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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "mashed bananas", "quanity": "1 ½", "unit": "cups" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking soda", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "2 ⅛", "unit": "cups" }, { "name": "butter", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "buttermilk", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "confectioners' sugar", "quanity": "3 ½", "unit": "cups" } ]

[ " Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan.\n", " Make cake: Mix mashed bananas with lemon juice in a small bowl. Mix flour, baking soda, and salt in a medium bowl.\n", " Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.\n", " Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.\n", " Spread frosting on cooled cake.\n" ]

{ "Calories": "453", "Carbs": "69g", "Fat": "18g", "Protein": "5g" }

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

[ { "name": "fresh green beans, trimmed", "quanity": "8", "unit": "ounces" }, { "name": "low sodium soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "miso paste", "quanity": "½", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "grated fresh ginger root", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame seeds, toasted", "quanity": "1", "unit": "tablespoon" } ]

[ " Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.\n", " Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.\n" ]

{ "Calories": "45", "Carbs": "7g", "Fat": "1g", "Protein": "2g" }

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

[ { "name": "egg", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "bread, crumbled", "quanity": "2", "unit": "slices" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "ketchup", "quanity": "1", "unit": "cup" }, { "name": "beef bouillon", "quanity": "1", "unit": "cup" }, { "name": "vinegar", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat oven to 350 degrees F (175 degrees C).\n", " Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish.\n", " Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes.\n", " Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.\n" ]

{ "Calories": "160", "Carbs": "17g", "Fat": "6g", "Protein": "9g" }

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

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "water", "quanity": "3/4", "unit": "cup" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "corn chips", "quanity": "4", "unit": "(2.5 ounce) packages" }, { "name": "shredded lettuce", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh tomato", "quanity": "1", "unit": "" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "salsa", "quanity": "⅓", "unit": "cup" } ]

[ " Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.\n", " Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge. Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips. Serve in the bag and eat using a fork.\n" ]

{ "Calories": "902", "Carbs": "54g", "Fat": "61g", "Protein": "35g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "water, divided", "quanity": "1 ¾", "unit": "cups" }, { "name": "pineapple chunks, drained (juice reserved)", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "½", "unit": "cup" }, { "name": "orange food color", "quanity": "2", "unit": "drops" }, { "name": "cornstarch", "quanity": "¼", "unit": "cup" }, { "name": "self-rising flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "skinless, boneless chicken breast halves - cut into 1-inch cubes", "quanity": "8", "unit": "unknown" }, { "name": "vegetable oil for frying", "quanity": "1", "unit": "quart" }, { "name": "green bell pepper, cut into 1-inch pieces", "quanity": "2", "unit": "unknown" } ]

[ " Combine 1 ½ cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring to a boil over medium heat; set aside.\n", " Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened.\n", " Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter.\n", " Add chicken pieces; stir until well coated.\n", " Heat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in preheated oil until golden, about 10 minutes; remove and drain on paper towels.\n", " Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "639", "Carbs": "56g", "Fat": "18g", "Protein": "59g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "grapeseed oil, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "carrots, chopped", "quanity": "5", "unit": "medium" }, { "name": "leeks, diced", "quanity": "2", "unit": "medium" }, { "name": "shiitake mushrooms, sliced", "quanity": "5", "unit": "ounces" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "skinless, boneless chicken thighs", "quanity": "2", "unit": "pounds" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "chicken broth", "quanity": "8", "unit": "cups" }, { "name": "miso paste", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "8", "unit": "cloves" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "ginger root, grated", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "Sriracha sauce, or to taste", "quanity": "1", "unit": "dash" }, { "name": "napa cabbage, torn into pieces", "quanity": "½", "unit": "head" }, { "name": "baby bok choy, cleaned and sliced", "quanity": "1", "unit": "head" } ]

[ " Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.\n", " Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.\n", " Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.\n" ]

{ "Calories": "270", "Carbs": "17g", "Fat": "11g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "6 servings" }

[ { "name": "bone-in chicken thighs, or more to taste", "quanity": "4", "unit": "" }, { "name": "dried oregano, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "bay leaves", "quanity": "3", "unit": "" }, { "name": "miso paste, or more to taste (Optional)", "quanity": "3", "unit": "tablespoons" }, { "name": "water, or as needed", "quanity": "4", "unit": "quarts" }, { "name": "celery, diced", "quanity": "½", "unit": "bunch" }, { "name": "carrots, chopped, or more to taste", "quanity": "4", "unit": "" }, { "name": "fresh dill, minced", "quanity": "1", "unit": "bunch" }, { "name": "butternut squash, peeled and chopped", "quanity": "½", "unit": "" }, { "name": "red cabbage, chopped", "quanity": "½", "unit": "small head" }, { "name": "purple turnip, peeled and chopped", "quanity": "1", "unit": "" }, { "name": "leek, diced", "quanity": "1", "unit": "" }, { "name": "red bell pepper, seeded and diced", "quanity": "½", "unit": "" }, { "name": "jalapeno pepper, with seeds, diced", "quanity": "1", "unit": "large" } ]

[ " Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.\n", " Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.\n" ]

{ "Calories": "222", "Carbs": "26g", "Fat": "6g", "Protein": "17g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 (9x5-inch) loaf" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "vegan butter, melted", "quanity": "½", "unit": "cup" }, { "name": "coconut sugar", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "mashed bananas", "quanity": "2", "unit": "cups" }, { "name": "plain applesauce", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped walnuts (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.\n", " Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.\n", " Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.\n", " Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.\n" ]

{ "Calories": "320", "Carbs": "49g", "Fat": "13g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "2 loafs" }

[ { "name": "pecan halves", "quanity": "2 ½", "unit": "cups" }, { "name": "rolled oats", "quanity": "1 ½", "unit": "cups" }, { "name": "over-ripe bananas, mashed", "quanity": "6", "unit": "large" }, { "name": "cane sugar", "quanity": "1", "unit": "cup" }, { "name": "white whole wheat flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "coconut oil, melted", "quanity": "½", "unit": "cup" }, { "name": "sea salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.\n", " Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.\n", " Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.\n" ]

{ "Calories": "218", "Carbs": "23g", "Fat": "14g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "5 quarts" }

[ { "name": "popped popcorn", "quanity": "5", "unit": "quarts" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "2", "unit": "cups" }, { "name": "corn syrup", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Place popcorn in a very large bowl.\n", " Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.\n", " Remove pan from heat and stir in vanilla and baking soda. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated.\n", " Divide popcorn between two large shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.\n", " Remove from oven and let cool completely before breaking into pieces. Enjoy!\n" ]

{ "Calories": "253", "Carbs": "33g", "Fat": "14g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 hrs 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "5 hrs 40 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "yellow bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "diced tomatoes with juice", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "black beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "garbanzo beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "kidney beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tomato paste", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "frozen corn kernels, thawed", "quanity": "1", "unit": "cup" }, { "name": "zucchini, chopped", "quanity": "1", "unit": "" }, { "name": "yellow squash, chopped", "quanity": "1", "unit": "" }, { "name": "chili powder", "quanity": "6", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "tomato sauce, or more if needed", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "vegetable broth, or more if needed", "quanity": "1", "unit": "cup" } ]

[ " Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.\n", " Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.\n", " Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.\n" ]

{ "Calories": "134", "Carbs": "25g", "Fat": "2g", "Protein": "6g" }

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

[ { "name": "black beans, rinsed and drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "butter beans, rinsed and drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "great northern beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "black-eyed peas, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "red kidney beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes, or more to taste", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "chopped carrots", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped leek", "quanity": "1", "unit": "cup" }, { "name": "tomato paste", "quanity": "6", "unit": "tablespoons" }, { "name": "chipotle chile in adobo sauce, chopped", "quanity": "1", "unit": "" }, { "name": "smoked paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.\n", " Cover and cook until vegetables are tender, 4 to 6 hours on Low.\n" ]

{ "Calories": "246", "Carbs": "46g", "Fat": "1g", "Protein": "15g" }

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

[ { "name": "chopped walnuts", "quanity": "1", "unit": "cup" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "dark rum, divided", "quanity": "1", "unit": "cup" }, { "name": "water, divided", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).\n", " Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.\n", " Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.\n", " Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.\n", " Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.\n", " Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.\n", " Serve and enjoy!\n" ]

{ "Calories": "500", "Carbs": "55g", "Fat": "26g", "Protein": "5g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "cannellini beans, rinsed and drained", "quanity": "2", "unit": "(16 ounce) cans" }, { "name": "chicken broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "⅛", "unit": "teaspoon" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "fresh spinach, rinsed and thinly sliced", "quanity": "1", "unit": "bunch" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring.\n", " Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.\n", " With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.\n", " In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.)\n", " Once blended pour soup back into stock pot and stir in reserved beans.\n", " Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted.\n", " Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.\n" ]

{ "Calories": "245", "Carbs": "38g", "Fat": "5g", "Protein": "12g" }

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

[ { "name": "butter, softened", "quanity": "1/2", "unit": "cup" }, { "name": "light brown sugar", "quanity": "1/2", "unit": "cup" }, { "name": "white sugar", "quanity": "1/4", "unit": "1/4 cup" }, { "name": "vanilla extract", "quanity": "1/2", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "1 1/4", "unit": "cups" }, { "name": "salt", "quanity": "1/2", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1/2", "unit": "teaspoon" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, melted", "quanity": "1/2", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "cocoa powder", "quanity": "1/3", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1/2", "unit": "cup" }, { "name": "baking powder", "quanity": "1/4", "unit": "teaspoon" }, { "name": "salt", "quanity": "1/8", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Prepare cookie layer: Beat 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla in a large bowl until creamy. Add one egg; beat until light and creamy, about 2 minutes.\n", " Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside.\n", " Prepare brownie layer: Stir 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla in a bowl; add two eggs and beat well. Mix in cocoa powder until well-combined. Stir in 1/2 cup flour, baking powder, and 1/8 teaspoon salt until batter is combined. Pour over cookie layer and spread to cover completely.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into 20 bars. Enjoy!\n" ]

{ "Calories": "246", "Carbs": "32g", "Fat": "13g", "Protein": "3g" }

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

[ { "name": "crabmeat", "quanity": "7", "unit": "ounces" }, { "name": "green onions, thinly sliced", "quanity": "5", "unit": "" }, { "name": "dried thyme or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried oregano or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground savory or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "mayonnaise", "quanity": "⅓", "unit": "cup" }, { "name": "fresh mushrooms", "quanity": "1", "unit": "pound" }, { "name": "grated Parmesan cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.\n", " Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.\n", " Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.\n", " Bake mushrooms in preheated oven until heated through, about 15 minutes.\n", " Serve hot. Enjoy!\n" ]

{ "Calories": "166", "Carbs": "6g", "Fat": "12g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "36 cookies" }

[ { "name": "coconut oil", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "almond milk", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "vegan chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.\n", " Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.\n", " Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.\n", " Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.\n" ]

{ "Calories": "109", "Carbs": "15g", "Fat": "6g", "Protein": "1g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "7 ½", "unit": "cups" }, { "name": "dried split peas", "quanity": "2", "unit": "cups" }, { "name": "barley", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "potatoes, diced", "quanity": "3", "unit": "" }, { "name": "carrots, chopped", "quanity": "3", "unit": "" }, { "name": "celery, chopped", "quanity": "3", "unit": "stalks" }, { "name": "chopped parsley", "quanity": "½", "unit": "cup" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.\n", " Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.\n" ]

{ "Calories": "247", "Carbs": "46g", "Fat": "2g", "Protein": "13g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "carrots, chopped", "quanity": "2", "unit": "" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "garlic, chopped", "quanity": "4", "unit": "cloves" }, { "name": "chili powder", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "black pepper", "quanity": "1", "unit": "pinch" }, { "name": "vegetable broth", "quanity": "4", "unit": "cups" }, { "name": "black beans, undrained, divided", "quanity": "4", "unit": "(15 ounce) cans" }, { "name": "whole kernel corn", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.\n", " Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.\n", " Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.\n", " Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.\n" ]

{ "Calories": "410", "Carbs": "75g", "Fat": "5g", "Protein": "22g" }

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

[ { "name": "almond milk", "quanity": "3", "unit": "cups" }, { "name": "jasmine rice, rinsed", "quanity": "⅔", "unit": "cup" }, { "name": "granulated sugar", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.\n" ]

{ "Calories": "154", "Carbs": "33g", "Fat": "1g", "Protein": "2g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "celery, chopped", "quanity": "4", "unit": "stalks" }, { "name": "chopped carrot", "quanity": "1", "unit": "cup" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "small" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "vegetable broth", "quanity": "4", "unit": "cups" }, { "name": "fire-roasted diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "crushed San Marzano tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "tomato paste", "quanity": "3", "unit": "tablespoons" }, { "name": "dried basil", "quanity": "2", "unit": "teaspoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "raw cane sugar (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.\n", " Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.\n", " Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.\n", " Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.\n" ]

{ "Calories": "379", "Carbs": "40g", "Fat": "20g", "Protein": "12g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "long-grain rice", "quanity": "1", "unit": "cup" }, { "name": "2% milk ", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "sweetened condensed milk", "quanity": "8", "unit": "ounces" }, { "name": "raisins", "quanity": "¾", "unit": "cup" } ]

[ " Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.\n", " Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.\n" ]

{ "Calories": "332", "Carbs": "64g", "Fat": "5g", "Protein": "8g" }

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

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "diced carrot", "quanity": "1", "unit": "cup" }, { "name": "diced celery", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "russet potatoes, peeled and cut into 1-inch pieces", "quanity": "4", "unit": "" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "salt, divided", "quanity": "4", "unit": "teaspoons" }, { "name": "almond milk", "quanity": "2", "unit": "cups" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.\n", " Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.\n", " Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.\n" ]

{ "Calories": "147", "Carbs": "25g", "Fat": "4g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 9-inch meringue" }

[ { "name": "egg whites", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "3", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "distilled white vinegar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Preheat the oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.\n", " In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar, and salt.\n", " Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.\n", " Bake in the preheated oven for 45 minutes. Turn oven off and leave pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.\n" ]

{ "Calories": "88", "Carbs": "22g", "Fat": null, "Protein": "1g" }

{ "active_time": null, "additional_time": "3 hrs 25 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "4 hrs 10 mins", "yield": "2 heart-shaped éclairs" }

[ { "name": "vanilla bean", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "5", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "egg yolks", "quanity": "2", "unit": "large" }, { "name": "whole milk", "quanity": "2", "unit": "cups" }, { "name": "cold unsalted butter, cubed", "quanity": "4", "unit": "tablespoons" }, { "name": "unsalted butter, cubed", "quanity": "4", "unit": "tablespoons" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" }, { "name": "dark chocolate chips", "quanity": "¾", "unit": "cup" }, { "name": "fresh raspberries, or to taste", "quanity": "½", "unit": "cup" }, { "name": "cocoa powder, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "powdered sugar, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.\n", " Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.\n", " Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.\n", " Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.\n", " Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).\n", " Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.\n", " Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.\n", " Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.\n", " Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.\n", " Use a serrated knife to slice the hearts in half horizontally.\n", " Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.\n", " Heat cream in a saucepan until simmering.\n", " Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.\n", " Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.\n", " Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)\n" ]

{ "Calories": "823", "Carbs": "80g", "Fat": "53g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "4 dozen" }

[ { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped pecans", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "confectioners' sugar", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 325 degrees F (170 degrees C).\n", " Beat butter in large bowl with an electric mixer, gradually adding confectioners' sugar and salt until light and fluffy.\n", " Stir in pecans and vanilla. Add flour gradually; mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake in the preheated oven until edges are golden brown, about 15 to 30 minutes. Let cookies cool slightly, then roll in additional confectioners' sugar.\n" ]

{ "Calories": "180", "Carbs": "12g", "Fat": "14g", "Protein": "2g" }

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

[ { "name": "sliced fresh mushrooms", "quanity": "5", "unit": "cups" }, { "name": "chicken broth", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "dried thyme", "quanity": "⅛", "unit": "teaspoon" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "sherry", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.\n", " Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.\n", " Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.\n", " Bring soup to a boil and cook, stirring constantly, until thickened.\n", " Stir in sherry. Taste and season with more salt and pepper if needed.\n", " Enjoy!\n" ]

{ "Calories": "165", "Carbs": "14g", "Fat": "11g", "Protein": "5g" }

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

[ { "name": "Brussels sprouts", "quanity": "1 ½", "unit": "pounds" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat an air fryer to 390 degrees F (200 degrees C) for 15 minutes.\n", " While the air fryer is preheating, trim Brussels sprouts. Place in a bowl with olive oil, garlic powder, salt, and pepper in a bowl and mix well.\n", " Spread sprouts evenly in the air fryer basket.\n", " Cook in the preheated air fryer for 15 minutes, checking and shaking the basket halfway through the cycle.\n", " Serve and enjoy!\n" ]

{ "Calories": "91", "Carbs": "11g", "Fat": "5g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "32 meatballs" }

[ { "name": "ground turkey", "quanity": "1 ¼", "unit": "pounds" }, { "name": "poultry seasoning", "quanity": "¼", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "large egg, beaten", "quanity": "1", "unit": "" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "plain bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "canned jellied cranberry sauce", "quanity": "1", "unit": "cup" }, { "name": "orange marmalade", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "minced jalapeno pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "minced Fresno pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" } ]

[ " Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.\n", " Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.\n", " Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.\n" ]

{ "Calories": "265", "Carbs": "33g", "Fat": "9g", "Protein": "15g" }

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

[ { "name": "softened butter", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "6", "unit": "cloves" }, { "name": "bone-in rib-eye roast", "quanity": "1", "unit": "(4 pound)" }, { "name": "sea salt and cracked black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients and preheat the oven to 500 degrees F (260 degrees C).\n", " Beat butter and garlic together in a bowl.\n", " Poke several holes in rib eye with a sharp knife. Rub butter mixture all over meat and season with salt and pepper. Place rib eye fat-side up in a roasting pan.\n", " Roast in the preheated oven for 20 minutes.\n", " Reduce heat to 325 degrees F (165 degrees C) and continue cooking until rib eye is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center will read 145 degrees F (63 degrees C) for medium.\n", " Serve and enjoy!\n" ]

{ "Calories": "472", "Carbs": "1g", "Fat": "40g", "Protein": "27g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "22", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "20 to 24 servings" }

[ { "name": "margarine, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "cups" }, { "name": "prepared graham cracker crusts", "quanity": "2", "unit": "(9 inch)" }, { "name": "bananas, sliced", "quanity": "5", "unit": "" }, { "name": "crushed pineapple, drained with juice reserved", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "maraschino cherries", "quanity": "1", "unit": "(4 ounce) jar" }, { "name": "pecans", "quanity": "½", "unit": "cup" } ]

[ " In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.\n", " In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.\n" ]

{ "Calories": "339", "Carbs": "39g", "Fat": "20g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "vanilla wafers", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "cream cheese", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "cherry pie filling", "quanity": "1", "unit": "(21 ounce) can" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.\n", " Crush vanilla wafers. Press 1/2 teaspoon of crushed vanilla wafers into each paper cup.\n", " Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.\n", " Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool. Top with a teaspoonful of cherry pie filling.\n", " Serve and enjoy!\n" ]

{ "Calories": "95", "Carbs": "12g", "Fat": "5g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "36 cookies" }

[ { "name": "peanut butter", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "¾", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).\n", " Cream together peanut butter, butter, white sugar, and brown sugar in a large bowl until well blended. Beat in egg until well combined. Mix in milk and vanilla. Combine flour, baking powder, and salt in a separate bowl; stir into peanut butter mixture until incorporated.\n", " Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto un-greased cookie sheets.\n", " Press each ball once with fork tines.\n", " Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "106", "Carbs": "11g", "Fat": "6g", "Protein": "3g" }

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

[ { "name": "sea salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "crushed dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dry mustard powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chicken bouillon granules", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.\n", " Use immediately or store in an airtight container for future use.\n" ]

{ "Calories": "6", "Carbs": "1g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "russet potatoes, scrubbed", "quanity": "2", "unit": "large" }, { "name": "peanut oil", "quanity": "1", "unit": "tablespoon" }, { "name": "coarse sea salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).\n", " Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.\n", " Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!\n" ]

{ "Calories": "344", "Carbs": "65g", "Fat": "7g", "Protein": "8g" }

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

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "minced fresh ginger root", "quanity": "2", "unit": "teaspoons" }, { "name": "chickpeas, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "coconut milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "sweet potato, cubed", "quanity": "1", "unit": "" }, { "name": "garam masala", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "red chile flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "baby spinach", "quanity": "1", "unit": "cup" } ]

[ " Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.\n", " Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.\n" ]

{ "Calories": "293", "Carbs": "22g", "Fat": "22g", "Protein": "5g" }

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

[ { "name": "oil for frying", "quanity": "3", "unit": "cups" }, { "name": "sifted all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "shortening, melted", "quanity": "1", "unit": "tablespoon" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(12 ounce) can" } ]

[ " Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).\n", " Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.\n", " Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.\n", " Remove fritters with a slotted spoon and drain on paper towels.\n", " Serve and enjoy!\n" ]

{ "Calories": "246", "Carbs": "42g", "Fat": "6g", "Protein": "8g" }

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

[ { "name": "olive oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "garlic, finely minced", "quanity": "6", "unit": "cloves" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "caper brine", "quanity": "1", "unit": "tablespoon" }, { "name": "cold butter, cut into 4 equal pieces, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped flat-leaf parsley, divided", "quanity": "⅓", "unit": "cup" }, { "name": "water, or as needed", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.\n", " Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.\n", " Add garlic and red pepper flakes; cook and stir for 1 minute.\n", " Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.\n", " Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.\n", " Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.\n", " Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!\n" ]

{ "Calories": "196", "Carbs": "3g", "Fat": "12g", "Protein": "19g" }

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

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "parsley flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoned salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "chicken tenderloins", "quanity": "1 ½", "unit": "pounds" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.\n", " Combine flour, paprika, parsley, seasoned salt, and pepper in a large bowl. Beat egg in a separate bowl.\n", " Dredge each chicken tender in seasoned flour. Dip in beaten egg, then back in seasoned flour.\n", " Coat basket with cooking spray; place as many coated chicken tenders in the air fryer basket as you can without overcrowding. Lightly mist the tops of the tenders with cooking spray.\n", " Cook in the preheated air fryer for 8 minutes. Flip chicken over and lightly mist the tops with more cooking spray. Continue cooking until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 8 minutes more. Repeat with any remaining chicken tenders.\n" ]

{ "Calories": "236", "Carbs": "18g", "Fat": "5g", "Protein": "29g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped walnuts (Optional)", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter or margarine", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": " large" }, { "name": "fresh orange juice", "quanity": "½", "unit": "cup" }, { "name": "grated orange zest", "quanity": "1", "unit": "tablespoon" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir flour, baking powder, nuts, and salt together in a bowl.\n", " Beat 1 cup sugar and butter together in a separate large bowl until fluffy; beat in eggs one at a time. Stir in 1/2 cup orange juice and orange zest. Pour in flour mixture, and stir until moistened; transfer into prepared loaf pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove loaf from oven, but not from pan.\n", " Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to a rack to cool.\n" ]

{ "Calories": "277", "Carbs": "40g", "Fat": "12g", "Protein": "4g" }

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

[ { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "cornflake crumbs", "quanity": "½", "unit": "cup" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "Cajun seasoning", "quanity": "¼", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "large chicken drumsticks", "quanity": "6", "unit": "" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" } ]

[ " Mix egg and water together in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.\n", " Preheat the air fryer to 400 degrees F (200 degrees C).\n", " Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.\n", " Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.\n", " Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.\n" ]

{ "Calories": "536", "Carbs": "22g", "Fat": "20g", "Protein": "65g" }

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

[ { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "chicken tenderloins, cut into nugget size", "quanity": "2", "unit": "pounds" }, { "name": "flour", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "parsley flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "panko bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Mix buttermilk and chicken in a large bowl; set aside to soak while you prepare seasoned flour.\n", " Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour bread crumbs onto a flat plate.\n", " Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in bread crumbs.\n", " Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.\n", " Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.\n" ]

{ "Calories": "310", "Carbs": "34g", "Fat": "7g", "Protein": "33g" }

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

[ { "name": "extra-virgin olive oil, divided", "quanity": "6", "unit": "tablespoons" }, { "name": "dry bread crumbs", "quanity": "¾", "unit": "cup" }, { "name": "saffron", "quanity": "1", "unit": "pinch" }, { "name": "white wine", "quanity": "¼", "unit": "cup" }, { "name": "bucatini pasta", "quanity": "8", "unit": "ounces" }, { "name": "diced yellow onion", "quanity": "1", "unit": "cup" }, { "name": "diced fennel bulb", "quanity": "1", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "golden raisins", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "anchovy fillet", "quanity": "1", "unit": "" }, { "name": "toasted pine nuts", "quanity": "¼", "unit": "cup" }, { "name": "red pepper flakes", "quanity": "1", "unit": "pinch" }, { "name": "sardines packed in oil, drained and crumbled", "quanity": "2", "unit": "(4 ounce) cans" }, { "name": "chopped fennel fronds, or more to taste", "quanity": "3", "unit": "tablespoons" } ]

[ " Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.\n", " Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.\n", " Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.\n", " Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.\n", " Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.\n", " Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.\n", " Ladle into bowls and top with fennel fronds and toasted bread crumbs.\n" ]

{ "Calories": "709", "Carbs": "72g", "Fat": "33g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 (9x13-inch) dish" }

[ { "name": "uncooked lasagna noodles", "quanity": "9", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "minced onion", "quanity": "1", "unit": "cup" }, { "name": "cottage cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "dried basil leaves", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "condensed cream of mushroom soup", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "cooked small shrimp", "quanity": "1", "unit": "pound" }, { "name": "crabmeat, drained and flaked", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "dry white wine", "quanity": "⅓", "unit": "cup" }, { "name": "shredded sharp Cheddar cheese", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.\n", " Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.\n", " Mix together condensed soup, shrimp, crabmeat, milk, and wine in a large bowl until combined; set aside.\n", " Lay 3 cooked lasagna noodles on the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture. Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.\n", " Bake in the preheated oven until heated through and bubbly, about 45 minutes.\n" ]

{ "Calories": "471", "Carbs": "30g", "Fat": "24g", "Protein": "33g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "7 hrs 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "8 hrs 25 mins", "yield": null }

[ { "name": "beef soup bones (shank and knee)", "quanity": "4", "unit": "pounds" }, { "name": "onion, unpeeled and cut in half", "quanity": "1", "unit": "medium" }, { "name": "fresh ginger", "quanity": "5", "unit": "slices" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "star anise", "quanity": "2", "unit": "pods" }, { "name": "fish sauce", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "water", "quanity": "4", "unit": "quarts" }, { "name": "dried rice noodles", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "beef top sirloin, thinly sliced", "quanity": "1 ½", "unit": "pounds" }, { "name": "chopped cilantro", "quanity": "½", "unit": "cup" }, { "name": "chopped green onion", "quanity": "1", "unit": "tablespoon" }, { "name": "bean sprouts", "quanity": "1 ½", "unit": "cups" }, { "name": "Thai basil", "quanity": "1", "unit": "bunch" }, { "name": "lime, cut into 4 wedges", "quanity": "1", "unit": "medium" }, { "name": "hoisin sauce (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "chile-garlic sauce (such as Sriracha) (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.\n", " Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.\n", " Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.\n", " Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.\n", " When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.\n", " Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.\n", " Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.\n", " Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.\n" ]

{ "Calories": "509", "Carbs": "66g", "Fat": "11g", "Protein": "35g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "2 dozen" }

[ { "name": "confectioners' sugar", "quanity": "¼", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "unsalted butter, softened", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Place confectioners' sugar into a shallow bowl.\n", " Beat cream cheese and butter with an electric mixer in a medium bowl until creamy. Stir in egg and vanilla. Add cake mix and stir until well blended. Roll dough into 1-inch balls.\n", " Roll balls in confectioners' sugar to coat; place 1 inch apart onto an ungreased cookie sheet.\n", " Bake in the preheated oven until set, 10 to 13 minutes. Remove from the oven and transfer to wire racks to cool.\n" ]

{ "Calories": "142", "Carbs": "16g", "Fat": "8g", "Protein": "2g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "4 servings" }

[ { "name": "cream cheese, softened", "quanity": "6", "unit": "ounces" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "heavy cream, divided", "quanity": "¾", "unit": "cup" }, { "name": "powdered sugar", "quanity": "1", "unit": "cup" }, { "name": "whole milk", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "Cookies, chocolate sandwich, with extra creme filling", "quanity": "16", "unit": "" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "5", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "whole buttermilk", "quanity": "4", "unit": "cups" }, { "name": "eggs, lightly beaten", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "unsalted butter, melted", "quanity": "6", "unit": "tablespoons" } ]

[ " Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.\n", " Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.\n", " Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.\n", " Crush chocolate sandwich cookies and set aside.\n", " Whisk flour, baking powder, baking soda, and salt together in a large bowl.\n", " Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.\n", " Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.\n", " Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.\n", " Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.\n" ]

{ "Calories": "1672", "Carbs": "229g", "Fat": "70g", "Protein": "34g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "12 muffins" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "ripe bananas, mashed", "quanity": "3", "unit": "medium" }, { "name": "oil", "quanity": "⅓", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "chocolate chips (Optional)", "quanity": "½", "unit": "cup" }, { "name": "yogurt", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.\n", " Combine flour, baking powder, baking soda, and salt in a medium bowl.\n", " Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.\n", " Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.\n" ]

{ "Calories": "272", "Carbs": "45g", "Fat": "9g", "Protein": "4g" }

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

[ { "name": "vegetable oil for frying", "quanity": "4", "unit": "cups" }, { "name": "russet potatoes", "quanity": "5", "unit": "small" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "chili powder", "quanity": "2", "unit": "teaspoons" }, { "name": "chicken bouillon granules", "quanity": "2", "unit": "teaspoons" }, { "name": "paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "cup" } ]

[ " Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Slice potatoes into 16 wedges.\n", " Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.\n", " Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.\n" ]

{ "Calories": "412", "Carbs": "53g", "Fat": "19g", "Protein": "8g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "4 servings" }

[ { "name": "dry potato flakes", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoning salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "cayenne pepper, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "cod", "quanity": "4", "unit": "(6 ounce) fillets" }, { "name": "butter flavored shortening, for frying", "quanity": "2", "unit": "cups" } ]

[ " In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.\n", " Soak fish filets in bowl of cold water.\n", " In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).\n", " Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.\n" ]

{ "Calories": "446", "Carbs": "47g", "Fat": "12g", "Protein": "36g" }

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

[ { "name": "flaked smoked whitefish", "quanity": "2", "unit": "cups" }, { "name": "fat-free sour cream", "quanity": "4", "unit": "tablespoons" }, { "name": "fat-free mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "hot pepper sauce, or to taste", "quanity": "4", "unit": "drops" }, { "name": "Worcestershire sauce, or to taste", "quanity": "3", "unit": "drops" }, { "name": "liquid smoke flavoring (Optional)", "quanity": "3", "unit": "drops" }, { "name": "seafood seasoning, such as Old Bay", "quanity": "1", "unit": "pinch" }, { "name": "cracked black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. Blend until combined with a spread-like consistency.\n" ]

{ "Calories": "25", "Carbs": "1g", "Fat": "0g", "Protein": "4g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "42", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "42 truffles" }

[ { "name": "semisweet baking chocolate", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "cream-filled chocolate sandwich cookies (such as Oreo), divided", "quanity": "16", "unit": "ounces" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Gather all ingredients.\n", " Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.\n", " While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.\n", " Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.\n", " Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.\n", " Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.\n", " Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!\n" ]

{ "Calories": "122", "Carbs": "14g", "Fat": "7g", "Protein": "2g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 (9x13-inch) lasagna" }

[ { "name": "zucchini", "quanity": "2", "unit": "large" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "green bell pepper, diced", "quanity": "1", "unit": "small" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "tomato sauce", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "tomato paste", "quanity": "1", "unit": "cup" }, { "name": "red wine", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "hot water, or as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "low-fat ricotta cheese", "quanity": "1", "unit": "(15 ounce) container" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "fresh mushrooms, sliced", "quanity": "1", "unit": "pound" }, { "name": "shredded mozzarella cheese", "quanity": "8", "unit": "ounces" }, { "name": "grated Parmesan cheese", "quanity": "8", "unit": "ounces" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.\n", " Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.\n", " To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.\n", " Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.\n", " Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.\n", " To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.\n", " Spread parmesan evenly over the top; cover with foil.\n", " Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.\n", " Let lasagna stand 5 minutes before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "494", "Carbs": "23g", "Fat": "27g", "Protein": "41g" }

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

[ { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded zucchini", "quanity": "1", "unit": "cup" }, { "name": "miniature semisweet chocolate chips", "quanity": "½", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.\n", " Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.\n", " Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.\n", " Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.\n", " Spoon batter into the prepared muffin cups, filling each 2/3 full.\n", " Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.\n", " Enjoy!\n" ]

{ "Calories": "265", "Carbs": "31g", "Fat": "15g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 (10-inch) cake" }

[ { "name": "butter", "quanity": "1 ½", "unit": "cups" }, { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.\n", " Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy.\n", " Add eggs, two at a time, beating well with each addition. Add flour all at once and mix in. Mix in vanilla. Pour batter into the prepared cake pan.\n", " Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "525", "Carbs": "64g", "Fat": "28g", "Protein": "7g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": null }

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "(5 ounce)" }, { "name": "teriyaki marinade sauce", "quanity": "1", "unit": "cup" }, { "name": "bacon", "quanity": "½", "unit": "pound" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, cut into long slices", "quanity": "1", "unit": "small" }, { "name": "green bell pepper, cut into thin strips", "quanity": "1", "unit": "small" }, { "name": "fresh mushrooms, coarsely chopped", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "mozzarella cheese", "quanity": "4", "unit": "slices" } ]

[ " Gather all ingredients.\n", " Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.\n", " Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.\n", " Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.\n", " Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.\n", " Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "642", "Carbs": "28g", "Fat": "38g", "Protein": "46g" }

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

[ { "name": "coconut milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "water", "quanity": "1 ¼", "unit": "cups" }, { "name": "sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "uncooked jasmine rice", "quanity": "1 ½", "unit": "cups" } ]

[ " Combine coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar is dissolved. Stir in rice.\n", " Bring to a boil over medium heat. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.\n" ]

{ "Calories": "453", "Carbs": "61g", "Fat": "21g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": "6 servings" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "roasting chicken, cut in quarters", "quanity": "1", "unit": "whole" }, { "name": "onion, sliced", "quanity": "1", "unit": "large" }, { "name": "fresh mushrooms, quartered", "quanity": "8", "unit": "ounces" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "garlic, sliced", "quanity": "4", "unit": "cloves" }, { "name": "rosemary", "quanity": "3", "unit": "sprigs" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "tomato sauce", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "red bell peppers, sliced", "quanity": "2", "unit": "" }, { "name": "green bell peppers, sliced", "quanity": "2", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.\n", " Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.\n", " Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.\n", " Cover and cook in the preheated oven for 1 hour 15 minutes.\n" ]

{ "Calories": "513", "Carbs": "11g", "Fat": "29g", "Protein": "50g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "7", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "mushrooms, drained, liquid reserved", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "hot water", "quanity": "1 ¼", "unit": "cups" }, { "name": "chicken bouillon powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cooked, boneless chicken breast halves, chopped", "quanity": "4", "unit": "" }, { "name": "chopped pimento", "quanity": "4", "unit": "ounces" } ]

[ " Gather all ingredients.\n", " Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.\n", " Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.\n", " Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.\n", " Stir in chicken and pimento and heat through.\n", " Serve and enjoy!\n" ]

{ "Calories": "305", "Carbs": "12g", "Fat": "19g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "6 hrs 20 mins", "yield": "8 servings" }

[ { "name": "skinless, boneless chicken", "quanity": "2", "unit": "pounds" }, { "name": "taco seasoning mix", "quanity": "2", "unit": "tablespoons" }, { "name": "diced tomatoes with habaneros (such as RO*TEL® Hot)", "quanity": "1", "unit": "cup" }, { "name": "finely chopped onion", "quanity": "1", "unit": "cup" }, { "name": "finely chopped celery", "quanity": "½", "unit": "cup" }, { "name": "shredded carrot", "quanity": "½", "unit": "cup" }, { "name": "prepared salsa", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" } ]

[ " Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.\n", " Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).\n", " Shred the chicken with 2 forks and stir with the salsa mixture.\n" ]

{ "Calories": "148", "Carbs": "8g", "Fat": "2g", "Protein": "23g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "7", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Stir flour and salt together in a large bowl. Add eggs, milk, and butter.\n", " Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.\n", " On a floured surface, roll dough out to a thickness of 1/8 to 1/4 inch. Cut into desired lengths and shapes.\n", " Allow to air-dry before cooking, 10 to 15 minutes.\n", " Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "206", "Carbs": "35g", "Fat": "4g", "Protein": "7g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "orzo pasta", "quanity": "½", "unit": "cup" }, { "name": "diced onion", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "uncooked white rice", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.\n", " Stir in onion and cook until onion becomes translucent.\n", " Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.\n", " Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.\n", " Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "244", "Carbs": "40g", "Fat": "7g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "12 servings" }

[ { "name": "vegetable oil", "quanity": "4", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "beef chuck, cubed", "quanity": "2", "unit": "pounds" }, { "name": "small boiling onions", "quanity": "12", "unit": "" }, { "name": "potatoes, peeled and diced", "quanity": "6", "unit": "large" }, { "name": "carrots, sliced", "quanity": "6", "unit": "" }, { "name": "celery, sliced", "quanity": "3", "unit": "stalks" }, { "name": "beef broth", "quanity": "3", "unit": "(10.5 ounce) cans" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "cold water", "quanity": "1", "unit": "tablespoon" } ]

[ " In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.\n", " Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.\n", " To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.\n", " For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.\n" ]

{ "Calories": "348", "Carbs": "26g", "Fat": "20g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "6 cups" }

[ { "name": "milk chocolate, grated", "quanity": "32", "unit": "ounces" }, { "name": "heavy cream", "quanity": "1 ¼", "unit": "cups" }, { "name": "hot water", "quanity": "⅓", "unit": "cup" }, { "name": "instant coffee powder ", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine chocolate and heavy cream in a saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.\n", " Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until sauce is smooth.\n" ]

{ "Calories": "122", "Carbs": "11g", "Fat": "8g", "Protein": "2g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "frozen chicken breasts", "quanity": "2", "unit": "(8 ounce)" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "cream cheese", "quanity": "8", "unit": "ounces" }, { "name": "sriracha sauce", "quanity": "½", "unit": "cup" }, { "name": "ranch dressing", "quanity": "½", "unit": "cup" }, { "name": "chile-garlic sauce (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "green onion, thinly sliced", "quanity": "1", "unit": "" } ]

[ " Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.\n", " Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.\n" ]

{ "Calories": "243", "Carbs": "3g", "Fat": "19g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "4 round loaves" }

[ { "name": "whole wheat flour", "quanity": "4", "unit": "cups" }, { "name": "bread flour", "quanity": "1", "unit": "cup" }, { "name": "rolled oats", "quanity": "⅓", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "2 ½", "unit": "cups" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.\n", " Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an \"X\" and place on the prepared baking sheets.\n", " Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.\n" ]

{ "Calories": "206", "Carbs": "41g", "Fat": "2g", "Protein": "9g" }

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

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "potatoes, cut into small cubes", "quanity": "2", "unit": "unknown" }, { "name": "cubed fully cooked ham", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "water, or as needed (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "¼", "unit": "cup" } ]

[ " Set an oven rack about 6 inches from the heat source; preheat the broiler.\n", " Beat eggs and milk in a bowl; set aside.\n", " Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.\n", " Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.\n", " Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.\n" ]

{ "Calories": "268", "Carbs": "21g", "Fat": "15g", "Protein": "12g" }

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

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "3", "unit": "cups" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "coarsely ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "frozen creamed spinach, thawed", "quanity": "2", "unit": "(9 ounce) boxes" }, { "name": "shredded mozzarella cheese", "quanity": "4", "unit": "cups" }, { "name": "ricotta cheese", "quanity": "1", "unit": "(15 ounce) container" }, { "name": "no-boil lasagna noodles", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "salmon, drained and flaked", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "aluminum foil", "quanity": "", "unit": "" } ]

[ " Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.\n", " Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.\n", " Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.\n" ]

{ "Calories": "346", "Carbs": "18g", "Fat": "18g", "Protein": "27g" }

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

[ { "name": "diced cooked rotisserie chicken", "quanity": "3", "unit": "cups" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "hot pepper sauce (such as Frank's RedHot)", "quanity": "¾", "unit": "cup" }, { "name": "shredded pepper Jack cheese", "quanity": "½", "unit": "cup" }, { "name": "blue cheese dressing", "quanity": "½", "unit": "cup" }, { "name": "crumbled blue cheese", "quanity": "½", "unit": "cup" }, { "name": "seafood seasoning (such as Old Bay)", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper, divided", "quanity": "2", "unit": "pinches" }, { "name": "shredded pepper Jack cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "thinly sliced green onions (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Stir chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack, blue cheese dressing, blue cheese, seafood seasoning, and a pinch cayenne pepper together in a large bowl until well combined. Transfer to a 9-inch round baking dish and smooth into an even layer. Sprinkle 2 tablespoons pepper Jack over top.\n", " Bake in the preheated oven until lightly browned on top, 15 to 20 minutes. Remove from the oven, add another pinch cayenne pepper, and sprinkle green onions over top.\n" ]

{ "Calories": "407", "Carbs": "3g", "Fat": "36g", "Protein": "17g" }

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

[ { "name": "canola oil for frying", "quanity": "3", "unit": "cups" }, { "name": "garlic, or to taste", "quanity": "3", "unit": "cloves" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "crushed fried pork skins", "quanity": "⅛", "unit": "cup" }, { "name": "green plantains, peeled and sliced into 1/2-inch rounds", "quanity": "2", "unit": "" }, { "name": "salt to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash garlic with olive oil in a mortar and pestle. Combine garlic mixture with pork rinds in a large bowl; set aside.\n", " Fry plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer fried plantains into the bowl with garlic mixture; toss to coat and mash with the pestle until smooth. Season with salt.\n", " Roll plantain mixture into two large balls or several small balls before serving.\n" ]

{ "Calories": "726", "Carbs": "59g", "Fat": "56g", "Protein": "6g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": "1 (7x11-inch) casserole" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "rotini pasta", "quanity": "8", "unit": "ounces" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "bulk mild Italian sausage", "quanity": "½", "unit": "pound" }, { "name": "chopped onion", "quanity": "¾", "unit": "cup" }, { "name": "chopped celery", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "minced green bell pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14.4 ounce) can" }, { "name": "shredded Italian cheese blend", "quanity": "2", "unit": "cups" }, { "name": "shredded sharp Cheddar cheese", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.\n", " Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.\n", " While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.\n", " Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.\n", " Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.\n" ]

{ "Calories": "790", "Carbs": "39g", "Fat": "53g", "Protein": "41g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "64", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "1 (9x13-inch) dish" }

[ { "name": "avocados - peeled, pitted and diced", "quanity": "2", "unit": "" }, { "name": "chopped fresh cilantro", "quanity": "¼", "unit": "cup" }, { "name": "salsa", "quanity": "¼", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "sour cream", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "refried beans", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "roma (plum) tomatoes, diced", "quanity": "4", "unit": "" }, { "name": "green onions, finely chopped", "quanity": "1", "unit": "bunch" }, { "name": "shredded Mexican-style cheese blend", "quanity": "2", "unit": "cups" }, { "name": "black olives - drained and finely chopped", "quanity": "1", "unit": "(2.25 ounce) can" } ]

[ " Mash avocados in a medium bowl to desired consistency. Mix in cilantro, salsa, lime juice, garlic salt, and pepper. Set aside.\n", " Blend sour cream and taco seasoning in a small bowl until combined. Set aside.\n", " Spread refried beans in a 9x13-inch dish or on a large serving platter. Top with sour cream mixture; cover with guacamole. Top with tomatoes, green onions, Mexican-style cheese blend, and black olives.\n" ]

{ "Calories": "42", "Carbs": "3g", "Fat": "3g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "64", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "8 cups" }

[ { "name": "refried beans", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "chopped green chiles, undrained", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "fresh lime juice, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "chili powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "¼", "unit": "teaspoon" }, { "name": "s", "quanity": "unknown", "unit": "unknown" }, { "name": "avocados, halved, pitted, flesh spooned out", "quanity": "3", "unit": "" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "salsa (drain to equal 1 cup if salsa is especially runny)", "quanity": "1", "unit": "cup" }, { "name": "sliced canned black olives, drained", "quanity": "¾", "unit": "cup" }, { "name": "grated pepper Jack cheese ", "quanity": "1", "unit": "cup" }, { "name": "thin sliced scallion greens, green part only", "quanity": "½", "unit": "cup" } ]

[ " Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tablespoons lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.\n", " Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.\n" ]

{ "Calories": "54", "Carbs": "3g", "Fat": "5g", "Protein": "1g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "russet potatoes", "quanity": "8", "unit": "large" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, minced", "quanity": "½", "unit": "small" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" }, { "name": "half-and-half", "quanity": "½", "unit": "cup" }, { "name": "paprika (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped fresh parsley (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Place potatoes into a large pot and cover with salted water; bring to a boil and cook for 10 minutes; drain. Set potatoes aside to cool.\n", " Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.\n", " Preheat an oven to 350 degrees F (175 degrees C).\n", " Grease a 9x13-inch baking dish with 1 tablespoon butter.\n", " Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.\n", " Drizzle melted butter, whipping cream, and half-and-half over potato mixture; season with paprika.\n", " Bake in the preheated oven until the top is bubbling, about 30 minutes.\n", " Garnish with chopped fresh parsley to serve.\n" ]

{ "Calories": "448", "Carbs": "68g", "Fat": "18g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "bulk chorizo sausage", "quanity": "10", "unit": "ounces" }, { "name": "diced tomatoes with green chile peppers (such as Rotel), drained", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "cream cheese, cubed", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "processed cheese (such as Velveeta), cubed ", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.\n", " Stir in diced tomatoes with chiles, cream cheese, and processed cheese. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.\n" ]

{ "Calories": "178", "Carbs": "2g", "Fat": "15g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "8 hrs 40 mins", "yield": null }

[ { "name": "turkey ham or regular ham", "quanity": "1", "unit": "pound" }, { "name": "baby carrots", "quanity": "1", "unit": "cup" }, { "name": "red potatoes, cubed", "quanity": "4", "unit": "large" }, { "name": "garlic", "quanity": "6", "unit": "cloves" }, { "name": "cabbage, cut into 6 wedges", "quanity": "½", "unit": "head" }, { "name": "low-sodium chicken broth, as needed", "quanity": "2", "unit": "cups" }, { "name": "pearl onions", "quanity": "12", "unit": "" } ]

[ " Arrange a bed of baby carrots and red potatoes in a slow cooker; place turkey ham flat-side down on top. Add garlic cloves and place cabbage wedges over turkey ham. Pour in enough chicken broth to cover.\n", " Cook on Low for 8 hours; stir in pearl onions and continue to cook until onions are tender, about 30 more minutes.\n" ]

{ "Calories": "312", "Carbs": "51g", "Fat": "4g", "Protein": "20g" }

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

[ { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(3 pound)" }, { "name": "red potatoes", "quanity": "10", "unit": "small" }, { "name": "carrots", "quanity": "5", "unit": "medium" }, { "name": "cabbage", "quanity": "1", "unit": "large head" } ]

[ " Gather all ingredients.\n", " Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.\n", " While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.\n", " When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.\n", " Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.\n" ]

{ "Calories": "882", "Carbs": "50g", "Fat": "42g", "Protein": "71g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 (9-inch) square dish" }

[ { "name": "whipped cream cheese", "quanity": "1", "unit": "(8 ounce) tub" }, { "name": "bread", "quanity": "9", "unit": "thick slices" }, { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "pure maple syrup", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Spread cream cheese in a thick layer onto bread slices, then cut bread into cubes. Layer bread cubes in the bottom of a 9-inch square baking dish.\n", " Whisk together eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a large bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.\n", " Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.\n" ]

{ "Calories": "343", "Carbs": "35g", "Fat": "17g", "Protein": "13g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "2 hrs 50 mins", "yield": "2 crème brûlées" }

[ { "name": "vanilla ice cream", "quanity": "1", "unit": "cup" }, { "name": "large egg yolks", "quanity": "2", "unit": "" }, { "name": "sugar", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.\n", " Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.\n", " Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.\n", " Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.\n", " When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "frozen cauliflower rice", "quanity": "1", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, diced", "quanity": "¼", "unit": "small" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "bell peppers", "quanity": "4", "unit": "medium" }, { "name": "Roma tomatoes, diced", "quanity": "1", "unit": "medium" }, { "name": "grated Parmesan cheese, divided", "quanity": "¾", "unit": "cup" }, { "name": "tomato sauce", "quanity": "½", "unit": "cup" }, { "name": "chopped flat-leaf (Italian) parsley, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.\n", " Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.\n", " While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).\n", " Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.\n", " Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.\n", " Roast in the preheated oven until peppers are soft, 25 to 35 minutes.\n" ]

{ "Calories": "350", "Carbs": "12g", "Fat": "22g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "chopped celery", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "beef bouillon", "quanity": "4", "unit": "cubes" }, { "name": "half-and-half cream", "quanity": "3", "unit": "cups" }, { "name": "shredded Swiss cheese, divided", "quanity": "3", "unit": "cups" }, { "name": "shredded corned beef", "quanity": "8", "unit": "ounces" }, { "name": "sauerkraut, drained", "quanity": "1", "unit": "cup" }, { "name": "rye bread, toasted and cut into triangles", "quanity": "8", "unit": "slices" } ]

[ " Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.\n", " Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.\n", " Meanwhile, preheat the oven's broiler.\n", " Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.\n", " Place under the preheated broiler until cheese is melted and lightly browned.\n" ]

{ "Calories": "465", "Carbs": "24g", "Fat": "31g", "Protein": "25g" }

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

[ { "name": "flat-cut corned beef brisket", "quanity": "1", "unit": "(5 pound)" }, { "name": "browning sauce (such as Kitchen Bouquet), or as desired", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, sliced", "quanity": "1", "unit": "" }, { "name": "garlic, sliced", "quanity": "6", "unit": "cloves" }, { "name": "water", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 275 degrees F (135 degrees C).\n", " Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.\n", " Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.\n", " Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.\n", " Roast in the preheated oven until meat is tender, about 6 hours.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "455", "Carbs": "5g", "Fat": "34g", "Protein": "31g" }

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

[ { "name": "baby red potatoes, quartered", "quanity": "10", "unit": "" }, { "name": "carrots, peeled and cut into matchstick pieces", "quanity": "4", "unit": "large" }, { "name": "onion, peeled and cut into bite-sized pieces", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(4 pound)" }, { "name": "beer", "quanity": "6", "unit": "ounces" }, { "name": "cabbage, coarsely chopped", "quanity": "½", "unit": "head" } ]

[ " Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables. Pour beer over brisket; sprinkle over spices from the packet and cover.\n", " Cook on High for 7 hours; stir in the cabbage and cook for 1 more hour.\n" ]

{ "Calories": "473", "Carbs": "50g", "Fat": "20g", "Protein": "24g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "12 potato skins" }

[ { "name": "russet potatoes, scrubbed", "quanity": "6", "unit": "small" }, { "name": "olive oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "canola oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "center-cut bacon", "quanity": "6", "unit": "slices" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese, or to taste", "quanity": "½", "unit": "cup" }, { "name": "sour cream, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "green onions, thinly sliced", "quanity": "2", "unit": "medium" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Rub potatoes with olive oil and place on a baking sheet.\n", " Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).\n", " Cut potatoes in half lengthwise. Scoop out flesh, leaving 1/4 inch on the skin. Brush canola oil all over potato skins, outside and inside, then sprinkle with salt. Reserve flesh for another use.\n", " Bake skins in the preheated oven for 10 minutes. Flip and continue baking for 10 minutes more. Remove from the oven and turn on the oven's broiler.\n", " Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate; crumble.\n", " Arrange potato skins flesh-side up on a roasting pan or rack; season flesh with black pepper. Sprinkle with Cheddar cheese and crumbled bacon. Cook under the preheated broiler until cheese is bubbly, about 2 minutes. Remove from the oven.\n", " Add a dollop of sour cream to each skin and sprinkle with green onions to serve.\n" ]

{ "Calories": "289", "Carbs": "31g", "Fat": "14g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "4 thighs" }

[ { "name": "boneless, skinless chicken thighs", "quanity": "4", "unit": "(4 ounce)" }, { "name": "light adobo seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "Dijon mustard", "quanity": "1", "unit": "cup" }, { "name": "salted butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "dry bread crumbs, or as needed", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "minced fresh parsley, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.\n", " Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.\n", " Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.\n", " Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.\n", " Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Garnish with parsley to serve.\n" ]

{ "Calories": "447", "Carbs": "32g", "Fat": "22g", "Protein": "25g" }

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

[ { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cooked salmon", "quanity": "1", "unit": "pound" }, { "name": "baby dill spears", "quanity": "3", "unit": "small" }, { "name": "diced celery", "quanity": "¾", "unit": "cup" }, { "name": "hard-cooked eggs, diced", "quanity": "2", "unit": "large" }, { "name": "green onion, diced", "quanity": "1", "unit": "stalk" }, { "name": "diced red onion, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "mayonnaise, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "nonfat plain yogurt", "quanity": "2", "unit": "teaspoons" }, { "name": "sour cream", "quanity": "1", "unit": "teaspoon" }, { "name": "dried dill weed", "quanity": "1", "unit": "teaspoon" } ]

[ " Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.\n", " Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.\n" ]

{ "Calories": "80", "Carbs": "3g", "Fat": "5g", "Protein": "5g" }

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

[ { "name": "orange roughy", "quanity": "4", "unit": "(4 ounce) fillets" }, { "name": "lemon", "quanity": "½", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "prepared Dijon mustard mayonnaise blend", "quanity": "¼", "unit": "cup" }, { "name": "garlic, pressed", "quanity": "1", "unit": "large clove" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "paprika, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.\n", " Place fillets on the broiler pan and squeeze lemon over fillets.\n", " Broil in the preheated oven for 6 to 8 minutes.\n", " Combine Parmesan, butter, Dijionnaise, garlic, and salt in a small bowl. Spread Parmesan mixture on top of fillets. Sprinkle with paprika.\n", " Broil until topping is lightly browned and fish flakes easily with a fork, about 3 minutes.\n" ]

{ "Calories": "253", "Carbs": "4g", "Fat": "16g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "8 servings" }

[ { "name": "uncooked long-grain rice", "quanity": "1 ½", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "frozen broccoli florets, thawed", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "green onions, diced", "quanity": "3", "unit": "" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.\n", " Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.\n" ]

{ "Calories": "187", "Carbs": "33g", "Fat": "3g", "Protein": "6g" }

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

[ { "name": "oil, or as needed", "quanity": "2", "unit": "cups" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon-pepper seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken wings", "quanity": "12", "unit": "" } ]

[ " Gather all ingredients.\n", " Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Stir olive oil and lemon-pepper seasoning together in a bowl; set aside.\n", " Fry wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Toss hot wings with lemon-pepper mixture to coat.\n", " Enjoy!\n" ]

{ "Calories": "1181", "Carbs": "0g", "Fat": "123g", "Protein": "21g" }

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

[ { "name": "ground turkey", "quanity": "1 ½", "unit": "pounds" }, { "name": "crushed buttery round crackers", "quanity": "¾", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a jelly-roll pan.\n", " Mix ground turkey, crushed crackers, milk, onion, egg, garlic, salt, and black pepper in a bowl. Shape mixture into a loaf and place on the prepared pan.\n", " Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.\n", " Bake meatloaf in preheated oven for 30 minutes; remove from the oven and drain off liquids. Top meatloaf with ketchup topping.\n", " Return loaf to the oven and continue baking until no longer pink in the center, about 30 minutes more; an instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).\n", " Serve and enjoy!\n" ]

{ "Calories": "296", "Carbs": "25g", "Fat": "13g", "Protein": "20g" }

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

[ { "name": "ground turkey", "quanity": "2 ½", "unit": "pounds" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "chopped green bell pepper", "quanity": "½", "unit": "cup" }, { "name": "chopped tomato", "quanity": "½", "unit": "cup" }, { "name": "no-salt-added ketchup", "quanity": "1", "unit": "cup" }, { "name": "barbeque sauce", "quanity": "7", "unit": "tablespoons" }, { "name": "prepared yellow mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "celery seed", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "red pepper flakes, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "hamburger bun, split and toasted", "quanity": "8", "unit": "" } ]

[ " Heat a nonstick skillet over medium heat. Cook and stir turkey, onion, bell pepper, and tomato in the hot skillet until turkey is crumbly and no longer pink, about 5 minutes.\n", " Stir ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes into turkey in the skillet. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.\n", " Serve turkey mixture on toasted hamburger buns.\n" ]

{ "Calories": "393", "Carbs": "36g", "Fat": "13g", "Protein": "33g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "beef short ribs", "quanity": "1", "unit": "pound" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, sliced", "quanity": "1", "unit": "" }, { "name": "garlic", "quanity": "1", "unit": "clove" }, { "name": "stout beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "beef stock", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.\n", " Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.\n", " Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.\n", " Cover and simmer over low heat until ribs are very tender, about 2 hours.\n", " Serve and enjoy!\n" ]

{ "Calories": "364", "Carbs": "10g", "Fat": "27g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "34 cups" }

[ { "name": "water", "quanity": "2", "unit": "gallons" }, { "name": "canning salt", "quanity": "1 ½", "unit": "cups" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey.\n", " Carefully submerge turkey in brine.\n", " Cover and store in the refrigerator. Soak for two days before smoking or roasting.\n" ]

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

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

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chicken breast tenderloins", "quanity": "6", "unit": "" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "half-and-half", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoned bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "panko bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "minced fresh flat-leaf parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "3", "unit": "quarts" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "angel hair pasta", "quanity": "6", "unit": "ounces" }, { "name": "prepared marinara sauce", "quanity": "1 ½", "unit": "cups" }, { "name": "shredded Italian cheese blend", "quanity": "3", "unit": "ounces" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.\n", " Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.\n", " Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.\n", " Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).\n", " Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.\n", " Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.\n", " Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.\n" ]

{ "Calories": "695", "Carbs": "80g", "Fat": "25g", "Protein": "41g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "1 8x8-inch pan" }

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "cornmeal", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.\n", " Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.\n", " Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.\n", " Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "284", "Carbs": "39g", "Fat": "12g", "Protein": "5g" }

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

[ { "name": "wheat bran", "quanity": "1 ½", "unit": "cups" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "⅔", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "raisins", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.\n", " Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.\n", " Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.\n", " Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.\n", " Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely. Enjoy!\n" ]

{ "Calories": "168", "Carbs": "26g", "Fat": "7g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "4 cauliflower steaks" }

[ { "name": "cauliflower, sliced lengthwise through the core into 4 steaks", "quanity": "1", "unit": "large head" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet.\n", " Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture.\n", " Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining olive oil mixture.\n", " Continue roasting until tender and golden, 15 to 20 minutes more.\n", " Serve and enjoy!\n" ]

{ "Calories": "176", "Carbs": "12g", "Fat": "14g", "Protein": "4g" }

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

[ { "name": "rye bread, cubed", "quanity": "6", "unit": "slices" }, { "name": "sauerkraut, drained and rinsed", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "deli sliced corned beef, cut into strips", "quanity": "1", "unit": "pound" }, { "name": "Russian-style salad dressing", "quanity": "¾", "unit": "cup" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "shredded Swiss cheese", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.\n", " Spread bread cubes in the bottom of the prepared baking dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.\n", " Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.\n" ]

{ "Calories": "525", "Carbs": "18g", "Fat": "39g", "Protein": "26g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": null, "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": null, "yield": "1 9x13-inch cake" }

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(18.25 ounce) package" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "eggs, divided", "quanity": "4", "unit": "large" }, { "name": "vanilla extract, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Pat mixture into a 9x13-inch dish.\n", " Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer in a bowl. Slowly beat in confectioner's sugar. Pour over cake layer.\n", " Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool before serving. Enjoy!\n" ]

{ "Calories": "334", "Carbs": "50g", "Fat": "14g", "Protein": "4g" }

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

[ { "name": "russet potatoes, scrubbed and cut into eighths", "quanity": "2", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).\n", " Place potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper into a resealable plastic bag. Seal the bag, then shake until potatoes are evenly coated with seasoning.\n", " Spread potatoes on a baking sheet.\n", " Bake in the preheated oven until potatoes are easily pierced with a fork, about 25 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "138", "Carbs": "20g", "Fat": "5g", "Protein": "4g" }