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1,300,400 | Artichoke Pancake With Parmasan Zuchini Blossoms | ["artichoke hearts canned 12oz.", "bread crumbs italian 6 oz.", "egg lg 4 ea.", "lemon juice 1 oz.", "chives 1 oz fresh", "basil 4 oz. fresh", "parmasan cheese greated 4 oz.", "zuchini blossoms fresh 12 ea.", "olive oil extra virgin 5 oz.", "salt & pepper to taste.", "chive sprig (to garnish)"] | ["-in a mixing bowl add drained, chopped, artichoke hearts, 4 oz. of bread crumbs, lemon juice, chopped chives, 2 oz. basil, 2 oz. of parmasan cheese, and 2 whole eggs.", "-mix together until it is well combined.", "-shape into 3 oz pattys and coat with remaining breadcrumbs on the outside of the patty if to moist (optional).", "-in a blender add remaining basil and 3 oz. of olive oil salt and pepper and blend. set aside for the fininshing sauce.", "-in another mixing bowl beat 2 egg and parmasan cheese together.", "-heat a large saute pan and add remianing olive oil.", "-saute artichoke patties untill golden brown and filp.", "-remove from saute pan and place on a sheet tray and in a 300 oven to keep warm.", "-in the egg cheese batter coat zuchini blossoms and add to same saute pan.", "-cook untill golden brown and turn over.", "-place blossoms on papper towl to soak up any excess oil. season with salt and pepper.", "-to plate place one artichoke pancake on the center of the plate. Drizzil basil oil around plate with a table spoon.", "-place two zuchini blossoms on top of the artichoke pancake and garnish with chive sprigs."] | www.epicurious.com/recipes/member/views/artichoke-pancake-with-parmasan-zuchini-blossoms-1202270 | 0Gathered
| ["bread crumbs italian", "egg", "lemon juice", "chives", "basil", "parmasan cheese", "zuchini blossoms", "olive oil", "salt", "chive sprig"] |
1,300,401 | Brie With Fig Preserve | ["1 small round of brie cheese", "3 cups chopped calmyrna figs", "3 cups apple juice", "2 cups yellow onion", "2 tbs butter", "2 tbs olive oil", "1 tbs sugar", "salt and pepper to taste"] | ["Place chopped figs in a small saucepan,", "add the apple juice and simmer until figs are", "soft and juice is syrupy about 30 minutes.", "Meanwhile, carmelize the onions in butter, olive oil, and sugar until carmelized.", "Each can be made 1 day ahead if desired.", "Bring all ingredients to room temp. prior to assembly.", "Place brie on an oven or microwave safe dish.", "Top brie with figs then with onions.", "Broil or microwave until brie is soft in center."] | www.epicurious.com/recipes/member/views/brie-with-fig-preserve-1208344 | 0Gathered
| ["brie cheese", "calmyrna figs", "apple juice", "yellow onion", "butter", "olive oil", "sugar", "salt"] |
1,300,402 | Pumpkin Bread | ["2 cups cooked pumpkin", "3 1/2 cups flour", "2 tsp. baking soda", "3 cups sugar", "4 eggs", "1 cup oil", "1 1/2 tsp. salt", "2 tsp. cinnamon", "2 tsp. nutmeg", "1/2 tsp. all spice", "1/2 cup water"] | ["Preheat oven to 350 degrees. Stir together flour, baking soda, salt, cinnamon, allspice, nutmeg, and sugar. Add eggs, water, oil and pumpkin. Stir until blended. Pour into lightly greased and floured pan. Bake 1 hr. Remove from oven and cool."] | www.epicurious.com/recipes/member/views/pumpkin-bread-50109671 | 0Gathered
| ["pumpkin", "flour", "baking soda", "sugar", "eggs", "oil", "salt", "cinnamon", "nutmeg", "all spice", "water"] |
1,300,403 | Yukon Gold And Sweet Potato Gratin | ["6 tablespoons (3/4 stick) butter, room temperature, divided", "2 1/4 pounds Yukon Gold potatoes, rinsed", "1 1/2 pounds red-skinned sweet potatoes (yams), peeled", "2 cups whole milk", "1 garlic clove, pressed", "1 tablespoon kosher salt", "2 teaspoons fresh thyme leaves", "1 teaspoon ground black pepper", "1/8 teaspoon ground nutmeg", "1 cup whipping cream"] | ["Preheat oven to 400\u00b0F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.", "Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly."] | www.epicurious.com/recipes/food/views/yukon-gold-and-sweet-potato-gratin-233169 | 0Gathered
| ["butter", "potatoes", "potatoes", "milk", "garlic", "kosher salt", "thyme", "ground black pepper", "ground nutmeg", "whipping cream"] |
1,300,404 | Whole Wheat Bread | ["4 cups whole wheat flour (plus a little) (I use King Arthur Flour 100% Organic White WHole Wheat Flour)", "1 envelope fast-acting yeast", "1 tsp salt", "3/4 cup water", "3/4 cup milk", "2 tbls vegetable oil", "2 tbls honey"] | ["Mix half the flour with the dry yeast and salt in a separate bowl. In a pot, heat water, milk, honey and oil until 120 to 130F. Then, gradually add this very warm mixture to the flour mix and beat 2 minutes at medium speed - use a side-scraper attachment on the KitchenAid at this point to make sure it's all mixed. Then add another cup of flour and beat until mixed, then on high speed for 2 minutes. Switch to the dough hook when it's possible and not too sticky, then add spoonfulls of the remaining flour until it becomes a soft dough. Either knead or use the dough hook on medium-low speed until smooth and elastic, about 8 minutes. Coer and let rest for 15 minutes. Bring the risen dough into a roughly rectangle shape and make the seams at each end by rolling the ends up and pinching a bit. Put this, seams side down, into a loaf pan and let rise for 45-60m in a warm draft-free place. Preheat oven to 375 and bake 35-45m. If you want, put a little butter on the top."] | www.epicurious.com/recipes/member/views/whole-wheat-bread-50140927 | 0Gathered
| ["whole wheat flour", "fast-acting yeast", "salt", "water", "milk", "vegetable oil", "honey"] |
1,300,405 | Flank Steak W Marinade | ["8 Tbls Salad Oil Dressing (seasoning packet)", "4 Tsp Lemon Juice", "8 cloves garlic", "2 Tsp salt", "1 Tsp Pepper", "Use for 1 large Flank Steak"] | ["Put Marinade on 6-24 hours prior to cooking.", "", "Broil Marinated Flank Steak weighing 1.5 to 2 lbs. for 13 to 18 minutes for meat that's done medium-rare to medium. Carve thin slices."] | www.epicurious.com/recipes/member/views/flank-steak-w-marinade-58384484 | 0Gathered
| ["Salad Oil Dressing", "Lemon Juice", "garlic", "salt", "Pepper", "Flank Steak"] |
1,300,406 | Homemade Lemonade | ["2 cups granulated sugar", "1-1/2 cups freshly squeezed lemon juice, chilled", "1/4 tsp salt", "8 cups bottled spring water, chilled", "2 medium lemons, washed and thinly sliced", "fresh mint sprigs"] | ["In a large pitches combine sugar, freshly squeezed lemon juice, salt and water. Stir well until the sugar is dissolved; add lemon slices. Chill until ready to use. Serve over ice and garnish with mint sprigs, if desired."] | www.epicurious.com/recipes/member/views/homemade-lemonade-1266014 | 0Gathered
| ["sugar", "freshly squeezed lemon juice", "salt", "bottled spring water", "lemons", "mint sprigs"] |
1,300,407 | Stone Fruit Slaw | ["1 tablespoon grated peeled fresh ginger", "1 tablespoon unseasoned rice vinegar", "1 tablespoon vegetable oil", "2 teaspoons (packed) light brown sugar", "1/4 teaspoon curry powder", "1/8 teaspoon crushed red pepper flakes", "1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned", "2 scallions, thinly sliced diagonally", "Kosher salt and freshly ground black pepper"] | ["Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper."] | www.epicurious.com/recipes/food/views/stone-fruit-slaw-366407 | 0Gathered
| ["fresh ginger", "rice vinegar", "vegetable oil", "light brown sugar", "curry powder", "red pepper", "peaches", "scallions", "Kosher salt"] |
1,300,408 | Dark Gingerbread Pear Cake | ["1 1/2 cups all-purpose flour", "1 teaspoon baking soda", "1/2 teaspoon cinnamon", "1/8 teaspoon ground allspice", "1/4 teaspoon salt", "1 stick unsalted butter", "1/4 cup water", "1/2 cup packed dark brown sugar", "1/2 cup molasses (not robust or blackstrap)", "3 large eggs", "1/4 cup grated peeled ginger", "1 Bosc pear", "Accompaniment: whipped cream"] | ["Preheat oven to 350\u00b0F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.", "Whisk together flour, baking soda, cinnamon, allspice, and salt.", "Melt butter with water.", "Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.", "Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly."] | www.epicurious.com/recipes/food/views/dark-gingerbread-pear-cake-350222 | 0Gathered
| ["flour", "baking soda", "cinnamon", "ground allspice", "salt", "butter", "water", "brown sugar", "molasses", "eggs", "ginger", "pear", "Accompaniment"] |
1,300,409 | Mediterranean Pasta | ["Pasta", "12 ounces dumpling egg noodles or mafalda (such as Creamette), or your favorite shape pasta", "8 ounces snow peas, halved", "1 pint pint cherry tomatoes, halved", "1 sweet orange pepper, cored, seeded and cut into 1 x 1/4-inch strips", "1 cup crumbled feta cheese", "1/2 medium red onion, thinly sliced", "1/2 cup cup fresh basil leaves, thinly sliced", "Vinaigrette", "1/4 cup cup distilled white vinegar", "2 teaspoons Dijon mustard", "1 teaspoon sugar", "3/4 teaspoon salt", "1/4 teaspoon black peper", "1/3 cup cup extra-virgin olive oil"] | ["1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 6 minutes (or to al dente, if using different shape). Add snow peas during last minute. Drain and rinse well in cold water. Drain again.", "2. Meanwhile, place tomatoes, pepper strips, feta and onion in a large bowl.", "3. Vinaigrette. Whisk together vinegar, mustard, sugar, salt and pepper. Add oil in a thin stream until blended. Add pasta with snow peas and vinaigrette to bowl and toss to combine. Scatter sliced basil over salad and gently stir. Refrigerate until serving."] | www.epicurious.com/recipes/member/views/mediterranean-pasta-52899931 | 0Gathered
| ["Pasta", "egg noodles", "snow peas", "cherry tomatoes", "sweet orange pepper", "feta cheese", "red onion", "fresh basil", "Vinaigrette", "white vinegar", "mustard", "sugar", "salt", "black peper", "extra-virgin olive oil"] |
1,300,410 | Cider, Bacon, And Golden Raisin Stuffing | ["1/4 cup (1/2 stick) unsalted butter, plus more for pan", "1 (3/4-pound) loaf country bread, cut into 1/2\" cubes (about 8 cups)", "1 (1/2-pound) loaf whole grain bread, cut into 1/2\" cubes (about 4 cups)", "6 cups apple cider", "3/4 cup golden raisins (about 4 ounces)", "1/2 cup apple cider vinegar", "1 pound thick-cut smoked bacon, cut crosswise into 1/2\" pieces", "1 large head of celery, stalks chopped (about 3 cups), whole leaves reserved", "2 Gala or Honeycrisp apples, cored, coarsely chopped", "4 large shallots, coarsely chopped (about 2 cups)", "2 garlic cloves, finely chopped", "2 teaspoons chopped thyme", "1 1/2 teaspoons kosher salt", "3/4 teaspoon freshly ground black pepper", "3/4 cup coarsely chopped flat-leaf parsley", "1 1/4 cups chicken broth, plus more if needed", "2 large eggs"] | ["Preheat oven to 325\u00b0F. Butter a 13x9x2\" baking dish.", "Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25-30 minutes. Let cool, then transfer to a very large bowl.", "Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.", "Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.", "Cook bacon in a 12\" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).", "Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10-12 minutes.", "Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.", "Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.", "Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill."] | www.epicurious.com/recipes/food/views/cider-bacon-and-golden-raisin-stuffing | 0Gathered
| ["unsalted butter", "country bread", "grain bread", "apple cider", "golden raisins", "apple cider vinegar", "bacon", "head of celery", "Gala", "shallots", "garlic", "thyme", "kosher salt", "freshly ground black pepper", "flat-leaf parsley", "chicken broth", "eggs"] |
1,300,411 | Jello Mold | ["2 small pkgs jello (any flavor)", "1 can crushed pineapple", "1 pint sour cream"] | ["Dissolve jello in 1 cup boiling water. Drain pineapple in a cup and add enough cold water to make another cup. Add pineapple and sour cream and mix well. Put in a buttered mold and chill."] | www.epicurious.com/recipes/member/views/jello-mold-51347801 | 0Gathered
| ["pkgs jello", "pineapple", "sour cream"] |
1,300,412 | Grilled Chicken Marinade | ["1/3 c. soy sauce", "1 T. lime juice", "3 T. olive oil", "1 t. thyme or other herbs", "salt and pepper to taste", "1 1/2# skinless chicken pieces, with or without bones"] | ["Marinate chicken in marinade for 1-6 hours."] | www.epicurious.com/recipes/member/views/grilled-chicken-marinade-50035188 | 0Gathered
| ["soy sauce", "lime juice", "olive oil", "thyme", "salt", "chicken"] |
1,300,413 | Shrimp & Grits | ["2 c chicken stock", "1 c Yellow stone-ground cornmeal", "1/4 c heavy cream", "1 T butter", "salt & pepper to taste", "2 teas olive oil", "1 white or sweet onion, minced", "3 garlic cloves, minced", "6 oz Andouille sausage, chunked or sliced", "1 green bell, diced", "1 T flour", "2 c chicken stock", "1 bay leaf", "3/4 teas Cajun seasoning", "1# shrimp, peeled & deveined", "1 green onion, chopped", "chopped parsley or cilantro as garnish"] | ["GRITS", "", "1. Put chicken stock in large saucepan or dutch oven over medium heat & bring to boil", "2. Slowly whisk in the cornmeal and stir for 25-30 minutes over low to med heat", "3. Remove from heat, stir in cream & butter with freshly ground pepper", "", "SHRIMP", "", "1. Add olive oil into pre-heated saute pan", "2. Add onion and stir until soft.", "3. Add garlic, stir 10 seconds; immediately add sausage and cook until fat renders & sausage starts to brown", "4. Sprinkle flour in and stir to create a roux", "5. Add chicken stock & bay leaf", "6. Bring to a simmer, add shrimp and poach until done", "7. Serve shrimp & gravy over grits; garnish with parsley or cilantro"] | www.epicurious.com/recipes/member/views/shrimp-grits-51904031 | 0Gathered
| ["chicken stock", "Yellow stone-ground cornmeal", "heavy cream", "T", "salt", "olive oil", "white", "garlic", "sausage", "green bell", "T", "chicken stock", "bay leaf", "# shrimp", "green onion", "parsley"] |
1,300,414 | Lamb Stew | ["4 Lamb Shanks (2 1/2-3lbs total)", "Wegmans Pan Searing Flour", "2 Tbsp Pure Olive Oil", "1 pkg(8 oz) Mirepoix", "1 bay leaf", "1 cup dry white wine", "6 Tbsp all-purpose flour", "3 cans(15.5 oz each) Italian Classics Cannellini Beans, drained", "1 can(28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil", "1 lemon, zested and juiced (1-2 Tbsp)", "1 carton(32 oz) Chicken Stock", "1 tsp chopped Rosemary", "1 tsp chopped Thyme", "Salt and pepper to taste"] | ["Dust lamb shanks with pan-searing flour; pat off excess.", "", "Heat oil in large braising pan on MEDIUM until oil faintly smokes. Place lamb in pan; sear on all sides until lightly browned, 8-10 min. Transfer lamb to slow cooker. Discard all but 1 Tbsp oil.", "", "Add mirepoix and bay leaf to pan; cook, stirring, until slightly softened, about 4 min. Add wine; cook, stirring to loosen browned bits on bottom of pan, about 4 min, until syrupy consistency. Stir in flour.", "", "Transfer to slow cooker along with beans, tomato, lemon zest and juice, and stock. Cook 5-6 hours on HIGH or 8-10 hours on LOW. Remove lid carefully. Remove bay leaf. Stir in rosemary and thyme; season to taste with salt and pepper."] | www.epicurious.com/recipes/member/views/lamb-stew-51503131 | 0Gathered
| ["Pan Searing Flour", "Olive Oil", "Mirepoix", "bay leaf", "white wine", "flour", "Italian Classics", "Italian Classics Kitchen", "lemon", "Chicken", "Rosemary", "Thyme", "Salt"] |
1,300,415 | Ana'S Peruvian Chicken Marinade | ["1 c. panca pepper paste (aji panca molido)", "4T pureed garlic", "2T cumin", "2T vinegar"] | ["Mix all ingredients, coat chicken overnight or longer."] | www.epicurious.com/recipes/member/views/anas-peruvian-chicken-marinade-50002574 | 0Gathered
| ["panca pepper", "T", "T cumin", "T vinegar"] |
1,300,416 | Cajun Seasoning | ["1 t. paprika", "1 t. salt", "1 t. onion powder", "1 t. garlic powder", "3/4 t. white pepper", "3/4 t. black pepper", "1/2 t. thyme", "1/2 t. cayenne pepper", "1/2 t. oregano"] | ["Mix. That's it."] | www.epicurious.com/recipes/member/views/cajun-seasoning-50042496 | 0Gathered
| ["paprika", "salt", "onion powder", "garlic", "white pepper", "black pepper", "thyme", "cayenne pepper", "oregano"] |
1,300,417 | Chicken Karahi | ["16 pieces Whole Chicken", "2 slice medium onion", "1/5 cup oil", "1 teaspoon ginger paste", "1 teaspoon garlic paste", "1 teaspoon red chili powder", "1/5 teaspoon salt", "1 cup water", "4 cube tomato", "5 or 6 green chili", "3 tablespoons shan karahi masala"] | ["First fry onion in oil until it's color changes", "Then add chicken and fry till turned white", "Then add ginger garlic paste", "Then ad red chili powder, salt and water and cook on high heat", "Now grind tomato without water, cut green chili into half", "Add tomato, green chili and shan karahi masala mix well on high heat for 5 minutes", "Then turn the heat slow and let chicken cook for 15-20 minutes", "Chicken karahi is ready"] | www.epicurious.com/recipes/member/views/chicken-karahi-5a90630ad78311731f385360 | 0Gathered
| ["Chicken", "onion", "oil", "ginger paste", "garlic", "red chili powder", "salt", "water", "tomato", "green chili", "masala"] |
1,300,418 | White Chocolate Chunk Brownie | ["*24 oz bittersweet (72 %) chocolate", "*6 sticks butter ( not salted)", "*32 oz. sugar", "*12 eggs", "*3 tsp. baking powder", "*15 oz flour, sifted", "*6tsp. McCormick Vanilla", "*20 oz. white chocolate rondos (33 % coco butter)"] | ["*Preheat oven to 350 degrees.", "*Lightly brush 2 baking pans with vegetable oil and cover with aluminum foil, the sides overhanging.", "*Weigh all ingredients in advance.", "*Combine dark chocolate and butter in a microwaveable bowl and melt in intervals, stirring after each wave until mixture is melted.", "*Pour into Kitchen Aid with paddle attachment.", "*Add sugar and combine well and it has dissolved", "*Add 1 egg at a time", "*Spoon in flour and baking powder", "*Add Vanilla", "*Add white chocolate rondos until just combined.", "Divided batter between the pans and bake for 35 min. in middle of oven.", "", "Take out, let cool and freeze. Once frozen, take out invert the cake onto a cutting board, peel off the foil and cut into desired portions, wrap in saran wrap and freeze until ready to use.", "Or decorate as a cake."] | www.epicurious.com/recipes/member/views/white-chocolate-chunk-brownie-1211034 | 0Gathered
| ["bittersweet", "butter", "sugar", "eggs", "baking powder", "flour", "Vanilla", "white chocolate rondos"] |
1,300,419 | Cheesy Vegetable Enchiladas | ["1 tbsp. vegetable oil", "1 green pepper, chopped", "1 sweet red pepper, chopped", "1 carrot, thinly sliced", "4 green onions, chopped", "2 cloves garlic, minced", "1 tbsp. chili powder", "1/2 tsp. salt", "1 can (about 15 oz) kidney beans, drained and rinsed", "1 can (about 11 oz.) kernel corn, drained (I use frozen corn)", "1/2 cup sliced, pitted, ripe olives (I omit)", "1/2 cup chopped, seeded tomatoes", "1 pkg. fajita style flour tortillas", "2 pkgs. (8 oz each) Shredded Mexican combo or Zesty Ranch Cheese ( I use one 8", "oz pkg of fat free pizza or mexican cheese and 8 oz of reduced fat cheddar cheese)", "1 jar (16-20 oz.) salsa"] | ["1. In large pot over medium heat, in hot oil, cook peppers, carrot and green onions with garlic, chili powder and salt until tender, stirring", "often. Stir in beans, corn, olives and tomato. Heat through.", "", "2. Place 1/3 cup bean mixture across center of each tortilla. Top with three", "heaping tablespoons of cheese. Roll tortilla and place seam-side down in large", "baking dish. Repeat with remaining tortillas. Top with salsa, and remaining cheese.", "(I sometimes have extra veggie mixture that I pour on", "top too.)", "", "3. Bake at 350F, 20 minutes or until cheese is melted. Garnish with sour cream,", "if desired."] | www.epicurious.com/recipes/member/views/cheesy-vegetable-enchiladas-1214444 | 0Gathered
| ["vegetable oil", "green pepper", "sweet red pepper", "carrot", "green onions", "garlic", "chili powder", "salt", "kidney beans", "kernel corn", "olives", "tomatoes", "fajita style flour tortillas", "pkgs", "pizza", "salsa"] |
1,300,420 | Baked German Pancakes | ["6 eggs", "1 C. whole milk", "1 C. flour", "1/2 tsp. salt", "2 T. butter, melted", "Fresh berries, washed"] | ["Place eggs, milk, flour and salt in a blender. Cover and process until smooth. Pour melted butter into a 9 x 13 cake pan. Add the batter. May add berries. Bake uncovered for 20 min at 400. Dust pancake with powdered sugar; serve immediately."] | www.epicurious.com/recipes/member/views/baked-german-pancakes-50140733 | 0Gathered
| ["eggs", "milk", "flour", "salt", "butter", "Fresh berries"] |
1,300,421 | Swedish Pancakes With Raspberries | ["1 large egg yolk", "2 tablespoons Splenda or other sugar substitute", "1 teaspoon vanilla extract", "Pinch of salt", "1 cup nonfat milk", "1/2 cup whole-wheat flour", "3 tablespoons white flour", "3 egg whites", "1 cup fresh raspberries"] | ["In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.", "In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.", "Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries."] | www.epicurious.com/recipes/food/views/swedish-pancakes-with-raspberries-363382 | 0Gathered
| ["egg yolk", "Splenda", "vanilla", "salt", "nonfat milk", "flour", "white flour", "egg whites", "fresh raspberries"] |
1,300,422 | Lemon Caper Calamari Steaks With Broccolini | ["1/4 cup olive oil", "3 garlic cloves, crushed in a garlic press", "1/4 teaspoon dried hot red-pepper flakes", "1 lb Broccolini, trimmed", "1/3 cup water", "1/4 teaspoon salt", "3 tablespoons all-purpose flour", "1/4 cup finely grated Parmigiano-Reggiano", "1/4 teaspoon black pepper", "1 large egg", "1 tablespoon water", "4 frozen calamari steaks (1 lb total), thawed", "2 tablespoons unsalted butter", "1 to 1 1/2 tablespoons fresh lemon juice", "1 tablespoon bottled capers in brine, rinsed and drained", "Accompaniment: lemon wedges"] | ["Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add Broccolini and cook, turning with tongs, until coated with oil, then add water and salt and cook, covered, stirring occasionally, until crisp-tender, 8 to 10 minutes. Transfer to a platter with tongs and keep warm, loosely covered with foil.", "Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, then saute coated steaks over moderately high heat, turning over once, until golden, about 1 1/2 minutes total. Transfer to platter with Broccolini and keep warm, loosely covered. Dredge, dip, and saute remaining 2 steaks in same manner, transferring to platter.", "Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately."] | www.epicurious.com/recipes/food/views/lemon-caper-calamari-steaks-with-broccolini-236020 | 0Gathered
| ["olive oil", "garlic", "pepper", "water", "salt", "all-purpose", "black pepper", "egg", "water", "calamari", "unsalted butter", "lemon juice", "capers", "Accompaniment"] |
1,300,423 | Fast Favorite Garlic Dill Pickles | ["8-10 small pickling cucumbers (about 3 pounds/1.5kg)", "2 cups (500 mL) white vinegar", "2 cups (500 mL) water", "2 tablespoons (25 mL) pickling salt", "4 heads fresh dill or 4 teaspoons dill seeds (20 mL)", "4 small cloves garlic"] | ["Cut a thin slice from the ends of each cucumber", "Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.", "Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for", "."] | www.epicurious.com/recipes/food/views/fast-favorite-garlic-dill-pickles-230707 | 0Gathered
| ["pickling cucumbers", "white vinegar", "water", "pickling salt", "dill", "garlic"] |
1,300,424 | Creamed Corn With Garam Masala Butter | ["1 tablespoon cumin seeds", "1 tablespoon coriander seeds", "2 1/4 teaspoons whole black peppercorns", "1/4 teaspoon (heaping) whole cloves", "1 bay leaf", "1 1/4 teaspoons ground cardamom", "3/4 teaspoon ground cinnamon", "1/8 teaspoon ground mace", "10 large ears of corn, husked", "8 tablespoons (1 stick) unsalted butter, divided", "1/2 cup finely chopped onion", "3 garlic cloves, minced", "1 teaspoon kosher salt plus more", "A spice mill"] | ["Toast cumin and coriander seeds, peppercorns, and cloves in a small skillet over medium heat, stirring constantly, until aromatic, about 2 minutes. Let cool. Transfer to spice mill. Crumble bay leaf and add to mill. Finely grind and transfer to a container. Stir in cardamom, cinnamon, and mace; cover.", "Cut kernels from cobs into a large bowl (you should have about 8 cups). Scrape cobs with the back of a large knife to release juices into bowl. Combine half of kernels with juices (4 cups) and 1/2 cup water in a blender; puree until smooth.", "Melt 2 tablespoons butter in a large saucepan over low heat. Stir in onion, garlic, and 1 teaspoon salt. Cover and cook, stirring often and adding water by tablespoonfuls if dry, until onion is soft and translucent (do not brown), about 10 minutes. Add pureed corn and remaining corn kernels and cook, stirring constantly, until corn is tender, about 10 minutes. Stir in 2 tablespoons butter. Season with salt. Spoon into a large wide bowl.", "Heat remaining 4 tablespoons butter in a small saucepan over medium heat. Add 1 1/2 tablespoons garam masala and a pinch of salt. Whisk until fragrant, about 15 seconds. Drizzle over creamed corn."] | www.epicurious.com/recipes/food/views/creamed-corn-with-garam-masala-butter-51108360 | 0Gathered
| ["cumin seeds", "coriander seeds", "whole black peppercorns", "cloves", "bay leaf", "ground cardamom", "ground cinnamon", "ground mace", "corn", "unsalted butter", "onion", "garlic", "kosher salt", "A spice mill"] |
1,300,425 | Smokin' Ancho Chili | ["1 pound ground beef", "2 medium onions, coarsely chopped", "3-5 ancho chilies (to taste)", "2 tbsp canola oil", "kosher salt", "1 canned chipotle pepper in adobo sauce, diced.", "1-2 tsp adobo sauce (from can)", "2 15 oz. cans fire roasted diced tomatoes", "2 15 oz. cans kidney beans", "3 bay leaves", "1 tsp thyme", "6 oz. beer", "Grated cheese (for serving)"] | ["Brown ground beef in large saucepan over medium heat, adding salt and pepper to taste. Remove from pan and drain.", "While beef is browning, toast anchos in a dry skillet over medium heat. Remove when anchos are soft and pliable. Chop into a medium dice.", "In the saucepan, saute onions in oil with about half of the diced anchos. Add about 1/2 tsp salt. Cook onions until halfway translucent, about 8-10 minutes.", "Add thyme. When thyme becomes fragrant, add remaining ingredients.", "Increase heat to high and bring to a simmer. Lower heat to maintain simmering until all the ingredients are happy (about 20-30 minutes.", "Serve garnished with grated cheese."] | www.epicurious.com/recipes/member/views/smokin-ancho-chili-50061383 | 0Gathered
| ["ground beef", "onions", "chilies", "canola oil", "kosher salt", "pepper", "tomatoes", "kidney beans", "bay leaves", "thyme", "beer", "cheese"] |
1,300,426 | Apple Carrot Hummus Sandwich | ["1/2 Pita.", "1/8 - 1/4 C Basic Hummus", "1-3 t Walnuts", "1 Carrots", "1 Apple"] | ["a. 1/2 Pita, whole wheat or plain", "b. 1/8 - 1/4 C Basic Hummus", "c. 1-3 t Walnuts, finely chopped,", "d. Carrots - freshly shredded is best", "e. Apple slices - thinly sliced, tart apples such as Pippin or Granny Smith", "f. Ginger - sprinkle ground ginger or add minced fresh, to your taste"] | www.epicurious.com/recipes/member/views/apple-carrot-hummus-sandwich-50143141 | 0Gathered
| ["\u00bc", "Walnuts", "Carrots", "Apple"] |
1,300,427 | Starbucks Via® Apple-Tini | ["1 packet Starbucks VIA(R)", "1 cup Apple juice", "3 tablespoons Vanilla Vodka", "1/2 cup Ice", "1/2 teaspoon Lime", "1 Apple, sliced into thin wheels for garnish (core is in the center of wheel)"] | ["Dissolve Starbucks VIA(R) with a tablespoon of hot water in shaker.", "Add apple juice, vanilla vodka, chopped limes and ice.", "Place lid on top of the shaker and shake vigorously for 20 seconds.", "Strain liquid into martini glasses.", "Place a thin apple wheel on top of beverage."] | www.epicurious.com/recipes/food/views/starbucks-via-apple-tini-359291 | 0Gathered
| ["packet", "Apple juice", "Vanilla Vodka", "Lime", "Apple"] |
1,300,428 | Caprese Quinoa Salad | ["2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)", "1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)", "8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)", "about 10 to 15 torn basil leaves, or to taste", "3 to 4 tablespoons rice wine vinegar", "2 to 3 tablespoons olive oil", "3/4 teaspoon salt, or to taste", "1/2 teaspoon black pepper, or to taste", "pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)"] | ["Cook quinoa according to package directions and place cooked quinoa in a large bowl.", "Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences.", "Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marrinate for up to 24 hours before serving. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes."] | www.epicurious.com/recipes/member/views/caprese-quinoa-salad-53099841 | 0Gathered
| ["quinoa", "grape", "mozzarella cheese", "basil", "rice wine vinegar", "olive oil", "salt", "black pepper", "sugar"] |
1,300,429 | Buffalo Chicken Wings | ["Ingredients", "12 whole chicken wings", "3 ounces unsalted butter", "1 small clove garlic, minced", "1/4 cup hot sauce", "1/2 teaspoon kosher salt"] | ["Directions", "", "Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.", "Preheat the oven to 425 degrees F.", "Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.", "While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.", "Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm."] | www.epicurious.com/recipes/member/views/buffalo-chicken-wings-51608671 | 0Gathered
| ["Ingredients", "chicken", "butter", "clove garlic", "hot sauce", "kosher salt"] |
1,300,430 | Garlic Buns | ["1 1/2 cups warm water", "2 tablespoons molasses", "1/4 ounce fresh yeast", "1 1/2 teaspoon salt", "2 tablespoons olive oil", "4 cups all purpose flour", "2 bulbs whole garlic, roasted"] | ["In an electric mixing bowl using the hook attachment, mix the warm water, yeast, olive oil, and molasses. Add the flour and the salt. The dough will become a wet mixture but will remain a little sticky. Remove the dough and place onto a floured clean surface and gently knead into a soft ball. Place the dough in a mixing bowl brushed with olive oil and cover. Store in a warm humid area for 30 minutes or until the dough rises to double its size. Wrap two bulbs of garlic in aluminum foil and roast in a medium heat oven until very soft. Squeeze the whole bulbs of garlic to release the soft interior. Slightly chop the roasted garlic until it resembles a puree. Portion the dough into 1 inch round balls, kneading in the roasted garlic while doing so. Place the portioned raw dough balls on a sheet pan lined with parchment paper approximately 2 inches apart. Cover with plastic and allow the dough balls to re rise again. After 20 minutes, spray the raw dough balls with cold water, sprinkle with a pinch of the freshly grated pecorino, salt and pepper, and bake for 20 minutes in a 400 degree oven."] | www.epicurious.com/recipes/member/views/garlic-buns-1233775 | 0Gathered
| ["water", "molasses", "yeast", "salt", "olive oil", "flour", "garlic"] |
1,300,431 | Olive And Parmesan Skillet Cornbread | ["1 1/4 cups all purpose flour", "1 cup stone-ground yellow cornmeal", "1 tablespoon sugar", "1 tablespoon baking powder", "1/2 teaspoon salt", "1 large egg", "2 teaspoons tomato paste", "1 1/2 teaspoons finely chopped fresh rosemary", "1/2 teaspoon hot pepper sauce", "1/4 cup plus 1 tablespoon extra-virgin olive oil", "1 cup whole milk", "1 cup grated Parmesan cheese", "1/2 cup pitted Kalamata olives, coarsely chopped"] | ["Preheat oven to 450\u00b0F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.", "Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.", "Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400\u00b0F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature."] | www.epicurious.com/recipes/food/views/olive-and-parmesan-skillet-cornbread-233904 | 0Gathered
| ["flour", "stone-ground yellow cornmeal", "sugar", "baking powder", "salt", "egg", "tomato paste", "fresh rosemary", "hot pepper", "extra-virgin olive oil", "milk", "Parmesan cheese", "olives"] |
1,300,432 | Pasta & Pearls | ["1 tbsp olive oil", "1 chopped shallot", "5 cloves chopped garlilc", "1 pint sliced grape tomatoes", "1/2 box pasta", "1 packet Splenda", "1 small container spinach", "1 container mozzarella pearls", "Basil", "Parmesan"] | ["Heat pot of salted water for pasta.", "Heat olive oil 1 min", "Add shallot, garlic, and tomatoes and heat 5 min", "Add pasta to pot", "Cook tomatoes an additional 5 min", "Add Splenda and spinach", "Cook until wilted", "Stir in pasta", "Add mozzarella", "Top with basil and parmesan"] | www.epicurious.com/recipes/member/views/pasta-pearls-52809741 | 0Gathered
| ["olive oil", "shallot", "garlilc", "grape tomatoes", "pasta", "Splenda", "container spinach", "mozzarella pearls", "Basil", "Parmesan"] |
1,300,433 | South Of France Tomato S\Soup With Young Chevre | ["Generous 1/2 tsp of the following: dried basil, fennel seeds, dried oregano, thyme", "Good tasting olive oil", "3 med onions finely chopped", "Salt and fresh ground pepper", "3 large garlic cloves", "Generous 1/4 cup tomato paste", "1/3 cup dry vermouth", "2 lbs good tasting fresh tomatoes (do not use romas), peeled, seeded and chopped; or one 28 oz whole tomatoes with their liquid, crushed", "2 14 oz cans chicken or vegetable broth and 2.3 cup water", "Generous 1/4 tsp ground cinnamon, or to taste", "4 oz fresh goat cheese, crumbled"] | ["1. Combine dried herbs in a small cup. Crush them lightly until they become fragrant. Set aside.", "2. Film the bottom of a 6 quart pot with olive oil Heat over med-high heat. Stir in the onions, season with salt and pepper, and cook until onions are golden brown (5-8 minutes),stirring often. Add the reserved herbs and garlic. Continue cooking until their aromas open up, about 30 seconds.", "3. Blend in the tomato paste until there are no lumps; then add the vermouth and tomatoes. Boil for 2 minutes. Pour in the broth, stir; adjust the heat to a light bubble, and cover the pot tightly. Cook for 20 minutes. Then blend in the cinnamon, and taste the soup for seasoning.", "4. Ladle the soup into bowls, and top each serving with a crumble of goat cheese."] | www.epicurious.com/recipes/member/views/south-of-france-tomato-s-soup-with-young-chevre-50078296 | 0Gathered
| ["Generous", "olive oil", "onions", "Salt", "garlic", "Generous", "tomatoes", "chicken", "Generous", "goat cheese"] |
1,300,434 | Sumac-Rubbed Lamb With Minty Artichokes | ["1 (4-5-lb.) boneless leg of lamb", "3 Tbsp. sumac, plus more for serving", "5 tsp. Diamond Crystal or 1 Tbsp.", "1 Tbsp. freshly ground black pepper, plus more", "2 heads of garlic, halved crosswise", "2 (14-oz. cans) unmarinated artichoke hearts, drained, halved lengthwise", "1/2 bunch oregano, plus leaves for serving", "1 cup dry white wine", "1/4 cup extra-virgin olive oil", "1 1/2 cups mint leaves, divided", "1-2 bunches red radishes with tops, quartered, and/or 4-6 watermelon and/or purple radishes, thinly sliced", "1 shallot, thinly sliced into rings", "2 Tbsp. white wine vinegar", "3 Tbsp. toasted sesame seeds", "Aioli, labneh, or plain whole-milk Greek yogurt (for serving)"] | ["Place a rack in middle of oven; preheat to 275\u00b0F. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.", "Reroll lamb so the fattier side is on top (it doesn't have to be tight; you can just close it back up like a book). Using 3-4 pieces of kitchen twine, tie lamb in 2\" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9\" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from 1/2 bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135\u00b0F for medium-rare, 2-2 1/2 hours.", "Remove lamb and artichokes from oven and increase temperature to 500\u00b0F (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500\u00b0F, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10-12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.", "Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.", "Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top.", "Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside.", "Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving."] | www.epicurious.com/recipes/food/views/sumac-rubbed-roast-leg-of-lamb-with-minty-artichokes | 0Gathered
| ["lamb", "sumac", "Crystal", "freshly ground black pepper", "garlic", "hearts", "oregano", "white wine", "extra-virgin olive oil", "mint", "tops", "shallot", "white wine vinegar", "sesame seeds"] |
1,300,435 | Chicken Cheese Steak Pasta | ["1 lb favorite pasta", "3 large or 4 small boneless", "skinless chicken breast sliced", "1 cup bell pepper slices", "1 cup onion slices", "1 1/2 cup mozzerella cheese", "1 cup parmesan cheese", "Olive Oil", "Italian seasoning", "Course black pepper to taste", "6 chopped garlic cloves, divided", "Salt to taste"] | ["Place pasta in boiling water and cook til done. (partially drain & keep warm if needed)", "Coat a non-stick frying pan with olive oil and heat to medium high. Add chicken breast slices, peppers & onions and cook until not quite done, stirring often. Add mozzerella cheese, Italian seasoning, 1/2 the chopped garlic, salt & pepper to taste. Reduce heat to low, cover and cook til chicken is done & cheese melted.", "Drain pasta & return to pot on low heat and coat well with olive oil, add garlic & parmesan cheese. Salt & pepper to taste. Mix thoroughly.", "Place 1/4 of pasta on 4 dinner plates and top with Chicken Cheese Steak mixture."] | www.epicurious.com/recipes/member/views/chicken-cheese-steak-pasta-1209624 | 0Gathered
| ["favorite pasta", "boneless", "chicken", "bell pepper", "onion", "mozzerella cheese", "parmesan cheese", "Olive Oil", "Italian seasoning", "Course black pepper", "garlic", "Salt"] |
1,300,436 | Corn Chowder | ["2 Tbs. butter", "1 cup chopped onion", "1/2 cup minced celery", "1 sweet red bell pepper, minced", "4 cups fresh or frozen sweet corn", "1/2 tsp. salt", "freshly ground black pepper", "1/4 tsp. thyme", "1/2 tsp. dried basil", "1 cup stock or water", "1 cup evaporated milk (or regular milk)"] | ["Preparation time: about 50 minutes", "3-4 servings", "", "1. In a medium sized saucepan begin cooking the onions in the butter over medium low heat, stirring. After about 3.5 minutes, add celery, and keep cooking. Five minutes later add peppers and corn.", "", "2. Add seasonings, stir well, and cover. Reduce heat; let it cook 5 minutes.", "", "3. Add stock. Cover and simmer about 10 minutes. Using a blender or food processor, puree about half the solids in some of the soup's own liquid. Stir the pureed mixture back into the saucepan and heat gently.", "", "4. About 10 minutes before serving time, add the milk. Don't actually cook the soup any further; simply heat it gently to serving temperature."] | www.epicurious.com/recipes/member/views/corn-chowder-1212083 | 0Gathered
| ["butter", "onion", "celery", "sweet red bell pepper", "corn", "salt", "freshly ground black pepper", "thyme", "basil", "stock", "milk"] |
1,300,437 | Shad With Cornbread Stuffing | ["2 bonless shad fillets. Ask you fish monger to cut flaps on the meaty side so you can enclose stuffing.", "1/4 lb of cornbread, broken into large crumble. I use Whole Foods but you could bake your own", "1 cup diced onion", "1 cup diced celery", "1 stick of unsatled butter", "1 tablespoon poultry seasoning"] | ["In a large skillet melt the butter", "", "Add onion and celery and saute until slightly softened", "", "Add the crumbled cornbread and stir util all butter is absorbed.", "", "Stir in poultry seasoning.", "", "Set aside.", "", "Stuff shad filet with cornbread mixture, dot fish with additional butter (optional) and bake in a 350 degree oven for 1/2 hour or until fish is done."] | www.epicurious.com/recipes/member/views/shad-with-cornbread-stuffing-1200960 | 0Gathered
| ["Ask you fish monger", "I", "onion", "celery", "butter", "poultry seasoning"] |
1,300,438 | Italian Vegetable Salad With Creamy Garlic Dressing | ["2 medium fennel bulbs", "1/4 head cauliflower, broken into large florets", "1/2 pound asparagus, trimmed", "1/2 lb. zucchini, sliced thin", "2/3 cup mayonnaise", "1 garlic clove, grated (use a Microplane)", "2 flat anchovy fillets in oil, chopped", "1 teaspoon Dijon mustard", "1 tablespoon plus 1 teaspoon fresh lemon juice"] | ["Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus and zucchini on a diagonal (1/8 inch). Combine vegetables in a large bowl.", "", "Thoroughly mix mayonnaise, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender.", "", "Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds."] | www.epicurious.com/recipes/member/views/italian-vegetable-salad-with-creamy-garlic-dressing-50178383 | 0Gathered
| ["fennel bulbs", "cauliflower", "zucchini", "mayonnaise", "anchovy", "Dijon mustard", "lemon juice"] |
1,300,439 | Chris'S Cauliflower Salad | ["1 medium head of caulifower,broken into florets", "1 cup fresh or frozsen peas", "1/2 pound sliced bacon, cooked and crumbled", "1 can (8oz) sliced water chestnuts", "1 medium red pepper , chopped", "DRESSING", "1 cup mayonaise", "1 Tablespoon sugar", "2 Tablespoon grated Paramesan cheese", "1 teaspoon vinegar", "1/4 teaspoon salt"] | ["In a large salad bowl, combine cauliflower ,peas,water chestnuts, bacon and red pepper. Combine dressing ingredients: pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving."] | www.epicurious.com/recipes/member/views/chriss-cauliflower-salad-1206078 | 0Gathered
| ["head of caulifower", "peas", "bacon", "water", "red pepper", "DRESSING", "mayonaise", "sugar", "cheese", "vinegar", "salt"] |
1,300,440 | Polish Sausage And Cabbage | ["1/2 medium head cabbage, chopped", "1 medium potato, diced", "1/2 t. salt", "1 large onion, sliced", "1/2 t. caraway seed", "1 1/2 lb. Polish Sausage", "14 oz. chicken broth"] | ["Mix together all ingredients in crock pot. Cover and cook on low 6-10 hours or on high 2-4 hours."] | www.epicurious.com/recipes/member/views/polish-sausage-and-cabbage-1271836 | 0Gathered
| ["head cabbage", "potato", "salt", "onion", "caraway seed", "Sausage", "chicken broth"] |
1,300,441 | Over The Middle Pass | ["2 pkgs of pre-made pie crusts", "1 can of corn kernals, drained", "1 can of your favorite beans", "1 16oz bag of your fav. cheese", "1 lb of beef cooked/drained", "1 whole onion. diced finely", "1 green pepper diced finely", "1 jalapeno pepper (optional)", "1 egg (for wash/sealer later)", "sea salt and pepper to taste", "1 tsp - extra virgin olive oil"] | ["1)lay out the crusts & cutoff the out four edges leaving a square in the middle and set aside.", "2)then cook up beef & drain (you can actually use any chopped meat you like from shredded pork to strip steak or even diced chicken).", "3)next, in either the grease from cooking meat (mom did)or to be healthier, use a tsp. of EV/lite olive oil - fry up your veggies till crisp, but not fully reduced to soft).", "a)another option is NOT PRE- cook them up if you are going to deep fry the pies which makes the veggies crunchier.", "b)a healthy option these days is to make an all veggie mix.", "4)take ~ a Tbs.of meat mixture", "& put in middle of cut pie sections. add cheese, veggies & beans cooked(or uncooked).", "5)now whip up your egg as a wash & spread over edges. put a 2nd layer over & crimp the edges to look like a football.", "6)bake 20 minutes @ 325 or deep fry till golden brown & puffs up like a \"pass over the middle\". mom's actually looked like little footballs", "& were popular at tailgate parties because you didn't know what was in it.", "her secret: use a fork to make a V(veg) or M(meat). this also helps to keep them from exploding due to steam."] | www.epicurious.com/recipes/member/views/over-the-middle-pass-50002595 | 0Gathered
| ["corn kernals", "favorite beans", "cheese", "beef cooked/", "onion", "green pepper", "pepper", "egg", "salt", "olive oil"] |
1,300,442 | Yukon Gold Margarita Skins | ["Five Yukon Gold Potatoes", "Olive Oil", "Parmesan Cheese", "Basil Leaf", "Tomato", "Goat Cheese"] | ["Preheat Oven to 400", "Wash & Slice Potatoes", "Place on greased cookie sheet", "Sprinkle parmesan", "Layer basil leaf", "Layer tomato slice", "Top with goat cheese", "Bake at 400 for 25 minutes"] | www.epicurious.com/recipes/member/views/yukon-gold-margarita-skins-52870061 | 0Gathered
| ["Potatoes", "Olive Oil", "Parmesan Cheese", "Basil", "Tomato", "Cheese"] |
1,300,443 | Butterflied Turkey With Fennel, Sausage, And Ricotta Stuffing | ["3 tablespoons olive oil", "1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces", "2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds", "2 cups chopped leeks (white and pale green parts only)", "1/2 cup chopped shallots", "5 garlic cloves, thinly sliced", "1/2 cup dry white wine", "2 cups fresh breadcrumbs made from crustless country-style French bread", "1 cup freshly grated Parmesan cheese", "1 cup whole-milk ricotta cheese", "2 large eggs", "2 teaspoons chopped fresh sage", "2 teaspoons chopped fresh rosemary", "1 teaspoon salt", "3/4 teaspoon ground black pepper", "1 tablespoon fennel seeds, ground", "2 teaspoons minced fresh rosemary", "1 tablespoon salt", "2 teaspoons ground black pepper", "3 tablespoons olive oil", "1 12- to 14-pound turkey; neck, heart, and gizzard reserved for", "Turkey Stock", "2 cups (or more)", "or low-salt chicken broth", "if roasting the turkey, or", "if grilling the turkey", "Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)"] | ["Heat oil in large skillet over medium-high heat. Add sausage. Saute until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Saute 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Cool. DO AHEAD:", "Mix breadcrumbs, Parmesan, and ricotta into stuffing. Whisk eggs, sage, rosemary, 1 teaspoon salt, pepper, and fennel fronds in bowl. Stir into stuffing.", "Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.", "Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.", "Set rack at lowest position in oven and preheat to 350\u00b0F. Pour 1 cup stock or broth onto baking sheet under turkey.", "Roast turkey until thermometer inserted into thickest part of thigh registers 160\u00b0F to 165\u00b0F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare", ". Serve turkey with gravy.", "Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When covered with white ash, push to opposite sides of bottom rack. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.", "Place turkey, skin side up, on rack over pan; cover. Insert instant-read thermometer into hole in hood. Maintain temperature at 350\u00b0F on charcoal grill by opening and closing vents or adjusting temperature on gas grill with controls. Grill until thermometer inserted into thickest part of thigh registers 160\u00b0F to 165\u00b0F, tenting with foil if browning too quickly, 13/4 to 2 hours. Transfer turkey to platter; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).", "Serve grilled turkey with Mixed- Mushroom and Tarragon Gravy."] | www.epicurious.com/recipes/food/views/butterflied-turkey-with-fennel-sausage-and-ricotta-stuffing-361749 | 0Gathered
| ["olive oil", "sweet Italian sausages", "fresh fennel bulbs", "leeks", "shallots", "garlic", "white wine", "fresh breadcrumbs", "Parmesan cheese", "whole-milk ricotta cheese", "eggs", "fresh sage", "fresh rosemary", "salt", "ground black pepper", "fennel seeds", "fresh rosemary", "salt", "ground black pepper", "olive oil", "turkey", "Turkey Stock", "chicken broth", "turkey", "turkey", "chimney"] |
1,300,444 | New Orleans Jambalaya | ["olive oil", "1 pound andouille sausage (can use more)", "4 large pieces of chicken", "1 clove minced fresh garlic", "1 medium onion", "1 red pepper", "1 green pepper", "4-5 large stalks of celery", "3 cups of chicken stock", "2 cups long grain brown rice (raw)", "14.5 ounce can of diced tomatoes", "dash of red wine"] | ["Slice and quarter sausage. In a large skillet or wok saute sausage in 1/4 cup of oil. Remove and put into a large heavy pot (a Le Creuset is ideal). Cut chicken into bite sized pieces rub a little oil, salt, pepper, and cayenne pepper into the meat. Brown in drippings in skillet, once cooked remove from skillet and place in large pot with sausage. Next, saute garlic, onion, celery, and peppers in skillet and place in large pot when done. Add cayenne pepper to taste.", "", "Open can of tomatoes and use lid to squeeze out as much juice as possible into measuring cup and add remaining tomatoes into pot. Add chicken stock to tomato juice for a total of 3 cups of liquid. Add liquid to pot and bring to a boil. Add a few dashes of red wine to taste (optional). At this point reduce cover and reduce heat to simmer. Cook for 35-40 minutes without peeking. Uncover and stir until rice is fully cooked (about 5 minutes)."] | www.epicurious.com/recipes/member/views/new-orleans-jambalaya-50065942 | 0Gathered
| ["olive oil", "sausage", "chicken", "fresh garlic", "onion", "red pepper", "green pepper", "stalks of celery", "chicken", "long grain brown rice", "tomatoes", "red wine"] |
1,300,445 | Pom Chocolate Cupcakes | ["Cupcakes:", "Jjuice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice", "3 cups all-purpose flour", "2 cups granulated sugar", "1/2 cup unsweetened cocoa powder", "2 teaspoons baking soda", "1 teaspoon salt", "1 cup water, heated to boiling", "3/4 cup vegetable oil", "2 tablespoons vinegar (not wine vinegar)", "1 tablespoon vanilla", "Pomegranate Chocolate Frosting:", "juice from 1 large POM Wonderful Pomegranate,* or cup POM Wonderful 100%", "6 tablespoons butter", "1 6-oz. package chocolate chips", "1 teaspoon vanilla", "2 cups powdered sugar", "1-2 tablespoons whole milk", "Vanilla Cream Cheese Frosting:", "1 8-oz. package cream cheese", "2 tablespoons butter", "2 teaspoon vanilla", "2 cups powdered sugar", "2 tablespoons butter", "1 tablespoon whole milk", "Garnish: (Optional)", "1 cup arils from 12 large POM Wonderful Pomegranates"] | ["Cupcakes:", "1.\tPrepare garnish Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)", "", "2.\tPrepare fresh pomegranate juice.*", "", "3.\tPreheat oven to 350F with rack in the center.", "", "4.\tPlace a paper baking cup in each of 24 regular sized muffin cups.", "", "5.\tWhisk together the dry ingredients to combine well.", "", "6.\tIn a large measuring cup, combine pomegranate juice and boiling water.", "", "7.\tAdd oil, vinegar and vanilla to the pomegranate juice mixture.", "", "8.\tAdd to the flour mixture all at once and whisk to combine (batter will be lumpy).", "", "9.\tDivide the batter evenly among the muffin cups (about half full).", "", "10.\tBake 25 minutes or until toothpick inserted in the middle comes out clean and free of crumbs.", "", "11.\tLet cool. Frost with pomegranate chocolate or vanilla cream cheese frosting and decorate with arils.", "", "", "Pomegranate Chocolate Frosting:", "1.\tPrepare fresh pomegranate juice.*", "", "2.\tIn a saucepan, bring pomegranate juice and butter to a boil.", "", "3.\tRemove from heat; blend in chocolate chips.", "", "4.\tStir in vanilla and powdered sugar. Beat until frosting is of spreading consistency. If frosting is too stiff, add 1 to 2 tablespoons of milk to thin.", "", "", "Vanilla Cream Cheese Frosting:", "1.\tWith an electric mixer, beat together cream cheese and butter.", "", "2.\tAdd vanilla, powdered sugar and milk, and beat until frosting is of spreading consistency.", "", "*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside."] | www.epicurious.com/recipes/member/views/pom-chocolate-cupcakes-50032689 | 0Gathered
| ["Pomegranate Juice", "all-purpose", "sugar", "cocoa", "baking soda", "salt", "water", "vegetable oil", "vinegar", "vanilla", "Chocolate Frosting", "Wonderful Pomegranate", "butter", "chocolate chips", "vanilla", "powdered sugar", "milk", "Vanilla Cream Cheese", "cream cheese", "butter", "vanilla", "powdered sugar", "butter", "milk"] |
1,300,446 | Spinach Balls | ["2 packages cooked chopped spinach", "2 cups pepperidge farm herb seasoned stuffing (blue bag)", "1.5 sticks of melted butter", "2 eggs", "1/2 cups grated cheese"] | ["Mix all ingredients in bowl", "Chill in refrigerator for 1 hour", "Pre-heat oven to 350", "Make little balls", "Bake in the oven for 25 minutes at 350"] | www.epicurious.com/recipes/member/views/spinach-balls-1275567 | 0Gathered
| ["spinach", "stuffing", "butter", "eggs", "grated cheese"] |
1,300,447 | Bonnie'S Buckeyes | ["1 1/2 Cups Creamy Peanut Butter (JIF)", "10 TBS Margarine (softened but not melted) *Can use Butter", "1 tsp Vanilla", "16 oz. bag of Confectioner's Sugar (1 lb./ or 3 1/2 Cups)", "12 oz. Semi-Sweet Chocolate Chips (2 Cups)", "4 TBS Vegetable Shortening (Crisco)"] | ["1. Blend peanut butter, sugar, butter and vanilla to form smooth dough. (Dough will be stiff). Note: YOU WILL NEED TO MIX IT WITH YOUR HANDS", "2. Roll into 1 inch balls, and place on a waxed-paper lined cookie sheet.", "3. Poke a toothpick into the top of each ball (to be used later as the handle for dipping), and chill in freezer until hard (1/2 to 1 hour).", "4. Melt Chocolate chips and Crisco in the top of a double broiler, using very low heat, not much hotter than tap water, or the chocolate will get grainy. This will take awhile), or melt in the the microwave (Bonnie uses Microwave).", "5. Dip frozen peanut butter balls in chocolate, holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.", "6. Put back on the waxed paper lined cookie sheet and refrigerate for 2 hours."] | www.epicurious.com/recipes/member/views/bonnies-buckeyes-50120126 | 0Gathered
| ["Peanut Butter", "Margarine", "Vanilla", "'s Sugar", "Chocolate Chips", "Vegetable Shortening"] |
1,300,448 | Grilled Panzanella | ["1 bunch scallions", "2 tablespoons olive oil", "2 cups arugula", "2 tablespoons red wine vinegar", "Salt", "Pepper", "4 thick slices country-style bread (crusts removed)", "1 garlic clove, halved"] | ["Prepare Grilled Tomatoes.", "Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar."] | www.epicurious.com/recipes/food/views/grilled-panzanella-51239790 | 0Gathered
| ["scallions", "olive oil", "arugula", "red wine vinegar", "Salt", "Pepper", "country-style bread", "garlic"] |
1,300,449 | Pasta With Spiced Pumpkin Sauce | ["3/4 lb. of pasta (I use Barilla Veggie Penne--Tomato-Carrot flavor)", "2 T. organic, unsalted butter (or margarine)", "1 - medium sized onion, finely chopped", "1 T. fresh, chopped sage (about 15 leaves)", "1 - 15 oz. can of organic pumpkin solid", "1/2 t. each of nutmeg, cinnamon and allspice", "1 cup organic heavy cream (or cream of coconut)", "1 T. fresh chopped parsley", "2 T. (heaping) of grated pecorino-romano cheese, optional", "Salt and pepper to taste"] | ["1. Cook pasta according to directions; if finished before the sauce is done-- drain, drizzle with a bit of olive oil and set aside.", "", "2. Melt butter in large, covered skillet, over medium heat. Add onion and cook until it is clear and beginning to brown.", "", "3. Add the sage and cook for 1-2 minutes.", "", "4. Add the pumpkin, dried spices and cream. Use a whisk to gently combine. Heat on medium/medium high flame, stirring constantly, until the sauce bubbles rapidly, then turn heat to low to keep sauce warm.", "", "5. Stir in the parsley, cheese, salt/pepper.", "", "6. Carefully add the cooked pasta and stir until the pasta is well-coated. Heat on low if necessary, but not long as the sauce will thicken and absorb.", "", "7. Serve immediately with extra cheese, if desired."] | www.epicurious.com/recipes/member/views/pasta-with-spiced-pumpkin-sauce-52509891 | 0Gathered
| ["pasta", "butter", "onion", "sage", "pumpkin solid", "nutmeg", "cream", "parsley", "pecorino-romano cheese", "Salt"] |
1,300,450 | Cookie Butter | ["2 cups Cookie crumbs", "4 tablespoons Butter", "1/2 cup Sweetened condensed milk", "1/4 cup Evaporated milk", "1 Water"] | ["Make cookie crumbs by using a food processor", "Heat butter, condensed milk, and evaporated milk on low until melted together", "Add 1/2 cup of liquid to cookie crumbs and mix together", "Stir in small amount of water until it loosens up into a softer, peanut butter type of consistency", "Stone in refrigerator and enjoy"] | www.epicurious.com/recipes/member/views/cookie-butter-56887c792926133c51d5084d | 0Gathered
| ["Cookie crumbs", "Butter", "condensed milk", "milk", "Water"] |
1,300,451 | Palak Paneer | ["Read more: http://www.food.com/recipe/palak-paneer-indian-fresh-spinach-with-paneer-cheese-25348#ixzz1ne3VVx7W"] | ["1. Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.", "2. Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.", "3. Then add garlic and chopped tomatoes, and reduce heat.", "4. Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.", "5. Add coriander, garam masala, paprika, and salt, mixing well.", "6. Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.", "7. Remove from heat.", "8. Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.", "9. Slowly stir in heavy cream, and heat through on low heat.", "10. Add paneer cubes.", "11. Serve.", "", "", "Read more: http://www.food.com/recipe/palak-paneer-indian-fresh-spinach-with-paneer-cheese-25348#ixzz1ne3cC1an"] | www.epicurious.com/recipes/member/views/palak-paneer-50175225 | 0Gathered
| [] |
1,300,452 | Big Baked Beet | ["1 large beet (approximately 2 pounds)"] | ["1. Position a rack in the lower third of the oven and preheat to 325 degrees.", "", "2. Trim the stems, leaving an inch and leave the tail too.", "", "3. Wash the beet(s) and wrap with heavy duty aluminum foil. (If baking more than one, wrap individually)", "", "4. Bake for 3 hours for a 2 pound beet and one and a half hours for a one pound beet. remove from the oven and set aside to rest for 30 minutes.", "", "5. Unwrap and push the skin and stems off with your thumb. Eat naked (the beet is naked) or use for any recipe that requires cooked beets."] | www.epicurious.com/recipes/member/views/big-baked-beet-50072496 | 0Gathered
| [] |
1,300,453 | Fix And Forget White Chili | ["12 oz skinless, boneless chicken breasts, cubed", "1 Tsp cooking oil", "Three 15 oz cans Northern Beans", "2 1/2 cups chicken broth", "One 4 oz can diced green chile peppers", "1 medium onion, chopped", "1 1/2 tsp cumin", "1 1/2 tsp cayenne pepper", "1/4 tsp salt", "sour cream", "avocado slices"] | ["1. In a large skillet, cook chicken in hot oil just until lightly brown. Place beans in a slow cooker; mash slightly with a potato masher.", "2. Add chicken to beans in the slow cooker. Stir in the chicken broth, undrained chile peppers, onion, cumin, garlic, cayenne pepper and salt. Cover and cook on low heat setting for 7-8 hours or on high for 3-4 hours.", "3. If desired, serve with sour cream and avocado."] | www.epicurious.com/recipes/member/views/fix-and-forget-white-chili-1272575 | 0Gathered
| ["skinless", "cooking oil", "Three", "chicken broth", "green chile peppers", "onion", "cumin", "cayenne pepper", "salt", "sour cream", "avocado"] |
1,300,454 | Ceasar Dressing | ["1 egg yolk", "2t. Dijon mustard", "2t. garlic, minced", "2t. anchovies, minced or anchovy paste", "Juice from 1/2 lemon", "1oz red wine vinegar", "5 oz salad oil", "5 oz olive oil", "1/2t Worcestershire sauce", "Tabasco sauce to taste", "Salt & pepper"] | ["1. Whisk together yolk, dijon, garlic, anchovy paste.", "", "2. Mix juice, vinegar. Whisk in half of oil, then vinegar mixture, then rest of oil.", "", "3. Whisk in Worcestershire, Tabasco and s&p."] | www.epicurious.com/recipes/member/views/ceasar-dressing-50142999 | 0Gathered
| ["egg yolk", "mustard", "garlic", "anchovies", "lemon", "red wine vinegar", "salad oil", "olive oil", "Worcestershire sauce", "Tabasco sauce", "Salt"] |
1,300,455 | Persian Chicken With Turmeric And Lime | ["1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces", "1 medium onion, halved, thinly sliced", "2 teaspoons ground turmeric", "3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed", "2 tablespoons fresh lime juice, plus 8 wedges for serving (3-4 limes total)", "3 tablespoons olive oil, divided", "2 1/4 teaspoons ground cumin, divided", "1 3/4 teaspoons kosher salt, divided, plus more", "1 teaspoon freshly ground black pepper, divided", "1 cup basmati rice", "1/4 teaspoon ground cardamom", "1/4 teaspoon ground cinnamon", "1 cup plain yogurt (optional)", "1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2\" pieces (about 2 cups)", "1 cup (packed) herb leaves, such as mint, cilantro, and/or dill", "1/3 cup shelled unsalted pistachios, coarsely chopped", "Sumac (for serving; optional)"] | ["Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.", "Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.", "Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.", "Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.", "Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over."] | www.epicurious.com/recipes/food/views/persian-chicken-with-turmeric-and-lime | 0Gathered
| ["chicken", "onion", "ground turmeric", "garlic", "lime juice", "olive oil", "ground cumin", "kosher salt", "freshly ground black pepper", "basmati rice", "ground cardamom", "ground cinnamon", "yogurt", "hothouse", "herb leaves", "pistachios"] |
1,300,456 | Spinach Salad | ["Baby spinach salad with salmon", "strawberries and port wine vinaigrette"] | ["4-5 oz cleaned salmon filet", "3 oz baby spinach cleaned", "1/2 small red onion julienne", "1 oz crumbled bleu cheese", "1 oz spiced walnuts", "3 lg strawberries quartered", "2 oz port wine vinaigrette", "salt and pepper", "", "cook the salmon to desired temperature. In a mixing bowl, toss spinach, onion and strawberries with the vinaigrette. Top off salad with bleu cheese, nuts and salmon", "", "SPICED NUTS", "", "1 lb walnuts", "4 oz butter", "6 oz brown sugar", "1 tsp cayenne powder", "1 tsp cumin", "1 tsp ground rosemary", "1 tsp chili powder", "1 tsp ground thym", "", "melt butter and sugar together, add spices and toss with nuts. roast nuts in the oven at 350 till lightly browned", "", "", "", "PORT WINE VINAIGRETTE", "", "1 cup port wine reduced to 1/4 cup", "2 tbsp red wine vinager", "1 shallot diced fine", "1 cup olive oil", "salt and pepper", "whisk all ingredients together"] | www.epicurious.com/recipes/member/views/spinach-salad-1267402 | 0Gathered
| ["salad", "strawberries"] |
1,300,457 | Jamaican Hot Pepper Shrimp | ["4 cups water", "1/2 cup chopped scallion", "4 garlic cloves, crushed", "3 fresh thyme sprigs", "3 fresh Scotch bonnet or habanero chiles, halved and seeded", "2 tablespoons salt", "1/2 teaspoon black pepper", "10 whole allspice", "1 lb large shrimp in shell (21 to 25 per lb)"] | ["Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.", "Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top."] | www.epicurious.com/recipes/food/views/jamaican-hot-pepper-shrimp-232029 | 0Gathered
| ["water", "scallion", "garlic", "thyme", "Scotch", "salt", "black pepper", "allspice", "shrimp"] |
1,300,458 | Triple A Plus Salad (Arugula, Avocado, Apple, Plus More) | ["1 small bag arugula", "1 small bag mache", "1 apple finely sliced", "1 medium avocado, diced", "Optional:", "1/2 sweet onion (Walla Walla or Vidalia), finely diced/minced", "1/2 cup candied walnuts (I like the Emerald Brand bag in \"Original\")", "1/2 cup crumbled Gorgonzola cheese", "Dressing:", "dress with Newman's Own \"Lighten Up\" dressing in Lime Vinaigrette or make your favorite red wine/olive oil/herb vinaigrette and add the juice of 2 limes. Add sugar or honey to taste to cut the acid."] | ["Mix greens together.", "", "Slice apples and avocado. Add to salad greens.", "", "If desired, add the onion, candied walnuts, and cheese.", "", "Dress salad with vinaigrette, ensuring that the dressing is incorporated evenly."] | www.epicurious.com/recipes/member/views/triple-a-plus-salad-arugula-avocado-apple-plus-more-1265804 | 0Gathered
| ["arugula", "mache", "apple", "avocado", "sweet onion", "candied walnuts", "Gorgonzola cheese", "Dressing", "Vinaigrette"] |
1,300,459 | Fiesta/Siesta Salad | ["1 can black beans drained/rinsed", "2 cans of corn drained/rinsed", "1/2 cup chopped green pepper", "1/2 cup chopped red pepper", "1/4 cup chopped cilantro", "3 Tbsp prepared Vadallia Onion relish"] | ["Mix all ingredients, chill and serve as a side dish with BBQ chicken or steak."] | www.epicurious.com/recipes/member/views/fiesta-siesta-salad-1206260 | 0Gathered
| ["black beans", "corn", "green pepper", "red pepper", "cilantro", "Onion"] |
1,300,460 | Bucatini With Cauliflower And Brussels Sprouts | ["3/4 pound bucatini or periatelli pasta", "1/2 cup plus 2 tablespoons extra virgin olive oil", "1/2 pound cauliflower florets cut into 1 inch pieces", "1/2 pound Brussels sprouts, halved or quartered if large", "Salt and pepper", "1/2 onions finely chopped", "2 garlic cloves, thinly sliced", "4 plump oil packed anchovies, minced", "1 teaspoon chopped rosemary", "1 teaspoon chopped thyme", "1/2 cup dry bread crumbs", "1/2 cup freshly grated Parmigiano Reggiano plus more for serving", "1/2 teaspoon crushed red pepper (optional)"] | ["In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve 1/2 cup of the cooking water.", "", "Meanwhile in a large deep skillet, heat 1/4 cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.", "", "Add 1/4 cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.", "", "In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.", "", "Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the 1/2 cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside."] | www.epicurious.com/recipes/member/views/bucatini-with-cauliflower-and-brussels-sprouts-51162221 | 0Gathered
| ["bucatini", "extra virgin olive oil", "cauliflower", "Brussels", "Salt", "onions", "garlic", "anchovies", "rosemary", "thyme", "bread crumbs", "freshly grated Parmigiano Reggiano plus more", "crushed red pepper"] |
1,300,461 | Orange Almond Chicken | ["5 tablespoons lemon juice", "3 tablespoons Dijon mustard", "2 cloves garlic -- minced", "1/4 teaspoon white pepper", "5 tablespoons olive oil", "3 each whole chicken breasts", "1 cup almonds, sliced", "1 1/2 tablespoons olive oil", "1 teaspoon cornstarch", "1 tablespoon water", "2 cups chicken broth", "2 tablespoons lemon or orange marmalade", "2 tablespoons butter -- cut into cubes", "2 tablespoons fresh parsley", "lemon slices for garnish"] | ["Cut breasts in half; bone and skin. Combine lemon juice, Dijon mustard, garlic, and pepper. Beat in olive oil. Marinate chicken for 1 hour at room temperature.", "", "Saute almonds until golden in 1/2 tbsp olive oil. Reserve almonds. Wipe out pan.", "", "Drain chicken; save marinade. Cook chicken over high heat in 1 tbsp olive oil until brown on each side, 6 to 10 minutes total or just tender. Remove from pan.", "", "Strain marinade into pan. Dissolve cornstarch in water and add to chicken broth. Add broth to marinade and cook over high heat about 5 minutes, stirting occasionally until reduced by one-half. Add marmalade. Cook over medium", "heat until melted.", "", "At serving time, at high heat, add butter to marinade mixture; stir. Add parsley. Return chicken to pan and heat through. Add almonds. Garnish with lemon slices."] | www.epicurious.com/recipes/member/views/orange-almond-chicken-52862091 | 0Gathered
| ["lemon juice", "mustard", "garlic", "white pepper", "olive oil", "chicken breasts", "almonds", "olive oil", "cornstarch", "water", "chicken broth", "lemon", "butter", "fresh parsley", "lemon slices"] |
1,300,462 | Potato Puff | ["9-12 potatoes (depending on size)", "1/2 cup milk, plus/minus depending on how dry potatoes are", "Salt & pepper to taste", "Butter", "1 8 oz package cream cheese", "1 egg", "2 tablespoons finely chopped onion"] | ["*Preheat oven to 350F", "*Make mashed potatoes (boil peeled, chopped potatoes in salted water for 20 minutes or until fork goes in easily into potato piece, drain and then mash, adding butter, salt, pepper and milk)", "*Note: The mashed potatoes should be made with less milk than if you were serving them as plain mashed potatoes because the cheese ad egg will add liquid", "*Once potatoes are mashed and fluffy, then add egg, cream cheese and onion, blend until ingredients incorporated", "*Spread into a casserole dish and bake at 350F for 45 minutes or until slightly golden on top.", "*Serve and enjoy!"] | www.epicurious.com/recipes/member/views/potato-puff-52543101 | 0Gathered
| ["potatoes", "milk", "Salt", "Butter", "cream cheese", "egg", "onion"] |
1,300,463 | Molten Cauldron Cakes | ["3 cups Flour", "2 cups Sugar", "1 cup Cocoa (sifted)", "1 teaspoon Salt", "2 teaspoons Baking Soda", "2/3 cup Oil (vegetable)", "2 teaspoons Vanilla", "2 teaspoon Vinegar (white, cider, or white balsamic)", "2 cups Water", "1 cup Powdered sugar", "1 tablespoon Milk", "2 tablespoons Corn syrup", "5 drops Food coloring (green? red? - you choose!!)"] | ["Preheat oven to 350", "Mix flour, sugar, cocoa, salt , and baking soda in a bowl", "Mix oil, vanilla, vinegar, water in a seperate bowl", "Add oil/vin/van/water to dry ingredients and mix", "Grease cupcake pan (no liner)", "Fill cups 2/3 with mix", "Bake 14 mins", "Separate sides of cake from pan with knife / cool in pan 10 to 15 mins", "Turn cakes upside down on cooling rack / press gently to level /cool completely", "Combine pwdr sugar/milk/syrup", "Drizzle small amount of \"potion\" on flat bottom of cakes -leave cake edge for lip"] | www.epicurious.com/recipes/member/views/molten-cauldron-cakes-58f23d302878002b76cf1686 | 0Gathered
| ["Flour", "Sugar", "Cocoa", "Salt", "Baking Soda", "Oil", "Vanilla", "Vinegar", "Water", "Powdered sugar", "Milk", "syrup", "coloring"] |
1,300,464 | Chicken Caesar Salad | ["Garlic Croutons", "2 \tlarge cloves garlic , minced fine or pressed through garlic press", "1/4 \tteaspoon table salt", "3 \ttablespoons extra-virgin olive oil", "3 \tcups 3/4-inch bread cubes from 1 baguette or country loaf", "Broiled Chicken Breasts", "6 \ttablespoons kosher salt or 3 tablespoons table salt", "3 \ttablespoons granulated sugar", "4 \tboneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat", "Ground black pepper", "Caesar Dressing", "2 \tlarge eggs", "2 \ttablespoons lemon juice , plus 2 more teaspoons from one lemon", "1 \tteaspoon Worcestershire sauce", "1/4 \tteaspoon table salt", "1/8 \tteaspoon ground black pepper", "1 \tmedium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)", "4 \tanchovy fillets (flat), minced (about 1 1/2 teaspoons)", "1/3 \tcup extra-virgin olive oil", "Salad", "2 \tmedium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)", "1/3 \tcup grated Parmesan cheese"] | ["1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature.", "2. For the chicken: Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.", "3. Meanwhile, adjust oven rack to upper-middle position and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.", "4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites, (see illustrations below). Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper.", "5. To finish the salad: Toss ingredients together"] | www.epicurious.com/recipes/member/views/chicken-caesar-salad-50036137 | 0Gathered
| ["Garlic", "garlic", "salt", "extra-virgin olive oil", "bread", "Chicken Breasts", "kosher salt", "sugar", "chicken", "Ground black pepper", "Caesar Dressing", "eggs", "lemon juice", "Worcestershire sauce", "salt", "ground black pepper", "clove garlic", "anchovy", "extra-virgin olive oil", "Salad", "outer", "Parmesan cheese"] |
1,300,465 | Perfect Lemonade | ["1 cup of sugar - reduce for less sweet", "1 cup of hot water", "1 cup of lemon juice", "3 to 4 cups of cold water", "ice"] | ["Make sugar sirup; dissolve sugar in hot water.", "Add remaining ingredients, chill."] | www.epicurious.com/recipes/member/views/perfect-lemonade-52785051 | 0Gathered
| ["sweet", "water", "lemon juice", "water"] |
1,300,466 | Chocolate Tort | ["8 Large Eggs", "2 Unsalted butter sticks", "8 oz. Bittersweet Baking Chocolate", "8 oz. Semisweet Baking Chocolate", "For dark replace semisweet with unsweetened."] | ["Grease the sides of a springform pan", "Line the inside bottom with parchment paper", "Cover the whole bottom with foil", "Melt chocolate in a double boiler (bain-marie) stirring frequently", "Add butter to chocolate to melt, stirring until smooth", "Whip eggs at medium/high speed until pale yellow and volume doubles", "Fold 1/3 of the eggs into the chocolate", "Fold 1/2 of the remaining eggs into the chocolate", "Fold the remaining eggs into the chocolate", "Place the mixture into the springform pan", "Cover the top with foil", "Place into a pan with boiling water covering half of the springform pan", "Bake at 325F until edges are slightly brown (20-22 mins)", "Keep springform in the fridge until 30 mins before serving."] | www.epicurious.com/recipes/member/views/chocolate-tort-51920601 | 0Gathered
| ["Eggs", "butter", "Bittersweet Baking Chocolate", "Chocolate"] |
1,300,467 | Chestnut-Apple Soup | ["2 tablespoons (1/4 stick) butter", "1 1/2 cups chopped onion", "1 small Golden Delicious apple, peeled, cored, cut into 1/2-inch cubes", "1 7.41-ounce jar vacuum-packed chestnuts*", "1 large celery stalk, chopped", "3 small fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme", "3 tablespoons brandy", "3 cups (or more) low-salt chicken broth", "1/4 cup creme fraiche*"] | ["Melt butter in heavy large saucepan over medium heat. Add onion, apple, chestnuts, celery, and thyme sprigs. Saute until onion is soft and translucent, about 7 minutes. Add brandy; stir until liquid is absorbed, about 2 minutes. Add 3 cups broth and bring to boil. Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly.", "", "Working in batches, puree soup in blender until very smooth. Return soup to pan and cook until heated through, adding more chicken broth by tablespoonfuls to thin as needed and stirring often, about 2 minutes. Season with salt and pepper.", "", "Stir creme fraiche and minced thyme in small bowl. Divide soup among bowls. Drizzle with creme fraiche and serve.", "", "* Sold at some supermarkets and at specialty foods stores."] | www.epicurious.com/recipes/member/views/chestnut-apple-soup-50022765 | 0Gathered
| ["butter", "onion", "Golden Delicious apple", "chestnuts", "celery stalk", "thyme", "brandy", "chicken broth", "creme fraiche"] |
1,300,468 | Kicken Wings | ["1 can malt beer", "1 Tbls seasoned salt", "1 tsp Black pepper", "1 tsp Paprika", "1 tbls Chili powder", "1 Onion finely chopped", "3 roma tomatoes diced", "Cilantro to taste", "6 tblsp chipotle tobasco sauce", "3-4 finely grinded garlic cloves.", "2 small cans tomatoe patse", "1 tblsp olive oil"] | ["Put all ingrediants in crock pot except for chicken. Cook on high for 1 hr.", "Add chicken wings and cook for 1 hr than cook with lid off until sauce thickens.", "Serve with blue cheese or ranch."] | www.epicurious.com/recipes/member/views/kicken-wings-1233808 | 0Gathered
| ["malt", "salt", "Black pepper", "Paprika", "Onion", "roma tomatoes", "Cilantro", "tobasco sauce", "garlic", "tomatoe patse", "olive oil"] |
1,300,469 | Parmesan Chicken With Pasta, Pancetta And Arugula | ["1 pound boneless skinless chicken breasts, cut into bite-size strips", "2 ounces pancetta (about 4 thin slices) coarsely chopped", "2 shallots peeled and thinly sliced", "2 cloves garlic, minced", "1/4 cup butter", "1/3 cup drained and chopped oil packed sun dried tomatoes", "1/2 pound pasta, cooked according to package directions", "Salt and freshly ground pepper, to taste", "3 cups coarsely chopped arugula", "1 1/2 cups shaved or grated parmesan cheese", "2 tablespoons toasted pine nuts"] | ["Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through. Remove from skillet and keep warm. Melt butter in same skillet over medium heat. When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn. Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through. Season to taste with salt and pepper. Stir in arugula, cheese and pine nuts and toss lightly."] | www.epicurious.com/recipes/member/views/parmesan-chicken-with-pasta-pancetta-and-arugula-1269190 | 0Gathered
| ["chicken breasts", "pancetta", "shallots", "garlic", "butter", "tomatoes", "pasta", "Salt", "arugula", "parmesan cheese", "nuts"] |
1,300,470 | Egg In A Frame | ["Eggs", "Bread", "Butter", "salt", "pepper", "and what ever you might want to add."] | ["Butter both sides of sliced bread", "then using a cookie cutter or a small glass cut a whole through center of bread.", "Fry both pieces of bread in a stick free or buttered pan over low heat and flip when browned to taste.", "Pour an egg into the hole and allow it and the bread to fry again to taste.", "Then serve using the cutout and a cover or if you want your egg over easy flip and then serve.", "", "Spice to taste and don't be afraid to experiment with condiments or cheese for that personal touch of flavor."] | www.epicurious.com/recipes/member/views/egg-in-a-frame-1209561 | 0Gathered
| ["Eggs", "Bread", "Butter", "salt", "pepper"] |
1,300,471 | Mark'S House Italian Dressing | ["1/2 c extra virgin olive oil", "1/4 cup light veg oil (i like canola)", "1/2 cup monari balsamic vinegar", "juice of 1 whole lemon (or 1/4 c lemon juice)", "1 tsp kosher salt", "1 tsp sugar", "1/2 tsp dry oregano", "1/2 tsp onion salt", "1/2 tsp (rounded)paprika", "1/2 tsp (rounded)dry mustard", "1/2 tsp (heaping)dry basil", "1/4 tsp thyme", "2-4 cloves crushed garlic"] | ["put all ingredients in container and shake well"] | www.epicurious.com/recipes/member/views/marks-house-italian-dressing-50044659 | 0Gathered
| ["extra virgin olive oil", "light veg oil", "balsamic vinegar", "lemon", "kosher salt", "sugar", "oregano", "onion salt", "rounded)paprika", "heaping)dry basil", "thyme", "garlic"] |
1,300,472 | Bill Madsen Sheet Cookies | ["1 sm jar baby food prunes", "1 sm individual apple sauce cup", "1/2 c peanut butter", "2 Tbsp molasses", "1 tsp vanilla", "4 eggs", "3/4 c white sugar", "3/4 c brown sugar", "2 c oatmeal ground in blender", "2 3/4 c flour ( half ww/ half white)", "1 tsp salt", "1 tsp baking soda", "1/4 c ground flax seed", "1 bag chocolate chips"] | ["combine first 3 ingredients ( substitute for butter)", "add molasses, vanilla and 4 beaten eggs.", "combine sugars than mix into wet ingredients", "combine all dry ingredients than mix with wet, add choc chips"] | www.epicurious.com/recipes/member/views/bill-madsen-sheet-cookies-52786901 | 0Gathered
| ["baby food prunes", "apple sauce", "peanut butter", "molasses", "vanilla", "eggs", "white sugar", "brown sugar", "oatmeal ground", "flour", "salt", "baking soda", "ground flax", "chocolate chips"] |
1,300,473 | Uncle Buck'S Famous Jambalaya | ["1 /2 cup butter", "1 cup chopped onions", "1 cup chopped celery", "1 cup chopped green pepper", "1 cup chopped green onion tops", "1 lb. andouille sausage, sliced", "1 lb. smoked ham shank, diced (use more if bones are still in them)", "16 oz. canned tomatoes in puree, diced", "6 oz. tomato paste", "1 1/4 tsp. oregano", "1 1/4 tsp. basil", "1 or 2 cloves fresh garlic (depending on taste)", "1/2 tsp. hot sauce (to taste)", "1 lb. shrimp (or better yet crawfish)"] | ["Mince the garlic and lightly brown it in the butter. Saute onions, celery, green pepper and onion tops. Add ham sliced sausage, cook for 10 minutes. Add rest of ingredients EXCEPT THE SHRIMP, cover pot and cook for a while. Add shrimp, cook for another 5 minutes. Serve over cooked rice, about 1 cup per person.", "", "If you cannot find andouille, use a smoked sausage, but you may want to add extra spice because the andouille is where most of the spice comes from. If you are adventurous, add more seasonings and pour on the hot sauce. Serves six to eight people; it can be doubled or tripled without any trouble just keep watch on the spices."] | www.epicurious.com/recipes/member/views/uncle-bucks-famous-jambalaya-50155867 | 0Gathered
| ["butter", "onions", "celery", "green pepper", "green onion", "andouille sausage", "ham shank", "tomatoes", "tomato paste", "oregano", "basil", "garlic", "hot sauce", "shrimp"] |
1,300,474 | Chicken And Mushrooms With Marsala Wine Sauce | ["1/2 cup dried porcini mushrooms (about 1/2 ounce)", "4 (6-ounce) skinless, boneless chicken breast halves", "4 teaspoons all-purpose flour, divided", "3/4 teaspoon salt, divided", "1/4 teaspoon freshly ground black pepper", "2 tablespoons olive oil, divided", "1/2 cup chopped onion", "1/4 teaspoon crushed red pepper", "5 garlic cloves, thinly sliced", "1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)", "1 1/2 cups thinly sliced button mushrooms (about 4 ounces)", "1 teaspoon dried oregano", "1/2 cup dry Marsala wine", "2/3 cup fat-free, lower-sodium chicken broth", "1 cup halved cherry tomatoes", "1/4 cup small fresh basil leaves"] | ["1. Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.", "", "2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.", "", "3. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.", "", "4. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; saute 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; saute 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with basil"] | www.epicurious.com/recipes/member/views/chicken-and-mushrooms-with-marsala-wine-sauce-50103329 | 0Gathered
| ["porcini mushrooms", "skinless", "all-purpose flour", "salt", "freshly ground black pepper", "olive oil", "onion", "red pepper", "garlic", "shiitake mushroom", "button mushrooms", "oregano", "Marsala wine", "chicken broth", "tomatoes", "fresh basil"] |
1,300,475 | N'Awlins Spaghetti | ["1 Large yellow onion, diced", "6-8 Roma Tomatoes, diced", "1/2 Green bell pepper, diced", "1/4 Red bell pepper, diced", "2 cloves of garlic, diced", "1 Jalapeno pepper, finely chopped", "1/4 cup fresh basil leaves, minced", "1 1/2 Tsp. Dried oregano", "2 Tsp. Fresh Thyme", "3 Tbs. Olive Oil", "1 Tsp. Gumbo filet", "2 Tsp. Cajun Seasoning", "1/4 cup of corn starch", "1 can 14.5 ounce can of Chicken Stock", "1/2 cup of heavy cream", "1/2 cup dry white wine", "1 1/2 Lb Large Shrimp, peeled and shells/viens removed", "1/2 Lb. Hot Links, diced", "1/2 cup of portabella mushrooms, chopped", "1/2 Lb Large Sea scallops", "2 Whole Dungeness crab", "1/4 chopped parsley", "Package of Spaghetti", "Fresh grated parmesan cheese (for topping)"] | ["Drizzle olive oil in a large skillet, then add diced hot links and cook over medium heat, stirring frequently. When the hot links have released enough oil, add garlic, onions, bell peppers and jalapeno into the pan and stir. Saute' until the onions are nearly translucent; about 3 minutes, then slowly add corn starch, gumbo filet and cajun seasoning. Coat the hot links and veggies with corn starch mixture, then slolwy stir in the wine and de-glaze, removing all of the residue from the sides of the pan. At this point, add chicken stock and cream and scallops and stir until all of the ingredients are well blended. Add chopped tomatoes, dried oregano and fresh time. Add half of the fresh basil and set the othe half to the side. Stir the sauce, cover the skillet and reduce heat to simmer for 15 minutes. In the mean time, prepare the spaghetti according to the directions on the package. Once ten minutes have passed, return the temprature to medium and add mushrooms, shrimp and crab to the mixture. Cover and cook on medium heat for 12-15 minutes. Uncover and stir every 2-3 minutes. Remove from heat and pour on top of spaghetti in a large pasta platter or individual plates. Combine the other half of the basil with parsley and sprinkle on top of the sauce with fresh Parmesan cheese."] | www.epicurious.com/recipes/member/views/nawlins-spaghetti-1200237 | 0Gathered
| ["yellow onion", "Tomatoes", "Green bell pepper", "Red bell pepper", "garlic", "pepper", "fresh basil", "oregano", "Fresh Thyme", "Olive Oil", "Gumbo filet", "Cajun Seasoning", "corn starch", "Chicken", "heavy cream", "white wine", "Shrimp", "portabella mushrooms", "crab", "parsley", "parmesan cheese"] |
1,300,476 | White Bean Chicken Chipotle Chili | ["1 lb ground chicken", "1 white onion", "1 can White Northern beans (14.5 oz)", "1 1/2 tsp cumin", "1 tsp Ancho chili pepper", "1 tsp Chipotle chili pepper", "1/2 tsp oregano", "Pinch of ground bay leaves", "1/2 tsp ground cinnamon", "1 can chicken broth (14.5 oz)", "2 - 4 sprigs of cilantro, finely chopped", "Sour cream", "Fresh cilantro", "Shredded cheese (optional)"] | ["In a large saucepan, saute onions and ground chicken in a tablespoon of butter or olive oil until thoroughly cooked. Add can of white northern beans to the mixture and simmer on medium heat for 8 - 10 minutes, or until almost boiling. Add cumin, ancho and chipotle spices, oregano, bay leaves and cinnamon. Add 1 can of chicken broth and bring to a boil. Cover saucepan and let simmer for another 5 minutes. Serve with a dollop of sour cream and garnish with fresh cilantro. Makes 2 large bowls. Enjoy!"] | www.epicurious.com/recipes/member/views/white-bean-chicken-chipotle-chili-50019168 | 0Gathered
| ["ground chicken", "white onion", "White Northern beans", "cumin", "chili pepper", "chili pepper", "oregano", "bay leaves", "ground cinnamon", "chicken broth", "cilantro", "Sour cream", "Fresh cilantro", "cheese"] |
1,300,477 | Chile-Braised Beef Brisket | ["1 star anise", "1 teaspoon fennel seed", "12 pasilla chiles, seeded", "4 pounds beef brisket, trimmed of excess fat and silver skin", "Kosher salt and freshly ground black pepper", "3 cups boiling water", "1/4 cup sherry vinegar", "3 tablespoons extra-virgin olive oil", "1 medium onion, cut into fine dice", "3 ripe tomatoes, grated on the largest holes of a box grater, or 1 (14-ounce) can canned crushed tomatoes with juice", "2 cups chicken stock"] | ["to 350\u00b0F.", "In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.", "Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.", "In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and saute until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.", "When done, slice and serve hot with the braising liquid alongside.", "The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhone wine from Chapoutier: Chateauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P."] | www.epicurious.com/recipes/food/views/chile-braised-beef-brisket-350804 | 0Gathered
| ["anise", "fennel seed", "chiles", "beef brisket", "Kosher salt", "boiling water", "sherry vinegar", "extra-virgin olive oil", "onion", "tomatoes", "chicken stock"] |
1,300,478 | Aimee'S Bbq Pork Ribs | ["1 rack pork back ribs", "1 bottle BBQ sauce (12 oz)", "Marinade:", "1 cup soy sauce", "1 cup brown sugar", "1 cup water", "1/2 cup white vinegar", "2 tbsp minced garlic", "1 tbsp grated ginger", "1 tsp red pepper flakes", "1/2 tsp cayenne pepper", "Rub:", "1 1/4 cup brown sugar", "1 1/4 cup white sugar", "1/2 cup salt", "1/4 cup black pepper", "1/4 cup paprika"] | ["In large saucepan, heat soy sauce, 1/2 cup water, and vinegar over medium heat. Stir in brown sugar until dissolved, and then add garlic, ginger, red pepper flakes, and cayenne pepper. Add 1/2 cup cold water.", "", "Cut ribs individually and place in a large tupperware container. Pour marinade over ribs and let sit overnight.", "", "In the morning, drain and dry ribs and discard marinade. Mix the brown sugar, white sugar, salt, black pepper, and paprika and coat each rib with the rub. Wrap ribs in plastic wrap and let sit in the refridgerator for 4-8 hours.", "", "Remove ribs from plastic wrap and arrange in a roasting pan. Bake at 275 F for 2 hours or until ribs reach an internal temperature of 170 F. Coat with BBQ sauce and transfer to grill on medium heat. Grill until finished."] | www.epicurious.com/recipes/member/views/aimees-bbq-pork-ribs-50100785 | 0Gathered
| ["rack pork back ribs", "BBQ sauce", "Marinade", "soy sauce", "brown sugar", "water", "white vinegar", "garlic", "ginger", "red pepper", "cayenne pepper", "Rub", "brown sugar", "white sugar", "salt", "black pepper", "paprika"] |
1,300,479 | Blueberry Cream Cheese Ribbon Pie | ["Filling", "8 oz. can of crushed pineapple", "2/3 cup granulated sugar", "3 tbsp. cornstarch", "4 cups frozen blueberries", "Ribbon layer", "8 oz. cream cheese", "1 large egg", "1/3 cup granulated sugar", "1 1/2 tsp. lemon juice", "1/4 tsp. vanilla extract", "1 refrigerated double pie crust", "Drizzle", "1/2 cup powdered sugar", "1 tbsp. whole milk"] | ["Place one pie dough in a 9 inch glass pie plate", "Preheat oven to 375 degrees", "make filling", "In a 2 qt saucepan place the crushed pineapple with juices , stir in the granulated sugar and cornstarch", "heat on meduim stirring constantly till it is a jelly consistancy, remove from the heat and then fold in the frozen blueberries. Set aside", "Make ribbon layer", "In meduim mixing bowl place the cream cheese with granulated sugar. Beat till light and fluffy. add the egg and continue beating on meduim add the lemon juice and vanilla extract.", "Assemble pie", "Place 1/3 of the blueberries in pie shell levelling off the top", "Then spread the cream cheese mixture over the top. carefully leveling off.", "Top with the remaing blueberry mixture.", "Cut the other pie crust into one inch strips and lattice or weave over the top of the pie", "Flute edges together", "placein the lower half of the oven and bake for 40 to 45 minutes. cover the edge after 20 minutes to prevent over browning. Immediately after removing from the oven make the drizzle mix the powdered sugar and milk together and drizzle over the top crust and the exposed berries", "Cool at least an hour before serving"] | www.epicurious.com/recipes/member/views/blueberry-cream-cheese-ribbon-pie-1211259 | 0Gathered
| ["Filling", "pineapple", "granulated sugar", "cornstarch", "frozen blueberries", "layer", "cream cheese", "egg", "sugar", "lemon juice", "vanilla extract", "crust", "Drizzle", "powdered sugar", "milk"] |
1,300,480 | Vanilla Ice Cream Base | ["1 cup (250 ml) milk", "1 cup (250 ml) heavy cream", "1 vanilla bean, split", "5 egg yolks", "1/4 cup (50 g) superfine sugar"] | ["Place the milk, heavy cream, and vanilla bean in a small saucepan and gently bring to a boil. Remove from the heat and let infuse for 30 minutes.", "Remove the vanilla bean, scrape out the seeds, and add them back into the milk and cream mixture, discarding the pod.", "Whisk together the egg yolks and sugar in a large bowl and gradually pour in the milk mixture, whisking as you pour.", "Return the mixture to a clean saucepan and heat gently, stirring all the time, until it thickens enough to coat the back of a wooden spoon.", "Pour into a clean bowl and cover the surface with plastic wrap (so a skin doesn't form). Let cool completely.", "Pour into an ice cream machine and churn according to the manufacturers directions. Alternatively, if you don't have a machine, place in a covered container in the freezer and beat the mixture every 30 minutes to get rid of any graininess which would otherwise spoil the finished texture. Keep freezing and beating until it becomes a smooth ice cream consistency. Then store in the freezer and use as described in the recipes."] | www.epicurious.com/recipes/food/views/vanilla-ice-cream-base-51172800 | 0Gathered
| ["milk", "heavy cream", "vanilla bean", "egg yolks", "sugar"] |
1,300,481 | Polenta With Roasted Red Pepper And Fontina | ["3 large red bell peppers", "1 (14.5 ounce) can whole tomatoes, undrained and chopped", "Vegetable cooking spray", "1 (16 ounce) tube polenta, cut crosswise into 12 slices", "1 1/4 cups (5 ounces) shredded fontina cheese", "Fresh basil"] | ["Preheat broiler. Cur peppers in half lengthwise; discarding seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil lined baking sheet; flatten. Broil 10 minutes or until blackened. Place in a plastic bag and seal. Let stand for 15 minutes. Peel; cut into strips. Set aside.", "", "Preheat oven to 350 degrees. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.", "", "Place a large skillet over medium low heat; add chopped tomatoes, Cook 1 minute. Gradually add tomato liquid and simmer one minute. Add pepper strips and simmer for 5 minutes. Remove from heat.", "", "Spread 1/4 cup pepper sauce in bottom of a 13 X 9 inch baking dish coated with cooking spray. Arrange", "polenta slices over pepper sauce; spread remaining pepper sauce over polenta.", "", "Sprinkle with cheese and bake at 350 degrees for 25 minutes. Garnish with basil."] | www.epicurious.com/recipes/member/views/polenta-with-roasted-red-pepper-and-fontina-52626051 | 0Gathered
| ["red bell peppers", "tomatoes", "Vegetable cooking spray", "polenta", "fontina cheese", "Fresh basil"] |
1,300,482 | Calico Beans | ["1 pkg pepper bacon", "Hot Italian Sausage", "1# ground beef", "Cook above separately and set aside", "Large onion dice", "garlic diced", "Drain grease and saute onion and garlic", "2 large cans each (28 oz) w/ Juice", "Kidney beans", "Pork and beans", "Butter beans", "Stir in", "1 C ketchup", "1/2 C yellow mustard", "1/4 C brown sugar", "1/4 rooster sauce", "Heat to boiling then simmer or bake @ 170 for a couple of hours"] | ["See above:", "", "I like to bring to a boil on the stove top for food safety reasons and then put in the oven for as long as possible, usually overnight.", "", "Remember to check your oven in the morning, mine turns off automatically at mid-night or after a relatively long time."] | www.epicurious.com/recipes/member/views/calico-beans-51321001 | 0Gathered
| ["pepper bacon", "Italian Sausage", "# ground beef", "onion dice", "garlic", "onion", "w/ Juice", "Kidney beans", "beans", "Butter", "ketchup", "yellow mustard", "brown sugar", "rooster sauce", "bake @"] |
1,300,483 | Salsa Dip Appetizer Bites | ["1/4 lb. Velveeta", "2 pkg. frozen mini phyllo shells", "2/3 c. thick and chunky salsa", "30 fresh cilantro sprigs"] | ["1. Heat oven to 400 degrees.", "2. Cut Velveeta into 2 slices, then cut each slice into 15 cubes.", "3. Place phyllo shells on baking sheet. Fill each 1 Velveeta cube and about 1 t. salsa.", "4. Bake 10 min. or until Velveeta is melted and edges of shells are golden brown. Garnish with cilantro."] | www.epicurious.com/recipes/member/views/salsa-dip-appetizer-bites-52561481 | 0Gathered
| ["Velveeta", "frozen mini phyllo shells", "chunky salsa", "cilantro"] |
1,300,484 | Honeyed Prawns & Polenta | ["4 tablespoons tomato paste", "3 tablespoons honey", "1 tablespoon lemon juice", "1 tablespoon extra-virgin olive oil", "1 teaspoon hot sauce", "1/2 teaspoon garlic powder", "Sea salt", "1 pound large, peeled, and deveined prawns", "1 cup polenta", "1 1/4 cups (10 ounces) corn kernels, fresh or frozen", "1/4 cup currants", "1 tablespoon honey", "1 tablespoon butter", "1 teaspoon fresh thyme, or 1/2 teaspoon dried", "Sea salt", "Black pepper", "1/3 cup feta cheese, crumbled", "2 to 3 tablespoons fresh parsley, finely chopped", "2 tablespoons capers", "Hot sauce (optional)"] | ["1. Preheat the oven to 400\u00b0F (204\u00b0C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.", "2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.", "3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.", "4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.", "5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.", "6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.", "7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.", "8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired."] | www.epicurious.com/recipes/food/views/honeyed-prawns-polenta-364469 | 0Gathered
| ["tomato paste", "honey", "lemon juice", "extra-virgin olive oil", "hot sauce", "garlic", "salt", "prawns", "polenta", "corn kernels", "currants", "honey", "butter", "fresh thyme", "salt", "Black pepper", "feta cheese", "fresh parsley", "capers", "sauce"] |
1,300,485 | Avocado-Lime Black Beans | ["One 15-ounce can black beans", "1/2 lime, juiced", "1/2 cup fresh cilantro leaves, chopped", "1 small shallot, diced", "1 teaspoon ground cumin", "Salt and freshly ground black pepper", "1 avocado, to serve"] | ["Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.", "The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning."] | www.epicurious.com/recipes/member/views/avocado-lime-black-beans-50096599 | 0Gathered
| ["black beans", "lime", "fresh cilantro", "shallot", "ground cumin", "Salt", "avocado"] |
1,300,486 | Lemon Slices | ["12 Rhodes Dinner Rolls, thawed but still cold", "1/2 cup sugar", "grated zest from 3 lemons", "1/3 cup butter, melted", "Lemon Glaze:", "2 ounces cream cheese, softened", "1 tablespoon fresh lemon juice", "1/3 cup powdered sugar"] | ["Cut each roll in half and press each half into a 3x3-inch oval. Combine lemon zest and sugar. Dip each oval into the melted butter and then press into the sugar, zest mixture. Line them up in a sprayed 9x5-inch loaf pan, each piece on its edge to make a loaf shape. Cover with plastic wrap and let double in size. Remove wrap and bake at 350\u00b0F 25-30 minutes. Cover with foil last 5-10 minutes, if necessary, to prevent over browning. Remove from pan to cool. Combine glaze ingredients and spread over warm lemon slices."] | www.epicurious.com/recipes/member/views/lemon-slices-52363771 | 0Gathered
| ["Dinner Rolls", "sugar", "lemons", "butter", "Lemon Glaze", "cream cheese", "lemon juice", "powdered sugar"] |
1,300,487 | Red Pepper Stir-Fry | ["1 pound fresh asparagus, trimmed and cut into 1-inch pieces", "1 red bell pepper, cut into 1/4-inch-thick slivers", "8 ounces cremini mushrooms, thinly sliced", "2 garlic cloves, minced", "1 tablespoon Bragg Liquid Aminos"] | ["Heat a large skillet over high heat and add the asparagus, bell pepper, and mushrooms. Stir-fry for 4 to 5 minutes, adding water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and cook another minute. Add the Liquid Aminos and toss well. Serve immediately."] | www.epicurious.com/recipes/member/views/red-pepper-stir-fry-50169631 | 0Gathered
| ["fresh asparagus", "red bell pepper", "cremini mushrooms", "garlic", "Bragg Liquid"] |
1,300,488 | Lou-Burger | ["1 Pound Hamburger meat", "1 onion", "8-10 black olives", "1 egg", "6 pices of bread", "1/2 Cup tomato ketchup"] | ["Dice onion and ollives and mix meat, egge and ketchup.", "", "Toast bread.", "", "Spread mixture on the 6 pieces of toast.Salt & pepper to tast. Place onder broller fo 6 to 10 minutes."] | www.epicurious.com/recipes/member/views/lou-burger-1200123 | 0Gathered
| ["Hamburger", "onion", "black olives", "egg", "bread", "tomato ketchup"] |
1,300,489 | Sweet Potato Buorbon Mash | ["4 large (12 to 14 oz) Garnet sweet potatoes", "1 cup heavy cream", "4 TBSP unsalted butter", "1/4 cup each bourbon, dark molasses, and brown sugar", "1/2 tsp salt", "2 dashes hot red pepper sauce", "1/4 tsp ground nutmeg"] | ["Adjust oven rack to upper middle position and heat oven to 400 degrees. Place potatoes on a large foil lined baking sheet and bake until fork tender, about 1 hour. When cool to the touch, peel and quarter the potatoes.", "", "Place potatoes, cream, butter, bourbon, sugar, molasses and salt in small Dutch oven or soup kettle; mash ingredients together with a large fork or potato masher. Bring mixture to simmer over medium heat, reduce heat to low and cook, covered and stirring frequently, until potatoes are soft and thick, about 30 minutes. Stir in pepper sauce and nutmeg, adjust seasonings and serve."] | www.epicurious.com/recipes/member/views/sweet-potato-buorbon-mash-50156741 | 0Gathered
| ["potatoes", "heavy cream", "butter", "each bourbon", "salt", "pepper sauce", "ground nutmeg"] |
1,300,490 | Pomegranate And Fennel Glazed Rack Of Lamb | ["3 tablespoons chopped fresh oregano", "2 tablespoons olive oil", "3 tablespoons plus 2 teaspoons pomegranate molasses", "3 tablespoons fennel seeds, divided", "Kosher salt", "Freshly ground pepper", "2 medium fennel bulbs, sliced lengthwise", "1 small onion, thinly sliced", "2 3-3 1/2-pound racks of lamb, rib bones frenched", "2 tablespoons vegetable oil", "2 tablespoons white wine vinegar", "1/4 cup pomegranate seeds"] | ["Preheat oven to 425\u00b0:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.", "Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.", "Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.", "Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125\u00b0: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.", "Serve lamb over vegetables topped with pomegranate seeds."] | www.epicurious.com/recipes/food/views/pomegranate-and-fennel-glazed-rack-of-lamb-51259440 | 0Gathered
| ["fresh oregano", "olive oil", "pomegranate molasses", "fennel seeds", "Kosher salt", "Freshly ground pepper", "fennel bulbs", "onion", "lamb", "vegetable oil", "white wine vinegar", "pomegranate seeds"] |
1,300,491 | Peach Crostata With Bootlegger'S Sabayon | ["Peach Crostata", "4 ripe peaches, pitted and thinly sliced", "1/4 cup light brown sugar", "1/4 cup granulated sugar, plus more for sprinkling", "2 tablespoons plus 11/2 teaspoons all-purpose flour", "1/4 teaspoon salt", "Juice of 1/2 lemon", "(about 11/2 tablespoons)", "One 10-inch refrigerated pie dough", "1 large egg, lightly beaten", "Bootlegger's Sabayon", "3 egg yolks", "1/4 cup bourbon", "3 tablespoons granulated sugar", "1/8 teaspoon salt", "1/2 cup heavy cream"] | ["1. Make the crostata: Preheat the oven to 450 . Line a large baking stone or baking sheet with parchment paper. In a medium bowl, combine the peaches with the brown sugar, granulated sugar, flour, salt and lemon juice.", "2. Unwrap the pie dough and transfer it to the prepared baking stone or sheet. (It may hang over the edges.) Arrange the peach mixture in the center of the dough, leaving a 1-inch border around the edges. Fold the outer edges of the dough over the outermost layer of peaches, pleating the dough as needed and leaving the center open. Brush the edges of the dough with the egg and sprinkle lightly with sugar. Bake the crostata for 20 minutes or until the crust is golden brown and the peach filling is tender and bubbling. Remove from the oven and let cool slightly.", "", "3. Meanwhile, make the sabayon: Bring a small saucepan filled with a couple inches of water to a simmer. In a medium bowl, whisk the egg yolks with the bourbon, sugar and salt until combined. Place the bowl over the saucepan and cook, whisking constantly, until the mixture thickens slightly, about 4 minutes. Remove from the heat and let cool.", "", "4. In a medium bowl, use a whisk or handheld mixer to whip the heavy cream until soft peaks form. Fold the whipped cream into the yolk mixture until just combined. Let cool to room temperature.", "", "5. Slice the crostata and garnish with dollops of the sabayon. Serve immediately."] | www.epicurious.com/recipes/member/views/peach-crostata-with-bootleggers-sabayon-50189261 | 0Gathered
| ["Crostata", "peaches", "\u00bc", "\u00bc", "flour", "\u00bc", "lemon", "egg", "egg yolks", "\u00bc", "granulated sugar", "salt", "heavy cream"] |
1,300,492 | Seafood Fettucine | ["1 pound Shrimp", "1 pound Crawfish tails", "2 sticks Butter", "3 yellow onions (chopped)", "2 Bell peppers (diced)", "1 pound Velvetta Mexican cheese", "12 oz Egg noodles", "3 cloves garlic (chopped)", "1/2 cup Flour", "1/4 pound Cheddar Cheese", "2 cans Cream of Mushroom soup", "3 Tablespoons parsley", "salt,pepper and cayenne pepper (to taste)"] | ["Saute onions and bell pepper in butter for 4 minutes. Add garlic, saute 2 more mintues. Add seafood and parsley cook for 10 minutes or til tender. Add velvetta cheese, cream of mushroom soup and flour. Season to taste and simmer 30 minutes. Boil noddles, according to package directions, then ad to seafood mixture. Pour into a 13x9\" baking pan, top with cheddar cheese. Bake at 350 degrees for 20-25 minutes."] | www.epicurious.com/recipes/member/views/seafood-fettucine-1201455 | 0Gathered
| ["Shrimp", "Crawfish tails", "Butter", "yellow onions", "Bell peppers", "cheese", "Egg noodles", "garlic", "Flour", "Cheddar Cheese", "Cream of Mushroom soup", "parsley", "salt"] |
1,300,493 | Awesome Chicken Wings | ["Marie Sharp's Habanero Pepper Sauce (has to be Marie Sharp's)Can be ordered online", "Lawry's Garlic salt (has to be", "Lawrys)", "Bag of plain chicken wings"] | ["Mix all ingredients together, stir to coat and cook on the barby."] | www.epicurious.com/recipes/member/views/awesome-chicken-wings-1209816 | 0Gathered
| ["Pepper Sauce", "Garlic", "Lawrys", "chicken"] |
1,300,494 | Smashed Cucumber Salad With Hot Vinegar | ["5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)", "Kosher salt", "4 red or green Thai chiles, halved lengthwise keeping stem end intact, or 1 serrano chile, thinly sliced", "2 garlic cloves, lightly smashed", "1/2 cup unseasoned rice vinegar", "2 Tbsp. fish sauce", "1 Tbsp. sugar", "Chopped unsalted or salted roasted peanuts (for serving)"] | ["Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2\" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.", "Meanwhile, whisk chiles, garlic, vinegar, fish sauce, and sugar in a medium bowl until sugar dissolves. Let sit while cucumbers macerate.", "Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with peanuts.", "Dressing can be made 3 days ahead. Cover and chill."] | www.epicurious.com/recipes/food/views/smashed-cucumber-salad-with-hot-vinegar | 0Gathered
| ["cucumbers", "Kosher salt", "red", "garlic", "rice vinegar", "fish sauce", "sugar", "peanuts"] |
1,300,495 | Farfalle With Yellow Crookneck Squash And Smoked Salmon | ["1 pound farfalle (bowtie pasta)", "4 medium yellow crookneck squash (about 1-1/2 pounds), unpeeled,", "trimmed and coarsely shredded", "2 tablespoons unsalted butter", "1 small shallot, minced", "1/4 cup vodka", "2-1/4 cups heavy cream", "4 ounces thinly sliced smoked salmon, cut into thin strips", "Salt and freshly ground pepper", "3 large egg yolks", "1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving", "Freshly grated nutmeg", "Kosher salt and freshly ground pepper", "2 tablespoons minced chives"] | ["In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente; about 1 minute before pasta is done, add shredded crookneck squash. Drain immediately and squash, reserving 1/4 cup pasta cooking water.", "", "Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in Parmesan cheese, nutmeg, and the smoked salmon and season with salt and pepper, and remove from the heat.", "", "In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve."] | www.epicurious.com/recipes/member/views/farfalle-with-yellow-crookneck-squash-and-smoked-salmon-50107832 | 0Gathered
| ["crookneck", "unsalted butter", "shallot", "vodka", "heavy cream", "salmon", "Salt", "egg yolks", "cheese", "nutmeg", "Kosher salt", "chives"] |
1,300,496 | Grilled Chorizo, Goat Cheese, And Watercress Pita Pizzas | ["14 ounces fresh pork or beef chorizo sausages, plastic casings removed", "4 cups (packed) watercress tops, divided", "8 ounces soft fresh goat cheese, crumbled", "8 5- to 6-inch-diameter pita breads", "Olive oil", "3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings"] | ["Prepare barbecue (medium heat). Saute chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.", "Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.", "Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve."] | www.epicurious.com/recipes/food/views/grilled-chorizo-goat-cheese-and-watercress-pita-pizzas-235343 | 0Gathered
| ["pork", "tops", "goat cheese", "Olive oil", "sweet peppers"] |
1,300,497 | Saltimbocca Chicken | ["1 1/2 pound boneless skinless chicken breast cut into 4-ounce pieces", "salt and pepper", "1 tablespoon chopped sage, plus 24 large sage leaves", "2 garlic cloves smashed to a paste", "pinch of red pepper flakes, optional", "olive oil", "6 think slices prosciutto", "6 slices fontina cheese (about 4 ounces)"] | ["Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes if using and olive oil. Massage in the seasoning to distribute, cover and marinate for at least an hour at room temperature )or refrigerate overnight).", "Heat a wide skillet over medium heat and add 3 tablespoons olive oil. when the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.", "Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.", "Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes until the cheese is bubbling. Garnish with remaining sage leaves."] | www.epicurious.com/recipes/member/views/saltimbocca-chicken-52427711 | 0Gathered
| ["chicken", "salt", "sage", "garlic", "red pepper", "olive oil", "fontina cheese"] |
1,300,498 | Southern Style Pizzell | ["6 eggs", "2 cups sugar", "1 cup butter melted", "7 cups flour", "1 teaspoon anise seed", "4 Table baking powder"] | ["Beat eggs and sugar. Add cooled melted butter, vanilla and anise. Sift flour and baking powder. Add egg mixture. Roll into one inch balls and place on center of pizzelle maker."] | www.epicurious.com/recipes/member/views/southern-style-pizzell-50034890 | 0Gathered
| ["eggs", "sugar", "butter", "flour", "anise seed", "baking powder"] |
1,300,499 | Garlic And Lemon Chicken With Red Potatoes And Green Beans | ["Garlic and Lemon Chicken with Red Potatoes and Green Beans", "By TasteBook Member Terri", "INGREDIENTS", "6 tablespoons olive oil", "2 lemons, 1 thinly sliced, 1 juiced", "4 cloves garlic, minced", "1 teaspoon salt", "1/2 teaspoon freshly ground black pepper", "3/4 pound trimmed green beans", "8 small red potatoes, quartered", "4 chicken breasts"] | ["PREPARATION", "Preheat oven to 400\u00b0F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.", "In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.", "Roast for 50 minutes or until cooked through. Serve warm."] | www.epicurious.com/recipes/member/views/garlic-and-lemon-chicken-with-red-potatoes-and-green-beans-52890371 | 0Gathered
| ["Garlic", "By TasteBook", "INGREDIENTS", "olive oil", "lemons", "garlic", "salt", "freshly ground black pepper", "green beans", "red potatoes", "chicken breasts"] |