Unnamed: 0
int64 1.3M
1.4M
| title
stringlengths 1
131
⌀ | ingredients
stringlengths 5
2.58k
| directions
stringlengths 16
13.4k
| link
stringlengths 26
192
| source
class label 1
class | NER
stringlengths 2
856
|
|---|---|---|---|---|---|---|
1,399,900 | Grilled Red Cabbage With Mustard Sauce | ["For the sauce", "1/4 cup olive oil", "2 tablespoons whole grain mustard", "1 tablespoon honey", "2 tablespoons balsamic vinegar", "1/2 teaspoon Kosher salt", "For the cabbage", "1 small head red cabbage, halved, then each half cut into 4 wedges, each with a piece of the core in tact", "Olive oil", "Kosher salt", "Fresh oregano, for garnish"] | ["In a medium sized bowl, whisk together olive oil, mustard, honey, vinegar, and salt. Set aside.", "Place cabbage wedges on a baking dish and drizzle with olive oil and salt. Flip and repeat the same on other side.", "Heat grill to high heat. Place cabbage wedges onto grill and cook, flipping occasionally, until cabbage is slightly charred and core is tender, about 10-15 minutes.", "Remove cabbage from grill and drizzle with sauce and oregano. Serve immediately."] | food52.com/recipes/72002-grilled-red-cabbage-with-mustard-sauce | 0Gathered
| ["olive oil", "whole grain mustard", "honey", "balsamic vinegar", "Kosher salt", "cabbage", "head red cabbage", "Olive oil", "Kosher salt", "Fresh oregano"] |
1,399,901 | Winter Fruit And Quinoa Parfait With Spiced Cider Maple Syrup | ["Parfait Ingredients", "2/3 cup cooked quinoa (I used red quinoa)", "2/3 cup pomegranate seeds (about 1 medium fruit)", "1 Fuyu persimmon, sliced thinly", "1/2 cup cooked butternut squash, diced", "1/4 cup dried cranberries, apricots, or raisins", "Handful toasted almonds or pecans to top", "Syrup Ingredients", "1 cup apple cider", "1/4 cup maple syrup", "cinnamon to taste"] | ["To make the syrup, combine cider and maple in a small sauce pan. Bring to a boil and boil until the mixture has reduced to a syrup-y consistency. Note: you'll have syrup left over.", "Assemble the parfaits in short, wide glasses by alternating layers of squash, persimmon, pomegranate, cranberries, and quinoa. (You can also simply toss everything into a bowl as a salad). Drizzle with syrup to taste."] | food52.com/recipes/23628-winter-fruit-and-quinoa-parfait-with-spiced-cider-maple-syrup | 0Gathered
| ["Ingredients", "quinoa", "pomegranate seeds", "persimmon", "butternut squash", "cranberries", "Handful", "Syrup Ingredients", "apple cider", "maple syrup", "cinnamon"] |
1,399,902 | Creamy Bircher Muesli | ["2 cups rolled oats", "1/4 cup sliced almonds", "1/2 teaspoon Saigon (Vietnamese) cinnamon", "1/4 cup honey", "1/4 cup plain Greek yogurt", "1/2 Granny Smith apple", "1 cup 2% milk", "1 cup cream"] | ["Place the oats in a bowl with the cinnamon, and toss evenly to distribute.", "In a separate bowl, combine yogurt & honey, then add the cream and milk.", "Add the dairy mixture to the oats and fold it all together.", "Grate the apple into the oats, and add the almonds.", "Cover your bowl with plastic wrap and refrigerate for 12 hours (at least)."] | food52.com/recipes/30190-creamy-bircher-muesli | 0Gathered
| ["rolled oats", "almonds", "cinnamon", "honey", "yogurt", "apple", "milk", "cream"] |
1,399,903 | Torta Di Nocciole (Hazelnut Cake) | ["250 grams (9 oz) raw, shelled hazelnuts", "100 grams (3 1/2 oz/ 2/3 cup) plain (all-purpose) flour", "1 1/2 teaspoons baking powder", "125 grams (4 1/2 oz/ 1/2 cup) unsalted butter, softened, plus extra for greasing", "125 grams (4 1/2 oz) granulated sugar", "4 eggs, separated", "60 milliliters (2 fl oz/ 1/4 cup) freshly brewed espresso, cooled", "125 milliliters (4 fl oz/ 1/2 cup) full-cream (whole) milk"] | ["Preheat the oven to 180\u00b0C (350\u00b0F) and grease and line a round spring-form cake tin (approximately 23 cm/9 in in diameter).", "Pulverise the hazelnuts in a food processor until fine or like the texture of sand. Place in a large bowl with the flour and baking powder.", "Beat the butter and sugar together in another mixing bowl until creamy and pale.", "Separate the eggs into two large mixing bowls and whip the whites to stiff peaks. Add the yolks to the butter and sugar and mix. Next, add the dry ingredients, then the cooled espresso and milk, and stir with a spatula or wooden spoon until just combined. Finally, fold in the egg whites.", "Gently pour the batter into the prepared tin and bake for 30-35 minutes, or until the top is springy and deep golden brown - a toothpick inserted into the middle of the cake should come out clean. Remove from the oven and leave to cool completely before removing from the tin. This cake keeps well for up to 3 days - store any leftovers in an airtight container or covered in plastic wrap in a cool place."] | food52.com/recipes/80722-torta-di-nocciole-hazelnut-cake | 0Gathered
| ["hazelnuts", "flour", "baking powder", "unsalted butter", "sugar", "eggs", "milliliters", "milliliters"] |
1,399,904 | Cabbage Pad Thai With Baked Tofu | ["3 tablespoons soy sauce, divided", "3 tablespoons grapeseed or olive oil, divided", "1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes", "1 tablespoon fresh lime juice, plus more for serving", "2 tablespoons fish sauce", "1 tablespoon packed brown sugar", "1.5 teaspoons cornstarch", "1 cup thinly sliced onion (1 small onion)", "7 to 8 ounces shiitake mushrooms, thinly sliced", "1 jalapeno, seeds removed, minced (about 2 tablespoons)", "4 cloves garlic, minced", "Kosher salt", "5 cups thinly sliced cabbage (about half a small head)", "1/2 cup roughly chopped cilantro", "2 tablespoons roughly chopped peanuts"] | ["Preheat the oven to 400\u00b0F. Whisk together 2 tablespoons soy sauce and 1 tablespoon oil in a medium bowl. Add tofu cubes and gently toss to coat. Let cubes marinate while oven preheats-at least 5 minutes. Lightly rub a rimmed sheetpan with neutral oil. Place tofu cubes on pan, discarding the remaining marinade. Bake for 30 minutes. Remove pan from oven and set aside.", "Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.", "In a large saute pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeno. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.", "Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top and serve."] | food52.com/recipes/66028-cabbage-pad-thai-with-baked-tofu | 0Gathered
| ["soy sauce", "grapeseed", "lime juice", "fish sauce", "brown sugar", "cornstarch", "onion", "shiitake mushrooms", "garlic", "Kosher salt", "cabbage", "cilantro", "peanuts"] |
1,399,905 | Chick Pea Pasta Soup | ["15 ounces stewed tomatoes, blended", "4 cups chicken broth", "2 garlic cloves, minced", "1 tablespoon olive oil", "1 teaspoon salt", "1/2 teaspoon pepper", "1 cup ditalini pasta", "15 ounces canned chick peas, rinsed & drained", "10 fresh basil leaves, finely chopped", "Fresh Parmesan cheese"] | ["Place tomatoes, broth, olive oil, salt, pepper, and garlic in a soup pot and bring to a boil.", "Once boiling add the pasta and cook for about 5 minutes, mixing often.", "Add chick peas and fresh basil, cook 2-3 more minutes, making sure not to over cook the pasta.", "Serve hot and top with fresh Parmesan cheese."] | food52.com/recipes/75698-chick-pea-pasta-soup | 0Gathered
| ["tomatoes", "chicken broth", "garlic", "olive oil", "salt", "pepper", "ditalini pasta", "chick peas", "basil", "Parmesan cheese"] |
1,399,906 | Lemon Balm Zucchini Soup | ["3 medium zucchinis", "1 onion", "1 handful lemon balm", "1 handful fresh dill", "3 tablespoons olive oil", "3 cups water (or vegetable broth)", "few basil and parsley leaves", "1 teaspoon salt", "1/2 teaspoon pepper", "juice of half lemon", "few teaspoons sour cream for decoration"] | ["Dice onion, peel and cut zucchinis into smaller pieces. Heat olive oil over low heat; add onion and saute until translucent. Add zucchinis and half amount of water, cover it, turn the heat onto medium, bring to boil and cook for 10 minutes, or until zucchinis are tender. Remove pot from the heat, add herbs and spices. Pour other half of water, then transfer into blender and blend until smooth. Return pureed zucchinis into the pot, adjust consistency with water, bring again to boil. Serve with lemon juice and/or tablespoon of your favorite sour cream.", "* For this lemon balm zucchini soup I used light skinned zucchinis and I peeled them to get perfectly smooth soup texture. Because of this, color of soup is quite light, but if you'd like to get vivid green color of the soup, you should not peel the zucchinis. \r\nColor vs. smoothness - it's up to you to decide..."] | food52.com/recipes/37941-lemon-balm-zucchini-soup | 0Gathered
| ["zucchinis", "onion", "handful lemon balm", "handful fresh dill", "olive oil", "water", "basil", "salt", "pepper", "lemon", "sour cream"] |
1,399,907 | Bea'S Serbian Pita (Burek) | ["For the filling:", "1 cup light olive oil, divided", "1 small white onion, minced", "1 pound ground chuck", "1/2 pound ground veal", "1/2 pound ground pork", "1 egg beaten with 1/4 cup sour cream", "1 packet phyllo dough, about 15 sheets", "kosher salt", "freshly ground pepper", "For the topping:", "6 eggs, beaten", "1 cup sour cream", "1/2 cup milk"] | ["Preheat oven to 375\u00b0 F. In a small saute pan, heat 1 teaspoon of olive oil and cook onion until it is translucent. Set aside to cool.", "In a large bowl, add the three meats, cooled onion, 1 tablespoon kosher salt, and 1 teaspoon ground pepper. Add the egg beaten with the sour cream into the mix and fully combine.", "Lightly brush olive oil on the bottom of a 9- by 13-inch pan. Begin layering the phyllo sheets, lightly brushing each layer with oil. After 10 sheets are layered, spread the meat mixture in a layer to fully cover the phyllo layer.", "Continue laying the phyllo on top, lightly brushing with oil. Five or 6 layers of phyllo should cover the meat layer.", "Cut out the squares all the way to the bottom.", "Mix up the ingredients for the topping and pour it over the pita. Spread it over the top.", "Bake for 45 minutes, until topping is golden brown. NOTE: Burek can be frozen either before or after cooking-which means a quick lunch or dinner is at your fingertips. To warm it up, Bea simply heats a pan and places a slice of burek on top. The oily phyllo crisps right up as the filling heats."] | food52.com/recipes/68709-bea-s-serbian-pita-burek | 0Gathered
| ["light olive oil", "white onion", "ground chuck", "ground veal", "ground pork", "egg", "packet", "kosher salt", "freshly ground pepper", "eggs", "sour cream", "milk"] |
1,399,908 | Villa Avilla Tuna Pasta | ["2 can of oil packed tuna", "1 medium onion chopped finely", "16 ounces pasta of choice", "1 pinch red pepper flakes (or more)", "2 mashed anchovy fillets (optional)", "1/2 cup extra virgin olive oil", "1/4 cup chopped parsley"] | ["Bring a large pot of well-salted water to boil. Add pasta and cook according to package directions for al dente.", "In a small saucepan heat, the oil over medium-high heat then add onion and pepper flakes. Cook until onion softens, 4-5 min.", "Add drained tuna and anchovy if using to onions. Stir well and leave on low heat until pasta is done,", "Drain pasta reserving 1 cup of the cooking water. Put pasta in the serving bowl pour over warmed tuna sauce. Stir to combine add some pasta water if it seems dry.", "Sprinkle top with parsley. Can be served as is or with toasted bread crumb or parmesan cheese. A squeeze of lemon is also very nice."] | food52.com/recipes/80546-villa-avilla-tuna-pasta | 0Gathered
| ["tuna", "onion", "pasta", "red pepper", "anchovy", "extra virgin olive oil", "parsley"] |
1,399,909 | Pizza Casserole | ["3 tablespoons Olive oil", "1 pound Italian sausage (remove from casing)", "16 ounces Marinara (favorite kind/flavor)", "8 ounces Canned mushrooms", "1 handful Sliced pepperoni", "1 teaspoon Garlic salt", "Italian seasoning to taste", "2 cups Mozzarella cheese", "8 ounces Penne pasta"] | ["Preheat oven to 350 degrees.", "Using the olive oil to prevent sticking, brown the italian sausage until no pink remains and remove any grease.", "Add marinara, mushrooms, and pepperoni.", "Add garlic salt and italian seasoning to taste, then simmer while pasta cooks.", "Following package directions, cook penne pasta, drain well, then pour into a 9 x 13 glass baking dish.", "Top pasta with half of the mozzarella cheese, adding more pepperoni if desired.", "Pour the sausage mixture over the pasta, and top with remaining cheese.", "Heat dish in oven for approximately 20 minutes or until cheese is melted and bubbly."] | food52.com/recipes/27206-pizza-casserole | 0Gathered
| ["Olive oil", "Italian sausage", "favorite kind/flavor", "mushrooms", "handful", "Garlic", "Italian seasoning", "Mozzarella cheese", "pasta"] |
1,399,910 | Chewy Chocolate Cookies | ["2 cups powdered sugar", "1/4 teaspoon salt", "2 teaspoons espresso powder", "1 cup good quality cocoa powder", "3 egg whites", "2 teaspoons vanilla extract"] | ["Preheat oven to 350. Line 2 baking sheets with parchment paper and coat with cooking spray.", "In a small bow, stir together the powdered sugar, salt, espresso powder and cocoa powder.", "In a mixing bowl, combine the egg whites and vanilla. Add the dry ingredients to the wet ingredients, mix on low speed for about 2 minutes. Your dough will become shiny. Cover the bowl and refrigerate for at least an hour.", "Drop the dough in tablespoon mounds, onto your baking sheet. Lightly wet your fingers with water and pinch the cookie into a smooth circle and gently press down on the top of the dough to create a flat/smooth top.", "Bake for 12 minutes. Move to a cooling rack to cool completely. Cookies will store well in an air tight container."] | food52.com/recipes/1219-chewy-chocolate-cookies | 0Gathered
| ["powdered sugar", "salt", "espresso powder", "cocoa powder", "egg whites", "vanilla"] |
1,399,911 | Everything Middle-Eastern Seasoned Fried Alligator | ["1 pound boneless alligator meat (or chicken is fine)", "5 cloves of garlic", "2 teaspoons coriander seeds", "2 teaspoons baharat", "1/2 cup whole milk", "1 cup flour", "2 cups frying oil (any neutral seed oil)", "Salt to taste", "2 tablespoons vinegar (I used champagne vinegar)"] | ["Crush cumin and coriander seeds with mortar and pestle, then mix with the baharat (if you don't have baharat, double the cumin + coriander and add a bit of cinnamon) and salt.", "Cut the meat into bite-size/1.5 inches long pieces and marinade with the spices, chopped up garlic, vinegar, and milk for as long as you like. 15 minutes was enough for me, however.", "Start dredging the pieces in flour (no need to dry off the milk). Fill a small pot or a frying pan with the oil, heat up till 300-400 F and fry. The meat should be cooked in 5 minutes, assuming your pieces are bite-sized."] | food52.com/recipes/15614-everything-middle-eastern-seasoned-fried-alligator | 0Gathered
| ["alligator meat", "garlic", "coriander seeds", "baharat", "milk", "flour", "frying oil", "Salt", "vinegar"] |
1,399,912 | Biscoff & Nutella Semifreddo | ["8.8 ounces (250 g) package Biscoff Cookies", "8 ounces (226 g) Mascarpone Cheese, softened", "1/4 cup nutella, melted", "1/4 cup biscoff cookie spread, melted", "5 ounces heavy cream", "2/3 cup powedered sugar", "milk as needed", "1/4 cup biscoff cookie spread, melted", "1/4 cup nutella, melted"] | ["Whip heavy cream into whipped cream. Set aside.", "Whip the mascarpone cheese and the powdered sugar until its incorporated and then fold in the whipped cream by hand gently.", "Place plastic wrap to cover the bottom and sides of a loaf pan.", "Wet the cookies in the milk to soften them quickly and place on the bottom of the pan.", "Spread 1/3 of the mascarpone mixture over the cookies.", "Spread the nutella and biscoff in lines over the mascarpone mixture.", "Repeat layering two more times, ending with the cookies.", "Wrap the top in plastic wrap and freeze for at least two hours.", "Unwrap the top at least, if you're not going to serve right away. Spread the cookie spread and the nutella on top and in lines. Using a toothpick, create swirls between the lines. Then freeze again. Remove from the freezer about 20 minutes before you want to eat it."] | food52.com/recipes/78243-biscoff-nutella-semifreddo | 0Gathered
| ["Mascarpone Cheese", "nutella", "cookie spread", "heavy cream", "powedered sugar", "milk", "cookie spread", "nutella"] |
1,399,913 | Mozzarella Pasta Salad | ["1 onion", "1 cup black olives", "1 cup mozzarella cube or balls", "1 red bell pepper", "1 handful parsley", "1 pound shrimp", "1/2 cup Italian salad dressing", "2 cups cooked whole wheat pasta"] | ["slice 1 onion and carmelize in a pan set aside to cool", "cut red bell pepper into strips and dice garlic clove and parsley. Place these ingrediants into a bowl along with the black olives add in the salad dressing.", "in another pan roast shrimp in a 400 degree oven with a little olive oil and salt and pepper for about 10 till done than toss into the bowl with sliced ingrediants add the cooled onions and mazzarella stir in cooked pasta. Now your ready to eat."] | food52.com/recipes/5165-mozzarella-pasta-salad | 0Gathered
| ["onion", "black olives", "mozzarella cube", "red bell pepper", "handful parsley", "shrimp", "Italian salad dressing", "whole wheat pasta"] |
1,399,914 | Peanut Butter And Banana Ice "Cream" | ["4 ripe bananas", "1-2 tablespoons natural peanut butter (I prefer chunky)", "1-2 teaspoons honey (optional)", "toasted sesame seeds (optional)"] | ["Slice the bananas into 2-inch pieces and freeze until solid. Place the bananas into the bowl of a food processor and then blend for 2-4 minutes, until smooth and creamy. Scrape down the bowl as necessary in between. Add the peanut butter and blend again until mixed through.", "Scoop the ice cream into a bowl and drizzle lightly with honey. Top with a sprinkle of sesame seeds if you like."] | food52.com/recipes/36753-peanut-butter-and-banana-ice-cream | 0Gathered
| ["bananas", "natural peanut butter", "honey", "sesame seeds"] |
1,399,915 | Chai-Spiced White Chocolate Creme Brulee | ["2 cups Heavy Creme", "3 ounces White Chocolate chips", "5 Egg yolks", "1/3 cup Sugar + 2 Tbsp", "1 teaspoon Chai-spice"] | ["Take cream in a medium sauce pan and scald it over medium heat, add the chai spices in the milk and white chocolate chips and continuously whisk it till the chocolate melts.", "Separate the eggs. Keep the egg yolks in a separate bowl, add sugar to this egg yolks and whisk it well.", "Take the hot cream mixture and gradually pour it into the egg mixture for tempering the eggs.", "Once everything is mixed well. Fill up custard cups or ramekins with this mixture. \r\nPlace them in a baking deep tray filled with hot water. Do not let the water by mistake also fall into custard mixture.", "Keep it in the oven at 350 F and cook it for about 20 minutes. Once done, completely cool it and sprinkle a spoonful of sugar on top of the custard and place it under broiler for about 1 to 2 minutes just till the sugar caramelizes.", "Serve it immediately."] | food52.com/recipes/16103-chai-spiced-white-chocolate-creme-brulee | 0Gathered
| ["Heavy Creme", "White Chocolate chips", "Egg yolks", "Sugar +"] |
1,399,916 | Superfood Smoothie | ["1/4 cup Blueberries", "1/3 cup Nonfat Greek Yogurt", "2 cups Fresh Spinach", "1/2 Banana", "1 tablespoon Cacao", "2 packets Stevia", "1 teaspoon Chia Seeds", "3/4 cup Unsweetened Almond Milk", "1 Scoop of Protein Powder", "Pomegranate Seeds, Blueberries, and Chia Seeds for additional topping"] | ["In a blender, pulse the ice cubes till powder consistency.", "Add in all the ingredients and blend until well incorporated. Top with pomegranate seeds, and more blueberries and chia seeds. Enjoy!"] | food52.com/recipes/31718-superfood-smoothie | 0Gathered
| ["Blueberries", "Yogurt", "Fresh Spinach", "Banana", "Cacao", "packets Stevia", "Chia Seeds", "Milk", "Pomegranate Seeds"] |
1,399,917 | Ritz Cracker-Crusted Bluefish | ["1 pound fresh bluefish fillet, cut into 3 pieces", "3 slices bacon", "1 egg", "1 cup finely crushed Ritz crackers (substitute another buttery cracker if you can't find Ritz)", "Vegetables, mashed potatoes, polenta, or grains, for serving (optional)"] | ["Preheat your oven to 350\u00b0 F. Take the fish out of the refrigerator and bring it to room temperature.", "In a large oven-safe skillet, fry the bacon until crispy. Remove the bacon to a plate and save for another use. Leave the bacon fat in the skillet.", "Whisk the egg in a medium bowl. Pour the cracker crumbs into a second medium bowl.", "Heat the bacon fat in the skillet on medium heat until hot but not smoking.", "Dip each piece of fish into the egg and then into the cracker crumbs, coating it thoroughly. Place the coated fish into the skillet and cook for 2 to 3 minutes on each side.", "Place the skillet with the fish in the oven and bake for 5 minutes. Remove the skillet from the oven and let the fish rest for a few minutes before serving. Serve over vegetables, mashed potatoes, polenta, or grains."] | food52.com/recipes/37667-ritz-cracker-crusted-bluefish | 0Gathered
| ["bluefish fillet", "bacon", "egg", "crackers", "Vegetables"] |
1,399,918 | Slow Roast Duck | ["1 duck, about 5 pounds", "Kosher salt"] | ["Heat the oven to 250 degrees F. Remove the giblets from the cavity of the duck and rinse the bird inside and out with cold water. Dry the duck thoroughly with paper towels, including inside the cavity. Salt the cavity well.", "Using a sharp carving fork, pierce the skin of the duck, working at an angle so you don't cut into the meat, all over. (You want to pierce it at least thirty or forty times, all over the entire bird.) Salt the skin liberally, and place the duck, breast side down, in a roasting pan. Tuck the wings behind the neck and put it in the oven.", "Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. After 2 hours, flip the duck onto its back, piercing the fat over the breast well. After about 3 hours, the duck should start to look crisp and lightly browned. At this point, turn the heat up 350 degrees F and continue to cook for another 30 minutes or so, until dark brown and very crisp. (Alternatively, you can cut the duck into pieces, arrange the pieces on a rimmed baking sheet and return them to the oven to crisp that way.) Let the duck cool for 5 to 10 minutes before carving and serving."] | food52.com/recipes/9115-slow-roast-duck | 0Gathered
| ["duck", "Kosher salt"] |
1,399,919 | Zesty Cucumber Yogurt Dip | ["Zest from one lemon", "1 Cucumber", "12 ounces Greek yogurt", "3 tablespoons finely chopped fresh dill", "Coarse sea salt to taste", "1 slice of lemon and 1 sprig of dill for garnish"] | ["Peel and cut the cucumber in half lengthwise. Scrape out the seeds with a spoon. Slice the cucumber halves into very thin half-moons.", "Mix all ingredients in a bowl and chill for at least two hours. Garnish with a slice of lemon and a sprig of dill. Serve with pita chips."] | food52.com/recipes/16786-zesty-cucumber-yogurt-dip | 0Gathered
| ["lemon", "Cucumber", "yogurt", "fresh dill", "salt", "lemon"] |
1,399,920 | Sweet And Sour Cherry Duet | ["Frozen Delight", "1 pound fresh pitted sweet red cherries", "2 large white peaches, peeled", "1/2 creme fraiche", "1/2 half and half", "1/2 dry white wine", "1/2 cup cane sugar", "1/2 teaspoon fresh ground cinnamon", "1/2 teaspoon fresh grated nutmeg", "1 teaspoon ground cumin", "1 teaspoon zest of orange", "sprig of mint for garnish when serving", "Spicy Sauce", "1/2 pound Montmorency red cherries (or Rainier if you can't get sour cherries)", "1 cup red wine (pinot noir or malbec works well)", "1/2 teaspoon fresh ground cinnamon", "1/2 teaspoon fresh grated nutmeg", "2 juniper berries", "1 fresh bay leaf", "1 teaspoon basalmic vinegar", "1/2 cup cane sugar", "1 teaspoon zest of lemon", "pinch of salt", "1 tablespoon arrowroot or cornstarch"] | ["Add all the ingredients to a blender and process.", "Freeze in an ice cube tray. Consider using ice cube molds in shapes of your choice as well.", "Bring the first 9 ingredients to a simmer in a sauce pan.", "Add the arrowroot or cornstarch to thicken. Let this cool, but use while still warm.", "Take out the frozen cubes or molds from the first part of this recipe and let them sit out for about 5 minutes until they begin to soften, arranged in individual serving dishes.", "Ladle the warm cherry sauce over each serving and garnish with a mint sprig (or a chiffonade of mint leaves)."] | food52.com/recipes/5258-sweet-and-sour-cherry-duet | 0Gathered
| ["Frozen Delight", "sweet red cherries", "white peaches", "white wine", "cane sugar", "fresh ground cinnamon", "nutmeg", "ground cumin", "zest of orange", "mint", "Spicy Sauce", "red cherries", "red wine", "fresh ground cinnamon", "nutmeg", "berries", "bay leaf", "basalmic vinegar", "cane sugar", "zest of lemon", "salt", "arrowroot"] |
1,399,921 | Soft Butter Pretzel Twists | ["1 cup whole milk warmed", "1 packet fast rising yeast", "1/4 cup plus 1 tablespoon packed brown sugar", "3 tablespoons unsalted butter melted", "1 tablespoon unsalted butter melted", "1 teaspoon table salt", "2 1/2 cups plus 1 tablespoon AP flour", "1/3 cup baking soda", "4 cups water warmed", "Kosher salt to taste"] | ["Warm your milk either on the stove top or in the microwave. Luke warm, do not burn. In your large mixing bowl, combine the warm milk and the packet of yeast. Stir until mixed together and let stand for 5 minutes.", "Mix the flour and salt together.", "After the 5 minutes have passed, add the brown sugar, melted butter and half of the flour mixture to the milk and yeast. Stir until incorporated, avoid over mixing. Add the rest of the flour minus 1 tablespoon and mix until incorporated. Again, avoid over mixing. Form the dough into a ball, it should be pretty sticky. Sprinkle the last tablespoon of flour over the ball and continue to form the ball. This is just to make the dough less sticky. Cover the bowl with a kitchen towel, and let the dough rise for an hour.", "After the hour has passed, preheat the oven to 450 degrees.", "Spray a cookie sheet with cooking spray and line with parchment paper. The spray just helps the parchment paper stick.", "Flour your hands and roll the dough ball onto a floured surface. Using your hands make the dough into a rectangle, roughly 1/2 inches thick and 8 inches by 11 inches. Using a knife, pizza cutter or what ever you can find that will work, cut 10 strips of dough and roll each into a rope. Try and keep it at the 8 inches.", "Taking two dough ropes, pinch the top of them together just enough to connect them and lay on the cookie sheet. Now twist them about 3 times and pinch them together at the bottom. Continue to do this with the rest of the dough. You should have 5 dough twists.", "Now put the water into a medium pot and warm up on the stove. Luke warm. Add the baking soda and stir. Dip each twist into the water until completely covered and wet, and lay back onto the cookie sheet. Once you have dipped all of the twists, sprinkle with the kosher salt.", "Put the dough into the oven. Bake for 10-12 minutes or until golden brown.", "Remove from the oven and brush with the 1 tablespoon of melted butter. Serve warm and watch everyone devour them! You can serve them with mustard, cheese, marinara, cream cheese, anything you'd like."] | food52.com/recipes/70908-soft-butter-pretzel-twists | 0Gathered
| ["milk", "yeast", "brown sugar", "butter", "butter", "salt", "flour", "baking soda", "water", "Kosher salt"] |
1,399,922 | Cukecakes | ["4 persian cucumbers", "1/2 cup whipped cream cheese", "sesame seeds, mince veg, or herbs"] | ["wash cucumbers and dry", "cut cucumbers in 1\" slice", "top each with 1/2 t. cream cheese", "sprinkle with colorful herbs or vegetables"] | food52.com/recipes/4971-cukecakes | 0Gathered
| ["persian cucumbers", "whipped cream cheese", "sesame seeds"] |
1,399,923 | Silver Coconut Cooler | ["FOR THE CRUST", "1/4 cup unsweetened coconut", "Zest of 1 lime", "1/2 teaspoon chipotle powder", "1/2 teaspoon sea salt", "1/2 teaspoon sugar", "4 lime wedges", "FOR THE COOLER", "6 ounces silver tequilla", "4 ounces Rose's Lime Juice", "4 ounces coconut liqueur", "6 ounces unsweetened coconut milk"] | ["First prepare the crust for the rim. Place the coconut, lime zest, chipotle powder, salt, and sugar into a mini chop or blender. Pulse until the coconut has been reduced to about the same size as the sugar and salt crystals. Pour the mixture out into a saucer or shallow bowl broad enough to accommodate the diameter of the glasses' rims.", "Rub the rims of 2 margarita glasses with lime wedges. Turn each glass upside down and twist them in the coconut mixture. Turn them right side up.", "Shake the can of coconut milk to blend its contents, which tend to separate. Measure all liquid ingredients into a cocktail shaker. Fill it with ice cubes. Shake vigorously. Divide between the two glasses. Make a slit in the center of two lime wedges, and rest them on the rims.", "Store any unused crust mixture in a ziplock bag for the next time you crave a return to Fantasy Island."] | food52.com/recipes/37390-silver-coconut-cooler | 0Gathered
| ["CRUST", "unsweetened coconut", "lime", "chipotle powder", "salt", "sugar", "lime wedges", "COOLER", "tequilla", "coconut liqueur", "coconut milk"] |
1,399,924 | Garlic Bread Grilled Tomato Sandwich | ["2 teaspoons each: butter and olive oil", "Pinch each: kosher salt and fresh ground pepper, divided", "1 clove garlic, minced", "2 pieces sturdy, rustic bread", "1 teaspoon Mayonnaise", "1 large, thick slice ripe tomato"] | ["Warm butter, oil, garlic, and a sprinkle of fresh ground black pepper over medium-low heat in a heavy skillet for two minutes or so until garlic is softened. Meantime, spread each slice bread with half-teaspoon mayonnaise and place each piece clean side-down in the skillet. Lay the slice of tomato on one slice of bread and sprinkle with salt and pepper. Let cook a minute or two (to help toast more quickly) before topping tomato with the other slice of bread.", "If possible, weigh the sandwich down with a foil-covered brick or a grill press. Let cook until well-browned on one side. Remove brick or press. Turn sandwich over, replace brick, and cook until the other side is toasty and the tomato slice is warm."] | food52.com/recipes/18998-garlic-bread-grilled-tomato-sandwich | 0Gathered
| ["butter", "salt", "clove garlic", "sturdy", "Mayonnaise", "tomato"] |
1,399,925 | Apricot-Dijon Glaze | ["1/3 cup apricot preserves", "1 t + 1 tsp. dijon mustard", "1 tablespoon honey", "2 teaspoons white wine", "1/2 teaspoon pepper", "1 pinch salt"] | ["In a small saucepan, whisk all ingredients together and bring to a boil. Reduce heat and simmer until sauce is thick enough to coat a spoon, about 10 minutes."] | food52.com/recipes/17886-apricot-dijon-glaze | 0Gathered
| ["apricot preserves", "+", "honey", "white wine", "pepper", "salt"] |
1,399,926 | Pan-Fried Lamb Sausage And Oyster Mushrooms | ["3/4 pound (12 oz) lamb sausage", "3/4 pound oyster mushrooms", "1 tablespoon olive oil", "Salt and freshly ground black pepper to taste"] | ["Remove the lamb sausage from the casing and cut into bite-size pieces. Wipe the oyster mushrooms clean with a damp towel, and cut them into bite-size pieces (if they're not already small).", "Heat olive oil over medium-low heat in a frying pan or skillet. Add sausage and cook, stirring, for about 5 minutes, until the sausage is firm and the pan is full of meaty juices. Increase heat to medium-high and add mushrooms and a pinch of salt. Cook, stirring occasionally, until all the juices in the pan have been absorbed and the mushrooms are golden and crisp, about 10-15 minutes.", "Remove from heat and season with salt and pepper to taste. Serve warm on top of pasta, polenta, couscous, scrambled eggs, salad greens, toasty bread..."] | food52.com/recipes/26621-pan-fried-lamb-sausage-and-oyster-mushrooms | 0Gathered
| ["lamb sausage", "mushrooms", "olive oil", "Salt"] |
1,399,927 | Raw Truffles | ["2 cups Hazelnuts - ground to a powder (throw in your Vitamix flour container to do so, if you don't have a Vitamix, your blender or even a coffee bean grinder will do but do so in small batches)", "11/2 cup Madjool Dates (pits removed)", "1 teaspoon Vanilla", "1/2 teaspoon Cinnamon", "1/2 teaspoon Maca", "1/2 teaspoon Cacao (optional - if you want more of a chocolatey flavor)"] | ["Once the Hazelnuts are ground into a flour, throw all ingredients into a processor and process until well mixed and when you take a little bit and roll into a little ball it does so easily - not falling apart or is too sticky.", "At this point you can also roll the balls into Cacao or Coconut, a mixture of both or nothing!! As you can see in the photo I did several varieties!\r\nEnjoy and please feel free to leave a comment or share!\r\nThank you!!!"] | food52.com/recipes/36498-raw-truffles | 0Gathered
| ["flour", "Dates", "Vanilla", "Cinnamon", "Cacao"] |
1,399,928 | Pinto Bean & Roasted Corn Stew | ["1 pound pinto beans, rinsed, soaked overnight", "1 quart Roasted Corn Stock, or vegetable stock", "Corn or grapeseed oil to film the bottom of the pan", "2 yellow onions, peeled, fine dice", "4 cloves garlic, minced", "4 carrots, peeled, 1/4\" dice", "4 stalks celery, trimmed, washed, 1/4\" dice", "1 28-ounce can plum tomatoes, not drained", "2 cups roasted corn kernels", "Chipotle chili powder to taste", "Salt and pepper to taste", "Sour cream for garnish (optional)", "Shredded cheddar cheese for garnish (optional)", "Chopped cilantro for garnish", "Fresh limes, quartered, for garnish", "Tortilla chips (optional)"] | ["After beans have soaked overnight, rinse and drain them. Put them in a large, non-reactive pot along with Smoked Corn Stock or vegetable stock. Cover pot and bring to a boil over medium-high heat. Reduce heat to a simmer, leave pot covered, and cook until beans have begun to soften.", "Film the bottom of a large skillet with oil of your choice. Warm over medium-high heat. When hot, add onions with a touch of salt and saute until softened. Add carrots, celery, and garlic, and saute until they have begun to soften as well. Add to soup pot.", "Break up tomatoes with your hands as you drop them into the pot. Add their liquid as well. Add the corn kernels. Raise the heat a bit, cover the pot, and cook until flavors have blended and beans have finished cooking. Season to taste with chipotle powder, salt and pepper.", "While the soup is cooking, prepare Roasted Vegetable Spanish Rice or Cilantro-Lime Rice, as well as Roasted Tomatillo Salsa. When soup is ready to serve, first spoon rice into bowls, then ladle in soup. Top with the incredible salsa, and some chopped fresh cilantro. Set a lime wedge at the edge of each bowl. Set bowls of sour cream and shredded cheddar cheese on table for people to add if they wish. Also set a basket of tortilla chips on the table for people to use to scoop of this deeply flavorful stew."] | food52.com/recipes/12659-pinto-bean-roasted-corn-stew | 0Gathered
| ["pinto beans", "Corn", "grapeseed oil", "yellow onions", "garlic", "carrots", "stalks celery", "tomatoes", "corn kernels", "chili powder", "Salt", "Sour cream", "cheddar cheese", "cilantro", "Fresh limes", "Tortilla chips"] |
1,399,929 | Mini Mexican Chipotle And Sweet Potato Burritos | ["4 Field Roast Mexican Chipotle Sausages, Crumbled", "1 Yellow Onion, diced", "1 Large Yam or Sweet Potato, Peeled and 1/4 inch Diced", "2 tablespoons Olive Oil", "2 Cloves Garlic, Minced", "10 8-inch Flour Tortillas", "1 tablespoon Safflower Oil"] | ["Preheat oven to 425\u00b0F.", "Toss diced yam/sweet potato in a little olive oil to coat and roast for 15-20 minutes.", "In a skillet over medium heat, add Field Roast Mexican Chipotle Sausage, onion, garlic, and remaining olive oil. Saute for about 10 minutes or until onions become translucent.", "Remove from heat and add diced yam/sweet potato.", "To easily roll burritos, microwave tortillas for 20 seconds. Place a quarter cup of filling in the center of each tortilla and roll.", "In a skillet over medium heat, add safflower oil and brown all sides of rolled burritos.", "Serve with fruit salsa or guacamole."] | food52.com/recipes/76871-mini-mexican-chipotle-and-sweet-potato-burritos | 0Gathered
| ["Sausages", "Yellow Onion", "Yam", "Olive Oil", "Garlic", "Flour Tortillas", "Safflower Oil"] |
1,399,930 | Squash Blossom Dolmas | ["16 Squash blossoms, stems trimmed and stamens removed", "2 tbsps butter", "1 shallot, minced", "1/4 fennel bulb, minced", "1/2 tsp ground coriander", "1/4 tsp ground cinnamon", "pinch of ground cloves", "2 garlic cloves, minced", "1/2 cup white rice (jasmine or basmati are both fantastic)", "3/4 cup water or vegetable stock", "1 1/2 tbsps chopped, toasted pine nuts", "1/2 tsp lemon zest", "a generous handful of mint & dill, finely chopped", "salt & freshly ground pepper", "melted butter for greasing"] | ["Preheat the oven to 400? F.", "Rinse the squash blossoms gently and leave to dry fully in a colander or over paper towels while preparing the stuffing.", "In a small saucepan, heat butter. When foam subsides, add shallot, fennel, coriander, cinnamon and clove. Saute for a few minutes until shallots are translucent (will happen quickly because of how finely chopped they are). Add garlic and saute another 30 seconds or so until the garlic becomes fragrant.", "Add rice and let toast with the butter and vegetables, stirring frequently. Add water or vegetable stock and increase temperature. Bring up to a boil, lower to a simmer, and cook covered for 20-25 minutes. When rice is cooked, fluff with a fork, add pine nuts, lemon zest, chopped herbs, and salt and pepper to taste.", "Carefully, stuff the squash blossoms with the rice mixture using a small spoon or even a melon baller. Don't overfill - allow the ends of the flowers to close. Transfer to a greased baking sheet and drizzle with a little melted butter. Season with a few pinches of salt, and bake for 15 minutes. The outside should brown and be a bit crispy. Serve warm!"] | food52.com/recipes/6476-squash-blossom-dolmas | 0Gathered
| ["blossoms", "butter", "shallot", "\u00bc fennel bulb", "ground coriander", "\u00bc", "ground cloves", "garlic", "white rice", "water", "nuts", "lemon zest", "mint", "salt", "butter"] |
1,399,931 | Cup A Pearls | ["6 large oysters shucked and juice reserved", "1 1/2 teaspoons fresh horseradish, grated on a ginger grater", "2 teaspoons red wine vinegar", "1 1/2 teaspoons shallot, finely minced", "sea salt", "lot of fresh ground black pepper", "1 teaspoon dry red wine"] | ["Combine the vinegar and horseradish and let it steep for at least an hour to overnight.", "Combine all the ingredients and the reserved oyster liquor in a tea cup. Serve with saltines."] | food52.com/recipes/7515-cup-a-pearls | 0Gathered
| ["oysters", "fresh horseradish", "red wine vinegar", "shallot", "salt", "ground black pepper", "red wine"] |
1,399,932 | Bulgur Salad With Asparagus, Feta And Toasted Walnuts | ["1 cup coarse grind bulgur (# 4)", "1 cup boiling water", "1/2 cup freshly toasted walnut halves", "1/3 cup freshly toasted pumpkin seeds", "6-8 asparagus spears, trimmed and cut into 1-inch pieces", "2 scallions, white and light green parts only, cut into thin slices", "1 1/2 ounces fresh Bulgarian Feta (chunk, about 1\" x 1 1/2\" x 2\"), roughly crumbled", "generous 1/4 cup Italian parsley, roughly chopped", "1/4 cup freshly squeezed lemon juice", "1/4 cup best olive oil", "kosher salt and freshly ground pepper, to taste"] | ["Place bulgur in medium bowl, add boiling water and let sit, covered, until water is absorbed. This will take an hour or more, depending on the grind of the bulgur.", "While the bulgur is soaking, toast the walnuts and pumpkin seeds (separately) in a heavy frying pan, watching and tossing over medium low heat, until lightly colored. Set aside to cool.", "Next, cook the asparagus. Steam or par-boil or microwave, until just tender. Drain and cool in refrigerator on paper towel. When cool, cut into bite-size pieces.", "Chop scallions and parsley.", "When bulgur has absorbed all the water (check and if necessary, discard excess water), toss it lightly, then add walnuts, pumpkin seeds, asparagus, scallions, parsley and feta in a gentle mound on top of the grain.", "In a liquid measuring cup, add the lemon juice to the 1/4 cup mark, then fill to the 1/2 cup mark with olive oil. Whisk briefly with a fork and pour over the ingredients in the bowl. Toss everything together gently, mixing thoroughly, adding salt and pepper to taste."] | food52.com/recipes/12187-bulgur-salad-with-asparagus-feta-and-toasted-walnuts | 0Gathered
| ["coarse grind bulgur", "boiling water", "toasted walnut halves", "pumpkin seeds", "scallions", "fresh Bulgarian", "generous", "freshly squeezed lemon juice", "best olive oil", "kosher salt"] |
1,399,933 | Crunchy Fish And Creamy Coleslaw Wraps | ["Baked Fish Sticks", "1 cup dry bread crumbs", "1 cup panko (Japanese) breadcrumbs", "2 tablespoons olive oil", "2 tablespoons grated lemon zest", "1/2 teaspoons dried thyme", "1/2 teaspoons dried oregano", "1/2 teaspoons kosher salt", "1/4 teaspoons freshly ground black pepper", "1/4 cups flour", "1/4 teaspoons kosher salt", "1/4 teaspoons freshly ground black pepper", "2 egg, lightly beaten", "11/2 pounds sole fillets, sliced into strips", "Creamy Coleslaw", "1/2 cups mayonnaise", "1/2 cups sour cream", "2 tablespoons cider vinegar", "1 tablespoon honey", "1 tablespoon fresh lime juice", "1/2 teaspoons Sriracha sauce", "1/2 teaspoons kosher salt", "4 cups shredded cabbage", "1/4 cups chopped Italian flat leaf parsley", "6 (10-inch) flour tortilla wraps", "tomatoes, sliced", "avocado, sliced"] | ["Preheat oven to 450\u00b0F. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.", "For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.", "To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up \"burrito-style\". Repeat with remaining wraps."] | food52.com/recipes/29185-crunchy-fish-and-creamy-coleslaw-wraps | 0Gathered
| ["bread crumbs", "breadcrumbs", "olive oil", "lemon zest", "thyme", "dried oregano", "kosher salt", "\u00bc", "\u00bc", "\u00bc", "\u00bc", "egg", "sole fillets", "mayonnaise", "sour cream", "cider vinegar", "honey", "lime juice", "Sriracha sauce", "kosher salt", "cabbage", "\u00bc", "flour tortilla wraps", "tomatoes", "avocado"] |
1,399,934 | Giddy Swamp, South Carolina Mustard Barbecue Sauce | ["1 tablespoon olive oil or vegetable oil", "1/4 cup minced onion", "3 cloves garlic, minced", "1 cup yellow ballpark-style mustard, like French's", "1 teaspoon dry mustard", "1/4 cup ketchup", "2 tablespoons sugar", "1 teaspoon chili powder", "1 tablespoon Worcestershire sauce", "1 tablespoon freshly ground pepper", "1 tablespoon red pepper flakes", "3/4 cup water"] | ["Saute onions and garlic in olive oil on low heat until soft and transparent.", "Whisk in remaining ingredients, cook on low heat for 30 minutes stirring often.", "Thin sauce if necessary with additional water.", "Add more red pepper flakes if you want it spicier.", "Cool then refrigerate."] | food52.com/recipes/21962-giddy-swamp-south-carolina-mustard-barbecue-sauce | 0Gathered
| ["olive oil", "onion", "garlic", "yellow ballpark-style mustard", "mustard", "ketchup", "sugar", "chili powder", "Worcestershire sauce", "freshly ground pepper", "red pepper", "water"] |
1,399,935 | Coconut Sweet Potato Casserole | ["3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks", "Kosher salt", "1/2 cup unsweetened coconut cream", "3 tablespoons unsalted butter", "1 tablespoon peeled, finely grated ginger root", "A pinch or two of freshly grated nutmeg", "Freshly ground black pepper", "2 cups mini or regular marshmallows", "2 tablespoons unsweetened, shredded coconut"] | ["Preheat oven to 375\u00b0 F.", "Place sweet potatoes in a pot and cover with water by 1-inch, salt water generously. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes. Drain and return potatoes to the pot. Add the coconut cream, butter, ginger, and nutmeg. Mash until smooth, and season generously with salt and pepper. Transfer to a 2-quart baking dish. Top wtih marshmallows and coconut. Bake until the marshmallows and coconut are lightly browned, about 15 to 20 minutes. Serve immediately."] | food52.com/recipes/38979-coconut-sweet-potato-casserole | 0Gathered
| ["sweet potatoes", "Kosher salt", "unsweetened coconut cream", "unsalted butter", "ginger root", "nutmeg", "Freshly ground black pepper", "regular marshmallows", "coconut"] |
1,399,936 | Honey-Glazed Garlic & Butter Oven-Baked Hasselback Sweet Potatoes | ["2 large large sweet potatoes, washed & pricked all over with a fork", "1 handful garlic cloves, unpeeled", "1 handful fresh rosemary", "1 pinch salt", "1 pinch pepper"] | ["Pre-heat the oven to 180c.", "With a sharp knife, cut along the top of each of the potatoes, cutting very thinly and almost half-way down each potato.", "Rub a little butter all over the potatoes before sprinkling on the rosemary and placing in the oven and roasting, along with the garlic cloves, for approximately 40 minutes or until soft to the touch.", "Remove from the oven, coat with the butter and honey and add the salt and pepper before enjoying thoroughly!"] | food52.com/recipes/75196-honey-glazed-garlic-butter-oven-baked-hasselback-sweet-potatoes | 0Gathered
| ["sweet potatoes", "handful garlic", "rosemary", "salt", "pepper"] |
1,399,937 | Cauliflower Soup With Garlic Scapes! | ["2 tablespoons olive oil/coconut oil", "1 small white onion - chopped", "1 medium size cauliflower - roughly chopped", "1 pound garlic scapes (about 24) - roughly chopped / 5 garlic cloves", "4 cups vegetable stock/ water", "salt and pepper to taste", "juice of 1 lemon"] | ["Heat olive oil in a big pot. Add chopped onion and sweat on low heat until soft.", "Add garlic scapes/garlic cloves and, saute for 2-3 minutes.", "Add vegetable stock/water and cauliflower florets, bring to boil. Simmer on low heat for 30 minutes until vegetables get soft.", "Remove from heat. Once the mixture is cool enough to handle, puree in blender.", "Season with salt, pepper and lemon juice."] | food52.com/recipes/30068-cauliflower-soup-with-garlic-scapes | 0Gathered
| ["olive oil", "white onion", "cauliflower", "garlic", "vegetable stock/ water", "salt", "lemon"] |
1,399,938 | Baked Eggs Benedict In Crispy Bread Boats | ["For the eggs", "4 oval crusty rolls about 5 inches long (I used ciabatta rolls)", "4 extra large eggs", "4 teaspoons half and half", "4 teaspoons minced chives", "Butter for spreading on the rolls", "1 cup finely diced cooked langoustines (or shrimp or lobster meat)", "1/2 cup finely diced Canadian bacon", "3 tablespoons butter", "Hollandaise sauce (recipe follows)", "Minced chives for garnish", "Hollandaise", "20 tablespoons (2 1/2 sticks) unsalted butter", "2 egg yolks", "2 tablespoons fresh lemon juice", "1/4 teaspoon salt", "1/8 teaspoon cayenne pepper", "1/2 teaspoon ground dry mustard", "Pinch of white pepper"] | ["Cut the tops off of the rolls, about a third of the way down and pull out some of the bread from the rolls to create a hollow for the eggs to sit. Reserve the tops if you want a little extra bread for your boat. Butter all the cut edges of the top and bottom of the rolls.", "Crack an egg into each hollow and add a teaspoon of half and half and a teaspoon of minced chives to each.", "Place the rolls on a baking sheet and bake at 350F for 20 to 30 minutes, depending on your oven and how runny you want your eggs. Five minutes before the eggs are done, place the bread tops in the oven to crisp up a bit.", "While the eggs are baking, saute the Canadian bacon and langoustines in the 3 tablespoons of butter and keep warm.", "When the eggs are done, spoon a quarter of the langoustine and bacon mix over the top of each one.", "Spoon as much or little hollandaise over the top and garnish with minced chive.", "Melt the butter in either the microwave or on top of the stove until pipping hot.", "Warm the blender bowl by filling with hot water and then empty and dry.", "Add the yolks, lemon juice, cayenne,salt , white pepper and dry mustard to the bowl of the blender and blend at a medium speed.", "With the blender running, remove the little top cap from the top and slowly drizzle in the hot melted butter creating a thick creamy mixture."] | food52.com/recipes/15100-baked-eggs-benedict-in-crispy-bread-boats | 0Gathered
| ["eggs", "crusty rolls", "eggs", "chives", "Butter", "langoustines", "Canadian bacon", "butter", "Hollandaise sauce", "chives", "Hollandaise", "butter", "egg yolks", "lemon juice", "salt", "cayenne pepper", "ground dry mustard", "white pepper"] |
1,399,939 | Creamy Sun Dried Tomato Soup | ["1 tablespoon olive oil", "1 large yellow onion, chopped", "5 garlic cloves, chopped", "1/2 cup white wine", "4 cups vegetable broth", "pinch of red pepper flakes", "1 teaspoon dried marjoram", "1/2 cup sun dried tomatoes packed in oil, oil drained", "1 cup half and half", "2 tablespoons maple syrup", "salt and pepper to taste", "basil, chopped, as garnish"] | ["In a medium sized pot, heat olive oil over medium high heat. Add onions and garlic and cook until translucent. Stir in white wine and deglaze pot, letting liquid cook down by half, about 5 minutes.", "Add vegetable broth, red pepper flakes, marjoram, and sun dried tomatoes. Bring to a boil, reduce heat and cover, and simmer for 20 minutes. Remove from heat.", "Using an immersion blender or a food processor, puree soup until smooth.", "Return to low heat and stir in half and half. Cook for an additional 5 minutes. Stir in maple syrup, salt, and pepper to taste. Top with basil as garnish."] | food52.com/recipes/35406-creamy-sun-dried-tomato-soup | 0Gathered
| ["olive oil", "yellow onion", "garlic", "white wine", "vegetable broth", "red pepper", "marjoram", "tomatoes", "maple syrup", "salt", "basil"] |
1,399,940 | Susan Miglore'S One-Pot Chicken Chile Soup | ["1 whole chicken (or 4 boneless, skinless chicken breasts)", "3 cups water", "Salt and pepper", "1 onion, chopped", "1/2 teaspoon ground cumin", "1/2 cup rice, uncooked", "5 ounces frozen corn", "1 to 2 4-ounce cans chopped green chiles", "4 to 5 fresh or canned tomatoes, chopped", "Chopped green onion (for garnish)", "Tortilla chips (for garnish)", "Grated cheddar cheese (for garnish)"] | ["Place chicken, water, salt and pepper to taste, onion, and cumin in a 4-quart pot and simmer for one hour.", "Remove chicken from pot, saving broth.", "If using a whole chicken, debone and remove skin.", "Chop or dice chicken in bite-size pieces.", "Return chicken to pot and add rice, corn, green chiles and tomatoes.", "Let simmer until heated through and rice is cooked.", "Serve in soup bowls over tortilla chips and topped with grated cheddar cheese and chopped green onions."] | food52.com/recipes/78494-susan-miglore-s-one-pot-chicken-chile-soup | 0Gathered
| ["chicken", "water", "Salt", "onion", "ground cumin", "rice", "corn", "green chiles", "tomatoes", "green onion", "Tortilla chips", "cheddar cheese"] |
1,399,941 | Rocco'S Peanut Butter Cookies | ["8 ounces Butter at room tempature", "1 cup brown sugar", "1 cup sugar", "2 cups creamy peanut butter (like Jiff or Skippy)", "2 eggs", "1 teaspoon vanilla", "1/2 teaspoon salt", "1 teaspoon baking soda", "3 cups all purpose flour"] | ["Pre-heat oven to 300 degrees.", "In a mixer combine butter, brown sugar, sugar, and peanut butter.", "Add the eggs and vanilla to the butter/sugar mixture.", "Mix the salt, baking soda, and flour in a separate bowl. Then add it slowly to the butter sugar mixture.", "Form into small walnut sized balls and place on an ungreased cookie sheet about 2' apart. Take a fork and make the traditional check pattern in the top, by pushing the fork tines flat into the top of the cookie. Don't push down to far. Leave the cookies about 1/2\" thick.", "Bake for 10 minutes. They won't look done but take them out anyway. Don't over cook them. Place on a cooling rack. Enjoy. Store in an air tight container."] | food52.com/recipes/19775-rocco-s-peanut-butter-cookies | 0Gathered
| ["Butter", "brown sugar", "sugar", "peanut butter", "eggs", "vanilla", "salt", "baking soda", "flour"] |
1,399,942 | Orange Scented Almond Tart With Apples And Prune Jam | ["Tart Crust", "3/4 cup flour", "1/2 cup almond meal or almonds, ground in the processor until a fine crumb", "1 tablespoon sugar", "2 teaspoons orange zest", "1 pinch salt", "1 stick of butter, very cold, cubed", "1 tablespoon ice water", "1/2 teaspoon vanilla extract", "1/8 teaspoon almond extract", "The filling", "1/4 cup almonds, toasted", "1 large orange", "15 prunes, pitted and halved", "2 tablespoons grand marnier", "1/2 cup sugar", "2/3 cup sugar", "healthy pinch of salt", "1-1.5 granny smith apples, peeled, cored, quartered and sliced 1/8 inch thick. You need enough for one layer in the tart pan (whether you need 1 and 1.5 depends on the size of our apples", "juice from 1/2 orange", "1 tablespoon sugar", "1 egg", "1/3 cup sugar", "1/4 cup flour", "1/2 cup heavy cream", "1 tablespoon Grand Marnier or Brandy if you want a less pronounced orange flavor"] | ["Put flour, almond meal, sugar, orange zest, and salt in the bowl of the food processor and process for a minute to combine.", "Add butter and pulse until incorporated as small pebbles. Add water and extracts and process until dough is smooth and comes together.", "Dump on a piece of plastic wrap, form into a disk and place in the fridge to chill.", "When ready to assemble the tart, remove the dough from the fridge and let it warm up to room temperature. This is a press in dough. Place the disk in a tart pan with a removable bottom. Using your fingers and starting in the middle of the disk, work the disk out until it cover the bottom and then up until it covers the tart pan. If you end up with too much on one side and not enough on the other, you can pinch off the excess and use it to fill in the missing areas. Put in the freezer for 30 minutes to chill.", "Preheat oven to 375. Bake the crust for 25-30 minutes until lightly golden. Let cool then assemble as instructed below.", "To make the Jam, first peel the zest from the orange using a vegetable peeler. Slice the peel into matchsticks. You should have approximately 1/4 cup of matchsticks.", "Combine the sugar, water, and orange zest in a small saucepan and bring to a boil. Boil for 1 minutes and then bring down to a simmer for 10 minutes.", "Add the prunes and bring back to a simmer. Then turn off the heat and let sit for 10 minutes.", "In a mini food processor, add the almonds, prune mixture, and salt. Pulse until incorporated. You don't want it completely smooth but not too chunky. You want small little bits of nuts and fruit.", "Prepare the apples by tossing with the orange juice and sugar. Set aside.", "Prepare the custard: Beat the egg and sugar until light yellow and slightly thickened. Beat in the flour, then the cream, and then the Grand Marnier.", "To prepare the tart, place the tart pan with the prebaked crust on a piece of foil on a baking sheet. This makes it easier to get in and out of the oven and protects against spills.", "Spread a nice layer of the jam on the bottom of the tart. You will not need it all. You will have enough leftover for your toast for the next few days. Top with the apples, arranged in slightly overlapping circles. Then carefully pour over the custard until full - you might have a spoonful or so leftover or you might not.", "Bake for 30-35 minutes until the top is golden brown. Remove from the oven and slide the tart onto a rack to cool for 5-10 minutes. Carefully remove side from tart pan. Slice and serve."] | food52.com/recipes/10007-orange-scented-almond-tart-with-apples-and-prune-jam | 0Gathered
| ["Crust", "flour", "almond meal", "sugar", "orange zest", "salt", "butter", "water", "vanilla", "almond", "filling", "almonds", "orange", "prunes", "grand marnier", "sugar", "sugar", "salt", "apples", "orange", "sugar", "egg", "sugar", "flour", "heavy cream", "Grand Marnier"] |
1,399,943 | Roasted Lima Beans With Olives And Garlic | ["2 cups frozen lima beans", "6 cloves of garlic, quartered", "1 cup chopped green olives", "2-3 tablespoons olive oil", "2 teaspoons dried thyme", "course sea salt to taste"] | ["Preheat oven to 350. Toss all ingredients together and roast on baking sheet for 11/2 to 2 hours."] | food52.com/recipes/3166-roasted-lima-beans-with-olives-and-garlic | 0Gathered
| ["frozen lima beans", "garlic", "green olives", "olive oil", "thyme", "course sea salt"] |
1,399,944 | Grilled Watermelon Goat Cheese Bites | ["1 watermelon", "1 tablespoon salt", "1 tablespoon pepper", "1 chile powder", "4 ounces goat cheese", "16 sprigs thyme"] | ["Preheat a grill to high heat.", "Cut the watermelon into 1 1/2 inch slices.", "Use a one-inch diameter biscuit cutter to punch out 16 watermelon disks.", "Season each watermelon disk with a pinch of salt, pepper, and chile powder.", "Place each piece of watermelon on the grill for 5 minutes. Flip and grill for another 5 minutes. Look for grill marks. Remove the watermelon from the grill and place in the refrigerator to cool.", "Slice the goat cheese into eight slices and cut those eight slices in half.", "After 30 minutes, remove the watermelon from the fridge. Top each slice with a piece of goat cheese and a sprig of thyme."] | food52.com/recipes/37047-grilled-watermelon-goat-cheese-bites | 0Gathered
| ["watermelon", "salt", "pepper", "chile powder", "goat cheese", "thyme"] |
1,399,945 | Savory Duck Buns Aka Kalua Manapua | ["For Filling", "2-2 1/4 pounds duck legs (4)", "1 teaspoon whole white peppercorns", "2 teaspoons coarse sea salt", "1 1/2 teaspoons liquid smoke", "1 whole chipotle in adobo, seeds removed and chopped", "2 tablespoons sherry vinegar", "3 tablespoons distilled white vinegar", "2 teaspoons maple syrup", "Additional fillings for buns (added when stuffing): 1/3 cup chopped cilantro (including stems), 3 generous tablespoons apricot preserves", "For Buns", "1 packet active dry yeast", "1/3 cup warm tap water (90-115 degrees - warm but comfortable against your skin - too high a temperature will kill your yeast)", "2 tablespoons sugar", "3 1/2 cups all purpose flour", "1/2 teaspoon kosher salt", "2 teaspoons baking powder", "1 cup coconut milk (I use Chao Koh brand - be sure to shake before opening)", "1/4 cup whole milk", "1/4 cup all vegetable shortening, such as Spectrum, melted", "Sesame oil for greasing the bowl", "1 large egg", "Splash of water", "pinch of salt"] | ["Dry duck legs with a paper towel. Combine white peppercorns and salt in a mortar and pestle; mash until pepper is fragrant and coarsely ground. Sprinkle both sides of duck legs with mixture, pressing salt and pepper into the bird.", "Heat a deep wide pot or Dutch oven until almost smoking. Add duck legs, skin side down and cook until skin is golden and has crisped a bit, about 7 minutes. Transfer legs, skin side up into bottom of slow cooker. Pour rendered fat over duck.", "Add liquid smoke, chopped chipotle, vinegars and maple syrup to the slow cooker, drizzling each over all four legs. Close and cook for four hours on high. Transfer cooked duck legs to another bowl and remove skin and bones. Shred meat and place in a bowl, allowing it to cool slightly. Cover and refrigerate until ready to fill buns. While meat is chilling, get your buns going.", "In a small bowl or Pyrex measure, dissolve yeast in warm water. Add sugar and gently stir. Let mixture soften for 5 minutes. Mixture should foam and double in volume. This means your yeast is alive and ready to make your buns. If it does not double in volume, discard and start again.", "Measure out flour into a large bowl. Add salt and baking powder, stirring to combine.", "Add yeast mixture, scraping the container with a spatula to get it all out. Add coconut milk (I use the same measuring cup that had the yeast mixture), milk and melted vegetable shortening. Stir mixture until it becomes a shaggy mass. Turn dough out onto a cool, lightly floured surface and knead until smooth and elastic, about 5-8 minutes.", "Grease a large bowl with sesame oil. Place dough in bowl and turn to coat. Cover bowl with plastic wrap and let the dough rise in a warm, draft free place for about an hour, or until doubled in bulk. I have had good results by heating one cup of water in a microwave for one minute and then placing the covered bowl in the microwave with the heated water.", "When you are about 15 minutes away from filling buns, remove filling from refrigerator. Add the chopped cilantro to the shredded duck and place it near wherever you are going to fill your buns. Place apricot preserves into a small bowl and set it next to the duck filling. Cut 16 pieces of parchment, about 2\" x 2\" and lay out on a large rimmed baking sheet. Set aside.", "When dough has doubled, punch down and divide into 16 portions. Gently flatten each dough ball into a circle by pulling out the sides of the circle with the tips of your fingers. You want the very center of the circle to be thicker than the edges - imagine a sunny side up egg. Place a heaping tablespoon of duck filling onto the center (the thickest part of your circle). Top with 1/2 teaspoon of apricot preserves. Carefully gather up the edges around the filling and pinch and twist to seal the bun. Gently transfer bun to prepared baking sheet with parchment paper, pinched side down. Repeat with remaining dough and filling. Let the buns rise for 30 minutes.", "While filled buns are rising, preheat oven to 350 degrees. Make an egg wash by combining egg, a splash of water and pinch of salt. Gently brush bun tops with egg wash and bake for 18-20 minutes. Enjoy immediately or allow buns to cool completely and then freeze. I have had good results reheating manapua in the microwave, on the defrost setting for 30 seconds and then an additional 10 seconds. NOTE: As shown in the photo, all 16 will fit on one baking sheet, although most likely the manapua will puff up and fuse to the one next to it. While I thought they might leak, I used a knife to separate them without any problem."] | food52.com/recipes/12427-savory-duck-buns-aka-kalua-manapua | 0Gathered
| ["duck legs", "whole white peppercorns", "salt", "liquid smoke", "sherry vinegar", "distilled white vinegar", "maple syrup", "buns", "active dry yeast", "water", "sugar", "flour", "kosher salt", "baking powder", "coconut milk", "milk", "vegetable shortening", "Sesame oil", "egg", "water", "salt"] |
1,399,946 | Paletas De Fresas Con Habaneros | ["2 large containers fresh strawberries", "1 can coconut milk or coconut cream", "1 handful fresh mint, chopped", "1 tablespoon balsamic vinegar or lime juice", "1/2 habanero pepper, very finely minced", "3/4 cup sugar", "1/2 teaspoon salt", "ice pop molds"] | ["Cut the leaves off of the strawberries and put 2/3 of them in a blender with all remaining ingredients. Puree until smooth and well combined.", "Dice remaining strawberries and sprinkle with a little sugar.", "Divide diced strawberries among ice pop molds, then pour in contents of blender. Place in freezer for one hour.", "Remove ice pops from freezer and insert the handle of your choice (chopsticks, bamboo skewers, plastic knives, actual ice pop sticks, etc.). Freeze overnight.", "To enjoy ice pops, run containers under hot water for about 30 seconds until you can easily pull the ice pops loose from the mold by its handle."] | food52.com/recipes/4864-paletas-de-fresas-con-habaneros | 0Gathered
| ["fresh strawberries", "coconut milk", "handful fresh mint", "balsamic vinegar", "pepper", "sugar", "salt", "molds"] |
1,399,947 | Broccoli Cheese Casserole Recipe | ["1/4 ounce Can of condensed cream of mushroom soup", "1/4 cup Mayonnaise", "1/4 Egg (beaten)", "1 tablespoon Finely chopped onions", "3/4 ounce Frozen chopped broccoli", "1/2 pinch Paprika"] | ["Preheat oven to 350 degrees F (175 degrees C).", "Butter a 9x13 inch baking dish.", "In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.", "Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.)", "Break up the frozen broccoli.", "Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well.", "Sprinkle on cheese and mix well.", "Spread mixture into prepared baking dish, and smooth top of casserole.", "Season to taste with salt, pepper and paprika", "Bake for 45 minutes to 1 hour in the preheated oven."] | food52.com/recipes/21501-broccoli-cheese-casserole-recipe | 0Gathered
| ["mushroom soup", "Mayonnaise", "Egg", "onions", "broccoli", "Paprika"] |
1,399,948 | Slow Cooker Lentils For Hoss | ["1 cup Lentils, rinsed well", "1 cup Cashew milk", "1.5 cups Chicken broth", "1 teaspoon Curry powder", "1 teaspoon Cumin", "1 dried chipotle pepper (whole)", "Hot sauce, salt & pepper to taste"] | ["Dump all ingredients in a 1.5 quart slow cooker.", "Cook on low for 4-6 hours until lentils are cooked through.", "Remove chipotle pepper.", "Season with salt, pepper and additional hot sauce to taste."] | food52.com/recipes/66473-slow-cooker-lentils-for-hoss | 0Gathered
| ["well", "milk", "Chicken broth", "Curry", "Cumin", "pepper", "salt"] |
1,399,949 | 2 Step Brownies | ["1/3 cup Chopped hazelnuts", "1/2 cup Sugar", "1/2 cup Vegetable oil", "1 cup Wholemeal flour", "1/2 cup Carob tree flour", "1 tablespoon Baking soda", "1 cup Whole milk", "1 pinch Salt"] | ["1. Mix all the ingredients, start by combining the dry ingredientes and then add the liquids.", "2. Put the mixture in lined cupcake molds and bake at 350o F for 15 - 20 minutes. Let cool."] | food52.com/recipes/70510-2-step-brownies | 0Gathered
| ["hazelnuts", "Sugar", "Vegetable oil", "Wholemeal flour", "Carob tree flour", "Baking soda", "milk", "Salt"] |
1,399,950 | Sweet And Savory Carrot Couscous | ["2 cups freshly squeezed (?) carrot juice", "1 tablespoon fresh lemon juice", "1/2 teaspoon salt", "1 teaspoon cumin", "1/8 teaspoon cayenne", "1 teaspoon freshly grated ginger", "1 cup whole wheat couscous", "1/4 cup golden raisins", "1/4 cup sliced almonds", "2 tablespoons chopped green onion", "2 tablespoons chopped cilantro"] | ["Bring carrot juice to barely a boil.", "Remove from heat and add lemon juice, cumin, cayenne, salt and ginger.", "Add carrot juice mixture to dry couscous. Stir and let sit for 10 minutes.", "Add golden raisins, almonds, green onions and cilantro."] | food52.com/recipes/2522-sweet-and-savory-carrot-couscous | 0Gathered
| ["freshly squeezed", "lemon juice", "salt", "cumin", "cayenne", "freshly grated ginger", "whole wheat couscous", "golden raisins", "almonds", "green onion", "cilantro"] |
1,399,951 | Manchego, Cheddar And Broccoli Frittata | ["Broccoli with Italian Herbs", "1 bunch Broccoli", "1/2 cup Fresh Oregano", "1/2 cup Fresh Basil", "1/2 cup Fresh Italian Parsley", "5 tablespoons Olive Oil", "1 Garlic Clove", "1/2 Lemon", "Frittata Mixture", "8 Eggs", "1/2 cup Milk", "1/2 cup Shredded Manchego Cheese", "1/2 cup Shredded Cheddar"] | ["Chop the broccoli. Saute the broccoli and herbs over medium heat. To do this, first heat the oil and the garlic in the pan for about 5 minutes. Then add the broccoli and herbs. I use a min-chopper to chop all the herbs together. It's quick, easy and less messy than cutting them all separately on the cutting board. Squeeze the juice of the 1/2 lemon into the mixture as you cook.", "In a bowl combine the eggs and the milk. If you'd like, you can remove some of the egg yolks and this will also make the mixture lighter and fluffier. Use a whisk and beat it for a while.", "Lightly spray the pan with cooking spray. Add the vegetable mixture and then the half the cheeses and mix it around. Then add the egg mixture on top of it.", "Sprinkle the remaining cheeses on top.", "Preheat the oven to 350\u00b0", "Cook for 25 minutes then check the mixture by putting a knife in the center. If the knife is clean, check the cheese. If it looks the way you'd like you're done. If the mixture is still wet, cook for another 10-15 minutes, or cook longer if you prefer the cheese browned (which I don't like)."] | food52.com/recipes/15648-manchego-cheddar-and-broccoli-frittata | 0Gathered
| ["Broccoli", "Broccoli", "Fresh Oregano", "Fresh Basil", "Fresh Italian Parsley", "Olive Oil", "Garlic", "Lemon", "Eggs", "Milk", "Manchego Cheese", "Cheddar"] |
1,399,952 | Turkey Sausage And Sirloin Chili | ["28-32 ounces chicken stock", "28 ounces Tomato Sauce (El Pato if available)", "2 minced garlic cloves", "1 larged red onion diced", "8 tablespoons Chili Powder", "2 tablespoons brown sugar", "3 tablespoons unsweetened chocolate (1.5 1oz cubes)", "1 Dark beer (your choice, no budweiser!)", "1 tablespoon cumin", "1 teaspoon adobo", "Fresh Ancho Chili Paste (part of a can, no liquid, the more the spicier)", "2 cans drained beans (kidney, black)", "2 tablespoons olive oil", "1 pound ground sirloin", "1 pound Turkey Sausage (removed from casing)"] | ["Heat olive oil in large pot over medium heat.", "Add garlic, simmer 2 minutes", "Add onions and cook until translucent", "Add tomato sauce, stock, onion, brown sugar, 6 Tbl of chili powder, 2 Tbl chocolate, cumin, ancho chilis, beer and adobo", "Bring to boil and reduce heat to medium/low and let simmer uncovered for one hour.", "Near the end of the hour, brown the beef and sausage in a skillet over medium heat.", "After broth has simmered, add drained beans, meat, 2 tbl of chili powder and 1 tbl chocolate. Let simmer on very low for 2 hours."] | food52.com/recipes/2599-turkey-sausage-and-sirloin-chili | 0Gathered
| ["chicken", "Tomato Sauce", "garlic", "onion", "Chili Powder", "brown sugar", "unsweetened chocolate", "cumin", "beans", "olive oil", "ground sirloin", "Turkey Sausage"] |
1,399,953 | Paleo Kung "Power" Chicken With Medjool Dates | ["1 tablespoon coconut aminos", "2 teaspoons rice vinegar", "2 teaspoons water", "1 1/2 teaspoons arrowroot starch powder", "1 pound boneless, skinless, chicken breasts, cut into bite-sized pieces", "3 Medjool dates, pitted and coarsely chopped", "1/4 cup water (approximatley)", "1 tablespoon good-quality balsamic vinegar", "1 teaspoon coconut aminos", "1 teaspoon sesame oil", "1 teaspoon arrowroot starch powder", "1/2 teaspoon ground Sichuan pepper", "2 tablespoons coconut oil", "2 teaspoons dried red pepper flakes (or 6 dried red chilies with ends snipped)", "1/2 cup scallions (both white and green parts), thinly sliced", "2 garlic cloves, minced", "1 teaspoon minced or grated fresh ginger", "1/4 cup unsalted roasted cashews", "4 Medjool dates, pitted and finely sliced", "1/4 cup scallions, thinly sliced"] | ["1.\tIn a medium bowl, stir together coconut aminos, rice vinegar, and arrowroot starch until the arrowroot starch is dissolved. Add the bite-sized chicken pieces and stir gently to distribute marinade. Let stand at room temperature for 15 minutes", "2.\tIn a small microwave-safe bowl, add 3 pitted and coarsely chopped Medjool dates. Add 1/4 water to mostly cover dates and microwave for approximately 30 to 45 seconds or until dates have softened. Drain off approximately half of water.", "3.\tPlace softened dates with water, balsamic vinegar, coconut aminos, sesame oil, arrowroot starch and teaspoon ground Sichuan pepper in small blender or mini food processor and blend until smooth. If dates have softened well in the water and are chopped enough, this mixing can be done vigorously by hand. Set sauce aside.", "4.\tHeat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the coconut oil and swirl to coat the base. Add the red pepper flakes (or whole chilies) and stir for 30 seconds or until slightly fragrant.", "Drain off excess marinade from chicken and add the chicken and stir-fry until no longer pink, 2 to 3 minutes. Do not overcrowd pan.", "Add the scallions, garlic, and ginger and stir-fry for about 30 additional seconds. Stir in the sauce, coating ingredients, and cooking for an additional minute or until heated and bubbling.", "Transfer to a serving plate, sprinkle cashews, date slices, and additional scallion greens. Serve with riced cauliflower or traditional rice, if desired."] | food52.com/recipes/68443-paleo-kung-power-chicken-with-medjool-dates | 0Gathered
| ["coconut aminos", "rice vinegar", "water", "arrowroot starch powder", "chicken breasts", "dates", "water", "balsamic vinegar", "coconut aminos", "sesame oil", "arrowroot starch powder", "ground Sichuan pepper", "coconut oil", "red pepper", "scallions", "garlic", "ginger", "cashews", "dates", "scallions"] |
1,399,954 | Buffalo Chicken Sandwich | ["2 pieces Pita Bread", "10 ounces Cooked chicken", "3 tablespoons Buffalo wing sauce", "1 Small tomato", "1 Small avocado", "1/8 cup Red onion, sliced fine", "2 tablespoons Crumbled blue cheese", "2 Stalks celery, cut into small dice", "2 tablespoons Ranch dressing", "2 tablespoons water"] | ["Pour buffalo wing sauce over the sliced chicken in a small dish and toss to coat (a ziploc bag works well for this), set aside to allow the chicken time to soak up the flavors of the sauce.", "Warm pita in a 350 degree oven for 2-3 minutes or so, just until it becomes pliable.", "Lay out the pita bread flat without opening it up, and put the avocado slices, tomato and onion onto one half of the bread.", "Mix the water, ranch dressing, blue cheese and chopped celery in a small dish to create a chunky sauce (add more ranch or water to get the consistency you like).", "Pull the chicken out of the sauce and layer onto the other side of the pita bread.", "Spoon some of the blue cheese onto the chicken.", "Fold sandwich together to resemble a taco. Secure with toothpicks if desired.", "Enjoy!"] | food52.com/recipes/21055-buffalo-chicken-sandwich | 0Gathered
| ["Bread", "chicken", "Buffalo wing sauce", "tomato", "avocado", "Red onion", "blue cheese", "Stalks celery", "dressing", "water"] |
1,399,955 | Cinnamon Stars | ["2 egg whites", "8.5 ounces powdered sugar", "grated rind of half a lemon", "8.5 ounces ground almonds", "1 teaspoon cinnamon"] | ["Beat the egg whites until stiff. Stir in powdered sugar and grated lemon rind. Wonder why the half ounce. Call mother in law. She doesn't know either. Set aside about 4 tablespoons of the mixture.", "Stir in ground almonds and one teaspoon cinnamon. Roll thin using sugar on board instead of flour and cut out stars.", "put dab of reserved egg white in the center of each star. Bake at 325 for 8 minutes."] | food52.com/recipes/25631-cinnamon-stars | 0Gathered
| ["egg whites", "powdered sugar", "grated rind", "ground almonds", "cinnamon"] |
1,399,956 | Braised Oxtail With Watercress | ["4 pounds oxtail - I prefer veal tail", "5 tablespoons Extra Virgin Olive Oil", "2 medium onions chopped medium", "4 garlic cloves chopped finely (remove inner green part)", "8 sprigs fresh parsley with stalk, rinsed well", "4 bay leaves", "1 1/2 tablespoons black and white peppercorns", "6 medium ripe tomatoes, peeled and de-seeded", "salt", "2 bunches fresh watercress, leaves picked keeping the thin stalks"] | ["Cut the oxtail through the joints and remove excess fat. Wash it and pat dry.", "Peel and deseed the tomatoes and cut them in pieces. You can also use canned peeled tomatoes.", "Chopp the onions and the garlic.", "In a large pot with a tight fitting lid, add the olive oil, and brown the oxtail pieces all around. If they don't fit all at the same time, do it in batches. When all the pieces are browned, add the onion, garlic, parsley with stalk, bay leaves, peppercorns and stir well, allowing the onion to fry a tidbit - just until translucent.", "Add the tomato pieces, stir, mix well and bring to a boil. The sauce should cover 3/4 of the height of the meat. Season lightly with salt, put the lid on the pan and lower the heat to the minimum. Let simmer for 3 hours or until the meat is almost falling of the bone, turning the pieces of meat from time to time and stirring to make sure nothing sticks to the bottom.", "Meanwhile, wash your watercress - yes 2 bunches, I didn't make a mistake, pick the leaves with the thinner stems and put them in cold water and wash thoroughly. Drain and set aside covered with a kitchen tea towel.", "When ready to serve, literally at the last minute, remove any excess fat that is on the surface. Add the watercress to the simmering sauce, stir, turn of the heat and allow to rest 5 minutes.", "Serve immediately with boiled potatoes or soft polenta."] | food52.com/recipes/2788-braised-oxtail-with-watercress | 0Gathered
| ["veal tail", "Olive Oil", "onions", "garlic", "parsley", "bay leaves", "black", "tomatoes", "salt", "fresh watercress"] |
1,399,957 | No-Gadget Falafel | ["For the falafel:", "one 14-ounce can of chickpeas", "1 lemon, juiced", "1 tablespoon all-purpose flour (or buckwheat flour, if gluten-free)", "1/2 teaspoon ground cumin", "generous pinch of salt", "1/4 cup finely chopped parsley", "1/2 red onion, finely chopped (use the other half for serving)", "2 cloves of garlic, finely minced", "1/2 cup finely chopped cilantro", "vegetable or canola oil, for frying", "To serve (all optional!):", "1/2 cup plain yogurt", "handful of fresh mint, finely chopped", "handful of cilantro, finely chopped", "1/2 red onion, finely sliced", "hummus", "mixed salad leaves", "flatbreads, to serve (gluten-free, if needed)"] | ["Open the can of chickpeas and pour them into a strainer to drain. Rinse the beans and the can under cold water. Keep the can as we're going to use if for smushing!", "Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done.", "To the chickpea paste, add the flour, ground cumin, salt, and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.", "Divide the mixture into 12 equal balls (roughly 2 tablespoons of mixture per ball). Flatten each ball slightly with your fingertips.", "Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.", "To serve: Mix together the yogurt, mint, and cilantro. Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves, and falafel. Wrap up and eat!"] | food52.com/recipes/36039-no-gadget-falafel | 0Gathered
| ["chickpeas", "lemon", "flour", "ground cumin", "generous", "parsley", "red onion", "garlic", "cilantro", "vegetable", "plain yogurt", "handful of fresh mint", "handful of cilantro", "red onion", "hummus", "mixed salad leaves", "flatbreads"] |
1,399,958 | Spiced Lebanese Pine Nuts And Raisins Rice With Turkey | ["1 1/2 cups long grain rice", "3 cups hot water", "2 shallots finely chopped", "2 garlic cloves very finely chopped", "1 tablespoon fresh mint finely chopped", "4 tablespoons butter", "1/2 cup golden raisins", "1/2 cup Pine nuts lightly toasted", "1 cup shredded apple", "2 teaspoons golden sesame seeds", "1/4 stick cinnamon (optional)", "2 cloves", "6 black peppercorns", "1/2 teaspoon all spice", "1/2 teaspoon ground nutmeg", "salt", "2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed", "1 teaspoon Sumac"] | ["Chopp the shallots very finely.", "Chop the garlic cloves finely, removing the inner green part.", "Wash the fresh mint, pat dry and chop the leaves finely.", "Wash the rice until the water comes out clean. Put the rice in a sieve and let drain.", "Bring the water to a boil and warm.", "In a pan with a tight fitting lid, over medium heat, add the butter, the chopped shallots and stir until shallots are translucent. Add the rice, stir very well to coat with the butter, add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices except for the sumac, mix to blend all the ingredients", "Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes - DO NOT open the lid or stir the rice during this time.", "Turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.", "Fluff up the rice, add the pre-warmed shredded turkey, the sesame seeds, the toasted pine nuts and mix well to incorporate everything, put the lid on again and let sit 10 minutes in a warm place or wrapped with newspaper (original recipe) to keep warm.", "Sprinkle with Sumac and garnish with the chopped mint and serve."] | food52.com/recipes/1953-spiced-lebanese-pine-nuts-and-raisins-rice-with-turkey | 0Gathered
| ["long grain rice", "water", "shallots", "garlic", "butter", "golden raisins", "nuts", "apple", "golden sesame seeds", "cinnamon", "cloves", "black peppercorns", "all spice", "ground nutmeg", "salt", "turkey", "Sumac"] |
1,399,959 | Maine Lobster Rolls | ["2 cups cooked Maine lobster meat, chopped", "2-3 tablespoons Vegenaise or your favorite mayonnaise", "6 basil leaves, thinly sliced", "1 teaspoon Dijon or grainy mustard", "sea salt & cracked pepper", "sweet paprika for garnishing", "4 split-top hot dog rolls", "a drizzle of olive oil or a knob of butter"] | ["In a large bowl, mix together the lobster meat, Vegenaise, basil, mustard & seasoning.", "Meanwhile, over medium heat add oil or butter to a cast iron pan. Lay the rolls on there side. Toast until golden on each side.", "Fill the rolls with the lobster meat & sprinkle with paprika (you can use a small sifter or like, me, a mesh tea steeper/infuser)."] | food52.com/recipes/18228-maine-lobster-rolls | 0Gathered
| ["lobster", "Vegenaise", "basil", "salt", "sweet paprika", "rolls", "olive oil"] |
1,399,960 | Low Carb Kedgeree Made With Cauliflower Cous Cous | ["150 grams raw cauliflower", "14 grams butter", "1 tablespoon toasted sesame oil", "1 teaspoon Garam masala or any curry powder you like", "2 spring onions / scallions", "20 grams flaked almonds", "10 grams seeds - hemp hearts are nice or nigella seeds. Optional but adds flavour.", "1 hard boiled egg.", "1 fillet of smoked haddock, a smoked mackerel fillet or small tin of mackerel in olive oil - add a little smoked paprika if you want to make it taste smokey.", "1 pinch salt", "1 sprig cilantro / coriander or parsley"] | ["First, put your egg(s) on to boil. I cook for around 7 minutes to get a slightly creamy, not to hard boiled result but do yours as you like.", "If using smoked haddock, poach it for a few minutes in a little milk until it is flaking nicely. (I'd keep the milk and add it to a soup on another occasion - or give it your dog or cat, they'll love you for it).", "Next, make your cauli cous-cous. You'll need a food processor. Add your florets to the bowl (don't overfill it, do it in batches if need be) and pulse until you have fine small pieces the size of cous-cous.", "Melt your butter gently in a pan and add the spice to it.", "Tip in the cauliflower, season with the salt and stir to mix", "Cook over a low to medium heat for a few minutes. If it seems a little dry, add a small amount of water and keep stirring until it had all been absorbed.", "If serving the dish cold, put to one side and allow to cool.", "In a separate pan, toast your almonds and seeds on a low heat for jus along enough to give them a touch of colour. Add to the cauliflower.", "Chop your egg, scallions and herbs.", "Drizzle the sesame oil over and lightly turn the mixture to combine everything.", "Flake the fish of your choice over the top and mix the top gently."] | food52.com/recipes/38044-low-carb-kedgeree-made-with-cauliflower-cous-cous | 0Gathered
| ["cauliflower", "butter", "sesame oil", "Garam masala", "spring onions", "almonds", "nigella seeds", "egg", "fillet", "salt", "coriander"] |
1,399,961 | Fruit Salad With Tahini-Coconut Dressing | ["For the dressing:", "3/4 cup coconut milk", "3 tablespoons tahini", "1 tablespoon maple syrup or honey", "1/2 teaspoon apple cider vinegar or fresh lemon juice", "1 pinch salt", "For the fruit salad:", "2 cups chopped fresh fruit of your choosing (in winter, apples, pears, pomegranates, oranges, persimmons. You know what to do in the warmer months.)", "For topping, any, all, or none of the following: toasted quinoa, coconut, pepitas, slivered almonds, chopped hazelnuts, sesame seeds; flax seeds; poppy seeds"] | ["To make the dressing, combine all ingredients in a jar and shake. Keep refrigerated for up to a week.", "For the salad, Arrange the fruit in four bowls or plates, spoon some of the dressing over, and sprinkle with toppings of your choosing."] | food52.com/recipes/40153-fruit-salad-with-tahini-coconut-dressing | 0Gathered
| ["coconut milk", "tahini", "maple syrup", "apple cider vinegar", "salt", "fresh fruit", "quinoa"] |
1,399,962 | Lemon Cloud Winter Berry Tart | ["Lemon Cloud Filling", "3 egg yolks", "1/2 cup sugar", "3 ounces freshly squeezed lemon juice", "4 tablespoons softened butter", "Pinch salt", "2 teaspoons finely grated lemon peel", "8 ounces mascarpone cheese", "3/4 cup heavy cream", "1 1/2 cups frozen whole blueberries, thoroughly thawed and drained", "candied lemon peel (optional garnish)", "Pastry crust", "1 1/4 cups all purpose flour", "1/3 cup powdered sugar", "1/2 teaspoon salt", "1/2 cup cold, unsalted butter, cut into pieces", "2 tablespoons heavy cream"] | ["Begin by making lemon curd: in a small heavy saucepan, whisk together the egg yolks and sugar until smooth. Stir in the lemon juice, pinch of salt and softened butter. Over medium heat, cook and stir until mixture begins to steam and becomes opaque, coating the back of a metal spoon. Do not overcook. Immediately remove from heat and pour through a fine strainer into a heat proof bowl. Stir in the lemon zest. Cool completely then refrigerate until lemon curd is cold and set, at least two hours.", "Prepare the pastry crust: in a mixing bowl, stir together the flour, powdered sugar and salt. Using a pastry cutter, cut the cold butter pieces into the flour until the mixture resembles coarse crumbs. Add the heavy cream and mix lightly until dough sticks together. Form dough into a disc and wrap with plastic wrap. Refrigerate for 30 minutes.", "Preheat the oven to 400 degrees. With a rolling pin, roll pasty dough between two sheets of parchment paper into a twelve inch circle. Loosen the paper and transfer the dough into a ten inch tart pan with a removable bottom. Press the dough into the pan, folding the edges to fit and removing any excess dough as necessary. Line the dough with parchment paper and fill with pie weights or dry beans. Blind bake the pastry crust for fifteen minutes. Remove the pie weights and parchment paper. Return the crust to the oven for an additional five to ten minutes until the center crust is flaky and the edges are golden brown. Cool completely on a wire rack.", "Finish the tart filling: in a small mixing bowl, beat the heavy cream until stiff. In a separate bowl beat the mascarpone cheese until smooth. Add one half of the prepared lemon curd to the mascarpone and beat thoroughly. Fold the whipped cream into the mascarpone until fully incorporated. Spread this filling into the cooled pastry crust.", "Carefully fold the other half of the lemon curd into the thawed blueberries. Spread the blueberries over the top of the lemon cloud filling. Garnish with candied lemon peel. Refrigerate the tart for two hours before serving."] | food52.com/recipes/10315-lemon-cloud-winter-berry-tart | 0Gathered
| ["Lemon Cloud Filling", "egg yolks", "sugar", "freshly squeezed lemon juice", "butter", "salt", "lemon peel", "mascarpone cheese", "heavy cream", "blueberries", "candied lemon", "Pastry crust", "flour", "powdered sugar", "salt", "cold", "heavy cream"] |
1,399,963 | Grapefruit Pick-Me-Up Smoothie | ["1 large Ruby red grapefruit, juiced", "3/4 cup frozen strawberries", "1 very ripe banana", "1 cup ice cubes", "6 tablespoons protein powder"] | ["Combine all ingredients in a blender and process until smooth. Serve immediately."] | food52.com/recipes/35102-grapefruit-pick-me-up-smoothie | 0Gathered
| ["red grapefruit", "frozen strawberries", "very ripe banana", "protein powder"] |
1,399,964 | Sunset Barcelona | ["2 oranges, zested", "250 milliliters fresh orange juice (you can add to the juice from the zested ones)", "15 milliliters castor sugar, if your juice is on the sour side", "5 milliliters powdered gelatine", "50 milliliters water", "3.5 ounces dark chocolate with 50- 60% cocoa solids", "3.5 ounces dark chocolate (70% cocoa solids)", "60 milliliters dark filter coffee", "1 tablespoon butter", "3 extra extra large eggs, separated", "10.5 ounces beautiful, bursting raspberries ( the only kind worth money)", "3.5 ounces castor sugar", "2 tablespoons water", "Splash lemon juice"] | ["For the orange jelly:\tPlace the orange zest, juice and sugar (if using) in a sauce pan and warm up.", "Place the 50ml water in a glass jug and sprinkle the gelatine over. Nuke in the microwave for 10 seconds at a time, checking after each go to see if the gelatine has dissolved. It won't take more than a minute. Add to the orange juice mixture. Divide between 6 pretty glasses ( you can use whiskey glasses, martini glasses, whatever floats your boat) and refrigerate for at least 3 hours.", "For the chocolate mousse: \tPlace a saucepan of water over low heat. Place chocolate, butter and coffee in a glass bowl and place over pan until melted, stirring about a bit every now and then.", "Remove from the heat and beat in the egg yolks. \r\nWhisk the egg whites until stiff and fold in in three stages. \r\nDivide the mixture between the glasses and carefully place on top of jelly. Return to fridge for 3-4 hours.", "For the raspberry coulis: Place the castor sugar, water and lemon juice over medium- low heat, whisking to dissolve the castor sugar. Allow to boil for 2 minutes then add the raspberries. Leave on the heat for one minute then remove. Blend in food processor and allow to cool.", "Just before serving, spoon the raspberry coulis over the mousse. Now indulge. Ooh la la."] | food52.com/recipes/13146-sunset-barcelona | 0Gathered
| ["oranges", "orange juice", "sugar", "powdered gelatine", "water", "chocolate", "chocolate", "coffee", "butter", "eggs", "beautiful", "castor sugar", "water", "lemon juice"] |
1,399,965 | Grains Of Paradise Pb Dip | ["1 cup roasted peanuts, shelled and skinned", "Salt, to taste", "Tasteless vegetable oil", "1/2 - 1 teaspoon grains of paradise"] | ["In a blender or food processor, grind the peanuts and salt till they are crushed. The ground nuts will stick to the sides of the mixing container, so using a spatula, loosen bits from the bottom and round the sides.", "Drizzle in the quantity of oil which yields a 'thick cream' consistency.", "In a mortar and pestle, crush the grains of paradise till fine, then stir in to the peanut butter, bit by bit till you get the clear spice flavours coming through.", "In Nigeria, this is always served with 'garden eggs' as we call the small white or yellow eggplants which don't require cooking."] | food52.com/recipes/6146-grains-of-paradise-pb-dip | 0Gathered
| ["peanuts", "Salt", "vegetable oil", "grains of paradise"] |
1,399,966 | Spicy, Peanutty Udon With Kale | ["1/2 teaspoon sesame oil", "2 teaspoons soy sauce or tamari", "1 teaspoon Sriracha", "1/8 teaspoon fish sauce, plus an extra dash at the end", "2 tablespoons peanut butter (any type)", "3 ounces udon or soba noodles", "1/2 bunch kale, deribbed and sliced into 1/2-inch pieces (1 packed cup)", "Chopped scallions, for serving", "Chili flakes, for serving", "Chopped peanuts, for serving"] | ["Heat 1 quart of water in a saucepan to boil.", "In a saute pan over low or medium-low heat, add sesame oil, soy sauce or tamari, Sriracha, and fish sauce. Stir ingredients or rotate pan to combine and let cook for about 30 seconds. Add peanut butter, stir to combine, then turn off heat.", "When water is boiling, blanch kale for about 15 seconds. Drain the kale and add it to the sauce in the saute pan and stir to coat.", "Bring clean water to boil. When the water is boiling, add the noodles and cook until al dente. Fresh noodles will cook very quickly; dry noodles will cook in 3 to 4 minutes.", "Use tongs to add the noodles straight from the water to the saute pan with the peanut sauce and the kale. The unstrained noodles will carry enough water to dilute the peanut sauce; if you decide to strain the noodles and then add them to the sauce, add 1 tablespoon water, as well. Add a dash of fish sauce to finish.", "Garnish with chopped scallions, chili flakes, and chopped peanuts."] | food52.com/recipes/26169-spicy-peanutty-udon-with-kale | 0Gathered
| ["sesame oil", "soy sauce", "Sriracha", "fish sauce", "peanut butter", "udon", "kale", "scallions", "Chili flakes", "peanuts"] |
1,399,967 | Anita'S Chili | ["2 tablespoons olive oil", "1 red pepper, chopped", "2 cloves garlic, minced", "2 teaspoons chili powder", "1 teaspoon ground cumin", "1/2 teaspoon garlic salt", "1 teaspoon dried oregano", "1 teaspoon corn flour", "2 cans (15 ounces each) tomato sauce", "2 cans (15 ounces each) red kidney beans", "1 can (15 ounces) shoe peg corn", "2 tablespoons tomato paste", "salt and pepper to taste", "sour cream (optional )", "shredded Farm House chedder cheese (optional)", "minced onion (optional)", "hot sauce (optional)"] | ["In a large pot or Dutch oven add olive oil and heat on medium. Add onions, pepper, garlic, all the spices, oregano and corn flour. Cook for 10-15 minutes until onions and peppers are soft.", "Drain and rinse the beans, add to cooked mixture along with tomato sauce and corn. Stir in tomato paste and adjust seasoning. Cook for 15-20 minutes for everything to come together.", "Serve with any or all of the optional ingredients."] | food52.com/recipes/20412-anita-s-chili | 0Gathered
| ["olive oil", "red pepper", "garlic", "chili powder", "ground cumin", "garlic salt", "oregano", "corn flour", "tomato sauce", "red kidney beans", "shoe peg corn", "tomato paste", "salt", "sour cream", "House chedder cheese", "onion", "hot sauce"] |
1,399,968 | Avocado-Coconut Pie | ["Graham Cracker Crust", "1 1/2 cups (about 1 package) graham cracker crumbs (ground with a food processor)", "1/2 cup (1 stick) unsalted butter, melted", "Avocado Filling and Whipped Coconut Topping", "28 ounces (2 cans) full-fat coconut milk (divided use)", "1/4 cup sugar", "1/4 cup fresh lime juice", "1 ripe avocado, mashed", "1/4 cup confectioner's sugar", "1-2 kiwi or mango (optional, for garnish)"] | ["1. Preheat oven to 350 degrees F. Put graham crackers crumbs in the bowl of a food processor. Add melted butter and pulse until well mixed.", "2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.", "1. Put 2 cans of coconut milk in the refrigerator for approximately 1 hr. Once chilled, remove one can from the fridge, open, and spoon off cream from the coconut water. Discard coconut water or save for another use.", "2. Add sugar, lime juice, and mashed avocado to the coconut cream and mix by hand or with an electric mixer until well-combined. Pour avocado filling into baked graham cracker crust and refrigerate 1 hour or until set.", "3. Meanwhile, remove remaining can of coconut milk from the refrigerator and spoon off the cream from the coconut water. Again, discard coconut or save for another use. Using an electric mixer or whisk, beat coconut milk with confectioner's sugar until medium peaks form. Chill cream in the fridge until pie is set.", "4. Once pie is set, remove from fridge. Mound coconut cream atop the center of the pie, and garnish with sliced mango or kiwi, if desired. Serve cold and enjoy!"] | food52.com/recipes/17902-avocado-coconut-pie | 0Gathered
| ["Graham Cracker Crust", "graham cracker crumbs", "unsalted butter", "Avocado Filling", "full-fat coconut milk", "sugar", "lime juice", "avocado", "sugar", "mango"] |
1,399,969 | Juniper And Honey Pot De Créme | ["1 1/2 cups heavy cream", "1/2 cup whole milk", "1/2 cup mild-flavored honey", "2 tablespoons dried juniper berries, lightly crushed", "6 large egg yolks", "Whipped cream, sea salt, and toasted pine nuts to serve"] | ["In a medium saucepan combine the heavy cream, milk, honey, juniper berries, and salt. Bring to a low simmer and turn off the heat. Let steep for 30 minutes then strain out the berries.", "While the cream steeps, preheat theoven to 300\u00b0 F, put a kettle of water on to boil, and arrange 4 to 6 ramekins in a baking dish.", "Whisk the egg yolks until well combined, then whisk the warm cream mixture into the egg yolks. Divide the mixture into ramekins.", "Put the baking dish onto the oven rack and fill the dish with about 1 inch of boiling water; the water should reach about halfway up the ramekins. Tent the dish with foil and bake for 40 50 minutes or until the custards are set, but jiggle slightly in the center. Cool the custards for at least 2 hours and up to overnight before serving.", "Garnish with a light sprinkle of sea salt, a dollop of whipped cream, and a sprinkling of toasted pine nuts."] | food52.com/recipes/25523-juniper-and-honey-pot-de-creme | 0Gathered
| ["heavy cream", "milk", "mild-flavored honey", "juniper berries", "egg yolks", "cream"] |
1,399,970 | Marriage Is All About Compromise Beef Stroganoff | ["2 tablespoons vegetable (or other high-heat, neutral-flavor) oil, divided", "5 ounces sirloin steak, cubed (1/2-inch)", "10 ounces cremini mushrooms, quartered (stems still attached)", "2 tablespoons unsalted butter", "1 large carrot (about 7 ounces), finely diced (about 1 1/2 cups)", "1 large parsnip (about 7 ounces), finely diced (about 1 1/2 cups)", "1 medium yellow onion (about 8 ounces), finely diced (about 1 1/2 cups)", "6 scallions, finely chopped (both the white and green parts)", "2 large garlic cloves, minced", "1 1/2 tablespoons all-purpose flour", "2 cups beef or chicken stock (see headnote)", "1 tablespoon Dijon mustard", "2 teaspoons apple cider vinegar", "1 teaspoon prepared horseradish", "1/4 cup whole-milk Greek yogurt, room temperature, plus more to taste"] | ["Set a large cast-iron skillet on the stove over medium-high heat. When it's very hot, add 1 tablespoon vegetable oil. When that's very hot, add the cubed beef in an even layer. Sear until crusty and deeply browned on all sides-about 1 to 2 minutes total. (The best way to get a good sear is to move the beef as little as possible.) Transfer the beef to a plate to rest and sprinkle generously with salt.", "Add the remaining tablespoon vegetable oil to the pan, still over medium-high heat. Add the mushrooms. Cook, stirring only once or twice, until deeply browned and there's no more liquid in the pan. Transfer to the mushrooms to a plate to rest and sprinkle generously with salt.", "Add the butter to the pan. Once it's melted, add the carrot, parsnip, and onion. Season with salt. Cook for 15 to 20 minutes, stirring regularly, until the vegetables are browned and quite soft.", "Add the scallion and garlic. Stir to combine. Cook for another 5 minutes until the scallion has wilted and the garlic is very fragrant.", "Sprinkle the flour over the vegetables. Stir to combine. Cook for another minute or so, just to get rid of the raw flour taste.", "Pour the stock on top. Stir to combine. Bring to a simmer and cook for about 2 minutes to thicken.", "Stir in the Dijon, apple cider vinegar, and horseradish. Now stir in the yogurt. Taste and adjust the seasoning as necessary (more Dijon? more yogurt? more salt?). When it tastes just right to you, stir in the beef and mushrooms, plus any of their juices.", "Serve on top of extra-wide egg noodles-boiled in salty water, heavily buttered, and tossed lots of chopped flat-leaf parsley. (Or, if that's not your thing, with bread.)"] | food52.com/recipes/80442-marriage-is-all-about-compromise-beef-stroganoff | 0Gathered
| ["vegetable", "sirloin steak", "cremini mushrooms", "unsalted butter", "carrot", "yellow onion", "scallions", "garlic", "flour", "beef", "mustard", "apple cider vinegar", "horseradish", "whole-milk"] |
1,399,971 | Beetroot Orange Ice Cream | ["200 milliliters whole milk", "200 milliliters heavy cream", "85 grams sugar", "1 pinch salt", "3 teaspoons cornstarch", "50 grams cream cheese", "1 tablespoon agave syrup", "1 orange", "1 small beetroot"] | ["Wrap 1 small washed beetroot in foil and bake for 1 hour at 375F. Remove from the oven, cool to room temperature.", "Peel the beetroot, cut it in small chunks and whizz in a blender until very finely ground. Measure out 1/2cup of the beet mixture (you won't need the leftovers) and whizz in a blender once again but this time with a small addition of milk until puree like.", "Dissolve the cornstarch in 50ml whole milk, leave to rest.", "In a small saucepan combine the leftover whole milk, the heavy cream, sugar, agave syrup, pinch of salt and zest of 1 orange, mix, heat until boiling. Take off heat, cover with a lid and leave to rest for 10min. Strain through a sieve, return the mixture into the saucepan, heat once again until almost boiling. Add the cornstarch milk and cook on medium stirring constantly until thickened. Take off heat, mix in 50gr cream cheese and the beet puree until smooth and combined. Cool to room temperature and if willing whizz the custard in a blender once again for a smoother texture. Transfer to the fridge overnight.", "Freeze in your ice cream maker according to the manufacturer's instructions. Store in an airtight container in the freezer or spoon right away. Pair with a dark chocolate beetroot ice cream."] | food52.com/recipes/38406-beetroot-orange-ice-cream | 0Gathered
| ["milliliters", "cream", "sugar", "salt", "cornstarch", "cream cheese", "syrup", "orange", "beetroot"] |
1,399,972 | Flourless Double Chocolate Muffins | ["1/2 cup NuttZo Chocolate Seven Nut & Seed Butter", "1 very ripe mashed banana", "1 egg whites", "1/4 cup light honey", "1/4 cup unsweetened cocoa powder"] | ["Preheat oven to 375", "Prepare a muffin pan by spraying it with cooking spray", "Add all ingredients to a blender and blend until batter is smooth", "Pour batter into muffin pan filling muffin cavities 3/4 of the way full", "Bake 12 minutes until a toothpick can be inserted in the middle & removes clean", "Allow muffins to cool in pan a few minutes before removing & cooling completely on a wire rack", "Keep in the refrigerator up to a week to enjoy"] | food52.com/recipes/40196-flourless-double-chocolate-muffins | 0Gathered
| ["Nut", "banana", "egg whites", "light honey", "cocoa"] |
1,399,973 | Pumpkin Crunch Muffin Bites | ["Muffins", "1 1/2 cups flour, unbleached all-purpose, whole-wheat, or mixed", "1/2 teaspoon salt", "1 1/2 teaspoons baking powder", "1 1/2 teaspoons cinnamon", "1 teaspoon ground ginger", "1/4 teaspoon allspice or pumpkin pie spice", "1 tablespoon granulated sugar", "1 tablespoon grated orange zest", "1/3 cup dark brown sugar", "1 cup canned organic pumpkin puree", "1 large egg", "1/2 cup milk", "1 tablespoon vanilla extract", "2 tablespoons canola oil", "2 tablespoons applesauce", "Granola Topping", "3/4 cup rolled oats", "1/8 cup ground flax seed", "1/4 teaspoon cinnamon", "pinch of salt", "1 tablespoon maple syrup", "1 tablespoon pumpkin puree", "1 tablespoon melted butter or canola oil", "1/8 cup chopped pecans"] | ["Preheat oven to 350 degrees. Line baking pan with mini muffin cups and lightly spray with nonstick spray. (If making regular sized muffins, spray 8 standard-sized muffin cups, and preheat oven to 400 degrees).", "Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl, and stir until well blended. Crumble in the brown sugar, and mix with a fork and/or your fingers until thoroughly combined.", "Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, vanilla, and cooled butter or oil/applesauce and beat with a fork or a whisk until well blended.", "Slowly pour this mixture into the dry ingredients. Stir with a spoon or a rubber spatula from the bottom of the bowl until you have a uniform batter. Don't overmix.", "Spoon the batter into the prepared muffin cups. For a serious time and energy saver, spoon the batter into a plastic bag, sealing tightly, and cut off the bottom corner of the plastic bag, leaving a 2 millimeter hole. Then, similarly to frosting a cake, carefully squeeze 1 dollop of batter through the hole into each mini muffin cup. If making regular sized muffins, fill tins with batter using 2 spoons: One to scoop up the batter and the other to push it into the cup.", "Prepare granola topping by mixing all ingredients in a small bowl. Sprinkle each muffin with 1/2 teaspoon of crumbled granola. Press granola lightly into batter.", "Bake for 15 minutes (20 to 25 minutes for regular sized muffins) or until lightly browned on top, and a toothpick inserted all the way into the center comes out clean. Remove the pan from the oven, then remove each muffin from the pan, and place on a rack to cool for 10 minutes. Muffins can be stored in covered containers or resealable plastic bags. ."] | food52.com/recipes/19413-pumpkin-crunch-muffin-bites | 0Gathered
| ["Muffins", "flour", "salt", "baking powder", "cinnamon", "ground ginger", "allspice", "sugar", "orange zest", "brown sugar", "pumpkin puree", "egg", "milk", "vanilla", "canola oil", "applesauce", "Topping", "rolled oats", "ground flax", "cinnamon", "salt", "maple syrup", "pumpkin puree", "butter", "pecans"] |
1,399,974 | Buffalo Ranch Chicken Wrap | ["4 pieces Tyson Buffalo Style Chicken Strips", "4 pieces Fresh Flour Tortillas", "1/2 Small Red Onion (Sliced very thin)", "2 cups Sharp Cheddar Cheese (Shredded)", "1/4 cup Hidden Valley Ranch Dressing (bottled)"] | ["1\tPreheat oven to 400\u00b0 F.", "2\tPlace frozen Tyson Buffalo Chicken Strips on a cookie sheet. Bake 15 - 20 minutes.", "3\tOnce cooked, cut chicken strips on the diagonal. Set aside.", "4\tTake flour tortilla and spread one tablespoon ranch dressing around. Add sliced onion.", "5\tPlace cooked chicken on top of onion and cheddar on hot chicken.", "6\tWrap tortilla tightly around contents as ranch will help to \"seal closed\".", "7\tCut in half on diagonal and serve."] | food52.com/recipes/7239-buffalo-ranch-chicken-wrap | 0Gathered
| ["Tyson Buffalo", "Flour Tortillas", "Red Onion", "Cheddar Cheese", "Dressing"] |
1,399,975 | Broccoli-Ginger Dumplings | ["Dumplings", "1 large yellow onion, thinly sliced", "1 clove garlic, finely minced", "2 tablespoons grated fresh ginger", "2 big heads of broccoli (approximately), stems removed and florets cut into grape sized little pieces", "1/2 cup heavy cream", "1/2 cup fresh ricotta", "salt and pepper to taste", "60 or so, wonton wrappers", "cooking oil", "Dipping sauce", "1/2 cup soy sauce", "1 tablespoon rice vinegar", "1 tablespoon maple syrup", "1 teaspoon fresh grated ginger"] | ["Steam the broccoli until bright green and cooked through. Let cool and then chop well.", "n a large saucepan, heat a Tbs. of olive oil over medium, add the onion and cook for about 3 minutes, until softened. Stir in the garlic and 2 Tbs. ginger, cover and cook for about 5 minutes until nice and soft. Stir in the heavy cream, turn the heat down to simmer, and cook for a couple minutes until thickened. Stir in the broccoli.", "Transfer the broccoli mixture to a food processor and puree until mostly smooth but with some chunks remaining, for texture. (This can also be done with a handheld blender.) Then stir in the ricotta until all mixed together. Add salt and pepper to taste.", "Lay out about 15 wonton wrappers at a time. Put a tsp. of the broccoli puree on one side of each square - resist the temptation to overfill! If they are overfilled, your dumplings won't seal. Put filling on all 15 of the wrappers before starting to fold them. When ready to fold, keep a little bowl of warm water next to you to use for moistening your fingers. Use a wet finger to moisten the perimeter of each wonton square, then fold one side over onto the other and seal to make a triangle. Then, fold in the arms of the triangle and press them together with a little water. Set on a parchment lined baking sheet or plate. Once you have assembled the first 15, continue with another set of 15 and so on until you have used all your filling.", "To fry the dumplings, heat a pan to medium-high, add enough oil to coat the bottom. Put in one layer of dumplings, cover the pan and cook a couple of minutes until dark golden. Flip and cook the dumplings on the other side for another minute or two until golden. Continue, adding more oil if needed, until all the dumplings are cooked.", "If you'd like to bake the dumplings instead, heat your oven to 400F. Grease 1-2 baking sheets. Lay the dumplings out on the baking sheets, brush them all lightly with oil, then bake for 12-15 minutes, until golden brown.", "Serve warm with dipping sauce. To make the dipping sauce, just whisk together the soy sauce, vinegar, maple syrup, and tsp. of ginger.", "If you don't want to make all the dumplings at once, they freeze really well. (Then you can use them later in soup!) Lay a batch in a single layer on a parchment lined baking sheet. Place in the freezer (finding room is never an easy task!) and freeze for an hour or two until hard. Then, transfer them to a freezer bag or container and freeze until ready to cook. You can cook them straight from being frozen, without defrosting."] | food52.com/recipes/10931-broccoli-ginger-dumplings | 0Gathered
| ["Dumplings", "yellow onion", "clove garlic", "ginger", "broccoli", "heavy cream", "fresh ricotta", "salt", "wonton wrappers", "cooking oil", "Dipping sauce", "soy sauce", "rice vinegar", "maple syrup", "ginger"] |
1,399,976 | Dumpling Soup | ["1 Scallions", "1 Carrot", "2 Shitake Mushrooms", "3 Bay Leaves", "10 grams Sliced Scallions", "10 grams Ginger", "Cilantro", "1 Pack of Bibigo Steamed Dumplings", "1 tablespoon Soy Sauce", "2 liters Water"] | ["Put scallion, carrot, garlic, ginger and bay leaves into 2L of water and boil for about 30 minutes.", "Remove the vegetables and add 1 tablespoon of soy sauce.", "Slice mushrooms to a boil.", "Add the frozen dumplings and cook for 3 more minutes. Garnish with mushrooms, scallions and cilantro and serve warm."] | food52.com/recipes/67672-dumpling-soup | 0Gathered
| ["Scallions", "Carrot", "Shitake Mushrooms", "Bay Leaves", "Scallions", "Ginger", "Cilantro", "Soy Sauce", "liters Water"] |
1,399,977 | Strawberry Hard Ice Cream | ["1 can sweetened condensed milk", "1 1/2 pounds local strawberries, chopped and frozen", "1 confident splashes good quality vanilla extract"] | ["Place all ingredients in a high-power blender in the order listed.", "Blend until smooth, using the tamper to push ingredients into the blade. It should be thick like gelato.", "Freeze in a freezable container until firm."] | food52.com/recipes/30152-strawberry-hard-ice-cream | 0Gathered
| ["condensed milk", "local strawberries", "vanilla extract"] |
1,399,978 | Cheesy Tomato Egg Gratin | ["4 tablespoons butter, divided", "3 tablespoons flour", "1 teaspoon kosher salt, divided", "1/4 teaspoon white pepper", "1 1/2 cups milk", "3 tablespoons water", "3-4 cups chopped kale, tough stems removed", "3 medium tomatoes, sliced in half crosswise", "6 extra large eggs, or 7 large eggs", "1 1/4 cups shredded comte or emmental cheese"] | ["Preheat the oven to 375\u00b0. Spray a small casserole dish with vegetable spray and set aside.", "In a small saucepan, melt two tablespoons of butter over medium high heat. Sprinkle the flour, 1/4 teaspoon kosher salt and the white pepper into the melted butter and whisk until well combined and bubbly. Gradually add the milk stirring constantly and scraping the sides. Heat until the mixture begins to bubble and cook for one minute, stirring constantly until it thickens. Remove from heat stir in 1 cup of the cheese until its melty and gooey. Spoon 2-3 tablespoons of the cheese sauce into the bottom of the casserole dish. Set aside.", "In a medium pan with a lid, add the water to the pan and heat over medium high heat until water almost boils. Stir in the kale, sprinkle with 1/4 teaspoon salt, cover with lid and reduce heat to medium-medium low, cooking just until the kale wilts and water has mostly evaporated -- about 2-3 minutes. Transfer the kale to the casserole dish, spreading it evenly over the bottom.", "Remove the watery seeds from the tomatoes and arrange cut side up in the casserole dish. Sprinkle with 1/4 teaspoon salt.", "Whisk the eggs and 1/4 teaspoon salt in a small bowl. Melt 2 tablespoons butter over medium low heat in the pan that you cooked the kale in and add the eggs. Continue to whisk the eggs until you have a very soft scramble, stirring constantly. (Eggs should be very soft and a little wet).", "Evenly divide the scrambled eggs over the tomatoes. Spoon the cheese sauce over the gratin (note: sauce will be very thick) and sprinkle with remaining cheese.", "Bake for 20 minutes, then turn the broiler onto high and cook for 3-4 minutes more until the top begins to brown. Let the gratin rest for 5 minutes before serving."] | food52.com/recipes/41001-cheesy-tomato-egg-gratin | 0Gathered
| ["butter", "flour", "kosher salt", "white pepper", "milk", "water", "chopped kale", "tomatoes", "eggs", "comte"] |
1,399,979 | Chocolate And Fennel Seed Mini-Cakes | ["1 cup all-purpose flour", "1/4 cup cocoa powder", "1/4 cup ground almonds", "1 tablespoon dry-toasted and ground fennel seeds", "1 pinch salt", "3 eggs", "1/2 cup vegetable oil (eg, sunflower, canola)", "1/2 cup yogurt, well-stirred and lumps removed", "1 cup caster sugar", "2 teaspoons vanilla extract", "Cream Cheese"] | ["Pre-heat oven to 180 deg C and grease 4-5 small ramekins. Place the ramekins on a baking tray (or cake tins). Fill the tray/tins with boiling water till the water level is about 1/4-inch high.", "In a medium bowl sift together flour, cocoa powder, almonds, fennel, baking powder and salt. Mix them well with a fork.", "In a bigger bowl whisk together the eggs, sugar, oil, yogurt and vanilla till the sugar dissolves.", "Add the flour mix into the egg mixture (dry into wet) and fold in till just combined. Do not overwork the batter.", "Fill the ramekins about 2/3rds of the way (the batter will rise) and bake for 35-45 minutes or till toothpicks inserted into the centers come out very slightly greasy (not coated in wet batter). I usually start checking after the cakes have baked for 30 minutes.", "Cool the cakes in the ramekins for 15 minutes before placing them on a cooling rack.", "Top each mini-cake with large knobs, or classier quenelles, of cream cheese."] | food52.com/recipes/16117-chocolate-and-fennel-seed-mini-cakes | 0Gathered
| ["flour", "cocoa powder", "ground almonds", "salt", "eggs", "vegetable oil", "yogurt", "caster sugar", "vanilla", "Cream Cheese"] |
1,399,980 | Flakey, Cream-Cheese Tart With Mixed Berries | ["Pate brisee (flakey tart crust) with cream cheese", "5.5 ounces Cake flour, unsifted", "6.5 ounces All-purpose flour, unsifted", "8 tablespoons Butter, unsalted, frozen, cut into 1-inch cubes", "3.5 ounces Farmer cheese, or Philadelphia cream cheese", "1/8 teaspoon Baking powder", "1/4 teaspoon Sea salt", "2 teaspoons White vinegar, or white wine vinegar", "Cold water, as needed", "2 tablespoons Heavy cream", "Filling", "8 ounces Heavy cream, at least 30% fat, whipped to medium-firm peaks", "4 ounces Raspberries", "4 ounces Bluberries", "4 pieces Apricot"] | ["I used the rolling-pin method; meaning, the butter and flour was combined by pressing and rolling the butter into the flour mixture as compared to the Food Processor Method, where the ingredients are pulsed.", "Combine the two flours, place the butter cubes on top of the flour mixture and with the cold rolling-pin, roll and press the butter pieces into the flour mixture a few times, back and forth. Gather the resulting \"dough\" into a cold bowl and freeze it for 20 minutes", "Repeat the above process two more times; the second time add the cheese and heavy cream and incorporate it into the dough with your hand. The dough should be placed into the freezer after each step for 15 minutes.", "If not used immediately, divide the dough into two, wrap both doughs with a plastic wrap, on top of that with a foil wrap, press them into a disk and freeze it.", "If used immediately, pre-heat the oven to 450F; prepare the lower third shelf of the oven for accepting the baking pan", "Roll the dough into a circle (about two inch larger in diameter than the tart pan). I used a 9 inch pan and rolled the dough into a 12-inch diameter circle. Note: you do not need to roll this dough between two parchment papers, because the cream cheese holds the dough together nicely, without sticking", "Butter the tart pan with the removable bottom.", "Roll the dough around the rolling-pin, place the buttered tart pan under the rolling-pin, and unwrap the dough into the pan. Make sure to press the dough into the bottom, the corners and sides of the pan. Cut the access dough; you can use it for decorations. You could also fold it back into the pan for reinforcing the sides of the tart shell.", "Pick the bottom of the dough with a fork all around, then cover it with a foil paper and place either store-bought pie weighs, or use beans or rice on the foil to prevent the dough from puffing up.", "Reduce the oven temperature to 400F and blind bake the dough for 20 minutes.", "Remove the weighs and the foil paper and bake the dough for another 15 minutes, until it reaches a nice reddish-brown color", "Let the tart shell cool for 20 minutes and prepare a \"sealer\". Two tablespoons apricot jam, diluted with 2 tablespoons water and let it boil once, then strain it. Note: you can use a liqueur instead of the water, if you so desire for the taste.", "Paint the bottom of the prebaked tart shell with the sealer, using a pastry brush", "Spread a thin layer of whipped cream on the bottom of the tart shell", "You are ready to arrange the fruit medley (raspberries, blueberries and apricots sliced to 1/4 inch) on top of the whipped cream, decoratively (see photo). Brush the top of the fruits with the left over sealer."] | food52.com/recipes/13097-flakey-cream-cheese-tart-with-mixed-berries | 0Gathered
| ["brisee", "flour", "flour", "Butter", "Farmer cheese", "Baking powder", "salt", "White vinegar", "water", "Heavy cream", "Filling", "Heavy cream", "Raspberries", "Bluberries", "Apricot"] |
1,399,981 | Baja Chicken Kale Salad With Avocado Lime Dressing | ["Salad", "2 tablespoons avocado oil", "2 pieces chicken breast, sliced", "1 teaspoon chili powder", "1 teaspoon cumin powder", "1 teaspoon garlic powder", "2 tablespoons lime juice", "1/2 teaspoon himalayan salt", "1/2 teaspoon ground black pepper", "6 cups baby kale leaves", "1 1/2 cups cooked black beans", "1 1/2 cups cooked corn kernels", "4 pieces green onion, sliced", "1 piece avocado, sliced", "1 handful tortilla chips", "Avocado Lime Dressing", "1 piece avocado", "1 handful cilantro", "1 piece garlic", "1/4 cup coconut milk", "3 tablespoons lime juice", "1 teaspoon pure maple syrup", "1 teaspoon sriracha hot sauce", "1/2 teaspoon himalayan salt"] | ["Heat oil in a large pan over medium-high heat. Add the chicken and brown on all sides, about 3 minutes. Reduce heat to medium-low and stir in the chili powder, cumin, garlic powder, salt and pepper.", "Add juice of 1 lime and cook for about 10 more minutes until the chicken is cooked. Set aside", "blend all ingredients in a high-speed blender until smooth", "In a large bowl combine kale, black beans, corn, green onions and avocado. Drizzle with the dressing and toss to combine. Top with chicken and tortilla chips"] | food52.com/recipes/78535-baja-chicken-kale-salad-with-avocado-lime-dressing | 0Gathered
| ["Salad", "avocado oil", "chicken", "chili powder", "cumin powder", "garlic", "lime juice", "salt", "ground black pepper", "baby kale leaves", "black beans", "corn kernels", "green onion", "avocado", "handful tortilla chips", "Avocado", "avocado", "handful cilantro", "garlic", "coconut milk", "lime juice", "maple syrup", "hot sauce", "salt"] |
1,399,982 | Whole Beet Soup With Lentils And Cumin | ["1/2 - 1 bunches young beets (about 1lb root, 1 cup chopped stems, 1 cup chopped leaves)", "1 tablespoon cooking fat or oil", "3 shallots or small cooking onions", "5 cloves of garlic, minced", "1 tablespoon cumin", "2 tablespoons tomato paste", "2 medium carrots, grated", "2 liters meaty stock, beef or pork is ideal", "1/2 cup dry french (puy) lentils", "salt, lemon juice, sugar, to taste", "sour cream for garnish (optional)"] | ["To prepare beets, trim, peel, and coarsely grate the beet roots. Then separate the stems from the leaves and chop separately.", "In a large pot or dutch oven, over medium heat, melt the fat or oil. Saute onions and garlic with a few pinches of salt until very soft, add cumin and cook another few minutes. Add tomato paste and a few tbsp. of the stock, combine and cook for another few mintes. Add the grated beet roots and carrots and saute until soft, about 10 minutes.", "Add the rest of the stock and bring to a boil over high heat. Add lentils and beet stems. Lower heat to medium-low and simmer for about 45 minutes to an hour, until lentils are cooked through.", "Adjust seasoning with salt and lemon juice. Taste the soup again and if necessary, add sugar, a couple of teaspoons at a time until the soup tastes balanced with a hint of sweetness. It doesn't take a lot of sugar, but makes a huge difference.", "Add chopped beet greens and stir to wilt. Serve hot with sour cream."] | food52.com/recipes/16738-whole-beet-soup-with-lentils-and-cumin | 0Gathered
| ["young beets", "cooking fat", "shallots", "garlic", "cumin", "tomato paste", "carrots", "liters meaty stock", "lentils", "salt", "sour cream"] |
1,399,983 | Toasted Garbanzo Beans | ["2 cups Cooked garbanzo beans", "2 tablespoons Good olive oil", "3 teaspoons Freshly ground black pepper", "1 teaspoon Ground cumin"] | ["Cook the beans according to package, or skip this step if using canned beans.", "Preheat your oven to 325 degrees (F).", "Spread the beans out on a paper towel lined baking sheet and then cover with another paper towel. The cooked beans need to be as dry as possible.", "I remove the skins at this point. It's very time consuming removing the skin one bean at a time, but rolling them around under the paper towel helps loosen things up. Either way, it takes some time. A survey of other toasted bean recipes reveal this as a point of contention among cooks; however, I prefer the beans completely naked. The choice is yours.", "Combine olive oil, cumin, and black pepper (or any other spices you're using) with a little salt in a mixing bowl.", "Toss the cooked, dry and cleaned beans with the olive oil and spices.", "Spread in an even layer on a baking sheet. \r\nBake at 325 (F) for thirty minutes.", "Toss every ten minutes and return to the oven until golden and crunchy on the outside, and creamy in the center. If they turn brown, they're burnt. (Which you may or may not find troubling. I've eaten many a jar-full of 'burnt' beans without apology.)", "Serve hot right out of the oven, or store in a jar at room temperature for up to a week. If they last that long."] | food52.com/recipes/34789-toasted-garbanzo-beans | 0Gathered
| ["beans", "olive oil", "Freshly ground black pepper", "Ground cumin"] |
1,399,984 | Saucy Chicken | ["4 pounds Chicken - whole, organs and neck removed", "1 Head of Garlic", "Olive Oil - A lot of it!", "Course Sea Salt", "Pepper", "Garlic Powder", "French Baguette", "Lemon (Optional)", "Orange (Optional)"] | ["Pre-heat oven to 430 degrees.", "Rinse chicken all over with water (including inside the cavity).", "Dry and place breast-side down in a roasting pan that leaves about 1 inch of space on the sides of the chicken.", "Pour olive oil liberally over the entire back of the chicken.", "Liberally add salt, pepper, and garlic powder to the entire back of the chicken.", "Turn the chicken breast-side up.", "Pour olive oil liberally over the entire breast-side of the chicken.", "Liberally add salt, pepper, and garlic powder to the entire breast-side of the chicken.", "Using a sharp knife, cut the garlic head in half horizontally, and place both halves in the cavity of the chicken. Add a few cloves of minced garlic into the olive oil bath.", "Do not tie its legs.", "If you want a more citrusy taste, cut a lemon or orange in half horizontally, squeeze some of the juice into the cavity of the chicken and then place the halves into the cavity.", "Double check that there is enough olive oil at the bottom of the pan. It should be about an inch.", "Place into the oven and bake for 1 hour. Oil should be sizzling and popping with a brown caramel color once the chicken is done. The legs should also move freely.", "Move it to the table, let it rest for 5 minutes and carve.", "Once you have carved the chicken, move the bath of bubbling garlicky olive oil to the table, and let your guests dip the French Baguette right into the leftover sauce."] | food52.com/recipes/39154-saucy-chicken | 0Gathered
| ["Chicken", "Garlic", "Olive Oil", "Salt", "Pepper", "Garlic", "Lemon", "Orange"] |
1,399,985 | Tic Tac Toe Tartine With Red Radishes | ["1 slice whole wheat bread, crusts removed, trimmed into a square", "2 tablespoons farmer's cheese", "1 sheet of seaweed, cut into thin strips", "1 radish, cut into thin round slices", "1 scallion, cut into very narrow strips", "kosher salt"] | ["Spread farmer's cheese on bread, covering to edge.", "Carefully frame the bread with the strips of seaweed, making a tic tac toe board.", "Carefully place the radish rounds in the tic tac toe boxes, making whatever pattern you wish. In the boxes that don't have radish rounds, use the scallion slices to make xes.", "Sprinkle with salt, and pepper after you take the picture. Admire and enjoy!"] | food52.com/recipes/6638-tic-tac-toe-tartine-with-red-radishes | 0Gathered
| ["whole wheat bread", "'s cheese", "radish", "scallion", "kosher salt"] |
1,399,986 | Caramelized Balsamic Gelato | ["Cream Custard Base", "6 Large Egg Yolks", "1.75 cups Whole Milk", "1 cup Heavy Cream", "Balsamic Caramel Sugar", "1.5 cups Superfine Sugar", "4.5 tablespoons Aged Balsamic Vinegar"] | ["In a medium sauce pot over medium heat, heat cream and whole milk to a slight scald. Set aside.", "Crack and separate egg yolks into a large metal bowl. Beat slightly to break up and set aside.", "Temper a small amount of hot cream into eggs to even the temperature and prevent burning. Add remaining cream very slowly in 3 or 4 portions, stirring the entire time for even blending.", "Place your bowl over a large sauce pot of just simmering water to cook. Cook 8 to 12 minutes until the custard begins to thicken, scraping and skimming the bottom and sides with a rubber spatula to prevent burning and \"scrambled eggs.\" The desired consistency will cling lightly to the spatula and hold a line drawn through it with your finger (on the spatula.) Remove from heat.", "Strain the cooked custard to remove any lumps. Cover with plastic wrap in contact with the surface and set aside.", "In a small to medium sauce pot over medium high heat, heat sugar to melting, washing down the sides with water with a pastry brush as needed to prevent crystals forming.", "Cook until the sugar begins to turn a medium golden brown. Working as quickly as you can, swirl once and add your vinegar all at once. Swirl again to mix and douse the bottom of the pot in icy water to stop cooking.", "Slowly pour the caramel into the cream base, stirring to prevent overheating. Continue stirring until all of the caramel has disolved and you have a nice even light coffee color.", "Strain your completed custard one final time and place in the fridge near the back overnight for cold hydration.", "Pour chilled custard into your ice cream or gelato machine and churn on low speed for 10 to 15 minutes until it looks like soft serve. Pour into a freezer safe container and chill to set 4-6 hours.", "Enjoy!"] | food52.com/recipes/5445-caramelized-balsamic-gelato | 0Gathered
| ["Cream Custard Base", "Egg Yolks", "Milk", "Heavy Cream", "Caramel Sugar", "Sugar", "Vinegar"] |
1,399,987 | Savory Asian Pear, Onion And Fennel Galette | ["Dough", "1/2 pound cold unsalted butter, cut into 1/2\" pieces", "2 cups all-purpose flour", "1 teaspoon kosher salt", "1/4 cup ice water", "Pear, Onion and Fennel Filling", "2 medium yellow onions, peeled and thinly sliced cross-wise", "1 small/medium fennel bulb, outer layer removed, and white/light green parts thinly sliced crosswise (discard dark green parts)", "3 large, ripe but firm Asian pears (I used Shinko variety), peeled, cored and cut into thin slices", "1 tablespoon unsalted butter", "2 tablespoons extra virgin olive oil", "1/2 teaspoon kosher salt", "1/4 cup dry sherry", "1 tablespoon finely chopped fresh rosemary", "6 ounces Brie (a mild, double-cream works best)", "1 cup grated Manchego cheese", "1 egg", "1 tablespoon water", "Salt and freshly ground pepper"] | ["Put the flour and salt in a food processor and pulse a few times to combine.", "Add the butter, tossing quickly to coat each piece with flour to prevent pieces from sticking together. Pulse until combined, and mixture is the texture of course sand.", "Add the ice water with the motor running. Process until dough comes together, stopping before it becomes a solid mass.", "Turn contents onto a clean work surface and press together with your hands, forming a ball, and then flatten into a rough disk.", "Cover dough in plastic wrap and refrigerate for at least an hour, or up to 2 days.", "Heat butter and olive oil in a large saute pan over medium-high heat.", "Add onions and fennel to pan and saute until soft and translucent, stirring occasionally, about 15-20 min. Add 1/2 tsp. kosher salt.", "When liquid from onions has evaporated and mixture is beginning to brown around edges and stick to bottom of pan, add sherry to deglaze the pan, scraping the brown bits from the bottom of the pan with a wooden spoon.", "Reduce heat to low and add pears and rosemary, tossing with wooden spoon to combine. Cook for 1-2 minutes until flavors combine and pears begin to soften slightly. Add ground pepper and more salt to taste. Remove pan from heat and set aside.", "Preheat oven to 450 degrees.", "Roll out the dough on a lightly floured surface with a rolling pin into a free-form circle, about 10-12\" in diameter. Transfer the dough to the center of a baking sheet.", "Remove the rind from Brie, and spread it in an even layer onto the dough leaving a 1 1/2 inch border on the outside.\r\nSpread pear and onion mixture over brie, and top with grated Manchego.", "Fold the border over the filling, gently pinching to form soft pleats every inch or so all the way around. Shape should be rustic and free-form.", "Make an egg wash by whisking egg and water together in a small bowl. Use a pastry brush to lightly coat the dough of the tart with egg wash.", "Bake the tart in the center of the oven for about 25 minutes, until the crust is golden, and the filling is bubbling with and browned on top. Cool slightly and serve warm or at room temperature."] | food52.com/recipes/10021-savory-asian-pear-onion-and-fennel-galette | 0Gathered
| ["Dough", "butter", "flour", "kosher salt", "water", "Onion", "yellow onions", "fennel bulb", "unsalted butter", "extra virgin olive oil", "kosher salt", "sherry", "fresh rosemary", "Manchego cheese", "egg", "water", "Salt"] |
1,399,988 | Vanilla-Lavender With Rosemary Cotton Candy | ["2 cups granulated sugar", "1/2 cup corn syrup", "1/2 cup water", "1/2 teaspoon edible lavender oil", "1/2 teaspoon vanilla extract", "1 drop purple food coloring", "1 1/2 teaspoons dried crushed rosemary", "1 whisk with the (round wiring) top cut off"] | ["In a heavy-bottomed saucepan on stove top over medium heat, combine sugar, corn syrup and water. Insert a candy thermometer, stirring sugar until it reaches 320 F.", "Remove from heat and pour into a microwaveable glass bowl, adding lavender , vanilla and food coloring.", "Lay parchment paper down on your work space.", "Dip your whisk into sugar mixture and hold it over bowl to let sugar mixture drip back into bowl for a second. Hold whisk above parchment paper and swing it back and forth so that thin strands of sugar fall onto paper. Repeat this a few more times, making a nice little nest of spun sugar (cotton candy).", "Roll cotton candy onto a piece of paper that you've rolled into a long, thin cone or a long lollipop stick. Sprinkle with rosemary. If not eating right away, place cotton candy into a container that is airtight. If not, sugar will begin to melt."] | food52.com/recipes/13867-vanilla-lavender-with-rosemary-cotton-candy | 0Gathered
| ["sugar", "corn syrup", "water", "edible lavender oil", "vanilla", "coloring", "rosemary", "whisk"] |
1,399,989 | Spanish Tortilla | ["2 pounds white or Yukon Gold potatoes, peeled", "Salt", "1 medium onion, chopped", "3 tablespoons olive oil or vegetable oil", "8 eggs", "Freshly ground black pepper", "1/3 cup freshly grated Parmesan cheese", "1 1/2 tablespoons unsalted butter"] | ["Place the potatoes in a medium pot. Cover with water, season with about a tablespoon of salt, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender when prodded with a fork, 20 to 25 minutes. Drain and let cool, then cut into 1/8-inch slices and put them in a large mixing bowl.", "Heat the oven to 400 degrees. Warm 1 1/2 tablespoons oil in a medium pan over medium heat. Add the onions, season with salt, and cook until translucent and lightly browned, about 10 minutes. Scrape the onions into the bowl with the potatoes.", "Lightly whisk the eggs until smooth, then add them to the potatoes and onions, and gently fold everything together. The potatoes should not be sticking together -- make sure the egg separates each slice. Season with salt and pepper and fold once more.", "Set a large nonstick or well-seasoned cast iron pan over medium high heat. Add the remaining 1 1/2 tablespoons oil and the butter. When the butter foams, pour in the potato-and-egg mixture and pat it down so it's even on the top. Sprinkle the cheese on top, let the eggs set around the edges, and transfer the pan to the oven. Bake until the eggs are almost set in the middle and the tortilla is browned around the edges, about 20 minutes.", "Remove the pan from the oven and let it cool on the stovetop. Run a thin spatula or knife around the edge of the tortilla to loosen it, then invert it onto a plate (this may be a 2-person job). If you'd like to serve the tortilla warm, invert it while it's still warm. Slice and serve. If you'd like to serve it with garlic mayonnaise, I won't argue."] | food52.com/recipes/24011-spanish-tortilla | 0Gathered
| ["white", "Salt", "onion", "olive oil", "eggs", "Freshly ground black pepper", "Parmesan cheese", "unsalted butter"] |
1,399,990 | Winter Greens And Apple Salad With Hard-Boiled Eggs | ["Pomegranate Vinaigrette", "2 cloves garlic", "3 tablespoons apple cider vinegar", "1 tablespoon pomegranate molasses", "1/4 cup olive oil", "1 tablespoon freshly grated pecorino cheese", "salt and pepper to taste", "Winter Greens and Apple Salad with Hard-Boiled Eggs", "2-3 large eggs (depending on how much egg you want)", "1 large head of frisee, separated from the core (about 3 cups)", "2 cups baby spinach greens (arugula works well here too!)", "3 scallions, thinly sliced", "2 apples, cored and thinly sliced with the peels left on (Fugi works great here!)", "2 tablespoons pecorino cheese"] | ["Peel and smash the garlic cloves. Chop up and place in the bowl of a mortar and pestle. Sprinkle on a pinch of salt, and smash up vigorously with the pestle until the garlic cloves start to liquify and become somewhat smooth.", "With the pestle, a small whisk or a fork, stir in the vinegar and pomegranate molasses until well combined. Gradually whisk in the olive oil, followed by the cheese. Salt and pepper to taste.", "Set aside until the salad is made.", "Place the frisee and baby spinach in a medium bowl.", "Hard boil the eggs to where they are just barely hard boiled (10-12 minutes). Drain and peel as quickly as you can handle the eggs. While still warm to the touch, grate into the bowl with the frisee and spinach using the largest holes on the grater and toss.", "Quickly add the apples, scallions and pecorino. Add the dressing and toss so that everything is lightly covered. Adjust for salt and pepper and serve."] | food52.com/recipes/8916-winter-greens-and-apple-salad-with-hard-boiled-eggs | 0Gathered
| ["Vinaigrette", "garlic", "apple cider vinegar", "pomegranate molasses", "olive oil", "freshly grated pecorino cheese", "salt", "Winter", "eggs", "head of frisee", "baby spinach greens", "scallions", "apples", "pecorino cheese"] |
1,399,991 | Mb'S Infamous Pea Salad | ["12 ounces Frozen green peas, thawed to barely room temperature", "4 ounces Sliced pimiento or roasted red peppers, drained well", "1/4 cup Sweet pickle relish", "1 Small white onion, finely chopped", "1 teaspoon Coarse ground salt", "1 tablespoon Coarse ground black pepper", "1-1/2 cups Shredded sharp or extra sharp Cheddar cheese", "3/4 cup Mayonnaise", "1 tablespoon Paprika [optional garnish]"] | ["In a medium mixing bowl, gently stir together peas, pimientos, pickle relish, onion, salt and pepper. Add cheese and 3/4 cup mayonnaise; fold together just until ingredients are moistened, adding more mayonnaise as needed. Place salad in serving bowl. If desired, sprinkle 1-2 tablespoons cheese and paprika over top to garnish.", "Notes: This salad can be prepared up to 1 day ahead. Garnish just before serving.\r\n\r\nNo, the peas are NOT cooked; they just need to be thawed to facilitate easy mixing. [This is usually the first question asked when I give out this recipe.]\r\n\r\nWhen recipe is doubled or tripled, it can serve a crowd."] | food52.com/recipes/18297-mb-s-infamous-pea-salad | 0Gathered
| ["green peas", "pimiento", "Sweet pickle relish", "white onion", "ground salt", "ground black pepper", "Cheddar cheese", "Mayonnaise", "Paprika"] |
1,399,992 | Roasted Delicata, Apple And Arugula Salad With Avocado And Lemon Vinaigrette | ["For the squash", "2 Delicata squash, halved, seeds removed and cut into 1 inch slices (No need to peel! The skin is the best part :))", "1 tablespoon Honey", "1 pinch Red pepper flakes", "A goog slug of olive oil", "Salt and pepper, to taste", "For the salad", "5 ounces Arugula", "1 Honey crisp apple, thinly sliced", "1 Avocado, thinly sliced", "1/2 cup Toasted almonds, chopped", "1/2 cup Pecorino, shaved (optional)", "1 Lemon, zest and juice", "1/4 cup Extra Virgin Olive Oil", "Salt and pepper to taste"] | ["Preheat oven to 425 degrees. Place delicata on a parchment lined sheet tray and drizzle with olive oil, honey, salt, pepper and red pepper flakes. Gently toss and spread the squash in one layer for even cooking. Roast for 35-40 minutes, being sure to flip halfway through. You want the squash to be well caramalized on the outside, yet soft in the middle. Set aside to cool.", "While the squash is cooling, prepare the vinaigrette by whisking together lemon juice and olive oil in a bowl. Season with salt and pepper to taste and set aside.", "When you are ready to eat, layer cooled squash with arugula, avocado, apple slices, toasted almonds, shaved Pecorino (optional) and lemon zest. Dress the whole salad with vinaigrette to taste and gently toss. Enjoy!"] | food52.com/recipes/77814-roasted-delicata-apple-and-arugula-salad-with-avocado-and-lemon-vinaigrette | 0Gathered
| ["Honey", "Red pepper", "olive oil", "Salt", "salad", "Arugula", "Honey crisp apple", "Avocado", "almonds", "Lemon", "Olive Oil", "Salt"] |
1,399,993 | Chocolate Hamantaschen | ["For the dough:", "1 3/8 cups (140 grams) oat flour", "3/8 cup (56 grams) rice flour", "3/4 cup (150 grams) sugar", "1/4 teaspoon salt", "1/8 teaspoon baking soda", "7 tablespoons (100 grams) unsalted butter, softened", "3 tablespoons (40 grams) cream cheese", "1 large egg", "1 teaspoon pure vanilla extract", "For the filling:", "6 tablespoons (85 grams) unsalted butter", "4 ounces (115 grams) unsweetened chocolate, coarsely chopped", "3/4 cup (150 grams) sugar", "1 teaspoon pure vanilla extract", "1/4 teaspoon salt", "2 large eggs, cold", "2 tablespoons (20 grams) white rice flour", "2/3 cup (115 grams) semisweet chocolate chips", "1 whole (or partial) nutmeg, optional, for topping"] | ["To make the cookie dough, put the oat and rice flours, sugar, salt, and baking soda in the bowl of a food processor fitted with the steel blade. Pulse to blend. Add the butter, cream cheese, egg, and vanilla. Process until well blended: The mixture may come to a ball before it begins to spread out again in the bowl. The dough will be very soft and sticky.", "Scrape half of the dough onto a sheet of parchment paper and spread it roughly. Cover with a large sheet of plastic wrap. Use a rolling pin and very gentle pressure to roll and smooth it to an even thickness of 1/8-inch. Slide the dough (including the parchment and the plastic wrap) onto a baking sheet and refrigerate for at least 2 hours, preferably overnight. Repeat with the remaining dough and slide it on top of the first piece.", "Meanwhile, to make the filling, melt the butter with the unsweetened chocolate in a stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until the mixture is melted and smooth. Remove the bowl from the skillet. Stir in the sugar, vanilla, and salt. Stir the eggs in one at time. Stir in the rice flour. Stir briskly with a spatula until the mixture is thick and smooth and glossy pulls away from the sides of the bowl. Let cool. Stir in the chocolate chips. Refrigerate until needed.", "Position racks in the upper and lower thirds of the oven and preheat the oven to 325\u00b0 F.", "Remove one sheet of dough from the fridge. Flip it parchment side up. Peel off the parchment and place it on the counter next to the dough. Grasp the plastic wrap and flip the dough back onto the parchment. Peel off the plastic wrap. Working quickly, cut out 3-inch or 2 1/2 -inch cookies and place them 1/2 inch apart on the lined pans. (If the dough becomes too soft to handle, slide it onto a pan and return to the fridge to firm up.) For 3-inch cookies, scoop and place a heaping (13-gram) teaspoonful of filling in the center of each cookie; for 2 12-inch cookies use a rounded teaspoon (11 grams). Bring 3 sides of each cookie up to partially cover the filling and press the edges together to seal them-the dough is quite sticky so that the seam will not open up in the oven! If the dough gets too soft to handle, put the pan in the fridge to firm it up. Repeat with the second sheet of dough.", "Bake for 20 to 25 minutes, or until the cookies are golden brown. Rotate the pans from top to bottom and front to back about halfway through the baking time to ensure even baking.", "While the cookies are baking, press all of the dough scraps together and reroll them between parchment and plastic wrap. Chill until firm enough to cut and fill. Since there is no gluten in the dough, you can reroll scraps as many times as you like without making the cookies tough.", "Set the pans, or just the liners on rack to cool. I like to serve them with a little nutmeg grated directly over the top. Cool cookies completely before stacking of storing. Cookies are best on the day they are made, but they keep for 2 to 3 days in an airtight container."] | food52.com/recipes/42043-chocolate-hamantaschen | 0Gathered
| ["flour", "rice flour", "sugar", "salt", "baking soda", "unsalted butter", "cream cheese", "egg", "vanilla", "butter", "unsweetened chocolate", "sugar", "vanilla", "salt", "eggs", "white rice flour", "chocolate chips", "nutmeg"] |
1,399,994 | Heirloom Tomato, Onion And Avocado Salad | ["1 lg. red onion, thinly sliced", "3 med. heirloom tomatoes, 1\" pieces", "1/2 cup finely chopped fresh basil leaves", "5 raw garlic cloves, crushed", "1/2 cup raw apple cider vinegar", "1/4 cup olive oil", "sea salt to taste", "1-2 med. ripe avocado, cut in sm. cubes"] | ["Over a large glass bowl, use a mandolin slicer to cut thin slices of onion.", "On a cutting board, chop the heirloom tomatoes in approx. 1\" pieces. Add to bowl.", "Finely chop the fresh basil leaves and add to the bowl.", "Crush the fresh garlic cloves in a garlic press or with the back of a lg. knife. Add to the bowl.", "Pour in the apple cider vinegar and the olive oil, mix well. Salt to taste.", "Dice up the avocado in small pieces so there is plenty to go around/ or use 2 avocados, depending on your preferences. Add this ingredient last because ripe avocados look damaged and mushy if they get stirred to roughly.", "Serve cold."] | food52.com/recipes/5924-heirloom-tomato-onion-and-avocado-salad | 0Gathered
| ["red onion", "heirloom tomatoes", "fresh basil", "garlic", "apple cider vinegar", "olive oil", "salt", "avocado"] |
1,399,995 | Greek Lamb Burgers With Yogurt & Cucumber Tzatziki Sauce | ["lamb burgers", "1 1/2 to 1 3/4 lbs. ground fresh organic lamb", "1 small onion, minced", "1 garlic clove, minced", "3 tablespoons or so of finely chopped fresh mint leaves", "3 tablespoons or so of finely chopped fresh flat leaf parsley", "sea salt and pepper to taste", "olive oil for brushing", "fresh pita bread or naan bread", "red and white butter lettuce, washed and dried", "paper-thin tomato slices (if desired)", "yogurt & cucumber tzatziki sauce", "1 garlic clove, minced", "1 large seedless cucumber, peeled and seeds removed", "16 ounces or so of plain greek yogurt", "sea salt to taste"] | ["To make the sauce, slice and chop the cucumber into a fine mince.", "Place in a sieve and squeeze the liquids out to drain and place in a deep bowl.", "Add the minced garlic and the yogurt and blend well. Season with salt to taste.", "Cover and refrigerate for about an hour or so before serving.", "For the burgers, place the ground lamb into a large deep bowl and break it up a bit with your hands, cover with plastic wrap and set aside at room temperature.", "In a small skillet, add the minced onion and garlic and a drizzle of olive oil, season lightly with salt and pepper to taste. Saute this mixture until fragrant and softened.", "Remove from the heat and set aside until cooled. Once cooled, add this mixture to the ground lamb and mix well.", "Season this with salt and pepper to taste. Add the chopped mint and parsley and blend well but be careful not to overwork the meat.", "Cover and set aside until ready to grill. Start your grill and try using natural and non-chemical grill products. (Note: I prefer grilling all my foods over natural charcoal and wood versus gas grills, I find a noticeable difference in flavor depth and color of the finished product.)", "Once the grill up to heat and starting and the coals are beginning to turn to ash.\r\n\r\nForm the ground lamb into individual burgers (size and thickness to your personal taste.) and set on a large platter; brush each one lightly with olive oil.", "Grill the lamb burgers for about 3 minutes a side or so (depending on size and thickness) for medium rare to medium. Remove immediately and set aside to rest.", "Place the pita bread or naan bread on the grill and toast until there are light grill marks and the bread begins to crisp a bit (watch carefully as they will toast very quickly on the hot grill.)", "Remove from the heat and serve the lamb burgers folded inside the grilled pita or naan bread with plenty of lettuce and tzatziki sauce on top and extra tzatziki on the side for dipping."] | food52.com/recipes/28660-greek-lamb-burgers-with-yogurt-cucumber-tzatziki-sauce | 0Gathered
| ["lamb burgers", "lamb", "onion", "garlic", "mint leaves", "flat leaf parsley", "salt", "olive oil", "fresh pita bread", "red", "paper", "cucumber", "garlic", "cucumber", "greek yogurt", "salt"] |
1,399,996 | Delicious Healthy Guacamole | ["1 piece ripe avocado (Hass or Gwen avacado)", "0.5 tablespoons lemon juice", "2 pieces cloves of garlic (1 clove per half avocado)", "1 pinch salt", "1 pinch black pepper to taste"] | ["Crush the garlic in a stone pounder or cut very finely and crush with a spoon in a bowl to make the garlic soft.", "Squeeze the lemon in a small bowl.", "Half the avocado and put in a bowl. Crush the avocado until smooth.", "Add the garlic and stir.", "Start with about half tbsp of lemon and stir. Taste to see if it requires more lemon.", "Add salt and pepper to taste."] | food52.com/recipes/72442-delicious-healthy-guacamole | 0Gathered
| ["avocado", "lemon juice", "garlic", "salt", "black pepper"] |
1,399,997 | Strawberry, Almond And Goat Cheese Salad | ["1- 1/2 cups loosely packed organic greens, cleaned and torn into bite-size pieces", "3-4 trimmed and sliced (preferably organic) strawberries", "about 8 whole almonds, toasted (I used Marcona almonds with sea salt)", "crumbled Boucheron (or other goat's) cheese", "freshly ground black pepper", "a generous drizzle of aged balsamic vinegar", "about 1 tablespoon of your best olive oil"] | ["Place the salad greens on your serving plate and arrange the sliced strawberries on top. Add the almonds and the cheese and then fresh pepper from a few twists of your pepper mill. Drizzle all over with the aged balsamic, and then add the olive oil."] | food52.com/recipes/4843-strawberry-almond-and-goat-cheese-salad | 0Gathered
| ["strawberries", "almonds", "Boucheron", "freshly ground black pepper", "balsamic vinegar", "olive oil"] |
1,399,998 | Basil Ginger Cocktail | ["Basil Ginger Syrup", "8 ounces Water", "3/4 cup Sugar", "1 tablespoon Sliced Ginger", "6-8 Basil Leaves", "Gin and Ginger Cocktail", "1 Part Gin, Hendricks or DIY Gin", "1 Part Basil Ginger Syrup", "1 Part Lillet", "Splash of Tonic", "Basil Leaf for Garnish"] | ["Combine 8 ounces of water with 3/4 cup sugar in a medium saucepan over medium heat and stir until dissolved. Remove from heat.", "Add sliced ginger, about a thumb size worth, and 6-8 basil leaves.", "Let steep for 30 minutes. Remove basil and ginger.", "In a shaker filled with ice, combine gin, basil ginger syrup and Lillet.", "Shake vigorously. Pour over ice in a low-ball glass. Add tonic and garnish."] | food52.com/recipes/34898-basil-ginger-cocktail | 0Gathered
| ["Basil", "Water", "Sugar", "Ginger", "Basil", "Gin", "Gin", "Syrup", "Lillet", "Basil"] |
1,399,999 | Bay Scallop Ceviche With Grapefruit And Avocado | ["1/2 pound bay scallops", "1/2 grapefruit, peeled and cut into segments, reserving juice", "2 tablespoons red onion, finely chopped", "1/2 yellow pepper, finely minced", "1/2 red pepper, finely minced", "1 tablespoon jalepeno, seeded and finely chopped", "juice of 1-2 limes", "2 tablespoons ketchup", "1 avocado, peeled and cubed", "1 tablespoon cilantro, chopped", "2 tablespoons scallion, chopped", "salt and white pepper to taste"] | ["In a non reactive bowl, place the scallops, grapefruit, onion, peppers, jalepeno, lime juice, ketchup and reserved grapefruit juice. Stir gently to combine. Season with salt and pepper. Cover and place in refrigerator for at least 30 minutes (or may be kept overnight). When ready to serve, add avocado and scallion. Serve with tortilla chips.", "Note: Sea scallops may be substituted for bay but should be cut into quarters."] | food52.com/recipes/3053-bay-scallop-ceviche-with-grapefruit-and-avocado | 0Gathered
| ["bay scallops", "reserving juice", "red onion", "yellow pepper", "red pepper", "jalepeno", "ketchup", "avocado", "cilantro", "scallion", "salt"] |