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AWeirdDev

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all-recipes-sm

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{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "fresh green beans, trimmed", "quanity": "2", "unit": "pounds" }, { "name": "olive oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).\n", " Rinse green beans and pat dry with paper towels; spread onto a rimmed baking sheet. Drizzle beans with olive oil, then season with salt and pepper. Use your hands to toss the beans until evenly coated with oil; spread out in a single layer.\n", " Roast in the preheated oven until beans are crisp-tender, look slightly shriveled, and start to show golden caramelized spots, 15 to 25 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "101", "Carbs": "16g", "Fat": "4g", "Protein": "4g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": "1 (9-inch) single pie crust" }

[ { "name": "all-purpose flour", "quanity": "1 ¼", "unit": "cups" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter, diced and then chilled", "quanity": "½", "unit": "cup" }, { "name": "ice cold water, or as needed", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.\n", " Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water.\n", " Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.\n", " Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.\n", " Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.\n", " Blind-bake or fill and bake as directed in your pie recipe.\n", " Enjoy!\n" ]

{ "Calories": "173", "Carbs": "15g", "Fat": "12g", "Protein": "2g" }

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

[ { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "Italian-seasoned bread crumbs", "quanity": "10", "unit": "tablespoons" }, { "name": "grated Parmesan cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "tuna, drained", "quanity": "3", "unit": "(5 ounce) cans" }, { "name": "diced onion", "quanity": "3", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Beat eggs and lemon juice in a bowl; stir in bread crumbs and Parmesan cheese to make a paste. Fold in tuna and onion until well combined; season with black pepper.\n", " Use your hands to shape tuna mixture into 8 (1-inch-thick) patties.\n", " Heat vegetable oil in a skillet over medium heat. Fry patties in the hot oil until golden brown, about 5 minutes per side.\n", " Serve and enjoy!\n" ]

{ "Calories": "325", "Carbs": "14g", "Fat": "16g", "Protein": "31g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "spaghetti squash, halved and seeded", "quanity": "1", "unit": "" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "finely chopped onion", "quanity": "½", "unit": "cup" }, { "name": "minced bell pepper", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "diced tomatoes, drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "shredded Cheddar cheese", "quanity": "⅓", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Place squash, flesh-side down, in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.\n", " Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.\n", " Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.\n", " Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.\n", " Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.\n", " Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.\n" ]

{ "Calories": "273", "Carbs": "17g", "Fat": "12g", "Protein": "25g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "4 hrs", "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": "4 hrs 15 mins", "yield": null }

[ { "name": "pork tenderloin", "quanity": "1", "unit": "(2 pound)" }, { "name": "dry onion soup mix", "quanity": "1", "unit": "(1 ounce) envelope" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "red wine", "quanity": "¾", "unit": "cup" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and soy sauce on top, turning pork to coat. Carefully spread garlic over pork, leaving as much on top as possible. Sprinkle with pepper.\n", " Cover and cook on Low for 4 hours or until the internal temperature reaches 145 degrees F (63 degrees C).\n", " Remove pork from the slow cooker and let rest for 10 minutes.\n", " Slice and serve with cooking liquid on the side as au jus. Enjoy!\n" ]

{ "Calories": "180", "Carbs": "6g", "Fat": "4g", "Protein": "25g" }

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

[ { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic cloves, peeled", "quanity": "2", "unit": "" }, { "name": "pinto beans", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "lime, juiced", "quanity": "½", "unit": "" } ]

[ " Gather all ingredients.\n", " Heat canola oil in a heavy skillet over medium heat.\n", " Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.\n", " Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.\n", " Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.\n", " Enjoy!\n" ]

{ "Calories": "132", "Carbs": "16g", "Fat": "6g", "Protein": "5g" }

{ "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": null }

[ { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "¾", "unit": "cup" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "⅓", "unit": "cup" }, { "name": "chopped fresh tarragon", "quanity": "⅓", "unit": "cup" }, { "name": "chopped fresh chives", "quanity": "¼", "unit": "cup" }, { "name": "fresh lemon juice, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "anchovy fillet", "quanity": "1", "unit": "" }, { "name": "garlic, chopped", "quanity": "1", "unit": "clove" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.\n", " Enjoy!\n" ]

{ "Calories": "124", "Carbs": "1g", "Fat": "13g", "Protein": "1g" }

{ "active_time": null, "additional_time": "10 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "1 cake" }

[ { "name": "butter", "quanity": "1", "unit": "stick" }, { "name": "packed brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "sliced pineapple", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "cherries", "quanity": "1", "unit": "(4 ounce) jar" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" } ]

[ " Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).\n", " Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices to the skillet in a decorative layer with a cherry in the middle of each pineapple ring. Set aside.\n", " Sift flour, baking powder, and salt together in a bowl.\n", " Cream sugar and 1/2 cup butter together in a bowl. Add eggs and mix.\n", " Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well.\n", " Pour mixture evenly over pineapples in the skillet.\n", " Bake in the preheated oven until cake is golden brown, about 40 minutes. Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.\n" ]

{ "Calories": "465", "Carbs": "77g", "Fat": "17g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "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 10 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "chicken drumsticks", "quanity": "5", "unit": "pounds" }, { "name": "Cajun seasoning", "quanity": "2", "unit": "teaspoons" }, { "name": "poultry seasoning", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "1", "unit": "teaspoon" }, { "name": "barbecue sauce", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.\n", " Arrange chicken drumsticks in the prepared pan; sprinkle with Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper.\n", " Sprinkle flour on top. Spray chicken with cooking spray; cover the baking pan with aluminum foil. Bake in the preheated oven until juices run clear, about 2 1/2 hours.\n", " Remove foil and pour barbecue sauce evenly over chicken.\n", " Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.\n" ]

{ "Calories": "352", "Carbs": "10g", "Fat": "16g", "Protein": "39g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 hrs 45 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": "5 hrs 55 mins", "yield": null }

[ { "name": "beef broth", "quanity": "2", "unit": "(14 ounce) cans" }, { "name": "beef stew meat, cut into 1/2-inch cubes", "quanity": "1 ½", "unit": "pounds" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(15.25 ounce) can" }, { "name": "green beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "tomato-vegetable juice cocktail (such as V8®) ", "quanity": "1", "unit": "(46 fluid ounce) bottle" }, { "name": "garlic powder, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "onion powder, or to taste", "quanity": "¼", "unit": "tablespoon" }, { "name": "salt and ground black pepper, to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.\n", " Stir corn, green beans, tomato sauce, and tomato paste with the beef.\n", " Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.\n" ]

{ "Calories": "178", "Carbs": "18g", "Fat": "5g", "Protein": "17g" }

{ "active_time": null, "additional_time": "8 hrs", "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": "24", "soak_time": null, "stand_time": null, "total_time": "8 hrs 45 mins", "yield": "3 cups" }

[ { "name": "chopped fresh rhubarb", "quanity": "5", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "strawberry flavored Jell-O", "quanity": "1", "unit": "(3 ounce) package" } ]

[ " In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.\n", " Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.\n" ]

{ "Calories": "115", "Carbs": "29g", "Fat": "0g", "Protein": "1g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (9x13-inch) crisp" }

[ { "name": "sliced fresh strawberries", "quanity": "3", "unit": "cups" }, { "name": "diced rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "packed brown sugar", "quanity": "1", "unit": "cup" }, { "name": "rolled oats", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " To make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.\n", " To make the topping: Combine 1 ½ cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.\n", " Bake in the preheated oven until crisp and lightly browned, about 45 minutes.\n", " Enjoy!\n" ]

{ "Calories": "368", "Carbs": "54g", "Fat": "16g", "Protein": "3g" }

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

[ { "name": "strawberries, halved", "quanity": "8", "unit": "large" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "water, divided", "quanity": "7", "unit": "cups" }, { "name": "freshly squeezed lemon juice", "quanity": "2", "unit": "cups" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "cup" } ]

[ " Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries; blend until completely smooth.\n", " Transfer strawberry juice into a large pitcher; stir in remaining 6 cups water, lemon juice, and 1 cup sugar until well blended. Chill before serving.\n" ]

{ "Calories": "87", "Carbs": "23g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": "1 day", "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": "32", "soak_time": null, "stand_time": null, "total_time": "1 day 45 mins", "yield": "2 (1/2-pint) jars" }

[ { "name": "crushed strawberries (wash, hull, then crush one layer at a time using potato masher)", "quanity": "1 ⅓", "unit": "cups" }, { "name": "unsweetened fruit juice, thawed fruit juice concentrate, or water", "quanity": "⅓", "unit": "cup" }, { "name": "Ball RealFruit Low or No-Sugar Needed Pectin", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "granulated sugar, sugar substitute, or honey (or less, depending on taste)", "quanity": "½", "unit": "cup" }, { "name": "Ball half-pint (8 oz) jars with lids and bands", "quanity": "2", "unit": "unknown" } ]

[ " Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.\n", " Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball RealFruit Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil.\n", " Add sugar, sugar substitute, or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.\n", " Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.\n", " Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.\n", " Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.\n", " Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.\n" ]

{ "Calories": "16", "Carbs": "4g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": "12 hrs", "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": "192", "soak_time": null, "stand_time": null, "total_time": "12 hrs 45 mins", "yield": "12 (1/2-pint) jars" }

[ { "name": "diced rhubarb", "quanity": "4 ¼", "unit": "cups" }, { "name": "sliced fresh strawberries", "quanity": "4 ¼", "unit": "cups" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "powdered fruit pectin", "quanity": "2", "unit": "(1.75 ounce) packages" }, { "name": "butter (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "10", "unit": "cups" }, { "name": "half-pint canning jars with lids and rings", "quanity": "12", "unit": "" } ]

[ " Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.\n", " Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.\n", " Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.\n", " Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.\n" ]

{ "Calories": "42", "Carbs": "11g", "Fat": null, "Protein": null }

{ "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "fresh strawberries, hulled and quartered", "quanity": "12", "unit": "" }, { "name": "white sugar", "quanity": "1/4", "unit": "cup" }, { "name": "water, divided", "quanity": "7", "unit": "cups" }, { "name": "white sugar", "quanity": "3/4", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "cup" }, { "name": "ice cubes", "quanity": "2", "unit": "cups" } ]

[ " Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.\n", " Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.\n", " Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.\n" ]

{ "Calories": "151", "Carbs": "40g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "honey", "quanity": "1", "unit": "teaspoon" }, { "name": "poppy seeds", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped, cooked chicken", "quanity": "2", "unit": "cups" }, { "name": "sliced fresh strawberries", "quanity": "¾", "unit": "cup" }, { "name": "pecan pieces", "quanity": "¼", "unit": "cup" }, { "name": "chopped celery", "quanity": "1", "unit": "stalk" }, { "name": "green onions, chopped", "quanity": "2", "unit": "stalks" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.\n" ]

{ "Calories": "860", "Carbs": "14g", "Fat": "74g", "Protein": "38g" }

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

[ { "name": "mashed fresh strawberries", "quanity": "2", "unit": "cups" }, { "name": "whole milk", "quanity": "2", "unit": "cups" }, { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "red food coloring (Optional)", "quanity": "2", "unit": "drops" } ]

[ " Gather all ingredients.\n", " Combine strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl.\n", " Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions.\n", " Transfer to an airtight container and freeze until firm.\n" ]

{ "Calories": "354", "Carbs": "34g", "Fat": "23g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 (9-inch) pie" }

[ { "name": "unbaked pie crusts", "quanity": "2", "unit": "(9-inch) " }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh strawberries", "quanity": "4", "unit": "cups" }, { "name": "butter, cut into pieces", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust in the bottom of a 9-inch pie pan.\n", " Combine sugar, flour, and cinnamon in a bowl. Mix lightly through strawberries.\n", " Pour filling into the pastry-lined pan and dot with butter pieces. Cover with top crust and cut slits in the top to vent. Seal and flute the edges.\n", " Bake in the preheated oven until the crust is slightly browned, 35 to 45 minutes.\n" ]

{ "Calories": "412", "Carbs": "63g", "Fat": "17g", "Protein": "3g" }

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

[ { "name": "shallots, chopped", "quanity": "2", "unit": "medium" }, { "name": "garlic", "quanity": "3", "unit": "cloves" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "(1 inch) piece" }, { "name": "peanut oil, or as needed", "quanity": "1", "unit": "cup" }, { "name": "tempeh, cut into 1/8-inch strips", "quanity": "1 ¼", "unit": "(8 ounce) packages" }, { "name": "lemongrass - trimmed, flattened, and tied into knots", "quanity": "1", "unit": "" }, { "name": "long beans, cut into bite-size pieces", "quanity": "½", "unit": "pound" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "fiery chili cooking oil", "quanity": "2", "unit": "tablespoons" }, { "name": "palm sugar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "baby kale", "quanity": "2 ½", "unit": "ounces" } ]

[ " Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.\n", " Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.\n", " Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.\n" ]

{ "Calories": "885", "Carbs": "112g", "Fat": "28g", "Protein": "58g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "steam-in-bag, frozen butternut squash cubes", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "cook-in-bag, quick-cooking farro", "quanity": "1", "unit": "(8.8 ounce) package" }, { "name": "olive oil, or to taste", "quanity": "", "unit": "" }, { "name": "garlic, or to taste, crushed", "quanity": "1", "unit": "clove" }, { "name": "kale, roughly chopped", "quanity": "1", "unit": "bunch" }, { "name": "skinless, boneless chicken breast halves", "quanity": "1 ½", "unit": "" }, { "name": "cream of chicken soup", "quanity": "1 ½", "unit": "cups" }, { "name": "golden raisins, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "pine nuts, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.\n", " Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.\n", " Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.\n", " Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.\n", " Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.\n" ]

{ "Calories": "399", "Carbs": "57g", "Fat": "13g", "Protein": "18g" }

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

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "quinoa", "quanity": "1", "unit": "cup" }, { "name": "frozen corn and black bean vegetable blend", "quanity": "1", "unit": "(12 ounce) package" } ]

[ " Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.\n", " Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.\n" ]

{ "Calories": "184", "Carbs": "33g", "Fat": "2g", "Protein": "8g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "mayonnaise", "quanity": "⅓", "unit": "cup" }, { "name": "sour cream", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "lime, juiced", "quanity": "1", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "ancho chile powder", "quanity": "1", "unit": "teaspoon" }, { "name": "corn, grilled", "quanity": "8", "unit": "ears" } ]

[ " Stir mayonnaise, sour cream, garlic, and lime juice in small bowl. Combine cheese and chili powder in another small bowl.\n", " Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.\n" ]

{ "Calories": "196", "Carbs": "24g", "Fat": "11g", "Protein": "4g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "lean ground lamb", "quanity": "2", "unit": "pounds" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh rosemary", "quanity": "2", "unit": "teaspoons" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "water, or as needed", "quanity": "2 ½", "unit": "cups" }, { "name": "frozen peas and carrots, thawed", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "Yukon Gold potatoes, peeled and halved", "quanity": "2 ½", "unit": "pounds" }, { "name": "Irish cheese (such as Dubliner), shredded", "quanity": "¼", "unit": "pound" }, { "name": "cream cheese", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.\n", " Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.\n", " Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.\n", " Remove lamb mixture from heat, then stir in peas and carrots until combined.\n", " Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.\n", " Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.\n", " Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.\n", " Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.\n", " Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.\n", " Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.\n" ]

{ "Calories": "517", "Carbs": "37g", "Fat": "28g", "Protein": "29g" }

{ "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": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "6 servings" }

[ { "name": "lemon-lime flavored carbonated beverage", "quanity": "1", "unit": "(2 liter) bottle" }, { "name": "sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "hot sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "crushed red pepper flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet onion, sliced", "quanity": "1", "unit": "large" }, { "name": "turkey legs", "quanity": "4", "unit": "" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "steak seasoning", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat an outdoor grill for high heat, and lightly oil grate.\n", " In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).\n", " Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.\n" ]

{ "Calories": "496", "Carbs": "53g", "Fat": "10g", "Protein": "49g" }

{ "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": "25 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "15 egg rolls" }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped dill pickles or sweet pickles", "quanity": "1", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "prepared yellow mustard, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "egg roll wrappers", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "vegetable oil for frying", "quanity": "1", "unit": "cup" } ]

[ " Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.\n", " Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.\n", " Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.\n", " Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.\n" ]

{ "Calories": "189", "Carbs": "19g", "Fat": "8g", "Protein": "10g" }

{ "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 to 13 - x inch cake" }

[ { "name": "rolled oats", "quanity": "1", "unit": "cup" }, { "name": "boiling water", "quanity": "1 ¼", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "all-purpose flour", "quanity": "1 ⅓", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "melted butter", "quanity": "6", "unit": "tablespoons" }, { "name": "packed brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "evaporated milk", "quanity": "¾", "unit": "cup" }, { "name": "flaked coconut", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped walnuts", "quanity": "1 ½", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Pour water over oats, let stand.\n", " Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.\n", " Pour batter into a 9 x 13 inch pan.\n", " Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.\n", " To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.\n", " Pour this coconut concoction over the hot cake.\n", " Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.\n" ]

{ "Calories": "405", "Carbs": "57g", "Fat": "19g", "Protein": "5g" }

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

[ { "name": "spaghettini", "quanity": "16", "unit": "ounces" }, { "name": "butter, divided", "quanity": "¾", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.\n", " Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would like.\n" ]

{ "Calories": "314", "Carbs": "31g", "Fat": "18g", "Protein": "7g" }

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

[ { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "grated orange zest", "quanity": "1", "unit": "tablespoon" }, { "name": "ground ginger", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves, thinly sliced", "quanity": "4", "unit": "" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "frozen stir-fry vegetables", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "sugar snap peas", "quanity": "1", "unit": "cup" }, { "name": "broccoli florets", "quanity": "1", "unit": "cup" }, { "name": "sliced carrot", "quanity": "1", "unit": "cup" } ]

[ " Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.\n", " Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.\n", " Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.\n", " Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.\n" ]

{ "Calories": "380", "Carbs": "33g", "Fat": "14g", "Protein": "32g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "6 servings" }

[ { "name": "French bread, cut into 1 inch slices", "quanity": "1", "unit": "(1 pound) loaf" }, { "name": "bananas, peeled and sliced", "quanity": "2", "unit": "" }, { "name": "eggs, beaten", "quanity": "3", "unit": "" }, { "name": "water", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "orange liqueur ", "quanity": "1", "unit": "tablespoon" }, { "name": "grated orange zest", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar for dusting", "quanity": "", "unit": "" } ]

[ " Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.\n", " In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.\n", " Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.\n" ]

{ "Calories": "366", "Carbs": "53g", "Fat": "12g", "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": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "8 meatballs" }

[ { "name": "ground turkey", "quanity": "1", "unit": "pound" }, { "name": "Italian bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced baby spinach", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "onion powder", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).\n", " Mix turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl until well combined.\n", " Roll mixture into eight palm-sized meatballs and place 2 inches apart on a baking sheet.\n", " Bake in the preheated oven until no longer pink in the center and the outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Enjoy!\n" ]

{ "Calories": "267", "Carbs": "16g", "Fat": "11g", "Protein": "27g" }

{ "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": "butter", "quanity": "¾", "unit": "cup" }, { "name": "minced garlic, or to taste", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "cooked lobster meat, cut into bite-size pieces", "quanity": "1 ½", "unit": "pounds" }, { "name": "white wine, or to taste", "quanity": "½", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" }, { "name": "grated Parmesan cheese, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "bread crumbs, or more as needed", "quanity": "½", "unit": "cup" } ]

[ " Melt butter in a skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 to 3 minutes.\n", " Add lobster and cook until heated through, about 5 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.\n" ]

{ "Calories": "385", "Carbs": "9g", "Fat": "25g", "Protein": "26g" }

{ "active_time": null, "additional_time": "15 mins", "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "beets, trimmed, leaving 1 inch of stems attached", "quanity": "4", "unit": "" }, { "name": "minced shallot", "quanity": "¼", "unit": "cup" }, { "name": "minced fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "red wine vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).\n", " Wrap each beet individually in aluminum foil and place onto a baking sheet.\n", " Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.\n", " While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.\n", " Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.\n" ]

{ "Calories": "149", "Carbs": "11g", "Fat": "10g", "Protein": "4g" }

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

[ { "name": "bone-in chicken breast halves, skin removed", "quanity": "3", "unit": "unknown" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "potatoes, cut into bite-sized pieces", "quanity": "3", "unit": "unknown" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow onion, cut into bite-sized pieces", "quanity": "1", "unit": "unknown" }, { "name": "celery, cut into bite-sized pieces", "quanity": "3", "unit": "stalks" }, { "name": "frozen mixed vegetables", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "frozen prepared deep-dish pie pastries, thawed", "quanity": "2", "unit": "(9 inch)" } ]

[ " Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.\n", " Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.\n", " Preheat oven to 350 degrees F (175 degrees C).\n", " Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.\n", " Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.\n", " Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.\n", " Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.\n" ]

{ "Calories": "306", "Carbs": "34g", "Fat": "13g", "Protein": "13g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "20 cookies" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "fresh lemon zest", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "confectioners' sugar for rolling", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes.\n", " Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed.\n", " Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand.\n", " Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.\n" ]

{ "Calories": "133", "Carbs": "20g", "Fat": "5g", "Protein": "2g" }

{ "active_time": null, "additional_time": "8 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "9 hrs 45 mins", "yield": "2 (10-inch) kringles" }

[ { "name": "all-purpose flour, plus more as needed", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1/4", "unit": "teaspoon" }, { "name": "cold butter, cubed", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": " egg", "quanity": "1", "unit": "large" }, { "name": "cream cheese, softened", "quanity": "8", "unit": "ounces" }, { "name": "brown sugar", "quanity": "1/4", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1/2", "unit": "teaspoon" }, { "name": "chopped English walnuts, toasted, divided", "quanity": "1 1/4 ", "unit": "cups" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "cup" }, { "name": "water, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.\n", " Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.\n", " Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.\n", " To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.\n", " Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.\n", " Stir in 1 cup toasted walnuts until well combined.\n", " Divide chilled dough in half.\n", " Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.\n", " Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.\n", " On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.\n", " Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.\n", " While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.\n" ]

{ "Calories": "277", "Carbs": "34g", "Fat": "14g", "Protein": "5g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "12 wings" }

[ { "name": "small chicken wings", "quanity": "12", "unit": "" }, { "name": "seasoned salt, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "coarse salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "vegetable oil for frying", "quanity": "2", "unit": "quarts" }, { "name": "Buffalo wing sauce (such as Frank's), or to taste", "quanity": "1", "unit": "(12 fluid ounce) bottle" } ]

[ " Gather all ingredients.\n", " Season chicken wings lightly with seasoned salt.\n", " Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.\n", " Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.\n", " Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).\n", " Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.\n", " Serve and enjoy!\n" ]

{ "Calories": "531", "Carbs": "25g", "Fat": "41g", "Protein": "16g" }

{ "active_time": null, "additional_time": "2 hrs 40 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 50 mins", "yield": null }

[ { "name": "warm whole milk (110 degrees F (43 degrees C))", "quanity": "½", "unit": "cup" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) envelope" }, { "name": "granulated sugar, divided", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour, divided, plus more for work surface", "quanity": "4 ¼", "unit": "cups" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "unsalted butter, softened", "quanity": "6", "unit": "tablespoons" }, { "name": "unsulphured molasses", "quanity": "3", "unit": "tablespoons" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "unsalted butter, at room temperature", "quanity": "½", "unit": "cup" }, { "name": "firmly packed light brown sugar", "quanity": "1", "unit": "cup" }, { "name": "unsulphured molasses", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "ground ginger", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "cream cheese, at room temperature", "quanity": "4", "unit": "ounces" }, { "name": "unsalted butter, at room temperature", "quanity": "4", "unit": "tablespoons" }, { "name": "powdered sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "whole milk, or more as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " To make the dough: Combine warm milk, yeast, and 2 tablespoons of sugar in a small bowl; stir together until combined. Let sit until foamy, about 5 minutes.\n", " Add salt, 4 cups of the flour, and remaining 2 tablespoons of sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add milk mixture, sour cream, butter, molasses, and egg. Continue beating until dough forms, 1 to 2 minutes.\n", " Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary. If the dough is sticking to your hands and not pulling away from the sides of the bowl, add the extra flour.\n", " Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm draft-free place until dough has doubled in size, about 1 hour 30 minutes to 2 hours.\n", " Generously spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18x10-inch rectangle.\n", " To make the filling: Spread 1/2 cup butter evenly over dough using a small offset spatula, leaving a 1/2-inch border on one long side. Stir together brown sugar, molasses, cinnamon, ginger, and cloves in a small bowl until well combined. Sprinkle evenly over butter, gently pressing down with a rolling pin to adhere mixture to butter.\n", " Starting with one long side, roll dough into a log, pinching seam to seal.\n", " Slice into 12 even rolls (about 1 ½-inches each). Place rolls in the prepared pan, leaving about a ½-inch space between each roll. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C).\n", " \n", " \n", " Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.\n", " To make the glaze: Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.\n", " Spread glaze evenly over warm rolls; serve immediately.\n" ]

{ "Calories": "530", "Carbs": "73g", "Fat": "24g", "Protein": "7g" }

{ "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "1 cup" }

[ { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "sweet pickle relish", "quanity": "1", "unit": "tablespoon" }, { "name": "minced onion", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Mix mayonnaise, relish, and onion together in a small bowl.\n", " Stir in lemon juice; season with salt and pepper.\n", " Cover and refrigerate for at least 1 hour before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "268", "Carbs": "3g", "Fat": "29g", "Protein": "0g" }

{ "active_time": null, "additional_time": "20 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": "45", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "8 (½-pint) jars" }

[ { "name": "mulberries", "quanity": "6", "unit": "cups" }, { "name": "water, or more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "strawberry-flavored gelatin (such as Jell-O)", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "powdered fruit pectin", "quanity": "1", "unit": "(1.75 ounce) package" }, { "name": "half-pint canning jars with lids and rings", "quanity": "8", "unit": "" } ]

[ " Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.\n", " Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.\n", " Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.\n", " Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.\n", " Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.\n" ]

{ "Calories": "28", "Carbs": "7g", "Fat": "0g", "Protein": "0g" }

{ "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 9-inch pie" }

[ { "name": "sweetened condensed milk", "quanity": "3", "unit": "cups" }, { "name": "key lime juice", "quanity": "¾", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "grated lime zest", "quanity": "1", "unit": "tablespoon" }, { "name": "prepared graham cracker crust", "quanity": "1", "unit": "(9 inch)" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.\n", " Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.\n", " Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.\n", " Serve and enjoy!\n" ]

{ "Calories": "553", "Carbs": "85g", "Fat": "21g", "Protein": "11g" }

{ "active_time": null, "additional_time": "8 hrs", "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": "72", "soak_time": null, "stand_time": null, "total_time": "8 hrs 45 mins", "yield": "6 dozen cookies" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "almond extract", "quanity": "½", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "2 ¼", "unit": "cups" } ]

[ " Beat together sugar, butter, cream cheese, egg yolk, salt, almond extract, and vanilla in a large bowl with an electric mixer until smooth. Gradually mix in flour until dough comes together.\n", " Divide dough into thirds and form each piece into a disk. Wrap tightly with plastic wrap and refrigerate, 8 hours to overnight.\n", " When ready to bake, preheat the oven to 375 degrees F (190 degrees C).\n", " Working with one disk at a time, roll dough on a lightly floured surface to an 1/8-inch thickness; keep other disks refrigerated until ready to roll. Cut dough into desired shapes with lightly floured cookie cutters. Place cookies 1 inch apart onto ungreased baking sheets.\n", " Bake in the preheated oven until cookies are light golden brown, 7 to 10 minutes, switching racks halfway through. Remove from the oven and transfer cookies to wire racks.\n", " Cool cookies completely before frosting.\n" ]

{ "Calories": "53", "Carbs": "6g", "Fat": "3g", "Protein": "1g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "50 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": "2 hrs", "yield": null }

[ { "name": "single unbaked pie crust", "quanity": "1", "unit": "(9-inch)" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "ground nutmeg, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.\n", " Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.\n", " Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.\n", " To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined.  Beat in vanilla. Gradually stir in milk until fully incorporated.\n", " Pour custard mixture over partially baked crust. Note that the crust will be full. Sprinkle nutmeg over the filling.\n", " Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.\n", " Cool completely before serving, about 1 hour.\n" ]

{ "Calories": "338", "Carbs": "41g", "Fat": "16g", "Protein": "7g" }

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

[ { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "shortening, chilled and cubed", "quanity": "5", "unit": "tablespoons" }, { "name": "unsalted butter, chilled and cubed", "quanity": "4", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ice water", "quanity": "3", "unit": "tablespoons" } ]

[ " Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients.\n", " With the motor running, pour ice water into the food processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.\n", " Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water.\n", " Wrap dough in wax paper or plastic wrap and chill it for about 30 minutes in the refrigerator. Follow your pie recipe for rolling and baking.\n" ]

{ "Calories": "207", "Carbs": "18g", "Fat": "14g", "Protein": "3g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "40 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": "1 hr 25 mins", "yield": "1 9-inch pie" }

[ { "name": "pastry for a double-crust 9-inch pie", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "sliced peeled peaches", "quanity": "5", "unit": "cups" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients and preheat the oven to 450 degrees F (220 degrees C).\n", " Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.\n", " Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined.\n", " Pour into pie crust and dot with butter.\n", " Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.\n", " Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.\n", " Cool pie for 15 minutes before slicing. Enjoy!\n" ]

{ "Calories": "428", "Carbs": "59g", "Fat": "20g", "Protein": "5g" }

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

[ { "name": "vegetable shortening", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cold water", "quanity": "½", "unit": "cup" } ]

[ " Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.\n", " Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.\n" ]

{ "Calories": "199", "Carbs": "18g", "Fat": "13g", "Protein": "2g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "2 (8x4-inch) loaves" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "softened butter", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped mango", "quanity": "2", "unit": "cups" }, { "name": "shredded coconut", "quanity": "½", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "¼", "unit": "cup" } ]

[ " Grease and flour two 8x4-inch loaf pans.\n", " Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.\n", " Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl; fold in mango, coconut, and walnuts. Pour this mixture into the well in flour mixture; stir to combine. Pour batter into prepared loaf pans; let sit at room temperature for 20 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.\n" ]

{ "Calories": "245", "Carbs": "33g", "Fat": "12g", "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": "4", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "ripe mangoes, cut into cubes", "quanity": "2", "unit": "unknown" }, { "name": "ice cubes", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "1 ⅔", "unit": "cups" } ]

[ " Combine mangoes, ice cubes, vanilla extract, and sugar in a blender; pour in milk. Blend until smooth and serve.\n" ]

{ "Calories": "115", "Carbs": "21g", "Fat": "2g", "Protein": "4g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "4 margaritas" }

[ { "name": "ice, or as needed", "quanity": "1", "unit": "cup" }, { "name": "frozen mango chunks", "quanity": "1", "unit": "cup" }, { "name": "tequila", "quanity": "3", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "3", "unit": "fluid ounces" }, { "name": "ginger ale (such as Vernors)", "quanity": "3", "unit": "fluid ounces" }, { "name": "simple syrup", "quanity": "3", "unit": "fluid ounces" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "fluid ounces" } ]

[ " Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.\n" ]

{ "Calories": "220", "Carbs": "34g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "32 stuffed dates" }

[ { "name": "pitted dates", "quanity": "1", "unit": "pound" }, { "name": "blue cheese", "quanity": "4", "unit": "ounces" }, { "name": "sliced bacon, cut in half", "quanity": "1", "unit": "pound" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates. Press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.\n", " Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.\n" ]

{ "Calories": "78", "Carbs": "11g", "Fat": "3g", "Protein": "3g" }

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

[ { "name": "skinless, boneless chicken thighs", "quanity": "3", "unit": "pounds" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "calabaza squash, peeled and cut into 1 1/2-inch cubes", "quanity": "1", "unit": "" }, { "name": "zucchini, cubed", "quanity": "1", "unit": "medium" }, { "name": "yellow squash, cubed", "quanity": "1", "unit": "medium" }, { "name": "tomato, chopped", "quanity": "1", "unit": "medium" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" } ]

[ " Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.\n", " Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.\n", " Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.\n", " Cover the pan and let simmer over medium heat, 20 to 30 minutes.\n" ]

{ "Calories": "378", "Carbs": "28g", "Fat": "17g", "Protein": "33g" }

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

[ { "name": "uncooked fettuccine or linguine", "quanity": "1", "unit": "pound" }, { "name": "boneless chicken breast halves, cooked and cubed", "quanity": "2", "unit": "" }, { "name": "Alfredo-style pasta sauce", "quanity": "1", "unit": "(16 ounce) jar" }, { "name": "frozen mixed vegetables", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "sliced mushrooms", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "milk", "quanity": "⅓", "unit": "cup" } ]

[ " Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.\n", " While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.\n", " Serve warm Alfredo and chicken sauce over cooked noodles.\n" ]

{ "Calories": "901", "Carbs": "100g", "Fat": "41g", "Protein": "39g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 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": null }

[ { "name": "frozen blueberries", "quanity": "6 ½", "unit": "cups" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "brown sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "rolled oats", "quanity": "½", "unit": "cup" }, { "name": "unsalted butter, room temperature and cut into chunks", "quanity": "6", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.\n", " Make filling: Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.\n", " Make topping: Combine brown sugar, flour, oats, butter, cinnamon, salt, and nutmeg in a medium bowl; rub mixture between your fingers until crumbly. Sprinkle topping evenly over blueberries.\n", " Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.\n" ]

{ "Calories": "313", "Carbs": "56g", "Fat": "10g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 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": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 (8x8-inch) casserole" }

[ { "name": "bulk pork sausage", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "Neufchatel cheese, softened", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "refrigerated crescent rolls", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "sharp Cheddar cheese, shredded", "quanity": "1", "unit": "cup" }, { "name": "salt and freshly ground black pepper to taste (optional)", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes; drain. Add Neufchatel cheese; cook and stir until combined. Remove from heat and set aside.\n", " Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.\n", " Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.\n" ]

{ "Calories": "576", "Carbs": "24g", "Fat": "42g", "Protein": "23g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (9x13-inch) casserole" }

[ { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "butter-flavored cooking spray (such as Pam)", "quanity": "unknown", "unit": "unknown" }, { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "condensed golden mushroom soup", "quanity": "2", "unit": "(10.5 ounce) cans " }, { "name": "shredded sharp Cheddar cheese", "quanity": "3", "unit": "cups" }, { "name": "frozen bite-size potato nuggets (such as Tater Tots)", "quanity": "1", "unit": "(32 ounce) package" } ]

[ " Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.\n", " Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.\n", " Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.\n", " Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.\n", " Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.\n" ]

{ "Calories": "465", "Carbs": "24g", "Fat": "32g", "Protein": "24g" }

{ "active_time": null, "additional_time": "6 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "6 hrs 15 mins", "yield": "16 servings" }

[ { "name": "evaporated milk", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "sweetened condensed milk", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "lemon juice, or more to taste", "quanity": "¾", "unit": "cup" }, { "name": "Mexican Maria cookies (galletas Maria)", "quanity": "⅔", "unit": "(20 ounce) package" } ]

[ " Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.\n", " Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.\n", " Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.\n" ]

{ "Calories": "328", "Carbs": "51g", "Fat": "11g", "Protein": "9g" }

{ "active_time": null, "additional_time": "20 mins", "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 20 mins", "yield": "24 servings" }

[ { "name": "coconut milk", "quanity": "1", "unit": "(13.5 ounce) can" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "butter, melted", "quanity": "1", "unit": "stick" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "macapuno strings in heavy syrup", "quanity": "2", "unit": "(12 ounce) jars" }, { "name": "sweet rice flour (mochiko)", "quanity": "2 ½", "unit": "cups" }, { "name": "packed brown sugar", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.\n", " Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.\n", " Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.\n", " Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.\n" ]

{ "Calories": "304", "Carbs": "50g", "Fat": "10g", "Protein": "4g" }

{ "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "seashell pasta", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "salted butter", "quanity": "4", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "4", "unit": "tablespoons" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "shredded sharp Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "shredded medium Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese, or to taste", "quanity": "1", "unit": "cup" }, { "name": "panko bread crumbs, or as needed", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "taco seasoning mix", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.\n", " Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.\n", " Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.\n", " Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.\n", " Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 3 to 5 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.\n" ]

{ "Calories": "551", "Carbs": "46g", "Fat": "33g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "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": "55 mins", "yield": "16 servings" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "French bread, cut into 1-inch cubes", "quanity": "1", "unit": "pound" }, { "name": "heavy cream", "quanity": "1", "unit": "quart" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "eggs, lightly beaten", "quanity": "3", "unit": "" }, { "name": "vanilla extract", "quanity": "2", "unit": "tablespoons" }, { "name": "white chocolate chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "white chocolate chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.\n", " Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.\n", " Bake in the preheated oven until bubbly, 40 to 45 minutes.\n", " While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.\n" ]

{ "Calories": "693", "Carbs": "67g", "Fat": "44g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "fresh blueberries", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix blueberries, sugar, and cinnamon in a 9x13-inch pan; spread evenly in the pan. Cover blueberry mixture with dry cake mix. Drizzle melted butter over cake mix; do not stir.\n", " Bake until the top is light brown, about 30 minutes. Serve warm or cold.\n" ]

{ "Calories": "210", "Carbs": "33g", "Fat": "9g", "Protein": "2g" }

{ "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": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "3 cups" }

[ { "name": "vegetable oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "large" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "plain yogurt", "quanity": "1", "unit": "cup" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.\n", " Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.\n" ]

{ "Calories": "160", "Carbs": "6g", "Fat": "15g", "Protein": "2g" }

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

[ { "name": "instant oats", "quanity": "1", "unit": "cup" }, { "name": "chia seeds", "quanity": "2", "unit": "tablespoons" }, { "name": "slivered almonds", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "4", "unit": "teaspoons" }, { "name": "powdered peanut butter (such as PB2)", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "unsweetened cocoa powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "peanut butter (such as Justin's)", "quanity": "1", "unit": "(1.2 ounce) package" } ]

[ " Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.\n", " When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.\n" ]

{ "Calories": "389", "Carbs": "48g", "Fat": "18g", "Protein": "13g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 9x13-inch casserole" }

[ { "name": "spaghetti", "quanity": "12", "unit": "ounces" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "spaghetti sauce", "quanity": "1", "unit": "(28 ounce) jar" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "Italian seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "1", "unit": "pinch" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "shredded mozzarella cheese", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.\n", " Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.\n", " Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.\n", " Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.\n", " Bake in the preheated oven until bubbly, about 30 minutes.\n" ]

{ "Calories": "331", "Carbs": "31g", "Fat": "15g", "Protein": "16g" }

{ "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": "15 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "3 servings" }

[ { "name": "mandarin oranges, drained with liquid reserved", "quanity": "1", "unit": "cup" }, { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "Dusseldorf-style German mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cloves", "quanity": "⅛", "unit": "teaspoon" }, { "name": "Chinese five-spice powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "pecan halves", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "fresh spinach leaves ", "quanity": "3", "unit": "cups" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" } ]

[ " Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.\n", " Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.\n", " Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.\n" ]

{ "Calories": "373", "Carbs": "14g", "Fat": "35g", "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "potatoes", "quanity": "4", "unit": "large" }, { "name": "yellow onion", "quanity": "1", "unit": "" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour, or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil for frying, or as needed", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to low, about 200 degrees F (95 degrees C).\n", " Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.\n", " Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.\n", " Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes.\n", " Fry, turning pancakes once, until golden brown. Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.\n", " Serve warm, enjoy!\n" ]

{ "Calories": "283", "Carbs": "47g", "Fat": "8g", "Protein": "7g" }

{ "active_time": null, "additional_time": "1 hr", "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "rolled oats", "quanity": "2", "unit": "cups" }, { "name": "shredded coconut", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "½", "unit": "cup" }, { "name": "creamy peanut butter", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.\n", " Spread oats and coconut evenly across a baking sheet. Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.\n", " Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth.\n", " Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.\n", " Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy.\n", " Cool completely before cutting.\n" ]

{ "Calories": "188", "Carbs": "34g", "Fat": "5g", "Protein": "4g" }

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

[ { "name": "bacon", "quanity": "12", "unit": "slices" }, { "name": "fresh broccoli, florets only", "quanity": "2", "unit": "heads" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped green onions", "quanity": "½", "unit": "cup" }, { "name": "seedless green grapes", "quanity": "1", "unit": "cup" }, { "name": "seedless red grapes", "quanity": "1", "unit": "cup" }, { "name": "raisins", "quanity": "½", "unit": "cup" }, { "name": "blanched slivered almonds", "quanity": "½", "unit": "cup" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.\n", " In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.\n", " Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.\n" ]

{ "Calories": "540", "Carbs": "29g", "Fat": "45g", "Protein": "9g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "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": "10 hrs 15 mins", "yield": null }

[ { "name": "dried split peas", "quanity": "2 ¼", "unit": "cups" }, { "name": "cold water, plus more as needed", "quanity": "2", "unit": "quarts" }, { "name": "ham bone", "quanity": "1 ½", "unit": "pounds" }, { "name": "onions, thinly sliced", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "1", "unit": "pinch" }, { "name": "celery, chopped", "quanity": "3", "unit": "stalks" }, { "name": "carrots, chopped", "quanity": "3", "unit": "" }, { "name": "potato, diced", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.\n", " Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.\n", " Remove ham bone; cut off meat, dice, and return meat to soup.\n", " Add celery, carrots, and potatoes.\n", " Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "310", "Carbs": "58g", "Fat": "1g", "Protein": "20g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "4 servings" }

[ { "name": "fava beans, drained", "quanity": "1", "unit": "(19 ounce) can" }, { "name": "fresh tomatoes, chopped", "quanity": "2", "unit": "medium" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "cucumber, diced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" } ]

[ " Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.\n" ]

{ "Calories": "239", "Carbs": "30g", "Fat": "11g", "Protein": "8g" }

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

[ { "name": "simple syrup", "quanity": "2", "unit": "teaspoons" }, { "name": "water", "quanity": "1", "unit": "teaspoon" }, { "name": "bitters", "quanity": "2", "unit": "dashes" }, { "name": "ice cubes", "quanity": "1", "unit": "cup" }, { "name": "bourbon whiskey", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "orange ", "quanity": "1", "unit": "slice" }, { "name": "maraschino cherry", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Pour simple syrup, water, and bitters into a whiskey glass; stir to combine.\n", " Add ice cubes and pour in bourbon.\n", " Garnish with orange slice and maraschino cherry.\n", " Enjoy!\n" ]

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

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "0 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "60", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "5 dozen" }

[ { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "confectioners' sugar, sifted", "quanity": "3", "unit": "cups" }, { "name": "semisweet chocolate chips, melted", "quanity": "3", "unit": "cups" }, { "name": "vanilla", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Gather all ingredients.\n", " Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.\n", " Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.\n", " Shape chilled mixture into 1-inch balls.\n", " Roll balls into your favorite toppings, if desired. Enjoy!\n" ]

{ "Calories": "77", "Carbs": "11g", "Fat": "4g", "Protein": "1g" }

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

[ { "name": "chickpeas (garbanzo beans), drained and rinsed", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "tahini", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "lemon, zested and juiced", "quanity": "1", "unit": "" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh chives", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh mint", "quanity": "¼", "unit": "cup" }, { "name": "garlic, peeled", "quanity": "1", "unit": "clove" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "carrots with greens still attached, or as desired", "quanity": "6", "unit": "small" }, { "name": "sugar snap peas, or as desired", "quanity": "6", "unit": "" }, { "name": "fresh asparagus, or as desired", "quanity": "6", "unit": "" }, { "name": "radishes with greens, halved, or as desired", "quanity": "6", "unit": "" }, { "name": "celery hearts with leaves, or as desired", "quanity": "6", "unit": "small stalks" } ]

[ " Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.\n", " Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.\n" ]

{ "Calories": "304", "Carbs": "41g", "Fat": "12g", "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": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "roma (plum) tomatoes, diced", "quanity": "6", "unit": "" }, { "name": "red bell pepper, seeded and chopped", "quanity": "2", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "fresh mushrooms, quartered", "quanity": "10", "unit": "" }, { "name": "fresh corn kernels", "quanity": "1", "unit": "cup" }, { "name": "jalapeno pepper, seeded and minced", "quanity": "1", "unit": "" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "black beans, drained and rinsed", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "chicken broth or vegetable broth", "quanity": "1 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.\n", " Stir in black beans, broth, and salt; bring to a boil.\n", " Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.\n", " Stir the bean mixture back into the soup. Serve hot by itself or over rice.\n" ]

{ "Calories": "164", "Carbs": "28g", "Fat": "3g", "Protein": "9g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "5 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": "3 hrs 35 mins", "yield": "4 dozen" }

[ { "name": "creamy peanut butter", "quanity": "2 ¼", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "crisp rice cereal", "quanity": "3", "unit": "cups" }, { "name": "semisweet chocolate chips", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Melt peanut butter and butter in saucepan over low heat, stirring often.\n", " Mix crisp rice cereal and confectioners' sugar in a large bowl until all well combined. Pour melted peanut butter mixture over top and stir until thoroughly blended; mixture will still appear crumbly but will easily form into balls.\n", " Form into 1-inch diameter (or smaller) balls and place onto parchment-lined cookie sheets. Cover with plastic wrap and refrigerate until firm, 3 hours to overnight.\n", " When ready to coat the balls, melt chocolate chips in double boiler. Keep over the lowest heat to keep melted.\n", " Place a peanut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Carefully remove it, letting any excess chocolate drip back into the pot, and place it on a wire rack set over a piece of parchment paper. Repeat to coat remaining balls.\n", " Refrigerate coated peanut butter balls until completely firm before serving.\n" ]

{ "Calories": "167", "Carbs": "18g", "Fat": "10g", "Protein": "4g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": null }

[ { "name": "egg whites", "quanity": "4", "unit": "large" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "fresh strawberries", "quanity": "¾", "unit": "pound" }, { "name": "sweet sherry", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.\n", " Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.\n", " Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.\n", " Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.\n", " Drain macerated strawberries in a sieve set over a bowl, reserving syrup.\n", " Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.\n", " Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.\n" ]

{ "Calories": "358", "Carbs": "62g", "Fat": "11g", "Protein": "5g" }

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

[ { "name": "sliced fresh strawberries", "quanity": "¼", "unit": "cup" }, { "name": "tequila", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "lime juice", "quanity": "1", "unit": "fluid ounce" }, { "name": "triple sec", "quanity": "½", "unit": "fluid ounce" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ice cubes", "quanity": "1", "unit": "cup" }, { "name": "lime", "quanity": "1", "unit": "wedge" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" } ]

[ " Place strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in a blender; blend until smooth.\n", " Add ice cubes; blend on high until ice is crushed, about 15 seconds.\n", " Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat; pour margarita into the glass.\n" ]

{ "Calories": "206", "Carbs": "21g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "30 mins", "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": "12", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "instant pistachio pudding mix", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "miniature marshmallows", "quanity": "½", "unit": "(10.5 ounce) package" } ]

[ " Combine pineapple and dry pistachio pudding mix in a large bowl. Fold in thawed whipped topping and marshmallows until well mixed.\n", " Refrigerate until chilled and serve.\n" ]

{ "Calories": "159", "Carbs": "29g", "Fat": "5g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "18 waffles" }

[ { "name": "gluten-free all-purpose baking flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "molasses", "quanity": "4", "unit": "teaspoons" }, { "name": "warm water", "quanity": "1 ½", "unit": "cups" }, { "name": "coconut oil, melted", "quanity": "¼", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "dairy-free dark chocolate chips (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.\n", " Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.\n", " Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.\n", " Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.\n" ]

{ "Calories": "120", "Carbs": "17g", "Fat": "6g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "seasoned salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "thin bone-in pork chops", "quanity": "6", "unit": "" }, { "name": "beef consomme", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "water", "quanity": "10", "unit": "fluid ounces" }, { "name": "white rice", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.\n", " Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.\n", " Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.\n", " Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "470", "Carbs": "41g", "Fat": "19g", "Protein": "31g" }

{ "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": "1 (9x13-inch) cake" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "3", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "grated zucchini", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "eggs, lightly beaten", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped walnuts", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.\n" ]

{ "Calories": "211", "Carbs": "22g", "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "penne pasta", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "extra-virgin olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "cherry tomatoes, halved", "quanity": "16", "unit": "ounces" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh basil", "quanity": "3", "unit": "tablespoons" } ]

[ " Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.\n", " Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.\n", " Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.\n" ]

{ "Calories": "696", "Carbs": "70g", "Fat": "37g", "Protein": "23g" }

{ "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": "1 ½", "unit": "tablespoons" }, { "name": "butter", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "shallot, minced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "Arborio rice", "quanity": "1", "unit": "cup" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "hot vegetable stock", "quanity": "3", "unit": "cups" }, { "name": "freshly grated Parmesan cheese", "quanity": "⅓", "unit": "cup" }, { "name": "minced fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "freshly ground white pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat olive oil and butter in a large sauté pan over medium-high heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. cook and stir until shallots are translucent but not brown, about 5 minutes.\n", " Pour in rice and stir until the rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until it has mostly evaporated, then stir in one-third of the boiling vegetable broth ; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.\n", " Remove from heat. Stir in Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.\n" ]

{ "Calories": "249", "Carbs": "35g", "Fat": "8g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "4 servings" }

[ { "name": "orange juice", "quanity": "1", "unit": "cup" }, { "name": "grated orange zest", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves - cut into 1 inch cubes", "quanity": "4", "unit": "" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "bean sprouts (Optional)", "quanity": "1", "unit": "cup" }, { "name": "crispy chow mein noodles", "quanity": "1", "unit": "(6 ounce) package" } ]

[ " In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.\n", " Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.\n", " Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.\n" ]

{ "Calories": "524", "Carbs": "41g", "Fat": "25g", "Protein": "35g" }

{ "active_time": null, "additional_time": "30 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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 (8-inch) layer cake" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "salted butter, softened", "quanity": "¾", "unit": "cup" }, { "name": "freshly squeezed lemon juice", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "4 ", "unit": "large " }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "2 ½", "unit": "cups" }, { "name": "salted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "pure vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.\n", " Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.\n", " Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding flour mixture and buttermilk with the mixer set to lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Gently fold in blueberries.\n", " Fill the prepared cake pans evenly with batter.\n", " Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.\n", " While cakes are cooling, make the frosting: Beat butter in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.\n", " Spread frosting over each of the cooled cake layers and stack; then frost the sides.\n" ]

{ "Calories": "679", "Carbs": "101g", "Fat": "29g", "Protein": "7g" }

{ "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": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": null }

[ { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes", "quanity": "1", "unit": "(3 pound)" }, { "name": "olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "red potatoes, peeled and cubed", "quanity": "1 ½", "unit": "pounds" }, { "name": "peeled and cubed parsnips", "quanity": "2", "unit": "cups" }, { "name": "peeled and cubed carrots", "quanity": "2", "unit": "cups" }, { "name": "onion, cut into chunks", "quanity": "1", "unit": "extra-large" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "Irish stout beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "beef broth", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "cabbage, cored and coarsely chopped", "quanity": "1", "unit": "head" }, { "name": "distilled white vinegar", "quanity": "¼", "unit": "cup" } ]

[ " Place flour into a large bowl; add corned beef cubes and toss to coat.\n", " Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.\n", " Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.\n", " Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.\n" ]

{ "Calories": "440", "Carbs": "40g", "Fat": "24g", "Protein": "19g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "turkey bacon, or more to taste", "quanity": "6", "unit": "slices" }, { "name": "cauliflower, cut into florets", "quanity": "1", "unit": "large head" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "shredded Colby-Monterey Jack cheese, divided", "quanity": "2", "unit": "cups" }, { "name": "baby bella mushrooms, roughly chopped", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "chopped fresh chives, divided", "quanity": "6", "unit": "tablespoons" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.\n", " Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.\n", " Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.\n", " Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.\n", " Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.\n" ]

{ "Calories": "346", "Carbs": "9g", "Fat": "29g", "Protein": "14g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "72", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "72 balls" }

[ { "name": "whole almonds", "quanity": "2", "unit": "cups" }, { "name": "ground cinnamon, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "unsalted butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Place almonds in the bowl of a food processor; process until finely ground and set aside.\n", " Pour cinnamon into a rimmed plate and set aside.\n", " Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.\n", " Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.\n", " Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.\n" ]

{ "Calories": "60", "Carbs": "8g", "Fat": "3g", "Protein": "1g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "3 dozen" }

[ { "name": "pitted prunes", "quanity": "2", "unit": "cups" }, { "name": "dried apricots", "quanity": "2", "unit": "cups" }, { "name": "white sugar, or to taste", "quanity": "1 1/3", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "safflower oil", "quanity": "½", "unit": "cup" }, { "name": "lemon, zested", "quanity": "1", "unit": "" }, { "name": "orange, zested", "quanity": "1", "unit": "" }, { "name": "unbleached all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.\n", " Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.\n", " Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.\n", " Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.\n", " Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.\n" ]

{ "Calories": "182", "Carbs": "34g", "Fat": "5g", "Protein": "3g" }

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

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "unsalted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped Portobello mushrooms", "quanity": "1", "unit": "cup" }, { "name": "dried oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "steak seasoning rub (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat olive oil and butter in a skillet over medium heat. Stir in mushrooms until well coated.\n", " Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat.\n", " Cook and stir mushrooms until lightly browned, about 5 minutes.\n" ]

{ "Calories": "194", "Carbs": "5g", "Fat": "20g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (9x13-inch) dish" }

[ { "name": "apples - peeled, cored and diced", "quanity": "5", "unit": "medium" }, { "name": "oranges, peeled and diced", "quanity": "4", "unit": "" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "¾", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "¾", "unit": "cup" }, { "name": "coarsely crushed buttery round crackers", "quanity": "¾", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "liquid non-dairy creamer", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Toss together apples, oranges, brown sugar, cheese, and walnuts in a large bowl. Spread evenly in a 9x13-inch baking dish. Sprinkle crushed crackers over the top.\n", " Melt butter in a small saucepan over medium heat and whisk in flour, cinnamon, baking powder, nutmeg, and cloves until well combined. Pour over crushed crackers, then drizzle with creamer. Cover with a lid or aluminum foil.\n", " Bake in the preheated oven for 1 hour. Remove from the oven and uncover. Stir gently to fold in crust.\n" ]

{ "Calories": "292", "Carbs": "36g", "Fat": "16g", "Protein": "4g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "55 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": "9 hrs 5 mins", "yield": null }

[ { "name": "skinned split black lentils (urad dal)", "quanity": "¾", "unit": "cup" }, { "name": "red kidney beans (rajma)", "quanity": "¼", "unit": "cup" }, { "name": "water, or more as needed", "quanity": "3", "unit": "cups" }, { "name": "salt, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "grated ginger, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "red chili powder, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "cumin seeds", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "whole cloves", "quanity": "2", "unit": "" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "green chili, chopped, or more to taste", "quanity": "1", "unit": "" }, { "name": "tomato, diced", "quanity": "1", "unit": "" }, { "name": "garlic, crushed", "quanity": "8", "unit": "cloves" }, { "name": "ground coriander", "quanity": "1", "unit": "tablespoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" }, { "name": "garam masala", "quanity": "1", "unit": "teaspoon" }, { "name": "heavy cream (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Combine black lentils and red kidney beans in a medium pot. Cover with water by 1-inch; let soak, 8 hours to overnight.\n", " Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to beans in the pot. Bring to a boil and cook until soft but not pasty, about 30 minutes.\n", " Meanwhile, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining 1 teaspoon salt and remaining 1/2 teaspoon ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining 1/2 teaspoon chili powder; fry until fragrant, about 30 seconds.\n", " Add bean-lentil mixture and lemon juice to spice mixture; mix gently. Stir in garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.\n" ]

{ "Calories": "452", "Carbs": "39g", "Fat": "28g", "Protein": "14g" }

{ "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", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet yellow onion (such as Vidalia), thinly sliced", "quanity": "1/2", "unit": "unknown" }, { "name": "patty pan squash, sliced to 1/2-inch-thick pieces", "quanity": "4", "unit": "" }, { "name": "garlic, crushed, or more to taste", "quanity": "3", "unit": "cloves" }, { "name": "lemon pepper", "quanity": "1", "unit": "dash" }, { "name": "packed fresh spinach (Optional)", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "1/4", "unit": "cup" }, { "name": "chopped fresh basil", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon, juiced", "quanity": "1/2", "unit": "unknown" }, { "name": "grated Parmesan cheese", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes.\n", " Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.\n", " Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.\n", " Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.\n" ]

{ "Calories": "79", "Carbs": "4g", "Fat": "7g", "Protein": "2g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "orange juice", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "chopped fresh oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "tuna steaks", "quanity": "4", "unit": "(4 ounce)" } ]

[ " Gather all ingredients.\n", " Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.\n", " Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.\n", " Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.\n", " Serve and enjoy!\n" ]

{ "Calories": "200", "Carbs": "4g", "Fat": "8g", "Protein": "27g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "8 chicken thighs" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "ground black pepper, divided", "quanity": "1 ⅓", "unit": "teaspoons" }, { "name": "kosher salt, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "unseasoned panko bread crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "granulated onion", "quanity": "¼", "unit": "teaspoon" }, { "name": "skin-on, bone-in chicken thighs", "quanity": "8", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.\n", " Combine flour, 2/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a shallow bowl.\n", " Combine beaten eggs, milk, Sriracha sauce, 1/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a second shallow bowl.\n", " Combine panko bread crumbs, paprika, remaining 1/3 teaspoon black pepper, remaining 1/3 teaspoon kosher salt, garlic powder, and granulated onion in a third shallow bowl.\n", " Dredge chicken thighs in flour mixture, dip in egg mixture, and press into panko mixture to coat, shaking off excess after each step. Place coated chicken thighs, skin-side up, onto the prepared baking sheet.\n", " Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n" ]

{ "Calories": "310", "Carbs": "27g", "Fat": "14g", "Protein": "23g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "12 mini tacos" }

[ { "name": "refried beans", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "(1 ounce) envelope" }, { "name": "American cheese, cut in half", "quanity": "12", "unit": "slices" }, { "name": "flour tortillas", "quanity": "12", "unit": "(6 inch)" }, { "name": "nonstick cooking spray", "quanity": "unknown", "unit": "unknown" } ]

[ " Preheat the air fryer to 400 degrees F (200 degrees C).\n", " Place refried beans in a medium bowl. Add taco seasoning and stir until evenly combined.\n", " Place 1 cheese slice in the middle of a tortilla. Spoon 1 tablespoon bean mixture over cheese. Place another cheese slice on top of beans. Fold tortilla over and press down to seal taco. Repeat with remaining tortillas, beans, and cheese.\n", " Spray both sides of tacos with nonstick cooking spray. Place tacos in the air fryer basket without overlapping.\n", " Cook in the preheated air fryer for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.\n" ]

{ "Calories": "231", "Carbs": "21g", "Fat": "11g", "Protein": "11g" }

{ "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": "skinless, boneless chicken breast halves", "quanity": "6", "unit": "" }, { "name": "shredded Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "garlic, finely chopped", "quanity": "1", "unit": "clove" }, { "name": "butter", "quanity": "6", "unit": "teaspoons" }, { "name": "thinly sliced prosciutto", "quanity": "4", "unit": "ounces" }, { "name": "sliced whole milk mozzarella cheese", "quanity": "10", "unit": "ounces" }, { "name": "white wine", "quanity": "⅓", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "freshly ground black pepper, to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Use the smooth side of a meat mallet to pound chicken breasts between 2 sheets of plastic wrap to 1/2-inch thickness. Lay them on a work surface and sprinkle liberally with Parmesan cheese on both sides. Place a pinch of garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese, reserving some of the prosciutto to place on the top of chicken. Roll up each chicken breast and secure with toothpicks.\n", " Combine white wine and olive oil in a 9x13-inch baking dish. Arrange chicken rolls in the prepared dish. Place a small piece of prosciutto on top of each roll and sprinkle with black pepper.\n", " Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "529", "Carbs": "2g", "Fat": "31g", "Protein": "56g" }

{ "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": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "4 waffles" }

[ { "name": "eggs, separated", "quanity": "2", "unit": "large" }, { "name": "rice milk", "quanity": "1 ¾", "unit": "cups" }, { "name": "rice flour", "quanity": "1", "unit": "cup" }, { "name": "modified tapioca starch", "quanity": "¾", "unit": "cup" }, { "name": "canola oil", "quanity": "½", "unit": "cup" }, { "name": "almond meal", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Preheat a waffle iron according to manufacturer's instructions.\n", " Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.\n", " Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.\n", " Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.\n" ]

{ "Calories": "623", "Carbs": "72g", "Fat": "33g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 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": "1 hr 30 mins", "yield": null }

[ { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "Cajun seasoning", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "chicken wings", "quanity": "2 ½", "unit": "pounds" }, { "name": "hot pepper sauce (such as Frank's RedHot)", "quanity": "⅔", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "white vinegar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients. Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer's directions.\n", " To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.\n", " Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions; smoke chicken wings in the preheated smoker for 1 hour.\n", " To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.\n", " Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.\n" ]

{ "Calories": "209", "Carbs": "1g", "Fat": "19g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "7 hrs 30 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": "7 hrs 50 mins", "yield": null }

[ { "name": "boneless turkey breast, trimmed", "quanity": "1", "unit": "(4 pound)" }, { "name": "chopped onion", "quanity": "2", "unit": "cups" }, { "name": "pitted kalamata olives", "quanity": "½", "unit": "cup" }, { "name": "oil-packed sun dried tomatoes, thinly sliced", "quanity": "½", "unit": "cup" }, { "name": "chicken broth, divided", "quanity": "½", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "Greek seasoning (such as McCormick's®)", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh ground black pepper ", "quanity": "¼", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" } ]

[ " Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.\n", " Cover and cook on Low for 7 hours.\n", " Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.\n", " Cover and cook on Low for 30 more minutes.\n" ]

{ "Calories": "333", "Carbs": "9g", "Fat": "5g", "Protein": "61g" }

{ "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": "10", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "10 chocolate apples" }

[ { "name": "Granny Smith apples", "quanity": "10", "unit": "small" }, { "name": "chopped roasted peanuts", "quanity": "½", "unit": "cup" }, { "name": "candy-coated milk chocolate candies", "quanity": "½", "unit": "cup" }, { "name": "semisweet chocolate, chopped", "quanity": "2", "unit": "pounds" } ]

[ " Gather the ingredients.\n", " Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.\n", " Place roasted peanuts and candies on separate plates; set aside.\n", " Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.\n", " Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.\n", " Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.\n" ]

{ "Calories": "589", "Carbs": "73g", "Fat": "35g", "Protein": "9g" }