanity": "2", "unit": "cups" }, { "name": "frozen mango chunks", "quanity": "½", "unit": "cup" }, { "name": "frozen sliced peaches", "quanity": "½", "unit": "cup" }, { "name": "medium firm banana, cut into 1-inch pieces", "quanity": "1", "unit": "" }, { "name": "Persian cucumber, cut into 1-inch chunks", "quanity": "1", "unit": "" }, { "name": "chia or flax seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "coconut milk", "quanity": "2", "unit": "cups" }, { "name": "orange juice", "quanity": "1 ¼", "unit": "cups" } ]

[ " Gather the ingredients.\n", " Place pineapple, spinach, mango, peaches, banana, cucumber and chia seeds in a large resealable plastic bag or lidded container. Squeeze out the air. Freeze for up to 1 month.\n", " When ready to blend, add contents of bag to blender. Add coconut milk and orange juice and blend on high until mixture is smooth. Serve immediately.\n" ]

{ "Calories": "612", "Carbs": "81g", "Fat": "34g", "Protein": "7g" }

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

[ { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "raisins", "quanity": "¾", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Bring water to a boil in a saucepan over high heat. Stir in raisins, then reduce the heat to medium and boil until raisins are very tender, about 5 minutes.\n", " Whisk in brown sugar and salt, then gradually whisk in cornstarch to avoid lumps forming. Simmer over low heat until glaze has thickened, about 10 minutes.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "7 hrs 20 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "7 hrs 30 mins", "yield": "5 cups" }

[ { "name": "navy beans, soaked overnight and drained", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "maple syrup", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "molasses", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" } ]

[ " Gather the ingredients.\n", " Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.\n", " Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.\n", " Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch.\n", " Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.\n" ]

{ "Calories": "122", "Carbs": "26g", "Fat": "0g", "Protein": "5g" }

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

[ { "name": "beef tenderloin steaks", "quanity": "2", "unit": "(7 ounce)" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "crab, drained", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "asparagus, tough ends snapped", "quanity": "1", "unit": "pound" }, { "name": "dry Bearnaise sauce mix (such as Knorr®)", "quanity": "1", "unit": "packet" }, { "name": "whole milk", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" } ]

[ " Gather the ingredients.\n", " Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.\n", " In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.\n", " Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.\n", " Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.\n", " Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.\n", " To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.\n" ]

{ "Calories": "1289", "Carbs": "22g", "Fat": "97g", "Protein": "83g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "3 hrs 15 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "russet potatoes, diced", "quanity": "3", "unit": "" }, { "name": "baby carrots", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "olive oil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "beef chuck roast, cubed", "quanity": "2", "unit": "pounds" }, { "name": "stout beer, divided", "quanity": "1", "unit": "(16 ounce) bottle" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "beef broth", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "smoked paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place potatoes, carrots, onion, and garlic into a slow cooker.\n", " Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.\n", " Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.\n", " Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.\n", " Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.\n" ]

{ "Calories": "334", "Carbs": "30g", "Fat": "15g", "Protein": "18g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr", "yield": "1 (2-quart) casserole" }

[ { "name": "dried linguine", "quanity": "12", "unit": "ounces" }, { "name": "salted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "button mushrooms, sliced", "quanity": "8", "unit": "ounces" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "1/2", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "Italian seasoning", "quanity": "1/2", "unit": "teaspoon" }, { "name": "crushed red pepper", "quanity": "1/4", "unit": "teaspoon" }, { "name": "white wine (Optional)", "quanity": "1/4", "unit": "cup" }, { "name": "chopped cooked turkey", "quanity": "2", "unit": "cups" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "reduced-sodium chicken broth", "quanity": "3/4", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "1/2", "unit": "cup" }, { "name": "sliced almonds (Optional)", "quanity": "1/2", "unit": "cup" } ]

[ " Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.\n", " Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.\n", " While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.\n", " Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.\n", " Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.\n", " Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.\n", " Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.\n", " Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "387", "Carbs": "30g", "Fat": "20g", "Protein": "23g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "9 hrs 30 mins", "yield": "1 loaf" }

[ { "name": "raisins", "quanity": "1", "unit": "cup" }, { "name": "whiskey", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "grated orange peel (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "caraway seeds (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "buttermilk", "quanity": "1 ⅓", "unit": "cups" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "butter, at room temperature", "quanity": "½", "unit": "cup" } ]

[ " Place raisins into a small bowl. Pour in whiskey and allow to soak, 8 hours to overnight.\n", " The next day, strain raisins, reserving whiskey. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.\n", " Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in drained raisins, orange peel, and caraway seeds. Beat in buttermilk and 1/4 cup melted butter until incorporated and batter is thick. Transfer to the prepared casserole dish.\n", " Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.\n", " Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.\n" ]

{ "Calories": "321", "Carbs": "44g", "Fat": "12g", "Protein": "5g" }

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

[ { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "cornmeal", "quanity": "½", "unit": "cup" }, { "name": "garlic salt", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "oil for frying", "quanity": "1", "unit": "cup" }, { "name": "yellow squash, sliced", "quanity": "6", "unit": "pounds" } ]

[ " Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl.\n", " Heat oil in a deep skillet over medium-high heat to 350 to 375 degrees F (180 to 190 degrees C).\n", " Dip each squash slice into egg mixture, then dredge in flour mixture to coat.\n", " Fry coated squash slices in hot oil, a few at a time, until crisp and golden brown on both sides. Drain on paper towel and serve immediately.\n" ]

{ "Calories": "895", "Carbs": "78g", "Fat": "62g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "96", "soak_time": null, "total_time": "10 mins", "yield": "6 gallons" }

[ { "name": "orange-flavored drink", "quanity": "2", "unit": "gallons" }, { "name": "pink lemonade", "quanity": "4", "unit": "quarts" }, { "name": "pineapple and orange juice blend", "quanity": "4", "unit": "quarts" }, { "name": "vodka", "quanity": "4", "unit": "(750 milliliter) bottles" }, { "name": "white rum", "quanity": "2", "unit": "(750 milliliter) bottles" }, { "name": "fruit punch", "quanity": "2", "unit": "(46 fluid ounce) cans" } ]

[ " Gather the ingredients.\n", " Pour orange drink, pink lemonade, pineapple-orange juice blend, vodka, rum, and fruit punch into a large punch bowl or container; stir well.\n", " Serve and enjoy!\n" ]

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

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

[ { "name": "elbow macaroni", "quanity": "3", "unit": "cups" }, { "name": "mayonnaise", "quanity": "1 ½", "unit": "cups" }, { "name": "onion, minced", "quanity": "⅓", "unit": "large" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "prepared yellow mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "¾", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "hard-cooked eggs, chopped", "quanity": "3", "unit": "" } ]

[ " Gather all ingredients.\n", " Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.\n", " Rinse macaroni in cold water until cool; drain.\n", " Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl.\n", " Add macaroni and eggs and stir to coat.\n", " Chill in the refrigerator for 30 minutes before serving. Enjoy!\n" ]

{ "Calories": "783", "Carbs": "53g", "Fat": "57g", "Protein": "14g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "total_time": "1 hr 25 mins", "yield": "2 sandwiches" }

[ { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¾", "unit": "teaspoon" }, { "name": "Dijon mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "hot sauce, or to taste", "quanity": "3", "unit": "dashes" }, { "name": "freshly squeezed lemon juice", "quanity": "1", "unit": "teaspoon" }, { "name": "rice vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "heavy cream", "quanity": "1", "unit": "tablespoon" }, { "name": "soft white bread", "quanity": "4", "unit": "slices" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "tablespoon" } ]

[ " Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.\n", " Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.\n", " Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.\n", " Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.\n" ]

{ "Calories": "759", "Carbs": "31g", "Fat": "64g", "Protein": "17g" }

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

[ { "name": "olive oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1 ¾", "unit": "cups" }, { "name": "sour cream", "quanity": "½", "unit": "pint" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "chopped green bell pepper", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "water (Optional)", "quanity": "½", "unit": "cup" }, { "name": "flour tortillas", "quanity": "8", "unit": "(10 inch)" }, { "name": "taco sauce", "quanity": "1", "unit": "(12 ounce) jar" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.\n", " Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.\n", " Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.\n", " Top with taco sauce and remaining 3/4 cup Cheddar cheese.\n", " Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "498", "Carbs": "50g", "Fat": "16g", "Protein": "27g" }

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

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "Buffalo wing sauce, divided", "quanity": "1", "unit": "(17.5 fluid ounce) bottle" }, { "name": "dry ranch salad dressing mix", "quanity": "½", "unit": "(1 ounce) package" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "hoagie rolls, split lengthwise", "quanity": "6", "unit": "" } ]

[ " Gather all ingredients.\n", " Place chicken breasts into the slow cooker; pour in 3/4 of the wing sauce and ranch dressing mix.\n", " Cover and cook on Low for 6 to 7 hours.\n", " Shred chicken in the cooker with two forks. Stir in butter.\n", " Pile shredded chicken and sauce onto hoagie rolls. Serve with remaining Buffalo sauce.\n", " Serve and enjoy!\n" ]

{ "Calories": "578", "Carbs": "81g", "Fat": "14g", "Protein": "31g" }

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

[ { "name": "chocolate sandwich cookies", "quanity": "25", "unit": "" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "marshmallow fluff", "quanity": "2", "unit": "cups" }, { "name": "creme de menthe liqueur", "quanity": "¼", "unit": "cup" }, { "name": "whipping cream", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.\n", " Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.\n", " Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.\n", " Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.\n" ]

{ "Calories": "568", "Carbs": "48g", "Fat": "40g", "Protein": "3g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "3", "soak_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "oil for deep frying", "quanity": "", "unit": "" }, { "name": "unbleached all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "skinless, boneless chicken breasts, cut into 1/2-inch strips", "quanity": "3", "unit": "" }, { "name": "hot pepper sauce", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients and heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder in a large bowl.\n", " Whisk together egg and milk in a small bowl.\n", " Dip each piece of chicken in egg mixture, then roll in flour mixture. Repeat so that each piece of chicken is double-coated. Refrigerate breaded chicken for 20 minutes.\n", " Fry chicken in hot oil in batches. Cook until golden brown and juices run clear, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Combine hot sauce and butter in a microwave-safe bowl. Heat sauce in the microwave until melted, 20 to 30 seconds. Pour sauce over fried chicken; mix to coat.\n", " Serve and enjoy!\n" ]

{ "Calories": "710", "Carbs": "44g", "Fat": "47g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "20", "soak_time": null, "total_time": "1 hr 40 mins", "yield": "60 perogies" }

[ { "name": "all-purpose flour", "quanity": "4 ½", "unit": "cups" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "sour cream", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "egg yolk", "quanity": "1", "unit": "" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "baking potatoes, peeled and cubed", "quanity": "8", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "processed cheese sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "onion salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.\n", " Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.\n", " Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.\n", " Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.\n", " Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.\n", " Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.\n", " Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.\n", " To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.\n", " Serve and enjoy!\n" ]

{ "Calories": "281", "Carbs": "38g", "Fat": "11g", "Protein": "8g" }

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

[ { "name": "refrigerated crescent rolls", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "sour cream", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "shredded Mexican-style cheese blend", "quanity": "8", "unit": "ounces" }, { "name": "tortilla chips, crushed or to taste", "quanity": "1", "unit": "(14 ounce) bag" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Lay crescent dough flat on the bottom of a 9-inch square pan and bake according to package directions.\n", " Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in taco seasoning.\n", " Spoon beef filling into prebaked crust; add a layer of sour cream and sprinkle with shredded cheese. Top with crushed nacho chips.\n", " Bake in the preheated oven until cheese has melted, about 10 minutes.\n" ]

{ "Calories": "763", "Carbs": "51g", "Fat": "52g", "Protein": "24g" }

{ "active_time": null, "additional_time": "7 hrs", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "8 hrs", "yield": "1 9-inch cheesecake" }

[ { "name": "Madagascar vanilla beans", "quanity": "2", "unit": "" }, { "name": "graham cracker crumbs (such as Keebler)", "quanity": "1 ¼", "unit": "cups" }, { "name": "butter, melted", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "sour cream", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "butter, softened", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "confectioners' sugar", "quanity": "¼", "unit": "cup" }, { "name": "white baking chocolate, chopped", "quanity": "2", "unit": "(4 ounce) bars" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Gather the ingredients.\n", " Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.\n", " Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.\n", " Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved.\n", " Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.\n", " Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.\n", " Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.\n", " Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.\n", " Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.\n", " Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form.\n", " Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.\n" ]

{ "Calories": "1128", "Carbs": "75g", "Fat": "89g", "Protein": "12g" }

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

[ { "name": "Turkish or Greek yogurt, at room temperature", "quanity": "1", "unit": "cup" }, { "name": "garlic", "quanity": "1", "unit": "clove" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt, or to taste (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "finely chopped fresh dill, or to taste", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "unsalted butter", "quanity": "½", "unit": "stick" }, { "name": "Aleppo chile flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "smoked paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "diced jalapeno pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "salt (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "white vinegar, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "sea salt", "quanity": "1", "unit": "pinch" } ]

[ " To make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.\n", " To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.\n", " To make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.\n", " To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.\n", " Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.\n" ]

{ "Calories": "616", "Carbs": "9g", "Fat": "57g", "Protein": "20g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "4 hrs 40 mins", "yield": "5 egg rolls" }

[ { "name": "vegetable oil, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast half", "quanity": "1", "unit": "" }, { "name": "minced green onion", "quanity": "2", "unit": "tablespoons" }, { "name": "minced red bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "frozen corn kernels", "quanity": "⅓", "unit": "cup" }, { "name": "black beans, rinsed and drained", "quanity": "¼", "unit": "cup" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "2", "unit": "tablespoons" }, { "name": "diced jalapeño peppers", "quanity": "2", "unit": "tablespoons" }, { "name": "minced fresh parsley", "quanity": "½", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅓", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "shredded Monterey Jack cheese", "quanity": "¾", "unit": "cup" }, { "name": "flour tortillas", "quanity": "5", "unit": "(6 inch)" }, { "name": "oil for deep frying", "quanity": "1", "unit": "quart" } ]

[ " Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.\n", " Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.\n", " Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.\n", " Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.\n", " Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.\n", " Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.\n" ]

{ "Calories": "419", "Carbs": "22g", "Fat": "31g", "Protein": "14g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "15", "soak_time": null, "total_time": "1 hr 10 mins", "yield": "30 lumpia" }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "minced carrots", "quanity": "½", "unit": "cup" }, { "name": "chopped green onions", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced green cabbage", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh cilantro (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "lumpia wrappers", "quanity": "30", "unit": "" }, { "name": "vegetable oil for frying, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.\n", " Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.\n", " Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.\n", " To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.\n", " Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.\n", " Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.\n", " Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.\n", " Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.\n", " Serve immediately. Enjoy!\n" ]

{ "Calories": "168", "Carbs": "11g", "Fat": "11g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": "1 hr 5 mins", "prep_time": "10 mins", "rest_time": "10 mins", "servings": "8", "soak_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "Italian seasoning", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "poultry seasoning", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "whole chicken, giblets removed", "quanity": "1", "unit": "(5 pound)" } ]

[ " Gather the ingredients. Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.\n", " Whisk olive oil, Italian seasoning, poultry seasoning, paprika, and salt together in a small bowl.\n", " Pat chicken dry using paper towels. Brush spice mixture over entire chicken, including underneath the wings.\n", " Place chicken in the basket of the air fryer breast side down; cook, undisturbed, for 45 minutes. Carefully flip the chicken over using tongs; cook until an instant-read thermometer reads 165 degrees F (74 degrees C), about 20 minutes.\n", " Remove chicken to a cutting board; let rest for 10 minutes.\n" ]

{ "Calories": "34", "Carbs": "1g", "Fat": "4g", "Protein": "0g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "50 mins", "yield": "24 bars" }

[ { "name": "unsalted butter, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "peanut butter", "quanity": "1 ½", "unit": "cups" }, { "name": "light corn syrup", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "crisp rice cereal", "quanity": "6", "unit": "cups" }, { "name": "semisweet chocolate chips", "quanity": "½", "unit": "cup" }, { "name": "butterscotch chips", "quanity": "½", "unit": "cup" } ]

[ " Generously butter a 9x13-inch baking pan; set aside.\n", " Mix peanut butter, corn syrup, and sugar together in a large pot; cook and stir over medium heat until peanut butter melts. Bring mixture to a boil. Remove from the heat.\n", " Stir in rice cereal until well combined. Transfer mixture into the prepared pan and pat it down with buttered hands.\n", " Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.\n", " Cool completely, about 20 minutes, before cutting into 24 squares.\n" ]

{ "Calories": "240", "Carbs": "34g", "Fat": "11g", "Protein": "5g" }

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

[ { "name": "hard-cooked eggs, chopped", "quanity": "6", "unit": "" }, { "name": "chopped cucumber", "quanity": "¼", "unit": "cup" }, { "name": "ranch dressing", "quanity": "3", "unit": "tablespoons" }, { "name": "mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Mix together eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a large bowl until well combined.\n" ]

{ "Calories": "176", "Carbs": "2g", "Fat": "14g", "Protein": "10g" }

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

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "unsweetened cocoa powder", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "chocolate chips", "quanity": "2", "unit": "cups" }, { "name": "confectioners' sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "maraschino cherry juice", "quanity": "3", "unit": "tablespoons" }, { "name": "semisweet chocolate, chopped", "quanity": "1", "unit": "(1 ounce) square" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.\n", " In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy.\n", " Pat into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven.\n", " In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.\n", " Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.\n", " In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan.\n", " Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes.\n", " Cool completely before cutting into squares.\n" ]

{ "Calories": "222", "Carbs": "31g", "Fat": "11g", "Protein": "3g" }

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

[ { "name": "strawberries, hulled", "quanity": "8", "unit": "" }, { "name": "skim milk", "quanity": "½", "unit": "cup" }, { "name": "plain yogurt", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "ice, crushed", "quanity": "6", "unit": "cubes " } ]

[ " Gather all ingredients.\n", " Combine strawberries, milk, yogurt, sugar, and vanilla in a blender. Add ice and blend until smooth and creamy.\n", " Pour into glasses and serve immediately. Enjoy!\n" ]

{ "Calories": "160", "Carbs": "30g", "Fat": "1g", "Protein": "6g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "32", "soak_time": null, "total_time": "50 mins", "yield": "32 truffles" }

[ { "name": "high-quality dark chocolate, chopped", "quanity": "½", "unit": "pound" }, { "name": "ground dried chipotle pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" }, { "name": "unsweetened cocoa powder, or as needed", "quanity": "3", "unit": "tablespoons" } ]

[ " Place chocolate into a bowl; add chipotle pepper and salt.\n", " Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.\n", " Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.\n", " Place cocoa powder in a small bowl.\n", " Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.\n", " Place chocolate squares into cocoa powder and toss gently to coat.\n" ]

{ "Calories": "48", "Carbs": "5g", "Fat": "4g", "Protein": "1g" }

{ "active_time": null, "additional_time": "2 days 40 mins", "bake_time": null, "cook_time": "5 hrs", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "2 days 5 hrs 50 mins", "yield": null }

[ { "name": "ground coriander", "quanity": "3", "unit": "tablespoons" }, { "name": "fennel seeds", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "ground paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "onion powder", "quanity": "2", "unit": "teaspoons" }, { "name": "mustard seed", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "corned beef brisket", "quanity": "1", "unit": "(4 pound)" }, { "name": "cherry wood chips", "quanity": "", "unit": "" } ]

[ " Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.\n", " Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.\n", " Soak wood chips in water for at least 1 hour.\n", " Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.\n", " Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.\n", " Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.\n", " Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.\n" ]

{ "Calories": "228", "Carbs": "5g", "Fat": "16g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "40 mins", "yield": "1 loaf" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.\n", " Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.\n", " Warm a greased frying pan over medium heat.\n", " Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.\n" ]

{ "Calories": "149", "Carbs": "25g", "Fat": "4g", "Protein": "3g" }

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

[ { "name": "potatoes, peeled and sliced paper-thin", "quanity": "4", "unit": "medium" }, { "name": "salt, plus more to taste ", "quanity": "3", "unit": "tablespoons" }, { "name": "oil for deep frying", "quanity": "1", "unit": "quart" } ]

[ " Gather all ingredients.\n", " Transfer potato slices to a large bowl of cold water as you slice them.\n", " Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.\n", " Drain and rinse slices again. Pat dry.\n", " Heat oil in a deep-fryer to 365 degrees F (185 degrees C).\n", " Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.\n", " Season potato chips with additional salt if desired.\n", " Serve and enjoy!\n" ]

{ "Calories": "179", "Carbs": "19g", "Fat": "11g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "cod loins", "quanity": "2", "unit": "(4 ounce)" }, { "name": "salt and freshly ground black pepper", "quanity": "unknown", "unit": "unknown" }, { "name": "lemon, zested, then cut into slices", "quanity": "1", "unit": "unknown" }, { "name": "butter", "quanity": "2", "unit": "teaspoons" }, { "name": "shallot, thinly sliced", "quanity": "1", "unit": "" } ]

[ " Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.\n", " Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.\n", " Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.\n", " Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.\n", " Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.\n" ]

{ "Calories": "155", "Carbs": "10g", "Fat": "5g", "Protein": "21g" }

{ "active_time": null, "additional_time": "40 mins", "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 35 mins", "yield": "1 (9x13-inch) baking dish" }

[ { "name": "unsweetened chocolate", "quanity": "4", "unit": "(1 ounce) squares" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "margarine, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "milk, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "peppermint extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "green food coloring", "quanity": "6", "unit": "drops" }, { "name": "semisweet chocolate chips", "quanity": "1 ⅓", "unit": "cups" }, { "name": "butter", "quanity": "6", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Place unsweetened chocolate in a microwave-safe cup or bowl. Heat in the microwave, stirring at 15-second intervals, until chocolate is smooth. Allow to cool slightly.\n", " Transfer melted chocolate to a large bowl. Stir in sugar and margarine until smooth. Beat in eggs one at a time until incorporated, then stir in 2 1/2 teaspoons vanilla. Stir in flour just until blended. Pour batter into the prepared dish and spread evenly.\n", " Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center — this is normal. Remove from the oven and cool in the pan set over a wire rack.\n", " To make the middle layer, beat together confectioners' sugar and 1/2 cup butter in a large bowl with an electric mixer until well combined. Add milk as needed to get a spreadable consistency. Stir in peppermint extract and green food coloring until incorporated. Spread over the cooled pan of brownies. Refrigerate for 30 minutes.\n", " Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, stirring every 20 seconds until chocolate is smooth. Stir in 1 tablespoon vanilla until incorporated. Pour over chilled brownies and quickly spread to cover the surface. Cool again in the refrigerator until firm, about 10 minutes. Cut into squares and serve.\n" ]

{ "Calories": "744", "Carbs": "98g", "Fat": "40g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "matzo meal", "quanity": "1 ½", "unit": "cups" }, { "name": "potato starch", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "apples - peeled, cored and sliced", "quanity": "8", "unit": "large" }, { "name": "brown sugar, or more as needed", "quanity": "½", "unit": "cup" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C ). Grease a 9x13-inch glass baking dish.\n", " Beat oil, sugar, and eggs in a large bowl with an electric mixer until well combined. Stir in matzo meal, potato starch, and 1 teaspoon cinnamon until incorporated. Set aside.\n", " Toss apples with brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a separate large bowl.\n", " Layer 1/2 of the dough into the prepared baking dish. Pour apple mixture on top, then pat remaining dough over apples. Sprinkle with some brown sugar, if desired.\n", " Bake in the preheated oven for 45 minutes.\n" ]

{ "Calories": "426", "Carbs": "64g", "Fat": "20g", "Protein": "3g" }

{ "active_time": null, "additional_time": "4 hrs 20 mins", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "5 hrs 20 mins", "yield": "1 9-inch pie" }

[ { "name": "vanilla wafer cookies", "quanity": "1", "unit": "(12 ounce) box" }, { "name": "margarine, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "lemons", "quanity": "2", "unit": "" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "eggs, separated, divided", "quanity": "2", "unit": "large" }, { "name": "white sugar", "quanity": "4", "unit": "tablespoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.\n", " Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.\n", " Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.\n", " Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.\n", " Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.\n" ]

{ "Calories": "430", "Carbs": "66g", "Fat": "17g", "Protein": "8g" }

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

[ { "name": "margarine", "quanity": "¼", "unit": "cup" }, { "name": "cubed beef stew meat", "quanity": "2", "unit": "pounds" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "beef broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "beer", "quanity": "1", "unit": "cup" }, { "name": "onion, sliced into thin rings", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "packed brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "mixed vegetables, drained", "quanity": "1", "unit": "(15 ounce) can" } ]

[ " Preheat oven to 350 degrees (175 C).\n", " In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.\n", " Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.\n", " Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.\n" ]

{ "Calories": "531", "Carbs": "15g", "Fat": "37g", "Protein": "30g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "cook_time": "3 hrs 10 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "3 hrs 55 mins", "yield": null }

[ { "name": "bacon grease", "quanity": "¼", "unit": "cup" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "sauerkraut, drained and rinsed", "quanity": "2", "unit": "(32 ounce) packages" }, { "name": "apples - peeled, cored, and chopped", "quanity": "2", "unit": "" }, { "name": "chicken broth", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "mustard powder", "quanity": "¾", "unit": "teaspoon" }, { "name": "bone-in pork loin roast", "quanity": "1", "unit": "(3 pound)" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.\n", " Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and bacon grease from the skillet.\n", " Mix together chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.\n", " Cut several deep slits into the top of pork loin and place in the center of sauerkraut mixture. Cover the roasting pan with aluminum foil.\n", " Roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting until pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and cool until easily handled, about 15 minutes.\n", " Discard pork bones, shred meat using 2 forks, and return to the pan with sauerkraut mixture. Stir well to combine.\n" ]

{ "Calories": "301", "Carbs": "21g", "Fat": "15g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "6 hrs 35 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "6 hrs 50 mins", "yield": null }

[ { "name": "potatoes, cut into cubes", "quanity": "4", "unit": "" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "flour", "quanity": "¼", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "sea scallops", "quanity": "½", "unit": "pound" }, { "name": "peeled, deveined, and cooked shrimp", "quanity": "½", "unit": "pound" }, { "name": "dry potato flakes", "quanity": "¼", "unit": "cup" }, { "name": "garlic pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt, to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.\n", " Cook on Low until potatoes are tender, about 6 hours.\n", " Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.\n", " Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.\n" ]

{ "Calories": "332", "Carbs": "38g", "Fat": "14g", "Protein": "15g" }

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

[ { "name": "ripe but firm avocados, diced", "quanity": "2", "unit": "" }, { "name": "black-eyed peas, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "shoepeg corn, drained", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "chopped roma (plum) tomatoes", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" }, { "name": "chopped green onion", "quanity": "½", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" } ]

[ " Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.\n", " Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.\n" ]

{ "Calories": "154", "Carbs": "15g", "Fat": "10g", "Protein": "3g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "sage pork sausage", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "chicken soup base (such as Better than Bouillon)", "quanity": "1", "unit": "teaspoon" }, { "name": "russet potato, diced", "quanity": "1", "unit": "" }, { "name": "chopped cabbage", "quanity": "2", "unit": "cups" }, { "name": "garlic salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "ground allspice (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "freshly ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "half-and-half", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh dill, or to taste", "quanity": "2", "unit": "teaspoons" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.\n", " Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function again.\n", " Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.\n" ]

{ "Calories": "476", "Carbs": "22g", "Fat": "35g", "Protein": "20g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "1 hr 40 mins", "yield": "1 2-layer (8-inch) cake" }

[ { "name": "baking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "all-purpose flour (such as Gold Medal)", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "granulated sugar", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter or margarine, softened", "quanity": "½", "unit": "cup" }, { "name": "eggs, room temperature", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoon" }, { "name": "whole milk, room temperature", "quanity": "½", "unit": "cup" }, { "name": "strawberry or raspberry preserves", "quanity": "½", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "¾", "unit": "cup" }, { "name": "powdered sugar, plus more for dusting", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh strawberries, for garnish (Optional)", "quanity": "unknown", "unit": "unknown" } ]

[ " Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.\n", " Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.\n", " Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)\n", " Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.\n", " Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.\n", " To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes. Dollop over jam, then spread into an even layer.\n", " Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).\n" ]

{ "Calories": "367", "Carbs": "49g", "Fat": "17g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "25 mins", "yield": "1 dozen" }

[ { "name": "flaked coconut", "quanity": "5 ½", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "⅔", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.\n", " Stir together coconut, flour, and salt in a large bowl. Mix in sweetened condensed milk and vanilla using your hands until well blended.\n", " Use a small ice cream scoop to drop coconut mixture onto the prepared cookie sheets.\n", " Bake in the preheated oven until coconut is toasted, about 12 to 15 minutes .\n", " Enjoy!\n" ]

{ "Calories": "287", "Carbs": "41g", "Fat": "12g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": "25 mins", "cook_time": null, "cool_time": "1 hr 30 mins", "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "dark chocolate (70% cacao), chopped into small pieces", "quanity": "6", "unit": "ounces" }, { "name": "unsalted butter, at room temperature", "quanity": "10", "unit": "tablespoons" }, { "name": "ground almond meal (also know as almond flour)", "quanity": "1", "unit": "cup" }, { "name": "unsweetened cocoa powder", "quanity": "2", "unit": "tablespoons" }, { "name": "coffee liqueur", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "tiny pinch cayenne pepper (Optional)", "quanity": "", "unit": "" }, { "name": "eggs, at room temperature", "quanity": "4", "unit": "large" }, { "name": "white granulated sugar", "quanity": "¾", "unit": "cup" }, { "name": "cocoa and powdered sugar for dusting top, as needed (optional)", "quanity": "", "unit": "" }, { "name": "fresh raspberries (Optional)", "quanity": "1", "unit": "cup" }, { "name": "unsweetened whipped cream for serving (optional)", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.\n", " Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.\n", " Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.\n", " Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.\n", " Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.\n", " Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.\n", " Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.\n", " Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.\n" ]

{ "Calories": "336", "Carbs": "29g", "Fat": "21g", "Protein": "9g" }

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

[ { "name": "swai fish", "quanity": "2", "unit": "pounds" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "garlic powder, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic pepper seasoning, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "lemon, thinly sliced", "quanity": "1", "unit": "" }, { "name": "capers", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat oven to 350 degrees F (175 degrees C).\n", " Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.\n", " Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.\n" ]

{ "Calories": "415", "Carbs": "3g", "Fat": "29g", "Protein": "36g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 50 mins", "yield": "1 (9-inch) pie" }

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly grated nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "unbaked deep dish pie crust", "quanity": "1", "unit": "(9 inch)" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Beat eggs in a large bowl with an electric mixer until frothy. Add sugar, butter, and flour; beat until smooth.\n", " Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.\n", " Bake in the preheated oven until center is firm, 40 to 60 minutes. Remove from the oven and cool for 1 hour before serving.\n" ]

{ "Calories": "413", "Carbs": "52g", "Fat": "21g", "Protein": "5g" }

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

[ { "name": "baby carrots", "quanity": "1 ½", "unit": "pounds" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "maple syrup", "quanity": "⅓", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.\n", " Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 minutes. Pour over carrots and toss to coat; season with salt and pepper.\n" ]

{ "Calories": "120", "Carbs": "17g", "Fat": "6g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "30", "soak_time": null, "total_time": "40 mins", "yield": "30 cupcakes" }

[ { "name": "flour", "quanity": "2 ½", "unit": "cups" }, { "name": "unsweetened cocoa powder", "quanity": "½", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "sugar", "quanity": "2", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "McCormick Red Food Color", "quanity": "1", "unit": "(1 ounce) bottle" }, { "name": "McCormick Pure Vanilla Extract", "quanity": "2", "unit": "teaspoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "sour cream", "quanity": "2", "unit": "tablespoons" }, { "name": "McCormick Pure Vanilla Extract", "quanity": "2", "unit": "teaspoons" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "(16 ounce) box" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.\n", " Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.\n", " Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time.\n", " Mix in sour cream, milk, food color, and vanilla.\n", " Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.\n", " Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.\n", " While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.\n", " Spread or pipe frosting onto cooled cupcakes.\n" ]

{ "Calories": "277", "Carbs": "38g", "Fat": "13g", "Protein": "3g" }

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

[ { "name": "sweet vermouth", "quanity": "¼", "unit": "cup" }, { "name": "brandy", "quanity": "¼", "unit": "cup" }, { "name": "liquid smoke flavoring", "quanity": "1", "unit": "tablespoon" }, { "name": "Kitchen Bouquet", "quanity": "⅛", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "½", "unit": "cup" }, { "name": "steak seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "seasoned salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " In a new spray bottle, combine the vermouth, brandy, liquid smoke, Kitchen Bouquet, Worcestershire sauce, steak seasoning, seasoned salt, and pepper. Secure the lid and shake to blend. Spray onto steaks as they are grilling.\n" ]

{ "Calories": "30", "Carbs": "3g", "Fat": "1g", "Protein": null }

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

[ { "name": "shredded cooked chicken", "quanity": "2 ½", "unit": "cups" }, { "name": "chopped green chilies", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "green salsa (such as Herdez®)", "quanity": "¼", "unit": "cup" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "flour tortillas", "quanity": "12", "unit": "(6 inch)" }, { "name": "shredded Mexican cheese blend", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.\n", " Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.\n", " Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.\n", " Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.\n" ]

{ "Calories": "510", "Carbs": "36g", "Fat": "27g", "Protein": "30g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "spinach - rinsed, stemmed, and dried", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "red onion, thinly sliced", "quanity": "1", "unit": "" }, { "name": "marinated artichoke hearts", "quanity": "1", "unit": "(8 ounce) jar" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "cup" } ]

[ " Preheat oven to 300 degrees F (150 degrees C).\n", " Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).\n", " Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.\n" ]

{ "Calories": "243", "Carbs": "10g", "Fat": "20g", "Protein": "8g" }

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

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "bacon, chopped", "quanity": "1/2", "unit": "cup" }, { "name": "pork and beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "kidney beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "butter beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "lima beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "packed brown sugar, or to taste", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "1/2", "unit": "cup" }, { "name": "ketchup", "quanity": "1/2", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "mustard powder", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Cook ground beef and bacon in a large, deep skillet over medium-high heat until evenly brown. Drain and transfer meat to a 4-quart casserole dish.\n", " Add pork and beans, kidney beans, butter beans, lima beans, brown sugar, onion, celery, ketchup, vinegar, and dry mustard to the casserole dish; mix well.\n", " Bake, covered, in the preheated oven until bubbly and heated through, about 1 hour.\n" ]

{ "Calories": "435", "Carbs": "67g", "Fat": "10g", "Protein": "22g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "4 hrs 40 mins", "yield": "6 servings" }

[ { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "chicken livers", "quanity": "2 ¼", "unit": "pounds" }, { "name": "vegetable oil, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "carrots, grated", "quanity": "2", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chicken stock", "quanity": "1", "unit": "tablespoon" } ]

[ " Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.\n", " Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.\n", " Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.\n", " Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.\n" ]

{ "Calories": "261", "Carbs": "4g", "Fat": "13g", "Protein": "29g" }

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

[ { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "sweet Thai chili sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "rice vinegar", "quanity": "1", "unit": "teaspoon" } ]

[ " Stir mayonnaise, chili sauce, Sriracha, and rice vinegar together in a small bowl until smooth.\n" ]

{ "Calories": "170", "Carbs": "4g", "Fat": "18g", "Protein": "0g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 10 mins", "yield": "1 1/2 cups" }

[ { "name": "sour cream", "quanity": "¾", "unit": "cup" }, { "name": "mayonnaise", "quanity": "¾", "unit": "cup" }, { "name": "minced onion", "quanity": "1", "unit": "tablespoon" }, { "name": "Beau Monde ™ seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "dried dill weed", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" } ]

[ " In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde seasoning, dill, and dried parsley. Chill before serving.\n" ]

{ "Calories": "130", "Carbs": "1g", "Fat": "14g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "pork sausage", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "beets, peeled and shredded", "quanity": "3", "unit": "medium" }, { "name": "carrots, peeled and shredded", "quanity": "3", "unit": "" }, { "name": "baking potatoes, peeled and cubed", "quanity": "3", "unit": "medium" }, { "name": "cabbage, cored and shredded", "quanity": "½", "unit": "medium head" }, { "name": "diced tomatoes, drained", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "water, divided, or as needed", "quanity": "8 ¾", "unit": "cups" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "sour cream, for topping", "quanity": "½", "unit": "cup" }, { "name": "freshly chopped dill or parsley for garnish", "quanity": "unknown", "unit": "unknown" } ]

[ " Gather all ingredients.\n", " Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.\n", " Fill a large pot halfway with water (about 8 cups) and bring to a boil.\n", " Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.\n", " Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.\n", " Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.\n", " Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!\n" ]

{ "Calories": "257", "Carbs": "24g", "Fat": "14g", "Protein": "10g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "refrigerated cinnamon roll dough with icing", "quanity": "1", "unit": "(12.4 ounce) package" }, { "name": "unsalted butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.\n", " Mix sugar and cinnamon together in a bowl.\n", " Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.\n", " Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.\n" ]

{ "Calories": "246", "Carbs": "35g", "Fat": "11g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "skinless, boneless chicken breast halves, cut into 1-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "hot sauce", "quanity": "¼", "unit": "cup" }, { "name": "chopped garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl.\n", " Dip chicken pieces in egg; transfer chicken to flour mixture and coat completely. Heat oil in a saucepan over medium heat.\n", " Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.\n", " Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.\n", " Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.\n" ]

{ "Calories": "243", "Carbs": "18g", "Fat": "9g", "Protein": "22g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "20", "soak_time": null, "total_time": "40 mins", "yield": "20 energy balls" }

[ { "name": "old-fashioned oats", "quanity": "1", "unit": "cup" }, { "name": "peanut butter", "quanity": "½", "unit": "cup" }, { "name": "ground flax seed", "quanity": "½", "unit": "cup" }, { "name": "chocolate chips", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "⅓", "unit": "cup" }, { "name": "chia seeds (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.\n", " Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.\n" ]

{ "Calories": "114", "Carbs": "13g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "20 mins", "yield": "8 pizzas" }

[ { "name": "English muffins, split", "quanity": "4", "unit": "" }, { "name": "canned pizza sauce", "quanity": "½", "unit": "cup" }, { "name": "shredded mozzarella cheese", "quanity": "2", "unit": "cups" }, { "name": "pepperoni sausage", "quanity": "16", "unit": "slices" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Arrange the English muffin halves cut-side up on a baking sheet. Spread pizza sauce evenly on top of each one; sprinkle with mozzarella cheese and top with pepperoni slices.\n", " Bake in the preheated oven until cheese is melted and browned on the edges, about 10 minutes.\n" ]

{ "Calories": "327", "Carbs": "30g", "Fat": "14g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "15 mins", "yield": "1 dozen energy balls" }

[ { "name": "rolled oats", "quanity": "¾", "unit": "cup" }, { "name": "peanut butter", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "⅓", "unit": "cup" }, { "name": "cocoa powder", "quanity": "⅓", "unit": "cup" }, { "name": "shredded coconut", "quanity": "⅓", "unit": "cup" }, { "name": "wheat germ", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" } ]

[ " Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.\n" ]

{ "Calories": "144", "Carbs": "17g", "Fat": "8g", "Protein": "5g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "1 hr 30 mins", "yield": "24 sandwiches" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "thinly sliced ham", "quanity": "1", "unit": "pound" }, { "name": "sliced Swiss cheese", "quanity": "½", "unit": "pound" }, { "name": "Hawaiian bread rolls (such as King's)", "quanity": "2", "unit": "(12 count) packages" }, { "name": "butter, melted", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "4", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared yellow mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "poppy seeds", "quanity": "2", "unit": "tablespoons" } ]

[ " Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.\n", " Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit, at least 1 hour to overnight.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 15 to 20 minutes.\n" ]

{ "Calories": "419", "Carbs": "46g", "Fat": "12g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "total_time": "20 mins", "yield": "1 sandwich" }

[ { "name": "bread", "quanity": "2", "unit": "slices" }, { "name": "mayonnaise", "quanity": "1", "unit": "teaspoon" }, { "name": "prepared mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "cooked ham", "quanity": "2", "unit": "slices" }, { "name": "cooked turkey meat", "quanity": "2", "unit": "slices" }, { "name": "Swiss cheese", "quanity": "1", "unit": "slice" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" } ]

[ " Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice and top with alternate slices of ham, turkey, and Swiss cheese. Close sandwich with remaining bread slice, mayonnaise-side down.\n", " Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat.\n", " Dip sandwich into egg mixture to coat on both sides. Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted. Serve hot.\n" ]

{ "Calories": "641", "Carbs": "33g", "Fat": "34g", "Protein": "49g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 10 mins", "yield": "1 (9-inch) round loaf" }

[ { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, at room temperature", "quanity": "½", "unit": "cup" }, { "name": "raisins", "quanity": "1 ½", "unit": "cups" }, { "name": "buttermilk, at room temperature", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs, at room temperature", "quanity": "3", "unit": "large" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.\n", " Stir flour, sugar, salt, baking powder, and baking soda together in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined; stir in raisins. Whisk buttermilk and eggs together in a separate bowl; lightly beat egg mixture into flour mixture. Place dough into the prepared cake pan.\n", " Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.\n" ]

{ "Calories": "360", "Carbs": "62g", "Fat": "10g", "Protein": "8g" }

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

[ { "name": "spaghetti", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "spaghetti sauce", "quanity": "1", "unit": "(16 ounce) jar" }, { "name": "butter, sliced - divided", "quanity": "½", "unit": "cup" }, { "name": "cottage cheese", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "shredded sharp Cheddar cheese", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.\n", " While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.\n", " Transfer to a bowl and mix in spaghetti sauce.\n", " Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.\n", " Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.\n", " Cover with remaining spaghetti and top with remaining slices of butter.\n", " Pour ground beef mixture over spaghetti and spread in an even layer.\n", " Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.\n", " Enjoy!\n" ]

{ "Calories": "618", "Carbs": "31g", "Fat": "42g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "carrots, shredded", "quanity": "2", "unit": "" }, { "name": "celery, diced", "quanity": "1", "unit": "stalk" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "butter, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "3", "unit": "cups" }, { "name": "hash brown potatoes", "quanity": "3", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "processed cheese food", "quanity": "8", "unit": "ounces" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" } ]

[ " Heat a 3-quart saucepan over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef and set aside.\n", " Heat 1 tablespoon butter in the same saucepan; add onion, carrots, celery, basil, and parsley. Cook and stir until vegetables are tender, about 3 to 5 minutes. Add broth, has brown potatoes, and browned beef; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 5 to 10 minutes.\n", " Meanwhile, melt remaining 3 tablespoons butter in a small skillet. Add flour; cook and stir until smooth, about 1 minute. Add to soup; cook and stir soup for 2 minutes. Reduce heat to low.\n", " Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from heat; add sour cream and stir well. Serve immediately.\n" ]

{ "Calories": "762", "Carbs": "48g", "Fat": "48g", "Protein": "35g" }

{ "active_time": null, "additional_time": "8 hrs 30 mins", "bake_time": null, "cook_time": "6 hrs 15 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "15 hrs 5 mins", "yield": "10 servings" }

[ { "name": "bone-in pork shoulder roast", "quanity": "1", "unit": "(4.5 pound)" }, { "name": "root beer", "quanity": "1", "unit": "cup" }, { "name": "light brown sugar", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground paprika", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dry mustard", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "celery salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "balsamic vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "root beer", "quanity": "1 ½", "unit": "cups" }, { "name": "whiskey", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "prepared barbecue sauce", "quanity": "¾", "unit": "cup" }, { "name": "hamburger buns, split", "quanity": "10", "unit": "" } ]

[ " Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.\n", " The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.\n", " Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.\n", " Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.\n", " Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.\n", " Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.\n" ]

{ "Calories": "485", "Carbs": "46g", "Fat": "19g", "Protein": "29g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "total_time": "1 hr 55 mins", "yield": "1 (9x13-inch) dish" }

[ { "name": "crushed pretzels", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, melted", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "4 ½", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "boiling water", "quanity": "2", "unit": "cups" }, { "name": "strawberry flavored Jell-O", "quanity": "1", "unit": "(6 ounce) package" }, { "name": "frozen strawberries", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Gather ingredients, and preheat the oven to 350 degrees F (175 degrees C).\n", " Mix together pretzels, melted butter, and 4 1/2 tablespoons sugar in a medium bowl until well combined. Press into the bottom of a 9x13-inch dish.\n", " Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.\n", " In a medium bowl, beat the sugar and cream cheese until smooth.\n", " Fold in whipped topping and spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.\n", " Stir together boiling water and gelatin mix in a second large bowl. Mix in frozen strawberries; stir until thawed.\n", " Pour over cream cheese mixture in the dish. Refrigerate until completely chilled, at least 1 hour.\n", " Refrigerate until completely chilled, at least 1 hour. Slice and enjoy!\n" ]

{ "Calories": "371", "Carbs": "41g", "Fat": "22g", "Protein": "4g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "4 hrs 30 mins", "yield": "6 servings" }

[ { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "cooking sherry", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared pesto", "quanity": "2", "unit": "tablespoons" }, { "name": "freshly squeezed lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "boneless skinless chicken breasts, cut into 1-inch chunks", "quanity": "1 ½", "unit": "pounds" }, { "name": "mushrooms", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "zucchini, cut into chunks", "quanity": "1", "unit": "small" }, { "name": "red onion, cut into chunks", "quanity": "1", "unit": "medium" }, { "name": "grape tomatoes", "quanity": "12", "unit": "" }, { "name": "6 metal skewers", "quanity": "", "unit": "" } ]

[ " Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.\n", " Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.\n" ]

{ "Calories": "263", "Carbs": "6g", "Fat": "15g", "Protein": "26g" }

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

[ { "name": "lobster tail", "quanity": "2", "unit": "whole" }, { "name": "beer", "quanity": "½", "unit": "(12 fluid ounce) can" } ]

[ " Gather the ingredients.\n", " In a medium saucepan, over medium to high heat, bring beer to a boil.\n", " If lobster tails are still in the shell, split the shell lengthwise first.\n", " Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.\n", " Serve warm with melted butter and lemon, enjoy!\n" ]

{ "Calories": "209", "Carbs": "4g", "Fat": "2g", "Protein": "36g" }

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

[ { "name": "russet potatoes, thinly sliced ", "quanity": "4", "unit": "medium" }, { "name": "onion, sliced into rings", "quanity": "1", "unit": "medium" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.\n", " Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.\n", " Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.\n", " Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.\n", " Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.\n" ]

{ "Calories": "499", "Carbs": "49g", "Fat": "25g", "Protein": "20g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "1 hr 25 mins", "yield": "4 servings" }

[ { "name": "strawberries, sliced", "quanity": "2", "unit": "cups" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "balsamic vinegar", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "filet mignon (beef tenderloin)", "quanity": "4", "unit": "(6 ounce)" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chilled butter", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.\n", " Preheat an oven to 400 degrees F (200 degrees C).\n", " Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.\n", " Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.\n" ]

{ "Calories": "438", "Carbs": "22g", "Fat": "27g", "Protein": "26g" }

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

[ { "name": "Roma tomatoes, sliced 1/4-inch thick", "quanity": "3", "unit": "medium" }, { "name": "fresh strawberries, thinly sliced", "quanity": "10", "unit": "" }, { "name": "fresh mozzarella cheese, sliced 1/4-inch thick", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh basil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.\n" ]

{ "Calories": "514", "Carbs": "15g", "Fat": "39g", "Protein": "29g" }

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

[ { "name": "blueberries (frozen or fresh)", "quanity": "1", "unit": "cup" }, { "name": "plain yogurt", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "2% reduced-fat milk", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Blend blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender if needed.\n", " Divide between 2 glasses and serve immediately. Enjoy!\n" ]

{ "Calories": "211", "Carbs": "36g", "Fat": "4g", "Protein": "10g" }

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

[ { "name": "chopped romaine lettuce", "quanity": "1", "unit": "cup" }, { "name": "fresh spinach", "quanity": "1", "unit": "cup" }, { "name": "chopped kale", "quanity": "1", "unit": "cup" }, { "name": "fresh strawberries, hulled and sliced", "quanity": "1", "unit": "cup" }, { "name": "cooked chicken breast, sliced", "quanity": "1", "unit": "" }, { "name": "sliced almonds", "quanity": "½", "unit": "cup" }, { "name": "crumbled feta cheese", "quanity": "¼", "unit": "cup" }, { "name": "fresh strawberries, hulled and quartered", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "balsamic vinegar", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.\n", " Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.\n", " Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.\n", " Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.\n" ]

{ "Calories": "698", "Carbs": "41g", "Fat": "50g", "Protein": "25g" }

{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "2 hrs 20 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "" }, { "name": "carrot, chopped", "quanity": "1", "unit": "large" }, { "name": "golden corn, drained", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chicken broth", "quanity": "5", "unit": "cups" }, { "name": "white beans", "quanity": "1", "unit": "(15.5 ounce) can" }, { "name": "diced fresh tomatoes", "quanity": "1", "unit": "cup" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "dried summer savory", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.\n", " Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.\n", " Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.\n", " Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.\n" ]

{ "Calories": "161", "Carbs": "29g", "Fat": "3g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "2 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "12 mins", "yield": "4 servings" }

[ { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh strawberries, hulled and halved", "quanity": "2", "unit": "cups" }, { "name": "granular sucrolose sweetener (such as Splenda®)", "quanity": "¼", "unit": "cup" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "low-fat vanilla ice cream", "quanity": "4", "unit": "scoops" } ]

[ " Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.\n", " Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.\n" ]

{ "Calories": "160", "Carbs": "23g", "Fat": "6g", "Protein": "4g" }

{ "active_time": null, "additional_time": "3 hrs 40 mins", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "4 hrs", "yield": "10 5 1/2-ounce ramekins" }

[ { "name": "fresh strawberries", "quanity": "1", "unit": "pound" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "full-fat Greek yogurt", "quanity": "¾", "unit": "cup" }, { "name": "lemon, zested", "quanity": "", "unit": "" }, { "name": "fresh lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "⅛", "unit": "teaspoon" }, { "name": "aged balsamic vinegar (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cold heavy cream", "quanity": "1 ¾", "unit": "cups" }, { "name": "shortbread cookies", "quanity": "6", "unit": "" }, { "name": "melted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "diced fresh strawberries", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar, or more to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Line 10 ramekins with plastic wrap and place them onto a baking sheet.\n", " Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.\n", " Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.\n", " Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.\n", " Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.\n", " Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.\n", " Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.\n" ]

{ "Calories": "289", "Carbs": "23g", "Fat": "22g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": "3 hrs", "total_time": "3 hrs 10 mins", "yield": "8 flatbreads" }

[ { "name": "red lentils", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "kosher salt, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Add lentils and water to a blender, or food processor and soak for at least 3 hours.\n", " Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).\n", " To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.\n", " Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.\n", " Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.\n" ]

{ "Calories": "177", "Carbs": "30g", "Fat": "1g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 15 mins", "yield": "1 (8-inch square) cake" }

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "white sugar, divided", "quanity": "¾", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "egg yolks", "quanity": "2", "unit": "" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "1 ½", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "egg whites", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.\n", " Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.\n", " Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.\n", " Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.\n", " Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.\n", " Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.\n", " Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "206", "Carbs": "29g", "Fat": "9g", "Protein": "3g" }

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

[ { "name": "lime flavored Jell-O mix", "quanity": "2", "unit": "(3 ounce) packages" }, { "name": "hot water", "quanity": "1", "unit": "quart" }, { "name": "pineapple juice", "quanity": "1", "unit": "(46 fluid ounce) can" }, { "name": "frozen orange juice concentrate, thawed", "quanity": "2", "unit": "(12 fluid ounce) cans" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "cold water", "quanity": "4 ½", "unit": "cups" }, { "name": "ginger ale", "quanity": "2", "unit": "liters" } ]

[ " Gather the ingredients.\n", " Dissolve gelatin in 1 quart of hot water in a large saucepan; allow to cool.\n", " When gelatin is cool, pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar, and 4 ½  cups cold water.\n", " Pour in ginger ale just before serving.\n" ]

{ "Calories": "232", "Carbs": "57g", "Fat": "0g", "Protein": "2g" }

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

[ { "name": "ground turkey", "quanity": "1", "unit": "pound" }, { "name": "fine dry bread crumbs", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "minced green onions", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather the ingredients.\n", " Mix turkey, bread crumbs, egg, green onion, soy sauce, ginger, and garlic in a large bowl until combined. Shape into 4 patties.\n", " Heat oil in a wide skillet over medium heat. Add patties and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Garnish with chopped parsley.\n" ]

{ "Calories": "251", "Carbs": "6g", "Fat": "14g", "Protein": "23g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "3 hrs 30 mins", "yield": "1 (9x11-inch) cheesecake" }

[ { "name": "finely crushed graham cracker crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "unsweetened cocoa powder", "quanity": "2", "unit": "tablespoons" }, { "name": "butter, melted", "quanity": "6", "unit": "tablespoons" }, { "name": "cream cheese at room temperature", "quanity": "1", "unit": "cup" }, { "name": "mascarpone cheese at room temperature", "quanity": "1", "unit": "cup" }, { "name": "grated lemon zest", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "cold heavy whipping cream", "quanity": "1 ¼", "unit": "cups" }, { "name": "fresh strawberries, hulled and halved lengthwise, or as needed", "quanity": "20", "unit": "large" }, { "name": "large fresh blueberries, or as needed", "quanity": "24", "unit": "" } ]

[ " Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.\n", " Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.\n", " Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.\n", " Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.\n", " Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.\n", " Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.\n", " Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.\n", " Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.\n" ]

{ "Calories": "381", "Carbs": "22g", "Fat": "32g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "55 mins", "yield": "1 9x13-inch cake" }

[ { "name": "peaches in heavy syrup", "quanity": "2", "unit": "(16 ounce) cans" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).\n", " Empty peaches into a 9x13-inch baking dish.\n", " Cover peaches with dry cake mix and press down firmly.\n", " Cut butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon.\n", " Bake in the preheated oven until top of cake is golden brown, about 45 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "155", "Carbs": "24g", "Fat": "6g", "Protein": "1g" }

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

[ { "name": "sweetened condensed milk", "quanity": "⅔", "unit": "cup" }, { "name": "white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" } ]

[ " Whisk condensed milk, vinegar, and garlic powder together in a small bowl until well combined. For best flavor results, refrigerate the sauce for at least 1 hour before using.\n" ]

{ "Calories": "112", "Carbs": "19g", "Fat": "3g", "Protein": "3g" }

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

[ { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "large eggplant, peeled and sliced", "quanity": "1", "unit": "" }, { "name": "eggs, beaten", "quanity": "3", "unit": "large" }, { "name": "dry bread crumbs", "quanity": "2", "unit": "cups" } ]

[ " Warm oil in a large skillet over medium-high heat.\n", " Dip eggplant slices in egg, then coat with bread crumbs.\n", " Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels.\n" ]

{ "Calories": "357", "Carbs": "46g", "Fat": "14g", "Protein": "13g" }

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

[ { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "bacon, cut into thirds", "quanity": "3", "unit": "slices" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "cabbage, cored and sliced", "quanity": "1", "unit": "head" }, { "name": "white onion, chopped", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Heat oil in a large pot over medium heat; add bacon and season with salt and pepper. Cook until bacon is crisp, 5 to 7 minutes.\n", " Add cabbage, onion, and sugar; cook and stir continuously until cabbage and onion are tender, about 5 to 10 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "189", "Carbs": "14g", "Fat": "14g", "Protein": "4g" }

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

[ { "name": "unbaked pie crust", "quanity": "1", "unit": "(9 inch)" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "3", "unit": "large" } ]

[ " Preheat the oven to 400 degrees F (205 degrees C).\n", " Bake pie crust in the preheated oven until partially baked, about 5 minutes. Set aside.\n", " Adjust oven temperature to 325 degrees F (165 degrees C).\n", " Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.\n", " Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes. Do not overbake.\n" ]

{ "Calories": "313", "Carbs": "39g", "Fat": "16g", "Protein": "5g" }

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

[ { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "cider vinegar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "pinto beans, rinsed and drained", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "black-eyed peas, rinsed and drained", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "white shoepeg corn, drained", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "red onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "chopped cilantro", "quanity": "½", "unit": "cup" } ]

[ " Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.\n", " Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Best served chilled.\n" ]

{ "Calories": "426", "Carbs": "38g", "Fat": "28g", "Protein": "6g" }

{ "active_time": null, "additional_time": "4 hrs 20 mins", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "32", "soak_time": null, "total_time": "4 hrs 35 mins", "yield": "1 gallon" }

[ { "name": "fresh peaches - peeled, pitted and chopped", "quanity": "2 ½", "unit": "pounds" }, { "name": "half-and-half cream", "quanity": "1", "unit": "pint" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "evaporated milk", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "whole milk, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Working in batches, purée peaches with half-and-half and sugar in a blender or food processor.\n", " Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker.\n", " Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.\n" ]

{ "Calories": "106", "Carbs": "14g", "Fat": "5g", "Protein": "3g" }

{ "active_time": null, "additional_time": "4 hrs 20 mins", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "32", "soak_time": null, "total_time": "4 hrs 40 mins", "yield": "4 quarts" }

[ { "name": "white sugar", "quanity": "3 ½", "unit": "cups" }, { "name": "eggs, beaten", "quanity": "6", "unit": "large" }, { "name": "fresh peaches, pitted and chopped", "quanity": "10", "unit": "" }, { "name": "heavy cream", "quanity": "4", "unit": "cups" }, { "name": "half-and-half cream", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" } ]

[ " Mix sugar and eggs together in a large bowl until smooth; purée peaches in a blender or food processor and stir 5 cups purée into egg mixture. Stir in cream, half-and-half, vanilla, and salt, and mix well.\n", " Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.\n" ]

{ "Calories": "229", "Carbs": "25g", "Fat": "14g", "Protein": "2g" }