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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 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": "1 hr 25 mins", "yield": null }

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "(6 ounce)" }, { "name": "Cajun seasoning", "quanity": "4", "unit": "teaspoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "avocado oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "unsalted chicken broth", "quanity": "¾", "unit": "cup" }, { "name": "heavy cream", "quanity": "¼", "unit": "cup" }, { "name": "freshly cracked black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "minced fresh thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer's directions.\n", " Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.\n", " Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.\n", " Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.\n", " Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.\n", " Drizzle sauce over chicken to serve.\n" ]

{ "Calories": "345", "Carbs": "3g", "Fat": "20g", "Protein": "38g" }

{ "active_time": null, "additional_time": "5 mins", "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": "10", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "olive oil cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "unsalted matzo boards, or more to taste", "quanity": "4", "unit": "" }, { "name": "unsalted butter", "quanity": "1", "unit": "cup" }, { "name": "light brown sugar, firmly packed", "quanity": "1", "unit": "cup" }, { "name": "chocolate chips", "quanity": "¾", "unit": "cup" } ]

[ " Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).\n", " Line a baking sheet with aluminum foil and spray with cooking spray; arrange matzo boards to fit in a single layer, breaking if necessary.\n", " Combine butter and brown sugar together in a saucepan over medium heat; bring to a boil, stirring constantly, then boil for about 3 minutes.\n", " Pour butter mixture evenly over matzo on the prepared baking sheet. Transfer baking sheet into the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C); bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.\n", " Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, about 5 minutes.\n", " Spread melted chocolate over matzo; place in refrigerator until chilled and set. Break into pieces when cooled.\n" ]

{ "Calories": "351", "Carbs": "39g", "Fat": "22g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr 5 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 15 mins", "yield": "8 dirt cups" }

[ { "name": "cold milk", "quanity": "2", "unit": "cups" }, { "name": "instant chocolate pudding mix", "quanity": "1", "unit": "(4 ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "chocolate sandwich cookies, crushed", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Gather the ingredients.\n", " Whisk cold milk and pudding mix together in a bowl for 2 minutes. Let stand until thickened, about 5 minutes.\n", " Stir whipped topping and 1/2 of the crushed cookies into pudding.\n", " Spoon 1 tablespoon crushed cookies into each of eight small glasses or ramekins; spoon pudding on top, filling 3/4 full.\n", " Sprinkle remaining crushed cookies over top. Refrigerate for 1 hour before serving.\n" ]

{ "Calories": "433", "Carbs": "62g", "Fat": "19g", "Protein": "6g" }

{ "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": "40", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "5 cups" }

[ { "name": "fresh strawberries, hulled", "quanity": "2", "unit": "pounds" }, { "name": "white sugar", "quanity": "5", "unit": "cups" }, { "name": "vinegar or lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).\n", " Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.\n" ]

{ "Calories": "104", "Carbs": "27g", "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1 /2 cup" }

[ { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "onion powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Stir together mayonnaise and ketchup in a small bowl until well combined; season with onion powder, cayenne, black pepper, and salt.\n" ]

{ "Calories": "114", "Carbs": "4g", "Fat": "11g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "chicken wings, tips discarded", "quanity": "1 ½", "unit": "pounds" }, { "name": "baking powder", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "white vinegar", "quanity": "½", "unit": "cup" }, { "name": "pineapple juice", "quanity": "¼", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "reduced-sodium soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "1", "unit": "teaspoon" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "water, plus more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "green onion, sliced", "quanity": "1", "unit": "stalk" }, { "name": "sesame seeds", "quanity": "¾", "unit": "teaspoon" } ]

[ " Preheat the air fryer to 380 degrees F (190 degrees C). Grease the air fryer basket with cooking spray.\n", " Cook wings: Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika in a small bowl; pour into a large resealable plastic bag. Place some of the chicken wings into the bag, seal the bag, and shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.\n", " Place chicken wings in the prepared air fryer basket and cook in the preheated air fryer for 22 to 23 minutes, flipping halfway through.\n", " Meanwhile, make sauce: Combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir together cornstarch and water in a small bowl until well combined; pour into the saucepan and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.\n", " Increase the air fryer temperature to 400 degrees F (200 degrees C) and continue to cook wings until crispy and browned, about 2 more minutes.\n", " Pour sauce into a large bowl and add cooked wings; toss to coat well. Garnish with green onion and sesame seeds. Serve hot.\n" ]

{ "Calories": "128", "Carbs": "10g", "Fat": "7g", "Protein": "8g" }

{ "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": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "8 hrs 30 mins", "yield": "1 6-quart bowl" }

[ { "name": "elbow macaroni", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "white vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "dried dill weed", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil mayonnaise (such as Hellman's®), or more as needed", "quanity": "½", "unit": "cup" }, { "name": "lime, juiced", "quanity": "½", "unit": "" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "celery, diced", "quanity": "2", "unit": "stalks" }, { "name": "onion, diced", "quanity": "½", "unit": "" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "small shrimp, drained", "quanity": "2", "unit": "(6 ounce) cans" } ]

[ " Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.\n", " Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.\n", " Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.\n", " Gently fold in shrimp in the last fold before serving.\n" ]

{ "Calories": "337", "Carbs": "47g", "Fat": "8g", "Protein": "17g" }

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

[ { "name": "ricotta cheese plus", "quanity": "1", "unit": "cup" }, { "name": "ricotta cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "skim milk", "quanity": "½", "unit": "cup" }, { "name": "eggs, separated", "quanity": "2", "unit": "" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "canola oil, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.\n", " Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.\n", " Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.\n", " Whisk egg whites in a bowl until frothy; fold into ricotta mixture.\n", " Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.\n" ]

{ "Calories": "86", "Carbs": "8g", "Fat": "4g", "Protein": "5g" }

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

[ { "name": "chicken broth", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "sliced carrots", "quanity": "½", "unit": "cup" }, { "name": "chicken bouillon granules", "quanity": "2", "unit": "tablespoons" }, { "name": "bay leaves", "quanity": "3", "unit": "unknown" }, { "name": "sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "peeled and diced potatoes", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "sliced celery", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "cream-style corn", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "shredded sharp Cheddar cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "diced cooked ham", "quanity": "1", "unit": "cup" } ]

[ " Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.\n", " Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.\n", " Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.\n" ]

{ "Calories": "408", "Carbs": "30g", "Fat": "25g", "Protein": "19g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "diced jalapeno peppers", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "chopped green chile peppers", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "white beans, drained", "quanity": "3", "unit": "(15 ounce) cans" }, { "name": "chicken broth", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "chopped cooked chicken breast", "quanity": "3", "unit": "cups" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Heat oil in a large saucepan over medium-low heat. Add onion; cook and stir until tender, 5 to 8 minutes.\n", " Add jalapeño peppers, chile peppers, garlic, cumin, oregano, and cayenne pepper; cook and stir for 3 minutes.\n", " Stir in beans, chicken broth, and chicken. Simmer for 15 minutes, stirring occasionally.\n", " Remove from the heat. Slowly stir in cheese until melted.\n", " Serve warm. Enjoy!\n" ]

{ "Calories": "684", "Carbs": "75g", "Fat": "17g", "Protein": "59g" }

{ "active_time": null, "additional_time": "10 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": "2", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "2 pieces parchment paper (13x15-inches)", "quanity": "", "unit": "" }, { "name": "zucchini, cut into 1/3-inch rounds", "quanity": "1", "unit": "medium" }, { "name": "yellow squash, cut on the diagonal 1/3-inch wide", "quanity": "1", "unit": "medium" }, { "name": "sazonador total (from Goya)", "quanity": "1", "unit": "teaspoon" }, { "name": "skin-on salmon", "quanity": "2", "unit": "(4 ounce) fillets" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.\n", " Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.\n", " Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.\n", " Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.\n" ]

{ "Calories": "270", "Carbs": "7g", "Fat": "16g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs 40 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": "3 hrs 55 mins", "yield": null }

[ { "name": "boneless pork butt (shoulder)", "quanity": "3", "unit": "pounds" }, { "name": "garlic, peeled", "quanity": "8", "unit": "cloves" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "orange, juiced, orange parts of peel removed and sliced into thin strips", "quanity": "1", "unit": "" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "bay leaves, torn in half", "quanity": "2", "unit": "" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" }, { "name": "Chinese 5-spice powder", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).\n", " Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.\n", " Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.\n", " Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.\n", " Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.\n", " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.\n", " Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.\n", " Enjoy!\n" ]

{ "Calories": "317", "Carbs": "2g", "Fat": "23g", "Protein": "26g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "red bell peppers", "quanity": "6", "unit": "medium" } ]

[ " Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).\n", " Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan.\n", " Place skin-side up in a large rimmed baking pan.\n", " Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.\n", " Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.\n", " Peel and discard skins.\n", " Enjoy!\n" ]

{ "Calories": "55", "Carbs": "11g", "Fat": "1g", "Protein": "2g" }

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

[ { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "strawberry jam or preserves", "quanity": "1", "unit": "tablespoon" } ]

[ " Beat butter, confectioners' sugar, and strawberry preserves together in a small bowl until creamy. Cover and refrigerate until serving.\n" ]

{ "Calories": "115", "Carbs": "4g", "Fat": "12g", "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": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "6 coconut margaritas" }

[ { "name": "cream of coconut (such as Coco Lopez)", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "ice", "quanity": "1", "unit": "cup" }, { "name": "tequila (such as Sauza 100% Blue Agave)", "quanity": "¾", "unit": "cup" }, { "name": "freshly squeezed lime juice", "quanity": "½", "unit": "cup" }, { "name": "brandy-based orange liqueur (such as Grand Marnier)", "quanity": "¼", "unit": "cup" } ]

[ " Blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.\n" ]

{ "Calories": "379", "Carbs": "48g", "Fat": "13g", "Protein": "0g" }

{ "active_time": null, "additional_time": "2 hrs 5 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": "2 cups" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped onion", "quanity": "1 ½", "unit": "cups" }, { "name": "kosher salt, divided", "quanity": "¾", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon of kosher salt; cook and stir until onion is caramelized and golden brown in color, about 20 minutes. Remove from the heat and let cool, 5 to 10 minutes.\n", " Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl.\n", " Stir in cooled onions. Cover and refrigerate for at least 2 hours before serving.\n" ]

{ "Calories": "151", "Carbs": "3g", "Fat": "16g", "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": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "ice", "quanity": "3", "unit": "cups" }, { "name": "tequila", "quanity": "2", "unit": "cups" }, { "name": "triple sec", "quanity": "1", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "¾", "unit": "cup" }, { "name": "sweetened lime juice", "quanity": "¾", "unit": "cup" }, { "name": "kosher salt", "quanity": "", "unit": "" }, { "name": "lime wedges", "quanity": "8", "unit": "" } ]

[ " Combine ice, tequila, triple sec, fresh lime juice, and sweetened lime juice in a large pitcher; stir.\n", " Pour kosher salt onto a plate. Rub the rim of a glass with lime wedge. Dip the rim of the glass into salt; fill the glass with margarita mixture; repeat for each serving.\n" ]

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

{ "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": "1 margarita" }

[ { "name": "lime", "quanity": "1", "unit": "wedge" }, { "name": "coarse sea salt, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "large ice cube", "quanity": "1", "unit": "" }, { "name": "ice cubes, or as needed", "quanity": "1", "unit": "cup" }, { "name": "white tequila", "quanity": "2", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "freshly squeezed lime juice", "quanity": "1", "unit": "fluid ounce" }, { "name": "lime", "quanity": "1", "unit": "slice" } ]

[ " Gather all ingredients.\n", " Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt.\n", " Place a large ice cube in the glass and freeze the prepared glass until ready to serve.\n", " Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted.\n", " Strain margarita into the chilled glass and garnish with a slice of lime.\n" ]

{ "Calories": "321", "Carbs": "30g", "Fat": "0g", "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": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1 pineapple margarita" }

[ { "name": "ice, or as needed", "quanity": "2", "unit": "cups" }, { "name": "pineapple juice", "quanity": "3", "unit": "fluid ounces" }, { "name": "silver tequila", "quanity": "2", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "¾", "unit": "fluid ounce" }, { "name": "freshly squeezed lime juice", "quanity": "¾", "unit": "fluid ounce" }, { "name": "coarse salt, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "2 lime wedges", "quanity": "", "unit": "" }, { "name": "pineapple wedge for garnish (optional)", "quanity": "", "unit": "" } ]

[ " Fill a cocktail shaker half-full with ice. Add pineapple juice, tequila, triple sec, and lime juice to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.\n", " Sprinkle salt onto a plate. Moisten the rim of a glass with a lime wedge. Press the moistened rim into the salt. Fill glass with ice.\n", " Strain margarita into the glass and garnish with pineapple and lime wedge, if desired.\n" ]

{ "Calories": "266", "Carbs": "24g", "Fat": "0g", "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": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "2 margarita cocktails" }

[ { "name": "hulled strawberries", "quanity": "1", "unit": "cup" }, { "name": "tequila", "quanity": "¼", "unit": "cup" }, { "name": "orange-flavored liqueur, such as Cointreau", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "basil leaves", "quanity": "3", "unit": "large" }, { "name": "ice cubes", "quanity": "8", "unit": "" } ]

[ " Combine strawberries, tequila, orange-flavored liqueur, lemon juice, sugar, and basil leaves in a blender; mix on low until smooth. Add ice and puree until ice is crushed, 30 to 60 seconds.\n" ]

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

{ "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": "crushed ice, or as needed", "quanity": "4", "unit": "cups" }, { "name": "frozen limeade concentrate", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "tequila", "quanity": "6", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "2", "unit": "fluid ounces" } ]

[ " Fill blender with crushed ice. Pour in limeade concentrate, tequila, and triple sec. Blend until smooth. Pour into glasses and serve.\n" ]

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

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "8 (6-ounce) margaritas" }

[ { "name": "ice cubes", "quanity": "2", "unit": "quarts" }, { "name": "frozen limeade concentrate", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "tequila", "quanity": "12", "unit": "fluid ounces" }, { "name": "Cointreau", "quanity": "¼", "unit": "cup" }, { "name": "margarita or kosher salt for the rims", "quanity": "", "unit": "" }, { "name": "lime slices cut in half", "quanity": "", "unit": "" } ]

[ " Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.\n", " To salt the margarita glasses, pour a single layer of salt on a small plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.\n" ]

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

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

[ { "name": "blue, berry flavored unsweetened drink mix ", "quanity": "1", "unit": "(0.13 ounce) package" }, { "name": "lemon-lime flavored carbonated beverage", "quanity": "1", "unit": "(2 liter) bottle" }, { "name": "white cranberry juice", "quanity": "1", "unit": "(64 fluid ounce) bottle" }, { "name": "vanilla ice cream", "quanity": "8", "unit": "scoops" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "cup" } ]

[ " Stir drink mix, lemon-lime soda, and white cranberry juice together in a large punch bowl. Taste, and stir in sugar to your liking.\n", " Float scoops of ice cream on top. The ice cream will start to melt and look like frothy white clouds floating on top.\n" ]

{ "Calories": "121", "Carbs": "28g", "Fat": "1g", "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": "5 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "24 (8-ounce) cups" }

[ { "name": "fruit punch, chilled", "quanity": "1", "unit": "(2 liter) bottle" }, { "name": "orange juice, chilled", "quanity": "1", "unit": "(64 fluid ounce) bottle" }, { "name": "ginger ale, chilled", "quanity": "1", "unit": "(2 liter) bottle" } ]

[ " Gather all ingredients.\n", " Combine fruit punch and orange juice in a punch bowl.\n", " Slowly pour ginger ale down the side of the bowl to retain carbonation.\n", " Ready to serve. Enjoy!\n" ]

{ "Calories": "100", "Carbs": "24g", "Fat": "0g", "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": "5 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "raspberry sorbet", "quanity": "1", "unit": "pint" }, { "name": "lemon-lime soda", "quanity": "1", "unit": "(2 liter) bottle" } ]

[ " Spoon the sorbet into the bottom of a punch bowl. Slowly pour the soda over the sorbet. Use the back of a spoon to soften the sorbet until combined. Serve.\n" ]

{ "Calories": "84", "Carbs": "22g", "Fat": null, "Protein": null }

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

[ { "name": "pineapple sherbet", "quanity": "½", "unit": "gallon" }, { "name": "lemon-lime flavored carbonated beverage", "quanity": "1", "unit": "liter" }, { "name": "pineapple juice", "quanity": "4", "unit": "cups" } ]

[ " Scoop sherbet into a large punch bowl. Pour soda and pineapple juice over sherbet. When adding soda, the punch will foam, so stir constantly so the foam can go down. Serve immediately.\n" ]

{ "Calories": "188", "Carbs": "47g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 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": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "unsalted butter", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "carrots, drained", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "dried onion flakes", "quanity": "¼", "unit": "cup" }, { "name": "hot pepper sauce", "quanity": "1", "unit": "dash" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "unknown" }, { "name": "diced cooked chicken ", "quanity": "2", "unit": "cups" }, { "name": "white potatoes", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "Swiss cheese", "quanity": "4", "unit": "slices" }, { "name": "frozen puff pastry, cut into 4 squares", "quanity": "1", "unit": "sheet" }, { "name": "egg, beaten", "quanity": "1 ", "unit": "large" }, { "name": "water", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.\n", " Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth and whisk in flour, gradually adding remaining 2 cups chicken broth until mixture is smooth and slightly thick. Mix in carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.\n", " Place a Swiss cheese slice into the bottom of each prepared bowl. Divide chicken mixture equally over cheese in the 4 bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.\n", " Mix together beaten egg and water in a small bowl until well combined. Brush over the top of each pastry. Place the bowls on a baking sheet.\n", " Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.\n" ]

{ "Calories": "948", "Carbs": "56g", "Fat": "65g", "Protein": "35g" }

{ "active_time": null, "additional_time": "8 hrs 10 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "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": "8 hrs 40 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "2 ½", "unit": "cups" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(12 ounce) container" }, { "name": "fresh strawberries, halved", "quanity": "1 ½", "unit": "quarts" }, { "name": "ready-to-use strawberry glaze", "quanity": "1", "unit": "(8 ounce) jar" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix together flour, butter, and pecans in a medium bowl until well combined. Press mixture into a 9x13-inch baking dish.\n", " Bake in the preheated oven for 10 to 15 minutes; do not allow to brown. Set aside until completely cool, 10 to 15 minutes.\n", " Mix together confectioners' sugar and cream cheese in a large bowl with an electric mixer until smooth. Blend in whipped topping until incorporated. Spread over cooled crust, then refrigerate for 8 hours to overnight.\n", " Top chilled dessert with strawberries and drizzle with glaze to serve.\n" ]

{ "Calories": "425", "Carbs": "43g", "Fat": "27g", "Protein": "4g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "25 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": "8 kabobs" }

[ { "name": "onions, peeled", "quanity": "2", "unit": "" }, { "name": "cheesecloth", "quanity": "", "unit": "" }, { "name": "ground lamb", "quanity": "1", "unit": "pound" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "green onion, diced", "quanity": "1", "unit": "" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "sumac powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "metal skewers", "quanity": "8", "unit": "(10 inch)" } ]

[ " Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.\n", " Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.\n", " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Mold meat mixture onto the skewers.\n", " Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.\n" ]

{ "Calories": "260", "Carbs": "4g", "Fat": "18g", "Protein": "21g" }

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

[ { "name": "farfalle (bow tie) pasta", "quanity": "½", "unit": "(16 ounce) package" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "green onions, sliced", "quanity": "5", "unit": "stalks" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "skinless, boneless chicken breast, cut into bite-sized pieces", "quanity": "1 ¼", "unit": "pounds" }, { "name": "salted butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "1 ½", "unit": "cups" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "2", "unit": "teaspoons" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.\n", " While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.\n", " Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.\n", " Melt butter in a large saucepan. When melted remove from the heat.\n", " Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.\n", " Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.\n" ]

{ "Calories": "570", "Carbs": "52g", "Fat": "23g", "Protein": "38g" }

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

[ { "name": "rye bread", "quanity": "8", "unit": "slices" }, { "name": "Thousand Island dressing", "quanity": "½", "unit": "cup" }, { "name": "Swiss cheese", "quanity": "8", "unit": "slices" }, { "name": "deli sliced corned beef", "quanity": "8", "unit": "slices" }, { "name": "sauerkraut, drained", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients and preheat a large griddle or skillet over medium heat.\n", " Spread one side of bread slices evenly with Thousand Island dressing.\n", " On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.\n", " Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side.\n", " Serve hot. Enjoy!\n" ]

{ "Calories": "657", "Carbs": "44g", "Fat": "40g", "Protein": "32g" }

{ "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": "frozen waffle fries", "quanity": "1", "unit": "(14 ounce) package" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "taco seasoning", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "shredded Mexican cheese blend", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "diced tomatoes", "quanity": "1", "unit": "cup" }, { "name": "sliced black olives", "quanity": "½", "unit": "cup" }, { "name": "sliced jalapeño peppers", "quanity": "½", "unit": "cup" }, { "name": "romaine lettuce, chopped", "quanity": "3", "unit": "leaves" }, { "name": "sour cream, or to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "guacamole, or to taste", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C).\n", " Arrange waffle fries in a single layer on a rimmed baking sheet.\n", " Bake in the preheated oven until light golden in color, 12 to 20 minutes.\n", " Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.\n", " Transfer baked fries to a 9x13-inch baking pan. Spread seasoned ground beef evenly over fries. Cover beef with cheese.\n", " Return to the oven until cheese has melted, about 5 minutes.\n", " Garnish with tomatoes, olives, jalapeños, and lettuce to serve. Dollop sour cream and guacamole on top.\n" ]

{ "Calories": "349", "Carbs": "18g", "Fat": "23g", "Protein": "18g" }

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

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "seasoned salt", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "unopened dandelion blossoms, stems removed", "quanity": "80", "unit": "" }, { "name": "butter", "quanity": "½", "unit": "cup" } ]

[ " Combine flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat eggs in a mixing bowl, then stir in dandelion blossoms until completely coated.\n", " Melt butter in a large skillet over medium heat. Remove half of the dandelions from egg mixture, and allow the excess egg to drip away. Toss in flour until completely coated, then remove and toss between your hands to allow excess flour to fall away. Cook coated dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.\n" ]

{ "Calories": "266", "Carbs": "27g", "Fat": "15g", "Protein": "7g" }

{ "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": "4", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": "2 cups" }

[ { "name": "celery, chopped", "quanity": "¼", "unit": "stalk" }, { "name": "green onions, sliced", "quanity": "3", "unit": "" }, { "name": "Dijon mustard", "quanity": "4", "unit": "teaspoons" }, { "name": "fat-free creamy salad dressing (such as Miracle Whip Free®)", "quanity": "4", "unit": "teaspoons" }, { "name": "prepared horseradish", "quanity": "4", "unit": "teaspoons" }, { "name": "hot pepper sauce (such as Tabasco®), or to taste", "quanity": "2", "unit": "drops" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cubed cooked pork roast", "quanity": "2", "unit": "cups" } ]

[ " Mix the pork, celery, and green onions in a large bowl.\n", " Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.\n" ]

{ "Calories": "137", "Carbs": "3g", "Fat": "4g", "Protein": "22g" }

{ "active_time": null, "additional_time": "4 hrs", "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": "48", "soak_time": null, "stand_time": null, "total_time": "4 hrs 25 mins", "yield": "4 dozen cookies" }

[ { "name": "peanut butter", "quanity": "1 ½", "unit": "cups" }, { "name": "shortening", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "brown sugar", "quanity": "⅔", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "flour", "quanity": "3", "unit": "cups" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped", "quanity": "2", "unit": "(12 ounce) bags" } ]

[ " Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.\n", " Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.\n", " Preheat oven to 350 degrees F (175 degrees C).\n", " Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.\n", " Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.\n" ]

{ "Calories": "216", "Carbs": "23g", "Fat": "13g", "Protein": "4g" }

{ "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "4 servings" }

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "sliced black olives, drained", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "cannellini beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "roasted garlic flavored spaghetti sauce", "quanity": "1", "unit": "(26.5 ounce) can" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.\n", " Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.\n", " Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.\n" ]

{ "Calories": "407", "Carbs": "42g", "Fat": "11g", "Protein": "32g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": "1 9-inch quiche" }

[ { "name": "dough for a (9-inch) deep-dish pie crust", "quanity": "unknown", "unit": "unknown" }, { "name": "bacon, cut into 1-inch pieces", "quanity": "8", "unit": "slices" }, { "name": "chopped leeks (white and pale green parts only) ", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or more to taste", "quanity": "1", "unit": "pinch" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "egg yolks", "quanity": "2", "unit": "" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "chopped fresh thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded Gruyère cheese", "quanity": "6", "unit": "ounces" } ]

[ " Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.\n", " While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.\n", " Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).\n", " Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.\n", " Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.\n", " Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.\n" ]

{ "Calories": "413", "Carbs": "14g", "Fat": "33g", "Protein": "16g" }

{ "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": "1 hr", "rest_time": null, "servings": "25", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": "25 kumla" }

[ { "name": "unsmoked bone-in ham", "quanity": "1", "unit": "(5 pound)" }, { "name": "salt, or to taste (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "russet potatoes, peeled and shredded", "quanity": "5", "unit": "pounds" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "stone ground whole wheat flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or to taste (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "bacon, cut into 1-inch square pieces", "quanity": "3", "unit": "slices" }, { "name": "salt and black pepper to taste (Optional)", "quanity": "1", "unit": "pinch" } ]

[ " Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.\n", " Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.\n", " Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.\n", " Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.\n", " Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.\n" ]

{ "Calories": "378", "Carbs": "37g", "Fat": "11g", "Protein": "31g" }

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

[ { "name": "chicken stock, divided", "quanity": "1 ½", "unit": "cups" }, { "name": "finely chopped onion", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, finely chopped", "quanity": "1", "unit": "clove" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "teaspoon" }, { "name": "lemon pepper seasoning", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "1", "unit": "pinch" }, { "name": "ground paprika", "quanity": "1", "unit": "pinch" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" } ]

[ " Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.\n", " Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.\n" ]

{ "Calories": "134", "Carbs": "23g", "Fat": "2g", "Protein": "6g" }

{ "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": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "16 strips" }

[ { "name": "prepared pizza dough", "quanity": "2", "unit": "(16-ounce) packages" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "minced pepperoni (Optional)", "quanity": "½", "unit": "cup" }, { "name": "olive oil, divided", "quanity": "1/2", "unit": "cup" }, { "name": "grated Romano cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "¾", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "¾", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets or line with parchment paper.\n", " Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough.\n", " Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar and salt. Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza.\n", " Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes.\n", " Let cool to room temperature on wire racks, about 20 minutes. Cut each cooled pizza into eight 9x3-inch strips.\n" ]

{ "Calories": "275", "Carbs": "33g", "Fat": "12g", "Protein": "8g" }

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

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "cherry pie filling", "quanity": "1", "unit": "(21 ounce) can" } ]

[ " Preheat the oven to 275 degrees F (135 degrees C). Place butter in a 9x13-inch baking dish and set it on the oven rack to melt.\n", " Mix together flour, sugar, and baking powder in a medium bowl. Stir in milk.\n", " Remove the baking dish from the oven as soon as butter is melted. Pour batter into the dish, but do not stir. Pour fruit evenly into the pan and do not stir.\n", " Raise the oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.\n" ]

{ "Calories": "238", "Carbs": "40g", "Fat": "8g", "Protein": "2g" }

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

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, thinly sliced", "quanity": "4", "unit": "cloves" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "red pepper flakes, divided", "quanity": "2", "unit": "pinches" }, { "name": "cannellini (white) beans, drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "anchovy fillet", "quanity": "1", "unit": "unknown" }, { "name": "chopped fresh oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon zest", "quanity": "½", "unit": "teaspoon" }, { "name": "escarole, chopped", "quanity": "1", "unit": "head" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.\n", " Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.\n", " Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.\n" ]

{ "Calories": "203", "Carbs": "25g", "Fat": "8g", "Protein": "8g" }

{ "active_time": null, "additional_time": "2 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": "10", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": "10 servings" }

[ { "name": "pineapple tidbits, drained", "quanity": "3", "unit": "(20 ounce) cans" }, { "name": "mandarin oranges, drained", "quanity": "4", "unit": "(15 ounce) cans" }, { "name": "sour cream", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "miniature marshmallows", "quanity": "1", "unit": "(10.5 ounce) package" }, { "name": "shredded coconut, or to taste", "quanity": "¾", "unit": "cup" } ]

[ " Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.\n" ]

{ "Calories": "393", "Carbs": "72g", "Fat": "11g", "Protein": "3g" }

{ "active_time": null, "additional_time": "12 hrs", "bake_time": null, "chill_time": null, "cook_time": "6 hrs 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "18 hrs 50 mins", "yield": "1 (4-pound) pastrami" }

[ { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "coarsely ground fresh black pepper", "quanity": "¼", "unit": "cup" }, { "name": "smoked paprika", "quanity": "2", "unit": "tablespoons" }, { "name": "ground coriander", "quanity": "2", "unit": "teaspoons" }, { "name": "dry mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "corned beef brisket", "quanity": "4", "unit": "pounds" } ]

[ " Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.\n", " Preheat the oven to 225 degrees F (110 degrees C).\n", " Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.\n", " Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.\n", " Bake in the preheated oven for 6 hours.\n", " Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.\n", " Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.\n", " Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.\n", " Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.\n", " Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.\n", " Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.\n" ]

{ "Calories": "4709", "Carbs": "33g", "Fat": "384g", "Protein": "273g" }

{ "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": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 9-inch pie" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "lemons, juiced and zested", "quanity": "2", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "egg yolks, beaten", "quanity": "4", "unit": "" }, { "name": "pie crust, baked", "quanity": "1", "unit": "(9 inch)" }, { "name": "egg whites", "quanity": "4", "unit": "" }, { "name": "white sugar", "quanity": "1/2", "unit": "unknown" } ]

[ " Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C).\n", " To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.\n", " Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.\n", " Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.\n", " To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.\n", " Spread meringue over pie filling, sealing the edges at the crust.\n", " Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "298", "Carbs": "50g", "Fat": "10g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 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 10 mins", "yield": null }

[ { "name": "water", "quanity": "3", "unit": "quarts" }, { "name": "kosher salt", "quanity": "3", "unit": "tablespoons" }, { "name": "basmati rice, rinsed", "quanity": "2", "unit": "cups" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "russet potato, cut into 1/4-inch slices", "quanity": "1", "unit": "" }, { "name": "ground cumin", "quanity": "1", "unit": "pinch" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "butter, cut into thin slices, or to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "saffron threads", "quanity": "1", "unit": "pinch" }, { "name": "hot water", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "chopped parsley, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.\n", " Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.\n", " Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.\n", " Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.\n", " Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.\n" ]

{ "Calories": "255", "Carbs": "42g", "Fat": "8g", "Protein": "4g" }

{ "active_time": null, "additional_time": "5 mins", "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": "8", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "8 sliders" }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "16 paper muffin liners", "quanity": "", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet pickle relish", "quanity": "1", "unit": "tablespoon" }, { "name": "slider-size burger buns, cut almost through horizontally", "quanity": "8", "unit": "" }, { "name": "slices roma (plum) tomato", "quanity": "8", "unit": "" } ]

[ " Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.\n", " Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.\n", " Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.\n", " Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.\n", " Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.\n" ]

{ "Calories": "214", "Carbs": "160g", "Fat": "11g", "Protein": "12g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "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 40 mins", "yield": "1 8x8-inch pan" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter at room temperature", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "egg yolks", "quanity": "1", "unit": "large" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "freshly squeezed lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "freshly grated lemon zest", "quanity": "1", "unit": "tablespoon" }, { "name": "confectioners' sugar, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.\n", " Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.\n", " Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.\n", " Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.\n", " Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.\n", " Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.\n" ]

{ "Calories": "153", "Carbs": "22g", "Fat": "7g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "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": "2 hrs 35 mins", "yield": null }

[ { "name": "mayonnaise, or more if needed", "quanity": "1 ¼", "unit": "cups" }, { "name": "Dijon mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "ketchup", "quanity": "2", "unit": "teaspoons" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "chopped fresh dill", "quanity": "⅓", "unit": "cup" }, { "name": "small pasta shells", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "cooked, peeled, and deveined small shrimp - cut in half", "quanity": "1", "unit": "pound" }, { "name": "finely diced red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "diced celery", "quanity": "¾", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "paprika, for garnish", "quanity": "1", "unit": "pinch" }, { "name": "fresh dill, or as desired", "quanity": "3", "unit": "sprigs" } ]

[ " Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.\n", " Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.\n", " Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.\n", " Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.\n" ]

{ "Calories": "451", "Carbs": "34g", "Fat": "29g", "Protein": "15g" }

{ "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": "4 servings" }

[ { "name": "coconut oil", "quanity": "1", "unit": "tablespoon" }, { "name": "roma (plum) tomato, diced", "quanity": "1", "unit": "" }, { "name": "sliced white onion", "quanity": "¼", "unit": "cup" }, { "name": "garlic clove, minced", "quanity": "1", "unit": "small" }, { "name": "minced scotch bonnet chile pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "sardines packed in soybean oil", "quanity": "2", "unit": "(3.75 ounce) cans" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cooked white rice", "quanity": "2", "unit": "cups" } ]

[ " Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.\n", " Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.\n" ]

{ "Calories": "235", "Carbs": "24g", "Fat": "9g", "Protein": "14g" }

{ "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": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 12x18-inch sheet cake" }

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(18.25 ounce) package" }, { "name": "water", "quanity": "⅔", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "1 ⅓", "unit": "cups" }, { "name": "ground cinnamon, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1 ½", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "4 ½", "unit": "cups" }, { "name": "confectioners' sugar for dusting (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.\n", " Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.\n", " Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.\n", " While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs.\n", " Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.\n", " Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.\n", " Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.\n" ]

{ "Calories": "559", "Carbs": "71g", "Fat": "28g", "Protein": "7g" }

{ "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": "10 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "white chocolate chips", "quanity": "3", "unit": "cups" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "maple flavored extract", "quanity": "1", "unit": "teaspoon" }, { "name": "broken walnuts", "quanity": "1 ½", "unit": "cups" } ]

[ " Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.\n", " Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.\n", " Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.\n" ]

{ "Calories": "328", "Carbs": "30g", "Fat": "22g", "Protein": "5g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "cold water or milk", "quanity": "¾", "unit": "cup" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "ricotta cheese", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "grated lemon zest (just the yellow part of the skin)", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "⅛", "unit": "teaspoon" }, { "name": "self-rising flour", "quanity": "1", "unit": "cup" }, { "name": "self-rising flour", "quanity": "2", "unit": "tablespoons" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up lumps of cheese as you mix.\n", " Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.\n", " Heat a lightly oiled griddle over medium-high heat.\n", " Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.\n" ]

{ "Calories": "554", "Carbs": "63g", "Fat": "26g", "Protein": "17g" }

{ "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": "1 loaf cake" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "unsalted butter, slightly softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "self-rising flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking powder (Optional) ", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon, zested", "quanity": "1", "unit": "medium" }, { "name": "lemon, zested and juiced", "quanity": "1", "unit": "medium" }, { "name": "white sugar, or to taste", "quanity": "7", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.\n", " Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.\n", " Pour batter into the prepared pan, being careful not to press it down.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.\n", " Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of second lemon. Stir in sugar until dissolved; taste and add more sugar or lemon juice to suit your taste.\n", " Drizzle glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.\n" ]

{ "Calories": "494", "Carbs": "63g", "Fat": "26g", "Protein": "6g" }

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

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "honey", "quanity": "1", "unit": "cup" }, { "name": "cinnamon stick", "quanity": "1", "unit": "" }, { "name": "lemon", "quanity": "¼", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped almonds", "quanity": "1 ½", "unit": "pounds" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "unsalted butter, melted", "quanity": "1 ½", "unit": "cups" }, { "name": "frozen phyllo pastry, thawed", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.\n", " In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.\n", " Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.\n", " Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.\n" ]

{ "Calories": "435", "Carbs": "45g", "Fat": "27g", "Protein": "8g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 9x5-inch loaf" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ripe bananas, mashed", "quanity": "3", "unit": "" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.\n", " Mix flour, baking powder, baking soda, and salt in a bowl.\n", " Stir bananas, milk, and cinnamon in another bowl.\n", " Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition.\n", " Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.\n", " Slice and enjoy!\n" ]

{ "Calories": "378", "Carbs": "58g", "Fat": "16g", "Protein": "5g" }

{ "active_time": null, "additional_time": "12 hrs", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "80", "soak_time": null, "stand_time": null, "total_time": "12 hrs 55 mins", "yield": "5 pints" }

[ { "name": "banana peppers, cut into 1 inch pieces", "quanity": "1 ½", "unit": "pounds" }, { "name": "jalapeno peppers, cut into 1 inch pieces", "quanity": "1", "unit": "pound" }, { "name": "serrano peppers, cut into 1 inch pieces", "quanity": "¼", "unit": "pound" }, { "name": "vinegar", "quanity": "6", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" } ]

[ " Gather all ingredients.\n", " Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.\n", " Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.\n", " Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.\n", " Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any 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 and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 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", " Refrigerate after opening. Serve and enjoy!\n" ]

{ "Calories": "5", "Carbs": "1g", "Fat": "0g", "Protein": "0g" }

{ "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": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef sirloin, cut into 1/2-inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "tomatoes, chopped", "quanity": "4", "unit": "large" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "ground cumin", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "5", "unit": "cloves" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "dried, crushed Mexican oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Heat oil in a Dutch oven over medium-high heat. Cook beef in hot oil, stirring occasionally, until brown on all sides, about 10 minutes. Reduce heat to medium.\n", " Add tomatoes, onion, red bell pepper, water, cumin, garlic, garlic powder, oregano, salt, black pepper, and paprika.\n", " Cook, stirring frequently, until beef is tender, about 30 minutes.\n" ]

{ "Calories": "309", "Carbs": "12g", "Fat": "17g", "Protein": "27g" }

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

[ { "name": "red wine", "quanity": "1", "unit": "cup" }, { "name": "ice cubes, crushed", "quanity": "1", "unit": "cup" }, { "name": "frozen blueberries", "quanity": "⅓", "unit": "cup" }, { "name": "fresh raspberries", "quanity": "⅓", "unit": "cup" }, { "name": "frozen strawberries", "quanity": "⅓", "unit": "cup" }, { "name": "orange-flavored liqueur", "quanity": "¼", "unit": "cup" }, { "name": "orange, juiced", "quanity": "½", "unit": "" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze.\n" ]

{ "Calories": "269", "Carbs": "32g", "Fat": "1g", "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "ice cubes", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "frozen lemonade concentrate", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "fresh ripe strawberries, hulled", "quanity": "5", "unit": "large" } ]

[ " Place ice cubes, water, and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries; puree until well blended. Serve.\n" ]

{ "Calories": "106", "Carbs": "28g", "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": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Whisk olive oil, soy sauce, lemon juice, brown sugar, parsley, garlic, salt, and pepper together in a bowl until well combined.\n" ]

{ "Calories": "79", "Carbs": "5g", "Fat": "7g", "Protein": "1g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "frozen chopped broccoli", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "cooked regular long-grain white rice", "quanity": "1 ½", "unit": "cups" }, { "name": "Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "pasteurized process cheese sauce (like Cheez Whiz)", "quanity": "1", "unit": "(8 fl oz) jar" }, { "name": "milk", "quanity": "⅓", "unit": "cup" } ]

[ " Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat butter in a 10-inch skillet over medium heat. Add onion and cook until tender-crisp, stirring occasionally.\n", " Add broccoli to the skillet and cook until it's tender-crisp, stirring occasionally.\n", " Stir in rice, condensed soup, cheese sauce, and milk. Cook and stir until cheese is melted.\n", " Pour broccoli-rice mixture into a 2-quart shallow baking dish.\n", " Bake in the preheated oven until the mixture is hot and bubbling, about 30 minutes.\n" ]

{ "Calories": "252", "Carbs": "27g", "Fat": "14g", "Protein": "6g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9-inch) pie" }

[ { "name": "fresh blackberries", "quanity": "1", "unit": "cup" }, { "name": "raspberries", "quanity": "1", "unit": "cup" }, { "name": "rhubarb, cut into ½ inch pieces", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "shortening", "quanity": "⅔", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "ice water", "quanity": "4", "unit": "tablespoons" }, { "name": "butter, melted", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" }, { "name": "half-and-half cream", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" } ]

[ " To make the filling: Combine blackberries, raspberries, and rhubarb in a medium bowl. Mix 3/4 cup sugar and 1/4 cup flour together in a separate bowl; sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate for 2 hours to overnight.\n", " To make the crust: Mix 2 cups flour with salt in a large bowl. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9-inch pie pan.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.\n", " Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until crust is golden, about an additional 40 to 50 minutes.\n" ]

{ "Calories": "427", "Carbs": "54g", "Fat": "22g", "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": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "chicken stock", "quanity": "1 ½", "unit": "(32 fluid ounce) containers" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "cooked skinless, boneless chicken breast, chopped", "quanity": "1", "unit": "large" }, { "name": "bok choy, chopped", "quanity": "1", "unit": "head" }, { "name": "dried shiitake mushrooms", "quanity": "¼", "unit": "cup" }, { "name": "dried udon noodles", "quanity": "2", "unit": "(7 ounce) packages" }, { "name": "mung bean sprouts", "quanity": "½", "unit": "cup" }, { "name": "green onion, sliced diagonally", "quanity": "1", "unit": "" }, { "name": "dried minced onion", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather the ingredients.\n", " Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.\n", " Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.\n", " Add noodles and cook for 4 minutes.\n", " Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.\n" ]

{ "Calories": "507", "Carbs": "88g", "Fat": "7g", "Protein": "24g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 55 mins", "yield": null }

[ { "name": "soy sauce, divided", "quanity": "5", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced, divided", "quanity": "3", "unit": "cloves" }, { "name": "crushed red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "boneless pork loin, cut into 1 inch cubes", "quanity": "1", "unit": "pound" }, { "name": "low-sodium beef broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "portobello mushrooms, cut into quarters", "quanity": "3", "unit": "" }, { "name": "red onion, peeled and cut into 12 wedges", "quanity": "1", "unit": "large" }, { "name": "cherry tomatoes", "quanity": "12", "unit": "" }, { "name": "fresh pineapple", "quanity": "12", "unit": "bite-sized chunks" } ]

[ " Mix 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper together in a shallow dish. Add pork and turn to coat evenly. Cover the dish and refrigerate for 3 hours.\n", " Combine broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer sauce for 5 minutes. Set aside.\n", " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Remove pork from marinade and shake off excess; discard marinade. Thread pork onto the skewers, alternating with mushrooms, onion, tomatoes, and pineapple.\n", " Cook kebabs on the preheated grill, turning skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "271", "Carbs": "14g", "Fat": "14g", "Protein": "23g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "3 cups" }

[ { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "soy sauce", "quanity": "¾", "unit": "cup" }, { "name": "lemon juice", "quanity": "½", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "cup" }, { "name": "prepared mustard", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "coarsely cracked black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "meat tenderizer (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Whisk oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, black pepper, and meat tenderizer together in a bowl until well combined.\n" ]

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

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

[ { "name": "thinly sliced apples", "quanity": "4", "unit": "cups" }, { "name": "orange juice", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cold butter, cubed", "quanity": "½", "unit": "cup" } ]

[ " Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate.\n", " Mound apples in the prepared pie plate. Sprinkle with orange juice.\n", " Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl.\n", " Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.\n", " Scatter streusel over apples.\n", " Bake in the preheated oven until streusel is browned and filling is hot, about 45 minutes. It will thicken as it cools; serve warm.\n" ]

{ "Calories": "276", "Carbs": "43g", "Fat": "12g", "Protein": "2g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "4 hrs 50 mins", "yield": "8 thighs" }

[ { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "low-sodium soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "teriyaki sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "liquid smoke flavoring", "quanity": "1", "unit": "teaspoon" }, { "name": "molasses", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "canola oil", "quanity": "¼", "unit": "cup" }, { "name": "skinless, boneless chicken thighs", "quanity": "8", "unit": "" } ]

[ " Mix Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses together in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.\n", " Preheat an outdoor grill for medium heat.\n", " Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.\n" ]

{ "Calories": "510", "Carbs": "12g", "Fat": "33g", "Protein": "40g" }

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

[ { "name": "pork and beans", "quanity": "4", "unit": "(16 ounce) cans" }, { "name": "cooked bacon, crumbled", "quanity": "8", "unit": "slices" }, { "name": "Granny Smith apples - peeled, cored, and diced", "quanity": "2", "unit": "" }, { "name": "barbeque sauce", "quanity": "1 ⅓", "unit": "cups" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "raisins (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.\n", " Bake in preheated oven for 90 minutes.\n" ]

{ "Calories": "385", "Carbs": "65g", "Fat": "11g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 55 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": "3 hrs 10 mins", "yield": "2 cups" }

[ { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "ground paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "dry mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "caffeinated pepper-type soda (such as Dr Pepper)", "quanity": "1", "unit": "(12 fl oz) can" }, { "name": "ketchup", "quanity": "¾", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "cup" }, { "name": "bacon", "quanity": "8", "unit": "slices" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "bourbon", "quanity": "¼", "unit": "cup" }, { "name": "baked beans with pork", "quanity": "2", "unit": "(16 ounce) cans" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.\n", " Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.\n", " Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.\n", " Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.\n", " Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 2½ to 3 hours.\n" ]

{ "Calories": "306", "Carbs": "52g", "Fat": "6g", "Protein": "10g" }

{ "active_time": null, "additional_time": "2 hrs", "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": "16", "soak_time": null, "stand_time": null, "total_time": "2 hrs 10 mins", "yield": "2 (9-inch) pies" }

[ { "name": "sweetened condensed milk (such as Eagle Brand)", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "2", "unit": "(8 ounce) containers" }, { "name": "fresh strawberries, hulled and sliced, or to taste", "quanity": "2", "unit": "pints" }, { "name": "graham cracker crusts", "quanity": "2", "unit": "(9-inch) " } ]

[ " Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between pie crusts.\n", " Freeze pies until solid, 2 to 3 hours.\n" ]

{ "Calories": "427", "Carbs": "43g", "Fat": "27g", "Protein": "6g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "8 hard-boiled eggs" }

[ { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "distilled white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "6", "unit": "cups" }, { "name": "eggs", "quanity": "8", "unit": "large" } ]

[ " Gather all ingredients.\n", " Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat.\n", " Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.\n", " Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.\n", " Enjoy!\n" ]

{ "Calories": "72", "Carbs": "0g", "Fat": "5g", "Protein": "6g" }

{ "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": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "2 Mexican pizzas" }

[ { "name": "ground beef", "quanity": "½", "unit": "pound" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "refried beans", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "flour tortillas", "quanity": "4", "unit": "(10 inch)" }, { "name": "salsa", "quanity": "½", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "cup" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" }, { "name": "tomatoes, diced", "quanity": "2", "unit": "unknown" }, { "name": "thinly sliced jalapeño pepper", "quanity": "¼", "unit": "cup" }, { "name": "sour cream (Optional)", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.\n", " Place ground beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with chili powder, cumin, paprika, salt, and pepper.\n", " Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread 1/2 of the seasoned ground beef over each one, and then cover with a second tortilla. Bake in the preheated oven until tortillas are crisp, about 10 minutes.\n", " Remove pizzas from the oven and set aside to cool slightly. Then spread 1/2 of the salsa over each top tortilla. Cover each pizza with 1/2 of the Cheddar and Monterey Jack cheeses. Place 1/2 of the tomatoes, 1/2 of the green onions, and 1/2 of the jalapeño slices onto each one.\n", " Return pizzas to the oven and bake until cheese is melted, about 5 to 10 more minutes. Let pizzas cool slightly before slicing each one into 4 pieces.\n" ]

{ "Calories": "370", "Carbs": "32g", "Fat": "19g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "diced rhubarb", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon, or to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.\n", " To make the cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.\n", " To make the streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.\n" ]

{ "Calories": "321", "Carbs": "58g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 (8-inch) round cake" }

[ { "name": "fresh strawberries", "quanity": "3", "unit": "pints" }, { "name": "white sugar, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "4", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "shortening or butter", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "whipped heavy cream", "quanity": "2", "unit": "cups" } ]

[ " Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.\n", " Preheat the oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.\n", " Combine flour, baking powder, 2 tablespoons white sugar, and salt in a medium bowl; cut in the shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center and add beaten egg and milk.\n", " Stir mixture until just combined.\n", " Spread cake batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, 15 to 20 minutes. Let cool partially in pan on wire rack.\n", " Slice partially cooled cake in half, making two layers.\n", " Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.\n", " Enjoy!\n" ]

{ "Calories": "430", "Carbs": "55g", "Fat": "21g", "Protein": "7g" }

{ "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": "fresh asparagus, trimmed", "quanity": "1", "unit": "bunch" }, { "name": "avocado oil cooking spray", "quanity": "", "unit": "" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "Himalayan pink salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground multi-colored peppercorns", "quanity": "¼", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly grated Parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.\n", " Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Parmesan cheese.\n", " Air-fry until asparagus spears start to char, 7 to 9 minutes.\n" ]

{ "Calories": "94", "Carbs": "10g", "Fat": "3g", "Protein": "9g" }

{ "active_time": null, "additional_time": "14 hrs", "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "16 hrs 25 mins", "yield": "1 (9-inch) cheesecake" }

[ { "name": "shelled pistachios", "quanity": "1 ¼", "unit": "cups" }, { "name": "white sugar, divided", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "ground ginger", "quanity": "¾", "unit": "teaspoon" }, { "name": "kosher salt, divided", "quanity": "¾", "unit": "teaspoon" }, { "name": "unsalted butter, melted", "quanity": "4", "unit": "tablespoons" }, { "name": "whole milk ricotta cheese", "quanity": "2", "unit": "(15 ounce) containers" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "grated Meyer lemon zest", "quanity": "2", "unit": "tablespoons" }, { "name": "Meyer lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "eggs", "quanity": "4", "unit": "large" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.\n", " Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.\n", " Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).\n", " Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.\n", " Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.\n", " Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.\n", " Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.\n" ]

{ "Calories": "571", "Carbs": "36g", "Fat": "40g", "Protein": "19g" }

{ "active_time": null, "additional_time": "40 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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 Bundt cake" }

[ { "name": "cake flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "¾", "unit": "cup" }, { "name": "eggs at room temperature", "quanity": "3", "unit": "large" }, { "name": "whole-milk ricotta cheese", "quanity": "1", "unit": "(15 ounce) container" }, { "name": "lemon, juiced and zested", "quanity": "1", "unit": "" }, { "name": "lemon extract", "quanity": "1", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "powdered sugar, or as needed", "quanity": "1", "unit": "cup" }, { "name": "lemon juice, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.\n", " Mix cake flour, baking powder, baking soda, and salt into a large bowl.\n", " Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.\n", " Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.\n" ]

{ "Calories": "340", "Carbs": "44g", "Fat": "16g", "Protein": "7g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "8 hrs 55 mins", "yield": null }

[ { "name": "potatoes, peeled", "quanity": "4", "unit": "pounds" }, { "name": "bacon", "quanity": "15", "unit": "slices" }, { "name": "reduced-fat sour cream", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "dried chives", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.\n", " Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.\n", " Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.\n" ]

{ "Calories": "322", "Carbs": "29g", "Fat": "18g", "Protein": "13g" }

{ "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": "rotini pasta", "quanity": "1 ½", "unit": "cups" }, { "name": "pesto, or to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "salt, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "granulated garlic", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "halved grape tomatoes", "quanity": "½", "unit": "cup" }, { "name": "small (pearlini) fresh mozzarella balls", "quanity": "½", "unit": "cup" }, { "name": "fresh basil leaves, finely shredded", "quanity": "2", "unit": "leaves" } ]

[ " Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.\n", " Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.\n" ]

{ "Calories": "169", "Carbs": "17g", "Fat": "8g", "Protein": "6g" }

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

[ { "name": "fresh rhubarb, chopped", "quanity": "6", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "frozen orange juice concentrate, thawed", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "frozen lemonade concentrate, thawed", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "gin (Optional)", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "lemon-lime flavored carbonated beverage, chilled", "quanity": "1", "unit": "(2 liter) bottle" } ]

[ " Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat and cook until tender. Drain; mash or purée in a blender.\n", " Stir together rhubarb purée, sugar, orange juice concentrate, lemonade concentrate, gin, and water. Freeze for 1 to 3 hours, depending on the consistency you like.\n", " Place scoops of the frozen mixture into serving glasses and fill the rest of the glass with lemon-lime soda.\n" ]

{ "Calories": "193", "Carbs": "42g", "Fat": "0g", "Protein": "1g" }

{ "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": "18", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "blueberries, rinsed and drained", "quanity": "1", "unit": "pint" }, { "name": "fresh strawberries, rinsed and sliced", "quanity": "2", "unit": "pints" } ]

[ " Prepare cake according to package directions and bake in a 9x13-inch pan. Cool completely.\n", " Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.\n" ]

{ "Calories": "182", "Carbs": "31g", "Fat": "6g", "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "fresh strawberries, sliced", "quanity": " 1", "unit": "quart" }, { "name": "sugar", "quanity": "¼", "unit": "cup" }, { "name": "Original Bisquick mix", "quanity": "2 ⅓", "unit": "cups" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "butter, melted", "quanity": "3", "unit": "tablespoons" }, { "name": "whipping cream", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Mix strawberries and 1/4 cup sugar in a large bowl; set aside.\n", " Stir Bisquick mix, milk, 3 tablespoons sugar, and butter in a medium bowl until soft dough forms. Drop dough by 6 spoonfuls onto an ungreased cookie sheet.\n", " Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, beat whipping cream in a medium bowl with electric mixer on high speed until soft peaks form.\n", " Split warm shortcakes; fill and top with strawberries and whipped cream.\n" ]

{ "Calories": "409", "Carbs": "53g", "Fat": "21g", "Protein": "5g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "55 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": "4 hrs 25 mins", "yield": "1 (9-inch) pie" }

[ { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "diced rhubarb", "quanity": "2 ½", "unit": "cups" }, { "name": "sliced fresh strawberries", "quanity": "2 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "lemon juice", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "egg white", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "1", "unit": "teaspoon" }, { "name": "turbinado sugar (such as Sugar in the Raw)", "quanity": "1", "unit": "tablespoon" } ]

[ " Whisk cornstarch with 1 tablespoon of water together until thoroughly combined. Stir in rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow mixture to stand for 30 minutes.\n", " Preheat the oven to 425 degrees F (220 degrees C). Arrange bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.\n", " Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.\n", " Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.\n" ]

{ "Calories": "391", "Carbs": "61g", "Fat": "15g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "12 shortcake biscuits" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "3", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "shortening", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.\n", " Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.\n", " Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.\n", " Bake in the preheated oven until golden brown, about 20 minutes.\n" ]

{ "Calories": "232", "Carbs": "30g", "Fat": "10g", "Protein": "5g" }

{ "active_time": null, "additional_time": "1 hr", "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": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "cubed russet potatoes", "quanity": "6", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "creamy salad dressing (such as Miracle Whip)", "quanity": "1", "unit": "cup" }, { "name": "coarse ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped green onions", "quanity": "½", "unit": "cup" }, { "name": "real bacon bits", "quanity": "½", "unit": "cup" } ]

[ " Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.\n", " Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.\n" ]

{ "Calories": "434", "Carbs": "35g", "Fat": "27g", "Protein": "13g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "6 biscuits" }

[ { "name": "baking mix (such as Bisquick)", "quanity": "2 ⅓", "unit": "cups" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "unsalted butter, melted", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\n", " Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet.\n", " Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.\n" ]

{ "Calories": "303", "Carbs": "36g", "Fat": "15g", "Protein": "6g" }

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

[ { "name": "rotelle or spiral pasta, cooked and drained", "quanity": "8", "unit": "ounces" }, { "name": "assorted cut-up vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)", "quanity": "2 ½", "unit": "cups" }, { "name": "cubed Cheddar or mozzarella cheese", "quanity": "½", "unit": "cup" }, { "name": "sliced pitted ripe olives (Optional)", "quanity": "⅓", "unit": "cup" }, { "name": "Wish-Bone Italian Dressing", "quanity": "1", "unit": "cup" } ]

[ " Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.\n" ]

{ "Calories": "233", "Carbs": "26g", "Fat": "12g", "Protein": "7g" }

{ "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": "40 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "cold buttermilk", "quanity": "1", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "cold unsalted butter, cubed", "quanity": "12", "unit": "tablespoons" }, { "name": "sliced strawberries", "quanity": "½", "unit": "cup" }, { "name": "ripe strawberries, hulled and quartered", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon, zested", "quanity": "1", "unit": "medium" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.\n", " Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.\n", " Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.\n", " Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.\n", " Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.\n", " To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.\n", " To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.\n", " Spoon the strawberries and juices over the shortcake. Serve with whipped cream.\n" ]

{ "Calories": "363", "Carbs": "43g", "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": "5 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "4 cups" }

[ { "name": "solid pack pumpkin", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(5 ounce) package" }, { "name": "pumpkin pie spice", "quanity": "1", "unit": "teaspoon" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(16 ounce) container" } ]

[ " Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl. Fold in whipped topping.\n", " Chill in the refrigerator until ready to serve.\n" ]

{ "Calories": "63", "Carbs": "8g", "Fat": "4g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": "4 hrs", "cook_time": "50 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": "5 hrs 10 mins", "yield": "1 9-inch cheesecake" }

[ { "name": "chocolate cookie crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "semisweet chocolate chips", "quanity": "¼", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "¼", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "3", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "unsweetened cocoa powder", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "semisweet chocolate chips", "quanity": "1 ½", "unit": "cups" }, { "name": "heavy whipping cream", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.\n", " To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).\n", " To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.\n", " Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.\n", " Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.\n", " To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.\n" ]

{ "Calories": "540", "Carbs": "48g", "Fat": "38g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs 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": "8 hrs 20 mins", "yield": null }

[ { "name": "chicken broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "chopped green chile peppers", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "taco seasoning", "quanity": "1", "unit": "(1.25 ounce) package" }, { "name": "skinless, boneless chicken breast", "quanity": "1 ¼", "unit": "pounds" }, { "name": "great northern beans", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "white corn, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "shredded pepper Jack cheese, or to taste", "quanity": "½", "unit": "cup" } ]

[ " Gather the ingredients.\n", " Layer chicken, great northern beans, and corn in a slow cooker.\n", " Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.\n", " Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.\n", " Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.\n" ]

{ "Calories": "179", "Carbs": "13g", "Fat": "8g", "Protein": "15g" }

{ "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": "20 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "36 cookies" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "canned pumpkin puree", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "melted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.\n", " To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.\n", " Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.\n", " Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.\n", " Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.\n", " Drizzle icing over cooled cookies with a fork.\n" ]

{ "Calories": "122", "Carbs": "22g", "Fat": "3g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 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": "4 hrs 20 mins", "yield": "8 servings" }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "great Northern beans, divided", "quanity": "3", "unit": "(15 ounce) cans" }, { "name": "chicken broth", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "shredded rotisserie chicken", "quanity": "3", "unit": "cups" }, { "name": "petite diced tomatoes, drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "diced green chiles", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded Monterey Jack cheese, or more to taste", "quanity": "1", "unit": "cup" } ]

[ " Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.\n", " Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.\n", " Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.\n" ]

{ "Calories": "475", "Carbs": "40g", "Fat": "19g", "Protein": "37g" }

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

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "chopped celery", "quanity": "2", "unit": "cups" }, { "name": "carrots, sliced", "quanity": "5", "unit": "" }, { "name": "tomato sauce", "quanity": "4", "unit": "cups" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "red wine (Optional)", "quanity": "½", "unit": "cup" }, { "name": "zucchinis, quartered and sliced", "quanity": "3", "unit": "" }, { "name": "baby spinach, rinsed", "quanity": "2", "unit": "cups" }, { "name": "fresh or frozen green beans, cut into 1 1/2-inch pieces", "quanity": "2", "unit": "cups" }, { "name": "canned kidney beans, drained", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "seashell pasta", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese for topping", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather the ingredients.\n", " Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.\n", " Add celery and carrots; sauté for 1 to 2 minutes.\n", " Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.\n", " Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.\n", " Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.\n", " Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.\n", " Drizzle with olive oil to serve.\n" ]

{ "Calories": "193", "Carbs": "26g", "Fat": "9g", "Protein": "7g" }

{ "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": "2 servings" }

[ { "name": "quick-cooking oats", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Mix oats, water, milk, honey, sugar, vanilla extract, and salt together in a rice cooker.\n", " Cook oats in rice cooker until desired consistency is reached, 10 to 15 minutes.\n" ]

{ "Calories": "309", "Carbs": "57g", "Fat": "5g", "Protein": "9g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "40 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": "55 mins", "yield": "2 racks of ribs" }

[ { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "chili powder", "quanity": "¼", "unit": "cup" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "onion powder", "quanity": "2", "unit": "teaspoons" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "baby back ribs, membranes removed", "quanity": "2", "unit": "small or medium racks " }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "½", "unit": "cup" }, { "name": "barbecue sauce (such as Sweet Baby Ray's)", "quanity": "1", "unit": "(12 ounce) bottle" } ]

[ " Gather all ingredients.\n", " Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork, breaking up any large clumps.\n", " Rub spice mixture over both sides of ribs.\n", " Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot). Pour water and cider vinegar into the bottom of the pot.\n", " Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.\n", " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbecue sauce.\n", " Broil ribs until sauce is bubbling, about 3 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "415", "Carbs": "33g", "Fat": "23g", "Protein": "19g" }

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

[ { "name": "russet potatoes, peeled and chopped", "quanity": "4", "unit": "pounds" }, { "name": "low-sodium chicken stock", "quanity": "1", "unit": "(32 ounce) carton" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "thick cut bacon, cut into 1/2-inch pieces", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1", "unit": "cup" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "4", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "chopped scallions, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.\n", " Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.\n", " Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.\n", " Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.\n", " Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.\n" ]

{ "Calories": "647", "Carbs": "50g", "Fat": "42g", "Protein": "19g" }

{ "active_time": null, "additional_time": "8 hrs 20 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": "48", "soak_time": null, "stand_time": null, "total_time": "9 hrs 35 mins", "yield": "4 dozen" }

[ { "name": "semolina flour", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "ground mahlab", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "clarified butter, at room temperature", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "5", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "active dry yeast", "quanity": "1", "unit": "teaspoon" }, { "name": "orange blossom water, or more as needed", "quanity": "4", "unit": "tablespoons" }, { "name": "date paste (such as Ziyad), cut into small pieces", "quanity": "10", "unit": "tablespoons" }, { "name": "powdered sugar, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.\n", " Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.\n", " Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.\n", " Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.\n", " Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.\n", " Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.\n", " Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.\n" ]

{ "Calories": "57", "Carbs": "4g", "Fat": "4g", "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": "15 mins", "rest_time": null, "servings": "40", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "5 cups" }

[ { "name": "garbanzo beans, drained", "quanity": "2", "unit": "(15.5 ounce) cans" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "tahini (sesame-seed paste)", "quanity": "¼", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "canned chipotle pepper in adobo sauce", "quanity": "1", "unit": "" }, { "name": "garlic", "quanity": "2", "unit": "cloves" }, { "name": "cumin", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "roasted red bell peppers, drained", "quanity": "1", "unit": "(7 ounce) jar" }, { "name": "chopped cilantro", "quanity": "½", "unit": "cup" }, { "name": "oil-packed sun-dried tomatoes, drained", "quanity": "6", "unit": "" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in a food processor until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.\n" ]

{ "Calories": "44", "Carbs": "6g", "Fat": "2g", "Protein": "2g" }